Be yourself

Farro, pea shoot, and goat cheese salad


1 cup farro (you may also use barley)
1 cup fresh shelled peas
2 oz pea shoots, torn into bite sized pieces
1/3 cup small fresh mint leaves
1/3 cup almonds, toasted and chopped
1 tsp lemon zest
1 TBSP plus 1 tsp fresh lemon juice
1 TBSP extra virgin olive oil
course salt and freshly ground black pepper
1 oz goat cheese, crumbled

Cook the farro according to package and let cool to room temperature.  Transfer to a large bowl.  As the farro cooks, bring a small pot of salted water to a boil.  Add peas and cook for 2 minutes, exactly.  Drain and run under cold water.  Add peas, shoots, mint, almonds, and lemon zest to the farro.  Toss with the lemon juice and olive oil.  Season with salt and pepper.  Top with goat cheese.  This is a savory spring or summer dish with only 202 calories per serving.


To be yourself in a world that is constantly trying to make you something else 
is the greatest accomplishment.
                                     -Ralph Waldo Emmmerson

Above all else guard your heart for it is the wellspring of life.
                                     - Proverbs 4:23

Beans

Refried Beans (Vegan style)

hola! In honor of the coming celebration of the Mexican victory over the French at the Battle of Puebla in 1862, I thought we could prepare some traditional refried beans for our cinco de mayo dinner on thursday.  Commemorate with our neighbors to the south and enjoy a mexican dinner with your family.  This recipe makes a large amount, and the beans freeze well for all of you who like to prepare ahead.


1 pound dried red bean, rinsed and picked over
Several fresh epazote sprigs, or 1 tsp. dried, optional
4 garlic cloves, peeled and crushed
4 TBSP ground cumin
Salt and black pepper to taste
2 tsp minced garlic
1/2 cup corn or grapeseed oil (authentic mexican recipes call for lard)
2 cups chopped onion
Salt and black pepper to taste
1 tsp cayenne pepper

Soak the beans overnight, then drain.  Combine with water, covering the beans and cook on medium-high heat.  When the mixture boils, add the epazote, crushed garlic, and 2 TBSP cumin, partly cover and simmer steadily.  Stir occasionally until the beans are cooked and the water has evaporated but keep the beans covered with added water until the beans are completely cooked.  When the beans are tender, add the salt, pepper, and minced garlic.
Add the oil to a large skillet and cook the onion until it is golden brown.  Add the remaining cumin to the onions and cook for one minute.  Add the beans to the onion mixture and mash with a potato masher.  Continue to cook while mashing.  Season with salt and pepper, and cayenne or more cumin, to taste.

Hard struggles make divine humility.
                       - C.S. Lewis

Live in Service

EASY Butternut squash and potato soup


Sweat:  1 butternut squash, cubed and 3 large potatoes, cubed
Add:  1 diced onion and cook until the onion is soft.  You may need to add a bit of oil.
Add:  2 diced, skinned apples, 1 and 1/2 quarts vegetable stock, and a pinch of nutmeg.
Bring to a boil, then cover and cook until all fruits and veggies are soft.
Puree in a blender, adding stock if needed.  Salt and pepper to taste.
This is easy and delicious.  If you have never "sweat" veggies before, just add the veggies ONLY to a pot and cover, cooking on low-med heat for 20 minutes, stirring frequently.


I think that it is important that no matter what we read, who we talk to, or what we are influenced by, we need to live in service of the living God.  What does that mean?  "Love the Lord your God with all your heart, with all your soul, with all your strength, and with all your mind and love your neighbor as 
yourself. " - Luke 10:27

How much more will the blood of Christ, who through the eternal Spirit offered himself without blemish to God, purify our conscience from dead works to serve the living God.  
                                                                            - Hebrews 9:14