Daniel: Cucumber Snack
CUCUMBER SNACK
Ingredients:
- 1 Large Cucumber
- ½ Cup Cherry Tomatoes
- ¼ Cup Organic Rice Vinegar
- Cracked Black Pepper
- Salt
Directions:
- Clean and peel cucumber. Cut it in half length-wise, then into sticks ½ inch wide and 2-3 inches long.
- Clean the tomatoes. Cut them in half.
- Add the ingredients into a bowl and toss.
- Add cracked black pepper and salt as desired.
- Enjoy immediately or chill in the refrigerator for an hour.
This simple dish is great for a snack anytime. The rice vinegar has a lighter flavor than some other vinegar varieties. Be sure to read the product labels.
Daniel: Fried Cabbage
FRIED CABBAGE
Ingredients:
- 1 Head of Cabbage
- 1 Large Vidalia Onion
- 2 Tbsp. Olive Oil
- 1/2 Tbsp. Kosher Salt
- Black Pepper
Directions:
- Remove the outermost layer of the cabbage’s leaves.
- With a large, sharp knife, cut the cabbage in half then cut out and discard the core.
- With the cabbage laid flat on a cutting board, slice the cabbage into 1/4 inch thick slices. (Cut long slices in half)
- Place sliced cabbage into a large bowl of cool water. Soak for 20 minutes to clean.
- Peel onion and slice thinly.
- Rinse and drain cabbage.
- Heat oil in a large non-stick frying pan on medium-high heat.
- Once the pan is hot, add the sliced onion to the pan.
- When the onions nearly translucent, add the sliced cabbage to the pan and cover. Allow the cabbage to cook about 5 minutes.
- Stir the cabbage in the pan. If any additional cabbage is remaining, add it to the pan and allow it to cook another 5 minutes.
- Add the salt and pepper to the cabbage mixture. Replace the lid and allow the cabbage to cook until the leaves are tender are bright in color. Continue to stir the cabbage often to avoid sticking.
- Add additional salt and pepper to taste.
- Remove the cabbage from the pan and serve warm.
This recipe is almost certain to be a new family favorite anytime of the year. Cabbage is a very inexpensive vegetable and it cooks quickly. For an additional kick, try adding a pinch of dried red pepper flakes.
Daniel: Roasted Root Veggies
ROASTED ROOT VEGGIES
Ingredients:
- 3 Small Golden or Red Skinned Potatoes
- 1 Vidalia Onions
- 2 Large Carrot
- 2 Tomatoes
- 2 Tbsp. Olive Oil
- 1/2 Tbs. Kosher Salt
- 2 Tbs. Fresh Parsley (optional)
Directions:
- Preheat oven to 400 degrees.
- Clean and dry the potatoes, then cut into halves or quarters (depending on the size).
- Peel, rinse and dry the carrots. Cut into 1/2 inch rounds.
- Clean and dry the tomatoes. Cut into quarters.
- Peel the onion and cut into large pieces.
- Add the vegetables to a large bowl, along with the salt and olive oil.
- Mix ingredients thoroughly.
- Add to a cookie sheet or shallow baking dish in an even layer.
- Roast (uncovered) in the oven for 30-45 minutes, or until all vegetables are cooked through.
- If additional salt is needed add a small amount of sea salt to warm vegetables.
- Top with chopped parsley prior to serving garnish.
If you’re looking for a no-fuss, hearty meal, roasted veggies is the way to go. This meal will work well if you’re doing the variation of The Daniel Fast that allows you to consume olive oil. Make sure you read the labels for additives and such.
Daniel: Hot “Not” Tea
HOT “NOT” TEA
Ingredients:
- Water
- 1 Lemon
- 1 Lime
- Fresh Mint Leaves
Directions:
- Pour hot water into a mug
- Cut a lemon into slices (as much as you like)
- Cut a lime into slices (as much as you like)
- Squeeze the juice from the lemon and lime into the mug of hot water
- Add the lemon and lime slices, as well as, 2 to 3 whole mint leaves to the mug
Since The Daniel Fast specifies that the only beverage those who are fasting should consume is water, this beverage will help warm your insides on cold winter days.
Daniel: Mashed Potatoes
MASHED POTATOES
Ingredients:
- 2 – 1/2 lbs. Potatoes
- 32 oz. Organic Vegetable Stock
- 1 cup Water
- Salt
Directions:
- Peel potatoes and cut into 1 inch cubes. This does not have to be exact.
- Place chopped potatoes into a large stock pot.
- Pour vegetable stock in the pot over the potatoes.
- Add water to the pot. If potatoes are not covered, add an additional cup of water.
- Boil potatoes until they are soft.
- Transfer potatoes into a large mixing bowl and mash with a potato masher.
- Ladle one spoon of vegetable stock from pot into bowl with potatoes. Continue mashing the potatoes.
- Repeat STEP 7 until the potatoes are smooth, or the texture you prefer.
- Add salt to taste.
This recipe is a healthy twist on an old favorite. Once the fast is over, try making it with chicken stock. You probably won’t event miss the traditional butter and milk.