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Pumpkin Black Bean Soup

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Pumpkin Black Bean Soup

Pumpkin Black Bean Soup

Pumpkin adds a bit of flair and flavor to this classic soup.
4.67 from 6 votes
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Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 3 15.5-ounce cans black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 1 15-ounce can pumpkin
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon
  • Spicy Pumpkin Seeds optional

Instructions
 

  • Heat olive oil in skillet, and add onions. Cook until translucent. Stir in garlic, and cook about one minute. Transfer to a large saucepan.
  • Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. Put tomatoes and the other cans of beans into food processor or blender until smooth. Add to soup mixture, and heat to boiling.
  • Reduce heat, and simmer 30 minutes. Sprinkle Spicy Pumpkin Seeds on top of each serving.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • For a chunkier soup, only add 1 can black beans to food processor and keep tomatoes diced.
  • Use chili powder or Taco Seasoning in place of cumin.
    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.

Juicing Recipes

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Sweet Licorice Juice

3 apples, unpeeled and cut into slices (discard cores)
1/2 fennel bulb, sliced

Yield: 2 servings (serving size: 8 ounces or 1 cup)

New York-Style Fennel Juice

2 carrots, unpeeled and tops removed
2 tomatoes, quartered
1/2 fennel bulb, sliced
1/4 cup fresh parsley, packed

Yield: 2 servings (serving size: 8 ounces or 1 cup)

 

Refreshing Romaine Salad…in a Glass

1 cup torn romaine lettuce, packed
1/2 cup broccoli florets (about 1/2 crown)
2 apples, unpeeled and cut into slices (discard cores)
1 orange

Yield: 2 servings (serving size: 8 ounces or 1 cup)

Recipe Notes

  • The broccoli and lettuce will juice better when fed through the juicer with the fruit.

Tomato Juice

2 large tomatoes, quartered
2 carrots, unpeeled and tops removed
2 stalks of celery, tops included

Yield: 2 servings (serving size: 8 ounces or 1 cup)

Apple Broccoli Blast

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apple broccoli blast

Apple Broccoli Blast

The apple and blueberries add just enough sweetness to mask the slightly bitter broccoli in this nutritious juice recipe.
No ratings yet
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 2 apples, unpeeled, cored, and cut into slices
  • 1/2 cup broccoli florets (about 1/2 crown)
  • 1 cup blueberries

Instructions
 

  • Wash produce well. Feed apples, broccoli, and blueberries into juicer. Discard pulp.
  • Yield: 2 servings (serving size: 2 cups or 16 ounces)

Quinoa Salad

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Quinoa Salad

Quinoa Salad

Quinoa Salad

Quinoa (pronounced keen-wa) is a tiny seed that packs a powerful protein punch for its size. It's considered a complete protein since it contains all nine essential amino acids. Though it appears to be a grain and is often mistaken for one, it's actually the seed from a leafy plant. Quinoa is also high in dietary fiber and is easily digested. It can be used in soups, as a substitute for oatmeal, and in just about any recipe that calls for grains. You can usually find quinoa at health food stores, and some supermarket chains carry it as well.
3.67 from 9 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1 1/2 cups cooked quinoa see Recipe Notes
  • 1 Italian Salad Dressing Recipe
  • 1/2 cup diced cucumbers
  • 1/2 cup chopped sugar snap peas
  • 1/2 cup diced tomatoes
  • 1/2 cup diced orange bell peppers
  • 1/2 cup diced yellow bell peppers
  • 1/4 cup grated carrots
  • ¼ cup pine nuts
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
  • Mixed greens, optional

Instructions
 

  • Mix quinoa, vegetables, pine nuts, basil, and parsley. Pour Italian Salad Dressing over all. Stir well to combine. Serve alone or with mixed greens.
  • Yield: 8 servings (serving size: about 1/2 cup)

Notes

  • To prepare quinoa, pour 1 cup quinoa into a saucepan, and cover with water. Using your fingers, swirl quinoa around in the water a few times. Drain in a fine mesh strainer, and rinse with cold water. Return quinoa to saucepan. Add 1 1/2 cups water, and bring to a boil. Reduce heat to low, and cover. Simmer gently with lid tilted for 15 minutes or until nearly all of the liquid is absorbed. Remove from heat, and let sit for 5 minutes with the lid on. Makes about 3 cups cooked quinoa.
  • Substitute Italian Salad Dressing with Lemon-Tahini Salad Dressing.
  • Experiment with different combinations of vegetables. Try artichokes, broccoli, celery, olives, steamed asparagus, or zucchini.
  • Add chickpeas.
  • Top with toasted sunflower and/or pepitas (pumpkin seeds).
  • Use chopped walnuts instead of pine nuts.

Purple Sticky Rice with Cashews

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purple sticky rice with cashews

Purple Sticky Rice with Cashews

Purple sticky rice, also known Thai black rice, turns a deep purple color when cooked. Traditionally served as a dessert topped with sweet coconut milk, purple sticky rice has a unique nutty flavor and adds an exotic taste to any meal.
3.40 from 5 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 2 cups purple sticky rice
  • 1 14-ounce can unsweetened coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 cup red onions, thinly sliced
  • 1 cup cooked sweet peas
  • 1/2 cup cashew halves and pieces, toasted
  • Sesame seeds

Instructions
 

  • Put rice in a fine-mesh sieve, and rinse well under running water in sink. You may also pour rice into a saucepan, add water, and swish the rice around to rinse. Pour out the cloudy water, and repeat until water is mostly clear.
  • Place the rinsed rice back into the saucepan. Add coconut milk, water, and salt. Stir to combine. Cook over medium-high heat to bring to a boil. Reduce heat to low, and cover. Cook 20 minutes. Stir well, cover again, and cook an additional 15-20 minutes. Nearly all of the liquid should be absorbed.
  • While rice is cooking, heat olive oil in a small skillet over medium heat. Add onions, and stir to coat. Cook 20 minutes or until onions are slightly blackened and crispy, stirring frequently. Add cooked peas and cashews to rice, and stir. Place a mound of rice on each serving plate, and sprinkle with sesame seeds. Top with onions.
  • Yield: 6 (serving size: 1 cup)

Notes

  • Add chickpeas to boost the protein content.
  • Substitute green beans or chopped broccoli for peas.

Cinnamon Roasted Almonds

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cinnamon roasted almonds

Cinnamon Roasted Almonds

Almonds are naturally sweet, and when you add a little cinnamon AND roast them . . well, let's just say you definitely can't eat just one.
4 from 2 votes
Print Recipe Pin Recipe
Course Snack
Cuisine American
Servings 8

Ingredients
  

  • 2 cups whole almonds
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 250 degrees. Line an 11 x 17-inch baking sheet with parchment paper or lightly rub with olive oil and set aside. You can also use a silicone mat.
  • Put almonds in a large bowl, add olive oil and stir well. Sprinkle in cinnamon and salt and toss to coat. Spread almonds evenly on baking sheet. Bake 1 hour, stirring occasionally. Cool and serve or store in an airtight container.
  • Yield: 8 servings (serving size: about ¼ cup)

Notes

Cabbage and Rice Casserole

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Cabbage and Rice Casserole

Cabbage and Rice Casserole

1/2 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 cup chopped white button mushrooms
1 (15-ounce) can black beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
4 cups chopped green cabbage
1 cup cooked brown or wild rice

Put diced tomatoes in a food processor or blender, and process until smooth. Set aside. Heat olive oil over medium heat in a large skillet. Add onions, and cook until soft and translucent. Stir in garlic, mushrooms, tomatoes, parsley, oregano, salt, and pepper. Reduce heat to low, and cook 20 minutes, stirring occasionally.

Preheat oven to 350 degrees. Steam cabbage 8-10 minutes or until tender crisp (or add cabbage to boiling water, and cook 5-7 minutes). Lightly spray or rub an 9”x13” baking dish with olive oil, and cover bottom of dish with cooked cabbage. Place rice and beans on top of cabbage. Pour tomato sauce over all. Bake 20 minutes.

Yield: 8 servings (serving size: about 1 cup)

Spaghetti Squash Stir-fry

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Spaghetti Squash Stir-fry

Spaghetti Squash Stir-fry

The first time I cooked a spaghetti squash I was amazed at how the pale-yellow flesh came off in thin strands, just like its name says! This particular type of squash is a healthy substitute for pasta, especially for those who are looking for gluten-free options.
4 from 2 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced minced
  • 2 cups cooked broccoli, cut into 1-inch florets
  • 2 cups cooked spaghetti squash, cut into 2-inch pieces
  • 1 1/2 cups cooked brown or wild rice
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup soy sauce or soy sauce alternative see Recipe Notes
  • 1 teaspoon dried basil
  • 1/2 tablespoon tahini
  • 1 teaspoon dried basil
  • 2 tablespoon chopped walnuts or cashews

Instructions
 

  • Heat olive oil in large skillet over medium heat. Add onions, and cook until soft and translucent. Stir in garlic, broccoli, spaghetti squash, rice, beans, soy sauce, basil, and tahini. Cook 5 minutes or until heated through, stirring frequently. Mix in walnuts just before serving.
  • Yield: 4 servings (serving size: 1 cup)

Notes

  • Substitute chopped zucchini for the spaghetti squash.
  • Other vegetable ideas are green beans, mushrooms, or sweet peas.
  • To bake a spaghetti squash, preheat oven to 375 degrees. With a fork, prick squash all over and place directly on rack in middle of oven. Cook 1 hour. Remove from oven, and let squash cool 10-15 minutes before cutting in half and removing seeds. Pull a fork lengthwise through the flesh to separate into long strands.
  • Bragg's Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. Bragg Liquid Aminos is 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)

Tuscan Soup

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Tuscan Soup

Tuscan Soup

A perfect soup for a cold, rainy day (or any time you crave a bowl of delicious vegetable soup).
4.32 from 19 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 cup dry lentils, sorted and rinsed
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes, undrained
  • ½ 10-ounce package frozen chopped spinach, unthawed
  • ½ tablespoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Stir in garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn.
  • Add water or broth, lentils, cannellini beans, tomatoes, spinach, rosemary, bay leaf, salt, and pepper. Heat to boiling, and then reduce heat. Simmer 20-25 minutes with lid tilted. Discard bay leaf before serving.
  • Yield: 8 servings (serving size: about 1 ¼ cups)

Notes

  • When preparing lentils, sort dried lentils by spreading them in a single layer on a tray to make it easier to sort out to discard the bad lentils. Look for discolored and misshapen beans and discard any unwanted debris. Place good lentils into a colander and rinse thoroughly using cold water.
  • 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.

Corn Muffins

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corn muffins - corn muffin recipe

Corn Muffins

Corn muffins can complement a Daniel Fast main dish meal or serve as a snack.
4.23 from 76 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup unsweetened almond or rice milk
  • 1/4 cup water
  • 1 tablespoon Date Honey
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup fresh or frozen corn kernels
  • 1/4 cup chopped green onions, green parts only
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 400 degrees. Mix cornmeal, almond milk, water, Date Honey, and olive oil in a medium bowl. Stir until smooth.
  • Add corn, green onions, and salt. Stir until well combined. Lightly rub a mini-muffin tin with olive oil. Fill all 24 cups about 3/4 full. Bake 15 minutes. If using a regular muffin tin, fill all 12 cups about 3/4 full and bake 20 minutes.
  • Yield: 12 servings (serving size: 2 mini-muffins or 1 regular muffin)

Notes

  • Use 1 1/2 tablespoons dried chives instead of green onions.

Hello Sunshine Orange Juice

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sunshine in a glass

Hello Sunshine Orange Juice

This orange juice recipe--made with apples and grapes--is one you'll want to make over and over again.
3.13 from 16 votes
Print Recipe
Course Drinks

Ingredients
  

  • 2 oranges, peeled and divided into segments
  • 2 apples, unpeeled and cut into slices (discard cores)
  • 1 cup red seedless grapes

Instructions
 

  • Feed fruit into juicer, and enjoy.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

Lima Beans with Thyme

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Lima Beans with Thyme

Lima Beans with Thyme

Lima beans, also known as "butter beans," have a rich meaty texture and are also a great source of fiber.
No ratings yet
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 cup chopped onion
  • 2 cups frozen lima beans
  • 2 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme

Instructions
 

  • Cook lima beans on stovetop according to package directions. While beans are cooking, heat olive oil in a small skillet over medium heat. Add onion, and cook until soft and translucent.
  • Drain beans, and mix in onions. Add parsley, salt, and thyme. Stir well, and serve.
  • Yield: 4 servings (serving size: about 1/2 cup)