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Posts from the ‘Daniel Fast Recipes’ Category

Polenta “Biscuits” for the Daniel Fast

One of the foods that is often missed on the Daniel Fast is bread and crackers. This recipe for polenta “biscuits” is a nice addition to soups, stews or casseroles. Plus the tofu is rich in protein.

1/2 cup dry polenta

1 teaspoon Italian seasoning

Salt and pepper

2 12 ounce packages extra-firm tofu, drained.

1 tablespoon olive oil

Preheat oven to 400 degrees.

Combine polenta, Italian seasoning, salt and pepper on a plate. Slice the tofu into 2″ x 2″ squares (approximate). Brush tofu pieces with olive oil and dredge in polenta mixture. Transfer to baking pan lined with parchment paper or sprayed with 100 percent olive oil spray. Bake 30 minutes or until browned. Serve by laying polenta biscuits on top of stew or with soup or casserole.

Quick Tomato Sauce

This is an easy recipe for homemade tomato sauce that you can use as a base for vegetable casseroles, over 100% whole wheat pasta, or over brown rice.

Ingredients:

2 tablespoons olive oil

1 medium yellow onion (chopped)

2 cans diced tomatoes (14.5 oz) – consider the tomatoes with herbs or roasted

1/2 teaspoon cinnamon

Salt and pepper to taste

1/4 cup cilantro, finely chopped

Saute onions in heated oil over medium heat, cooking until soft. Add tomatoes (including juice), cinnamon, and salt and pepper. Simmer until slightly thickened, about 10 minutes. Add cilantro and simmer for 5 or 10 more minutes. Serve over pasta, rice or cooked vegetables.

Daniel Fast Cookbook – $8.95

The Daniel Fast Cookbook – $8.95

This is an eBook available for immediate download.

Everything is here in this 76-page e-cookbook for you to plan and prepare all the meals and snacks for a 21-day Daniel Fast. More than 50

Daniel Fast Cookbook

Daniel Fast Cookbook Version I

delicious and nutritious recipes for breakfast, lunch, dinner and snacks – all made within the Daniel Fast Guidelines. Included in the cookbook is:

  • The Daniel Fast Food List
  • Whole Grain Recipes
  • tasty Breakfasts
  • Savory Soups and Stews
  • Satisfying Casseroles
  • Hearty Salads
  • Fulfilling Snacks
  • 21-day Meal Plan
  • Menu Planning Worksheet
  • BONUS: All buyers will become an immediate member of our friendly “Daniel Fast Cookbook Community” where we share recipes, tips and praise reports about our experiences on the Daniel Fast. During the months of December and January, you will receive several emails each week with new recipes, news about the Daniel Fast, and tips and hints for being successful on the fast.

Your purchase of The Daniel Fast Cookbook – Version I is also a way you can support this site and join all those wanting to get the word out about consecrating ourselves to the Lord with prayer and fasting.

White Beans and Sauteed Vegetables

This is a very fast and flavorful dish. Add a salad and some sliced fruit and you have a very nice Daniel Fast meal!

2 cans white beans, drained

2 tablespoons olive oil

½ cup yellow onion, chopped

2 cloves garlic, minced

½ cup celery, finely diced

½ cup carrot, finely diced

¼ cup virgin olive oil (to drizzle after beans are dished up)

  Salt and pepper to taste

Directions:

  1. Drain the white beans and set aside
  2. Heat olive oil and then add all the prepared vegetables to the pan and sauté for until just done.
  3. Add beans and heat thoroughly
  4. Dish up on serving plates, drizzle with extra virgin olive oil. Salt and pepper to taste.

Yield: 4 servings

Tip: It is best to cook with regular old pure olive oil – save the more costly extra virgin oil for salads, drizzling, and dipping. When cooked, extra virgin oil actually turns bitter and the great flavors are cooked away! So use the less expensive pure olive oil for sautéing and frying.

2008 Daniel Fast for Body, Soul and Spirit — $4.95

The 2008 Daniel Fast for Body, Soul and Spirit – $4.95Daniel Fast for Body Soul & Spirit

Available now for immediate download

This 54-page Daniel Fast eBook was written especially for Christian men and women who want meaning and depth to their Fast by prayerful preparation and daily journaling. The eBook includes:

  • Daniel Fast Guidelines
  • Daniel Fast Food Lists
  • Meal Planning Forms
  • Daniel Fast Recipes and Menus (updated with the weekly Daniel Fast Newsletter).
  • How to Prepare your Spirit
  • How to Prepare Your Soul
  • How to Prepare You Body
  • Journal pages to capture your reflections and insights
  • Food log to track your food and water intake
  • Fasting tips
  • Prayers and Meditations
  • Meditations and valuable insights to assure your success for the Daniel Fast.
  • Plus, a free subscription to the Daniel Fast Newsletter so you can learn of miracles, answered prayer, fasting tips, recipes, and other interesting information about the Daniel Fast

And more valuable information that will assure your success for the Daniel Fast. Included with the purchase of The 2008 Daniel Fast for Body, Soul and Spirit is ongoing email follow-ups with recipes, fasting tips, prayers, news about miracles and answered prayer and other Daniel Fast Resources.

Perhaps one of the best benefits of this eBook is that you will learn ways to walk in the spirit and separate from the flesh, just like the Scriptures call us to do. This eBook will help you focus and bring meaning and depth to your fasting experience.

The 2008 Daniel Fast for Body, Soul and Spirit is now available in the eBook form for the low cost of just $4.95

Asian Tofu Stew

This is an Asian inspired stew to serve over brown rice. The tofu is an excellent source of protein and a great addition to the Daniel Fast.

1/2         cup 100% peanut butter

2              cups vegetable broth

2              tablespoons canola oil

1              cup chopped onion

3-4          cloves garlic, minced

1              cup chopped green bell pepper

1              cup chopped carrots

2              pounds firm tofu, cut into 1 1/2-inch cubes

2              tablespoons soy sauce

1              teaspoon Five Spices

1              cup diced tomatoes

1              bay leaf

1/2         teaspoon thyme

1/2         teaspoon ground ginger

1              tablespoon lemon juice

6-8          cups cooked brown rice

 

  1. WHISK together the peanut butter and vegetable broth in a medium bowl until well blended.
  2. SEASON the tofu with soy sauce and Five Spices. Heat the oil in a large stew pot over medium heat. Add the onion, garlic, bell pepper and carrots. Sauté until the onions are translucent.
  3. Add the tofu and continue to cook, stirring often, until browned on all sides.
  4. Add the peanut butter mixture, tomatoes with liquid, thyme, bay leaf, ginger and lemon juice. Stir well. Bring to a boil.
  5. Reduce heat to low and simmer, stirring occasionally for about 20 or until the vegetables are tender.
  6. SEASON to taste with salt and pepper. Serve hot over cooked rice.

Yield: 6-8 Servings

Celery and Peanut Butter Snacks

This may take you back to school days gone by! But eating celery stuffed with peanut butter is a great source of protein on the Daniel Fast. It’s a great snack, lunch addition or even a breakfast food for those who can draw out of the traditional lines a little bit!

Not a lot with this recipe except to use a knife to scoop peanut butter from the jar and into the indentation of celery stalks. You can sprinkle the peanut butter with extra nuts of just about any kind to add a little different flavor. But I like the on their own.

See the post about Peanut Butter and the Daniel Fast to learn about what kinds of peanut butter are acceptable.

Potato, Tofu and Green Onion Scramble

This recipe takes some time, but it’s a great breakfast meal for weekends on the Daniel Fast. You will need a blender or food processor; plus a baking dish.1/4 cup olive oil1 onion, finely chopped

4-5 green onions, chopped with the green and white parts separated

4 cloves garlic, minced

2 medium potatoes, shredded (or 2 cups of frozen shredded potatoes)

2 tsp. salt, divided

1/2 tsp. pepper, divided

2 lb. firm tofu

2-3 Tbsp. soy sauce, to taste

Preheat the oven to 350°F.

  1. In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes.
  2. Add the garlic and heat for another 30 seconds.
  3. Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
  4. Blend the remaining salt and pepper, the tofu, and soy sauce in a food processor until they are creamy.
  5. Pour creamy mixture and the green part of the green onions over the fried potatoes and mix. Pour this mixture into a large, oiled pie or tart pan.
  6. Bake for 30 to 40 minutes or until the center is firm. Allow the frittata to cool for 10 minutes then invert onto a serving plate.

Yield: 4 Servings

Daniel Fast for Better Health

The primary purpose of the Daniel Fast is not to lose weight or improve your physical health. Rather, the Daniel Fast is like all other fasts –refraining from food for a spiritual purpose. If you are entering the fast without a spiritual intent, then you are going on a “diet.” Nothing wrong with diets! But a diet is not a fast, even though the terms seem to be synonymous these days. Fasting is a spiritual exercise that involves the abstention of food. The Daniel Fast is a “partial fast” since one does not refrain from eating, but rather from eating specific foods, but still for a spiritual purpose.

With that said, the Daniel Fast is what I like to call “the whole body experience.” Why? Because while you will gain in your spirit and your soul from the Daniel Fast, you will surely improve your body’s health, as well. That’s because the foods on the Daniel Fast are easy on the body and allows is to function in an optimum manner.

You can review the Food List for the Daniel Fast and see foods to eat include only fruits, vegetables, and water. Foods to avoid completely are sugar, processed foods, dairy products, caffeine, and alcohol and of course, meat. These are all foods that hinder the body from optimum health.

While on the Daniel Fast, your body will experience a certain level of detoxification. It will purge itself of many of the impurities and toxins in its system. While the first few days you might feel a little sluggish, you will most likely experience an increase of energy in the second week.

As you plan your Daniel Fast menus, consider the health benefits of the foods you include.

Here are just some of the benefits from specific foods:

Artichokes
Artichokes contain plant compounds known as caffeoylquinic acids, which increase the flow of bile and help to digest fats.

Beans
Beans are an excellent source of protein and actually one of the best foods to cleanse your colon and aid digestion.

Beets
Beets contain betaine, which promotes the regeneration of liver cells and the flow of bile. It also has a beneficial effect on fat metabolism.

Broccoli
Broccoli and other members of the brassica family (cabbage, cauliflower, Brussels sprouts, kale, kohlrabi) support the liver’s detoxification enzymes.

Fresh Fruits and Vegetables
Food sources of vitamin C and glutathione, which are essential for detox.

Protein
Protein is required by the liver for detox. Beans, nuts, seeds, and quinoa. are just a few that you can add to your menus.

Onions and Garlic
Onions and garlic are rich in sulfur-containing compounds. Involved in sulfation, the main detox pathway for environmental chemicals and certain drugs and food additives. Helps with the elimination of harmful heavy metals from the body.

Daniel Fast Harira

The spices in this recipe give this chickpea and lentil soup its rich flavor even though it has no lamb as in the traditional dish. Harira is a great recipe for the Daniel Fast as it has nearly 15 grams of protein per serving.

2 Tbs canola oil

1 cup chopped onion

1/2 cup chopped celery

2 cups warm water

Pinch of saffron threads

1/2 tsp salt, divided

1/4 tsp peeled fresh ginger, minced

1/4 tsp ground red pepper

1/4 tsp ground cinnamon

2 garlic clove, minced

2 cups organic mushroom broth

1 1/2 cups chopped and seeded plum tomatoes

1/2 cup dried small red lentils

2 15 oz. cans no-salt-added chickpeas, drained

3 Tbs chopped fresh cilantro

3 Tbs chopped fresh parsley

  1. Heat oil in a large saucepan on medium heat. Add onion and celery and saute 4 minutes or until tender
  2. Combine 2 cups warm water and saffron, let stand 2 minutes.
  3. Add 1/4 tsp salt, ginger, red pepper, cinnamon, and garlic. Cook 1 minute.
  4. Add saffron water mixture, broth, tomato, lentils, and chickpeas. Bring to boil then reduce heat. Simmer 20 minutes or until lentils are tender.
  5. Stir in cilantro, parsley, and remaining 1/4 tsp salt.

Yield: 4 servings

Fast Food for the Daniel Fast!

Okay, there are going to be times on the Daniel Fast when you need a quick meal. Here is one of my favorites! In fact, when you prepare for the Daniel Fast, you’ll want to stock up on a few of these items so you have the on hand.

1 can organic tomato soup (check the label for ingredients)

1 can white beans

1 cup mixed vegetables (frozen)

Season to taste (thyme, mixed Italian, cilantro, parsley, whatever you like)

Okay, here the rough part: add everything to the pan at the same time. Heat until the vegetables are the consistency you like them (usually between 5 and 10 minutes). Serve!

That’s it! It is so easy. The beans make it filling, the vegetables add twist, and the organic soup is a perfect base and has a sweet flavor.

Serves 2-4 depending on size of serving!

Smokey Stuffed Peppers

This is a great main dish for the Daniel Fast. It uses tofu for the protein source.redpepper

2 Tbs olive oil

2 stalks celery, minced (1/2 cup)

1 medium onion, minced

2 Tbs poultry seasoning

1 clove garlic, minced (1 tsp.)

1 canned chipotle pepper in adobo sauce, drained and minced

2 cups cooked brown rice or wild rice medley

1/2 cup yellow raisins

1/2 cup vegetable broth

1 tsp liquid smoke flavoring

5 oz tofu, mashed

3 red bell peppers, laved lengthwise

Preheat oven to 400 degrees

  1. Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic. Saute until soft (about 7 minutes). 
  2. Stir in chipotle pepper and saute 2 more minutes.
  3. Add rice, raisins and broth; cook for about 5 minutes. This should be the consistency of stuffing.
  4. Meanwhile, mash tofu and then mix with enough liquid smoke flavoring to your taste (a little goes a long way). Divide the tofu among the pepper halves then top with rice mixture.
  5. Place peppers in 9″ x 12″ casserole dish. Add water until it comes 1/2″ up sides of peppers.
  6. Bake for 30 minutes or until peppers are soft and the stuffing is hot.

Yield: 6 servings

Southwestern Corn and Black Bean Salad

This bean, corn and nuts in this salad combine to create 19 grams of protein per serving. This is a very flavorful salad and easy to make ahead.

1 1/2 cups corn kernels (fresh or frozen)

1/3 cup pine nuts

1/4 cup lime juice

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh cilantro

2 (14.5 ounce) cans black beans, rinsed

2 cups shredded red cabbage

1 large tomato, diced

1/2 cup minced red onion

Freshly ground pepper and salt to taste just before serving.

Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.

Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

Yield: 4 servings

Barley and Black Bean Salad

This is a very easy and quick recipe. Beans and barley make a complete protein, so this is an excellent meal when eating a meatless diet. Each serving has 12 grams of protein.

1 cup barley, cooked according to package directions

1 (15 ounce) can black beans, rinsed

1/2 cup corn (thawed if frozen)

1/3 cup chopped fresh cilantro

2 tablespoons lime juice

1 tablespoon extra-virgin olive oil

Pinch of cayenne pepper

Salt and freshly ground black pepper to taste

Combine cooked barley, beans, corn, cilantro, lime juice, oil, cayenne pepper, salt and pepper in a medium bowl. Serve on bed of chopped or torn lettuce.

Yield: 4 servings

Daniel Fast Recipes

Over the next few weeks I will add a lot of recipes to this site. For now, click on the Daniel Fast Recipe Category to the left or the submenus for those already uploaded.

But I want to also point out that if you are entering the Daniel Fast as a spiritual exercise, then it’s important to keep food in context. For example, a person I know went on the Daniel Fast for 21 days, but actually consumed more food while on the fast than during non-fast days. The results where improvement in health, slight loss of weight, and very little spiritual growth.

So it’s important to keep the priorities in order and make sure you think through the reasons you are on the fast.

If you are intersted in a collection of recipes to take you through a 21-day Daniel Fast, click here.

Daniel Fast Menu Planning

I have found that I am most successful fasting when I plan ahead. I don’t want to focus so much on the food, although that’s important in this fast. I want to spend most of my time and energy focusing on my relationship with our Lord.

So, I try to plan about three days of menus at a time and make sure I have everything I need to prepare the simple meals. I plan to post more than 100 recipes up on this weblog over the next few weeks, so come back often. You can receive a very helpful Daniel Fast Meal Planning Worksheet by subscribing to our list at http://daniel-fast.com

Here are just a few simple menus. They are all ideas for menus that you can use during your Fast:

Breakfast

Sliced fruit

Hot whole-grain cereal with raisins and nuts

Juice on the cereal

Lunch

Hearty Layered Salad and Greek Vegetable Stew

Dinner

Vegetarian Chili and a Green Salad with dressing

Lentil Soup and a Green Salad with dressing

Snacks

Sliced vegetables with hummus

Sliced vegetables with white bean dip

Raw almonds or other nuts

Sliced fruit and nuts

Please add your ideas to the comment space below. I would love to add yours to this section!

Vegetable Stock

 A good vegetable stock is useful in the Daniel Fast. Vegetable stock is an excellent substitute for chicken or beef stock. ** See notes for variations on this recipe.

Makes 4 cups of vegetable stock

Simmering the stock for a full hour will release the flavors of the vegetables in your stock. Because of the long simmering time, it is in the stock’s best interest that the vegetables be chopped into large chunks rather than a small dice.

2 large onions, cut into large chunks

2 medium carrots, scrubbed but not peeled, cut into large chunks

3 stalks of celery, remove and discard all leaves, cut into large chunks

1 whole bulb of garlic, peel each clove, but do not chop

10 peppercorns

1 bay leaf

Cut all the vegetables into large pieces. Place all ingredients into a large pot. Cover with cold water.

Turn the stove to a high temperature, and bring the stock to a quick simmer. Once the water comes to boil, turn heat to low. Allow the vegetables to simmer for an hour. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their flavorful vibrancy, leaving a wilted taste to the stock.

Strain the stock. It should be light in color, sweet in flavor and translucent. Now you can use the stock in place of chicken or beef stock. You may need to increase seasoning when replacing one of these more flavorful stocks.

**  Season the stock with other herbs such as parsley, thyme or rosemary. You can also use ginger if you plan to use the stock for an Asian recipe. You an also caramelize the onions and carrots before adding them to the stock for a richer and more flavorful stock. Roasting the vegetables before adding them to the stock also makes for a different flavor in the stock.

Get Ready for Christmas and the Daniel Fast!

One of the ways you can prepare for the Januay 2008 Daniel Fast is to Vinegarstart getting the food you will consume ready. One food item you can prepare is flavored vinegars! But why not “kill two birds with one stone” and make extra vinegar to give as Christmas gifts. Here is a great recipe for Rosemary Vinegar that’s easy and reasonably inexpensive to make!

For best results, use organic apple cider vinegar, aged in wood barrels, unpasteurized and naturally filtered.

INGREDIENTS:

2-3 sprigs of fresh rosemary

Full bottle of organic, apple cider vinegar

PREPARATION:

Place rosemary sprig inside vinegar bottle until submerged. Shake.

Place bottle in cool, dark place (refrigerate is okay but not required) for about 2 to 3 weeks.

Filter vinegar and rebottle in decorative bottle if you have one or plain glass bottle or jar. This would be a great gift to add to a basket or pair with a condement set.

You’ll end up with a lovely, rosemary-flavored apple cider vinegar that smells absolutely divine and lasts for many weeks.

Daniel Fast Food Benefits for Health

Increasing your vegetable and fruit intake will have many physical advantages including a certain level of detoxification. As you plan your menus, consider the health benefits of the foods you include.

Here are just some of the benefits from specific foods:

Artichokes
Artichokes contain plant compounds known as caffeoylquinic acids, which increase the flow of bile and help to digest fats.

Beets
Beets contain betaine, which promotes the regeneration of liver cells and the flow of bile. It also has a beneficial effect on fat metabolism.

Broccoli
Broccoli and other members of the brassica family (cabbage, cauliflower, Brussels sprouts, kale, kohlrabi) support the liver’s detoxification enzymes.

Fresh Fruits and Vegetables
Food sources of vitamin C and glutathione, which are essential for detox.

Protein
Protein is required by the liver for detox. Beans, nuts, seeds, and quinoa. are just a few that you can add to your menus.

Onions and Garlic
Onions and garlic are rich in sulfur-containing compounds. Involved in sulfation, the main detox pathway for environmental chemicals and certain drugs and food additives. Helps with the elimination of harmful heavy metals from the body.

Lentil Soup

2 tablespoons olive oil, plus extra for drizzling

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, chopped

Salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes

1 pound lentils (approximately 1 1/4 cups)

2/3 cup pearl barley

11 cups vegetable broth (can substitute water)

4 to 6 fresh thyme sprigs  

  1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes.
  2. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
  3. Add the lentils and pearl barley, mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat.
  4. Cover and simmer over low heat until the lentils and barley are tender, about 40 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls, drizzle with olive oil and serve.

Six Servings