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Posts tagged ‘daniel fast salads’

Daniel Fast Recipes

The last several weeks have been wild! It’s all good! And I am thankful to be able to announce a brand new collection of Daniel Fast recipes. They are all new in the Daniel Fast Cookbook – Version II.

The Daniel Fast Cookbook - Version II

The Daniel Fast Cookbook - Version II

This cookbook is a great stand-alone, but also serves as an excellent companion to the Daniel Fast Cookbook – Version I or even Daniel’s Fast Cookbook. The Daniel Fast Cookbook – Version II is more than 100 pages and more recipes than you will need for the fast. It’s already sold 100s of copies to my great Daniel Fast friends who purchased eBooks from me before.

The Daniel Fast Cookbooks are filled with Daniel Fast recipes and you can visit the new website that I am working on:

www.Daniel-Fast.com

You can click on “Store” and purchase this new Daniel Fast Cookbook or The Daniel Fast for the Body, Soul and Spirit.

Thanks in advance for supporting this lay ministry by purchasing the eBooks. My whole goal with this blog, the Daniel Fast website and the Daniel Fast Cookbooks is to support you and others as you enter into this powerful time of spiritual fasting!

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!

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

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