Name: Beets and Carrots with West Indian Spices
Ingredients: 1 lb Beets (about 4 medium); 1 lb Carrots, sliced; 2 tb Grated fresh gingerroot; 1/2 c Brown sugar; 1/2 c Orange juice; 1/4 c Cider vinegar; x Grated zest of 1 orange; 1/2 ts Ground cinnamon; 1/2 ts Mace

So what does the Christ-honoring, non-materialistic family look like? They invest primarily in the things that will leave this world with them and as a team they are all on this same pursuit. They experience freedom and more time for the things most important because they have limited resources that they own in order not to be owned by them. They experience constant joy because the only source of joy they expect is from the Lord. They do not need to have stuff to impress others because the only person they seek to please is the Lord. They have no compelling love for the shadows of the world because their hearts see the true Substance, the beauty of God’s marvelous light. They have their priorities right: things are to be used and people are to be loved. They are content people following Christ and therefore have a great family because their mutual trust is not in material things which will let us down, but in the One who always delivers.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Indian	Digest, Nov., Ornish, Fatfree	1	Servings

INGREDIENTS

1	lb	Beets (about 4 medium)
1	lb	Carrots, sliced
2	tb	Grated fresh gingerroot
1/2	c	Brown sugar
1/2	c	Orange juice
1/4	c	Cider vinegar
	x	Grated zest of 1 orange
1/2	ts	Ground cinnamon
1/2	ts	Mace

INSTRUCTIONS

Wash the beets well and cut off the leaves, leaving an inch or so of stem.
Cover with cold water, bring to a boil and simmer, covered until tender,
about 40 minutes. Drain and cover with cool or lukewarm water. When cool
enough to handle, slip off the skins. Cut the beets into slices or chunks.
Peel and cut the carrots into slices or chunks, resemling the beets in size
and
style.  Steam or boil in lightly salted water about 5 minutes or until
tender but not soft. Drain.
Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in
a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer
the cooked beets and carrots in this sauce for about 5 minutes.
Note:  Alternatively, you may bake the beets in a foil-covered pan for
about an
hour.  When cool, slip off the skins.  Cut the beets into slices or chunks.
Since I didn't want to waste the beet tops, I sliced the green beet tops
and steamed them and when I combined the sauce with the cooked beets and
carrots, I
also added the steamed beet tops.
This came from the Eat More, Weigh Less book by Dr. Dean Ornish.
Posted by JOHN & LISA DEBOVSKI <jdebovsk@ozemail.com.au> to the Fatfree
Dig. Vol. 12 Issue 27 Nov. 28, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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