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
Obtaining Mercy 