It was February 2, about a full month had past and I was into the new year, 2014. With each new year, I set the year with goals, things I want to accomplish, an on-going list of things I need to do. . mostly busy stuff that’s important but not life threatening.
My dear friend Victoria had purchased a devotional book for me to start in 2013 (which I read in its entirety last year) and I was going to start reading Jesus Calling again each day for 2014. . but here we were February 2, and I had opened the book maybe 1-2 times.
We all get caught up with things, things we need to do for life, for our children, for our jobs, our families, our errands, whatever. Most days I realize what I have and am enormously grateful. Grateful for my health, my salvation, my husband, my children, my friends, the food on our table. The food I am able to give and feed to my children.
Growing up, my parents worked hard, 7 days a week, to put food on the table for my brother, sister and I. We always had everything we wanted. We never went hungry. My father was a stickler for not wasting food. He would always make us clean off our plates. Today, when I see my kids wasting food or not finishing their meal, when I can, I simply wrap it up and give it to them again the next day. I hate to see food go to waste especially when there are so many children in the world today who go hungry. Who only get one meal a day. Or starve.
The Lunchbox Fund has been fostering education via nutrition since 2005. It provides daily meals for orphaned and impoverished children in townships and rural areas in South Africa. This is often their only meal of the day. Because this meal requires children to be in the classroom to receive it, they are not only receiving the nutrition their bodies are desperate for, but an education that will help each child reach their full potential.
Because we’re raising money for children to be fed a daily meal at school, our recipe theme is LUNCH.
I feel silly posting a recipe here but since we are being asked to do this, I am posting one of my kids’ favorites. Pan fried Tofu over brown rice.
This has been on the blog before so it’s nothing new. . but it’s simple and quick.
Pan Fried Tofu Over Brown Rice
- One 14 ounce package firm tofu drained, rinsed and patted dry with paper towels and cut into ½-inch thick slices; you can also cut into triangles
- 1-2 tablespoons sesame oil
- 2 teaspoons low sodium soy sauce
- sesame seeds
- diced green onions if desired for garnish
- serve over brown rice
- Using a large non-stick pan, over medium-high heat, add the sesame oil and after a minute or two, carefully place the tofu slices into the pan. Sear each side for about 2-3 minutes, or until golden and lightly browned. Drizzle on the soy sauce and after about a minute, remove from the pan. Alternatively, you can drizzle on the soy sauce when the tofu is already sitting on the rice.
- Serve on top of brown or white steamed rice. Garnish with sesame seeds and diced green onions.
Our goal is to raise $5,000. The funding will provide a daily, nourishing meal to 100 schoolchildren for an entire year. Just $10 can feed a child their only meal of the day.
If this post has moved you in any way, please DONATE. We’re not asking for a lot here. Donate $10 if that’s all you can give.
Feed a child. Nourish a mind. Children who don’t have enough to eat don’t have the capacity to work towards a proper education. You are one person but your donation can and will help a child.
Thank you for reading.