The Daniel Fast is a partial fast based on two accounts of the prophet Daniel fasting. When done as a fast, it is intended to be a time of drawing closer to God. The Daniel Fast, or perhaps more properly the “Daniel Diet,” has also been popularized as a healthy eating regime. In either case, the fast usually lasts ten to twenty-one days. Some adopt principles of the food plan into their lifelong diet.
The Daniel Fast is so called because it is based on the way the prophet Daniel is recorded to have eaten in Daniel 1 and Daniel 10. When Daniel, Hananiah, Mishael, Azariah, and other young Israelite men were taken into Nebuchadnezzar’s service, they were to be given food and wine from the king’s table while undergoing a three-year training program. “But Daniel resolved not to defile himself with the royal food and wine, and he asked the chief official for permission not to defile himself this way” (Daniel 1:8). It is likely the royal food did not follow kosher laws. The official was fearful that Daniel would be unhealthy and that the king would be upset. So Daniel asked him to do a ten-day test in which he and his three companions would eat vegetables (or “pulses”) and drink water. “At the end of the ten days they looked healthier and better nourished than any of the young men who ate the royal food. So the guard took away their choice food and the wine they were to drink and gave them vegetables instead” (Daniel 1:15–16).
1. Encourages a closer relationship with God, our Father, Who created us;
2. Focuses us on Jesus, The Supply and Supplier of our benefits and blessings;
3. Makes us more sensitive and responsive to the Holy Spirit;
4. Presents the opportunity for each of us to spend more time waiting on the Lord;
5. Intensifies one’s prayer life;
6. Assists in removing unbelief;
7. Breaks yokes of Bondage;
8. Sharpens one’s intellect, skill, discernment and understanding;
9. Aids in clarity of spiritual hearing when guidance or a decision is needed from the Holy Spirit;
10. Hastens emotional, spiritual, financial and physical healing for both individuals and the community;
11. Fosters personal discipline; and
12. Demonstrates (to oneself) an act of scriptural obedience.9+9
This savory, hearty quinoa chili with black beans is packed with plant based protein! It works for vegetarian, vegan, and gluten-free eaters.
3/4 cup dry quinoa
1 large yellow onion
4 cloves garlic
2 large carrots
2 celery stalks
1 green bell pepper
15-ounce can black beans
15-ounce can red kidney beans
2 tablespoon olive oil
3 tablespoon soy sauce
2 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce)
2 28-ounce cans tomatoes (we used crushed Muir Glen-brand tomatoes)
1 1/2 cup frozen corn
4 ounce chopped green chiles
1 tablespoon chili powder
2 teaspoon garlic powder
2 teaspoon paprika
1 teaspoon ground cumin
1 bay leaf
1 tablespoon white wine vinegar
Fresh ground black pepper
Hot sauce, for serving
1. Place 3/4 cup quinoa in a saucepan with 1 1/2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for 5 minutes.
3. In a large pot or Dutch oven, heat the olive oil, then saute the onion for 5 minutes. Add in garlic, carrot, celery, and green pepper, and saute about 5 minutes, stirring occasionally. Stir in the soy sauce and adobo sauce and cook 30 seconds more.
4. Add the black beans, kidney beans, Muir Glen tomatoes, 2 cups of the cooked quinoa (reserve remainder for future use), corn, and green chiles. Add enough water to obtain a liquid consistency, about 3 cups. Season with the chili powder, garlic powder, paprika, and ground cumin and bay leaf. Simmer chili on low for 30 minutes.
5. When ready to serve, stir in the white wine vinegar and several pinches of kosher salt. Taste, and add additional salt and pepper to taste. Serve with hot sauce and other chili fixings of your choice (lime, cilantro, and so forth).Source: a couple cooks
This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!
1 crown broccoli (1/2 pound)
1 medium red onion
1 1/2 pounds sweet potatoes (about 2 medium large)
1-pound red potatoes (about 2 medium)
1 red pepper
1 15-ounce can chickpeas (or 1 1/2 cups cooked)
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning* (purchased or homemade)
1 tablespoon Italian seasoning
1 teaspoon kosher salt
Rice or quinoa (or another whole grain or seasoned lentils), to serve (optional)
Dollop of sour cream, Greek yogurt, Vegan Sour Cream, Cashew Cream, or hummus, to serve
1. Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
3. Place all the vegetables in a large bowl. Drain and rinse the chickpeas, then add them to the bowl. Mix in the olive oil, garlic powder, Old Bay, Italian seasoning, and kosher salt until everything is evenly coated.
4. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
5. Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side.
6. Cut the lemon into wedges, and spritz the veggies with fresh lemon juice to taste. (Required: this step adds just the right zing! Or you can serve with lemon wedges.)
7. Transfer to a serving bowl or dish and serve immediately with rice or quinoa. Dollop with sour cream, cashew cream or hummus.Source: a couple cooks
You won’t believe the flavor in these Mexican sweet potatoes, topped with black bean pico de gallo and creamy cilantro sauce!
4 medium sweet potatoes
Olive oil, for rubbing
1 recipe Black Bean Salsa
1/2 cup frozen corn kernels
Creamy Cilantro Sauce or Creamy Cilantro Dressing, to serve (plus a few extra cilantro leaves)
Mexican hot sauce (such as Cholula), to serve
Other topping ideas: Sour cream, Mexican Crema, cheese, Vegan Nacho Cheese, Vegan Sour Cream, Cashew Cream, or Chipotle Sauce
1. Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep). If you’re planning to make the Creamy Cilantro Dressing, skip this part.
2. Preheat oven to 450°F.
3. Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes.
4. Make the Black Bean Pico de Gallo.
5. Defrost the frozen corn.
7. To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce.Source: a couple cooks
Vegan Breakfast with Just Egg taste so authentically like the scramble eggs you know and
1 medium potato
1/2 cup onion, chopped
1/2 cup bell pepper, chopped any color
2 Tablespoons oil (Olive oil or avocado oil)
Salt and pepper to flavor (optional)
12 ounces Just Egg
2 cups baby spinach loosely packed
1. Cook the potato in the microwave for three minutes. It should not be all the way cooked yet - but mostly.
2. Chop onion of choice. I prefer shallots. You will use one approximately whole shallot or 1/2 onion.
3. Chop bell pepper of choice. You will use approximately 1/2 large pepper. I like to use at least two different colors in this recipe.
4. Wash the baby spinach if not pre-washed, and pat dry.
5. Cube cooked potato into bite-sized pieces, leaving the skin on.
6. Heat the oil in a non-stick pan. (You will need both oil and a non-stick pan or your Just Egg will stick to the pan.)
7. Add in onions, peppers, and potatoes. Sauté for about 5-7 minutes or until softened. Add salt and pepper to taste.
8. Add the black salt to the Just Egg product. Close the lid and shake well.
9. All at once, pour the Just Egg product in the pan with the cooked vegetables. Stir and turn with a spatula, scraping the pan often so that it doesn't stick.
10. After about 5-7 minutes, when the Just Egg has thickened and cooked and almost resembles a scrambled egg, add in the baby spinach and continue to stir and turn for a couple of minutes or until spinach has wilted.
11. Optional - add your favorite hot sauce, more salt and pepper to taste.Source: Veggie Fun Kitchen Cindy Rainey