Dietary Detoxifying Diet

Remove Toxins from your body with this Dietary Detoxifying Diet


Water
Fruit
Vegetables

Tip: This dietary detoxifying diet is as old as the Bible. In the book of Daniel in the Bible, Daniel and his friends challenged the king’s choice of foods. They chose to eat only vegetables and drink water for 10 days. Read Daniel 1 in the Bible for the results.
Food for Thought:
Well, at the end of the ten days, Daniel and his three friends looked healthier and better nourished than the youths who had been eating food supplied by the king! Daniel 1:15 LB

Family Meal Planning
Eating Well for Wellness
Many illnesses are aggravated by foods that we eat. An excellent method of changing a food habit or determining which food is causing your problems is to follow the dietary toxin waste removal meal plan. Even though the fruits and vegetables may be cooked, they still provide fiber that eliminates any deposits in the colon. Fruits and vegetables also are high in vitamins and minerals and low in cholesterol. This diet is low in protein and fats. Although you are not eating breads, you will be eating carbohydrates that are obtained from the fructose in the fruits and vegetables. Since it takes 30 days to change a habit or remove all toxins from the intestinal system, a dieter is challenged to remain on the water, fruits and vegetables plan for 3-4 weeks. This length of time rids the body of toxins that may be causing food allergies, sinus, arthritis or fatigue problems. Studies show as the body begins to heal itself, the dieter begins to have a better outlook on life and general health. Over time, the dieter may begin to loose weight.
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From the Nutritionist: I have modified the Daniel meal plan to include fruits and herbal tea. Detox meal plan: Drink one glass of room temperature water when you get up. At least 30 minutes to1 hour later: drink 1 glass water-beverage- ½ water and ½ lemon juice or orange juice. For breakfast eat 1-2 fruits and drink 1 glass water or cup of herbal tea. A.M. Snack: 2 hours later- eat 1 fruit or 1 cup of fruit combo and drink 1 glass of water. Lunch: Eat 2-4 cups of fruits and/or vegetables and 1 glass water. Snack: 2 hours later-drink 1 cup broth* or bullion and 1 cup herbal tea-green or other. Dinner: 4 cups of fruits and/or vegetables. Drink water or herbal tea. After diner snack-2 hours later: 1 cup herbal tea or water. Water may be chilled after the first glass in the morning. However, most studies show that room temperature reduces craving of other foods. After 2 weeks, you may add 4 oz. of chicken or fish for one meal. During the no meat phase, choose 2 vegetables that have protein. These vegetables will assure the dieter of a more balanced meal. Choose a variety of cooked and fresh fruits and vegetables. Foods may be flavored with kelp or sea salt. After eating salt-free foods, the dieter may prefer only the natural taste of the foods. After 3 to 4 weeks gradually begin adding other foods each week. Start with other meats and nuts. If any time during the week an illness or symptom flares, remove that food from your meals. Next week add dairy, etc. Last add breads. Some fats are needed in a nutritionally balanced meal, but keep them to a minimum. Be conscious of the amount of food and the calories that you are adding as you begin a new meal plan. Do not eat more than you need to maintain your health. As you add foods, modify only one meal a day. Continue to eat fruits and vegetables; drink at least 8 glasses of water or beverages daily. Do not fail to do your deep breathing and walking every day. May you “dare to be a Daniel” and may you eat well for wellness.
* Broth: Save liquid from cooking vegetables or place 2 cups of vegetables in 4 cups of water and cook. When done, make a nutritious drink by blending the vegetables and liquid. Very nourishing!

Recipes are available upon request.
www.callawaycookbook.com
Comments and questions are welcomed.
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Cherokee or Chickasaw Food

Cherokee or Chickasaw Indian Food
Grape Dumplings.

In the area where I grew up, many people still cooked with Cherokee or Chickasaw Indian recipes. The region of our part of the country is known as the Land of Hanging Grapes because there were vines that were loaded with Possum Grapes, wild purple grapes that matured around frost time each year. My grandmother used a recipe that had been passed down by our ancestors from the Indians that had lived on the Native American Campground site. The recipe was called Wild Possum Grape Dumplings. My daddy and uncles loved them. After the government watershed destroyed the grape vines, Granny learned to use other grape juices. When fresh grapes from the vineyards were not available to make her own juice, she purchased factory canned grape juice. Purchased purple grape juice worked just as well. Today that is what I use. I call the recipe: Grape Dumplings.
Tip: At mealtime, use grape décor with grape designs on plates, linens and centerpieces.
Christians may enjoy talking about grape references in the Bible. They may enjoy talking about how Christ used grape juice or wine as an object lesson in Remembrance of Him. Grape dumplings may be stored in airtight containers and given to shut-ins or neighbors. Discuss the Indian heritage of the dumplings.
Food for Thought:
When the Lord your God has brought you into the land…with cities you didn’t build, wells (water) you didn’t dig, vineyards (grapes) and olive trees you didn’t plant…when you are full, don’t forget the Lord… Deuteronomy 6:10-13 LB

Grape Dumpling Recipe
To make: mix 2 c. plain or self-rising flour* and 1 t. melted butter. If you use plain flour add 2 t. baking powder and ¼ t. salt. Add flour mixture to 1 cup grape juice**. Make into dough. Form balls the size of teaspoons and drop into 4 c. boiling grape juice. Makes approximately 24 balls. Keep the juice boiling and cook until done or about 2-3 minutes. The balls will float to the top. Remove dumplings from pot and place in a serving bowl; test to see if done. After removing cooked dumplings from juice, pour remaining hot juice from pot over top of dumplings. May serve warm with ice cream or whipped cream. May top with grape preserves.
* I prefer self-rising flour.
** To make homemade juice: Blend 4 cups of fresh grapes with 1 t. lemon juice. (May use juicer machine). Strain. Add 1 t. honey to sweeten, if desired.
From the Nutritionist: There are over 50 varieties of table grapes. They include the colors of green, red, blue-black. Fresh grapes may be seedless or with seeds. Grapes are high in the nutrients of Vitamin C and A. They have some potassium, other minerals and vitamins. Vitamin C is especially helpful in preventing infections and colds. Drinking grape juice may be helpful with kidney infections. Some studies show that grapes and grape juice may be helpful in preventing cancers and heart diseases. Fresh grapes provide fiber to the diet. Grapes have fructose type carbohydrates. Grape juice should be 100% natural with little or no sugar. Diabetics find grapes beneficial in a low sugar diet. About ¾ cup of fresh grapes provides 90 calories. One cup of juice has around 100-150 calories. Grapes have no cholesterol and no natural sodium. When purchasing fresh grapes, check for blemishes and spoiled grapes. Carefully wash fresh grapes before storing and remove any spoiled grapes. Store in a refrigerated area. Grapes may be eaten as a snack, combined in salads with chicken or in fruit combos, baked with meats, and breads. Grapes and grape juice are refreshing pick-me-up snacks and beverages during the afternoon lag time.


Recipes are available upon request.
www.callawaycookbook.com
Comments and questions are welcomed.
Please share this web site with a friend.

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March Madness

March Madness Saturday Night

Home made Pizza with peppers and zucchini
Slaw
Fruit Fondue
Yellow Cake in shape of basketball
With brown frosting

Favorite beverages and water

Tip: During the March Madness basketball season, people love to gather in front of televisions and enjoy the games as they encourage their favorite teams to win. Decorate a buffet table with basketball decorations. You can make miniature basketball muffins and place in gift boxes for guests to take home as favors. Store leftover foods in airtight containers. May set out a bowl of basketball shaped candies or nuts to munch.

Food for Thought:

He gives food to every living thing, for His loving kindness continues forever.
Psalm 136:25 LB

Family Meal Planning

Food

Eating is an essential part of our daily lives. Although food is part of cultural heritage, it is needed for proper health. The body utilizes nutrients from the food to maintain a healthy physical condition. The body’s energy is supplied by the nutrients of carbohydrates, fats and proteins. The nutrients that are needed for building and maintaining cells, tissues and organs are proteins, minerals and water. To regulate body processes like digestion, absorption, elimination, coagulation of blood and maintenance of normal body temperature, one needs proteins, minerals, vitamins and water. In addition to food providing essential nutrients for nourishment, it satisfies social needs. Traditional meals are served at family gatherings. Special events and parties provide opportunities for caterers and chefs to use special skills in cooking. Family meal planners must always think about both the physiological and psychological functions of food as they prepare menus. They also must consider the challenges of special needs of family members like diabetics, obesity, or hypertension or other diet restrictions. People should be challenged to eat to live not to live to eat.

Pizza

Family meal planners can serve pizza as a complete meal. It provides, bread, vegetables and meats and dairy products. Homemade pizza is nutritious because the family cook can control the amount of salt and types of meat that are cooked. Cooking biscuit or yeast dough in a pizza pan will facilitate preparations. For quick meals use purchased pizza dough, crescent rolls or bread. If purchased products are used, family meal planers should consider the salt and sugar contents. The type of flour may also need to be considered in special diet food needs. Any lean ground meat such as buffalo, venison, turkey or chicken may be used. However, scrambled lean hamburger meat is usually a favorite. Precook meat and drain off grease to reduce fat even more. Prepared tomato paste has less salt and sugar than pizza or tomato sauce. Homemade tomato sauce is best. For variety the family cook may use spaghetti sauce or catsup. Vegetables may vary for the topping. Squash, peppers, zucchini and onions are recommended to family meal planners for our suggested menu. Top with plenty of cheese. Cheddar may be mixed with the vegetables and finished with a topping of Parmesan. Other ingredients like mushrooms or pepperoni slices may be added or omitted according to the special diet needs or desires of the family. It is easy to convert a pizza to a vegetarian recipe because the meat may be left out. Since it can easily be refrigerated or frozen and served when needed, uncooked homemade pizzas may be given to a friend moving to a new house or to a family with a sick cook. Provide directions for baking in oven at 350 degrees for 30 minutes. Usually a 12" homemade pizza serves 4-8 people; depending upon the desired serving size. Word of caution: A homemade pizza may not be a finger food.

From the Nutritionist: Our March Madness menu for the family meal planner is for a pizza party. Pizza is a favorite food item with family members and guests. It is more nutritious when made at home. The meat provides the protein. The vegetables in the pizza, slaw and fruit supply minerals and vitamins. The cheese in the pizza gives needed calcium. Melt chocolate or caramel sauce and dip fruit chunks for dessert. Make cake ahead of time and frost to resemble a basketball. Provide favorite beverages and plenty of water.

Recipes are available upon request.
www.callawaycookbook.com

Comments and questions are welcomed.

Please share this web site with a friend.


http://www.mealswithamessage.com/

St. Patrick’s Day

St. Patrick’s Day Meal

Suggested Menu:

Corn Beef Brisket
Cabbage Pickled Beets
Irish Soda Bread
Grasshopper Pie
Green Cool Ade Irish Coffee


Tip: March 17th is named in honor of a young man who was born in Great Britain. At an early age he was taken to Ireland as a slave. After he escaped, he became a Christian and went back to Ireland as a missionary monk. He is called Saint Patrick because many miracles have been credited to him. Contrary to belief, he never drove snakes into the sea, but he witnessed to the “heathern” Irish who may have been called snakes because of their pagan ways. During family mealtime, Christians may talk about St. Patrick’s Bible beliefs and his missionary efforts in Ireland.
Food for Thought:
How shall they hear about Him unless someone tells them? Romans 10:14bLB

Family Meal Planning
Fiber
Fiber is the cellulose part of a fruit or vegetable. It is necessary for normal function of the intestines. Since fiber is almost indigestible, it passes through the intestinal tract as bulk, thus removing waste products. This helps in the prevention of colon cancer. Cabbage is an example. Other sources include any leafy vegetable, fibrous fresh fruit, whole grains and nuts. 1- 2 servings of fiber are needed every day.
Cabbage
Cabbage is a nutritious food. It is often used as a diet food for controlling obesity. Diabetics find cabbage a wholesome food since it has only natural sugar. Cabbage is a good source of both fiber and Vitamin C. Look for heads that are compact and heavy. Feel of the head before buying. Avoid yellowing or worm eaten leaves. Cabbage is available all year round and makes a good wintertime dish. Basic cooking includes rinsing head in salted cold water and shaking water out. Cut into wedges and steam or boil in salted water or beef stock for about 20 minutes. May add a piece of ham to add flavor. Serve warm. For 6 servings use 3 lbs.
From the Nutritionist: Family meal planners will discover this menu is a fun way of providing nutritious foods. Not only is the menu colorful, but also family meal planners with weight management concerns. Other special need groups like diabetics will find the meal healthy. Choose as lean corn beef brisket as possible. The food recipe for Corn beef brisket is easy cooking by placing into a slow cooker or cooking in a Dutch oven for at least 3 ½ hours. May cook cabbage in broth during the last 20 minutes. If pickled beets are not available, make your own. Irish soda bread may be made ahead of time. Store extra loaves or scones or 4 leaf clover shapes in food storage containers; place in food gift baskets decorated with shamrocks and give to shut-ins. For grasshopper pie tint cream cheese and cool whip with green food coloring and mint flavoring. Pour into a chocolate cookie crust. This pie can be converted into a diabetic recipe by omitting sugar and making crust out of sugar free cookies. Family meal planners may substitute cherry syrup for liquor in an Irish coffee recipe and top with tinted green whipped cream. Diabetics may omit the syrup.
Recipes are available upon request.
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Eating Well for Wellness

Eating Well for Wellness


Eating well for wellness requires eating foods with the 6 basic nutrients that the body needs. Basic nutrition involves understanding the need for these nutrients and planning meals around food sources of each required element. Studies of cultural experiences have shown that people who lack or obtain too much of various nutrients may have serious health problems. Family meal planners are challenged to meet nutritional requirements through basic nutrition, yet provide foods that the family enjoys.

Tip I: Prepare foods from scratch with freshest possible products available for the most flavorful and nutritious meals.


Tip II: Use your kitchen pantry for some medical needs. For example, for a soothing bath, blend 1-cup old-fashioned oatmeal until it is a powder. Slowly sprinkle under running water and stir into tub of warm water and soak your tired, weary body for 20 minutes.

Food for Thought:
Be careful not to use your freedom to eat….
1 Corinthians 8:9 LB



Family Meal Planning
+Lesson plan


The essential nutrients that are needed by the body are proteins, vitamins, minerals, carbohydrates, water and fats. Three basic reasons for food are to provide growth, development and rebuilding of cells; to provide energy; and to aid in the elimination of waste products from the body. The primary sources of food are meats, fruits, vegetables, breads, milk and water and fats.

Proteins: To maintain proper growth and development and supply energy. Food sources: meat and meat products; milk and dairy products; eggs and some vegetables. In Africa, I saw children with bloated stomachs who were lacking adequate protein. Brazil’s main food protein source (among the lower income) was beans and rice. Since beans have some protein, the source can become complete with another food that has some protein. Although rice has very little, it is enough to create a complete protein dish. Lower income men often prided themselves on having fat wives and children because to them this indicated they had enough money for food. (See page 6 of cookbook for Feijoada: a Saturday Brazilian soup.)

Vitamins: To provide vitality and maintain mental health. Food sources: Vitamin A and C: fruits and vegetables; Vitamin D: sunshine and fortified milk; Vitamin E: organ meats like liver; Vitamin K: meats; Vitamin Bs: meats and breads. People who have lots of natural fruits and vegetables in their diets like in Brazil or Belgium seemed to have great mental health and vitality. In Africa and China, I saw people with bowed legs or rickets because they did not have adequate Vitamin D and calcium sometime earlier in life. People who cannot utilize Vitamin K or do not have adequate supply will have difficulty with blood clotting. People without adequate sources of Vitamin A often have night blindness.

Minerals: Most minerals are obtained though well balanced meals. Calcium is found in some vegetables, but primarily in milk. This is necessary for strong bones and teeth. Sodium is necessary for the flavor of food, but too much can cause high blood pressure and hypertension. The lack of iodine causes goiter and that is why it is often added to common table salt. In Africa and Brazil, we saw people eating dirt because they were probably lacking some mineral in their diets.

Carbohydrates: To provide energy. Food sources: fibrous fruits and vegetables; breads, grain products like rice and cereals. People who do not have adequate fiber in their meals will have problems with elimination of waste products. Since carbohydrates can be stored until future use, it often accumulates in the cells and may be called fat. In China the employer often provided the noon meal of rice. Workers would receive individual pails or containers of hot rice and chop sticks. Since vegetables were grown in the area where we lived, they were often served for breakfast with watery, rice gruel. Supper would also be vegetables and rice. Duck and poultry were served only on special occasions since these were usually raised for the market. Little meat seemed to be available in the common household. (See page 44 for Chinese Fortune Cookie recipe.)

Fat: To provide a padding and protection around the vital organs and energy. People without such protection may soon have damaged hearts, etc. All people need some fat. Fat is stored for future use and accumulates in the cells as fat that leads to obesity when not utilized adequately.

Water: To provide lubrication for all joints and vital organs as well as liquid for cells, plasma, etc. Water is constantly depleted and is the only nutrient that requires re-supply. Even though studies have shown that people can fast like Jesus for 30-40 days without food, the water must be re-supplied often during a day. Water sources include: tap water; juicy fruits and vegetable pulp; water based beverages like tea, coffee, cool aid; even bugs, meat and fiber can generate some water. In China, Brazil and many places in Africa, we had to be careful about drinking the water supply and we usually used distilled water. Major cities like Johannesburg had safe water sources, as did the country of Belgium. Milk is considered the most complete food and is also an excellent source of liquid. Water has no caloric content, but other beverages do and must be considered in the total food consumption.

From nutritionist: Meals and snacks for an entire day should be planned in consideration of the total day’s requirement. If one meal has to be adjusted or is lacking in a nutrient, other meals or snacks can help make up the deficiency. Plan the meats, fruits, vegetables and dairy products. Evaluate the calories and nutrients then add breads and fats. From 8-12 glasses of water should be taken into the body every day. Remember all food intake should be to be burned by exercising or physical labor. Happy Meal planning for eating well for wellness!




Recipes are available upon request.
www.callawaycookbook.com
Comments and questions are welcomed.
Please share this web site with a friend.

www.mealswithamessage.com