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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!).
3.08 from 13 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.
4.67 from 18 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.

South of the Border Pizza

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south of the border pizza

South of the Border Pizza

Although this is a fairly involved recipe, you can simplify it by doing some of the prep work ahead of time. Believe me, it's well worth your effort.
5 from 7 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

Crust

  • 1 1/2 cups cornmeal
  • 1 cup whole wheat flour
  • 1 cup warm water
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper

Sauce

  • 1 15.5-ounce can pinto beans, undrained
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder

Toppings

  • 1 cup Salsa liquid drained
  • 1 14.5-ounce can corn kernels, drained & roasted see Recipe Notes
  • 4 ounces Taco Tofu Crumbles, optional
  • 1/2 cup chopped roasted red bell peppers
  • 1/2 cup sliced olives
  • 1/4 cup diced onions
  • 1/4 teaspoon cumin

Taco Tofu Crumbles

  • 8 ounces extra-firm tofu, cut into small cubes
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees. Mix crust ingredients together in a large bowl or food processor until dough forms a ball. Rub a little flour on a rolling pin, and roll dough into a 12-inch circle on a preheated pizza stone or an oiled pizza pan. If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, prick holes all across crust dough. Bake 10 minutes, and remove from oven.
  • While crust is baking, prepare Taco Tofu Crumbles, if desired. Put cumin, garlic powder, salt, and cayenne pepper in a small bowl, and mix well. Heat olive oil in a skillet, and add tofu. Mix in cumin, garlic powder, salt, and cayenne pepper. Cook 2-3 minutes, stirring constantly.
    Taco Tofu Crumbles
  • When crust is done, remove from oven and spread pinto bean sauce and salsa on top. Add 1/2 cup of roasted corn kernels, tofu crumbles, roasted red peppers, olives, and onions. Sprinkle cumin over pizza. Bake 15-20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.

Notes

  • To roast corn kernels, place on a lightly-oiled 11 x 17-inch baking sheet, and spread out in one layer. Bake at 450 degrees for 10 minutes. Stir well, and return to oven for another 5-10 minutes. Corn should be slightly browned.
  • Use the remaining roasted corn kernels in a stir-fry or as a salad topping.
  • To simplify this recipe, do as much prep work as you can ahead of time. Put everything in containers, and store in the refrigerator until you're ready to assemble the pizza.
  • Drain the juice out of the salsa by pressing it in a colander; otherwise, the crust will tend to be a little soggy.
  • For a gluten-free crust, use brown rice flour for the wheat flour, or use all cornmeal.

 

Delightful Date Honey

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Date Honey

Date Honey

There's a reason why dates are mentioned in the Bible. You'll see what I mean after you try this recipe. It's an unbelievable treat that will make your mouth dance with delight! Date Honey is featured in many Ultimate Daniel Fast recipes, so you'll definitely want make a batch when you begin your three-week journey.
4.56 from 70 votes
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Course Appetizer, Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

Instructions
 

  • Pour dates and water into a small saucepan, making sure dates are completely covered (add additional water if necessary). Bring to a boil over high heat. Reduce heat to low and simmer 45-60 minutes or until dates are very soft and broken down. Remove from heat, and allow to cool slightly for about 15 minutes. Pour mixture (including liquid) into a blender or food processor and puree until completely smooth. Sprinkle in cinnamon and stir well. Store in a sealed container in refrigerator.
  • Yield: 12 servings (serving size: about 1 tablespoon)

Notes

  • Following are three of the most popular dates: a) Medjool - largest, sweetest date that is soft and tender, 2) Deglet Noor - semi-dry chewy "bread" date with a nutty flavor; not as sweet as other dates; smaller than the Medjool, and 3) Pakistani - semi-dry date that is very similar to the Deglet Noor, but is slightly smaller.
  • Toppings: Finely chopped pecans or walnuts and unsweetened shredded coconut.
  • Spread Date Honey on one side of each apple slice. Serve as is, or press into chopped pecans or shredded coconut or both.
  • You may also use sliced bananas or pears.

Spinach Zucchini Casserole

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spinach zucchini casserole

Spinach Zucchini Casserole

An easy casserole dish that's perfect for a light lunch or dinner.
4.60 from 5 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 28-ounce can diced tomatoes
  • 2 cloves garlic minced
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano flakes
  • 1/2 tablespoon dried parsley
  • 1 teaspoon salt
  • 2-3 medium zucchini, sliced into 1/2-inch rounds (about 2-3 medium zucchini)
  • 3 cups packed fresh spinach, stems removed
  • 1 cup sliced onion, sliced pole-to-pole see Recipe Notes
  • Cooked brown rice, lentils, or quinoa

Instructions
 

  • Preheat oven to 350 degrees. Pour tomatoes into small saucepan, and add garlic, basil, oregano, parsley, and salt. Heat to boiling. Reduce heat, and simmer about 10 minutes.
  • While sauce is cooking, prepare vegetables. Lightly coat a 9 by 13-inch casserole dish with olive oil. Place zucchini rounds on bottom of dish, stacking extra rounds to make a second layer, if needed. Spread spinach leaves and onion slices on top of zucchini.
  • When sauce is done, pour sauce over all, making sure vegetables are coated with tomatoes and their juice. If using fresh tomatoes, chop tomatoes and place on top of spinach and onions. Mix tomato sauce, garlic, basil, oregano, parsley, and salt in a small bowl and pour sauce over all.
  • Bake 25-30 minutes, or until zucchini is tender. Stir well before serving with cooked brown rice, lentils, or quinoa.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Serve alone or as a side dish.
  • Add 1/2 cup shredded carrots, mushrooms, chopped black olives, or yellow squash.
  • To slice an onion pole-to-pole, 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.

Creamy Mango Delight Juice

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creamy mango delight

Creamy Mango Delight

With several inches of snow on the ground and a wind chill around -25° F, I am dreaming of lying on the beach under the warm summer sun. Instead of feeling the sand between my toes and the summer breeze blowing gently across my face, I'm getting blasted by the bitterly cold wind gusts. Aaah, but today the refreshing Creamy Mango Delight is my escape, sweeping me away to a tropical paradise...if only for just a few minutes.
4.75 from 4 votes
Print Recipe
Servings 1

Ingredients
  

  • 1/2 large mango, peeled
  • 2 apples, unpeeled
  • 1/2 cup fresh pineapple, cut into chunks
  • 1 kiwifruit, unpeeled

Instructions
 

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

Notes

  • To convert this juice recipe into a smoothie, peel fruit, add 1 1/2 cups almond milk or rice milk, and put into a blender until smooth. Add ice, and blend again to thicken.

Romaine Wraps

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Romaine Wraps

Romaine Wraps

These lettuce tortillas are fun to make and to eat (a little messy, but worth it). The recipe below is only one of a zillion different combinations of toppings you could put on your wrap. Get crazy, and try something new. After all, this is a Daniel Fast, and with God, anything is possible, right?
No ratings yet
Print Recipe
Course Main Course
Servings 2

Ingredients
  

  • 4 romaine lettuce hearts or leaves
  • 1/2 cup Hummus
  • 1/4 cup cucumber slices, cut 1/4" thick & into half-moons
  • 1/4 cup shredded carrots
  • 1/4 cup zucchini, chopped
  • 1/2 yellow bell pepper, julienned

Instructions
 

  • Spread 2 tablespoons Hummus on each leaf. Top with cucumber, carrots, zucchini, and pepper. Eat like a taco, or roll up like a tortilla (depending up the size and shape of the leaf).
  • Yield: 2 servings (about 2 stuffed leaves)

Notes

  • Use bok choy leaves instead of romaine.
  • Add sliced or diced avocado (everything tastes better with avocado!).
  • Instead of regular hummus, substitute Confetti Hummus or
  • .
  • Other topping ideas: artichokes, avocado, black beans, brown rice, broccoli, green peppers, mushrooms, olives, onions, red peppers, sunflower seeds, or tomatoes.

Rice, Bean, and Sweet Potato Soup

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rice, bean, and sweet potato soup

Rice, Bean, and Sweet Potato Soup

4.25 from 16 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 8 cups Vegetable Broth see Recipe Notes
  • 1 pound sweet potatoes, about 3 cups, peeled and diced
  • 1 15-ounce can black beans, rinsed and drained
  • 2 cups cooked brown rice
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Place all ingredients in a large stock pot. Heat to boiling. Reduce heat, and simmer 20 minutes. Discard bay leaf.
  • Place half of soup in a food processor or blender, and 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 stock pot, and cook 10 more minutes.
  • Yield: 8 servings (serving size: about 1 1/4 cups)

Notes

  • Use cannellini beans, navy beans, or great northern beans instead of black 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.

Petite Pecan Pies

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Petite Pecan Pies

Petite Pecan Pies

These delicious pies are made with nothing more than dates and pecans. The result is a treat that tastes amazingly like pecan pie. Even if you're not a big fan of pecan pie, give these goodies a try.
5 from 3 votes
Print Recipe
Servings 4

Ingredients
  

  • 8 Medjool dates
  • 8 pecan halves

Instructions
 

  • Remove pits from dates, and stuff one pecan half into each date.
  • Yield: 4 servings (serving size: 2 pies)

Notes

  • Medjool dates are the largest variety and work best with pecan halves. If you use smaller pecan pieces, you could use the smaller Deglet Noor dates instead.

 

Hummus

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Hummus

 

Hummus

Hummus is a staple when I'm on a Daniel Fast. I like to use it with fresh vegetables and as a spread on Ultimate Nut and Seed Crackers. But you can enjoy Hummus in dozens of other ways, too (see Recipe Notes for ideas).
3.92 from 12 votes
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Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 8

Ingredients
  

  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Instructions
 

  • Place ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. You can either refrigerate at this point, or serve immediately.
  • Yield: 8 servings (serving size: about 1/4 cup)

Notes

  • Hummus has more flavor after it has been refrigerated at least 24 hours before serving.
  • Prepare large quantities of hummus at one time. It can be refrigerated up to a week and frozen up to 3 months.
  • Use as a dip for fresh vegetables.
  • Substitute black beans for the chickpeas or use 1/2 can of each.
  • Spread on fresh tomato slices or on a Whole Grain Tortilla.
  • Other hummus recipes to try: Confetti Hummus, Pumpkin Hummus, Hummus Casserole.
  • Goes well with Romaine Wraps.

 

Orient Express Juice

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Orient Express

When my husband tasted this juice for the first time, he named it "Orient Express." We both laughed because it was perfect. Plus, it reminded me of a roller coaster I used to ride at Worlds of Fun when I was younger. Fresh ginger root, which is widely used in Asian cooking, is what makes this recipe. Ginger has a variety of health benefits: soothes gastrointestinal distress, contains potent anti-inflammatory properties, reduces motion sickness, and alleviates nausea. Fresh ginger root can be found in the produce section of the supermarket and should be stored in your refrigerator, where it will keep for up to three weeks if left unpeeled.
2.60 from 5 votes
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 3 carrots, unpeeled and tops removed
  • 2 large apples, unpeeled and cut into slices (discard cores)
  • 1 1-inch slice of ginger root, unpeeled

Instructions
 

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

 

Black-eyed Peas and Potato Soup

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Black-eyed Peas and Potato Soup

Black-eyed Peas and Potato Soup

4.37 from 22 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 cloves garlic minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 15-ounce can black-eyed peas, rinsed & drained
  • 2 cups cubed potatoes
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
  • 1/2 tablespoon dried chives
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large stock pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened. Stir in garlic, and cook 1 minute. Add vegetable broth, black-eyed peas, potatoes, parsley, chives, cayenne pepper, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • For a chunkier soup with a little more texture, place half in a food processor or blender.
  • Substitute black-eyed peas with great northern beans, cannellini beans, or navy 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.