Jesus Word..."Jesus said, Suffer little children, and forbid them not, to come unto me: for of such is the kingdom of heaven," Matthew 19:14. Our children are screaming for guidance for a moral compass. Jesus has beautiful things to teach about the proper way to be. It's so sad that designing men have used His gentle name as a tool of control and shame. Jesus is loving and forgiving.
Conference News...This is my favorite time of year. Actually, it comes twice a year. General Conference is a beautiful time of renewal. Yes, each Sunday we renew our covenants with Jesus. However, when we devote these 8 or 10 specific hours in such a short period of time, it's as if we get a dose of spiritual penicillin or a booster against Satan's influences for another 6 months. It also helps to diligently study the words of God's prophets and servants over the next months to keep the feelings fresh hearts and thoughts in our minds. That's why I continue to do my little General Conference Book Club, reporting most Fridays.
Cucina Fresca...Last week I discovered mushroom asada. This week I took the idea a bit further and made a sort of an un-sauced mushroom Fricassee AND get this, BBQ! As soon as I get some soy-free, gluten-free, South River miso tamari, I'm going to give Mushroom Teriyaki a go. Portabello mushrooms are divine any way they are cooked. Plus, they are extremely filling with only 35 calories each. It's amazing how our salad, soup, green smoothie, and mushroom/veggie diet is melting away the pounds we acquired on our mission.
Un-sauced Mushroom Fricassee
3 portabello mushrooms, cut in thin slices
1 clove garlic, pressed
pinch oregano or thyme
2 Japanese eggplants, sliced with skin on OR a cup or two of haricot vert (young green beans) cut in 1 inch pieces
1/2 red bell pepper
1/2 yellow bell pepper
1-2 c spinach (baby leave whole/ regular slice)
a couple twists of black pepper
Put mushrooms, garlic, and seasonings in a frying pan with a couple tablespoons water. Turn heat on high until mushrooms sizzle. Turn down heat to low and cover. Allow mushrooms to wilt and darken until desired tenderness. I like them very soft. Add eggplant or haricot vert and cook until just tender. Stir in bell peppers and spinach until spinach wilts. Serve plain, with rice, quinoa, or potatoes (mashed, boiled, or roasted without any added fat.) Salad and fruit on the side is nice as well.
Grammy G's Vegan BBQ
3-4 portabello mushrooms, cut in thin slices
Sauce: You can substitute store bought if you don't mind high fructose corn syrup and artificial ingredients.
½ onion, puréed
½ green pepper, puréed
2 garlic cloves, minced
1 t chipotle powder or smoked paprika
1 c. tomato sauce
1 cup water
¼ c. molasses
1 t apple cider vinegar
tiny dash ginger
tiny dash cinnamon
tiny dash cloves
1 t. ground dried ancho chili
2 t. ground dried mustard
¼ t. cayenne (optional)
¼ t. pepper
¼ t. salt
1 T tapioca starch mixed with 1 T cold water
Sauté onion, salt, garlic, and green pepper 1 T water until slightly browned. Add all other ingredients and simmer for 30-35 min. Meanwhile, sauté mushrooms in a frying pan with a couple tablespoons water. Turn heat on high until mushrooms sizzle. Turn down heat to low. Cover and cook until soft to your taste. I like them quite soft. Stir about half the sauce into mushrooms, reserving the rest to serve on the side. Serve over brown rice, next to no-fat vegan mashed potatoes, inside a wrap or large lettuce leaf, or whole grain bun. Eat corn on the cob (or frozen cut), salad, and watermelon (or whatever fruit is in season) on the side.
Sound of Music...Music touches my heart so deeply, especially, when that music comes from little children. Last Sunday, the children of the congregation we visited performed their annual program. It was precious. Some could sing beautifully, but there were the two or three obligatory tone deaf boys. It is endearing to see their enthusiasm even if a bit hard on the ears. Some of the littlest children were too adorably shy to say their parts once they got to the microphone.
Movement...daily walks and ginjoga are keeping me free of pain and feeling great...will miss salt water floats and resistance training though...Spencer started using a mini-stepper and loves it. I'm considering this option as well.
My Style...Three years ago, Joseph bought me my first vintage, double-layered, floor-length, silk, wrap sari skirt. I thought I was in heaven. They are cool and comfortable...but I couldn't wear them on my mission the cold and damp. On vacation, I found a vendor selling them for 25% the price of those Joseph bought. So, I bought one that was silk and rayon. Oh, my, it is so filmy and floaty it feels as if I hardly have anything on, compelling me to get a few more. Along with a cotton peasant top, they are my new uniform.
