Daniel Fast Days 16-18

 Daniel Fast Meal Plan: Days 16‐18

Note: This set of meals is a celebration of the healing you’ve experienced thus far and as a sign of

greater healing to come. As you prepare these meals and enjoy the vibrancy of flavors, let that

encourage what is awakening inside of you. God has incredible things in store for His bride and He’s

preparing her to be a bride without spot or blemish, much in the same way that Esther was prepared to

be chosen by the King. The words I can use to describe this set of meals are light richness! As you enjoy

these meals you will discover a light richness in the food that is a small reflection of the richness we

experience with God as we commune with Him and that comes with a light burden. May you enjoy

continual communion with Him as you allow the Messiah to become fully integrated into every facet of

your being. AMEN and Happy Fasting!

Breakfast for Days 16‐18: Cranberry, Nut and Dried Fruit Puree (3/4 cup) and 1 Banana

Cranberry, Nut and Dried Fruit Puree

 ½ cup Prunes (chopped)

 ¼ cup Dates (pre‐chopped)

 ½ cup Apricots (chopped)

 ½ cup whole Cranberries (frozen)

 1 ¼ cups Water

(1 cup for cooking, ¼ cup for blending)

 ¼ cup Walnuts (chopped)

 ¼ cup Pecans (chopped)

Instructions:

1) Combine fruits and water in a small sauce pot. Cook over low heat uncovered for 10 minutes.

Stir, then cover and cook another 10 minutes, until all the water is absorbed. Stir and cool for at

least 30 minutes.

2) Combine chopped walnuts and separate into thirds. Use one third each day.

3) Puree cooked fruit in blender, with ¼ cup of water, until smooth. Reserve half for the next day

and top the other half with one third of the nut mix. Eat with 1 banana. This breakfast is rich and

will have a cleansing effect your body as well.

Lunch for Days 16‐18: Quinoa Salad (2 cups) and Berry Mint Smoothie (7 ounces)

Quinoa Salad (makes ~6‐7 cups)

 1 cup Quinoa

 3 cups Water

 1 cup Red Leaf Lettuce (shredded)

 1 Avocado (chopped)

 2 Roma Tomatoes (diced)

 ¼ cup Red Onion

 ¼ cup Red Pepper

 Juice and Zest of 1 Lime

 ¼ cup Olive Oil

 1 Tbsp Basil (chopped)

 ½ tsp Rosemary

 1/8 tsp Black Pepper

 ¼ tsp Garlic Powder

Instructions:

1) Bring 3 cups of water to boil. Add Quinoa and cook on low for 15 minutes. Turn off heat and

allow to sit for another 15 minutes, until the water is fully absorbed. Let cool before mixing in

with the vegetables.

2) Combine lime juice, zest, olive oil, herbs and seasonings together and

allow to sit for 10 minutes.

3) Stir in the remaining ingredients and allow to sit while the quinoa is cooling.

4) Mix quinoa into the salad and refrigerate until ready to eat.

Berry Mint Smoothie (makes 14 ounces)

 ½ cup Raspberries

 ½ cup Blackberries

 1 cup Blueberries

 1 cup Strawberries

 ¼ cup Water

 1 Tbsp dried or fresh Mint

Instructions:

Rinse berries and combine in the blender with water and mint. Puree until smooth. Allow the smoothie

to sit for ~10 minutes, which will cause it to settle and thicken. Separate the smoothie into two servings

and reserve the second half for the following day. This smoothie is more the consistency of a mousse

and can be enjoyed with a spoon.

Dinner for Days 16‐18: Sesame Ginger Tofu (1 cup) over Brown Rice with Red Pepper (1 cup) and

Sautéed Bok Choy (3/4 cup)

Sesame Ginger Tofu (makes ~4 cups)

 2 Tbsp Sesame Seeds

 1 pkg extra firm, all natural Tofu (~1/2 inch chunks)

 ½ cup Pineapple Juice

 ½ cup Pineapple (cut into 1 inch chunks)

 Juice of 2 Tangelos

 1 Tbsp Tangelo Zest

 1 Tbsp fresh Ginger (finely chopped)

 4 Garlic Cloves (finely chopped)

 4 whole Green Onions

(~1/2 cup – chopped)

 ½ cup Bean Sprouts

 ½ cup Water Chestnuts

 ¼ tsp Black Pepper

 1/8 tsp Red Pepper Flakes

 5 Tbsp Coconut Oil

(2 Tbsp for Sauce, 3 Tbsp for Tofu)

Instructions:

1) Heat coconut oil in sauté pan and sauté ginger, garlic and green onions for a few minutes. Add

juices, zest and seasonings and simmer for 10 minutes. Then stir in pineapple, bean sprouts and

water chestnuts and cover. Simmer for 30 minutes on low heat.

2) In a separate sauté pan, heat coconut oil and lightly toast sesame seeds, cooking for a few

minutes. Add tofu and cook on both sides until golden (~10 minutes on each side).

3) Once the sauce is complete, add sesame coated tofu into the sauce. Simmer another 5 minutes

before serving over brown rice. (Feel free to save any residual toasted sesame seeds and use

them in a salad.)

Brown Rice with Red Pepper (makes ~2 ½ cups)

 ¼ cup Red Pepper (diced)

 1 Tbsp Coconut Oil

 ½ cup Brown Rice

 ¼ tsp Garlic Powder

 ¼ tsp Onion Powder

 1/8 tsp Black Pepper

Instructions:

Heat coconut oil in small sauce pan. Sauté red pepper for a few minutes, then add rice and stir until the

rice is fully coated with oil. Add in water and seasonings and bring to a boil. Reduce to low heat and

simmer for 35‐40 minutes, until all water is absorbed.

Sautéed Bok Choy (makes ~4 cups)

 1 lb Bok Choy (chopped)

 2 whole Green Onions (~1/4 cup – chopped)

 3 Tbsp Coconut Oil

 1/8 tsp Black Pepper

Instructions:

Heat coconut oil in a large sauté pan and add in green onions, cooking for a few minutes. Add in Bok

Choy, stir and cover. Season the Bok Choy with black pepper and cook for ~15 minutes. Stir occasionally.

Remain covered and set aside to keep warm.