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Carrot, Apple, and Ginger Soup

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carrot, apple, and ginger soup

Carrot, Apple, and Ginger Soup

The smooth texture of this soup will awaken your taste buds. It's slightly spicy, slightly sweet, and totally yummy.
3.79 from 23 votes
Print Recipe
Servings 8

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 2 pounds carrots, peeled and cut into 2-inch pieces
  • 2 cups chopped apples, peeled
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt

Instructions
 

  • Heat olive oil over medium heat in a large saucepan or stockpot. Add onion, and cook until translucent. Mix in garlic and ginger, and cook about 1 minute, stirring constantly. Add vegetable broth, carrots, apples, bay leaf, thyme, salt. Bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until carrots are tender.
  • Remove from heat, and allow soup to cool about 5 minutes. Discard bay leaf. Purée the soup in batches in a food processor or blender. When completely smooth, return to stovetop, and cook another 10 minutes.
  • Yield: 8 serving (serving size: about 1 cup)

Notes

  • I used Fuji apples, but you could use just about any type of apple, depending upon your personal preference.
  • If you like this flavor combination, try the Orient Express juice recipe.
  • 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.

Black and White Chili

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Black and White Chili

Black and White Chili

4.10 from 43 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 3 15.5-ounce cans black beans, rinsed and drained
  • 3 15.5-ounce cans great northern beans, rinsed and drained
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn't burn. 
  • Add vegetable broth, beans, chili powder, cumin, and salt. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes.
  • Yield: 8 servings (serving size: 1 cup)

Notes

  • Use navy beans instead of great northern beans.
  • 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 Baked Apples

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cinnamon-baked apples

Cinnamon Baked Apples

You know how the old saying goes: An apple a day keeps the doctor away. Well, this recipe is a delicious way to follow than ancient prescription for good health. Cinnamon Baked Apples can be served alone or as a topping for another dish.
3.98 from 48 votes
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Course Breakfast, Dessert, Side Dish, Snack
Cuisine American
Servings 4

Ingredients
  

  • 2 cups thinly-sliced apples, unpeeled (about 2 apples)
  • 1 cup unsweetened apple juice
  • 1/8 teaspoon cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Place sliced apples in an 8 x 8-inch baking dish. In a small bowl, whisk apple juice and cinnamon, and pour over apples. Bake 15 minutes, stir, and bake another 15 minutes. Serve warm.
  • Yield: 4 servings (serving size: about 1/2 cup)

Notes

Ozarks Sunset Fruit Salad

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Ozarks Sunset Fruit Salad

Ozarks Sunset Fruit Salad

The inspiration for this colorful fruit salad came a few summers ago when I was sitting on my back deck, watching the sun dip below the horizon. The sky was an amazing array of color - so beautiful and vibrant. As I saw that majestic scene unfold, I was overwhelmed with the greatness of our God.
4 from 10 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 4 cups fresh spinach, torn into bite-size pieces
  • 4 cups romaine lettuce, torn into bite-size pieces
  • 4 kiwifruit, peeled & cut into half moons
  • 2 cups oranges, peeled and cut into 1-inch pieces
  • 1 cup blueberries
  • 1 cup sliced strawberries
  • 1/2 cup sliced or slivered almonds, toasted

Instructions
 

  • Combine ingredients in a large bowl, and toss well.
  • Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing (see below for recipes).
  • Yield: 4 servings (serving size: about 1 1/4 cups)

 

Orange-Poppy Seed Salad Dressing

3.69 from 45 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon diced red onion
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon orange zest
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon salt

Instructions
 

  • Combine all ingredients in a covered glass jar, and shake well. Refrigerate until ready to use.
  • Yield: 8 servings (serving size: about 1 tablespoon)

Apple-Cinnamon Salad Dressing

3.30 from 77 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup unsweetened apple juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon diced red onion
  • 1/4 teaspoon cinnamon

Instructions
 

  • Combine all ingredients in a covered glass jar, and shake well. Refrigerate until ready to use.
  • Yield: 8 servings (serving size: about 1 tablespoon)

Artichoke-Tomato Sauce

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Artichoke Tomato Sauce

(Pictured with whole grain pasta)

Artichoke-Tomato Sauce

This hearty sauce is perfect when you want something more than regular tomato sauce.
4.50 from 8 votes
Print Recipe
Servings 12

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 28-ounce can diced tomatoes
  • 1 14.5-ounce can diced tomatoes
  • 1 14-ounce can artichoke hearts, 1/4 cup juice reserved
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

Instructions
 

  • Put artichokes in a food processor, and pulse just long enough to break into smaller pieces. Set aside.
  • Heat olive oil in a large saucepan or stockpot, and cook onion until translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn't burn. Add tomatoes, artichokes, artichoke juice, basil, parsley, oregano, salt, and cayenne pepper. Bring to a boil, and then lower heat. Simmer 30 minutes.
  • Yield: 12 servings (serving size: about 1/2 cup)

Notes

  • Serve with whole grain pasta, brown rice, couscous, lentils, quinoa, or spaghetti squash.
  • Add chopped kale, mushorooms, or spinach.
  • Top with chopped olives.

Mashed Potato and Corn Casserole

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mashed potato and corn casserole

Mashed Potato and Corn Casserole

3.94 from 16 votes
Print Recipe
Course Side Dish
Servings 12

Ingredients
  

  • 2 pounds potatoes, peeled and cubed
  • 1/4 cup unsweetened almond or soy milk
  • 1 14.5-ounce can corn kernels, drained
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 1/2 cup chopped green onions, green parts only
  • 2 cloves garlic, minced

Topping:

  • 1/4 cup corn flour or corn meal
  • 1/2 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder

Instructions
 

  • Boil or steam potatoes until tender (about 20 minutes). Pour in almond milk, and mash until smooth. Put corn in a food processor and process about 10 seconds to break corn into smaller pieces. Mix corn with potatoes, and add parsley, salt, and pepper.
  • Preheat oven to 350º F. Heat olive oil over medium heat, and cook onions until soft and translucent. Add green onions and garlic, and cook one minute, stirring constantly so garlic doesn't burn.
  • Stir into potato-corn mixture. Lightly spray or rub a 9 x 13-inch casserole dish with olive oil, and spread mixture into dish. In a small bowl, use a fork to mix corn flour, olive oil, and garlic powder until well blended. Sprinkle over top of casserole, and bake 30 minutes.
  • Yield: 12 servings (serving size: about 1/2 cup)

Notes

  • Top with Asparagus and Mushroom
  • Sauté.
  • Substitute 1-2 tablespoons fresh chives or 1/2 tablespoon dried chives for the green onions.
  • Stir in a cup of steamed chopped broccoli.
  • Top with sliced olives.
  • Add a little spice by stirring in a can of green chiles.

 

Moroccan Stew

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Moroccan Stew

Moroccan Stew

4.60 from 5 votes
Print Recipe
Course Soup
Servings 10

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1 cup chopped red onion
  • 8 cups Vegetable Broth or water see Recipe Notes
  • 1 acorn squash, about 1 pound, peeled and cut into 1-inch cubes
  • 1 butternut squash, 1-1 1/2 pounds, peeled and cut into 1-inch cubes
  • 2 sweet potatoes, about 1 pound, peeled and cut into 1-inch cubes
  • 1 cup dry lentils
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 2 teaspoons minced ginger root
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cloves
  • 1/4 teaspoon pepper
  • Chopped fresh parsley, to taste
  • 2 cups cooked brown rice or cooked couscous

Instructions
 

  • Heat olive oil over medium heat in large saucepan or stockpot, and add onions. Cook 3-5 minutes, or until onion is translucent.
  • Add broth or water, acorn squash, butternut squash, sweet potatoes, lentils, and chickpeas. Stir in ginger root, cinnamon, cumin, salt, cloves, and pepper. Heat to boiling, and then reduce heat to low. Simmer 30-45 minutes or until vegetables are tender. About 10 minutes before serving, add parsley and brown rice.
  • Yield: 10 servings (serving size: about 1 1/4 cups)

Video

Notes

  • Both acorn and butternut squash are difficult to peel. I find that it's easier to cut the acorn squash in half before peeling it so that you can get a better grip.
  • You can also put this recipe in the slow cooker: 2-3 hours on high or 4-6 hours on low.
  • Add chopped spinach or kale to the stew.
  • 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.
 

 

Ginger-Garlic Baby Carrots

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 ginger-garlic carrots

Ginger-Garlic Baby Carrots

4.50 from 2 votes
Print Recipe
Course Side Dish
Servings 6

Ingredients
  

  • 1 pound baby carrots or carrots, peeled and cut into 2-inch pieces peeled & cut into 2-inch pieces
  • 1/2 tablespoon extra-virgin olive oil
  • 2 tablespoon minced onion
  • 1 clove garlic, minced minced
  • 1/2 teaspoon minced fresh ginger root or 1/8 teaspoon dried ginger see Recipe Notes
  • 1/8 teaspoon salt
  • Grated ginger root

Instructions
 

  • Boil or steam carrots until tender crisp (15-20 minutes). While carrots are cooking, heat olive oil over medium heat in a small skillet. Add onions, and cook until onions are translucent. Stir in garlic and ginger root. Cook for 30 seconds, stirring constantly so garlic doesn't burn Add carrots and salt, and stir well to coat. Transfer to a serving dish, and grate a little fresh ginger root on top.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

  • Ginger is the gnarled, bumpy root of the ginger plant. Its flavor is peppery and slightly sweet. Ginger root has a very thin, light brown skin that must be removed before using. Simply cut off the amount of ginger you need, and use a knife or vegetable peeler to remove the skin. Fresh ginger root can be stored in the refrigerator for up to three weeks if left unpeeled. Or, you can store it up to six months in the freezer.

Rosemary Split-Pea Soup

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rosemary split pea soup

Rosemary Split Pea Soup

This soup is just as thick and hearty just the regular version (minus the ham). However, my soup adds just enough rosemary to make it stand out in the split pea crowd.
4.60 from 10 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup sliced carrots
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 2 cups dry split peas
  • 1 teaspoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt

Instructions
 

  • Empty split peas in a colander, and rinse well. Sort through peas to remove any unwanted particles. Set aside. Heat olive oil in large saucepan or stockpot over medium heat. Add carrots and onions. Cook until onions are soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn't burn.
  • Add water or broth, peas, rosemary, bay leaf, and salt. Heat to boiling, and then reduce heat to low. Simmer 30 minutes with lid on and slightly tilted.
  • Remove peas and vegetables, and discard bay leaf. Transfer peas and vegetables to a food processor or blender. Process 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 saucepan. Cook 5 more minutes, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Top with toasted pumpkin seeds (pepitas) and/or raw sunflower seeds.
  • 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.

Tahini Wild Rice Cakes

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Tahini Wild Rice Cakes

Tahini Wild Rice Cakes

These rice cakes aren't the wimpy, air-filled ones that leave you feeling hungry. They're filling, nutritious, and easy to make--all that a good rice cake should be.
3.15 from 20 votes
Print Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cups cooked wild rice
  • 2 tablespoons oat flour or brown rice flour
  • 2 tablespoons chopped onions or green onions
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tahini
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  • 1/4 teaspoon salt
  • Avocado slices

Instructions
 

  • Combine all ingredients, except avocado slices, in a large bowl, and stir well. Heat olive oil in large skillet over medium-high heat. Scoop out 1/3 cup of mixture for each cake, and flatten in the skillet with a spatula. Cook 5 minutes, flip rice cake, and cook another 2 minutes on the other side.
  • Serve warm. Top with avocado, if desired.
  • Yield: 4 servings (serving size: 1 rice cake)

Bake in an air fryer

  • Place flattened rice cakes in an air fryer and bake at 350 for 10-12 minutes.

Notes

  • Rice cakes will pack and hold together better if the rice is warm.
  • If you're having trouble keeping your rice cake together, try adding a little more tahini (a thick paste made from ground sesame seeds).
  • Top with Salsa or Guacamole with a Little Kick.
  • Substitute brown rice for wild rice or use a combination of both.
  • Serve as a side dish with soup or salad.

Orange, Blueberry, & Spinach Twist Juice

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orange, spinach, and blueberry twist

Orange, Blueberry, & Spinach Twist

A great post-workout juice, especially when you need to get something in your body quickly. If you're hesitant about the spinach part, don't worry. The orange and blueberry flavors mask the spinach taste completely (I promise!).
3.06 from 17 votes
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 2 large oranges, peeled and divided into segments
  • 1 cup fresh blueberries
  • 1 cup fresh spinach leaves, packed

Instructions
 

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

Coconut Fig Bars

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Coconut Fig Bars

These wonderfully moist, chewy treats are so good that you won't believe there's no added sugar in them.
4.60 from 25 votes
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees. In a large bowl, mix coconut flour, oats, applesauce, and Date Honey until well combined. Stir in figs, pecans, flaxseed meal (if using), coconut, and cinnamon.
  • Lightly rub an 8 by 8-inch baking dish with olive oil and press mixture into dish. Bake 15 minutes or until top is lightly browned. Cool 10 minutes at room temperature and serve.
  • Yield: 12 servings (serving size: 1 bar)

Notes

  • Substitute almond flour, oat flour, or whole wheat flour for coconut flour.
  • Increase shredded coconut for more coconut flavor.