- ministerial territory.
This is the result of prospective prayer–believing that what we pray and decree is established in the earth and heavens.
Praying prospectively magnetizes everyone and anyone who is destined to undergird your purpose and vision. The angelic host begin to marshal the boundaries and terrain on your behalf. They open the portals of blessings and ensure that resources and people who are assigned to facilitate God‘s purpose in your life will find you. People who are assigned to you before the foundations of the earth attach themselves to you. This prayer technique magnetizes resources necessary to fulfill God’s will in your life.
Prospective prayer is delegated prayer. Your name doesn’t have the power to move mountains or cast out demons, but you have been given the power of attorney by Christ Jesus to use His name making declaration in the spirit realm. The spirit realm is the causal realm; therefore whatsoever the decree and declare it shall be establish. With this legislative and authoritative power, all of the enemies devices become a part of Jesus footstool. When you prospectively pray with authority, believing without a shadow of a doubt that what you pray will be manifested, heaven responds. When you cognitively believe that all things beyond what you can see or have even heard about (your life, ministry, family, finance), shall be manifested, then yours senses will no longer hindered the expected outcome of you request, which is your declaration (Ephesians 3:20)
This is the day that you no longer let insignificant things or people interrupt your purpose in God. Here me, or as the Bible would say, “Behold,” all of your business transactions must be done in the spirit realm. If the bank, or any governmental systems–high office, has said no, just say, okay, and handle the matter in the spiritual realm–principalities–spirits in lofty places.
When experiencing any contentions, disputes, conjectures, false accusations, lies, manipulations, satanic surveillance’s and subverting contracts, these demonic concentrations should be handled in the spirit realm. Make a stance by letting the enemy know today that there will be no more discourse or diatribe concerning their actions, and handle your business in the spirit realm by praying prospectively. Now that you have made that declaration, no longer talk about it or give any reference to it. Remember that what you say will either alter your prayers or advance you prayer declaration–The prayer of righteous availeth much.
Believer, watchman are on the wall praying without ceasing. They are praying the Word of God and magnifying their office for the saints of God. Isaiah 62 lets us know to be not silent and to pray relentlessly until we see the manifestation of God’s promises and our declarations performed in the heavily and the earth realm. If you are a watchman called by God, join us as we destroy the works of the enemy in the realm of the spirit. Believer, behold the salvation of the Lord, for the Kingdom shall come and His will shall be done on earth as it is in heaven, in Jesus Name.
Hare a few recipes that will help spice up your dinner during this fast
We’ve been thinking a lot about seasonal transition dishes lately, and warm grain salads fit the bill perfectly. One of our favorites pairs the earthy comfort of a lentil and farro pilaf with a crisp tomato, cucumber, and sweet pepper salad that still sings of summer.
Hearty brown or green lentils are combined with farro, which provides a satisfying chewiness; spelt may also be substituted. The pilaf is then topped with a salad inspired by Greek horiatiki salata. The fruit sizes given below are just a guide, you can mix it up according to whichever varieties of tomatoes, cucumbers, and peppers are available and tastiest at the moment. Although we haven’t included classic Greek salad ingredients such as feta cheese and olives here, they can also add a nice touch.
Late Summer Lentil Salad
Serves 4 to 6
For the salad
2 medium tomatoes
2 medium cucumbers
1 large sweet pepper
1 small onion
2 tablespoons fresh oregano leaves
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
Salt and pepper
To make pilaf
Put farro, 4 cups water, and salt in a medium or large pot. Bring to a boil. Lower heat and simmer, uncovered, until tender but still chewy – about 40 minutes.
Once farro is on the stove, rinse and sort the lentils. Put in a separate pot with bay leaf and water to cover by about an inch. Bring to a boil. Lower heat and simmer, uncovered, until tender – about 30 minutes.
When farro and lentils are done cooking, drain any excess water. Remove bay leaf from lentils. Combine farro and lentils into one pot, tossing with a little olive oil.
To make salad
Make the dressing and salad while the farro and lentils are cooking. In a large bowl, whisk olive oil into lemon juice and add salt and pepper to taste. Chop the tomatoes, cucumbers, peppers, and onions into bite-size pieces. Add to the bowl with the oregano and toss to coat with dressing.
To serve, plate the pilaf and then top with the salad. The contrast of warm grains and beans and refreshing salad makes this a particularly good seasonal transition meal, but the dish can also be refrigerated for up to a day and served cold.
Black Bean Salad Recipe
What is it about a black bean salad that practically shouts, “summer potluck”? The mercury has been edging past a hundred degrees lately here and I’ve been getting nostalgic for some of the picnic foods I remember having often as a kid. The basic structure of a black bean salad is black beans (canned or freshly made) with corn kernels (canned, frozen, or fresh). Parsley, basil or cilantro can add a bitter to the flavors. Tomatoes, lemon juice and or lime juice some acid. Jalapeno or cumin will give it a kick, and avocado and olive oil will smooth it down. I find adding a little bit of sugar almost always helps balance the acid from the citrus and tomatoes, and makes for a better tasting salad.
Obviously, this salad will be extra good if you have freshly cooked corn and beans on hand. But if you don’t, just use the canned beans and frozen corn (we used white corn here).
- 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
- 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
- 1/2 cup chopped green onions or shallots
- 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
- 3 fresh plum tomatoes, seeded and chopped
- 1 avocado, peeled, seeded, and cut into chunks
- 1/2 cup fresh chopped cilantro
- 1/4 cup fresh chopped basil
- 2 Tbsp lime juice (about the amount of juice from one lime)
- 1 Tbsp olive oil
- 1/2 to 1 teaspoon of sugar (to taste)
- Salt and pepper to taste
Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.
Poppy Seed Summer Salad
Prep Time: 15 Min
Ready In: 2 Hrs 15 Min
- 1/2 cantaloupe – peeled, seeded, and cut into 1/2-inch cubes
- 2 cucumbers – peeled, seeded, and cut into 1/2-inch cubes
- 1/2 small red onion, finely diced
- 1 large stalk celery, diced
- 1/3 cup poppy seed dressing, or more to taste
- 3 tablespoons red wine vinegar
- 1 teaspoon poppy seeds, or to taste (optional)
- Place cantaloupe and cucumbers in a colander; set a plate on top. Place a heavy object such as a large can of food on top of plate to squeeze out excess liquid from cantaloupe and cucumbers, tossing about every 30 minutes, 2 to 3 hours.
- Transfer cantaloupe and cucumbers to a large bowl; add onion, celery, poppy seed dressing, and red wine vinegar. Toss to coat. Stir in poppy seeds.