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Happy feast of the Conversion of St. Paul! On today’s show, Matt Swaim and Anna Mitchell welcome Liz Lev to reflect on Paul’s conversion in art, and Dr. Benjamin Lewis to reflect on a hymn about St. Paul in the Liturgy in the Hours. Pastoral counselor Kevin Prendergast also joins to discuss healthy ways to combat obesity in the New Year. Plus news, weather, sports and a whole lot more…

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Ephesians 3:14-21

For this reason I kneel before the Father,  from whom every family in heaven and on earth is named, that he may grant you in accord with the riches of his glory to be strengthened with power through his Spirit in the inner self, and that Christ may dwell in your hearts through faith; that you, rooted and grounded in love, may have strength to comprehend with all the holy ones what is the breadth and length and height and depth, and to know the love of Christ that surpasses knowledge, so that you may be filled with all the fullness of God.

Now to him who is able to accomplish far more than all we ask or imagine, by the power at work within us, 21 to him be glory in the church and in Christ Jesus to all generations, forever and ever. Amen.

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RECIPE FROM RITA: Creamy cannellini bean skillet with cashew cream

Ingredients:

1/2 cup raw cashews, soaked
1-1⁄4 cups water (plus more for soaking cashews)
Olive oil – enough to film the skillet
1 shallot, minced, a good 1/4 cup or so
4 cups or so whole cherry or grape tomatoes
4-5 medium cloves garlic, thinly sliced or a generous tablespoon, minced
Red or black pepper flakes and salt to taste
1/2 cup dry white wine or water
2 cans cannellini beans, drained but not rinsed, or 3 cups homemade
Several handfuls baby spinach – 4 cups or so
Palmful chopped basil
Parmesan or Pecorino – optional but good

Instructions: 

Soak cashews: place in bowl and cover with 2” hot water. Soak 15 minutes, then drain and set aside.
Heat oil in skillet over medium heat. Add shallot and cook until translucent.
Add tomatoes, garlic, pepper and salt. Cook 2 minutes, then add wine and increase heat to medium high.
Cover and cook until tomato skins blister a bit.
Uncover and turn heat to medium. Smoosh tomatoes.
Add beans and cook until most liquid evaporates, about 5 minutes.
Meanwhile, put drained cashews into blender with 1-1/4 cups water and blend on high until creamy.
Add cashew cream to bean mixture and cook, stirring occasionally, until thick.
Turn heat off. Stir in spinach and basil. Cook until spinach wilts.
Serve with crusty bread or over pasta.

Optional garnish: Parmesan or Pecorino

Other tips:

Sub in generous teaspoon dried basil for fresh and go from there.
Red or sweet onion can be swapped for shallots.
Baby kale or other greens can replace spinach.

Soak for better digestion! Soaked raw cashews are easier to digest and blend up creamy.
Adapted slightly from minimalistbaker.com

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