Ultimate Daniel Fast

You are here: Home / Archives for daniel’s fast

daniel's fast

Daniel Fast Chunky Potato Soup

By

chunky potato soup

Chunky Potato Soup

This recipe features a potato soup that is rich in flavor and texture but won't leave you with a heavy feeling after eating it. You'll appreciate the fact that you can enjoy a bowl of potato soup that isn't loaded with fat and calories. Try it. I think you'll like it (and so will your waistline).
4.45 from 63 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup sliced celery
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 3 large russet potatoes, peeled and cubed (about 5 cups)
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/8 teaspoon pepper
  • 1/2 cup almond, rice, or soy milk
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Instructions
 

  • Heat olive oil in saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
  • Add broth, potatoes, bay leaf, salt, thyme, and pepper. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Discard bay leaf. Add half of potato mixture to a food processor or blender, and process until smooth. Return to saucepan. Stir in almond milk, and parsley. Cook until heated through, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

Baked Potato Chips

By

baked potato chips

Baked Potato Chips

3.56 from 25 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 2 pounds russet baking potatoes, peeled
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 375 degrees. Cut potatoes into 1/8-inch thick slices by using either the slicing disc of a food processor, mandoline slicer, or by hand. Place potato slices in a large bowl. Add olive oil, salt, and pepper, and stir well to coat.
  • Spread in a single layer on two large baking sheets. Bake 15 minutes. Flip potatoes, and cook another 10-15 minutes, or until chips are crispy.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

Whole Grain Tortillas

By

Whole Grain Tortillas

Whole Grain Tortillas

It's possible to find tortillas that follow the guidelines of the Daniel Fast, but that doesn't mean it's always easy. If you'd like to make your own, here is a basic recipe for you to follow. Start with your choice of whole grain flour, and stuff with your favorite filling.
3.90 from 60 votes
Print Recipe
Course Main Course, Side Dish, Snack
Servings 8

Ingredients
  

  • 2 cups whole wheat flour
  • 1/2 cup brown rice flour
  • 2 tablespoons flaxseed meal, optional
  • 1 teaspoon salt
  • 1 cup warm water

Instructions
 

  • Mix flours, flaxseed meal, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough sit at room temperature 30 minutes.
  • Divide dough into 8 equal pieces, and roll each piece into an 8-inch circle to ¼-inch thickness. Rub a skillet with olive oil, and set over medium-low heat. Cook tortilla for 1 minute. Turn over, and cook 2-3 minutes on second side or until flatbread bubbles up. Repeat for remaining tortillas.
  • Yield: 8 servings (serving size: 1 tortilla)

Notes

  • Spread tortilla with Confetti Hummus, Hummus, or Spinach-Artichoke Dip, and stuff with beans, rice, and/or vegetables.
  • Instead of brown rice flour, use another whole grain flour, such as amaranth, barley, oat, quinoa, or spelt.

Pesto

By

Pesto

Pesto

Pesto can be a tasty sauce for whole grain pasta, spaghetti squash, or even brown rice. You can also mix it in a green salad as a substitute for dressing or use as a dip.
5 from 5 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 6

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 3 cups packed fresh spinach or 2 cups frozen spinach, thawed and drained
  • 1/2 cup packed fresh basil leaves
  • ¼ cup chopped green onions
  • ¼ cup pine nuts or walnuts
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Instructions
 

  • Place ingredients in a food processor or blender until smooth. If pesto seems too thick, add a little hot water.
  • Yield: 6 servings (serving size: about 2 tablespoons)

Notes

Mega Greek Salad

By

Mega Greek Salad

Mega Greek Salad

This simple salad is versatile and will go well with just about any Daniel Fast meal.
4 from 8 votes
Print Recipe
Course Salad
Servings 6

Ingredients
  

  • 4 cups torn Romaine lettuce
  • 1 cup sliced artichokes, about 4 canned hearts
  • 1 cup sliced cherry tomatoes
  • 1 cup quartered cucumber slices
  • 1 cup sliced olives
  • 1/2 cup diced green bell peppers
  • 1/2 cup sliced red onions
  • 1/2 cup chopped fresh parsley, lightly packed

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Put lettuce in a large bowl. Add artichokes, cherry tomatoes, cucumbers, olives, peppers, parsley, onions, and parsley. In a separate smaller bowl, mix olive oil, lemon juice, oregano, salt, and pepper. Just before serving, stir with a whisk until well-combined, and pour over salad. Toss well to coat, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • If you don’t have fresh parsley on hand, add 1 teaspoon dried parsley to the salad dressing.

Confetti Hummus

By

Confetti Hummus

Confetti Hummus

Serve Confetti Hummus at a party, and your guests will be begging you for the recipe. The combination of artichokes and red peppers is sure to be a crowd-pleaser.
4.41 from 5 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 10

Ingredients
  

  • 1 15-ounce can chickpeas, rinsed and drained
  • ½ cup chopped canned artichokes, drained
  • ½ cup chopped jarred roasted red bell peppers, drained
  • ¼ cup tahini
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, packed
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin

Instructions
 

  • Place all ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. Refrigerate or serve immediately.
  • Yield: 10 servings (serving size: about ¼ cup)

Notes

Mexican Rice and Beans

By

mexican rice and beans

 

Mexican Rice and Beans

This dish is sure to be a Daniel Fast favorite, especially if you like spicy foods (I'd rate this one as mild to medium on the heat scale). But if you don't do spice, you can always omit the cayenne pepper and use diced tomatoes instead of the tomatoes and green chilies.
3.86 from 42 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced red onions
  • 2 cloves garlic, minced
  • 2 1/2 cups water
  • 1 1/2 cups brown rice, uncooked
  • 1 10-ounce can diced tomatoes and green chilies (Ro-tel)
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 15.5-ounce can black beans, rinsed and drained
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Instructions
 

  • Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Drain, and set aside. Heat olive oil in a large saucepan over medium heat. Add onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn't burn.
  • Pour in water, rice, tomatoes and chilies, cumin, and cayenne pepper. Heat to boiling. Reduce heat and cover. Simmer 45-55 minutes or until rice is tender and nearly all of the liquid is absorbed. Add beans, and stir well. Cook another 8-10 minutes. Add parsley, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • This recipe is fairly spicy, so to cut down on the "heat," reduce cayenne pepper to 1/8 teaspoon or elminate it completely.
  • Add avocado slices as a garnish.

 

Broiled Polenta Squares

By

broiled polenta squares

Broiled Polenta Squares

Broiled Polenta Squares has the taste of cornbread but with bit of crunch to it. Polenta is a popular food dish that is common in Italian cooking. It's made from ground cornmeal, which is then boiled in water to create a porridge-like substance. You can enjoy polenta right off the stove while it's hot or you can bake it for a crispier texture.
3.73 from 37 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 9

Ingredients
  

  • 6 cups water
  • 1 teaspoon salt
  • 2 1/2 cups yellow cornmeal
  • 1 teaspoon dried basil or oregano
  • 1/2 teaspoon garlic powder

Instructions
 

  • Heat water to boiling in a large saucepan. Add salt. Reduce heat to bring water to a simmer; slowly pour polenta in a thin stream into the saucepan. Stir constantly with a whisk to prevent clumping. After adding all the polenta, stir with a wooden spoon until the polenta is thick and pulls away from the sides of the pan; this may take 15-20 minutes. For best results, stir constantly until the polenta has reached this consistency. Add basil and garlic powder. Stir well.
  • Wet a paper towel, and rub the bottom and sides of a 9 x 13-inch casserole dish with water to prevent sticking. Once polenta has cooked, transfer it to the dish. With a rubber spatula, press polenta until it is well packed. Cover with plastic wrap and refrigerate 2 hours or until completely cooled.
  • Preheat oven to broil setting. Using a paper towel, rub a large 11 x 17-inch baking sheet with olive oil and set aside. Remove casserole dish from refrigerator and cut polenta into 2 ½-inch squares.
  • Place squares on prepared baking sheet, and place 3-4 inches under broiler. Bake 15 minutes, flip, and bake 15 minutes more. Both sides should be crispy before serving.
  • Yield: 9 servings (serving size: 2 squares)

Notes

Black Bean Dip

By

black bean dip

Black Bean Dip

Black Bean Dip is mighty and meaty, with just a hint of rosemary. It can be enjoyed warm or chilled.
Black beans, or turtle beans, are commonly used on the Daniel Fast. Combine them with a whole grain, such as brown rice or quinoa, and you have a high quality protein dish. Black beans are also low on the glycemic index, which means that your blood sugar level does not rise too rapidly after eating them (especially beneficial for individuals with diabetes, insulin resistance, or hypoglycemia).
4.41 from 5 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced red bell peppers (about 1 large pepper)
  • 1 clove garlic, minced
  • 1/2 cup water
  • 2 15.5-ounce cans black beans, rinsed and drained
  • 2 tablespoons fresh parsley or 1 ½ teaspoons dried parsley
  • 1/2 teaspoon dried crushed rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add onions and red peppers, and cook until onion is soft and translucent. Stir in garlic, and cook for 30 seconds, stirring frequently so garlic doesn’t burn.
  • Place water and 2 cups beans in food processor or blender; process until smooth. Pour the pureed beans into skillet and stir.
  • Add the remaining beans, parsley rosemary, salt, and pepper. Reduce heat to low and cook 15 minutes, stirring occasionally. Transfer to a serving dish and serve warm.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

Strawberry Spinach Salad

By

Strawberry-Spinach Salad

Strawberry Spinach Salad

Once you've been on the Daniel Fast for about a week, your taste buds come to life because they're not being dulled by additives, preservatives, extra sodium, and just plain junk food. One particular difference that most people notice right away is the sweetness of fruit. Because you aren't consuming any added sugars, eating fruit becomes a whole new experience. 
I hope that the healthy eating habits you are developing right now will continue even after your fast is completed. Enjoy this light-tasting, spinach salad loaded with lovely, luscious strawberries.
4.75 from 4 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 8 cups torn fresh spinach, loosely packed
  • 2 cup chopped strawberries
  • 4 teaspoons sunflower seed kernels
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon poppy seeds
  • Apple-Cinnamon Salad Dressing

Instructions
 

  • For each serving, place 2 cups spinach and 1/2 cup strawberries on each salad plate. Sprinkle 1 teaspoon sunflower seeds, 1/4 teaspoon sesame seeds, and 1/8 teaspoon poppy seeds on top. Drizzle Apple-Cinnamon Salad Dressing over all, and serve.
  • Yield: 4 servings (serving size: about 1 1/2 cups)

 

Stuffed Acorn Squash

By

stuffed acorn squash

Stuffed Acorn Squash

When my friend, Rana, returned from Israel, she commented on how an Israeli breakfast is typically vegetable-based, which is a far cry from the standard American menu. Our most popular breakfast choices are often sugar- and /or fat-laden: cereal, bagels, doughnuts, pancakes with butter and maple syrup, Pop-Tarts, bacon and eggs, etc. Her observation gave me an idea for a Daniel Fast breakfast dish, and this recipe was the result. It's made with apples and raisins, which satisfies your desire for something sweet. Plus, it fills you up and gives you energy for the day!
3.42 from 17 votes
Print Recipe
Course Breakfast, Main Course
Servings 4

Ingredients
  

  • 2 acorn squash, unpeeled
  • 1/2 cup quinoa
  • 1 1/2 cups unsweetened apple juice or water
  • 1 cup chopped apple
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped pecans
  • 1/4 cup raisins
  • 1/4 cup golden raisins

Instructions
 

  • Preheat oven to 375 degrees. Cut squash in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large baking dish. Pour in enough water to bring water to about 1/4-inch deep. Bake 40 minutes.
  • While squash is cooking, rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add apple juice or water, apples, cinnamon, ground cloves, and nutmeg. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed. Stir in pecans and raisins, and set aside until squash is done.
  • Remove squash from oven, and turn halves over. Stuff each squash half with about 1/2 cup apple-quinoa mixture (depending upon the size of the squash, you may have some mixture left over, which makes a great side dish). Bake 10 minutes.
  • Yield: 4 servings (serving size: 1/2 acorn squash with filling)

Notes

  • Substitute brown rice for the quinoa.
  • Use 1/4 cup chopped dates and 1/4 cup chopped apricots instead of the raisins.
    Sprinkle each stuffed squash half with unsweetened shredded coconut just before serving.
  • Enjoy as a warm breakfast, dessert, or side dish.

 

 

Garden Quinoa

By

garden quinoa

 

Garden Quinoa

This light-tasting dish can be enjoyed as a main course meal or a side.
4.86 from 7 votes
Print Recipe
Course Main Course, Side Dish
Servings 6

Ingredients
  

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup diced red onions
  • 1-2 cloves garlic, minced (use 2 if you like a strong garlic flavor)
  • 1/2 cup chopped asparagus spears
  • 1/2 cup diced red bell peppers
  • 1/2 cup diced tomatoes
  • 2 tablespoons pine nuts
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh oregano or 1 tsp dried oregano
  • 1/4 teaspoon salt

Instructions
 

  • Rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add water. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed.
  • While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Add asparagus, red peppers, and tomatoes, squeezing tomatoes with your hands to release their juices into the skillet. Cook over low heat for 5-8 minutes.
  • Add cooked quinoa to skillet, and stir in pine nuts, parsley, oregano, and salt. Stir well, and cook until heated thoroughly. Serve. 
  • Yield: 6 servings (about 1/2 cup)

Notes

  • Can also be served as a side dish (served warm or chilled).
  • Add chickpeas to boost protein content.
  • Other vegetable ideas: artichokes, broccoli, carrots, celery, green beans, or mushrooms.