Daniel Fast Recipes

Cashew What?

Posted by on Jan 8, 2014 in Daniel Fast Recipes | 0 comments

I read Green Kitchen Stories whenever cookbook authors, David Frenkiel and Luise Vindahl post a blog.  I truly admire the food styling, professional photography, philosophy and, their vegetarian lifestyle.

Honestly, it is inspirational but not doable everyday on my planet.

Nevertheless, because of the fasting season, I stretch a bit.  Like the recipe for Cashewgurt, a creamy and easy cashew ‘yogurt’, this seemed easy and worth the whirl.


MP eats a big bowl of berries with oats for breakfast (not vice versa).  A small switcheroo would not hurt too much.

The European punctuation, equivalent’s (the couple live in Denmark) and instructions confused me—but I got the gist.  Off, I go.








To begin:

1,5 cups / 3,5 dl raw cashew nuts, soaked overnight (8-12 hours)

I weighed and measured but still was uncertain.  Eventually I decided on 1½ cups raw cashews.  It doesn’t really matter—you end up with more or, less.









The next day, after draining the nuts, I kept the water for the blending part. Zen-like.

Psyllium seed husk powder is available in bulk.  I see many more uses for this.








1 Tablespoon of the ground psyllium was mixed into ½ cup of water to form a gel, which thickens the blended cashews.

The nuts went into the super blender ( I used a Vita-Mix) with the juice of a half a lemon, a pinch of salt, a half-cup of the Zen cashew water, two soft dates and the psyllium gel. Flip the switch and add more water as necessary to create a smooth creamy curd. Taste the mixture as you go—I used the whole lemon in the end.








Luscious, silky and oh so rich, there was no way I could eat more than a few spoonfuls of the divine Cashewgurt.

After a chill and a shuffle, it morphed into a Cashewdiment (condiment). Clever huh?








It is vaguely sweet for a savory topping.  If you leave out the dates and spoon in touches of warm aromatic spices, like cumin and turmeric and, a pinch of cayenne it would travel well over curries, Mediterranean dishes, and stand up to a platter of crudités and cheeses.








The date variety paired well with slices of fruit, rye crackers, and polka dot of pomegranate seeds.








An extra spoonful of this delicate protein landed on MP’s breakfast this morning.








Think a mini berry parfait shooter for yourself.

Any more ideas are welcome!





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Being There

Posted by on Jan 3, 2014 in Daniel Fast Recipes | 0 comments

On New Year’s Eve MP and I helped save ‘Mr. Banks’.  It was a bittersweet mission with divergent thought outcomes.

Promotional Photo from

Promotional Photo from "Mary Poppins (1964)." (L-R) Richard M. Sherman, Julie Andrews, Dick Van Dyke, Robert B. Sherman.








By morning, we turned down the volume and entered our forethought, fifth fasting season together.

We set January aside alongside other Christians and with our church family to recalibrate and accept the invitation to shrink the size of the big screen—and frankly hurt a little.

You can read last year’s post about the Daniel Fast HERE.

Humbly, a recipe for my Black Bean and Brown Rice Stuffed Peppers  may be found in Susan Gregory's book, The Daniel Fast.

I enter this time of year with less uneasiness than my husband does.  We put our arms around tall glasses of water, shorter shots of ‘live juice blends’, and warm mugs of homemade vegetable broth for the first three days. After that, we sit at the table of grace following the Daniel Fast until the end of January.

While the food is not the focus of the formal fast, my belief remains nourishment within the guidelines carries us to a healthful finish.






















To purify our routines requires certain vigor, ordinarily not present by yearend.

Our hearts and habits (in large measure) are transformed; the rough and the splintered edges smoothed out. However, the real joy is reassurance.  We collect the prize not at the end of the fast but near end of the year when it is time to renew and do it all over again. The privilege of being empty creates space for spiritual bread leavened with truth and liberty.

My humanly disenchantments and panorama seems incomplete many days but beautifully expanded by fresh worship and prayer time.  Without much bother, I allow life to come to me and not at me.  Not as easily, I have learned to let boughs break and  prune vines to make room for daylight.

Our Lord assures me by being there.

“I will give water to the thirsty land and make streams flow on the dry ground.
I will pour out my spirit on your children and my blessing on your descendants.

Isaiah 44:3 ~ Good News Translation

Clean slate begins on Sunday at Free Chapel!







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Door Number Three

Posted by on Jan 25, 2013 in Daniel Fast Recipes | 0 comments

Losing ourselves and seeking God for 21 days requires a firm resolution.  Committing to solitude as a priority edges out normal and allows space for spirit–led triumphs.  Some moments are monumental.  Another instant is categorized to be revealed at a later time.

None of this is simple.  In the end God honors any sacrifice made to honor Him.

As the end of the fast approaches I remind myself that these nuances of truth

trickle into the crevices of my spirit like soil amendment.

Change is as good as a rest-- British Proverb

Day twenty-two is door number three.

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Back to the 70′ s (degrees)

Posted by on Jan 21, 2013 in Daniel Fast Recipes | 0 comments

Back to the 70′ s (degrees)

We turned on the heater in Orange County and wore jackets for maybe 10 days.  After the thaw--we bounced back to the 70’s.

This is the last week of the formal part of the Daniel Fast and hearty winter soups and stews are yet to appear.  In keeping with the warm weather I took a turn.

A cold crisp iceberg lettuce cup is a popular signature dish and the perfect delivery system for a savory filling topped with fresh and tasty sauce.


My version is just as fresh and tasty.  It requires some planning and do-ahead steps but is soothing and satisfying too.

Lentil and Barley Lettuce Wraps with Avocado Mango Salsa

Prepare the salsa:

This requires a ripe avocado and mango or papaya--  part of planning.  t will keep well for a couple of days in the refrigerator but usually doesn’t last that long…







Because the filling is soft, I prefer butter lettuce cups --flexible and pliable.








The lentils and barley are cooked separately.








It is an added hassle but the result is a combined filling with each at their best.

It takes about 20 minutes.

While they are simmering away.  Make the salsa.








Red onion and chopped jalapeno are added to fresh lime and orange juice.

You see here one of my tricks is to add pickled jalapenos a.k.a nacho rings.  I find the heat is predictable and there is always a jar in my refrigerator.








Red onion, pepper, and avocado round out the salsa.








Adjust the heat and seasonings to balance the sweet fruit and vegetables








before gently tossing with chopped cilanto.  Be careful with the fruit.  You want it to be whole bits not mashed.








After the lentils have cooled , drain any water that may remain in the pot.  Remove the hard spices and bay leaf.








Cooked Barley







Move half the lentils to a plate and mash.








Combine the barley and whole lentils with the mashed ones.  This can be done  early or yesterday.  Cool; cover and refrigerate.

When you are ready to prepare the wraps, reheat the lentils and barley in the microwave.  This keeps the texture intact.









Saute the aromatics and spices.








It takes a few minutes.








The fragrant lentils and al dente consistency of the barley combine together into a subtle wholesome filling .








The magic happens when the fresh leaf becomes a cup to hold  the gratifying mishmash crowned with sweet  and tangy tropical fruit.








Ah...portion control.  January fasting is not-- starving.  It is about keeping an edge and tuning out the noise.

Avocado Mango Salsa


  • ¼ cup red onion, minced
  • 2 cloves garlic, minced
  • ½ Jalapeno pepper, seeds ribs removed, minced
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fresh orange juice
  • 1 papaya or mango, peeled and diced
  • 1 small red bell pepper, chopped
  • 1 small avocado, peeled and diced
  • 2-3 Tablespoons cilantro, chopped
  • Kosher salt to taste


  1. Choose fruit that is ripe but firm enough to chop or dice neatly. In a medium bowl, pour lime and orange juice over minced onion, minced jalapeno and garlic. Let stand 20-30 minutes. Stir in remaining ingredients and adjust seasonings. Serve at room temperature for best flavor.
  2. Makes about 3 cups
  3. © Copyright 2011 Peggy Barrett Lunde
  4. All Rights Reserved
  5. http://cococooks.net/


Lentil and Barley Lettuce Wraps


  • 1 ½ cups water
  • ½ cup lentils
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 star anise
  • Kosher salt
  • 1 cup water
  • 1/3 cup pearl barley
  • 1 Tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • Kosher salt
  • 3/4 cup grated carrot
  • 2 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 1 teaspoon each, cumin, oregano
  • and chili powder
  • 8 large butter lettuce leaves
  • Fresh fruit salsa, papaya or mango


  1. Combine 2 cups water in a small sauce pan with lentils, bay leaf, cinnamon stick, star anise, and a pinch of salt; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes until done. Remove from heat and set aside to cool. Drain if necessary.
  2. At the same time, combine 1 cup water and barley in another small saucepan with a pinch of salt. Bring to a boil. Cover, reduce heat, and simmer 15-20 minutes until done. Remove from heat and set aside to cool. Drain if necessary.
  3. Remove bay leaf and spices from lentils. Discard. Place half the lentils in a medium bowl with the barley. Add remaining lentils to a plate and lightly mash with a fork. Add the mashed lentils to the lentil and barley mixture. Adjust seasonings. Set aside.
  4. This may be done in advance. Cover and refrigerate. Warm the mixture slightly before proceeding.
  5. Heat the olive oil in a large non-stick skillet over medium high heat. Add the onion and carrot; sauté 3-4 minutes or until tender, stirring occasionally. Add the garlic; cook I minute, stirring constantly. Add the tomato paste, cumin, oregano, and chili powder. Cook another minute, stirring constantly. Combine onion mixture with lentils and barley. Heat through and adjust seasonings. Place a heaping spoonful of warm mixture in a lettuce leaf to form a wrap. Top with avocado fruit salsa.
  6. Serves 4
  7. © Copyright 2011 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/

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Posted by on Jan 14, 2013 in Daniel Fast Recipes, Pasta | 2 comments



Clarity has its way of seeping into the center of this short season of fasting.  What we eat is not to take the place of first fruit offerings of our time.

A simple meal at the end of the day is sufficient.

It extends the moments of realignment—




There was a time when whole wheat pasta was hard to "swallow".  It cooked up gummy and could not be justified in my opinion.

Thankfully that has changed.  Win-win!








Simple.  You will have to hang in here with me on this one.  It looks fairly monochromatic until the coronation at the plate.








There will be a nice brown to deglaze after the onion is sauteed with the garlic, salt and pepper, and crushed red pepper for heat and character.







There will be more brown as you add vegetable broth to coax up the former brown.








Add whole wheat pasta right into the boiling seasoned broth.







Carefully fan the angel hair pasta out as it begins to sink (into the brown) and cook.








The pasta will quietly simmer in the broth uncovered for 10 minutes or so.  The trick here is to keep it moving so it doesn't clump together during the process.  Use tongs or a pasta fork for this maneuver.
















When nearly all of the liquid is absorbed and the pasta cooked al dente








stir in a large bunch of fresh bright minced parsley along with








a can of garbanzo beans (chick-peas), drained and rinsed.   Toss well and adjust the seasonings.








The method is unlikely-- but results in a straightforward and satisfying pasta supper with a heat note and a woodsy nuttiness.



Serve it on a lovely plate crowned with a buttery slice of avocado and a splash of fruity olive oil.




The only thing that counts is faith expressing itself through love.

Galatians 5:6

Whole Wheat Pasta with Garbanzo Beans


  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, sliced
  • Pinch crushed red pepper flake, or more (to taste)
  • 1 quart low sodium vegetable broth
  • 8 ounces (1/2 pound) whole wheat angel hair pasta
  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed
  • Kosher salt and pepper to taste
  • 1 bunch fresh parsley, finely chopped
  • 1 medium avocado, sliced


  1. Heat the oil in a large saucepan over medium heat. Saute the onion and garlic until softened, 2-3 minutes. Add the garlic and red pepper and cook, stirring for another minute.
  2. Add the broth and bring to a boil. Add the pasta and simmer uncovered, stirring occasionally to keep the pasta from sticking together. Cook the pasta for about 10 minutes until the broth is nearly absorbed. Stir the parsley and beans into the pasta. Adjust the seasonings.
  3. Garnish with avocado slices.
  4. Serves 4
  5. Adapted from-- Real Simple


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The Vintage People

Posted by on Jan 11, 2013 in Daniel Fast Recipes | 3 comments

The Vintage People



Some time ago, like in the 1970’s when I was working as a postal carrier for the Newport Beach Post Office; I spotted a vegetable chili in the deli case of swanky Gelson’s Market.  My job was to pick up the outgoing mail but-- I made a practice of detouring past the take-out food displays and the pretty, pretty pastries.



There was something about the Vegetable Chili that intrigued me.  It looked delicious and hearty without striving to be an imposter to big beefy chili by using invented meat.

Sometime in that era, the LA Times printed a recipe for the chili but the ingredients, lengthy steps, and the copious amount of oil, called for an alteration.

We have been enjoying my rendition for a zillion years and now...

It has become vintage—like me.

The slightly spicy chili fits right in with the Daniel Fast guidelines.  Who would have thought God would have used a lowly girl mail carrier to bring forth chili?








Yes, even Trader Joe's has helped streamline the chili with their new 10 Minute Bulgur.








Boiling water is poured over the cracked wheat and set aside to absorb.








The aromatics are sauteed in layers beginning with red onion and garlic, salt and pepper.

Then add the chopped celery and carrot.  When the vegetables have softened the spice mixture goes in.  It is important to saute the spices for even a few seconds to remove the rawness and release their warm earthiness.

I usually do all of this in a Dutch oven.  Because we were going to Madelynne's water polo game and because it was freezing outside and because I wanted it to be dinner as soon as we walked in the door -breath- I made this early in the Crock-Pot .  In fact, I will always make it in the Crock-Pot forever.








While I was prepping the vegetables I added the tomatoes to the skillet and let them simmer for 10 minutes or so.








Cut and slice the vegetables to the size you prefer.








Toss them in the bowl of the Crock-Pot








Stir the tomato mixture from the skillet into the vegetables.








I add a cup of water to the little bit of tomato left in the can and swish.  Add the Zen water to the chili.








Set the chili to cook on high for an hour and low for 4-5 hours.








When we arrived home I swiftly added the bulgur wheat, kidney beans, and chopped cilantro.








It heated through quickly.

Yes, It remains on the top of my comfort food list.

Maybe even better tomorrow?








Edison Chargers 7    Los Alamitos Griffins 0

griffin is a creature with the head and wings of an eagle and a body like a lion. They are said to be from India and are depicted in Greek mythology.

Go Chargers!

Vintage Vegetable Chili


  • 1/2 cup bulgur wheat
  • 1 cup boiling water
  • 1-2 Tablespoons olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, chopped
  • 2 large stalks celery, chopped
  • 2 large carrots, sliced
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • Pinch crushed red pepper
  • (to taste)
  • 1 teaspoon dried oregano
  • 1 yellow crookneck squash, cubed (about 6 ounces)
  • 1 zucchini, cubed (about 6 ounces)
  • 1 red bell pepper, cubed
  • 1 green bell pepper, cubed
  • 8 ounces mushrooms, quartered
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup water
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1/2 cup cilantro, chopped


  1. Pour bulgur into a heatproof bowl and add boiling water: cover and let stand while preparing vegetables.
  2. Heat oil in a large stock pot or Dutch oven. Sauté onions and garlic over medium heat until translucent. Add celery and carrot; continue to sauté for 3-4 minutes more. Stir in spices. Add tomatoes; simmer covered, 10 minutes.
  3. Add remaining vegetables and water. Simmer 30 minutes until vegetables are tender. Adjust seasonings; stir in beans, bulgur and cilantro. Heat through.
  4. Serves 4-6
  5. --adapted from Gelson’s Market

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