Winter Outreach 2015 – Sunshine Coast – Sabbath 27th June to Tuesday 30 June 2015
The Sunshine Coast Winter Outreach for 2015 was held at the Woombye Church in Queensland commencing on Sabbath 27th June. The Divine Service inspired the congregation for missionary work and provided the impetus for the next two days of outreach. After a combined lunch everyone spread around the small township of Woombye and letterboxed every home with the Great Controversy free book offer flyer. We then returned to the church to enjoy some herbal refreshments.
Over the next two days everyone enjoyed the blessing of working together, relaxing after the letterboxing during lunch and an evening of spiritual and physical food. We began by meeting at the church at 9:00am, singing and morning devotion, then spreading out in the Maroochydore area to letterbox. We then met in a park for lunch and recreation for young and old.
We returned to the church to prepare the evening meal so it would be ready to eat as soon as the evening meeting finished. The meeting each night commenced at 5.00pm and was delivered by Br Jacob De Souza entitled “Prophecy for Today” Part 1 and Part 2. The first night Br Jacob presented the prophecy of Daniel 2 and the second meeting showed the connection to Daniel 7 comparing the four metals with the four beasts and the breaking up of Europe into to 10 kingdoms represented by the 10 toes. Proof was given to show the fulfillment of these prophecies and how they are taking place today. Just search the internet, “The UN divides the world into 10 regional groupings” and you will see how this has been progressing towards the New World Order for many years. The PowerPoint provided visual and interactive aids for participation from the audience and especially the young people. We all enjoyed the hot meal after the meeting on the verandah as the winter weather was quite mild.
The excitement grew as on Tuesday we came together during the morning to train for presenting cooking demonstrations by Sr Monica Balarezo. Everyone participated in the preparation of five recipes, cutting and measuring, in readiness for the actual presentation scheduled for 2:30pm. Our small audience awaited with eagerness the lecture on “How to be a Vegetarian”, and the newly trained presenters demonstrated the vegan recipes. This was followed by an early tea enjoying the food prepared in the demonstration. The favourites were Raw Zucchini Noodles with Avocado Basil Pesto (which we borrowed from Schofields), Quinoa and Red Kidney Beans and the Refreshing Alkaline Chlorophyll Drink.
We have been very pleased to receive 11 requests so far for the Great Controversy books, and we pray that these souls may be touched by the information in the book.
The Outreach was a great blessing to all those who attended, and we appreciate the effort of the visiting families, young people, children and our local brethren and sisters who gave up their time to make it possible to reach out to our local community.
Recipes demonstrated during the outreach:
Red Beans & Quinoa
1 large onion
1 green capsicum
2 stalks celery
2 tablespoons garlic
1 tablespoon dried thyme
2 x 425 gram cans kidney beans
4 cups low–‐sodium vegetable stock
2 cups quinoa
1 teaspoon capsicum flakes
Place the onion, capsicum and celery in a large saucepan over medium-high heat. Cook, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until the onions start to turn translucent, about 5 minutes.
Add the garlic and thyme and cook until the garlic is softened and fragrant, about 1 minute.
Add the kidney beans and vegetable broth. Bring to the boil over medium-high heat. Reduce the heat to medium-low and cook, covered, to allow the flavours to come together, about 10 minutes.
Stir in the quinoa. Season with salt and capsicum flakes, and simmer, covered, until the quinoa is cooked and the flavours are well blended, 12 to 15 minutes.
Taste and adjust the seasoning. Serve hot.
Refreshing Alkaline Chlorophyll Drink
3 cups loosely packed baby spinach (that’s about 3 large handfuls)
1 sprig fresh mint leaves
2 cups water or coconut water (we used the coconut water)
juice of 1 small lemon or lime (about 2‐3 tablespoons)
4 to 6 ice cubes
Unsweetened pineapple juice or 4 chunks fresh pineapple
Blend all ingredients in a Vitamix or other high‐speed blender until smooth.
Serve immediately. Can be strained if you like it lighter.
Store your second serving in an air-tight container in the refrigerator up to 24 hours if needed.
~ Reported by Sandra Barnett