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We used this prayer for our prayer walk this week at Grace, and I thought it was so beautiful that I wanted to be sure to share it. The leader says the plain text verbiage, and everyone responds with the text in bold.
Loving God, we remember that Jesus taught us to pray saying, “Our Father…”
You created us, you made this world, and you called your creation very good. Yet often we forget that you are our loving Parent who continues to bless your world.
Jesus told us that you are “…in heaven…”
Yet we fail to live in awe of you. We take you for granted, and we don’t see the awesome beauty of the world you have made.
We pray, “Hallowed be your name…”
We confess that our reverence for you does not always lead us to care reverently for your earth, sky and sea.
We pray, “Your kingdom come, your will be done, on earth as it is in heaven…”
We confess that we often put our own interests first-exploiting your creation, and living for our own convenience and self-interest.
We pray, “Give us today our daily bread.”
We confess that we consume more than our share of the world’s resources, while billions go hungry every day and your whole creation suffers.
We pray, “Forgive us our sins as we forgive those who sin against us.”
We confess that we see these words only in spiritual terms, while the Bible is filled with teachings about economic justice and creation care.
We pray, “Save us from the time of trial.”
Help us to resist the temptations of spending more, using more, acquiring more, and wasting more.
We pray, “Deliver us from evil…”
Free us from greed and self-centeredness that separate us from you and others.
We pray, “For the kingdom, the power, and the glory are yours now and forever.”
Help us to know that in caring for your wonderful world, we are working for your kingdom, being good stewards of your creative power, and giving you glory.
We pray, “Amen.”
We end our prayers with “Amen,” a word that means “let it be so.” We know we can be faithful disciples by your grace. Amen!
I have a new-found love for cabbage lately. I don’t remember ever being too crazy about it, although I’ve always loved cole slaw. We got a whole bunch of it from the CSA and from a local farm, so we’ve been eating it for just about every meal for the past for weeks. Here are three different ways that I’ve prepared it lately:
Beef and cabbage
A Sara Original
I don’t know what I was expecting when I through this together one night (in about twenty minutes from start to finish), but I wasn’t expecting us all to enjoy it so much, I know that. It’s easy, delicious, and healthy – and everyone asked for seconds. This was definitely a keeper!
1 pound happily-raised ground beef (or pork, turkey, etc.)
2 tbsp fat of choice (I used some coconut oil, but use whatever you like)
1 whole head cabbage, sliced
1 onion, diced
1 jalapeno, cayenne, or any hot pepper, diced (remove seeds if you don’t like spicy)
1 tsp oregano or thyme
3 cloves garlic, minced
Salt and pepper to taste
Brown the meat in a large skillet with the oil/butter. Once most of it is browned, add the onion and cook until the onion is translucent. Add the spices, pepper, and garlic, and cook just until you start to smell the garlic. Then add the cabbage, lower the heat to medium-low, and cover the pan for about 15 minutes, stirring every few minutes. The cabbage will release water, so it will steam itself up a bit in the closed pan. Once the cabbage has softened up (about 20 minutes), you’re ready to eat.
I used this recipe and modified it quite a bit because I didn’t have radishes or green onions, but I also used airlocks, which she doesn’t use. Check out this post for more information. It’s still healthy and delicious even if you just want to make a big batch and keep it in the fridge instead of messing with all of the fermentation details (although, I will say, that fermenting is more than worth the little bit of reading upfront).
After fermenting about 12 quarts of the cabbage, I still had quite a bit to use up. Since we all enjoy cabbage so much in soups and stews, I decided to just blanch and freeze some that can easily be added to soups and stews in the middle of winter. I washed the cabbage heads thoroughly, removing several of the outer leaves. Then I cut them in half, but left the core intact to help with the blanching process to keep all of the leaves together. Then I brought a large pot of water to a boil, dumped the cabbage halves in the boiling water for about a minute, then layed them out in a colander to drip-dry. Once they had cooled off, I put them in large plastic bags and put them in the freezer. (I blanched them first just in hopes of killing any leftover bacteria that might have been on the leaves). They take up quite a bit of space in the freezer, but they have already come in handy as an easy addition to soups to add some veg.
I really don’t think too many of us have trouble using up tomatoes, but, by this point in the season, I am looking for some different ways to eat them, just to spice things up a bit (whereas in July, I have them with just salt and pepper for every meal of the day). These aren’t really recipes, so much as formulas, so play around with the flavors and ingredients based on what you have laying around and on what sounds good to you.
A Sara Original
A cup or two of cherry tomatoes, halved
Small red onion, diced
2-3 small cucumbers, diced
Handful of fresh basil or mint or oregano (we have all three in the garden, so I just pick on based on what sounds good, but really any fresh herb would be delicious), sliced thinly
2 cloves garlic, sliced
1-2 tbsp olive oil
Splash of red wine vinegar (or lemon juice)
Salt and pepper
Throw all of the ingredients in a bowl and stir, barely.
Heirloom Caprese Salad
A Sara Original (stolen from centuries of Italians)
1 heirloom tomato, sliced
1 small red onion, sliced
1/4 cup feta (or fresh buffalo mozzarella for the more traditionalists)
Small handful of fresh basil
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper
Assemble the tomatoes on a plate, followed by the onions, topped off with the cheese and basil. Dress with the oil, vinegar, and salt and pepper.
A Sara Original
4 ears sweet corn, cooked and shucked (grilling the corn gives an even tastier, smokier flavor if you have time)
1 small red onion, diced
1 avocado, cut into chunks
1 jalapeno, diced (take out seeds for less spicy, leave them in for more heat)
Juice of one lime
1 tomato, diced
1 small bell pepper, diced
1 cup cilantro, chopped (or more, depending on your taste)
1 clove garlic, minced
Salt and pepper
Assemble all of the ingredients in a large bowl and stir carefully. Taste and adjust salt, pepper, and jalapeno if necessary.
Now I’m hungry, so I think I’ll head out to the garden and see what I can scrounge up!
From Carmel Green Initiative, a great upcoming local event…hope to see you there!
Sustainable Living Seminar: Forks Over Knives
Learn how to improve your health and the health of our planet by changing your eating habits.
Wednesday, Sept. 18, 2013
6:30 p.m. to 8:30 p.m.
Carmel Clay Public Library
The film “Forks Over Knives” examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods. You can also taper your greenhouse-gas footprint by eating more plant based foods. Global meat production produces more ozone depleting gases than every plane, train and car combined. After the movie, Sarah Smith of Whole Foods Market will have a whole food plant based sample for you to try and answer questions on how you can transition to eating lower on the food chain. Free door prizes will be raffled. This event is sponsored by Carmel Green Initiative, the Carmel Clay Public Library and Whole Foods Market.