Healthy Seminarians Healthy Church
Healthy Seminarians Healthy Church
  • About Us
    • History/Vision/Values
    • Staff & Board
    • Press & News
  • Seminarians
    • Overview
    • HSHC @ CTS
  • Congregations
    • Overview
  • Research and Advocacy
    • Overview
    • Health & Wholeness Assessment
  • Blog
  • Resources
    • Overview
  • Contact Us
  • Donate
    • Cultivating Joy Annual Fundraiser 2025
    • Donate Now
2021 Lenten Challenge Reflection

By: Karen Webster

faith lent wellness

Comments: 0

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 faith spring

Comments: 0

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

recipe vegan

Comments: 0

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

recipe vegan

Comments: 0

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

dessert recipe vegan

Comments: 0

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

COVID faith stress wellness

Comments: 0

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: Karen Webster

dinner recipe vegan

Comments: 0

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

Portobello Mushroom and Poblano Pepper Fajitas

By: Karen Webster

dinner recipe vegan

Comments: 0

Ingredients:

Marinade

  • 1/4 cup olive oil
  • 1/4 cup lime juice (about 2 limes)
  • 1 small jalapeño (finely chopped)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground chile powder
  • sea salt and black pepper

Fajitas

  • 3 large portobello mushrooms (rinsed and pat dry)
  • 1 medium purple onion
  • 4 medium poblano peppers
  • 8 to 10 corn tortillas
  • 2/3 cup shredded plant-based cheese or sprinkle with some nutritional yeast (optional)

Avocado Sauce

  • 2 avocados
  • 1/3 cup fresh cilantro (lightly packed)
  • 2 tablespoons fresh parsley (lightly packed)
  • 1/2 lime (juiced)
  • 2 tablespoons water
  • sea salt and black pepper

Directions:

  1. Prepare the vegetables:
    • De-stem the mushrooms and gently remove the gills using a spoon. Slice the mushrooms into ½-inch thick strips. 
    • Cut off the tops of the poblano peppers, slice them in half and remove the seeds and membranes. Slice the peppers into ½-inch thick strips, up to 3-inches in length.
    • Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into 1/2-inch wide strips by slicing from one flat side to the other. 
  2. Toss the mushroom slices, poblano pepper slices and onion slices into a large bowl.
  3. In a small bowl, whisk together the marinade ingredients until emulsified. 
  4. Pour the marinade over the bowl of prepared veggies. Toss well to evenly distribute the marinade. Let the veggies soak up the marinade for 30 minutes or so, tossing occasionally.
  5. In the meantime, make the avocado sauce. 
    • In a food processor, combine the avocados, cilantro, parsley, lime juice and water. 
    • Blend, and add sea salt and black pepper to taste. 
    • Transfer the sauce to a small serving bowl.
  1. In a large skillet, heat a tablespoon of olive oil over medium heat. Once it’s shimmering, pour in the marinated vegetables. Cook, stirring occasionally, until the peppers are tender and the mushrooms are browning on the edges (ten minutes or more). Add more oil and reduce the heat if necessary; you don’t want the pan to start smoking. Remove from heat.
  2. Gently warm the tortillas individually in a lightly oiled pan over medium-low heat, flipping halfway through cooking (about 20 seconds per tortilla). Stack the warmed tortillas on a plate and keep them warm under a tea towel. Serve the fajita filling with tortillas, avocado sauce, plant-based cheese, and hot sauce.

Recipe adapted from cookieandkate.com

Simple Coconut Quinoa and Lentil Curry with Lime Mango

By: Karen Webster

dinner recipe vegan

Comments: 0

Ingredients:

  • 2 tablespoons coconut oil (other cooking vegetable oil, cooking wine, vegetable broth, or water)
  • 2 red bell peppers (chopped)
  • 2-3 carrots (chopped)
  • 2 cloves garlic (minced or grated)
  • 1 tablespoon fresh ginger (grated)
  • 2-3 tablespoons thai red curry paste (I like to use 3)
  • 1 tablespoons curry powder (I like using spicy curry powder)
  • 1 (14 ounces) can full-fat (or low-fat) coconut milk
  • 4 cups coconut water OR vegetable broth OR water
  • 1 tablespoon plant-based fish sauce or soy sauce 
  • 1 cup green lentils (rinsed and drained)
  • 1 cup mixed red and white quinoa (rinsed and drained)
  • 3-4 big handful baby kale
  • 1/2 a lemon (juice + zest) 
  • 1/4 cup fresh cilantro + basil (chopped)

To serve: 1 mango (sliced, chopped), fresh limes (sliced), plant-based yogurt or sour cream, Fresno chiles, almonds (slivered, sliced, or chopped)

Directions:

  1. Heat the oil (or options listed) in a large heavy bottomed pot set over medium heat. Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly charred on the edges. 
  2. Add the garlic and ginger and cook 30 seconds. 
  3. Add the Thai red curry paste and curry powder, continue cooking for another minute or until the curry is fragrant. 
  4. Slowly pour in the coconut milk, coconut water (or broth or just water) and plant-based fish sauce (or soy sauce). Stir to combine and then bring the mixture to a boil. Once boiling, stir in the lentils and quinoa. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils are tender and the quinoa soft. 
  5. Stir in the kale and continue cooking, uncovered for another 5 minutes. 
  6. Remove from the heat and stir in the lemon juice + zest, the cilantro, and basil.

Ladle the curry into bowls and top with mango. Drizzle the mango with lime juice + zest. Garnish the curry with a dollop of plant-based yogurt or plant-based sour cream, fresno chilies, and almonds. Serve with fresh naan (or gluten free option). EAT.

Recipe adapted from halfbakedharvest.com

Small Group Reflection

By: SuzanneYoder

faith seminarians wellness

Comments: 0

January 2021 – Reflection provided by Debby Haralson, Chief Operating Officer of The WellHouse, D.Min. student at McAfee School of Theology, Mercer University (Atlanta, GA)

“I was intrigued to learn about Healthy Seminarians-Healthy Church’s online small- group program last fall. Working in a trauma-based ministry where every need feels absolutely immediate, I have seen many gifted caregivers exit the field early and exhausted.

Leaders tend to agree that caring for self is critical. But how? How, when a newly minted minister enters an arena that publicly praises sacrifice and servanthood while well-being, strength, and stamina are simply expected?

Healthy Seminarians-Healthy Church’s program effectively equips a minister for this conversation. Providing a much-needed Biblical/theological framework around caring for self, HSHC challenges participants to explore a holistic kind of spirituality that honors God through work and rest; activism along with contemplation. Here’s hoping that tomorrow’s ministry leaders can embody such balance. Those we serve will benefit from this kind of faith-filled service. We can’t do everything, but God can. Karen Webster and her team have much wisdom to share along these lines. We would be wise to take heed.”

  • 1
  • …
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
Sidebar
Recent Posts
  • September 2025 Recipes
  • September 2025 Trailnotes
  • June 2025 Recipes
  • Trail Notes June 2025
  • Trail Notes April 2025
Recent Comments
    Archives
    • September 2025
    • June 2025
    • April 2025
    • January 2025
    • November 2024
    • September 2024
    • June 2024
    • April 2024
    • January 2024
    • November 2023
    • September 2023
    • June 2023
    • April 2023
    • January 2023
    • October 2022
    • September 2022
    • August 2022
    • June 2022
    • May 2022
    • April 2022
    • March 2022
    • January 2022
    • December 2021
    • November 2021
    • September 2021
    • June 2021
    • April 2021
    • February 2021
    • January 2021
    • November 2020
    • September 2020
    • August 2020
    • June 2020
    • April 2020
    • January 2020
    Categories
    • Intern Field Notes
    • News
    • Recipes
    • Research
    • Small Group
    • Trail Notes
    • Uncategorized
    Meta
    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org
    Categories
    • Intern Field Notes
    • News
    • Recipes
    • Research
    • Small Group
    • Trail Notes
    • Uncategorized
    Tags
    air and vegetable authenticity change church community COVID dessert dinner discipleship Enough environment expectations faith garden health healthy holiday hydration joy lent ministry plant popularity productivity recipe reformed church research rest salad sauces seminarians sleep soil soup spring stress summer sustainable time trailnotes vegan vegetable water wellness
    Donate Now
    Sign Up for Our Newsletter
    Silver Seal of Transparency

    Click for Financial Information

    Explore HSHC

    About Us
    Seminarians
    HSHC@CTS
    Congregations
    Research & Advocacy
    Contact Us
    Donate
    Privacy

    Copyright ©2020 Health Seminarians-Healthy Church. All rights reserved.