RINSE: Anger is a real emotion. Yet, we should not let it control our behavior or control our time. We read in Eph 4:26 – “Be ye angry, and sin not: let not the sun go down upon your wrath:”

That second part used to be a tough one for me. I thought that I shouldn’t sleep until a situation was resolved. That thinking often led to more frustration, hotter emotions, tired tomorrows … I was giving the devil a foothold!

I’ve learned how to leave my emotions at the cross, and end my day calmly using at least one thing from what I call RINSE:

R – Write. Get the anger out of my head onto paper. Walk away.
I – Ingredients. The kitchen, for me, is a prayer closet. I’ll often prepare foods to use for our component-style cooking, praying or singing while I prepare.
N – Neaten. Cleaning or organizing burns off the edge of an anger, plus I’ve got something positive done!
S – Shower. An actual rinse, sometimes simply standing under the water and praying (or crying).
E – Exercise. Walking, dancing, stairs – whatever I can for as long as it takes for the anger to subside.

Don’t run with anger into a marathon for resolution (sin will eventually become a running mate). Neither let anger linger for the devil to build it into something bigger. If a thing cannot be solved quick, do a RINSE. Defer your anger (Prov 19:11). Sleep well. Sin not.

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Last fall, we found ourselves with an abundance of carrots. Angela’s birthday was coming up and I wanted to fix a dessert dish that wasn’t a carrot cake (she fixes that for my birthdays).

I’ve been asked about it often – here it is, Angela’s Healthy Pumpkin- Carrot Pudding (with Thick Topping):

Angela’s Healthy Pumpkin-Carrot Pudding

Instructions – Pudding and Thickening

1. Boil or Steam Carrots until Fork Tender. Drain. Place into a large bowl.
2. Add 1 large banana or 2 small bananas.
3. Add Pumpkin.
4. Mash (by hand using fork or potato masher)
5. Have Almond Milk ready for blending.
6. Using a blender, add mashed mixture along with milk (or with a bullet, blend three equal portions of mash mixture along with 1/3 amount of milk).
7. Using a hand mixture or blender, bring to a puree.
8. Boil water for Thickening
9. In separate bowl, combine Gelatin and Coconut sugar dry.
10. Add cup of boiling water, whisking as you add water until sugar and gelatin dissolve.
11. Add thickening liquid to pudding and use low mixer speed for one or two minutes until completely mixed.
12. Pour pudding into shallow container and chill 2 hours or more.

Instructions – Topping

1. Refrigerate overnight, one can of Coconut Milk. This separates the milk from the water, creating a thick and creamy base for your topping.
2. Strain 1-2 cups of Greek Yogurt, thus separating the liquid whey and creating an additional creamy base – almost like a cream cheese texture.
3. Peel a banana.
4. Mix on low speed until smooth
5. Chill for two hours.

Shopping List – Brands I Use

Almond Milk (any brand) – Unsweetened Vanilla
Coconut Sugar – Madhava (Organic) Found almost anywhere, including Walmart.
Knox Gelatin Envelope (available everywhere, see baking aisle near Jello products)
Thai Kitchen Coconut Milk (not lite) – (available almost anywhere, see Oriental Foods aisle)
Oikos Greek Yogurt – Plain

Print out the PDF – RECIPE:_ Angela’s Healthy Pumpkin-Carrot Pudding

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Yet a little sleep, a little slumber, a little folding of the hands to sleep – Prov 6:9

It starts with a little. A little sleep. A little slumber. A little folding of the hands to sleep. Binge resting. Maybe it doesn’t always include a closing of the eyes, but as with many unprofitable pastimes – it probably will lead to poverty.

When “just a little …” or “just one more” begins to multiply … Snap Out of It!

The Hare laid back for a little snooze – and lost the race.

Photo via DollarPhotoClub

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I enjoy the quiet of an early morning. On this morning, I’ve enjoyed quiet for a couple of hours already.

I am early to rise. It’s weird for others; It works for me.

A dozen years ago, I was a bi-vocational pastor, also serving as a property manager for a large self-storage property. Working at two full-time jobs, both of which I enjoyed immensely,

I had to find ways to carve time within time to get what needed to be done and still have the freedom and flexibility to pivot on a day’s need.

• A 24-hour Walmart.
• A Home Depot that opens at 5 AM.
• A Cracker Barrel open at 6AM
• A self-storage property with no one around until after 7 AM.

I got more work done before sunrise than most people get done all day. By doing so, I was able to answer calls that seemed urgent to others while remaining calm and patient. Able to schedule for serendipity. I got hooked on the early mornings because of the freedom to pivot. I stay with it because of the quiet.

I value the quiet of an early morning.

I am early to rise. Not so much because I can’t sleep. Not because I can’t wait to get to Panera or McDonald’s. I like the crisp and fresh feeling of the beginnings of the day. It works for me. It’s not right for everyone – and that’s good.

I thirst for the quiet of an early morning.

photo credit: paul bica via photopin cc

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I tried to share this recipe on Facebook, but there’s too much information for what’s allowed, so I’m delivering it here.

Post Office Pumpkin Bars (because they always deliver healthy goodness!). Gluten-Free, Sugar-Free, Dairy-Free, Vegan Treats

Ingredients:
– 1 Banana
– 3 tbs (unsweetened) apple sauce
– 1 tbs pumpkin butter
– 1 cup vegetable oil
– 1 cup coconut sugar
– 15 oz can of pumpkin
– 1.5 cups Gluten Free flour
– 3 tsp baking powder
– 2 tsp ground cinnamon
– 1 tsp salt
– 1 tsp baking soda

Preheat oven to 350 degrees F

Puree the banana, apple sauce, and pumpkin butter. Your goal is to get 3/4 cup. Any remaining would be a great topping (for this batch, I just mixed some Trader Joe’s apple sauce and pumpkin butter for a topping).

In a mixing bowl, combine and mix the puree, coconut sugar, oil, and pumpkin until fluffy and light. In a separate bowl, combine the dry ingredients, and then add to the pumpkin mixture.

Spread batter into a greased cake pan (a 9×9 for a taller bar, 13×10 for a shorter bar). Bake for 30 minutes. Let cool before cutting into bars.

Notes: If you want more fluff, I guess you could add cornstarch. Additionally, I’ve sometimes used a bit of maple syrup – but there’s already plenty of sweetness.

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I love throwing components in a pot and serving over brown rice

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We occasionally gather around Netflix or Hulu on a Thursday night. With today’s fall temps below 50, I’m slow cooking a three-bean and mushroom soup.

A few carrots, some celery, red onion, and black, northern, and pinto beans. Some tomatoes, garlic, and mushrooms. Oh, and chicken broth.

Is it too early for dinner?

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