The Daniel Fast Recipes
“See what great love the Father has lavished on us, that we should be called children of God! And that is what we are!” — 1 John 3:1
Peach Salsa
1 cup chopped fresh or frozen peaches
1 (4-ounce) can chopped green chiles
2 tablespoons finely red onion
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro or parsley
1/8 teaspoon salt
Instructions: Mix ingredients in a medium-sized bowl, and stir well. Refrigerate for about 2 hours or until chilled. Serve.
Yield: 6 servings (serving size: about 1/4 cup)
Date Honey
1 cup pitted dates (about 6–8 Medjool or 18–20 Deglet Noor)
1 cup water
½ teaspoon cinnamon
Instructions: Pour dates and water into a small saucepan, making sure dates are completely covered (add additional water if necessary). Bring to a boil over high heat. Reduce heat to low and simmer 45–60 minutes or until dates are very soft and broken down. Remove from heat, and allow to cool slightly for about 15 minutes. Pour mixture (including liquid) into a blender or food processor and puree until completely smooth. Sprinkle in cinnamon and stir well. Store in a sealed container in refrigerator.
Yield: 12 servings (serving size: about 1 tablespoon)
Apples with Date Honey
Apples, sliced
Date Honey (recipe above)
Toppings: Finely chopped pecans or walnuts and unsweetened shredded coconut.
Instructions: Spread Date Honey on one side of each apple slice. Serve as is, or press into chopped pecans or shredded coconut or both.
Recipe Notes:
You may also use sliced bananas or pears.
Sweet & Spicy Mixed Nuts
½ cup raw almonds
½ cup raw pecans
½ cup raw walnut halves
1 tablespoon Date Honey
1 tablespoon water
1 teaspoon extra-virgin olive oil
½ teaspoon chipotle chile seasoning
¼ teaspoon salt
Instructions: Preheat oven to 250 degrees. Line an 11 x 17-inch baking sheet with parchment paper or lightly rub with olive oil and set aside. Put nuts in a large bowl. In a separate smaller bowl, mix Date Honey, water, olive oil, chipotle chile seasoning, and salt. Use a fork or small whisk to combine. Pour over nuts, and stir until well coated. Spread nuts evenly on baking sheet. Bake 1 hour, stirring about halfway through cooking time. Cool and serve. Store in an airtight container.
Yield: 6 servings (serving size: about ¼ cup)
Sicilian Beans and Rice
1/2 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1 clove garlic, mince
1 (28-ounce) can crushed tomatoes
1 (15.5-ounce) can black beans, rinsed, drained, slightly mashed
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 teaspoon fennel seed
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups cooked brown rice
Instructions: Heat olive oil in a large skillet, and add onions. Cook until soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn’t burn. Add remaining ingredients, and cook, uncovered, over low heat for 30 minutes. To serve, place ½ cup rice in a bowl or on a plate, and top with ½ cup beans.
Yield: 8 servings (serving size: about ½ cup beans and ½ cup rice)
Recipe Notes:
Instead of brown rice, use quinoa or whole grain pasta.
Top with sliced olives.
Frozen Banana Bars
2 medium bananas, peeled, sliced (about 2 cups)
1 cup roughly chopped dates
1 cup roughly chopped raw cashews
Instructions: Place bananas, dates, and cashews in a food processor or blender. Process about 30 seconds or until smooth. Transfer to an 8 x 8-inch baking dish. Place in freezer 3–4 hours or until firm. To serve, cut into 2 x 2 1/2 –inch bars and serve. Store in freezer.
Yield: 12 servings (serving size: 1 bar)
Green Bean Casserole
1 cup brown rice
4 cups water, divided ½ cup lentils, rinsed and sorted
3 cups fresh or frozen green beans*, cut into 1-inch pieces
1 (14.5-ounce) can diced tomatoes
1/2 cup chopped red onion
2 cloves garlic, minced 2 teaspoons dried basil
1/2 teaspoon salt
Instructions: Place the rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 2 cups water, and bring to a boil. Lower heat, and simmer 20 minutes, with the lid slightly tilted. Preheat oven to 350 degrees. Add green beans, tomatoes, onions, garlic, basil, and salt to saucepan. Stir well. Transfer to a 9 x 13-inch casserole dish. Bake 30 minutes.
Yield: 8 servings (serving size: about 1 cup)
Sweet Potato Hash Browns
1 ½ pounds sweet potato, peeled, shredded
1 cup chopped onion
4 teaspoons extra-virgin olive oil, divided
Instructions: Mix sweet potatoes and onions in a large bowl. Heat 2 teaspoons olive oil over medium-low to medium heat in a large skillet. Add about half of the sweet potatoes and onions, and stir to coat. Press with a spatula to flatten. Cook about 7–8 minutes; do not stir. Flip, and cook another 3–5 minutes. Remove from skillet, and set aside. Repeat to cook remaining vegetables. When done, combine the two batches in the skillet. Cook another 2–3 minutes, stirring occasionally. Serve immediately.
Yield: 8 servings (serving size: about ½ cup)
Recipe Notes:
To shred potatoes, it’s best to use a food processor (shredding disc attachment). Variation: Use a combination of sweet potatoes and Yukon Gold or russet potatoes. Makes a great breakfast dish!
Spaghetti Squash with Basil-Walnut Cream Sauce
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
Cinnamon-Raisin Carrot Salad
2 cups shredded carrots, peeled
1 cup shredded red cabbage
1 apple, cored, unpeeled, cut into
1-inch matchsticks (about 1 ½ cups) ½ cup raisins ¼ cup chopped pecans 2 tablespoons raw sunflower seed kernels
Dressing: 1/3 cup unsweetened apple juice 1 teaspoon cinnamon Mix carrots, cabbage, apple, raisins, pecans, and sunflower seeds kernels in a large bowl. In a smaller bowl, add apple juice and cinnamon. Use a whisk to combine, and pour over carrot mixture. Stir well to coat. Place in refrigerator 1–2 hours or until cool. Serve chilled. Yield: 10 servings (serving size: ½ cup)
Recipe Notes:
Substitute raisins with golden raisins.
Use walnuts instead of pecans.
Strawberry Spinach Salad
8 cups torn fresh spinach, loosely packed
2 cup chopped strawberries
4 tsp sunflower seed kernels
1 tsp sesame seeds
1/2 tsp poppy seeds Apple-Cinnamon Salad Dressing
Instructions: For each serving, place 2 cups spinach and 1/2 cup strawberries on each salad plate. Sprinkle 1 tsp sunflower seeds, 1/4 tsp sesame seeds, and 1/8 tsp poppy seeds on top. Drizzle Apple-Cinnamon Salad Dressing over all, and serve. Apple-Cinnamon Salad Dressing 1/4 cup extra-virgin olive oil 1/4 cup unsweetened apple juice 1 tablespoon fresh lemon juice 1 tablespoon diced red onion 1/4 teaspoon cinnamon Instructions Combine all ingredients in a covered glass jar, and shake well. Refrigerate until ready to use.
Almond Butter Bites
½ cup almond butter
¼ cup raw sunflower seeds
¼ cup raisins
¼ cup chopped almonds
2 tablespoons unsweetened shredded coconut
¼ teaspoon cinnamon
Instructions: Mix all ingredients in a bowl until well combined. Use a 1/2 tablespoon measuring spoon or a large melon ball scoop to form mixture into small balls. Place in an 8 by 8-inch baking dish, and freeze until firm. Serve frozen or just slightly thawed. Makes about 18.
Apricot-Nut Breakfast Bar
1 ½ cups old-fashioned rolled oats
2 tablespoons flaxseed meal
½ cup unsweetened apple juice
1 tablespoon extra-virgin olive oil
¼ cup almond butter
¼ cup Date Honey
½ cup diced dried apricots (unsulfured)
¼ cup chopped macadamia nuts
2 tablespoons raw sunflower seeds
Instructions: Preheat oven to 350 degrees. Toast oats in a large skillet over medium heat 5–7 minutes or until oats are golden, stirring frequently. Transfer to a large bowl, and add flaxseed meal, apple juice, olive oil, almond butter, and Date Honey. Mix until well combined. Stir in apricots, macadamia nuts, and sunflower seeds. Press into an 8 by 8-inch square pan that has been lightly rubbed with olive oil. Bake 15–20 minutes. Let cool in pan on a wire rack for about 5 minutes. Cut into 2 x 2 ½-inch bars and serve. Yield: 12 servings (serving size: 1 bar) Recipe Notes • Store in an airtight container 3–4 days.
NOTE: Substitute your favorite dried fruit for the apricots: blueberries, cherries, dates, figs, or raisins. Make sure, though, that the fruit doesn’t contain any added sugar or preservatives.
Berry Blast Smoothie
1 cup water 1 cup frozen blackberries, blueberries, and raspberries
1 banana, peeled
Yield: 2 servings (serving size: about 8 ounces or 1 cup)
Recipe 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. 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.
Black-Eyed Peas & Potato Soup
1 TB 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
1 (15-oz) can black-eyed peas, rinsed & drained
2 cups cubed potatoes
2 TB chopped fresh parsley or 2 tsp dried parsley
1/2 TB dried chives 1/2 tsp salt 1/8 tsp cayenne pepper 1/8 tsp 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. Makes about 6 1-cup servings.
Recipe 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.