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Strawberry-Banana Smoothie

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Strawberry Banana Smoothie

 

Strawberry-Banana Smoothie #1

4 ounces extra-firm tofu
1/4 cup unsweetened almond milk or soy milk
1/4 cup unsweetened apple juice
2 tablespoons Date Honey
1 cup sliced strawberries
1 frozen banana, peeled, sliced (about 1 cup)

Place all ingredients in a blender, and process until smooth.

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

Recipe Notes

  • To prepare banana ahead of time, remove peel and place in a plastic ziptop bag until frozen.
  • Instead of using Date Honey, soak 3-4 Medjool dates in warm water at room temperature for an hour before adding to blender.

Strawberry-Banana Smoothie #2

1 cup unsweetened almond milk
1 frozen banana, peeled and sliced (about 1 cup)
1 cup whole frozen strawberries (about 6 strawberries)
1 Medjool date, pitted

Place all ingredients in a blender, and process until smooth.

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

Recipe Notes

  • To prepare banana ahead of time, remove peel and place in a plastic ziptop bag until frozen.

Baked Acorn Squash with Apples

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Baked Acorn Squash with Apples

Baked Acorn Squash with Apples

Enjoy as a breakfast dish, snack, or even dessert.
No ratings yet
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Course Appetizer, Dessert, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 pound acorn squash
  • 3 cups sliced apples
  • 2 cups unsweetened apple juice
  • ¼ teaspoon cinnamon
  • ¼ cup chopped walnuts, toasted

Instructions
 

  • Preheat oven to 350 degrees. Cut squash cross-wise into rings. Discards seeds and pulp. Then cut squash rings and apple slices into 1 to 1 1/2-inch cubes.
  • Place in a 9 x 13-inch baking dish. Mix cinnamon with apple juice, and pour over squash and apples. Bake 15 minutes. Stir well, and bake another 15-20 minutes.
  • To serve, place about 1 cup of squash and apples in a bowl, and top with 1 tablespoon apple juice and 1 tablespoon walnuts.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

 

Kale with Tomatoes and Onions

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kale with tomatoes and onions

Kale with Tomatoes and Onions

4 ounces curly kale, stems removed and coarsely chopped (about 6 cups)
1 tablespoon extra-virgin olive oil
1 cup thinly-sliced onions, sliced pole to pole (see Recipe Notes)
2 cloves garlic, minced
3 cups chopped tomatoes, unpeeled, unseeded
1 teaspoon dried basil
1 teaspoon dried oregano flakes
½ teaspoon salt
Pine nuts, optional

In a large skillet, heat olive oil over medium heat. Add onions and garlic. Put tomatoes in a large bowl, and squeeze with your hands so that some juice is extracted. Pour tomatoes with their juice into skillet with onions and garlic, and cook 15 minutes. Stir in kale, tomatoes, basil, oregano, and salt. Cover, and simmer 5-7 minutes, or until the kale has softened. Sprinkle pine nuts on top, if desired. Serve immediately.

Yield: 6 servings (serving size: about ½ cup)

Recipe Notes

  • To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North pole to South pole, making a series of vertical slices perpendicular to the equator of the onion.
  • Serve over cooked beans, brown rice, lentils, or quinoa.

Fruit Pizza

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Fruit Pizza

Fruit Pizza

This recipe is great for breakfast, snack, or dessert. It's one of my favorites!
4 from 9 votes
Print Recipe
Course Breakfast, Dessert, Snack
Servings 8

Ingredients
  

Crust

  • 1 ½ cups almond flour or meal
  • ½ cup roughly chopped pitted dates
  • ½ cup chopped pecans
  • ¼ cup unsweetened apple juice

Fruit Sauce

Topping Ideas

  • Sliced apples, bananas, blueberries, grapes, kiwifruit, mangoes, oranges, peaches, pineapples, strawberries

Instructions
 

  • Preheat oven to 350 degrees. Place almond flour, dates, pecans and apple juice in a food processor. Process until mixture forms a ball.
  • Press dough into 10-inch circle, about ¼-inch thick, on an 11 x 17-inch baking sheet or pizza pan (rub a little olive oil on your hands if dough gets too sticky; you can also place a sheet of parchment paper on top of the dough). With a fork, poke holes all across crust dough. Bake 10 minutes, or until edges are browned and slightly crispy. Remove from oven and let cool completely, about 45 minutes.
  • Put Date Honey and strawberries in a food processor or blender. Process about 30 seconds or until smooth and creamy. Spread fruit sauce onto cooled crust. Top with your favorite assortment of sliced fruit. Refrigerate 3 hours or until chilled.
  • Yield: 8 servings (serving size: 1 slice)

Notes

  • Substitute oat flour for the almond flour.

Butternut Squash and Broccoli Salad

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butternut squash and broccoli salad

Butternut Squash and Broccoli Salad

Two vegetable powerhouses, broccoli and butternut squash, are the stars in this unique salad recipe.
4 from 7 votes
Print Recipe
Course Salad
Servings 5

Ingredients
  

  • 1 -1 ½ pounds butternut squash
  • 3 cups broccoli florets, cut into pieces
  • 1/2 cup canned black beans, rinsed and drained
  • 1 ½ tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon thyme
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped walnuts
  • 2 tablespoons pumpkin seeds (pepitas), toasted

Instructions
 

  • Trim ends of squash, and use a vegetable peeler to remove outer layer. Cut squash in half lengthwise, and scoop out pulp and seeds. Slice squash into strips, and cut into 1-inch cubes (should yield about 3 cups).
  • Lightly steam butternut squash and broccoli until tender crisp (butternut squash takes about 15-18 minutes and broccoli about 10-12 minutes). Place in a large bowl, and add beans. In a separate smaller bowl, whisk oil, basil, garlic powder, and thyme together. Pour over vegetables and beans, and stir to coat.
  • Mix in parsley, walnuts, and pumpkin seeds. Serve warm, or let sit at room temperature for 10-15 minutes.

Notes

  • Substitute cooked carrots for the butternut squash.
  • Use as a topping for a lettuce salad.
  • This dish is best served warm, but it can also be eaten cold, straight out of the refrigerator.

Sesame Vegetables with Rice and Tofu

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sesame vegetables with rice and tofu

Sesame Vegetables with Rice and Tofu

This main dish recipe could be made with or without the tofu. Some people may choose to include it on their fast; others might not. Either way, you'll appreciate the sesame-flavored vegetables.
3.50 from 4 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 Marinated Tofu recipe marinade reserved
  • 1 TB extra-virgin olive oil
  • 1 cup chopped onions
  • 2 cups chopped broccoli florets, stems removed
  • 1 cup chopped carrots
  • 1 clove garlic, minced
  • 1/2 tablespoon tahini
  • 1 teaspoon ginger
  • ¼ cup unsweetened pineapple juice or water
  • 1 1/2 cups cooked wild rice
  • 1/4 cup toasted chopped walnuts
  • 1 tsp sesame seeds

Instructions
 

  • Prepare Marinated Tofu, and set aside. Heat olive oil in a large skillet over medium heat, and add onions. Cook until onions are soft and translucent.
  • Add reserved marinade from tofu, broccoli, carrots, garlic, tahini, and ginger. Cook, covered, for 8-10 minutes or until vegetables are tender crisp, stirring frequently.
  • Add pineapple juice, rice and walnuts, and cook until heated through and juice is nearly absorbed. Sprinkle with sesame seeds. Stir, and serve.
  • Yield: 4 servings (serving size: 1 ¼ cups)

 

Roasted Chickpe

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Roasted Chickpeas

Roasted Chickpeas

5 from 2 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8

Ingredients
  

  • 2 15-ounce cans chickpeas, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon crushed rosemary
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees. Lightly rub or spray a baking sheet with olive oil. Spread chickpeas out in a single layer on the sheet.
  • Roast about 20 minutes, or until chickpeas are dry to the touch. Remove from oven, and increase temperature to 425 degrees (double-roasting the chickpeas gives them a crunchy texture). Place chickpeas in a large bowl. Pour in olive oil, and stir to coat. Add garlic powder, onion powder, rosemary, and salt. Stir again.
  • Place chickpeas back on the baking sheet. Roast another 15-20 minutes, or until crispy and lightly browned. Let cool completely before serving or storing at room temperature.
  • Yield: 8 servings (serving size: about 1/4 cup)

Notes

Vegetable Bean Soup

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Vegetable Bean Soup

Vegetable Bean Soup

A soup that's hearty and filling, plus it provides a nice amount of protein and fiber.
3.90 from 20 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 6 cups water
  • 1 8-ounce can tomato sauce
  • 1 14.5-ounce can light red kidney beans, rinsed and drained
  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 1 14.5-ounce can French-style green beans, drained
  • 1 cup chopped yellow summer squash, unpeeled
  • ½ tablespoon chili powder
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat olive oil over medium heat in a large saucepan. Add onions, carrots, and celery. Cook until vegetables are softened. Add garlic, and cook for 1 minute, stirring constantly so garlic doesn’t burn.
  • Pour in water and all remaining ingredients. Bring to a boil, and then lower heat. Simmer, uncovered, 30 minutes. Discard bay leaf and stir in parsley before serving.
  • Yield: 8 servings (serving size: about 1 ¼ cups)

Notes

  • Use 2 cups chopped fresh haricots vert beans instead of canned green beans. Haricot vert beans resemble regular green beans. However, they are a bit more slender and long , and they are also stringless (a nice benefit). When lightly cooked, haricot verts are tender, crispy, and very tasty, with a hint of sweetness.

 

Black Bean Stir-fry

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Black Bean Stir-fry w/ Corn Chips

Black Bean Stir-fry 

This stir-fry is perfect for a weeknight meal, especially if you're tired from a long day at work and you want something that doesn't require a lot of prep or time.
4.24 from 25 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup sliced onion
  • 1 15-ounce can black beans, rinsed & drained
  • 1 14 1/2-ounce can diced tomatoes, undrained
  • 1 cup canned corn, drained drained
  • 1/4 cup diced green pepper
  • 1/4 cup diced red pepper
  • 1 clove garlic
  • 2 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Garnishes: Diced avocado and diced green onions

Instructions
 

  • Heat olive oil in a large skillet over medium-low heat. Cook onions until slightly blackened and crispy.
  • Add black beans, tomatoes, corn, peppers, garlic, lime juice, cumin, salt, and pepper. Simmer 15-20 minutes. To serve, top with diced avocado and green onions.

Notes

To add a little more protein to this dish, mix in cubed Marinated Tofu. 

Oatmeal Raisin Cookies

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Oatmeal Raisin Cookies

 

Oatmeal Raisin Cookies

A Daniel Fast favorite. Oatmeal Raisin Cookies are moist and chewy, so good you almost can't believe they're allowed.
3.79 from 259 votes
Print Recipe
Course Dessert, Snack
Servings 18

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup almond flour or oat flour
  • 1 cup creamy cashew butter, almond butter, or peanut butter
  • 1/2 cup unsweetened applesauce
  • 1/3 cup Date Honey
  • 1/2 cup raisins
  • 2 tablespoons chopped walnuts
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Prepare an 11 x 17-inch baking sheet by lining with a silicon mat. Mix oats, almond flour, cashew butter, applesauce, and Date Honey in a large bowl until well combined. Add raisins, walnuts, and cinnamon. Stir well. Drop by spoonfuls, two inches apart, on baking sheet. Flatten and shape into circles. Bake 10-12 minutes.
  • Yield: 18-20 servings (serving size: 1 cookie)

Notes

  • 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).
  • Increase applesauce to 1 cup if you don't use Date Honey.

 

Marinated Tofu

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marinated tofu

Marinated Tofu

Whether or not to include tofu on your fast is a personal choice. Some people will steer clear of it. Others might want to venture out a little and try something new. If that's you, this recipe is one you might want to try, especially if you'd like to add more protein to your dish. A great way to use this recipe is in a stir-fry.
3.19 from 16 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 8 ounces extra-firm tofu, drained
  • 1/4 cup unsweetened pineapple juice
  • 2 tablespoons soy sauce or soy sauce alternative
  • 1 clove garlic, minced

Instructions
 

  • Slice tofu into 1-inch cubes, and place in am 8 x 8-inch baking dish. Mix pineapple juice, soy sauce, and garlic in a small bowl. Use a whisk to combine. Pour over tofu, and put in refrigerator to marinate 30-45 minutes.
  • Preheat oven to 350 degrees.
  • Bake (in same dish) for 20 minutes or until the outside is a deep, golden brown and slightly crispy.
  • Yield: 4 servings (serving size: about 2 ounces)

Notes

Basil Zucchini Soup

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Basil Zucchini Soup

Basil Zucchini Soup

4.19 from 27 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 1/2 pounds zucchini, peeled
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/2 tablespoon dried basil
  • 1 teaspoon salt
  • Toasted sunflower and/or pumpkin seeds

Instructions
 

  • Cut zucchini into 1-inch cubes, and set aside. Heat 1 tablespoon olive oil over medium heat in large saucepan. Add onions and garlic, and cook until onions are soft and translucent. Add zucchini, and stir in 1 tablespoon olive oil. Cook 3-5 minutes, stirring frequently. Pour in water, and bring to a boil. Reduce heat, and simmer 15 minutes.
  • Remove zucchini with a slotted spoon, and place in food processor. Process until mixture is smooth (you may have to do in two batches). Return to saucepan. Place chickpeas in food processor with 1/2 cup of the soup, and process until texture reaches desired consistency.
  • Add chickpea mixture to saucepan. Stir in basil and salt. Simmer another 15 minutes. Serve with toasted sunflower and/or pumpkin seeds.
  • Yield: 6 servings (serving size: 1 cup)

Notes

  • To make this soup chunky instead of smooth, put only half the zucchini and half the chickpeas in the food processor.
  • Use oregano instead of basil.
  • Double the recipe, and freeze half for later use.
  • 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.