Daniel Fast Recipes 2010

Daniel Fast Sample Recipes 2010

Breakfast

Fruit Smoothies

Frozen fruit (with no sugar)Juice (100% juice) – any kindBlend juice and fruit for a breakfast smoothie

Baked Sweet Potatoes – for breakfast or anytime

Granola

4 cups rolled oats1cup crushed almonds1/2 cup whole grain flour1 tsp. cinnamon1/4 cup shredded coconut1 cup sunflower seeds1/2 cup wheat germ or other whole grain bran3/4 - 1 cup honey1 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 apples3/4 cup rolled oats1 cup blueberries1/2 cup almonds1 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 juice1/3 cup waterRaisins and chopped nuts

Cook oats in juice and water in microwave for 1 minute on high. Add raisins and chopped nuts.


Breakfast Tacos

gimme lean** veggie shredsOregano 1 large onion*sweet basil 1 large bell pepper*cayenne pepper 2 large tomatoesgarlic powder 1 bag frozen cornolive oil curry100% whole wheat tortillas sea saltveggie shreds

Chop onion, garlic, bell pepper and tomatoesSautee 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 tomatoes2 large onions4 serrano peppersgarlic powdersea saltcayenne pepperlarge sauce an (pot)

Dice onion, Serrano pepper (remove seeds). Combine onion, Serrano peppers, diced tomatoes, garlic powder, sea salt (to taste), cayenne pepper (a pinch) in a large sauce pan (pot) and bring to a roaring boil for 15-20 minutes. Let simmer on low heat for 10 minutes. Serve and enjoy.

Andrea Mosley


Meals and Sides

Quick Tomato Sauce

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 oil1 medium yellow onion (chopped)2 cans diced tomatoes (14.5 oz) (or fresh)Salt to taste1/4 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 oil1 pound green beans, trimmed1/4 teaspoon salt3 cloves garlic, minced1/4 - 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 FriesMakes 4 servings

1 pound small baking potatoes2 tsp extra-virgin olive oil1/2 tsp dried thyme1/2 tsp dried rosemary1/4 tsp salt

Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray. Cut each potato in halfcrosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet. In a cup, mix the oil, thyme, rosemary, salt, and


pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet. Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.

Veggie Spaghetti

½ box wheat spaghetti ½ cup sliced mushrooms2tbsp. olive oil 1 cup broccoli flowers½ cup chopped onion 1 tsp. sea salt (or to taste)½ cup chopped green bell pepper 1 tsp. black pepper½ cup chopped yellow squash ½ tsp. cumin½ cup chopped zucchini ½ tbsp. oregano½ cup diced tomato 1tsp. Italian seasoning4 cloves of garlic 1 tbsp. chili powder½ 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 wellBoil wheat spaghetti until done, drain, combine with vegetables and sauce, simmer for 10 minutes.Serve and enjoy

Dorothy Harvey/Charlotte Martin

Veggie Chili

• 1 tablespoon olive oil• 1/2 medium onion, chopped• 2 bay leaves• 1 teaspoon ground cumin• 2 tablespoons dried oregano• 1 tablespoon salt• 2 stalks celery, chopped• 2 green bell peppers, chopped• 2 jalapeno peppers, chopped• 3 cloves garlic, chopped• 2 (4 ounce) cans chopped green chile peppers, drained• 2 (12 ounce) packages vegetarian burger crumbles• 3 (28 ounce) cans whole peeled tomatoes, crushed• 1/4 cup chili powder• 1 tablespoon ground black pepper• 1 (15 ounce) can kidney beans, drained• 1 (15 ounce) can garbanzo beans, drained (pinto beans can be used)


• 1 (15 ounce) can black beans• 1 (15 ounce) can whole kernel corn

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

Dorothy Harvey

Stir Fry Vegetables

olive oil to coat pansliced or chopped almondschopped garlicsliced onions (yellow or white)sliced green bell peppersthinly sliced cabbage

Toss Almonds and garlic in hot oil first. Let simmer for 3-4 minutesAdd onions and green peppers season with sea salt and pepper. Cook about 3 minutes andadd 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 mushroom1 medium eggplant peeled cut in half then sliced longwise in thick slices1 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 with1 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, drained¾ cup toasted walnuts1cup of fresh basil, loosely packed6 ounces of vegan parmesan cheese¾ cup olive oil6 cloves garlic1 teaspoon freshly ground peppersea salt

Combine sun-dried tomatoes, walnuts, basil, parmesan, olive oil, garlic, and peppers in a food processor. Process until ingredients are thoroughly chopped but not pureed. Add salt to taste. Cover and Refrigerate or freeze.

Quinoa (Healthy Grain)

4-to 6 servings1cup Quinoa (rinsed in a small strainer)2 cup of water or Vegetarian Vegetable broth1 medium onion diced1 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 onion1 cup each finely diced red and yellow pepper1 cup toasted walnut chopped ( I used toasted pine nuts)1 cup dried cranberries¼ cup juillene fresh basil1 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 pepper1 12oz bag of frozen black beans 1 bunch of cilantro chopped1 12 oz bag of frozen whole kernel corn 1 tbsp chili powder1 lg onion diced 1 tbsp cumin powder3 stalks of celery diced 1 teaspoon oregano leaves1 med onion diced 2 tbsp of kosher salt2 tbsp chopped garlic 1 teaspoon black pepper2 chopped carrots 2 tbsp of extra virgin olive oil1 -12oz can of hunt’s diced tomatoes in juice ½ teaspoon of liquid smoke1 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 cilantro6. Simmer for an additional 10 minutes uncovered

Chef Darrell RoseEmail: [email protected]

Spring Vegetable and Brown Rice Soup

1 ½ qt water or organic vegetable stock 1-12 oz. can of hunt’s diced tomatoes in juice1 12oz purple hull peas 1 red bell pepper diced1 12 oz bag of frozen whole kernel corn 1 green bell pepper diced1 lb. zucchini large diced 1 teaspoon thyme1 lb. yellow squash large diced 1 teaspoon oregano leaves5 stalks of celery diced 2 tbsp of kosher salt1 lg onion diced 1 teaspoon black pepper2 tbsp chopped garlic 2 tbsp of extra virgin olive oil1 lb. diced carrots1 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 uncovered6. 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 [email protected]

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 pepperDirections1. 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 popcorn3. Remove from stove, place sautéed rice in a pan4. Add water, and the remaining ingredients5. Stir well6. Cover with foil, and pierce the foil a couple of times with a fork7. Place in pre-heated oven and bake for 45 minute8. If the rice is too firm, add ¼ cup of water and place in the oven for an additional 15 minutesChef Darrell [email protected]

Minestrone Soup

8 cups vegetable stock1 1/2 cups of garbanzo beans2 cups red kidney beans1/2 cups carrots3 medium tomatoes (or 1-14 oz can ofunsweetened, unsalted Italian tomatoes)1/2 cup fresh parsleySea salt1 cup cabbage1/4 tsp. oregano3/4 tsp. basil1/4 tsp. thyme1/2 cup celery1/2 cup onion1 clove garlic1 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, drained2 tablespoons olive oil1/2 cup yellow onion, chopped2 cloves garlic, minced1/2 cup celery, finely diced1/2 cup carrot, finely diced1/4 cup virgin olive oil (to drizzle after beans aredished up)Salt and pepper to taste

Drain the white beans and set asideHeat 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 servingsTip: It is best to cook with regular old pure olive oil - save the more costly extra virgin oil for salads, drizzling, and dipping. When cooked, extra virgin oil actually turns bitter and the great flavors are cooked away. So use the less expensive pure olive oil for sauteing and frying.

Cabbage Stir FryVery 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 cabbage¼ cup of chopped or sliced yellow onion¼ cup of chopped or sliced green onionsliced almonds sliced2-3 tbsp. of chopped garlicsea saltblack pepper1 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 rice1 cup tomato juice1/3 cup green pepper1/3 cup celery1 med. Tomato2 tsp. chives1 tsp. basil1 cup vegetable stock1 tsp. oregano1/3 cup carrot1/3 cup onion2 small garlic cloves1 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 tomatoes1/2 cup raisins2 Tbsp. chopped green pepper2 Tbsp. green onions2 cups cooked brown rice2 Tbsp. parsley

Dressing:1/4 cup olive oil1 Tbsp. ketchup (with no added sugar)1 tsp. chili powder (optional)2 Tbsp. lemon juice1/2 tsp. dry mustard, optional1 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 half2 bell peppers chopped2 cups frozen whole kernel corn2 large onions6 pods of minced garlic1 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, chopped1 medium-sized onion, chopped1 zucchini, sliced1 yellow squash, sliced2 tablespoons olive oil2 tablespoons chili powder3/4 teaspoon salt1/4 teaspoon ground red peppers2 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 chilies1 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 drained1 tablespoon of raisins1 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) tofu1 container firm or extra firm tofu¼ cup soy milk½ tsp garlic powder2 tbsp lemon juice3 tbsp fresh basil, chopped1 tsp salt2 10 ounce packages frozen spinach, thawed and patted dry4 cups tomato sauce1 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 AndrusSalads/Salad Dressings

Rosemary/Italian Dressing

Extra Virgin Olive Oil ( I used Bertolli brand)Balsamic Vinegar(use one part vinegar to two parts of olive oil)Italian Seasoning (dry seasoning) (I used Adams brand)Garlic (fine chopped garlic in jar) season to tasteRosemary, Basil (small amount to taste) or anyother dry herbs of your choiceMix or whisk before serving


Garden Salad

Organic Baby Spring MixIceberg Lettucewalnutsshredded carrotsdiced apples (granny smith)dried cranberries or blueberriestoss 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

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.

Salad3 cups bite-size pieces fresh spinach1/2 cup sliced strawberries1/2 cup cubed cantaloupeOptional 1/2 cup sliced oranges2 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 salt3/4 cup distilled water 1 ¼ tsp. onion powder or flakes3 tablespoons fresh lemon juice1/4 cup almonds, soaked overnight and drained Blend all ingredients until smooth.

1/4 tsp. garlic powder Herb Vinaigrette

1/3 cup fresh lemon juice1/2 tsp. dried basil (if using fresh, use twice as much)1 tsp. dried oregano1/4 tsp sea salt


1/2 tsp dry mustard (optional)1/2 cup fresh Italian parsley, minced1 cup olive oil1 garlic clove, peeled and minced

Combine all ingredients in a jar and shake.

Italian Dressing

1/2 cup olive oil1/4 cup fresh lemon juice1-2 garlic cloves, peeled1 tsp. whole grain mustard seed (optional)1/2 cup distilled water1 green onion, chopped1 tsp. honeyDash 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 kiwi1 pint strawberries1 mango2 bananas1/2 pint blueberries

Slice and mix.

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

Salad Dressing

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

Snacks

Popcorn


1/4 cup unpopped popping corn1 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 chunksFresh 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 kindBlend juice and fruit

Apples and Peanut Butter

Mixed Nuts

Fresh Fruit and Vegetables

Granola Snack


Beverages

Carrot apple juice

Grape juice

Orange juice

Apple juice

Blueberry grape juice

Pineapple-orange strawberry juice

Health Smoothie-cantaloupe, bananas, oranges, and soy milk

Strawberry Smoothie- strawberries, bananas, oranges, and soy milk

Blueberry Smoothie- blueberries and strawberries with ice

Apple strawberry Delight- apples and strawberries with ice

Citrus Blast- grapefruits, oranges, and tangerines with ice

Pineapple Delight- pineapples and tangerines or oranges


Documents

Daniel Fast Recipes 2010