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Answer the Call of Creativity | The Joycast | Ruth Chou Simons

Ruth Chou Simons

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No matter what your creative gifting, you will face self-doubt and insecurities. A gifted artist shares intimate struggles of creativity and how to overcome it.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

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Taste and See by Margaret Feinberg

SHOW NOTES

Beholding and Becoming: The Art of Everyday Worship
Beholding and Becoming: A Companion Guide

RECIPE

Homemade Tomato Soup

1 28 oz. can pureed tomato (or crushed, then run through blender)
2 cloves fresh garlic minced
olive oil
2 cups chicken broth (I actually love to use Organic Better Than Boullion, so that I can just adjust to taste.)
1/2 tsp. dried basil
1/2 cup heavy cream, or to taste salt and pepper

Heat a couple a tablespoon or so of olive oil and saute garlic over medium heat in a large saucepan. Add canned tomato and broth with all spices in a saucepan. Heat at med-high.

Lower heat to med, and add cream, stirring until fully incorporated.

Bring to a slight simmer, stirring constantly. Serve warm.

How the Bible and breakfast can heal you…beginning today | The Joycast | Asheritah Ciuciu

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What if taking time in the morning with God was a can’t-miss, easy-peasy, joy-infusing, delight? Asheritah Ciuciu shares just how much wonder awaits you with her amazing new cookbook meets devotional, Bible and Breakfast: 31 Mornings with Jesus — Feeding Our Bodies and Souls Together. 

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

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Taste and See by Margaret Feinberg

SHOW NOTES

Bible and Breakfast

Bible and Breakfast: 31 Mornings with Jesus–Feeding Our Bodies and Souls Together

SPONSORS

This episode is made possible by Moody Publishers.

RECIPE

Make-Ahead Breakfast Burritos

PREP TIME: 10 minutes COOK TIME: 15 minutes YIELD: 12 servings

This recipe is a family affair—every member has a job to do, and we put on some fun music while we cook. These breakfast burritos are my idea of grab-and-go breakfast for a day of writing because they’re packed with protein and keep me full and focused for the better part of the day. My husband also packs these in his lunch bag for breakfast on his way to work, and my daughters split a burrito between the two of them.

Freezer-friendly
Kid-friendly
Meal Prep

12 large eggs
½ tsp salt
¼ tsp pepper
2 Tbsp unsalted butter
12 oz breakfast sausage or ham
1 cup shredded cheese of your choice
½ cup diced onion
½ cup diced red bell pepper
2 Tbsp chopped chives
4 oz cream cheese, softened
12 whole-wheat tortillas

1. In a large mixing bowl, whisk together the eggs and add salt and pepper.
2. If using breakfast sausage, cook in a pan over medium heat until no longer pink. Drain the fat and set aside. Melt 1 tablespoon butter in the same pan and sauté veggies with a sprinkling of salt, until soft. Remove from pan and set aside with the ham or sausage in a bowl.
3. Melt another tablespoon of butter in the same pan and pour in the eggs. Cook over low heat, and when the bottom of the eggs have started to set, gently scrape with a spatula until the egg has fully cooked but is still shiny.
4. Stir in the Cheddar cheese, veggies, and cooked sausage. Add additional salt and pepper if you’d like.
5. Smear cream cheese on each tortilla. Top each with a slice of ham (if using) and ½ cup cooked egg mixture, and then roll them up like burritos. Individually wrap them in aluminum foil, and allow to cool. Store in the fridge for a few days or in the freezer for up to 3 months.

The Ultimate Guide to Sharing Your Faith | The Joycast | Craig Springer

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Strategies to remove the awkward once and for all in talking about God. What I’ve been missing my whole life when it comes to sharing faith. Why didn’t someone tell me sooner?

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

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Taste and See by Margaret Feinberg

SHOW NOTES

AlphaUSA

Alpha Conference

RECIPE

Daddy Nachos

Spread tortilla chips and spread on a plate
Sweet Baby Ray’s BBQ sauce
Smoother with favorite cheese
Place in microwave for a minute

Little Known Ways to Let Go | The Joycast | Vivian Mabuni

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What if your best life is one decision away? What if there’s a way to let go of all the drivenness and discontentment? What if a lesson from an acrobat will help set you free?

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

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Taste and See by Margaret Feinberg

SHOW NOTES

Vivian Mabuni Open Hands Willing Heart

RECIPE

Shelley’s Banana Bread

4 or 5 overripe bananas
2 eggs
3 T milk (I use rice milk because of Julia’s allergies)
1 T vinegar
1/2 C veg. oil

mush bananas, add the above ingredients and mix.

2 C flour (baking secret: stir flour w/ a spoon and spoon into measuring cup. This makes the bread fluffier)
1 1/2 C sugar
1 t baking soda
1 t salt

stir dry ingredients together on top and then blend everything together

add poppy seeds (about 2 T)

1 t vanilla

spray 2 baking pans with Pam and divide the batter evenly (see photo above)

bake at 350 for 40 minutes and check w/ wooden toothpick.

When the Holy Spirit Delivers Shock and Awe | The Joycast | Christy Nockels

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God sometimes moves in shocking ways. Learn to recognize God’s voice. Discover the power of vulnerable worship.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

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Taste and See by Margaret Feinberg

Why You Should Pray This Most Dangerous Prayer | The Joycast

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This one prayer will wreck your life in the best ways. Be the first to hear some big news. Answer the question: whose voice are you listening to—the Advocate or Adversary?

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

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Taste and See by Margaret Feinberg

The Joycast with Margaret Feinberg

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Take a journey into Olivedom in Croatia to discover the history and wonders of the olive tree and its oil and its healing properties.

So pull up a chair! You don’t want to miss this delicious episode.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

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Taste and See by Margaret Feinberg

The Joycast with special guest Neal Bosshard

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One of the fascinating details that I’ve learned about salt since the book and Bible study released came from a priest.

He explained that the holy water he uses isn’t just blessed, but it also contains a pinch of salt. Why? Because when people are baptized the church, when the water dries it leaves a thin coating or residue, reminding each one that they are the salt of the earth.

Well today, I’m talking to none other than Neal Bosshard, who has been working in his family’s salt mine since the age of 11.

Not only do we dive into salt passages in the Bible, but you know it wouldn’t be The Joycast without a culinary twist. So you’re going to discover the difference between various salts, how to pick a true, high-quality salt for your table? And even when the best time to add salt is when you’re cooking.

So pull up a chair! You don’t want to miss this delicious episode.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

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Taste and See by Margaret Feinberg

RECIPE

Marcia’s Fantastic 100% Whole Wheat Bread

2 tsp lecithin or 2 TBS oil
1 – 2 TBS molasses
1 1/2 tsp Redmond Real Salt
1 1/3 cups water
2 3/4 cup whole wheat flour (can go up to 3 cups)
2 TBS gluten
1/8” tsp Vitamin C or 2 tsp dough enhancer
2 TBS potato flour or flakes (optional)
2 1/2 tsp yeast.

Mix the flour, gluten, vitamin C, salt and yeast together first. Then mix the water, molasses, and oil together and pour it into the dry ingredients.

The Joycast with special guest Andrew McGowan


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Just-out-of-the-oven bread can make you feel like you’re tasting the divine.

Jesus’ declaration, “I am the Bread of Life” takes on a whole new meaning—one that’s more textured than ever before.

In one statement, I realize, Christ makes endless statements:

I am your staple.
I am your sustenance.
I am your nourishment.
I am the extraordinary in your ordinary.
I am your past, present, and future.

In making this declaration, Jesus revealed Himself as the seed, the grain, the sacrifice, the offering, the provision. In making this declaration, Jesus alludes to God the Creator, Sustainer, Life-giver, Provider.

To understand the hundreds of mentions of bread in the Bible, I tracked down an expert on ancient grains and invited myself to his house to break bread for an afternoon.

As we dive into Session Four of the Taste and See Summer Bible study,  I’m thrilled to introduce you to Andrew McGowan, Dean and President of the Berkeley Divinity School at Yale. Author of Ascetic Eucharists: Food and Drink in Early Christian Ritual Meals, his insights will challenge you to relook at the hundreds of mentions of grains and bread throughout the Bible.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

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Taste and See by Margaret Feinberg

SHOW NOTE

Andrew McGowan’s blog: Saint Ronan Street
Ascetic Eucharists: Food and Drink in Early Christian Ritual Meals

RECIPE

Jalapeño Corn Bread

1 cup cornmeal (teff also works well)
1/2 cup plain (all-purpose) flour
1/2 tsp bicarb (baking) soda
1 tsp baking powder
1 tsp salt
1/2 tsp sugar
1 cup fresh corn kernels or canned corn (whole kernel or creamed)
1/2 medium onion, chopped
1/3 cup green (bell) pepper, chopped*
1 Tbp preserved jalapeño peppers, chopped*
2/3 cup shredded jack or cheddar cheese, lightly packed
1/3 cup olive oi
1 large or 2 small eggs, lightly beaten
1 cup buttermilk or soured milk

Preheat oven to hot (200C/400F).

Combine dry (first six on the list) ingredients in a bowl. Add corn, onion, peppers and cheese, stir to combine. In a separate bowl or jug, combine milk, egg and oil; add the combined liquids to the bread mixture, and stir just to combine.

Pour batter into a well-greased pan, bake for 30-40 mins; if the top is browning too soon, turn the oven down to 180/350. Test the centre – it may take a bit longer depending on the depth of the batter.

The Joycast with Margaret Feinberg

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Learn the secret of making every meal, every table, every gathering magical. This ONE thing will transform your life. Promise.

So pull up a chair! You don’t want to miss this delicious episode.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

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Taste and See by Margaret Feinberg