Anyone who knows me, knows I LOVE to make scones! So, I consider fall the perfect time to adapt my favorite biscuit recipe to make some belly pleasing pumpkin pecan scones.
These slightly sweet biscuit-like treats are perfect for a brunch or taking to a neighbor when they are mourning the loss of a loved one. A perfect way to show you care and are there for them! The also have a few health benefits.
Benefits
Pumpkins are rich in antioxidant and vitamins that help us maintain function at the cellular level. For instance, according to twenty two meta analysis studies, vitamin A and beta-carotene found in pumpkin may help ward off cataracts (1).
Whole grain freshly milled wheat will provide B vitamins and protein.
Pecans are a good source of monosaturated fat—the GOOD fat—to help with skin and brain function. Moreover, pecans contain a decent amount of magnesium, copper, manganese. Minerals that are necessary to decrease inflammation and repair cells (2).
So, enjoy this low sugar, antioxidant rich Pumpkin Pecan Scone Recipe to add a little disease fighting power to your day.
Pumpkin Pecan Scones
2 Cups Unbleached Organic Flour
1 1/2 Tsp. Pumpkin Pie Spice
3 Tsp. Aluminum Free Baking Powder
1/2 Tsp. Salt
1/2 Tsp. Cream of Tartar
1 Tbsp. Sugar
1/4 Cup Finely Chopped Pecans
3/4 Cup Pumpkin Puree
1/4 Cup Organic Extra Virgin Olive Oil
Topping
2 Tbsp. Melted Butter
1 Tbsp. Maple Syrup
Preheat oven to 425
Combine all dry ingredients: flour, spices, baking powder, salt and cream of tartar
Add the pumpkin puree and oil then softly knead on a flat surface until combined, just a couple of minutes.
I roll my dough into a log and cut into triangles, your shape yours however you want.
Bake 10-12 minutes until golden brown
While the scones are baking, combine melted butter with maple syrup and when they come out of the oven, brush each scone with the maple butter mixture.
Devotion
Finally, brothers, rejoice. Aim for restoration, comfort one another, agree with one another, live in peace; and the God of love and peace will be with you.
It’s hard to think of rejoicing for my friends who are losing loved ones daily. However, we can comfort one another in hope of being reunited some day. For we know the God of love and peace will be with us and these ole earthly bodies will be restored on the day of redemption.
In the meantime, my friend, enjoy what God puts in the garden to give you energy and strength…it is so good!
Wang A, Han J, Jiang Y, Zhang D. Association of vitamin A and β-carotene with risk for age-related cataract: a meta-analysis. Nutrition. 2014 Oct;30(10):1113-21. doi: 10.1016/j.nut.2014.02.025. Epub 2014 Mar 12. PMID: 25194611.
Alasalvar, C., & Bolling, B. (2015). Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects. British Journal of Nutrition,113(S2), S68-S78. doi:10.1017/S0007114514003729
Creamy Asparagus & Squash Soup
The weather is changing with cooler nights and breezy no humid days! It’s time to do my happy dance. Fall weather is also the time to make soups. A creamy asparagus and squash soup is on my mind so I can load up on some nutrition and antioxidants.
Benefits of Asparagus & Squash Soup
Asparagus helps fight the big buzz word INFLMATION, it’s rich in anthocyanins that reduce this pesky irritant to our cells. It also protects the lining of our blood vessels, and our joints. Asparagus protects liver cells from toxic substances too. (1) It’s also carrying some significant anti-cancer properties! (2) I’ll take all the protection I can get in this battle for life in our environment of pesticides, fertilizers, irritants, pollutants, colorings, flavorings, and preservatives.
All the more reason to avoid the canned and boxed soup mixes and make your own. We are harvesting potatoes and a few summer squash this week too. So, I came up with a no dairy, simply creamy asparagus and squash soup from our garden to you. The best part is, it can be ready in 30 minutes.
Creamy Asparagus & Squash Soup
2 Medium Organic Potatoes
1 Small Onion, chopped
2 Stalks Celery, chopped
2 Cloves Garlic, Chopped
1 Bundle Fresh Chopped Asparagus
1 Medium Yellow Squash, chopped
2 Tbsp. Fresh Oregano (1 if dried)
2 Tsp. Onion Powder
1 Tsp. Salt and Pepper to your taste
2 Cups Unsweetened Almond Milk (or milk of your choice)
In a large soup pot place your washed, peeled and chopped organic potatoes. Cover with four cups of water and bring them to a boil, then add the onions, garlic, and celery.
Keep an eye on the water level, I add a cup here and there as it boils down and the vegetables become tender. So, I added at least 2 more cups of water. Once the vegetables were tender (about 20 min on med/high) I mashed the potatoes and added the spices.
Now, you're ready to add your chopped asparagus, yellow squash, and almond milk. Simmer another 10 minutes until these are just tender, (I like mine to remain a little crisp, but you do what you like).
You’ll have over 40% of your RDA of B6, natural folate, and Vitamin K1, over 20% of your vitamin C, E, and B1, while getting a good start to over 15% of RDA for magnesium, selenium, and calcium. Therefore, I hope you enjoy it alongside your cool fall weather this week!
Devotion/ Spiritual Food
I am forever impressed with God’s goodness and provision for us in the garden! Every time I look at the amazing benefits of what He placed in food I think about His mighty love and thoughtfulness. He also provided a way for us spiritually in the presence of his son, Jesus. He says,
“It is the Spirit who gives life; the flesh is no help at all. The words that I have spoken to you are spirit and life.
John 6:63-64 ESV
The metaphor in John chapter six that Jesus is describing to his disciples is the one of himself being the bread and body coming down from heaven. He will offer himself as a living sacrifice for all mankind. Of course, they are not partaking physically of his flesh, but understanding and internalizing the concepts of believing He is fully God and fully man. It was hard for the people of Jesus’ day and in ours. I pray all doubt is erased as we are encouraged by the amazing proof of His love through the properties of food. Moreover, the evidence of Him in creation and through His Son, Jesus.
When I’m stuck in my house and want a pizza I have to see what is available for ingredients. Today there is a package of Adel’s Chicken Apple Sausage and mozzarella in the fridge. There is also can of tomatoes, some onions, and kale from the garden. Good enough! Dave and I will have a Chicken & Kale lover’s Pizza in no time.
I did a little investing towards the flour for this pizza. You, of course, use what is available to you. But I’m totally into grinding my own whole grain kernels and milling freshly grained wheat! Using this method, there is no fortified processing or enrichment necessary. What God put in the grain is still in tact and ready to nourish this body. Plus it is not bleached and sitting on a shelf becoming rancid.
100 grams of soft white kernel (whole grain) wheat is quite nutritious too! It provides a good sources of zinc, potassium, manganese, thiamin, niacin, and folate. Check out the nutrition facts here. Put this whole wheat together with some nitrate and nitrite free sausage, top with some fresh kale and onions, and yum this Chicken & Kale Lover’s Pizza becomes an easy delicious and nutritious pizza.
Chicken and Kale Lover’s Pizza
2 Cups Fresh Milled Whole Grain Flour
1/4 Cup Organic Extra Virgin Olive Oil
1/2 Tsp Garlic Powder
1 Tsp Onion powder
1/2 Tsp Salt
Crust
Topping
2 Links Adel's Chicken Apple Sausage Chopped
1 Cup Fresh Chopped Kale
1/2 Cup Fresh Chopped Onions
1 15 oz can Diced Basil, oregano, garlic tomatoes
1/2 Cup Fresh Mozzarella
Preheat oven to 400
Crust: Combine the flour, spices, and mix well. Add the olive oil and mix until crumbly, add 1/2 cup hot water to this and mix onto surface until well combined. Roll out the dough onto a stone pizza pan and bake 10 minutes. Remove from the oven to add toppings.
I puree the tomatoes in my bullet and strain all the water out (you can substitute your favorite pizza or alfredo sauce here) and spread on the partially baked crust.
I then add my chopped chicken sausage, kale, onions, and cheese.
Bake for 15 minutes until cheese is golden brown.
Enjoy!
Devotion
The beauty of nutrition in the food we eat is the plan of provision for our sustenance. Where there is evidence of a physical plan, there is also a spiritual plan. The earth opens to bear its fruits of nourishment and Isaiah reminds us the heavens open to provide spiritual renewal.
“Shower, O heavens, from above,
and let the clouds rain down righteousness;
let the earth open, that salvation and righteousness may bear fruit;
A tuna and red pepper melt with dill is a quick easy dinner loaded with vitamin C, omega 3, and antioxidants. Since, I’m always looking for an easy meal after work, the quick preparation of this dish is a plus too!
Benefits
When I read an article about antioxidants I find comfort in knowing God preplanned its use long before I came along. Therefore if the article names flavonoids, anthocyanins, and saponins to help with inflammation I’m impressed.
However, when I look further into the research, and see dill showing a 70% free radical scavenging capacity and a 63% chance of chelating to heavy metals, I’m blown away! (1). Since I am exposed to heavy metals every single day, it makes sense to eat some fresh herbs that bind to them and move them out of my system.
Moreover, with this dish you’ll get plenty of Vitamin C, Vitamin A, fiber, a little calcium and good dose of essential fatty acids. The tuna alone will equip you with omega 3 (433mg), niacin (102%) , B12 (77%), and selenium (177% of your daily value). (2)
What shall I render to the Lord for all His benefits to me, indeed!
What shall I render to the Lord for all His benefits to me? I will lift up the cup of salvation and call on the name of the Lord, I will pay my vows to the Lord in the presence of all his people.
Place the Spinach leaves onto the Red Pepper wedges and sprinkle with onion powder.
Drain the tuna and place it in a small bowl. Add the onion, celery, sunflower seeds, mustard, and mayo and mix well.
Divide the tuna mixture over the four red pepper wedges and cover each with 1/2 slice of cheese (cut in fourths).
Place in a dish under the broiler until the cheese melts, just a couple of minutes. Top the pepper slices with fresh dill and enjoy!
So, enjoy this simple and nutrition packed meal for an easy and satisfying dinner! Also, while you’re here check out some other recipes, because what God puts in the garden is good!
You may not think eggs and sauerkraut with fresh herbs sound good in the morning, but you may be surprised! This delicious combination will provide a wonderful amount of protein, choline, lutein and zeaxanthin. Essential elements that are present for our brain and heart function. Although, eggs are not promoted as being heart healthy, new research is finding little to no association to eggs and heart health (1). Does this mean you can eat all the eggs you want?
Well, if you’re avoiding processed man-made food like doughnuts, chips, processed cookies in a package, sugar-laden cereals, sodas, teas, and the like…the answer is yes! Therefore, if you are eating God’s provision in the garden and partaking of fresh greens, homemade bread, lean beef/chicken/fish you’re most likely safe to eat at least one a day.
Eggs and Kraut
So, enjoy your eggs and kraut with fresh herbs! It will provide a delicious microbiome-immune-boosting meal to start your day and break your nightly fast!
What God puts on the land and in the sea is good!
Here is what you’ll need.
Eggs and Kraut with Fresh Herbs
2 or 3 Farm Fresh Eggs
1 tablespoon olive oil
2 teaspoons chia seeds
2 Tablespoons sauerkraut
1 Teaspoon fresh chopped parsley
1 Teaspoon fresh chopped dill or oregano
Heat the olive oil in a warm skillet (not too hot, keep your oil from damage by keeping it at 3 and no higher). Add the eggs, then the chia seeds. Cook until done to your preference. Season as desired (I love onion powder!) Once, on the plate add your kraut and fresh herbs
Nicholas R Fuller, Amanda Sainsbury, Ian D Caterson, Gareth Denyer, Mackenzie Fong, James Gerofi, Chloris Leung, Namson S Lau, Kathryn H Williams, Andrzej S Januszewski, Alicia J Jenkins, Tania P Markovic, Effect of a high-egg diet on cardiometabolic risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) Study—randomized weight-loss and follow-up phase, The American Journal of Clinical Nutrition, Volume 107, Issue 6, June 2018, Pages 921–931, https://doi.org/10.1093/ajcn/nqy048
A Mood Boosting Breakfast with Salmon Tortilla
Filling my mind with God’s word in the morning feeds my soul and boosts my mood, it can yours too! The love of God comes to us through his word and assures us we can rely on His provision. Whether by land or sea, He continually supplies a fresh word or catch to sustain us body and soul! I am using some salmon from last night’s supper to create a mood boosting breakfast tortilla with veggies and fresh dill to accomplish part of that task today!
Salmon provides a good amount of essential omega3 fish oil in its natural form to help fight inflammation, lubricate blood vessels, and ease the hormone balance necessary for calming emotions. One study, found it helping elderly patients with mild to moderate depression.
The way I look at it is, if God created fish and Jesus lovingly prepared it for his disciples after his death, burial, and resurrection; it is beneficial for you and me too! My heart just melts when I think of him preparing breakfast for them after a long night of night of unsuccessful fishing because they are still mourning his recent death. It definitely fills my soul this morning…
Come, Have Breakfast
Just as day was breaking, Jesus stood on the shore; yet the disciples did not know that it was Jesus. Jesus said to them, “Children, do you have any fish?” They answered him, “No.” He said to them, “Cast the net on the right side of the boat, and you will find some.” So they cast it, and now they were not able to haul it in, because of the quantity of fish. That disciple whom Jesus loved therefore said to Peter, “It is the Lord!” When Simon Peter heard that it was the Lord, he put on his outer garment, for he was stripped for work, and threw himself into the sea. The other disciples came in the boat, dragging the net full of fish, for they were not far from the land, but about a hundred yards off. When they got out on land, they saw a charcoal fire in place, with fish laid out on it, and bread. Jesus said to them, “Bring some of the fish that you have just caught.”
Heat the tortilla 10-12 seconds in the microwave to just heat, the salmon heat about 20 seconds, place the yogurt on the shell, cover with salad greens, the salmon, dill, avocado, and fresh red pepper, season it to your taste and enjoy!
Benefits
The benefits of this power packed fish tortilla include omega 3 and vitamin C. The whole grains and nutritional yeast provide B vitamins. Dill, on the other hand, has been studied in mice to restore aortic vessel wall function and reduce stiffening. Studies, like this offer glimmers of hope for those struggling with cardiovascular disease. Moreover, it is HARMLESS to take and adds wonderful flavor to food. So, enjoy a new breakfast tortillas and boost your brain power at the same time!
Fhayli W, Boëté Q, Kihal N, Cenizo V, Sommer P, Boyle WA, Jacob MP, Faury G. Dill Extract Induces Elastic Fiber Neosynthesis and Functional Improvement in the Ascending Aorta of Aged Mice with Reversal of Age-Dependent Cardiac Hypertrophy and Involvement of Lysyl Oxidase-Like-1. Biomolecules. 2020 Jan 23;10(2):173. doi: 10.3390/biom10020173. PMID: 31979322; PMCID: PMC7072659.
Oregano & Mushroom Cabbage Rolls
Cabbage As a Kid
When you have fresh oregano and cabbage coming along nicely in the garden it’s time to make some Oregano & Mushroom Cabbage Rolls! Do you remember as a kid not wanting to try cabbage because of the smell? I do too! I’m not sure what made me try it…..oh wait! YES, I do. My mom would make the classic southern cabbage casserole with butter, cheese and crackers!
Yep, that’s how my siblings and friends grew up. But the good thing is we developed a taste for the natural sweetness of cabbage. So, as we got older we learned to try it other ways. Maturity makes us try new things doesn’t it? We want more out of life, and to provide more for those around us. The benefits of which, reap rewards for years to come. Keep in mind, some of the nutrients in this amazing food is lost when we boil it, like it’s vitamin C.(1) It is much better to make a fermented sauerkraut to retain this vital nutrient.
Benefits of Oregano, Mushroom, & Cabbage
However, for this dish, we will steam the cabbage to try and retain some of it’s vitamins, while releasing some of it’s antioxidant potential.
Cooking or steaming cabbage can release the antioxidant kaempferol that has antimicrobial, anti-inflammatory, antitumor, cardioprotective, and antidiabetic properties. This is one food you definitely want in your arsenal to fight disease! (3)
The highest amount of flavonoids have been found in parsley, dill, oregano, celery, and fennel! Fresh herbs you can grow yourself and add to your dishes each day for flavor and nutrition (2). Therefore, growing oregano can benefit your entire family. God’s amazing plan for your health began the third day of creation and is still in effect today. So, take advantage of this beautiful herb for it’s anticancer effects! You will also experience beneficial cardiovascular effects, antimicrobial benefits, and more!
Mushrooms are also high in polyphenols, polysaccharides, anti-cancer, improve immune system, and help with diabetes.
God’s Provision
The bottom line, as I always say is “What God put in the garden is good!”
I was reading Luke chapter 12 today. There are so many principles in this passage of scripture that help me and you appreciate everything God provides. Jesus basically tells his disciples not to worry, and not to hoard up things for themselves. He reminds them to be faithfully wise managers of everything.
Peter said, “Lord, are you telling this parable for us or for all?” And the Lord said, “Who then is the faithful and wise manager, whom his master will set over his household, to give them their portion of food at the proper time? Blessed is that servant whom his master will find so doing when he comes.
We learn in this passage and throughout scripture that wise choices, trusting God, and submitting our lives to Him are for our benefit. The honor and privilege of abundant sources of nutrition strengthens our bodies for the mission field around us! Our families, neighbors, friends, and coworkers will know of His great love. So, I hope you have time to try these Oregano & Mushroom Cabbage Rolls this week! Your cells with thank you!
Here is the Recipe!
Oregano & Mushroom Cabbage Rolls
Fresh Oregano and garden grown cabbage make this delicious and nutritious meal for your family. My family has grown cabbage and enjoyed it's benefits for many years. I'm inspired by all the previous recipes for cabbage rolls, but I like mine without tomato. So I developed a cabbage roll I can enjoy with my family. I hope it is something you'll enjoy too!
1 Medium Head Organic Cabbage
3 Medium Carrots, finely sliced
2 Cloves Garlic Minced
2 Small Onions or one large Halved and chopped
1 Package Organic Shitake Mushrooms
1 Cup Precooked Quinoa or Whole Grain Rice
2 Lbs. Lean Grass Fed Beef
1/4 Cup Fresh Chopped Oregano
1/2 Tsp. Salt
1 Tsp. Onion Powder or No Salt Seasoning
1. Core and slice your head of cabbage in half. Place in a colander thin put it inside a large pot with shallow water and steam until just tender, about 20-30 min.
2. Meanwhile, sauté your lean ground beef with minced garlic, 1/2 of the onions (save the other half for toppings), two of the carrots (save one for topping), 1/2 of the mushrooms (save the other half for topping) , salt, onion powder, and/or no salt spice blend. (about 20min)
3. When the ground beef is browned and the vegetables tender and the cabbaged cooled you can assemble and roll the beef mixture on the individual cabbage leaves and roll. When the beef is done, at the very end, add the fresh chopped oregano.
**Be sure to let the cabbage cool enough to handle, this is why the prep time is longer, You can go clean the house or something while you wait. **
4. Place the rolled cabbage leaves into a lightly oiled 9×13 pan. I use organic extra virgin olive oil for this and leave a tablespoon to brush onto the cabbage rolls once the pan is filled.
5. I use a vegetable peeler to slice thin carrots over the cabbage rolls. I also add the remaining sliced mushrooms, onions, sprinkle with onion powder and salt and a tablespoon of fresh oregano.
6. I bake this dish at 350 degrees for about 20 min.
For more delicious healthy recipes see the garden and remember, “What God puts in the garden is good!”
Lee S, Choi Y, Jeong HS, Lee J, Sung J. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables. Food Sci Biotechnol. 2017;27(2):333-342. Published 2017 Dec 12. doi:10.1007/s10068-017-0281-1
Lin Y, Shi R, Wang X, Shen HM. Luteolin, a flavonoid with potential for cancer prevention and therapy. Curr Cancer Drug Targets. 2008 Nov;8(7):634-46. doi: 10.2174/156800908786241050. PMID: 18991571; PMCID: PMC2615542.
Deng Z, Hassan S, Rafiq M, Li H, He Y, Cai Y, Kang X, Liu Z, Yan T. Pharmacological Activity of Eriodictyol: The Major Natural Polyphenolic Flavanone. Evid Based Complement Alternat Med. 2020 Dec 12;2020:6681352. doi: 10.1155/2020/6681352. PMID: 33414838; PMCID: PMC7752289.
Xu D, Hu MJ, Wang YQ, Cui YL. Antioxidant Activities of Quercetin and Its Complexes for Medicinal Application. Molecules. 2019 Mar 21;24(6):1123. doi: 10.3390/molecules24061123. PMID: 30901869; PMCID: PMC6470739.
Savory Cabbage Cashew & Broccoli Sauté
We start our garden the Saturday after St. Patrick’s day, weather permitting, of course. There is usually cold weather and rain most of the month, but usually a week or two of warm dry days come along to allow tilling and planting. We take advantage of those rare spring days to plant broccoli, cabbage, onions, and potatoes.
The abundance of cabbage and broccoli this year make for some tasty dishes in the kitchen starting in late May! There is nothing more satisfying to my palate than picking my own home-grown vegetables and coming up with recipes. I hope this Savory Cabbage Cashew & Broccoli Sauté will become one of your favorite summertime dishes as it has in our home.
Cabbage Benefits
Do you notice something about the head of cabbage in this picture? It has some well eaten leaves from a voracious cabbage worm, however the head grew healthy and strong. We use organic compost to fertilize the soil and we do not spray any pesticides on our plants. So, we expect a few eaten leaves and watch God do what He does best, water it and make it grow.
His supply of nutrients for us never runs out if we just partake of what He provides in the garden. The amazing benefits of cabbage begin with it’s rich supply of macronutrients and cancer fighting compounds. It is helpful in digestion, fighting inflammation, and providing necessary minerals to help our joints function. The calcium, magnesium, and potassium in this healthy plant also provide nutrients necessary to stabilize heart and blood vessel function. You can read all about the benefits of cabbage at this Organic Facts site.
Giving Thanks
“Bless the Lord, O my soul! O Lord God, you are very great! You are clothed with splendor and majesty, covering yourself with light as with a garment, stretching out the heavens as a tent. From your lofty abode you water the mountains; the earth is satisfied with the fruit of your work. You cause the grass to grow for the livestock and plants for man to cultivate, that he may bring forth food from the earth and wine to gladden the heart of man, oil to make his face shine and bread to strengthen man’s heart. Psalm 104: 1, 13-15
1 Teaspoon Fresh Grated Curcumin Root ((optional–may use ginger))
1 Tbsp. Organic Coconut Aminos
1 Tbsp. Organic Extra Virgin Olive Oil
1 Tsp. Onion Powder
1 Tsp. Pepper
1 Tbsp. Fresh Chopped Oregano Leaves
2 Tbsp. Chopped Cashews
1. Heat skillet to medium, no hotter. You can do this as you wash and chop vegetables.
2. Add the olive oil to your skillet with the onion and fresh curcumin root (or ginger) add the pepper here as well.
3. Add the Chopped Cabbage and Broccoli and stir frequently. I like mine cooked until just tender about 10 minutes. Season with onion powder.
4. Add the Coconut aminos and fresh chopped oregano.
5. Last, add the cashews! I like to also add sunflower seeds and pumpkin seeds for added protein and nutrients. This makes a wonderful light supper, with no heavy meat and it fills you up so you're not looking for snacks later in the evening. I hope you enjoy!
Fennel Pesto & Cucumber Wraps
Fennel pesto and cucumber wraps make refreshing snacks or delicious tea party side dishes. Today, however I am enjoying these wraps as a quick lunch. The abundance of fennel fronds in the herb garden will help me out on this tasty tidbit. Since I also keep walnuts and a block of Romano cheese on hand, I’m all set to blend this yumminess together.
Here is what you’ll need for these Fennel Pesto & Cucumber Wraps
One Seedless Organic Cucumber Sliced
1 Cup of Organic Greens
1 Tablespoon of Fresh Fennel Pesto
2 Fresh made Tortilla Wraps (See recipe in the link below)
Fennel Pesto
2 Cups Fennel Fronds removed from the stems
2 Tablespoons of Organic Extra Virgin Olive Oil
1/3 Cup of Walnuts
1/3 Cup Shredded Romano Cheese
1 Lemon, juiced
1/4 Tsp. of Salt
1/4 Tsp. Pepper
Blend all the ingredients in a bullet and serve with either Tortilla Recipe pictured below!
Our entire family loves broccoli! The bigger, the better. Since the dark cherries are slightly tart and sweet, I wanted to combine them with the broccoli for a broccoli and cherry salad. This crop of broccoli is much more impressive than the last two year’s crop.
I decided at the end of February to dig some fresh compost to fill our boxed bed before planting the broccoli. Since the tree line to the right of our property has been the dumping ground of all grass clippings, old trees, leaves, and vegetables rinds for the past twenty-five years, it seemed like a good place to find multiple nutrients.
Leave it to God to use time and His creation to decompose one source of vegetation to nourish and help another grow! He never ceases to amaze me. The broccoli seedlings were planted in late March and survived temperatures as low as 21 degrees! We covered them with a sheet and hoped for the best! You can see below, with a little tender loving care and resilience these plants thrived!
Much like the covering of theses plants in the frigid air, my heart needs God’s covering to protect it too. Especially when there are some tough moments when I feel some coldness from others. I admit my part in this, ask forgiveness, and cry out to God to heal the relationship. It is all I can do.
Do you know what happens? He holds me through the cold. I feel the warmth of his love envelop me and protect my heart just like that sheet protected my plants that freezing April morning.
My heart recoils within me my compassion grows warm and tender.
We can enjoy what He puts in the garden and savor the nourishment for our souls in His Word.
God Bless you as you partake of both today!
Broccoli & Cherries for a Salad!
Broccoli & Cherry Salad with Brazil Nuts
Broccoli & Cherry Salad
3 Large Heads Broccoli
1 Large Carrot
1 TBSP. Finely Chopped Onion
1/2 Cup Chopped Brazil Nuts
1/2 Cup Fresh Sliced Cherries
2 TBSP Fresh Chopped Lemon balm
1 Ounce Apple Cider Vinegar
2 Ounces Organic Extra Virgin Olive Oil
1 TSP Honey
1 Tsp Onion Powder
1/2 Tsp Himalayan Salt
1/2 Tsp Pepper
Chop the Broccoli and Blanch 1 minute in Boiling Water, Drain in a colander and run cool water over it to stop the cooking process. Then season with onion powder, salt, & pepper.
Meanwhile, chop the onion and Brazil nuts. Also clean and thinly slice the carrot and the cherries.
Lastly, chop the fresh Lemon balm.
Combine the apple cider vinegar, olive oil and honey in a cup and mix well.
Add all the ingredients to a large bowl and combine. Eat immediately or store in the refrigerator until ready to serve.
