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12
Jun
“Greens-On-Hand” Pesto

By: SuzanneYoder

Ingredients:

• 4 cups greens-on-hand (arugula/collards/kale/spinach/mixed greens/etc.)
• 1 cup nutritional yeast flakes
• 1 cup nuts or seeds (you pick: pecans/pine nuts/walnuts/sunflower seeds)
• 1/4 cup lemon juice
• 3-4 cloves (or more) of garlic
• 1/4-1/2 cup water
• 1/2 tsp salt

Directions:

• Using a food processor or small blender, add the greens, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

• Add the water a little at a time (trickling it in while the machine is on if possible) and scrape down sides as needed until the desired consistency is reached – a thick but pourable sauce. 

• Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.

• Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.

Notes:

• I like to use toasted nuts as that adds to the overall flavor.

• I usually use raw greens, but lightly cooked or blanched greens also work.  And, yes, this recipe works really well with basil. 12

Recipe adapted from Minimalist Baker

12
Jun
Trail Notes: What is the Reason for This Season?

By: Karen Webster

Between it being the beginning of summer and the fact that society is starting to open up, I find that there are a lot of new opportunities starting to unfold in front of me, especially since Travis and I recently moved to a new community.  As a result, I have been reflecting a lot on what my current expectations are.  What do I want to prioritize right now?  How do I utilize and honor the wonderful gift of time that God has given me? 

One expectation I have recently wrestled with is that my initial vision of what the vegetable garden in my new home was supposed to look like this summer is vastly different both from what it currently looks like and what it will continue to look like for the next few months.

I’ll explain.  One of the factors that significantly influenced our decision to purchase our new home was that it appeared to have a great space in the backyard to put a garden.  This was something I was eagerly awaiting, since we had been renting a home for the past 6+ years while we lived in Decatur and most of my garden had been relegated to 5-gallon pots on the deck.  The new yard appeared to be relatively flat, it was not going to require the removal of any trees or previous landscaping, and the sun exposure seemed ideal.  I envisioned a garden with raised beds, framed by logs from trees that had recently been taken down in our area, positively teeming with organic fruits, vegetables, and herbs, intermixed with a variety of different flowers and shrubs to attract pollinators, repel pests, and nourish the soil for future gardening seasons.  It was going to be amazing!

What I did not envision was how many hours it was going to take to put up deer and rabbit fencing or the fact that I was going to have to “tithe” a certain percentage of our produce to chipmunks.  I am thankful for the opportunity to share the space with them, but I wish we could negotiate who gets what.  Currently, the chipmunks are enjoying way more than their share of the strawberries!  

I also did not envision how much work it was going to be to prepare the gardening space.  After all, I was “only” digging up grass!  Oh, and that “slight” elevation change between our driveway (where the soil was delivered) and the garden space was, paired with the fact that I am now 10+ years older than the last time I put in a garden of this size, much steeper than I anticipated!    

Pair all of that with some of my current priorities in life… preparing for HSHC’s fall programming and fundraising campaign, assisting Travis with his dissertation’s data analysis, wanting to take time to visit family and friends this summer, welcoming three (unexpected, but amazing) new kittens – Theo, Barth, and Silas – into our home just a little over a week ago… 

it’s been a whirlwind!

What I came to recognize and accept is that, right now, the garden is neither anything like my initial expectations (as you can see in the photo), nor can it be one of my priorities right now.  And that is okay.  It is something I can return to in a few months when I can more fully enjoy the process of creating it and may actually have the time to make it fit my vision a little more closely (although, as any gardener knows, gardening is never done!).  

Besides, it was when I let go of my expectations for my backyard garden in this particular season that I not only discovered the other fruits in my life that wanted to be cultivated and nourished but, with the time I intended to work in the garden, I realized I can actually now pursue them.

During COVID, many of us have taken the time to evaluate our physical spaces, perhaps through removing clutter or doing a deep cleaning of the things that we may have put off reorganizing or remodeling for months (or even years).  As we enter into summer and reemerge from COVID, we may all be well served to consider taking some time to assess our mental, emotional, and spiritual spaces.

Reflection Questions:

  • What are some of your current expectations (personally, relationally, and beyond)?  Which ones are reasonable to keep?  Which ones may you need to (or can you) alter?
  • What are your current priorities (responsibilities)?  How are these the same as or different from what you would like your current priorities to be?
  • How do you sense God calling you to use your time this summer?

P.S. As you think about how you are going to utilize your time over the next couple months, consider adding some fun!  This past year has taken its toll on us in so many ways, and the health benefits that come with fun are quite remarkable.  To learn more, here is an article that provides 5 research-backed reasons why we should have more fun and elaborates the benefits that we can reap in just 30 minutes of fun a day!

Peace,

Karen H. Webster

HSHC Co-founder/Executive Director

“This month shall mark for you the beginning of months; it shall be the first month of the year for you.”

Exodus 12:2
12
Jun
Potato Chip Cookies

By: SuzanneYoder

(Makes 12 cookies) 

Ingredients: 

1 ½ cups cooked chickpeas or 1 (15-oz) can 
1 ½ cups dates (soaked in warm water for 10 minutes) 
2 cups crushed “reduced/low fat” potato chips 
1 cup almond flour (or oat flour) 
¼ cup coconut oil (or 1 avocado*) 
2 tsp vanilla extract 
1 T apple cider vinegar 
1 tsp baking soda 
½ tsp salt 

Directions:

Line a baking sheet with parchment paper or brush a small amount of oil onto the sheet. Using a food process or blender, blend all of the ingredients together except the flour and potato chips. Once the ingredients are well incorporated (no chunks of chickpeas or dates are visible), blend in the flour. Remove the dough from the food processor or blender and divide the dough into 12 balls/blobs… the dough will be fairly soft and somewhat sticky. 

Fold in some of the crushed potato chips into each ball and press the dough ball onto the cookie sheet. 

Bake for approximately 25 minutes at 350 degrees. The cookies are done when they reach 200 degrees (using a cooking thermometer) and/or they have turned golden-brown, and the middle of the cookies are only slightly soft (as they cool they will firm up a bit). 

Enjoy!

*Note: This is a good “no-oil” alternative. However, it will turn your cookies slightly green

2021 Lenten Challenge Reflection

By: SuzanneYoder

April 2020 – Here is what one of our Lenten Challenge participants shared about their experience this year…

“I signed up for the Lenten challenge because for me, it helps to have structure to my spiritual time. The reflections each week that were sent helped to center the topic for that week. During that week, each day presented a different way of looking at the topic.

For example, the week on “honesty” included questions directed about honesty and God, honesty and self, honesty and loved ones, honesty and my community, honesty and creation. Some of these were extremely personal for me, like, how honest am I with God?

Some were not as pertinent, such as honesty and creation, although I’m concerned about creation and environment, that is not a priority for me right now. I really had to think about some of the questions posed, which was good during the Lenten season, as we can use that time to reflect.

The topic of forgiveness was most personal for me, as I question whether I have truly forgiven those who have hurt me. I think I have, but I need to reach out to God and ask for help if I have not been able to forgive. I also need to forgive myself constantly, as most people say, “you are too hard on yourself”. Funny to be thinking of forgiveness in relation to me; may God help me in this area. The Lenten reflection ended with a “bonus” week, that of Holy Week. I was so glad to end the Lenten challenge with “Christ is risen.”

Reflection by Sue Buchholz from Atlanta, GA, Lenten Challenge Participant

Trail Notes: Bloom and Grow

By: Karen Webster

Change is all around; can you feel it? The heavy and somber season of Lent has been replaced with the light and joy of Easter! More and more people throughout the country are getting vaccinated, which is allowing for glimmers of normalcy. It has been touching to read about the grandparents who are finally able to travel and visit their grandchildren, some for the first time. And, for many of us, springtime changes, the bursting forth of the beautiful trees and flowers, has meant always having a tissue box close at hand!

Change is always happening all around us… good change, fun change, painful change, unexpected change, unknown change. Sometimes, we are able to anticipate it before it happens, and other times, we are blindsided by it. Experiencing change is part of what it means to be human; however, how we adjust and adapt (or not) to change significantly impacts our overall health and wellbeing (as individuals, communities, and beyond).

I find that the fifty-day Eastertide season, in which, as I write this, we are on day six, is a wonderful time to reflect on the various changes that are taking place in our lives and how are we being moved to respond. This liturgical season is a reminder that, through Christ’s death and resurrection, our lives were, and are forever, changed. How do we adequately respond to this amazing good news?

In addition to reflecting on change and movement as it relates to Easter, Travis and I have been experiencing these themes physically, mentally, emotionally, and spiritually as we packed up our belongings in Decatur, GA, at the end of February and moved to Murrysville, PA (20 miles east of Pittsburgh). 

Leaving Decatur was bittersweet. It was the place where we had lived the longest as a married couple. It was there where Travis and I felt called by God to establish HSHC. It was there where we had established many wonderful relationships. 

Yet, it was also there, after much prayer and discernment with others, that we felt God calling us to move to Murrysville, PA, so that Travis could become Newlonsburg Presbyterian Church’s next associate pastor and so that I could continue to develop and expand the outreach of HSHC.

In the midst of all of our recent changes and new beginnings, one of the scripture passages that helped us stay grounded (moving is stressful enough even without COVID… yikes!) is Hebrews 13:8: “Jesus Christ is the same yesterday and today and forever.” While we are starting to settle into our new home and community and are excited to be here, we are both a bit anxious as to how the next chapter of our lives is going to unfold. However, knowing the consistency of God’s love, in and through what Christ did for us, gives us great comfort.

During this season of new beginnings and change, we want to invite you to reflect on the following questions:

  • How do you feel about change right now? Are you ready for it? Fearful of it? Exhausted by it? Something else? 
  • What does it mean to you that Jesus Christ is the same yesterday, and today, and forever? 
  • “Change is hard because people overestimate the value of what they have—and underestimate the value of what they may gain by giving that up.” – James Belasco and Ralph Stayer, Flight of the Buffalo (1994)  Do you agree or disagree with this quote? Why?
  • Do you feel God calling you to make some sort of change (big or small)? 
  • Where do you find God in the midst of change?

Peace, 

Karen and Travis Webster 
HSHC Co-founders

3-Ingredient Raw Cacao Bites

By: SuzanneYoder

Ingredients:

  • 1 cup walnuts (115 g)
  • 1 cup Medjool dates (200 g)
  • 2 tbsp raw cacao

Directions:

  1. Place the walnuts in a food processor or a powerful blender (food processors work better) and blend until they have a crumbly texture.
  2. Add the dates and the cacao and blend again.
  3. Make balls with your hands and they’re ready to serve.

You can store the bites in a sealed container at room temperature, or keep them in the fridge, especially in summer.

Recipe adapted from simpleveganblog.com

Roasted Veggie Grain Bowl

By: SuzanneYoder

Ingredients:

Grain (makes extra):

  • 1 cup raw quinoa, rinsed
  • 1¾ cups water

Creamy Kale Pepita Pesto (makes extra):

  • ½ cup pepitas (or shelled raw pistachios)
  • 2 small garlic cloves
  • 1 packed cup chopped kale
  • 1 packed cup cilantro, more for garnish
  • ¼ cup fresh lemon juice
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • ½ cup water
  • ½ teaspoon maple syrup or honey

Roasted Vegetables

  • 2 parsnips, chopped into ½ inch pieces
  • florets from ½ cauliflower
  • ½ bunch broccolini
  • 1½ cups halved Brussels sprouts

Protein

  • 1 (14-ounce) can chickpeas, drained & rinse, use ¼ cup per bowl, save the extra

Garnish

  • sauerkraut 
  • toasted pepitas

Directions:

  1. Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
  2. Make the quinoa. 
    • Add the rinsed quinoa and water to a medium pot. 
    • Bring it to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. 
    • Fluff with a fork. 
  3. Make the sauce. 
    • Combine the pepitas, garlic, kale, cilantro lemon juice, sea salt, pepper, olive oil, water, and maple syrup or honey in a blender and blend until smooth.
  4. Roast the vegetables. 
    • Place the parsnips, Brussels sprouts, and cauliflower on one large baking sheet. Place the broccolini on the second baking sheet. Drizzle the vegetables with olive oil and pinches of salt and pepper, toss to coat, then spread evenly onto the sheets. 
    • Roast the parsnips/Brussels sprouts/cauliflower 20 to 25 minutes or until golden brown around the edges. Roast the broccolini for 10 to 12 minute or until tender. 
    • When cool to the touch, chop up the broccolini stems.
  5. Assemble bowls with a scoop of quinoa, the roasted vegetables, about ¼ cup chickpeas, and a scoop of sauerkraut and top with pepitas. 
  6. Drizzle with the sauce. Season to taste with additional salt and pepper, if desired, and serve.

Recipe adapted from loveandlemons.com

Vegan Blueberry Cobbler

By: SuzanneYoder

Ingredients:

Berries:

  • 3 cups (444 g) fresh blueberries
  • 1 tsp lemon or lime zest
  • 2 tbsp lemon or lime juice
  • 2 tbsp coconut sugar

Biscuit Topping:

  • 3/4 cup unbleached all-purpose flour, or a mix of whole wheat and all-purpose
  • 3 tbsp almond flour, or use more flour to make nut-free
  • 1¼ tsp baking powder
  • 1/3 tsp sea salt
  • 1/4 cup sugar
  • pinch of nutmeg
  • 3/4 cup full-fat coconut milk (half coconut cream and half thin milk from a can)

Directions:

  1. Preheat the oven to 375°F. Add blueberries to a baking dish ( 8-9 inch) or cast-iron skillet. Add lemon zest, juice, sugar, and mix well to coat.
  2. In a bowl, add the flour, baking powder, salt, sugar, and spice and mix well.
  3. Add 1/2 cup of the coconut cream+milk mixture and mix in. Add more milk a tbsp at a time to make a thick muffin-like mix (see substitutions).
  4. Drop spoonfuls of the thick batter on the blueberries. Spread a bit to cover most but not all of the berries. Place the skillet on a baking sheet to catch any spill. Sprinkle a tsp of coconut sugar/other sugar on the batter (optional).
  5. Bake for 35 mins. Broil for half a minute for browning if needed
  6. Remove from the oven, let sit for a few mins. Serve with ice cream or whipped coconut cream.
  7. Refrigerate (after cooling completely) for up to 3 days.

Substitutions:

  • Almond flour can be subbed with more all purpose flour. 
  • Coconut milk: use alternate non dairy milk such as almond or soy and add 1-2 tbsp oil or vegan butter. Mix in butter into the flour mix until crumbs, then add milk.
  •  Gluten-free: Use any gluten-free blend of choice or use this following mix: Mix 1/3 cup white rice flour/oat flour, 1/2 cup almond flour, 3 tbsp potato starch or a mix of tapioca and potato. Use 1  cup of the flour mix (skip the additional almond flour used with regular flour), and add more as needed.
  • Nutrition is for 1 serve without the ice cream or whipped cream

Recipe adapted from Veganricha.com

The Mental, Emotional, and Spiritual Impact of COVID: Awareness for Communities of Faith

By: Karen Webster

Dealing with the physical aspects of COVID has received a lot of attention in media.  However, the mental, emotional, and spiritual impacts COVID is having, particularly among COVID survivors, need far greater awareness than it is currently receiving.  In order to get a better understanding of the impact of COVID on these other aspects of health, Karen Webster, HSHC Executive Director, recently interviewed a community of faith member who shared their COVID journey.  To learn more, check out their Q&A session below. 

When did you have COVID, and how did you experience it?

“I had COVID in mid-November, and I’ve no idea where I got it.  I wore masks everywhere.  I started coming down with COVID symptoms right in the midst of celebrating my husband’s mother’s 90th birthday with a very small gathering of close family members, followed the next day by our daughter celebrating her 16th birthday with a very small group of her closest friends in our front yard with everyone wearing masks and socially distancing themselves. 

Since we had visited family out-of-town, my husband’s boss had said, ‘I want you to get a COVID test before you come back to work.’ My husband’s result turned up negative and, for a moment, I thought I would be ok, but mine, however, turned up positive.  And I just remember thinking to myself, “What? How can this be?” I was shocked and mortified.

My husband immediately called his 90-year-old mother, and he, too, started panicking because it was his side of the family we had just visited – his brother, who’s over 60, sister-in-law, his niece, and nephew.  I immediately started having a shame panic attack.

The first person I called was my mom, and she said to me, “Well, did you get tested before you went?” She immediately made me feel even worse than I was already feeling about myself and all my regrets, the guilt.  I hung up and cried. What did I just do?  I just endangered all of these people. The people I love the most could die now. It’s my fault. I’m sick… That was the worst hour.

Whom did you feel comfortable telling/who was your support network?

“I’m a private person, so normally I would not have told anybody else.  However, in this instance, I had to share the news with my husband’s family and the people who attended my daughter’s birthday party, which included telling my four closest friends who had been at the party… crying.  In terms of my support network, I told my friends because I had to, but really it was only my husband and daughter.  COVID is very isolating.  First, you’re told to quarantine, and then, if you’re feeling shameful about it, it is a super isolating disease.”

What messages were you receiving that impacted how and with whom you shared your diagnosis?  How did those make you feel about your diagnosis?

“Internally, I thought, ‘How could I have done this to people?… holding on tightly to shame and regret.  Externally, my friends said to me, “You know, you didn’t do anything wrong.  You were careful.” Through the process of sharing with my four friends, I felt cared for.  And then, because they interacted with other people I knew, they would tell me, “Oh, I told so-and-so, and they’re really concerned about you,” and my first reaction inside would be, “You told them!?” I really didn’t want anybody outside of my super tight inner circle to know because I was afraid I was going to be judged.  And the thing that surprised me and I did not anticipate is anyone being concerned about me and my health.  Rather, I had been thinking, “I’m bad.. Are they going to be mad at me? They’re judging me…Who did I almost kill?”

What could your faith community have done to support you while you were sick?  Is there any support you would like from them now?

In terms of my faith community, I emailed my two pastors because I knew they were safe people to tell and that they were there for me.  They wrote back, “Oh no, let me know if there’s anything I can do.” And that was it.  Looking back, I think what would have been helpful was to have received a phone call from one of, or both of them, to help me discern what I needed because at the time, I did not know what I needed!

I also serve on one of the congregation’s leadership teams, and, at first, I didn’t tell them because it didn’t occur to me.   However, at a meeting shortly after my illness, someone started asking about how those in church could “help those people.” This upset me and, without having planned through what I was going to say, I immediately jumped in and shared my experience as a COVID survivor.  

COVID is challenging enough physically, and then to add the stigma… you must have caught COVID by not wearing a mask or doing something you shouldn’t have done or going somewhere or not washing your hands or not doing something you should have done… I’ve even caught myself thinking, “Well, of course, that person got it, because they…” From a cultural-global-spiritual perspective, COVID is really highlighting our biases, stereotypes, judgments, and hypocrisies.  The committee appreciated that I brought this awareness to them while, at the same time, I experienced being cared for.

Any final thoughts?

“I grew up in the eighties during the AIDS epidemic.  My immediate reaction after having gotten the positive test for COVID was a deep, new compassion and empathy for people who had AIDS.  In the eighties, we heard about them, and we judged them.  Having COVID, I realized that they not only had to deal with being physically sick, but they also had to deal with mental and emotional pain from being stigmatized… guilt, shame, “Who got sick because of me?” It would be interesting to talk to someone who also had coronavirus and AIDS and see if it’s any kind of similarity.”

Reflecting on my experience spiritually, the only thing I can compare having COVID to is all of the grief, despair, and complete brokenness I felt when my dad was diagnosed with cancer and died, a six-week process from diagnosis to death.  Through the experience of the brokenness I felt after my dad died, I learned that I was loved not because of how much I do and who I am (type A, high achiever, successful athlete), but I learned that people loved me, and I was lovable even at my worst, my most broken.  And my experience with COVID was learning that lesson again, on another level.  So, actually, it has been a very cool spiritual period.”

Healthy Slow Cooker Chipotle Bean Chili

By: SuzanneYoder

Ingedients:

  • 2 tablespoons olive oil
  • 2 medium yellow onion (chopped)
  • 4 cloves garlic (minced or grated)
  • 2 tablespoons chili powder
  • 1 tablespoon each of chipotle chili powder, smoked paprika, and dried oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon each of ground cinnamon and cayenne pepper
  • kosher salt and black pepper
  • 1 (6 ounces) can tomato paste
  • 2 red peppers (seeded and chopped)
  • 3 carrots (chopped)
  • 3-4 cups low-sodium vegetable broth
  • 1 (28 ounces) can crushed, fire-roasted tomatoes
  • 2 tablespoons plant-based Worcestershire sauce (substitutes include: using same amount of soy sauce or liquid aminos, other options here)
  • 1 (14 ounces) can each of white, pinto, black, and kidney beans, all drained

To serve: plant-based plain unsweetened yogurt, plant-based cheddar cheese, avocado, green onions, and cilantro.

Directions:

Option #1: SLOW COOKER

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.

2. To the crockpot, add 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Option #2: INSTANT POT

1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.

2. To the instant pot, add 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Option #3: STOVE-TOP

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes.

2. Pour in 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with  plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Recipe adapted from halbakedharvest.com

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