Be creative with your Daniel Fast, enjoy foods in their natural forms or switch it up with a soup, salad stir fry etc. Explore the outskirts of your super market *this is were the most natural foods are kept.
Vegetable Stir Fry
This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic …Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup carrots (peeled and sliced)
- 1 cup mushrooms (sliced)
- 1 cup broccoli florets
- 3/4 cup bell peppers (sliced, I used red and yellow)
Vegetable Soup
INGREDIENTS
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, seeded + chopped
- 4 garlic cloves, minced
- 2 cups green beans, trimmed and chopped
- 1 28-ounce can of diced tomatoes
- 4 cups vegetable stock
- 1 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 cups of kale, stemmed and chopped
- 2 tbsp fresh parsley, chopped
INSTRUCTIONS
- Heat up a large pot over med-high heat and add olive oil.
- Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
- Add in garlic and bell pepper and cook for 1 minute.
- Add in green beans and cook for another minute.
- Top with diced tomatoes, vegetable stock and spices and give it a stir.
- Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
- Add in kale and cook for 5 more minutes (it will wilt).
- Top with fresh parsley and serve warm.
- Will keep for a week in refrigerator and freezes well for several months.
Green Salad with Avocado
Ingredients
- 4 cups mixed leaves
- 1 medium Lebanese or Persian Cucumber
- 1 large avocado
- 2 tbsps finely chopped shallots
Marinated Mushroom Salad
Ingredients:
- 2 pounds mushrooms, sliced lengthwise (we used cremini)
- 4 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, minced
- 1/2 teaspoon thyme, chopped
- 2 tablespoons fresh chopped parsley
- 1/4 teaspoon salt and pepper, or to taste
- 1/2 teaspoon red chili pepper flakes, optional
Raspberry Walnut Salad
- 1 package mixed salad greens
- 1 small cucumber, thinly sliced
- 1/2 cup Walnuts
- 1 package (6 ounces) fresh raspberries
Quinoa, Berry, Beet & Avocado Salad
Ingredients
- 1 cup red quinoa cooked
- 1 each fresh red beets
- 2-1/2 Tbsp extra virgin olive oil
- 1 tsp honey
- 1 Tbsp fresh pressed lime juice
- 4 cup fresh baby arugula
- 2 cup fresh baby kale
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1 each fresh avocado quartered
- 2 cup fresh beet greens
Instructions
- Prepare red quinoa according to package. Drain, and cool completely. Set aside.
- Preheat oven to 350F. Rub the outside of beets with oil and roast with beet skin on for 30-45 minutes. Remove from oven and allow to cool enough to handle. Peel the skin and slice.
- Combine honey, lime juice and olive oil for vinaigrette.
- Wash, dry and roughly chop the beet greens and kale. Combine the arugula, beet greens and baby kale. Wash and dry berries.
- Place arugula and kale mixture in each bowl. Top with 1/4 cup quinoa, 1/4 each avocado, 1/4 each beet, and 1/2 cup berries. Drizzle with 1 Tbsp of dressing.