Apple Chips

Servings: varies based on how many apples are used

These are an easy (only 2 ingredients), on-the-go fruit snack.  Plus, no need to peel or core the apples!

• • Oven option – click here.
    • • Note: you don’t have to use a mandolin, which the recipe recommends.  A sharp knife will work fine, too.
  • Dehydrator option – click here.

No-Bake Granola Bars

Servings: 10 Bars

Ingredients:

• • 1/2 cup date OR maple syrup OR 1/4 cup of each*
  • 1/2 cup nut butter (almond, peanut, etc.) OR seed butter (sunflower, tahini, etc.) 
  • 1/4 cup oat flour (gluten-free for those with gluten sensitivity)**
  • 2 1/2 cup rolled oats (not instant, gluten-free for those with gluten sensitivity)
  • 2/3 cup chopped nuts (almonds, pecans, walnuts, etc.) OR seeds (sunflower, pumpkin, hemp, sesame, etc.)
  • 1/2 cup dried fruit (apples, figs, raisins, etc.)
  • Pinch of salt
  • Optional: 2 TBSP Cacao Nibs

Directions:

1. 1. Add the syrup and nut/seed butter (of choice) to a medium bowl. Mix until well combined.
   2. Add in the oat flour with a pinch of salt, and mix again until well-incorporated.
   3. Add the remaining ingredients to the bowl and stir well.
   4. Line a 9×9″ baking pan with parchment paper, and firmly press the mixture into the pan.
   5. Let sit for at least 15-20 minutes (overnight is fine, too) to allow the oats to absorb any extra moisture.
   6. Cut the bars in the pan, then carefully remove the bars via pulling on the parchment paper.***
   7. Store at room temperature for up to 6 days (or immediately stick in the refrigerator or freezer to maintain freshness longer).

Notes:

*Agave OR coconut nectar can be used instead of date OR maple syrup.

** To make your own oat flour, simply blend 1/4 cup of oats in a blender/coffee grinder (designated for grinding grains/nuts, etc.) for 30-60 seconds (it should be a very fine texture once finished).

*** Since these bars are homemade, they can still be quite fragile.  To ensure they don’t crumble, cut them in the pan before you remove them, and pack them with a little extra cushion when taking them on-the-go.

Adapted from: https://frommybowl.com/no-bake-granola-bars-nut-free/

Pizza Bites

Servings: 10-12 Bites

Ingredients:

• • 1/2 cup sunflower seeds (raw)
  • 1/2 cup white beans (cannellini, navy, great northern beans) 
  • 2 TBSP oats (gluten-free, ground into flour)*
  • 1 TBSP tomato paste
  • 1 TBSP nutritional yeast**
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder 
  • Optional: pinch of salt and/or cayenne

Directions:

1. 1. Combine all ingredients in a food processor or blender and pulse until well-incorporated.
   2. Wet your fingers slightly (this prevents the dough from sticking) and roll the dough into 10-12 bite-sized balls (about the size of a doughnut hole).
   3. Store them in an airtight container in the fridge for up to one week, or in the freezer for up to two months.

Notes:

* The oat flour may be substituted with any flour of choice (if gluten sensitivity is not a concern).

** Travis and I like more intense flavors, so we at least double the amount of seasonings (nutritional yeast, Italian seasoning, garlic powder, and onion powder) that is called for in this recipe.

Adapted from: https://frommybowl.com/savory-energy-ball-recipes

“Berr-ing” Joy

“I have said these things to you so that my joy may be in you and that your joy may be complete.” – John 15:11 (NRSVUE)

“Dad, why does she give us raspberries?” asked a 4 year old in our neighborhood.  

“She knows we like raspberries and she has extras,” his father replied. 

 “Plus, it brings me joy to be able to share them with you.” I said as I handed them the container of freshly-picked raspberries from our garden.  They both smiled and continued on their walk, while I returned to tending to Travis’ and my front yard pollinator garden.

Moments later, another neighbor, who regularly walks by our house with her dog, came towards me.  I put down my gloves and asked, “Would you like some of our raspberries?”  

Her face immediately lit up as she said, “Yes, please!  You know how much we love your raspberries.”  I went inside our house and got a container of the raspberries. 

“How have you been?  I have not seen you for a bit,” I asked her as I brought them out to her.  Over the next several minutes, she shared how she had just spent the previous night in the emergency room due to a chronic illness she has. However, she was feeling better today and looked forward to eating the raspberries.  After we finished speaking, she returned to her walk and I to our garden.

Several moments later (and I’m not making this up!), a woman whom I didn’t recognize started walking up the street towards me.  I put down my gloves and asked, “Would you like some of our raspberries?”  

Her face, too, immediately lit up as she said, “Yes, please!  I love raspberries, and I miss being able to enjoy the ones that used to grow in my grandparents’ garden.”   I went inside our house and got a container of the raspberries. 

As I brought them to her, I asked, “I don’t recall seeing you in our neighborhood before.  Are you new to this area?”  Over the next several minutes, she shared how she had just lost her job for a fairly large firm in downtown Pittsburgh, which is why she now had time to explore new areas to walk (she lived in a nearby neighborhood) and how she was going to be alright because she was able to live with her parents.  However, she was really concerned about some of her coworkers, who were now in a real financial bind.  After we continued to speak for a few more minutes, she returned to her walk and I to our garden, feeling completely overwhelmed with joy.  I had only expected to pull some weeds, but instead God shared this gift with me. 

What made this experience even more joyful was the fact that the initial raspberry plants that helped to establish our raspberry bed now were acquired from a church (where Travis worked while pursuing his doctoral degree) who shared property with a school who put in a garden.  As is the nature of raspberries, the plants tend to wander from the beds in which they are planted… other garden beds, lawns, you name it, they will try to grow there!

One summer, after multiple weeks of seeing some young raspberry plants get mowed over by the landscaping company who tended to the lawns of the two properties, Travis asked if we could transplant some of the young plants to our yard.  They said, “Help yourself.”

Fast forward ten years – we have harvested gallons of amazing raspberries and have been able to give away both numerous containers of raspberry and dozens of raspberry plants to family members and neighbors who have shared (both the fruit and the plants) with others.  All of this was made possible because others shared their resources with us.

Throughout this year, we’ve been exploring common (but often overlooked) aspects of our discipleship — for example, how we use our time and extend our hospitality.In this edition, we are focused on the blessings that come from sharing our resources.  As the summer starts to fade and as we enter a new season teeming with possibilities (a new school year, a new church year, a new chapter in our lives) I want to encourage us all to consider — what resource(s), big or small, may God be calling us to share with others?  

May all be well,

Karen H. Webster

HSHC Co-founder/Executive Director

All recipes are whole foods, plant-based.  In addition, they contain NO gluten, nuts, coconut, refined sugars or oil.

Plant-Based Ranch Dressing*

Servings: 1.25 cups

Ingredients

• • • 16 oz. tofu
  • • 1/4 cup water
  • • 2.5 TBSP sunflower seeds (soak in warm water for 30-60 minutes)
  • • 2.5 TBSP apple cider vinegar (OR sherry vinegar, rice vinegar, distilled vinegar)
  • • 1.5 TBSP nutritional yeast
  • • 2 tsp miso (some brands of miso MAY contain gluten, so please check the list of ingredients if this is a concern)
  • • 1 TBSP dried minced onions (OR 2 TBSP finely chopped fresh sweet onion)
  • • 1 TBSP dried garlic granules (or 3 cloves of minced fresh garlic)
  • • 1.5 tsp pepper
  • • 1 tsp salt
  • • 1 tsp dried dill AND 1 tsp dried parsley (OR 1/3-1/2 cup fresh chopped herbs – dill, parsley, basil, and/or cilantro)
  • Optional: 2 green onions (chopped)

Directions:

1. Soak sunflower seeds in warm water for 30-60 minutes.
2. Drain sunflower seeds.
3. Place all the ingredients in a blender (or use a 32 oz. mason jar and immersion blender).
4. Blend until creamy and smooth!  Scrape down the sides as necessary.
5. Chill in the refrigerator.  The dressing will thicken as it chills.

Note: This recipe is a quick and easy version.  However, using the fresh herbs, onion, and garlic listed instead of the dry ingredients definitely takes this dressing to the next level!

* Adapted from – https://www.feastingathome.com/vegan-ranch-dressing/#tasty-recipes-22357-jump-target

Easy/Homemade BBQ sauce*

Serving: 1 1/3 cup

Ingredients

• • • 6 oz. tomato paste
  • • 1/4 cup maple syrup (OR sub 2 Medjool dates — see notes)
  • • 1/3 cup apple cider vinegar (OR sherry vinegar, rice vinegar, distilled vinegar)
  • • 1/2 cup water
  • • 2 tsp dried smoked paprika
  • • 1 tsp dried onion powder
  • • 1 tsp dried garlic powder
  • • 1/2 tsp dried ancho chili powder
  • • 1/2 tsp cumin
  • • Sea salt to taste
  • • Optional: pinch or two of cayenne (to add some heat)
  • Optional: 1/4 tsp liquid smoke (increase the depth of flavor)

Directions:

1. Combine all ingredients in a medium bowl and whisk together (or shake in a mason jar).
2. Enjoy!

Notes: If using dates rather than maple syrup, process the ingredients in a food processor, blender, or use an  immersion blender.

* Adapted from – https://healthymidwesterngirl.com/vegan-barbecue-sauce/

30-Minute Sugarless Summer Jam*

Servings: 6 cups

Using a no-sugar pectin, this jam can be made in less than 30 minutes.  Plus, it has no added sugar and can be stored in the refrigerator or freezer.

Ingredients

• • • 3 lbs. summer fruit (strawberries, blueberries, raspberries, blackberries, peaches, etc.)
  • • 1 cup apple juice concentrate (thawed)
  • • 5 TBSP Low or No-Sugar Needed Pectin
  • Optional (for those who are used to regularly sweetened jam): 1/4 cup (or to taste) maple syrup or date paste.  Don’t use date sugar (it doesn’t dissolve in liquids!).

Directions

1.    Wash the fruit and dry it in a colander.
2.    If using strawberries, hull them.  If using peaches, cut into quarters and remove the pits.  For other berries, skip to the next step.
3.    Put the fruit into a food processor and pulse until the fruit is coarsely mashed.  You can also mash the fruit using a potato masher.
4.    In a large pot, stir together the apple juice concentrate, summer fruit, and pectin.
5.    Bring the mixture to a boil over high heat.
6.    Add optional sweetener if desired.
7.    Boil hard for 1 minute, stirring constantly. Remove from heat.
8.    Skim foam, if desired. 
9.    Let cool for about 30 minutes, then pour into individual glass containers and put in the refrigerator.  If you plan to freeze the jam, don’t forget to leave at least an inch at the top for expansion. 
10. Jam will be fully set within about 2 hours, or it can be used as a syrup immediately. 

* Adapted from – https://faithfulplateful.com/quick-and-easy-100-all-fruit-strawberry-jam/#wprm-recipe-container-1058

Hospitality: An Industry or an Act of Discipleship?

“Let mutual affection continue.  Do not neglect to show hospitality to strangers, for by doing that some have entertained angels without knowing it.” – Hebrews 13:1-2 (NRSVUE)

Firm, yet slightly soft to the touch.  Golden yellow with a deep red blush kissing its shoulder.  Sweet, fruity, tangy, with a subtle floral aroma capturing the quintessential smell and taste of summer.  It truly was a sensory delight, boasting bright colors, an alluring aroma, and a flavor that caused my mind to do cartwheels, since the days of doing physical cartwheels are behind me!  

Two weeks ago, I had the opportunity to enjoy my first summer peach while Travis and I were visiting his family in South Carolina, which for the record produces the most peaches of any state in the South — including Georgia, who endearingly likes to call itself “The Peach State.”   Bless their hearts!

Given that folks in South Carolina know a thing or two about peaches, I was fortunate to be able to have that wonderful experience to kickoff the fantastic summer produce season — peaches, for sure, but also blueberries, cherries, plums, corn, tomatoes, fresh herbs, and more — in such a delightful and delectable way.

In fact, it was in this experience of eating that peach (and subsequent ones) that I was given the opportunity to marvel, once again, at the magnificence of God’s hospitality. 

Yes, the peach did provide nourishment, which is one aspect of providing hospitality.  However, the sheer variety of colors, textures, flavors, and scents of peaches — as well as other fruits, vegetables, legumes, and grains — demonstrate subtly, but profoundly, God’s unconditional love, kindness, and generosity for and towards us.

It is pretty common these days to think of “hospitality” as providing food to friends and family, or perhaps in terms of the multi-trillion-dollar global industry that includes hotels, restaurants, and often food-related tourist activities.

However, in past centuries, and really up until the 18^th century, hospitality included not only sharing food with family and friends, BUT ALSO with strangers.  And in addition to providing food, hospitality used to also include offering shelter and protection.  

Extending hospitality was not only a common practice across cultures but also was fundamental to Christian discipleship. The Bible repeatedly demonstrates the richer, broader, expanded vision for what hospitality is and should be. 

 The supreme example is Jesus’ parable of the Good Samaritan.

During the third week of our summer series (the week of July 13th), we will explore the role of hospitality by looking at it through the lens of “what we eat.”  We hope you will join us then, and in the meantime, we hope you will pause to consider the following reflection questions:

• What aspects of providing hospitality do you enjoy?
• What makes hospitality challenging (both offering and receiving it)?
• Where do you see your community of faith offering hospitality the way Jesus intended?  In what ways could they fulfill that ministry more fully?

May All Be Well,

Karen H. Webster

HSHC Co-Founder/Executive Director

1“By the eighteenth century, hospitality was viewed by many as an antiquated practice, out of step with busy commercial society, a relic from an earlier time.”  Christine D Pohl. Making Room: Recovering Hospitality as a Christian Tradition. Eerdmans Publishing Company, Grand Rapids, Michigan. 2024, p. 25.

It was 4 o’clock in the morning, and there I was, lying awake in bed.  Since I thought my chances of falling back asleep were slim to none, and I had told myself I had to stay in bed at least another hour, my mind naturally turned to this month’s newsletter theme: time, and its role in Christian discipleship.

“Ok, mind,” I thought, “since now you’ve got time to think about time, what do you think?  I feel both pressed for time and that there is so much one could say about this — where do I even begin?” I asked myself, with a hint of sarcasm.

Seconds later, the  song “Time Is On My Side,” perhaps made most popular by the Rolling Stones, floated into my head, and, to my surprise, I drifted back to sleep.

Several hours later, I awoke laughing, both amused and bewildered that this was the song that had made its way into my head.  I couldn’t even recall the last time I had heard it!  Still, I wondered: Is there something to learn here?  And of course, there was.

One way we fulfill our calling as Christ’s disciples is by using our time wisely – honoring God not only in what we do, but in how we do it.  At the same time, Ecclesiastes 3:11 reminds us: “God has made everything beautiful for its own time.  [God] has planted eternity in the human heart, but even so, people cannot see the whole scope of God’s work from beginning to end.” (Ecclesiastes 3:11, NLV) 

In other words, yes, it is important for us to be intentional with the time God has so generously given us (a focus we’ll explore further in week two of our Summer Series from June 29 through July 20, 2025 —more details coming soon!).  But, it’s also important to remember: we’re not in control of every minute.  Some things, perhaps many, are in God’s hands, not ours. 

As we step into this season of resurrection, a time of renewal and rebirth, consider setting aside a few quiet moments to reflect on how you’re using the gift of time.  You might do this through prayer, silent meditation, journaling, or perhaps the 24-hour activity snapshot handout we provided in the wellbeing section of our newsletter.

 As you do, hold this reminder close: through God, “Time is on your side, yes it is.” 

Eastertide blessings,

Karen Webster

HSHC Co-Founder/Executive Director

Five Minute Mexican Chocolate Pudding (Plant-Based!)

Servings: 6

Ingredients: 

• • 1 (14-ounce) package of soft or silken tofu

  • 1 cup soy milk or unsweetened milk of choice

  • 2 TBSP cocoa powder

  • ¾ cup dairy-free chocolate chips

  • 1 tsp vanilla

  • ½ tsp ground cinnamon

  • 2 TBSP date sugar

  • ⅛ tsp salt

  • For garnish: Whipped coconut cream (or dairy-free whipped topping) and shaved dark chocolate

Directions

1. 1. Place all the ingredients in a microwave-safe bowl and microwave for 2 minutes or until the milk and tofu feel warm.

   2. Use an immersion blender (or transfer the contents of the bowl to a standing blender) to puree the ingredients until smooth and chocolatey.

   3. Pour into six individual ramekins and refrigerate for at least 2 hours to firm up.

   4. Serve topped with whipped topping and dark chocolate shavings.

Yes, we know it is only January; however, Travis and I are already planning for, and are excited about, this year’s Summer Series, titled “Common Discipleship: Living Out Our Faith in Daily Life.”  Like last year, in addition to this being the summer series theme, it will also be our focus throughout our newsletters in 2025.  More specifically, we will be exploring “common,” but often overlooked, aspects of Christian discipleship – how we spend our time, how we use our resources, how we eat – and how our attention to each of these areas impacts our collective lives and health as followers of Christ.  These everyday practices, though seemingly ordinary, carry profound implications for our faith and witness. 

One of the typical challenges of being a faithful disciple is the temptation to privatize our walk with God.  Discipleship is often framed as “my personal relationship with Christ;” therefore, it frequently gets carried out through individual devotion (prayer, the reading of Scripture, journaling, etc.) in solitude.  While this aspect of our faith is absolutely vital, it is incomplete without the counterbalance of living out our faith in community. 

For example, the author of Hebrews writes, “And let us consider how to provoke one another to love and good deeds, not neglecting to meet together, as is the habit of some, but encouraging one another, and all the more as you see the Day approaching” (Hebrews 10:24-25, NRSVUE).  This passage clearly reminds us that discipleship is not a solitary endeavor; rather, it is a shared journey of mutual encouragement, accountability, and growth.  

Unfortunately, discipleship is not always a big community “walk in the park.”  Especially right now, with so many of our interactions and so much of our rhetoric filled with anger, violence, fear, political divisiveness, climate concerns, and so much more, it can seem like it’s harder than ever before to extend love and good deeds to our neighbors, both within and beyond our communities of faith.  How can we be expected to love our neighbors who are acting in unkind and unloving ways?  Yet, this is precisely where our discipleship is most needed.  How we treat our neighbors – those near and far – reflects the depth of our commitment to Christ’s call. 

Dietrich Bonhoeffer, in his book Life Together, offers this insight: “The person who loves their dream of community will destroy community, but the person who loves those around them will create community.”  Our call as disciples is to love those around us – to actively foster community through tangible acts of encouragement, service, and accountability.  This creates spaces where faith is not merely professed, but practiced.

The small, common aspects of discipleship – how we spend our time, use our resources, and even the way we eat – are not only personal choices, but also opportunities to live out our faith in community.  And, these actions, though simple (but not easy), create rhythms that shape our shared lives, offering encouragement and accountability as we grow together in Christ.

As January comes to a close and we begin 2025 together, here are some questions for consideration:

1. What does it look like to balance solitude with God and connection with others in my discipleship?

2. In what ways can I encourage and support my community of faith?

3. How am I being called to love my neighbor in the midst of the world’s current challenges?

4. Are there areas in my daily life – time, resources, or habits – where God may be calling me to more intentional reflection this year, so that my actions are in better alignment with being a follower of Christ?

It may seem common, insignificant, even impossible at times, but as we move into 2025, we want to encourage you to reflect on the common practices of your faith and how they impact your community.  Trust in God’s Spirit to guide you, strengthen you, and bring us together, no matter what side of the church pews we are sitting on.

Peace,

Karen and Travis Webster

HSHC Co-Founders

Carrot Cake Overnight Oats 

Prep Time: 5 min

Makes:1 ½ cups

Ingredients:

• ½ cup rolled oats (regular, not instant)
  
• ½ cup carrot (shredded)
  
• 2 Medjool dates (pitted and chopped)
• 1 TBSP flaxseed (ground)
  1 TBSP pumpkin seeds
• 1 tsp ground cinnamon
• Pinch ground nutmeg
• 1 cup unsweetened almond milk, plus more for serving

Optional: toppings such as hemp seeds, chopped pecans, almond butter, and/or raisins. 

Directions:

1. Combine the oats, carrot, dates, flaxseeds, pumpkin seeds, cinnamon, nutmeg, and almond milk in a glass jar.
2. Cover and chill for 2 hours, or up to 2 days. Stir in toppings (if desired) and add additional milk, if needed.

Recipe from: https://www.forksoverknives.com/recipes/vegan-breakfast/carrot-cake-overnight-oats/

Carrot Soup

Prep Time: 35 min

Makes: 4 servings

Ingredients: 

• 2 lbs. potatoes (peeled and chopped)
• 1 ½ large carrots (peeled and chopped)
• 1 large onion (peeled and chopped)
• 8 cups vegetable broth (no oil)

Optional: ½ tsp Dijon mustard, ⅓ cup nutritional yeast, ½ tsp cracked black pepper. 

Directions:

1. 1. Over high heat, in a non-stick large pot, add 2 TBSP of vegetable stock and onions. Sweat until translucent.
   2. Add chopped carrots, potatoes, and remaining vegetable stock and cook until softened.
   3. Bring to a boil, then turn the stove top down to medium-low heat. 
   4. Optional – stir in black pepper and Dijon mustard.
   5. Simmer for 15 minutes, the potatoes and carrots should be very soft.
   6. Turn the heat off.
   7. Stir in nutritional yeast.
   8. Puree the soup using an immersion blender (or regular blender), and blend until a smooth rich texture is achieved.
   9. Garnish as desired and serve warm.

Karen Notes: 

• The basic soup has only 4 ingredients!
• I usually add a few more carrots (about 1 cup)  and a pinch of turmeric, so that the color of the soup is a more vibrant orange (and also gives it an antioxidant boost).

Recipe from: https://plantbasedfolk.com/4-ingredient-potato-soup/#recipe

24-Carrot-Gold Dressing

Prep Time: 10 min

Makes: ¾ cup

Ingredients: 

• ½ cup carrot (cut into discs or small chunks)
• ⅓ cup water
• 1 ½ TBSP red wine vinegar 
• 1 – 1 ½ TBSP tahini 
• 1 TBSP pure maple syrup
• ½ tsp chickpea miso
• ½ tsp fresh ginger (roughly chopped) or 1/4 dried ginger*
  
• ¼-½ tsp salt

Directions: 

1. Using an immersion or regular blender, puree all the ingredients until very smooth.
2. Serve (or refrigerate).
3. Will keep about 4-5 days in the fridge.

* Note: Fresh ginger has a better flavor than dried (but it will due if that is all you have).

Recipe from: https://www.forksoverknives.com/recipes/vegan-sauces-condiments/24-carrot-gold-dressing/