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Daniel Fast Smoothie

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Berry Blast Smoothie

Berry Blast Smoothie

A smoothie is a great way to start your day. You can also enjoy a nutritious drink for a morning or afternoon snack.
3.68 from 34 votes
Print Recipe Pin Recipe
Course Breakfast, Snack
Cuisine American
Servings 1

Ingredients
  

  • 1 cup unsweetened almond milk (or any unsweetened non-dairy milk)
  • 1 cup mixed berries (such as blackberries, blueberries, raspberries, and/or strawberries)
  • 1 banana, peeled

Instructions
 

  • Mix all ingredients in a blender until smooth. If smoothie is too thick, add a little more liquid until you reach the desired consistency.
  • Yield: 1 serving (serving size: about 8 ounces or 1 cup)

Notes

  • Your smoothie will taste best if either the berries or the banana is frozen. 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.
  • 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.
  • Increase protein content by adding plant-based protein powder.
  • Not a fan of bananas or are allergic to them? Add 1/2 avocado instead.

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.
4.41 from 32 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.

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.

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.

 

Spinach-Artichoke-Tomato Soup

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Spinach-Artichoke Tomato Soup

Spinach-Artichoke-Tomato Soup

This recipe features the classic combination of spinach and artichokes (always a hit), along with diced tomatoes and chickpeas. This soup is definitely hearty enough to be a meal but also goes well with a vegetable side dish or a salad. You don't have to wait until autumn begins to enjoy a bowl of soup. It's perfect any time of the year.
4.59 from 12 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 4 cups Vegetable Broth or water see Recipe Notes below
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 14-ounce can artichoke hearts, drained and chopped (about 2 cups)
  • 1 10-ounce package frozen chopped spinach
  • 1 8-ounce can tomato sauce
  • 2 cloves garlic, minced minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano flakes
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • "Parmesan Cheese" optional

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add onions, and cook until soft and translucent. Add water and remaining ingredients. Heat to boiling, and then reduce heat. Simmer uncovered 30 minutes. Sprinkle with "Parmesan Cheese," if desired.
  • Yield: 8 servings (serving size: about 1 cup)

Video

Notes

  • Eliminate the chickpeas for a vegetable-only soup.
  • 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.

Snickerdoodle Smoothie

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snickerdoodle smoothie

Snickerdoodle Smoothie

When you hear the word "snickerdoodle," what comes to mind? I immediately think back to my days at Butler Elementary. I remember one particular item always being on the school lunch menu (besides the mixed vegetables and fruit cocktail) - the snickerdoodle cookie. Snickerdoodle Smoothie has the same cinnamon flavor as the classic cookie, but it's a nutritious choice. Enjoy this creamy concoction for breakfast or a mid-afternoon snack.
4.41 from 10 votes
Print Recipe
Course Breakfast, Drinks, Snack
Servings 2

Ingredients
  

  • 6 ounces silken tofu
  • ½ cup unsweetened almond or rice milk
  • ¼ cup Date Honey
  • 2 frozen bananas, peeled, sliced (about 2 cups)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions
 

  • Place tofu, almond milk, Date Honey, banana slices, cinnamon, and nutmeg in blender. Mix until smooth.
  • Yield: 2 servings (serving size: about 1 ½ cups)

Video

Notes

  • Remove peels before placing bananas in freezer. Put in a plastic zip-top bag until completely frozen.
  • Substitute tofu with avocado.
  • Instead of using Date Honey, soak 3-4 Medjool dates in warm water at room temperature for an hour before adding to blender.
  • You can also use firm tofu, but you may need to add water or almond milk so that the consistency is not too thick.

 

Baked Rice with Butternut Squash and Asparagus

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baked rice with butternut squash and asparagus

 

Baked Rice with Butternut Squash and Asparagus

This casserole-style dish is simple to make and requires minimal ingredients. Use a combination of brown and wild rice (per recipe instructions), or just use one or the other if that's all you have on hand. It's a win either way.
3.82 from 37 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

  • 3 cups water
  • ½ cup brown rice
  • ½ cup wild rice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sage
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • ½ pound asparagus spears, ends trimmed and cut into 1-inch pieces
  • 1 cup sliced onion, sliced pole to pole (see Recipe Notes)

Instructions
 

  • Preheat oven to 350 degrees. Rub a little olive oil along the sides and bottom of a 3-quart baking dish. Add water, rice, garlic, thyme, sage, salt, and pepper. Stir well.
  • Bake uncovered 30 minutes. Mix in squash, asparagus, and onions. Cook 30 minutes, stir, and then bake another 15 minutes, or until water is nearly all absorbed and rice is softened.
  • Yield: 8 servings (serving size: 1 cup)

Notes

  • 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 slices perpendicular to the equator of the onion.
  • Use 1 teaspoon dried crushed rosemary in place of the thyme and sage.