God delights to give His children “every good…and every perfect gift” (Jas. 1:17), but if the physical blessings we desire were always and immediately given at our request, God would become nothing more than a big slot machine in the sky, and our prayers would become meaningless tokens mechanically fed into an apparatus as a means to achieve our whims with which we have no relationship. God would receive no glory, and we would pray our souls into a black hole. Whether God answers our prayers with a “no” or “not yet” or “yes,” His goal is to draw us closer to Himself in a relationship so that we might view Him as our ultimate reward.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Salads, Vegetables, Low fat	4	Servings

INGREDIENTS

1	sm	Cauliflower; head, broken into florets (1 1/2 pounds)
3	c	Water
1	tb	Salt; or to taste
1	c	Frozen peas; tiny
2	c	Plain low-fat yogurt
1	lg	Garlic clove; finely minced
1/2	ts	Ground turmeric
1/2	ts	Ground cumin
1/2	ts	Freshly ground black pepper
1/8	ts	Cayenne pepper; or more to taste

INSTRUCTIONS

1. In a large pot over high heat, bring the water with 2 teaspoons of the
salt to a boil, drop in the cauliflower florets and the frozen tiny peas,
return to a boil, and cook for only 2 minutes. Drain in a colander and run
under cold water to stop the cooking and cool. Let the vegetables drain in
the colander while you prepare the dressing. 2. In a serving bowl, whisk
together the remaining ingredients, whisking until the mixture is creamy.
Fold in the vegetables gently to coat. Serve immediately or cover with
plastic wrap and refrigerate for up to 4 hours, lightly tossing again
before serving.
Serving Ideas : Serve as a side dish or as a light lunch.
Recipe by: Sally and Martin Stone, The Instant Bean, p. 218
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Aug 20,
1998, converted by MM_Buster v2.0l.

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