Living in the Reality of the Body of Christ

In order to remain in the essence of oneness of the Body, we must reject our self-choice and self-preference. Even in taking the cross we must be careful not to choose the self, to elevate the self in our nothingness. Christ living in us is what brings us up. This is not a mental practice of being dead, but the enjoyment of Him. We love Him, not our death. Not "I die" but "He lives". Our death is appreciated and realized when we enjoy and live Him.

And finally, here are some principles of the Body:
If we live in the body, we will experience the protection of the Body.

We should always consider the Body, care for the Body, honor the Body, and do what is best for the Body. (1 Cor. 12:23-27)

Samson's Crab Crab Rice Crab Fried Rice

It was a team effort naming this dish, but we must give credit to Samson, the skilled fried rice cook and efficient dishwasher. (Miriam made a super tasty fish dish too!) I never would have guessed. What a cherishing at the Jims' home. What a blast! Thank you, Miriam and Samson!

The way Samson cooked this fried rice tasted like the crab they serve in Chinese restaurants when you have a large banquet dinner. So tasty! I hope I can replicate it.

3/4 C cooked rice
2 T peanut oil
1 leek, sliced
1/2 C white crab meat (canned or fresh)
2 eggs, beaten
1 1/2 C bean sprouts
1 T soy sauce
2 t lime juice
salt

Heat oil in pan until really hot, stir fry the leeks then crab meat. Push to the side of the pan and cook the eggs. Add the remaining ingredients. Salt to taste.

German Chocolate Cake Frosting

For 1 2-layer 8" cake. I used this frosting with the Chocolate Beet Cake (this frosting is also pictured in that entry), which obviously automatically makes the cake non-vegan.

4 large egg yolks
One 12-ounce can evaporated milk
1/2 cup granulated sugar
1/4 cup packed light brown sugar
6 tablespoons unsalted butter, cut into 6 pieces
1/8 teaspoon salt

2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut
1 1/2 cups finely chopped pecans, toasted

Whisk the yolks in a medium saucepan, gradually whisk the milk in. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened (about 6 minutes).

Transfer the mixture to a bowl, whisk in the vanilla, then stir in the coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days.

When cool, stir in pecans right before assembly.

Vegan Chocolate Cake (Le Gateau de Betterave et Chocolat)

Happy Birthday #3 to Adalis & Noemi! Le Gateau de Betterave et Chocolat...translation = Chocolate and Beet Cake! What?! You may ask. Yes! It's a chocolate cake moistened by...BEETS! 'Tis true! Ron's cakes are always excellent, but I managed to screw it up this time. Not entirely sure what I did wrong. Probably had to do with trying to split the 15 oz can of beets.

I also used the German Chocolate Cake Frosting in this photo.

1 8 oz. can of cooked beets
2 C water
2 T any mild oil
1 T vanilla extract
2 t baking soda
3 C spelt flour
1 1/2 C + 1 T sugar, sucannat or any other dried sweetener (xylitol will not work, though)
1/2 C + 1 T cocoa powder
1 t salt
2 T apple cider vinegar

Pre-heat oven to 350 and lightly oil 9X13 baking pan or 8" pan.

Blend entire can of beets and liquid in blender until smooth. Add water, oil, vanilla and blend again.

Mix together all the dry ingredients. Add liquid mixture to dry and gently fold together. Gently add vinegar and whisk in gently. Transfer to baking pan and bake for 30-45 min. or until toothpick comes out clean.