A Spiritual Steward

Christ is in our midst!

We are on the way to St Nektarios Monastery listening to Keith Green. “My Eyes are Dry” is currently playing. Before bed, my eyes were not dry. Crying over my sins this week and being able to receive holy Communion yesterday and not to be burned by coal physically but spiritually, I felt Gods mercy and love. He has so much patience for us. He is the ultimate Judge. We walk around the planet judging thinking we are the judge. Judging according to our own. Here we are another day, God has Judged us and blessed! He has BLESSED me, you, my dear brother or sister in Christ, to be here another day!

Now plays “Create in me a clean heart” by Keith Green. Create in me a clean heart and renew a right sprit within me, our beloved King and Prophet David wrote. God loved him and David was faithful to Him, our Lord. This is the level of faith and hope I aspire to in my daily living. Living with Lyme disease symptoms, blessed by God, tests and tempts me every day! Only God can give me the strength. Renew a right spirit within me, O God, I sing to Jesus, not often enough. Cast me not away from Thy presence, O Lord. Take not Thy Holy Spirit from me. St John the Ladder, author of “The Ladder of Divine Ascent, writes,

“If you rule over your mistress (i.e your stomach), every place of residence will give you dispassion; but if she rules over you, then outside the tomb you will be in danger everywhere.”

I have seen this with people close to me so I know it to be true. This even happens to me.

I dont know if this recipe will agree with everyone’s stomach but I find it to be a cleasing and light recipe. It is easy on the digestion. I LOVE artichokes! It appears to be a mutual love, so I will take that. This recipe is extremely to make, you can teach a toddler to make this, just make sure the adult is boiling the artichokes! I can’t say a young child will enjoy this but it’s that easy.

This artichoke dish is also very light and brightened by the lemon juice. It is really great for spring. Winter is when we are eating heavy dishes; springtime is when we introduce lighter dishes. The sun is coming out more. The rain is coming down to bring forth nourishment and life into the flowers that we have planted in the autumn/winter months. This dip has earthy element to it but it’s very light. You can pair it with endive, crackers – gluten free and not alike-, butter lettuce, arugula.. you can see that it pairs well with various greens. This is a way for me to eat my greens!

I have added more garlic, lemon juice, green onions, parsley, and a bit more olive oil than the original calls for, so this is my version. My version feels a bit more livelier than the original. I have had guests need to add more salt or lemon juice. However, do not over pulse this. This recipe tastes best more chunky than a smooth spread, unless you happen to make it like that and enjoy it.

May you enjoy this, and continue to have the strength during Great Lent.

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Ingredients

10 oz frozen artichoke hearts

1/2 cup walnut

3 garlic cloves, minced

3 tbsp green onions, chopped

1 tsp salt, adjust to taste

freshly ground pepper

2 to 3 tbsp extra virgin olive oil or avocado oil (on fasting days)

1 tbsp lemon juice, add more if needed

1/2 tsp fresh thyme, minced

Belgium endive, crackers, butter lettuce, radicchio, greens that you can scoop it into

Directions

1. In a medium saucepan of boiled salted water, cook the artichoke hearts until tender, about 10 minutes. Drain well and set aside to cool.
2. In a food processor or blender, combine the walnuts, garlic, green onions, salt, and pepper and process until chopped. Add the olive oil, lemon juice, thyme, and cooled artichoke hearts and process until well mixed. Transfer to a medium bowl.
3. If serving with Belgian endive, use a small spoon to stuff the artichoke hearts. Arrange decoratively on a nice platter. Alternatively, spoon on butter lettuce or radicchio, or spoon on crackers and add chopped chives on top.

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Sources

Recipe adapted from Robin Robertson