Health Notes #24
Twice-A-Day
Overweight was a nagging problem in my earlier life. I tried all the tricks
and my mother and I would work together to encourage each other. But nothing
seemed to work except a strong will-power. I hated not being able to eat like I
wanted to and always having to be careful.
Then I heard that eating two meals a day--breakfast, lunch and no supper--had
many benefits, one of them being weight loss. But the loaded USDA
recommendations that tell you all the things you need to eat every day to be
healthy, can't be crowded into three meals--let alone two meals--I thought. So
any idea of using that tactic quickly went out of my head.
Then the Spring of 1985! I heard a lecture on the two-meals-a-day plan and
decided to give it a try. Even though I was a primary-school teacher and our
recess breaks weren't very long, I started by eating a large breakfast and my
second meal at the afternoon recess, while watching my children.
In the beginning I ate a light supper of toast and fresh fruit or popcorn and
fixed a regular meal for the rest of the family. Gradually I was able to even
quit that snack. For a while I did feel a bit of weakness in the evening, but
found out it was because of habit rather than a physical problem.
Determination won out and I was able to see encouraging results right
away--enough indeed to help me keep going.
At the same time I made sure that I was getting exercise, mainly walking in
the morning and sometimes evening, plus gym exercises with my children at school
and drinking plenty of water.
It wasn't long before I noticed that I was sleeping better at night because I
was going to bed with an empty stomach. In the morning I was so hungry that it
was a delight to down a hefty size breakfast.
Best of all I was losing weight, fitting back into those clothes in the back
of the closet, and able to eat two healthy vegetarian meals, usually without
watching calories. And overeating lost its allurement.
Today, as long as I stay on my schedule I have no problem maintaining my
ideal weight. Now, I feel so thankful that a mere glass of juice while friends
are eating can become a chance to share a special blessing. The Gospel is Good
News! And this is part of it!
They say Sesame Seeds are good brain food. Try these easy recipes.
- 2/3 c. honey
- 1/4 c. peanut butter
- 1 tsp. vanilla
- 1/2 tsp. salt
- 3 c. sesame seeds
- 1-1/2 c. unsw. shredded coconut
Mix together the first four ingredients. Add sesame seeds and coconut. Mix
well with your hands. Press into a 9" X 13" (or smaller) baking dish
with hands dipped in water. Bake at 300o F For 30-40 minutes. Cool.
Cut into squares.
(sprinkle over spaghetti, salad or vegetables as a cheese substitute)
- 1 c. sesame seeds
- 1 c. yeast flakes
- 2 tsp. onion pwd
- 2 T. lemon juice
- 1/2 tsp. garlic pwd.
- 2 T. Chicken-Style Seasoning
Toast sesame seeds in a dry skillet on medium-high stirring constantly until
slightly browned and beginning to crackle (about 5 min.). Remove from heat and
blend on high until finely ground. Pour into a bowl and add remaining
ingredients. Mix together well with hands. Store in a tight jar. Keep
refrigerated.
Yield : 2 cups.
- 1/2 c. water
- 6 T. oil
- 1/2 tsp. salt
- 2 c. whole wheat flour
- 1/2 c. sesame seeds
Blend the first three ingredients on high for 30 seconds. Pour into a bowl
and add remaining ingredients. Stir together well and knead briefly. Set aside
for 10 minutes. Then place on a cookie sheet and roll out cracker thin. Sprinkle
with salt (opt.) and a generous amount of sesame seeds. Roll the seeds into the
dough. Score. (Draw cracker-size squares on the dough with a knife.) Bake at 350o
F
for 15-20 minutes. Watch carefully.
  
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