Dear one, you are faced with new challenges today. Listen to the still small voice inside you. It is Me. I am communicating with you through it.
Listen carefully and follow My lead. I will never leave you “out to dry”. I will be with you in all situations, providing the answers and the way through each problem.
Later, come to Me in quiet, celebrating our time together. Each day is precious between you and I. Every day is numbered. Remember to walk with Me through it.
And have joy.
One day we will be together and true joy and understanding will abound.
Until then, listen. Listen to My urgings.
They are My love song to you.
“Pay attention and turn your ear to the sayings of the wise; apply your heart to what I teach, for it is pleasing when you keep them in your heart and have all of them ready on your lips. So that your trust may be in the Lord, I teach you today, even you. Have I not written thirty sayings for you, sayings of counsel and knowledge, teaching you to be honest and to speak the truth, so that you bring back truthful reports to those you serve?”
Proverbs 22:17-21 NIV
This is one of my favorite recipes. I must admit that when I make something that Tony and I like, I tend to make it A LOT, then it falls through the cracks for awhile. Although it can be a bit more time consuming than I like, it is definitely a staple in our home, and I have found some tips to make it easier to prepare.
The recipe will make 4 very stuffed quesadillas, so if you are only feeding 2, keep the sweet potato/onion mixture in the refrigerator for the next time you prepare it, and it will be quite quick. If I make it ahead, however, Tony is always getting into the delicious leftovers. Word to the wise: hide ‘em!
SWEET POTATO BEAN QUESADILLAS WITH LIME CUMIN SAUCE
1 onion, sliced thinly
1/4 cup vegan sour cream
1/2 lime juiced
1/2 tsp cumin
2 Tbsp grapeseed oil
2/3 cup drained and rinsed kidney beans
1/4 medium butternut squash, cut into small pieces
2/3 cup vegan shredded cheese
1 cup baby spinach, rolled and chopped finely
1/2 tsp sea salt
Mix sour cream, lime juice and cumin together and set aside.
Put thinly sliced onion in medium cast iron frying pan. Sauté in 1 Tbsp grapeseed oil over medium heat. Cook 5 or 6 minutes until onions start carmelizing. Add 1/2 cup of water and cook a few more minutes. Add chopped squash and 1/4 cup more water. Cook over medium low heat for 10-12 minutes. Remove from heat and put mixture into small bowl.
Put 1 Tbsp grapeseed oil in it and let sit until quesadillas are ready.
Lay 2 tortillas open and start evenly dividing ingredients. First put 1/ 3 cup cheese, 1/3 cup kidney beans, 1/2 of squash/onion mixture and 1/2 cup baby kale on each tortilla. Fold over and put in warm, oiled frying pan. Cook 4-5 minutes on each side, making sure they don’t burn.
Put on plates and cut each quesadilla into thirds and garnish with sour cream mixture