To really make a difference, to really receive the abundant life promised to us, to really be used by God in the world, we need to take radical steps of faith every day. Ask yourself, where does your faith (to the point it stretches you) differ from an unbeliever? We are far too easily pleased with lesser joys! Do we have the faith to leave the kiddy pool and move out into deeper waters? Do we have the faith to expect great things from God? Often we are often not given the details and there are often hardships along the way, but the life of faith is the life that marks God’s children.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits	Jewish	Jewish, Sauces, Fruit, Holidays	1	Servings

INGREDIENTS

2	c	Pomegranate juice
2	tb	Minced onion
2	tb	Chopped basil
2	tb	Chopped coriander
1		Clove garlic; minced

INSTRUCTIONS

Boil pomegranate juice until reduced almost by half, about 7 minutes.
Remove from heat and add onion, basil, coriander and garlic. Let cool.
Yields 1 1/4 cups sauce.
Note: Pomegranate juice is used in Central Asia to add tartness to dishes,
to marinate meat or as a refreshing drink. Roll fruit as you would a lemon,
then halve with a nonreactive knife. Squeeze juice into a strainer over a
bowl, discarding hard white seeds. Two to 3 medium pomegranates can yield
about 1 cup juice.
Recipe by: President's Choice Magazine
Posted to JEWISH-FOOD digest by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Sep 13, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”