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Some interesting health articles:

Sleep and Obesity – Facts with Hope
by Katia Reinert, MSN, CRNP, FNP-BC, PHCNS-BC, FCN
Director, NAD Adventist Health Ministries

How does sleep relate to obesity? Here is the Fact: when we are short-changed on sleep, we make up for it — in calories. Columbia University researchers found that people actually eat more when they are sleep-deprived vs. well-rested. Normal-weight men and women consumed 296 calories more on average when they slept for four hours vs. when they got a full night’s sleep. That is also true with kids and adolescents. Researchers have found that one of the root causes for the epidemic of childhood obesity is sleep deprivation. Overall, most of the extra calories came from high-fat foods such as ice cream and fast foods.

Here is the Hope: If you are trying to lose weight, take an inventory of your sleep habits. Address chronic sleep deprivation as part of your overall weight loss strategy. Cutting 300 calories a day from your diet may be as easy as getting to bed earlier.
Isn’t it time to rearrange your schedule to get to bed before 10 p.m.? I would answer Yes to that! Our daily healthy choices can make a difference in preventing disease and in our overall wellbeing

For more Facts with Hope please go to the NAD Health Ministries website or subscribe to our Health Unlimited newsletter which contains more evidence-based information on choosing a more full, abundant life. (John 10:10)

https://www.lifestylematters.com/content/balanced-living-videos-free-downloads

Links to pages full of healthy recipes:

http://chefmarkanthony.com/recipes-2/
http://www.vibrantlife.com/?cat=61
http://vegetariannutrition.net/

Rhubarb Freezer Jam

Ingredients

• 4 cups rhubarb (chopped, about 1 1/2 pounds rhubarb leaf stalks)
• 3/4 to 1 1/4 cups sugar depending on sweetness desired and fruit added. Can also use honey, agave, stevia, etc
• 2 tablespoons water

Steps to Make

• Gather/clean/prepare the ingredients.
• Chop/grate the rhubarb, and any fruit choices, in a food processor to speed up cooking
• In a medium-sized pot over low heat, place the rhubarb, water, and 1/2 cup of sugar to start. Stir constantly until all of the sugar is dissolved.
• Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat.
• Taste, then add additional sugar if you desire more sweetness. Keep in mind, though, that the tart/sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the heat to low and stir constantly until the sugar is completely dissolved.
• Fill freezer containers with the rhubarb jam, leaving an inch of headspace. Refrigerate or freeze the jam.

Recipe Variations

• Strawberry-rhubarb is a classic combination. Simply replace half of the rhubarb with hulled, chopped strawberries and reduce the amount of sugar.
• Raspberries, Blackberries, Passion Fruit, Peaches, Mango, or other appropriate flavor combinations of fruit can be added.
• Habanero can be added
• Ginger pairs wonderfully with rhubarb. Add 1 to 2 teaspoons grated fresh gingeror 1 tablespoon finely chopped crystallized (candied) ginger to the recipe.
• Turn the jam into rhubarb sorbet by chilling the jam in the refrigerator overnight (8 – 12 hours), or as long as 24 hours. Process in an ice cream machine according to the manufacturer’s instructions.

Storage 

Rhubarb jam will keep in the freezer for up to 6 months. It is still safe to eat after that but the quality will decline. Freshly made, unfrozen rhubarb jam will keep in the refrigerator for up to 1 month.

Rhubarb Facts 

• Rhubarb is in the Rheumgenus. It is originally from Siberia, so yes, it’s cold-hardy. It’s fairly easy to grow, and although it would prefer full sun it will tolerate partial sun.
• The leafstalks are the part we eat. The green parts of the leaves are toxic, which is why you never see rhubarb stalks for sale with the leaves attached.
• Most commonly treated like a sour “fruit” and sweetened, rhubarb is also used as a vegetable in savory dishes.
• Green rhubarb leafstalks (but not the leaves!) are also edible and their flavor is identical to the red ones.

Julie’s Creamy “Cheese” Sauce

Blend in blender
1 C Water
3/4 C Raw Sunflower Seeds (could also use raw Cashews – wash/rinse
first)
3 T Sesame Tahini
1 1/4 tsp Salt
4 T Nutritional Yeast Flakes
2 tsp Onion Powder
1/2 tsp Dill Weed
1/2 C Canned Tomatoes or Tomato Paste and a few carrots to adjust the color (could also use Pimentos)
3-4 T Lemon Juice

Pour into a saucepan and thicken over medium heat, stirring constantly. Use hot or chilled.

Makes great vegetable dip, crackers, topping for rice, baked potaotes, chips, etc. Good over cooked vegetables.

NEW RED POTATO AND VEGETABLE MEDLEY

10 small red potatoes, scrubbed
2 cups tofu sour cream (see recipe)
1/2 C thinly sliced green onions
1/2 C fresh tomatoes, chopped
1 C carrots, sliced thinly diagonally
1 C cauliflower, bite size florets
1 C broccoli, bite size florets
salt to taste

1. Steam potatoes until tender (about 20 min.). Cut in quarters & keep warm.
2. Stir green onions & tomatoes into sour cream. Set aside.
3. Steam carrots for 3 min. Add broccoli and cauliflower and steam for additional 5-8 min. or until tender crisp. Drain water immediately.
4. Arrange potatoes in cassarole, pierce with fork. Spread 1/2 of sour cream mixture over potatoes. Top with vegetables and pour remainder of sour cream mixture over them. Salt to taste. Serve warm.

TOFU SOUR CREAM

1/2 C cashews or blanched almonds
1/2 C hot water
1 1/2 tsp onion powder
3/4 tsp sea salt or to taste
3/4 tsp garlic salt
`12 oz. silken tofu, extra firm
3-4 Tbs. lemon juice

Blend nuts, hot water, and seasonings until smooth. Add tofu and lemon juice. Blend until creamy smooth. Pour into container, refigerate to chill.
Note: Cooked brown rice may substitute for part of the nuts.