The Ministries of our Church
Health Ministries is not only about assisting New Joy Fellowship members with living healthier, happier lives; it is also about reaching out to the surrounding community, from demonstrating healthy principles at our Sabbath potlucks to offering programs on healthful living. Join us!
We're Growing Centennarians
New Joy Fellowship to Grow Centenarians
1. The process began with church members establishing their current health age, using a computer program on June 16, 2012.
2. The Hagerstown community is invited to participate by having the computer analysis. The walking program begins July 14, 2012
3. The Health Ministries team has plotted a course to support the desire of each participant to reach or surpass 100 years of productive life:
• Diet, including providing recipes and cooking classes.
• Exercise options
• A support group
• Periodic checks on progress
Tofu for YouRon Pride is a designer at Review and Herald Publishing Association and member of the Family Life team at New Joy Fellowship Seventh-day Adventist Church. He and his wife, Jeri, have six children in elementary school through high school.
They find that tofu — which takes on the flavor of seasonings and other ingredients — gives them a lot of tongue-wiggling room to satisfy the varied tastes of a large, total-vegetarian (vegan) family.
2 tablespoons olive oil
3/4 cup chopped onions
2/3 cup chopped bell peppers
2 pounds firm or extra-firm tofu, crumbled (see cook’s note)
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
3 tablespoons Bragg Liquid Aminos (see cook’s note)
1/4 teaspoon garlic powder
1 tablespoon nutritional yeast
1 tablespoon Vegenaise (see cook’s note)
1/8 teaspoon cumin
1/8 teaspoon oregano
1/8 teaspoon turmeric
Put olive oil in a large skillet over medium heat, and saute chopped onion and bell pepper until tender, about 3 minutes.
Add tofu, cayenne, salt, Bragg Liquid Aminos, garlic powder, nutritional yeast, Vegenaise, cumin, oregano and turmeric. Adjust seasoning to taste. Simmer a few minutes until tofu yellows with seasoning.
• Serve on or with brown rice, pasta or white potatoes.
• Make sandwiches with lettuce, tomato slices, cucumbers, etc.
• Serve on or with pancakes or waffles.
Cook’s notes: Tofu, Vegenaise (a dairy- and egg-free mayonnaise substitute), and Bragg Liquid Aminos (a substitute for tamari or soy sauce) are sold at Martin’s Food, 1650 Wesel Boulevard in Hagerstown.
Vegan Pumpkin Oatmeal Cookies
Nicole Anderson and her husband, Wayne, are parents to two preschoolers. Nicole holds degrees in education and nursing and is pianist, soloist and minister of music for New Joy Fellowship Seventh-day Adventist Church in Hagerstown.
"My husband loves soft oatmeal cookies, but (he) tends to have high cholesterol," Nicole says. "So he asked me to make him a healthy substitute. Searching for vegan recipes, I stumbled onto 'Vegan with a Vengeance,' by Isa Chandra Moskowitz. This recipe was an instant hit."
Seventh-day Adventists believe that eating and drinking affect spiritual health and well as physical health, and vegetarianism is recommended for SDA members.
2 cups all-purpose flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin (do not use pumpkin pie mix)
1 teaspoon vanilla extract
1 tablespoon ground flaxseeds, optional
1 cup walnuts, finely chopped (see cook's note)
1/2 cup raisins (see cook's note)
Preheat oven to 350 degrees.
Mix flour, oats, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, mix together the sugar, oil, molasses, pumpkin and vanilla (and flaxseeds if using) until very well combined. Add the dry ingredients to the wet in three batches, folding to combine. Fold in the walnuts and raisins.
Drop by tablespoons or teaspoons an inch apart onto the prepared cookie sheets. Flatten the tops into a cookie shape with a fork or with your fingers.
Bake 16 minutes. If you are using two sheets of cookies on two levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 sheets.
Remove from oven, cool on the cookie sheets for 2 minutes, then transfer to a cooling rack. Allow to cool and set. They taste even better the next day.
Makes 4 dozen cookies.
Cook's notes: Substitute pecans if preferred, or omit nuts altogether. During the holidays, in place of regular raisins, I use golden raisins or dried cranberries or both
Spaghetti: An Ovo-lacto Vegetarian Option
Doreen Franks, a nurse, is a member of New Joy Fellowship Seventh-day Adventist Church. Franks said she finds this time-wise and tasty recipe for spaghetti to be the perfect dish to get on the table quickly for her two sons, a teenager and a young adult. She customizes the seasonings and pasta according to the taste of the moment. Ovo-lacto vegetarian is a person who doesn't eat animal meats but eats eggs and milk products.
12-ounce package MorningStar Grillers Recipe Crumbles (see cook's note)
1 cup chopped onions
1 cup chopped green pepper
Add one or more to taste: Onion powder, basil, garlic powder, seasoned salt or cayenne pepper
1 8-ounce can tomato paste
1 cup diced tomatoes
2 to 3 tablespoons sugar (to taste)Pasta of your choice (see cook's note)
Saute Crumbles in a pan with vegetable oil. Add onions and chopped green pepper and saute. Add seasonings.
Add tomato paste with enough water to achieve desired sauce thickness. Add tomatoes and sugar, and simmer for 20 minutes.
Pour over cooked pasta of your choice, and serve.
Cook's note: One 12-ounce package of MorningStar Crumbles is a vegetarian substitute for 1 pound of uncooked ground beef. Pasta possibilities include traditional semolina spaghetti, spinach linguine or tomato basil fettuccine.
Make this island favorite
Jasmine Anderson, who hails from Spanish Town, St. Catherine, Jamaica, says this recipe is a staple on her family's monthly menu.
She says kidney beans, when stewed, are called "stew peas" in Jamaica. The dumplings called "spinners" get their name from the way they're formed by rolling—spinning—the dough between the hands.
Jasmineis the wife of the Rev. Kenneth Anderson, pastor of the New Joy Fellowship.
Veggie stew peas and spinners
2 cups kidney beans
1 1/4 cup water
2 cups coconut milk
2 bay leaves
3 scallions, chopped
10 whole allspice grains
3 whole garlic cloves
2 whole scotch bonnet peppers (see cook's note)
1 small onion, chopped
1 clove garlic, crushed
3 sprigs of thyme
1/2 teaspoon black pepper
1 teaspoon natural sea salt (see cook's note)
2 medium potatoes, cubed
3 carrots, sliced
Veggie spinners (see recipe below)
In a large soup pot, put kidney beans in enough water to cover. Soak for at least 10 to 12 hours (or overnight).
Place coconut milk, bay leaves, scallions, allspice, whole garlic and whole bonnet pepper in the pot. Simmer for 1 1/2 hours or until the beans are tender.
Season by adding the onion, crushed garlic and thyme. Add salt and pepper to taste.
Add carrots, spinners and potatoes. Let simmer for 30 minutes.
Remove the scallions, bay leaves and hot peppers before serving. Serve hot with rice.
Cook's notes: If you like spicy food, cut up the scotch bonnets and leave them in the stew. Sea salt is available in grocery stores.
1 cup wheat flour
Enough water to bind
Place flour in a medium bowl. Add water bit by bit and work mixture with hands, making a stiff dough
Roll into 1-inch-long pieces, and drop into simmeringstew or soup.
Boil until spinners float or add them during the last 20 minutes of the cooking process.