conscious cuisine healthy recipes from unity-inn
TRANSCRIPT
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HealthyRecipesFrom
UnityInn
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Table of Contents
SaladS
Summer Tomao Salad 6
Bermuda Salad 22
Corn Salad 31
SoupS/StewS
Gazpacho Soup 8
Ialian Soup 3 2Spli Pea Soup 32
Uniy Sew 34
BreadS
Healh Bread 2 4
Adama Bread 33
Banana Bread 34
SauceS/condimentS
Fresh Relish 10
Pomodoro Sauce 12
Brown Gravy 35
Chili Sauce 35
Side diSheS
Green Beans Wih Cilanro Peso 14
Roased Mushrooms 16
Alpine Baked Cabbage 36
Baked Beans 37
Devi led Swee Corn 37
Mushroom Rice 38
Poao Salmis 39
Risoto 40
entreS
Vegeable L asagna 18
Lenil Loa 26
Baked Hal ibu Surprise 4 1
Eggplan Casserole 41
Sufed Bell Peppers 42
Sufed Tomaoes 4 3
deSSertS
Pajas Cookies 20
Frui Salad 28
Bread Pudding 43
Oameal Cake 44
taBle BleSSingS 45
unity inn: then and now 4 6
Rediscovering Your WholenessBy Rev. Kelly Isola
How aware are you o the relationship between your mind
and body? The mind/body relationship is like the relationship
between water and wetness. You cannot put water on one side
o the room and wetness on the other side. Similarly, our minds
and bodies are inseparable. When you experience harmony in
mind, you experience harmony in body. And when you have a
sense o well-being and peacewithin your body, you are at
peace with your body.
So how can we eat
in a way that creates
inner and outer
peace?
Health means enhancing our
bodies and minds in every
waythrough exercise, spiritual
practices, relationships, rest and relaxation, spending time in
nature, being o service to others, and o course, good nutrition.
Connecting to our wholeness is the cornerstone to a happy,
healthy, meaningul and abundant lie.
hFs,hm
Good nutrition is essential or the realization o wholeness, as is
ones emotional and spiritual work. And believe it or not, eating
healthy oods supports all o us in collectively raising the energy,
consciousness and commitment to transorm our lives and our
world.Che Michael Willet, Uniy Inn
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that a ruit and vegetable diet was consistent with biblical direc-
tives and the best thinking in nutritional science.
By the 1920s, Unity Inn was one o the largest vegetarian caeterias
in the world, serving as many as 10,000 meals a week. And
although today Unity Inn serves meat dishes, the restaurant honors
the heritage o Charles and Myrtleand the preerences o modern
health-conscious dinersby oering daily vegetarian entres.
wtsps
In this booklet, we have collected recipes rom Unity Inn pastand present to support you in becoming more aware o your
mind/body connection and in creating your healthiest, most
vibrant selthe whole you that can climb mountains, create
works o art, launch new adventures, and take on the world!
As you try these recipes, notice how the ood you eat makes
you eel on a physical, emotional, psychological and even
spiritual level. Awareness is everything. When you become more
conscious o your relationship with ood, you also become reer
to make healthy choices, which, in turn, raises your overall
energy, vitality and well-being.
Happy wholeness!
About the Author: Rev. Kelly Isola, MDiv, is a popular speaker and writer with
a passion and commitment or awakening and inspiring individuals to a greater
realization o their own divinity. She is host o the Unity Online Radio program
Spiraling Consciousness. For more inormation, visit www.kellyisola.com .
This booklet is intended to help you seize the opportunity to
transorm your own lie through mindul eating and better
nutrition.
As ar back as the early 1900s, Unity co-ounder Charles
Fillmore noted and encouraged a growing trend toward
conscious ood choices:There is a relationship between thinking and eating, and as
you grow spiritually, the character of your food and all that
pertains to eating may have to be changed in conformity with
the new order of things.
Charles and Myrtle Fillmore made sure Unity students and
employees had ood that nourished the body as well as the soul.
The Unity Vegetarian Inn (as it was originally called) opened in
1906, oering diners hot meals reecting the Fillmores belie
I a , pya w!
From lef o righ: Andrew Summers (sous che), Robin Harvey, Tim Clark (chemanager), and Maggie Handke (baker).
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Susan Smith Jones, Ph.D.
With 30 years o experience at the University o Caliornia, Los
Angeles (UCLA), teaching students, sta and aculty how to be
healthy and ft, Susan Smith
Jones has established hersel
as one o the worlds oremost
experts on diet and nutrition,high-level wellness, natural
remedies, balanced living and
human potential. She is the
author o more than 26 books
and 1,500 magazine articles
about these topics.
Selected as one o the top 10
Healthy American Fitness
Leaders by the Presidents
Council on Physical Fitness
and Sports, Susan teaches that
the body is designed to be sel-repairing, sel-renewing and sel-
sustaining, and that the power to live a radiantly healthy lie is
within everyones grasp.
Nutrition inormation or this booklet has been provided by
Susan rom her books Health Bliss, The Healing Power of Nature
Foods, and Recipes for Health Bliss. Visit www.susansmithjones
.com or more inormation.
Meet the Experts:
Chef Michael Willett
Unity Inn Che Michael Willetts
philosophy on ood is simple: Provide
wholesome ood prepared well. His
passion or cooking comes rom his desire to cook like
grandma. He sees cooking with love as a dying art in the hustle
and bustle o today. With his quick yet nutritious recipes, CheMichael upholds the tradition o a wholesome meal, lovingly
prepared.
Che Michaels culinary
experience began in his
Kansas City, Missouri-area
childhood home, where he
cooked dinner or his amily
to help his working mom.
His education continued
in the U.S. Navy, where he
learned international cooking
techniques and recipes while
serving in the Mediterranean.
While there, he quickly
developed a passion or the
open-air markets and the nutritional value o resh produce.
He brought that passion back to the Kansas City area, where he
worked in several prestigious restaurants, including Ca Allegro
and La Bodega, beore coming to Unity Inn.
Che Michael and his wie, Robin, have two daughters, Chloe
and Gigi.
Wach videos oChe Michael sharing
recipes and ips auniy.org.
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From the expertS
cfsns
This can be a beautiul dish
when artully arranged. Try to
slice your tomatoes evenly and
consistently, and select pretty
basil leaves. This is honestly
one o my very avorite summer
salads. It is simple and so good!
SsSs
Tomatoes provide vitamin C, potassium, chromium, biotin,
lutein and zeaxanthin, alpha- and beta-carotene, the B vitamins
(B6, niacin, olate, thiamine and pantothenic acid), and lots
o lycopene. Lycopene, in addition to being a pigment that
contributes to the tomatos red color, is a member o the carot-
enoid amily and an important part o the antioxidant deense
network o the skin. In combination with other nutrients, it
can raise the sun-protection actor (SPF) o the skin. Numerous
epidemiological studies have ound that people who eat lots o
tomatoes are signifcantly less likely to get cancer (according to
a review published in theJournal of the National Cancer Institute
in 1999). Study results were strongest or prostate, lung andstomach cancer, although theres some evidence that tomatoes
protect against breast, ovarian and other cancers too. Lycopene
again appears to be the source o the protective beneft.
Summer Tomato Salad
large well-shaped omaoes, garden resh, i available
One-hal red onion, nely diced
-0 resh whole basil leaves (washed)
- oz. blue cheese, crumbled
Sal and pepper o ase
Drizzle o exra virgin olive oil
With a paring knie, score an X on the bottom o the tomatoes.Put a pot o water on to boil, large enough to hold the tomatoes.
Have a big bowl o ice water ready.
Core tomatoes, and put in boiling water, just until the skin
begins to blister. Remove rom boiling water, then submerge in
ice water or about one minute. At this point, the skins should
easily peel o.
Now, make thick, hearty slices crossways. To assemble, shingle
tomato slices on platter, and tuck basil leaves between slices.
Sprinkle diced red onion and blue cheese crumbles on top.
Lightly drizzle with olive oil, and season with salt and pepper
to taste.
A ch dy ds, I rco lg a y lf.
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From the expertS
cfsns
I preer my soup to be chunky, so there is texture in this recipe. I
like to use V8 or the tomato juice.
SsSs
In the mid-1700s, Scottish naval surgeon James Lind discovered
that drinking the juice o limes and lemons prevented scurvy,
the scourge o sailors on long voyages. Soon British ships carried
ample stores o the ruits. It was later learned that vitamin C
defciency caused scurvy, and that limes are very high in this
essential nutrient.
Like lemons, limes are useul as avoring agents. However,
unlike their yellow counterpart, limes dont impart a distinctive
taste o their own when used as a cooking ingredient; instead,
they tenderize and heighten the avors o other oods.
Gazpacho Soup
6 Roma omaoes, coarsely chopped
1/2 Tbsp. resh garlic, chopped
cucumbers, peeled, seeded and chopped
One-hal red onion, diced
large green bell pepper
cups omao juice
Tbsp. exra virgin olive oil
sp. kosher sal
Tbsp. chopped Ialian parsley
Juice rom hree limesCrouons or garnish
Pre-chop all ingredients, then put everything into a blender or
ood processor, except or tomato juice, croutons and limes.
Pulse fve to eight times, then add tomato and lime juices. Let it
sit in the rerigerator or at least 45 minutes to marry the avors.
Serve ice-cold on a hot summer day. Garnish with croutons just
beore serving.
So, whether you eat or drink, orwhatever you do, do everything
for the glory of God.
1Corinthians10:31
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Etg i ,nug w b me
y a v.
From the expertS
cfsns
Makes a wonderul resh topping to an entre, such as baked
chicken or fsh. You can also serve as a dip with pita chips or
crackers.
Even in the dark winter months, I like to make this relish as
a reminder o spring and summer. A spoonul over a reshly
cooked piece o fsh adds bright color and avor. The citrus and
salt make me yearn or warmer weather to come.
SsSs
Cucumbers contain a digestive enzyme, erepsin, which breaks
down protein and cleanses the intestines. Low in calories,
cucumbers oer a good source o fber and a air amount o
vitamin C, potassium, olate, B-complex, and the amino acids
methionine and tryptophan. The skin o the cucumber contains
some vitamin A, so I encourage you to buy organic varieties
or Kirby cukesthe kind used or picklesso you dont need
to peel them. Unlike commercially grown varieties, organic
cucumbers are not sprayed with wax to slow spoilage.
Fresh Relish
omaoes, diced
cucumber, seeded, peeled and diced
/ o a red onion, nely diced
Tbsp. capers, chopped
salks o celery
6 salks o cilanro leaves, sems removed
Juice o limes
Pinch o sal
Add all ingredients together, and let rest or 10 minutes.
Tomatoes will render water. Drain and serve.
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From the expertS
cfsns
This recipe makes enough sauce or two vegetable lasagnas. I
you dont plan to use it all, it can be stored in the reezer in an
airtight container or up to three months.
I grew up in a multicultural setting. A riends grandmother
always had a batch o red sauce or gravy on the stove. This is
my version. I really like the leeks in here. It is a quick sauce, so
it will be a vibrant red. It is a great base or other tomato sauces.
SsSs
Garlic is a rich source o unique sulur compounds that keep
your body chemistry in balance. Similar compounds to those
ound in onions, leeks and chives, sulur compounds are thought
to be responsible or garlics antibacterial and antiungal activ-
ities, as well as its ability to slow cholesterol synthesis, lower
blood pressure, reduce atherosclerosis, and inhibit platelet aggre-
gation. The sulur compounds even may prove to fght cancer. In
the Iowa Womens Health Study, women who ate garlic at least
once per week had a 32 percent lower risk o colon cancer than
those who ate none. Research at the National Cancer Institute
is showing that garlic extracts can both slow the prolieration ocancer cells and cause abnormal cells to sel-destruct. (Ive taken
Kyolic Aged Garlic Extract or more than 35 years.)
In European studies, garlic has been shown to help eliminate
lead and other heavy metals rom the body. It also is eective in
removing worms and other parasites rom the alimentary canal,
boosting immune unction and improving the action o the liver
and gallbladder.
Pomodoro Sauce
cans ( oz. each) o peeled Ialian omaoes
can ( oz.) diced omaoes
leek, whie par only, cleaned and halved
Tbsp. resh garlic
Sal and pepper o ase
Olive oil
Opional: sp. dried red chili akes
In a stainless-steel pot, heat bottom over stove, adding olive
oil, then garlic and leek. Cook or about fve minutes, just until
the leek sotens and garlic becomes pungent and golden. Add
tomato products and bring to a boil. Immediately drop heat to
simmer, then let cook or about 30 minutes. Add salt and pepper
to taste (and optional dried red chili akes).
I e whe jy S.
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Better is a dinner of vegetables where love is ...Proverbs15:17
From the expertS
cfsns
I you dont have a ood processor, you can use a blender on a
low setting or the pesto. Watch your green beans so they dont
overcook. They should be bright green and tender, while still
maintaining a little crispness.
This is a dierent way to utilize cilantro. I blanch my green
beans to get a brilliant green color, then saut quickly with
cilantro or a dierent Middle East taste.
SsSs
Fresh green beans are rich in vitamins A and B complex, calcium
and potassium. Youll also fnd theyre good sources o olate,
magnesium and vitamin C. Theyve long been considered a
diuretic and benefcial in treating diabetes. With their abundance
o potassium, they supply the alkaline needs o the pancreas and
salivary glands. Note that the yellow (wax) bean is considered
inerior to the green bean in nutritional value.
Next time youre making resh vegetable juice at home in your
juicer, throw in a ew o these green beauties. Youll reap the
benefts o their nutrients, and youll get extra chlorophyll to
boot. I also cut green beans into thin strips (or in hal) and dry
them at a low temperature in my ood dehydrator. They make a
tasty treat, especially when seasoned with some herbs and spices.
Green Beans With Cilantro Pesto
lb. resh green beans, ips rimmed and washed
bunch resh cilanro, cleaned wih sems rimmed
Tbsp. resh garlic, chopped
1/4 cup sliced almonds
1/2 cup exra virgin olive oil
Tbsp. ea cheese crumbles
To make the pesto:
In a ood processor or blender, add
cilantro leaves and garlic. Pulse until it reaches a slurry consis-
tency. Turn ood processor to run and begin drizzling oil into
the bowl. Add 18 cup o almonds and one teaspoon o eta cheese
crumbles to the ood processor. It should be running continu-
ously, and the mixture should be vibrant green and the consis-
tency o a thin paste. Season to taste with salt.
To cook the green beans:
In a saut pan, add cup o water and bring to a boil. Then add
green beans and cook until tender, (about seven minutes). Drain
excess water, add two tablespoons cilantro pesto, toss well, and
serve. Garnish with eta cheese and toasted almonds.
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From the expertS
cfsns
These are wonderul to keep in the rerigerator. The sugars
caramelize to bring out a spectacular avor. They are wonderul
in egg dishes, or any time as a substitute or raw mushrooms.
These just bring a lot more avor to the table.
Mushrooms and sherry have a very pleasant union. I like to
make my marinade, do a quick toss so mushrooms are coated
and then straight into the oven. The smell and taste o thosewhen you take them out o the oven is nothing short o magical.
SsSs
A longtime staple o many Asian diets, mushrooms are at-ree,
very low in calories, and rich in minerals; and some varieties
(such as shiitake) are rich in plant chemicals that may boost
immune unction. Japanese studies have shown that shiitake
mushrooms help fght cancer, inection and such autoimmune
diseases as rheumatoid arthritis and lupus. They contain the
phytonutrient lenitan, which is a biological response modifer
that boosts the unction o tumor-fghting interleukin-1 and
cancer-cell killers known as T lymphocytes. Some Japanese
studies have shown that these mushrooms also may lowercholesterol and blood pressure.
Parsley is abona fde storehouse o synergistic nutrients that
rejuvenate and detoxiy the body. A good source o vitamin C,
iron, calcium, sodium, beta-carotene, vanadium, manganese and
chlorophyll, parsley can be used in so many ways.
Parsley is our best source o the volatile oil apiol, which
improves appetite and digestion by increasing blood circulation
to the digestive tract, thereby enhancing absorption o nutrients.
Roasted Mushrooms
lb. buton mushrooms, washed and cleaned
lb. crimini mushrooms, washed and cleaned
Tbsp. garlic
Tbsp. Dijon musard
Tbsp. olive oil
1/4 cup sherry
Sal and pepper o ase
Tbsp. chopped Ialian parsley
Preheat oven to 325 degrees. Quarter mushrooms and place in a
large mixing bowl. Add all ingredients and toss well. Turn onto a
baking sheet, spread evenly, and cook or 20 minutes.
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I i i my utueuh fu s.
From the expertS
cfsns
This is a wonderul dish that works well, vegetarian or not. The
dierence here is the use o squash instead o lasagna noodles. It
lightens up the dish and does not make you eel overly ull ater
eating. At home I add a layer o Italian turkey sausage or my
protein, but it works just as well as a vegetarian dish. I adding
sausage, layer on top o squash beore Pomodoro sauce.
SsSsMembers o the same amily as melons and cucumbers, all types
osquash are gourdseshy ruits protected by a rind. Summer
varieties provide some olate and vitamins A and C. Winter
varieties are extremely rich in beta-carotene and are a good
source o potassium and fber. Squash boasts the phytonutrient
alpha lipoic acid, which, among many other benefts, has been
ound to prevent wrinkles and premature aging (good news or
baby boomers).
Vegetable Lasagna
q. Pomodoro (or canned omao) sauce
zucchini squash
yellow squash
6 oz. Ricota cheese
oz. shredded Mozzarella cheese
Dash o sal
First, cut the squash lengthwise in thin strips using a mandoline
or sharp knie. Lay the strips out at side-by-side and lightly salt.
Let sit or 20 minutes to draw excess water rom the vegetables
and intensiy the avor.
Preheat oven to 350 degrees. Place the squash on a baking sheet
or broiling pan and lightly roast or about 15 minutes.
Next, oil a lasagna pan or 9-by-13 baking dish. Ladle a small
amount o sauce on the bottom o the pan. Layer the frst level o
squash. When the pan is covered, begin a layer o ricotta cheese.
Use dollops o ricotta, then spread evenly.
Between each layer, put down a layer o squash and Pomodoro
sauce (see page 12), then a thin layer o mozzarella. Start the
process over, rom the point o laying down the squash.
Repeat layers until the pan is ull, usually about our layers.
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See, I have given you every plant yielding seedthat is upon the face of all the earth, and everytree with seed in its fruit; you shall have them
for food.Genesis1:29
From the expertS
cfsns
These cookies are gluten-ree and super tasty. A riend o mine
gave me this recipe, and I must admit they quickly became
my avorite cookies. All the avors meld together in perect
harmony. Dare I say heavenly?
SsSs
Apricots malic- and citric-acid content give a lemony bite to this
otherwise sweet, buttery ruit, a plum relative that originated in
Asia.
The ruits unique mix o healing compounds makes it a
powerul ally in protecting the eyes and preventing heart
disease. Its rich in beta-carotene and lycopene, compounds that
have been shown in studies to fght the process by which the
dangerous low-density lipoprotein (LDL) orm o cholesterol
turns rancid in the bloodstream. This is important because when
LDL goes bad, its more likely to stick to artery walls.
A 13-year study ound that those with the highest intakes o
carotenoids had a one-third lower risk o heart disease than
those with the lowest intakes. In an eight-year study o 90,000
nurses, those with the diets richest in carotenoids had a 25
percent lower risk. Other compounds in this velvety ruit have
been ound to fght inections and blindness. A study o more
than 50,000 nurses ound that women who got the most vitamin
A in their diets reduced their risk o getting cataracts by more
than one-third. Three apricots provide 2,769 IJU o vitamin A,
55 percent o the RDA (Recommended Daily Allowance).
Pajas Cookies
cups pecans
Tbsp. unsaled buter
cup dried apricos, chopped
1/2 cups shredded coconu
cup chocolae chips
can ( oz.) sweeened
condensed milk
Preheat oven to 325 degrees. Toss pecans in melted butter, then
pour onto parchment-lined baking sheet. Bake or 10 minutes.
Let cool, chop pecans, and mix with other ingredients. Bake or
an additional 10 minutes. Cookies will not change shape when
baking.
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I a dy u omke r cs.
From the expertS
cfsns
There is a nice contrast between the sweet Bermuda
onions and the peppery zest o the watercress. This salad
is very pleasant to look at and even more pleasant to eat.
There is a fne balance o avors. To update, I might add
a bit o bleu cheese crumbles.
SsSs
Watercress is especially kind to the skin. I crushed
and applied with a swab o cotton, it relieves irritations
and helps heal acne, eczema and other skin irritations
and inections. Many herbalists claim that its a good
blood purifer. It contains the highest concentration o
antioxidants o any vegetable, says Daniel Nadeau, M.D.,
medical director o the HealthReach Diabetes, Endocrine
and Nutrition Center in New Hampshire, and co-author
oThe Color Code. Watercress is particularly high in
vitamin A and calcium and also contains vitamin C,
potassium, iron, magnesium and traces o nearly all o
the B vitamins.
I enjoy the peppery and bitter taste o watercress in
salads, juices and vegetable smoothies. One o my
avorite beverages includes watercress, romaine lettuce,
spinach, bell pepper, cucumber, carrot, apple, lemon and
ginger. This rereshing drink is a great detoxifer, rejuve-
nator, energizer and alkalizer.
Unity Inn Classic Recipes
Bermuda SaladUnity Inn Cookbook 1923
5 small Bermuda onions
quar sring beans
head letuce
bunch waercress
bunch radishes
small cucumber
French dressing
Have beans ready, careully cooked in boiling salted water.
When cold, cover with a little French dressing and stand in a
cold place or several hours. At serving time, heap onions, sliced
and separated into rings, on a bed o lettuce and watercress;
surround with a wreath o beans. Add chopped cucumber to
dressing and pour over salad. Cut radishes into roses and place
at intervals on top o beans. Dressing should cover salad well.
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From the expertS
cfsns
My baker, Maggie, one o the nicest persons I have ever
met by the way, still makes health bread. It is quite tasty,
with a texture like banana bread, and the bran packs
a punch in the fber department. We always get rave
reviews and requests or the recipe when we serve this
bread.
SsSs
Oats are the one adaptogen grain, meaning they
improve resistance to stress and thus support the
system being in a healthy state o balance. Oats help
regulate the thyroid, soothe the nervous and digestive
systems, reduce the craving or cigarettes, and stabilize
blood sugar. In act, the same soluble fber that reduces
cholesterolbeta-glucanalso seems to beneft those
who suer rom Type II diabetes. People who eat
oatmeal or oat bran-rich oods experience lower spikes
in their blood sugar levels than they could get with
oods, such as white rice or white bread. The soluble
fbers slow the rate at which ood leaves the stomach
and delays the absorption o glucose ollowing a meal.
This is an extremely benefcial eect, as stabilizing
blood sugar is the goal o anyone with diabetes.
Unity Inn Classic Recipe
Health BreadThe Unity Inn Cookbook 1966
cups oameal
sp. sal
Tbsp. shorening
oz. yeas
cup molasses
1/2 o 5 cups whie our
cup raisins
cups boiling waer
cup lukewarm waer
cup bran
cup whole whea our
Combine oats, salt, shortening, raisins and boiling water in a
large bowl. Allow to cool to lukewarm. Add yeast dissolved in
a small amount o lukewarm water. Add molasses, bran and
whole wheat our. Combine, then add white our. Let rise until
doubled in size. Punch down and let double in size again. Divide
into three loaves, and put into three greased loa pans. Let rise
in pans about 20 minutes. Bake at 350 degrees or about 40
minutes, or until done. Crust should be brown and loa should
have a hollow sound when tapped with fnger.
Give us this day our daily bread.
Mattheh6:11
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My lfe i wh bs,a I a wh tu.
From the expertS
cfsns
I love lentils. They are like beans but better. They quickly
cook and there is never any danger o them being tough.
The employees o Unity love the many vegetarian options
we oer, including lentil loa. We do like to stroll back in
time, look at menus and occasionally recreate how people
ate 90 years ago. This is a prime example.
SsSs
Unlike beans, lentils have no sulur and so produce
very little atulence. They rank just under soy as the
top legume protein source. Theyre high in calcium,
magnesium, sodium, potassium, phosphorus, chlorine
and vitamin A. You may want to eat them as a way to
help reduce blood cholesterol, control insulin and blood
sugar and lower blood pressure. They contain compounds
that inhibit cancer. In addition, they help regulate colon
unction and may assist in the prevention o hemorrhoids.
Like many Americans, I grew up knowing only one lentil
varietya brown and rather bland-tasting legume. Today,
we have a greater selection. India has more than 50 multi-
colored varieties to choose rom, either whole or split
and husked. A tasty tiny green French lentil, Le Puy, has
a velvety texture and a spicy avor. Its wonderul, along
with an increasing number o heirloom varieties. My
avorite way to eat lentils is sprouting them, thus enjoying
their ull nutritional value as part o live-ood recipes.
Unity Inn Classic Recipe
Lentil LoafUnity Inn Cookbook 1923
cup dried lenils
salk celery
or eggs
1/2 Tbsp. meled buter
sp. sal
1/8 sp. pepper
sp. chopped parsley
or cups sof bread crumbs
Few drops onion juice
1/4 cup milk, vegeable sock, or omao juice
Soak lentils overnight in cold water. Cook with celery in boiling
water or two hours, or until sot. Drain and press through a
sieve. To pulp add remaining ingredients. Cool mixture, shape
into a loa and bake. Dried lima beans or kidney beans may be
substituted or lentils.
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From the expertS
cfsns
I believe this is the standard o classics. Think aternoon
tea or ladies luncheon. The avors all marry quite well,
probably a good reason we still serve this on our salad bar.
In the 1920s and 1930s, Unity Farms supplied the Kansas
City metro area with apples rom the orchard, so the Inn
always had resh apples during the harvest months.
SsSs
Eating an apple a day will most defnitely help keep
the cardiologist away. Current studies suggest that eating
apples regularly reduces the risk o stroke and chances
o dying rom a heart attack. Apples lower total choles-
terol and triglycerides. Its not clear which compounds
are responsible, although avonoids (which are antioxi-
dants) and fber are possibilities. Although whole apples
have more fber than juice, both orms probably beneft
your heart. In a small clinical trial, researchers rom the
University o Caliornia at Davis ound that drinking 12
ounces o apple juice daily was more eective than eating
two apples per day at reducing oxidation o LDL (bad)
cholesterol, a heart-disease risk actor. Apples are the
best ruit source o catechins, potent cancer-preventive
substances. In act, eating apples appears to decrease the
risk o lung cancer, according to an epidemiological study
rom the Netherlands that was published in 2001. Still,
the whole apple with the skin provides the highest level o
nutritional valuea powerhouse o nutrients.
Unity Inn Classic Recipe
Fruit SaladUnity Inn Cookbook 1923
/4 cup apples
/4 cup celery
1/2 cup green Caliornia grapes
1/2 cup nus
1/2 cup marshmallows
Cut grapes in
two and remove
seeds. Pare and
slice apples
into thin, small
pieces. Chop
celery and nuts
fne, and cut marsh-
mallows into small pieces. Mix
all together and serve on lettuce leaves.
Top with a spoonul o whipped cream.
Glorify God in your body.1Corinthians6:20
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3130
I a a rcte on w g my
by a my .
Corn Salad large ears corn
onions
1/2 swee peppers
1/4 head cabbage
1/2 salk celery
cup vinegar
1/2 cup waer1/4 cup sugar
Sal and pepper o ase
Prepared musard
Chop cabbage, onions, peppers, corn and celery. Mix well, and
add other ingredients, which have been blended together. Cook
on stove or 30 minutes.
Other Unity InnClassic RecipesThese classic recipes include some ingredients, such as
butter and sugar that can be replaced with a healthier
option o your choice. They are recipes that have been
enjoyed through the years. Please eel ree to adjustthem to suit your tastes.
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32 33
Adama Bread cups boiling waer
1/2 cup corn meal
1/2 cup sorghum (or molasses)
Tbsp. shorening
1/2 sp. sal
cake yeas
1/2 cup waer
5 cups sifed our
Put corn meal into large mixing bowl and add boiling water.
When thoroughly mixed add shortening, salt and sorghum. Cool
to lukewarm. Crumble yeast into cup warm water and add to
mixture. Add our until a sti dough is ormed. Knead or about
12 minutes. Put back into bowl, grease top, let rise in warm
place until doubled in size. Punch down, old over edges and let
rise to same height again. Form into two loaves and place in two
10-by-5-by-3-inch bread tins. Grease tops. Let rise until center
is above top o pan. Bake at 375 degrees. Check or brown crust
ater 45 minutes. I crust is as brown as desired, cover with oil
and continue baking or another 15 minutes.
Italian Soup quar vegeable sock
can omaoes
onion
1/3 cup our
Small bay lea
sprigs hyme
1/4 cup carro
1/4 cup celery
cup macaroni1/2 sp. peppercorns
cloves
Tbsp. buter
Cook onion, carrots and celery in butter or fve minutes; add
our, peppercorns, bay lea, cloves and thyme. Cook three
minutes, add tomatoes and cook one hour, slowly. Rub through
a strainer, add hot stock, salt, pepper and macaroni, which has
been cooked or 30 minutes and drained.
Split Pea Soup cups spli peas
urnip
salk celery
carro
onions
Tbsp. buter
Soak peas overnight and boil in same water or one hour. Add
vegetables that have been cut up and sauted in butter. Add two
quarts water and boil gently or two hours. Put through a sieve,
season, reheat and serve with croutons.
The Lord will guide you continually, and
satisfy your needs in parched places, and
make your bones strong; and you shall be
like a watered garden.isaiah58:11
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34 35
Brown Gravy q. liquid (use liquid drained rom vegeables wih enough
waer added o make q.)
1/2 cup our
1/2 sp. onion sal
Tbsp. mealess soup seasoning
1/2 cup margarine
1/2 sp. celery sal
1/2 sp. garlic sal
Blend our and margarine. Combine other ingredients and
thicken with our and margarine.
Chili Sauce quar canned or resh omaoes
large onions
1/2 Tbsp. sugar
1/2 sp. celery sal
1/2 sp. sal
1/2 cup lemon juice
Graed rind o 1/4 lemon
Mix all ingredients except lemon juice and cook slowly until
reduced by hal. Cool, add lemon juice and it is ready to serve.
This may be put through a fne colander and will then be more
like ketchup.
Banana Bread cups sugar
cup buter or margarine
large well-beaen eggs
6 mashed bananas
cup chopped black walnus
or pecans
cups sifed our
sp. sal
sp. baking powder
sp. soda
cup raisins, cooked and drained
Combine sugar and shortening. Blend well. Add beaten eggs.
Add mashed bananas and blend well. Add dry ingredients slowly,
beating all the time. Then add raisins and nuts. Pour into two
greased and oured loa pans. Bake or one hour at 325 degrees.
Unity Stew carros
salks celery
large onion (0 oz.) pkg. rozen peas
( oz.) can mea subsiue
or rm ou
large poaoes
Cut up celery, carrots, onion and potatoes. Cook (without salt)
until tender. Cook and drain peas. Combine all vegetables with
meat substitute. Pour brown gravy (recipe on page 35) over
mixture.
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36 37
Baked Beans pound navy beans
can omaoes, wihou liquid
1/2 cup sorghum
onions
Tbsp. oil
Sal and cayenne
Boil beans until partly done. Add other ingredients and bake at
350 degrees slowly until beans are tender.
Deviled Sweet Corn Tbsp. buter
5 Tbsp. our
1/2 cups milk
can corn
sp. Worcesershire sauce
1/2 sps. sal
/4 sp. musard
Paprika
egg
Cracker crumbs
Melt butter, add our and then mix well. Add milk and
seasoning and cook until thickened. Add corn, egg and
Worcestershire sauce; fll buttered ramekins or scallop shells,
cover with buttered cracker crumbs and bake at 350 degrees
until crumbs are brown.
Alpine Baked Cabbage medium-sized head o cabbage
Fine bread crumbs
Sal and paprika
Graed cheese
egg
cup sewed omaoes
cup waer
6 Tbsp. cornsarch
large onion
sp. sal and sp. paprika
Wash and chop cabbage fne and cook until tender in boiling
water; drain. Grease a baking dish and cover bottom with
crumbs; place in a layer o cabbage, season and sprinkle the
cheese over all. Alternate these layers until dish is ull. Pour
a thick tomato sauce over all and sprinkle with crumbs and
cheese. Bake in a hot oven or 25 minutes. Serve in the dish with
tomato sauce. (Make tomato sauce by rubbing tomatoes through
a sieve and cooking with water and cornstarch until very thick;
then add onion, salt, paprika and well-beaten egg.)
Ju a I nuh my bywh y , I nuh
my u wh .
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38 39
Potato Salmis large poaoes
Tbsp. buter
chopped onion
Pinch o sugar
Tbsp. our
cups ho waer
Sal and pepper
1/2 Tbsp. lemon juice
Tbsp. chopped parsley
Pare potatoes, cut into slices and put into sauce made as ollows:
Melt butter, add onion and cook gently until tender but not
brown; stir in our and let brown, add hot water, parsley,
seasoning, sugar and lemon juice. Cook all together very gently
until done, about 30 minutes. Just beore serving, add one table-
spoon o butter.
Mushroom Rice1/2 lb. resh mushrooms
Tbsp. oil
chopped onion
1/2 sp. sage or hyme
cup rice
Sal and pepper
Clean and wash the mushrooms, cut into small pieces. Cook
onion in oil until light brown; add mushrooms with seasoning
and sage. Cook until done. Boil rice in boiling, salted water or20 minutes, drain; pour cold water over it, and drain well. Mix
rice and mushrooms, heat well, add plenty o resh, chopped
parsley beore serving.
The human mind plans the way,
but the Lord directs the steps.
Proverbs16:9
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40 41
Baked Halibut Surprise lbs. halibu seaks, resh or rozen
cup French dressing
Tbsp. lemon juice
can ( 1/2 oz.) French ried onions
1/4 cup graed Parmesan cheese
1/4 sp. sal
Thaw rozen fsh steaks. Cut into serving-size portions and
place in shallow baking dish. Combine dressing, lemon juice
and salt, and pour over fsh. Let stand or 30 minutes, turning
once. Remove fsh rom sauce and place in a well-greased
12-by-8-by-2-inch baking dish. Crush onions, add cheese, and
mix thoroughly. Sprinkle onion and cheese over fsh. Bake at
350 degrees 25 to 30 minutes, or until aky. Serves our to six
people.
Eggplant Casserole eggplan
large onion
egg
Tbsp. oil
cup bread crumbs
Seasoning
Peel and slice eggplant. Cook in salted water until tender. When
done, strain o liquid and mash fne. Heat oil in rying pan; add
onion and ry. Add this to eggplant; then add crumbs, egg and
seasoning. Beat well and turn into a buttered casserole. Bake at
350 degrees or about 15 minutes. Remove rom oven and just
beore sending to table, grate a well-browned piece o toast over
the top.
Risotto cup rice
1/2 pound graed cheese
swee pepper
small onion
cup solid omaoes or
whole omaoes
Tbsp. oil or buter
sp. sal
Boil rice 15 minutes. While boiling, put oil, onion and pepper
into a saucepan and shake over stove until thoroughly heated.
Add tomatoes. Drain rice. Put a layer o rice in a baking dish,
and then sprinkle a layer o cheese and then sauce. Alternate
layers until dish is ull, having last layer o rice, thickly coated
with cheese. Place in covered dish or 20 minutes, until cheese is
melted. Serve in dish in which cooked.
My by i a e G.
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42 43
Stuffed Tomatoes5 omaoes
Tbsp. buter beans
Tbsp. ne bread crumbs
Parsley
Sal and pepper o ase
Tbsp. cheese
egg
Cut tomatoes in hal and scoop out the center. Pass beans
through a wire sieve, mix with bread crumbs, cheese and
seasoning, bind with egg, and fll tomatoes with mixture. Bake
in a hot oven until slightly brown, taking great care that the
skins do not break. These may be served hot on toast, or with
macaroni piled around and a tomato sauce. They may even be
used cold as salad, with a good dressing on top.
Bread PuddingCrumbled bread, cinnamon rolls or sale doughnus
enough o hal ll a butered baking pan
1/2 cups scalded milk
1/2 cup sugar1/4 sp. numeg
sp. vanilla
eggs (slighly beaen)
Scald milk and immediately
add sugar, nutmeg, vanilla
and eggs. Pour over bread
until pan is almost ull. Bake at 400 degrees or 15 minutes, then
at 350 degrees or 20 minutes.
Stuffed Bell Peppers medium bell peppers
cup veggie burger
/4 cup cooked rice
1/4 cup ne-graed
cheddar cheese
1/2 cup nely chopped onion
Tbsp. margarine
( oz.) can omao sauce
egg, slighly beaen
Cut peppers in hal crosswise and remove seeds. Simmer in salt
water or fve minutes. Combine cooked rice with remaining
ingredients and stu the peppers. Place upright in greased
baking dish. Add a small amount o water or steaming. Cover
and bake or 50 minutes at 350 degrees. Garnish with grated
cheese and serve with tomato sauce.
Into your hand I commit my spirit; youhave redeemed me, O Lord, faithful God.
Psalm31:5
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44 45
Oatmeal Cake 1/4 cups boiling waer
cup quick-cooking oas
sick buter
cup whie sugar
cup brown sugar
eggs
1/3 cup our
1/2 sp. sal
sp. soda
1/2 sp. numeg
sp. cinnamon
Pour boiling water over oats and butter. Cover and let stand or
20 minutes. Stir in sugar and eggs, and blend well. Sit together
our, salt, soda, nutmeg and cinnamon. Add to frst mixture.
Pour into greased, oured pan and bake at 350 degrees or 45
minutes.
Topping
1/4 cup plus Tbsp. buter
1/4 cup ligh cream
1/2 cup sugar1/2 cup coconu
cup nus
sp. vanilla
1/2 sp. lemon exrac
Cook butter, cream and sugar together until bubbly. Remove
rom heat. Add rest o ingredients. Pour over cake while still
warm.
Table BlessingsGod, we thank You or our blessings, or riends, or health, and
or the ulfllment o all our needs. Bless this ood to our use and
us to Your service. Amen.
God, we thank You or Your bountiul care o us, Your children.
We thank You or every blessing that is ours, or our riends and
loved ones, or work and play, and or ood or mind and body.
We ask Your blessing that we may realize our oneness with You
and Your abundant good. Amen.
God, we thank You or the shelter o this home; it is blessed
by Your peace. We thank You or the ood beore us; it is Yoursubstance blessed or the nourishment o our bodies. We thank
You or the riendship around this table; it is blessed by Your
love. We give thanks that we are blessed and that in turn we are
a blessing to others. Amen.
Dear God, we thank You or this ood. Bless it to the use o our
bodies as Your spirit blesses our souls. Amen.
Thank You, God, or our ood, our home, and our loved ones.
Lead us and direct us. Amen.
I a by eC ce w.
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46 47
Unity Inn: Then and NowuiuFtpfcbfcssFcs
Unity Village, Missouri, was once known by the name Unity
Farm. For nearly 50 years, Unity Farm was amous or its
orchards, cider and other resh products, such as eggs and milk.
At the height o its operations, Unity Farm had 5,000 apple trees
producing 16 varieties o ruit. Workers produced 14,000 gallons
o cider each all.
The big barn on Colbern Road could store 7,000 bushels o
apples during the winter. In the barn kitchen, workers made
jams and jellies, apple butter and syrup. Besides apple, the
orchard had 400 other ruit treesincluding peach, cherry, plum
and persimmon. One hundred beehives helped pollinate the
orchard as well as blackberries and 12 acres o grapevines.
The arm even had a herd o 40 goats, satisying the Fillmores
ondness or goats milk. Outside the main gates, drivers on
Highway 50 could stop and buy produce and honey.
Todays Unity Village:Celebrating Lifes Moments
Did you know Unity Village hosts more than 70 weddings each
year? Or that our lovely Mediterranean-style buildings hold a total
of 9,000 square feet of meeting space?
Each year hundreds of people celebrate lifes special moments in
the Rose Garden, on the Bridge of Faith or at one of our historic
chapels. Thousands more visit the campus to attend retreats,
events, classes, business meetings and civic functions.
Unity Inn provides full-service catering for all these activities.
The newly remodeled dining and banquet facility can seat up to
300 people. During the course of a year, Chef Michael and his
team create everything from breakfast buffets to box lunches,
eye-pleasing appetizers to elegant sit-down dinners. Whatever the
fare, the emphasis is on fresh, delicious food, prepared with love.
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48
Unity is a 501(c)(3) nonprot organization, supported primarily by
reewill oferings, including planned giving. To give a donation, please visit
www.unity.org/donate . Thank you in advance or your support.
How May We Serve You?Through prayer, publishing and spiritual education, Unity is
always here to support you in expressing your divine potential
or a healthy, prosperous and meaningul lie:
Prayer Support
Call Silent Unityat 1-800-NOW-PRAY (669-7729) or personal prayer
anytime, day or night, or visit www.silentunity.org to submit your prayer
request online.
Inspirational Publications
Call 1-800-669-0282, MondayFriday, 7:30 a.m.4:30 p.m. (CT), orvisit www.unity.org.
Daily Word in regular, large type, digital or Spanish (La PalabraDiaria)
Unity Magazine
Books, both in print and e-books
CDs and DVDs
Spiritual Education
For inormation, call 816-251-3535, MondayFriday, 7:30 a.m.4:30
p.m. (CT), or visit www.unityinstitute.org or courses oered.
Unity Retreats and EventsCall 816-251-3540 or (toll-ree) 1-866-34-UNITY (1-866-348-6489),
Monday-Friday, 7:30 a.m.4:30 p.m. (CT), or visit www.unityvillage.org
to see detailed inormation or workshops, retreats and special events.
Online Resources
Articles, prayers, meditation, news and information at
www.unity.org.
Spiritual online radio programming 24/7 at www.unityonlineradio.org.
Daily Word messages and related content at www.dailyword.com.
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1901 NW Blue ParkwayUnity Village, MO 64065-0001www.uniy.org
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