Many mistakenly think of God as if He were an insecure bully who likes to flex His heavenly muscles by putting down those who are weaker than He is. But God loves to show off His greatness and glory by being an inexhaustible source of strength to build up weak people like you and me. We honor God not by pretending to give Him what we arrogantly think He needs, but by praying for and posturing ourselves to receive all that He is and has obtained for us in Jesus.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Diabetic, Salads, Vegetables	2	Servings

INGREDIENTS

2	c	Bean sprouts;
1	c	Cucumber;
1	tb	Apple cider vinegar;
1	tb	Sesame oil;
1	tb	Low-sodium soy sauce;
1	tb	Water;
1	tb	Toasted sesame oil;
	ds	Chili powder;

INSTRUCTIONS

Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly.  Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water.  Toss
with sprouts.  Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

“Rainbows – a gift from God”