We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

This dark problem of unmerited suffering lights up as we see what happened at the cross. Jesus did not bear the Cross – He used it. The Cross was sin, and He turned it into the healing of sin; the Cross was hate, and He turned it into a manifestation of the love of God. The Cross showed man at his worst, and there Jesus shows God at His redemptive best. The cruelest, darkest word that life ever spoke was at the Cross, and Jesus took all that cruelty and darkness and turned it into pure love and pure light… What a light it sheds upon the tragedy of life to find such a fact at the center of our faith.

E. Stanley Jones

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Beets And Carrots With West Indian Spices

January 27, 2023

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

INGREDIENTS

1	lb	Beets, about 4 medium
1	lb	Carrots, sliced
2	T	Grated fresh gingerroot
1/2	c	Brown sugar
1/2	c	Orange juice
1/4	c	Cider vinegar
		Grated zest of 1 orange
1/2	t	Ground cinnamon
1/2	t	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.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 884 Calories From Fat: 21 Total Fat: 2.5g Cholesterol: 0mg Sodium: 704.2mg Potassium: 3423mg Carbohydrates: 211.8g Fiber: 26.8g Sugar: 169.8g Protein: 12.8g