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Kale Orange Juice

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kale-orange juice

Kale Orange Juice

You already know how good oranges are for you, but did you know that kale is considered to be a nutritional powerhouse? Not only is it high in vitamin C, it's also a powerful antioxidant, a great source of vitamins A and K, and contains fiber and omega-3 fatty acids. Pretty impressive for a leafy green vegetable, I'd say!
5 from 2 votes
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 3 large navel oranges, peeled
  • 2 cups chopped kale leaves, ribs removed

Instructions
 

  • Wash kale leaves well. Feed through juicer and discard pulp.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

 

Cinnamon-Raisin Carrot Salad

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Cinnamon-Raisin Carrot Salad

Cinnamon-Raisin Carrot Salad

Nothing says Spring like a fresh salad, so enjoy a taste of the season with this simple recipe.
3.89 from 17 votes
Print Recipe
Course Salad
Servings 10

Ingredients
  

  • 2 cups shredded carrots, peeled peeled
  • 1 cup shredded red cabbage
  • 1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ½ cups)
  • ½ cup raisins
  • ¼ cup chopped pecans
  • 2 tablespoons raw sunflower seed kernels

Dressing

  • 1/3 cup unsweetened apple juice
  • 1 teaspoon cinnamon

Instructions
 

  • Mix carrots, cabbage, apple, raisins, pecans, and sunflower seeds kernels in a large bowl. In a smaller bowl, add apple juice and cinnamon. Use a whisk to combine, and pour over carrot mixture. Stir well to coat.
  • Place in refrigerator 1-2 hours or until cool. Serve chilled.
  • Yield: 10 servings (serving size: ½ cup)

Notes

  • Substitute raisins with golden raisins.
  • Use walnuts instead of pecans.

Her Name is Georgia, Part 10

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“Jesus answered, ‘I am the way and the truth and the life. No one comes to the Father except through me.’” – John 14:6
 
When Georgia called me from a pay phone, I knew she wanted company. I told her I’d meet her at her house in a few minutes.
 
Georgia began our conversation by stating, “It won’t be much longer.” She’s spoken to me about dying many times, but I usually don’t make a big deal of it. Once I commented, “Georgia, you’ll probably live to be 100!” No matter what I say, though, she’s convinced the end is near.

Although I’ve had spiritual conversations with Georgia in the past, tonight I was much bolder. I sensed the Spirit leading me to question her about eternity.

“Georgia, do you ever think about what will happen to you when you die?” I asked.

“I’ll be up there,” she said, pointing toward the ceiling.

“Why do you think you’ll go to Heaven?” I asked.

“I’ve been good all my life,” she said.

“Georgia, many people think that if you’re good, you go to Heaven, and if you’re bad, you go to Hell. That’s not true. The Bible says that Jesus is the only way to Heaven. You must tell God that you need Him and ask Him to forgive you of your sins.”

“I’ve never sinned,” she replied.

Wow, I thought. I couldn’t believe she actually said that. I was shocked.

“Georgia, everyone has sinned. Only Jesus was perfect. I make mistakes every day. When I do, I tell the Lord I’m sorry. I admit that I need His forgiveness. That’s what Easter is all about – Jesus dying on the cross to pay for our sins so we don’t have to.”

She thought for a moment and then said, “But I started going to church when I was in kindergarten and went all the time.”

“You can read your Bible every day and go to church every Sunday, but that won’t get you into Heaven,” I explained. “You have to know Jesus and have a relationship with Him. Not just know about Him, but really know Him.”

At this point, she changed the conversation. She began talking about her family and her past. After listening for a few minutes, I noticed most of her memories didn’t seem too pleasant.

“Georgia, when was the happiest time in your life?” I asked.

“I’ve never had that,” she said quietly.

I didn’t know what to say at first. I hurt for her.

“You were happy when you were teaching, right?” I asked.

“Oh, yes. I enjoyed the children very much,” she replied.

We talked some more, and soon it was time for me to leave. As I backed out of the driveway, Georgia smiled and waved. My heart was heavy as I drove home.

Miss Georgia is such a mystery to me. I’m fascinated by her, and yet I feel as if I only get bits and pieces of who she is and who she has been. I see a woman racked with years of pain, although I don’t know exactly what caused her suffering, nor do I understand the depth of it. Tonight, however, I caught a glimpse of intense sadness in her eyes.

Georgia may be right. She might only have two or three months left to live. Or she could be around for another 10 years. Either way, I must always be prayed up and ready for every opportunity to share truth with her. She needs Jesus. There’s no time to waste.

Oven-Baked Rutabaga Fries

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Oven-Baked Rutabaga Fries

Oven-Baked Rutabaga Fries

Rutabagas usually get ignored in the produce section. They're not bright and colorful like bell peppers or tomatoes, so most people don't even notice them on the shelf. They have an odd shape and don't look very appetizing at all. However, this "Swedish turnip," as it is sometimes called, will surprise you with its unique flavor and sweet taste.
A rutabaga (roo-tuh-BAY-guh) is a root vegetable with yellowish, orange skin and can be eaten raw or cooked. It's a popular staple food in Sweden, Finland, and Norway, where the long winters are ideal for growing root vegetables and not much else. A rutabaga is most often eaten mashed – sometimes with potatoes and carrots – or baked into casseroles. It's also featured in many Scandinavian soups.
The next time you're grocery shopping, don't just resort to the same vegetables you eat all the time. Try something different. Put one or two rutabagas in your cart, and make this simple recipe for Daniel Fast friendly fries.
No ratings yet
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 1 -1½ pounds rutabaga, peeled
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 425 degrees. Cut rutabaga in half, and place the two halves cut side down. Slice rutabaga vertically into 1/2-inch-thick chips, and then cut into fries about 1/8-inch thick and 3-4 inches long (or whatever size you like).
  • Transfer fries to a large bowl. Add olive oil, salt, and pepper. Stir to coat. Place on an 11 x 17-inch baking sheet that has been covered with parchment paper or rubbed slightly with olive oil (you can also use a silicone mat). Bake 15 minutes. Flip, and bake another 12-15 minutes, or until rutabaga fries are slightly browned.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

  • Add dried, crushed rosemary and/or garlic powder for seasoning.
  • Rutabaga fries don't have the crunchy texture of regular fries, but they're still tasty.

 

Daniel Fast "Refried" Beans

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refried beans

When I was younger, I loved when it was taco night at our house. My Old El Paso taco shells would be packed and overflowing with ground beef, shredded cheese, lettuce, tomatoes, and, of course, refried beans. Although my eating habits have changed quite a bit since those days, I’ve still found ways to enjoy my old favorite dish, even when I’m on the Daniel Fast.

Following is a recipe for “Refried” Beans that even the most inexperienced cook can prepare. Now, before you throw your hands up in the air, and say, “I thought fried foods weren’t allowed on the Daniel Fast,” let me assure you that this recipe is completely legal. There isn’t any frying involved.

“Refried” Beans can be eaten alone or used as a base for a taco salad. Just add your whatever toppings you like: avocado, brown rice, corn kernels, green onions, Super Easy Guacamole, lentils, shredded lettuce, Salsa, sliced olives, tomatoes, etc. You can also use this recipe to prepare South of the Border Pizza, and it works great as a dip with Tortilla Chips. Enjoy!

“Refried” Beans

2 (15-ounce) cans pinto beans, undrained
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Chopped green onions (green parts only)

Place beans in a medium saucepan, and heat over medium heat for 5 minutes. Mash until nearly smooth. Cook uncovered another 10 minutes over low heat, stirring occasionally. Add desired amount of green onions. Stir, and serve.

Yield: 6 servings (serving size: 1/2 cup)

Recipe Notes

  • Substitute 1-2 garlic cloves (minced) for the garlic powder.

Plum Good Smoothie

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plum good smoothie

Plum Good Smoothie

Dried plums are prunes, but don't let that fact deter you from eating them. They're sweet, chewy, and satisfying. Following are just a few reasons why dried plums are good for you:
Great source of fiber - insoluble fiber for regularity and soluble fiber that helps to lower cholesterol and blood sugar levels.
Prevents and relieves constipation.High in vitamin A and beta-carotene (a natural antioxidant).
Produce a sense of fullness in the stomach, which can curb your appetite.Good source of iron and potassium.
Rich in magnesium, which aids in promoting relaxation (nerves, muscles, and blood vessels), relieving muscle soreness, reducing symptoms of asthma, and even migraine headaches.
Although dried plums are a wonderful snack by themselves, they can also be used in a variety of dishes, such as in this smoothie recipe.
3.86 from 7 votes
Print Recipe
Course Breakfast, Drinks, Snack
Servings 2

Ingredients
  

  • 1 cup water
  • 1 apple, unpeeled, chopped
  • 1 frozen banana, peeled, sliced
  • 1/4 cup dried plums (about 6)
  • 1 tablespoon flaxseed meal
  • 1 tablespoon unsweetened shredded coconut

Instructions
 

  • Add all ingredients to a blender. Process about 1 minute or until completely smooth.
  • Yield: 2 servings (serving size: about 1 cup or 8 ounces)

Video

Notes

  • To prepare banana ahead of time, remove peel and place in a plastic ziptop bag until frozen.
  • Add chopped nuts to boost the protein content.
  • Make it a green smoothie by adding 1 cup spinach or kale. You can also mix in 1 tablespooon of spirulina.

 

Guest Post: Elena Wilkins, Living a Fasted Lifestyle

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Elena and I are kindred spirits, so to speak. Although I haven’t yet met her face-to-face, I feel as if I’ve known Elena for years. She came across my blog last year when she was doing research online about the Daniel Fast. She found me, and I found a new friend.

Many people who participate in a Daniel Fast want to continue eating this way even after the fast is completed because they felt so great consuming nutritious foods. Perhaps you feel the same way but aren’t sure if that type of discipline is even realistic. Elena’s story will challenge you…or at least give you something to consider. You will be blessed as you read about how God answered prayer and brought physical healing to their lives as a result of dietary modifications.

Thanks, Elena, for sharing with us.

Elena Wilkins

 Guest Post: Elena Wilkins
“Living a Fasted Lifestyle”


Is it possible to live a fasted lifestyle? Much like the Daniel Fast, but permanently? Let me tell you why I think it can be done.

Soon after my husband and I married, I noticed he was experiencing chest pains on a regular basis. There were times his chest pains were so severe I was scared he might have a heart attack or a stroke.

We both believe in the God of miracles, the One who is capable of healing any and all afflictions. We prayed and waited for my husband’s healing. I watched what we ate and felt that we were doing well with our diet, making all of our meals at home. Unfortunately, though, the problem persisted.

In 2006 my husband’s doctor, after running a battery of tests on him, told us that they couldn’t find anything wrong except his “slightly” elevated cholesterol level, which was at 220. The doctor said that the only way to take care of the issue was by taking statin drugs (medication).

At about the same time, I also developed health issues. Up until 2003, I had been completely well physically and rarely got sick. However, I began to develop symptoms such as weight gain, skin problems, dry eye syndrome, depression, anterior knee condition, and hormone imbalance. My doctor tried to help by putting me on birth control medication to help with my hormones. It turned out to be one of the worst decisions we could have made, as medication only covered the problem and did not resolve anything. This went on for several years, and I was finally diagnosed with hypothyroidism and told that I would have to be on thyroid medication for the rest of my life to control it.

My husband and I kept believing God for a miracle. We didn’t feel that medication was the answer we were searching for.

However, the miracle did not happen as we expected. There was no spontaneous healing for either of us. We knew that the Lord was not ignoring our prayers (John 14:14). So, instead of becoming upset with God, we asked Him to guide us and give us wisdom.

God was faithful. Out of what seemed like nowhere, we started to meet people who reversed various diseases by changing to an all plant-based diet. I also came across a life-changing book, The China Study, written by T. Colin Campbell. It is filled with scientific research and data that show how an all-plant based diet allows humans to live in optimal health and to reverse and prevent diseases.

We went on a vegan, or plant-based, diet overnight. At first we felt a bit intimidated, but our desire to achieve a healthy life was stronger than our fears (1 John 4:18). We informed my husband’s physician of our decision. Under the doctor’s supervision (and against his wishes), my husband went off all medication. Within three months, his cholesterol dropped to 173, and by the end of the year, it dropped to a perfect 149. The symptoms that plagued him had gradually disappeared, as did my fears of becoming a young widow.

My health began to blossom as well. I quit taking birth control and chose not to go on thyroid medication, believing that God would heal my body through His generously provided gifts of whole foods. In less than 3 years my TSH level went from 5.0 to 1.66.. My cholesterol dropped from 176 to 132. All of the symptoms which accompanied hypothyroid condition slowly vanished. I returned to my former self – full of joy with a thirst for life.

During the process of changing our eating habits and establishing a regular exercise routine, we lost a “few” pounds of unwanted weight: 103 lbs total (48 lbs for me and 55 lbs for my husband).

The question that we get from so many is whether we will ever go off all plant-based diet. Our answer, naturally, is NOT IN ANY FORESEEABLE FUTURE! We believe in God’s providence and guidance and we felt His love and compassion along the way leading us to perfect health. We wouldn’t want to do anything to compromise it.

In the beginning, a plant-based diet requires discipline and a few adjustments to eating behaviors, especially in a fast-paced society, such as the United States. However, in the long run, it helped us to be alert and spiritually open. The more we denied our former fleshly desires, the more we embraced what God had for us. We both believe that a plant-based diet is optimal for human consumption (Genesis 1:29, 2:9a, 3:17-18)*. Whole, unprocessed plants are full of nutrients, vitamins, minerals and enzymes. Such a diet keeps us feeling satiated.

My husband and I continue to live by God’s promises: “I have come that they may have life, and that they may have it more abundantly (John 10:10b)” and “His divine power has given to us all things that pertain to life and godliness (1 Peter 1:3a)” We spread the good news that we have learned to others, using it as a conduit to minister God’s love to all, and have seen many heal from various ailments and diseases as a result.

*I want to make it clear that we do not condemn others for eating a non-plant based diet. We were there once ourselves and have many family members and friends who are carnivores. We do, however, wish that more people incorporated more whole, unprocessed foods into their diet, treating their bodies (temples) with respect, staying away from junk foods altogether and animal products as much as possible.

Elena Wilkins is the author of Eat Healthy! Be Happy! blog, which serves as a source of plant-based recipes, living and fitness. Most of the recipes on her blog, save a few that use sweeteners, are Daniel Fast approved. Elena is also a certified fitness instructor and runs a photography business. She is madly in love with her husband of 8 years. Her blog address is: http://eathealthybehappy.blogspot.com/

GIVEAWAY
Elena has graciously offered to give a free copy of her 3-Day Green Smoothie Cleanse. I personally have bought this guide, and it was the primary motivator for the smoothie cleanse I did in January to jump start my Daniel Fast. You will love the information and recipe ideas!

How to Enter
1. Visit Elena’s blog. Read through her recent posts, and return to this post to make a comment on something you’ve learned or a recipe you’d like to try.

2. Post a link to this giveaway on Facebook or Twitter. Let me know that you did it, too!
Rules

1. One entry per person.
2. Giveaway ends Friday, February 25, at midnight.
3. You can live in or outside of the United States to be eligible.
4. Winner must provide his or her email address to receive e-book.

Thanks for registering! 🙂

Apple Raisin Nut Cookies

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apple raisin nut cookies

 

Apple Raisin Nut Cookies

When I came up with this recipe, my daughters were out of school for the fifth time in two weeks because of inclement weather. We were snowbound, and I was going stir crazy! After we'd eaten lunch that day, I got an overwhelming urge to run into the kitchen and whip up some cookies, so I did. My goal was to use the fewest amount of ingredients possible AND to include items that people would most likely already have at home. I was very pleased with how these cookies came out. My girls certainly liked them and didn't even miss the chocolate chips!
4.93 from 14 votes
Print Recipe
Course Dessert, Snack
Servings 16
Calories 165 kcal

Ingredients
  

  • 2 cups chopped apples, unpeeled (about 2 apples)
  • 1 cup brown rice flour
  • 1 cup cashew halves and pieces
  • 1 cup pecan halves
  • 1 cup raisins

Instructions
 

  • Preheat oven to 350 degrees. Add apples, brown rice flour, cashews, pecans, and raisins to a food processor. Process about 30 seconds for a smooth texture or 15 seconds for a nuttier cookie. Drop by spoonfuls, two inches apart, on an ungreased 11 by 17-inch baking sheet. Bake 15 minutes. Let cool on a wire rack.
  • Yield: 16 servings (serving size: about 1 cookie)

Notes

  • Substitute walnuts or almonds for pecans.
  • Use any whole grain flour in place of the brown rice flour.

Nutrition

Calories: 165kcalCarbohydrates: 21gProtein: 3gFat: 9gFiber: 2gSugar: 6g

 

The Ultimate Guide to the Daniel Fast is in the Top 50!

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Hello from snow-covered Springfield, Missouri! We received about 10-12 inches of snow this week, so for the past few days I have been hibernating. I’m extremely thankful for a warm home!

 
Yesterday my marketing director from Zondervan emailed me with exciting news, and I want to share it with you. My book, The Ultimate Guide to the Daniel Fast, was among the Top 50 bestselling Christian books in the United States for January! Isn’t God good? It’s certainly humbling to be among some of the most gifted authors in the world. Click on the badge below, and you’ll see what I mean (look who is #47!). 

 
Thank you to everyone who has purchased my book. May the Lord bless you this year as you seek Him!

 

Pineapple-Kiwifruit Spinach Salad

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Pineapple-Kiwi-Spinach Salad

Pineapple-Kiwifruit Spinach Salad

You'll savor the sweet simplicity of this scrumptious salad (how's that for alliteration?). The combination of pineapple and kiwifruit are irresistible. It's light-tasting and refreshing. A salad so good that you could call it dessert.
5 from 1 vote
Print Recipe
Course Salad
Servings 6

Ingredients
  

  • 6 cups fresh spinach leaves, torn, stems removed, lightly packed
  • 1 8-ounce can pineapple tidbits, drained, juice reserved
  • 5-6 kiwifruit, peeled, cut into half moons
  • 1/4 cup diced red onion

Instructions
 

  • Wash spinach leaves well, and place in a large serving bowl. Top spinach with pineapple, kiwifruit, and red onion. Pour pineapple juice over all, and toss gently.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Substitute spinach leaves with romaine or red leaf lettuce.

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!
4.50 from 4 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!
3.06 from 19 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.