Name: Herbed Whole-Oat Salad
Ingredients: 1 c Whole oats; 1/2 c Minced onion; 1 lg Shallot if desired; minced; 1 1/8 ts Ground allspice; 1 ts Salt; 2 tb Fresh lemon juice; or to taste; 2 tb Olive oil; (preferably; ; extra-virgin), or; ; to taste; 1/2 c Finely chopped fresh mint leaves; 1 Cucumber; peeled if desired,; ; seeded, and chopped; 1 c Vine-ripened cherry tomatoes; quartered

Sure, people can counsel us on some strategies to overcome sin such as Bible memorization, prayer, accountability partners and providing no opportunity for the flesh, but our primary hope to be victorious is not faith in a technique but rather, 2 Corinthians 3:3, faith in a promise that we have power through “the Spirit of the living God.” Never shall a sin again, if we are truly saved, be able to dominate, enslave or defeat us. By God’s grace through the New Covenant provision of the Holy Spirit, we can rise out of the gutter of sin and stand joyously with the freedom we now have in Christ. We are as Paul said in 2 Corinthians 5:17 completely new creatures!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Cklive19, Pdate	1	servings

INGREDIENTS

1	c	Whole oats
1/2	c	Minced onion
1	lg	Shallot if desired; minced
1 1/8	ts	Ground allspice
1	ts	Salt
2	tb	Fresh lemon juice; or to taste
2	tb	Olive oil; (preferably
		; extra-virgin), or
		; to taste
1/2	c	Finely chopped fresh mint leaves
1		Cucumber; peeled if desired,
		; seeded, and chopped
1	c	Vine-ripened cherry tomatoes; quartered

INSTRUCTIONS

In a large saucepan of salted boiling water cook oats 25 minutes. Drain
oats in a colander and rinse under cold water. Set colander over a kettle
of boiling water (oats should not touch water) and steam oats, covered with
a kitchen towel and lid, until fluffy and fry, 5 to 10 minutes (check water
level in kettle occasionally, adding water if necessary).
While oats are cooking, in large bowl stir together onion, shallot,
allspice, and salt. Stir in hot oats and cool. Stir in lemonjuice, oil,
parsley, mint, and salt and pepper to taste. Add cucumber and tomatoes and
toss salad gently. Bring salad to room temperature before serving.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 322 Calories (kcal); 28g Total Fat; (73% calories from fat);
3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2142mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9371
Converted by MM_Buster v2.0n.

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