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Crunchy Kale Chips

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Crunchy Kale Chips

Crunchy Kale Chips

Kale is a nutritional powerhouse. It's a leafy green vegetable in the Brassica family, which includes Brussels sprouts and cabbage. The main three types of kale are curly, dinosaur (Lacinato), and ornamental. Kale is loaded with vitamins K and A and is a good source of vitamin C. One reason you should make kale a regular part of your diet is that its risk-lowering benefits for cancer have recently been extended to at least five different types of cancer: bladder, breast, colon, ovary, and prostate. You can use kale in dips, soups, stir-fries, and even as snacks, such as in this recipe.
5 from 2 votes
Print Recipe
Course Snack
Servings 4

Ingredients
  

  • 6 cups kale, ribs removed and torn into bite-size pieces
  • 1 tablespoon extra-virgin olive oil or coconut oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 400 degrees. Lightly oil an 11 x 17-inch baking sheet. Place kale in a large bowl, and add olive oil, garlic powder, and salt. Use your hands to incorporate into leaves so that they are well coated. Spread leaves on baking sheet. Bake 12-15 minutes or until crispy.

Notes

  • You can also cook these chips in a dehydrator for 2-3 hours at 135 degrees (or until crispy).
  • Use 1/2 teaspoon Taco Seasoning or chili powder instead of garlic powder; omit salt.
  • Store unused portions in an air-tight container. To reheat, place in a 400-degree oven for about 5 minutes to make crispy.

 

Brown Rice Stir-fry With Orange Sauce

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brown rice stir-fry with orange sauce

Brown Rice Stir-fry with Orange Sauce

I love stir-fry recipes, especially when I'm out of ideas on what to cook for dinner. Usually I have some brown rice already steamed and stored in the freezer, which makes putting together a stir-fry quick and easy. Even if you don't feel confident in the kitchen, you can make this recipe! Toss the vegetables in a little olive oil. Add the rice and seasonings, and you've got yourself a healthy, filling meal.
4.40 from 33 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped broccoli, stems and florets or ½ 16-ounce bag cut broccoli, cooked
  • 1 cup chopped carrots
  • ½ cup chopped onion
  • ¼ cup Bragg's Liquid Aminos, Coconut Aminos, or soy sauce
  • ¼ cup unsweetened orange juice
  • 1 clove garlic, minced
  • 1 teaspoon fresh grated ginger root or ¼ teaspoon ground ginger
  • 3 cups cooked brown rice
  • ¼ cup toasted chopped walnuts
  • 2 tablespoons chopped green onion

Instructions
 

  • Heat olive oil in a large skillet over medium heat, and add broccoli, carrots, and onions. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally. Increase heat to medium high. Add Bragg’s Liquid Aminos, orange juice, garlic, ginger root, brown rice, walnuts, and green onions. Cook another 5 minutes or until heated through, and serve.
  • Yield: 4 servings (serving size: about 1 ¼ cups)

Notes

  • Use a cheese grater for the ginger root.
  • Add 1 cup canned chickpeas, drained.
  • Bragg’s Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. Bragg’s Liquid Aminos is a Certified NON-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids.
  • Coconut Aminos is another soy sauce alternative (the kind I prefer, although I used Bragg's for years).

Almond Cookies

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almond-cookies

Almond Cookies

These light-tasting cookies look like they belong at a ladies' brunch or luncheon. But even though Almond Cookies may appear to be delicate and fancy, they're filling and satisfying, hearty enough for even the manliest man.
4.55 from 11 votes
Print Recipe
Course Dessert, Snack
Servings 14

Ingredients
  

  • 1 cup almond meal or flour
  • 1/3 cup almond butter
  • 1/4 cup unsweetened orange juice
  • 2 tablespoons flaxseed meal
  • 1/4 cup + 3 tablespoons Date Honey
  • 2 tablespoons sliced almonds

Instructions
 

  • Preheat oven to 350 degrees. In a large bowl, mix almond meal, almond butter, orange juice, and flaxseed meal.
  • Lightly rub an 11 x 17-inch baking sheet with olive oil. Place dough on baking sheet and flatten with your hands to about 1/8-inch thickness. Use a circle cookie cutter about the size of a 1/3 cup measuring scoop to cut out cookies (or use the measuring cup itself).
  • Spread about 1/2 tablespoon Date Honey on each cookie, and top with 3-4 sliced almonds. Bake 10 minutes. Remove from oven, and transfer cookies to a wire rack to cool.
  • Yield: 14 servings (serving size: 1 cookie)

Notes

  • Use unsweetened applesauce as a topping instead of Date Honey.
  • Omit the toppings, and crumble baked cookie over fresh fruit.

Sesame Seed Rice Crackers

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Sesame Seed Rice Crackers

Sesame Seed Rice Crackers

Spread a little almond butter on these crunchy, whole grain crackers for a perfect mid-afternoon snack. They're also gluten free, making them a healthy choice for anyone with celiac disease or gluten intolerance.
4.25 from 4 votes
Print Recipe
Course Snack
Servings 6

Ingredients
  

  • 1 cup cooked wild rice
  • 1 cup brown rice flour
  • ¼ cup flaxseed meal
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black sesame seeds
  • 1 teaspoon sesame seeds

Instructions
 

  • Preheat oven to 400 degrees. Add wild rice, rice flour, flaxseed meal, water, olive oil, and salt to a food processor bowl. Process about 30 seconds or until mixture forms a ball and sticks together.
  • Transfer to a larger bowl, and stir in both types of sesame seeds.  Use your hands and/or a rolling pin to spread dough out on a silicone mat on a 11 x 17-inch baking sheet (you may need to coat your hands with a little flour). Press dough to edges of sheet. With a knife, score into 1 3/4-inch pieces. Bake 20 minutes.
  • Remove crackers that are done (usually those on the outside edges brown more quickly). Flip remaining crackers, and bake another 8 minutes or until crispy.
  • Yield: 6 servings (serving size: 9 crackers)

Notes

Corn Chowder

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corn chowder

Corn Chowder

This creamy corn and potato soup will warm you up and bring a smile to your face.
3.89 from 51 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • ½ tablespoon extra-virgin olive oil
  • ½ cup diced onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 pound Yukon Gold or Russet potatoes, peeled and diced (about 3 cups)
  • 1 clove garlic, minced
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 3 ½ cups fresh corn kernels
  • ½ cup unsweetened almond, rice, or soy milk

Instructions
 

  • Heat olive oil in a large saucepan, and add onions. Cook until soft and translucent. Add water, potatoes, garlic, parsley, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, 15-20 minutes or until potatoes are tender.
  • Add corn and almond milk. Cook, uncovered, over medium-low heat for another 10 minutes. Place 3 cups of soup in a food processor or blender, and process about 15 seconds. Return to saucepan. Stir well, and serve.
  • Yield: 8 servings (serving size: 1 cup)

Notes

  • Substitute 2 (14.5-ounce) cans of corn kernels (drained) for fresh corn.
  • Add ½ cup chopped carrots and celery (1/4 cup each).
  • For a southwestern flair, stir in 1 cup of Salsa.
    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.

Spaghetti Squash with Basil-Walnut Cream Sauce

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Spaghetti Squash w/ Basil-Walnut Cream Sauce

Spaghetti Squash with Basil-Walnut Cream Sauce

Spaghetti squash is a fascinating vegetable because it looks like pasta and tastes like pasta. This recipe can be served as the main dish or a side dish. Either way, it's certain to be a big hit, especially with kids!
3.68 from 59 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

  • 2 pounds spaghetti squash

Sauce

  • 1 cup unsweetened almond milk
  • 1 cup walnuts
  • 1 cup fresh basil leaves, lightly packed (about 10-12 large leaves)
  • ½ cup fresh parsley, lightly packed
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 375 degrees. With a fork, prick squash all over and place in baking dish. Cook 1 hour.
  • During last 10 minutes of baking time, put sauce ingredients in a food processor or blender. Process 15-20 seconds or until smooth (less time if you prefer a chunkier texture). Heat in a small saucepan over medium to low heat; do not boil. Cook 10-15 minutes, stirring occasionally.
  • While sauce is cooking, remove squash from oven, and let cool 10-15 minutes before cutting in half and removing the seeds. Discard seeds. Pull a fork lengthwise through the flesh to separate it into long strands. Place strands in a large bowl.
  • Pour sauce over spaghetti squash, and stir well to coat. Serve immediately.
  • Yield: 8 servings (serving size: about ½ cup)

Notes

  • Substitute whole grain pasta for the spaghetti squash.
  • Add cooked broccoli and/or sliced olives.

 

Sun-dried Tomato, Potato, and Broccoli Bake

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sun-dried tomato, potato, and broccoli bake

Sun-dried Tomato, Potato, and Broccoli Bake

Try this unique recipe for a different type of side dish. Enjoy warm or cold.
2.96 from 68 votes
Print Recipe Pin Recipe
Course Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 pound red potatoes, peeled and halved
  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped cooked broccoli
  • ½ cup jarred sun-dried tomatoes, packed in oil and undrained
  • ½ cup fresh basil leaves, lightly packed
  • ¼ cup fresh parsley leaves, lightly packed
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • ¼ cup toasted pine nuts

Instructions
 

  • Preheat oven to 350 degrees. Use the shredder attachment on a food processor to cut potatoes. Place shredded potatoes and olive oil in a large bowl, and stir to coat. Add broccoli, and set aside.
  • Place sun-dried tomatoes, basil leaves, parsley leaves, garlic, salt, and pepper in same food processor bowl, this time with the “S” blade attachment. Process until mixture forms a paste, and mix in with potatoes and broccoli. Stir well, and transfer to an 8 x 8-inch baking dish that has been lightly rubbed with olive oil.
  • Bake 30 minutes. Sprinkle in pine nuts just before serving.
  • Yield: 8 servings (serving size: ½ cup)

Notes

  • You can also enjoy this as a cold pasta-like salad.
  • Substitute pine nuts with sliced almonds.

Chinese Long Beans and Wild Rice

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chinese long beans and wild rice with red pepper sauce

Chinese Long Beans and Wild Rice with Roasted Red Pepper Sauce

This recipe is both sweet and sour. It's zesty. Zippy. Different and definitely NOT boring. Give it a try and see for yourself. I think you'll be pleased with the results.
4 from 2 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

Instructions
 

  • Heat olive oil in large skillet over medium heat. Add onions and long beans, and cook until onions are soft and translucent. Add rice, water, and Bragg’s Liquid Aminos. Stir well and continue cooking until most of the water is absorbed, about 8-10 minutes.
  • Heat Roasted Red Pepper Sauce in a small saucepan over low heat. When heated through, place about ¼ cup of sauce over each serving of rice.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

  • Substitute fresh or frozen green beans for the long beans.
  • Add 1 cup drained chickpeas to boost the protein content.
  • 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.
  • Chinese long beans are longer than the North American string bean. They have a chewy texture and work well in casseroles and stir-fry dishes. I found my Chinese long beans at our local farmers' market.
  • Use Coconut Aminos instead of Bragg's Liquid Aminos or soy sauce.

Roasted Red Pepper Sauce

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roasted red pepper sauce

Roasted Red Pepper Sauce

This red pepper sauce can be used to complement your Daniel Fast main meal, such as a topping for whole grain pasta or brown rice.
No ratings yet
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 12-ounce jar roasted red bell peppers, undrained
  • 1 8-ounce can tomato sauce
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • lace ingredients in a food processor or blender, and blend until smooth. Pour into a small saucepan, and bring to a boil. Reduce heat and simmer 20 minutes.
  • Yield: 8 servings (serving size: ¼ cup)

Notes

  • Place unused sauce in an airtight container and store in refrigerator.
  • Serve with Chinese Long Beans and Wild Rice.
  • Goes well with cooked spaghetti squash, lentils, or whole grain pasta.
  • Use cooled sauce as a salad dressing.

Daniel Fast Sweet Potato Pie

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sweet potato pie

Sweet Potato Pie

You may be skeptical that a vegan pie without any added sugar could be delicious. But it's true! This Sweet Potato Pie is smooth with a slight coconut crunch--a perfect dessert for any Daniel Fast meal.
3.84 from 6 votes
Print Recipe
Course Dessert, Snack
Servings 8

Ingredients
  

  • 2 pounds sweet potatoes
  • ½ cup Date Honey
  • ¼ cup unsweetened orange juice
  • 1 cup oat flour see Recipe Notes
  • 1 teaspoon grated orange zest
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • ¼ cup unsweetened coconut flakes
  • ¼ cup finely chopped pecans

Instructions
 

  • Preheat oven to 350 degrees. Bake or steam sweet potatoes until tender. If baking, pierce each potato a few times with a fork and wrap tightly in aluminum foil, shiny side out. Bake at least 1 hour or until soft. Remove from oven, and set aside until cool enough to handle. Peel and discard skins. If steaming, peel skins and cook 25-30 minutes or according to your steamer's directions. Cut potatoes into smaller pieces, and mash with a potato masher.
  • Put potatoes, Date Honey, and orange juice in a food processor or blender, and puree until completely smooth with no lumps. Add oat flour, orange zest, cinnamon, and nutmeg. Stir well.
  • Pour sweet potato mixture into a 9 by 2-inch pie plate that has been rubbed with olive oil. Spread coconut flakes and pecans over top. Bake 15-20 minutes, or until lightly browned. Serve immediately.
  • Yield: 8 servings (serving size: about 1 slice pie)

Notes

  • Spread almond butter or Date Honey on top of each serving.
  • Add ½ cup raisins when you mix the oats and pureed potato mixture.
  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (½ cup old-fashioned oats will yield about ½ cup ground oats).

 

Daniel Fast Muesli

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muesli

Muesli

Muesli is a nutritious breakfast cereal made up of whole grains, dried fruit, nuts, and seeds. It was made popular in the late 19th century by Maximilian Bircher-Benner, a Swiss physician who ran a sanatorium in Switzerland. He promoted a diet rich in fruits, vegetables, nuts, and seeds as a means of healing for his patients, along with required daily exercise and an early bedtime. Dr. Bircher-Benner was impressed by the simple and healthy lifestyle of the shepherds that he encountered while mountain climbing in the Swiss Alps. On one of his hikes, he and his wife were served muesli. This was his first experience with the dish, and it inspired him to create his own version for the patients in his private clinic.
5 from 1 vote
Print Recipe
Course Breakfast
Servings 6

Ingredients
  

  • 1 cup barley flakes
  • 1 cup old-fashioned rolled oats or oat flakes
  • 1 cup rye flakes
  • ½ cup chopped raisins
  • ½ cup chopped pecans
  • ½ cup slivered almonds
  • ¼ cup flaxseed meal
  • ¼ cup raw sunflower seeds
  • 2 teaspoons cinnamon
  • Almond milk, rice milk, or soy milk
  • Fresh fruit - blueberries, chopped apples, sliced bananas, sliced strawberries

Instructions
 

  • Mix ingredients together, and store in an airtight container. Store in a cool, dry place, and it should stay fresh for about a month.
  • Cold Muesli: For each serving, use ½ cup Muesli and ½ cup almond milk. Place in a bowl appropriate for the number of servings. Cover with plastic wrap and refrigerate 2 hours or overnight. When ready to eat, add fresh fruit and more almond milk, if desired.
  • Hot Muesli: For each serving, use ½ cup Muesli and ½ cup almond milk. Place in a bowl appropriate for the number of servings. Cover with plastic wrap and refrigerate 2 hours or overnight.
  • To serve, place Muesli and ¼ cup almond milk per serving in a medium saucepan, and bring to a boil. Lower heat, and simmer about 5 minutes. Add fresh fruit, if desired.
  • Yield: 10 servings (serving size: ½ cup)

Notes

  • Substitute half of the almond milk with unsweetened apple juice.
  • Use quinoa flakes, whole wheat flakes, or triticale flakes in place of any of the flakes listed. Triticale is a nutritious hybrid of wheat and rye which contains more protein and less gluten than wheat. It is normally found in health food stores and is available as whole berries, flakes, and flour.
  • If you don’t have access to whole grain flakes, you can use 3 cups of the old-fashioned rolled oats.
  • Other dried fruit options: apricots, bananas, blueberries, dates, or figs.
    Stir in 1 teaspoon Date Honey into each serving.
  • For a gluten-free recipe that is similar to this one, try Apple-Cinnamon Hot Cereal.

 

Roasted Butternut Squash and Onions

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 roasted butternut squash and onions
 

Roasted Butternut Squash and Onions

As the weather gets cooler, we tend to gravitate toward certain foods - baked apples, hot soups, and, of course, fall vegetables, such as pumpkin and squash. This recipe pairs the rich sweetness of butternut squash with onions, resulting in a simple side dish that is full of flavor.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 2 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6 cups) peeled, seeded, and cut into 1-inch cubes (about 6 cups)
  • 1 cup thinly sliced onion, sliced pole to pole see Recipe Notes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon dried crushed rosemary
  • ½ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 400 degrees. Place butternut squash cubes and onions in a large bowl. Combine olive oil, parsley, rosemary, salt, and pepper in a smaller bowl. Pour over squash and onions, and mix well.
  • Place vegetables on an 11 x 17-inch baking sheet. Bake 15 minutes and flip. Bake another 10-15 minutes or until edges are slightly browned.
  • Yield: 8 servings (serving size: about 1/2 cup)

Video

Notes

  • Use carrots or sweet potatoes instead of butternut squash.
  • Substitute ½ teaspoon paprika for the rosemary.
  • 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.