Fountain of Truth Church

FASTING INFORMATION

PHYSICAL BENEFITS OF FASTING
http://www.herbal-home-remedies.com/blog/?p=253
The top fasting benefits are:

Fat stores in the body get burnt. Once this is over and burning of protein in the body begins to produce energy, then one loses weight.
Good for the digestive system. Provides temporary relief to the digestion process which is strained throughout the other days on account of our consumption of food.
Strengthens will power. Those who have weight problem will be able to control their tendency to eat much and as a result lose weight.
Detoxification takes place. Toxins in liver, colon, lungs, kidney, lymph glands as well as skin are neutralized.
Healing system in the body is promoted by fasting.
When one is fasting one is consciously diverting energy from the digestive system to the immune system.
Growth hormones get released when one fasts as there is increased efficiency in the production of hormones.
Reduction in core temperature of the body system.
One feels rejuvenated and a sense of life being extended.
Addictions can be got over by fasting.
Fasting is helpful where surgery or drugs have been recommended. The effects of the health conditions are lessened by fasting.
Fasting helps in the treatment of chronic conditions.
Eating less can result in psychological well-being. Any person would like to lose that extra pound.
Organs are given rest when one fasts.

Fasting is good for the body system. It requires a lot of will- power and determination. It provides a sense of spiritual and physical well-being. Who would not like being slim after all? The slimmer you look, the better your self-esteem.
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FASTING HEALTH RISKS
http://www.ayushveda.com/tipson/is-fasting-dangerous-to-health/
Anemia
Ketosis
Body Aches
Dizzyness
http://www.nhs.uk/Livewell/Healthyramadan/Pages/Fastinghealthrisks.aspx
Some common health complications that can arise from fasting and how to prevent and deal with them.
The following advice has been provided following consultation with medical experts and Islamic scholars.

Heartburn
Fasting usually reduces the amount of stomach acid, which digests food and kills bacteria. But thoughts of food or the smell of it make the brain tell the stomach to produce more acid, which can lead to heartburn.
People who are regularly take medicine for indigestion, such as antacids, antihistamines or proton pump inhibitors are advised to continue taking them. A good time to do this could be the pre-dawn meal.
The control of heartburn or belching can be aided by eating in moderation and avoiding oily, deep-fried or very spicy food. Reducing your caffeine intake and/or stopping smoking can also be of benefit.
Preparations such as peppermint oil may help reduce belching or colic. Sleeping with your head raised on a few pillows and long-term weight loss may also help prevent heartburn.

Poor control of diabetes
People who regularly inject insulin are advised not to fast, as the potential risk to health, both in the short and long term, of not taking insulin is too great. People who have their diabetes under control using tablets should seek careful advice from their GP before starting a fast.
Regular self-monitoring of your blood glucose is strongly advised. Low blood sugar levels (a ‘hypo’) are dangerous, and if untreated may lead to fainting or fits.
Feeling dizzy, sweaty and disorientated may all suggest a hypo. If a person with diabetes has these symptoms, they should immediately have a sugary drink, or place sugar or a sugar-rich sweet below their tongue.

Headache
This common problem has many causes. Headaches during a fast could be due to dehydration or hunger, poor rest, or the absence of addictive substances such as caffeine or nicotine.
A moderate and balanced diet, especially not missing the pre-dawn meal, taking in enough fluids and, if necessary, some painkillers such as paracetamol, can help prevent or reduce the risk of headache.
Headaches can also be prevented by not exposing yourself to direct sunlight, wearing a hat when out, using sunglasses to reduce the effect of glare from the sun and relieving any tense muscles with a short, gentle massage.

Dehydration
Dehydration is common during a fast. The body continues to lose water and salts through breathing, sweat and urine.
If you don’t drink sufficiently before a fast, your risk of dehydration is increased. This risk is higher in older people and in those taking tablets such as diuretics.
If you are unable to stand up due to dizziness, or you are disorientated, you should urgently drink regular, moderate quantities of water, ideally with sugar and salt, or Dioralyte or Lucozade.
If you faint due to dehydration, your legs should be raised above your head by others, and when you awake, you should urgently rehydrate as outlined above.

Constipation
When you are fasting, being active, drinking regularly and eating healthily will help to keep your bowel motions regular. Include lots of fruit and vegetables in your diet and and increase the fiber content of your food using bran. If the problem persists, a short course of laxatives may help.

Stress
Lack of food and water, changes of routine and shorter periods of sleep can cause stress. It’s important to deal with any potential sources of stress to stop any harmful effects. This can be helped by not taking on more than you can handle, not playing sports in the hot sun, controlling your anger and not smoking.

Weight control
Food consumed during the pre-dawn and dusk meals may lead to some unintended weight gain. It’s ironic that you are able to become overweight or obese while you are fasting. But if you do not approach the fast with discipline, the opportunity to lose weight and become healthier is wasted.

DANIEL FAST
A very good resource website: www.Daniel-Fast.com
FOODS TO INCLUDE IN YOUR DIET DURING THE DANIEL FAST
http://danielfast.wordpress.com/2007/12/04/daniel-fast-food-list/
All fruits. These can be fresh, frozen, dried, juiced or canned. Fruits include but are not limited to apples, apricots, bananas, blackberries, blueberries, boysenberries, cantaloupe, cherries, cranberries, figs, grapefruit, grapes, guava, honeydew melon, kiwi, lemons, limes, mangoes, nectarines, oranges, papayas, peaches, pears, pineapples, plums, prunes, raisins, raspberries, strawberries, tangelos, tangerines, watermelon
All vegetables. These can be fresh, frozen, dried, juiced or canned. Vegetables include but are not limited to artichokes, asparagus, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chili peppers, collard greens, corn, cucumbers, eggplant, garlic, ginger root, kale, leeks, lettuce, mushrooms, mustard greens, okra, onions, parsley, potatoes, radishes, rutabagas, scallions, spinach, sprouts, squashes, sweet potatoes, tomatoes, turnips, watercress, yams, zucchini, veggie burgers are an option if you are not allergic to soy.
All whole grains, including but not limited to whole wheat, brown rice, millet, quinoa, oats, barley, grits, whole wheat pasta, whole wheat tortillas, rice cakes and popcorn.
All nuts and seeds, including but not limited to sunflower seeds, cashews, peanuts, sesame. Also nut butters including peanut butter.
All legumes. These can be canned or dried. Legumes include but are not limited to dried beans, pinto beans, split peas, lentils, black eyed peas, kidney beans, black beans, cannellini beans, white beans.
All quality oils including but not limited to olive, canola, grape seed, peanut, and sesame.
Beverages: spring water, distilled water or other pure waters.
Other: tofu, soy products, vinegar, seasonings, salt, herbs and spices.

FOODS TO AVOID ON THE DANIEL FAST
All meat and animal products including but not limited to beef, lamb, pork, poultry, and fish.
All dairy products including but not limited to milk, cheese, cream, butter, and eggs.
All sweetenersincluding but not limited to sugar, raw sugar, honey, syrups, molasses, and cane juice.
All leavened bread including Ezekiel Bread (it contains yeast and honey) and baked goods.
All refined and processed foods products including but not limited to artificial flavorings, food additives, chemicals, white rice, white flour, and foods that contain artificial preservatives.
All deep fried foods including but not limited to potato chips, French fries, corn chips.
All solid fats including shortening, margarine, lard and foods high in fat.
Beverages including but not limited to coffee, tea, herbal teas, carbonated beverages, energy drinks, and alcohol.
Remember, READ THE LABELS!

DANIEL FAST COOKING TIPS:

You will probably need to cook a vast majority of your meals “from scratch.” That’s because so many of the prepared foods include sugar and chemicals, which are both no-no’s on the Daniel Fast.
READ THE LABELS. You will likely be amazed, and maybe even a bit discouraged, as you try to find prepared foods that are sugar-free and chemical-free. And this is why in point #1 I said you will likely prepare most of your meals from scratch. But make sure you read the labels.
Use frozen vegetables. Obviously, you will increase your use of vegetables on the Daniel Fast. The good news is that the vegetables found in the frozen food cases are usually totally free from any chemicals and they are more nutritious than most vegetables found in the produce section (that’s because fruits and vegetables lose their vitamins and minerals the longer they are separated from their vine or branch – wow, there’s a spiritual truth in that statement – and when the foods are flash frozen within only a few hours from harvesting, they retain more of their food value). Frozen fruits and vegetables are also “ready to go.” They are washed, trimmed, sliced and diced and ready for you to do your creative work on them to make them even better!
Generally, if a food is a fruit or vegetable and free from sugar or chemicals, it is okay for the Daniel Fast. Make sure you review the Daniel Fast Food List and then make a call.
Beans, rice and tofu are great sources of protein. The Daniel Fast is a great time to find new recipes that may become family favorites. There are millions of people in the world who eat foods consistent with the Daniel Fast as their core diet. Look for Asian, Latin, and East Indian recipes and you will find many are appropriate for the Daniel Fast with just a few variations.
Meal Planning - Plan all of your meals for one week. Make sure you have all the ingredients you need along with snack foods!
Set a Cook Day - plan a day too cook meals for the coming week and then cook several meals in advance. Make pots of soup, vegetable chili, chapatis and many other dishes. This saves me hours of time and lots of frustration in the coming week, plus it's fun!
Salad Prep - wash and trim all salad ingredients as soon as you get home from the grocery store. Store each item in a container for easy use later in the week. You can make a lovely salad in less than a minute because all the ingredients are already prepared!

RECIPES

GARDEN VEGETABLE SOUP

This recipe calls for fresh vegetables, but substitute with frozen varieties if they are not available. By the way, tests show that frozen vegetables actually retain more of their vitamins and minerals because they are frozen so soon after harvesting.

Ingredients:
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 - 2 teaspoons freshly squeezed lemon juice

Preparation:

1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
2. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
3. Add the stock, increase the heat to high, and bring to a simmer.
4. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
5. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Yield: 6 servings

These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

GREEK VEGETABLE STEW

The Orthodox Greeks enter partial fasts as part of their religious practices. This recipe is one that’s handed down and common among Greek families.

Ingredients:

2 tablespoons oil
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice

Preparation:
1. Lightly brown onions in a hot dry skillet in 2 tablespoons oil.
2. Add oregano and garlic, cook 1 minute.
3. Add 4 cups water and tomatoes. Cook 10 minutes.
4. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally.
5. Serve with a lemon slice in each bowl.

Yield: eight servings

These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

RED BEAN SOUP

Beans are so rich in vitamins and protein. Plus they are excellent for our digestive systems! Serve this soup with a fresh vegetable plate and bean dip or a nice green salad.

Ingredients:

1 tablespoon olive oil
1 ½ cups chopped yellow onions
¼ cup chopped green bell peppers
1 tablespoon minced garlic
4 bay leaves
2 cups dried red kidney beans, soaked overnight
1 tablespoon Special Seasoning, (recipe follows on next page)
2 quarts vegetable stock
1 teaspoon salt
3 tablespoons chopped parsley
1 cup diced carrots
1 ½ cups cooked long-grain brown rice, warm
6 tablespoons chopped green onions

Preparation:

1. Heat the oil in a large heavy pot over high heat. Add the onions, bell peppers, garlic, and bay leaves, and cook, stirring, for 2 minutes.
2. Add the beans and cook for 2 minutes.
3. Add the Special Seasoning and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally.
4. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the bay leaves. Remove 1 cup of beans from the pot and reserve.
5. With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved beans, and stir well.
6. To serve, ladle a generous cup of the soup into each of 6 bowls.
7. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.

Yield: six servings

These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

CHAPATTIS OR INDIAN FLAT BREAD

Chapattis are similar to tortillas, but made with no baking powder. They are easy to make and keep well if stored in an air-tight container. Chapattis are common in Southeast Asia and throughout Africa.

Ingredients:
2 ½ cups wheat flour
2 cups water (or enough to make a soft dough)
1 pinch salt

Preparation:
1.Mix flour and salt in a large mixing bowl.
2.Make a hole in flour and using your hand, mix in water to make a soft dough.
3.Knead for five minutes, return to the bowl, cover with wet cloth and refrigerate for an hour.
4.Heat a cast iron skillet over medium high heat until very hot.
5.Roll out 1/2 a handful of dough into a flat round shape and place in pan, cooking for 1 minute on each side.
6.Once turned press gently with a towel, until brown.
7.Repeat until all dough is used.

Yield: About 10 chapattis

These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

HOMEMADE CRACKERS RECIPE

Making crackers is quick, easy and fun. They can be made with various seasonings and many different kinds of grain. Try cornmeal with chili powder, rye with caraway or dill seeds, or whole wheat with garlic powder. Experiment! If made from cornmeal, buckwheat or other non-gluten grains, they can safely be eaten by gluten-intolerant individuals. This recipe makes a semi-crisp, dense cracker.

Ingredients
1 ¼ cups whole wheat flour (rye, buckwheat or cornmeal can be substituted)
½ teaspoon salt
2 tablespoons butter, canola oil or olive oil; more as needed
4 tablespoons water; add more as needed
1 teaspoon seasoning such as chili powder, dried herbs etc (optional)

Preparation:
1.Preheat oven to 400° F.
2.Using a food processor, mix 1 cup of the flour, 1/2 teaspoon salt and oil.
3.Add 3 tablespoons water and mix well. Gradually add more water, mixing after each addition, until mixture forms a compact ball. If it seems too sticky to handle, add more flour.
4.Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 1/8th inch thickness, trying to get it fairly uniform. If the dough is too dry to roll out, return it to the food processor and add a little more water. If necessary to prevent sticking, dust your hands and the rolling pin with a little more flour.
5.Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if you've used parchment paper, transfer dough and paper to baking sheet)
6.Bake for 10 - 15 minutes, until light brown.
7.Cool and break into pieces. If making several batches, mix another while the first one bakes. You can re-use the parchment paper several times.

Yield: About 1 pound of crackers

These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

BEAN AND RICE CASSEROLE

Beans and rice combine to make a complete protein. So this casserole serves as an excellent source of protein during the Daniel Fast.

Preheat oven to 375

Ingredients:
1 medium onion, chopped
2 cup uncooked brown rice
1 can red kidney beans (15 1/4 - 19 oz), drained and rinsed
1 can black beans (15 1/4 - 19 oz), drained and rinsed
1 can garbanzo beans (15 1/4 - 19 oz), drained and rinsed
1 can stewed tomatoes (14 1/2 - 16 oz), drained
1 can chopped mild chilies (4 oz), drained
10 ounces frozen green peas, thawed by placing under running water
1 cup frozen corn, thawed by placing under running water

Preparation:
1.In a 5-qt Dutch oven over medium high heat, sauté onion in liquid of your choice (balsamic vinegar, olive oil, water) until tender, stirring occasionally.
2.Add rice; cook while stirring until parched and slightly opaque.
3.Add beans, tomatoes, chilies and 3 1/2 cups of water to rice and onion in Dutch oven and bring mixture to boil.
4.Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice).
5.Add peas and corn, adjust seasonings, and return to oven until heated through.

Yield: four servings

These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

STIR FRY VEGETABLES WITH BROWN RICE

You will end up having a couple meals that you really enjoy and you will make over and over again during your fast. This recipe will likely be one of them! Not only is it very appetizing in its colorful presentation, but it is filling and tasty. Change the recipe to your own liking and with what you have available, but don’t skimp on the vegetables as that’s what makes this recipe unique and satisfying.

Ingredients:
1 tablespoon sesame oil
3 green onions, finely chopped
3 tablespoons fresh ginger, minced
4 cups fresh broccoli, chopped
½ pound fresh green beans, chopped
2 carrots, peeled and sliced on diagonal
2 cloves garlic, minced
4 cups greens, chopped (kale, bok choy, spinach, collards, etc)
1 can sliced water chestnuts, drained
3 cups cooked brown rice
2 tablespoons soy sauce
1 ½ cups peas (if frozen run under water to thaw)
½ cup toasted sliced almonds

Preparation:
1.Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.
2.Add green onions and ginger. Sauté for 5 minutes.
3.Add broccoli, green beans, carrots, and garlic. Stir fry for 8-10 minutes.
4.Add greens and toss for about 2 minutes or until greens are wilted.
5.Stir in water chestnuts, brown rice, soy sauce, peas and almonds.
6.Serve as complete meal.

Yield: four servings

Tip: Serve this dish as a complete main dish along with a side of sliced fruit such as oranges, pineapple or mango. This is also a great recipe to double and then use the leftovers for lunch. Merely heat in the microwave or eat at room temperature.

BEAN CURRY AND RICE

This is an easy recipe and you can adjust the spices to your liking. You might also consider adding mushroom, carrots or other vegetables.

Ingredients:
2 tablespoons olive oil
1 large white onion, chopped
1/2 cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 can crushed tomatoes (28 ounce)
1 can garbanzo beans, drained and rinsed (15 ounce)
1 can kidney beans, drained and rinsed (8 ounce)
1/2 cup raisins
salt and pepper to taste
8 cups cooked brown rice

Preparation:
1.Prepare the brown rice according to package directions so you have enough for 8 servings.
2.Heat the oil in a large pot over medium heat, and cook the onion until tender.
3.Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes.
4.Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper.
5.Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Yield: eight servings

These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

APPLE AND OAT PORRIDGE

Ingredients:
4 cups water
1 ½ cups oat bran (not oatmeal)
1 large apple - peeled/cored and chopped into very small pieces
1/3 cup raisins
½ teaspoon ground caraway seeds
½ teaspoon cinnamon
½ teaspoon salt
Soy milk for serving (optional)

Preparation:
1. In a 2 quarts sauce pan over high heat, bring the water to a boil. Stir in the oat bran and allow water to return to a boil.
2. Reduce heat to low and cook for two minutes - stirring often.
3. After two minutes, turn off heat. Stir in the apple, raisins, and spices. Let stand until apple pieces soften - about 5 minutes - stirring occasionally.
4. Divide hot cereal evenly among 4 bowls. Serve with the soy milk if desired.

Yield: 4 servings

POTATO AND GREEN ONION FRITTATA

This recipe takes some time, but it’s a great breakfast meal for weekends on the Daniel Fast. You will need a blender or food processor; plus a baking dish.

Preheat the oven to 350°F.

Ingredients:
1/4 cup olive oil
1 onion, finely chopped
4-5 green onions, chopped with the green and white parts separated
4 cloves garlic, minced
2 medium potatoes, shredded (or 2 cups of frozen shredded potatoes)
2 tsp. salt, divided
1/2 tsp. pepper, divided
2 lb. firm tofu
2-3 Tbsp. soy sauce, to taste

Preparation:
1.In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes.
2.Add the garlic and heat for another 30 seconds.
3.Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
4.Blend the remaining salt and pepper, the tofu, and soy sauce in a food processor until they are creamy.
5.Pour creamy mixture and the green part of the green onions over the fried potatoes and mix. Pour this mixture into a large, oiled pie or tart pan.
6.Bake for 30 to 40 minutes or until the center is firm. Allow the frittata to cool for 10 minutes then invert onto a serving plate.

Yield: 4 Servings

TOFU BREAKFAST SCRAMBLE

Tofu is a great source of protein. In this recipe, the tofu will pick up the fresh flavors from the vegetables. This recipe is perfect for a little ketchup, but most brands have sugar in them. So using a little tomato paste is a great addition.

Ingredients:
1 box firm tofu 1 zucchini, diced small 1 tomato, diced ½ onion, diced 1 red bell pepper, diced
2 green onions, finely sliced 1 tablespoon fresh cilantro, minced 1 clove garlic, minced
Salt and pepper to taste
Tomato paste if desired

Preparation:
1.Spray pan with 100% olive oil spray
2.Add all ingredients and fry until vegetables are soft and ready to eat.
3.Salt and pepper to taste
4.Serve with tomato paste

Tip: You can add lots of different vegetables to this recipe including broccoli, carrots, and mushrooms.

SNACKS FOR THE DANIEL FAST

To have a successful Daniel Fast, it’s a good idea to have several snack foods available for those times when you “need a little something.” I suggest you still take snacks in “servings,” so you don’t over eat on these sometimes high-calorie foods.

��    Rice cakes, just plain old crunchy patties
��     Rice cakes with peanut butter and raisins
��     Almonds
��     Dried fruit including apricots
��     Apples dipped in nut butter
��     Sliced fruit
��     Veggies with dip
��     Popped popcorn
��     Trail mix with nuts, raisins, sunflower seeds, coconut pieces and dried fruit
��     Fruit kabobs
��     Frozen fruit including grapes, blueberries, strawberries and bananas
��     Whole wheat crackers* with nut butter
��     Hummus with flat bread*

* You can find a recipes made only from Daniel Fast Friendly ingredients in the Daniel Fast Cookbook – Version II These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

SOUTHWEST CORN AND BLACK BEAN SALAD

This bean, corn and nuts in this salad combine to create 19 grams of protein per serving. This is a very flavorful salad and easy to make ahead.

Ingredients:
1 ½ cups corn kernels (fresh or frozen)
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro
2 (14.5 ounce) cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato, diced
1/2 cup minced red onion

Preparation:
1. Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.
3. Freshly ground pepper and salt to taste just before serving.

Yield: four servings

These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

SIMPLE ORANGE AND RED ONION SALAD

Drizzled with a tangy dressing, this appealing salad makes a colorful and tasty alternative to the usual tossed salad. Plus, you can assemble it in minutes

Ingredients:

•     4 cups torn romaine
•      2 medium navel oranges, peeled and sectioned
•      1 small red onion, sliced and separated into rings
•      1/4 cup olive oil
•      3 tablespoons red wine vinegar
•      1/4 teaspoon salt
•      1/8 teaspoon pepper

Directions:

On a serving platter, arrange the romaine, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; serve immediately. Yield: 4 servings.
These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

BEAUTIFUL GREEN SALAD

This is a basic green salad with a little “zip” to it.

Ingredients:
8 cups baby spinach leaves
1/2 medium red onion, sliced and separated into rings
1 cucumber, seeds removed and cut into ½” chunks
1 sweet orange, sliced into sections or triangles
1 1/2 cups naturally sweetened dried cranberries
1 cup roasted sliced almonds
1 cup balsamic vinaigrette salad dressing, or to taste

Preparation:
1.Place servings of spinach onto salad plates. Top with red onion, cucumber chunks, orange slices, cranberries, and sliced almonds in that order.
2.Drizzle dressing over each salad.

Yield: 6 servings

These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com

SALAD DRESSINGS

Many salad dressings call for sugar or honey. I have chosen to exclude those in this Journal, however many people on the Daniel Fast include honey in their list of acceptable foods. It’s up to you! More salad dressing recipes are available on The Daniel Fast weblog.

Lemon Olive Oil Dressing

⅓ cup fresh lemon juice (1 large or 1½ small lemons)
¾ cup olive oil (or sometimes I mix canola and olive)
1-2 tablespoons tamari soy sauce
2 large cloves garlic, crushed
Fresh ground black pepper to taste

Shake all ingredients in a bottle. Toss with fresh salad greens. Store leftover dressing in refrigerator.

Tofu Mayonnaise

4 ounces tofu
1/3 cup olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon grated lemon rind
Salt and pepper -- to taste

Puree the tofu with 1/4 cup of water, oil, lemon juice and mustard until smooth. Add grated lemon rind and season with salt and pepper.

You can add 4-6 garlic cloves, mashed with 1/2 teaspoon salt, to the mixture to make garlic mayonnaise. You can experiment with using less oil, or more tofu, according to your taste. You can also add finely chopped white onion or scallion to zip it up.

Serving Size: Just under 1 cup of finished mayo

These recipes are all from the Daniel Fast Cookbooks available at Daniel-Fast.com