Daniel Fast: Week 1 Recipes

Here are just a few recipe ideas that I plan to enjoy during Week 1




Baked Apples or Pears 
Slice a pear or apple in half. 
Use a grapefruit spoon to scoop out the seeds and the tough, center portion. Place halves, skin side down, 
in a glass baking dish. Brush with ½ teaspoon pure maple syrup and sprinkle with cinnamon. Microwave for 10 minutes or until tender. Serve warm. 

 Baked Sweet Potatoes 
Wash sweet potatoes, prick with a fork several times and place in a 400 degree oven for an hour and a half. Less time may be needed if potatoes are small.

Thick and Creamy Corn-Potato Soup

6 ears corn (cut off the cob) 
6 medium-large red potatoes (chopped in 
1/2 inch pieces)
6 carrots (finely chopped) 
1 medium-large onion (finely chopped)
2 green peppers (finely chopped) 
2 bay leaves 
3 teaspoons thyme 
2 teaspoons marjoram 
3 teaspoons cumin 
2 teaspoons sea salt 
2 teaspoons pepper 
3 32oz. boxes of vegetable broth Water, as necessary Put vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. 
Blend 3/4 of the soup mixture in a blender in batches. 
Put blended soup in a large bowl or container until the blending process is complete. 
Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.

The Breaker's Granola 

 5 cups raw oatmeal 
1 cup finely chopped walnuts 1 cup slivered raw almonds 
1 cup finely chopped cashews 
1 cup unsalted sunflower seeds 
1/2 cup flax seed
1 cup finely chopped dry figs 
1 cup finely chopped apricots (unsweetened if possible) 
1/4 cup chopped coconut 
2 cups unsweetened raisins 
2 Tablespoons cinnamon
Mix together in a large bowl. Keep in tightly sealed container such  as Tupperware in the pantry. 

To serve cold, soak 1/2 cup granola in unsweetened plain soy milk for a few minutes. 

To serve warm, you can prepare with water or unsweetened soy milk in the microwave. 
Use 1 cup liquid to 1/2 cup granola. Warm for a minute on high or more if desired.Note: Chop the nuts and fruits in a food processor individually and then add them to the oats.

 Portabello Steaks

6 portabello mushroom caps 
1/2 cup fresh squeezed lemon juice 
2 tablespoons apple cider vinegar 
2 tablespoons Pure Maple syrup 
2 teaspoons fresh grated ginger 
1/2 teaspoon marjoram Wash mushrooms and place in a gallon size plastic seal-able bag. 

Combine remaining ingredients in a bowl and stir to combine. Add to the mushrooms and marinate for a few hours. Grill indoors or out until cooked through.  Serve with baked sweet potatoes and grilled squash and asparagus. 

Grilled Vegetables Toss yellow squash, zucchini, and asparagus with 2 tablespoons extra-virgin olive oil. Salt and Pepper to taste. Grill indoors or out until tender.




Toasted Nut Snack
Pre-heat oven to 400 degrees. Place raw walnuts, almonds, cashews or other desired nuts on a baking sheet. Bake for 15 minutes or until slightly browned. Cool completely and mix in a bowl with unsweetened raisins.  Keep this on the counter for a quick snack.

  Tomato Basil Soup 

12 Vine Ripe Tomatoes 
1 Package Cherry Tomatoes 
2 1/2 Cups Fresh Carrot Juice 
1 Large Ripe Avocado 
2 Yellow Onions (chopped) 
4 Cloves Garlic (chopped) 
5 Stems Fresh Basil 
2 Tablespoons Pure Honey 
1 Bay Leave 
1 teaspoon Oregano 
1 teaspoon Sea Salt 
1 Tablespoon Red Pepper Flakes 
2 Tablespoons Olive Oil Cook onion and garlic in olive oil until tender. 

Cut tomatoes and avocado in quarters and place all ingredients in blender and blend on low speed for one minute. Continue to blend on high for an additional minute until creamy. 
Pour into large soup bowl or crock pot and cook on medium low for 2 to 3 hours.

  Vegetable Barley Soup  

Choose your vegetables. Really, anything can work depending upon your taste.Some possibilities: 
3 cups chopped celery 
2 cups chopped white onion 
3 cups chopped carrots 
3 cups chopped green/yellow/red pepper 
3 cups thin sliced mushrooms 
2 cups chopped Roma tomatoes (peeled and seeded) 
2 32oz. boxes vegetable broth Use your favorite spices. 

Some possibilities: 2 cloves garlic, 
sea salt to taste, 2 teaspoons marjoram flakes, 
2 teaspoons oregano flakes, 
1 bay leaf and 
1 teaspoon parsley.Pour 
¼ cup vegetable broth in a soup pot. 
Add all of the vegetables and saute them until tender. 
Add the spices and stir to mix. 
Add the remaining vegetable broth. Bring to a boil and add 1 cup Natural Whole Grain Barley. Boil for 15-20 minutes until the barley is tender.  

Serves 6 For thicker soup, just blend 1/2 of the vegetable mixture (prior to putting in the barley) in a blender. Add it back to the soup pot and then add the barley.