Have you tried locusts and wild honey like John the Baptist? (Mt 3.4)

bread and fish

Hi Freundly:

According to the Aramaic Gospel of John, which is the Gospel of the Nestorian Christians, Jesus instructed his followers to sprout wheat, mash the sprouted wheat kernels, make them into little patties and bake them on a sun-heated rock, half a day on one side and half a day on the other.

These sprouted wheat cakes are also know as "Essene Cakes." I made them, not sun-baked but in the frying pan. They taste delicious because the sprouting process makes the wheat kernels naturally sweet and adds loads of vitamins and enzymes.

You soak the kernels overnight, then let them sprout in a covered bowl for two days, rinsing them every six or eight hours to keep them moist and prevent mould. One cane eat the sprouted kernels as they are; they are a bit chwey but taste pleasantly sweet, or one can mash them to any desired consistency and bake them lightly on both sides. Enjoy!

Freundly Giant

LOL! mrsanteater suggests locusts and wild honey. That sure sounds like a wonderful summer bbq. I can hardly wait. There is a website that sort of details the foods Jesus would have eaten based on the period of the time. I'll see if I can google it. For now: here you go:

Parcht Locusts

They had another Dish made of a sort of Locusts, whose Bodies were about an Inch and an half long, and as thick as the top of one's little Finger; with large thin Wings, and long and small Legs. ... The Natives would go out with small Nets, and take a Quart at one sweep. When they had enough, they would carry them home, and parch them over the Fire in an earthen Pan; and then their Wings and Legs would fall off, and their Heads and Backs would turn red like boil'd Shrimps, being before brownish. Their Bodies being full, would eat very moist, their Heads would crackle in one's Teeth. I did once eat of this Dish, and liked it well enough....

 

Locust Stew

Locusts and grasshoppers are prepared for cooking by removing the wings, the small legs, and the distal portion of the hind legs. Then pull off the head, withdrawing any attached viscera.

Boil prepared Rocky Mountain locusts in salted water. Add assorted cut-up vegetables, butter, salt, and vinegar to the broth and cook until the vegetables are tender. Serve as a thick soup or over boiled rice as a main dish.

 

O.K. I think we had our fill of locusts Freundly Giant. I didn't get any wild honey 'cause the bees weren't too friendly. I think we'll move right along.......

I forget what's on this link; maybe Old T. foods 

The Tanaim thought that a typical diet would have in it, at least as a bare minimum:

• Wheat (for bread)
• Legumes (for example, chickpeas and lentils)
• Olive oil
• Dried figs

Think of this as being kind of like a poverty level diet. Typically, Dar thinks that most people in this period in Palestine got more than 50% of their daily calories from bread. They used wheat and barley as their main grains. They probably also ate porridges, but bread was their main food.

They mainly ate lamb, mutton and goat meat. They would sometimes eat beef, but not very often at all. Jewish farmers raised pigs for their non-Jewish neighbors, Dar says. (I find this quite shocking!) They also ate poultry, including chickens, geese and ducks, though apparently they ate a lot of pigeons because archeological evidence has been found for pigeon breeding in caves.

They used sheep and goat's milk to make butter and various kinds of cheese.

We know that they ate lettuce, spinach, beets, kale, radishes, turnips, carrots, artichokes, black cala, leek, onion, garlic, cucumber, watermelon and squash. They also gathered wild herbs, maybe in a salad like this one. (I love that recipe, but keep in mind they probably used garum rather than salt, and maybe vinegar instead of lemon.)
 

They probably used a lot of herbs, dried and fresh, to flavor their food, things like mint, cilantro, parsley, marjoram and oregano.

A Web-only photo by Cathy Farmer

Biblically inspired dishes (from top): lentil pottage, cucumbers fried with hyssop, sauteed onions/leeks/almonds and parsley, and lamb stretched with barley.

 

 

 

 While it isn't my favorite movie, a part of Hidalgo gave me a chuckle.  The leading lady told Frank that the locust swarm he may encounter is a good thing.  When it happened he took her to her word and tried one. (Crunch crunch). His observation: "hmmm, once you get past the legs it ain't so bad."

Trishcuit

"hmmm, once you get past the legs it ain't so bad."

Thats so funny! My bad. Sometimes I think I only come to the WC to laugh! Never know what one might find

Take water and change it into wine

Add crushed grapes, yeast, heat and time and there you go!

http://www.cookingwiththebible.com/recipes.aspx

they list the recipe, the biblical reference and history.  hmm, i'm going to have to try a few of them :)

http://en.wikipedia.org/wiki/Carob

I hate to burst the bug-eating bubble, but this is also known as "St. John's Bread".  I think carob is just as gross as bugs though.

"Subsistence on carob pods is mentioned in the Talmud: Berakhot reports that Rabbi Haninah subsisted on carob pods.^[1] It is probably also mentioned in the New Testament, in which Matthew 3:4 reports that John the Baptist subsisted on "locusts and wild honey"; the Greek word translated "locusts" may refer to carob pods, rather than to grasshoppers.^[1]"

Just for fun, there's always Bible Cake.

• 4 1/2 cups all-purpose flour (1 Kings 4:22)
• 1 cup milk, Judges 5:25
• 2 cups white sugar, Jeremiah 6:20
• 2 cups figs (Nahum 3:12), chopped
• 2 cups raisins, 1 Samuel 30:11
• 2 cups almonds, Numbers 17:8
• 2 teaspoons honey, 1st Samuel 14:25
• 1/2 teaspoon salt, Leviticus 2:13
• 2 teaspoons baking soda