Part 2 of 3 from my last entry.
This is ANGER! Here is the short video from Berni Dymet, https://christianityworks.com/fresh/im-angry/ Have I mentioned how much I love these videos? Watch them:)
I try to always do the right thing but I am not perfect. I am sinner. My anger usually stems from feelings of disappointment in people’s actions, words, or their entitlement. When I feel wronged anger creeps in and changes my heart. It slowly hardens my thoughts and communication towards the person who has wronged me. I have two choices, be angry or forgive. One makes me feel grumpy and nasty and the other makes me happy and lighter.
When people hurt me and I become angry it can take me seconds, hours, days, or months to forgive depending on the level of anger I am feeling. I have learned over the years that holding on to anger and not forgiving right away robs me of my joy. Forgiving does not condone what the other person said or did was right, it just frees me to move on.
Dymet says “God gets angry too from time to time. But whilst you and I are often quick to anger and slow to forgive, His anger is the complete opposite of that. God is slow to anger … and quick to forgive.” God is a smart guy!
Forgive right now any situation that is weighing you down and be joyful and free!
The Lord is merciful and gracious, slow to anger and abounding in steadfast love–Psalm 103:8
Pumpkin Pecan Granola
I hardly deviate from Helen’s Granola recipe because it is oil and butter free (I know shocking that I like it without butter:) but this recipe got my attention because I needed to use up pumpkin puree. It is delicious!
3 C rolled oats
1 C pecans, roughly smashed so you still have big chunks
2 T sunflower seeds
2 T organic turbinado cane sugar or whatever you have on hand
1/4 T salt
1/2 T ground cinnamon
1/4 t ground ginger
1/4 t ground cloves
1/4 t fresh ground nutmeg (optional)
1/4 cup coconut oil
1/3 cup maple syrup
1/3 cup pumpkin puree
- Preheat oven to 325F degrees F
- Mix the oats, nuts, seeds, sugar, salt, and spices together in a large bowl.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and mix with a wooden spoon.
- Spread the mixture evenly onto two baking sheets and bake for 20-30 minutes, stirring a bit near the halfway point. I rotated too.
- Once the granola is golden brown remove from oven and let cool completely. It will crisp up as it cools.
- Transfer to an airtight container. Should keep for a couple weeks.
Makes about 4 C of granola:)