The Daniel Fast WORKS!

For what?

It works for spiritual fasting.

It enables healthy weight loss.

It helps eradicate cravings!

It helps cleanse your GI tract.

The Daniel Fast Explained:

In the book of Daniel it states,”In those days I, Daniel, was mourning three full weeks. I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till three whole weeks were fulfilled.” Daniel 10:2-3

The Daniel Fast is a healthy and nutritious way to eat.

If you have special dietary needs, you should consult your health professional before you start this fast.

You can modify the fast to meet your specific health requirements if needed.

Use this guide when preparing menus, choosing recipes and shopping for your Daniel Fast meals.

During the Daniel Fast you will not consume any sugar or sweeteners of any kind, nor will you have any caffeine or artificial chemicals.

Many people experience a physical detox during the first few days of the fast including headaches, fatigue, leg cramps and other typical symptoms.

You can reduce these effects by weaning yourself from these foods before the fast begins and also by drinking at least 1/2 gallon of filtered water each day before, during and after the fasting period.

Anytime you have concern about symptoms you may experience, be sure to contact your health professional.

Fasting should never be harmful to the body!

Foods You Can Eat During the Daniel Fast (Click here for more Daniel Fast Recipes)

• 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 sweeteners including 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.
• When you shop for food remember to READ THE LABELS to make sure the only ingredients in packaged foods are suitable for the Daniel Fast. You will want to be especially aware of chemicals, dairy products and sweeteners – all of which are not allowed on the Daniel Fast.

Here is My Story on The Daniel Fast

Living only on water, vegetables, fruit, and whole grains, seems hard, but once I focused on what I could eat and not on what I couldn’t it was easy.

I happened to be the only person I know to actually gain weight on the Daniel Fast (which was my plan).

My wife lost weight and felt a higher level of energy. Before the fast she had stomach issues and low energy, now they are all gone.

I had many personal training clients on this fast, and one of them lost 13 pounds.

Let me repeat this, one person lost 13 pounds on a 21 day fast! 🙂

So not only is this a great spiritual fast, but it is also a way to clean up your diet, find health, discover nutrition, and enjoy fitness!

A Few Recipes From a Friend (Click here for more Daniel Fast Recipes)

Recipe: Indian-Inspired Roasted Butternut Squash

Yield: 6 servings
6 cups peeled and (1/2-inch) cubed butternut squash (about 2 medium squash).
1 tablespoon olive oil
1/4 cup golden raisins
1 tablespoon of honey, can be replaced by making date honey or fresh squeezed orange juice
1/2 teaspoon Madras curry powder
2 tablespoons minced fresh cilantro
Procedure:
1. Preheat oven to 500 degrees. In bowl, toss squash with oil; season with salt and pepper.
2. Place squash in a single layer on rimmed baking sheet. Bake in preheated oven for about 10 minutes or until tender and starting to caramelize.
3. Remove from oven; toss squash with raisins and remaining ingredients. Serve immediately.
Nutrition information (per serving): 144 calories, 19 percent of calories from fat, 3 g fat, 1.4g saturated fat, 5mg cholesterol, 30 g carbohydrates, 1.5 g protein, 68 mg sodium, 3.4g fiber

Recipe: Roasted Rosemary Potatoes

Yield: 4 servings
6 large Yukon Gold potatoes, washed, dried well
2 tablespoons olive oil (optional: Add another 2 tablespoons of coconut oil)
Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves, stems discarded
Procedure:
1. Preheat oven to 400 degrees. Cut each potato in half lengthwise, then slice each half into 3 long wedges.
2. Place large, deep skillet on medium-high heat. When hot, add olive oil. Fry wedges until golden brown, turning them with the spatula, about 5 minutes on each side. Remove from heat and using the spatula, transfer the wedges to rimmed baking sheet. Season with salt, pepper and chopped rosemary.
3. Bake wedges for 40 to 50 minutes or until golden brown and fully cooked through. If desired, add the butter to the baking sheet and swirl sheet around until the butter has melted and wedges are coated. Remove from heat and serve immediately.

Nutrition information (per serving, without butter): 157 calories, 18 percent of calories from fat, 3 g fat, 2.8g saturated fat, 5 mg cholesterol, 30 g carbohydrates, 5 g protein, 400 mg sodium, 2.5 g fiber

Recipe: Roasted Root Vegetable Medley

Yield: 6 to 8 servings
1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary leaves (removed from stems)
1 head garlic, broken up into cloves, smashed but skins left intact
Freshly ground black pepper to taste
Procedure:
1. Preheat the oven to 400 degrees.
2. Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
3. Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
4. In large bowl, toss parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Place on two rimmed baking sheets (or one 9-by-13-inch baking pan) and roast for 20 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.
Nutrition information (per serving): 54 calories, 28 percent of calories from fat, 2 g fat, 1.8 g saturated fat, 2 mg cholesterol,11 g carbohydrates, 2 g protein, 32 mg sodium, 5 g fiber

Click here for more Daniel Fast Recipes

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