Gingered Carrot And Spinach Supreme (shaahi Palak)

All of this longing for guilt comes from the conviction that, if we will make ourselves feel bad enough and carrying a burden of remorse long enough, we will merit God’s grace. But who really wants us pressed down and paralyzed by a burden of guilt? Satan. He is our accuser (see Rev.12:10). Nothing pleases him more than for Christians to beat themselves down into paralyzing depression or unproductive despair. The Bible does not say our guilty feelings or compensating recriminations will make us right with God. God makes us right with God. He does not want us bowed down in despair. He is the lifter of our heads (Ps. 3:3).

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Diabetic, Side dishes, Vegetables, Vegetarian	6	Servings

INGREDIENTS

1/2	c	Sliced scallions
2		Garlic cloves, minced
1/2	t	Turmeric
2	T	Olive oil
3	c	Coarsely grated carrots
1		Celery rib, grated
1/2	c	Vegetable stock
1	t	Grated fresh gingerroot
1/2	t	Coriander powder
1/2	c	Grated fresh coconut
1 1/4	c	Frozen spinach
		thawed and drained

INSTRUCTIONS

Saute scallions, garlic and turmeric in oil until scallions are soft.
Add remaining ingredients, simmer for 10 minutes and serve.  Per
serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg  chol,
78 mg calcium  HINT: Substitute packaged shredded coconut for fresh
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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