Monday, 15 June 2009

• ENERGY!!!

  Today, for the first time in over 2 months, I woke up with a bit of energy!
  
  I was able to work in the kitchen, only stopping to feed Isaac and take out the dog, for about an hour and a half this morning.  I have not been able to do that in such a long time!  Praise the Lord!
  
  I am still in considerable pain.  My chiro explained that it is nerve pain I am feeling, from disks in my back that are inflamed, pinched or damaged.  We're not sure which, but are not going to spend a lot of money finding out right now.  The best thing for my back right now is periodic adjustments, continued weight loss, an optimal diet and moderate exercise.  For now, my exercise is working in my house, something I haven't been able to do for a while.
  
  We are continuing on our Hallelujah Diet, although it has not been easy the past several weeks.  We are juicing our carrots and taking our barley and all of our daily supplements.  They really do help us to feel so much better when we do that every day.
  
  Here's a little something I thought you would enjoy:
  
  

  
  (they sell these on the Hallelujah Acres website, and I just could not resist!)
  
  

  I also have a fabulous recipe to share with you.  It was sooooo yummy!!!  The recipe is found in Recipes for Life from God's Garden by Rhonda J. Malkmus.
  
  Stuffed Red Peppers
  4            medium red bell peppers
  1/4 c      onion
  1 c         celery
  1 c         corn kernels (I used organic canned corn, but fresh would be better)
  1/2 tsp   rosemary
  2 c         vegetable soup stock (I use "Vegetarian Better Than Bouillon" in water)
  1/4 c      chives (I used dry, about 1/8 c)
  1/4 c      carrots
  1 c         basmati rice (I used brown basmati rice)
  1 clove   garlic
  1 tsp       parsley flakes (I used about 3 stalks of fresh)
  Celtic Sea Salt to taste
  
  Bring soup stock to a boil, add basmati rice, reduce heat, cover and cook for 25 minutes.  Turn off heat and allow to sit an additional 15-20 minutes.
  Slice tops off peppers, remove seeds and stems, and dice the remaining red part of the top of pepper.  Dice the onion, celery, chives and carrots and combine with diced red pepper and corn.  Mince garlic and *steam saute this vegetable mixture until  tender - about 5 minutes.
  Preheat oven to 350 degrees.  Combine rice, vegetables and seasonings.  Fill peppers and bake about 30 minutes.
  *To steam saute, place veggies in very small amount of water and cook in skillet on stove top with the lid on.
  
  Let me know if you try these, and how you liked them.  We enjoyed them a lot!
  
  Our church's Junior Camp is taking place this week.  We have an awesome place, called Camp Glory, out in the middle of the Florida woods where our camps take place every summer.  I attended them from the time I was around 8 years old until the summer I graduated from college.  I have wonderful memories of fantastic adventures, awesome friends and decisions made for the Lord. 
  
  My brother and sister in law will be out there this week, along with many other counselors, campers, cooks, speakers and parents.  I am praying that God will speak to many hearts and change many lives this week. 
  
  I am also praying the Florida mosquitos will be kept at bay and the temperatures will not be tooo scalding.  Oh, and I told my brother I would also pray that he would have a cabin full of boys who sleep all night long!!!
  
  I pray you have a wonderful week,
  Alesha
  

  
  
  

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