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Thursday, September 29, 2011

holy souphood

Ya'll; I love a good theme. 
That's part of why I love the MHG so much. A tidy little scripture theme littered through my heart and my home. (ps - have you gotten your October MHG yet? why not?!) 

Anyhow, in September, I've just been chewing on 1 Peter 2:9. 
But you are a chosen race, a royal priesthood, a holy nation, a people for his own possession, that you may proclaim the excellencies of him who called you out of darkness into his marvelous light.

And I've been asking the Lord to shed some light on the areas of my life that I've ceased to see as holy. There are so many places where I've begun to live day in and day in under the belief that this life is mundane and tedious and I've just got to get it all done, just to get it done.

A big one for me is food/cooking/eating.
There's so many pieces to this.
I've talked about my weight loss issues here, but truly it's EVERYTHING about food/cooking/eating that is challenging to me. I want to be healthy, but not too healthy. I believe a vegan diet is a super healthy choice for me, but I don't want to be defined by it and I certainly don't want to put it on anyone else. I want to cook well for my family, but I don't want to be doing it just to be some sort of Martha-Stewart-with-better-recipes-than-pinterest cooking woman that prides herself on anything besides Jesus.

And then I remembered.
I am a part of the holy priesthood and have been made a people of His own possession, SO THAT I can proclaim the excellencies of Him who called me out of darkness and into marvelous light.
And our family has to eat.
So how can I combine those two things?

For me it meant, back to whole foods.
As little processed as possible. Delicious but nutritious.
Simple ingredients. Simple recipes.
Food as nourishment and celebration, not as indulgence and comfort.
Trying to worship the Lord in my cooking, in our eating, and even in our grocery buying.
But keeping it simple, so we can be extravagantly worshipful in other areas of our life.

And of course, I have two simple simple recipes for ya'll.
(fall pumpkin ginger carrot soup)
1. warm up some diced ginger & diced garlic in olive oil
2. combine two big cans of pure pumkpin with .5 can of light coconut milk and one - 2 cans of water.
3. roast some carrots (earlier) in olive oil and salt. puree roasted carrots with a a little bit of water.
4. combine carrot puree & pumpkin goodness.
5. add water or coconut milk if needed.
6. flavor with more ginger, garlic, salt, pepper, & curry as needed.
7. simmer as long as you can wait to eat it.

skip the cheese or sour cream and top this baby with cashew cream.
(cashew cream is raw cashews blended with a little bit of water and a dash of honey).

So that's all I have to say about that.
maybe it's not cooking for you, but what have you neglected to see as holy?
take it back.
it's all His.

have you gotten your October MHG yet?
have you used your 20% discount in my shop using coupon code GIVEAWAY yet?
shoot, girl - have you entered the giveaway?

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