Monthly Archives: October 2011

Temple Maintenance

In May, 2010, the LORD convicted me that since my body is the temple of the Holy Spirit, I have a responsibility to care for it and not to feed it bad foods, especially sugar and foods that have high glycemic levels and convert to sugar in the blood stream.  While hunting for answers to an illness of a friend today, I read this in the book, A MORE EXCELLENT WAY, by Henry W. Wright, page 352.

“This ministry believes in temple maintenance.  We believe in good nutrition and we believe this in moderation (temperance).  You cannot expect to walk in health if you do not drink enough water and eat the proper mix of food.

What? Know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your own? For ye are bought with a price: therefore glorify God in your body, and in your spirit, which are God’s.                     1 Corinthians 6:19-20

Our body belongs to the Lord and we have a responsibility to give them proper rest, exercise and good nutrition,  You cannot expect to walk in health if you don’t drink enough water and eat foods to nourish the body. . . . . . . Many people have the idea that if they eat by faith and trust in God, then they can eat anything they want with no regard to nutrition.  Foolish, presumptuous faith negates the wisdom of God in good eating and will not promote health of the body.”

I don’t necessarily agree with Dr. Wright’s nutrition plan, but I am convinced that he has hit the nail on the head.  Since the LORD showed me the truth of this over a year ago, I can no longer eat wrong foods willfully and knowingly.  It is a sin to deliberately put bad fuel into the LORD’s temple!

Viewing bad foods as a sin has freed me from the conflict and temptation of eating them!  Thank you, Jesus for your gift of conviction and for opening my eyes to the TRUTH in this area of food.  My master is no longer food, but the LORD God and for His glory, I do eat and drink, wisely!

Tonight, we have a church social and I used to go to those and try to be moderate while eating bad foods.  I was fooling myself, because ANY sugar at all is bad for me and I knew it!  I believe we need to be moderate, even with good foods, but some things have to be totally stopped.  Would we say we can sin as long as we are moderate?  I think not!

Now, since I am publicly off sugar and openly counting my days, I am held accountable and so eating anything not on my eating plan at a church dinner is not an option for me.  To do so would be a sin for me and a bad witness to those who are there.  I am now free NOT to eat those things that used to hold me captive!


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Coconut Flour Brownies

Coconut Flour Brownies  (gluten free)

Preheat oven to 350 and put parchment paper on a Pampered Chef Large Bar pan or another pan of the same size

In a small saucepan,

2 cups butter, melted

1 1/3 cup unsweetened cocoa powder

Dissolve the cocoa powder in the butter. Don’t boil, just melt the butter and dissolve the cocoa.

Remove from the stove, so it can cool for a few minutes.

In a large mixer bowl,

8 eggs

1 1/3 cups Birch Xylitol

1 teaspoon salt

2 teaspoons vanilla

1 cup SIFTED coconut flour*

Add the butter and cocoa mix to the bowl and mix well.

Pour onto the bar pan lined with parchment paper.

Cook about 30 minutes until a toothpick comes out clean.

Cool in the pan on a rack for at least 30 minutes for ease of cutting and removing from the pan.

(Truly good hot with butter on it!)

*I do not like the regular sifter to sift the coconut flour.  It is very slow and my arm hurts by the time I get it done.  I use a large tea strainer and a spoon and sift it by shaking the strainer gently or stirring the coconut flour in the strainer, causing it to drop down into the  bowl below it.  Then, I measure my flour AFTER it is sifted.  Sifting removes lumps and makes sure you get the correct measurement and not a packed down coconut flour which would make your brownie heavy and dry.

Since this pan of brownies has lots of eggs in it, Hannah had declared it to be a chocolate breakfast casserole!  I don’t care when you eat it, it is fabulous to have something so yummy without sugar or grains!


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French Dressing by Hannah

French Dressing by Hannah

2 Tbs+1 tsp White Wine Vinegar
1 ½ tsp Bragg liquid aminos
20 drops Clear Stevia
2 cloves garlic pressed (or tsp garlic powder)
2 Tbs tomato paste
1 Tbs water
¼ tsp onion
¼ tsp salt
¾ c oil (whatever kind you like best)

Put all ingredients in a blender and mix until WELL blended.
This will last a couple of weeks.(it never lasts that long around here) The longer it sits the better the taste.

We really like this with taco salad!
This dressing is a family favorite! Enjoy! :)

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Ranch Dip/Dressing by Hannah

Everyone loves a good Ranch dip or dressing for their salad! But don’t settle for the stuff at the store! There is anything from MSG to sugar in the dressings and dip mixes! You won’t find any of that here! ~ Hannah

Ranch Dip/Dressing

2 cups Sour cream
1 tsp Dried chives
1 tsp Dried parsley
1/2-1 tsp Dried dill weed
1/2 tsp Garlic powder
1/2 tsp Onion powder
3/4 tsp Salt
1/4 tsp Black pepper.

Mix and add water to desired consistency. Enjoy!!!

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Stocking Your Pantry

Basics in the naturally sweet kitchen are these:

Birch Xylitol

I buy the big 55# bag because it is significantly cheaper per pound and keep it in a 5 gallon grain bucket to keep it dry.  If it is too much for you to spend at once, find some friends and split a bag.  I do NOT use other xylitols because they are usually sourced from corn, which is GMO.


Clear for general cooking and sweetening tea

Vanilla Creme for most baking, ice cream and whipping cream

English Toffee for apple toppings and apple pie

Berry for my husband’s tea and my daughter’s yogurt

Hazelnut for my husband’s hot cocoa

We actually have all the flavors and the possibilities are limitless using them in water, tea, milk and for baking.

Sweetleaf is the ONLY brand I trust.  My dear friend, Dr. Catherine Rott, confirmed with James May that Sweetleaf brand is distilled with water.  Stevia is NOT an artificial sweetener.  It is a plant from Paraguay. Per Mr. May’s book, THE MIRACLE OF STEVIA, it is pronounced “stay vee uh.”

I also have the little tablets in a tin that I keep in my purse in case I want to sweeten tea when I am away from home.

Be careful, because some brands of Stevia have additives, too.  Again, that is why I use only Sweetleaf.

Unsweetened Applesauce – Any brand would do, but I get mine through a health food coop.  I buy a case at a time and buy organic, unsweetened applesauce.  Most local grocers do carry large jars of unsweetened, but buyer beware – READ the label carefully, because many brands are full of sugar or corn syrup.

PLAIN, unsweetened yogurt – Again grocers carry several brands.  Our favorite is Brown Cow Whole Milk Yogurt.  It is a step above the others in tastes and texture.  We do cook with it, as in the pound cake, but Hannah often eats it with Berry Stevia with seeds, nuts and fresh fruit stirred into it, in place of cereal as we rarely do grains.

Powdered Milk – I get an organic one from my coop, but I have also used a goat milk one from

Unsweetened Coconut, Shredded or Flaked –


Almond Flour – I use the blanched version and I get mine through a coop, but our super Walmart carries Bob’s Red Mill in the gluten free section and I am pretty sure you can get it at, and other online sources.

Coconut Flour – I have gotten mine from , , and through our coop.  There are many online sources for it.

REAL Salt – this is the only salt I use, so it is the salt in ALL my recipes.  It is available at health food stores, online at several places and through the health food coops.  It is FULL spectrum and has all the minerals naturally occurring.  Himalayan salt is also full mineral and I have used it, too, but I can get the REAL salt cheaper and easier through my coop that I use it more.

Milk – Always use WHOLE milk, preferably raw.  If dairy intolerant, use Coconut Milk.  I get organic Thai Coconut Milk.  It is available online and in most health food stores and coops.

Cream, Sour Cream – Watch those labels, as some have sugars added!  Our favorite brand is Kalona.  You can look it up online.  We get a non-homogenized cream and that is what we use to make ice cream and Hannah pours over her fruit and nut “cereal” blend.  When we cannot get it, I get heavy whipping cream from the grocer to make ice cream and for toppings.

Cottage Cheese – BE VERY CAREFUL – READ the labels.  Some of these have added sugar and other things I cannot pronounce, so I get whatever I can get that doesn’t have anything added.

Vanilla Extract – Most grocery store brands have added sugar or corn syrup.  I found a good source for Mexican vanilla with NO additives.

I do not personally use agave and they sell it at this same site.  Young Living sells agave, too, and I do not use it from them either.  Just my personal preference based on the Know the Cause diet which allows only Birch Xylitol and Stevia due to low glycemic levels.

Yacon – Young Living is working on a source for this great mild molasses tasting sweetener and I am hopeful that this will give me what I need to make a syrupy pecan pie and keep the glycemic level low.  It is not yet available, but I have tasted it at convention and it is really good and has ZERO glycemic.

Birch Xylitol has 7 glycemic index and Stevia is 0.  I am really excited that Young Living is giving us Yacon which has 0, too!

Arrowroot powder – This takes the place of Cornstarch or flour for thickening.  It is available at health food stores and online at or

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Pound Cake

Flags for the Fourth, 2011

Pound Cake

(gluten free)

1 stick unsalted butter, melted and cooled

1/3 cup unsweetened, natural applesauce

4 large eggs

2 tsp. SweetLeaf Vanilla Crème Stevia

½ cup plain yogurt

½ teaspoon vanilla extract

¼ teaspoon REAL salt

1 teaspoon baking soda

3 teaspoons aluminum free baking powder

¼ cup plus 2 Tablespoons dry, powdered milk

2 cups almond flour

Preheat oven to 350.

Place ingredients in your mixing bowl in the order listed, mixing well with each one.

Bake in a greased, cake pan, square for thick and oblong for a thinner cake.

Our favorite way is in the Pampered Chef Large Bar pan lined with parchment paper for easy clean up.

Bake on the bottom rack for 20 minutes and then, shield the top of the cake for 20-30 more min until a toothpick comes out clean.

This cake is excellent to use to make strawberry shortcake!  Top with strawberries or peaches, sweetened with SweetLeaf Clear Stevia.  Top the fruit with heavy cream, whipped and sweetened with SweetLeaf Vanilla Crème Stevia.  This is an awesome dessert.


For Almond Pound Cake, substitute ½ teaspoon almond extract in place of the vanilla extract and use Clear Stevia instead of the Vanilla Crème.

For Lemon Pound Cake, substitute 1½ teaspoons Lemon Extract in place of the vanilla extract and use the Clear Stevia instead of the Vanilla Crème.


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Out of My Bondage

Welcome!  After much pondering, I have realized that I spent many, many years in physical, emotional and spiritual bondage.  I am thanking God for the freedom and release He has given to me.  Thus, the name of this blog.

I am a Titus 2 mentoring wife and mom.  I have been married to Pastor Terry since May 31, 1980 and have four adult children, who were homeschooled all their lives.

I spent 25 of those years struggling with health issues including fibromyalgia, chronic fatigue syndrome, severe acid reflux and what appeared to be an early onset of osteoporosis. My pain was all over and pretty much constant.

In November, 2009, God led me to radically change my lifestyle, freed me from the bondage of addictive eating and led me to choose abundant life for my body, soul and spirit!

I will be sharing my journey and my converted recipes. I am praying that all those who visit will be blessed, and by God’s grace, freed from any bondage in their lives.

I have truly come “out of my bondage”!

To God be the glory!



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