Late last year, as my husband and I were waiting on the Lord for a word of encouragement from Him heading into 2021, we sensed Him impressing upon our hearts the promise of “restoration.”  

So I will restore to you the years that the swarming locusts have eaten, The crawling locust, The consuming locust, And the chewing locust, My great army which I sent among you. You shall eat in plenty and be satisfied,  And praise the name of the LORD your God, who has dealt wondrously with you;  And My people shall never be put to shame. JOEL 2:25-26, NKJV

Scripture speaks of the enemy employing both small and big locusts to devour and steal from us – attacking us from all sides. Be it simply robbing us of enjoying the moment to more monumental sufferings, like losing a loved one, punishing our health, destroying a relationship, or devastating our finances. Whatever the enemy inflicts, the locusts can do great damage in a short amount of time. The Lord may choose to rush to restore, or before He restores, He may require warfare. 

Take Nehemiah for example. When Nehemiah and the people of Israel restored the walls of Jerusalem, they did so with God’s blessing and favor. The people also gave the enemy no room for entry. They never let their guard down. They were engaged at all time while in spiritual warfare, remaining hyper vigilant and alert. Scripture says they worked with their  tools in one hand and their weapons in the other. 

And God restored.

So, we have this word, restoration, now what? 

God’s Word reminds us that He is the same yesterday, today, and tomorrow. This makes our God absolutely trustworthy and His promises believable, especially in times of trial. Remember:

  1. Believe God wants to restore because his word says so.
  2. Remain alert, and don't let down your guard.
  3. Receive His blessings with promises fulfilled.

Time to Open Nature’s Pantry

As the warmer months unfold, let me encourage you to set a simple goal: 

Seek to eat more foods from nature’s pantry.  It’s prime time for fruits and vegetables, so fill your shopping carts with these high fiber foods. 

Why Fiber?

Fiber slows the absorption of sugars from your digestive tract to your bloodstream. Fiber also helps you feel full and aids in digestion and elimination of waste. Fiber even has an added bonus: While you’re enjoying fiber from nature’s pantry, you can also shrink your waistline! 

So often, though, we find ourselves in a rut when it comes to eating and lifestyle habits. It’s also important to remember that we are each on our own unique journey.  Romans 8:1 says, Therefore, there is now no condemnation for those who are in Christ Jesus. 

Let’s keep seeking to do our bodies good rather than harm, especially when God has given us so many of nature’s blessings to enjoy.

Marinated Peppers



  • 2 red peppers
  • 2 yellow peppers
  • 2 orange peppers
  • Cold-pressed avocado oil – about 2 Tablespoons


  • 1 red chili, charred – or 1/8 teaspoon red pepper flakes
  • 3 garlic cloves, peeled, thinly sliced
  • 2 sprigs of thyme or a 1/2 cup of basil leaves, sliced
  • 2 Tablespoons raw apple cider vinegar1/4 cup cold-pressed olive oil4 Tablespoons parsley, roughly chopped, to serve


  1. Preheat the oven to 400 degrees F.
  2. Remove all the seeds and cut the peppers into long strips (wide enough so you can pull the  skin off once they are cooked).
  3. Rub the peppers with olive oil, and place on  an oven tray.
  4. Roast in the oven for 20 to 30 minutes until cooked and slightly charred. Place the peppers in a heat proof glass storage container and close with a lid (this will allow the peppers to sweat, making it easier to remove the skin). Make sure that all the skin and the seeds are removed. Season with salt and pepper.


Char the chili on an open flame. Then, remove the outer skin and remove the seeds. Finely mince the chili. Add the sliced garlic, thyme, or basil, a few cracks of freshly ground pepper, vinegar, and olive oil. Adjust the seasoning to taste and then pour the mixture over the peppers to marinade. Garnish  with fresh parsley. Serve with hummus, olives and fresh flatbread.

Chocolate Chia Seed Pudding


  • 2 1/2 cups unsweetened almond milk
  • 4 oz Lilly’s dark chocolate, finely chopped
  • 1/4 cup raw cacao powder
  • 2 Tablespoons maple syrup
  • A pinch of salt
  • 1/4 cup chia seeds
  • 1 teaspoon vanilla extract


  1. Cook the milk, chocolate, cocoa powder, agave, and a pinch of salt in a medium saucepan over medium-low heat, whisking constantly, until the chocolate melts and the cocoa dissolves, about 6 to 8 minutes.
  2. Transfer to a medium bowl.
  3. Stir in the chia seeds and vanilla.
  4. Let cool, stirring every 10 minutes, to room  temperature, about 1 hour.
  5. Cover, place in the refrigerator, and chill for 8 hours. Serve with whipped coconut cream, fresh raspberries, and a sprig of fresh mint.


 Is the founder of Alive Again LLC, wife of a missionary, and the mother of three beautiful daughters. She is a regular nutritionist guest consultant on WIS-TV, and her speaking engagements include corporate seminars and church groups. She would love for you to visit Leré’s Barn where she features healthy cooking demos, wellness educational classes, and custom corporate and group talks.  For more information please visit


1 comment


Love Lere’s little sermons and her easy and healthy approach! She is a definite gain for your magazine!


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