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The biblical view of the body is…quite positive: 1. God created us as physical beings. We are both material and immaterial (Gen. 2:7). 2. The body must be distinguished from the flesh. 3. The importance of the body is seen in the fact that: a. Our bodies were redeemed by the blood of Christ no less than our souls (1 Cor. 6:20). b. Our bodies are the temple of the Holy Spirit (1 Cor. 6:19). c. Our bodies are designed “for the Lord” (1 Cor. 6:13). d. Our bodies are members of Christ Himself (1 Cor. 6:15). e. Our bodies are capable of being sinned against (1 Cor. 6:18). f. Our bodies are to be used to honor God (1 Cor. 6:20). 4. Our bodies will be resurrected and glorified. In other words, we will spend eternity as physically glorified beings (Rom. 8:11, 23; 1 Cor. 15:35-49). 5. At the judgment seat of Christ we will have to give an account for what we have done in our bodies.
Sam Storms

The new evangelicalism is not driven by the same passion for truth as the older form, and that is why it is often empty of theological interest. We now have less biblical fidelity, less interest in the truth, less seriousness, less depth and less capacity to speak the Word of God to our own generation in a way that offers an alternative to what it already thinks.
David Wells

    • No-Fry Tortilla Chips

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    Vegetables Vegetarian Appetizers, Low-cal, Vegetarian, Mexican 6 Servings

    INGREDIENTS

    1 pk Corn Tortillas (12 ounces) or-
    1 pk Flour Tortillas (14 ounces), 10-inch size
    Salt (optional)
    0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg

    INSTRUCTIONS

    A delicious low-fat, low-sodium alternative to conventional corn chips.
They go especially well with Guacamole and Spicy Salsa (see separate
recipes).
Immerse tortillas one at a time in water.  Let drain briefly, then lay
flat.
If desired, sprinkle tops lightly with salt.
Cut each tortilla into 6 to 8 wedges.
Cover a nonstick baking sheet with a single layer of tortilla wedges, salt
side up.  Place close together but do not overlap.
Bake in a 500 F oven for 4 minutes.  Turn with a spatula; then continue to
bake until golden brown and crisp, an additional 3 minutes for corn
tortillas and 1 minute for flour tortillas. (Store in an airtight bag until
ready to serve.)
Yield: 6 servings, 12 cups
One Serving = 2 cups, or 12 to 16 chips
Corn Tortilla Chips     Flour Tortilla Chips Calories: 113 157 Protein: 4 g
5 g Fat: 2 g 5 g Carbohydrate: 22 g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0
mg
Exchange:               1-1/2 Starch/Bread
1-1/2    Starch/Bread 1 Fat
Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by:  Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    A Message from our Provider:

    “Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

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