8 Laws of Health - NEW START

​​God's creation follows natural law.  If we look at nature, we see that the stars orbit, the birds migrate in the winter, everything operates according to the natural laws.  With this in mind, the sooner we realize that He created us with natural laws as well, we will begin to recognize that God wants us to be healthy.  He has given us laws to gain and maintain good health.

Nutrition:

​

​Proper nutrition is the foundation of good health and recovery.  The reason we eat is so we can live.  To lose weight and keep it off, improve health, decrease disease and infections, and promote longer life, we have to consciously make good decisions about what we put into our bodies by way of our mouth.  

​

Genesis 1:29 states, "And God said, 'Behold, I have given you every herb bearing seed...and every tree which has fruit yielding seed; it shall be food for you."

Cilantro Ginger Tempeh Toss

​

Ingredients:​

Makes 2 large or 4 small servings.

 

1 bunch (1 cup) fresh cilantro

1 medium tomato, roughly chopped

2 small hot red peppers, seeded and roughly chopped

2-in piece of fresh ginger, chopped

2 tsp lime juice

1/2 cup tempeh or firm tofu, cubed

1 tbsp dark sesame oil

1 13.5 oz can coconut milk

2 cups Chinese eggplant, cubed

1 cup broccoli florets

1 tsp salt

1/4 tsp tumeric

1/4 cup frozen peas



rice noodles, enough for two people

Steps

​

 

1.  In a food processor, blend together 1  

     cup cilantro, 1 medium tomato, 2  

     small seeded hot peppers, 2-in piece

     of fresh ginger, and 2 tsp lime juice.  

     Set aside.



2.  In a large saucepan on medium heat,

     saute 1/2 cup tempeh in 1 tbsp

     sesame oil for 3-5 minutes or until

     tempeh starts to brown.



3.  Stir in a 13.5-oz can coconut milk, 2

     cups cubed eggplant, 1 cup broccoli, 1

     tsp salt, and 1/4 tsp tumeric and let

     simmer uncovered for 10 - 12 minutes

     or until eggplant is cooked and sauce

     starts to reduce (stir occasionally).  

     Turn off heat and stir in cilantro

     mixture and 1/4 cup peas, cover with

     lid, and let sit 5 minutes.



4.  While vegetables are cooking, in a

     large pot of lightly salted water, boil

     rice noodles as per cooking

     instructions.  Drain, rinse with hot

     water, and return to pot.  Toss

     noodles with a splash of dark sesame

     oil and set aside.



5.  Serve vegetables over rice noodles.