Daniel Fast Sample Recipes 2010

Breakfast

Fruit Smoothies

Frozen fruit (with no sugar)

Juice (100% juice) – any kind
Blend juice and fruit for a breakfast smoothie

Baked Sweet Potatoes – for breakfast or anytime

Granola
4 cups rolled oats
1cup crushed almonds
1/2 cup whole grain flour
1 tsp. cinnamon
1/4 cup shredded coconut
1 cup sunflower seeds
1/2 cup wheat germ or other whole grain bran
3/4 - 1 cup honey
1 cup pumpkin seeds

Mix all together and spread out on a non-stick cookie sheet. Bake 20 min. in a 250 degree preheated oven.
Stir and continue to bake another 20 min., stirring periodically to prevent burning. The granola should be
lightly browned. Remove from oven and serve warm or cool thoroughly and store in tightly sealed
container or plastic bags. Option: After the granola is cooled, add raisins or other organic, unsulphured
dehydrated fruit.

Apple Blueberry Oatmeal Cereal

2 sweet apples
3/4 cup rolled oats
1 cup blueberries
1/2 cup almonds
1 cup apple juice

Cook the oats as directed on box. Chop or grind the almonds, chop the apples and combine. Add the
blueberries. Top with a sprinkle of nutmeg, cinnamon and apple juice.

Oatmeal with Fruit and Nuts

1/3 cup rolled oats

1/3 cup apple juice
1/3 cup water
Raisins and chopped nuts

Cook oats in juice and water in microwave for 1 minute on high. Add raisins and chopped nuts.
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Breakfast Tacos
gimme lean** veggie shreds
Oregano 1 large onion*
sweet basil 1 large bell pepper*
cayenne pepper 2 large tomatoes
garlic powder 1 bag frozen corn
olive oil curry
100% whole wheat tortillas sea salt
veggie shreds

Chop onion, garlic, bell pepper and tomatoes

Sautee onion, garlic, bell pepper, corn and tomatoes in large sauce pan(in olive oil). Add seasonings:
pinch of cayenne pepper, pinch of sea salt, garlic powder, and curry. Add ½ tube gimme lean. Use fork to
separate gimme lean. Cook for about 10 -15 minutes on medium heat. Remove mixture from heat, place
veggie shreds in tortilla with mixture and wrap in tortilla. Enjoy!
*Frozen products can be used; however, fresh products provide better flavors
**Can substitute frozen hash brown potatoes for gimme lean
Salsa
1 large can organic diced tomatoes
2 large onions
4 serrano peppers
garlic powder
sea salt
cayenne pepper
large sauce an (pot)
Dice onion, Serrano pepper (remove seeds). Combine onion, Serrano peppers, diced tomatoes, garlic
powder, sea salt (to taste), cayenne pepper (a pinch) in a large sauce pan (pot) and bring to a roaring boil
for 15-20 minutes. Let simmer on low heat for 10 minutes. Serve and enjoy.
Andrea Mosley

Meals and Sides

Quick Tomato Sauce

 Daniel Fast Sample Recipes 2010
This is an easy recipe for homemade tomato sauce that you can use as a base for vegetable casseroles,
over 100% whole wheat pasta, or over brown rice.

2 tablespoons olive oil

1 medium yellow onion (chopped)
2 cans diced tomatoes (14.5 oz) (or fresh)
Salt to taste
1/4 cup cilantro, finely chopped

Saute onions in heated oil over medium heat, cooking until soft. Add tomatoes (including juice) and salt.
Simmer until slightly thickened, about 10 minutes. Add cilantro and simmer for 5 or 10 more minutes.
Serve over pasta, rice or cooked vegetables.

Spicy Green Beans

2 tablespoons vegetable oil

1 pound green beans, trimmed
1/4 teaspoon salt
3 cloves garlic, minced
1/4 - 1/2 teaspoon red pepper flakes

Heat oil in frying pan or wok over medium high heat. Add trimmed green beans and salt. Cook, stirring
frequently for 3 minutes. Stir in garlic and red pepper flakes, cooking for 1 more minute.

Herb-Roasted Idaho Potato Fries

Makes 4 servings

1 pound small baking potatoes

2 tsp extra-virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp salt

Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray. Cut each potato in half
crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the
potatoes in a mound on the prepared baking sheet. In a cup, mix the oil, thyme, rosemary, salt, and
pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet. Bake,
stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.

Veggie Spaghetti
½ box wheat spaghetti ½ cup sliced mushrooms
2tbsp. olive oil 1 cup broccoli flowers
½ cup chopped onion 1 tsp. sea salt (or to taste)
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½ cup chopped green bell pepper 1 tsp. black pepper
½ cup chopped yellow squash ½ tsp. cumin
½ cup chopped zucchini ½ tbsp. oregano
½ cup diced tomato 1tsp. Italian seasoning
4 cloves of garlic 1 tbsp. chili powder
½ cup shredded carrots 16 oz. organic spaghetti sauce

Stir-fry all vegetables in 2Tbsp olive oil until tender ( tomatoes last), add seasonings and spaghetti sauce,
stir well
Boil wheat spaghetti until done, drain, combine with vegetables and sauce, simmer for 10 minutes.
Serve and enjoy
Dorothy Harvey/Charlotte Martin
Veggie Chili
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 2 jalapeno peppers, chopped
• 3 cloves garlic, chopped
• 2 (4 ounce) cans chopped green chile peppers, drained
• 2 (12 ounce) packages vegetarian burger crumbles
• 3 (28 ounce) cans whole peeled tomatoes, crushed
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained (pinto beans can be used)
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin,
oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno
peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian
burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans,
garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the
corn, and continue cooking 5 minutes before serving.
Dorothy Harvey

Stir Fry Vegetables

olive oil to coat pan

sliced or chopped almonds
chopped garlic
sliced onions (yellow or white)
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sliced green bell peppers
thinly sliced cabbage
Toss Almonds and garlic in hot oil first. Let simmer for 3-4 minutes
Add onions and green peppers season with sea salt and pepper. Cook about 3 minutes and
add sliced cabbage. Coat with a little more oil. Cook until desired texture.
Extra...
Once cooked, you can add any of the following for about a minute or two for variety:
black beans, tomatoes, cooked potatoes, broccoli, cooked carrots.
Veggie Wraps
Grill the following ingredients:
2 portobello mushroom
1 medium eggplant peeled cut in half then sliced longwise in thick slices
1 each red and yellow bell peppers cut in half- seeds removed
Toss all ingredients in olive oil and sea salt immediately to avoid discoloration.
Place on grill or in oven until aladente
8-12 leaves of butter or green leaf lettuce
Slice the mushroom and eggplant in ¼ inch strips. Spread each lettuce leaf with
1 teaspoon of sundried tomato pesto (recipe below)
Place 2-3 strips of each vegetable on lettuce and roll
Sundried Tomato Pesto
½ cup of sun-dried tomatoes packed in oil, drained
¾ cup toasted walnuts
1cup of fresh basil, loosely packed
6 ounces of vegan parmesan cheese
¾ cup olive oil
6 cloves garlic
1 teaspoon freshly ground pepper
sea salt
Combine sun-dried tomatoes, walnuts, basil, parmesan, olive oil, garlic, and peppers in a food processor.
Process until ingredients are thoroughly chopped but not pureed. Add salt to taste. Cover and Refrigerate
or freeze.

Quinoa (Healthy Grain)

4-to 6 servings
1cup Quinoa (rinsed in a small strainer)
2 cup of water or Vegetarian Vegetable broth
1 medium onion diced
1 minced garlic clove
Add onion, garlic and liquid in a pot. Bring the liquid to a boil, add Quinoa. Bring back to a near boil.
Cover and simmer for 15-20 minutes. Remove from stove & fluff.
½ cup finely diced onion
1 cup each finely diced red and yellow pepper
1 cup toasted walnut chopped ( I used toasted pine nuts)
1 cup dried cranberries
 Daniel Fast Sample Recipes 2010
¼ cup juillene fresh basil
1 tablespoon of olive oil
Place olive oil, peppers, onions in sauce pan and sauté. Remove from heat and pour into Quinoa. Add
remaining ingredients mix well. Toss with olive oil and lemon dressing (1 part olive oil, 1 part lemon
juice)
Ida Tyson
Soups & Rice
Southwestern Corn and Black Bean Chowder
1 ½ qt water or organic vegetable Stock 1 green bell pepper
1 12oz bag of frozen black beans 1 bunch of cilantro chopped
1 12 oz bag of frozen whole kernel corn 1 tbsp chili powder
1 lg onion diced 1 tbsp cumin powder
3 stalks of celery diced 1 teaspoon oregano leaves
1 med onion diced 2 tbsp of kosher salt
2 tbsp chopped garlic 1 teaspoon black pepper
2 chopped carrots 2 tbsp of extra virgin olive oil
1 -12oz can of hunt’s diced tomatoes in juice ½ teaspoon of liquid smoke
1 red bell pepper diced

1. Boil black beans with a little kosher salt until tender (do not over cook). Rinse cooked beans with cool
water and set aside.
2. In soup pot. Heat olive oil. Sauté onion, celery, raw carrot, bell peppers (both green and red) until soft
and slightly brown.
3. Add water or both and bring to a boil.
4. Add all remaining ingredients EXCEPT cilantro.
5. Simmer for 10 minutes, then add cilantro
6. Simmer for an additional 10 minutes uncovered
Chef Darrell Rose
Email: chefrose4@sbcglobal.net
Spring Vegetable and Brown Rice Soup
1 ½ qt water or organic vegetable stock 1-12 oz. can of hunt’s diced tomatoes in juice
1 12oz purple hull peas 1 red bell pepper diced
1 12 oz bag of frozen whole kernel corn 1 green bell pepper diced
1 lb. zucchini large diced 1 teaspoon thyme
1 lb. yellow squash large diced 1 teaspoon oregano leaves
5 stalks of celery diced 2 tbsp of kosher salt
1 lg onion diced 1 teaspoon black pepper
2 tbsp chopped garlic 2 tbsp of extra virgin olive oil
1 lb. diced carrots
1 bunch of sweet basil chopped or 2 tbsp of dried basil

Cook brown rice separately.

1. Boil purple hull peas with a little kosher salt until tender (do not over cook). Rinse cooked beans with
cool water and set aside.
2. In soup pot, heat olive oil and sauté onion, celery, raw carrots, bell peppers (both green and red) until
soft and slightly brown.
3. Add water or both and bring to a boil.
4. Add all remaining ingredients.
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5. Simmer for an additional 10 minutes uncovered
6. Add cook brown rice to serving a la minute (that is; add rice in the same manner in which you would
serve gumbo).
Chef Darrell Rose
Chefrose4@sbcglobal.net
Brown Rice Recipe
• 3 cups Uncle Ben’s Brown Rice
• 6 cups of water
• 2 tablespoon olive oil
• 1 tsp. ground thyme
• ½ tsp. ground turmeric (McCormick- this is an Indian spice)
• ½ cup diced onion
• 1 tbs. chopped garlic
• kosher salt or sea salt (be very careful that use it sparingly; it has a wonderful flavor but it is a little
strong)
• ½ tsp. ground black pepper
Directions
1. Preheat oven to 350°F.
2. Heat olive oil and Sauté brown rice with Chopped onions, stirring constantly over medium heat until
mixture is slightly brown and begins to smell like popcorn
3. Remove from stove, place sautéed rice in a pan
4. Add water, and the remaining ingredients
5. Stir well
6. Cover with foil, and pierce the foil a couple of times with a fork
7. Place in pre-heated oven and bake for 45 minute
8. If the rice is too firm, add ¼ cup of water and place in the oven for an additional 15 minutes
Chef Darrell Rose
Chefrose4@sbcglobal.net

Minestrone Soup
8 cups vegetable stock
1 1/2 cups of garbanzo beans
2 cups red kidney beans
1/2 cups carrots
3 medium tomatoes (or 1-14 oz can of
unsweetened, unsalted Italian tomatoes)
1/2 cup fresh parsley
Sea salt
1 cup cabbage
1/4 tsp. oregano
3/4 tsp. basil
1/4 tsp. thyme
1/2 cup celery
1/2 cup onion
1 clove garlic
1 pkg. spinach noodles cooked

Soak garbanzo and kidney beans overnight, drain and rinse. Peel and dice tomatoes. Cook and drain
kidney and garbanzo beans as per directions on pkg. Mince garlic and parsley. Chop carrots, onion,
celery, cabbage and garlic and saute in water or soup stock over medium heat 5-7 min. Stir in cooked and
 Daniel Fast Sample Recipes 2010
drained kidney beans, garbanzo beans, diced tomatoes, and minced herbs. Bring to a simmer, then turn
heat down and simmer 10 min. Stir in cabbage and parsley with lid partially on for about 15 min. or until
cabbage is tender. Add more soup stock or tomatoes as needed. Serve over noodles.

Potatoes & Vegetables in a Crock Pot

Combine diced potatoes and any vegetables you like. Toss with extra virgin olive oil and seasonings.
Cook on high for 3 hours. If you don’t have a crock pot, cook on the top of the stove on low-medium heat
until potatoes are tender. You may need to add water.

White Beans and Sauteed Vegetables

2 cans white beans, drained

2 tablespoons olive oil
1/2 cup yellow onion, chopped
2 cloves garlic, minced
1/2 cup celery, finely diced
1/2 cup carrot, finely diced
1/4 cup virgin olive oil (to drizzle after beans are
dished up)
Salt and pepper to taste

Drain the white beans and set aside

Heat olive oil and then add all the prepared vegetables to the pan and saute until just done.
Add beans and heat thoroughly. Dish up on serving plates, drizzle with extra virgin olive oil. Salt to taste.
Yield: 4 servings
Tip: It is best to cook with regular old pure olive oil - save the more costly extra virgin oil for salads,
drizzling, and dipping. When cooked, extra virgin oil actually turns bitter and the great flavors are cooked
away. So use the less expensive pure olive oil for sauteing and frying.

Cabbage Stir Fry

Very easy to make and no science to the measuring. Amount you use depends on what
vegetables you like the most. All seasoning is to taste

2 cups of shredded cabbage

¼ cup of chopped or sliced yellow onion
¼ cup of chopped or sliced green onion
sliced almonds sliced
2-3 tbsp. of chopped garlic
sea salt
black pepper
1 cup olive oil

Place ½ cup of olive oil in stir fry skillet or pan and heat. Place almonds and garlic in hot oil and stir until
begins to brown. Add all vegetables, remaining, oil and season to taste with salt and pepper. Continue to
stir mix until desired crunch.
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Optional: Serve with blue corn tortilla. Add other vegetables such as snow peas, broccoli, red cabbage,
etc.
Yolanda Williams

Spanish Rice
1 cup brown rice
1 cup tomato juice
1/3 cup green pepper
1/3 cup celery
1 med. Tomato
2 tsp. chives
1 tsp. basil
1 cup vegetable stock
1 tsp. oregano
1/3 cup carrot
1/3 cup onion
2 small garlic cloves
1 tsp. sea salt

Combine tomato juice and soup stock in large pot and bring to a boil. Add rice and reduce to simmer.
Cover and cook for 25 min. Remove from heat and add the following: diced tomato, celery, and onion;
minced garlic, chopped chives, grated carrots, seasoning and sea salt. Replace cover and simmer for 15-
20 minutes.

Rice-stuffed Tomatoes
6 large tomatoes
1/2 cup raisins
2 Tbsp. chopped green pepper
2 Tbsp. green onions
2 cups cooked brown rice
2 Tbsp. parsley

Dressing:
1/4 cup olive oil
1 Tbsp. ketchup (with no added sugar)
1 tsp. chili powder (optional)
2 Tbsp. lemon juice
1/2 tsp. dry mustard, optional
1 tsp. curry powder

Remove the stem and cut a thin slice from the top of each tomato. Chop the edible portion of the tomato
top and set aside. Scoop the pulp and seeds from the tomato and invert the tomatoes to drain. In a bowl
combine chopped tomato, rice, raisins, green pepper, onion, and parsley. Prepare dressing and stir into
 Daniel Fast Sample Recipes 2010
rice. Season to taste. Fill tomato shells with rice mixture. Then you can either eat them like this or cook
them in the oven at 350 for about 15-20 minutes until the tomatoes soften.

Stuffed Bell Peppers

6 large bell peppers – cut in half
2 bell peppers chopped
2 cups frozen whole kernel corn
2 large onions
6 pods of minced garlic
1 small eggplant (boiled and diced)
1 box (9 serving) brown Minute Rice cooked (1 box + 3 ½ cups water)

Put peppers halves on baking pan faced down. Bake at 400 degrees for 30 minutes while making the
dressing. Saute onions, peppers, garlic in 1/3 cup extra virgin olive oil until soft. Add eggplant and corn;
heat. Season to taste. Combine this mixture with rice. Stuff peppers and cover. Bake at 400 degrees for
30 minutes.

Okra-Corn –Rotel

Smother 1 quart of okra (fresh or frozen)

Add rotel. Cook until liquid evaporates. Add frozen whole kernel corn. Season to taste.

Green Beans and Potatoes

Fresh or frozen green beans

Potatoes (diced), onions

Combine beans, diced raw potatoes and onions. Add water if fresh or frozen. Season to taste. Boil until
potatoes are tender.

Vegetarian Chili

2 medium-sized green peppers, chopped

1 medium-sized onion, chopped
1 zucchini, sliced
1 yellow squash, sliced
2 tablespoons olive oil
2 tablespoons chili powder
3/4 teaspoon salt
1/4 teaspoon ground red peppers
2 cups corn kernels (fresh or frozen)
2 16 oz. cans tomatoes (juice and all)
2 16 oz. cans pinto beans (juice and all)
2 16 oz. cans black beans (juice and all)
1 4 oz. can mild green chilies
1 4 oz. can of tomato paste

Chop and saute in oil the peppers and onions. Add the sliced squashes, chili powder, salt, ground red
peppers, and corn. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the
green chilies, and the tomato paste. Stir until just blended. Bring to a boil and then reduce the heat. Let
simmer for 20 minutes stirring occasionally to prevent sticking.
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Yield: 6 generous servings

Mashed Pinto Beans on Whole Grain Taco Shells

1 can pinto beans rinsed and drained

1 tablespoon of raisins
1 teaspoon salt

Cook pinto beans and raisins in crock pot for four hours blend in blender serve with whole grain soft taco
shells.

Crock Pot Lasagna

1 container soft (silken) tofu

1 container firm or extra firm tofu
¼ cup soy milk
½ tsp garlic powder
2 tbsp lemon juice
3 tbsp fresh basil, chopped
1 tsp salt
2 10 ounce packages frozen spinach, thawed and patted dry
4 cups tomato sauce
1 box lasagna noodles

In food processor or blender, combine the silken tofu, soy milk, garlic powder, lemon juice, basil, and salt
and process until smooth. Add the spinach to this mixture. Place about a cup of the tomato sauce in the
bottom of the crock pot or slow cooker. Then place 1/3 of the noodles on top of the sauce, and 1/3 of the
tofu and spinach mixture on top of the noodles. Repeat these layers, being sure to end with sauce on top.
Cook on low for 6 to 8 hours, or until noodles are soft.

Linda Andrus
Salads/Salad Dressings
Rosemary/Italian Dressing
Extra Virgin Olive Oil ( I used Bertolli brand)
Balsamic Vinegar
(use one part vinegar to two parts of olive oil)
Italian Seasoning (dry seasoning) (I used Adams brand)
Garlic (fine chopped garlic in jar) season to taste
Rosemary, Basil (small amount to taste) or any
other dry herbs of your choice
Mix or whisk before serving
Garden Salad
Organic Baby Spring Mix
Iceberg Lettuce
walnuts
shredded carrots
diced apples (granny smith)
dried cranberries or blueberries
toss and serve
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Deborah Archie
Simple Orange & Red Onion Salad
Yield: 20 Servings.
Ingredients:
25 cups torn romaine
12-1/2 cups medium navel oranges, peeled and sectioned
6-1/4 small red onion, sliced and separated into rings
1-1/2 cups and 1 tablespoon olive oil
1 cup and 3 tablespoons red wine vinegar
2 tablespoons and 1/4 teaspoon sugar
1-1/2 teaspoons salt
3/4 teaspoon pepper

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.
Tossed Salad
Yield: 20 Servings

3 heads iceberg lettuce, shredded

2 pounds fresh spinach - chopped, washed and dried
8-1/4 tomatoes, seeded and chopped
12-1/2 green onions, chopped
4 carrots grated or sliced
In a large salad bowl, combine all ingredients.
Apple Tossed Salad
Yield: 20 servings
25 cups torn mixed salad greens
2-1/2 cups chopped red apple
3-2/3 cups chopped walnuts, toasted
In a large salad bowl, combine the greens, apple, and walnuts.
Ranch Dressing
2 ½ cup soy milk (vanilla or regular flavor)
2 ½ cup tofu mayonnaise *
¼ cup and 1 teaspoon onion powder
¼ cup and 1 teaspoon garlic powder
8- 9 tablespoon red wine vinegar
¼ and 1 tablespoon dried or fresh parsley (finely chopped)
Salt and pepper to taste
Mix all ingredients in food processor and drizzle over salad
Something Different Fruit Salad
Yield: 20 Servings

1/2 cup and 1 teaspoon fresh lime juice

1/3 cup and 1 tablespoon honey
1 tablespoon and 1-1/4 teaspoons salt
1 teaspoon ground cayenne pepper (optional)
2 pounds fresh strawberries, hulled and quartered lengthwise
 Daniel Fast Sample Recipes 2010
6-1/4 cups cubed seedless watermelon
2 fresh pineapple - peeled, cored and cut into 1 inch chunks

Stir together the lime juice, honey, salt, and cayenne pepper in the bottom of a large salad bowl. Toss the
strawberries, watermelon, and pineapple with the dressing. Chill the fruit salad until ready to serve.
Salad
3 cups bite-size pieces fresh spinach
1/2 cup sliced strawberries
1/2 cup cubed cantaloupe
Optional 1/2 cup sliced oranges
2 medium green onions, sliced

In a tightly covered container, shake all dressing ingredients. In large bowl, toss all salad ingredients with
dressing.

Creamy Green Dressing

1/2 med. ripe avocado, peeled and pitted sea salt
3/4 cup distilled water 1 ¼ tsp. onion powder or flakes
3 tablespoons fresh lemon juice
1/4 cup almonds, soaked overnight and drained Blend all ingredients until smooth.

1/4 tsp. garlic powder

Herb Vinaigrette
1/3 cup fresh lemon juice
1/2 tsp. dried basil (if using fresh, use twice as much)
1 tsp. dried oregano
1/4 tsp sea salt
1/2 tsp dry mustard (optional)
1/2 cup fresh Italian parsley, minced
1 cup olive oil
1 garlic clove, peeled and minced

Combine all ingredients in a jar and shake.

Italian Dressing

1/2 cup olive oil

1/4 cup fresh lemon juice
1-2 garlic cloves, peeled
1 tsp. whole grain mustard seed (optional)
1/2 cup distilled water
1 green onion, chopped
1 tsp. honey
Dash Cayenne

Place all ingredients in a blender and blend until smooth. Remove from blender and add 2 tsp. Italian
seasoning or 1 tsp. oregano and 1/2 tsp. basil. Mix well.

Diced Fruit Salad

 Daniel Fast Sample Recipes 2010
1 kiwi
1 pint strawberries
1 mango
2 bananas
1/2 pint blueberries

Slice and mix.

Vinaigrette Salad Dressing

Red Wine Vinegar, Extra Virgin Olive Oil, minced or pressed garlic, salt and pepper. (1 part vinegar to 3
parts oil)

Salad Dressing

Lemon Juice, Extra Virgin Olive Oil, minced or pressed garlic, salt and pepper. (1 part juice to 3 parts oil)

Snacks

Popcorn
1/4 cup unpopped popping corn
1 brown lunch bag

Place corn kernels in lunch bag. Fold at end 2-3 times. Place in microwave on High for 2-3 minutes, until
kernels stop popping. More of the kernels will pop with repeated refills as the bag gets hotter. Just leave
the unpopped kernels in the bag for the next serving.

Ants on a Log

Stuff celery with peanut butter and add nuts or raisins.

Cantaloupe Tonight Melon Smoothie

1/2 medium-size cantaloupe, seeded and cut from the rind.

1/2 cup orange juice (juiced from fresh oranges)
Juice of 2 limes (taste before you add all the juice at once)
1 medium-size, banana, peeled and cut into chunks
Fresh mint leaves for garnish (optional)
2 cups of ice cubes - makes it like a frozen ice drink (optional)

Mix all in a blender, and serve. Serves 2

You can use this same general recipe to make all kinds of different smoothies. Just make sure you use
some kind of juice and the bananas. Add water or more juice if it gets too thick. Frozen fruit works well
for this.
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Cinnamon Apples

Peel and slice apples. Put in a pot with a small amount of water. Add ground cinnamon. Boil until
apples are tender.

Baked Sweet Potatoes – for breakfast or anytime

Fruit Smoothies

Frozen fruit (with no sugar)

Juice (100% juice) – any kind
Blend juice and fruit

Apples and Peanut Butter

Mixed Nuts

Fresh Fruit and Vegetables

Granola Snack

Beverages
Carrot apple juice
Grape juice
Orange juice
Apple juice
Blueberry grape juice
Pineapple-orange strawberry juice
Health Smoothie-cantaloupe, bananas, oranges, and soy milk
Strawberry Smoothie- strawberries, bananas, oranges, and soy milk
Blueberry Smoothie- blueberries and strawberries with ice
Apple strawberry Delight- apples and strawberries with ice
Citrus Blast- grapefruits, oranges, and tangerines with ice
Pineapple Delight- pineapples and tangerines or oranges
Daniel Fast Sample Recipes 2010