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Pesto

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Pesto

Pesto

Pesto can be a tasty sauce for whole grain pasta, spaghetti squash, or even brown rice. You can also mix it in a green salad as a substitute for dressing or use as a dip.
5 from 2 votes
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Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 6

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 3 cups packed fresh spinach or 2 cups frozen spinach, thawed and drained
  • 1/2 cup packed fresh basil leaves
  • ¼ cup chopped green onions
  • ¼ cup pine nuts or walnuts
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Instructions
 

  • Place ingredients in a food processor or blender until smooth. If pesto seems too thick, add a little hot water.
  • Yield: 6 servings (serving size: about 2 tablespoons)

Notes

Breakfast ideas

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Breakfast is probably the most challenging meal on the Daniel Fast. Now, technically you could eat anything on the blog for breakfast, but most people don’t want beans and rice first thing in the morning!

Here are two breakfast ideas for you to try that use Baked Apples as the base recipe:

Baked Apples

Baked Apples and Gimme More Granola

  1. Prepare Gimme More Granola ahead of time (like the day before you plan to have this breakfast).
  2. Make Baked Apples.
  3. While apples are still warm, scoop out apples (1/2 cup to 1 cup) and juice into a bowl, and top with Gimme More Granola.

Baked Apples, Almond Butter, Date Honey, and Chopped Walnuts

  1. Prepare Date Honey ahead of time.
  2. Make Baked Apples.
  3. While apples are still warm, scoop out apples (1/2 cup to 1 cup) and juice into a bowl. Spread a thin layer of almond butter and Date Honey on top. Top with chopped walnuts.

Both of these recipes are naturally sweet and will give you a great start to your morning.

Mega Greek Salad

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Mega Greek Salad

Mega Greek Salad

This simple salad is versatile and will go well with just about any Daniel Fast meal.
4 from 4 votes
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Course Salad
Servings 6

Ingredients
  

  • 4 cups torn Romaine lettuce
  • 1 cup sliced artichokes, about 4 canned hearts
  • 1 cup sliced cherry tomatoes
  • 1 cup quartered cucumber slices
  • 1 cup sliced olives
  • 1/2 cup diced green bell peppers
  • 1/2 cup sliced red onions
  • 1/2 cup chopped fresh parsley, lightly packed

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Put lettuce in a large bowl. Add artichokes, cherry tomatoes, cucumbers, olives, peppers, parsley, onions, and parsley. In a separate smaller bowl, mix olive oil, lemon juice, oregano, salt, and pepper. Just before serving, stir with a whisk until well-combined, and pour over salad. Toss well to coat, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • If you don’t have fresh parsley on hand, add 1 teaspoon dried parsley to the salad dressing.

Confetti Hummus

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Confetti Hummus

Confetti Hummus

Serve Confetti Hummus at a party, and your guests will be begging you for the recipe. The combination of artichokes and red peppers is sure to be a crowd-pleaser.
4.50 from 2 votes
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Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 10

Ingredients
  

  • 1 15-ounce can chickpeas, rinsed and drained
  • ½ cup chopped canned artichokes, drained
  • ½ cup chopped jarred roasted red bell peppers, drained
  • ¼ cup tahini
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, packed
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin

Instructions
 

  • Place all ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. Refrigerate or serve immediately.
  • Yield: 10 servings (serving size: about ¼ cup)

Notes

Mexican Rice and Beans

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mexican rice and beans

 

Mexican Rice and Beans

This dish is sure to be a Daniel Fast favorite, especially if you like spicy foods (I'd rate this one as mild to medium on the heat scale). But if you don't do spice, you can always omit the cayenne pepper and use diced tomatoes instead of the tomatoes and green chilies.
3.80 from 35 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced red onions
  • 2 cloves garlic, minced
  • 2 1/2 cups water
  • 1 1/2 cups brown rice, uncooked
  • 1 10-ounce can diced tomatoes and green chilies (Ro-tel)
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 15.5-ounce can black beans, rinsed and drained
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Instructions
 

  • Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Drain, and set aside. Heat olive oil in a large saucepan over medium heat. Add onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn't burn.
  • Pour in water, rice, tomatoes and chilies, cumin, and cayenne pepper. Heat to boiling. Reduce heat and cover. Simmer 45-55 minutes or until rice is tender and nearly all of the liquid is absorbed. Add beans, and stir well. Cook another 8-10 minutes. Add parsley, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • This recipe is fairly spicy, so to cut down on the "heat," reduce cayenne pepper to 1/8 teaspoon or elminate it completely.
  • Add avocado slices as a garnish.

 

Broiled Polenta Squares

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broiled polenta squares

Broiled Polenta Squares

Broiled Polenta Squares has the taste of cornbread but with bit of crunch to it. Polenta is a popular food dish that is common in Italian cooking. It's made from ground cornmeal, which is then boiled in water to create a porridge-like substance. You can enjoy polenta right off the stove while it's hot or you can bake it for a crispier texture.
3.82 from 32 votes
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Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 9

Ingredients
  

  • 6 cups water
  • 1 teaspoon salt
  • 2 1/2 cups yellow cornmeal
  • 1 teaspoon dried basil or oregano
  • 1/2 teaspoon garlic powder

Instructions
 

  • Heat water to boiling in a large saucepan. Add salt. Reduce heat to bring water to a simmer; slowly pour polenta in a thin stream into the saucepan. Stir constantly with a whisk to prevent clumping. After adding all the polenta, stir with a wooden spoon until the polenta is thick and pulls away from the sides of the pan; this may take 15-20 minutes. For best results, stir constantly until the polenta has reached this consistency. Add basil and garlic powder. Stir well.
  • Wet a paper towel, and rub the bottom and sides of a 9 x 13-inch casserole dish with water to prevent sticking. Once polenta has cooked, transfer it to the dish. With a rubber spatula, press polenta until it is well packed. Cover with plastic wrap and refrigerate 2 hours or until completely cooled.
  • Preheat oven to broil setting. Using a paper towel, rub a large 11 x 17-inch baking sheet with olive oil and set aside. Remove casserole dish from refrigerator and cut polenta into 2 ½-inch squares.
  • Place squares on prepared baking sheet, and place 3-4 inches under broiler. Bake 15 minutes, flip, and bake 15 minutes more. Both sides should be crispy before serving.
  • Yield: 9 servings (serving size: 2 squares)

Notes

Black Bean Dip

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black bean dip

Black Bean Dip

Black Bean Dip is mighty and meaty, with just a hint of rosemary. It can be enjoyed warm or chilled.
Black beans, or turtle beans, are commonly used on the Daniel Fast. Combine them with a whole grain, such as brown rice or quinoa, and you have a high quality protein dish. Black beans are also low on the glycemic index, which means that your blood sugar level does not rise too rapidly after eating them (especially beneficial for individuals with diabetes, insulin resistance, or hypoglycemia).
4.34 from 3 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced red bell peppers (about 1 large pepper)
  • 1 clove garlic, minced
  • 1/2 cup water
  • 2 15.5-ounce cans black beans, rinsed and drained
  • 2 tablespoons fresh parsley or 1 ½ teaspoons dried parsley
  • 1/2 teaspoon dried crushed rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add onions and red peppers, and cook until onion is soft and translucent. Stir in garlic, and cook for 30 seconds, stirring frequently so garlic doesn’t burn.
  • Place water and 2 cups beans in food processor or blender; process until smooth. Pour the pureed beans into skillet and stir.
  • Add the remaining beans, parsley rosemary, salt, and pepper. Reduce heat to low and cook 15 minutes, stirring occasionally. Transfer to a serving dish and serve warm.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

Strawberry Spinach Salad

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Strawberry-Spinach Salad

Strawberry Spinach Salad

Once you've been on the Daniel Fast for about a week, your taste buds come to life because they're not being dulled by additives, preservatives, extra sodium, and just plain junk food. One particular difference that most people notice right away is the sweetness of fruit. Because you aren't consuming any added sugars, eating fruit becomes a whole new experience. 
I hope that the healthy eating habits you are developing right now will continue even after your fast is completed. Enjoy this light-tasting, spinach salad loaded with lovely, luscious strawberries.
4.50 from 2 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 8 cups torn fresh spinach, loosely packed
  • 2 cup chopped strawberries
  • 4 teaspoons sunflower seed kernels
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon poppy seeds
  • Apple-Cinnamon Salad Dressing

Instructions
 

  • For each serving, place 2 cups spinach and 1/2 cup strawberries on each salad plate. Sprinkle 1 teaspoon sunflower seeds, 1/4 teaspoon sesame seeds, and 1/8 teaspoon poppy seeds on top. Drizzle Apple-Cinnamon Salad Dressing over all, and serve.
  • Yield: 4 servings (serving size: about 1 1/2 cups)

 

Stuffed Acorn Squash

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stuffed acorn squash

Stuffed Acorn Squash

When my friend, Rana, returned from Israel, she commented on how an Israeli breakfast is typically vegetable-based, which is a far cry from the standard American menu. Our most popular breakfast choices are often sugar- and /or fat-laden: cereal, bagels, doughnuts, pancakes with butter and maple syrup, Pop-Tarts, bacon and eggs, etc. Her observation gave me an idea for a Daniel Fast breakfast dish, and this recipe was the result. It's made with apples and raisins, which satisfies your desire for something sweet. Plus, it fills you up and gives you energy for the day!
3.70 from 10 votes
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Course Breakfast, Main Course
Servings 4

Ingredients
  

  • 2 acorn squash, unpeeled
  • 1/2 cup quinoa
  • 1 1/2 cups unsweetened apple juice or water
  • 1 cup chopped apple
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped pecans
  • 1/4 cup raisins
  • 1/4 cup golden raisins

Instructions
 

  • Preheat oven to 375 degrees. Cut squash in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large baking dish. Pour in enough water to bring water to about 1/4-inch deep. Bake 40 minutes.
  • While squash is cooking, rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add apple juice or water, apples, cinnamon, ground cloves, and nutmeg. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed. Stir in pecans and raisins, and set aside until squash is done.
  • Remove squash from oven, and turn halves over. Stuff each squash half with about 1/2 cup apple-quinoa mixture (depending upon the size of the squash, you may have some mixture left over, which makes a great side dish). Bake 10 minutes.
  • Yield: 4 servings (serving size: 1/2 acorn squash with filling)

Notes

  • Substitute brown rice for the quinoa.
  • Use 1/4 cup chopped dates and 1/4 cup chopped apricots instead of the raisins.
    Sprinkle each stuffed squash half with unsweetened shredded coconut just before serving.
  • Enjoy as a warm breakfast, dessert, or side dish.

 

 

Garden Quinoa

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garden quinoa

 

Garden Quinoa

This light-tasting dish can be enjoyed as a main course meal or a side.
5 from 5 votes
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Course Main Course, Side Dish
Servings 6

Ingredients
  

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup diced red onions
  • 1-2 cloves garlic, minced (use 2 if you like a strong garlic flavor)
  • 1/2 cup chopped asparagus spears
  • 1/2 cup diced red bell peppers
  • 1/2 cup diced tomatoes
  • 2 tablespoons pine nuts
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh oregano or 1 tsp dried oregano
  • 1/4 teaspoon salt

Instructions
 

  • Rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add water. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed.
  • While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Add asparagus, red peppers, and tomatoes, squeezing tomatoes with your hands to release their juices into the skillet. Cook over low heat for 5-8 minutes.
  • Add cooked quinoa to skillet, and stir in pine nuts, parsley, oregano, and salt. Stir well, and cook until heated thoroughly. Serve. 
  • Yield: 6 servings (about 1/2 cup)

Notes

  • Can also be served as a side dish (served warm or chilled).
  • Add chickpeas to boost protein content.
  • Other vegetable ideas: artichokes, broccoli, carrots, celery, green beans, or mushrooms.

 

Green Beans with Rays of Sunshine

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Green Beans with Rays of Sunshine

Green Beans with Rays of Sunshine

I made this recipe for the first time on a day in March. The weather was turning warmer, and I had major spring fever. That night, when I served the green beans at dinner, I told my husband I was having trouble coming up with a creative name to describe this dish. He took one look and immediately blurted out, "Green Beans with Rays of Sunshine." I liked it, and so the name stuck.
3 from 2 votes
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Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 pound fresh or frozen green beans
  • 1 yellow bell pepper, seeded and cored
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 cup minced onion
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Steam green beans 20-22 minutes or until tender crisp (you may also boil in a large saucepan 8-10 minutes). While green beans are cooking, shred yellow pepper in a food processor (use shredder attachment) or by hand. Drain any liquid, and set aside.
  • When green beans are done cooking, heat olive oil in a large skillet over medium heat. Add onions and yellow pepper. Cook until onions are soft and translucent. Add green beans, dill, salt, and pepper. Stir well, and serve immediately.
  • Yield:  6 servings (serving size: about 1/2 cup)

Notes

Lentil Spinach “Meatballs”

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lentil-spinach meatballs

Lentil-Spinach "Meatballs"

Whenever I do the Daniel Fast, I typically make at least one batch of these plant-based meatballs. The beautiful green pigmentation you see is from the spinach, which contains chlorophyll (rich in vitamins A, C, K, and E). Also, the lentils and walnuts add a nice amount of protein, making this dish one that's full of nutrients your body needs.
3.17 from 12 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

  • 1/2 cup dry lentils, sorted and rinsed
  • 1 1/2 cups Vegetable Broth or water see Recipe Notes
  • 1/2 cup diced onion, divided
  • 1 clove garlic, minced
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 cup finely chopped white button mushrooms
  • 1/2 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1/2 cup brown rice flour or oat flour see Recipe Notes
  • 2 tablespoons finely chopped walnuts
  • 2 tablespoons flaxseed meal
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions
 

  • Place lentils and broth in a medium saucepan and bring to a boil. Lower heat, and add 1/4 cup onions and garlic. Cover, and simmer with lid tilted for 45 minutes.
  • Preheat oven to 350 degrees. While lentils cook, heat olive oil over medium-low heat in a large skillet. Add remaining 1/4 cup onions, mushrooms, and spinach. Cook 5 minutes, stirring frequently. Set aside.
  • When lentils are done cooking, drain and stir into onion-mushroom-spinach mixture. Add oat flour, walnuts, flaxseed meal, basil, parsley, garlic powder, and salt. Stir well. Transfer to a food processor or blender and process 10-15 seconds or until smooth. Form mixture into balls (about 2 tablespoons per ball) and place on an 11 by 17-inch baking dish that has been rubbed with olive oil. Bake 30 minutes.
  • Yield: 8 servings (serving size: 2 meatballs)

Video

Notes

  • To sort lentils, spread them in a single layer on an 11 x 17-inch baking sheet. Look for discolored or misshapen beans, and discard any unwanted debris. Place good lentils into a colander and rise thoroughly with warm water.
  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about 3/4 cup ground oats).
  • Serve alone as an appetizer or as part of a main dish.
  • Make a Daniel Fast spaghetti and meatballs dish by topping with Classic Tomato Sauce and brown rice, spaghetti squash, or whole grain pasta.
  • 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.