Forking Up Faith Based Foods: Smokin’ Fall Recipes

Consideration of the body-mind-spirit connection has reached new levels. People are living healthier lifestyles while connecting health with spirituality.

Healthy lifestyles create an appropriate platform into which to integrate spirit. At no time has this integration been more touching than at the harvest. Gratitude for the harvest brings people closer together. The flow into marvelous dishes created from the harvest sustains the mind and body, making the connection complete. Here are some harvest recipes sure to satisfy.


Throughout the teachings of the bible, consuming fish during a meal is a common occurrence. Since they didn’t batter and deep fry it, it was healthier. Everything caught was smoked so it would keep. If you don’t have a smoker, a grill is along the same principle. Let’s look at fish and lamb recipes and you can use your imagination for the goat cheese.

Filet the fish, leaving the skin on. Salt it for about half an hour to draw the moisture then pat dry with a paper towel. Coat the skin with brown sugar to create a crust. If you don’t have a smoker, use a grill. Most fish works like this, especially salmon, trout and cod.

For a delicious lamb chop, try this savory recipe. In a bowl mix:

1/4  cup brown sugar
2 tsp. ground ginger
2 tsp. dried tarragon
1 tsp. ground cinnamon
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. salt

Into this mixture place four lamb chops, cover with plastic and refrigerate for one hour. Grill them for five minutes on each side or until done to taste. If this mixture is too sweet for the family’s taste, use lemon pepper and eliminate the cinnamon.


A great way to celebrate the harvest is with vegetables right out of the garden.

Clean and chop your selection. Tomatoes, squash, zucchini, onion, potatoes, asparagus and, of course, olives would make a great blend. Lightly coat a large piece of tin foil with olive oil. Place the chopped veggies and wrap it, leaving a small opening for steam to escape. Place on the grill. You’ll want to do this first because the veggies take longer to cook. Keep the olives out until just before the vegetables are ready then sprinkle them into the mixture. When the food is ready, toss it all with olive oil and sprinkle the goat cheese on top.

Another harvest recipe will include squash, zucchini, onion, broccoli, cauliflower, grated carrot, grapes and pineapple. Grill the vegetables, keeping out the fruit until the last. When the vegetables are cooked, toss the whole with raspberry vinaigrette. The combination of tart and sweet as well as the difference in texture between the meats and vegetables will be a taste treat that everyone will love.


Making bread with wheat you’ve ground with a mortar and pestle in addition to olive oil and warm water makes any meal authentic.

In biblical times, wheat was harvested then the chaff separated. The wheat was ground on a rock. No pretty granite mortar and pestle for them. The ingredients were mixed together, formed and baked. It was eaten with olive oil to dip it in and eaten fresh from the oven.

Today, the whole wheat can be obtained from a whole foods store and it doesn’t need a mortar and pestle. It can, however, be mixed, formed and baked on the grill for that little touch of authenticity in your harvest celebration meal. You’ll need:

9 oz. whole wheat bread flour, plus extra for dusting
1/2 tsp. salt
1/2 tsp. coriander seeds, toasted and ground
1/2 tsp. smoked paprika
4 tbsp. olive oil
3 1/2 oz. warm water

Mix the dry ingredients well. Into the mixture, form a deep indentation with the top of your fist. Into this indentation, add the warm water and olive oil. Whisk until it forms dough. Form it into a ball. Dusting your hands and a clean work surface, place the ball of dough on the clean dusted surface and knead for five minutes or until the dough is smooth. It should have a shiny sheen to it. Replace into the bowl and cover with plastic wrap for 15 minutes. Divide the dough into five balls. Roll out the balls to the thickness of a half-dollar. Place on the grill and cook on both sides for two minutes. Serve while still hot.

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