Skip to main content

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.

Comments

Post a Comment

Popular posts from this blog

Super Bowl Wingfest and Potato Salad

Buffalo Sauce: 23 oz Frank's Red Hot 1 stick Butter 2t Garlic Powder 1t Black Pepper 1t salt 1T Chili Powder 1t Cayenne Pepper 1 1/2 t Red Pepper Flakes Melt butter, add Franks, add seasonings and let simmer 1 hour. Add wings, toss and serve. Hot BBQ Sauce: 18 oz Sweet Baby Rays 3/4 c Buffalo Sauce Simmer together for 30 minutes. Add wings, toss and serve. Parmesan Garlic Wings: 1 stick Butter 4T Garlic (pre-minced) 1/2 c Grated Parmesan Cheese 1/2t Parsley flakes Melt butter, add garlic and saute until lightly golden (about 5 min on medium heat), add wings, cover with Parmesan cheese. Toss and sprinkle with parsley flakes and serve. Wings: Preheat oven to 400 degrees 1/2 c Olive Oil (for about 100 wings after cut) 2t Garlic Powder 1t Black Pepper 1t Salt Cut wings to separate flat from drummette. Rinse and drain. Coat with olive oil and seasonings. Roast on sprayed baking sheet for 25 minutes. Potato Salad: 8 medium sized Red Potatoes (cut...
Post a Comment
Read more

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 garli...
Post a Comment
Read more

Quiche and Roasted Baby Potatoes

I made a veggie quiche for me and my vegetarian friend and roasted organic baby potatoes with scallions (green onions). The quiche has 6 eggs and 12 oz half and half (but it would be better with only 9 oz). I had some egg mixture left over and I filled the pie shell to the brim. I sauteed the baby bella mushrooms and scallions in olive oil and added the tomatoes just after I turned off the burner. I didn't want to cook the tomatoes with the mushrooms and scallions because I didn't want them to get mushy. They kept their diced shape fine when the quiche came out the oven. I recommend that you salt the egg mixture and the veggies. It's best to keep the egg mixture separate from the veggies. I put the veggie mixture on the bottom of the pie shell, then added feta cheese and poured the egg mixture over top. I baked the potatoes and the quiche at around 425 degrees. *You can use half and half or heavy cream for the quiche. I used half and half because it's less calori...
Post a Comment
Read more