We are in the home stretch! How exciting to think we have made it two weeks…with less than one to go!
Last night, as we were watching the Viking’s lose the playoff game, my husband declared…”I want some cookies!!” :) and so did I! But, we persevered and drank some orange juice instead.
I was just catching up on my devotions this morning and was reading John 16 – The Message Bible
16:12 – 13- I still have many things to tell you, but you can’t handle them now. But, when the Friend comes, the Spirit of Truth, he will take you by the hand and guide you into all the truth there is….
It is so amazing, no matter how long you have been a Christ follower, that He still has so much to tell us, so much to teach us, so much to PURGE out of us and so much to PUT into us.
This fast, just like Rob said yesterday in our service, isn’t a “magic wand”, that ensures every prayer is answered but it is a process…a dying out to ourselves, a place where we allow God to speak into our lives to PURGE out the junk and PUT IN some truth, life, etc….Take in this experience with all you’ve got. And make sure to couple it with prayer. Hope you all have a BLESSED week.
Here is a little recipe that might be fun to try this week:
Coconut, Banana & Cashew Tart
Ingredients
Makes one 9-inch tart
* FOR TART SHELL
* 1 1/2 cups whole pecans
* Pinch of coarse salt
* 1 1/2 cups pitted dates
* 2 teaspoons pure maple syrup
* FOR FILLING
* 1 cup raw cashews, soaked overnight and thoroughly drained
* 1/2 cup water
* 2 tablespoons plus 2 teaspoons pure maple syrup, and more to taste
* 1 vanilla bean, split and scraped
* 3/4 cup desiccated coconut
* 3 or 4 ripe but firm bananas
Directions
1. Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.
2. Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
3. Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.
I’m going to make some HORCHATA this morning (the authentic Mexican drink…yummy!) – I have a carton of Rice Milk, so I am just going to add cinnamon and pure vanilla extract. How easy is that?
God bless! Kristen