Day 70 - A Living God and Living Food

Elohim Chayim - The Living God was celebrated with awe as the God of Daniel by King Darius who found Daniel alive in the pit with lions.  “I issue a decree that in every part of my kingdom people must fear and reverence the God of Daniel. For he is the living God and he endures forever; his kingdom will not be destroyed, his dominion will never end. He rescues and he saves; he performs signs and wonders in the heavens and on the earth. He has rescued Daniel from the power of the lions.”

He knew that no man-made statue or icon could perform such a deed.  Only a living God had that power.

How thankful we are when our man-made gods disappoint and fail to complete us to be reminded that we have access to The Living God who created us. Elohim Chayim.  He not only created us but filled the earth with all that we would need to sustain us and to heal us when we have polluted and 'modified' His perfect creation.

Remember when Daniel and his friends refused the king's rich foods? The king had his officials bring in some young Israelites to work in the king's palace.  He specifically requested men with no physical defect.  Daniel felt the king's food would defile him and in Daniel 1:12, Daniel requested of his guard: "Please test your servants for ten days, and let them give us vegetables to eat and water to drink."The actual word for the vegetables was pulse.  Pulse was anything that came from seeds in a pod - mostly peas, beans, lentils etc.  When compared with the young men who ate the royal food Daniel and his friends were healthier and better nourished.  Why? Because they were feeding live bodies with live food.

Isn't it amazing that we forget to apply the same principle to our bodies which God says was made in His image.  So much of our food these days is processed, genetically modified and well, dead.  I've certainly noticed a difference in my health and in a general feeling of well-being as I increase the amount of live food in my diet.  It may take a few more shopping trips to keep fresh vegetables on hand instead of frozen or canned, but oh, the taste difference!  Replacing the refined sugar and bleached salt with more natural and closer to live is also a great boon to one's health.  I'm not advocating a totally raw diet, though I have a friend that eats only raw and seems to thrive on it, but it did not work for me.  I could not handle some of the enzymes unless the food was at least steamed or warmed, but preferably blanched or at least partially cooked.   I am enjoying, however, adding more raw and live foods every time I go shopping. I encourage you to examine your meals for a week.  I know I was surprised to evaluate the percent of food that was dead and to realize the food with the greatest taste was the freshest food. Going live only makes sense.

Breakfast:  Green Eggs and... just kidding.  But the spinach and onions sauteed in lemon juice and olive oil on the easy over egg was a pretty sight.  Pretty and delightful to the taste buds.

The Carrot-Pineapple bread I made yesterday is gluten-free (using coconut flour) and has cranberries and walnuts adding to the yummy flavor.  In the future I would either reduce the coconut flour, as it has a tiny bit of grainy texture, or increase the eggs and possibly cook the carrots before adding to the batter,  as it is a little crumbly, though very tasty.  A worthwhile experiment. I could serve this as a cake with a topping too.  Perhaps cashew cream will be on the menu for tomorrow.

Lunch:  Salt-free white corn chips topped with chopped tomato, spinach and onion and a sprinkle of skim mozerella.

Dinner:  Finished the delicious Carrot Puff from yesterday with a Salmon patty and papaya-pineapple raita.