In the What Would Jesus Eat Cookbook, you’ll discover an enormously effective, and delicious?way of eating based on Biblical principles. You’ll find that you can lose weight, prevent disease, enjoy more balanced meals, and attain vibrant health by changing the way you eat. A companion to the bestselling What Would Jesus Eat?, this cookbook offers inspired ideas for good eating and good living.
Modeled on Jesus' example, The What Would Jesus Eat Cookbook emphasizes whole foods that are low in fat, salt, and sugar and high in nutrients and satisfying flavor. This modern approach to an ancient way of eating offers a healthy alternative to today's fast food culture.
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The WHAT WOULD JESUS EAT? COOKBOOK
By DON COLBERT
THOMAS NELSON PUBLISHERSCopyright © 2007 Don Colbert
All right reserved.
Chapter OneAPPETIZERS & SAUCES
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For the Lord your God is bringing you into a good land, a land of brooks of water, of fountains and springs, that flow out of valleys and hills; a land of wheat and barley, of vines and fig trees and pomegranates, a land of olive oil and honey; a land in which you will eat bread without scarcity, in which you will lack nothing; a land whose stones are iron and out of whose hills you can dig copper. When you have eaten and are full, then you shall bless the Lord your God for the good land which He has given you. (Deut. 8:7-10)
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Appetizers should be served before meals with drinks or as a light snack throughout the day. They help to take the edge off hunger.
Today's Americans tend to eat alone or eat while rushed and stressed. Eating an appetizer before the meal can help you to wind down before you eat, eliminating much of the stress of your daily lifestyle. This, in turn, enables you to enjoy the meal in a pleasant, relaxing setting. It is actually good to have an appetizer before both lunch and dinner, since most of us eat on the run and chew each bite only a few times, washed down with a soft drink or tea. Eating appetizers in a relaxed atmosphere will allow you to slow down so you can feel the sense of fullness before you have eaten too much. You see, most people can eat a full meal in ten minutes, so you often have overeaten before your body has been able to signal you that you are full, since it takes about twenty minutes for this to occur.
Many of us eat because we are stressed, bored, rushed, depressed, anxious-not necessarily because we are hungry. By winding down, relaxing, slowing down, and eating with friends and family in a pleasant atmosphere, you will be less likely to overeat because of stress. Start with a simple, flavorful, diverse appetizer that is not too filling. It is intended just to take the edge off your appetite and set the stage for optimal digestion and absorption.
Olive Oil Butter
This is a basic. It is delicious-but use it sparingly.
1/2 cup extra virgin olive oil 1/2 cup (1 stick) butter, melted or softened
Combine the extra virgin olive oil and butter in a mixing bowl, blender, or food processor. Blend until smooth. Chill, covered, until firm.
Yield: about 1 cup See page 111 of What Would Jesus Eat? by Don Colbert
Edamame (pronounced ed-ah-MAH-may) are highly nutritious, easily digested soybean varieties which are eaten at the green stage as a vegetable.
1 (10-ounce) package frozen unshelled soybeans, thawed Celtic salt to taste
Place the soybeans in a medium microwave-safe bowl. Cover with water. Microwave on High for 2 to 3 minutes; drain. Remove soybeans from pods and sprinkle with Celtic salt.
Yield: 3 or 4 servings olive oil 5 ounces frozen chopped spinach, thawed, drained 1/3 cup toasted pine nuts or chopped walnuts 1 egg 1 cup ricotta cheese 1/2 cup crumbled feta cheese 1/4 cup chopped sun-dried tomatoes 1/4 teaspoon coarsely ground black pepper
Unfold the phyllo dough; cover with a damp towel to keep from drying out. Place 2 sheets of phyllo on a dry working surface. Brush with 1 tablespoon of the Olive Oil Butter; sprinkle with 1 tablespoon of the Parmesan cheese. Repeat the phyllo, Olive Oil Butter, and Parmesan cheese layers three times. Trim the stacked dough into an 11-inch circle with kitchen shears. Generously grease the bottom and side of a 9-inch springform pan. Ease the dough circle evenly into the prepared pan, pleating as necessary and being careful not to tear the dough. Cover the dough-lined pan with a damp towel until ready to fill.
Sauté the onion and rosemary in extra virgin olive oil in a medium saucepan over medium-low heat for 5 minutes or until onion is tender. Stir in the spinach and pine nuts. Spread the spinach mixture in the phyllo shell. Place the egg in a medium mixing bowl and beat lightly. Stir in the ricotta, feta, sun-dried tomatoes, and black pepper. Spread the ricotta mixture carefully over the spinach mixture. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
Set the pan on a baking sheet. Bake at 350 degrees for 35 to 40 minutes or until center appears nearly set when lightly shaken. Remove to a wire rack to cool for 5 minutes. Use a kitchen knife to loosen the tart from the side of the pan. Let cool for 15 to 30 minutes longer. Remove the side of the pan. Serve warm.
the celery and cauliflower and simmer, covered, for 2 minutes longer. Add the bell pepper, mushrooms, black and green olives, and undrained onions; simmer, covered, for 1 minute longer. Cool. Chill, covered, for 24 hours. Drain and serve with wooden picks.
Yield: 16 to 24 servings Adapted from a recipe found on CookbooksOnline.com
If fresh herbs are not available, use one teaspoon each of dried thyme, parsley, and dill.
1/2 cup fresh curd cheese (or farmer's cheese, fat-free cream cheese, or yogurt cheese) 4 garlic cloves, minced 2 tablespoons extra virgin olive oil 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley Celtic salt
Combine the cheese, garlic, olive oil, thyme, dill, and parsley in a bowl and mix well. Salt to taste. Serve with nutty, whole grain breads.
Yield: 2 cups See page 75 of What Would Jesus Eat? by Don Colbert
This recipe is easily doubled.
2 cups dried chickpeas 1/2 cup tahini (or less depending on taste) 2 tablespoons extra virgin olive oil 1 garlic clove, minced Juice of 2 medium lemons 1/2 to 1 teaspoon Celtic salt 1/2 teaspoon cumin
Cover chickpeas with water and soak for 8 to 10 hours. Drain well. Combine the drained chickpeas and 1 quart fresh water in a kettle over medium-high heat. Bring to a boil. Reduce heat and simmer for 1 to 2 hours or until chickpeas are tender. Drain well. Purée the chickpeas in a blender or food processor. Add the tahini, olive oil, garlic, lemon juice, salt, and cumin; blend until smooth. Adjust seasoning. Serve immediately, or place in an airtight container in the refrigerator until serving time (will keep about five days).
Yield: about 4 cups See page 215 of What Would Jesus Eat? by Don Colbert
Toasted Pumpkin Seeds
Store in an airtight container to keep on hand for a savory snack.
Pumpkin seeds Celtic salt to taste Chili powder (optional) Garlic powder (optional)
Scoop the seeds from a fresh medium-sized pumpkin. Remove all pulp, and place the seeds in a strainer; rinse. Arrange the seeds on a lightly oiled baking sheet in a single layer; spray lightly with olive oil cooking spray. Sprinkle with salt, chili powder, and garlic powder. Bake at 250 to 300 degrees for 1/2 to 1 1/2 hours or until seeds are light brown and crispy. Check often while baking, stirring occasionally.
Adapted from a recipe found on SeedsofKnowledge.com Brenda Hyde lives in Michigan with her husband and three children. She is editor of SeedsofKnowledge.com and OldFashionedHolidays.com.
It's delicious on grilled chicken or fish, stirred into soups, or mixed with sun-dried tomatoes and broiled on bread.
4 tablespoons extra virgin olive oil 8 cups basil leaves, washed, dried
Combine the olive oil and basil leaves in the container of a blender or food processor and process until smooth. Remove the basil mixture to a clean quart jar. Chill, covered, until time to use. Stir before using. After using, top the remaining basil mixture with a thin layer of olive oil. It will keep, covered, in the refrigerator for up to one year.
Yield: 3 to 4 cups Adapted from a recipe found on SeedsofKnowledge.com
Basil and Tomato Bruschette
The traditional recipe for bruschette calls for the bread to be drenched in olive oil. Here we use less oil and add a tomato mixture for moisture.
2 large ripe tomatoes, peeled, seeded, diced 2 tablespoons fresh oregano, chopped 24 to 36 basil leaves, torn into small pieces 12 (1-inch) slices crusty Italian bread 12 garlic cloves, peeled, halved lengthwise 1/3 to 1/2 cup extra virgin olive oil Celtic salt and freshly ground black pepper to taste Grated Parmesan cheese to taste
Combine the tomatoes, oregano, and basil in a bowl; mix well. Toast the bread slices over a grill, under a broiler, or in a preheated 425-degree oven for a few minutes or until beginning to brown around the edges. Remove from heat and rub while still warm with the cut sides of the garlic. Brush with olive oil and top with the tomato mixture. Sprinkle with salt, pepper, and Parmesan cheese. Heat under the broiler for 1 minute or until top is hot and light brown.
Yield: 6 to 12 servings Adapted from a recipe found on SeedsofKnowledge.com
Basil Walnut Paste
This recipe yields enough paste for about two pounds of poultry or fish.
1 cup lightly packed fresh basil leaves 3 garlic cloves, peeled 3/4 cup walnut pieces 1/4 cup grated Parmesan cheese 2 teaspoons red wine or herb vinegar 1 tablespoon extra virgin olive oil
Place the basil in a food processor container. Add the garlic, processing constantly for about 15 seconds or until basil and garlic are finely chopped. Add the walnuts, Parmesan cheese, vinegar, and olive oil. Process for about 20 seconds to make a rough paste. Rub evenly over poultry, fish, or vegetables just before grilling.
Yield: about 1 cup Adapted from a recipe found on SeedsofKnowledge.com
For a nice simple appetizer, serve at room temperature with grilled pieces of French bread.
1/4 cup (1/2 stick) butter, softened 1/4 cup extra virgin olive oil 1 or 2 garlic cloves, minced 1 teaspoon fresh lemon juice 1 tablespoon fresh basil, finely chopped 1/4 teaspoon Celtic salt Pepper to taste
Cream the butter and olive oil in a mixing bowl until light and smooth. Beat in the garlic and lemon juice. Mash in the basil. Season with salt and pepper. Chill, covered, until firm. Bring to room temperature before serving.
Yield: 1/2 cup Adapted from a recipe found on SeedsofKnowledge.com
Light Herbed Cheese Dip
The fresh herbs make this dip especially flavorful-but you may use smaller amounts of dried herbs if you don't have fresh ones.
8 ounces low-fat cream cheese, softened 1/4 cup plain yogurt 2 tablespoons fresh dill, chopped 2 tablespoons fresh parsley, chopped 2 small green onions, chopped 1/2 teaspoon minced garlic 1/2 teaspoon Celtic salt
Combine the cream cheese and yogurt in a food processor or blender container and process for 1 to 2 minutes. Add the dill, parsley, green onions, garlic, and salt; process for 30 seconds or just until blended. Serve with raw vegetables.
Yield: 1 1/2 cups Adapted from a recipe found on SeedsofKnowledge.com
Use Yogurt Cheese as a spread for fresh vegetables, crackers, or bread. If you would like to use fresh herbs, substitute 1/2 teaspoon each of snipped fresh basil, oregano, thyme, and marjoram for the dried herbs.
8 ounces plain low-fat yogurt 1/8 teaspoon each thyme or marjoram, basil, oregano, and Italian seasoning 1 tablespoon grated Parmesan cheese
Combine the yogurt and herbs in a small bowl; blend until smooth. Stir in the Parmesan cheese. Set a small strainer over a bowl and line the strainer with clean cheesecloth. Spoon the yogurt mixture into the cheesecloth-lined strainer. Let drain in the refrigerator, covered, for 8 to 10 hours.
Turn the yogurt mixture carefully onto a serving plate and remove the cheesecloth. Discard the liquid. It may be stored, covered, in the refrigerator for up to 1 week.
Yield: 1/2 cup
Marinated Mushrooms and Zucchini
Marinating vegetables in a sealed plastic bag makes it easy to turn the mixture.
8 ounces small whole fresh mushrooms 2 small zucchini, sliced 1 small red bell pepper, chopped 1/4 cup fresh lemon juice 2 tablespoons extra virgin olive oil 1 tablespoon sugar (or 6 to 9 drops of Stevia) 1/4 teaspoon Celtic salt 1/4 teaspoon tarragon or oregano 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced
Combine the mushrooms, zucchini, and bell pepper in a resealable plastic bag and place the bag in a deep bowl. Combine the lemon juice, olive oil, sugar, salt, tarragon, black pepper, and garlic in a small bowl; mix well. Pour the lemon juice mixture over vegetables in the bag; seal. Marinate in the refrigerator for 8 to 10 hours, turning bag occasionally. Arrange in a serving dish and serve with wooden picks.
Yield: about 10 servings
Excerpted from The WHAT WOULD JESUS EAT? COOKBOOK by DON COLBERT Copyright © 2007 by Don Colbert. Excerpted by permission.
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Most Helpful Customer Reviews
This books lacks valid reference material and it filled more with opinion of Dr. Colbert. Although I found this book moderately interesting, it is not a book that is packed with truths. Too many 'I have no doubt that Jesus...'. For anyone looking for a good book on traditional dieting, try Sally Fallon's Nourishing Traditions, or Rex Russel's 'What the Bible Says about Healthy Living'. To me this book is cashing in on Jesus' name and I question the knowledge of Dr. Colbert.
This book is very eye-opening, especially if you are a person who thinks the four food groups are hamburgers, French fries, chocolate, and soft drinks. I knew that Americans did not eat right, but this book really lays down the ugly truth. I read it last year and have not eaten pork, shrimp, or other 'unclean' meats since then (except on two occasions when I didn't realize it until later) I have also drastically cut down on animal protien and replaced it with beans instead. Dr. Colbert makes a solid case, backed by medical, historical, and biblical facts, on why the Mediterrian Diet (which was the diet of Jesus' day) is the healthest in the world. The only problem is that Dr. Colbert infers that if one does not follow the food restrictions in the Old Testament Law, then they are not truely followers of Christ. He makes no mention of the fact that Jesus Himself said that all foods were clean, or of the other verses that show that the food restrictions were ceremonial laws that have nothing to do with one's spirituality. While diet is a topic Christians far too often neglect, it in no way affects their standing before God, unless of course food has become their God. Other then that, it is a great book. I have applied many of its principles to my own life and have seen wonderful results. I used to feel sick all the time and have headaches all the time, but now I feel a whole lot better since I've started eating whole foods. I must warn you that eating healty will mean more time in food prep, and more money for groceries (since whole foods are more expensive than processed foods). It is hard to give up your 'comfort foods', but after awhile you don't miss them.
this book will give you better understanding on what foods God really intended for us to eat and why. this is a MUST read.
The Holy Spirit reveled almost everything in this book over the last 4 years, and I have been striving to change my healthstyle. I have lost over 70 pounds, been healed from MS, and depression! Praise Jesus!! Great book, well written, and well researched.
Dr. Colbert provides some excellent ideas for a well balanced diet that appears to to be nutritionally sound. We can become legalistic about what we believe Jesus would or would not do & although true, Jesus was about His Father's business, we must always use wisdom when taking care of these earthly bodies via eating the right foods in moderation, so we're healthy enough to spread the gospel of Jesus to the ends of he Earth. I thank God for people like Dr. Colbert who are willing to share their knowledge of what the Lord has taught them through the years. I very much disagree w/one of the reviews on here that this book is "cashing in on he name of Jesus." After all, there is always an overhead cost of editing, publishing, & sacrificing ones time & labor.
When I first started to read this book I was excited the most respected part I thought was when a particular food was suggested it was also shown where in the bible it was referenced I am a truly happy camper
WWJD. Famous initials in Christian circles. Colbert has taken this well know acronym and made it: WWJE. Maybe this approach will catch the attention of Christians.
Colbert concludes from the Biblical evidence that Jesus ate fruits, vegetables, whole grains, and fish, and He didn¿t eat foods high in saturated and hydrogenated fats, sweets, and processed and refined foods. He also notes that as an orthodox Jew, Jesus would have followed OT guidelines of ¿clean¿ vs. ¿unclean¿ meats, and there are sound health reasons for doing so.
Colbert is correct in noting that Jesus was not a vegetarian, as some have tried to claim. He notes that Jesus ate fish, along with lamb, at least at Passover. And Colbert notes that fish is a very healthy food. However, there are vegetarian sources of the healthy fatty acids found in fish. Colbert mentions olive oil, but flax seeds, walnuts, and other nuts and seeds are also very good sources of these healthy fats.
Exercise is another important factor in owns health. And in this case, WWJD would be a good question. Jesus most certainly did not follow a sedentary lifestyle. As Colbert correctly notes, Jesus walked everywhere, and we would do good to follow His example.
So overall, I think Colbert has found some good health advice in asking WWJE. However, he is a little too strong in recommending a ¿low-fat¿ diet. Some fatty foods are in fact very healthy, such as nuts and seeds.
I used a different approach in looking to the Bible for nutritional advice in my book Creationist Diet: Nutrition and God-given Foods According to the Bible. I do discuss WWJE, but I focus more on the early chapters of Genesis. And by doing so, I come to somewhat different conclusions than Colbert comes to. So my book would give the reader a different perspective on what the Bible teaches in regards to diet.
This book is not very practical. It would have been easy to eat this way in Biblical times, but not today. Another problem I have with this book is that it recommends that you don't eat certain kinds of seafood, and some of these mentioned are good sources of vital nutrients that you can't get by eating other meats. Also, it fails to mention that the Bible has a passage forbidding Christians from abstaining from any foods(read 1 Timothy 4.1-5).
Seafood is just as safe as any other meat as long as it isn't eaten raw or imported from a country with a poor seafood inspection program.
Excellent book for learning the entire "Law of Love" which Jesus taught while he was here on earth. These teachings go hand in hand with other aspects of the law on karma and reincarnation which we learn about in the book of Matthew.
How does this match up with Matthew 7:25-34? Did Jesus actually walk 'everwhere' of course not he also traveled by boat read Matt 8:23, 9:1..what other untruths can be found between the pages of this book? The harvest is plentiful but the labors are few.... In 2 Timothy 4:2, Pauls chargers believers to...Preach the Word, be prepared in season and out of season. For the kingdom of heaven is not a matter of eating and drinking, but of righteousness, peace and joy in the Holy Spirit Romans 14:17. How does that pair with the 'ultimate Program for Eating Well, Feeling Great, and Living Longer? Let us therefore make every effort to do what leads to peace and mutual edification. Do not destroy the work of God for the sake of food Romans 14:19. So instead of wondering What Would Jesus Eat or WWJD, do what Jesus did, he was about his Father's business, he did not plan daily meals for his diet. Instead he planned daily encounters to share the gospel with others, model that instead of this authors plan for your eating. That's the true ultimate program for every believer.