Daniel Fast Days 13-15

 Breakfast for Days 13‐15: Fruit Medley (~1 cup) & Almonds (½ cup)

Fruit Medley

 1 Nectarine

 1 Pear

 ½ cup Cherries (~10)

Instructions:

Remove the pit of the nectarine and chop into smaller chunks. Remove the core of the pear and cut into

smaller chunks as well. Remove pits from the cherries and cut in half. Combine and allow to sit for 15

minutes before eating.

Lunch for Days 13‐15: Roasted Garlic and Red Pepper Hummus (½ cup) with Avocado and

Vegetables (1 ½ cups), Matzo (½ sheet), Pineapple and Citrus Fruit Mix (1 cup)

Roasted Garlic and Red Pepper Hummus

 4 Garlic Cloves

 ½ Red Pepper (large chunks)

 1 can Garbanzo Beans (no salt added)

 ½ cup hot Water

(2 Tbsp for sesame paste, remaining for beans)

 Juice of ½ Lemon

 ¼ cup Sesame Seeds

(make into paste – see instructions)

 3 Tbsp Olive Oil

(1 Tbsp for roasting, 2 Tbsp for blending in hummus)

 1/8 tsp Black Pepper

 1 tsp Fresh Parsley

Instructions:

1) Preheat oven to 350 degrees. Mix 1 tbsp olive oil with garlic cloves and red pepper and roast in

small pan in oven for 40 minutes.

2) Make a smooth paste out of the sesame by combining sesame seeds and 2 Tbsp of hot water

into a blender or coffee grinder. Use 2 Tbsp of the sesame paste for the hummus.

3) Combine garbanzo beans and ¼ cup hot water in the blender and begin to puree. Add lemon

juice, sesame paste, roasted garlic cloves, parsley, red pepper, black pepper and 2 Tbsp olive oil

in blender and puree until smooth.

Avocado and Vegetables

 1/3 Cucumber (cut into sticks)

 ½ Avocado (sliced)

 1/3 Green Pepper (sliced)

 1 Carrot (cut into sticks)

Instructions:

Serve with Roasted Garlic and Red Pepper Hummus

Pineapple and Citrus Fruit Mix

 1 Grapefruit (segmented)

 1 Orange (segmented)

 1 cup Pineapple (cut into small slices)

Instructions:

Chop segments and mix together well. Allow to sit for at least 15 minutes, to allow the flavors to marry

together.

Dinner for Days 13‐15: Red Potato and Leek Soup (1 1/2 cups), Red Leaf Salad with

Sautéed Mushrooms and Corn (1 ½ cups)

Red Potato and Leek Soup (makes ~4 quarts)

 ¼ cup Grape Seed Oil

 6 Red Potatoes (chopped)

 2 Carrots (rough chopped)

 2 Leeks (halved and sliced)

 1/3 cup Red Onion (chopped)

 5 cups Water

 1 Tbsp fresh Parsley (chopped)

 1T fresh Rosemary (chopped)

 ½ tsp Black Pepper

 ½ tsp Garlic Powder

 ½ tsp Paprika

Instructions:

Sauté onion, carrots and leeks in grape seed oil over medium‐high heat, for approximately 5 minutes.

Add potatoes, water and seasonings and bring to a boil. Reduce heat to low and simmer for 45 minutes.

Add fresh herbs and simmer another 5 minutes. Puree soup, using an immersion blender, until smooth.

Red Leaf Salad with Sautéed Mushrooms and Corn: (makes 2 servings)

 ½ bunch Red Leaf Lettuce (chopped)

 ¼ Radicchio (chopped)

 2 Radishes (sliced)

 ½ cup Mushrooms (sliced)

 ¼ cup Corn (frozen)

 2 Green onions (chopped)

 Juice of ½ Lemon

 2 Tbsp Olive Oil

 ½ tsp fresh Parsley

Instructions:

Sauté mushrooms, corn and green onion in olive oil. Set aside and allow to cool slightly. Combine lemon

juice, olive oil, black pepper and parsley and toss in lettuce, radicchio and radishes. Top half of salad

with half of sautéed vegetables. Reserve the remaining for the next day.