HERBED SCRAMBLED EGG SANDWICH ON WHOLE-KERNEL ... - …



CookbookPREFACE The concept of a Daniel fast comes from Daniel 1:8 “But Daniel resolved not to defile himself with the royal food and wine…” The eating habits of the Babylonians were not in complete agreement with the Mosaic Law. As a result, Daniel asked if he and his three friends could be excused from eating the meat (which was likely sacrificed to Babylonian false gods and idols). 2?“At that time I, Daniel, mourned?for three weeks.?3?I ate no choice food; no meat or wine touched my lips; nor did I anoint myself at all until the three weeks were over.” (Daniel 10:2-3 NIV)Daniel made a statement of faith when he asked for only vegetables to eat and water to drink, then dared the overseer to compare the appearance of the four sons of Israel with the young men who ate the king’s food. 12?“Please test?your servants for ten days: Give us nothing but vegetables to eat and water to drink.13?Then compare our appearance with that of the young men who eat the royal food, and treat your servants in accordance with what you see.?14?So he agreed to this and tested?them for ten days.15?At the end of the ten days they looked healthier and better nourished than any of the young men who ate the royal food”. (Daniel 1:12-15 NIV) The Daniel fast is basically eating only vegetables and drinking water for a certain amount of time. IntroductionWe hope this collection of recipes will serve you well as you experience this powerful and enlightening time of fasting. Included are variety of recipes that you will enjoy and a range to keep your meals interesting for you and your family. Prepare everything in advance, and then toss with the dressing just before serving. That will keep everything fresh and crisp. One other tip: you might find yourself taking more time in the kitchen as you prepare these meals. Use this time to “increase.” Either in relationships with your family members as you have fun creating meals together; increase with the Lord by listening to the audio Bible or Christian teachings; or you might want to use the time to memorize or confess Scriptures. Make your meal preparation unto the Lord and watch as He rewards you as you diligently seek Him. Our prayer for you is that you focus on the purpose of our fast, not the food at hand. However, you must be prepared for this journey and we pray that this recipe booklet supports your success.Listen to His guidance and feel His presence. Fasting is a precious gift to get closer to the Lord of our life. May you be blessed with clarity and direction.Amen. Maggie Costello and the Prayer MinistryGARDEN PATCH OMELET238125800100003 eggs? tsp sea salt Dash black pepper2 tsp coconut oil? tsp minced garlic1 cup baby spinach? cup bell peppers (red, orange, yellow), diced? cup red onion, diced? cup tomato, diced1 large mushroom, thinly slicedPreparation:In a bowl, whisk eggs with salt and pepper. Set aside. Heat 1 teaspoon coconut oil over medium-high heat in a sauté or frying pan that has a lid. Add garlic, spinach, peppers, onion, tomato, and mushroom. Sauté until veggies are soft, about 3?5 minutes. Remove vegetables from pan. Set aside in a bowl. Heat the remaining 1 teaspoon coconut oil in the pan. Pour the eggs in the pan evenly. Add in the veggies on top of the egg mixture; reduce heat to low, cover pan with lid. Cook for about 2 minutes. If the egg is still uncooked, cook for another minute uncovered. Fold the omelet in half. Serve right away. Optional: Chop tomatoes, avocado, and cilantro. Mix together for a breakfast side saladAPPLE-CINNAMON?HOT?CEREAL41910065405001? tsp cinnamonPinch nutmeg? tsp sea salt 2 tsp coconut oil1 (14.5-ounce) can coconut milk 2 cups cooked brown rice 1 apple, chopped, unpeeled (about 1 1/2 cups)1?banana, mashed (about 1 cup)??1?cup roughly chopped dates ???cup toasted pecans or walnutsPreparation:Add coconut milk, brown rice, apple, banana, dates, cinnamon, and nutmeg to a medium saucepan. Cook over medium-low heat about 10 minutes or until heated through. Stir frequently to prevent burning on bottom of pan. Sprinkle 1 tablespoon pecans or walnuts over each serving.Yield: 8 servings (serving size: about ? cup)HERBED SCRAMBLED EGG SANDWICH ON WHOLE-KERNEL RYE TOAST2000251914525 2 large eggs1 tbsp. water18 tsp sea salt2 tsp minced sun-dried tomato (drained and patted dry if oil packed)1 tsp minced chives and 1 tsp extra-virgin olive oil 1 tsp minced parsley and 1 tsp minced tarragonPinch of freshly ground black pepper4 (1-ounce) slices whole-kernel rye bread or gluten-free bread, toastedPreparation:In a large bowl, whisk together the eggs, water, tomato, chives, parsley, tarragon, salt, and pepper.Heat the extra-virgin olive oil in a small skillet over medium-high heat. Add the egg mixture and cook, stirring, until the eggs are set to the desired degree of doneness.Lay 2 slices of the toast on a plate or cutting board. Place half the eggs on each with the remaining 2 slices of toast. Cut each sandwich in half, and serve hot. BREAKFAST BURRITO51435017621251 whole egg1 egg white1 teaspoon coconut butter or raw organic butter1 leek, cut in half moons (white part only)1 garlic clove, minced? cup red bell pepper, chopped? cup mushrooms, sliced? cup broccoli, chopped? avocado, sliced1 tablespoon salsaRomaine/iceberg lettuce leaves or 1 Ezekiel sprouted grain tortillaPreparation:In a small bowl, whisk egg and egg white. In medium non-stick skillet heat butter over medium heat add the leek and garlic, and sauté for 1 minute. Add bell peppers, mushrooms, and broccoli, and cook for 2-3 minutes. Add eggs, and stir until cooked through. Double up romaine leaves and spread with salsa as desired. Top with avocado. Wrap egg mixture in romaine lettuce leaves. If using tortillas, warm in the microwave for 20 seconds. Spread each tortilla with 1 tablespoon of salsa, divide egg mixture, and top with sliced avocado. Roll up and serve immediately.-161925171005500GARBANZO PANCAKE 1 TBSP olive 1 scallion- sliced thin? cup bell pepper- diced? cup garbanzo bean (chick pea) ? cup of flour? tsp garlic powder? tsp Kosher salt1/8 tsp black pepper? cup plus 2 TBSP water (Please Note: Sour Cream in picture is not Daniel Fast Friendly)Directions: Heat oil over medium heat in a 10 inch skilletMix flour, spices, and water into a smooth batter Sautee scallion and peppers until tender (5-7 minutes) Add batter to pan Cook until batter begins to set up and edges become firm (about 7 minutes)Flip pancake and continue to cook other side (5 minutes more)Serve warmDelicious topped with salsa and avocado TROPICAL FRUIT SALAD 61912518370552 cups sliced strawberries 3 kiwifruit, peeled and quartered 1 ? cups orange segments, cut into 1-inch pieces 1 cup red seedless grapes, halved 1 cup fresh pineapple chunks, cut into tidbits Directions: Mix fruit in a large bowl, and chill until ready to serve. Recipe Notes Use mandarin oranges instead of regular oranges. Top with chopped almonds, macadamia nuts, pecans, and/or walnuts.CHUNKY POTATO SOUP left1957070003 large Potatoes (cut into chunks) 4 cups Vegetable BrothExtra Virgin Olive Oil? to 1 cup Carrots? cup Onion1 cup Celery2 cloves GarlicParsleyBay LeafThymeSaltPepperDirections Sauté carrots, onion, celery & garlic in olive oil until tender. Add to pot of potatoes, vegetable broth and herbs. Bring to boil and simmer ~30 min. (until potatoes are cooked). Take ~2 cups of soup and put in food processor to mash then return to soup to thicken 41973542354500GREEK VEGETABLE STEW1 package frozen or fresh spinach6 zucchini, chunked4 yellow squash, chunked2 cups celery leaves4 tomatoes, quartered1 teaspoon salt8 slices lemon1 tablespoon dried oregano3 tablespoons fresh basil2 cloves chopped garlic2 tablespoons lemon juiceDirections1. Lightly brown onions in a hot dry skillet in 2 tablespoons oil.2. Add oregano and garlic, cook 1 minute.3. Add 4 cups water and tomatoes. Cook 10 minutes.4. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally.5. Serve with a lemon slice in each bowlBLACK BEAN MINESTRONE1517652628900001 tablespoon extra-virgin olive oil? cup chopped onion1 cup chopped carrots2 stalks celery, sliced2 cloves garlic, minced4cups water or?Vegetable Broth?1?(15-oz) can black beans, rinsed and drained1 cup fresh or frozen green beans, cut into 1-inch pieces?1 cup chopped tomatoes, unpeeled, unseeded?1 cup chopped fresh spinach or ? cup frozen spinach, thawed2 tablespoons chopped fresh basil or 1 ? teaspoons dried basil2 tablespoons chopped fresh parsley or 1 ? teaspoons dried parsley? teaspoon salt1/8 teaspoon pepperDirectionsHeat olive oil in a large saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.Add water or broth, black beans, green beans, tomatoes, spinach, basil, salt and pepper. Bring to a boil. Simmer, uncovered, over low heat about 20 minutes to allow the flavors to blend. Stir in parsley before serving.Recipe NotesAdd barley, brown rice, or whole grain pasta.Other vegetables to add: corn, peas, potatoes, squash, or zucchini.CORN CHOWDER4381505276850? tbsp. extra-virgin olive oil? cup diced onion4 cups water1 pound Yukon Gold or Russet potatoes, peeled and diced (about 3 cups)1 clove garlic, minced1 teaspoon dried parsley flakes? teaspoon salt1/8 teaspoon pepper3 ? cups fresh corn kernels??cup unsweetened almond, rice, or?soy milkDirections:Heat olive oil in a large saucepan, and add onions. Cook until soft and translucent. Add water, potatoes, garlic, parsley, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, 15-20 minutes or until potatoes are tender. Add corn and almond milk. Cook, uncovered, over medium-low heat for another 10 minutes.Place 3 cups of soup in a food processor or blender, and process about 15 seconds. Return to saucepan. Stir well, and serve.SOUTHWEST CORN AND BLACK BEAN SALAD left2138680001 ? cups corn kernels (fresh or frozen)1/3 cup pine nuts? cup lime juice2 tbsp extra-virgin olive oil? cup chopped fresh cilantro2 (14.5 ounce) cans black beans, rinsed2 cups shredded red cabbage1 large tomato, diced? cup minced red onionDirections 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. Freshly ground pepper and salt to taste just before servingCINNAMON-RAISIN CARROT SALAD 499745278638000? cup raisins? cup chopped pecans1 ? cups corn kernels (fresh or frozen)2 cups shredded carrots, peeled1 cup shredded red cabbage1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ? cups)2 tablespoons raw sunflower seed kernelsDressing1/3 cup unsweetened apple juice1 teaspoon cinnamonDirectionsMix 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. BEAUTIFUL GREEN SALAD 9525026670008 cups baby spinach leaves ? medium red onion, sliced and separated into rings 1 cucumber, seeds removed and cut into ?” chunks 1 sweet orange, sliced into sections or triangles 1 ? cups naturally sweetened dried cranberries 1 cup roasted sliced almonds 1 cup balsamic vinaigrette salad dressing, or to taste Directions Place servings of spinach onto salad plates. Top with red onion, cucumber chunks, orange slices, cranberries, and sliced almonds in that order. Drizzle dressing over each salad. SIMPLE GRILLED VEGETABLES44767517621250 1 bunch asparagus, ends trimmed4 portabella mushrooms, 1 package mixed sweet peppers? cup extra-virgin olive oil? cup balsamic vinegar2 teaspoons kosher or sea salt (coarse)Directions: Preheat the grill for direct heat on medium-high. Toss the ingredients in a bowl and coat with the oil, vinegar and salt. Grill the vegetables, turning often for 8–10 minutes or until the outside of the asparagus gives under pressure. Take off the heat, slice the mushrooms and arrange on a platter. CHILI2 TBSP olive oil1 large onion- diced2-3 cloves garlic- minced1 large bell pepper- diced1 green chili- diced (can substitute a small can of diced green chilies)2 TBSP chili powder? TBSP cumin2 TBSP tomato paste1 can dark kidney beans (15.5 oz. - rinsed and drained1 can black beans (15.5 oz.)- rinsed and drained1 can diced tomato (15.5 oz. can)1 cup waterSalt and black pepper to taste (I prefer Kosher salt and fresh ground pepper)Directions: Add oil to a 4 quart stock pot and put over medium heat. Add onion and sauté 7-10 minutes until lightly caramelized. Make sure to stir periodically so it doesn’t get too dark. Add garlic, peppers, and chilies, small pinch of salt and pepper and sauté 2-3 minutes more. Add chili powder and cumin. Stir continuously and continue to cook for 1-2 minutes to toast the spices and make them fragrant. Add tomato paste, stir continuously for 1-2 minutes more. Add the entire can of tomatoes, water, and beans. Season lightly with salt & pepper. Stir and simmer for 10-15 minutes to heat through and condense flavors. Taste and a little more salt and pepper if needed. Enjoy!Top with sliced avocado, fresh cilantro, and 100% corn tortilla chips if desired. Also great over cooked brown rice.***Tips***Make sure to season lightly with a little salt and pepper as you go. This way flavors are layered and the dish tastes more uniform. This is much better than adding all of your salt and pepper at the end. Invest in a nice garlic press. So convenient and you don’t even need to peel the garlic. Especially if you cook with garlic often, it is so much easier than mincing it up all the time. VEGETABLE FAJITAS038576252 TBSP olive oil1 medium red onion- julienne? red pepper- julienne? green pepper- julienne1 fresh green chili or Poblano pepper- julienne (or any favorite spicy chili)1 cup mushrooms sliced (any of your favorite types, I like white buttons or portabellas)1-2 cloves garlic- minced1 TBSP fresh cilantroLime wedgesKosher salt and fresh ground black pepperDirections: Warmed corn tortillas (be sure to read the label and make sure there is no white flour or added sugar)Heat olive oil over medium heat. Add onion, peppers, chilies, and mushrooms (no salt and pepper this time, though. It will draw out the water in your mushrooms and make your sauté soggy). Make sure you hear a nice sizzle and sauté 5-7 minutes until lightly brown. Add garlic and sauté 1-2 minutes more. Take off the heat, season lightly with salt and pepper to taste. Add fresh cilantro and squeeze a lime (or lemon) wedge over it. Stir to distribute seasoning and serve in warm corn with sliced avocado and your favorite jar salsa. Be sure to check the label of your salsa to make sure it does not have any added sugar. EGGPLANT SAUT?60007549199802 TBSP olive oil1 medium eggplant- peeled and cut into 1 inch cubes1 small zucchini- cut into ? inch cubes1 small zucchini- cut into ? inch cubes1 small onion- diced2 cloves garlic- mincedKosher salt and pepper to tasteDirections:Place oil in sauté pan and put over medium heat. Add onion and cook for 5-7 minutes until brown color develops. Add peppers, eggplant, light salt and pepper, and sauté 7- 10 more minutes. Add garlic and sauté 2-3 minutes more or until all veggies are crisp-tender and have great color.This dish is simple, yet delicious. Enjoy!***Tip***Also great topped with pesto or marinara sauce (check sauce label for added sugar). You can also add in a small can of drained diced tomatoes if desired. Serve over brown rice or quinoa.PIZZA CRISP1 Joseph brand pita bread (100% whole wheat with flax. They have no white flour) You can also check out a brand called “Flat-Out”. Be sure to read the label and make sure there is no white flour, added sugar, or milk powder.2-3 TBSP Marinara (see my next recipe for a Daniel-Fast friendly version or just use a bottled version with no added sugar)Thinly sliced onionThinly sliced bell pepperBlack olivesHeat oven to 375Directions:Line a cookie sheet with foilPlace pita bread on tray and top with sauce. Sprinkle on veggies and bake until crisp, about 12 minutes. BUTTERNUT SQUASH AND KALE SAUT?left314452002 cups roasted butternut squash- 1 inch dice (see previous recipe for roasting veggies. If you aren’t the best with a knife, I would recommend purchasing butternut squash that’s already peeled and diced)2 TBSP olive oil1 medium onion- small dice1 clove garlic- minced? cup of pine nuts (can also use chopped pecans or walnuts)1 large bunch of kale- stemmed and chopped (1 inch pieces)? cup water? cup dried cranberries (no added sugar)Salt and pepper to tasteDirections:Heat oil in a 10 inch skillet over medium heatAdd onion and sauté until soft and slightly goldenAdd nuts and continue to cook for an additional 5 minutesAdd garlic and cook until fragrant, 2-3 more minutesAdd kale and water and quickly stirAdd lid and steam kale until tender (7 minutes) Remove lid and continue to cook until all the water is evaporatedAdd cranberries and season with salt and pepper ZUCCHINI PASTAleft293370001 TBSP olive oil1 medium zucchini- sliced into ribbons using the large holes on a box grater (or just julienne into thin strips with a knife)? red pepper- julienne? onion- julienne (I prefer red)Kosher salt & pepper to tasteDirections: Heat oil in sauce pan over medium heat. Add onions and peppers, sauté for 3-5 minutes until lightly brown. Season with salt & pepper. Add zucchini and heat 3-5 minutes more. Do not overcook the zucchini as it can get mushy very easily. Remove from heat and stir in 1-2 TBSP pesto. Taste for flavoring and adjust with slat & pepper as needed.***Tips***Always use a sharp knife. A dull knife is more dangerous than a sharp one. Dull knives take more effort to use, often resulting in slips and cuts. Keep your fingers tucked out of the way and practice away. Being comfortable with a sharp knife is one of the most important steps in cooking.When you sauté vegetables, always develop some color first. (The only exception is garlic. Garlic can easily turn bitter if it gets too brown. I always add fresh garlic after I get color on my veggies.) The brown color on your food is a result of caramelizing; the natural sugars in the vegetables develop and brown. This small step will add a lot of flavor to your dishes.When sautéing vegetables, always listen for a sizzle in your pan when they are added to the hot oil. If you do not hear a nice sizzle when you add your vegetables, your heat is not high enough.ASIAN BROWN RICE1 TBSP olive oil2 cups brown rice- cooked and cooled1 small onion- diced1 small carrot- minced1 clove garlic- minced? cup peas- thawed? cup shredded Napa cabbage (or regular cabbage will work)? package tofu- drained and diced (1/2 pieces)? tsp ground ginger2 TBSP soy sauce1 scallion, sliced thinHeat oil in a 10 inch skillet over medium heatSautee onion, carrot, and cabbage until tenderAdd tofu and cook until heated throughAdd garlic and ginger powder and sauté 2-3 additional minutes Add brown rice and cook until heated throughAdd soy sauce and continue to cook until rice is slightly goldenTop with sliced scallion Enjoy!CURRIED LENTILS441007555200551 cup lentils- cooked tender to package directions and drained2 cloves garlic- minced? onions- minced1 TBSP olive oil16 oz. tomato sauce2/3 cup coconut milk? tsp garlic powder? tsp ground ginger? tsp turmeric1 tsp garam masala2 teaspoons curryHeat oil in a skillet over medium heatSautee onions for 5- 7 minutes until translucent and light brownAdd minced garlic and cook 2-3 more minutes until fragrantAdd all ground spices and toast until fragrant, about 3-5 minutesAdd tomato sauce and coconut milkBring to a boil, reduce heat to a slow simmer and cook for 15 minutesAdd cooked lentils and continue to simmer for an additional 10 minutesTop with chopped cilantro if desiredThis dish is great with brown rice or another cooked whole grain (quinoa, barley, spelt)It is also delicious with the Daniel Fast Friendly pita chipsSAUT?ED CORN WITH POBLANO PEPPERS AND PINTO BEANS 2 TBSP olive oil3 scallions- sliced thin2 cloves garlic- minced1 ? tsp chili powder1 large Poblano pepper- seeded and diced OR roasted, peeled, seeded, and dicedCorn- small 12 oz. frozen bag, thawed OR 3-4 ears of fresh corn cut off the cob1 small can pinto beans- drainedJuice of ? lime? tsp Kosher salt1/8 tsp pepperHeat oil in a 10 inch skillet over medium heatSauté peppers for 5-7 minutes until tenderAdd scallions and garlic and sauté for 2-3 minutesAdd chili powder and cook until fragrant 2-3 additional minutesAdd corn and beans and continue to cook 7-10 minutes to heat through Finish with the fresh lime juice, stir, and enjoyDiced green chilies in a can are a great substitute for the Poblano peppers Fresh diced tomato would be a great addition as well. They can be heated with the corn and beans or just served cold on top of the finished dish 17081557245250CHIPOTLE BLACK BEAN BURGERS 1 (15-ounce) can black beans, rinsed and drained1 cup mashed cooked sweet potatoes (about 1 large sweet potato, peeled)? cup oat flour (see Recipe Notes) or brown rice flour? tablespoon dried parsley? teaspoon chipotle chile pepper seasoning? teaspoon garlic powder? teaspoon salt1/8 teaspoon pepperPreparation:Preheat oven to broil setting. With a potato masher or fork, mash black beans in a large bowl, leaving about ? of the beans whole. Mix in sweet potatoes, oat flour, parsley, chipotle chile pepper seasoning, garlic powder, salt, and pepper. Scoop out 1/3 cup of bean mixture, and place on an 11?x 17-inch?baking sheet that has been rubbed with olive oil. Flatten and shape into a circle with spatula. Repeat with the remaining bean mixture to make 6 burgers.Broil 4 inches from heat about 7-8 minutes or until golden brown. Flip burgers carefully with spatula. Broil 2-3 more minutes, and serve. Salt and freshly ground black pepperBLACK BEAN & CORN SALSA(GREAT STUFFED IN A BAKED SWEET POTATO OR OVER COOKED BROWN RICE)381005867402 cans (15.5 oz. each) black beans- drained and rinsed1 bag (12 oz.) corn- thawed2 large tomatoes- diced? red onion- minced1 jalapeno- minced or 1 small can green chilies for a milder flavor1-2 garlic cloves- minced2 TBSP fresh cilantro- minced? tsp cumin (optional)Juice of one lime? tsp Kosher salt? tsp black pepperDirections: Mix all ingredients in a bowl until well combined. Allow to sit for 30 minutes, covered at room temp to develop flavor. Taste and add salt and pepper as desired.Serve with baked corn tortillas if desired (check label and make sure there is no white flour or added sugar) or in a baked sweet potato. Also great over brown rice.Keep in the fridge up to 5 days.MANGO SALSA781050257175002 cups diced mango1/4 red onion Finely minced1-2 cloves garlic Finely minced1/2 red pepper small dice1 jalapeno Minced, seeds & ribs removed1 TBSP chopped cilantro2 TBSP olive oil2 TBSP honey1/4 tsp Kosher salt1/8 tsp fresh black pepperDirections:?Mix all ingredients in a bowlTaste for seasoningLet sit at room temperature for 30 minutes before servingEVERYDAY VINAIGRETTE1 cup extra virgin olive oil (the better the quality of the oil, the better the end result)? cup red wine vinegar2 cloves garlic- minced1 tsp dried basil1 tsp Kosher salt? tsp black pepperPut all ingredients into a two cup mason jar or any other jar with a tight fitting lid. Put the lid on tight and shake.Use on salads, sautéed veggies, or as a marinade for roasted mushrooms, squash, or eggplant.Keep in the fridge up to a week. Oil will get a little thick in the fridge. Put it out at room temp for 10-15 minutes before using. Vinaigrette will also separate when it sits. Always shake to combine before using.***Tip***Marinated and grilled portabella mushrooms make a great entrée. Put on 100% wheat pita bread or even a lettuce wrap. This is a great substitute for meat in your diet.OLIVE SPREADThis spread is a great addition to add flavor to veggie wraps or sandwiches. See my next recipe for a Daniel Fast approved whole grain flat bread1 cup Kalamata olives1 clove garlic? cup olive oil? cup fresh basil? tsp lemon zest? tsp black pepperDirections:Add all ingredients into food processor and blended. Spread should be slightly chunky yet smooth enough to spreadTOMATO BASIL SAUCE(MARINARA)2 large cans peeled, whole Italian tomatoes. I prefer San Marzano tomatoes for their flavor. But, you have to read the label and make sure they are legitimate and it reads San Marzano tomatoes on the list. (also check the label and make sure there is no added sugar)2 TBSP olive oil1 medium white onion- diced3 cloves garlic- minced? tsp crushed red pepper (optional)1 tsp Kosher salt? tsp black pepper2- 3 TBSP fresh basilDirections:Heat oil over medium heat in a heavy bottom 2 quart sauce pan. Add onion and sauté for about ten minutes. Make sure to develop a nice light brown color on theonions. Add the garlic as well as optional red pepper flakes and heat 2-3 more minutes. Add the entire cans of the tomatoes, salt, and pepper. Simmer for 20 minutes while stirring often. Remove from heat and let cool slightly. Blend mixture in a food processor, blender, or hand held immersion blender. Blend untilsauce is smooth. Chop fresh basil and stir in. Taste and adjust salt and pepper as desired.Store in fridge up to a week.Sauce also freezes very well and will keep frozen for up to 6 months.SALSA2 cups Roma tomatoes- cored and cut in quarters? cup red onion- large dice? cup fresh cilantro1 clove garlic- peeled and slightly crushed1-2 TBSP lime juice1 tsp Kosher salt? tsp black pepper3 TBSP olive oilAdd all ingredients into a food processor and pulse until desired consistencyContinuously scrape down sides of food processor between pulses to evenly chopIf you don’t have a food processor, all items can be chopped by hand7524751152525HUMMUS2 cans (15.5 oz. each) garbanzo beans- rinsed and drained1 tsp Kosher salt? tsp ground black pepper3 cloves* garlic (about 1 TBSP)Juice of one lemon 4 TBSP extra virgin olive oil? cup cold water (give or take)Fresh parsley (1-2 TBSP)*If you are not a huge garlic lover, start with 2 cloves. You can always use a garlic press (or minced by hand) and add more later. I love garlic and put it 3 large cloves.Directions: Add all ingredients in food processor. Mix on high until well combined. Stop machine and scrape down the sides a few times to make sure everything is combined. Taste for seasoning and adjust salt and pepper as needed. I also add extra lemon juice to mine. Serve with Daniel Fast-Friendly pita chips (see recipe that follows) and fresh vegetables. I like cucumbers, bay carrots, grape tomatoes, celery sticks, and bell peppers.Recipe makes three cups. Keep in the fridge for 5 days.***Tips***Make this basic recipe and add or substitute ingredients. For example, switch out parsley for cilantro and add some cumin. Mix in ? of an avocado. Switch the garbanzo beans for black beans or white beans. White beans would pair well with fresh basil and chopped Kalamata olives for a Mediterranean style. Stir minced olives in, though. I don’t advise mixing them in the food processor.Use hummus as a spread for lettuce and veggie wraps.DANIEL FAST- FRIENDLY PITA CHIPS5153025bottom005 Joseph brand pitas (I find them in Martins near the deli. They are 100% whole wheat and use oats and flax flour… no white flour or sugar added) 1 TBSP olive oil? tsp Kosher salt? tsp garlic powder? tsp dry cumin? tsp dried parsley? tsp chili powderDirections:Preheat oven to 375Line a sheet tray (aka cookie sheet) with foilMix all dry seasonings together in a small bowlCut pitas into wedges (6 wedges each pita)Arrange pita wedges in a single layer on the foil lined tray.Brush each wedge with olive oil and sprinkle mixed seasonings evenly.Bake for 12 minutes until brown. The chips will get nice and crispy after they cool.Once completely cool, keep at room temp in a baggie up to 5 days.KALE CHIPS-3810053149501 bunch fresh kale- stems removed and torn into large pieces (about 2x2 inches). Make sure the kale is very dry before you roast it. If not, the chips will become mushy.2 TBSP olive oil1 tsp kosher saltDirections:Preheat oven to 375Line a cookie sheet with foil.Put kale pieces on lined tray and toss with oil. Roast in the oven for about fifteen minutes, stirring them at least once in the middle of the cooking time. When they are ready, the kale chips will be light brown and crisp.Remove from oven and sprinkle with Kosher salt.Let cool slightly and crunch away DANIEL FAST FRIENDLY CORN CHIPS571500514350009 corn tortillas (6 inch) 1 TBSP olive oil? tsp Kosher salt? tsp garlic powder? tsp dry cumin? tsp dried parsley? tsp chili powderDirections:Preheat oven to 375Line a sheet tray (aka cookie sheet) with foilMix all dry seasonings together in a small bowlCut pitas into tortillas (6 wedges each pita)Arrange pita wedges in a single layer on the foil lined tray.Brush each wedge with olive oil and sprinkle mixed seasonings evenly.Bake for 12 minutes until brown. The chips will get nice and crispy after they cool.Once completely cool, keep at room temp in a baggie up to 5 days.GUACAMOLE 161925486727502 ripe avocados 2-3 TBSP red onion- minced1 small Roma tomato- small dice1 clove garlic- mincedJuice of ? to 1 lime2 TBSP cilantro- minced? tsp Kosher salt? tsp black pepperCut avocado in half (stem to stem) and remove seed. Using a spoon, remove the avocado flesh and place into a bowl. Mash with a fork until desired consistency. Add remaining ingredients and taste for salt and pepper. Keep in the fridge up to two days. Guacamole will oxidize and turn brown if it is kept too long.SWEET PLANTAINS3619502393315002 ripe plantains, peeled and sliced ?” thick on a bias1 TBSP olive oilSprinkle Kosher SaltDirections:Heat oil over a medium heat in a 10 inch skilletArrange plantains in a single layer and sauté until golden brown (5-7 minutes)Flip plantain slices over and sauté for an additional 5 minutes or so (until both sides are golden)Sprinkle with a small pinch of Kosher saltEnjoy hot or room temperaturePlantains are perfect for this dish when the skin is completely black. The fruit itself will still be fairly firm.Feel free to add a drizzle of honey if desired, but the ripe plantains are pretty perfect on their own.ROASTED VEGETABLES-857252724150Roasting vegetables is a great technique. It can greatly change the flavor profile of the veggies which is great since our fast consists of so many. Roasting vegetables rather than steaming or sautéing can expand your recipe options. Here is a general recipe that can be used for most vegetables including:Broccoli, Cauliflower, Carrots, Potatoes (white and red)Asparagus, Green beans, Squash, Onions, EggplantPeppers, Tomatoes, Mushrooms, Cabbage Directions:Preheat oven to 400 degreesChop desired vegetables into uniform pieces (about 1 inch)Mix with olive oil (about ? tsp per 1 cup of veggies)Season with a bit of salt and pepperRoast for 20- 25 minutes until veggies are golden brown, stir at least once during cookingWHOLE GRAIN FLAT BREAD(RECIPE FROM BOB’S RED MILL GARBANZO FLOUR PACKAGE)1 cup garbanzo bean flour1 cup dark rye flour76200185737501 cup whole wheat flour2 tsp baking powder1 tsp Kosher salt1/3 cup olive oil1 to 1? cups waterDirections:Preheat oven to 425 degreesBlend together dry ingredients. Add oil and water and knead by hand to form a sticky ballTurn dough out onto a lightly floured surface and continue to knead until soft and smooth Cover and rest for 5- 10 minutesDust dough lightly with flour and divide into two equal portions and shape into a flat roundPlace rounds on an ungreased baking sheet dusted with corn mealBake in upper third of the oven and bake until crusty brown, about 15 minutesCINNAMON BAKED APPLES180975204787502 cups thinly-sliced apples, unpeeled (about 2 apples)1 cup unsweetened apple juice1/8 teaspoon cinnamonDirections Preheat oven to 350 degrees. Place sliced apples in an 8 x 8-inch baking dish. In a small bowl, whisk apple juice and cinnamon, and pour over apples. Bake 15 minutes, stir, and bake another 15 minutes. Serve warm.SWEET POTATO CHIPS29527576771502 very ripe bananas, peeled2 medium sweet potatoes2 T olive oil? t paprika? t chili powder? t sea salt? t cinnamon? t nutmegDirectionsFirst preheat the oven to 400 then wash and scrub sweet potatoes, then slice thinly and e Once the potatoes are cut, combine them with oil in a bowl or plastic bag and toss well to coat evenly.?Then, in the same bowl or bag add the spices and toss well to evenly coat. Place slices evenly onto a baking sheet. Bake for 10-12 minutes, then flip them over. ?This is how they look after about 10 minutes. Continue baking for 10-12 additional minutes.?BAKED POTATO CHIPS 219075231457502?pounds russet baking potatoes, peeled?1?tablespoon extra-virgin olive oil?1/2 teaspoon salt1/8 teaspoon pepperDirectionsPreheat oven to?375 degrees.?Cut potatoes into 1/8-inch thick slices by using either the slicing disc of a food processor, mandolin slicer, or by hand. Place potato slices in a large bowl. Add olive oil, salt, and pepper, and stir well to coat. Spread in a single layer on two large baking sheets. Bake 15 minutes. Flip potatoes, and cook another 10-15 minutes, or until chips are crispy. Mix blueberries and mango in a blender until smooth, or feed through a juicer with the blank attachment in place.Recipe NotesTo make a swirl or twist effect, alternate 1 cup blueberries and 1 cup mango. If you mix the fruit in one bowl and then feed through juicer, the ice cream will be dark blue in color. You can find frozen blueberries and mango chunks in the freezer aisle of most supermarkets. To make this recipe using fresh fruit that you freeze yourself, place blueberries and peeled, cubed BROILED PINEAPPLE SLICES 3714754267200006 fresh or canned pineapple slices1 tablespoon Date Honey1 tablespoon fresh lime juice1 tablespoon unsweetened coconut flakesPreparation:Turn oven to broil setting. Place pineapple slices on a broiler pan lined with foil or an 11 x 17- inch baking sheet rubbed with olive oil. Mix Date Honey and lime juice in a small bowl.Spread on top side of pineapple. Place 3-4 inches below broiler for about 8 minutes. Remove from oven and sprinkle each slice with ? teaspoon coconut flakes. Broil for 2 minutes and serve.Recipe NotesCut slices into chunks and mix in with oatmeal. Omit the coconut flakes and just spread Date Honey and lime juice on top. Black Bean Stir-fry660401136650 1?tablespoon extra-virgin olive oil1/2 cup sliced onion1 (15-ounce) can black beans, rinsed & drained1 (14 1/2-ounce)?can diced tomatoes, undrained1 cup canned corn, drained1/4 cup diced green pepper1/4 cup diced red pepper1 clove garlic2?tablespoon lime juice1/2 teaspoon cumin1/4 teaspoon salt1/8 teaspoon freshly ground black pepper8?ounces cubed?Marinated Tofu, optional?Garnishes: Diced avocado, diced green onionsHeat olive oil in a large skillet over medium-low heat. Cook onions until slightly blackened and crispy. Add black beans, tomatoes, corn, peppers, garlic, lime juice, cumin, salt, and pepper. Simmer 15-20 minutes. Top with diced avocado and green onions. To add a little more protein to this dish, mix in cubed?Marinated Tofu.?Serve with?Tortilla Chips.-14287532956500PURPLE HEART FRUIT SMOOTHIE1.5 cup water1 pear1/3 pineapple, cut into chunks2 oranges, peeled and seeded2-3 cups watermelon with watermelon rind [yes, you can eat it and it is nutritious!] couple of pitted dates for sweetnessDirections: Blend in a high speed blender and enjoy!427672535242500MANGO-LIME SHERBET1? lbs frozen mangos or cut up 2 mangos1-1/2 tsp lime juice? cup AgaveDirections: Mix together and puree until smooth. Freeze mango puree. Serve 2 to 3 hours later.Pursuing Jesus Loving People Building the Kingdom437 Border RoadKearneysville, WV 25430Phone: (304) 725-6185Website: newdestiny.us Email: NDMC@newdestiny.us Facebook: NewDestinyMinistry Center ................
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