The Daniel Fast & the Full Fast
Prayer Needs MP3 Player Daniel Fast Food Recipes Daily Log 10 Reasons To Fast
21 Day Scripture Reference
Daniel 10
1 In the third year of Cyrus king of Persia a thing was revealed unto Daniel, whose name was called Belteshazzar; and the thing was true, but the time appointed was long: and he understood the thing, and had understanding of the vision. 2 In those days I Daniel was mourning three full weeks. 3 I ate no pleasant bread, neither came flesh nor wine in my mouth, neither did I anoint myself at all , till three whole weeks were fulfilled . 4 And in the four and twentieth day of the first month, as I was by the side of the great river, which is Hiddekel; 5 Then I lifted up mine eyes, and looked , and behold a certain man clothed in linen, whose loins were girded with fine gold of Uphaz: 6 His body also was like the beryl, and his face as the appearance of lightning, and his eyes as lamps of fire, and his arms and his feet like in colour to polished brass, and the voice of his words like the voice of a multitude. 7 And I Daniel alone saw the vision: for the men that were with me saw not the vision; but a great quaking fell upon them, so that they fled to hide themselves. 8 Therefore I was left alone , and saw this great vision, and there remained no strength in me: for my comeliness was turned in me into corruption, and I retained no strength. 9 Yet heard I the voice of his words: and when I heard the voice of his words, then was I in a deep sleep on my face, and my face toward the ground. 10 And, behold, an hand touched me, which set me upon my knees and upon the palms of my hands. 11 And he said unto me, O Daniel, a man greatly beloved, understand the words that I speak unto thee, and stand upright: for unto thee am I now sent . And when he had spoken this word unto me, I stood trembling . 12 Then said he unto me, Fear not, Daniel: for from the first day that thou didst set thine heart to understand , and to chasten thyself before thy God, thy words were heard , and I am come for thy words. 13 But the prince of the kingdom of Persia withstood me one and twenty days: but, lo, Michael, one of the chief princes, came to help me; and I remained there with the kings of Persia. 14 Now I am come to make thee understand what shall befall thy people in the latter days: for yet the vision is for many days. (Return to Top of Page)
What Are We Doing?
We give the first fruits of the new year 2012, to God. We are in a sense “tithing” the first 21 days God has given us, back to Him. God loves it when we “give” cheerfully. Your sacrifice and commitment to Him during this time, is just as important as anything else you could ever do for Him. We FOCUS on prayer, not on food, nor the fact that we can’t have certain foods. As you “seek the Lord, and all of His righteousness”, you will see God do a work in your life, your family, and your Church if you take this opportunity to consecrate yourself to Him during this fast.
Isaiah 58:6 – “Is not this the fast that I have chosen? To loose the bands of wickedness, to undo the heavy burdens, and to let the oppressed go free, and that ye break every yoke?”
Daniel 1:8 – Daniel purposed in his heart that he would not defile himself, with the portion of the kings meat, nor with the wine which he drank.”
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GUIDELINES FOR DANIEL FAST
(Foods We May Eat)
Olive Oil is a great means of seasoning & sautéing vegetables.
Legumes:
Dried Beans, Pinto Beans, Split Peas, Lentils,
Black Eyed Peas
Fruits:
Apples, Apricots, Bananas, Blackberries, Blueberries, Boysenberries, Cantaloupe, Cherries, Cranberries, Oats, Figs, Grapefruit, Grapes, Guava, Honeydew Melon, Kiwi, Lemons, Limes, Mangoes, Nectarines, Papayas, Peaches, Pears, Pineapples, Plums, Prunes, Raisins, Raspberries, Strawberries, Tangelos, Tangerines, Watermelon
Vegetables:
Artichokes, Asparagus, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chili Peppers, Corn, Cucumbers, Eggplant, Garlic, Gingerroot, Kale, Leeks, Lettuce, Mushrooms, Mustard Greens, Okra, Onions, Parsley, Potatoes, Radishes, Rutabagas, Scallions, Spinach, Sprouts, Squashes, Sweet Potatoes, Tomatoes, Turnips, Watercress, Yams, Zucchini
Seeds, Nuts, Sprouts
Liquids:
Spring Water, Distilled Water, 100% All-Natural Fruit Juices, 100% All Natural Vegetable Juices (Return to Top of Page)
The Full Fast
Water, (some Juice if needed for energy)
Daniel Fast Recipes
Listed below are some recipes others have shared that you might enjoy.
Creamey Mashed Potatoes
Creamey Mashed Potatoes (Added 1-5-2010)
Ingredients:
- 4 lbs red or white potatoes, scrubbed and peeled
- 2 cups plain unsweetened soymilk
- ½ cup soymilk powder
- 2 T. apple-cider or white wine vinegar
- 2 t. salt, plus more to taste
- Pepper, to taste
Preparation:
1. Bring several cups of water to a boil in a medium-sized stockpot over high heat.
2. Chop the potatoes into 1” chunks and add to boiling water. Boil until tender, about 12 minutes.
3. Meanwhile, combine the soymilk, soymilk powder and vinegar in a blender until smooth. (Alternatively, you can whisk the soymilk powder and vinegar into the soymilk by hand; this will just take a little longer.) Pour the mixture into a small saucepan, add the salt, and, stirring frequently, cook over low heat until smooth.
4. Using a colander, drain the potatoes once tender and transfer to a medium-sized mixing bowl. Using a potato masher or fork, mash the potatoes until creamy, adding the soymilk mixture in increments until all has been added and potatoes are desired consistency. Add salt and pepper to taste and serve hot.
(Added 1-5-2010)
Either add crushed ice or pour the shake over ice cubes.
- Yellow Frothy Doom
- Two grapefruit, four lemons, two bananas
- Orange Frothy Doom
- Six valencia oranges, two lemons, one banana
- Sour Neon Doom
- Four grapefruit, two limes, half pint raspberries or blackberries
- Sweet Neon Doom
- Three grapefruit, two bananas, half pint raspberries or blackberries
- Sunshine on a Stick
- One banana, two lemons, two oranges
- Purple Death
- Two grapefruit, one lemon, one pint blueberries
- Should've Added a Banana
- Two lemons, one grapefruit, one pint blueberries
- Sense and Sensibility
- One banana, one grapefruit, one lemon, one pint strawberries
- Extra-Strength Pain Reliever
- Four lemons, 20 oz water, two tablespoons honey, crushed ice
- Hair on Your Chest
- Two lemons, one grapefruit, one pint blueberries, one cup strawberries
Stuffed Bell Peppers
4 large bell peppers of your choice
1/2 cup of brown rice
1 can of black beans, drained and rinsed
3 zucchini (medium)
3 medium carrots
1 large onion
1/2 of a bunch of kale - roughly chopped
1 1/2 cups of corn (frozen or fresh)
1 to 1 1 /2 sliced mushrooms
1 large can of diced stewed tomatoes
1/4 cup of fresh basil - chopped
2 tbsp chopped garlic
season to taste- cumin, coriander, salt, pepper
1/4 cup olive oil
Preparation:
Saute the rice using part of the olive oil until toasted.
Use enough water to cook until almost done.
In a separate skillet saute the garlic, onion, carrots, muchrooms, black beans and corn until patially tender
Add the zucchini and kale.
Drain the rice of any excess water and add the vegetables and the stewed tomatoes using the liquid also.
Season to taste and simmer allowing a good amount of moisture to remain in the mixture.
Cut the tops off of the bell pepper and remove the ribs. Stuff with the mixture to overflowing, cover and bake at 350 degrees until the bell peppers are tender.
Stir-Fry Pepper with Rice
2 cups short-grain brown rice
1 box organic vegetable broth
peanut oil
3 stems of celery halved and diced to bit sizes
1/2 sweet green pepper, diced
1/2 sweet orange pepper, diced
1/2 cup broccoli floweret's (cut to bite size)
diced onion (1 small to med size)
6 mushrooms, steemed, peeled and diced
sea salt
Preparation:
Bring to a boil, 1 box of vegetable broth (organic).
Add 2 cups of short-grain brown rice turn temperature do to low and cook until all liquid is gone (Recipe on broth box).
In pan, add peanut oil (just cover bottom of pan for frying veggies).
Add: celery, green pepper, orange pepper, onion, broccoli flowerets, and mushrooms.
As this is cooking over medium heat, add stir-fry sauce to suit taste (about 2-3tbsp). Add sea salt to suit your taste.
Turn heat down under the stir-fry and simmer until rice is almost cooked.
Add a reasonable amount of fresh bean sprouts to top of stir-fry and cook for only a few minutes as sprouts cook quickly and you don't want to overcook them to the point of being mushy.
Tip: Spoon a base of rice onto a plate and top with generous amount of stir-fry.
Sizzling Kidney Beans
1 can (16 oz) kidney beans, drained with liquid reserved
3 cloves of garlic, chopped
1 yellow onion, diced
1 red bell pepper chopped
1/4/ cup of olive oil
1 tablespoon chili powder
2 teaspoons chopped parsley
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons paprika
2 tablespoons unsalted tomato paste
pepper and salt
Preparation
Heat oil in a Dutch oven over medium heat.
Saute' onion, garlic, parsley, bell pepper, chili powder, paprika, cumin turmeric, salt and pepper, until onions are golden brown.
Stir in kidney beans with some of the reserved liquid.
Stir in got sauce and unsalted tomatoe paste.
Reduce heat to low, cover and simmer for an hour, stirring occasionally.
Add more water or bean liquid occasionally so that the beans will not dry out.
Bean Curry & Rice
4 cups of cooked brown rice
1/4 cups of dry lentils
1/4 cup raisins
1/2 can of crushed tomatoes
1/2 can garbanzo beans, drained and rinsed (15 oz)
1/2 can of kidney beans, drained and rinsed (8oz)
1/2 large white onion, chopped
1 1/2 tablespoons curry powder (make sure they are natural vegetable ingredients)
1 tablespoon of olive oil
1 clove of garlic, minced
1/2 teaspoon ground cumin
1/2 pinch cayenne pepper
pepper and salt for flavoring
Preparation
Soak brown rice for 25 to 30 minutes in water
Add water to rice when cooking at a ration of 1:2 (1 cup of brown rice to 2 cups of water).
In a large pot, heat the oil over medium heat.
Stir fry the onion until golden brown.
Mix in garlic, lentils, curry powder, cayenne, cumin, cook for 2 mins.
Mix in kidney beans, raisins, garbanzo beans and tomatoes.
Add pepper and salt for flavor.
Reduce heat to low and let it simmer for at least and hour while stirring every few minutes.
Spicy Home Fries
4 medium potatoes, sliced thinly
1 cup thinly sliced mushrooms
1 small onion diced
1 green bell pepper, diced
1 small red bell pepper, diced
4 tablespoons of olive oil
1 tablespoon paprika
1 tablespoon of onion salt
1 tablespoon of oregano
1 tablespoon of garlic powder
1 teaspoon black pepper
Preparation
In a container with a tight-fitting lid, put the thinly sliced potatoes and the spices.
Shake for 30 seconds, until the potatoes are well coated.
In a large frying pan, saute the bell peppers, chopped onion and mushrooms in olive oil until the onion is translucent and slightly browned. It should take less than 10 minutes.
Add the coated potato slice to the the bell peppers, sauteed onions, and mushrooms in the frying pan. Toss well and do not stir. Let is simmer and brown for 10-15 minutes over medium-low heat.
Flip the potatoes over and let them sit for another 10 minutes, or until both sides are golden brown. Serve immediately.
Tip: You can ignore the other vegetables if you just want spicy home fried potates.
Simple Fruit Smoothie Breakfast
1/2 cup soy milk
1 banana
1/2 cup frozen berries
Preparation
Place all ingredients in blender and blend until smooth.
Tomato Soup
2 lbs whole tomatoes
4 cups of soy milk
1/2 teaspoon salt and pepper to taste
Preparation
Place diced tomatoes in a pan.
Put soy milk in separate pan, begin heating both--do not boil.
When tomatoes are hot, but not boiling, stir in 1/8 a teaspoon of salt and pepper and stir.
Pour into milk and stir.
Remove from heat.
More salt and pepper can be added to improve taste.
Quick Vegetable and Bean Soup
1 can white beans
1 can tomato soup
1 cup frozen mixed vegetables
Preparation:
Place all ingredients in a small pot, or large if you are cooking in big portions. Heat them over medium heat until the vegetables are tender. Stir frequently so as to prevent the ingredients from burning or sticking to the pot.
Easy Red Onion and Orange Salad
4 cups of torn romaine
2 medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
1/4 cup of olive oil
2 tablespoons of lime juice
1/4 teaspoon of salt
1/8 teaspoon of pepper
Preparation
Arrange the romaine, oranges and onion a serving platter.
Combine the remaining ingredients in a jar with a tight-fitting lid and shake well.
Sprinkle over salad and serve immediately.
Avocado with Groundnut Dressing
2 avocadoes -- ripe
1 tablespoon lemon juice
2 tablespoons of peanuts -- shelled
1/2 teaspoon paprika
1/2 teaspoon cinnamon
cayenne to taste
salt to taste
fresh chives to garnish
Preparation
Peel the avocadoes; cut out the stone and cut into cubes.
Sprinkle with lemon juice and set aside
Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds.
Mix the peanuts and spices well.
Sprinkle over the avocados with finely chopped chives. Refrigerate until ready to serve.
Spaghetti Squash Bath
1 large spaghetti squash
4 large crushed tomatoes
1 small onion chopped
1 clove of garlic minced
1 tablespoon of olive oil
Preparation
Puncture the squash with a fork and microwave for about 3 mins (Until it is tender).
Place the onion and garlic in a microwave container and cook until tender, stir occasionally (1 to 2 mins).
Mix in the crushed tomatoes and cook another 1 to 2 mins, stir occasionally.
Take the squash and cut in half, scoop the seeds from the middle and use a fork to pull the meat.
Pour the sauce over the squash and enjoy.
New Asparagus and Potato Salad
700 g baby new potatoes (cut in half if more than 4cm long)
25 g walnuts, roughly chopped
16-24 asparagus spears (4-6 spears per person)
80 g young spinach leaves
6 large radishes, sliced
pepper and salt to taste
Dressing
50 ml olive oil
2 tablespoons of lemon spoon
Preparation
Pre-heat oven to 200C/400F Gas 6. Parboil the potatoes for 1 minute until slightly tender. Drain and cool for minutes before placing in a roasting pan.
Mix the dressing ingedients, seasoning with salt and pepper if desired and pour half over the potatoes, mixing well. roast for approx 2 minutes until soft on the inside and crisp on the outside. Sprinkle the walnuts on a separate baking tray and dry roast for 3-4 minutes to intensify their flavor. Do not let them burn.
Trim the woody ends off the asparagus spears and discard. Steam the asparagus for 2 minutes (depending on size) until tender. Place in a dish and pour over the remaing dressing.
To assemble the salad: cover the bas of a large, wide salad bowl with spinach leaves; place the potatoes on top by the asparagus. Finally sprinkle with the roasted walnuts and garnish with the radish slices.
Raw Almond Milk (yields 2-3 cups)
1 cup Almonds (soaked overnight or 8 hours in a bowl of water-- that's called germinating the nuts, then peel the skin off of the almonds so you just have the flesh of the almond
4 cups Purified or Natural Spring Water
===for general drinking, you may want to add a Sweetener/flavorings if desired, I use Organic Agave Nectar which is natural and has a low glycemic index
A blender (regular or high speed)
A cheese cloth or some very clean thin cloth
Yes. That’s it. And there’s barely any recipe to remember — only a ratio. It takes one cup of nuts to four parts water to make a batch of nutmilk.
Blend this in a blender on regular speed until it is all milky.
Next, cover a bowl with your cheese cloth, and pour the mixture into the cloth. The goal is to squeeze all the nut milk out and hold the almond parts in.
(You can put the almond mush into a plastic container afterwards to use for other recipes within 3 days.)
Now that you have your nutmilk, you add the seasonings you like: for plain nutmilk, add a dash of seasalt, no more. For vanilla almond milk (my usual) add a few raw dates and a teaspoon of vanilla.
Store milk in a glass container upto 4 days. Shake before pouring.
Raw Vanilla Almond Milk (yields 2-3 cups or so)
1 cup almonds, soaked 8-12 hours beforehand if it’s possible
4 cups water
6 dates or 1/4 cup agave
1 tsp pure vanilla extract (or the contents of a vanilla bean)
Blend all of this together. Then squeeze through your cheese cloth. Store all almond milk in a glass container; shake before pouring. Use your almond mush as a natural snack or add to other recipes.
Raw Almond Butter
When you make your almond milk, save about a cup of the mixture before you squeeze it into milk. Set this aside to create almond butter. To make almond butter, just put it into a food processor and keep processing until the mixture goes from a dusty powder to a creamy butter...it takes a little time, just stick with it.
Once it is creamy, you can add a dash of seasalt to flavor your butter and then process to blend it. Lastly, scrap out your butter and put into a container in the refrigerator for later use.
Averie’s Raw Vegan Almond Butter Cookies-5 Minute Recipe (Gluten & Soy-Free)
1/2 c Flax Seeds. Grind them well.
Then Add
2/3 c Almond Meal/Mush You can buy it in the pre-ground state or grind your own almonds. Use the almonds squeezed thorough the cheese cloth from the almond milk.
3 Tbsp Agave
2 Tbsp Almond Butter (see recipe above)
2 Tbsp Coconut Oil
Optional: 1/2 Tsp Vanilla, Almond, or Hazelnut Extract
Yields: Approximately 16 Silver-Dollar Sized Cookies or 4 “big cookie”-sized cookies
After your grind the flax seeds, combine all the rest of the ingredients in your food processor, Magic Bullet, or you can even make this entire by hand. Simply use pre-ground flax seeds and pre-ground almonds (almond meal) and you don’t need to break out a single appliance.
After everything is incorporated
Take out your Cookie Dough and form Cute Cookies (or balls, or patties, whatever works for you)
Optional other Garnishes & Tweaks include:
Dusting with carob, cocoa nibs, or coconut flakes
Smearing more nut butter on top
Substituting a different kind of nut butter for the Almond (i.e. Peanut, Cashew, etc.)
Adding Dried Fruit to the Mixture or as a Garnish on Top
Adding 2 Tbsp of Cocoa Powder to the Batter to Create Chocolate Almond Butter Cookies
Raw Green Goodness Pick-Me-Up Smoothie
2 Cups Apple or Pineapple Juice (Fresh Squeezed/Juiced is best)
1 Cup of Frozen Blueberries, Strawberries, Mixed Berries
1 Banana
1.5 Cup of Mustard Greens
1 Clove of Garlic (optional, but is great for the heart)
Blender
Blend all together. Ready to drink. Good anytime of the day.
Raw Corn Chowder (yields about 3-4 servings)
1 Cup Almond Milk
1/8 Yellow Onion
1 Avocado, peeled and hulled
3 Ears of Yellow Corn, shaved
Pinch of Seasalt, if needed
Fresh, chopped dill for garnishment
Blender
Wooden Spoon
Shave off kernels of corn from ears; put in a bowl and set to the side. Blend together almond milk, onion, avocado, and 1/2 of corn kernels (leaving 1/2 in bowl). Blend until smooth, if too thick, add more almond milk and blend more. Add last 1/2 of corn kernels, BUT DO NOT BLEND! Mix with a wooden spoon, and then pour into bowls. Garnish with fresh chopped dill. Serve as an appetizer or a meal.
Raw Pecan Pie
1 Cup Pecans, soaked overnight
1 Cup Organic Dates (not packed in sugar, we need them raw as possible), soaked about 2 hours
1/2 Lemon
1/2 Teaspoon Cinnamon
1/2 Teaspoon Pure Vanilla Extract
Pie Crust - Drain the pecans and hand dry them as much as possible. Put pecans and 7 dates into food processor. Process on high. This mixture become your crust. Spread and press into individual bowl bottoms or a pie pan.
Pie Filling - Drain and Blend your remaining dates. Squeeze the lemon juice into the food processor (be sure not to get seeds in mixture) and cinnamon and vanilla extract. Blend well. Spread your mixture over your pecans. Garnish with individual pecans if desired for a decorative look.
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Daily Fasting, Prayer, and consecration Log for 20112
Write a Praise Report Each Day. It can be anything. You may want to use the inside of your fasting book.
This will become a tool to help you to reflect at various times during the year.
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10 BIBLICAL REASONS TO FAST AND PRAY
1. To worship, love and glorify God (Luke 2:37; Zech 7:5; Isa 58:2)
2. To intensify the effectiveness of our prayers (Ezra 8:23; Isa 58:9; Judges 20)
3. To seek wisdom and guidance (Jer. 29:13; Dan. 10:103; Acts 13:3, 14:23)
4. To intercede for and help spiritual captives (Isa. 58:6; Dan. 9:1-21; Mat. 17:21;
Mark 9:28-29)
5. To train our bodies to yield to our spirits (I Cor. 9:27)
6. To wage spiritual warfare with God’s holy power (Mat. 17:9-11)
7. To respond to times of great crisis and seek deliverance (2 Chron. 20:2-4;
8. To express concern for the work of God (Neh. 1:1-4)
9. To devote time to witnessing and soulwinning (John 4:4-34)
10. To consecrate ourselves unto the Lord (Dan. 1:8-14)
PLEASE READ: Although the enemy will be very upset by your participation in this Church Fast, I must share with you that merely doing without food, is NOT what fasting is all about. It’s what you do with that time. Spending it with God is what counts. Each time your flesh craves or desires a certain thing, it is at that moment that you should remind yourself why you are restraining yourself from it, and FEAST on God instead. This is NOT a race, nor is it a contest. When you feel tempted to give in, stop and begin to “PRAISE HIM” for what He is about to accomplish.
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