Daniel Fast Recipes

And Now…

Posted by on Feb 1, 2016 in Daniel Fast Recipes | 3 comments

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Rebounding from my January “blogcation” is like swinging back to a post-holiday classroom with a contemporary hairdo; calling for a fresh spin and a slather of upscale products to spike or slick or mousse.

The Daniel Fast is a glorious way to rest, read, reboot, eat well, and sleep well. MP and I experienced January contrarily, knowing full well sweet benefits are revealed over time.

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Jokingly; I missed three things most; coffee, eggs, and chocolate.

Even though our restricted vegan days are in the rearview mirror, I compiled a few photos of o’so satisfying warm soups, stews, salads, stir-frys, and glorious whole grain plant forward dinners.

2016-01-05 18.58.18 2016-01-06 18.25.23 2016-01-07 19.39.32 2016-01-08 18.37.23 2016-01-12 19.27.46 2016-01-14 18.54.05 2016-01-17 18.58.30 2016-01-18 19.03.15 2016-01-19 18.53.58 2016-01-20 18.39.56 2016-01-25 18.48.54 2016-01-27 18.41.44 2016-01-28 20.27.26

And now... Back in the swing.

"First keep the peace within yourself;

then you can also bring peace to others."

Thomas a Kempis 1420



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Max Fill Line

Posted by on Jan 1, 2016 in Daniel Fast Recipes, New | 1 comment

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Our feasting days are over;

 the max fill line has been exceeded. 

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These are the days we lean toward another new year;

setting this one on the safety of a shelf, praying fast,

placing time aside to rediscover sacred space,

devotion and yes, clarity.

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--photo source: Northstar Gallery

 We devote January to tuning into God’s Spirit believing together in faith, not only to enter The Daniel Fast season-- but to navigate to a finish line.

With crafting, coloring, learning how to eat continental-style,

resting, and reading in mind,

I will fast from these pages too and meet you back here in fabulous February.

May you always be blessed with walls for the wind,

a roof for the rain; a warm cup of tea by the fire,

laughter to cheer you, those you love near you,

and all that your heart might desire.

--author unknown

♥ ♥ ♥

Jentezen Franklin's photo.

If you are embarking on the Daniel Fast in 2016, there are recipes on this site--but you'll also find photos on Instagram throughout January at cococooks.

Healthy New Year!

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A Spark in the Darkness

Posted by on Dec 31, 2014 in Daniel Fast Recipes | 1 comment

Fasting season is on our doorstep; we begin January with a different sort of craving.  MP and I settle in and gear up for The Daniel Fast. In 2015, I am approaching times of reflection and unsullied moments by a rest from this page too; to read, think and be.  I will be back in February with fresh sentiments and recovered hope. My conversations with your encouragement, thoughtful comments and friendship remain part of my day.

Until then, remain in the arms of love…

Happy New Year!

There is a time for everything, and a season for every activity under the heavens—Ecclesiastes 3:1

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Pumpkin Hummus

Posted by on Sep 22, 2014 in Daniel Fast Recipes, Party Drinks and Appetizers | 2 comments

My friend Jacqueline sent a recipe for Pumpkin Hummus wondering if it could be prepared without a food processor.  At first, I deduced that it would not be smooth enough without the big whirl, then reconsidered.







Beginning with a can of pumpkin and adding the remaining ingredients using a hand held mixer-- is as easy as pumpkin pie.  I used the Cuisinart.








The result (using a mixer) may not be as smooth and creamy but—it is a delicious surprise with an autumn-style twist on traditional Middle Eastern spread.








Light, lemony with a little kick and foolproof too; zizz this up and see who can identify the mystery ingredient!








Pumpkin Hummus


  • 1 15-ounce can pumpkin (not pie mix)
  • 1 garlic clove, minced
  • 2 Tablespoons Tahini (sesame seed paste)
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (to taste)
  • ¾ teaspoon kosher salt
  • 1 teaspoon olive oil
  • 2 tablespoons chopped fresh parsley
  • Toasted pumpkin seeds to garnish


  1. Place all the ingredients except parsley and pepitas into the bowl of a food processor or blender; and process until smooth. Stir in parsley. Spoon hummus into a serving bowl and garnish with pumpkin seeds if desired. Serve with toasted pita wedges.
  2. --myfreediet.com




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Collard Green Wraps

Posted by on Jan 17, 2014 in Daniel Fast Recipes | 1 comment


Of course, I had no idea what I was doing.  I am getting rather clever that way. Perhaps it is the heat or the bottom of the pantry inning—because they are flat--, I decided to make wraps from collard greens.








Bright orange gratifying yams are always in season.  Why is that?

There was brown rice, spicy red tomatillo sauce, and fresh avocado salsa available too.








After slicing the yams, I dusted them with chili powder, salt and a drizzle of olive oil then; roasted the wedges with rings of purple onion.








Sweet caramelized treasures.








You can remove the large vein and stem first before preparing leaves.








I tried the raw leaf in a wrap but it was like an 'off coiffed' day where spry wisps' don’t stay put.








I discovered the stem was a natural ‘handle’ to hold the leaf while dousing it.








20 to 25 seconds in a pot of salted water produced a more pliable wrap. I was only making four; filled and rolled right away.  If you are making a larger amount, drop the leaves in ice water to stop the cooking and drain. Before filling, remove the stem and  thick bottom part of the vein.








Fold the leaf around the filling like a burrito--caring not to over stuff.

Almost anything goes here.  Whatever you enjoy layered on a sandwich or tucked into a burrito-- roll with it…








Beside the  spicy salsas, hummus would have been another tasty addition or the spicy cashew cream spooned strategically inside with more on the side.

Fresh, light and satisfying with a restorative kick!

I think these would travel well too—to the beach comes to mind on this 85 degree January day.





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A Bowl, Spoon and a Full Moon

Posted by on Jan 15, 2014 in Daniel Fast Recipes | 0 comments

The Christmas holidays are officially over; the picture perfect crimson blossomed Poinsettias’ seemingly unravel as they blow away from the front porch. Ordinarily it is not 85 degrees in the middle of January (which directly influences how we cook). Right?

Many of the dinners I prepare during the Fast are simple soups and stews hearty enough for Jacob and Esau to share without conflict.

The heat and the Santa Ana Winds have not deterred me.

Curried Lentil Stew








The familiar cast








Saute the onion and garlic in oil.  I used coconut oil for this mix.  Salt and pepper to taste.  When the onions are sheer and tender stir in the spices and cook them for 20-30 seconds.  This allows them to open up and bloom.








Add carrots, celery, and tomatoes.  You may also use fire-roasted tomatoes—they are a little too fiery for me.








Stir in the lentils








and, the vegetable stock.

Simmer covered until the lentils are tender, about 30 minutes.








Adjust the seasoning and stir in a tablespoon of either red wine vinegar or Balsamic.  I switch around.

You will find enough heat and character to round out the hearty lentils and chunky tender vegetables (even better leftover).








If you are following along but not particularly fasting, add a dollop of Greek yogurt or a sprinkle of crumbled feta for a Meatless Monday supper.

Do you eat special foods in January?

printable recipe guide is right here.

Curried Lentil Stew


  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • Kosher salt and pepper (to taste)
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground curry
  • 2 large carrots, sliced (2 cups)
  • 2 celery ribs, chopped (1 cup)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup dried lentils, rinsed
  • 1 quart vegetable broth
  • ¼ cup chopped fresh cilantro
  • 1 Tablespoon red wine or balsamic vinegar (to taste)
  • Chopped fresh cilantro or parsley


  1. Heat oil in a large saucepan over moderate heat.
  2. Sauté the onion and garlic 3-4 minutes or until softened. Add salt and pepper to taste. Stir in curry and cumin.
  3. Add carrots, celery and tomatoes; continue cooking and stirring for another 2-3 minutes. Add lentils and broth. Simmer covered without stirring, until lentils are tender, about 20-30 minutes.
  4. Stir in cilantro and balsamic vinegar; Adjust seasonings.
  5. © Copyright 2014 Peggy Barrett Lunde
  6. All Rights Reserved
  7. http://cococooks.net/







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