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Counsels on Diet and Foods - Contents
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    Part 4—Vegetables

    Fresh Vegetables, Simply Prepared

    509. All should be acquainted with the special value of fruits and vegetables fresh from the orchard and garden.—Manuscript 13, 1911CD 321.4

    [Encourage the Eating of Vegetables—490]

    [No Greater Luxury—503]

    510. Fruits, grains, and vegetables, prepared in a simple way, free from spice and grease of all kinds, make, with milk and cream, the most healthful diet. They impart nourishment to the body, and give a power of endurance and a vigor of intellect that are not produced by a stimulating diet.—[Christian Temperance and Bible Hygiene, 47] Counsels on Health, 115, 1890CD 321.5

    [Fruits, Grains, and Vegetables Good Food for Visitors—129]

    [Danger of Using Decayed Vegetables—469]

    [Defiled by Use of Grease in Preparation—320]

    [In the Diet of the Creator's Choice—471]

    [A Constituent of Health Foods—403, 404, 407, 810]

    511. For those who can use them, good vegetables, prepared in a healthful manner, are better than soft mushes or porridge.—Manuscript 3, 1897CD 322.1

    512. Vegetables should be made palatable with a little milk or cream, or something equivalent.—Testimonies for the Church 9:162, 1909CD 322.2

    A Part of a Complete Diet

    513. The simple grains, fruits of the trees, vegetables, have all the nutritive properties necessary to make good blood. This a flesh diet cannot do.—Letter 72, 1896CD 322.3

    [In the Adequate Diet—483, 484, 486]

    Plenty of Vegetables

    514. We are built up from that which we eat. Shall we strengthen the animal passions by eating animal food? In the place of educating the taste to love this gross diet, it is high time that we were educating ourselves to subsist upon fruits, grains, and vegetables.... A variety of simple dishes, perfectly healthful and nourishing, may be provided, aside from meat. Hearty men must have plenty of vegetables, fruits, and grains.—Letter 3, 1884CD 322.4

    [For the Helpers’ Table—444, 651]

    [To Take the Place of Flesh Meat—492, 649, 765, 795]

    [To Take the Place of Rich Foods—312]

    [Not Relished by Those Accustomed to Transgressing Nature's Laws—204, 563]

    [Flesh Diet Vegetables Secondhand—482]

    515. The Lord intends to bring His people back to live upon simple fruits, vegetables, and grains.—Letter 72, 1896CD 322.5

    Some Cannot Use Vegetables

    516. In a medical institution there are varied appetites to satisfy. Some require well-prepared vegetables to meet their peculiar needs. Others have not been able to use vegetables without suffering the consequence.—Letter 45, 1903CD 322.6

    Potatoes, Irish and Sweet

    517. We do not think fried potatoes are healthful, for there is more or less grease or butter used in preparing them. Good baked or boiled potatoes served with cream and a sprinkling of salt are the most healthful. The remnants of Irish and sweet potatoes are prepared with a little cream and salt and rebaked, and not fried; they are excellent.—Letter 322, 1905CD 323.1

    Beans a Wholesome Dish

    518. Another very simple yet wholesome dish, is beans boiled or baked. Dilute a portion of them with water, add milk or cream, and make a broth.—Testimonies for the Church 2:603, 1871CD 323.2

    Growing and Preserving Vegetables

    519. Many do not see the importance of having land to cultivate, and of raising fruit and vegetables, that their tables may be supplied with these things. I am instructed to say to every family and every church, God will bless you when you work out your own salvation with fear and trembling, fearing lest, by unwise treatment of the body, you will mar the Lord's plan for you.—Letter 5, 1904CD 323.3

    [All Should Be Acquainted with Value of Fruits and Vegetables Fresh from the Orchard and Garden - 480]

    520. Provision should be made for obtaining a supply of dried sweet corn. Pumpkins can be dried, and used to advantage during the winter in making pies.—Letter 195, 1905CD 323.4

    Greens and Tomatoes in the Diet of Ellen G. White

    521. You speak in regard to my diet. I have not become so wedded to one thing as not to be able to eat anything else. But as far as material for greens is concerned, you need have no concern; for to my certain knowledge there are in the section of country where you live many kinds of vegetable productions which I can use as greens. I shall be able to obtain the leaves of the yellow dock, the young dandelion, and mustard. There will be a far more bountiful supply there, and of a superior quality, than we could obtain in Australia. And if there was nothing else, there are the grain productions.—Letter 31, 1901CD 323.5

    522. My appetite left me some time before I went to the East. But now it has returned; and I am very hungry when mealtime comes. My thistle greens, nicely cooked, and seasoned with sterilized cream and lemon juice, are very appetizing. I have vermicelli-tomato soup one meal and greens the next. I have begun again to eat potato meal. My food all tastes good. I am like a fever patient who has been half-starved, and I am in danger of overeating.—Letter 10, 1902CD 324.1

    523. The tomatoes you sent were very nice and very palatable. I find that tomatoes are the best article of diet for me to use.—Letter 70, 1900CD 324.2

    [See also Appendix 1:16, 22, 23]

    524. Of corn and peas we have raised enough for ourselves and our neighbors. The sweet corn we dry for winter use; then when we need it we grind it in a mill and cook it. It makes most palatable soups and other dishes....CD 324.3

    In their season we have grapes in abundance, also prunes and apples, and some cherries, peaches, pears, and olives, which we prepare ourselves. We also grow a large quantity of tomatoes. I never make excuses for the food that is on my table. I do not think God is pleased to have us do so. Our visitors eat as we do, and appear to enjoy our bill of fare.—Letter 363, 1907CD 324.4

    [Corn used by E.G. White—Appendix 1:22, 23]

    [Caution Regarding Using with Fruit - 188, 190]

    [Caution Regarding Using Vegetables with Desserts - 189, 722]

    [In diet of E.G. White—Appendix 1:4, 8, 15]

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