Pizza Crust
1 ½ C. warm water
2 T. applesauce
2 T. honey
2 T. olive oil (opt.)
1 t. salt
2 t. active dry yeast
3 C. whole wheat bread flour
1 T. gluten flour
1 T. dough conditioner
Mix all ingredients together and turn over onto a floured board. Knead for 3-5 minutes. Divide dough into two balls, and roll onto an oiled pizza pan (opt.-instead of oiling pan you can spread corn meal on pan).
Let rise in a warm place for 40 minutes. Place in 350 degree oven for 10 minutes. Take out of oven and add Sicilian Spaghetti Sauce, veggies and top with Simple Cheeze Sauce. Bake for an additional 30-40 minutes until crust is golden brown.
Freezer Crusts: You can freeze crust for future use by following instructions above. Roll out dough onto pizza pan, pierce with fork in several places, let rise for 45 minutes, and bake at 350 degrees for 10 minutes. Cool on rack, take off of pan, wrap in plastic, and place in freezer.
1 12 inch pizza crust (see Pizza Crust Recipe)
1/2 C. Simple Cheeze Sauce
1 C. Sicilian Spaghetti Sauce
1/4 C. Slice Olives
1/4 C. Mushrooms
1 C. Finely Diced Bell Peppers-use lots of color!
Spread crust with spaghetti sauce and cheeze sauce, swirling together. Add vegetables and bake in 350 degree oven for 30 minutes, until crust is golden brown.
Hint: This can be assembled several hours or a day ahead and baked just before mealtime for a quick meal! Assembled pizzas also freeze well!
Option: Add veggie crumbles on top or
Sicilian Spaghetti Sauce 1 Qt. Puree’d Tomatoes 3-12 oz. cans, tomato paste 1 onion, lg., chopped 1 bell pepper, lg. Chopped 2-6 oz. cans sliced, pitted black or green olives (in water) 4-6 cloves, crushed garlic 1/3 C. nutritional yeast flakes 1 t. Italian seasoning Salt to taste 1 T. vegetable salt seasoning/Herbamare or Vegesal ½ T. basil 1 t. oregano 1 t. marjoram ½ t. thyme 4 T. extra virgin olive oil (opt.) ¼ C. honey (opt.) In large soup pot, saute’ onion, garlic and green peppers in water. Add tomato paste and water to desired consistency. Add rest of ingredients and simmer for about an hour-stir in olive oil and honey if desired. Sauce always tastes better the next day. Uses and Tips: - · Ketchup for sandwiches or fries
- · Over rice or noodles
- · Over veggies or bake covered with cooked garbanzos and diced zucchini
- · Add zucchini or eggplant to recipe for a delicious alternative
- · Keep some in the freezer in case of company!
We don't have time here to go into all the hidden complications with dairy products, but here is a wonderful recipe that will take the place of regular cheese, giving you a cholesterol free version that is just packed with nutrition!
Simple Cheeze Sauce
1 C. raw cashews
2 C. water
½ lg. or 1 sm. Red bell pepper (or ¼ C. canned pimentos or red peppers)
1 ½ t. salt
2 t. onion powder
2 T. nutritional yeast flakes
1 t. garlic powder
Blend smooth (about 2 minutes) then bring to a boil, stirring until thick.
For a Lite Cheese option: Use only 1/2 C. cashew nuts plus 1 T. cornstarch
 Sunshine has gotten some bad publicity recently; the impression has been given that even small amounts of sun are harmful....
 What can be sweeter than a freshly bathed baby; or more refreshing than a cool glass of water on a scorching hot day? Water is an all-purpose cleanser both inside and out It is an abundant and effective agent for washing away dirt, germs, and bacteria...
 We are created for action, and it is impossible to be truly well without it! The adage "Use it or lose it" applies to every part of the body. Exercise provides greater vitality; extra energy, and longer life. Yet, for many, the greatest exertion of the day is getting out of bed or walking from the kitchen to the garage. As a result of our more sedentary habits, we must deliberately incorporate physical activity into our lives.
In part 2 of the nutrition component of the NEWSTART program, we talked about what foods are NOT good to eat, now let’s talk about what we CAN EAT!
A Diet of Excess...
Most of the diseases that plague our society today, including heart disease, hypertension, cancer. osteoporosis, and diabetes, are closely connected to our dietary habits. The typical American meal is high in fat, protein, and refined carbohydrates, such as sugar and white flour, and low in unrefined carbohydrates, such as natural fruits, whole grains, and vegetables.In the last hundred years the incidence of heart disease and stroke has risen from 15 percent to 45 percent of all causes of death. The occurrence of cancer has risen from 6 percent to 25 percent. This rise in disease is directly related to diet. In countries where people do not have access to a western diet there is a much lower incidence of these diseases.Americans are dying from a diet of excess: too much fat, too much protein, too much cholesterol, too much sugar, and too much salt. We eat too many calories and we eat too often.Fat. Most people don't realize that they are consuming an average of 37 percent of their daily calories [food energy] as fat. This is much more than the body can properly handle. Excess fat has been identified as the most damaging element of the western diet and is a major contributor to heart disease, cancer, and diabetes.Protein. For many years there has been an emphasis in nutritional science on getting enough protein. However, research shows that this emphasis has been misplaced. Rather than most people getting too little protein, Westerners eat two to three times more than they need. The respected nutritional scientist Dr. Mark Messina, formerly of the National Cancer Institute's Diet and Cancer Branch, sums it up. He says, "When people eat several servings of grains, beans, and vegetables through-out the day and get enough calories, it is virtually impossible to be deficient in protein."3Excess protein in the body leaches calcium from the bones and is the major cause of osteoporosis. In one study men on low (48g) medium (95g), and high (l42g) protein diets were given 1400 mg of calcium per day for four months. The low protein group gained 20 mg of calcium per day. The medium protein group lost 30 mg of calcium per day, and the high protein group lost 70 mg of calcium per day.4 Too much protein also causes deterioration of kidney function, and is linked to increased risk of cancer. Research and epidemiological studies correlate high protein intake with increased growth rates and decreased life span.Salt. We eat 10-20 times more salt than is needed. It contributes prominently to high blood pressure, heart failure, and kidney disease. The body needs only about one tenth of a teaspoon (1/2 gram) of salt a day. However, that drastic a change is unrealistic for most people. A more reasonable goal is to cut back from two to four teaspoons (10-20 grams) a day to one teaspoon (5 grams) per day.Sugar. Devoid of fiber and nutrients, refined sugars are empty calories that account for up to 20 percent of many people's daily caloric intake. They produce a quick rise in blood sugar and energy. This causes the body to overreact and flood the system with insulin, which drops the blood sugar too fast and too far, causing low blood sugar and an energy dip, often accompanied by a feeling of faintness and hunger. Jumping through the day from "sugar highs" to "sugar blues" is a way of life for many people.Empty calorie foods. Many beverages such as soda pop, beer, sweetened coffee and tea, and other drinks are loaded with calories. These, along with high-sugar high-fat snacks, not only add thousands of unnecessary calories, but take the place of nutritional food, leaving you over-caloried and undernourished.The original diet intended for man consisted of grains, fruits nuts, and vegetables.(See Gen.1.29; 3.18). Prepared as simply as possible, they are the most healthful and nourishing foods available. They give longevity, strength, endurance, intellectual acuity, and freedom from disease.We will continue our discussion of the nutritional aspect of the NEWSTART program on Part 3. Keep an eye out! Original Source: http://www.projectrestore.com/library/radiant_living/rl_contents.htm
 Have you found yourself watching the Olympics and thinking, “I wish I was a great athlete!”
What does it take to be an Olympian? Some say it’s genetics. Others say it’s hard work. Regardless, there is one attribute every athlete that dreams of a medal has: faithfulness. Faithfulness in training, eating, sleeping, drinking, attitude and vision. And although you may never compete for your country, according to author Paige Waehner, you can at least train like those who do. Here are suggestions from her article, “Train Like an Olympian.”
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