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Last night, my parents went to the prom for the school where my mom teaches, The Sunshine School. It is a school dedicated to the education and overall well-being of children with special needs. They service all ages, from preschool to adults, all in the context of a community-supported school committed to excellence in special education.
I love that those children also had the opportunity to share in the tradition shared in other school environments. As an added bonus, students from Harding University also attended and danced with the students. I can only imagine the way many of the students’ lives were touched last night – those at Harding University and also those from the Sunshine School.
How can you touch a life today?
(the picture is of my parents with Harding student and long-time friend, Daniel Antonio Mata)
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It’s been a while since I posted a recipe, so I decided to do so today. Just this week, I have put this hummus as the sauce on my pizza and also as a layer in lasagna. Yum!
Ingredients:
2 cans chick peas (I used unsalted, only water added cans of garbanzo beans)
1 small onion, chopped
1 bunch of scallions, chopped
1 small bunch of cilantro, chopped
1 large lime
Sea salt and Tony Chachere’s spice blend to taste (I have my own homemade version of this because of my food allergies)
Sauté onions, scallions, and cilantro with your oil of choice (I used avocado and sesame).
Empty one drained can and one entire can of chick peas (garbanzo beans) in a pot.
Add sautéed veggies to pot.
Squeeze 1 large lime in the pot and simmer for 20 minutes.
Blend all ingredients in a blender until smooth.
Enjoy with chips, as a dip for fresh veggies, on a pizza, in lasagna, or with a spoon!
Variations: Adding garlic, substituting red bell peppers for the cilantro… be creative!