(Day 1-7 repeated on week 2. Day 8-14 completes the third and final week of the fast)
Many recipes rely on a Vitamix blender (high-end/durable)
Good Morning Smoothie- 1/2 c. water, 1 c. green grapes, 1/4 c. cucumber, 1/2 kiwi (peeled), 1/2 c. medium apple,3/4 c. chopped broccoli, 1/4 lemon squeezed, 1/2 c. ice cubes.
Directions- Place in Vitamix. Variable 1- quickly increase to 10, then to high. Blend on high for 1 minute.
Black Beans and brown rice stuffed in red bell peppers (DF 126)
Ingredients: 2 c. cooked black beans, 1 c. brown rice, 1/2 tbs olive oil, 1 jalapeno pepper (no seeds), 1/2 tsp cumin,6-8 black olives (chopped), 2 c. of 100% tomato juice, 1/4 c. fresh cilantro, 3 large red bell peppers (cut top of to create a bowl of rings-for hummus snack and breakfast plans)
Directions: Combine beans and rice and set aside. In a small skillet over medium-high heat and saute jalapeno pepper until softened, then add the cumin and cook 30 seconds longer. Season with salt/pepper, if desired. Now add vegetables to bean rice mixture and mix in olives and cilantro.
Divide mixture between 3 bell peppers that are snuggly sitting in a small pot. Pour tomatoe juice in the pot until it reaches the half-way point on the peppers. Place a lid and simmer for 45 minutes. Add tomatoe juice to top of peppers as needed. Each pepper becomes a serving.
Ants on a Log
Directions: 4 celery sticks per serving, 2 tbs of almond butter, 1/4 c. of raisins placed on celery.
Day 3 (Warning- Most Non-Daniel Fast items)
It's Easy Being Green Smoothie (VM 30)
Ingredients- 1 c. grapes, 1 medium orange, 1/2 c. pineapple, 1 banana, 1 carrot, 2 c. spinach, 1 medium apple, 6 c. ice cubes
Directions- Vitamix- variable 1-10 with high for 1 minute.
Egg Whites and Spinach in a Red Bell Pepper Ring
Directions- Using 1 serving of egg whites and spinach, place mixture in one ring of a red bell pepper for cooking. Salt and pepper optional.
Chickpea/Pineapple Salad on a Bed of Spinach
Ingredients: 1.5 c. of chickpeas, 1/2 c. of non-soy Vegan "mayo", 1/4 of a lemon squeezed, a ring of pineapple, a tad squish of brown mustard, 4 walnuts.
Directions- Vitamix-Blend on low, until there is a blend of smooth and chunky. Scoop out and place in container. Using a cutting board, cut a handful of red grapes in half. Place in salad. Add 4 more walnuts to the salad after crumbling.
Vegetable Spaghetti with Spicy Tomato Sauce (VM 146)
Ingredients: vegetable spaghetti; VM 146 for sauce-4 Roma tomatoes, 3 tbs. tomato paste, 2 tbs Tofutti "Cream Cheese", 1/2 tsp sea salt, black pepper, 1 jalapeno pepper (no seeds), 1/2 tsp basil; 1/4 tsp dried oregano; spinach
Directions: Place in Vitamix, variable 1. Go from 1-10 and switch to high for one minute. Pour in saucepan and simmer for 30 minutes.
Rasberry Vinaigrette (VM 282)
Ingredients: 3/4 c. olive oil, 1/4 c. apple cider, 1 tsp sea salt, 2 tabs local, raw honey, 1 tsp basil, 1/2 c. fresh raspberries, 1/4 c. water.
Directions: Vitamix, variable 1. Increase to variable 5 for 30 seconds.
Ingredients- 1.5 Sprouted tortilla, 3 serving of egg whites, 4-5 spinach leaves chopped finely, 3 red bell pepper rings, sea salt/pepper optional
Directions- Blend egg whites and spinach and pour into bell pepper ring and cook in olive oil.
Ezekial Bread, Almond Butter, Strawberry Slices (or banana slices), and Cinammon
Directions- Place olive oil in a saucepan and place Ezekial bread in pan. Add cinammon to each side and 1 serving of Almond butter. Cook until crisp and add slices of strawberries or banana.
Ingredients: 15 ounces of chickpeas, 1/4 c. sesame seeds, 1 tbs. olive oil,1/4 c. squeezed lemon juice, 1 tsp cumin, 1 jalapeno pepper (1/2 seeds), 1/4 water
Directions-Vitamix variable 1-10, and high for 1 minute (use the tamper)
All Green Smoothie (VM 24)
Ingredients: 1/2 c. water, 1/2 c pineapple juice, 1.5 c green grapes, 1/4 Bartlett pear, 1/2 pitted avocado (peeled), 1 broccoli floret, 1/2 c fresh spinach, 1 c ice cubes
Directions- Vitamix, variable 1-10 and high for 1 minute
Directions: Add desired items available-almonds, cucumber slices, strawberries, etc.
Sweet and Fiery Pineapple Rice
Ingredients: 3 c water, 1 teaspoon salt, 1.5 brown rice, 1 jalapeno (no seeds), 1 c. crushed pineapple, 1/3 c cashew (or walnut), 1/4 c cilantro, sea salt/pepper optional
Directions: add rice in pot with some water and heat until warm. Add pineapple, cashew/walnut, cilantro and heat for a minute.
Breafast Burrito- day 4
Ingredients: 1/2 c pineapple juice, 1 banana, 1/2 kiwi (peeled), two handfuls of spinach, 1/4 lemon juice, 1 c. green grapes, 1/2 c water, ice
Directions- Vitamix, variable 1-10
Almond Butter Sandwich- day 4
Salmon and Tomatoes, Mushroom, and Herbs with Brown Rice- day 2
Vitamix- 3 large tomatoes, 1/2 c. tomato juice, 1 jalapeno pepper (w/ seeds), 1/2 c. fresh cilantro, 1/2 c. lime juice, salt/pepper. Place in blender, and blend on low. Lasts 5 days and can be used for future snacks.
Tortilla chips-Cut Ezekial tortilla into wedges and lightly brush with olive oil and some sea salt. Place in oven for 7 minutes at 350 degrees.
Chickpea/Pineapple Salad- Vitamix- day 3
Ingredients: Quinoa, black beans, soy sauce (we use Ponzu Sauce), black olives, 1 tomato, 1 avocado, 1 jalapeno pepper, fresh cilantro.
Directions: Toss 2 cups of cooked quinoa in a bowl. Chop tomomato, avocado, and jalapeno. Chop a handful of cilantro and a handful of olives. Add chopped veggies to bowl with a half can of black beans. Mix in 3 spoonfuls of olive juice and 3 spoonfuls of soy sauce (Ponzu Sauce).
Vegan Enchiladas with Cilantro Avocado Sauce
Ingredients: 1 tbsp extra virgin olive oil, 1 onion chopped (2 c.), 2 garlic cloves, minced, 1 c. sweet potato chopped (or zucchini), 1 bell pepper chopped, 1 can black beans (2 cups), enchilada or pasta sauce (2.5 c), 1.5 tsp ground cumin, 1-2 tbsp fresh lime juice, 1/2 sea salt, 1/2tsp garlic powder, 1 tsp chili powder, 4 Ezekial tortilla wraps, green onion, chopped cilantro
1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.
4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.
5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.
Cilantro Avocado "Cream" Sauce
Ingredients: 1&1/4 c. avocado flesh, 2 tbsp water, 2-3 tbsp lime juice, 1 tsp apple cider vinegar (raw, unfiltered), 1 c. packed fresh cilantro, 1 tsp sea salt, 1/2 tsp garlic powder, 3/4 tsp ground cumin, black pepper and cayenne pepper (or red pepper flakes).
Directions: Place avocado flesh in a Vitamix with water and blend until creamy. Now add in the rest of the ingredients and process until smooth and well blended.
Ingredients: celery, onion, spoonful of mustard, 2 cloves of garlic, dill weed, block of tofu.
Directions: Toss half a block of tofu and a handful of chopped onion in a Vitamix. Add a spoonful of mustard and 2 cloves of garlic and blend. Mix in a sprinkling of sea salt, pepper, and dill. Serve with veggies.
Ingredients: brussel sprouts, 2 c. almond milk, 2 stems of green onions, 3 stems of kale, 3 spoonfuls of salad dressing.
Directions: 1. Throw a cup of frozen brussel sprouts in a Vitamix. 2. Add 2 cups of almond milk, 2 stems of green onions, and 3 stems of kale. 3. Add 3 spoonfuls of salad dressing. 4. Blend. 5. Pour in a pot and heat.
Ingredients: 1/2 bunch kale, 1 banana, 1/4 c. red grapes, 1 tsp. vanilla, 1 tsp. cinnamon, 1 dash cayenne pepper, 1/2 c. ice, 1/2 water (more if needed)
Ingredients: Ezekial bagels, tomato, ground veggie protein, Tofutti "Cream Cheese"
Directions: 1. Cook veggie patty in pan until brown. 2. Slice bagel. 3. Smear vegan cream cheese. 4. Slice tomato. 5. Stack tomato and veggie patty.
Peanut Stew with Quinoa
Ingredients: potato (or portobello mushroom), 1 can of stewed tomatoes, 7.5 oz. Garbanzo beans, 1/2 c. crunchy peanut butter, 1/2 onion, thyme
Directions: 1. Chop half an onion and cook in pot. 2. Add a can of stewed tomatoes, a half cup of crunchy peanut butter, and a half can of garbanzo beans. 3. Chop a portobello mushroom (or potato) and add to pot with a sprinkling of thyme. 4. Cover pot and cook on low heat for 20 minutes. 5. Serve on brown rice or quinoa.
Edamame Bean Dip
Ingredients:Edamame (frozen), white beans, garlic powder, lemon juice, avocado.
Directions: 1. Toss a cup of frozen edamame in a Vitamix. 2. Add a can of white beans and half an avocado. 3. Blend with a spoon of lemon juice and a sprinkling of garlic powder. 4. Serve with veggies.
Spinach Steel Cut Oatmeal Smoothie
Ingredients: 2 bananas, 1/2 c. coconut water, 1/2 c. red grapes, 3 handfuls of spinach, 1/4 c. steel cut oatmeal, squish of lemon, some ice, 1 c. water
Directions: Blend in Vitamix
Brown "Yellow" Rice(DF 164)
Ingredients: 2 c. brown rice, 1/2 tsp tumeric, cinnamon, 1 cup chopped appple with no peels, 1 tbs sea salt, 2 tbs olive oil, 1 c raisins, 1 tsp lemon zest
Directions: 1. Heat the water in a large pot over high heat; add the apple, turmeric, sea salt, olive oil, some cinnamon, raisins, and lemon zest. Bring to a boil. 2. Stir in rice, reduce heat, cover, and simmer for about 20 minutes or until tender.
Spinach Potato Salad
Ingredients: potatoes, spinach, veganaise, mustard, dill weed.
Directions: 1. Chop potatoes and spinach. 2. Boil potatoes until soft. 3. Mix potatoes with 2 scoops of veganaise and a squirt of mustard. 4. Mix in spinach. 5. Add some dill weed.
Vegan Empanadas and Chimichurri Sauce
Empanada Dough- 2 c. of garbanzo flour (gluten free), 3 tbs of olive oil, 1/2 c. of water and keep adding until you reach a consistency where the dough holds and kneads. I have my son make this while I cook the filling. Set aside.
Empanada Filling- 2 c. kale (finely chopped), 1 c. of spinach chopped, 1 red pepper chopped, 1 yellow onion diced, 3 cloves of garlic chopped, 5 tablespoons tomato paste, 1 1/2 c. of cooked quinoa (or millet), 1 portobello mushroom chopped, 1 tsp paprika, 2 tsp oregano, 1 tbs cumin, sea salt
Directions: Heat a large pan on medium heat then drizzle with olive oil. Add onions and read peppers and cook for 2-3 minutes until they begin to soften. Then add the garlic. After about 30 seconds add in the kale and allow it to soften. Once the kale is reduced down add in the spinach and mushroom. After about 2-3 add the tomato paste and stir it in. Next add the quinoa, stir, and cook for 3 more minutes.
Chimichurri Sauce- 3/4 c. olive oil, 1/4 c. balsamic vinegar, 1/2 c. fresh chopped parsley, 3 garlic cloves minced, 1 1/2 tsp dried oregano, 1 tsp red pepper flakes, sea salt and black pepper. Just mix together. Better the second day when the flavors blend.
Soy Lazy Tacos
Ingredients: Ezekial tortillas, soy chorizo, Tofutti "Cream Cheese", egg whites
Directions: 1. Heat tortillas. 2. Cook soy chorizo in pan. 3. Mix in 3 servings of egg whites. 4. Smear vegan Tofutti "Cream Cheese". 5. Place soy chorizo in tortilla and serve.
Fruit Jigglers (www.theveganstoner.com)
Directions: 1. Boil 3 cups of water and 1/2 c. almond milk in a pot. 2. Stir in six spoonfuls of agar powder (healthier-coconut powder flakes). 3. Turn down heat and stir for a minute. 4. Pour into bowl and refrigerate for 2 hours. 5. Cut into cubes and serve with fruit.
Raw Ice Cream (www.theveganstoner.com)
Ingredients/Directions: blend 1 banana, 1 c. strawberries, and 1/3 c. almond milk-freeze and serve.
Add egg whites to the snack schedule