Leviticus 23:1-2 "And the Lord spoke to Moses, saying, “Speak to the children of Israel, and say to them: ‘The feasts of the Lord, which you shall proclaim to be holy convocations, these are MY feasts."

SPRING FEASTS ARE COMING 2021! 

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Shavuot/Pentecost - The Last of the Spring Feasts 

We are counting the Omer of 50 days to Shavuot/Pentecost
Note: Credit to Torah Sisters Magazine and Amy Guenther for the “Counting the Omer” chart which you can download at https://torahsisters.com/store/counting-omer-kids-2017/
The counting of the days to Shavuot showcases the link between Passover and First Fruits which commemorates the Exodus and the Resurrection, and Shavuot which commemorates the giving of the Torah at Mount Sinai and the outpouring of the Holy Spirit as described in Acts 2
Leviticus 23:15-16 "'From the day after the day of rest -that is, from the day you bring the sheaf for waving -you are to count seven full weeks, until the day after the seventh week; you are to count fifty days; and then you are to present a new grain offering to YHWH."
Acts 2:1-2 “When the day of Shavuot had come, they were all together in one place. Suddenly there came from heaven a sound like a mighty rushing wind, and it filled the whole house where they were sitting.”
Deuteronomy 16:9-12 “Seven weeks you are to count for yourself—from the time you begin to put the sickle to the standing grain you will begin to count seven weeks. Then you will keep the Feast of Shavuot to ADONAI your God with a measure of a freewill offering from your hand, which you are to give according to how ADONAI your God blesses you. So you will rejoice before ADONAI your God in the place ADONAI your God chooses to make His Name dwell—you, your son and daughter, slave and maid, Levite and outsider, orphan and widow in your midst. You will remember that you were a slave in Egypt, and you are to take care and do these statutes.”

Shavuot is the commemoration of God’s Commandments given to His people. God descended upon Mount Sinai in fire and with the sound of thunder to give His Commandments of Liberty and love to His people as a gift. By observing His Commandments they could endure the tasks set before them with endurance and love for Him and for one another under His sovereign protection. In the same manner God’s Holy Spirit descended onto the disciples as they were observing Shavuot/Pentecost and so blessed them with the gifts to share the Good news of the Gospel of Yeshua/Jesus so that the entire world may come to know the truth that Yeshua is Messiah and that He paid the penalty of sin on our behalf. He is the only Way, the Truth and the Life to the Father. He will return as King. Be ready for the harvest and be steadfast in faith and love.
Exodus 19:16-20 "So it happened on the third day, when it was morning, that there were thunder and flashes of lightning, and a thick cloud was on the mountain, and a very loud blast was sounded on a ram’s horn, so that all the people who were in the camp trembled. Then Moses brought the people out of the camp to meet God, and they stood and presented themselves at the foot of the mountain. Mount Sinai was wrapped in smoke because the Lord descended upon it in fire; its smoke ascended like the smoke of a furnace, and the whole mountain quaked violently. And it happened, as the blast of the ram’s horn grew louder and louder, Moses spoke and God answered him with [a voice of] thunder. The Lord came down on Mount Sinai, to the top of the mountain; and the Lord called Moses to the top of the mountain, and he went up." - AMP Acts 2:1-4 "When the day of Pentecost (Shavuot) had come, they were all together in one place, and suddenly a sound came from heaven like a rushing violent wind, and it filled the whole house where they were sitting. There appeared to them tongues resembling fire, which were being distributed [among them], and they rested on each one of them [as each person received the Holy Spirit]. And they were all filled [that is, diffused throughout their being] with the Holy Spirit and began to speak in other tongues (different languages), as the Spirit was giving them the ability to speak out [clearly and appropriately]." - AMP
​From Philia Ministries with love we pray that you and your house observe a blessed day of Shavuot.#TheKingIsComing #ObserveTheFeasts

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The Fall Feasts 

TRUMPETS. ATONEMENT. TABERNACLES (GREAT 8th DAY)

SOME FUN FALL FEAST RESOURCES:

FREE Downloads! SUKKOT PRINTABLE POSTCARDS 2020
https://torahsisters.com/store/sukkot-2020/

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Bible Pathways Activity Books for Kids!

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Reference Leviticus 23
4 ‘These are the feasts of the Lord, holy convocations which you shall proclaim at their appointed times. 5 On the fourteenth day of the first month at twilight is the Lord’s Passover. 6 And on the fifteenth day of the same month is the Feast of Unleavened Bread to the Lord"
Pesach (Passover) (14th day of the 1st month - counting 14 days from the biblical new year) :
Tues. April 7th Sundown  - April 8th Sundown (Some people partake in the passover meal at twilight on the 7th when they believe Yeshua did it and some do the passover meal on the 8th) 
1st day of Matzah (Feast of Unleavened Bread) :
Wed April 8th Sundown - Thurs. April 9th Sundown-  a day to rest from your work and have a Holy convocation
** We are commanded to eat Matzah (unleavened bread- recipes below) each day of the week of unleavened bread// You can get very creative with this! Matzah chocolate crunch, Matzah grilled cheese, Matzah pizza, etc.**

1 Corinthians 15: 20-23 "But in fact Christ has been raised from the dead, the firstfruits of those who have fallen asleep. For as by a man came death, by a man has come also the resurrection of the dead. For as in Adam all die, so also in Christ shall all be made alive. But each in his own order: Christ the firstfruits, then at His coming, those who belong to Christ."
Day of First Fruits (Time of the Resurrection!) :
Saturday April 11th Sundown - Sunday April 12th Sundown (After the sabbath when Christ rose is when we start counting the omer to Shavuot (pentecost)
Last day of Matzah (Feast of Unleavened Bread)
Wed. April 15th -  a day to rest from your work and have a Holy convocation

15 ‘And you shall count for yourselves from the day after the Sabbath, from the day that you brought the sheaf of the wave offering: seven Sabbaths shall be completed. 16 Count fifty days to the day after the seventh Sabbath; then you shall offer a new grain offering to the Lord. 
Time of the counting of the Omer for 50 days leading up to Shavuot (Pentecost) - We count after the sabbath at the start of first fruits until Saturday May 30th Sundown -Sunday May 31st Sundown
Shavuot (Pentecost)- Saturday May 30th Sundown -Sunday May 31st Sundown- a day to rest from your work and have a Holy convocation
** It is debated when the counting begins and so your date of Shavuot might be a day or two off from the date we are observing**
​
23 Then the Lord spoke to Moses, saying, 24 “Speak to the children of Israel, saying: ‘In the seventh month, on the first day of the month, you shall have a sabbath-rest, a memorial of blowing of trumpets, a holy convocation. 
Yom Teruah (Day of Trumpets) - Friday Sept. 28th Sundown - Saturday Sept. 19th Sundown-  a day to rest from your work and have a Holy convocation (also the weekly sabbath)
Yom HaKippurim (Day of Atonement) - Sunday Sept 27th Sundown -Mon. Sept. 28 Sundown- a day to rest from your work and have a Holy convocation

33 Then the Lord spoke to Moses, saying, 34 “Speak to the children of Israel, saying: ‘The fifteenth day of this seventh month shall be the Feast of Tabernacles for seven days to the Lord.
1st day of Sukkot (Feast of Tabernacles) - Friday Sundown -Saturday Sundown - Oct 3rd - a day to rest from your work and have a Holy convocation (also the weekly sabbath)
Shemeini Atzeret (the Great 8th day) - Friday Sundown- Saturday Sundown Oct 10th - a day to rest from your work and have a Holy convocation (also the weekly sabbath)

***** Biblical Non commanded Celebrations***** - Purim (Book of Esther) & Feast of Dedication (Hanukkah) 

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​​https://biblepathwayadventures.com/

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www.torahsisters.com

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https://www.torahfamilyliving.com/

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Land of Honey 
https://landofhoneyblog.blogspot.com/2017/07/5-things-messiah-taught-about-shabbat.html

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Scriptural References For God’s Feasts And Festivals In The New Testament
​https://whygodreallyexists.com/archives/scriptural-references-for-gods-feasts-and-festivals-in-the-new-testament

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Messiah in the Passover 
https://www.amazon.com/Messiah-Passover-Darrell-L-Bock/dp/082544537X

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VIDEOS TO CHECK OUT

Triumph in Truth Ministries 
http://triumphintruth.global/

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Getzel - Beth Yeshua International 
https://www.bethyeshuainternational.org/shalom/

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Truth Unedited
​www.truthunedited.com

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Lex Meyer - Grafted Church/ Unlearn the Lies

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Spring Feast Recipes

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Healthy Version Springtime Sugar Cookies

INGREDIENTS WET

• 1 large egg
• 1 teaspoon almond extract
• 1/4 cup honey
• 2 tablespoons coconut oil, melted

DRY

• 2 cups blanched almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• pinch salt

** We recommend using lamb or flower cookie cutters ** (You can easily find those at www.amazon.com)

INSTRUCTIONS

1. Preheat oven to 350ºF and line 2 baking sheets with parchment paper. Set aside.
2. In a medium-size bowl, whisk together dry ingredients and set aside.
3. In a large bowl, whisk together egg, almond extract, and honey. Then, add in melted coconut oil and whisk again.
4. Slowly add dry ingredients to wet until your dough is formed. Use a wooden spoon at first and then switch to using your hands. The dough may seem crumbly at first, but continue to knead dough together until it forms a ball.
5. Create a ball with your dough and wrap with plastic wrap and place in refrigerator for 30 minutes.
6. Once the dough has cooled. Remove from fridge and sprinkle coconut flour onto a hard, cool surface as well as your rolling pin. Then, use rolling pin to roll out the dough so that it’s around 1/4 to 1/2 of an inch thick. If it’s sticking, sprinkle on some more coconut flour.
7. Use small/medium cookie cutters to create sugar cookie cut outs. Place shapes onto your parchment-lined baking sheet. Don’t worry about spacing too much, the cookies will not expand that much.
8. Bake at 350ºF for 6-8 minutes or until cookies begin to brown. They cook fast, so be careful!
9. Immediately remove from hot pan and place on cookie rack. Let cool for at least 30 minutes before frosting.
10. Decorate If you so desire
11. Will stay for up to 5-7 days in an airtight container.

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Homemade Matzah Bread 

INGREDIENTS

• 2 cups flour
• ½ teaspoon salt
• ⅓ cup olive oil
•  Sea salt, optional​

PREPARATION

1. Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
2. Cut dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds — and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
3. Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads — they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.

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Gluten Free Homemade Matzah 
Recipe from www.shalomhomestead.com

This matzah recipe is a great option for celebrating the Feast of Unleavened Bread because cassava flour, the main ingredient in the recipe, is grain free, gluten free, Paleo, AIP (Auto Immune Protocol), nut free, and vegan!
Author: Gwyn Clemons
Serves: 4 matzos
Ingredients

• 1 cup cassava flour
• ¼ tsp salt
• ½-3/4 cup warm water

Instructions

1. Preheat the oven to 350˚F with a pizza/baking stone in the oven if you have it. If you do not own a baking stone, bake the first ten minutes on a baking sheet and then on the wire rack in the oven.
2. While the oven is preheating, whisk together the cassava flour and salt and then slowly mix in the warm water.
3. The dough should absorb most of the water and form a smooth ball that can be held in the hands without being sticky.
4. Divide the dough into four pieces and roll each into a ball.
5. Let the dough balls rest for ten minutes covered by a damp towel to prevent them from drying out.
6. Once the oven has preheated and the dough has rested for ten minutes, take one of the dough balls and roll it between two pieces of parchment paper until about ¼ inch thick. Remove the top parchment paper and using a fork, prick the matzo to give a traditional look and to keep the matzo from bubbling too much. I can fit two matzos on my baking stone, so I repeat this step before placing in the oven to bake. Leave the other two pieces of dough covered with the damp cloth until ready to use!
7. Place the matzos on the baking stone and bake for ten minutes.
8. After ten minutes, peel the matzos off the parchment paper and place them back on the baking stone, new side up, and bake another ten to fifteen minutes. The matzos should be crispy and golden brown along all the edges when they are done baking.
9. Remove the matzos from the oven to a cooling rack and repeat the previous steps with the remaining pieces of dough!
10. Store in a bread box or an airtight container.

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Spinach Potato Nests

INGREDIENTS

• 4 large Yukon Gold Potatoes
• 1 tsp salt
• 1/4 – 1/2 tsp pepper
• 2 1/2 tsp garlic powder
• 2 1/2 tsp onion powder
• 4 tsp avocado, grapeseed, or olive oil
• Cooking Spray
• 4 cups of frozen spinach thawed (yields 2 cups cooked )
• 4 tbs extra virgin olive oil
• 4 large eggs

INSTRUCTIONS

1. Preheat oven at 400F
2. Grate the potatoes, add 1/2 tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes.
3. In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and 1/2 tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside.
4. Squeeze as much water out of the grated potatoes as you can. Season with 1/2 tsp garlic powder, 1/2 tsp. onion powder, 1/2 tsp pepper. Add 4 tsp oil and mix well.
5. Generously spray a 12 muffin tin pan with cooking spray.
6. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
7. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
8. In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined.
9. Evenly spoon spinach in each potato nest.
10. Bake for 10 minutes or until egg is cooked.
11. Remove from the oven and let them cool slightly.
12. Carefully unmold each potato nest using a butter knife around the edges of the nest.
13. Makes 12 potato nests

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Crock Pot Matzah Ball Soup

Ingredients

• 2 lb bone-in chicken (thighs, legs or breasts), skin removed
• 2 large carrots, peeled and sliced
• 2 celery stalks, chopped SAVE $
• 1 medium white onion, peeled and sliced
• 3 cloves garlic, thinly sliced
• 1 bay leaf
• 3 sprigs fresh thyme
• 8 cups water
• 1/2 teaspoon freshly-cracked black pepper (or more to taste)
• 2 teaspoons salt (or more to taste)
• 1/2 cup matzo ball mix (regular or gluten free)
• 2 tablespoons v oil
• 2 eggs 

Directions

1. Add first 10 ingredients (chicken through salt) to a slow cooker and stir to combine. Cook covered on low heat for 8 hours.
2. Once cooked, remove the chicken with a slotted spoon and discard the bones. The chicken should just fall apart, but if there are large pieces, use a fork to shred. Then return chicken to the soup.
3. Meanwhile, in a separate bowl, stir together the matzo ball mix, avocado or olive oil and eggs until combined. Refrigerate for 15 minutes to chill. Then remove and shape the mix into 1-inch balls.
4. Carefully place the balls back in the soup, and cover and cook for an additional 20 minutes. (Gluten Free requires less time as it will fall apart)
5. Season the soup one final time with additional salt and pepper if needed. Then serve!

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Crockpot Israeli Chicken Sofrito

(Recipe from toriavey.com)
​Ingredients

• 8 bone-in skin-on chicken thighs
• 2 tbsp extra virgin olive oil
• 2 medium Russet potatoes, peeled and cut into 1 1/2-inch chunks
• 1 medium sweet potato, peeled and cut into 1 1/2-inch chunks
• 2 medium yellow onions, sliced
• Salt and freshly ground black pepper
• 1 1/2 cups chicken stock
• 1 3/4 tsp paprika
• 1 1/4 tsp turmeric
• 1/2 tsp garlic powder
• 3 bay leaves

Directions

• Prepare the chicken thighs by sprinkling them with salt , then generously with black pepper.
• ​In a heavy pot with a lid (I prefer an enameled Dutch oven), heat olive oil over medium high heat until hot but not smoking. Oil should coat the entire bottom of the pot. Place 4 of the chicken thighs into the pan, skin side down, and cook undisturbed for about 7-8 minutes till the skin is dark golden brown (careful, it may splatter a bit!). Do not move the chicken during the initial cooking process; the skin will initially stick to the bottom of the pot, then will loosen as it browns. If the oil begins to smoke a lot, lower the heat a bit and continue to cook. When the skin is brown and crispy, turn and cook for an additional 3-4 minutes till brown.
• Remove chicken from pan with a slotted spatula and set aside. Repeat instructions for the remaining 4 pieces of chicken. Remove chicken from pan and reserve.
  
• You should now have plenty of cooking oil/schmaltz in the bottom of your pot. Fry the potato chunks for about 8 minutes, stirring gently 2-3 times during cooking, until potatoes are browned and crisp on the outside. You may need to do this in batches to ensure that the pot is not crowded for even browning. They should be semi-cooked and golden, but not overly soft. Raise heat if needed to make sure they brown evenly on all sides. Remove potatoes from the pot with a slotted spatula and reserve.
  
• Add sliced onions and ¼ tsp of salt to the oil, stir to coat. Cover the pot and reduce heat to medium. Let the onions cook covered for about 10 minutes. 
  
• While the onions are cooking covered in the pot, whisk together the chicken stock, paprika, turmeric, garlic powder and bay leaves to create your cooking liquid. Set aside.
  
• Uncover the pot and continue to cook the onions over medium high heat, stirring until the onions soften and begin to caramelize. Scrape up any brown bits from the bottom of the pot as you stir. The longer you cook the onions, the more they will caramelize.
  
• At this point, you can drain off the excess fat and schmaltz if you wish to cut calories, or you can keep it in the dish to add flavor.
  
• Add chicken and cooking liquid to the pot with the onions and bring to a simmer.
  
• Cover, reduce heat to medium low, and cook for about 60 minutes until the chicken is very tender (you can cook it even longer for a more tender result if you wish). Add the browned potatoes back to the pot and toss to coat with sauce. Raise heat to medium and simmer, uncovered, for an additional 15 minutes or until cooking liquid has reduced and potatoes are tender and soak up some of the cooking liquid. Adjust salt and pepper to taste.
  
• Serve sofrito and sauce on a platter in the center of the table. Enjoy