Daniels Fast

Welcome back for 2012  2013 2014! For those of you who are just joining us, welcome. I want to say again, as I did last year, I am not the expert on this fast. I am simply hoping that this place will be helpful to you as you embark on this journey. Please send me any recipes that you find that you'd like to share and I will add them as we go.
Also, if you go to my home page and under the heading "Labels" to the right click on Daniel Fast, it will take you to all the posts I've done that relate to the topic.
Note on the recipes: Be sure you are using "fast approved" canned goods, pastas, etc. I didn't note that on each ingredient.

Welcome!! I hope that this page serves as a helpful resource for those involved in the Daniels Fast. I will use this space to post recipes and helpful tips. Please feel free to send me any that you have found and I will get them posted here. If you are sending a recipe you found on the web, please send a link to that page.

Some helpful places on the web:
Hedgesville church has a complete list of "approved" and "to avoid" foods on their webite. The list is not on the church's page this year. Please reference the list at the bottom of this page. 
This blog has a great recipe page as well as the food guidelines.


chili: Ingredients
1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
 1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.
submitted by Krysten G.

Stuffed peppers: 4 to six red bell peppers (or whatever color you like)
2 cloves of garlic
Olive oil
Salt and pepper
1 small onion
2 cups of cooked brown rice
2 tbsp Parsley ( fresh)
1 bag of baby spinach
1 cup of mushrooms (any variety)

Cook brown rice according to package directions.
 Remove tops and devain peppers. Brush peppers with olive oil and sprinkle with salt and pepper. Place on a sheet pan in a 375 degree oven. Cook until crisp tender.
 Saute onion, garlic in about 2 tbsp of olive oil, add mushrooms and cook until brown and caramelized. Remove from pan and set aside. Put in another tbsp of oil and saute the spinach.
Toss the spinach, mushroom. Onion and garlic mixture together with the rice.
Remove peppers from onion and stuff.
Put stuffed peppers back into the oven and broil until the tops are just golden and a little charred at the edges (about 3 to 5 minutes)
submitted by Krysten G.

Tomato Soup
1 tbsp olive oil
3 cloves garlic, chopped
1 onion, chopped
3 stalks celery, chopped
2 carrots, chopped
salt & pepper
Add to pan and cook 5-7 minutes, until just tender
Blend veggies with a splash of vegetable broth (I don't blend it all the way so it is slightly chunky)
Return to the pot & add:
1 quart vegetable broth
28 oz crushed tomato
1/2 tsp red pepper flakes
1/4 cup unsweetened soy milk
Submitted by Beth J.

Curried Lentil Soup this looks good to me.

Homemade minestrone -- like other soups, this one gets even better the next day !!
 2 tablespoons olive oil
1/2 cup minced white onions (about 1 small onion)
1/4 cup frozen peas
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth (Do not use chicken broth!)
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans or great northern beans, drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small shell pasta
 Heat two tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and peas in the oil for 5 minutes or until onions begin to turn translucent.
 Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
 Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
 Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
submitted by Krysten G.
Tuscan White Bean Soup
2 c. soaked or canned cannellini or great northern white beans
2 sprigs fresh or 1/4 tsp. dried rosemary
1/4 tsp. fresh or 1/8 tsp. dried sage
2 sprigs fresh or 1/4 tsp. dried thyme
4 cloves garlic, smashed
1/2 tsp. sea salt
2 Tbsp. extra-virgin olive oil
1 3/4 c. yellow onion, finely chopped
1 1/2 c. carrots, peeled and diced
1 1/2 c. celery, diced
Sea salt
2 Tbsp. garlic, finely chopped
1/4 tsp. fresh or 1/8 tsp. dried thyme
1/8 tsp. fresh or pinch of dried sage
1/8 tsp. fresh or pinch of dried oregano
8 c. vegetable broth (original recipe calls for chicken broth)
Rinse beans and place in pot. Cover with 3 inches of water and add a sachet of rosemary, sage, thyme, and garlic. Bring to boil, then cook at low simmer 45 min - 1 hr. When beans are tender but still al dente, add salt to pot. Meanwhile, in large pot, heat olive oil over medium heat. Add onions and a pinch of salt, and saute until golden. Add carrots, celery, and 1/4 tsp. of salt. Saute 3 minutes. Add garlic, thyme, sage, and oregano, and saute 2 minutes. Add 1/4 c. of vegetable broth and allow to evaporate. Add 6 cups more of broth and drained beans. Simmer 20 minutes and add more broth, if needed. You may add a squeeze of lemon juice or final pinch of salt for taste. (Original recipe suggests sprinking with Paremsan cheese when serving.)
submitted by Chantel C.

One can black beans
2 cups uncooked rice, cooked.
one jar salsa
blue corn taco shells
diced tomato
black olives
hot sauce
In a casserole dish (9x9 is fine) layer black beans, rice, then salsa. Bake at 350 for about 30 minutes.
Heat taco shells according to packaging directions.
Fill shells with bean and rice in place of meat and add desired topping. Enjoy!

One ripe avacado
1 t. dried cilantro or a small handful of fresh cilantro chopped
1/4 c salsa
juice of one lime
In a bowl fork mash the avacado add all other ingredients and stir. Season with salt and pepper to taste.

(I have not made or tried any of these recipes yet. I do not gaurantee their yumminess! Try at your own risk!)
Peanut Sauce and Vegetables
Polenta "biscuits"
Tomato Sauce
Whole Wheat Tortillas
Dijon Mustard
Breakfast Stir-fry
Brown Rice and Apple Breakfast
This Site has a several recipes that look good (27 recipes)
a few recipes (17 recipes)

Yes, it demands it's own section! They are so good!

For those looking to enjoy a little something sweet, make this smoothie (tastes like a dessert)
submitted by Krysten G. 1 Frozen Banana
1/2 cup of unsweetened almond milk
1/2 vanilla bean
1/2 cup of ICE
1/4 c of natural peanut butter

Other helpful things:
Let me start by saying, I am by no means the expert on this fast. I am using this book as my guide through my first Daniel Fast. I believe that while there are guidelines for doing this fast, at the end of the day it's really about getting closer to God. So if you feel that you are doing that while eating french fries, then good for you. I am going to list the basic outline that I have found and you should let "your conscience be your guide" as far as how you follow it.
I have heard stories of folks who didn't quite understand what is on the "approved food list" and just ate carrots or only rice for a week before someone clarified things for them. In the words of a wise man, "I think if Daniel heard that he'd say 'That sucks'. " So I want to share the Food List so you have a jumping off point. Again, let me reiterate, I am not "the boss". I am just sharing what I have found.

The church has made a few changes to their approved list for the 2013 fast. Please reference their page to see the complete list.

Food to INCLUDE:
All fruits - These can be fresh, frozen, dried, juiced or canned.
All vegetables - these can be fresh, frozen, dried, juiced or canned.
All whole grains, including by not limited to, whole wheat, brown rice, millet, quinoa, oats, barley, grits, whole wheat pasta, whole wheat tortillas, rice cakes and popcorn.
All nuts and seeds - including nut butters.
All legumes - These can be canned or dried.
All quality oils - including but not limited to olive, canola, grape seed, peanut and seaseme.
Beverages - spring water, distilled water or other pure waters. New for 2013 - green tea, 100% fruit juice.
Other- Tofu, soy products, vinegar, seasonings, salt, herbs and spices. Also new this year, small amounts of honey!

Foods to AVOID:
All meat and animal products - including but not limited too beef, lamb, pork, poultry and fish.
All dairy products - including but not limited to milk, cheese, cream, butter and eggs.
All sweetners - including but not limited to sugar, raw sugar, honey, syrups, molasses, and cane juice.
All leavened bread
All refined and processed food products - including but not limited to artificial flavorings, food additives, chemicals, white rice, white flour, and foods that contain artificial preservatives.
All deep fried foods
All solid fats including but not limited to shortening, margarine, lard and foods high in fat.
Beverages including but not limited to coffee, tea, hearbal teas, carbonated beverages, energy drinks and alcohol.

She says over and over to READ THE LABELS on foods.

Super important!!! if you have health issues, talk to your doctor for advice before committing to any fast!!!