This morning my bible study covered the account of Y’shua (Jesus) healing a blind man in Bethsaida (Mark 8:22-26). The man’s friends begged Yshua to heal him. Y’shua took the blind man by the hand and led him outside of the village. He spat on his eyes and then touched them. He asked him if he could see anything. The man said I see people but they look like trees walking. Y’shua then touched him again. It is reported after the second touch the blind man’s sight was restored and he could see all things clearly.
In my humanness, my first reaction was to him spitting in his eyes. I have a real serious issue with people spitting on me. But putting that aside, I wondered why a second touch needed. I know He was powerful enough to heal on the first touch. He had done it before. That question lingered in my mind through the rest of the study. A second touch was required to complete the healing. Why? Was it the man’s lack of faith? Was it the disciple’s lack of faith and understanding? Was it necessary to teach that sometimes a process is needed for healing? Was it to teach the disciples the difference in seeing and seeing clearly? In light of the disciples’ lack of understanding about the Pharisee’s leaven, maybe Y’shua had to show them how blind they were and that they had a need to see clearly and that He was the source of that clarity. Hmm.
Some of you know my husband and I went through a horrendous year in 2015. I was faced with his death. While the EMTs worked to resuscitate him, I prayed, LORD if it is his time, take him because I don’t want him to suffer but if it isn’t, please heal him completely. As soon as I finished my request, he began to breath. I believe that was God’s answer that He would heal him completely. When he left the house he was breathing on his own. Here we are almost a year since he came home from rehab for the third time. He has made tremendous progress but he is not completely healed. He is walking with a cane and his memory is still shaky. I have asked God why hasn’t he healed him completely yet? Why hasn’t He restored him to good health mentally and physically? What are we not doing that we should be doing? What do we need to see clearly? To what am I blind? Could it be that a second touch is needed?
LORD, I pray that you touch us again with your healing hands. I ask that you restore Carl’s body and mind to be better than before. We believe you allowed him to stay here because you still had a job for him to do. Touch me and teach me what you desire of me. LORD give us a second touch.
Do you need a second touch?
It is so easy to fall back into bad habits and worry. I have a mountainous list of things to do in a short period of time. “I just can’t see how” it will all get done. There is a financial component that “I just can’t see how” I will get it paid on time. The problem here is not how it will get done or the cost. The problem is “I just can’t see.” My answer to my real problem popped up in my bible study this morning.
Mark 8:18-21. My paraphrase
Y’shua (Jesus) said to his disciples, “Beware of the leaven of the Pharisees.” They thought he was talking about bread. They forgot to get some for the trip. Y’shua knowing this asked them, when he fed the 4000 and the 5000 what happened? He reminded them that not only did he supply the need but there was an abundance of leftovers. The unspoken questions, I believe, are why would I be warning you about the Pharisees’ bread. Even more so, why are you worrying about not bringing any. Don’t you yet know, I will supply the need?
That was the message to me. With all that I have done for you, especially in the last year and half, all the miracles you have experienced, all the needs met, why are you worried about all you have to get done and how much it will cost? Don’t you yet understand WHO your supplier is? I have supplied your need and you have had an abundance of leftovers.
Do YOU need to be reminded of your leftovers? Are you worrying about things you know full well Y’shua has the authority to handle? STOP.
We have an abundance of leftovers.
A few months ago I tried a Dijon mustard recipe from The Homemade Vegan Pantry. I thought I had used a white wine that was too dry. The mustard had a very bitter taste. I tried it again with a less dry white wine. I allowed it to sit longer hoping it would be mellower. Today I tested it and it was just as bitter as the first. I gave up on that recipe. I decided to try a different recipe. It was taken from the Homemade Condiment cookbook: the Spicy Brown Mustard. The ingredients: powdered yellow mustard, kosher salt, tumeric, paprika, water, white wine vinegar, and brown sugar to taste. I used a few drops of agave. I didn’t have white wine vinegar so I used white cooking wine.
The result is a smooth, spicy mustard paste. It is usable now but I think I will let it mellow a bit. It has a little bitter tinge but nothing like the other recipe. I wonder what would happen if I used white wine vinegar?
Well, I am getting back in the lab. Happy cooking.
This morning I read a blog post from Sherry Brescia. Many shrug off GMO’s and the effect they have on our health. I know we cannot escape them completely but we should pay more attention to what we are eating and the possibility that we are enabling our own demise. Ms. Brescia has written an informative article that warrants re-posting. GMO–Genetically Modified Organism or Getting Massively Obese?
We seem to care more about losing weight than being healthy so maybe this will get some people’s attention.
So now what is that crazy woman talking about? Necessity brings joy. Sometimes when you have a need, the satisfying of that need brings greater joy than you expected.
Here’s the deal, Saturday, I ran out of almond milk. I had no cash. I didn’t want to use a credit card for a gallon of milk. I looked around the pantry and saw that I had some cashews. I had been meaning to try making cashew milk. This seemed like the perfect time. It is simple. Put the cashews and water in a blender and let it rip. In minutes, there was milk.
I looked in my vegan cookbook to get an idea of the ratio of cashews to water for a reasonable milk consistency. It was 2/3 cup of whole cashews to 4 cups of milk. That seemed like a lot of water for so few cashews so I increased it to a full cup of cashews. To my surprise I stumbled upon cashew cream. I did some research on the uses for cashew cream and discovered I had solved another dilemma I was facing. This cashew cream provides the creaminess and consistency I needed for both these projects.I wanted to make vegan ice cream without making a sugary syrup for a sorbet. This will be my substitute. I also needed a sour cream impostor to try in a new cornbread recipe I found. I will try adding vinegar to the cream to sour it. I’ll let you know the outcome.
Back to the milk. I used the ratio suggested by the experienced vegan and was rewarded with a good tasting cashew milk. There are no preservatives, no sweetener, no added anything. Two and two/thirds cup of cashews will make a gallon of milk. What makes this most appealing is no added cost for cream.
For you who like a little coffee in your cream, this is a healthy, tasteful preferred choice to the coffee creamers you buy in the store. I don’t usually add cream to my coffee but I tried a little. It was very good and flavorful.
So the necessity for almond milk provided the joy of cashew milk and cream. It was a good day.
I have just read SimpleLivingOver50’s post “The Morning Person“.All my life I have been the night person. I did my best work after everyone else went to bed. I cleaned my house. Washed my clothes. Paid my bills and enjoyed precious moments of peace and quiet. The world was sleeping. I had my most creative moments around 2 A.M. It seemed the juices began to flow and I found solutions for problems, made the best and most efficient plans , did some creative writing, and sewing. Then something happened. Was it because I crossed that 50’s boundary?
Now I awaken, lately, about 4:30 A.M. All of the things I enjoyed at night have shifted to morning. I resisted at first but now I am accepting it and learning to enjoy it. Maybe my creative juices will begin to flow at 4:30 while it is still dark and the world is still sleeping and before the sunrise interruptions begin. Those interruptions, birds singing and such, are enjoyable but they are sometimes overshadowed by the awakening of mankind to a new day.
Am I becoming “The Morning Person?”
When i was a little girl, I loved to visit my great-grandparents in the country. That is what city folks called the very rural areas. I especially loved Sunday morning breakfast. My great-grandmother, Momma Lula, served “from scratch” biscuits, homemade butter, eggs from her hen house and some kind of meat. Now, the meat was either bacon or sausage that my great-grandfather’s friends had smoked and seasoned from their slaughter season or chicken from Momma Lula’s yard. Yeah, the raised them for meat and eggs. But the days that were the best was when Daddy Bush went to get the sorghum syrup from another farmer. He had to walk a mile both ways to get the syrup. That was good eating with those hot biscuits. I never knew sorghum could also come in the form of flour.
I ran across a recipe for waffles using gluten free flour and I decided to substitute sorghum flour for the one listed. I also changed the milk to almond milk and the vegetable oil to coconut oil. The outcome was quite pleasing and they weren’t green.
2 eggs 1 3/4 c almond milk 1/4 c coconut oil 2/3 c sorghum flour
2 Tbs Agave Nectar 4 tsps baking powder 1/3 c potato starch
1 3/4 tsp xanthum gum 1 tsp salt
Mix it all up and put in the waffle maker. In the picture you will see so
me waffles are darker than others. That’s because the darker ones were cooked at a higher setting. They were crisper. So set your waffle maker to the crispness you desire.
It was probably used as flour before syrup. This ancient grain as it is being described was widely used in Africa and Australia. It has many health benefits. It has anti-inflammatory, anti-oxidant properties. It is high in fiber, B-vitamins and protein. According to the World Grain Council it is the 5th most important flour in the world and the 3rd in the USA. So for what was it used in the USA? Animal feed and fuel. Once again we treat our animals better than ourselves. It seems only those with wheat allergies or gluten sensitivities were aware of this flour and its nutritional benefits. I also like the fact that it is non-GMO. Being gluten-free is another plus. Diabetics, cancer patients and cardiac patients may benefit from the eating of sorghum flour. Caution, like any other grain, don’t over indulge. Even with all of its nutritional benefits some people cannot tolerate it.
It is suggested that it be used in combination with other gluten free flours, such as potato or in recipes where a small amount of flour is used because it does not have a good rising ability. Flatbreads here I come.
I am going to try some other recipes I have found that use sorghum flour. I am not quite ready to give up bread completely, so healthier alternatives are definitely on my radar. If you have any other suggestions, please share.
Have you ever experienced an involuntary muscle moment? What is that? We have muscles that function continually without us giving them any thought. In fact we take them for granted. We expect our brain, heart, lungs, liver, pancreas, and kidneys to function. We freak out when they don’t.
I have been going through my daily activities at an almost primal instinct level. Just what’s necessary for us to survive. My creative thoughts have been scattered and unclear. My desire to experiment in my lab (kitchen) has been high but my physical will has been almost non-existent. Biblical research became an effort rather than enjoyable. My sofa became home, at least that’s where I wanted to be. So what has changed?
REST. SLEEP. REST and Floridix. a plant based liquid iron supplement.
Fatigue finally took control. Additionally, I had become quite anemic. I went to bed each night but rarely got “restful” sleep. I have spent several afternoons taking naps. I am on my way back to MY normal. My brain is actually having ideas. Yesterday, I went back into the lab. Amazing what a little rest can do. Next I think I will try the other R. Relaxation. Real relaxation. For me, that is resting while I am awake.
I am moving back into Voluntary Muscle Moments. Moments that require thought; inspire thought; creative thought; living thought.
Hooray for Rest and Floridix.
P.S. I know God had me but my condition was caused by a lack of rest. He placed that in my responsibility bucket. So it is my responsibility to take the rest that he told me to.
Okay that might be a little dramatic but it is actually what I thought when I opened the waffle maker. My next thought was candidate for a SyFy scene. I opened the waffle iron and saw green and brown waffles. It doesn’t show how dark green but the dark grid lines were green.I don’t know what in the ingredients caused this phenomenon. I used buckwheat flour, almond flour, baking soda, baking powder, almond milk, salt, coconut oil and eggs. Does that sound green to you?
- Use a whole wheat flour waffle recipe as a guide.
- Change the flour to another grain or combination of grains.
- Use coconut oil instead of shortening.
- Almond milk and baking soda instead of buttermilk.
- Baking soda was added because I didn’t have buttermilk. Must have added too much because the taste was really strong.
- Didn’t need the baking soda at all on further research
- 1/2 cup of coconut oil was too much for the flour combination.
- Let the batter sit about 5 minutes to thicken before pouring in the waffle maker.
- And then there is green.
- After removing from the waffle iron and a little cooling, the color changed to golden brown.
The Whole Wheat Recipe My Changes
2 c whole-wheat flour 1 c buckwheat flour, 1 cup almond flour
4 tsps baking powder 2 tsps baking powder, 2 tsps baking soda
1/2 tsp salt
1/2 c melted shortening 1/2 c coconut oil
1 3/4 c buttermilk 1 3/4 almond milk