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Banana Milk

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banana milk

Banana Milk

On the Daniel Fast, no animal products of any kind are allowed, including milk. For some of you, this is a true sacrifice. Well, don't despair. Today's recipe will encourage you. Banana Milk is a healthy replacement for cow's milk, made with bananas, water, and cinnamon. Plus, it's completely Daniel Fast friendly. Once you taste this sweet alternative to regular milk, you might never go back to the other stuff!
4.21 from 43 votes
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Course Breakfast, Dessert, Drinks
Cuisine American
Servings 1

Ingredients
  

  • 2 very ripe bananas, peeled
  • 1/2 cup water
  • 1/2 cup ice
  • 1/4 teaspoon cinnamon

Instructions
 

  • Mix all ingredients in a blender until smooth. Use immediately.

Notes

Blackened Lentils and Onions

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blackened lentils and onions

Blackened Lentils and Onions

One question that I'm frequently asked is, "Will I get enough protein while on the Daniel Fast?" The answer is yes, you will. However, you need to make sure you include a variety of high-protein foods, such as beans, legumes, nuts, and seeds. Contrary to popular belief, it is possible get adequate amounts of this necessary building block without consuming meat or animal products.
One excellent source of protein you should consume is featured in today's recipe. Allow me to introduce a tiny little legume called the lentil. Lentils have the third-highest level of protein (nearly 30%), by weight, of any plant-based food, after soybeans and hemp. They are small in size but mighty in nutrition. Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Lentils are often mixed with grains, such as rice, which results in a complete protein dish.
Following are additional benefits to eating lentils:
1. Promotes heart health. Studies have found that people who eat high-fiber legumes like lentils have a much reduced risk of heart disease.
2. Loaded with iron, especially good for people who don't eat red meat, like vegans and vegetarians.
3. Lowers cholesterol due to high levels of fiber.
4. Provides steady, slow-burning energy and helps to balance blood sugar levels (good for people with diabetes).
5. Rich source of B vitamins, most notably folate and niacin (B3), which are important for the healthy functioning of the nervous, digestive, and immune systems.
4 from 5 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 3 cups water
  • 1 cup dry green or brown lentils, sorted and rinsed
  • 2 teaspoons Creole Seasoning
  • 1 tablespoon extra-virgin olive oil
  • 1 cup sliced onion sliced pole-to-pole (see Recipe Notes)
  • 3 cups cooked brown rice, optional (1/2 cup per serving)

Instructions
 

  • Yield: 6 servings (serving size: 1/3 cup)
  • Place water and lentils in a small saucepan. Bring to a boil, and lower heat. Stir in Creole Seasoning. Cover, and simmer with lid tilted for 40-45 minutes or until lentils are softened and nearly all liquid has been absorbed.
  • While lentils are cooking, heat olive oil in a large skillet over medium-low heat. Add onions, and cook 20-25 minutes or until slightly blackened and crispy, stirring occasionally. Set aside until lentils are done cooking.
  • To serve, place lentils on a plate alone or with brown rice. Top each serving with 1 heaping tablespoon of onions.

Notes

  • To sort lentils, place them in a single layer on an 11 x 17-inch baking sheet. Look for discolored and misshapen beans, and discard any unwanted debris. Place good lentils into a colander and rinse thoroughly using cold water.
  • 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.
  • Top with diced tomatoes, Homemade Salsa, or chopped avocado.
  • Use Taco Seasoning instead of Creole Seasoning.
  • Serve with "Refried" Beans.

 

Fennel-Carrot Juice

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fennel-carrot juice

Fennel-Carrot Juice

Fennel, also known as anise, tastes like licorice and is crunchy and slightly sweet. It's composed of a white bulb, which is attached to stalks. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Often featured in Italian cuisine, fennel is a versatile vegetable that can be enjoyed raw, cooked, or juiced. The texture is similar to that of celery, but fennel is much more flavorful. You can usually find it in stores from autumn to early spring. The health benefits of fennel are: Excellent source of vitamin C. High in fiber. Contains good amounts of potassium, folate, and iron. Soothes digestive issues. Helps treat anemia.
No ratings yet
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 4-5 large carrots, unpeeled
  • 1 fennel bulb with stalks

Instructions
 

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

Garden Fresh Vegetable Juice

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garden fresh vegetable juice

Garden Fresh Vegetable Juice

Make your own V-8 juice (but without all the sodium). If you're new to juicing, be advised that this recipe is NOT sweet. It's always a challenge to make a 100% vegetable juice taste good. This one, though, is better than most because the fresh herbs add some nice flavor. No, it won't be as yummy as fresh juices that contain fruit, but it's packed with many nutrients that your body needs.
2.39 from 13 votes
Print Recipe
Course Drinks
Servings 1

Ingredients
  

  • 3 ripe tomatoes
  • 2 cups fresh spinach leaves
  • 2 stalks celery
  • 1 cup chopped red cabbage
  • 1/4 cup fresh parsley, lightly packed
  • 6 basil leaves

 

South Pacific Sunrise Juice

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South Pacific Sunrise

South Pacific Sunrise

Any recipe that includes kiwifruit always makes me think of New Zealand. I've been there twice, once in 1992 and again in 1994. Both trips were special times in my life. The second trip, though, was where I fell in love with my husband. If I could only use one word to describe the New Zealand landscape, I would say breathtaking. If you ever get the opportunity to travel there, you should. In the meantime, though, enjoy this delicious juice.
3.80 from 5 votes
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 2 Fuji or Gala apples, unpeeled, cored, cut into slices
  • 2 large carrots, unpeeled
  • 2 kiwifruit, unpeeled, halved
  • 2 cups spinach leaves, packed

Instructions
 

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

Notes

  • Spinach and other greens are easier to juice when wrapped around other fruits or vegetables. Otherwise, they can clog up the juicer.

 

Sweet Asian Salad

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Sweet Asian Salad

 

Sweet Asian Salad

This salad is bursting with flavor and nutrients! Take a look at a few of the benefits of the ingredients:
Sweet potatoes - Very, very high in vitamin A, which is best known for supporting healthy vision. Rich in beta-carotene. Can help improve blood sugar regulation (even for people with diabetes).
Parsnips - Excellent source of vitamin C. High in fiber.Rich in folic acid.
Kale- Extremely high in vitamin K. Contains 45+ flavanoids (powerful antioxidants that fight aging and prevent disease). Considered to be one of the healthiest vegetables because of its superb nutritional profile.
3.34 from 9 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 2 cups shredded sweet potato, peeled (about 1 small potato)
  • 2 cups shredded parsnips, peeled (about 3 parsnips)
  • 2 cups chopped kale, ribs and stems removed, lightly packed
  • ¼ cup diced red onion
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon soy sauce or soy sauce alternative see Recipe Noes
  • 1 tablespoon unsweetened pineapple juice
  • 1 tablespoons sliced almonds
  • 1 tablespoon chopped pecans
  • 1 clove garlic minced
  • 1 teaspoon minced fresh ginger or ½ teaspoon dried ginger
  • ¼ cup chopped fresh parsley, lightly packed or 1 teaspoon dried parsley
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Mix all ingredients in a large bowl. Toss well to coat. Chill in refrigerator for about 1 hour.
  • Yield: 8 servings (serving size: 1/2 cup)

Notes

  • Substitute fresh spinach leaves for kale.
  • If you don't have both almonds and pecans, you can use one or the other. Pine nuts are another tasty option.
  • Use the shredding disc of a food processor to shred the sweet potatoes and parsnips.
  • Parsnips are root vegetables that are related to carrots. Although they are similar, parsnips are paler than carrots, with a somewhat bleached look. They also have a sweeter, stronger taste that is slightly tangy.
  • Bragg’s Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. It's a certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Another option is Coconut Aminos.

 

Cajun Red Beans and Rice

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cajun red beans and rice

Cajun Red Beans and Rice

I love to cook, but I'm not too fond of the grocery shopping part of it. Anyone with me? Many times I let my refrigerator and pantry get pretty bare before I finally give in and head to the store. Sometimes, though, that's when my creative juices start flowing. When there isn't much to work with as far as ingredients goes, I often come up with my tastiest recipes. One night I only had a few canned ingredients, cooked brown rice in the fridge, and several fresh vegetables. The result? This classic Louisiana-style main dish recipe.
4.43 from 26 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

  • ½ tablespoon extra-virgin olive oil
  • ½ cup chopped green pepper
  • ½ cup chopped red onion
  • ½ cup sliced celery
  • ¼ cup water
  • 2 teaspoons Creole Seasoning
  • 1 15.5-ounce can red kidney beans, rinsed and drained
  • 2 cups cooked brown rice

Instructions
 

  • Heat olive oil in a large, deep skillet over medium heat. Add green peppers, onions, and celery. Cook until vegetables are softened, about 3-5 minutes. Add water and Creole Seasoning. Stir well. Mix in kidney beans and rice. Lower heat and cook another 5 minutes or until heated through.
  • Yield: 8 servings (serving size: ½ cup)

Notes

  • Serve with sliced avocado and/or sliced green onions.
  • Add 1 (14.5-ounce) can diced tomatoes.
  • Stovetop directions using dry rice: Sauté vegetables as directed. While vegetables are cooking, bring 2 cups water to a boil. Lower heat, and add vegetables, 1 cup uncooked brown rice, and beans. Cover, and simmer about 45 minutes, or until rice is light and fluffy.

Green Bean Recipes

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Green beans can stand alone as a side dish. Add a little salt and pepper, and you’re set. However, if you want to add a little flair to your beans, here are recipes from my blog that feature this classic vegetable:

Green Beans with Rays of Sunshine
Green Beans with Toasted Walnuts
Chinese Long Beans and Wild Rice with Roasted Red Pepper Sauce (can substitute green beans)
Black Bean Minestrone
White Bean, Kale, and Vegetable Soup

How to prepare fresh green beans (or string beans):
Rinse beans under cold water to remove any residue. Using your hands, snap off the ends of each bean. Discard the ends. Use whole, or cut beans to desired shape and length: crosswise, diagonally, or French-cut (i.e., cut along the length of the bean). Cook green beans according to recipe directions.

Daniel Fast Testimonies

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I never tire of hearing stories about the amazing things God has done through the Daniel Fast! Following are just a few of the testimonies I’ve received. If you have a story to share, please email me.

“Kristen Feola’s book, The Ultimate Guide to The Daniel Fast, has played a key role in the progress I have made while being on this fast. The time and passion she put into the book really shows. I could relate to her personal stories as well as the stories written by others when they were on the fast. I am thankful for this book being the perfect guide for me while taking part in the Daniel Fast!” – S. Kahn

“My husband and I thoroughly enjoyed this book, which has now entered a place of honor in my kitchen. We used it as a devotion during the first 40 days of 2013 and found it both uplifting and very practical. I felt like I was walking through the three weeks with a new friend.” – N. Flowers

“This book was very helpful in getting me and my family through the Daniel Fast. I will use it every time I do this fast! I recommend it!” – L. Watson

“When our church went on the Daniel Fast, I bought your book and loved the recipes!” – A. Simmons

“Kristen, I just had to share this with you. I’m on day 8 of the Daniel Fast, and just this morning I was talking with a friend who is going through a very tough family issue. We talked about how God uses trials, difficulties, and challenges for good somehow. When I came home, I read your devotion for day 8, and the words nearly jumped off the page! You quoted Psalm 119:71,”It was good for me to be afflicted so that I might learn your decrees.” That was exactly what my friend and I were talking about! I’m so thankful for the work you have done through your first book!” – K. Erdel

“We’re thrilled that we found your book on Amazon and have been using your recipes and devotional guide since Sunday. My husband and I realized that we have fasted for other people and at times just personally for individual issues, but this is our first “together” fast. We’re excited to see what God will do in our lives. Thank you so much for your dedication to writing this book.” – A. Rekow

Lemon-Pepper Kale

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lemon-pepper kale

Lemon-Pepper Kale

Kale should definitely get more attention. This leafy green powerhouse is loaded with nutrients. According to the World's Healthiest Foods website, kale scored 4 "excellents," 6 "very goods," and 10 "goods"— for a total of 20 standout categories of nutrient richness, an achievement that is difficult for most foods to match.
Kale is milder in flavor than spinach but firmer in texture. Most recipes call for cooked or lightly steamed kale. However, it can be eaten raw, such as with Lemon-Pepper Kale.
4 from 2 votes
Print Recipe
Course Side Dish
Servings 8

Ingredients
  

  • 8 cups kale, ribs removed, torn into bite-size pieces, lightly packed
  • ¼ cup chopped green onion, green parts only

Lemon-Pepper Dressing:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Place kale and green onions in a large bowl. In a smaller bowl, whisk olive oil, lemon juice, garlic, salt, and pepper. Pour over kale, and use your hands to massage the dressing into leaves.
  • Let sit at room temperature for 1 hour to allow flavors to blend. Serve. Store in an airtight container in refrigerator.
  • Yield: 8 servings (serving size: 1 cup)

Notes

Apple Fruit Rolls

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Apple Fruit Rolls

Apple Fruit Rolls

Many parents buy Fruit Roll-Ups for their children, thinking they're purchasing healthy snacks. After all, if the word "fruit" is in the title, then it must be a good choice, right? Take a look at the ingredients list in a Strawberry Fruit Roll-Up:Pears From Concentrate, Corn Syrup, Dried Corn Syrup, Sugar, Partially Hydrogenated Cottonseed Oil, Citric Acid, Sodium Citrate, Acetylated Mono And Diglycerides, Pectin, Malic Acid, Natural Flavor, Vitamin C (Ascorbic Acid), Color (Red 40, Yellows 5 & 6, Blue 1).
So, where exactly are the strawberries? Although this roll-up does contain some fruit (pears), it's mostly made of chemicals, dyes, and preservatives. Yummy. You can find fruit leather that is 100% fruit with no chemicals added, but those brands are usually pricey. When you spend as much as $.65 for one stick, it adds up.
This recipe for a healthy fruit roll can be made at home in a dehydrator. Don't have a dehydrator? Borrow one from a friend, or buy one. Your stomach will thank you later.
2.12 from 9 votes
Print Recipe
Course Snack

Equipment

  • Dehydrator

Ingredients
  

  • 4 cups unsweetened applesauce
  • 1/2 teaspoon cinnamon

Instructions
 

  • Mix applesauce and cinnamon in a large bowl, and set aside. Place two fruit roll sheets on two dehydrator trays. Rub a little olive oil on trays to prevent sticking.
    Apple Fruit Rolls on Dehydrator
  • Dry at 135 degrees 6-8 hours or until fruit has the consistency of leather. Use a small spatula or knife to remove fruit from trays while it is still warm. Cut into strips, roll, and enjoy!

Blueberry Mango Smoothie

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blueberry-mango smoothie

 

Blueberry Mango Smoothie

I like to start my mornings with a smoothie. It's especially refreshing when the weather is hot or just after a workout.On a Daniel Fast, making a smoothie is a great way to enjoy the mouth-watering fruit God has given us. If you're brave, you can add vegetables as well to make a green smoothie. Now before you wrinkle up your nose at the thought, hear me out! Green smoothies are not as bad as you might think! They're actually quite good. The sweetness of the fruit is usually so overpowering that you can't taste most greens (unless they're especially pungent, such as with arugula). Blueberry Mango Smoothie tastes like a Hawaiian drink you'd sip on the beach. It's satisfying and filling, and your body will be energized by the vast array of nutrients it provides.
4.67 from 6 votes
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Course Breakfast, Drinks, Snack
Cuisine American
Servings 1

Ingredients
  

  • 1 cup unsweetened almond milk (or any unsweetened non-dairy milk)
  • 1 cup fresh or frozen mango chunks
  • 1 fresh or frozen banana, peeled, sliced
  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon flaxseed meal, optional
  • 1 tablespoon unsweetened coconut flakes

Instructions
 

  • Mix all ingredients in a blender until smooth.
  • Yield: 1 serving (serving size: about 8 ounces or 1 cup)

Video

Notes

  • Make sure at least one fruit is frozen to have a chilled smoothie. You can also use ice.
  • To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen. See my instructional video for help.
  • Pour into popsicle molds for a tasty treat!
  • Make this recipe into a "green" smoothie by adding 1 cup chopped kale or spinach leaves.
  • Add 1 teaspoon spirulina powder. Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It contain B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).
  • Flaxseed meal is a powder made from ground flaxseeds. It's high in fiber and a good source of Omega-3 fatty acids.