Conscious Cuisine Healthy Recipes From Unity-Inn

7/31/2019 Conscious Cuisine Healthy Recipes From Unity-Inn

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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


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


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.


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.


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


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


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.


27/27

1901 NW Blue ParkwayUnity Village, MO 64065-0001www.uniy.org

G1098Canada BN 13252 9033 RT

Printed U.S.A.

Conscious Cuisine Healthy Recipes From Unity-Inn

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