"He fell with his face to the ground and prayed, 'My Father, if it is possible, may this cup be taken from me.'" --Matthew 26:39
Read: Matthew 26
Ella's scream has a way of piercing ears but this morning, it broke my heart. In the arms of her swim instructor, who was imparting what my wife and I know are vital and potentially life-saving skills, a hysterical Ella reached out to me. "Daddy, daddy!" she cried, over and over. All I wanted to do was to take her hand, to let her know it would be okay, to reassure her that I would never let any harm come to her. Instead, I walked out.
I swallowed the lump of parental guilt in my throat when I remembered how important this lesson would be. She would have to suffer so that she could be taught. Turning away, in this case, was how I could best protect her.
God could have saved His son. He could have taken the cup (v. 39) as Jesus begged Him to do. With his only Son "overwhelmed with sorrow to the point of death," God could have easily interceded on his behalf. Instead, against every paternal instinct and with His heart breaking, He did nothing.
When her 15 minutes were up, she sat smiling in Wendy's lap, feasting on a lollipop, the reward for her brief aquatic ordeal. At the pool, I turned away so that Ella could learn. In the garden, God turned away so that we could live.
PRAYFIT RECIPE OF THE WEEK: Roasted Tomato Sauce
Makes 10 servings (1/2 cup each)
6-8 large tomatoes cut into large chunks 1/2 large red onion, roughly chopped 1 red chili pepper, chopped 3 cloves garlic, whole 2 tablespoons extra virgin olive oil, divided 1 teaspoon kosher salt 1 teaspoon dried oregano Freshly ground black pepper 1 can (15 ounces) canned tomato sauce, no salt added 1 tablespoon tomato paste 1/2 cup red wine 1/2 cup fresh basil leaves, chopped 1/4 cup fresh parsley, chopped
Preheat oven to 425 degrees F. Place tomatoes, onion, chili and garlic on a large sheet pan; add 1 tablespoon olive oil, salt, oregano and pepper and toss to coat. Roast vegetables for 25-30 minutes or until tomatoes just begin to char; set aside to cool slightly. In a large pot, heat remaining 1 tablespoon of olive oil and then add the roasted tomato mixture, tomato sauce, tomato paste and wine. Stir to combine and bring to a simmer. Cook, uncovered, for 20 minutes, stirring occasionally. Add basil and parsley; season with additional salt and pepper to taste. Puree sauce using an immersion blender* until smooth.
*If you do not have an immersion blender, puree in a countertop blender in small batches. Make sure to hold the top of the blender closed with a dish towel while the machine is on.
Nutrition Information Per Serving: Calories: 80 calories Total Fat: 3 grams Saturated Fat: 0 grams Total Carbohydrate: 11 grams Protein: 2 grams Sodium: 139 milligrams Cholesterol: 0 milligrams Fiber: 3 grams
Dana Angelo White, MS, RD, ATC is a registered dietitian and is currently a nutrition expert for the Food Network, and has worked as a media spokesperson for Cooking Light Magazine. She has appeared on Good Day Street Talk, Food Network.com, Access Hollywood and GMA Health. Visit her at Dana White Nutrition.
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