Yes, we are promised trouble in the world. Yes, we are not always guaranteed deliverance from our enemies. But we are promised sufficient grace to sustain our soul during all afflictions. And we have the Holy Spirit to give us joy and peace and wisdom and hope during all our afflictions. We have His word that regardless of what happens to us that everything will ultimately turn out for our greatest good. We know our trials are in His hands – hands that are good, loving, wise and sovereign. And when our assigned time on this earth is done we have promises far clearer than anything King David even experienced. We have the hope of being with Him in Paradise for all of eternity.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Italian	Vegtime2	1	Servings

INGREDIENTS

INSTRUCTIONS

Here are some quick and delicious ways to serve root vegetables.
Daikon slaw: Peel daikon and grate. Toss with cole slaw-style  dressing
or combine with shredded carrots and red radishes.  Root vegetable
crudites: Trim, wash and serve the following root  vegetables whole,
cut or sliced: red radishes, daikon, carrots,  rutabagas, white
Chioggia beets, turnips. Make vegetable chips from  carrot, radish and
turnip coins. Serve with hummus, yogurt-herb dip  or garlicky soy
mayonnaise.  Curried carrot salad: Peel and grate carrots. Mix with
raisins and a  vinaigrette flavored with curry powder.  Smashed roots:
With potato masher, coarsely mash peeled, roasted or  boiled root
vegetables. Season and mix with salt and pepper, a  drizzle of virgin
olive oil, and a pinch of any of the following:  cayenne, nutmeg, cumin
or cinnamon.  Celery root remoulade: Mix peeled, coarsely grated celery
root with  lemon juice, light mayonnaise, a little Dijon mustard, and
salt and  pepper. Mound on lettuce.  Radish sandwiches: Spread
whole-grain or rye bread thinly with  low-fat or fat-free cream cheese.
Cover with thinly sliced radishes.  Serve open face, cut into
triangles.  Garnish: Top pureed soups, such as squash, potato and
pumpkin, with  thinly sliced red radish coins. Garish dishes with
carrot curls; peel  long strips with vegetable peeler, place in ice
water to crisp and  curl.  Salad crunch: For extra flavor, color and
crunch in green salads, try  grating and adding any of the following
uncooked roots: carrots,  rutabagas, daikon, red radishes, turnips,
even beets.  olive oil. Spoon on top of small squares of toasted
Italian country  bread. authentic flavor: fermented soybeans, rice
vinegar, chili and  sesame oil.  Converted by MC_Buster.  Recipe by:
Vegetarian Times, November 1998, page 55  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”