Here we are just hours before the fast begins. Have you been shopping? I haven’t, but I’m going tomorrow. (Yikes) I think I’ve been more consumed with saying good-bye to foods like: sushi, coffee, chips, popcorn, chicken, steaks… So off I will go to buy lots of lettuce, carrots, broccoli, cauliflower, apples, bananas, pineapple. I think something that is even more important than having the right food is having a journal. I would encourage you to journal your 21 days of praying and fasting. Write down how you feel, what God is teaching you, what you are believing God for, etc.
This is going to be an exciting journey, so don’t miss out on all God can do by focusing on what you CAN”T eat. Instead, look ahead to the future, and all that God is going to do!
I’ve included another recipe. If you have a recipe you would like to share just do so in the “comments” section.
Hugs to you all,
Thick and creamy Corn Potato Soup
6 ears corn (cut off the cob)
6 medium-large red potatoes (chopped in 1/2 inch pieces)
6 carrots (finely chopped)
1 medium-large onion (finely chopped)
2 green peppers (finely chopped)
2 bay leaves
3 teaspoons thyme
2 teaspoons marjoram
3 teaspoons cumin
2 teaspoons sea salt
2 teaspoons pepper
3 32oz. boxes of vegetable broth
Put vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl or container until the blending process is complete. Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.