Daniel Fast Overview

The Daniel Fast is a spiritual discipline designed to better connect us with God. It is important to
remember that the intent of any fast is to deny ourselves something that we would normally do in
order to focus more specifically on the Lord and prayer. We are praying that hundreds of
people will come to faith in Christ during this time. This will be a challenging process, but we
look forward to seeing what God does in our church and experiencing him with intensity during
the 21 days of the fast.

Who:

The entire Good Hope Missionary Baptist Church

When:

Sunday, January 10, 2010, 12:01 am: Begin the Daniel Fast

Saturday, January 30, 2010, 12:00 am: Break the Fast

What:

The Daniel fast is a specific fast during which we would refrain from many of the rich foods we
might enjoy throughout the year. In considering the Daniel fast, it is best for each of us to
prayerfully determine what things we will eat or not eat. The Bible does not give us specific
details, but rather says Daniel refrained from the King’s rich foods, and ate vegetables and drank
water.
*If you have any known medical conditions or suspect such conditions, consult your doctor
before beginning the fast.

Things You’ll Need:

• Bible
• A place and time(s) to pray
• Faith
• Good variety of fruits and vegetables

Steps:

• Make your meals somewhat lighter for a few days leading up to your fast.
• When you have finished fasting, eat light meals and slowly build back up to your normal
diet.
• Avoid distraction. This is a sacred time between you and God, so avoid secular
television or radio shows.
• Start off with an unselfish prayer several times during the day.
• Spend time with God and in studying the Bible.
• Envision and create goals and work on plans to enrich and improve the quality of your
life.
• Pray often. Increase the frequency of your daily prayer times by a factor of five or more.
• Ask for God’s guidance in your life.

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 21 Day Prayer Focus

WEEK 1

January 10 – Day 1

Today is the beginning of the fast. It doesn’t matter where you are in your relationship
with God, these 21 days of prioritizing the Lord over essential needs in your life will
draw you closer to Him. It is our prayer that God will help you to stay focus and
visualize how you will resemble Him more closely at the end of these 21 days. Each day
there will be a prayer focus and we will focus on different areas of need.

Pray for God’s Covering for the Fast

• Pray for our commitment to the plan and to each other

• Pray that God will draw us closer to Him and transform whatever needs to be
changed in our lives
• Pray that God prepares our hearts for what we will receive from Him

January 11 – Day 2

All those that are in authority

Pray for Godly leaders who can shape the policy and funding of our churches, city, state,
country and world to improve the morals, education, safety, economy, and political
structure.

• Church and Community Leaders

• Local and State Leaders
• National and World Leaders

January 12 – Day 3

Families

Pray we would depend on God and recognize that He will meet all of our needs. Pray for
the families in our church, improved communication in marriages, singles who are
focused on their commitment to the Lord, children and teenagers who will obey their
parents and follow the Lord.

• Marriages
• Singles

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 • Teenagers/Children
January 13 – Day 4

Finances

Pray for the finances of our church members. Pray that we be faithful to the Lord and
that He provide his blessing for us.

• Stewardship
• Unemployment
• Increase

January 14 – Day 5
Addictions

Pray for those in our church who are personally or who have someone living in their
home that is battling alcohol or drug addiction. Pray for the teenagers and children who
have parents with addiction struggles. Pray for God’s breakthrough for them from the
patterns and behaviors that are damaging their lives and relationships.

January 15 – Day 6

Healing

Pray for physical healing of those battling illness, diseases and injury. Pray for them to
have an increase in faith to believe that with God all things are possible. Pray for the
strength of their families and peace from the anxiety and fears associated with the illness
and injury of a loved one.

January 16 – Day 7

Wisdom

Pray today that God would provide all of the resources necessary to possess the land that
GHMBC needs to bring transformation. Ask God to give our Pastor and leaders wisdom
to make the right decisions concerning the direction of our church

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WEEK 2

January 17 – Day 8

Faith

Pray today for an increase in your personal faith. Ask God to show you that which you
believe is impossible, and then specifically ask Him to give you the faith to entrust Him
with the responsibility of it. Ask God to give you a refreshing measure of faith to believe
with Him all things are possible.

January 18 – Day 9

Perseverance & Strength

We hope you’ve stayed to your commitment up to this point. If you haven’t, then today
is the day to recommit. Pray that God will renew your commitment and give you the
strength to recommit to Him. If you’ve been going strong, ask Him to give you a renewal
of passion to keep on going with this journey.

January 19 – Day 10

Children & Young People

Pray today for our children and young people. Pray that God will do a mighty work in
their lives and that we will see young people give their lives to the Lord. Pray for
spiritual renewal in the lives of many young people and that their lives will be influential
in the lives of their friends.

January 20 – Day 11
Leader Servants of Ministries

Pray for those that are involved in areas of ministry at GHMBC. Ask the Lord that they
will be able to reach the people with the life transforming hope brought by Jesus Christ.
Pray that God will enable them to see the work He is doing in their lives and the
supernatural hope and provision He wants to bring to that area.

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January 21 – Day 12

Persecution of Christians

Pray for the nations where Christians are persecuted and killed for their faith. Pray for
strength and passion for them as they face intense challenges to sharing their faith with
others. Pray for the protection of their families from the physical threat of government
and local religious leaders who oppose them. Pray for great favor for them amongst their
people that many will surrender to the call of Jesus Christ.

January 22 – Day 13

Sharing your Faith

Pray for the opportunity to share your faith with someone who does not have a
relationship with Jesus Christ. Pray that God would open the doors and align your path
with someone who needs the power and salvation of a new relationship with the Lord.
Pray that God will give you the courage to share when the door opens.

January 23 – Day 14

Spiritual Protection

Pray for the spiritual protection and warfare of our church body. The devil comes to
steal, kill, and destroy, but we have been and are covered by the Blood of Jesus Christ.
He has disarmed, disgraced, and defeated the devil and we need to remind the devil of
what happened on the Cross of Calvary. Pray for the protection of your family and put
on the whole armor of God in Ephesians 6:10-20.

WEEK 3

January 24 – Day 15
Neighbors

Pray for your neighbors today. Pray that God would allow you to build relationships with
those you live near, so that you could share your faith and influence their relationship
with God. Pray that God would give you an idea of how you could serve one of these
neighbors or even invite them to GHMBC on Wednesday Night or Worship Service on
Sunday.

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January 25 – Day 16

Residence in the area

Pray for the residents that in the surrounding area that are in need of Hope. Pray that God
would open their eyes to a life-changing relationship with Jesus Christ. Pray that God
would use you to be a blessing.

January 26 – Day 17

God’s Plan for your life

Pray for God to give you the perspective of your life that He sees for you. God has great
plans for your life and you want to be able to have the vision to see the direction and
paths He wants you to travel. Pray for discernment in critical decisions and the wisdom
to know what to do and when to do it.

January 27 – Day 18

You as a leader

Pray for ways to become a better leader and difference maker in your family, your work,
your neighborhood and your church. Pray for God to give you the passion and focus you
need to serve Him by serving others. Ask Him to show you ways that you can step up
and increase the way that you impact the lives of others.

January 28 – Day 19

Healing

Pray for physical healing of those battling illness, diseases and injury. Pray for them to
have an increase in faith to believe that with God all things are possible. Pray for the
strength of their families and peace from the anxiety and fears associated with the illness
and injury of a loved one.

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January 29 – Day 20

Wisdom

Pray today that God would provide all of the resources necessary to possess the land that
GHMBC needs to bring transformation. Ask God to give our Pastor and leaders wisdom
to make the right decisions concerning the direction of our church.

January 30 – Day 21

Today is the final day of our emphasis. Whenever you complete a major accomplishment
it is always time to celebrate. So today is a day of praise. Shout to God and sing to Him
and call out the praises He so rightly deserves. Celebrate with Him the changes you have
experienced and blessings He has provided.

Take today to write out some reflections of what God has spoken to you doing this
emphasis of focusing on the Lord. What has He shown you about distractions?
What have you learned about your relationship with Him? How has He blessed
you? How has He stretched you? Going forward…How should this change your
life? Write this out and pray about implementing a new relationship and
commitment with God in the future.

Moving from Good to Great!!!!

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 Hope in the Word
Daily Scripture Reading

January 10th – January 30th

Sunday, January 10th

Genesis 23:1-24:51; Matthew 8:1-17; Psalm 9:13-20; Proverbs 3:1-6

Monday, January 11th

Genesis 24:52-26:16; Matthew 8:18-34; Psalm 10:1-15; Proverbs 3:7-8

Tuesday, January 12th

Genesis 26:17-27:46; Matthew 9:1-17; Psalm 10:16-18; Proverbs 3:9-10

Wednesday, January 13th

Genesis 28:1-29:35; Matthew 9:18-38; Psalm 11:1-7; Proverbs3:11-12

Thursday, January 14th

Genesis 30:1-31:16; Matthew 10:1-23; Psalm 12:1-8; Proverbs 3:13-15

Friday, January 15th

Genesis 31:17-32:12; Matthew 10:24-11:6; Psalm 13:1-6; Proverbs 3:16-18

Saturday, January 16th

Genesis 32:13-34:31; Matthew 11:7-30; Psalm 14:1-7; Proverbs 3:19-20

Sunday, January 17th

Genesis 35:1-36:43; Matthew 12:1-21; Psalm 15:1-5; Proverbs 3:21-26

Monday, January 18th

Genesis 37:1-38:30; Matthew 12:22-45; Psalm 16:1-11; Proverbs 3:27-32
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Tuesday, January 19th
Genesis 39:1-41:16; Matthew 12:46-13:23; Psalm 17:1-15; Proverbs 3:33-35

Wednesday, January 20th

Genesis 41:17-42:17; Matthew 13:24-46; Psalm18:1-15; Proverbs 4:1-6

Thursday, January 21st

Genesis 42:18-43:34; Matthew 13:47-14:12; Psalm 18:16-36; Proverbs 4:7-10

Friday, January 22nd

Genesis 44:1-45:28; Matthew 14:13-36; Psalm 18:37-50; Proverbs 4:11-13

Saturday, January 23rd

Genesis 46:1-47:31; Matthew 15:1-28; Psalm 19:1-14; Proverbs 4:14-19

Sunday, January 24th

Genesis 48:1-49:33; Matthew 15:29-16:12; Psalm 20:1-9; Proverbs 4:20-27

Monday, January 25th

Genesis 50:1-Exodus 2:10; Matthew 16:12-17:9; Psalm 21:1-13; Proverbs 5:1-6

Tuesday, January 26th

Exodus 2:11-3:22; Matthew 17:10-27; Psalm 22:1-18; Proverbs 5:7-14

Wednesday, January 27th

Exodus 4:1-5:21; Matthew 18:1-20; Psalm 22:19-31: Proverbs 5:15-21

Thursday, January 28th

Exodus 5:22-7:25; Matthew 18:21-19:12; Psalm 23:1-6 Proverbs 5:22-23

Friday, January 29th

Exodus 8:1-9:35; Matthew 19:13-30; Psalm 24:1-10; Proverbs 6:1-5

Saturday, January 30th

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Exodus 10:1-12:13; Matthew 20:1-28; Psalm 25:1-15; Proverbs 6:6-11
Foods to include in your diet during the Daniel Fast…

All fruits: These can be fresh, frozen, dried, juiced or canned (watch for added
sugar).

Apples Coconuts Limes Pineapples

Apricots Cranberries Mangoes Plums

Avocados Dates Melons Prunes

Bananas Figs Mulberry Raisins

Berries Grapefruit Nectarines Raspberries

Blackberries Grapes Oats Strawberries

Blueberries Grenadine Olives Tangelos

Boysenberries Guava Oranges Tangerines

Breadfruit Honeydew melons Papayas Watermelon

Cantaloupe Kiwi Peaches

Cherries Lemons Pears

Vegetables: These can be fresh, frozen, dried, juiced or canned (watch salt content).

Artichokes Collard greens Mustard greens Sprouts

Asparagus Corn Okra Squashes

Beets Cucumbers Onions Sweet potatoes

Broccoli Eggplant Parsley Tomatoes

Brussel sprouts Garlic Peppers Turnips

Cabbage Ginger root Potatoes Watercress

Carrots Kale Radishes Yams

Cauliflower Leeks Rutabagas Zucchini

Celery Lettuce Scallions

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 Chili peppers Mushrooms

Legumes:

Dried beans Black eyed peas Beans Black beans

Green beans Lentils Cannellini Green peas

Lupines Pinto beans Kidney beans White beans

Split peas Peanuts Peanut butter (natural) Peas

Seeds:

All nuts raw, unsalted Cashews Sesame Sprouts

Walnuts Almonds Ground flax Sunflower

Natural Almond
Butter

Whole Grains:

Whole Wheat Rolled oats Whole wheat tortillas Brown rice

Plain rice cakes Millet Barley Quinoa

Oats Grits (no butter) Whole wheat pasta

Plain oatmeal (not Popcorn (see recipe in

instant) FAQ’s

Liquids:

Water (spring, Herbal (caffeine free) 100% fruit/vegetable

distilled, filtered) tea juice

Other:

Small amounts of Spices (read the label Small amounts of sea Small amounts of
olive oil to be sure there are no salt honey
preservatives)

Herbs Soy products Tofu Small amounts of

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 Ezekiel bread
Foods to avoid on the Daniel Fast…

All animal products including all meat, poultry, fish…

White rice
White bread
All deep fried foods
Caffeine
Coffee (including decaf because contains small amount of caffeine)
Carbonated beverages
Energy drinks
Foods containing preservatives, additives
Refined foods
Processed foods
Food additives
Refined sugar
Sugar substitutes
Raw sugar
Syrups
Molasses
Caned juice
White flour
Margarine
Shortening
High fat products
Butter
All leavened breads
Baked goods
All dairy
Milk
Cheese
Yogurt
Cream
Eggs
Alcohol
Mayonnaise

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Common FAQ’s

What about prepared foods?

Read the labels of all prepared foods. Remember the Daniel Fast is sugar-free and
chemical-free. So, if you use any canned fruits, vegetables, packaged foods, or prepared
sauces you must read the label to be aware about just what is in there.

What about pasta?

Make sure the label says whole grain pasta with no additives (watch for sugar). Whole
grain pasta offers 7 grams of protein per serving (3/4 cup of dried pasta).

I know it says raw, unsalted nuts, but what about roasted nuts?

The goal would be to stick to raw, unsalted nuts. But these are harder to find so in a pinch
just make sure you get plain roasted, unsalted nuts with no preservatives.

How do I get enough protein in my diet while on the fast?

The following are protein-rich foods that are allowed on the Daniel Fast… almonds,
sunflower seeds, lentils, quinoa, brown rice, split peas, whole grains, and tofu.

What kind of peanut butter is allowed?

A natural peanut butter with no additives…watch for sugars including molasses.

Smucker’s creamy natural peanut butter has nothing but peanuts in it.

What about popcorn?

Corn is listed in the vegetables to eat list. You can use a pot on the stove…here is a
recipe.
1) Put two tbsp. of olive oil in the bottom of a large pot.
2) Add enough popcorn to cover the bottom of the pan.
3) Turn heat to medium high. Look for the first popcorn kernel to pop.
4) Put the lid on the pot. Using potholders shake the pot over the burner.
5) Continue shaking until you no longer hear kernels popping. Remove from heat.

How can I identify whole grain foods?

Typically if the ingredient lists "whole wheat", "rolled oats", or "whole corn" as the first
ingredient, the product is a whole grain food item. Another way to identify whole grains
in the foods you eat is to look in the nutritional facts information and check if the food
item contains dietary fiber. If it contains a significant amount, it most likely contains
whole grains. "Wheat flour" is not a whole grain and therefore does not indicate a whole
grain product.

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What about salad dressing?

Olive oil and lemon or lime is an option.

Do I need to eat organic foods while on the fast?

No, but it is suggested because organic foods are produced without the use of feed or
fertilizer of plant or animal origin and without employment of chemically formulated
fertilizers, growth stimulants, antibiotics, or pesticides.

Where can I go out to eat?

Fasting while at work can be a challenge. Many people have mandatory lunch meetings
or get caught up in the hustle and bustle and forget to pack a Daniel fast friendly lunch.
This can be challenging being in a restaurant that serves all the foods you love will test
your resolve. Here are a few suggestions. Make a Daniel fast friendly salad dressing
from the recipe section and carry it with you in a small container. Most restaurants serve
salads, even McDonald’s has a salad to choose from…just ask them to leave off the meat.
If you forget your salad dressing ask for lemons and squeeze fresh lemon juice over your
salad, and add salt and pepper to taste. Other ideas include ordering a baked potato and
streamed vegetables. Make sure you ask them to hold the butter, sour cream, etc. You
want to eat only the potato.

There are a few restaurants with Daniel fast friendly menus—Chipotle and Applebee’s
has a steamed vegetable plate and a sizzling vegetable skillet (remember, no butter).

What about bread?

We are recommending the Ezekiel bread found in the freezer section of your
grocery/health food store.

How much can I eat?

As long as they are the appropriate foods, we are recommending eating until satisfied
with no limits.

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Sample Recipes

Breakfast……………………….…. Pages 16 - 17
Meals and Sides……………….….. Pages 18 - 26
Salads and Dressings…………..…. Pages 27 – 29
Snacks…………………………….. Page 30
Beverages……..………………….. Page 31

Breakfast

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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.

Breakfast Tacos

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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

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Quick Tomato Sauce

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

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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)
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

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Stir Fry Vegetables

olive oil to coat pan

sliced or chopped almonds
chopped garlic
sliced onions (yellow or white)
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.

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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
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

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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.
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

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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 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.
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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.

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

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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 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

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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.
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
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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

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

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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
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)
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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

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

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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.

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

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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

The Daniel Fast Team Members

Michael and Glendora Chambers

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Stanley and Arlita Adams
Deborah Archie
John and Denise Crawford
Erica Dean
Sadie Randall
Louis and Earline Gilliam
Dorothy Harvey
Bethel Nathan
Linda Andrus
Aalan and Dionne Keeton
Dishenekea Mitchell
Triston and Carlete Metoyer
Rosetta Mays
Kyle and Andrea Mosley
Darrell and Cynthia Rose
Beverly Smith
Larry and Josephine Turner
Deshandra Walker
Dawn Wilton
Henry and Barbara Wright
Michael and Yolanda Williams
Jasmine Williams
Kendra Williams
Ida Tyson
Appolo Woods
Bettye Hayes
Chantel McNeil
Charlotte Martin

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