Daniel Fast days 7-9 (Feb 23-25)

Daniel Fast for Days 7-9 (Feb 23-25) 

Breakfast Days 7-9: Melon Medley & Seed Mix

Melon Medley (Makes 3 cups)

 1 cup Seedless Watermelon

 1 cup Cantaloupe

 1 cup Honey Dew Melon

Instructions:

Remove skin from each melon and cut into small chunks. Combine and eat 2 cups. (cut up more fruit as 

necessary to carry you through the three days.)

Seed Mix (makes ~ 2/3 cups)

 1/3 cup raw Pepita Seeds

 1/3 cup raw Sunflower Seeds

 1 Tbsp Flax Seed meal

Instructions:

Combine ingredients; mix well, so that the flax seed meal lightly coats the other seeds. It is best to each

the seeds in raw form, and you will discover the texture is more chewy. Your body will appreciate it!

Lunch for Days 7‐9: Warm Couscous Salad (1 ½ cups), Fruit Salad (1 cup)

Warm Couscous Salad (makes 8‐10 cups)

 1 cup Couscous

 2 cups Water

 ¼ Red Onion

(split between couscous and beans – see below)

 ¼ cup Olive Oil (2T each, separately – see below)

 ½ cup Lima Beans (frozen)

 ½ cup Peas (frozen)

 ½ cup Kidney Beans (canned and rinsed)

 ¼ English Cucumber (small diced)

 ½ Tomato, chopped

 Juice and Zest of ½ Lemon

 Juice and Zest of ½ Lime

 1 Tbsp fresh Dill, chopped

 1 Tbsp fresh Parsley, chopped

 ½ tsp Black Pepper

Instructions:

1) Place sauté pan over medium heat, add 2T Olive oil and sauté ½ of red onion until translucent.

Add couscous and sauté for a few minutes. Add 2 cups of water. Boil until tender and all water

absorbed. Cover and set aside to keep warm.

2) Place sauté pan over medium heat, add 2T Olive oil and sauté ½ of red onion until translucent.

Add frozen beans and peas and sauté for ~ 5 minutes. Add kidney beans and cook another few

minutes, until beans are tender. Cover and set aside to keep warm.

3) Combine juices, zest, cucumber, tomato and herbs together.

4) In a large bowl, combine couscous, beans, herbed ingredients and black pepper together and

mix well. Serve warm.

Fruit Salad (Makes 2 cups)

 1/2 Mango, diced

 ½ Strawberry, diced

 ½ cup Blueberries

 1 Orange, segmented (see below)

 Juice and Zest of ½ Lime

Instructions:

To segment the orange, use a small, sharp knife to cut off the

ends and then remove the rest of the peel. Cut in between

each segment, removing the flesh of the orange. Chop and

add to the remaining ingredients. Let sit at least 10 minutes,

to allow the flavors to settle together, before serving.

Dinner for Days 7‐9: Roasted Pineapple, Sweet Potato and Squash (1 cup), Mustard Greens (3/4 cup),

Lemon Pepper Popcorn (2 cups)

Roasted Pineapple, Sweet Potato and Squash (Makes ~10‐12 cups)

 ½ Pineapple (large chunks)

 1 Acorn Squash (quarter, peel and then large chunks – see below)

 1 large Sweet Potato (peeled and large chunks)

 ½ cup Pineapple Juice

 ¼ cup Olive Oil

 ½ tsp Cinnamon

 ¼ tsp Nutmeg

Instructions:

Preheat oven to 375 degrees. Combine seasonings, oil and juice in a bowl. When cutting acorn squash

use a large sharp knife and apply force to cut through it, as the squash is very hard. It is best to cut the

squash into quarters and then peel. Once peeled, cut into large chunks and mix the squash, sweet

potato and pineapple in with the seasoned juice. Coat well and distribute between 9 x 13 and 8 x 8 glass

pans. Roast for 45 minutes.

Mustard Greens (makes ~2 ½ cups)

 1 bunch Mustard Greens, de‐stem and rinse

 4 Garlic Cloves, chopped

 ¼ Red Onion

 3 Tbsp Coconut Oil

 Juice of 1 Lemon

 ½ cup Water

 ¼ tsp Pepper

Instructions:

Place sauté pan over medium heat, add oil and sauté red onion until translucent. Add garlic and sauté a

few minutes. Add greens and stir continually for ~5 minutes. Add black pepper, lemon juice and water

and cook covered, on low heat, for 30 minutes.

Lemon Pepper Popcorn (Makes ~6 cups)

 1T Coconut Oil

 1/3 cup Popcorn Seeds

 Zest of ½ Lemon

 1/8 tsp Pepper

Instructions:

Place medium size sauce pot over medium heat. Heat oil, add popcorn seeds and stir for 2 minutes. Add

lemon zest, cover and cook until popping sounds start to taper off. Place in large bowl and toss in

pepper. The lemon zest will be brown at the end, but will remain in the pot. This allows the essence of

the lemon oils to be infused into the popcorn, for a light lemon flavor.