You can buy 100% whole wheat tortillas, but these are so easy and fun to make. Use these tortillas for a veggie wrap or for chips with salsa.
2 cups whole wheat flour
½ teaspoon salt
2 tablespoons olive oil
½ cup warm water
Mix flour and salt in bowl.
Add olive oil and stir until well combined.
Add warm water 1 tablespoon at a time until the mixture starts to pull away from the sides of the bowl.
Knead dough on floured board for about 3 minutes (20 folds).
Allow dough to rest for 15 minutes (this is called resting)
Roll dough into sausage-shape and then cut into 12 equal parts (cut in half, then in half again, then each part into thirds) and shape into little ball
With a rolling pin, roll each little ball into a tortilla (for best results, roll out from the center and outward).
Heat a skillet over medium heat. Fry the tortillas in a dry stick-free pan for about 30 seconds on each side for soft tortillas or longer for crisp tortillas.
Keep tortillas warm by placing in a tortilla holder or wrap in a kitchen towel
Yield: Makes 12 tortillas
You will find that if you make your recipes more flavorful the servings will be more filling! This is not only a great strategy for the Daniel Fast, but also for anytime as it helps with portion control (a big issue in Super Size It America). I like this recipe for that very reason. A simple green bean and lots of flavor! Yumm!
2 tablespoons vegetable oil
1 pound green beans, trimmed
1/4 teaspoon salt
3 cloves garlic, minced
1/4 – 1/2 teaspooon red pepper flakes
Heat oil in frying pan or wok over medium high heat. Add trimmed green beans and salt. Cook, stirring frequently for 3 minutes. Stir in garlic and red pepper flakes, cooking for 1 more minute.
Daniel Fast Blog Friend Kimberly adds: “I make this recipe all year and my ten year old eats them as fast as I can make them. I have found though, that the secret ingredient that can make all the diference, is sesame oil! Just a couple of shakes about a minute before they come out of the pan. It’s wonderful!”
Serve as side dish.
This peanut sauce is so delicious that you will want to keep it as part of your non-fasting meals! You can serve the vegetables hot or room temperature. The dish can be served as a side dish, with stir fried vegetables and rice for a main course, or for a snack.
First, steam whatever vegetables you want to serve including broccoli, green beans, carrots, cauliflower or potatoes.
1 cup smooth peanut butter
1 cup hot water
1/4 cup cilantro, finely chopped
2 tablespoons soy or tamari sauce
2 teaspoons cider vinegar
2 cloves garlic, minced
pinch cayenne pepper
Salt for taste
Whisk peanut butter and hot water in bowl. Stir in remaining ingredients. Season with salt. Serve in bowl for dipping or use as sauce with vegetables and rice.
This recipe is actually also good with a little sweetener like sugar or honey. However, after the fast, add about 2-3 tablespoons of honey when you whisk the peanut butter with the water.
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.