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Sweet Spinach Smoothie

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Sweet Spinach Smoothie

Sweet Spinach Smoothie

The morning I created this delicious smoothie recipe, I woke up to gently falling snow. The scene was absolutely beautiful. With my Bible open, I sat near the hearth, relishing the warmth from the fire and a few moments of solitude. It wasn't long before Isabelle, my then 7-year-old, crept into the living room and whispered, "Mom, God answered my prayer. I asked him for 1 1/2 inches of snow. Look outside!" Our mid-morning snack that day was Sweet Spinach Smoothies.
Now, before you shake your head "no way" and run out of the room when you see the color of this smoothie, give it a fair chance. Let me assure you that the sweetness of the banana and pear completely mask any the spinach taste. Trust me!
4.60 from 5 votes
Print Recipe
Servings 2

Ingredients
  

  • 1 cup water or non-dairy milk (almond, coconut, rice, or soy milk)
  • 1 Bosc pear, unpeeled, cored
  • 1 cup fresh spinach leaves, packed
  • 1 frozen banana, sliced
  • 1 tablespoon flaxseed meal, optional
  • 1/2 tablespoon kelp powder, optional
  • 1/2 tablespoon spirulina powder, optional

Instructions
 

  • Place all ingredients in a blender, and process until smooth.
  • Yield: 2 servings (serving size: about 8 ounces or 1 cup)

Video

Notes

  • To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.
  • Substitute spinach with kale leaves.
  • Use an Anjou, Asian, or Bartlett pear instead of a Bosc pear.
  • Flaxseed meal is a powder made from ground flaxseeds. It's high in fiber and a good source of Omega-3 fatty acids.
  • Kelp is a sea vegetable that is a concentrated source of minerals, including iodine, potassium, magnesium, calcium, and iron.
  • Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It contain B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).

 

Bell Pepper Boats

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Bell Pepper Boats

Bell Pepper Boats

Fun to make. Fun to eat!
3.10 from 20 votes
Print Recipe
Course Side Dish
Servings 8

Ingredients
  

  • 4 bell peppers, halved, cored, seeded
  • 1 cup Hummus
  • 1 large tomato, seeded, chopped (about 1 cup)
  • 1/2 cup sliced black olives
  • 1 tablespoon diced avocado
  • 1 teaspoon sunflower seeds

Instructions
 

  • Slice off a very thin strip off the bottom of each pepper half so that the cut side is up. (This will allow the pepper to lie flat while you stuff it. Be careful not to take too much off or the mixture will spill out.) In a small bowl, mix Hummus,  tomatoes, and olives. Place about 2 tablespoons of the Hummus mixture into each pepper half. Top with diced avocado and sunflower seeds. Serve.
  • Yield: 8 servings (serving size: 1 pepper half)

Notes

  • Use Confetti Hummus or Pumpkin Hummus.
  • If not serving immediately, sprinkle about 1/2 teaspoon of fresh lemon juice over avocado to prevent browning.
  • This dish will taste best if the Hummus and peppers have been refrigerated.

 

Crunchy Kale Chips

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Crunchy Kale Chips

Crunchy Kale Chips

Kale is a nutritional powerhouse. It's a leafy green vegetable in the Brassica family, which includes Brussels sprouts and cabbage. The main three types of kale are curly, dinosaur (Lacinato), and ornamental. Kale is loaded with vitamins K and A and is a good source of vitamin C. One reason you should make kale a regular part of your diet is that its risk-lowering benefits for cancer have recently been extended to at least five different types of cancer: bladder, breast, colon, ovary, and prostate. You can use kale in dips, soups, stir-fries, and even as snacks, such as in this recipe.
5 from 2 votes
Print Recipe
Course Snack
Servings 4

Ingredients
  

  • 6 cups kale, ribs removed and torn into bite-size pieces
  • 1 tablespoon extra-virgin olive oil or coconut oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 400 degrees. Lightly oil an 11 x 17-inch baking sheet. Place kale in a large bowl, and add olive oil, garlic powder, and salt. Use your hands to incorporate into leaves so that they are well coated. Spread leaves on baking sheet. Bake 12-15 minutes or until crispy.

Notes

  • You can also cook these chips in a dehydrator for 2-3 hours at 135 degrees (or until crispy).
  • Use 1/2 teaspoon Taco Seasoning or chili powder instead of garlic powder; omit salt.
  • Store unused portions in an air-tight container. To reheat, place in a 400-degree oven for about 5 minutes to make crispy.

 

Almond Cookies

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almond-cookies

Almond Cookies

These light-tasting cookies look like they belong at a ladies' brunch or luncheon. But even though Almond Cookies may appear to be delicate and fancy, they're filling and satisfying, hearty enough for even the manliest man.
4.55 from 11 votes
Print Recipe
Course Dessert, Snack
Servings 14

Ingredients
  

  • 1 cup almond meal or flour
  • 1/3 cup almond butter
  • 1/4 cup unsweetened orange juice
  • 2 tablespoons flaxseed meal
  • 1/4 cup + 3 tablespoons Date Honey
  • 2 tablespoons sliced almonds

Instructions
 

  • Preheat oven to 350 degrees. In a large bowl, mix almond meal, almond butter, orange juice, and flaxseed meal.
  • Lightly rub an 11 x 17-inch baking sheet with olive oil. Place dough on baking sheet and flatten with your hands to about 1/8-inch thickness. Use a circle cookie cutter about the size of a 1/3 cup measuring scoop to cut out cookies (or use the measuring cup itself).
  • Spread about 1/2 tablespoon Date Honey on each cookie, and top with 3-4 sliced almonds. Bake 10 minutes. Remove from oven, and transfer cookies to a wire rack to cool.
  • Yield: 14 servings (serving size: 1 cookie)

Notes

  • Use unsweetened applesauce as a topping instead of Date Honey.
  • Omit the toppings, and crumble baked cookie over fresh fruit.

Sesame Seed Rice Crackers

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Sesame Seed Rice Crackers

Sesame Seed Rice Crackers

Spread a little almond butter on these crunchy, whole grain crackers for a perfect mid-afternoon snack. They're also gluten free, making them a healthy choice for anyone with celiac disease or gluten intolerance.
4.25 from 4 votes
Print Recipe
Course Snack
Servings 6

Ingredients
  

  • 1 cup cooked wild rice
  • 1 cup brown rice flour
  • ¼ cup flaxseed meal
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black sesame seeds
  • 1 teaspoon sesame seeds

Instructions
 

  • Preheat oven to 400 degrees. Add wild rice, rice flour, flaxseed meal, water, olive oil, and salt to a food processor bowl. Process about 30 seconds or until mixture forms a ball and sticks together.
  • Transfer to a larger bowl, and stir in both types of sesame seeds.  Use your hands and/or a rolling pin to spread dough out on a silicone mat on a 11 x 17-inch baking sheet (you may need to coat your hands with a little flour). Press dough to edges of sheet. With a knife, score into 1 3/4-inch pieces. Bake 20 minutes.
  • Remove crackers that are done (usually those on the outside edges brown more quickly). Flip remaining crackers, and bake another 8 minutes or until crispy.
  • Yield: 6 servings (serving size: 9 crackers)

Notes

Daniel Fast Sweet Potato Pie

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sweet potato pie

Sweet Potato Pie

You may be skeptical that a vegan pie without any added sugar could be delicious. But it's true! This Sweet Potato Pie is smooth with a slight coconut crunch--a perfect dessert for any Daniel Fast meal.
3.84 from 6 votes
Print Recipe
Course Dessert, Snack
Servings 8

Ingredients
  

  • 2 pounds sweet potatoes
  • ½ cup Date Honey
  • ¼ cup unsweetened orange juice
  • 1 cup oat flour see Recipe Notes
  • 1 teaspoon grated orange zest
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • ¼ cup unsweetened coconut flakes
  • ¼ cup finely chopped pecans

Instructions
 

  • Preheat oven to 350 degrees. Bake or steam sweet potatoes until tender. If baking, pierce each potato a few times with a fork and wrap tightly in aluminum foil, shiny side out. Bake at least 1 hour or until soft. Remove from oven, and set aside until cool enough to handle. Peel and discard skins. If steaming, peel skins and cook 25-30 minutes or according to your steamer's directions. Cut potatoes into smaller pieces, and mash with a potato masher.
  • Put potatoes, Date Honey, and orange juice in a food processor or blender, and puree until completely smooth with no lumps. Add oat flour, orange zest, cinnamon, and nutmeg. Stir well.
  • Pour sweet potato mixture into a 9 by 2-inch pie plate that has been rubbed with olive oil. Spread coconut flakes and pecans over top. Bake 15-20 minutes, or until lightly browned. Serve immediately.
  • Yield: 8 servings (serving size: about 1 slice pie)

Notes

  • Spread almond butter or Date Honey on top of each serving.
  • Add ½ cup raisins when you mix the oats and pureed potato mixture.
  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (½ cup old-fashioned oats will yield about ½ cup ground oats).

 

“Parmesan Cheese”

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"Parmesan Cheese"

"Parmesan Cheese"

Did you know when you finely chop certain nuts - particularly Brazil nuts, cashews, and macadamia nuts - that they resemble and taste a lot like Parmesan cheese? Although devoted vegans have known this trick for years, this information may be new to you. However, once you sprinkle this "Parmesan Cheese" on your favorite Daniel Fast dishes, you will be pleasantly surprised at how good it tastes.
3.67 from 12 votes
Print Recipe
Course Snack
Servings 12

Ingredients
  

  • 1 cup lightly-salted cashew halves and pieces

Instructions
 

  • Add cashews to food processor and blender. Process about 15 seconds or until cashews resemble the texture of Parmesan cheese.
  • Yield: 12 servings (serving size: 1 tab

Video

Notes

 

Banana Cream Pie

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Banana Cream Pie

Banana Cream Pie

This recipe was created exactly one year after my first blog post as a way of celebrating the momentous occasion. If you have a little extra time on your hands, this pie is a recipe you'll want to make.
4.15 from 7 votes
Print Recipe
Course Dessert, Snack
Servings 8

Ingredients
  

Crust

Filling

  • 6 ounces firm or extra-firm tofu, drained
  • 2 ripe bananas, peeled and sliced (about 2 cups)
  • ½ cup unsweetened almond milk
  • ¼ cup Date Honey
  • 1 tablespoon lemon juice

Topping

  • 1 ripe banana, sliced into 1/2-inch rounds (about 1 cup)
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped walnuts
  • 1 tablespoon unsweetened coconut flakes

Instructions
 

  • Prepare Date-Walnut Spread according to recipe directions.
  • Preheat oven to 350 degrees. Lightly coat bottom and sides of a 9-inch pie plate. Using a spatula, press Date-Walnut Spread into pie plate, pressing dough ¾ of the way up sides (spread will be gooey). Bake 20-25 minutes, or until edges are golden brown. Cool 20 minutes on a wire rack.
  • While crust is baking, add filling ingredients to a food processor or blender. Process about 30 seconds or until smooth. Pour filling into pie crust. Refrigerate at least four hours or until chilled (overnight is best).
  • To serve, place banana slices in a bowl, and pour in lemon juice. Coat bananas well, and drain (keeps them from turning brown). Spread banana slices on top of pie in a circular pattern, and sprinkle with walnuts and coconut flakes.
  • Yield: 8 servings (serving size: 1 slice)

Video

Notes

  • Add another banana and place slices on top of cooked, cooled crust. Pour pie filling over slices.
  • Place in freezer for about 2 hours to make a frozen treat.
  • Save reserved date soaking water from Date-Walnut Spread recipe and substitute it for the almond milk.

Date-Walnut Spread

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date-walnut spread

Date-Walnut Spread

2 cups Medjool dates, pitted
1 1/2 cups walnuts

Put dates in a glass bowl, and cover with water. Soak uncovered at room temperature for 2-3 hours. Drain. Use your hands to press out any excess liquid remaining in dates. Place walnuts in a food processor or blender for about 15 seconds. Add dates, and process another 15 seconds or until smooth (less time if you prefer a nutty texture). Serve at room temperature or place in refrigerator until chilled.

Yield: 24 servings (serving size: 1 tablespoon)

Recipe Notes

  • Serve with apples, bananas, and/or pears.
  • Stir into oatmeal.
  • Spread on top of Sesame Seed Rice Crackers.
  • Mix in unsweetened coconut flakes.

Snickerdoodle Smoothie

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snickerdoodle smoothie

Snickerdoodle Smoothie

When you hear the word "snickerdoodle," what comes to mind? I immediately think back to my days at Butler Elementary. I remember one particular item always being on the school lunch menu (besides the mixed vegetables and fruit cocktail) - the snickerdoodle cookie. Snickerdoodle Smoothie has the same cinnamon flavor as the classic cookie, but it's a nutritious choice. Enjoy this creamy concoction for breakfast or a mid-afternoon snack.
4.41 from 10 votes
Print Recipe
Course Breakfast, Drinks, Snack
Servings 2

Ingredients
  

  • 6 ounces silken tofu
  • ½ cup unsweetened almond or rice milk
  • ¼ cup Date Honey
  • 2 frozen bananas, peeled, sliced (about 2 cups)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions
 

  • Place tofu, almond milk, Date Honey, banana slices, cinnamon, and nutmeg in blender. Mix until smooth.
  • Yield: 2 servings (serving size: about 1 ½ cups)

Video

Notes

  • Remove peels before placing bananas in freezer. Put in a plastic zip-top bag until completely frozen.
  • Substitute tofu with avocado.
  • Instead of using Date Honey, soak 3-4 Medjool dates in warm water at room temperature for an hour before adding to blender.
  • You can also use firm tofu, but you may need to add water or almond milk so that the consistency is not too thick.

 

Apricot-Nut Breakfast Bars

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Apricot-Nut Breakfast Bars

Apricot-Nut Breakfast Bars

Jump start your morning with a healthy breakfast, one that will fuel your body and give you energy for the day. Apricot-Nut Breakfast Bars can be made the night before so all you have to do is grab one for a quick, convenient breakfast. Enjoy your breakfast bar at room temperature or warm it for a few minutes in a toaster oven. Delish!
4 from 28 votes
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1 ½ cups old-fashioned rolled oats
  • 2 tablespoons flaxseed meal
  • ½ cup unsweetened apple juice
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup almond butter, peanut butter, or other nut butter
  • ¼ cup Date Honey
  • ½ cup diced dried apricots
  • ¼ cup chopped macadamia nuts
  • 2 tablespoons raw sunflower seeds

Instructions
 

  • Preheat oven to 350 degrees. Toast oats in a large skillet over medium heat 5-7 minutes or until oats are golden, stirring frequently. Transfer to a large bowl, and add flaxseed meal, apple juice, olive oil, almond butter, and Date Honey. Mix until well combined. Stir in apricots, macadamia nuts, and sunflower seeds.
  • Press into an 8 by 8-inch square pan that has been lightly rubbed with olive oil. Bake 15-20 minutes. Let cool in pan on a wire rack for about 5 minutes. Cut into 2 x 2 ½-inch bars and serve.
  • Yield: 12 servings (serving size: 1 bar)

Notes

  • Store in an airtight container 3-4 days.
  • Substitute your favorite dried fruit for the apricots: blueberries, cherries, dates, figs, or raisins. Make sure, though, that the fruit doesn’t contain any added sugar (as cranberries sometimes do).

Taco Seasoning

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Taco Seasoning

Taco Seasoning

Taco Seasoning should be a staple on your Daniel Fast. It's featured in many of the recipes on my website. Having a batch on hand before you begin your fast will be a tremendous help, although it doesn't take long to make more when you run out.
4.34 from 3 votes
Print Recipe Pin Recipe
Course Appetizer, Main Course, Side Dish, Soup
Cuisine Mexican
Servings 48

Ingredients
  

  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • Mix all ingredients together and store in an airtight container.
  • Yield: 48 servings (serving size: ¼ teaspoon)

Notes

taco