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Our Charis Family
Paula Malcein
Hello Charis Family,
Greetings to you in the name of Jesus Christ. My
name is Paula Rose Malcein, I'm 19 years old, and a Charis Midwifery student.
I love being on the path that God has led me
to become a midwife for His Glory! I would like to
share with you a bit about myself and some of the ways
that God has moved my life.
The Lord has richly blessed me with a wonderful family.
My godly dad, mom, younger sister and I live in a rural area in
Wisconsin. They have taught me so much in life,
most of all my need for a closer walk with my Heavenly
Father. I appreciate the sacrifices they are
making to help me on my path.
I love to read, write letters (and get some too), keep a
journal, do gardening, cook and bake, raise lambs, make
soap, crochet, play the harp, sing for the Lord and live
out in the country where I can breathe and take in God's
glorious creation. I'm learning more about the wondrous
miracle of pregnancy and birth, fellowshipping with
brothers and sisters in Christ, and most of all striving
daily for a closer relationship with my wonderful
Heavenly Father.
I discovered Charis three years
ago. I had a wonderful talk with Kristin Schuchmann, Charis Executive Director, but didn't think Charis would work for me because of one thing that was
holding me and my family back from saying "yes". A year
later mom and I went to a CMI (Christian Midwives
International) conference and met Kristin who was also
attending the same conference. She remembered me, and
throughout the days at the conference we became
more than just acquaintances, we became friends and
sisters in Christ.
I wanted Charis to be the school for me. It was a
perfect fit except for that one 'thing'. God knew my
heart and He knew Kristin's, and Charis Director of
Midwifery Studies, Susan Oshel's, too, but He wanted me
to go through this so that I would learn to trust Him
and to know that His timing is best and most perfect.
Almost another year later our family took a vacation to
Florida and we were able to spend a day with Kristin and
her family. We had a very blessed time and Kristin
walked me through the Charis Childbirth binder. I was so
amazed and blessed to see the first module, the foundation
that the Charis course is built upon. I told Kristin I
would say "yes" right now but ..... the one 'thing' that
I needed would possibly not fit in; to be able to do the
course totally off the internet, just books and snail
mail. She looked at me with a smile and and told me that
I wouldn't have to worry about it and that it was all
taken care of.
Charis has come to feel like a family to me and I
hope to get to know each of the students and members
throughout the years as we learn more about one of God's
greatest miracles.
God's Word says: "Trust in the Lord with all thine
heart; and lean not unto thine own understanding. In all
ways acknowledge Him, and He shall direct thy paths"
Proverbs 3:5-6
In the love of Christ,
Paula Malcein
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Charis Cuisine
Rolitini
Thank-you Cheryl Crimu
for this awesomely delicious recipe!
What is Rolitini? It's raw cotta/squash/marinara involtinia, a
designer recipe that Cheryl Crimu created. She wants us to
know that it's not a quick recipe, takes time to prepare, but is
worth every moment of creative effort! Cheryl lives in North
Port, FL.
For the marinara:
2 lbs roma tomatoes (about 10-12 medium sized), sliced in half
lengthwise
8 sundried tomatoes in extra virgin olive oil
4 to 5 smashed garlic cloves
3 tbsp chopped fresh basil
3 tbsp chopped fresh parsley
2 tbsp extra virgin olive oil
pinch of crushed red pepper
1 tsp sea salt
cup of water
Put the roma tomatoes in a large bowl, add all ingredients except
for the sundried tomatoes and water, and gently toss to evenly
distributing herbs, olive oil, garlic and salt. Allow to marinate
for 1 hour. On lined dehydrator trays, place tomato halves cut side
up. Press the garlic cloves inside random tomato halves. Pour over
extra marinade from bowl, and dehydrate at 115 degrees for 18 to 20
hours until tomatoes are reduced and “roasted” in appearance.
In a food processor, add the romas, sun-dried tomatoes, and 2 of the
garlic cloves (discard or save remainder for another use). Process
until well blended. The mixture will be thick, so begin streaming
water little by little until there is a marinara sauce consistency.
Check for seasonings and make adjustments if necessary. Add more
basil and parsley if desired.
Macadamia “raw”cotta:
1 cup macadamia nuts, soaked 8 hours
1/4 cup pine nuts, soaked 4 to 6 hours
1 garlic clove
1 tsp lemon juice
1 tsp nutritional yeast
1 tsp sea salt
cold water
First blend all ingredients, except for water in food processor
until very crumbly. Gradually stream in cold water until creamy,
light and fluffy.
For squash, breading, & spinach:
3 to 4 large straight neck or goldbar squash
sea salt
extra virgin olive oil
1 cup golden flax meal
1 tbsp finely minced basil
1 tbsp finely minced parsley
1/2 tsp sea salt
1/8 tsp cayenne pepper
8 oz fresh baby spinach
sea salt
extra virgin olive oil
With a wide vegetable peeler, slice squash lengthwise from end to
end as evenly as possible. The thickness should be that of a lasagna
noodle. Continue peeling one side until the seeds are reached, then
rotate squash to peel each side evenly. Lay the peeled squash layer
by layer in a square or rectangular casserole dish, lightly
sprinkling each layer with sea salt. Allow to sit 1/2 hour, then
drain excess water. Drizzle squash lightly with olive oil.
Meanwhile, combine flax meal, basil, parsley, salt, and cayenne in
another casserole dish and mix well with a fork. Coat each slice of
squash in the breading on both sides and then place on dehydrator
trays. Dehydrate the squash at 115 degrees for a little over an
hour, until the squash gets lightly crisp.
While the squash is dehydrating, add the spinach to a large bowl and
very lightly drizzle with olive oil, then sprinkle with sea salt.
Use hands to toss and distribute the olive oil and salt evenly.
Allow to marinate and wilt while the squash is dehydrating, and
periodically use your hands to remix.
Involtini assembly:
First, in a casserole serving dish, spoon in some marinara to cover
the bottom of the dish.
Take two like-sized slices of squash, even in length, and lay them
on a flat surface slightly overlapping each other with the ends
closest to you. Spoon on about 1 tablespoon of the rawcotta and
spread evenly from end to end. Repeat using an even layer of the
spinach, and carefully take the ends close to you and roll into a
pinwheel. Carefully place each involtini into the casserole dish on
top of the marinara.
The casserole dish can be kept at the bottom of a dehydrator or warm
oven for up to an hour before serving. |
