Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss September as Suicide Prevention Month. Other guests include Derek Rotty, author of “A Life of Conversion,” on the importance of understanding conversion as a lifelong process, Stephanie Mann on two more of the 40 Martyrs of England and Wales, and Donna Marie Cooper-O’Boyle to mark the anniversary of Mother Teresa’s “call within a call.” Plus news, weather, sports and a whole lot more…
Donna Marie Cooper-O’Boyle is online at donnacooperoboyle.com.
Stephanie Mann is online at supremacyandsurvival.blogspot.com.
Derek Rotty is online at derekrotty.com.
Kevin Prendergast and Ken Craycraft are online at athenaeum.edu.
Dr. John Bergsma is online at franciscan.edu.
Rita Heikenfeld is online at abouteating.com.
Fr. Boniface Hicks, author of Personal Prayer: A Guide to Receiving the Father’s Love
Joe Heschmeyer is online at shamelesspopery.com.
Matt Weber, author of Operating on Faith
Elizabeth Scalia is online at theanchoress.com.
Marlon de la Torre is online at knowingisdoing.org.
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Psalm 34
R. The Lord hears the cry of the poor.
I will bless the LORD at all times;
his praise shall be ever in my mouth.
Let my soul glory in the LORD;
the lowly will hear me and be glad.
Glorify the LORD with me,
let us together extol his name.
I sought the LORD, and he answered me
and delivered me from all my fears.
Look to him that you may be radiant with joy,
and your faces may not blush with shame.
When the poor one called out, the LORD heard,
and from all his distress he saved him.
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RITA HEIKENFELD’S DETOX LENTIL SOUP IN SLOW COOKER
Detox foods into this soup (kale, onions, garlic, carrots, and olive oil – some of these are foods eaten during Bible times in the known world, like carrots, celery, onions, garlic, olive oil!).
cook time: 6 hours
INGREDIENTS
FOR THE CROCKPOT:
2 cups butternut squash (peeled and cubed) 2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 cup green lentils
3/4 cup yellow split peas (or just use more lentils) 1 onion (chopped)
5 cloves garlic (minced)
8–10 cups vegetable or chicken broth
2 teaspoons herbs de provence or 1 teaspoon oregano dried
1 teaspoon salt (more to taste)
ADD AT THE END:
2–3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite
INSTRUCTIONS
1 Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
2 Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
3 Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance.
