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So how does a person shut down conscience? Two ways: misinform it. Conscience is not a law; conscience is a mechanism. You can shut down pain, right? You can shut down pain; just take drugs. Mask pain. If you mask pain, you mask the reality that you’re doing some damage. You can mask conscience by misinforming it. How do you do that? You take the true law of God, which is written in Scripture and written in the human heart, and you basically eliminate it, denounce it, diminish it, remove it, and replace it with another law; and if you do this generationally you’ll eventually raise generations of people whose conscience is now informed by lies. The other thing you can do to shut down the conscience is just think you shouldn’t feel guilty. Let psychology take you off-the-hook: “You shouldn’t feel bad about yourself. You’re wonderful. You’re the best. You can be anything you want to be. You’re heroic. You’re a good person. You ought to be able to do whatever you want. You live any way you want. Don’t let anybody make you feel guilty for anything.” Just keep driving all efforts against the normal work of the conscience and misinform the conscience and you’ve turned the beast loose. This society in which we live today has been doing that damage for decades, for decades.
John MacArthur

Spirit baptism takes place at salvation, when the Lord places the believer into the body of Christ by means of the Holy Spirit (1 Corinthians 12:13), and purifies the believer by the water of the Word (Ephesians 5:26; cf. John 15:3). Paul refers to this as “the washing of regeneration, and renewing by the Holy Spirit” (Titus 3:5), almost perfectly echoing Jesus’ words in John 3:5: “unless one is born of water (the washing of regeneration) and the Spirit (and renewing by the Holy Spirit), he cannot enter into the kingdom of God” (John 3:5).
John MacArthur

Sun-Dried Tomato and Olive Pesto

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CATEGORY CUISINE TAG YIELD
Grains Vegan Main dish, Pasta, Vegan 2 Cups

INGREDIENTS

2/3 c Sun-dried tomatoes (oil-packed)
Olive oil
3/4 c Packed stemmed fresh parsley
2/3 c Pitted black olives
1/2 c Pine nuts
2 Shallots, coarsely chopped
2 Garlic cloves
1 tb Red wine vinegar

INSTRUCTIONS

Place strainer over 1-cup glass measuring cup.  Pour tomatoes with
their oil into strainer to drain.  Add enough olive oil to glass cup
to measure 1/4 cup oil total, if necessary.  In processor, blend
drained tomatoes, parsley, olives, pine nuts, shallots and garlic
wtih vinegar until finely chopped.  With machine running, gradually
add 1/4 cup oil; process mixture until well blended.  If pesto is
dry, mix in more oil by spoonfuls. Season iwth salt and pepper.  (Can
be made ahead. Press plastic wrap onto surface of pesto.  Cover and
refrigerate up to 2 days or freeze up to 1 week. Bring to room
temperature before using.)
Barbara Karoff, in "Bon Appetit" August, 1994  Posted by Karen
Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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