My husband & I enjoyed a delightful dinner at a “healthy” restaurant last night. The menu overflowed with nutritional options, including the desserts. My indulgence was a chia parfait and I wasn’t expecting anything very tasty. Indeed, my kids will often associate consuming healthy stuff with things being flavorless, at best. More often they think that healthy is flavor repulsive. So it was nice to be pleasantly surprised with the delicious chia parfait!
I wonder if it wouldn’t be helpful to consider nutrition in not only a food context, but also in the contexts of our attention, spiritual disciplines, relationships, intellectual pursuits, time management, conversations, etc. And ultimately, no one & no thing is more tasty or healthy than a deepening walk with God! Indeed, let us taste and see that the Lord is good! Psalm 34:8 🙂
I’m waiting at an airport coffee kiosk to collect my coffee, surrounded by beautiful pictures of mouth watering tea, coffee, hot chocolate, espresso shakes, etc. We all know that they make these pictures so that we’ll buy the drinks, supposing that they’ll taste as good as they look. In my experience, this isn’t true. It seems like we’ve been trained to swallow image like cotton candy and still yearn for tangible substance.
I think the same idea holds true for stuff with Jesus. Let’s be careful that we don’t merely sell the sizzle of Jesus – His benefits, powers, etc but neglect to personify His substance in our daily living. Jesus is way better than images, illusions or elusive cotton candy. His extravagant love, is far more satisfying than words or pictures could describe!
I mentioned the other day that I was making a lemon cake & had some fairly positive feedback on how it turned out, so I’ve decided to momentarily diverge and pass along the recipe. Please note that I make no claims on it being healthy – it’s not. And I got it off of the bag of lemons that I bought at Walmart, so don’t have any “Martha Stewart” expectations ,)
Lemon Pudding Cake:
3/4 cup sugar
1/4 cup AP flour
1/4 tspn salt
3 large eggs separated
1 cup milk at room temp
4 Tblspn butter melted & cooled
Preheat oven to 300f, butter 8×8 inch baking pan. Finely grate 2 tspn zest and squeeze 1/3 cup juice from the lemons, set aside. Combine dry ingredients, whisk together yolks, milk, butter, lemon zest & juice; add to flour mixture. Whisk to combine. Beat egg whites to soft peaks and fold into batter. The batter will be thin. Pour into prepared baking dish & bake for about 35-40min until golden. I’d recommend chilling before serving. Enjoy!!