A&J Daily: Dethrone the dictator within!

Posted by andrejenny, With 0 Comments, Category: Blog,

Adam and Eve went after that one meal, immediately from peacefully enjoying God’s presence in the cool of the garden to fearfully hiding from Him among the trees of the garden. They ate themselves out of the will of God for their lives. So did Esau and the Israelites in the wilderness, just to name a few. Every sacrifice we pay for Him, will be rewarded!!!

Read Genesis 3,  Hebrews 12:15-17,  Numbers 11:4-7 18-20.


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Daniel Fast Prayer Focus Points

Posted by andrejenny, With 0 Comments, Category: Devotional,

Tuesday 16 February 2015.

The focus is: churches.

For their leaderships, support ministries,partners/members to be impacted with new fire, Holiness, integrity, to replace apathy and a lukewarm attitude.

Wednesday 17 February 2015.

The focus is: Governments.

For all forms of government to be touched and changed, Municipal, Local, National,Police, Prisons, Political Parties.

Thursday 18 February 2015.

The focus is: The 2014 Get Ready Conference.

Pray for a Now word inspired by God's Spirit, the different speakers, protection/safety, attendance.

Friday 19 February 2015.

The focus is:  Youth.

For our new upcoming generation to be sold out and following God in true Holiness, a love for souls, breaking with addictions, wrong lifestyles.

 

Friday 20 February 2015.

The focus is:  Youth.

For our new upcoming generation to be sold out and following God in true Holiness, a love for souls, breaking with addictions, wrong lifestyles

 


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A&J Daily: Win the World with Love

Posted by andrejenny, With 0 Comments, Category: Devotional,

1 Peter 2:17 (NIV) "Show proper respect to everyone, love the family of believers, fear God, honor the emperor."

As children of God we live on this earth for a reason and that is to advance the Kingdom of God. If we'll just let God's love within us flow out to the world, we'll be amazed how it will minister to them. It will touch them and open their hearts. Amen!


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Guidelines for a Daniel Fast

Posted by andrejenny, With 10 Comments, Category: Blog, Daniel Fast,
Compiled by Ps. Ron Videler
We start our Daniel Fast on Monday for 5 days - we believing for great things through Get Ready 2015 - make sure you join us from all over the world and be part of this amazing week of fasting together as partners for what you believing God to do in your life.
Fasting Period: The fast will start on Monday, February 16th,  and end on Friday, February 20th 
Foods You May Eat:
Whole Grains:
Brown Rice, Oats, Barley

Legumes:
Dried Beans, Pinto Beans, Split Peas, Lentils, Black Eyed Peas
Fruits:
Apples, Apricots, Bananas, Blackberries, Blueberries, Boysenberries, Cantaloupe,Cherries, Cranberries, Oats, Figs, Grapefruit, Grapes, Guava, Honeydew Melon, Kiwi, Lemons, Limes, Mangoes, Nectarines, Papayas, Peaches, Pears, Pineapples, Plums, Prunes, Raisins, Raspberries, Strawberries, Tangelos, Tangerines, Watermelon
Vegetables:
Artichokes, Asparagus, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chili Peppers, Corn, Cucumbers, Eggplant, Garlic, Gingerroot, Kale, Leeks, Lettuce, Mushrooms, Mustard Greens, Okra, Onions, Parsley, Potatoes, Radishes, Rutabagas, Scallions, Spinach, Sprouts, Squashes, Sweet Potatoes, Tomatoes, Turnips, Watercress, Yams, Zucchini, veggie burgersare an option if you not allergic to soy.
Liquids:
Spring Water, Distilled Water, 100% All-Natural Fruit Juices, 100% All Natural Vegetable Juices. You may also drink protein drinks.
Others:
Seeds, Nuts, Sprouts

__________________________________________________________________________

Foods to Avoid:
Meat
White Rice
Fried Foods
Caffeine
Carbonated Beverages
Foods Containing Preservatives or Additives
Refined Sugar
Sugar Substitutes
White Flour and All Products Using It
Margarine, Shortening, High Fat Products

Few things to keep in mind once you are ready to commence on a Fast
Step One: Be Specific
Daniel was not vague in his objection to the Babylonian diet. He defined the problem immediately.
The king's food was against dietary laws.
Daniel and his friends had vowed against wine.
The king's food had been offered up to idols/demons.
Step Two: Fast as a Spiritual Commitment
The Daniel Fast involves a spiritual commitment to God. "Daniel proposed in his heart that he would not defile himself" (Daniel 1:8).
Step Three: Reflect Inner Desire by Outer Discipline
Many people have an inner desire for better health, but they can't discipline themselves to avoid junk food, and other foods that were not good for health. The physical health you seek from God may be more than an answer to prayer. Your physical health may belinked to any of the following factors: Your food choices.
The level of your spiritual commitment as reflected in constant prayer during the fast.
Your time commitment. If you determine to fast for a certain time, keep it. For example, if you determine to fast 10 days, don't stop on Day 9.
Your testimony commitment. Your fast is a statement of faith to God that you want Him to heal your body, and faith is foundational to the Daniel Fast.
Step Four: Pray to Perceive Sin's Role in Poor Health
Notice James 5:13-16:
Sin is something related to the cause of sickness.
Lack of health/healing may be the result of spiritual rebellion.
Lack of health/healing may be due to sin of wrong intake, i.e. drugs, pornography.
Repentance is linked to health according to James.
Elders have a role in healing both spiritual and physical health.

Sick people must desire to be well
The anointing oil could mean
Medicine for healing,
Symbolic of the Holy Spirit, or It could be baptism
Prayer alone may not gain healing, faith is the major factor.
In Greek there are several words for "sick". James uses "Kanino", which not only includes disease, but also means weak or weary.
Attitude is important. James said, "are there any among you suffering? Let him pray. Is anyone cheerful? Let him sing psalms."
Step Five: Fast as a Statement of Faith to Others
Daniel was making a statement of faith when he asked for only vegetables to eat and water to drink, then dared the overseer to compare the appearance of the four sons of Israel with the young men who ate the king's food.
Step Six: Learn the Effects of the Food You Eat
Why are some foods good for us, and other foods not? What does certain food do to your body? If we really knew, there would likely be some things we would never eat again.
Step Seven: Yield All Results to God
Daniel said, "as you see fit, deal with your servants" (Dan. 1:13).
Remember:
The Daniel Fast will lead to spiritual insight. "to those four young men God gave knowledge".
The Daniel Fast is longer than one day. These young men fasted for ten days.
The Daniel Fast is a partial fast. They ate, but only vegetables and water.
The Daniel Fast requires abstinence from party or junk foods.
There is no indication that they ever began to eat the king's food.
Other small yet important things
•If you are on medication please check with your doctor if a fast is advisable during the medicated period
•If you are pregnant, please make sure that the fast you are going on is not going to hamper the growth of the baby
•Fasting does not have to be a food fast, you may due to circumstance below rather do a media fast, a no “sweet tooth” fast, and so on.


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A&J Daily: Broken Union

Posted by andrejenny, With 0 Comments, Category: Blog, Tags:

John 15:4 “As the branch cannot bear fruit of itself, unless it abides in the vine, so neither can you unless you abide in Me.” (NAS)

If union has been broken, we still have His life within us, but His energy is not flowing through us, so we can’t produce anything.


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A&J Daily: Our Priority

Posted by andrejenny, With 0 Comments, Category: Blog, Tags:

John 15:4a “Abide in me, and I in you.”(NAS)

Once you understand that love will only grow in your life as you abide in Jesus, you’ll be more diligent to spend time with Him. By tending to our union with Jesus first thing every morning, we can more easily maintain that union throughout the day.


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Breakfast Menu

Breakfast Menu

Posted by andrejenny, With 13 Comments, Category: Blog, Daniel Fast, Tags: ,

     Very Easy Fruit Salad

Serves 6 people

resized

IngredientsDressing:

  • 1/3 cup fresh lime juice
  • 1 1/2 tablespoons honey
  • 3/4 teaspoon ground ginger or minced fresh ginger

6 cups of your favorite fresh fruits, such as:

  • Bananas, peeled and sliced
  • Blueberries
  • Pineapple, cut into bite-size pieces
  • Blackberries
  • Raspberries
  • Mango, peeled and cubed
  • Strawberries, stems removed and berries cut into halves
  • Kiwi, peeled, sliced, and each slice cut in half
  • Oranges, peeled and cut into chunks

 

Directions

  • For the dressing: Mix the lime juice, honey and ginger in a small bowl.For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.

Almond Hummus

This hummus is not only great on its own, it can be used as a dip, with salads.

Serves 4 people

Almond_Hummus_Main_400

Ingredients

  • 2½ cups almonds, soaked for 12 hours
  • ¼ cup, plus 1 Tbsp raw tahini
  • ¾ tsp freshly ground black pepper
  • 1½ tsp chopped garlic
  • 1¾ tsp cumin
  • ¼ cup plus 2 Tbsp olive oil
  • ¼ cup plus 3 Tbsp lemon juice
  • ¾ cup water (divided use)
  • ¾ tsp salt

Directions

  • In a food processor, grind down the drained and rinsed almonds. Add the remaining ingredients, except half the water. Begin again to puree the ingredients together, adding water until you reach a creamy texture.
  • Taste the hummus and adjust any ingredients to your liking: garlic, lemon juice, cumin, olive oil.
  • This can be served drizzled with olive oil and dusted with cumin and paprika.

 POTATO AND GREEN ONION FRITTATAPOTATO AND GREEN ONION FRITTATA

Ingredients

  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 4-5 green onions, chopped with the green and white parts separated
  • 4 cloves garlic, minced
  • 2 medium potatoes, shredded (or 2 cups of frozen shredded potatoes)
  • 2 tsp. salt, divided
  • 1/2 tsp. pepper, divided
  • 2 lb. firm tofu
  • 2-3 Tbsp. soy sauce, to taste

Directions

  • 1. In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes.
  • 2. Add the garlic and heat for another 30 seconds.
  • 3. Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
  • 4. Blend the remaining salt and pepper, the tofu, and soy sauce in a food processor until they are creamy.
  • 5. Pour creamy mixture and the green part of the green onions over the fried potatoes and mix. Pour this mixture into a large, oiled pie or tart pan.
  • 6. Bake for 30 to 40 minutes or until the center is firm. Allow the frittata to cool for 10 minutes then invert onto a serving


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Lunch Menu

Lunch Menu

Posted by andrejenny, With 0 Comments, Category: Blog,

          Zucchini Noodle

Zucchini Pasta + Creamy Avocado-Cucumber Sauce

Ingredients

  • Pasta

5 medium to large zucchinis

  • Pesto

1-2 avocados (depending on the size and preference)
1 tomato (optional) (depending on size) (use ½ in Pesto and ½ for garnish)
1-2 cloves of garlic
½ cup cilantro
½-1 cup of sunflower seeds (you can substitute with cashews, almonds or pine nuts)
Sea or Himalayan salt to taste

DirectionsCut zucchini noodles with a julienne or a spiral slicer. If you are using julienne slicer you most likely will have leftover chunks. Don’t feel despaired—they won’t go to waste. Add remainders into your pesto—they will blend in beautifully  I have noticed that sometimes zucchini has bitter taste, so consider peeling off skin, if that is the case.  In a blender, combine all Pesto ingredients and ½ tomato and blend until desired consistency is achieved (if you like little nut chunks you will need to stop earlier, if you like it smooth give it an extra few seconds). Mix Pesto with noodles. If you use a tomato in Pesto it will turn out more liquid. If you don’t—the Pesto will be thicker and more “sauce-like. Garnish with cilantro leaves and tomatoes.  On the image you see that I garnished mine with sprouted sunflower seeds and kiwi. Sunflower sprouts are an amazing addition to any dish. Kiwi—although absolutely delicious, was primarily for decoration. I prefer not to mix my fruits with anything else (read about Food Combining here)

Raspberry Avocado Salad

 

recipe_raspberry-avocado-salad-honey-vinaigrette

 

 

 

 

Ingredients

  • 2 ripe, Fresh Hass Avocados, peeled, seeded and diced
  • 1 packete spring mix salad
  • 1 can mandarin oranges, well drained
  • 1/2 cup glazed walnuts, coarsely chopped
  • 1/3 cup sliced green onions
  • 1 cup fresh raspberries
  • Pepper to taste

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 tsp. salt

DirectionsTo prepare dressing, whisk together the oil, vinegar, honey, mustard and salt in a small bowl; set aside. Place the greens, oranges, walnuts and onions in a large bowl. Drizzle with dressing and toss to coat. Add avocados and raspberries and toss lightly. Season to taste with freshly ground pepper. 


SNACK IDEAS

SNACK IDEAS

Ingredients

  • Rice cakes, just plain old crunchy patties
  • Rice cakes with peanut butter and raisins
  • Almonds
  • Dried fruit including apricots
  • Apples dipped in nut butter
  • Sliced fruit
  • Veggies with dip
  • Popped popcorn
  • Trail mix with nuts, raisins, sunflower seeds, coconut pieces and dried fruit
  • Fruit kabobs
  • Frozen fruit including grapes, blueberries, strawberries and bananas
  • Whole wheat crackers* with nut butter
  • Hummus with flat bread*

BLACK BEAN HUMMUS

Blach Hummans

Ingredients

  • 1 clove garlic
  • 1 (16 ounce) can black beans, drained (reserve liquid)
  • 2 tablespoons fresh lemon juice
  • 1-2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Directions

  • 1. Crush garlic clove and place in food processor
  • 2. Add black beans, lemon juice, tahini, cumin, salt and cayenne pepper; process until smooth.
  • 3. Add enough of the reserved liquid (1 tablespoon at a time) from the beans to reach desired consistency, pulsing after each addition.
  • 4. Serve with tortillas, crackers or sliced vegetables.

Marinated Zuchini

marinated-zucchini-1024x625

Ingredients

2 pounds zucchini, unpeeled
1 ½ tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 teaspoons dried oregano flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon fresh lemon juice

DirectionsPreheat oven to 475 degrees. Trim ends of zucchini, and cut in half lengthwise. Feed zucchini halves through the tube of a food processor with the slicing disc attached. You may also use a mandoline to cut the zucchini into thin slices or cut them by hand. Place slices in a large bowl. Add olive oil, and stir to coat. Mix in garlic, oregano, salt, and pepper. Stir again.Place zucchini on two large 11 x 17-inch baking sheets, trying to separate the pieces as much as possible so they are in a single layer. Roast 10 minutes, flip, and then roast another 5 minutes. Edges of zucchini should be slightly browned and crispy.Remove zucchini from oven, and put in a large dish. Stir in lemon juice. Cover, and let sit at least 1-2 hours. Serve at room temperature.Yield: 8 servings (serving size: about ½ cup)Recipe Notes

  • Use as a base for Marinated Vegetable Salad.


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Supper Menu

Supper Menu

Posted by andrejenny, With 0 Comments, Category: Blog,

Potato Corn Chowder

DSC_71052

Ingredients

  • 5 Large Potatoes, cubed
  • 1/2 Onions, chopped
  • 2 leeks, thinly sliced
  • 1 garlic, pressed
  • 1 1/2 cartons vegetable broth/water
  • 1 cup brown rice or soy milk
  • 1 can corn
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper

Directions:

  • Cook the potatoes in the vegetable broth/water with the garlic, onions, salt and pepper until the potatoes are tender (about 15 minutes)
  • Blend about 2 cups of cooked potatoes and 1 cup of rice/milk and add the blended mixture back to the pot with the rest of the potatoes.
  • Add the corn and the parsley and cook for about 5 more minutes and serve.

STIR FRY VEGETABLES WITH BROWN RICE

 STIRFRY VEGTABLES WITH BROWN RICE

Ingredients

  • 1 tablespoon sesame oil
  • 3 green onions, finely chopped
  • 3 tablespoons fresh ginger, minced
  • 4 cups fresh broccoli, chopped
  • ½ pound fresh green beans, chopped
  • 2 carrots, peeled and sliced on diagonal
  • 2 cloves garlic, minced
  • 4 cups greens, chopped (kale, bok choy, spinach, collards, etc)
  • 1 can sliced water chestnuts, drained
  • 3 cups cooked brown rice
  • 2 tablespoons soy sauce
  • 1 ½ cups peas (if frozen run under water to thaw)
  • ½ cup toasted sliced almonds

 

Directions

  • 1. Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.
  • 2. Add green onions and ginger. Sauté for 5 minutes.
  • 3. Add broccoli, green beans, carrots, and garlic. Stir fry for 8-10 minutes.
  • 4. Add greens and toss for about 2 minutes or until greens are wilted.
  • 5. Stir in water chestnuts, brown rice, soy sauce, peas and almonds.
  • 6. Serve as complete meal
  • Tip: Serve this dish as a complete main dish along with a side of sliced fruit such as oranges, pineapple or mango. This is also a great recipe to double and then use the leftovers for lunch. Merely heat in the microwave or eat at room temperature.

 

BEAN CURRY AND RICE

BEAN AND RICE CURRY

Ingredients

  • 2 tablespoons olive oil
  • 1 large white onion, chopped
  • 1/2 cup dry lentils
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1 can crushed tomatoes (28 ounce)
  • 1 can garbanzo beans, drained and rinsed (15 ounce)
  • 1 can kidney beans, drained and rinsed (8 ounce)
  • 1/2 cup raisins
  • 8 cups cooked brown rice
  • salt and pepper to taste

Directions

  • 1. Prepare the brown rice according to package directions so you have enough for 8 servings.
  • 2. Heat the oil in a large pot over medium heat, and cook the onion until tender.
  • 3. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes.
  • 4. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper.
  • 5. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

 

BEAN AND RICE CASSEROLE

BEAN AND RICE CASSEROLE

 

Ingredients

  • 1 medium onion, chopped
  • 2 cup uncooked brown rice
  • 1 can red kidney beans (15 1/4 - 19 oz), drained and rinsed
  • 1 can black beans (15 1/4 - 19 oz), drained and rinsed
  • 1 can garbanzo beans (15 1/4 - 19 oz), drained and rinsed
  • 1 can stewed tomatoes (14 1/2 - 16 oz), drained
  • 1 can chopped mild chilies (4 oz), drained
  • 10 ounces frozen green peas, thawed by placing under running water
  • 1 cup frozen corn, thawed by placing under running water

Directions

  • Preheat oven to 375
  • 1. In a 5-qt Dutch oven over medium high heat, sauté onion in liquid of your choice (balsamic vinegar, olive oil, water) until tender, stirring occasionally.
  • 2. Add rice; cook while stirring until parched and slightly opaque.
  • 3. Add beans, tomatoes, chilies and 3 1/2 cups of water to rice and onion in Dutch oven and bring mixture to boil.
  • 4. Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice).
  • 5. Add peas and corn, adjust seasonings, and return to oven until heated through.


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BEAN CURRY AND RICE

BEAN CURRY AND RICE

Posted by andrejenny, With 0 Comments, Category: Blog,

Ingredients

  • 2 tablespoons olive oil
  • 1 large white onion, chopped
  • 1/2 cup dry lentils
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1 can crushed tomatoes (28 ounce)
  • 1 can garbanzo beans, drained and rinsed (15 ounce)
  • 1 can kidney beans, drained and rinsed (8 ounce)
  • 1/2 cup raisins
  • 8 cups cooked brown rice
  • salt and pepper to taste

Directions

  • 1. Prepare the brown rice according to package directions so you have enough for 8 servings.
  • 2. Heat the oil in a large pot over medium heat, and cook the onion until tender.
  • 3. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes.
  • 4. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper.
  • 5. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.


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