On September 8, 2013, Brother Evald Pedersen opened the cooking class with a welcome to the audience and a prayer. Sister Wendy was the first cooking demonstrator. She presented delicious Gluten Burgers that were easy and nutritious. Her second recipe was a Sunflower Seed Almond Roast, a good protein addition to any menu.
Sister Franziska Pedersen greeted the audience and introduced a Vegan Cheese and Broccoli Soup that captivated the audience. Her second recipe was a Tofu Egg Salad Spread. It was reported that the recipe had a similar taste to real eggs, but minus the cholesterol. She also made a Garlic-Dill dressing which was added to the Tofu Egg Salad to give it a smooth texture for spreading.
Sister Linda Kolyn asked the audience if they wanted a health lecture first or the cooking demonstration, and the audience chose the health lecture.
Sister Linda gave a very insightful Power Point on nutrition based on the Colour Code. This was an eye-opening lecture to many in the audience who were surprised to discover how having a variety of colourful foods in our diet can keep us healthy and disease free. We learned to recognized good fats versus bad fats, antioxidants to keep us cancer-free, along with management of food groups to maintain a healthy diet. The audience was also given information on foods that help fight inflammation and arthritis. There were testimonials from Sister Linda and others on the blessings of a vegan diet.
She continued explaining how to cook an Almond/Cashew Loaf in a crockpot and its benefits. She also showed how to make her Rice Pudding, with wholesome products. Sister Linda introduced a cinnamon substitute, explaining to the audience that cinnamon is an irritant to the stomach. Everyone was pleased with what they had heard and witnessed in the healthful vegetarian cooking class.
Brother Evald talked of the benefits of juicing and samples of a juice mixed with carrots, beets and celery was given to the audience.
After a question and answer session, a prayer for the offering of the food was said before the audience was allowed to partake of the recipes demonstrated. We all thoroughly enjoyed the healthy vegan food on offer at the end of the cooking class, but the best part was the fellowship of those seeking for health, together.
Sister Maurine Gerald