I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man might be nourished. For I might seek to set the truth before the unconverted, I might seek to benefit believers, I might seek to relieve the distressed, I might in other ways seek to behave myself as it becomes a child of God in this world; and yet, not being happy in the Lord, and not being nourished and strengthened in my inner man day by day, all this might not be attended to in a right spirit.

George Muller

CATEGORY	CUISINE	TAG	YIELD
	Indian		4	Servings

INGREDIENTS

1	md	Pomegranate
2	md	Firm ripe bananas
2	tb	Fresh lime juice
1	tb	Date sugar
1/4	ts	Salt

INSTRUCTIONS

1.  Cut the pomegranate into quarters and twist each wedge to loosen the
cells.  Gently shake, tap, scoop, and coax the cells onto a serving plate
and arrange them in a neat mound in the center. 2. Peel the bananas and
slice them on the diagonal into 1/4 inch rounds. Arrange them in a circle
around the pomegranate cells.  Sprinkle with the lime or lemon juice,
sweetener and salt, and serve immediately.
>From The Art of Indian Vegetarian Cooking by Yamuna Devi
Posted to Recipe Archive - 24 November 96
Date: Sun, 24 Nov 96 7:21:04 EST
submitted by: eep@tampa.mindspring.com

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