Daniel Fast Days 19-21

Daniel Fast Meal Plan: Days 19‐21

Note: Many of the foods you’ve tasted have been combined in different ways that you may not have

had before, and this time will be no different. You may realize that you’ve got little bits of this and that

left over in your fridge, freezer and pantry and now is the time to pull those things together and create

some new meals. There shouldn’t be much that you’ll have to spend this time. The words God gave me

as I prepared this meal plan were “nothing wasted” and that this was to be a completion and final

celebration of what is remaining. Often times as God works with us, we find that there has been some

pain as He’s removed some things from us, pruning in order to shape our character and cause it to

flourish. Well, this meal plan is a symbol of that experience, that even when God removes things, He

doesn’t waste our experiences and He makes great things out of what is left over. So, as you use your

leftovers, celebrate what God has done in this fast, through the food and in your heart. And as you enjoy

these meals, may you savor the flavors and the underlying healing you’ve experienced.

Breakfast for Days 19‐21: Fig and Mixed Nut Granola (3/4 cup) over

Cooked Cranberry Banana Mash (3/4 cup)

Cranberry Banana Mash: (Makes 1 ½ cups)

 2 Bananas (sliced)

 ½ cup whole Cranberries (frozen)

 ¾ cup Water

 ¼ tsp Cinnamon

 1/8 tsp Nutmeg

Instructions:

Combine ingredients in a small sauce pot, over medium heat, cover and simmer for 15 minutes. Using a

spoon, stir and mash the bananas and cranberries together until a thick, yet mostly smooth mash

appears. Feel free to add extra water for the desired consistency. Serve half of the warm mash in the

center and the granola surrounding it and enjoy together. To reheat the mash for the second day, add a

little water to the pot and stir together. Let it simmer, stirring frequently, until warm.

Fig and Mixed Nut Granola: (Makes 4 cups)

 2 cups Oats

 12 Figs (finely chopped with a knife)

 ½ cup Dates (finely chopped – use blender)

 ¼ cup Pecans (chop in blender)

 ¼ cup Walnuts (chop in blender)

 ½ cup Almonds (chop in blender)

 1 Tbsp Flax Seed Meal

 ½ tsp Cinnamon

 ¼ tsp Nutmeg

 ¼ cup Grape Seed Oil

Instructions:

Preheat oven to 350 degrees. Combine ingredients in a medium bowl and mix well. Pour onto baking

sheets and bake for 15 minutes, or until granola is golden color. Remove from oven every 5 minutes and

stir together. This will allow the stickiness from the figs and the dates to help loosely clump the

ingredients together and will keep individual pieces from burning. Allow to cool slightly before placing

around Cranberry Banana Mash.

Lunch for Days 19‐21: Vegetable and Fruit Smoothie (8 ounces), Roasted Carrots with Pineapple (1/2 cup), Sautéed Bean Medley (1 cup)

Vegetable and Fruit Smoothie: (Makes 24 ounces)

 ¼ Red Leaf Lettuce (chopped ~2 cups)

 ¼ Radicchio (chopped ~1 cup)

 2 Radishes (chopped)

 1 Roma Tomato (chopped)

 4 Cherries (pitted and halved)

 ¼ cup Blueberries

 ¼ cup Raspberries

 ¼ cup Blackberries

 ½ Avocado (chopped)

 ½ cup Water

 Juice of ½ Lemon

Instructions:

Combine ingredients in blender and puree until smooth.

Roasted Carrots with Pineapple: (Makes ~1 cup)

 ½ cup Pineapple (chunks)

 3 Carrots

 ¼ cup Red Onion (cut in half and sliced)

 1 Tbsp Parsley

 ½ cup Pineapple juice

 1/8 tsp Chili Powder

 1/8 tsp Pepper

 2 Tbsp Olive Oil

Instructions:

Preheat oven to 350 degrees. Combine ingredients in a medium bowl and mix together to ensure even

coating. Place in 8 x 8 glass pan and roast for 45 minutes. Feel free to cook carrots another 10‐15

minutes, if you desire it softer.

Sautéed Bean Medley: (Makes ~2 quarts)

 1 can Black Beans (no salt added, rinsed)

 1 cup Peas (frozen)

 1 cup Corn (frozen)

 1 cup Lima Beans (frozen)

 ½ Green Pepper (diced)

 ½ Red Pepper (diced)

 2 whole Green Onions

 ½ Lime (juice only)

 ½ tsp Garlic Powder

 ½ tsp Black Pepper

 ½ tsp Chili Powder

 ½ tsp Cumin

 ¼ cup Olive Oil

Instructions:

Place large sauté pan over medium heat and add oil. Sauté onion and peppers together for a few

minutes. Add frozen corn, peas and lima beans and sauté for 5 minutes. Add black beans and seasonings

and continue sautéing for 10 minutes. Set aside and cover to keep warm.

Dinner for Days 19‐21: Vegetable Sauté (1/3 cup) over Garlic & Herb Rosti Potatoes with Beets (1),

Matzo with Almond Butter

Vegetable Sauté: (Makes 2 cups)

 ½ Eggplant (diced)

 1 bulb Fennel (cut stems off, cut in half lengthwise and sliced)

 1 Leek (cut in half lengthwise and sliced)

 4 Garlic Cloves

 ¼ Red Onion (diced)

 ½ tsp Black Pepper

 ¼ cup Coconut Oil

Instructions:

Place large sauté pan over medium heat and add oil. Cover and cook onion, fennel and leek for 5

minutes. Add garlic and continue sautéing for another few minutes. Add eggplant and continue sautéing

until eggplant is soft. Stir in seasonings, then set aside and cover to keep warm.

Garlic & Herb Rosti Potatoes with Beets: (Makes 4 ½)

 6 Garlic Cloves

 ¼ Red Onion (cut in half and sliced)

 4 Potatoes (Peeled – grated on larger side of box

grater)

 1 Beet (Peeled – grated on finer side of box grater)

 1 Tbsp Parsley (finely chopped)

 1 tsp Rosemary (finely chopped)

 3/4 cup Olive Oil (2 Tbsp for Garlic, 2 Tbsp to

mix in potatoes, ½ cup for cooking potatoes)

 ¼ tsp Black Pepper

Instructions:

1) Preheat oven to 350 degrees. Toss onion and garlic cloves in 1 Tbsp oil and roast for 40 minutes.

2) Chop roasted garlic separately and combine with herbs, black pepper and onion.

3) Grate potatoes and beet and combine together with herb and garlic mix.

4) Heat sauté pan with ¼ cup oil. Use 1 cup measure to shape into patties. Press together between

hands (the dye will wash off) and use one spatula to place patty on and push off of spatula using

a second spatula. Once in the pan, press the patty down, to spread it out, making it about 4

inches around. After the patty cook for a few minutes and begins to brown slightly, use one

spatula to release the patty from the pan and place the second spatula on top of the patty, in

order to flip the patty without breaking it.

Brown on the other side, then transfer to a foil lined baking sheet. After cooking 2 patties, add

another ¼ cup of oil and allow to heat up before cooking the remaining 2 ½ patties. Bake patties

in the oven for 10 minutes before serving. Place one rosti potato with beets on the plate and put

vegetable sauté on top. The remaining rosti potatoes with beets can be refrigerated and then

re‐heated in the oven before serving.