I'm so excited to hear that many churches are now starting their year off with the Daniel Fast. For some individuals it may be a time to kick start their new year's resolution to a healthier year. But for many it's a time of spiritual soul searching, cleansing and time of receiving direction from God for the year. The secondary benefits are physical cleaning and learning how to eat more according to God's plan. Yep, God does care about what we put into our bodies...but I shall refrain from preaching and just say that our bodies appreciate when we endeavor to eat more inline with the way God instructed His people to eat. Do you know why Ezekiel bread you buy at the store is called Ezekiel bread? It's taken from Ezekiel 4:9. Go read it and compare that with the bread we buy in the store...which do you think is better for our bodies.
Shall I move on? I've been on the search to find recipes that are simple, easy to prepare and tasty. While this is the Daniel Fast, I think it's great when you can get ideas to carry with you long after the Daniel Fast. So this week I'll share with you recipes I've found from several food sites/blogs that are easy to tweak or are already Daniel Fast friendly.
Mel's (Daniel Fast) Version of Black Cabbage Soup
Ingredients
4 tablespoon olive oil
2 red onions chopped
4 cloves of garlic, minced
2 quarts of vegetable stock
6 thyme sprigs
1 bunch of kale, washed and shopped
4 cups cooked cannellini beans
1 cup of carrots, chopped
1 tomato, chopped
Saute the onions and garlic until tender or translucent. Stir in tomato and sauté for one minuet adding in carrots and 1/4 cup of stock and let simmer for about 3 minuets. Then add the rest of the stock and the thyme and kale, cover and let simmer for about 20 minuets. Add beans and cook for another 15-20 minuets.
To add thickness, the Italian way, crumble a couple Swedish Wassa crackers (Daniel Fast approved) or a slice of Ezekiel Bread into your bowl, and pour soup over crackers and let sit for about 2 minutes or until crackers have absorbed the liquid.
Stir Fry Greens
Ingredients
1 package of Glory Mixed Greens, washed (found in the produce section)
1/2 red onion, chopped
3 large garlic cloves, chopped
1 tomato
1/8 cayenne pepper (optional)
1/4 crushed red peppers
1/8 paprika
1/4 salt
1/8 pepper
4 tablespoons olive oil
1 tablespoon Smart Balance spread
In a large wok, heat oil and spread over medium heat. Add onion and garlic and sauté until tender. Add tomato and crushed papers and sauté for a minuet. Add greens and season. Slowly stir and let fry. Stir greens periodically to make sure seasons and greens mix. Continue to cook until greens are tender, about 15 minuets.
Warm Mushroom, Roasted Asparagus and Wild Rice Salad
Ingredients
1/2 cup brown rice
1 1/4 cups broth vegetable
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
8 ounces mushrooms, cleaned and sliced
salt and pepper to taste
1 tablespoon oil
salt and pepper to taste
1 pound asparagus, trimmed
1 handful dill, chopped
1/4 cup balsamic vinaigrette
4 cups salad greens
Bring the rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
About 30 minutes in, heat the oil in a pan.
Add the onion and saute until tender, about 3-5 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
Meanwhile, toss the asparagus in the oil along with some salt and pepper.
Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes.
Mix the wild rice, mushrooms, dill and balsamic vinaigrette.
Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus
*recipe taken from Closet Cooking blog Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta
Tofu Taco
Ingredients
12 ounces firm tofu, drained and cut into 8 slices
4 cups shredded coleslaw mix
1 small bunch radishes, thinly sliced
1/2 cup chopped fresh cilantro
1 bunch scallions, sliced
1 1/2 tablespoons extra-virgin olive oil
2 limes (1 zested and juiced, 1 cut into wedges)
1/4 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
1 tablespoon taco seasoning
8 large corn tortillas
1/4 cup jarred low sodium salsa verde
Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix in the remaining lime juice in a small bowl and season with salt and pepper.
Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips.
Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu and slaw, then drizzle with the lime juice sauce and salsa. Serve with the lime wedges.
*
recipe taken from Foodnetwork.com
If you have a recipe or an idea that you would like to share with us please email global_relations@newlifetemplechurch.com or leave a comment here on our blog.
