Jesus gave a command to His disciples "go to Jerusalem and wait for the promise of the Father". Acts said that Jesus' followers continued with one accord...they had to continually pray in one accord in order for the Holy Ghost to come upon them and to receive the power. The Father was not going to send His Spirit or give them power to do the greater to those who decided that they would wait at their homes. The individual reception would come through corporate gathering.
While most of us understand that personal devotional time is vital during this time of consecration, it will take unity or hearts being in one accord for us to witness the power of God's move in 2012 - Divine Order. The manifestation of God's power - the greater than that we shall do- demands personal and united fellowship. Throughout days of the early church we see that God's manifestation was seen as the Christ followers continued in oneness.
I would like to encourage each member of NLTC to press to be in the prayer times/services during the fast. Due to demanding lifestyles you may not be able to make every evening, but when you can please come and join us as each individual steps into the place of being in one accord. Just think what would have happened if Jesus followers had gone each to their home to wait for the promise...let's make 2012 the year that we move in singleness of heart. This is our year...!
Pastor Mel
ON TO THE FOOD
Here is one of my favorite anytime dishes...quick and easy
Oven Cooked Asparagus
Ingredients
8-10 large Asparagus spears washed
1/3 of a sliced onion (your desired thickness)
6 large baby bells or white bottom mushrooms washed and sliced(you can mix them)
Extra Virgin Olive Oil (pepper or garlic infused is even better)
Tabe Blend Ms. Dash
Red Crushed Peppers (optional)
1/4 teaspoon Low Sodium Sea Salt (Kosher salt or Natures Season will work)
After snapping or cutting the ends of the asparagus, cut them in half or in smaller pieces. Place veggies on a long sheet of aluminum spread out. Then drizzle olive oil liberally over veggie mixture. Sprinkle with Ms. Dash, peppers, and salt. Mix veggies so that oil and seasoning is mixed in well. Then fold the aluminum and place in a 350 degree oven for 35-40 minuets. When un wrapping be careful of steam. Enjoy.
Grilled Mexican Portobello Salad
Ingredients
1 1/2 teaspoon ancho chili powder (regular chili powder is fine)
1 1/2 teaspoon ground cumin
1/2 low sodium salt/natures season
1/4 teaspoon ground black pepper
2 large portobello washed
1 tomato, halved
1 onion, sliced into 1/4 inch thick rings
1 small head of roman lettuce, shredded
1/2 avocado, pitted, peeled, and diced
3/4 cup canned black beans, drained and rinsed
3/4 cup canned corn, drained
Your favorite lime dressing or Cilantro Dressing (recipe follows)
Preheat grill or skillet to medium heat (300 to 350). Spray grill rack with Pam.
In a shallow dish, combine chili powder, cumin, salt and pepper. Coat portobello evenly with chili powder misture. Grill portobello, covered with grill lid for 4 to 5 minutes per side, or until cooked through. Cut into slices.
Place tomato, cut side down, on grill. Grill for 1 to 2 minutes pert side, or until softened. Coarsely chop tomato.
Place onion rings in a single layer on grill. Grill for 2 to 3 minutes per side, or until lightly browned and softened.
Arrange lettuce, portobello, tomato, onion, avocado, black beans and corn on two plates. Also, home made salsa makes for a great dressing.
Cilantro Dressing
1 tablespoon minced fresh cilantro
1 lime, squeezed
1 teaspoon lime zest
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon honey
In a small bowl combine ingredients
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