Zucchini And Carrot Pickles

Ministry as depicted in the New Testament was never a one-man show. That does not preclude the role of a dominant leader on each team. Within the framework of plurality, there will invariably be those who have more influence. The diversity of our gifts (1 Corinthians 12:4) means all people are differently equipped. Therefore a plurality of leaders does not necessitate an absolute equality in every function. In even the most godly group of leaders, some will naturally be more influential than others. Some will have teaching gifts that outshine the rest. Others will be more gifted as administrators. Each can fulfill a different role, and there is no need to try to enforce absolute equality of function.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Appetizers, Mcdougall, Vegetarian	2	Servings

INGREDIENTS

1	T	Soy Sauce
3	T	Rice vinegar
1	t	Mustard seeds
1		Dried red chili pepper
1		Ginger, 1/4" slice
1		Garlic
3		Zucchini
3		Carrots

INSTRUCTIONS

Cut Zucchini into 2X1/2 inch sticks (1 cup) Cut Carrots into 2X1/2
inch sticks (1 cup) Combine soy sauce, vinegar, mustard seeds, chili
pepper, ginger and garlic in a small bowl. Place zucchini and carrots
in a shallow dish or bowl and pour marindated over them.  Cover and
chill at least overnight, stirring occasionally.  Pickled vegetables
make a tangy hors d'oeuvre or relish  **Loose weight naturally cook
book

A Message from our Provider:

“People disappoint. God doesn’t.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 82 Calories From Fat: 10 Total Fat: 1.2g Cholesterol: 0mg Sodium: 345.9mg Potassium: 943.3mg Carbohydrates: 25.2g Fiber: 4.5g Sugar: 9g Protein: 3.8g