Note from Pastor Brian:
Are you ready for a raise? Then choose obedience through fasting. Fasting is a transformative practice that goes far beyond dieting or weight management. It cultivates discipline, resilience, and spiritual growth. It enhances the individual and it advances the Kingdom of God. Give it a chance and discover God’s many benefits
Daniel Fast Recipes
Running low on ideas for the Daniel Fast? Here are some recipes for you to try this fast.
Pepper Pasta w/ Chickpea
Ingredients
Whole grain pasta – 1 box
2 jars tomato sauce(make sure no sugar)
1 can chickpeas drained and rinsed
Spinach- about 2 handfuls
Red and green pepper 1 of each largely diced
Onion diced
Garlic
Sea salt and pepper to taste
Olive oil
Parsley
Preparation
While the pasta cooks Sautee peppers, garlic, onion, and chickpeas.. add salt and pepper to taste.. pour the spaghetti sauce and let simmer .. stir in spinach and parsley.. simmer some more… Either add all the pasta and mix, or serve on top
Roasted Butternut Squash Soup
Ingredients
1 large butternut squash
2 carrots
3 stalks celery
1 large onion
5 cloves garlic
Optional: One can of any white bean drained
Salt and pepper (to taste)
2 tablespoons olive oil
3 ½ cups vegetable stock(check for no sugar)
fresh sage leaves
fresh thyme
fresh rosemary
¼ teaspoon cayenne red pepper powder
Preparation
Preheat the oven to 350 F. Peel, pit, and chop the butternut squash into 1-inch squares. Add to a large baking sheet or roasting pan. Chop the carrots, celery, and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved. Add the herbs (easier to puree later if stems are removed), red pepper powder, salt, and pepper, make sure to season with your heart. Add olive oil and toss to coat. Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes. Transfer cooked vegetables & beans (optional) to a food processor (or blender) with 1 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple of batches. Note: If stems are still on the herbs, remove them before pureeing as they do not process very well (particularly the thyme) Pour the mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
Thai Peanut Coconut Cauliflower Chickpea Curry
Ingredients
½ tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 large carrot, thinly sliced
1 small head cauliflower, broken into florets (3-4 cups)
1 bunch green onions, diced
1 (15 ounce) can lite coconut milk
⅓ cup water or vegetarian broth
2 tablespoons red curry paste
2 tablespoons natural creamy peanut butter (or cashew butter)
½ tablespoon gluten-free soy sauce or coconut aminos
½ teaspoon ground turmeric
½ teaspoon cayenne pepper, (or more)
½ teaspoon salt 1 red pepper, julienned
1 (15 ounce) can chickpeas, rinsed and drained
½ cup frozen peas
Preparation
Place a large 10-inch deep skillet or a large pot over medium-high heat. Add in coconut oil, garlic, and ginger and cook for 30 seconds, then add in green onion, carrot, and cauliflower florets. Sautee for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften. Next, add in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine. Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary. Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers. Garnish with cilantro, green onion, and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein-packed plant-based meal. Enjoy!
Sundried Tomatoes & Pesto Pasta
Ingredients
1 box of Risoni or Penne Whole Wheat Pasta
pesto(homemade or store-bought, just make sure there is no cheese added)
artichokes(marinated or cut up)
5 or 6 sun dried tomatoes(or more if you want)
any veggies you want
salt & pepper
lemon juice
pine Nuts
any herbs you want.
Preparation
Boil your pasta. Add a small amount of oil to a low heat saucepan then throw in whatever veggies you want with the artichoke and sundried tomatoes. Add a small part of your pesto to coat the veggies. With your pasta being done, drain it and add it into the saucepan with your veggies. add in the pine nuts, herbs, and the rest of your pesto. Mix together and add salt and pepper to taste! (note: can just add everything into a bowl and mix as well) can be served cold or hot.
Black Bean Salad w/ Corn & Avocado
Ingredients
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can of corn kernels, drained and rinsed
1 medium tomato, diced
1 medium avocado, pitted, peeled, and diced
1/2 small red onion, finely diced
1/2 cup packed fresh cilantro leaves, finely chopped
1 medium jalapeño, ribs and seeds removed, finely diced
1 small garlic clove, minced
2 tablespoons freshly squeezed lime juice (from about 1 lime), plus more as needed
1 tablespoon canola or other neutral-tasting oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
Preparation
Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.
Dan Dan Edamame & Bean Salad
Ingredients
1 bag(12 oz) frozen or regular shelled edamame
1 can white beans, strained
1/4-1/2 head of red cabbage
1 bell pepper, diced
1 cup snow peas, cut in half
1/2 medium avocado
3-4 stalks of scallions(just the greens)
Use cilantro in your judgement
Dressing:
1/4 cup soy sauce
2 tsp rice vinegar or red wine vinegar
2-8 tbsp chili oil
1 tbsp sesame oil
2 garlic cloves grated
Preparation
Cut all the veggies into similar-sized pieces and toss them into a bowl. Grab your beans and edamame and toss them into the bowl.
In a separate bowl add your dressing ingredients and mix well. (note: taste before you pour over your salad)
Combine all ingredients in a big bowl and mix well.
This is great for meal prep, the longer the beans soak in the dressing the better. Good for 4-5 days in the fridge.