Daniel Fast Recipes


PAGE UNDER CONSTRUCTION; MORE RECIPES  ON THE WAY! 🙂

Yummy Breakfast Smoothies

  • 1 cup soy milk  (you can also use almond or rice milk, both good)
  • 1/2 cup oatmeal
  • 1 cup frozen fruit (you can use any fruit you like)
  • 1 banana
  • 1 cup ice

Add ingredients to blender, blend until smooth.

*I add 2 tbs flaxseed meal to my smoothies. (flaxseed provides fiber, Lignans & Omega 3Fats) The taste is not altered at all but you have a great nutrient boost.

Get creative and have fun with this recipe there are so many options to try.

Rice Cake Toppers

  • 2 salted rice cakes
  • 4 tbs divided organic peanut butter
  • 1 banana sliced

Spread 2 tbs of PB  on each rice cake, top with banana slices.

*tip the bananas taste better (I think) when they have been refridgerated.

This recipe is  great for a snack, but I like to have these for breakfast with my smoothie

**YUMMY BREAKFAST BURRITOS. (BUT GOOD ENOUGH TO EAT ANYTIME)**

INGREDIENTS

4-5 Potatoes peeled and cut into cubes

2tbs Olive oil or Canola oil

1/2 Pkg Frozen stir fry (onions/red-green-yellow peppers)

2cups brown rice

1 can El Pato Hot tomato sauce

Garlic salt and Pepper to taste

INSTRUCTIONS

Heat oil in pan, add potatoes and cook until tender. While potatoes are cooking cook brown rice according to package (with the exception that you reduce water by 3/4cup  and add 1 can El Pato to the water.) When potatoes are close to being done add stir fry mix.and, cook until thoroughly heated. Add salt and pepper to taste.

Heat whole wheat tortillas and fill them with equal parts of potatoes and rice. Roll them up and enjoy.

Makes approx; 7 large burritos

*TIPS*

I dont add the stiry fry until later because it absorbs alot of the oil and then causes the potatoes to stick.


Barbara’s Rice, Black beans and corn

Became my favorite now..

Ingredients

1 can Black beans drained
1 can of  corn drained
long grain brown rice
yellow  corn tortilla
salsa
avocado

Instructions

Combine 1 can Black beans drained and 1 can of  corn drained
Heat and place on top of  long grain brown rice (cooked)
Top with homemade salsa (which is 2 tomatoes diced, 1 onions diced, cilantro, squirt of lime, clove of garlic minced, tad bit of salt, 1 Jalapeno minced, 1/2 of an avacado diced.)

Serve with yellow  corn tortilla (you can heat them and make them crunchy. I just cut them into triangles and make them like chips.. organic ones are made with just corn and lime) really good! serve with sliced avacado’s on the side OR finger peppers (they aren’t real hot)

Became everyones favorite round here.. When your off your fast you can top with cheese.. Hope Ya’ll enjoy! God bless!

Nakia’s Tasty Veggie Wraps Recipe

Ingredients

1 package of Broccoli/Carrot Slaw Mix (shredded broccoli, carrots, and purple cabbage)
1 TBSP of olive oil
1 tsp of soy sauce (Many avoid soy sauce because it is fermented and may contain MSG. Substitute salt to taste)
1/4 tsp ea. of Thyme, Rosemary, and Garlic Powder
4 Whole Grain Wheat wraps

Instructions

1) Place oil in warm skillet
2) Add shredded mixture and sauté
3) Add seasonings
4) Add soy sauce or salted water to coat
5) Cook vegetables until they are your desired texture
6) Remove vegetables and place on a reserved plate.
7) Add more oil to skillet if necessary to brown both sides of your whole wheat wraps if desired
8) Place vegetables in each warmed wrap. Eat and Enjoy!!

Grace’s Golden Carrot Soup Recipe

Used with permission from The Daniel’s Fast Cookbook

Ingredients

2 tablespoons olive oil
1 large onion, chopped with vidalia fine insert, about 2 cups
3 stalks celery chopped with vidalia fine insert, about 1 cup
1 package 16 oz. bag of fresh sliced carrots, about 4 cups
1 quart vegetable broth, 32 oz carton
1 teaspoon poultry seasoning
1 teaspoon dried basil
2 teaspoons chopped garlic, jar ok
1/2 teaspoon pepper
1 teaspoon salt

Instructions

In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10 minutes. Then add the vegetable broth. Cover and simmer for about 25 min or until carrots are tender. With a hand held blender, cream the soup. If you do not have an hand held blender, spoon into a regular blender. Blend half at a time. Be careful this is hot stuff. Serves 6.

Susan’s Black Bean & Brown Rice Stuffed Peppers Recipe

Ingredients:

1 qt 100% Vegetable or Tomato Juice
2 cups cooked black beans
1 cup cooked brown rice
2 med green onions (chopped)
¼ cup fresh cilantro (chopped)
2 tbsp extra virgin olive oil
2 tbsp lime juice
1 clove garlic (finely chopped)
2-3 large bell peppers (cut in half lengthwise and deseeded)

Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

Ki’s Stir Fry Brown Rice w/Vegetables Recipe

Ingredients

  • 1 box of instant brown rice (or bag brown rice)
  • Vegetables to stir fry (either fresh or frozen)
  • Canola Oil
  • Olive Oil
  • Soy Sauce (Many avoid soy sauce because it is fermented and may contain MSG. Substitute salt to taste)
  • Peanuts

Cook your rice according to package (I season my rice as well when I cook).

Heat Wok on Med. High heat add 1/4 cup of Canola Oil (more or less) Give a minute for oil to get hot.

Place raw onions in now, if you are adding to recipe, also garlic for taste. Pour the cooked rice into Wok and stir for 4 mins add Soy Sauce or salt to taste.

Pour rice back into container it was cooked in and set aside.

Now add 1/4 cup Olive Oil to hot Wok again. Then add the vegetables and lots of whatever seasonings you like. Stir until done add peanuts right before serving.

This recipe is very good reheated for lunch the next day.

Cathy’s Leek and Potato Soup Recipe

Hey – our church started the Daniel fast on the 7th January. This is a great recipe for Leek and Potato soup.

1 tsp crushed fennel seeds
1 tsp ground pepper
2 cloves garlic
2 tbsp olive oil
4 pints vegetable stock (you can use just water as long as everything is seasoned well)
2 lbs leeks (trimmed, cleaned, sliced)
2 lbs potatoes (cleaned, cut into cubes)

Heat olive oil on a medium heat in a large pan. Add garlic – heat for a few mins until golden. Add fennel seeds and pepper and stir in with garlic. Add leeks and potatoes and mix well with other ingredients. Cover and cook for 5 mins. Stir quickly. Cover and cook for further 5 mins. Add stock. Bring to boil, then cover, turn heat down and simmer for 40 mins.

Herb-Roasted Idaho Potato Fries recipe

by Denise Austin

Makes 4 servings

Ingredients:
1 pound small baking potatoes
2 tsp extra-virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp salt
1/8 tsp freshly ground black pepper

Instructions:
Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray.

Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.

In a cup, mix the oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet.

Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.

One response to this post.

  1. Very informative post.Really thank you! Awesome. gcdbkebeefedcdeg

    Reply

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