Christian Recipe Blog

This is a blog dedicated to healthy recipes Christians to prepare for food. Please post natural, healthy food recipes to this as a running list.

 

[YeshuahComes]

Awesome Pancakes

Topping: 1/3 cup brown sugar + 2 chopped mangos + their juice, heat until gels somewhat (pinch of salt)

Recipe

Blend:
2 mashed bananas
1/4 cup condensed milk +1/4 cup water
1/2 cup brown sugar
2 eggs
1/4 teaspoon baking soda
1/2 teaspoon apple cider vinegar
1/4 cup cocoa powder
1/8 Cup cinnamon powder
1 Tablespoon Oil

When everything is blended:
Add 1.5 cups flour

Mix well. Pour small amount of batter in pan, move around to edges.
Cook until firm. Top with topping. Very Yummy.

 

[YeshuahComes]

Kale, Barley & Lentil Stew

Ingredients

• 2 tbsp vegetable oil (olive, grapeseed, or coconut)
• 2 medium cooking onions, finely diced
• 3-5 cloves garlic, smashed, peeled and finely minced
• 1 inch ginger, peeled and finely minced
• 1 tsp ground turmeric
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• 1 tsp tomato paste
• 3 tbsp concentrated vegetable bouillon paste (or just use broth instead of water) (Don't use Maggi)
• 3 jalapenos, pith removed (seeds optional), finely diced
• Stems from 1/2 a bunch of kale, finely diced (amount isn't too important, just chop whatever amount of kale you use)
• 1 cup lentils, rinsed and drained
• 1/2 cup pearl barley*, rinsed and drained
• 1.5 cups diced tomatoes
• 7 cups vegetable broth + more for thinner or if you find the stew too thick (use 5 cups or until just covered if you're using instant pot method)
• 4 cups of kale, finely chopped
• 1 bunch cilantro, leaves and stems chopped (about 1 cup)
• 1/2 tsp ground black pepper
• 1/2 tsp kosher salt (you may need up to 2 tsp if your broth is unseasoned)
• 1 Tablespoon Curcumin

Instructions

1. In a large pot, cook onions with vegetable oil until translucent and the bottom is starting to brown. Add the garlic and ginger and cook until fragrant (about 1-2 minutes).
2. Add ground turmeric, onion powder, garlic powder, ground coriander and stir to cook the spices (about a minute until fragrant). Use a splash of water or vegetable broth (whatever you're using) to not burn the bottom of the pan and lift up any caramelized flavor before it burns.
3. Add tomato paste and bouillon paste (if you're using it, otherwise leave out if you're using broth) and stir to coat ingredients.
4. Add jalapenos, seeds (if using), and kale stems and stir to coat.
5. Add the red lentils, pearl barley, and diced tomatoes and stir to break up any clumps of lentils/barley.
6. Add the remaining vegetable broth (or water) and bring to a boil. Once bubbling steadily, lower to a simmer and cover the pot to cook for 20 min, stirring occasionally (the lentils like to settle at the bottom and burn if you leave them too long).
7. If using an Instant pot, only add 5 cups of water/broth (or just until ingredients are covered). You can either add the kale and cilantro now or you can wait until afterwards, but I preferred adding it beforehand in the IP. Cook under sealed pressure for 15 minutes, either letting pressure release naturally or manual release.
8. If just cooking over the stove, once the barley and lentils are cooked through, add in the kale and cilantro and stir in, cooking for another 3-5 minutes for the kale to cook through.
9. Add black pepper and kosher salt to taste.
10. Enjoy!

Notes

*To make this recipe gluten-free, use quinoa instead of pearl barley.

 

[Walterss]

Love eating fresh fruits and veggies. God has given to us to be healthy and with sound mind. Daniels recipe is wonderful.

 

[YeshuahComes]

Homemade Ezekiel Bread

• 2 1/2 cups wheat grains (I use either hard red or hard white)
• 1 1/2 cups spelt (like this)
• 1/2 cup hulled barley (like this)
• 1/4 cup millet
• 1/4 cup dry green lentils
• 2 Tbs. dry northern beans
• 2 Tbs. dry kidney beans
• 2 Tbs. dry pinto beans
• 4 cups lukewarm whey (or water, the whey just adds more flavor and nutrients)
• 1 1/8 cups raw, local honey
• 1/2 cup oil (I use olive oil or coconut oil)
• 2 tsp. salt
• 2 Tbs. active dry yeast (2 packages)
• 1/2 cup milled flax seed (optional)
• 2 Tbs. dough enhancer (optional)
• 1 Tbs. gluten (optional)
• 1 egg plus 2 Tbs. water (optional, for egg wash on top)
• sunflower or sesame seeds (optional, for garnish on top)
• dried fruit (optional, for added flavor and nutrition)

1. Mix the first 8 ingredients in a bowl and grind in a flour mill. You may be required to mill the wheat separately from the beans depending on your mill’s instructions. This will make approximately 9 cups of flour.


2. In a large glass bowl mix whey (or water), honey, oil, and salt.




3. In a separate bowl mix the milled flour, yeast, milled flax seed, dough enhancer, and gluten until well combined.




4. Add the dry ingredients to the wet ingredients and stir or knead for about 10 minutes. This can be done by hand (I use a dough hook) or in the mixer. You do not need to knead this to death like you do normal dough bread. Remember this is a batter bread, and it will NOT form into a nice smooth ball.




5. Pour dough into greased pans (I like to grease my pans with a little bit of coconut oil or olive oil). This recipe makes 2 large loaf pans (10x5x3), 3 medium loaf pans, or 4 small loaf pans (I usually do 4 small pans). It can also be put into 2 9×13 pans.


6. Optional step: “Paint” an egg wash over the top and sprinkle sunflower or sesame seeds over the egg wash. You can also push dried fruit into the batter.




7. Cover with a towel and let rise in pans for one hour or until dough is about 1/4 inch from the top of the pan. It will overflow in the oven if you let it rise too long.




8. Bake at 350 degrees for 30-50 minutes. I use the smaller pans so it only takes 30 minutes; however, if you are using the larger pans it will take closer to 45 minutes. You can stick a thermometer in the side to check for doneness. You want it to reach 190F or for a toothpick to come out clean.




9. Remove pans from oven and place on a cooling rack. Run a knife around the edges and remove loaves from pans immediately. Let them rest on their sides (this will allow more air to circulate around them). Resist the urge to cut into the loaves. They need to cool at least 30 minutes before you cut them. They will continue to bake and make yummy magic during this time. I usually let mine cool all day.

Ezekiel Bread Recipe Notes:

• If you have a sensitivity to wheat or gluten, just omit them and add more spelt, millet, lentils, or beans (garbanzo beans would work too).
• I often cut this recipe in half, it works just as well.
• You need to eat this bread within about 72 hours. This bread does not have any preservatives so it will not stay fresh as long as store bought bread. Do not refrigerate this bread. If you will not consume the loaves within 72 hours you need to slice the bread, wrap it in bakers paper, and freeze it. This way you can take out slices at a time. Let it sit out in room temperature to thaw. Do not place it in the microwave or it will lose nutrients.
• You can buy the grains and beans premixed from several trusted places online; however, I prefer to buy my own bags of dry beans and mix them myself. This is much more frugal, and it allows me the freedom to add exactly how much I want.

Credit: https://www.theprairiehomestead.com/2012/11/make-your-own-ezekiel-bread-guest-post.html

 

[YeshuahComes]

Love eating fresh fruits and veggies. God has given to us to be healthy and with sound mind. Daniels recipe is wonderful.

I look forward to you posting recipes. =-)

 

[SingerUrsula]

Wonderful ideas on how to eat well and praise the Lord all the days of our life as we serve Him and love Him.

 

[YeshuahComes]

Wonderful ideas on how to eat well and praise the Lord all the days of our life as we serve Him and love Him.

Please post recipes. =-)

 

[YeshuahComes]

Spices in the Bible:

• Anise (Matthew 23:23 KJV)
• Coriander (Exodus 16:31; Numbers 11:7)
• Cinnamon (Exodus 30:23; Revelation 18:13)
• Cumin (Isaiah 28:25; Matthew 23:23)
• Dill (Matthew 23:23)
• Garlic (Numbers 11:5)
• Mint (Matthew 23:23; Luke 11:42)
• Mustard (Matthew 13:31)
• Rue (Luke 11:42)
• Salt (Ezra 6:9; Job 6:6)

 

[YeshuahComes]

Vegan Custard:
Ingrediants:
3/4 Cup (165 gr) of Coconut milk3/4 Cup (165 gr) of Freshly Squeezed Orange Juice2 + 1/2 Tablespoons (18 gr) of Corn Starch2 Tablespoons (30 gr) of Maple Syrup + extra tablespoon if oranges aren’t sweet enough

Mix together the coconut milk, orange juice and maple syrup and place in a small pot.Take out 4 tablespoons and place in a bowl. Place the cornstarch in the bowl and mix well until combined.Bring the pot to a boil on medium heat, then when it reaches a boil take it off the heat. Next, while constantly whisking, add the cornstarch mixture.Bring the pot back to the stove and lower the heat. Constantly whisk until your custard starts to bubble. Take it off the heat and continue whisking for an extra minute.This will ensure that your cream stays nice and smooth and no unwanted lumps will form.Pour into serving glasses, a tart base or whatever you wish to serve it in, then transfer to the fridge for a couple of hours to set and enjoy!

TIP – I get the best results when I pour the custard directly into a serving dish or onto a tart base when ready, instead of letting it cool down first.

Taken from: https://letsbrightenup.com/vegan-custard-4-ingredients/