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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

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
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Servings

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

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

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

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.

Antipasto Pizza Pie

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Antipasto Pizza Pie

Antipasto Pizza Pie

My husband, who is 100% Italian, is the inspiration for this recipe. He loves antipasto salad, which contains a variety of meats, cheeses, olives, artichoke hearts, oil, and vinegar. Since meat and cheese aren't part of the Daniel Fast, I substituted a few ingredients to make a main dish meal that would remind my hubby of home.
4.50 from 26 votes
Print Recipe
Course Main Course
Servings

Ingredients
  

Crust:

  • 3 cups cooked brown rice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup oat flour see Recipe Notes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Sauce:

  • 1 8-ounce can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 teaspoon garlic powder

Toppings:

  • 1/4 cup chopped canned artichoke hearts, drained drained
  • 1/4 cup chopped black olives
  • 1/4 cup chopped jarred roasted red bell peppers, drained drained
  • 2 ounces extra-firm tofu, grated (about 1/2 cup)
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Preheat oven to 400 degrees. Mix rice, olive oil, oat flour, garlic powder, and onion powder in a large bowl. Stir well.
  • Rub bottom and sides of a 9 by 2-inch pie plate with olive oil. Press rice evenly over bottom and up about 1 inch along sides to make the crust.
  • Bake 8-10 minutes or until rice is lightly browned. Combine tomato sauce, basil, oregano, parsley, and garlic powder in a small bowl. Spread over crust, and top with artichokes, olives, and peppers. Sprinkle grated tofu and parsley over all.
  • Bake 10 more minutes. Let pie rest for about 5 minutes so slices stay intact when you serve them.
  • Yield: 4-6 servings (serving size: 1-2 slices pie)

Notes

  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup oats will yield about 3/4 cup ground oats).
  • If you don't have a grater, use your hands to crumble tofu into small pieces.
  • Other topping ideas: diced green peppers, mushrooms, onions, spinach or zucchini.

 

Trail Mix

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trail mix

Trail Mix

Coming up with snack ideas on the Daniel Fast can present quite a challenge, especially when everything you'd normally munch on falls in the "Foods to Avoid" category. One of the tried-and-true recipes for healthy snacking is the classic Trail Mix--a tasty, satisfying snack that will give you energy between meals, help curb your appetite, and give you that mid-morning or mid-afternoon boost.
Trail Mix travels well, too. Just scoop some out into a plastic bag. Take it with you to work, school, or whenever you're on the road. That way you won't be tempted to head to the nearest fast food drive-thru when your stomach is growling for a snack.
4.17 from 6 votes
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Course Appetizer, Snack
Cuisine American
Servings

Ingredients
  

  • 1 cup whole raw almonds
  • 1 cup cashew halves & pieces
  • 1 cup walnut halves
  • 1/2 cup golden raisins
  • 1/2 cup raisins
  • 1/4 cup raw sunflower seed kernels
  • 1/4 cup raw pumpkin seeds (pepitas)

Instructions
 

  • Mix ingredients together, and store in an airtight container for 2 weeks at room temperature or 1 month in refrigerator.
  • Yield: 12 servings (serving size: about 1/4 cup)

Notes

  • Use as a topping for fresh fruit.
  • Serve with unsweetened almond  milk for a quick breakfast dish.
  • Other dried fruit options are apricots, bananas, blueberries, dates, or figs.
  • Add unsweetened coconut flakes.
  • Substitute raw almonds with Cinnamon Roasted Almonds.
  • Mix with Gimme More Granola.

Rosemary Red Potatoes

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rosemary red potatoes

Rosemary Red Potatoes

4.67 from 3 votes
Print Recipe
Course Side Dish
Servings

Ingredients
  

  • 2 pounds B-size new red potatoes (about 10-12 total)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Scrub potatoes well. Place in large saucepan, and cover with water. Heat to boiling. Reduce heat, and simmer 15 minutes. Drain, and allow to cool slightly.
  • Preheat oven to 425 degrees. Cut potatoes into quarters, and return to saucepan. Add olive oil, rosemary, salt, and pepper. Stir to coat. Place potatoes on an 11 x 17-inch baking sheet. Bake 30 minutes, turning potatoes about halfway through cooking time.
  • Yield: 4 servings (serving size: about 1/2 cup)

 

Fresh Beet Juices

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Beet Juice

Beet juice by itself is probably not going to be your favorite juice recipe, but add some carrots, apples, and/or oranges, and you’ve got a smooth, bright red sweet juice. Beets are also good for you, and fresh beet juice has many nutritional benefits – helps in the creation of red blood cells, strengthens the liver, supplies the body with iron, cleanses the stomach and intestines, and contains anti-cancer properties.Note: Watch out for the beet juice. It stains everything it touches!
Following are three beet recipes to try:
5 from 1 vote
Print Recipe
Course Drinks
Servings

Ingredients
  

BEET CARROT JUICE

  • 1 beet, ends removed and quartered
  • 3-4 large carrots

BEET ORANGE JUICE

  • 1 beet, ends removed and quartered
  • 2 large oranges

RUBY RED BEET JUICE

  • 1 beet, ends removed and quartered
  • 2 oranges, peeled and divided into segments
  • 2 apples, unpeeled and cut into slices (discard cores)

Instructions
 

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

Pumpkin Black Bean Soup

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Pumpkin Black Bean Soup

Pumpkin Black Bean Soup

Pumpkin adds a bit of flair and flavor to this classic soup.
4.58 from 7 votes
Print Recipe
Course Soup
Servings

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 3 15.5-ounce cans black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 1 15-ounce can pumpkin
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon
  • Spicy Pumpkin Seeds optional

Instructions
 

  • Heat olive oil in skillet, and add onions. Cook until translucent. Stir in garlic, and cook about one minute. Transfer to a large saucepan.
  • Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. Put tomatoes and the other cans of beans into food processor or blender until smooth. Add to soup mixture, and heat to boiling.
  • Reduce heat, and simmer 30 minutes. Sprinkle Spicy Pumpkin Seeds on top of each serving.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • For a chunkier soup, only add 1 can black beans to food processor and keep tomatoes diced.
  • Use chili powder or Taco Seasoning in place of cumin.
    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.

Juicing Recipes

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Sweet Licorice Juice

3 apples, unpeeled and cut into slices (discard cores)
1/2 fennel bulb, sliced

Yield: 2 servings (serving size: 8 ounces or 1 cup)

New York-Style Fennel Juice

2 carrots, unpeeled and tops removed
2 tomatoes, quartered
1/2 fennel bulb, sliced
1/4 cup fresh parsley, packed

Yield: 2 servings (serving size: 8 ounces or 1 cup)

 

Refreshing Romaine Salad…in a Glass

1 cup torn romaine lettuce, packed
1/2 cup broccoli florets (about 1/2 crown)
2 apples, unpeeled and cut into slices (discard cores)
1 orange

Yield: 2 servings (serving size: 8 ounces or 1 cup)

Recipe Notes

  • The broccoli and lettuce will juice better when fed through the juicer with the fruit.

Tomato Juice

2 large tomatoes, quartered
2 carrots, unpeeled and tops removed
2 stalks of celery, tops included

Yield: 2 servings (serving size: 8 ounces or 1 cup)

Apple Broccoli Blast

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apple broccoli blast

Apple Broccoli Blast

The apple and blueberries add just enough sweetness to mask the slightly bitter broccoli in this nutritious juice recipe.
No ratings yet
Print Recipe
Course Drinks
Servings

Ingredients
  

  • 2 apples, unpeeled, cored, and cut into slices
  • 1/2 cup broccoli florets (about 1/2 crown)
  • 1 cup blueberries

Instructions
 

  • Wash produce well. Feed apples, broccoli, and blueberries into juicer. Discard pulp.
  • Yield: 2 servings (serving size: 2 cups or 16 ounces)