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Spirulina Energy Bars

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Spirulina Energy Bars

Spirulina Energy Bars

Spirulina is a blue-green algae that's rich in vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It's also a great source of protein.
5 from 1 vote
Print Recipe
Course Snack
Servings 12

Ingredients
  

  • 1 cup raw cashews
  • 1 cup roughly chopped dates, tightly packed
  • ¼ cup raw sunflower seed kernels
  • 2 tablespoons unsweetened coconut flakes
  • 2 tablespoons spirulina powder

Instructions
 

  • Mix ingredients in a food processor or blender for about 45 seconds, or until a ball is formed. Press into an 8 x 8-inch baking dish. Use your hands to flatten, pressing dough to edges.
  • Place in a refrigerator for 1-2 hours before cutting into 2 x 2 1/2-inch bars. Store in a sealed container in refrigerator.
  • Yield: 12 servings (serving size: 1 bar)

Notes

  • If you don't have spirulina (or simply don't like it), you can omit that ingredient and still have great-tasting bars.

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
Print Recipe Pin Recipe
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.

 

Banana-Coconut Ice Cream

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banana-coconut ice cream

Banana-Coconut Ice Cream

I grew up in a family that considers ice cream to be a necessary food group, so you can understand why it's one of my weaknesses. As I've gotten older, though, I simply don't (and can't) indulge as often as I did in the past. I've found a way to enjoy this tasty treat without all the sugar and empty calories. This recipe is a breeze to make and completely Daniel Fast friendly. It's especially wonderful on a hot, summer day, but, honestly, it will work just fine ANY time of the year.
4.75 from 16 votes
Print Recipe
Course Dessert, Snack
Servings 12

Ingredients
  

  • 2 14-ounce cans coconut milk
  • 2 bananas, peeled, sliced
  • ¼ cup Date Honey (or 6-7 soaked dates, drained)

Instructions
 

  • Place ingredients in a food processor or blender. Mix until smooth. Place in a covered glass bowl in freezer 5-6 hours or until firm (but not solid). If the mixture gets too hard, set it out on the kitchen counter to thaw until soft enough to serve.
  • Yield: 12 servings (serving size: 1/2 cup)

Notes

  • If using whole dates instead of Date Honey, soak dates in ¼ cup water. Let sit at room temperature 2 hours or until softened. Drain water and place dates in food processor with coconut milk and bananas. Process until smooth, and freeze.
  • To add a strawberry flavor, mix in 2 cups sliced strawberries.

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.

 

Chanana Chiller Smoothie

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Chanana Chiller

Chanana Chiller

In August 2011, I held the Ultimate Daniel Fast "Name That Smoothie" Contest. The following recipe was posted, and I asked readers to help me name it. Entries were emailed from all around the world, with the first submission coming all the way from Ecuador! It was fun seeing everyone's ideas. The winning entry was from Polly of Kansas City, Missouri. Her smoothie name was "Chanana Chillerer," which received the most votes, so Polly received a copy of my book, The Ultimate Guide to the Daniel Fast .One taste of this refreshing smoothie, and you'll see why the name is perfect.
5 from 2 votes
Print Recipe Pin Recipe
Course Breakfast, Drinks, Snack
Cuisine American
Servings 2

Ingredients
  

  • 1 cup water or unsweetened almond, coconut, rice, or soy milk
  • 1 banana, peeled, frozen
  • 1/2 cup fresh or frozen cherries, pitted
  • 1 tablespoon almond flour/meal

Instructions
 

  • Place all ingredients in a blender, and process until smooth.
  • Yield: 2 servings (serving size: about 8 ounces or 1 cup)

Video

Notes

  • 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.
  • Substitute 2 tablespoons finely chopped almonds for the almond meal.
  • To make this a "green" smoothie, add 1 cup of fresh spinach or kale leaves (stems removed from the kale).
  • Add 1 tablespoon flaxseed meal for a fiber boost.
  • For an even creamier texture, include 2 tablespoons of avocado.

 

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.

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