The Daniel Fast Recipes

There are some wonderful recipes that are”Daniel Fast Approved”, both in the books we recommended as well as online. We recommend shopping Whole Foods or Vitamin Cottage to get help finding items that will work with your fast. Their staff can help you put together a DF Approved meal. Remember, these do not need to be fancy, gourmet meals,  a bowl of steal cut oats with sliced bananas, a tossed salad with all your favorite veggies, and your favorite vegetable soup recipe will get you through a day of fasting.

Here is a compilation of recipes we thought you might enjoy. If you have a  DF Approved recipe you love, chances are we’d love it too, email us your favorite DF Recipe and we’ll feature it here!


Tomato and cucumber salad


4 diced tomatoes

2 cucumbers, peeled and diced

1 bunch green onions chopped

½ cup chopped fresh mint

¼ cup chopped parsley


¼ cup olive oil

Juice of two limes

1 clove garlic, chopped

2 tsp. salt or to taste

½ tsp. pepper


Start by making the dressing. In a large bowl, whisk together the olive oil, lime juice, salt and pepper. Add the mint and parsley. Cut the tomato, cucumber and green onion and add to the bowl.

Allow it to sit for about an hour for the flavors to blend together before serving.


Sweet Potato Salad

This is a good dish to make with left over sweet potatoes.


2 lbs. sweet potatoes baked or boiled and cooled.

3 Tablespoons olive oil

1 scallion sliced

2 Tablespoons chopped fresh parsley

2 Tablespoons chopped fresh cilantro

Juice of 1 lime


Cube the sweet potatoes after they have cooled. In a large bowl, combine the sweet potatoes with the remaining ingredients, toss well, and serve.


Citrus Salad


3 oranges

1 Tablespoon Dijon mustard

1 tablespoon chopped fresh tarragon

¼ cup olive oil

2 heads of bib lettuce, torn

1 grapefruit, peeled and thinly sliced

2 clementines, peeled and separated into segments

½ cup unsweetened flaked coconut


Start by making the dressing, squeeze juice from 1 orange and transfer to a small glass bowl. Wisk the mustard, tarragon and the olive oil together.  Peel and slice the remaining oranges.

Toss lettuce with the dressing; gently toss in the citrus slices and segments. Arrange on a platter. Top with the coconut.


Vegan Herb Crackers


2 Cups blanched almond flour

¾ teaspoon sea salt

2 Tablespoons Herb’s de Provence

1 Tablespoon olive oil

2 Tablespoons water


In a large bowl, combine almond flour, salt and the Herbs de Provence.

In a medium bowl, whisk together olive oil and water. Stir wet ingredients into almond flour mixture until thoroughly combined.

Roll the dough into a ball and press between two sheets of parchment paper to 1/8 inch thickness.

Remove top piece of parchment paper. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2 inch square pieces with a knife of pizza cutter.

Bake at 350 for 9-11 minutes, and then serve.


Zucchini and Hominy Soup


2 Tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

4 zucchini, sliced

1 cup peeled and chopped mild green chili peppers

6 cups vegetable broth

4 cups hominy or 2 16 oz. cans

1 tsp. ground cumin


Saute the onion and garlic in oil. Add zucchini and green chili and cook over medium heat, stirring occasionally, about 5 minutes. Add remaining ingredients and simmer, covered over low heat for 45 minutes.


Brown Rice Pilaf


1 cup brown rice

2 cups water

2 tablespoons olive oil

4 cloves garlic, peeled and crushed

1 large carrot, diced

½ cup water

¼ cup fresh cilantro, chopped

salt to taste


Combine rice and 2 cups water in a saucepan and bring to a boil. Reduce heat and, cover and steam for 40 minutes, or until all water has been absorbed.

While the rice is cooking, heat 2 tablespoons olive oil in a heavy skillet over medium heat. Add garlic and sauté gently a few moments. Add carrot, stir to coat with oil, and add remaining ½ cup of water. Reduce heat, cover pan and simmer until carrot is tender but not soft. Check carefully to see if if there is sufficient water to braise the carrots, adding water in small quantities if needed. Add cilantro in the last few minutes, letting it steam. When rice is cooked, place carrot and rice in a bowl, mixing gently add salt to taste.


Garden Ratatouille


3 tablespoons olive oil

1 medium onion, diced

5 cloves garlic, chopped

3 green zucchini (medium) sliced length wise, then cut into chunks

3 yellow squash (medium) prepared as above

1-2 cups tomatoes chopped

½ cup fresh basil, chopped

salt to taste


In a large skillet, heat oil, add onion and cook about 3 minutes, then add garlic and cook another 3 minutes. Add squash and cook turning about every 5 minutes, for about 15 minutes. Season with salt and toss with fresh basil. Serve with brown rice or whole wheat pasta.



White Beans and Wilted Greens Soup

This is quick and easy soup to make


1 can cooked cannelloni beans, drained and rinsed

1 clove garlic, diced

1½ – 2 cups vegetable broth or water

1 cup chopped Swiss chard or spinach

½ teaspoon salt


In a 2 quart saucepan, bring beans, garlic, and stock to a boil. Reduce heat and simmer 10-15 minutes. If you would prefer you can puree bean mixture until smooth then add in the greens season with salt and cook 5 minutes and serve. Or for a chunky soup leave beans whole add the Swiss chard, season with salt and cook another 5 minutes and sprinkle with chopped green onions and serve.


Green Monster Pops

Ice pops are a refreshing treat and a fun way to eat your vegetables. You can use any combination of fruits and vegetables so be creative.


1 cup spinach

½ cup kale leaves chopped (remove the tough stems)

3 bananas

1 whole pineapple, peeled and chopped

1½ – 2 cups water


Combine spinach, kale bananas, and pineapple in a blender and puree, add water; puree a second time. Pour into pop molds or small cups add Popsicle sticks and freeze.



*Some of these recipes are from: Whole Foods, Eating Right for Your Type, Delicious Magazine

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