Ultimate Daniel Fast

You are here: Home / Archives for Daniel Fast Recipes

Daniel Fast Recipes

White Bean Salad

By

 

White Bean Salad

White Bean Salad

Salads should never be boring. It always pains me to order a salad at a restaurant, only to be served a bowl with mostly lettuce, a few chopped tomatoes, and shredded carrots. That's not a salad! Although this salad is simple, it is more than just lettuce. Enjoy!
No ratings yet
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 4 cups torn romaine lettuce, packed
  • 1 cup cannellini beans or great northern beans, rinsed and drained
  • 1 cup chopped sugar snap peas
  • 1 cup halved cherry or grape tomatoes
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place lettuce in a large bowl, and add beans, sugar snap peas, tomatoes, onions, basil and parsley. Toss, and serve with choice of dressing (see Recipe Notes).

Notes

 

Caribbean Wild Rice

By

Caribbean Wild Rice

Caribbean Wild Rice

It's easy to imagine yourself on a Caribbean island with the flavors in this main dish recipe.
4.67 from 9 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 8-ounce can unsweetened pineapple tidbits, juice reserved
  • 2 tbsp soy sauce or soy sauce alternative see Recipe Notes
  • 1 1/2 tbsp fresh lime juice
  • 1 cup sliced carrots
  • 1 cup chopped snow peas
  • 1 cup chopped zucchini
  • 1/2 cup chopped jarred roasted red bell peppers, drained (or chopped red bell pepper)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup canned chickpeas, rinsed and drained
  • 2 cups cooked wild rice
  • Avocado slices
  • Chopped macadamia nuts

Instructions
 

  • Heat olive oil in large skillet over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn.
  • Add ½ cup pineapple juice, Bragg's Liquid Aminos, and lime juice. Stir in carrots, snow peas, zucchini, red peppers, black beans, and chickpeas. Increase heat to medium high, stirring often. Cook 5 minutes, or until 3/4 of the liquid is absorbed and vegetables are slightly softened.
  • Add wild rice and pineapple. Increase heat, and stir-fry until heated through. Serve immediately.
  • Garnish with avocado slices and chopped macadamia nuts.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Use cooked brown rice instead of wild rice.
  • Bragg's Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. It's a certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Coconut Aminos is another option (my preference).

Roasted Root Vegetables

By

roasted root vegetables

 Roasted Root Vegetables

Roasting root vegetables highlights their intense flavors. Popular roots are potatoes, onions, and carrots, but this recipe includes two lesser-known root vegetables, parsnips and rutabaga. You'll love the tantalizing taste of this Daniel Fast side dish.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 pound rutabaga, peeled and cut into 1-inch pieces
  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 400 degrees. Combine vegetables in a large bowl, and add olive oil, salt, and pepper. Stir well to coat.
  •  Spread out on two large baking sheets, being careful to spread the pieces out so that they don't overlap. Roast 15 minutes, stir, and return to oven.
  • Roast 15 minutes more. You may serve vegetables at this point if you want them a crispy on the outside but slightly soft on the inside. Cook for another 15 minutes if you like a crunchier texture.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

Fig, Pear, and Walnut Salad

By

 

Fig-Pear Walnut Salad

Fig, Pear, and Walnut Salad

Figs are like candy, especially when you're on a Daniel Fast. Fresh figs are absolutely delicious, but they're a rarity where I live. Every so often I'll see them at a local health food store, particularly in early summer and late summer/early fall. However, most times, I just use dried figs, which are featured in this salad.
5 from 1 vote
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 4 cups torn romaine lettuce, loosely packed
  • 1 Bosc pear, unpeeled, sliced thin
  • ¼ cup diced dried figs
  • ¼ cup chopped walnuts
  • 2 tablespoons raw sunflower seeds
  • 1 recipe Apple-Cinnamon Salad Dressing

Instructions
 

  • Place 1 cup of greens on each plate. Arrange pear slices on top of each mound of lettuce. Sprinkle each salad with 1 tablespoon figs, 1 tablespoon walnuts, and ½ tablespoon sunflower seeds. Drizzle about 2 tablespoons dressing over each salad.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

  • Use an apple instead of a pear, or try a combination of both.
  • Serve with mixed greens or fresh spinach.
  • Substitute walnuts with pecans.

Chipotle Chili

By

Chipotle Chili

 

Chipotle Chili

The chipotle chile pepper is a jalapeno pepper native to Mexico. It has a slightly sweet, smoky, brown sugar flavor with a hint of chocolate and is often used to add a little heat to sauces, salsas, soups,  and stews.
4.50 from 8 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped red onions
  • 2 cloves garlic, minced
  • 2 cups Vegetable Broth or water see Recipe Notes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can dark red kidney beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 1 tablespoon lime juice
  • 1 teaspoon chipotle chile pepper seasoning
  • 1 teaspoon salt

Instructions
 

  • Heat olive oil in a large, deep skillet or saucepan. Add onions, and cook until soft and translucent. Stir in garlic, and cook for one minute, stirring constantly so garlic doesn’t burn.
  • Add broth, black beans, cannellini beans, kidney beans, pinto beans, tomatoes, lime juice, chipotle chile pepper, and salt. Bring to a boil. Reduce heat, and simmer, covered, for 30 minutes.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

Hummus Casserole

By

Hummus Casserole

I got the idea for this recipe when I realized my hummus consumption tends to be more like a meal than a snack. I thought, Why not make a main dish out of it? So I added brown rice, veggies, and voila!
5 from 4 votes
Print Recipe
Course Main Course

Ingredients
  

  • 1 Hummus recipe
  • ½ cup water
  • 1 carrot, shredded (about 1 cup)
  • 1 cup cooked spinach, squeezed dry
  • 1 cup diced zucchini, unpeeled
  • ¼ cup chopped green onions (green parts only)
  • ½ teaspoon salt
  • 2 cups cooked brown rice

Instructions
 

  • reheat oven to 350 degrees. Prepare Hummus according to directions and place in a large bowl. (You will use entire recipe.) Add water, carrots, spinach, zucchini, green onions, salt, and brown rice. Stir well.
  • Pour into a 9 x 13-inch casserole dish that has been lightly rubbed or sprayed with olive oil. Bake, covered, for 20 minutes.
  • Yield: 10 servings (serving size: about 1/2 cup)

Notes

  • Substitute quinoa for the brown rice.
  • Another recipe for hummus you might like: Confetti Hummus.

Garlic Spring Peas with Leeks

By

garlic spring peas with leeks

Garlic Spring Peas with Leeks

When I was a little girl and my mom would open up a can of peas, I would scream hysterically and run for cover. Ok, so maybe that's a slight exaggeration, but I remember canned peas being extremely BLAND. They weren't good at all. But, then I discovered the world of spring peas. And, yes, there is a difference.
Garlic Spring Peas are sweet, and when cooked properly, have a slight crunch. They pop when you bite into them. So now, instead of cringing at the mere mention of peas, I eat them often. However, I still don't do canned peas.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 3 cups water
  • 1 pound fresh or frozen spring peas
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped leeks, light green and white parts only
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • On stovetop, heat water in medium saucepan to boiling. Place peas in boiling water, and cover. Bring to a second boil. Reduce heat, and simmer 6-8 minutes.
  • While peas are cooking, heat olive oil in a small skillet over medium heat. Add leeks and garlic, and cook 3-5 minutes, stirring constantly. Drain peas, and stir in leeks, salt, and pepper.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

  • To use leeks, trim off root end and dark green portion, and discard. Cut leek down the middle and then slice into pieces of desired width. Place leek pieces in a colander or large bowl, and rinse under cold water. Use your hand to separate pieces to remove any traces of dirt. Let leeks drain, or place on a paper towel to dry.
  • Use chopped onion instead of leeks.
  • Add basil or oregano.
  • You can also lightly steam the peas instead of boiling them.
  • Serve with Delicata Squash with Kale and Beans, Grilled Portabello Steaks, or Spaghetti Squash with Basil-Walnut Cream Sauce.

Gimme More Granola

By

granola

Gimme More Granola

Gimme More Granola is truly the perfect healthy snack because it's easy to make and packed with fiber, protein, vitamins, and minerals. This recipe is also filling and satisfying. A little goes a long way.
4.36 from 17 votes
Print Recipe Pin Recipe
Course Breakfast, Snack
Cuisine American
Servings 8

Ingredients
  

  • 1/4 cup chopped dried plums or Medjool dates
  • 1/4 cup water
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons unsweetened apple juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup raisins
  • 2 tablespoons chopped almonds
  • 2 tablespoons chopped walnuts
  • 2 tablespoons sunflower seeds
  • 2 tablespoons unsweetened shredded coconut

Instructions
 

  • Preheat oven to 350º F. In a small saucepan, add plums and water. Cook over medium heat 5 minutes, or until plums are softened. Transfer to a food processor or blender, and process until mixture is a thick paste.
  • In a large bowl, combine plum mixture, apple juice, olive oil, oats, raisins, almonds, walnuts, sunflower seeds, and coconut. Stir well, making sure everything is well coated. Spread out on a baking sheet, and bake 5 minutes.
  • Stir granola, and bake another 5 minutes, or until lightly browned. Let cool (will become more crispy as it cools), and store in an airtight container.
  • Yield: 8 servings (serving size: about 1/4 cup)

Notes

Green Beans with Toasted Walnuts

By

Green Beans with Toasted Walnuts

Green Beans with Toasted Walnuts

Green beans are so good that they don't need anything added to them at all. However, it's fun to change things up a bit. This recipe adds toasted walnuts to give regular green beans a flavor boost.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 pound fresh or frozen green beans
  • ½ tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon tarragon
  • 1/8 teaspoon pepper
  • 2 tablespoons finely diced toasted walnuts

Instructions
 

  • Wash fresh beans thoroughly and trim ends. Cut into bite-size pieces. If using a steamer, cook 20-22 minutes. If boiling, cover the beans with cold water in a large saucepan, and bring to a boil. Reduce heat, and simmer until crisp tender, about 8-10 minutes.
  • Drain green beans, and stir in olive oil, salt, tarragon, pepper, and walnuts. Serve immediately.
  • Yield: 6 servings (serving size: about ½ cup)

Notes

 

 

Butternut Squash and Sweet Potato Soup

By

Butternut Squash & Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

This recipe is one I cook frequently, even when I'm not on the Daniel Fast. The flavors remind me of autumn with its cooler weather and falling leaves.
4.62 from 13 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 pound butternut squash, peeled and cut into 1-inch cubes
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon fresh minced ginger root or 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions
 

  • Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add water or broth and remaining ingredients to saucepan, and bring to a boil. Reduce heat, and cover. Simmer 30 minutes, or until vegetables are tender.
  • Remove vegetables with a slotted spoon and place in a food processor or blender. Puree until smooth. (You may need to do this in two batches because filling your processor or blender more than half full could cause the hot soup to pop the lid.) Return to heat, and stir well. Use a whisk, if necessary, to smooth out the texture. Cook another 5-10 minutes, and serve.
  • Yield: 6 servings (serving size = about 1 cup)

Notes

  • Use leeks instead of onions (white parts only).
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Tomato Basil Soup

By

Tomato Basil Soup

Tomato Basil Soup

A soup I like to order when we go out to eat is Tomato Bisque. Yum! But since cream and Parmesan cheese aren't part of the Daniel Fast, this recipe is closest I can get to the real deal.
5 from 1 vote
Print Recipe
Course Soup
Servings 4

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onions
  • 3 14.5-ounce cans diced tomatoes
  • 1/2 cup Vegetable Broth or water see Recipe Notes
  • 1 clove garlic, minced
  • 1 ½ teaspoon dried basil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Toasted pumpkin seeds optional
  • Toasted sunflower seeds optional

Instructions
 

  • Heat olive oil over medium heat in a large skillet. Add onions, and cook until soft and translucent. Add tomatoes, water, garlic, basil, salt, and pepper. Cook 20 minutes.
  • Place mixture in a food processor or blender, and purée until desired consistency is reached. Return to skillet, and cook 5-10 more minutes. Sprinkle pumpkin and/or sunflower seeds on top, if desired.
  • Yield: 4 servings (serving size: 1 1/4 cups)

Notes

  • Use leeks (white and light green parts only) instead of onions.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Cinnamon-Cumin Lentil Soup

By

Cinnamon-Cumin Lentil Soup

 

Cinnamon-Cumin Lentil Soup

4.80 from 5 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 cup dry lentils, rinsed and sorted
  • 1 15-ounce can chickpeas, rinsed & drained
  • 1/2 cup diced carrots
  • 1/2 cup diced red onion
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt

Instructions
 

  • Bring broth or water to a boil. Add lentils, chickpeas, carrots, onions, cinnamon, cumin, and salt. Reduce heat, and simmer gently with lid tilted for 30 minutes or until lentils are softened.
  • Yield: 6 servings (serving size: about 1 cup)

Notes