We’re almost a week into this time of Prayer & Fasting! I pray that all of you who have decided to take this time to really seek God (for all he has for you) have been stepping into new territory in your spiritual life. This year is not going to be like last year…I really believe that. I’ve taken the time to write these short blogs as a constant reminder of what our focus should be over the next few weeks and to give some helpful tips to becoming successful in your fast.
1 large onion*
1 large bell pepper*
2 large tomatoes
1 bag frozen corn
100% whole wheat tortillas or corn tortillas
frozen hash brown potatoes
Chop onion, garlic, bell pepper and tomatoes
Sautee onion, garlic, bell pepper, corn and tomatoes and frozen hash brown potatoes in large sauce pan(in olive oil). Add seasonings: pinch of cayenne pepper, pinch of sea salt, garlic powder, and curry powder (optional). Cook for about 10 -15 minutes on medium heat. Remove mixture from heat, place
mixture in tortilla with lettuce or cabbage and tomatoes and Enjoy!
1 large can diced tomatoes or fresh
2 large onions
4 serrano peppers
Dice onion, Serrano pepper (remove seeds). Combine onion, Serrano peppers, diced tomatoes, garlic
powder, sea salt (to taste), cayenne pepper (a pinch) in a large
sauce pan (pot) and bring to a roaring boil for 15-20 minutes. Let simmer on low heat for 10 minutes. Serve and enjoy.
Cuban Black Beans & Rice
1 package dried black beans
Vegetable broth (1- 32oz. box)
2 cloves garlic
Soak beans overnight in water (cover w/2 inches above beans). Drain and rinse beans. Place beans in sauce pan and add vegetable broth. Add water to cover if needed. Add spices and boil for 1 hour and then simmer until tender (follow package direction if available). Prepare brown rice according to package directions. Place rice on individual dishes and top with beans and salsa.
This is an easy recipe for homemade tomato sauce that you can use as a base for vegetable casseroles, soups or to put over 100% whole wheat pasta, or over brown rice.
2 tablespoons olive oil
1 medium yellow onion (chopped)
2 cans diced tomatoes (14.5 oz) (or fresh)
Salt to taste
1/4 cup cilantro, finely chopped
Saute onions in heated oil over medium heat, cooking until soft. Add tomatoes (including juice) and salt.
Simmer until slightly thickened, about 10 minutes. Add cilantro and simmer for 5 or 10 more minutes.
Serve over pasta, rice or cooked vegetables.
Spicy Green Beans
2 tablespoons olive oil
1 pound green beans, trimmed
1/4 teaspoon salt
3 cloves garlic, minced
1/4 – 1/2 teaspoon red pepper flakes
Heat oil in frying pan or wok over medium high heat. Add trimmed green beans and salt. Cook, stirring frequently for 3 minutes. Stir in garlic and red pepper flakes, cooking for 1 more minute.
Herb-Roasted Potato Fries (Daniel Fast Fries)
1 pound small baking potatoes
2 tsp extra-virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp salt
Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray. Cut each potato in half
crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the
potatoes in a mound on the prepared baking sheet. In a cup, mix the oil, thyme, rosemary, salt, and
pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet. Bake,
stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.
Veggie Spaghetti (very delicious recipe)
½ box wheat spaghetti
½ cup sliced mushrooms
2tbsp. olive oil
1 cup broccoli flowers
½ cup chopped onion
1 tsp. sea salt (or to taste
1 lg. can diced tomatoes
3 garlic cloves minced or chopped very fine
1 med. bell pepper
In a medium size sauce can heat the oil, add garlic and cook until it starts getting golden brown, add the onions and cook until translucent, add the mushrooms, bell pepper, broccoli flowers and diced tomatoes and simmer for 15-20 on a low flame. Serve over pasta.
Cantaloupe Tonight Melon Smoothie
1/2 medium-size cantaloupe, seeded and cut from the rind.
1/2 cup orange juice
Juice of 2 limes (taste before you add all the juice at once)
1 medium-size, banana, peeled and cut into chunks
Fresh mint leaves for garnish (optional)
our addition: 2 cups of ice cubes – makes it like a frozen ice drink.
Mix all in a blender, and serve. Serves 2
Brown Rice Dinner
1 cup of Brown Rice
2.5 cups water
Bring to rolling boil, reduce heat and simmer/steam for 45 minutes.
Half way through the cooking time, add:
1/2 cup of fresh salsa
1 cup of frozen corn
1/2 of a chopped red bell pepper
3/4 cup of cooked black beans
a pinch of pepper to taste
Stir and replace cover for remainder of cooking time. Serve with fresh sliced avocado.