Hey, friends!
It's Thankful Month and I'm so glad! Gratitude, surprisingly, is the gift that keeps on giving. Most importantly, thanksgiving honors God! It acknowledges His sovereignty and goodness in our lives and it's an act of worship that pleases Him. But, also, the benefits to the thank-er are so worth us learning this vital spiritual practice.
Gratitude:
- deepens our relationship with God and reminds us of His faithfulness.
- shifts our focus from worries to God's blessings, filling us with peace that surpasses understanding.
- promotes overall well-being. It reduces stress, anxiety, and depression by shifting our focus to positive experiences and blessings.
- gives us physical benefits like better sleep, lower blood pressure, and a stronger immune system.
- rewires the brain for joy and contentment, even in difficult seasons.
- is a gateway to joy! When you thank God for His blessings, your heart overflows with gladness and praise.
- Is a scientifically proven way to live a healthier, happier life.
Isn't it awesome how science backs up God's Word?
Give thanks to the Lord, for He is good; His love endures forever.
– Psalm 107:1
Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus. – Philippians 4:6-7
Give thanks to the Lord and proclaim His greatness. Let the whole world know what He has done. – 1 Chronicles 16:8
The Lord has done great things for us, and we are filled with joy.
– Psalm 126:3
The one who offers thanksgiving as his sacrifice glorifies Me.
– Psalm 50:23
A cheerful heart is good medicine...
– Proverbs 17:22
If you want to grow in gratitude, read our blog here. And, here are some wonderful books I recommend: Jesus Calling: Practicing Thankfulness, The Five-Minute Gratitude Journal (blue or floral), The Weekly Gratitude Project, For kids: A Very Thankful Prayer, A Very Thankful Prayer Seek and Find, Thankful Thoughts, Thankful, and Berenstain Bears Give Thanks. More books on fall/harvest for kids: The Berenstain Bears' Harvest Festival, Snuggle Time Fall Blessings, Fun Fall Day: A Touch and Feel Board Book, and God Bless Our Fall.
It's not too late to join the Jesus Calling: Practicing Thankfulness OBS starting November 3rd! Also, be sure to sign up for The Case for Christmas OBS by Lee Strobel starting Monday, December 1st! If you ever wonder what's actually true about the Advent of Jesus, follow the evidence and decide for yourself!
I'll leave you with this question: What are you thankful for? Let's start writing our "I'm Grateful for…" lists and share them on Thanksgiving! The more we practice noticing how overwhelmingly blessed we are, the more worshipful we will be!
Grace and peace,
Laurie McClure, Editor
P.S. – Say hello to big savings on your favorite faith-based books and resources with FaithGateway's Buy More, Save More sale! Dive into inspiring devotionals, deepen your spiritual journey, go to another world with fiction, or have fun with activity books!... and the best part? For a limited time, enjoy $5 off $30 with code TAKE5 — or even better — get $10 off $50 with code TAKE10.
P.P.S. – Here's a bonus recipe from Cozy Faith to revel in fall with gratitude to God for giving us the blessing of making delicious foods!
ROASTED BUTTERNUT SQUASH SOUP
4 to 6 servings
INGREDIENTS
1 large butternut squash (about 2 pounds)
2 tablespoons olive oil
1 medium yellow onion, chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 to 1/2 teaspoon chili flakes, as desired for added heat
3 cups chicken or vegetable broth
Salt and pepper to taste
1/2 cup unsweetened full-fat coconut milk (not cream of coconut), or heavy cream
Heavy cream for drizzling, if desired
Toasted pepitas (pumpkin seeds), if desired
DIRECTIONS
- Heat oven to 400°. Lightly grease a large baking sheet. Cut butternut squash in half lengthwise and remove seeds. Place each half cut-side down on baking sheet and roast for 30 to 40 minutes or until tender.
- While squash is roasting, heat olive oil in a large pot or Dutch oven on medium heat. Add the onion and cook for 5 to 7 minutes until translucent and softened. Turn off heat and set pot aside. When squash is done roasting, let cool slightly and then scoop out the flesh and place in the pot with onions. Stir in the cumin, paprika, cinnamon, nutmeg, chili flakes (if desired), broth, and salt and pepper to taste.
- Bring to a boil and let simmer for 10 to 15 minutes. Remove from heat and blend soup in the pot with an immersion blender until smooth, or blend in a standard blender in batches, being careful to avoid splattering the hot liquid. Return soup to pot if needed and stir in the coconut milk. Serve immediately, garnished with a drizzle of heavy cream and sprinkle of pepitas, if desired.
Enjoy!
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