Diva Tasting: Daniel Fast Suggestions 2

Daniel Diet Recipes 2

Guacamole Salad


4 Avocados – Peeled, Pitted, And Sliced

2 Tomatoes, Seeded And Chopped

½ Small Red Onion, Chopped

½ Cucumber, Sliced

1 Small Fresh Jalapeno Pepper, Seeded And Diced

1 (15.25 Ounce) Can Whole Kernel Corn, Drained(Optional)

½ Teaspoon Garlic Salt

Sea Salt And Black Pepper To Taste

Juice Of 1 Fresh Lime

¼ Cup Extra Virgin Olive Oil


Step 1 Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.

Step 2 Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.



1 (15 Ounce) Can Great Northern Beans, Drained And Rinsed

1 Cup Diced Tomatoes

1 Clove Garlic

1 Teaspoon Ground Cumin

¼ Teaspoon Chili Powder

Sea Salt To Taste

1 Pinch Cayenne Pepper, Or To Taste

½ Cup Black Beans, Drained And Rinsed

¼ Cup Diced Tomatoes

1 Tablespoon Olive Oil, Or As Needed

8 – 8 Inch Whole Grain Tortillas

Cooking Spray


Step 1 Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add chili powder, salt, and red pepper flakes and blend again.

Step 2 Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.

Step 3 Heat olive oil in a skillet over medium-high heat.

Step 4 Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.

Step 5 Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.

Step 6 Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Roasted Chickpeas


1 (12 Ounce) Can Chickpeas (Garbanzo Beans), Drained

2 Tablespoons Olive Oil

1 Pinch Kosher Salt

1 Pinch Garlic Salt

1 Pinch Cayenne Pepper


Step 1 Preheat oven to 450 degrees F (230 degrees C).

Step 2 Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Quinoa Bowl


3 ½ Cups Water

2 Cups Quinoa, Rinsed

4 Teaspoons Vegetable Bouillon (Such As Better Than Bouillon®)

2 ½ Cups Frozen Shelled Edamame (Green Soybeans)

1 Tablespoon Olive Oil

2 Sweet Onions, Chopped

1 Bell Pepper, Chopped

2 Tablespoons Minced Fresh Ginger

6 Cloves Garlic, Minced

¼ Cup Reduced-Sodium Soy Sauce

3 Tablespoons Chopped Fresh Cilantro

1 Tablespoon Hot Chile Paste (Such As Sambal Oelek), Or To Taste (Optional)


Step 1 Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Step 2 Heat olive oil in a large skillet over medium heat; cook and stir onions and bell peppers until onions are translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 2 minutes. Remove from heat; stir in soy sauce, cilantro, and chile paste.

Step 3 Stir onion mixture into quinoa mixture; simmer, stirring occasionally, until excess broth has been absorbed, about 5. Serves 8

Black Bean Soup


1 Tablespoon Olive Oil

1 Large Onion, Chopped

1 Stalk Celery, Chopped

2 Carrots, Chopped

4 Cloves Garlic, Chopped

2 Tablespoons Chili Powder

1 Tablespoon Ground Cumin

1 Pinch Black Pepper

4 Cups Vegetable Broth

4 (15 Ounce) Cans Black Beans

1 (15 Ounce) Can Whole Kernel Corn(Optional)

1 (14.5 Ounce) Can Crushed Tomatoes


Step 1 Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

Step 2 Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Cilantro Edamame


1 (12 Ounce) Package Frozen Shelled Edamame (Green Soybeans)

2 Cloves Garlic

½ Cup Tahini

½ Cup Water

½ Cup Packed Cilantro Leaves

¼ Cup Lemon Juice

3 Tablespoons Extra-Virgin Olive Oil

1 Teaspoon Kosher Salt

¾ Teaspoon Ground Cumin

Teaspoon Cayenne Pepper


Step 1 Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.

Step 2 Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.

Daniel Fast Roasted Cauliflower Soup


2 Heads Cauliflower, Broken Into Florets

Olive Oil Cooking Spray

¼ Cup Olive Oil

1 Large Onion, Chopped

4 Cloves Garlic, Chopped

6 Cups Water

Salt And Ground Black Pepper To Taste


Step 1 Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.

Step 2 Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Step 3 Broil the cauliflower until browned, 20 to 30 minutes.

Step 4 Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth. Serves 6


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