18 Feb Food meets faith
Equally important is food. Nutrition is important for everyone because food gives our bodies the nutrients it needs to stay healthy, grow and work properly. Like a finely-tuned racing car, your body needs the right fuel (food) and regular maintenance (exercise, lifestyle and mental attitude) to achieve its true health potential.
Nothing is more important than healthy eating! Put in the wrong fuel or let it go without regular use, and there’s no way it can deliver its full power and performance. Without healthy eating, your body’s engine will cough, sputter and eventually stall. There are many benefits to maintaining a balanced diet by healthy eating.
Vitality and energy for life.
Staying at a weight that’s right for you.
Delaying the effects of aging.
Keeping you active and fit into old age.
Food and faith are much more alike than they are different. We need both to remain healthy.
Garlic Dill New Potatoes
8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon salt
Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
In a small bowl, stir together the butter, dill, garlic and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.
1 head romaine lettuce, torn into bite-size pieces
1/2 orange bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/4 ounce Parmesan cheese, thinly sliced
1/4 cup raspberry vinaigrette salad dressing
In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.