TLC Newsletter

Sabbath School – Matthew Study

Gene Gorton and Larry Lee are leading a Sabbath School discussion class in the north room behind the baptistry each Sabbath. The class varies in size from 4-12. We are currently reading through the book of Matthew. We begin each class by reading a section of scripture and then, with the help of the Bible Commentary and other sources, we work together to find a common understanding. The class is low key and open to anyone with a desire to know God's Word better. Our study allows late arrivals to join and participate easily and does not require midweek preparation and study. Class usually begins around 9:45 am. Please visit and consider joining us by entering from the north hall, past the Early Teens room. LL

Living the Health Message

N – nutrition
E – exercise
W – water

S – sunshine
T – temperance
A – air
R – rest
T – trust in God

For many years I believed that I had a strong dislike for rye. Every rye bread I tasted just did not agree with my tongue. So I avoided rye. Then someone introduced me to a rare rye bread that lacked caraway, fennel, and every other liquorish tasting herb. Wow. I now buy whole rye grain from the food co-op along with brown rice. It makes for a change of pace from rice, cooks like rice, and can be used in place of rice in many recipes. Recently, the same idea using whole buckwheat was introduced to me. Buckwheat is a good alternative for those avoiding or cutting back gluten. It comes natural or roasted; the roasted being nuttier in flavor and aroma when cooked. The natural form can be lightly toasted in a dry skillet before cooking to enhance its flavor. Cook buckwheat like rice, 2 cups of water for each cup of buckwheat, a little salt and butter if desired. (I normally use a small piece of seaweed, kombu, instead.) If not using a rice cooker, boil the water, salt and butter if using, add the buckwheat, cover and reduce heat to medium. Cook for about 10 minutes. Remove from heat and let set for 5 minutes before fluffing with a fork. At this point, buckwheat can be served as a side dish like rice, or eaten like breakfast oatmeal with nuts and fruit.

Buckwheat Burgers
2 cups cooked, cooled buckwheat	1 tsp thyme
½ cup well-chopped walnuts	1/8 tsp cayenne pepper
2 Tbsp sesame seeds	3 Tbsp soy sauce
3 Tbsp brown rice flour	3 beaten eggs
2 chopped green onions	olive oil
Combine all ingredients in a large bowl. Heat olive oil in a skillet over medium. Scoop mixture with a 1/3 cup measure and pack it in tightly. Drop carefully into the oil and gently flatten with a spatula. Flip when brown and cooked through, 3-4 minutes each side. Serve.

Quick Ketchup
1 cup tomato paste	2 Tbsp honey
½ tsp salt	2 Tbsp lemon juice
¼ tsp onion powder	1/8 tsp garlic powder
Mix together. Store in an airtight container in the refrigerator.

Not Mustard- why? Because the commercial stuff can be very irritating.
2/3 cup cashews	1/8 tsp garlic powder
2/3 cup water	¼ tsp onion powder
1/3 cup + 1 Tbsp lemon juice	¼ tsp carob powder
2 tsp turmeric powder	pinch of cayenne
½ rounded tsp sea salt
Place all ingredients in a blender, puree for 1 minute, liquefy for 2 minutes. Pour into a small pan and heat, stirring until thickened. Let cool, stirring constantly. Store in a covered glass container in the refrigerator. Best after marinating for several days.

Thanks to Laura Kimbrough for the buckwheat information and recipe. We enjoyed the burgers. The condiments come fromCobblestone Farms Country Kitchen.