In recent Health Tips we have evaluated the “size” of your family and what items are found in a weight-gaining kitchen and what a healthy kitchen looks like. Today I want to complete this series by giving you a literary tour of our home - specifically, Rhonda's kitchen. I want to share how Rhonda has been able to create a 21st century version of the "healthy kitchen" principles God laid down in the early chapters of Genesis. What Did Adam & Eve's Kitchen Look Like? Before we share what Rhonda’s Kitchen looks like, I want to do a little review of what we learned last week and share a few new bits of information. Last week, we took you back to the book of Genesis where we explored what Adam and Eve’s kitchen looked like. Adam and Eve’s kitchen was (1) in a warm climate, (2) in the great out of doors, (3) in a garden, and (4) available 24/7 for picking or harvesting. Also, all their food was (5) plant-based, and (6) consumed in its natural raw form as served up by nature. After Eve had picked and partaken of the forbidden fruit that God said was off limits in Genesis 3:6, she gave some to Adam and he also ate. As a result, sin entered the human race. Sin always has consequences, and one of the consequences for Adam and Eve disobeying God was that they were forced to leave the Garden.
necessary to obtain it.
Where Do We Find Ourselves Today... And What Can We Do About It?
There is much that we can do! I remember in the late 1970s I had the privilege of spending some time at the Hippocrates Health Institute in Boston, Massachusetts with Dr. Ann Wigmore. Dr. Ann (as we affectionately called her) lived in a three-story brownstone that she had turned into a literal garden.
There in the middle of the big city, she grew wheat grass, buckwheat and sunflower sprouts on cafeteria trays placed on racks in front of windows. These freshly grown greens were either juiced or consumed as sprouts in salads. Something else that was unique about Dr. Ann’s kitchen was that there was no stove.
Amazingly, Dr. Ann had managed to create a Garden of Eden setting in a house in the midst of a big city. Using this 100% plant-based diet, Dr. Ann had not only been able to restore her own health, but was teaching others how to improve their health. Sadly, she perished when fire destroyed her home.
Dr. Ann’s efforts to bring the garden into the home were an inspiration to me. The things I have learned from Dr. Ann, the Bible, and others, as well as personal experiences Rhonda and I have had, have culminated in Rhonda’s kitchen.
What Does Rhonda's Kitchen Look Like?
The first thing out the norm is that Rhonda's kitchen has two refrigerators. Because the predominant part of our diet is raw, plant-based foods, she needs lots of cold storage space to keep raw fruits and vegetables fresh. She does have a stove in her kitchen but it doesn’t receive a lot of usage.
There is also a lot of counter space in her kitchen for the preparation of the raw foods along with space to accommodate the appliances to prepare them:
Two juicers, one a Green Star Juicer and the other a Hurom juicer. We use the Green Star Juicer when we are going to make a lot of juice for storage in the refrigerator in 8-oz jelly jars, and the Hurom when we want to quickly make a couple of glasses for immediate consumption. Juicers are used daily in Rhonda’s kitchen. The Champion juicer is also an excellent juicer and will do most of what a Green Star Juicer will do.
We also make nut butters with the Green Star Juicer. We also use it to make a soft frozen dessert in the summer time using frozen fruits such as bananas, strawberries, blueberries, and other fruits (we always keep bags of frozen fruit in the freezer). These raw frozen fruit creams are our substitute for sugar-den dairy ice cream. The Green Star juicer also makes fantastic raw apple sauce and even raw baby foods.
The juicer is the single most important and most used appliance in Rhonda’s kitchen because it allows her to take raw veggies carrots being the most dominant, and remove the fiber. This increases the percentage of nutrients reaching cellular level from 35% (when the whole vegetable is consumed) to 92% (after the fiber has been removed through juicing). We keep a 25-pound bag of carrots in the fridge; it lasts about one week.
Our Vitamix Turboblend VS blender is an amazing machine that has no equal. Rarely does a day go by that this machine is not used several times. Rhonda and I each make a green smoothie mid-morning and I use it to make my blended salad each evening. Rhonda uses it many more times each day in food preparation and for pureeing foods.
After the juicer, the Vitamix is the next most important appliance on the kitchen counter in Rhonda’s Kitchen. When a whole plant food is chewed, the only nutrients derived from that food is from the cells that were broken open by the teeth, while those nutrients not released by chewing pass through and out of the body. The Vitamix thoroughly masticates the food, releasing up to seven times more nutrients then when chewed.
Distiller – In order of importance, the distiller is the next most important appliance on our counter. We have been using a Waterwise 8800 distiller for many years and are thrilled with its performance. It distills a gallon of tap water in four hours, and is a handsome and quiet appliance. A teaspoon of WaterMax is added to each gallon to restore its alkalinity. Drinking only pure water is imperative in our house.
Food Processor – Rhonda uses a KitchenAid 12-cup food processor for a myriad of things, including shredding, slicing, chopping and blending ingredients for salads, dressings, desserts, etc. Back in the days of the Hallelujah Acres restaurant in Rogersville, Tennessee we had three girls that spent hours chopping up salad ingredients each morning, all of which could have been done in mere minutes if we had a food processor like this one.
The Tribest personal blender is a mini-blender used for numerous small chores. We grind a quarter cup of flax seeds in it each morning to add to our green smoothies, and grind seeds or nuts for topping salads. It quickly mixes salad dressings, and blends small amounts of most anything. We even take it on trips for use in our motel room when traveling.
Rhonda's Excalibur 2900 food dehydrator is used very often. She uses it in the summer to remove the moisture from our garden tomatoes to make dehydrated tomatoes. She then coarsely breaks up these dehydrated tomatoes for a salad topping. Almost all fruits can be dehydrated. But these are just the beginning. You can make entire meals in an Excalibur dehydrator.
Rhonda also has a citrus juice extractor on the counter. In addition to the appliances that sit on the kitchen counter, in the drawers and cabinets are numerous other items: a salad spinner to remove water after washing salad greens; a nice selection of very sharp knives (Rada knives are her favorite); a number of cutting boards; measuring cups and spoons and the list goes on. And yes, she even has a few pots and pans and casserole dishes for when she prepares and serves cooked food.
We also use a sprouter and sprouting bags for taking raw organic seeds and growing them into fresh sprouts in just a few days. Sprouts are a wonderful way to have fresh, organically grown garden veggies available year round and especially in the worst of winter weather.
The important food item in our kitchen is BarleyMax – it is the single most important part of our nutritional intake each day. It is nutrient dense, organic, raw, and processed in such a way that the enzymes are kept intact. We keep a case of BarleyMax on hand at most times and it is the number one item in our bag when we travel.
There is a stove in Rhonda’s kitchen with which she prepares that 15% of the Hallelujah Diet that calls for cooked foods. The stove is never used more than once a day. The stove is rarely used in the summer but some cooked food is enjoyed in the winter. We also have a bread maker in the pantry to make an occasional loaf of homemade, whole grain, bread.
Then there is a large selection of herbs and spices which she has learned to use to make some of the tastiest dishes that tantalize our taste buds.
Proximity, Convenience, and Focus
First, Rhonda’s kitchen is only a few feet from a garden path that leads to our raised bed gardens. This provides an abundance of fresh organically grown vegetables and herbs beginning in April and lasting into November.
Second – Our home, located in the Villages of Hallelujah Acres, is directly across the street from our Hallelujah Acres store where there is always an abundance of organic produce for purchase. This gives us two ways to get our produce: walk to the garden or walk to the store.
Third – Rhonda’s kitchen is set up to process raw vegetables (which are the predominant part of our diet) in such a way that we gain the most nutrients from the foods we grow or purchase. The juicer and blender allow us to receive maximum nutrients from the foods we grow and purchase. What about fruit? As the years have passed, fruit has become less and less a part of our diet, yet we still enjoy it, especially the blueberries which are very high in antioxidants.
Comparing Rhonda's Kitchen to God's Original Kitchen
“Therefore the Lord God sent him forth from the garden of Eden, to till the ground from whence he was taken. (Genesis 3:23)Besides being forced to leave the garden, another consequence of disobeying God was that their food supply was no longer going to be readily available 24/7 just for the picking or harvesting without labor as it had been previously:
“And unto Adam God said, Because thou has hearkened unto the voice of thy wife, and has eaten of the tree, of which I commanded thee, saying , Thou shalt not eat of it: cursed is the ground for thy sake; in sorrow shalt thou eat of it all the days of thy life; Thorns also and thistles shall it bring forth to thee: and thou shalt eat the herbAs a result of their sin, (1) Adam and Eve are forced to leave the Garden, (2) thorns and thistles (weeds) became a hindrance to growing their food which required labor to remove, and (3) apparently vegetables became the predominant part of their diet. Most Of Our Grandparents Lived On A Farm Or Grew A Garden It wasn’t too many years ago that most of us had parents, grandparents or at least great-grandparents that lived on a farm, had a garden, and grew a large percentage of their food. I can still remember my grandmother hoeing weeds at the crack of dawn and bringing in baskets full of fresh produce. However, during World War II many left the farms and moved to the cities and began working in factories where they obtained a pay check which was used to purchase their daily bread (food). Families leaving the farm was a sad day in many ways. Food was no longer farm fresh, organic, and no longer was exercise
of the field: In the sweat of thy face shalt thou eat bread, till thou return unto the ground; for out of it wast thou taken: for dust thou art, and unto dust shalt thou return.” (Genesis 3:17-19)
- Food served in God’s original kitchen was raw and organic. Most of the food served in Rhonda’s kitchen is also raw and organic.
- Food served in God’s kitchen was available just for the picking or harvesting. Much of the food served in Rhonda’s kitchen is available for the picking or harvesting many months of the year with only a small amount of labor in our own raised bed gardens. W are also right across the street from a store where fresh produce is available for purchase.
- Where Rhonda’s kitchen differs greatly from God’s original kitchen is the availability of electricity. Electricity allows her to keep raw produce fresh in refrigerators, while the availability of electricity makes it possible to operate machines that make food preparation so much more simple and less time consuming.