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Our Charis Family
Carrie Hartman
Dressed for my sister's wedding and 23 weeks pregnant!
Hello Charis Friends!
My name is Carrie Hartman and I have been a Charis
midwifery student since September 2010. I feel
privileged to share with you a slice of my life and hope
to learn more about you in the months to come.
I grew up in Ohio with my 3 wonderful sisters and
extended family. When I was 13 my parents adopted
my younger sisters from China. My parents and
older sister traveled to China for a 2 week adventure.
I had no idea that God desired to grow my heart for all
nations, people and ethne, through that experience.
As I continued to grow in my faith and understanding of
His heart for all people, my life spun into action.
I attended Purdue University where I met my husband
David. I studied nursing and he engineering.
We were married soon after college and moved to upstate
New York to live and work. I enjoyed 3 years of
cardiac nursing where I saw a plethora of people.
These included heart failure, heart attack, heart
arrhythmias not to mention the “non” cardiac patients
like amputees, strokes, kidney failure and random wound
infections. I had no idea why God would put me on
a “Heart” floor and yet see so many different kinds of
patients. I think I know why now. :)
God placed a burning passion in both our hearts for the
nations and we began to pray about next steps to take.
Through different classes we took and friends that we
made, our love for the Muslim world began to grow.
We started to learn about His love for the Muslim world
and wanted to be a blessing to this specific community
of people. God is doing a great work among Muslim
people this generation and I’m excited to be part of it.
We soon quit our jobs, raised support and moved to
Lancaster PA. God led us to a year long internship
in Lancaster PA where seasoned workers mentor this
generation for cross-cultural life. Currently we
are still in the program and will finish the end of
July. If all goes as planned, we will leave for
South Asia January 2012 with our 3 month old (I’m due
this September!) and a team of others to learn the
native language and spread the Kingdom of God.
I was challenged by a friend to check out Charis.
I had always thought about women’s health and even
midwifery school throughout my time at Purdue and in New
York. I always felt like God was saying “not yet.”
Once David and I received direction for the next steps
and learned we would have this year of training, God
released me to start the Charis Midwifery Academics
program. I really appreciate Charis’s heart for
the world. It’s a wonderful fit. It also
helps me with my schedule as I learn language and live
in a different culture. No nurse midwife program
would offer the same to me.
It’s been an amazing journey so far and I know the
journey has really just begun. I feel so blessed
by the Lord for His grace and sovereignty over my life.
He is the Good Shepherd that has great plans for all of
us. For some, it’s helping women and babies in the
states. For others, it’s living in a different
culture doing the same. I feel so blessed that He
would call me to the task of “going.” Being very
aware of my weakness and failures I take encouragement
from the One who says, “My grace is sufficient for you,
for my power is made perfect in weakness." How
wonderful is that?! The journey and road has not
been easy and will continue to be filled with more
difficulties but He has promised me His presence and His
joy.
Thanks for reading and taking the time to know me a bit
better.
Carrie
David and I in a garden in South Asia
Lady health care workers, "midwives", of South Asia |
Charis Cuisine
Colorful Salad
With Ginger-Orange-Cucumber Dressing
The
following salad was made by my children for dinner a couple nights
ago. It is absolutely delicious, super filling, and packed with
vitamins, minerals, and protein. It was all gone before I thought to
take a picture, but you can use your imagination as to how
beautifully delicious it looks. ~ Kristin Schuchmann
Salad
Equal
amounts of Red Cabbage, Romaine Lettuce, Kale, and Collard Greens
torn into bite-size pieces
Raw Walnuts
Fresh Cherries, halved and pits removed (or dried if fresh is not
available. Another option is red seedless grapes.)
Dressing
Blend the following ingredients in the blender:
A 2 – 3 inch piece of ginger root, peeled and sliced
3 oranges, seeds and peel removed
2 cucumbers, seeds removed
1/2 C raw cashews
2 cloves of garlic
4 T freshly squeezed lemon juice
1/2 C extra virgin olive oil
2 t sea salt
Toss cabbage and greens in dressing and top with walnuts and
cherries. Enjoy!
Glorious Garlic
While
eating your colorful salad, consider the garlic that is in the yummy
dressing. Whole or diced, roasted or raw, garlic is good for
your tastebuds and your health!
Garlic. The word alone stirs the senses with memories of
powerful aromas, zesty flavors and memorable, savory meals.
You'd be hard-pressed to find someone who doesn't enjoy this punchy
allium, and you might be surprised at the range of dishes that are
improved by it. Breads, sauces, appetizers and entrees - just about
everything short of cheesecake takes on a bold, flavorful taste with
this versatile kitchen staple.
But garlic does more than add flavor: It's been used for food and
medicinal purposes since at least 3000 B.C., renowned for its
powerful antiviral and antibacterial properties. As the realm of
holistic health has grown, it's now also recommended to help prevent
heart disease (it can lower cholesterol and blood pressure) and even
cancer. In The Green Pharmacy, James A. Duke, Ph.D., suggests garlic
to treat allergies, athlete's foot, diabetes, colds, the flu and
more.
You can easily enjoy the numerous benefits of garlic, for the palate
and body, by growing your own this season. Fall is a terrific time
to plant garlic, and come summer you'll be rewarded with large,
flavor-packed heads ready for nibbling, cooking and preserving.
Garlic is simple to grow. Good soil, full sun and watering every few
days are its main requirements, and garlic doesn't attract many
insects - it can even deter them from other crops! If the plant
begins to flower, snip the stalk to keep growth energy directed to
the bulb instead. You'll know it's time to harvest when the tops of
the stalks start to brown.
Served as an appetizer, spread on bread, or mixed in anything.
Basic recipes and growing directions can be found in Growing and
Using Garlic, by Glenn Andrews.
Peeling Garlic –
People soak garlic in water, microwave it, and get angry at it.
Hint –
Take a garlic clove and press it against a cutting board with the
flat side of a heavy duty kitchen knife. Take your hand that is not
holding the knife and push down on the clove (I actually hit the
flat side of the knife). Like magic you have a garlic clove that
skin will easily peel.
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