Happy 4th of July!

Today is a day to celebrate the freedom we have but let us also remember and celebrate the freedom we have in Christ.  While we celebrate, there are many today, in fact more than ever before, that cannot celebrate freedom.  
Did you know…
1.   Each year, nearly 2 million children are exploited in the global commercial sex trade. (UNICEF)
2.   27 million men, women and children are held as slaves. (Kevin Bales, Disposable People)
But we can help make a difference and fight for their freedom through some great organizations like International Justice Mission (IJM).  IJM is a human rights agency that brings rescue to victims of slavery, sexual exploitation and other forms of violent oppression.  When I first heard about how many trades there are today, I was blown away.  How could that happen in this time frame of history?  It is so hard to fathom.  Shortly thereafter, a dear friend introduced us to IJM and the incredible work they are doing.  They are modern day HEROS!  A couple of years ago, I had the opportunity to go to Rwanda, visit the IJM office located there and meet their team.  I was honored to meet one of their clients.   Even though this widow’s land had been stolen from her (which is a BIG deal in Rwanda) from her own Mother-in-law, she took orphans into her home, along with her own children (including twins which is near to my heart).  Here she was struggling just to survive with her own children, yet she shared what little they had with orphans.  She was full of joy and gratitude.  She left a big impression on me and inspired me to be more appreciative, to love more freely and to help others more freely.
There is still so much work to be done to free these slaves.  You can make a difference!  
Thank you IJM!
*If you are looking for a gluten free & vegan recipe, click here.

Cut Out Sugar Cookies

1 c butter
1 c sugar
1 egg (1 egg = 1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp water)
1 t vanilla
3 c Natalie’s Gluten Free Flour Mix
2 t baking powder

Cream butter and sugar, on low beat in egg and vanilla. Mix in flour and baking powder a little at a time. Do not refrigerate. Dough will not roll if cold. Cook 7-8 minutes at 400.

 4 c confectioners’ sugar
 8 t milk (or your favorite milk substitute rice, coconut…)
 8 t light corn syrup
 1 t vanilla extract
   * assorted dye free food coloring

  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more milk or water.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. 

Thank you Gluten Free Homemaker and Allergy Free Wednesdays for featuring this recipe!