Diva Tasting: Daniel Fast Recipes 1

Daniel Diet Suggestions



3 Cups Ice Cubes, Or As Desired

2 Cups Baby Spinach Leaves, Or To Taste

1 (7 Ounce) Can Crushed Pineapple

½ Cup Water, Or To Taste

1 Banana, Broken Into Chunks

1 Orange, Peeled And Segmented

10 Fresh Mint Leaves, Or More To Taste

1 Lemon, Juiced

1 Lime, Juiced


Step 1 Blend ice, spinach, pineapple, water, banana, orange, mint, lemon juice, and lime juice in a blender until smooth.

Variation: Try a variety of ‘power greens’ with or in place of the spinach.

Cran-Orange Oatmeal


¾ Cup Old-Fashioned Rolled Oats

½ Teaspoon Ground Cinnamon, Or To Taste

¼ Cup Dried Cranberries

½ Cup Frozen Blueberries

¼ Teaspoon Ground Turmeric (Optional)

1 Pinch Ground Ginger (Optional)

1 Cup Water

¼ Cup Orange Juice, Or As Needed


Step 1 Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency. 1 Serving

Coconut Date Bars


Cup Slivered Almonds

½ Cup Flaked Coconut

10 Pitted Dates, Or To Taste

¼ Cup Cashews, Or To Taste

1 Teaspoon Coconut Oil


Step 1 Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.

Ethiopian Cabbage


½ Cup Olive Oil

4 Carrots, Thinly Sliced

1 Onion, Thinly Sliced

1 Teaspoon Sea Salt

½ Teaspoon Ground Black Pepper

½ Teaspoon Ground Cumin

¼ Teaspoon Ground Turmeric

½ Head Cabbage, Shredded

5 Potatoes, Peeled And Cut Into 1-Inch Cubes


Step 1 Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes. Serves 4

Oatmeal Muffins


3 Cups Rolled Oats

2 Cups Irish Steel-Cut Oats

5 Ripe Bananas, Mashed

½ Cup Ground Flax Seeds

½ Cup Water

¼ Cup Peanut Butter

¼ Cup Pitted, Chopped Dates (Optional)

1/ Cup Chopped Pecans (Optional)

¼ Cup Chia Seeds or Poppy Seeds

2 Tablespoons Coconut Oil

2 Teaspoons Vanilla Extract

½ Teaspoon Sea Salt

Cup Raw Honey


Step 1 Preheat oven to 375 degrees F (190 degrees C). Line a 9×13-inch casserole dish with parchment paper.

Step 2 Mix rolled oats, steel-cut oats, bananas, flax seeds, water, peanut butter, dates, pecans, chia seeds, coconut oil, vanilla extract, and salt together in a bowl; press into the prepared casserole dish. Drizzle honey over mixture.

Step 3 Bake in the preheated oven until set, about 45 minutes. Cool completely before cutting into bars. Wrap bars in plastic wrap and freeze. Let defrost for 15 minutes before eating or heat in microwave.

Scrambled Chickpeas


1 Tablespoon Olive Oil, Or As Needed

1 Onion, Chopped

1 Can Chickpeas Drained

½ (15 Ounce) Can Black Olives, Drained And Halved

3 Cloves Garlic, Minced

3 Tablespoons Nutritional Yeast

1 Tablespoon Tamari (Dark Soy Sauce)


Step 1 Heat olive oil in a cast iron skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chickpeas, olives, and garlic. Cover skillet and cook, stirring occasionally, until tofu is lightly browned, about 8 minutes. Add nutritional yeast and tamari; stir until coated and nutritional yeast is dissolved, 1 to 2 minutes. Serves 4

Fruit Smoothie Snack


1 Cup Pineapple Juice

1 Large Banana, Cut Into Chunks

1 Cup Frozen Strawberries

1 Cup Frozen Blueberries


Step 1 Pour pineapple juice into a blender and add banana, strawberries, and blueberries. Cover and blend until smooth, about 1 minute. Pour into 2 glasses.

Jicama Salad Vegan


1 Large Jicama, Peeled Shredded

2 Navel Oranges, Peeled And Cut Into Chunks

1 Large Red Bell Pepper, Cut Into Bite-Size Pieces

½ Hothouse Cucumber, Diced

3 Small Sweet Yellow Peppers, Sliced

2 Small Sweet Orange Peppers, Sliced

4 Radishes, Thinly Sliced

3 Thai Chile Peppers, Minced

½ Jalapeno Pepper, Diced

½ Bunch Cilantro, Chopped

1 Lemon, Juiced

Ground Black Pepper To Taste


Step 1 Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.

Step 2 Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Variation: Don’t like Jicama try parsnips or celery root. Serves 6


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