DANIEL fast recipes: This tip for quick recipes and best dinners tips, quick and easy dinners recipes!

DANIEL fast recipes

Apple Raisin Cookies Nut

• 2 cups of chopped apples, peeled (about 2 blocks)
• 1 cup of brown rice flour
• 1 cup of cashews in halves and pieces
• 1 cup of walnut halves
• 1 cup raisins

Instructions
Preheat oven to 350 degrees. Add apples, brown rice flour, cashews, pecans and raisins to a food processor. Process about 30 seconds for a smooth texture or 15 seconds for a nuttier cookie.
Drop by spoonfuls, two inches apart, in an ungreased 11 by a 17-inch baking sheet. Bake for 15 minutes. Leave to cool on a wire rack.
Yield: 16 servings (Serving size: 1 cookie)

Spinach Casserole of zucchini

Sauce:
• 1 (28 oz) tomatoes can
• 2 cloves of garlic
• 1/2 TB of dried basil
• 1/2 TB of dried oregano
• 1/2 TB dried parsley
• 1 teaspoon salt
• 2-3 half sliced zucchini of 1/2" rounds
• 3 cups of fresh spinach packed lunches, stems removed
• 1 cup chopped onion
• The cooked rice, lentils or quinoa

Preheat oven to 350° F. Pour the tomatoes in the small saucepan and add garlic, basil, oregano, parsley, and salt. Simmer about 10 minutes. While the sauce is cooking, prepare the vegetables. Use a spray of olive oil to lightly coat a 9x13 the casserole (or just rub the bottom with olive oil). Place the zucchini rounds on the bottom of the dish, extra rounds to make stacking a second layer, if necessary. Spread the leaves of spinach and onion slices on top of the zucchini. When the sauce is done, pour sauce over everything, making sure that vegetables are coated with tomatoes and their juice. Bake 25-30 minutes or until zucchini is tender. Shake well before serving with cooked rice, lentils or quinoa.

Stuffed Acorn Squash

• 2 acorn squash
• 1/2 cup of quinoa
• 1 1/2 cups water or unsweetened apple juice
• 1 cup of chopped apple
• 1 teaspoon of cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 cup chopped pecans
• 1/4 cup raisins golden brown
• 1/4 cup raisins regulate

Instructions

Preheat oven to 375°F. Cut squash in half lengthwise, and scoop out the seeds. Place halves cut side down, in a large baking dish. Pour enough water to carry water to approximately 1/4" deep. Bake 40 minutes.

While squash is cooking, washing quinoa under a stream of cold water into a fine mesh strainer until juices run clear. Quinoa transfers to a small saucepan and add apple juice or water, apples, cinnamon, cloves, and nutmeg. Heat to boiling point. Reduce heat to low and cover. Gently boil with lid tilted during 20 minutes or until almost all the liquid is absorbed. Stir in pecans and raisins, and store it until the squash is done.

Remove from the oven, squash and turn halves over. Fill each half of squash with about 1/2 cup of the mixture of quinoa apple (depending on the size of the pumpkin, you may have some mixture remaining, which makes a great dish). Bake 10 minutes. Serves 4.
*I liked this; good.

Hummus Casserole

• 1 Hummus Recipe
• ½ cup water
• 1 cup of cooked spinach, drained
• 1 cup of diced zucchini
• 1 cup of grated carrot (approximately 1 carrot)
• ¼ cup chopped green (parts only)
• ½ teaspoon of salt
• 2 cups of brown rice

Instructions

Preheat oven to 350°F. Prepare the hummus and place in a large bowl. Add water, spinach, zucchini, carrots, green onions, salt, and brown rice. Stir well. Pour into a casserole, which has been lightly brushed or sprayed with olive oil. Bake, covered, during 20 minutes. A few 10 (1/2 cup) of servings.
Fry the rice with  orange sauce

• 1 tablespoon of extra virgin olive oil
• 2 cups of broccoli chopped (stems and buds) or ½ ounce bag of 16 Cut the broccoli, cooked
• 1 cup of carrots
• 1/2 cup chopped onion
• ¼ cup of liquid of the Bragg Aminos or soy sauce
• ¼ cup of unsweetened orange juice
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root or ¼ teaspoon ground ginger
• 3 cups of brown rice
• ¼ cup of chopped walnuts toast
• 2 tablespoons minced green onion

Instructions

Heat the olive oil in a large skillet over medium heat and add the broccoli, carrots, and onions. Cook until vegetables are tender, about 5-7 minutes stirring occasionally. Increase the heat to medium-high. Add fluid of Bragg Aminos, orange juice, garlic, ginger, rice, nuts, and green onions. Cook for another 5 minutes or until hot and serve.

Yield: 4 servings (Serving size: Approximately 1 1/4 cups)
Cooked Oatmeal
• 1 ½ cups rolled oats to the old-fashioned way
• 1 ½ cups unsweetened almond milk
• ½ cup unsweetened applesauce
• 1/4 cup chopped dried apricots
• 1/4 cup chopped dates or raisins
• ¼ cup of pecans or chopped nuts
• 1/2 teaspoon cinnamon
• ¼ teaspoon of salt

Instructions

Preheat oven to 350 degrees. Put all ingredients in a large bowl and stir well. Transfer to a 8 by 8 inch baking pan lightly greased with olive oil. Pour the mixture into a bowl of oatmeal and bake 45-50 minutes or until golden brown and crisp slightly at the top.
Yield: 6 servings (Serving size: 2 seats)
Strawberry-banana smoothie #1
• 4 ounces of extra-firm tofu
• 1/4 cup of unsweetened almond milk or soy milk
• 1/4 cup unsweetened apple juice
• 2 tbsp. Date Honey
• 1 cup of strawberries in slices
• 1 frozen banana, peeled, sliced (about 1 cup)

Place all ingredients in a blender and process until smooth.
Yield: 2 servings (Serving size: 1 cup or 8 ounces).

Strawberry-banana smoothie #2

• 1 cup of unsweetened almond milk
• 1 frozen, peeled and cut into slices of banana (about 1 cup)
• 1 cup of frozen strawberries, whole (approximately 6 strawberries)
• 1 Medjool date, chopped
Instructions
Place all ingredients in a blender and process until smooth.
Yield: 2 servings (Serving size: 1 cup or 8 ounces).

Bites of almond butter

• ½ cup of almond butter
• ¼ cup raw sunflower seeds
• ¼ cup of raisins
• 1/4 cup chopped almonds
• 2 tablespoons unsweetened shredded coconut
• ¼ teaspoon of cinnamon

Instructions

Mix all ingredients in a bowl until well combined. Use a measuring spoon 1/2 tablespoon or a large ball of melon mouth to form the mixture into small balls. Place in an 8 by 8 inch, baking, and freeze until firm. Serve frozen or thawed only slightly. About 18 years ago.

Tropical Fruit Salad

• 2 cups sliced strawberries
• 3 kiwi fruit (peeled and quartered
• 1 1/2 cups the orange slices, cut into pieces of 1 inch
• 1 cup of red grapes without seeds, cut in half
• 1 cup of fresh pineapple cut into pieces, tidbits

Instructions

Mix the fruit in a large bowl and refrigerate until ready to serve.
Yield: 6 servings (Serving size: 1 cup)
Use mandarins in regular place of oranges.
Top with chopped almonds, macadamia nuts, pecans and/or nuts.

Tuscan soup

• 1 tablespoon of extra virgin olive oil
• 1 cup chopped onion
• 1 cup of carrot
• 2 cloves garlic, minced
• 6 cups of water or Vegetable Broth
• 1 cup of dry lentils, sorted and rinsed
• 1 (15-ounce) beans Cannellini can wash and drained
• 1 (14.5 oz.) tomatoes, can dry out
• 1/2 (10-ounce) package of frozen chopped spinach, Unthawed
• ½ tbsp dried rosemary grits
• 1 bay leaf
• 1 teaspoon salt
• 1/8 teaspoon of cayenne pepper

Instructions

Heat the olive oil in large skillet over medium heat. Add onions and carrots and cook until onions are soft and translucent. Add the garlic and cook for 1 minute, stirring constantly so as not to burn the garlic. Add water or broth, lentils, beans Cannellini, tomatoes, spinach, rosemary, laurel, salt, and pepper. Heat to boiling and then reduce the heat. Simmer 20-25 minutes with lid tilted. Discard bay leaf before serving.

Yield: 8 servings (Serving size: Approximately 1 1/4 cups)
Recipe Notes

Serve with corn muffins.

When the preparation of lentils, sort the dry lentils by disseminating them in a single layer on a tray to make it easier to sort to discard the bad lentils. Look for discolored and distorted, beans and discard unwanted waste. Place the lentils in a colander and rinse with cold water.

Corn Muffins
• 1 1/2 cups of corn flour yellow
• 1/2 cup unsweetened almond or rice milk
• 1/4 cup water
• Date Honey (Optional) 1 tbsp.
• 1 tablespoon of extra virgin olive oil
• 3/4 cup of corn kernels fresh or frozen
• 1/4 cup chopped green (parts only)
• 1/2 teaspoon of salt

Instructions

Preheat oven to 400 degrees. Mix the flour, corn flour, almond milk, water, Date of honey and olive oil in a medium bowl. Stir until mixture is smooth. Add the corn, green onions, and salt. Stir until well combined.

Stroking a mini-muffin tin with olive oil. Fill in all the 24 seats approximately 3/4 full. Bake for 15 minutes. If you use a regular muffin tin, fill all 12 cups about 3/4 full and bake 20 minutes.
Yield: 12 servings (Serving size: 2 or 1 mini-muffins regular muffin)
Recipe Notes
Use 1 1/2 tablespoons of dried chives instead of green onions.

Guacamole with a little kick

• 2 medium avocado
• 1/2 half a tomato, diced
• 1/4 cup chopped red onion
• 1/2 half a jalapeño pepper, seeded and diced
• 2 cloves garlic, minced
• 2 TB chopped fresh parsley
• 1 TB of lemon juice
• 1 teaspoon salt

Instructions

Cut avocados in half. Remove the seeds. Mouth out of the shell of Avocado, place in a small bowl, and mashed potatoes until smooth. Add the rest of the ingredients. Cool in the refrigerator for 1-2 hours.
*I am addicted to guacamole during the Daniel Fast. Eat with corn tortilla chips or whole wheat tortilla, cut into triangles and bake. I am not a fan of spicy so I would not dare to add the jalapeno. And I would like to add the cilantro instead of parsley.

Chopped Potato Soup

• 1 TB of extra virgin olive oil
• 1/2 cup chopped onion
• 1 cup of carrots
• 1 cup of sliced celery
• 2 cloves garlic, minced
• 4 cups of water or Vegetable Broth
• 3 large potatoes, peeled and chopped Russet (about 5 cups)
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/8 teaspoon pepper
• 1/2 cup of almonds, rice, or soy milk
• 2 TB chopped fresh parsley or 1 teaspoon dried parsley

Instructions

Heat the olive oil in a saucepan on medium. Cook the onion, carrot and celery until vegetables are softened. Add garlic and cook for another minute, stirring constantly so as not to burn the garlic.
Add the broth, potatoes, laurel, thyme, salt, and pepper. Bring to the boil. Cover pot and simmer for 30 minutes or until potatoes are tender. Discard bay leaf. Add half of the potato mixture in a food processor or blender and process until smooth. Return to the pan. Add milk of almonds and parsley. Cook until hot and serve.
*This is one of my favorites Daniel dinner- was very abundant and tasty. Good taste.

Basil tomato soup

• 1/2 TB extra virgin olive oil
• 1/2 cup chopped onion
• 3 (14.5 oz) cans tomatoes
• 1/2 cup water
• 1 clove garlic, minced
• 1 ½ teaspoon dried basil
• 1 teaspoon salt
• 1/8 teaspoon pepper
• The toasted pumpkin seeds, optional
• Sunflower seeds, toast, optional

Instructions

Heat olive oil over medium heat in a large saucepan. Add onions and cook until tender. Add the tomatoes, water, garlic, basil, salt, and pepper. Bake 20 minutes. Put the mixture in a food processor or blender, and blend until desired consistency is reached. Return to skillet and cook 5-10 minutes more. Sprinkle the pumpkin and/or sunflower seeds at the top, if desired. About 4 ¼ cups (1 serving).
*We left out sunflower seeds and ate with the corn muffins. Very good.

Naomi the recipe for Ratatouille

• 2 medium zucchini
• Summer squash 2 medium
• 6-8 medium tomatoes
• 3-4 cloves of garlic
• 2 large yellow onions
• Bunch of fresh basil
• 3 tablespoons olive oil
• Salt to taste

Chop the onions, tomatoes, squash, and zucchini. Add to a large pot and leave to simmer for about an hour. The tomatoes will make their own juices and will be as a great stew.
*This is delicious- one of my favorites! It would be good on rice or whole wheat pasta, but also good just by itself.

Oatmeal Raisin Cookies

• 1 cup rolled oats to the old-fashioned way
• 1 cup of oatmeal or almond flour
• 1 cup of cashew cream, butter, almond butter or peanut butter
• 1/2 cup applesauce
• 1/3 cup Date Honey
• 1/2 cup raisins
• 2 tablespoons of chopped walnuts
• 1 teaspoon of cinnamon

Preheat oven to 350 degrees. Mix the flour, oats, almonds, cashews, applesauce, butter and date of honey in a large bowl until well combined. Add raisins, nuts, and cinnamon. Stir well. Drop by spoonfuls, two inches apart, in an 11 by a 17-inch baking sheet. Flatten and shape of circles. Bake for 10-12 minutes.

Performance: (18-20 servings Serving size: 1 cookie)

Taco Soup

• 1 tablespoon of extra virgin olive oil
• 1/2 cup chopped onion
• 4 cups of Vegetable Broth water or
• 1 (14.5 oz) can tomatoes
• 1 (15 oz) can black beans, drained, and flushed.
• 1 (15 oz) can pinto beans, rinsed, drained and mashed
• 1 (15 oz) of corn, can drain
• ½ cup dry polenta
• 1 tbsp. Taco Seasoning
• 1 teaspoon salt
• 1/8 teaspoon of cayenne pepper

Instructions

Heat the olive oil in large skillet over medium heat. Cook onion until soft and transparent. Add the broth, tomatoes, black beans, mashed pinto beans, corn, polenta, Taco Seasoning, salt and pepper. Heat to boiling point. Reduce heat and simmer 30 minutes. Makes 8 cups.

Give me more Granola

• 1/4 cup chopped dried plums or Medjool dates
• 1/4 cup water
• 1 cup rolled oats to the old-fashioned way
• 2 TB unsweetened apple juice
• 1 TB of extra virgin olive oil
• 1/4 cup raisins
• 2 TB of chopped almonds
• 2 TB with chopped walnuts
• 2 TB of sunflower seeds
• 2 TB unsweetened shredded coconut

Preheat the oven to 350º F. In a small saucepan, add prunes and water. Cook over medium heat 5 minutes or until the plums is softened. Transfer to a food processor or blender and process until the mixture is a thick paste.

In a large bowl, combine the mixture of plum, apple juice, olive oil, oats, raisins, almonds, walnuts, sunflower seeds, and coconut. Stir well, making sure everything is well coated. On a baking tray and bake for 5 minutes. Granola, shake and bake for another 5 minutes or until lightly browned. Allow to cool (it will be more crunchy when cooled), and store in an airtight container. Makes about 2 cups.

 Carrot, apple and ginger soup

• 1/2 TB extra virgin olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 TB chopped fresh ginger root
• 6 cups of Vegetable Broth water or
• Lbs 2 carrots, peeled and cut into 2"
• 2 cups of chopped apples, peeled
• 1 bay leaf
• 1/2 teaspoon thyme
• 1 teaspoon salt

Instructions

Heat olive oil over medium heat in a large pan or stockpot. Add the onion and cook until soft. Mix the garlic and ginger and cook for 1 minute, stirring constantly. Add vegetable broth, carrots, apples, laurel, thyme, salt. Bring to the boil. Reduce heat, cover and simmer 20 minutes or until carrots are tender.

Remove from heat and cool the soup About 5 minutes. Discard bay leaf. The mashed the soup in batches in a food processor or blender. When completely smooth, go back to the stove, and cook for another 10 minutes. Makes 8 cups.

Pineapple-Kiwi salad

• 6 cups of fresh spinach leaves, stems, broken, disassembled, packed slightly
• 1 (8-ounce) can pineapple tidbits, drained, reserved juice
• 5-6 kiwis, peeled, cut in half moons
• 1/4 cup diced red onion

Instructions

Wash the spinach leaves, and place them in a large serving bowl. Top spinach with pineapple, kiwi, and red onions. Pour the juice from pineapple, above all, and stir gently.
Yield: 6 servings (Serving size: 1 cup)

Vegetarian meat pie

Ingredients
• 1 1/2 cups of french green lentils
• 3/4 cup chopped onion
• 1/2 cup grated carrot
• 1/2 cup chopped red pepper
• 1/4 cup of wheat germ
• 1/2 cup of cooked brown rice
• 3/4 cup of shredded wheat tortilla chips
• 1/4 cup ground flax seeds
• 2/3 cup egg whites (you need a replacement….maybe use flaxseed oil mixed with water as a replacement for egg)
• 1 (6.5 oz.) can tomato sauce
• 1 tablespoon olive oil
• 2 teaspoons of dried thyme
• 1 pinch of cayenne pepper, or to taste
Salt to taste.

Directions

Measure the lentils in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil and cook until tender, about 45 minutes. Check occasionally and add more water if necessary. Drain and let cool.

Preheat oven to 375 degrees F (190 degrees C). Grease an 8x4-inch loaf of bread.

In the bowl of food processor, combine the onion, carrots, peppers and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils in a food processor and process until they form a paste. The lentils spoon in the bowl with the vegetables and mix in rice, bread crumbs, flax seeds, egg white, tomato sauce, and olive oil. Season with thyme, cayenne pepper, and salt. Pour the mixture into the prepared pan bread.

Bake for 45 minutes in the preheated oven, until warm and golden on top. Cool slightly before cutting and serving.

Pumpkin soup and pear

Ingredients
• 1/2  cup chopped onion
• 1/2  cup water
• 2  teaspoons of instant chicken bouillon granules (vegetable broth)
• 15 oz. can of pumpkin pie
• 2-1/2  cups of half and a half or light cream (almond milk)
• 1-3/4  cups of nectar of para
• 1/4  teaspoon ground ginger
• 1/4  teaspoon white pepper
• Pear slices (optional)

1. In a large saucepan, combine the onion, water and bouillon granules. Bring to the boil. Reduce heat and simmer, covered, about 10 minutes or until the onion is very tender; cool slightly. Do not drain.

2. Pass the mixture into a blender or food processor. Add the pumpkin. Cover and blend or process until smooth. Return in the pumpkin mixture to saucepan. Stir in half and half or cream color, pear nectar, ginger, and white pepper. Cook and stir until warm.

3 tablespoon in bowls. If you want, Garnish each serving with slices of pear. Yields 6 servings.

The baked french fries

• 2 lbs Russet baking of potatoes, peeled
• 1 TB of extra virgin olive oil
• 1/2 teaspoon of salt
• 1/8 teaspoon pepper

Instructions

Preheat oven to 375º F. Cut the potatoes into 1/8" slices using the slicing of a food processor, mandoline slicer, or by hand. Potato slices in a large bowl. Add the olive oil, salt, and pepper and stir well to coat. Spread in single layer on two large baking sheets. Bake for 15 minutes. Flip the potatoes and cook another 10-15 minutes, or until the chips are crispy. Serves 4.

Italian style cooked broccoli

• Broccoli 2-3 crowns, withdrawals, and stems cut into florets
• 1 TB of extra virgin olive oil
• 1/2 cup chopped fennel bulb
• 1/2 cup chopped onion
• Half 1 cup of cherry tomatoes
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1/4 cup toasted pine nuts,

Steam broccoli 12-15 minutes. Place in a serving bowl and set aside. Heat the oil in a large skillet over medium heat. Add the fennel, onion, tomato, garlic, and basil. Cook 10-15 minutes, stirring frequently. Just before serving, add the broccoli and pine nuts. Cook until the broccoli is heated, and return to the container. Serve immediately.

Sweet Potato Pie

• 2 kilos of sweet potatoes
• ½ cup Date Honey
• ¼ cup of unsweetened orange juice
• 1 cup of oatmeal (see Recipe Notes)
• 1 teaspoon of grated orange peel
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• ¼ cup of unsweetened shredded coconut
• ¼ cup finely chopped pecans

Instructions

Preheat oven to 350 degrees. Bake or steam the sweet potatoes until tender. If the baking soda, Pierce each potato a few times with a fork and Wrap tightly in aluminum foil with the shiny side facing out. Bake for at least 1 hour or until they are soft. Remove from oven and set aside until cool enough to handle. Peel and discard the skins. If the steam, peel skins and cook for 25-30 minutes, or as directed by your vaporizer. Cut the potatoes into small pieces, and mashed potatoes with a potato masher.
Put the potatoes, date, honey and orange juice in a food processor or blender and puree until completely smooth, without any lumps. Add flour, oatmeal, orange zest, cinnamon, and nutmeg. Stir well.

Pour the mixture of sweet potatoes in a 9-inch by 2 circular plates that has been rubbed with olive oil. Spread grated coconut on top and pecans. Bake 15-20 minutes or until lightly browned. Serve immediately.

Tahini Cookies
Ingredients
• 6 tablespoons of tahini
• 1/2 cup honey
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups quick cooking oats
• 1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, mix tahini, honey, and cinnamon. Mix the nuts and oats until well blended. Drop by teaspoons in the cookie prepared leaves. Cookies must be approximately 2 inches.
Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing it to wire racks to cool completely.

The triangles of tofu with a peanut crust

The tofu and peanut magnesium contribute both to this dish. Serve this tasty vegetarian dish with slices of lemon for a little color and citrus flavor.
Yield: 4 servings (the serving size: 3/4 cup rice and tofu 4 triangles)

Ingredients

• (14-ounce) package of firm tofu, draining
• 1 1/2 cups uncooked instant rice
• 1 1/2 cups of rice with milk
• 1/2 cup thinly sliced green onions
• 1/3 cup chopped fresh cilantro
• Tablespoons finely chopped red pepper
• A teaspoon of salt, divided
• Teaspoon of water
• Large egg
• 1/3 cup dry roasted peanuts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• Spoonfuls of peanut oil, divided
Cooking Spray

Preparation

Cut the tofu crosswise into 8 equal portions. Cut each piece into two triangles. Organize the tofu in a single layer on several layers of paper towels heavy. Cover the tofu with paper towels. Place a cut-off plate at the top of tofu. Place a heavy skillet on the cut-off plate. Let stand 20 minutes. Pat tofu dry with paper towels.

Combine the rice and milk in a saucepan; bring to a boil. Cover, reduce heat and simmer for 5 minutes. Add the onion, bell pepper, garlic, cilantro and 1/2 teaspoon of salt. Cover and keep warm.
Combine 1 teaspoon of water and egg in a shallow dish. Place the peanuts in a food processor; process until finely ground. Combine ground peanuts, garlic powder, ginger, red pepper and the rest 1/2 teaspoon of salt in a shallow dish. Dip one side of each triangle of tofu in the egg mixture. The dredging of the same side in the mix of peanut butter. Heat 1 tsp of oil in a large nonstick skillet coated with cooking spray over medium heat. Add half of the tofu and cook 2 minutes on each side or until browned. (See closely to avoid burning.) Repeat the procedure with the rest of 1 teaspoon of oil and tofu. Serve the tofu with rice.

Basil tomato soup

• 12 Vine ripe tomatoes
• Package 1 cherry tomatoes
• 2 1/2 cups of fresh carrot juice or juice Odwalla available in section)
• 1 ripe avocado grande
• 2 yellow onions (chopped)
• 4 cloves of garlic (chopped)
• 5 stalks of fresh basil
• 2 tablespoons of pure honey
• 1 leave Compartment
• 1 teaspoon oregano
• 1 tsp of sea salt
• 1 tablespoon of red pepper flakes
• 2 tablespoons olive oil

Sauté onion and garlic in olive oil until tender. Cut the tomatoes and avocado into quarters and place all ingredients in a blender and mix on low speed for one minute. Continue mixing on high for another minute until creamy. Pour into a large bowl of soup or crockpot and cook over medium-low of 2 to 3 hours.

Tahini salad dressing

• 1 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon. tahini
• 3 garlic cloves (crushed)
• 4 tbsp. soy sauce   salt
Mix it all together.

Stuffed Peppers Orzo

1 tablespoon olive oil 1/2 chopped onion, 3 cloves of garlic, chopped 2 cups of fresh spinach leaves cut into large chunks 1 (28-ounce) can tomatoes 4 cups vegetable broth 1 1/2 cups orzo 1/2 cup shredded mozzarella cheese, more for spraying above 1/3 cup freshly grated Pecorino Romano cheese, and much more to sprinkle on top of salt and pepper to taste 1/4 cup fresh basil leaves, finely chopped 6 sweet peppers (red, yellow or orange).

1. Preheat oven to 400°F.
2. In a medium saucepan, heat olive oil over medium heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for two more minutes. Add the spinach. Cook until the spinach to soften. Remove from the heat.
3. Pour the tomatoes in a large bowl and add the mixture of spinach. Set aside.
4. In the meantime, put the vegetable broth to a boil in a medium saucepan. Add the orzo and cook for five minutes. The ORZO should only be partially cooked because it's going to finish cooking in the oven. Strain the orzo pasta, making sure to save the vegetable broth.
5. Stir the orzo in the tomato mixture of spinach. Stir in the cheese and season with salt and pepper. Add the basil.
6. Pour the broth of vegetables in a baking pan 3 quarts. Cut the tops off the peppers and remove all the ribs and seeds. Cut a very thin slice of the base, so that the peppers will arise in the mold.
7. Place the peppers in the mold and pour the mixture into the orzo peppers. Cover the dish with aluminum foil and bake for 40- 45 minutes. Remove the foil, sprinkle the top of each pepper with extra cheese and continue cooking until the cheese is browned about 15 minutes.
8. Remove from oven and let sit for five minutes the peppers. Serve hot.
Makes 6 stuffed peppers

Easy Vegetarian Chili

• 1 tablespoon olive oil
• 1 chopped onion
• 3 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 stalk of celery, chopped
• 1 red bell pepper, chopped
• 1 chopped yellow bell pepper,
• 1 jalapeño pepper, dice, extracted from the seeds
• 3 (15 oz.) tomato cans
• 2 (15 oz.) cans of red beans, washed and drained
• 2 (15 oz.) of cans of black beans, washed and drained
• 4 cups of water
• 1 1/2 tablespoons cumin 2 tablespoons chili powder
• Salt and pepper to taste

1. In a large pot, heat oil on medium. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook until light brown, about 2-3 minutes. Add the carrot, celery, peppers, and jalapeño peppers. Cook for 5 minutes or until vegetables is tender.

2. Stir in tomatoes, beans, and water. Chili season with cumin, paprika, salt, and pepper. Chili stirs and simmers for 30 minutes. Chili stir frequently to prevent sticking to the bottom of the tray. Serve hot.
*Note-serve with chips or cornbread, if desired. This chili also freezes beautifully.

Sesame Noodles

• 1 pound of spaghetti, whole wheat Spaghetti, Soba Noodles, Quinoa Pasta
• 1/2 cups of soy sauce reduced sodium intake
• 2 tablespoons of sesame oil
• 2 tablespoons canola oil
• 2 tablespoons rice wine vinegar
• 1-½ teaspoon red pepper flakes
• 1 bunch of green onions, sliced, divided
• ¼ cups of cilantro, chopped
• 1 red pepper, thinly sliced
• 1/4 heads red cabbage, sliced thin
• 2 whole carrots, shredded with a vegetable peeler
• 1-½ cup cooked Edamame, bombed
• ½ cups toasted sesame seeds

Cook the pasta according to the instructions. Drain, rinse in cold water.
Make dressing, whisk the soy sauce, sesame oil, canola oil, vinegar, crushed red pepper, green onions and cilantro in a large bowl. Add the noodles and vegetables, stir to cover. Top with sesame seeds.
Black Bean and Mango toast

• Corn tortillas
• 1 can black beans, washed and drained and heats up
• 1 mango (peeled and chopped
• 1/2 red onion, chopped
• 2 tomatoes
• Fresh Cilantro, chopped
• Romaine lettuce, chopped
• 1 avocado, chopped
• Lemon slices
• If you want, Salsa

1. Turn the grill on high. Spray with cooking spray corn tortillas and sprinkle with salt. Place on a baking sheet. Place the tortillas in the oven until crisp, about five to seven minutes. Turn them once to make sure that each side is crisp.
2. Top corn tortillas with black beans, pieces of mango, onion, tomato, lettuce, cilantro and avocado. Dress with lemon juice and salsa.
*This is very good!

The Feta Tomato Salad

• 4 large tomatoes, cleaved
• 3 tablespoons balsamic vinegar
• Large 8 basil leaves, chopped
• 1/3 cup of feta cheese - not in the Daniel Fast!
Place the tomato slices on a plate or plate. Spray the tomatoes with balsamic vinegar. Sprinkle with basil cut along the tomatoes. Crumble the feta cheese on tomato salad. Season with salt and pepper to taste.

Sweet corn salad

3 ears of sweet corn husks removed
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 Bunch of cilantro, chopped
1 small piece of jalapeño peppers, seeds, deleted
Juice of 2 limes
1/3 cup of feta cheese *NOT IN DANIEL FAST!
Salt and pepper to taste
1. In a large pot, bring water to a boil. Gently add the sweet corn to boiling water. Cook for 2-3 minutes. Remove from water and leave to cool. Once cold, remove the corn kernels with a knife. Discard the ears.
2. In a large bowl, add tomatoes, red pepper, red onion, cilantro, and jalapeño peppers. Add the sweet corn. Add the lemon juice and stir again. Sprinkle the salad with feta cheese, salt, and pepper. Shake gently.
3. Serve it cold.

Easy pasta salad

• 1 box of rotini pasta (16 ounces) *Whole Wheat
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 small cucumber, chopped
• 5 Roma tomatoes, chopped
• 1 cup of balsamic dressing-we use Maple Grove’s fat-free balsamic
• 10-15 fresh basil leaves, chopped
• Salt and pepper to taste

1. In a large pot with boiling water with salt, add the rotini pasta. Cook until al dente. Empty and rinse the pasta with cold water.
2. In a large bowl, add the pasta and vegetables. Stir in the balsamic dressing to toothpaste noodles and vegetables are well coated.
3. Add basil and salt and pepper to taste. Stir well.
4. Serve it cold.
Serves 8-10
*Note: This is also a good salad with Italian dressing. Use your favorite veggies, and I like to do in any vegetables that we have in hand. If you want to add extra protein, feel free to add in beans or chicken.

Mango Strawberry Jicama Salad

• 2 cups sliced strawberries
• 1 cup of chopped mango
• 1 cup of chopped jicama
• 1/4 cup chopped cilantro
• 3 tablespoons fresh lemon juice
In a medium bowl, mix the strawberries, mango, and jicama. Add cilantro and lemon juice. Stir until well combined. Serve at room temperature or refrigerated.
Serves 4

Edamame Guacamole

• 1 cup of edamame frozen, shelled, thawed
• 1 ripe avocado, peeled and chopped
• 1/2 cup chopped cilantro
• 2 cloves garlic, minced
• 1/4 onion cut into large chunks
• 1/2 jalapeno finely chopped
• Juice of 2 limes
• 2 to 3 tablespoons of water
• Salt and freshly ground black pepper to taste

Put edamame, avocado, cilantro, garlic, onion, jalapeno, and lemon juice in the bowl of food processor and pulse until link. Add enough water to make a creamy consistency and pulse again. The pulse until mixture is smooth. Edamame guacamole transfer to a serving bowl and season with salt and pepper. Stir. Serve with chips or veggies.

*Note: This guacamole is also good for spreading on sandwiches.

Roasted Asparagus with balsamic vinegar

• 1 pound of asparagus, wash and cut the ends difficult
• 1 tablespoon balsamic vinegar 1/2
• 1 tablespoon olive oil
• Salt and pepper to taste
1. Preheat oven to 425 degrees F. 2. Line a large baking sheet with foil. Spray with cooking spray. Fit the studs on the baking sheet. 3. Spray the asparagus with balsamic vinegar and olive oil. Turn the spears, so that all are well coated in oil and balsamic vinegar. Season with salt and pepper. 4. Roast for 10-12 minutes or until tender. I stir the studs halfway. 5. Serve hot.

Roasted Butternut Squash and Sweet Potato Soup

• Average 1 butternut squash, peeled, extracted from the seeds, and chopped
• 1 large sweet potatoes, peeled and chopped
• 1 large carrot, peeled and minced
• A drizzle of olive oil
• Salt and pepper to taste
• 1 T of olive oil
• 1 chopped onion
• 2 cloves garlic, minced
• 2 cans of vegetable broth low in sodium (15 oz.)
• 1 cup of water
• Teaspoon Cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

1. Preheat oven to 400 degrees. In a large baking dish Add the chopped zucchini, sweet potato, and carrot. Drizzle with olive oil and sauté the vegetables to make sure everything is covered with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the vegetables from the oven and set it aside.
2. In a large pot of soup, add the olive oil. Add the onion. Cook until tender. Add the garlic and cook for 2 minutes.
3. Stir the vegetables roasted. Cook for five minutes.
4. Add the broth of vegetables and water. Add the cinnamon, nutmeg, salt, and pepper. Stir.
5. Let the soup simmer for 20 minutes.
6. Crushes the soup with a hand blender. If you do not have one, transfer the soup to puree in a blender and lots.
7. Serve the soup hot. You can freeze this soup!

The roasted sweet potatoes with Agave nectar and fresh rosemary

• 3 large sweet potatoes, washed and peeled, diced
• 3 T. olive oil
• 1 1/2 T. agave nectar
• 1-2 T. finely chopped fresh rosemary
Salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Place the sweet potatoes into cubes in a large bowl. Beat the agave nectar, olive oil and salt and pepper in a small bowl. Pour the mixture over the sweet potatoes and mix. Make sure that the potatoes are well covered. Add the fresh rosemary and mix again.
3. Line a large baking sheet with foil and spray with cooking spray. Spread the potatoes on the baking sheet. Bake for 45-50 minutes. Stir the potatoes every 15 minutes. Make sure that potatoes are tender. Serve hot.

Cinnamon Crockpot Chunky applesauce

• Medium 5 Gala apples, peeled, cored and cut into slices, quartered,
• 2 medium Granny Smith apples, peeled, cored and cut into slices, quartered, 2 medium honey crisp apples, peeled, cored and cut into slices, quartered, fresh lemon juice
• 1 1/2 teaspoon ground cinnamon
• 1/3 cup of water
• The oatmeal and raisins can be added

Place all of the apple slices in a large bowl. Squeeze lemon juice over apples and stir. Add the sugar and cinnamon. Pour water into the bottom of a large crockpot and add the apples. Put the lid on the crockpot and turn on. Cook for approximately 8 hours in low or high during 5 hours. Stir occasionally. If you want to smooth applesauce, pureed in a food processor or blender. I like my Chunky. Keep in the fridge for a week or two. You can freeze as well.
Makes approximately 4 cups of applesauce.

Apple Oatmeal Muffins

• 1 c Grated raw apples
• 1 ½ c Rolled oats
• 1/4 c apple compote
• 2 T. tahini or almond butter
• Sal
• 1/2 c chopped dates or raisins
• The nuts 1/4 C
Combine ingredients. Let stand for a few minutes to absorb moisture. Stir.
Bucket In oiling of gingerbread, rounding nicely. Bake at 375 for 25 minutes.

Ingredients:

2 tablespoons of chopped walnuts (1/2 oz.)
2 medium-sized  Anjou pears, halved and seeded
1/2 cup orange juice
1 tablespoon of more 1 teaspoon of brown sugar
1/8 teaspoon ground cinnamon
Pinch of salt
1/4 cup minced meat, chopped dates
2 tablespoons of raisins

Roasted Pears

Preparation:

1. Preheat oven to 375°F.
2. Spread nuts evenly in a single layer on a small baking sheet. Bake for 3-4 minutes or until lightly toasted. Set aside.

3. Place the orange juice, brown sugar, cinnamon and salt in a small pan and heat over medium-high heat until small bubbles begin to break the surface. Continue cooking for two minutes, stirring constantly with a wire whisk, until slightly thickened. Add the dates, raisins, and walnuts. Remove from the heat.
4. Place the pears, without pips up, in a single layer in a small baking dish. Pour the mixture of fruit without seeds evenly in the portion of each pear. Sprinkle with fruit syrup, reserving 2 tablespoons of syrup to adorn the pears after baking.
5. Cook the pears for 15 minutes to 375°F.
6. Sprinkle the reserved syrup evenly over the pears.
Serves 4
 148 calories per serving