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The Health Advisory Team is happy to announce that we have a new addition to our congregation- an AED! This "automated external defibrillator" is located in the alcove in the stairway down to Fellowship Hall. You'll notice new AED signs in strategic places to let people know where to find this potentially lifesaving equipment.
Please do not open the AED cabinet unless it is a true emergency; the cabinet has an alarm that is activated when the cabinet is opened.
Congregation members interested in becoming CPR/AED certified, please contact Jeffrey Whitridge (HAT team) at jwwhitridge@mac.com; if there is enough interest, we will plan a second class. If you have any questions about the AED, contact Danna Park, MD at 828-333-3339 or mountainintegrative@outlook.com (put AED in the subject line).
Please do not open the AED cabinet unless it is a true emergency; the cabinet has an alarm that is activated when the cabinet is opened.
Congregation members interested in becoming CPR/AED certified, please contact Jeffrey Whitridge (HAT team) at jwwhitridge@mac.com; if there is enough interest, we will plan a second class. If you have any questions about the AED, contact Danna Park, MD at 828-333-3339 or mountainintegrative@outlook.com (put AED in the subject line).
The next Whole Foods Sunday, Dec . 15th just after the worship service, in the Friendship Hall. Mark your calendars now!
Pumpkin Spice Chocolate Chip Bites:
½ cup pumpkin puree
4 medjool dates – pitted
¼ cup pumpkin seeds
1 cup rolled oats
¼ cup hemp seeds
1 Tbs almond butter
1/3 cup chocolate chips
1 tsp pumpkin pie spice
Combine dates, almond butter, ½ of the oats in a food processor. Process until finely chopped. Transfer the mixture into a large bowl, add the remaining ingredients and mix together. Refrigerate for 1 hour, roll into balls. Store in the refrigerator. ENJOY!
½ cup pumpkin puree
4 medjool dates – pitted
¼ cup pumpkin seeds
1 cup rolled oats
¼ cup hemp seeds
1 Tbs almond butter
1/3 cup chocolate chips
1 tsp pumpkin pie spice
Combine dates, almond butter, ½ of the oats in a food processor. Process until finely chopped. Transfer the mixture into a large bowl, add the remaining ingredients and mix together. Refrigerate for 1 hour, roll into balls. Store in the refrigerator. ENJOY!
Baked Oatmeal Cups
Ingredients:
1 ½ cups of rolled oats
2 Tbs of oat flour
1 tsp of oat flour
1 Tbs of ground chia seeds
½ tsp ground cinnamon
¼ tsp baking soda
dash of sea salt
½ cup of pumpkin puree
¼ cup of pure maple syrup
1 tsp molasses
1 ½ Tbs grain-sweetened chocolate chips
1 Tbs raw pumpkin seeds
Also needed:
Muffin pan
Muffin pan paper liners
Directions:
Ingredients:
1 ½ cups of rolled oats
2 Tbs of oat flour
1 tsp of oat flour
1 Tbs of ground chia seeds
½ tsp ground cinnamon
¼ tsp baking soda
dash of sea salt
½ cup of pumpkin puree
¼ cup of pure maple syrup
1 tsp molasses
1 ½ Tbs grain-sweetened chocolate chips
1 Tbs raw pumpkin seeds
Also needed:
Muffin pan
Muffin pan paper liners
Directions:
- Preheat oven to 350 degrees. Line eight 2 1/2 -inch muffin cup with paper bake cups or use nonstick muffin cups.
- In a larger bowl stir together the first 7 ingredients (through salt). In a small bowl, combine the pumpkin puree, maple syrup and molasses. Add pumpkin mixture to flour mixture. Mix well. Add chocolate pieces and pumpkin seeds. Spoon about 1/3 of cup batter into each lined muffin cup. Use a spatula to lightly pack batter.
- Bake 20 minutes. Transfer pan to a wire rack; cool 5 minutes. Remove oatmeal cups from pan; cool completely on wire rack. Serve warm or at room temperature.
