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The Joycast with special guest Rachel Marie Stone

I get conflicted when I go to the grocery store. Which product should I buy? Which is organic? Which has less sugar? Which is affordable? Which is over processed but tastes so good? Yes, I’m talking about you, Doritos.

Yet I stumbled on a book that spoke to my struggles and challenged me to think more deeply, more intentionally about these issues than I ever had before. It’s called Eat With Joy: Redeeming God’s Gift of Food.

That’s why I am so thrilled to the author, Rachel Marie Stone, on The Joycast.

She recognizes that when it comes to the table, food can be a source of endless angst and anxiety. Whether it’s obesity, eating disorders, horror stories of where our food comes from, whether it’s justly produced, and more, she challenges us and equips us to practice intentionality around the table.

When we’re more intentional, we’re less conflicted. And we experience more joy.

One of my favorite moments is when she gives us the 3 words that we all must eliminate from our collective vocabulary.

We had the best time hanging out, and we think you will, too. So pull up a chair.

CONNECT WITH RACHEL

Rachel’s Website // Instagram // Twitter
(Use these links to tell Rachel how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Rachel’s books: Eat With Joy: Redeeming God’s Gift of Food

RECIPES FROM THE SHOW

Cauliflower Cheese Soup
from Moosewood Cookbook

1 large potato, peeled and diced
1 large cauliflower, stems removed and florets separated
1 medium carrot, peeled and chopped
3 garlic cloves, peeled
1 ½ cups onion, chopped
1 ½ teaspoon salt
4 cups water
2 cups grated cheddar
3/4 cup milk
1 teaspoon fresh dill
1/2 teaspoon caraway seeds
Black pepper

Set aside two cups of the cauliflower florets, and then add the rest to a large pot with the potato, carrot, garlic, onion, salt, and water. Turn heat to high and bring to a boil. Reduce heat to a simmer and cook until the vegetables are very tender, about 15 to 20 minutes. Puree with an immersion blender, or in batches in a blender. Return the soup to the pot.

Meanwhile, place the remaining cauliflower florets in a steamer basket set above boiling water. Steam those until tender, about 8 minutes.

Add the steamed cauliflower to the pot along with the cheddar, milk, dill, and caraway seeds. Season to taste with black pepper and salt. Serve.

The Joycast with Margaret Feinberg—Special guest Liz Curtis Higgs

One of the greatest gifts in life is a friend who will make you laugh.

For me, that person is Liz Curtis Higgs, author of 31 Proverbs to Light Your Path. Leif and I love spending time with Liz and her hubby Bill. And she keeps us rolling every time we do!

If you love to laugh, to giggle, and to have a good time, you can’t afford to miss this episode.

In one of my favorite parts of this interview, she teaches us the secret to being funny.

 If you love humor, you’ll love this episode of the podcast.

CONNECT WITH LIZ

Liz’s Website //  Facebook // Twitter
(Use these links to tell Liz how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Liz’s books: 31 Proverbs to Light Your Path and The Women of Easter

RECIPES FROM THE SHOW

Scottish Shortbread from Liz Curtis Higgs

1/2 cup confectioners’ sugar
1/2 cup cornstarch
1 cup all-purpose flour
3/4 cup butter, softened
1 tablespoon granulated sugar

Sift confectioners’ sugar, cornstarch, and flour together in a bowl. Add softened butter, using your hands to knead the mixture into dough. Wrap dough in plastic wrap, and refrigerate for no longer than 30 minutes.

Press cold dough into the bottom of a greased 8 x 8 pan (round or square; glass is best).

Bake at 325 for 30 minutes or until the edges are very lightly browned.

Sprinkle granulated sugar across the top. Cool completely, then cut into 8 servings.

 

The Joycast with guest Christine Caine

How many of you have sat down at a table and had an unexpected conversation and something changed?

Your pre-conceptions about someone were dismantled.

Your anger or bitterness toward another was thawed.

These little miracles reveal the table can become a place of divine transformation.

Unfortunately for many of us today, we think of the table only in terms of consumption rather than transformation. The place we get what we need rather than become who we’re intended to be.

How would your meal times be different if you expected God to show up?

That’s what this first episode of The Joycast is all about. And I couldn’t think of a better person to dive into this topic than my friend, Christine Caine, founder of A21 and best-selling author of Unexpected. We’ve shared meals together and I’ve experienced what she shares first-hand.

This conversation will set your soul on fire. Promise.

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

CONNECT WITH CHRISTINE

Christine’s Website // Instagram // Facebook // Twitter // Podcast
(Use these links to tell Christine how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Christine’s books: Unexpected and Unashamed

Christine’s ministries: Propel and A21

RECIPES FROM THE SHOW

Spanakopita (Spinach Pie)

(Note from Christine: One of my favorite things to eat is Spinach Pie or Spanakopita—possibly because of my obsession with Popeye the Sailor Man, when I was a kid. This recipe is my favorite from Alexandra Stratou.)

Olive oil
1 medium onion, finely Chopped
1 large leek, finely chopped
500g (1 1/4 lbs) various greens such as chard
500g (1 1/4 lbs) spinach
500g (1 1/4 lbs) feta cheese
Package of filo dough
3 eggs
pepper
1 pack filo pastry (phyllo dough)

Line a large pan with olive oil (there is no such thing as too much olive oil) and place over medium-high heat.

Add the onion and leek and cook until golden.

Add the greens and spinach, cover with a lid and allow to wilt.

Add some water if the pan becomes too dry.

Remove from the heat and strain to remove any excess liquid.

Transfer the greens to a bowl.

Mix in the feta, eggs, and pepper.

taste and season if needed.

Preheat the oven to 350 degrees Fahrenheit.

Brush a 9×13 inch baking dish with olive oil.

Lay a filo sheet on all four sides of the baking dish.

Each sheet should partially cover the bottom of the dish, with the rest hanging over the edge.

Brush every piece of filo that you lay on the dish with oil.

Then, place 5 sheets in the center, brushing each with oil.

Add the filling and spread it out evenly.

Place 5 more sheets over the filling, then fold over the hanging sheets you started with.

Cut any excess filo away and use a pastry brush to touch the filo in around the edges of the dish.

Score the top with a sharp knife, marking the pieces you wish to cut later.

Sprinkle with a little water.

Bake for 45 minutes to an hour, until the filo is golden brown (serves 6)