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Forever Young

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Perhaps you caught the story a few years ago online: A 56 year-old inventor and author predicted that human immortality is no more than 20 years away! In preparation for this breakthrough, MIT graduate, Ray Kurzweil’s daily regimen includes ingesting 250 supplements, 10 glasses of alkaline water and 10 cups of green tea. His plan is to extend his life long enough to achieve immortality.

In his latest book, “Fantastic Voyage: Live Long Enough to Live Forever,” Kurzweil predicts that within 20 years, human intelligence will not only conquer its biological limits, (including death) but will also completely master the natural world. He predicts there will be no more disease and we won’t even need a heart! Kurzweil writes of “millions of blood cell-sized robots, which he calls ‘nanobots,’ that will keep us forever young by swarming through the body, repairing bones, muscles, arteries and brain cells.”

Is this the desperate fantasy of a man in his mid-fifties who can’t face his own mortality? More than likely it is. But let’s just suppose he is right. Is this something we would even wish for?

No doubt, most of us want to live forever. In fact, I’ve met very few people in my role as a hospital Chaplain who want to die. And yet, what would it look like if each one of us had immortality, right now?

 Can you imagine the negative impact of a person like Hitler or Manson living forever? We all know there are many persons living who are driven by selfishness, greed and a lust for power. There are those who walk among us whose hearts are bent continually on evil and destruction. What kind of world would we have to look forward to where these kinds of people have immortality?

That’s why I’m glad that Kurzweil is wrong. Man will never unlock the secret of immortality. God alone is immortal and will grant eternal life only to those who have shown by their brief stay on this planet, that they can be trusted with it. God alone will grant immortality to those who have demonstrated that they love Him supremely and love their neighbor as themselves.
Kathy A. Lewis writes from Arizona.

Read more at the source: Forever Young

Article excerpt posted on en.intercer.net from Spiritual applications.

Curried Pasta and Fruit Salad

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Try this delicious combination of fruit, vegetable and faux chicken with a dash of curry for flavor!

1 1/3 C uncooked pasta shells
1 Tbsp canola or olive oil
1 12.5-oz Worthington FriChik, diced
1 1/2 C seedless green grapes
1 1/2 C cubed cantaloupe
3/4 C sliced celery

Dressing:

1 Tbsp olive oil
1/3 C chopped white onion
2 tsp curry powder
1/2 C plain yogurt
1/2 C low-fat mayonnaise
3 Tbsp pickle relish
3/4 tsp salt

Cook pasta according to package directions using 1 Tbsp of oil. Drain, rinse, and set aside.

In a small skillet, heat 1 Tbsp olive oil. Add onion and saute until tender. Add curry powder and cook to release flavors. Remove from heat and set aside.

In blender, combine yogurt, mayonnaise, pickle relish, salt and onion mixture. Blend until smooth. Set aside.

In large bowl, combine pasta, diced FriChick, grapes, cantaloupe, celery and dressing. Toss well. Cover and chill in refrigerator overnight.

Servings: 10

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Curried Pasta and Fruit Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Spinach Dip

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Here’s a great dip that can be used with either vegetables or chips.

1 10-oz pkg frozen chopped spinach, thawed
2 C sour cream
1 C fat-free Miracle Whip (or mayonnaise)
1/2 C finely-chopped fresh parsley
1/2 C chopped green onion
1 pkg dehydrated leek soup mix
1/2 tsp dried dill weed
1 tsp Italian seasoning

Squeeze spinach until dry.

In a large bowl, combine spinach and remainder of ingredients. Stir well. Refrigerate overnight.

Serving Suggestion: Great as a dip with a vegetable platter or chips.

Servings: 4 1/2 cups (approximately 40 servings)

Submitted by Debby Shabo Wade 
Recipe by Sandi Golles

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Spinach Dip

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Lentils Curried With Rubarb and Sweet Potatoes

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Flavorful dish that incorporates the protein rich lentil with the sweet and tart flavors of rhubarb and sweet potatoes.

1 C dry red lentils

1 very lg. sweet potato, peeled and sliced
1 Tbsp oil
1 C rhubarb, diced
2 Tbsp honey
1 Tbsp curry powder
1 tsp fresh ginger, grated
1/4 tsp chili powder
1/2 tsp salt
1/2 C shredded, unsweetened coconut

Cover lentils with water in a deep pot and bring to boil. Reduce heat and add raw sweet potato slices. Simmer until soft, about 1 hour. Remove lentils and sweet potatoes from heat, drain and set aside. Preheat oven to 400°. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender.Stir in honey and all other seasonings. Mix with drained, cooked lentils and sweet potatoes that have been mashed together with a fork. Pour into a casserole dish and bake at 400° until hot (about 20 minutes). Garnish with coconut. Serve with brown rice if desired.

Servings: 4 half cup servings

Submitted by LaNaya Achord

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Lentils Curried With Rubarb and Sweet Potatoes

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Old Fashioned Gingerbread Cake

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With the option of making spicy cake fat free, how could you go wrong?

2 1/2 C unbleached white flour
1 1/2 tsp baking soda
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 C shortening*
1/2 C granulated sugar
1 C molasses
1 egg (or 1/4 C egg substitute)
1 C cold water

In a large bowl, combine all dry ingredients. Set aside.

In a medium bowl, combine shortening, molasses, egg, and water. Pour all at once into dry ingredients. Mix together either by hand or electric mixer until thoroughly combined. Pour into greased 9″ x 12″ cake pan. Bake at 350° F for 30 minutes or until a toothpick inserted into center of cake comes out clean. Serve warm with a whipped topping.

*1/4 Prune Whip can be substituted. This dessert will then be fat-free.

Servings: 15

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Old Fashioned Gingerbread Cake

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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