Black Bean Chili BakeYIELD 6 servings

SERVING SIZE

about 1 cup 2 (15-ounce) cans black beans rinsed and drained

2 (8-ounce) cans tomato sauce

2 cups cooked brown rice

1 (145-ounce) can corn kernels drained

1 cup chopped jarred roasted red bell peppers drained (see Recipe Notes)

frac12 cup diced onion 1 tablespoon chili powder

Preheat oven to 350 degrees Put beans in a large bowl and mash until theyrsquore about half crushed Add tomato sauce rice corn peppers onion and chili powder Stir to combine Rub a 9 by 13-inch casserole dish with olive oil and place mixture in it Bake 20 minutes or until heated through

Recipe Notes

Serve alone or as a filling for Whole Grain Tortillas

Use as a dip with Tortilla Chips

Spread on top of Broiled Polenta Squares

Another option is to boil the peppers instead of roasting them Simply remove stems and seeds and cut into pieces Place in boiling water and cook for 5 minutes

Additional topping ideas include avocado slices cherry tomatoes green onions and or black olives

Chipotle Black Bean BurgersYIELD 6 servings

SERVING SIZE

1 burger 1 (15-ounce) can black beans rinsed and drained

1 cup mashed cooked sweet potatoes (about 1 large sweet potato peeled)

frac14 cup oat flour (see Recipe Notes)

frac12 tablespoon dried parsley

frac14 teaspoon chipotle chili pepper seasoning

frac14 teaspoon garlic powder

frac14 teaspoon salt

⅛ teaspoon pepper

Preheat oven to broil setting With a potato masher or fork mash black beans in a large bowl leaving about frac14 of the beans whole Mix in sweet potatoes oat flour parsley chipotle chili pepper seasoning garlic powder salt and pepper Scoop out ⅓ cup of bean mixture and place on an 11 by 17-inch baking sheet that has been rubbed with olive oil Flatten and shape into a circle with spatula Repeat with the remaining bean mixture to make 6 burgers Broil 4 inches from heat about 7 ndash 8 minutes or until golden brown Flip burgers carefully with spatula Broil 2 ndash 3 more minutes and serve

Recipe Notes

Spread burger with Guacamole with a Little Kick

Top with tomato slices lettuce and or onions

Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about frac34 cup ground oats)

Flatbread Pizza with Macadamia Nut CheesePizza

2 frac12 cups whole wheat flour

2 tablespoons flaxseed meal

1 teaspoon salt

1 cup warm water

1 cup Spinach-Artichoke Dip

1 cup Classic Tomato Sauce Macadamia Nut Cheese

frac14 cup raw macadamia nuts

Toppings Green peppers mushrooms black olives onions roasted red bell peppers

Mix flour flaxseed meal salt and water in a food processor until dough forms a ball Turn dough onto a floured work surface and knead for 5 minutes Transfer to a bowl and cover tightly with plastic wrap Let dough rest at room temperature for 30 minutes

Preheat oven to 450 degrees Rub a little flour on a rolling pin and roll dough out onto a preheated pizza stone or an oiled pizza pan into a 12-inch or 14-inch circle (depending on the thickness of crust you prefer) If dough is too sticky to roll put some flour on your fingertips and press dough to edges With a fork poke holes all across crust dough Bake 10 minutes and remove from oven Spread Spinach Artichoke Dip across crust and top with Classic Tomato Sauce Add desired toppings Bake 20 minutes or until edges of crust are brown and slightly crispy Remove from oven and let sit 5 minutes before slicing and serving While pizza is cooling place frac12 cup of macadamia nuts in a food processor until finely ground like grated Parmesan cheese Sprinkle on top of cooked pizza and serve

Recipe Notes - Substitute Pesto for Spinach-Artichoke Dip

Macadamia nuts are highly nutritious with a smooth rich buttery taste and have the highest amount of beneficial monounsaturated fats of any nut

Mexican Rice amp BeansYEILD 6 servings

1 frac12 cups brown rice

1 tablespoon extra-virgin olive oil

1 cup diced red onion

2 cloves garlic minced

2 frac12 cups water

1 (10-ounce) can diced tomatoes and green chilies undrained

1 teaspoon cumin

frac14 teaspoon cayenne pepper

1 (15-ounce) can black beans rinsed and drained

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Rinse rice in a fine mesh sieve under cold running water for 30 seconds swirling the rice around with your hand Drain and set aside Heat olive oil in a large saucepan over medium heat Add onions and cook until soft and translucent Add garlic and cook 30 seconds stirring constantly so garlic doesnrsquot burn

Pour in water rice tomatoes chilies cumin and cayenne pepper Heat to boiling Reduce heat and cover Simmer 45 ndash 55 minutes or until rice is tender and nearly all of the liquid is absorbed Add beans and stir well Cook another 8 ndash 10 minutes Add parsley and serve

Recipe Notes

This recipe is fairly spicy to cut down on the heat reduce cayenne pepper to ⅛ teaspoon or eliminate it completely Spread on Broiled Polenta Squares and top with avocado slices

Brown rice is a complex carbohydrate making it a good source of energy Beans provide protein fiber and iron Putting the two together in one dish results in a well-balanced meal and a complete protein which means all of the nine essential amino acids are included

Whole Grain TortillasYIELD 8 servings

SERVING SIZE 1 tortilla

2 cups whole wheat flour

frac12 cup brown rice or soy flour

2 tablespoons flaxseed meal (optional)

1 teaspoon salt

1 cup warm water

Mix flours flaxseed meal salt and water in a food processor until dough forms a ball Turn dough onto a floured work surface and knead for 5 minutes Transfer to a bowl and cover tightly with plastic wrap Let dough sit at room temperature 30 minutes

Divide dough into 8 equal pieces and roll each piece into an 8-inch circle about frac14-inch thick on a floured surface Rub a skillet with olive oil and set over medium-low heat Cook tortilla for 1 minute Turn over and cook 2 ndash 3 minutes on second side or until tortilla bubbles up Repeat for remaining tortillas

Recipe Notes

Spread tortilla with Confetti Hummus Great Northern Dip Hummus Pesto or Spinach-Artichoke Dip and stuff with beans rice and or vegetables

Fill with Black Bean Chili Bake or Taco Salad

Instead of brown rice flour use another whole grain flour such as amaranth barley oat quinoa or spelt

Flaxseed meal is a powder made from ground flaxseeds It can be found in health food stores and some grocery stores Instead of buying flaxseed meal you can also grind whole flaxseeds at home using a coffee or seed grinder

Taco SaladYEILD 4 Servings

SERVING SIZE about 1 frac14 cup

1 (145-ounce) can corn kernels drained

1 (15-ounce) can pinto beans undrained

frac14 teaspoon garlic powder

frac14 teaspoon salt

1 tablespoon extra-virgin olive oil

frac12 cup diced onion

1 (15-ounce) can black beans rinsed and drained

frac12 tablespoon Taco Seasoning

2 cups chopped romaine lettuce or iceberg lettuce

Toppings

Avocado slices diced green onions sliced black olives diced tomatoes

Preheat oven to 425 degrees Spread corn kernels out in one layer on a lightly oiled 11 by 17-inch baking sheet Bake for 20 ndash 25 minutes or until browned and slightly crunchy

While corn is roasting place pinto beans in a small saucepan over medium heat Add garlic powder and salt Cook 10 minutes stirring occasionally Using a fork or potato masher mash beans until they are the consistency of refried beans Lower heat and continue to cook until some of the liquid has evaporated and beans have thickened about 10 minutes more Stir frequently to avoid scalding beans on the bottom of the pan

Heat olive oil in a large skillet over medium heat and add onions Cook until onions are soft and translucent Add black beans corn and Taco Seasoning Stir well to coat beans with olive oil and seasonings Reduce heat to low and keep warm until pinto beans are done

To serve place about frac12 cup lettuce on a plate and top with frac14 cup pinto beans and a heaping frac12 cup of black-bean-and-corn mixture Add desired toppings to salad

Serve with Tortilla Chips Instead of roasting the corn kernels use them straight out of the can Use as filling in Whole Grain Tortillas Top each serving with 2 tablespoons Salsa

Mexican Vegetarian TortillasIngredients

1 packet of whole grain tortillas

Olive oil

6 spring onions sliced

1 can mild medium or hot chilli beans

3 fresh chillies sliced thinly

1 small red onion finely chopped

1 bunch parsley finely chopped

2 ripe avocados sliced

3 large tomatoes deseeded and sliced

Bunch of coriander chopped

Juice of 1 lemon

Salt amp pepper

Method

Cook 2 spring onions and beans in oil until hot Mash with a fork and keep warmCombine red chillies parsley and onion to create a hot salsaCombine avocados tomatoes 4 spring onions coriander lemon and seasoningHeat tortillas

Spread beans on to tortilla and layer the rest of ingredients on top of it

Vegetable Ratatouille Race to your nearest whole foods market and stock up on some

eggplant

zucchini

mushrooms

yellow squash

onions red and yellow bell peppers

olive oil

bay leaves

thyme

parsley

Sauteacute and you have just made the best bowl of ratatouille your familyrsquos mouth will water for all winter

Grilled Vegetable Shish Kabobs

pineapples

cherry tomatoes

eggplant

bell peppers

mushrooms

zucchini

Add some thyme oregano parsley and whatever else makes your family smile and your ready to go

Roasted ChickpeasIngredients

1 12 ounce can chickpeas (garbanzo beans) drained

2 tablespoons olive oil

Seasoning of your choice (ie salt garlic salt chili powder Spike seasoning salt or try the Moroccan spice blend ndash recipe below)

Preparation

1 Preheat the oven to 450 degrees

2 Drain and rinse the chickpeas and then lay them out on sheets of paper towel to absorb most of the water

3 Place the chickpeas in a bowl and sprinkle with olive oil Add seasoning to taste

4 Spread the chickpeas on a cookie sheet (I suggest you line it with parchment paper for easy clean-up) and bake for 35-40 minutes until they are crunchy Check them frequently toward the end of the bake time to make sure they donrsquot burn

5 Serve

Moroccan Spice Mix

2 teaspoon ground cumin

1 teaspoon ground coriander

frac12 teaspoon chili powder

frac12 teaspoon sweet paprika

frac12 teaspoon ground cinnamon

frac14 teaspoon ground allspice

frac14 teaspoon ground ginger

18 teaspoon cayenne pepper

pinch ground clove

Cymberlynnrsquos Pasta and Veggie One-Pot MealIngredients

1 box of whole wheat pasta (i used organic)

2-3 tablespoons olive oil

frac12 cup almonds

2 cloves garlic minced

3 green onions sliced

1 cup button mushrooms sliced

2 green squash

2 yellow squash

1 cup frozen green beans thawed

frac12 bottle Newmanrsquos Own Olive Oil amp Vinegar Salad Dressing

1 tablespoon Dijon mustard

Preparation

1 Prepare the pasta using package directions

2 Meanwhile heat the olive oil in a large skillet over medium heat sauteacute the almonds garlic green onions and mushrooms until the almonds have browned

3 Add the zucchini yellow squash and green beans Cook until just tender

4 Add the pasta and gently toss

5 In a small bowl whisk together the salad dressing and the Dijon mustard Pour it over the pasta and vegetables and gently toss until well mixed

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Chipotle Black Bean BurgersYIELD 6 servings

SERVING SIZE

1 burger 1 (15-ounce) can black beans rinsed and drained

1 cup mashed cooked sweet potatoes (about 1 large sweet potato peeled)

frac14 cup oat flour (see Recipe Notes)

frac12 tablespoon dried parsley

frac14 teaspoon chipotle chili pepper seasoning

frac14 teaspoon garlic powder

frac14 teaspoon salt

⅛ teaspoon pepper

Preheat oven to broil setting With a potato masher or fork mash black beans in a large bowl leaving about frac14 of the beans whole Mix in sweet potatoes oat flour parsley chipotle chili pepper seasoning garlic powder salt and pepper Scoop out ⅓ cup of bean mixture and place on an 11 by 17-inch baking sheet that has been rubbed with olive oil Flatten and shape into a circle with spatula Repeat with the remaining bean mixture to make 6 burgers Broil 4 inches from heat about 7 ndash 8 minutes or until golden brown Flip burgers carefully with spatula Broil 2 ndash 3 more minutes and serve

Recipe Notes

Spread burger with Guacamole with a Little Kick

Top with tomato slices lettuce and or onions

Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about frac34 cup ground oats)

Flatbread Pizza with Macadamia Nut CheesePizza

2 frac12 cups whole wheat flour

2 tablespoons flaxseed meal

1 teaspoon salt

1 cup warm water

1 cup Spinach-Artichoke Dip

1 cup Classic Tomato Sauce Macadamia Nut Cheese

frac14 cup raw macadamia nuts

Toppings Green peppers mushrooms black olives onions roasted red bell peppers

Mix flour flaxseed meal salt and water in a food processor until dough forms a ball Turn dough onto a floured work surface and knead for 5 minutes Transfer to a bowl and cover tightly with plastic wrap Let dough rest at room temperature for 30 minutes

Preheat oven to 450 degrees Rub a little flour on a rolling pin and roll dough out onto a preheated pizza stone or an oiled pizza pan into a 12-inch or 14-inch circle (depending on the thickness of crust you prefer) If dough is too sticky to roll put some flour on your fingertips and press dough to edges With a fork poke holes all across crust dough Bake 10 minutes and remove from oven Spread Spinach Artichoke Dip across crust and top with Classic Tomato Sauce Add desired toppings Bake 20 minutes or until edges of crust are brown and slightly crispy Remove from oven and let sit 5 minutes before slicing and serving While pizza is cooling place frac12 cup of macadamia nuts in a food processor until finely ground like grated Parmesan cheese Sprinkle on top of cooked pizza and serve

Recipe Notes - Substitute Pesto for Spinach-Artichoke Dip

Macadamia nuts are highly nutritious with a smooth rich buttery taste and have the highest amount of beneficial monounsaturated fats of any nut

Mexican Rice amp BeansYEILD 6 servings

1 frac12 cups brown rice

1 tablespoon extra-virgin olive oil

1 cup diced red onion

2 cloves garlic minced

2 frac12 cups water

1 (10-ounce) can diced tomatoes and green chilies undrained

1 teaspoon cumin

frac14 teaspoon cayenne pepper

1 (15-ounce) can black beans rinsed and drained

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Rinse rice in a fine mesh sieve under cold running water for 30 seconds swirling the rice around with your hand Drain and set aside Heat olive oil in a large saucepan over medium heat Add onions and cook until soft and translucent Add garlic and cook 30 seconds stirring constantly so garlic doesnrsquot burn

Pour in water rice tomatoes chilies cumin and cayenne pepper Heat to boiling Reduce heat and cover Simmer 45 ndash 55 minutes or until rice is tender and nearly all of the liquid is absorbed Add beans and stir well Cook another 8 ndash 10 minutes Add parsley and serve

Recipe Notes

This recipe is fairly spicy to cut down on the heat reduce cayenne pepper to ⅛ teaspoon or eliminate it completely Spread on Broiled Polenta Squares and top with avocado slices

Brown rice is a complex carbohydrate making it a good source of energy Beans provide protein fiber and iron Putting the two together in one dish results in a well-balanced meal and a complete protein which means all of the nine essential amino acids are included

Whole Grain TortillasYIELD 8 servings

SERVING SIZE 1 tortilla

2 cups whole wheat flour

frac12 cup brown rice or soy flour

2 tablespoons flaxseed meal (optional)

1 teaspoon salt

1 cup warm water

Mix flours flaxseed meal salt and water in a food processor until dough forms a ball Turn dough onto a floured work surface and knead for 5 minutes Transfer to a bowl and cover tightly with plastic wrap Let dough sit at room temperature 30 minutes

Divide dough into 8 equal pieces and roll each piece into an 8-inch circle about frac14-inch thick on a floured surface Rub a skillet with olive oil and set over medium-low heat Cook tortilla for 1 minute Turn over and cook 2 ndash 3 minutes on second side or until tortilla bubbles up Repeat for remaining tortillas

Recipe Notes

Spread tortilla with Confetti Hummus Great Northern Dip Hummus Pesto or Spinach-Artichoke Dip and stuff with beans rice and or vegetables

Fill with Black Bean Chili Bake or Taco Salad

Instead of brown rice flour use another whole grain flour such as amaranth barley oat quinoa or spelt

Flaxseed meal is a powder made from ground flaxseeds It can be found in health food stores and some grocery stores Instead of buying flaxseed meal you can also grind whole flaxseeds at home using a coffee or seed grinder

Taco SaladYEILD 4 Servings

SERVING SIZE about 1 frac14 cup

1 (145-ounce) can corn kernels drained

1 (15-ounce) can pinto beans undrained

frac14 teaspoon garlic powder

frac14 teaspoon salt

1 tablespoon extra-virgin olive oil

frac12 cup diced onion

1 (15-ounce) can black beans rinsed and drained

frac12 tablespoon Taco Seasoning

2 cups chopped romaine lettuce or iceberg lettuce

Toppings

Avocado slices diced green onions sliced black olives diced tomatoes

Preheat oven to 425 degrees Spread corn kernels out in one layer on a lightly oiled 11 by 17-inch baking sheet Bake for 20 ndash 25 minutes or until browned and slightly crunchy

While corn is roasting place pinto beans in a small saucepan over medium heat Add garlic powder and salt Cook 10 minutes stirring occasionally Using a fork or potato masher mash beans until they are the consistency of refried beans Lower heat and continue to cook until some of the liquid has evaporated and beans have thickened about 10 minutes more Stir frequently to avoid scalding beans on the bottom of the pan

Heat olive oil in a large skillet over medium heat and add onions Cook until onions are soft and translucent Add black beans corn and Taco Seasoning Stir well to coat beans with olive oil and seasonings Reduce heat to low and keep warm until pinto beans are done

To serve place about frac12 cup lettuce on a plate and top with frac14 cup pinto beans and a heaping frac12 cup of black-bean-and-corn mixture Add desired toppings to salad

Serve with Tortilla Chips Instead of roasting the corn kernels use them straight out of the can Use as filling in Whole Grain Tortillas Top each serving with 2 tablespoons Salsa

Mexican Vegetarian TortillasIngredients

1 packet of whole grain tortillas

Olive oil

6 spring onions sliced

1 can mild medium or hot chilli beans

3 fresh chillies sliced thinly

1 small red onion finely chopped

1 bunch parsley finely chopped

2 ripe avocados sliced

3 large tomatoes deseeded and sliced

Bunch of coriander chopped

Juice of 1 lemon

Salt amp pepper

Method

Cook 2 spring onions and beans in oil until hot Mash with a fork and keep warmCombine red chillies parsley and onion to create a hot salsaCombine avocados tomatoes 4 spring onions coriander lemon and seasoningHeat tortillas

Spread beans on to tortilla and layer the rest of ingredients on top of it

Vegetable Ratatouille Race to your nearest whole foods market and stock up on some

eggplant

zucchini

mushrooms

yellow squash

onions red and yellow bell peppers

olive oil

bay leaves

thyme

parsley

Sauteacute and you have just made the best bowl of ratatouille your familyrsquos mouth will water for all winter

Grilled Vegetable Shish Kabobs

pineapples

cherry tomatoes

eggplant

bell peppers

mushrooms

zucchini

Add some thyme oregano parsley and whatever else makes your family smile and your ready to go

Roasted ChickpeasIngredients

1 12 ounce can chickpeas (garbanzo beans) drained

2 tablespoons olive oil

Seasoning of your choice (ie salt garlic salt chili powder Spike seasoning salt or try the Moroccan spice blend ndash recipe below)

Preparation

1 Preheat the oven to 450 degrees

2 Drain and rinse the chickpeas and then lay them out on sheets of paper towel to absorb most of the water

3 Place the chickpeas in a bowl and sprinkle with olive oil Add seasoning to taste

4 Spread the chickpeas on a cookie sheet (I suggest you line it with parchment paper for easy clean-up) and bake for 35-40 minutes until they are crunchy Check them frequently toward the end of the bake time to make sure they donrsquot burn

5 Serve

Moroccan Spice Mix

2 teaspoon ground cumin

1 teaspoon ground coriander

frac12 teaspoon chili powder

frac12 teaspoon sweet paprika

frac12 teaspoon ground cinnamon

frac14 teaspoon ground allspice

frac14 teaspoon ground ginger

18 teaspoon cayenne pepper

pinch ground clove

Cymberlynnrsquos Pasta and Veggie One-Pot MealIngredients

1 box of whole wheat pasta (i used organic)

2-3 tablespoons olive oil

frac12 cup almonds

2 cloves garlic minced

3 green onions sliced

1 cup button mushrooms sliced

2 green squash

2 yellow squash

1 cup frozen green beans thawed

frac12 bottle Newmanrsquos Own Olive Oil amp Vinegar Salad Dressing

1 tablespoon Dijon mustard

Preparation

1 Prepare the pasta using package directions

2 Meanwhile heat the olive oil in a large skillet over medium heat sauteacute the almonds garlic green onions and mushrooms until the almonds have browned

3 Add the zucchini yellow squash and green beans Cook until just tender

4 Add the pasta and gently toss

5 In a small bowl whisk together the salad dressing and the Dijon mustard Pour it over the pasta and vegetables and gently toss until well mixed

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Flatbread Pizza with Macadamia Nut CheesePizza

2 frac12 cups whole wheat flour

2 tablespoons flaxseed meal

1 teaspoon salt

1 cup warm water

1 cup Spinach-Artichoke Dip

1 cup Classic Tomato Sauce Macadamia Nut Cheese

frac14 cup raw macadamia nuts

Toppings Green peppers mushrooms black olives onions roasted red bell peppers

Mix flour flaxseed meal salt and water in a food processor until dough forms a ball Turn dough onto a floured work surface and knead for 5 minutes Transfer to a bowl and cover tightly with plastic wrap Let dough rest at room temperature for 30 minutes

Preheat oven to 450 degrees Rub a little flour on a rolling pin and roll dough out onto a preheated pizza stone or an oiled pizza pan into a 12-inch or 14-inch circle (depending on the thickness of crust you prefer) If dough is too sticky to roll put some flour on your fingertips and press dough to edges With a fork poke holes all across crust dough Bake 10 minutes and remove from oven Spread Spinach Artichoke Dip across crust and top with Classic Tomato Sauce Add desired toppings Bake 20 minutes or until edges of crust are brown and slightly crispy Remove from oven and let sit 5 minutes before slicing and serving While pizza is cooling place frac12 cup of macadamia nuts in a food processor until finely ground like grated Parmesan cheese Sprinkle on top of cooked pizza and serve

Recipe Notes - Substitute Pesto for Spinach-Artichoke Dip

Macadamia nuts are highly nutritious with a smooth rich buttery taste and have the highest amount of beneficial monounsaturated fats of any nut

Mexican Rice amp BeansYEILD 6 servings

1 frac12 cups brown rice

1 tablespoon extra-virgin olive oil

1 cup diced red onion

2 cloves garlic minced

2 frac12 cups water

1 (10-ounce) can diced tomatoes and green chilies undrained

1 teaspoon cumin

frac14 teaspoon cayenne pepper

1 (15-ounce) can black beans rinsed and drained

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Rinse rice in a fine mesh sieve under cold running water for 30 seconds swirling the rice around with your hand Drain and set aside Heat olive oil in a large saucepan over medium heat Add onions and cook until soft and translucent Add garlic and cook 30 seconds stirring constantly so garlic doesnrsquot burn

Pour in water rice tomatoes chilies cumin and cayenne pepper Heat to boiling Reduce heat and cover Simmer 45 ndash 55 minutes or until rice is tender and nearly all of the liquid is absorbed Add beans and stir well Cook another 8 ndash 10 minutes Add parsley and serve

Recipe Notes

This recipe is fairly spicy to cut down on the heat reduce cayenne pepper to ⅛ teaspoon or eliminate it completely Spread on Broiled Polenta Squares and top with avocado slices

Brown rice is a complex carbohydrate making it a good source of energy Beans provide protein fiber and iron Putting the two together in one dish results in a well-balanced meal and a complete protein which means all of the nine essential amino acids are included

Whole Grain TortillasYIELD 8 servings

SERVING SIZE 1 tortilla

2 cups whole wheat flour

frac12 cup brown rice or soy flour

2 tablespoons flaxseed meal (optional)

1 teaspoon salt

1 cup warm water

Mix flours flaxseed meal salt and water in a food processor until dough forms a ball Turn dough onto a floured work surface and knead for 5 minutes Transfer to a bowl and cover tightly with plastic wrap Let dough sit at room temperature 30 minutes

Divide dough into 8 equal pieces and roll each piece into an 8-inch circle about frac14-inch thick on a floured surface Rub a skillet with olive oil and set over medium-low heat Cook tortilla for 1 minute Turn over and cook 2 ndash 3 minutes on second side or until tortilla bubbles up Repeat for remaining tortillas

Recipe Notes

Spread tortilla with Confetti Hummus Great Northern Dip Hummus Pesto or Spinach-Artichoke Dip and stuff with beans rice and or vegetables

Fill with Black Bean Chili Bake or Taco Salad

Instead of brown rice flour use another whole grain flour such as amaranth barley oat quinoa or spelt

Flaxseed meal is a powder made from ground flaxseeds It can be found in health food stores and some grocery stores Instead of buying flaxseed meal you can also grind whole flaxseeds at home using a coffee or seed grinder

Taco SaladYEILD 4 Servings

SERVING SIZE about 1 frac14 cup

1 (145-ounce) can corn kernels drained

1 (15-ounce) can pinto beans undrained

frac14 teaspoon garlic powder

frac14 teaspoon salt

1 tablespoon extra-virgin olive oil

frac12 cup diced onion

1 (15-ounce) can black beans rinsed and drained

frac12 tablespoon Taco Seasoning

2 cups chopped romaine lettuce or iceberg lettuce

Toppings

Avocado slices diced green onions sliced black olives diced tomatoes

Preheat oven to 425 degrees Spread corn kernels out in one layer on a lightly oiled 11 by 17-inch baking sheet Bake for 20 ndash 25 minutes or until browned and slightly crunchy

While corn is roasting place pinto beans in a small saucepan over medium heat Add garlic powder and salt Cook 10 minutes stirring occasionally Using a fork or potato masher mash beans until they are the consistency of refried beans Lower heat and continue to cook until some of the liquid has evaporated and beans have thickened about 10 minutes more Stir frequently to avoid scalding beans on the bottom of the pan

Heat olive oil in a large skillet over medium heat and add onions Cook until onions are soft and translucent Add black beans corn and Taco Seasoning Stir well to coat beans with olive oil and seasonings Reduce heat to low and keep warm until pinto beans are done

To serve place about frac12 cup lettuce on a plate and top with frac14 cup pinto beans and a heaping frac12 cup of black-bean-and-corn mixture Add desired toppings to salad

Serve with Tortilla Chips Instead of roasting the corn kernels use them straight out of the can Use as filling in Whole Grain Tortillas Top each serving with 2 tablespoons Salsa

Mexican Vegetarian TortillasIngredients

1 packet of whole grain tortillas

Olive oil

6 spring onions sliced

1 can mild medium or hot chilli beans

3 fresh chillies sliced thinly

1 small red onion finely chopped

1 bunch parsley finely chopped

2 ripe avocados sliced

3 large tomatoes deseeded and sliced

Bunch of coriander chopped

Juice of 1 lemon

Salt amp pepper

Method

Cook 2 spring onions and beans in oil until hot Mash with a fork and keep warmCombine red chillies parsley and onion to create a hot salsaCombine avocados tomatoes 4 spring onions coriander lemon and seasoningHeat tortillas

Spread beans on to tortilla and layer the rest of ingredients on top of it

Vegetable Ratatouille Race to your nearest whole foods market and stock up on some

eggplant

zucchini

mushrooms

yellow squash

onions red and yellow bell peppers

olive oil

bay leaves

thyme

parsley

Sauteacute and you have just made the best bowl of ratatouille your familyrsquos mouth will water for all winter

Grilled Vegetable Shish Kabobs

pineapples

cherry tomatoes

eggplant

bell peppers

mushrooms

zucchini

Add some thyme oregano parsley and whatever else makes your family smile and your ready to go

Roasted ChickpeasIngredients

1 12 ounce can chickpeas (garbanzo beans) drained

2 tablespoons olive oil

Seasoning of your choice (ie salt garlic salt chili powder Spike seasoning salt or try the Moroccan spice blend ndash recipe below)

Preparation

1 Preheat the oven to 450 degrees

2 Drain and rinse the chickpeas and then lay them out on sheets of paper towel to absorb most of the water

3 Place the chickpeas in a bowl and sprinkle with olive oil Add seasoning to taste

4 Spread the chickpeas on a cookie sheet (I suggest you line it with parchment paper for easy clean-up) and bake for 35-40 minutes until they are crunchy Check them frequently toward the end of the bake time to make sure they donrsquot burn

5 Serve

Moroccan Spice Mix

2 teaspoon ground cumin

1 teaspoon ground coriander

frac12 teaspoon chili powder

frac12 teaspoon sweet paprika

frac12 teaspoon ground cinnamon

frac14 teaspoon ground allspice

frac14 teaspoon ground ginger

18 teaspoon cayenne pepper

pinch ground clove

Cymberlynnrsquos Pasta and Veggie One-Pot MealIngredients

1 box of whole wheat pasta (i used organic)

2-3 tablespoons olive oil

frac12 cup almonds

2 cloves garlic minced

3 green onions sliced

1 cup button mushrooms sliced

2 green squash

2 yellow squash

1 cup frozen green beans thawed

frac12 bottle Newmanrsquos Own Olive Oil amp Vinegar Salad Dressing

1 tablespoon Dijon mustard

Preparation

1 Prepare the pasta using package directions

2 Meanwhile heat the olive oil in a large skillet over medium heat sauteacute the almonds garlic green onions and mushrooms until the almonds have browned

3 Add the zucchini yellow squash and green beans Cook until just tender

4 Add the pasta and gently toss

5 In a small bowl whisk together the salad dressing and the Dijon mustard Pour it over the pasta and vegetables and gently toss until well mixed

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Mexican Rice amp BeansYEILD 6 servings

1 frac12 cups brown rice

1 tablespoon extra-virgin olive oil

1 cup diced red onion

2 cloves garlic minced

2 frac12 cups water

1 (10-ounce) can diced tomatoes and green chilies undrained

1 teaspoon cumin

frac14 teaspoon cayenne pepper

1 (15-ounce) can black beans rinsed and drained

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Rinse rice in a fine mesh sieve under cold running water for 30 seconds swirling the rice around with your hand Drain and set aside Heat olive oil in a large saucepan over medium heat Add onions and cook until soft and translucent Add garlic and cook 30 seconds stirring constantly so garlic doesnrsquot burn

Pour in water rice tomatoes chilies cumin and cayenne pepper Heat to boiling Reduce heat and cover Simmer 45 ndash 55 minutes or until rice is tender and nearly all of the liquid is absorbed Add beans and stir well Cook another 8 ndash 10 minutes Add parsley and serve

Recipe Notes

This recipe is fairly spicy to cut down on the heat reduce cayenne pepper to ⅛ teaspoon or eliminate it completely Spread on Broiled Polenta Squares and top with avocado slices

Brown rice is a complex carbohydrate making it a good source of energy Beans provide protein fiber and iron Putting the two together in one dish results in a well-balanced meal and a complete protein which means all of the nine essential amino acids are included

Whole Grain TortillasYIELD 8 servings

SERVING SIZE 1 tortilla

2 cups whole wheat flour

frac12 cup brown rice or soy flour

2 tablespoons flaxseed meal (optional)

1 teaspoon salt

1 cup warm water

Mix flours flaxseed meal salt and water in a food processor until dough forms a ball Turn dough onto a floured work surface and knead for 5 minutes Transfer to a bowl and cover tightly with plastic wrap Let dough sit at room temperature 30 minutes

Divide dough into 8 equal pieces and roll each piece into an 8-inch circle about frac14-inch thick on a floured surface Rub a skillet with olive oil and set over medium-low heat Cook tortilla for 1 minute Turn over and cook 2 ndash 3 minutes on second side or until tortilla bubbles up Repeat for remaining tortillas

Recipe Notes

Spread tortilla with Confetti Hummus Great Northern Dip Hummus Pesto or Spinach-Artichoke Dip and stuff with beans rice and or vegetables

Fill with Black Bean Chili Bake or Taco Salad

Instead of brown rice flour use another whole grain flour such as amaranth barley oat quinoa or spelt

Flaxseed meal is a powder made from ground flaxseeds It can be found in health food stores and some grocery stores Instead of buying flaxseed meal you can also grind whole flaxseeds at home using a coffee or seed grinder

Taco SaladYEILD 4 Servings

SERVING SIZE about 1 frac14 cup

1 (145-ounce) can corn kernels drained

1 (15-ounce) can pinto beans undrained

frac14 teaspoon garlic powder

frac14 teaspoon salt

1 tablespoon extra-virgin olive oil

frac12 cup diced onion

1 (15-ounce) can black beans rinsed and drained

frac12 tablespoon Taco Seasoning

2 cups chopped romaine lettuce or iceberg lettuce

Toppings

Avocado slices diced green onions sliced black olives diced tomatoes

Preheat oven to 425 degrees Spread corn kernels out in one layer on a lightly oiled 11 by 17-inch baking sheet Bake for 20 ndash 25 minutes or until browned and slightly crunchy

While corn is roasting place pinto beans in a small saucepan over medium heat Add garlic powder and salt Cook 10 minutes stirring occasionally Using a fork or potato masher mash beans until they are the consistency of refried beans Lower heat and continue to cook until some of the liquid has evaporated and beans have thickened about 10 minutes more Stir frequently to avoid scalding beans on the bottom of the pan

Heat olive oil in a large skillet over medium heat and add onions Cook until onions are soft and translucent Add black beans corn and Taco Seasoning Stir well to coat beans with olive oil and seasonings Reduce heat to low and keep warm until pinto beans are done

To serve place about frac12 cup lettuce on a plate and top with frac14 cup pinto beans and a heaping frac12 cup of black-bean-and-corn mixture Add desired toppings to salad

Serve with Tortilla Chips Instead of roasting the corn kernels use them straight out of the can Use as filling in Whole Grain Tortillas Top each serving with 2 tablespoons Salsa

Mexican Vegetarian TortillasIngredients

1 packet of whole grain tortillas

Olive oil

6 spring onions sliced

1 can mild medium or hot chilli beans

3 fresh chillies sliced thinly

1 small red onion finely chopped

1 bunch parsley finely chopped

2 ripe avocados sliced

3 large tomatoes deseeded and sliced

Bunch of coriander chopped

Juice of 1 lemon

Salt amp pepper

Method

Cook 2 spring onions and beans in oil until hot Mash with a fork and keep warmCombine red chillies parsley and onion to create a hot salsaCombine avocados tomatoes 4 spring onions coriander lemon and seasoningHeat tortillas

Spread beans on to tortilla and layer the rest of ingredients on top of it

Vegetable Ratatouille Race to your nearest whole foods market and stock up on some

eggplant

zucchini

mushrooms

yellow squash

onions red and yellow bell peppers

olive oil

bay leaves

thyme

parsley

Sauteacute and you have just made the best bowl of ratatouille your familyrsquos mouth will water for all winter

Grilled Vegetable Shish Kabobs

pineapples

cherry tomatoes

eggplant

bell peppers

mushrooms

zucchini

Add some thyme oregano parsley and whatever else makes your family smile and your ready to go

Roasted ChickpeasIngredients

1 12 ounce can chickpeas (garbanzo beans) drained

2 tablespoons olive oil

Seasoning of your choice (ie salt garlic salt chili powder Spike seasoning salt or try the Moroccan spice blend ndash recipe below)

Preparation

1 Preheat the oven to 450 degrees

2 Drain and rinse the chickpeas and then lay them out on sheets of paper towel to absorb most of the water

3 Place the chickpeas in a bowl and sprinkle with olive oil Add seasoning to taste

4 Spread the chickpeas on a cookie sheet (I suggest you line it with parchment paper for easy clean-up) and bake for 35-40 minutes until they are crunchy Check them frequently toward the end of the bake time to make sure they donrsquot burn

5 Serve

Moroccan Spice Mix

2 teaspoon ground cumin

1 teaspoon ground coriander

frac12 teaspoon chili powder

frac12 teaspoon sweet paprika

frac12 teaspoon ground cinnamon

frac14 teaspoon ground allspice

frac14 teaspoon ground ginger

18 teaspoon cayenne pepper

pinch ground clove

Cymberlynnrsquos Pasta and Veggie One-Pot MealIngredients

1 box of whole wheat pasta (i used organic)

2-3 tablespoons olive oil

frac12 cup almonds

2 cloves garlic minced

3 green onions sliced

1 cup button mushrooms sliced

2 green squash

2 yellow squash

1 cup frozen green beans thawed

frac12 bottle Newmanrsquos Own Olive Oil amp Vinegar Salad Dressing

1 tablespoon Dijon mustard

Preparation

1 Prepare the pasta using package directions

2 Meanwhile heat the olive oil in a large skillet over medium heat sauteacute the almonds garlic green onions and mushrooms until the almonds have browned

3 Add the zucchini yellow squash and green beans Cook until just tender

4 Add the pasta and gently toss

5 In a small bowl whisk together the salad dressing and the Dijon mustard Pour it over the pasta and vegetables and gently toss until well mixed

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Whole Grain TortillasYIELD 8 servings

SERVING SIZE 1 tortilla

2 cups whole wheat flour

frac12 cup brown rice or soy flour

2 tablespoons flaxseed meal (optional)

1 teaspoon salt

1 cup warm water

Mix flours flaxseed meal salt and water in a food processor until dough forms a ball Turn dough onto a floured work surface and knead for 5 minutes Transfer to a bowl and cover tightly with plastic wrap Let dough sit at room temperature 30 minutes

Divide dough into 8 equal pieces and roll each piece into an 8-inch circle about frac14-inch thick on a floured surface Rub a skillet with olive oil and set over medium-low heat Cook tortilla for 1 minute Turn over and cook 2 ndash 3 minutes on second side or until tortilla bubbles up Repeat for remaining tortillas

Recipe Notes

Spread tortilla with Confetti Hummus Great Northern Dip Hummus Pesto or Spinach-Artichoke Dip and stuff with beans rice and or vegetables

Fill with Black Bean Chili Bake or Taco Salad

Instead of brown rice flour use another whole grain flour such as amaranth barley oat quinoa or spelt

Flaxseed meal is a powder made from ground flaxseeds It can be found in health food stores and some grocery stores Instead of buying flaxseed meal you can also grind whole flaxseeds at home using a coffee or seed grinder

Taco SaladYEILD 4 Servings

SERVING SIZE about 1 frac14 cup

1 (145-ounce) can corn kernels drained

1 (15-ounce) can pinto beans undrained

frac14 teaspoon garlic powder

frac14 teaspoon salt

1 tablespoon extra-virgin olive oil

frac12 cup diced onion

1 (15-ounce) can black beans rinsed and drained

frac12 tablespoon Taco Seasoning

2 cups chopped romaine lettuce or iceberg lettuce

Toppings

Avocado slices diced green onions sliced black olives diced tomatoes

Preheat oven to 425 degrees Spread corn kernels out in one layer on a lightly oiled 11 by 17-inch baking sheet Bake for 20 ndash 25 minutes or until browned and slightly crunchy

While corn is roasting place pinto beans in a small saucepan over medium heat Add garlic powder and salt Cook 10 minutes stirring occasionally Using a fork or potato masher mash beans until they are the consistency of refried beans Lower heat and continue to cook until some of the liquid has evaporated and beans have thickened about 10 minutes more Stir frequently to avoid scalding beans on the bottom of the pan

Heat olive oil in a large skillet over medium heat and add onions Cook until onions are soft and translucent Add black beans corn and Taco Seasoning Stir well to coat beans with olive oil and seasonings Reduce heat to low and keep warm until pinto beans are done

To serve place about frac12 cup lettuce on a plate and top with frac14 cup pinto beans and a heaping frac12 cup of black-bean-and-corn mixture Add desired toppings to salad

Serve with Tortilla Chips Instead of roasting the corn kernels use them straight out of the can Use as filling in Whole Grain Tortillas Top each serving with 2 tablespoons Salsa

Mexican Vegetarian TortillasIngredients

1 packet of whole grain tortillas

Olive oil

6 spring onions sliced

1 can mild medium or hot chilli beans

3 fresh chillies sliced thinly

1 small red onion finely chopped

1 bunch parsley finely chopped

2 ripe avocados sliced

3 large tomatoes deseeded and sliced

Bunch of coriander chopped

Juice of 1 lemon

Salt amp pepper

Method

Cook 2 spring onions and beans in oil until hot Mash with a fork and keep warmCombine red chillies parsley and onion to create a hot salsaCombine avocados tomatoes 4 spring onions coriander lemon and seasoningHeat tortillas

Spread beans on to tortilla and layer the rest of ingredients on top of it

Vegetable Ratatouille Race to your nearest whole foods market and stock up on some

eggplant

zucchini

mushrooms

yellow squash

onions red and yellow bell peppers

olive oil

bay leaves

thyme

parsley

Sauteacute and you have just made the best bowl of ratatouille your familyrsquos mouth will water for all winter

Grilled Vegetable Shish Kabobs

pineapples

cherry tomatoes

eggplant

bell peppers

mushrooms

zucchini

Add some thyme oregano parsley and whatever else makes your family smile and your ready to go

Roasted ChickpeasIngredients

1 12 ounce can chickpeas (garbanzo beans) drained

2 tablespoons olive oil

Seasoning of your choice (ie salt garlic salt chili powder Spike seasoning salt or try the Moroccan spice blend ndash recipe below)

Preparation

1 Preheat the oven to 450 degrees

2 Drain and rinse the chickpeas and then lay them out on sheets of paper towel to absorb most of the water

3 Place the chickpeas in a bowl and sprinkle with olive oil Add seasoning to taste

4 Spread the chickpeas on a cookie sheet (I suggest you line it with parchment paper for easy clean-up) and bake for 35-40 minutes until they are crunchy Check them frequently toward the end of the bake time to make sure they donrsquot burn

5 Serve

Moroccan Spice Mix

2 teaspoon ground cumin

1 teaspoon ground coriander

frac12 teaspoon chili powder

frac12 teaspoon sweet paprika

frac12 teaspoon ground cinnamon

frac14 teaspoon ground allspice

frac14 teaspoon ground ginger

18 teaspoon cayenne pepper

pinch ground clove

Cymberlynnrsquos Pasta and Veggie One-Pot MealIngredients

1 box of whole wheat pasta (i used organic)

2-3 tablespoons olive oil

frac12 cup almonds

2 cloves garlic minced

3 green onions sliced

1 cup button mushrooms sliced

2 green squash

2 yellow squash

1 cup frozen green beans thawed

frac12 bottle Newmanrsquos Own Olive Oil amp Vinegar Salad Dressing

1 tablespoon Dijon mustard

Preparation

1 Prepare the pasta using package directions

2 Meanwhile heat the olive oil in a large skillet over medium heat sauteacute the almonds garlic green onions and mushrooms until the almonds have browned

3 Add the zucchini yellow squash and green beans Cook until just tender

4 Add the pasta and gently toss

5 In a small bowl whisk together the salad dressing and the Dijon mustard Pour it over the pasta and vegetables and gently toss until well mixed

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Taco SaladYEILD 4 Servings

SERVING SIZE about 1 frac14 cup

1 (145-ounce) can corn kernels drained

1 (15-ounce) can pinto beans undrained

frac14 teaspoon garlic powder

frac14 teaspoon salt

1 tablespoon extra-virgin olive oil

frac12 cup diced onion

1 (15-ounce) can black beans rinsed and drained

frac12 tablespoon Taco Seasoning

2 cups chopped romaine lettuce or iceberg lettuce

Toppings

Avocado slices diced green onions sliced black olives diced tomatoes

Preheat oven to 425 degrees Spread corn kernels out in one layer on a lightly oiled 11 by 17-inch baking sheet Bake for 20 ndash 25 minutes or until browned and slightly crunchy

While corn is roasting place pinto beans in a small saucepan over medium heat Add garlic powder and salt Cook 10 minutes stirring occasionally Using a fork or potato masher mash beans until they are the consistency of refried beans Lower heat and continue to cook until some of the liquid has evaporated and beans have thickened about 10 minutes more Stir frequently to avoid scalding beans on the bottom of the pan

Heat olive oil in a large skillet over medium heat and add onions Cook until onions are soft and translucent Add black beans corn and Taco Seasoning Stir well to coat beans with olive oil and seasonings Reduce heat to low and keep warm until pinto beans are done

To serve place about frac12 cup lettuce on a plate and top with frac14 cup pinto beans and a heaping frac12 cup of black-bean-and-corn mixture Add desired toppings to salad

Serve with Tortilla Chips Instead of roasting the corn kernels use them straight out of the can Use as filling in Whole Grain Tortillas Top each serving with 2 tablespoons Salsa

Mexican Vegetarian TortillasIngredients

1 packet of whole grain tortillas

Olive oil

6 spring onions sliced

1 can mild medium or hot chilli beans

3 fresh chillies sliced thinly

1 small red onion finely chopped

1 bunch parsley finely chopped

2 ripe avocados sliced

3 large tomatoes deseeded and sliced

Bunch of coriander chopped

Juice of 1 lemon

Salt amp pepper

Method

Cook 2 spring onions and beans in oil until hot Mash with a fork and keep warmCombine red chillies parsley and onion to create a hot salsaCombine avocados tomatoes 4 spring onions coriander lemon and seasoningHeat tortillas

Spread beans on to tortilla and layer the rest of ingredients on top of it

Vegetable Ratatouille Race to your nearest whole foods market and stock up on some

eggplant

zucchini

mushrooms

yellow squash

onions red and yellow bell peppers

olive oil

bay leaves

thyme

parsley

Sauteacute and you have just made the best bowl of ratatouille your familyrsquos mouth will water for all winter

Grilled Vegetable Shish Kabobs

pineapples

cherry tomatoes

eggplant

bell peppers

mushrooms

zucchini

Add some thyme oregano parsley and whatever else makes your family smile and your ready to go

Roasted ChickpeasIngredients

1 12 ounce can chickpeas (garbanzo beans) drained

2 tablespoons olive oil

Seasoning of your choice (ie salt garlic salt chili powder Spike seasoning salt or try the Moroccan spice blend ndash recipe below)

Preparation

1 Preheat the oven to 450 degrees

2 Drain and rinse the chickpeas and then lay them out on sheets of paper towel to absorb most of the water

3 Place the chickpeas in a bowl and sprinkle with olive oil Add seasoning to taste

4 Spread the chickpeas on a cookie sheet (I suggest you line it with parchment paper for easy clean-up) and bake for 35-40 minutes until they are crunchy Check them frequently toward the end of the bake time to make sure they donrsquot burn

5 Serve

Moroccan Spice Mix

2 teaspoon ground cumin

1 teaspoon ground coriander

frac12 teaspoon chili powder

frac12 teaspoon sweet paprika

frac12 teaspoon ground cinnamon

frac14 teaspoon ground allspice

frac14 teaspoon ground ginger

18 teaspoon cayenne pepper

pinch ground clove

Cymberlynnrsquos Pasta and Veggie One-Pot MealIngredients

1 box of whole wheat pasta (i used organic)

2-3 tablespoons olive oil

frac12 cup almonds

2 cloves garlic minced

3 green onions sliced

1 cup button mushrooms sliced

2 green squash

2 yellow squash

1 cup frozen green beans thawed

frac12 bottle Newmanrsquos Own Olive Oil amp Vinegar Salad Dressing

1 tablespoon Dijon mustard

Preparation

1 Prepare the pasta using package directions

2 Meanwhile heat the olive oil in a large skillet over medium heat sauteacute the almonds garlic green onions and mushrooms until the almonds have browned

3 Add the zucchini yellow squash and green beans Cook until just tender

4 Add the pasta and gently toss

5 In a small bowl whisk together the salad dressing and the Dijon mustard Pour it over the pasta and vegetables and gently toss until well mixed

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Mexican Vegetarian TortillasIngredients

1 packet of whole grain tortillas

Olive oil

6 spring onions sliced

1 can mild medium or hot chilli beans

3 fresh chillies sliced thinly

1 small red onion finely chopped

1 bunch parsley finely chopped

2 ripe avocados sliced

3 large tomatoes deseeded and sliced

Bunch of coriander chopped

Juice of 1 lemon

Salt amp pepper

Method

Cook 2 spring onions and beans in oil until hot Mash with a fork and keep warmCombine red chillies parsley and onion to create a hot salsaCombine avocados tomatoes 4 spring onions coriander lemon and seasoningHeat tortillas

Spread beans on to tortilla and layer the rest of ingredients on top of it

Vegetable Ratatouille Race to your nearest whole foods market and stock up on some

eggplant

zucchini

mushrooms

yellow squash

onions red and yellow bell peppers

olive oil

bay leaves

thyme

parsley

Sauteacute and you have just made the best bowl of ratatouille your familyrsquos mouth will water for all winter

Grilled Vegetable Shish Kabobs

pineapples

cherry tomatoes

eggplant

bell peppers

mushrooms

zucchini

Add some thyme oregano parsley and whatever else makes your family smile and your ready to go

Roasted ChickpeasIngredients

1 12 ounce can chickpeas (garbanzo beans) drained

2 tablespoons olive oil

Seasoning of your choice (ie salt garlic salt chili powder Spike seasoning salt or try the Moroccan spice blend ndash recipe below)

Preparation

1 Preheat the oven to 450 degrees

2 Drain and rinse the chickpeas and then lay them out on sheets of paper towel to absorb most of the water

3 Place the chickpeas in a bowl and sprinkle with olive oil Add seasoning to taste

4 Spread the chickpeas on a cookie sheet (I suggest you line it with parchment paper for easy clean-up) and bake for 35-40 minutes until they are crunchy Check them frequently toward the end of the bake time to make sure they donrsquot burn

5 Serve

Moroccan Spice Mix

2 teaspoon ground cumin

1 teaspoon ground coriander

frac12 teaspoon chili powder

frac12 teaspoon sweet paprika

frac12 teaspoon ground cinnamon

frac14 teaspoon ground allspice

frac14 teaspoon ground ginger

18 teaspoon cayenne pepper

pinch ground clove

Cymberlynnrsquos Pasta and Veggie One-Pot MealIngredients

1 box of whole wheat pasta (i used organic)

2-3 tablespoons olive oil

frac12 cup almonds

2 cloves garlic minced

3 green onions sliced

1 cup button mushrooms sliced

2 green squash

2 yellow squash

1 cup frozen green beans thawed

frac12 bottle Newmanrsquos Own Olive Oil amp Vinegar Salad Dressing

1 tablespoon Dijon mustard

Preparation

1 Prepare the pasta using package directions

2 Meanwhile heat the olive oil in a large skillet over medium heat sauteacute the almonds garlic green onions and mushrooms until the almonds have browned

3 Add the zucchini yellow squash and green beans Cook until just tender

4 Add the pasta and gently toss

5 In a small bowl whisk together the salad dressing and the Dijon mustard Pour it over the pasta and vegetables and gently toss until well mixed

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Vegetable Ratatouille Race to your nearest whole foods market and stock up on some

eggplant

zucchini

mushrooms

yellow squash

onions red and yellow bell peppers

olive oil

bay leaves

thyme

parsley

Sauteacute and you have just made the best bowl of ratatouille your familyrsquos mouth will water for all winter

Grilled Vegetable Shish Kabobs

pineapples

cherry tomatoes

eggplant

bell peppers

mushrooms

zucchini

Add some thyme oregano parsley and whatever else makes your family smile and your ready to go

Roasted ChickpeasIngredients

1 12 ounce can chickpeas (garbanzo beans) drained

2 tablespoons olive oil

Seasoning of your choice (ie salt garlic salt chili powder Spike seasoning salt or try the Moroccan spice blend ndash recipe below)

Preparation

1 Preheat the oven to 450 degrees

2 Drain and rinse the chickpeas and then lay them out on sheets of paper towel to absorb most of the water

3 Place the chickpeas in a bowl and sprinkle with olive oil Add seasoning to taste

4 Spread the chickpeas on a cookie sheet (I suggest you line it with parchment paper for easy clean-up) and bake for 35-40 minutes until they are crunchy Check them frequently toward the end of the bake time to make sure they donrsquot burn

5 Serve

Moroccan Spice Mix

2 teaspoon ground cumin

1 teaspoon ground coriander

frac12 teaspoon chili powder

frac12 teaspoon sweet paprika

frac12 teaspoon ground cinnamon

frac14 teaspoon ground allspice

frac14 teaspoon ground ginger

18 teaspoon cayenne pepper

pinch ground clove

Cymberlynnrsquos Pasta and Veggie One-Pot MealIngredients

1 box of whole wheat pasta (i used organic)

2-3 tablespoons olive oil

frac12 cup almonds

2 cloves garlic minced

3 green onions sliced

1 cup button mushrooms sliced

2 green squash

2 yellow squash

1 cup frozen green beans thawed

frac12 bottle Newmanrsquos Own Olive Oil amp Vinegar Salad Dressing

1 tablespoon Dijon mustard

Preparation

1 Prepare the pasta using package directions

2 Meanwhile heat the olive oil in a large skillet over medium heat sauteacute the almonds garlic green onions and mushrooms until the almonds have browned

3 Add the zucchini yellow squash and green beans Cook until just tender

4 Add the pasta and gently toss

5 In a small bowl whisk together the salad dressing and the Dijon mustard Pour it over the pasta and vegetables and gently toss until well mixed

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Roasted ChickpeasIngredients

1 12 ounce can chickpeas (garbanzo beans) drained

2 tablespoons olive oil

Seasoning of your choice (ie salt garlic salt chili powder Spike seasoning salt or try the Moroccan spice blend ndash recipe below)

Preparation

1 Preheat the oven to 450 degrees

2 Drain and rinse the chickpeas and then lay them out on sheets of paper towel to absorb most of the water

3 Place the chickpeas in a bowl and sprinkle with olive oil Add seasoning to taste

4 Spread the chickpeas on a cookie sheet (I suggest you line it with parchment paper for easy clean-up) and bake for 35-40 minutes until they are crunchy Check them frequently toward the end of the bake time to make sure they donrsquot burn

5 Serve

Moroccan Spice Mix

2 teaspoon ground cumin

1 teaspoon ground coriander

frac12 teaspoon chili powder

frac12 teaspoon sweet paprika

frac12 teaspoon ground cinnamon

frac14 teaspoon ground allspice

frac14 teaspoon ground ginger

18 teaspoon cayenne pepper

pinch ground clove

Cymberlynnrsquos Pasta and Veggie One-Pot MealIngredients

1 box of whole wheat pasta (i used organic)

2-3 tablespoons olive oil

frac12 cup almonds

2 cloves garlic minced

3 green onions sliced

1 cup button mushrooms sliced

2 green squash

2 yellow squash

1 cup frozen green beans thawed

frac12 bottle Newmanrsquos Own Olive Oil amp Vinegar Salad Dressing

1 tablespoon Dijon mustard

Preparation

1 Prepare the pasta using package directions

2 Meanwhile heat the olive oil in a large skillet over medium heat sauteacute the almonds garlic green onions and mushrooms until the almonds have browned

3 Add the zucchini yellow squash and green beans Cook until just tender

4 Add the pasta and gently toss

5 In a small bowl whisk together the salad dressing and the Dijon mustard Pour it over the pasta and vegetables and gently toss until well mixed

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Cymberlynnrsquos Pasta and Veggie One-Pot MealIngredients

1 box of whole wheat pasta (i used organic)

2-3 tablespoons olive oil

frac12 cup almonds

2 cloves garlic minced

3 green onions sliced

1 cup button mushrooms sliced

2 green squash

2 yellow squash

1 cup frozen green beans thawed

frac12 bottle Newmanrsquos Own Olive Oil amp Vinegar Salad Dressing

1 tablespoon Dijon mustard

Preparation

1 Prepare the pasta using package directions

2 Meanwhile heat the olive oil in a large skillet over medium heat sauteacute the almonds garlic green onions and mushrooms until the almonds have browned

3 Add the zucchini yellow squash and green beans Cook until just tender

4 Add the pasta and gently toss

5 In a small bowl whisk together the salad dressing and the Dijon mustard Pour it over the pasta and vegetables and gently toss until well mixed

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Louiersquos Baked Potatoes the Daniel WayIngredients

4 baking potatoes scrubbed and pierced

2 tablespoons olive oil plus enough to rub on potatoes

1-2 cloves garlic

1 small yellow onion finely sliced

1 cup button mushrooms

dash salt

Preparation

1 Preheat the oven to 300 degrees F (150 degrees C) Scrub the potato and pierce the skin several times with a knife or fork Rub the skin with olive oil then with salt

2 Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown

3 About 20 minutes before the potatoes are ready heat 2 tablespoons olive oil in medium skillet over medium heat Sauteacute the garlic until fragrant

4 Add the sliced onion and sauteacute until just tender add mushrooms and toss cooking until the mushrooms are tender about 3 minutes

5 Cut potatoes down the center and lay open on individual dinner plates Spoon onion and mushroom mixture on top season to taste with salt and pepper

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Apple and Oat PorridgeIngredients

4 cups water

1 frac12 cups oat bran (not oatmeal)

1 large apple - peeledcored and chopped into very small pieces

13 cup raisins

frac12 teaspoon ground caraway seeds

frac12 teaspoon cinnamon

frac12 teaspoon salt

Soy milk for serving (optional)

Preparation

1 In a 2 quarts sauce pan over high heat bring the water to a boil Stir in the oat bran and allow water to return to a boil

2 Reduce heat to low and cook for two minutes - stirring often

3 After two minutes turn off heat Stir in the apple raisins and spices Let stand until apple pieces soften - about 5 minutes - stirring occasionally

4 Divide hot cereal evenly among 4 bowls Serve with the soy milk if desired

Yield 4 servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Chapattis or Indian Flat Bread Chapattis are similar to tortillas but made with no baking powder They are easy to make and keep well if stored in an air-tight container Chapattis are common in Southeast Asia and throughout Africa Ingredients

2 frac12 cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods) 2 cups water (or enough to make a soft dough) 1 pinch salt

Preparation 1 Mix flour and salt in a large mixing bowl

2 Make a hole in flour and using your hand mix in water to make soft dough

3 Knead for five minutes return to the bowl cover with wet cloth and refrigerate for an hour

4 Heat a cast iron skillet over medium high heat until very hot

5 Roll out 12 a handful of dough into a flat round shape and place in pan cooking for 1 minute on each side

6 Once turned press gently with a towel until brown

7 Repeat until all dough is used

Makes 10

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Homemade Crackers Making crackers is quick easy and fun They can be made with various seasonings and many different kinds of grain Try cornmeal with chili powder rye with caraway or dill seeds or whole wheat with garlic powder Experiment If made from cornmeal buckwheat or other non-gluten grains they can safely be eaten by gluten-intolerant individuals This recipe makes a semi-crisp dense cracker

Preheat oven to 400deg

Ingredients 1 frac14 cups whole wheat flour divided (rye buckwheat or cornmeal can be substituted) frac12 teaspoon salt 2 tablespoons canola oil or olive oil more as needed 4 tablespoons water add more as needed 1 teaspoon seasoning such as dried herbs chili powder garlic powder onion powder etc (optional)

1 Using a food processor to mix 1 cup of the flour frac12 teaspoon salt and oil 2 Add 3 tablespoons water and mix well Gradually add more water mixing after each addition until mixture forms a compact ball If it seems too sticky to handle add more flour 3 Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 18th inch thickness trying to get it fairly uniform If the dough is too dry to roll out return it to the food processor and add a little more water If necessary to prevent sticking dust your hands and the rolling pin with a little more flour 4 Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if youve used parchment paper transfer dough and paper to baking sheet) 5 Bake for 10 - 15 minutes until light brown 6 Cool and break into pieces If making several batches mix another while the first one bakes You can re-use the parchment paper several times

Makes about a pound of crackers

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Snacks for the Daniel Fast

To have a successful Daniel Fast itrsquos a good idea to have several snack foods available for those times when you ldquoneed a little somethingrdquo I suggest you still take snacks in ldquoservingsrdquo so you donrsquot over eat on these sometimes high-calorie foods1048729 Rice cakes just plain old crunchy patties1048729 Rice cakes with peanut butter and raisins1048729 Almonds1048729 Dried fruit including apricots1048729 Apples dipped in nut butter1048729 Sliced fruit1048729 Veggies with dip1048729 Popped popcorn (no butter)1048729 Trail mix with nuts raisins sunflower seeds coconut pieces and dried fruit1048729 Fruit kabobs1048729 Frozen fruit including grapes blueberries strawberries and bananas1048729 Whole wheat crackers with nut butter1048729 Hummus with flat bread

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Simple Orange and Red Onion SaladDrizzled with a tangy dressing this appealing salad makes a colorful and tasty alternative to the usual tossed salad Plus you can assemble it in minutes

Ingredients 4 cups torn romaine 2 medium navel oranges peeled and sectioned 1 small red onion sliced and separated into rings 14 cup olive oil 3 tablespoons red wine vinegar 14 teaspoon salt 18 teaspoon pepper

Directions On a serving platter arrange the romaine oranges and onion In a jar with a tight-fitting lid combine the remaining ingredients shake well Drizzle over salad serve immediately Yield 4 servings

Beautiful Green SaladIngredients

8 cups baby spinach leaves

12 medium red onion sliced and separated into rings

1 cucumber seeds removed and cut into frac12rdquo chunks

1 sweet orange sliced into sections or triangles

1 12 cups naturally sweetened dried cranberries

1 cup roasted sliced almonds

1 cup balsamic vinaigrette salad dressing or to taste

Preparation

1Place servings of spinach onto salad plates Top with red onion cucumber chunks orange slices cranberries and sliced almonds in that order

2 Drizzle dressing over each salad Yield 6 servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Many salad dressings call for sugar or honey however many people on the Daniel Fast include honey in their list of acceptable foods Itrsquos up to you

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1frac12 small lemons)

frac34 cup olive oil (or sometimes I mix canola and olive)

1-2 tablespoons tamari soy sauce

2 large cloves garlic crushed

Fresh ground black pepper to taste

Shake all ingredients in a bottle Toss with fresh salad greens Store leftover dressing in refrigerator

Avocado-Tomato Salad Dressing

1 avocado pitted1 cup chopped tomatoes2 tablespoon extra-virgin olive oil1 clove garlic minced2 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley1 tablespoon chopped fresh basil or 1 teaspoon dried basil14 tsp salt

InstructionsRemove avocado from peel and put in blender with tomatoes olive oil parsley basil and salt Blend until smooth Makes 1 cup

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Ozarks Sunset Fruit Salad4 cups fresh spinach torn into bite-size pieces4 cups romaine lettuce torn into bite-size pieces4 kiwifruit peeled amp cut into half moons2 cups oranges peeled and cut into 1-inch pieces1 cup blueberries1 cup sliced strawberries12 cup sliced or slivered almonds toasted

InstructionsCombine ingredients in a large bowl and toss well Serves 4

Recipe Notes

Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing

Orange-Poppy Seed Salad Dressing14 cup extra-virgin olive oil14 cup orange juice2 tablespoons fresh lemon juice1 tablespoon diced red onion12 teaspoon poppy seeds14 teaspoon orange zest18 teaspoon dry mustard18 teaspoon salt

InstructionsCombine all ingredients in a covered glass jar and shake well Refrigerate until ready to use

Apple-Cinnamon Salad Dressing14 cup extra-virgin olive oil14 cup unsweetened apple juice1 tablespoon fresh lemon juice1 tablespoon diced red onion14 teaspoon cinnamon

Instructions

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Combine all ingredients in a covered glass jar and shake well Refrigerate until ready to use Stir Fry Vegetables with Brown RiceIngredients

1 tablespoon sesame oil

3 green onions finely chopped

3 tablespoons fresh ginger minced

4 cups fresh broccoli chopped

frac12 pound fresh green beans chopped

2 carrots peeled and sliced on diagonal

2 cloves garlic minced

4 cups greens chopped (kale bok choy spinach collards etc)

1 can sliced water chestnuts drained

3 cups cooked brown rice

2 tablespoons soy sauce

1 frac12 cups peas (if frozen run under water to thaw)

frac12 cup toasted sliced almond

Preparation

1 Heat a deep skillet or wok over medium heat for about 1 minute Add oil and heat for 1 minute

2 Add green onions and ginger Sauteacute for 5 minutes

3 Add broccoli green beans carrots and garlic Stir fry for 8-10 minutes

4 Add greens and toss for about 2 minutes or until greens are wilted

5 Stir in water chestnuts brown rice soy sauce peas and almonds

6 Serve as complete meal

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Bean Curry and RiceThis is an easy recipe and you can adjust the spices to your liking You might also consider adding mushroom carrots or other vegetables

Ingredients

2 tablespoons olive oil

1 large white onion chopped

12 cup dry lentils

2 cloves garlic minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 can crushed tomatoes (28 ounce)

1 can garbanzo beans drained and rinsed (15 ounce)

1 can kidney beans drained and rinsed (8 ounce)

12 cup raisins

salt and pepper to taste

8 cups cooked brown rice

Preparation

1 Prepare the brown rice according to package directions so you have enough for 8 servings

2 the oil in a large pot over medium heat and cook the onion until tender

3 Mix in the lentils and garlic and season with curry powder cumin and cayenne pepper Cook and stir 2 minutes

4 Stir in the tomatoes garbanzo beans kidney beans and raisins Season with salt and pepper

5 Reduce heat to low and simmer at least 1 hour stirring occasionally

Yield eight servings

Yield eight servings