PLEASE TELL ME SOMETHING ABOUT YOURSELF

“I will tell of the kindnesses of the LORD, the deeds for which he is to be praised, according to all the LORD has done for us-Isaiah 63:7

Are you able to “tell of His kindness ?  Have you not experienced His mercies? Why are you so down, have you forgotten that blessed hour when Jesus met you and said, “Come to me”? Have you forgotten the chains He broke and how He set you free? When you were sick, did He not heal you?  When you were poor, did He not supply your needs? When you were in distress, did He not deliver you?  Arise, think back to yesterday’s mercies, do not forget what God has done for you.  Although all may seem dark now, light up the lamps of the past, they will shine through the darkness.  Trust the Lord until day breaks and the shadows flee.

“Remember, O LORD, your great mercy and love, for they are from of old.” – Psalm 25:6

Day 21 of 21 of Our Fast…Joel 1:14

DAY 21

DAILY INSIGHT: THE LOST

DAILY RECIPE: MASHED PINTO BEANS ON WHOLE GRAIN TACO SHELLS-JUAN

IT IS FINISHED

DAILY INSIGHT TO FOCUS ON: THE LOST

He said to them, “Go into all the world and preach the good news to all creation. Whoever believes and is baptized will be saved, but whoever does not believe will be condemned.        Mark 16:15-16

When it comes to concepts such as humility, forgiveness and surrender, it’s important not to let our feelings get in the way of living according to the principles Jesus taught. We need to first be obedient to those teachings, regardless of how we feel. We shouldn’t wait to feel something before we do something. In some circumstances our emotions can be enormously helpful when it comes to understanding and abiding in God’s will. We should embrace they ways in which emotions can serve to ignite a desire to obey God. That is not to say that we should wait to be obedient until our emotions drive us, but rather, that emotions can be a powerful driving force and offer a constant reminder of what we need to do. Although God reveals Himself to the lost in many different ways, He has commanded His followers to be the primary means of informing mankind about the gift of salvation. If we are going to be effective in delivering the message of salvation to the lost, we should first try to come to an emotional understanding of just how much Jesus loves them and desires that they should not perish. Realize that the love we feel for our own children cannot compare with that which God feels for each and every child of His, whether they call Him Father or not. Think about a love which is so intense that you feel as though your heart will burst, and understand that God has more love than this for even those who have turned their backs on Him and cursed His Holy name.

We might preach the Gospel, witness to friends, support our congregation’s missionaries and even take a mission trip of our own if only to remain obedient to God. In our desire to please the Lord, we may be quite effective. God may choose to use us as His instrument to win many souls for His Kingdom. But how much more effective could we be if our hearts, as well of our minds, were completely invested in the work? What if we were motivated, not just by a desire for obedience, but by a deep desire to save the lost? Fear is a wonderful motivator, but love is the greatest of all. Think about your personal commitment to spreading the Gospel. Are you seizing every opportunity to tell friends, family and co-workers about the Lord? If you find yourself doing the least that is required to honor this commandment – if you know that your heart is not engaged in spreading the Gospel – then ask the Lord to change how you feel about these lost souls. Ask Him to reveal the depth of His love for His children and ignite a passion for sharing the Good News. When God reveals just a fraction of that deep love, you will never again see unbelievers the same way. When you see the lost as He sees them, you will not be able to stand the thought of losing a single one. Then will you fully appreciate what God is asking each of us to do, and never again will you miss an opportunity to be used in the service of saving the souls of God’s precious children.

RELATED VERSES:

2 Peter 3:9 The Lord is not wanting anyone to perish, but everyone to come to repentance.

Luke 15:3-7 Then Jesus told them this parable: “Suppose one of you has a hundred sheep and loses one of them. Does he not leave the ninety-nine in the open country and go after the lost sheep until he finds it? And when he finds it, he joyfully puts it on his shoulders and goes home. Then he calls his friends and neighbors together and says, ‘Rejoice with me; I have found my lost sheep.’ I tell you that in the same way there will be more rejoicing in heaven over one sinner who repents than over ninety-nine righteous persons who do not need to repent.

1 Peter 2:25 For you were like sheep going astray, but now you have returned to the Shepherd and Overseer of your souls.

Luke 19:10 For the Son of Man came to seek and to save what was lost.

*SHARE WITH US MORE VERSES AS THE LORD PLACES IN YOUR HEART*

DAILY MEAL SUGGESTION:

DAY 1: PEANUT BUTTER SMOOTHIE: UNSWEETENED SOY MILK, ICE, NATURAL PEANUT BUTTER, & BANANAS PUT IT IN A BLENDER AND IT EQUALS A GREAT SMOOTHIE - PASTOR LEO

DAY 2: RED BEAN STEW: Place a bag of red beans in the pressure cooker, once softened add potatoes, pumpkin and carrots, season with salt ONLY. Serve over a bed of delicious brown rice and a side salad. For dessert: cut some fresh fruits into chunks, add the juice of a few oranges, chill and enjoy! YUM!!! -GRETEL RODRIGUEZ

Day 3: “ALA BBQ” Grilled Potatoes, Zuccinni, Squash, tomato & some Beans on the side, Mmm…  ”BONA-PATIT”-DESIREE PEREZ

Day 4: “Veggie Chilli”-DANIA BUERGO

Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro and basil
Cooked brown rice, accompaniment

DIRECTIONS:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

**ALSO A GREAT SNACK (Costco)-ELIZABETH CAFFERO***

Day 5: “Winter Cabbage Wraps with Garlic-Ginger Dip”-GINGER MELENDEZ

You’ll need: White cabbage leaves, Avocado, Tomatoes, Black pitted olives Coriander (Cilantro),
Onion

Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. Pile on slices of fresh tomato, pieces of black-pitted olives and top with a generous amount of fresh coriander. Onion is optional.

To make the dip you’ll need: Olive oil, Water, Lemon Juice, Lime juice, 
Coriander (Cilantro)
Garlic Fresh, Ginger Tamari or Nama Shoyu to taste

Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. Add the juice of half a lemon, and, if you have one, the juice of a lime. Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. Use this dip to give an oriental twist to the cabbage wraps.

Day 6: Black Bean & Brown Rice Stuffed Peppers Recipe-Susan

Ingredients:

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)

DIRECTIONS: Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

DAY 7: Veggie Fried Riced-GRETEL RODRIGUEZ

Ingredients:

2 tbs. olive oil

Cooked, cooled brown rice

chopped green onions

Bean sprouts

1/4 cup soy sauce

1 can drained mixed vegetables (or fresh veggies)

Heat olive oil in pot, add the already cooked rice, stir for 1 minute, add the green onions, stir for 1 minute, add the bean sprouts, stir. Add the soy sauce, stir for 1 minute, cover and cook for about 5 minutes, add vegetables, stir. Cover and cook for 10-15 minutes, stirring often until the bean sprouts reach the desired texture. Serve and enjoy!

DAY 8: Potato and Green Onion Frittata-LOVENNY MORALES

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.

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

DIRECTIONS:

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

DAY 9: Herb-Roasted Idaho Potato Fries-DENISE

Makes 4 servings

Ingredients: 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
1/8 tsp freshly ground black pepper

Instructions: 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.

Day 10: Curry Brown Rice-Maria

Ingredients:

Brown Rice

1-2 tspn curry powder

1/2 c frozen sweet peas

1/2 c corn

1/4 c onions

1/4 c tomato

1/2 tspn dried thyme leaves

1 tbsp virgin olive oil

Directions:

1. Make the desired amount of brown rice.

2. Dice the onion and tomato.

3. Heat pan with olive oil. Mix in tomato, onions, thyme, corn, sweet peas and curry.

4. Stir until onion and tomato is cooked. Add water sparingly to keep it from sticking to the pan.

5. Add already cooked brown rice.

6. If desireable, add hot peppers such as jalapenos or scotch bonnet or leave the flamable spices out.

7. Enjoy!

Day 11: Golden Carrot Soup-Grace

Ingredients

2 tablespoons olive oil

1 large onion, chopped with Vidalia fine insert, about 2 cups

3 stalks celery chopped with Vidalia fine insert, about 1 cup

1 package 16 oz. bag of fresh sliced carrots, about 4 cups

1 quart vegetable broth, 32 oz carton

1 teaspoon poultry seasoning

1 teaspoon dried basil

2 teaspoons chopped garlic

1/2 teaspoon pepper

1 teaspoon salt

Instructions

In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10 minutes. Then add the vegetable broth. Cover and simmer for about 25 min or until carrots are tender. With a hand held blender, cream the soup. If you do not have an hand held blender, spoon into a regular blender. Blend half at a time. Be careful this is hot stuff. (Serves 6.)

Day 12: Bean Soup-Betty

Ingredients:

1 bag of regular 15 bean soup mix

1 onion

2 garlic cloves, minced

1 can tomatoes, chopped

1 tsp. chili powder

salt & pepper to taste

Follow instructions are on the back of the 15 bean soup bag…enjoy!

Day 13: Chili Cheese Fries -CHRISTIAN

Ingredients:

See Dania’s Veggi-Chili from Day 4

One bag of Quorn’s meatless and soy free grounds (ground beef substitute)

One bag of frozen french fries

Directions:

Prapare Dania’s Veggie-Chili (Day 4)

Sautee one bag of Quorn’s meatless and soy free grounds (ground beef substitute), with salt and pepper to taste.

Once browned, add to chili

Bake desired amount of french fries

Place a bed of fries on an oven-safe plate, top with chili, add sharp cheddar flavored shredded soy cheese.

Please in oven on “Broil” until cheese melts.

Day 14: Cinnamon Raisin Oatmeal-MICHAEL

Prepare plain oatmeal

Add honey and raisins as desired, stir

Sprinkle with powdered cinnamon

Day 15: Strawberry-Melon Spinach Salad by MIRIAM

• 3 cups bite-size pieces fresh spinach
• 1/2 cup sliced strawberries
• 1/2 cup cubed cantaloupe
• Optional 1/2 cup sliced oranges
• 2 medium green onions, sliced(2 tablespoons)

In a tightly covered container, shake all dressing ingredients. In large bowl, toss all salad ingredients with dressing.

Strawberry-Melon Spinach Salad Dressing:

• 1 tablespoon orange juice
• 1 tablespoon honey (if you are allowing honey)
• 1 1/2 teaspoon olive oil

Day 16: Guacamole-Danny

2 medium avocados, diced

1 tomato, cubed

1/4-1/2 red onion, diced

1-2 cloves minced garlic

Lime juice, to taste

Tabasco sauce, to taste

Salt and pepper

Mix all ingrediens, chill for 30 minutes…enjoy!

Day 17: Rice, Green Beans and Lentils Recipe-Sue

1 cup rice

1/2 cup lentils rinsed

1 tsp. cinnamon

1 tsp. salt

1 TBSP tomato paste

1 can green beans not drained

1 cup of water

Rice cooked in rice cooker. The rest of the ingredients go in crock pot for five hours on medium to high.

Day 18: Cilantro Soup- George

Ingredients

• 2 bunches fresh chopped Cilantro
• 10 carrots chopped and the juice of 1/2 squeezed lemon
• 15 brussel spouts quartered
• 1 large sweet onion chopped
• 8 chicken or vegetable bullion cubes with 8 cups water
• 4 tsp garlic salt
• 1 large can tomato sauce
• 10 chopped habanero garlics or a chopped jalpeno

Bring almost to a boil and simmer for 1 hour

DAY 19-Cantaloupe Melon Smoothie recipe-Guerdalupe

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

Day 20 – Garden Vegetable Soup by MARK

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.

DAY 21: MASHED PINTO BEANS ON WHOLE RAIN TACO SHELLS-JUAN

1 can pinto beans rinsed and drained

1 TBSP of raisins

1 tsp salt

Cook pinto beans and raisins in crock pot for four hours blend in blender serve with whole grain soft taco shells.

*PLEASE SHARE WITH US OTHER DELICIOUS RECIPES*

Day 20 Of Our 21 Day Fast…Joel 1:14

DAY 20

DAILY INSIGHT: Waiting on God

DAILY RECIPE: Garden Vegetable Soup by Mark

Our prayer as a church throughout this 21-day Fast is that we give God our very best. This might mean that we will need to be stretched out beyond our normal limits.  In this fast we believe that our spirit will become uncluttered by the things of this world and amazingly sensitive to the things of God. Once we’ve experienced even a glimpse of this and the countless rewards and blessings that follow, it will change our perspectives on many things that are set before us.

Before we get into today’s ”Daily Insight”, here are some interesting things for you to know. First, through this blog you can share (via comments) your testimonies, experiences and even funny stories that the Lord has allowed you to go through during these times. Things like these will help you and will give you an opportunity to interact with others within our ministry that are joined to this vision through their participation. One last cool thing, every day there will be a meal of the day, please feel free to give us yours. Everything helps, since many of us are not very creative.

DAILY INSIGHT TO FOCUS ON:

WAITING ON GOD

“but those who wait upon the Lord will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.”

Isaiah 40:31

For some reason, the Lord doesn’t seem to answer all of our prayers instantly. We are a demanding society, where we want everything yesterday. When we pray, we are programmed to think the answer to the prayer will happen just as a genie in a bottle would grant a wish. But the Lord does not work in our time frame. His ways are not our ways and His timing is not our timing. When the Lord is in charge there might be a wait involved. This puts us in a “waiting room,” a place where there is nothing to do but “wait upon the Lord.”

This is exactly where God wants us, in His waiting room. But there is something actually going on while we wait. God does not put us in the waiting room to punish us or to show us who’s boss. He puts us in waiting for a reason; it is for our benefit. The verse, “those who wait upon the Lord,” does not actually mean to sit and just wait for His timing. The word “wait” is translated in the Bible from the word “qavah,” which has two facets to its meaning. It means to wait, as in anticipation, but it also means to tie or bind together (like a cord or rope being woven together from several strands ready for future use). The rope gets its strength from the multiple stands drawing upon each other. In the verse, “Those who wait upon the Lord…” can be understood as “those who are patient and bound together with the Lord can anticipate a renewing of their strength.”

This gives you something to do while you are in God’s waiting room; allow Him to weave Himself into every fabric of your life. Not only will He answer the prayer that you’ve been waiting for, He will also strengthen you for a future use beyond any of your own personal capabilities. The reason we are waiting for His answer is so that He may also work on us in the mean time.  He figures He’s got our attention since we are in prayer to Him, so why not use our attention span for some work? His desire is to make us into the men and women of God that He needs us to be.  Allow this time for yourself to be bound together with Him. After He’s renewed your strength it will be time to use it. But don’t worry, you’ll be transformed and able “mount up on eagles wings;” you will be able to “run and not get tired…”

RELATED VERSES:

Psalm 27:14 Wait for the LORD; be strong and take heart and wait for the LORD

Psalms 37:34 Wait for the LORD and keep his way. He will exalt you to inherit the land; when the wicked are cut off, you will see it.

Hebrews 6:12 We do not want you to become lazy, but to imitate those who through faith and patience inherit what has been promised.

James 5:7 Be patient, then, brothers, until the Lord’s coming. See how the farmer waits for the land to yield its valuable crop and how patient he is for the autumn and spring rains.

James 5:8 You too, be patient and stand firm, because the Lord’s coming is near.

Psalm 46:10 “Be still, and know that I am God; I will be exalted among the nations, I will be exalted in the earth.”

*SHARE WITH US MORE VERSES AS THE LORD PLACES IN YOUR HEART*

DAILY MEAL SUGGESTION:

DAY 1: PEANUT BUTTER SMOOTHIE: UNSWEETENED SOY MILK, ICE, NATURAL PEANUT BUTTER, & BANANAS PUT IT IN A BLENDER AND IT EQUALS A GREAT SMOOTHIE - PASTOR LEO

DAY 2: RED BEAN STEW: Place a bag of red beans in the pressure cooker, once softened add potatoes, pumpkin and carrots, season with salt ONLY. Serve over a bed of delicious brown rice and a side salad. For dessert: cut some fresh fruits into chunks, add the juice of a few oranges, chill and enjoy! YUM!!! -GRETEL RODRIGUEZ

Day 3: “ALA BBQ” Grilled Potatoes, Zuccinni, Squash, tomato & some Beans on the side, Mmm…  ”BONA-PATIT”-DESIREE PEREZ

Day 4: “Veggie Chilli”-DANIA BUERGO

Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro and basil
Cooked brown rice, accompaniment

DIRECTIONS:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

**ALSO A GREAT SNACK (Costco)-ELIZABETH CAFFERO***

Day 5: “Winter Cabbage Wraps with Garlic-Ginger Dip”-GINGER MELENDEZ

You’ll need: White cabbage leaves, Avocado, Tomatoes, Black pitted olives Coriander (Cilantro),
Onion

Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. Pile on slices of fresh tomato, pieces of black-pitted olives and top with a generous amount of fresh coriander. Onion is optional.

To make the dip you’ll need: Olive oil, Water, Lemon Juice, Lime juice, 
Coriander (Cilantro)
Garlic Fresh, Ginger Tamari or Nama Shoyu to taste

Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. Add the juice of half a lemon, and, if you have one, the juice of a lime. Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. Use this dip to give an oriental twist to the cabbage wraps.

Day 6: Black Bean & Brown Rice Stuffed Peppers Recipe-Susan

Ingredients:

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)

DIRECTIONS: Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

DAY 7: Veggie Fried Riced-GRETEL RODRIGUEZ

Ingredients:

2 tbs. olive oil

Cooked, cooled brown rice

chopped green onions

Bean sprouts

1/4 cup soy sauce

1 can drained mixed vegetables (or fresh veggies)

Heat olive oil in pot, add the already cooked rice, stir for 1 minute, add the green onions, stir for 1 minute, add the bean sprouts, stir. Add the soy sauce, stir for 1 minute, cover and cook for about 5 minutes, add vegetables, stir. Cover and cook for 10-15 minutes, stirring often until the bean sprouts reach the desired texture. Serve and enjoy!

DAY 8: Potato and Green Onion Frittata-LOVENNY MORALES

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.

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

DIRECTIONS:

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

DAY 9: Herb-Roasted Idaho Potato Fries-DENISE

Makes 4 servings

Ingredients: 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
1/8 tsp freshly ground black pepper

Instructions: 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.

Day 10: Curry Brown Rice-Maria

Ingredients:

Brown Rice

1-2 tspn curry powder

1/2 c frozen sweet peas

1/2 c corn

1/4 c onions

1/4 c tomato

1/2 tspn dried thyme leaves

1 tbsp virgin olive oil

Directions:

1. Make the desired amount of brown rice.

2. Dice the onion and tomato.

3. Heat pan with olive oil. Mix in tomato, onions, thyme, corn, sweet peas and curry.

4. Stir until onion and tomato is cooked. Add water sparingly to keep it from sticking to the pan.

5. Add already cooked brown rice.

6. If desireable, add hot peppers such as jalapenos or scotch bonnet or leave the flamable spices out.

7. Enjoy!

Day 11: Golden Carrot Soup-Grace

Ingredients

2 tablespoons olive oil

1 large onion, chopped with Vidalia fine insert, about 2 cups

3 stalks celery chopped with Vidalia fine insert, about 1 cup

1 package 16 oz. bag of fresh sliced carrots, about 4 cups

1 quart vegetable broth, 32 oz carton

1 teaspoon poultry seasoning

1 teaspoon dried basil

2 teaspoons chopped garlic

1/2 teaspoon pepper

1 teaspoon salt

Instructions

In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10 minutes. Then add the vegetable broth. Cover and simmer for about 25 min or until carrots are tender. With a hand held blender, cream the soup. If you do not have an hand held blender, spoon into a regular blender. Blend half at a time. Be careful this is hot stuff. (Serves 6.)

Day 12: Bean Soup-Betty

Ingredients:

1 bag of regular 15 bean soup mix

1 onion

2 garlic cloves, minced

1 can tomatoes, chopped

1 tsp. chili powder

salt & pepper to taste

Follow instructions are on the back of the 15 bean soup bag…enjoy!

Day 13: Chili Cheese Fries -CHRISTIAN

Ingredients:

See Dania’s Veggi-Chili from Day 4

One bag of Quorn’s meatless and soy free grounds (ground beef substitute)

One bag of frozen french fries

Directions:

Prapare Dania’s Veggie-Chili (Day 4)

Sautee one bag of Quorn’s meatless and soy free grounds (ground beef substitute), with salt and pepper to taste.

Once browned, add to chili

Bake desired amount of french fries

Place a bed of fries on an oven-safe plate, top with chili, add sharp cheddar flavored shredded soy cheese.

Please in oven on “Broil” until cheese melts.

Day 14: Cinnamon Raisin Oatmeal-MICHAEL

Prepare plain oatmeal

Add honey and raisins as desired, stir

Sprinkle with powdered cinnamon

Day 15: Strawberry-Melon Spinach Salad by MIRIAM

• 3 cups bite-size pieces fresh spinach
• 1/2 cup sliced strawberries
• 1/2 cup cubed cantaloupe
• Optional 1/2 cup sliced oranges
• 2 medium green onions, sliced(2 tablespoons)

In a tightly covered container, shake all dressing ingredients. In large bowl, toss all salad ingredients with dressing.

Strawberry-Melon Spinach Salad Dressing:

• 1 tablespoon orange juice
• 1 tablespoon honey (if you are allowing honey)
• 1 1/2 teaspoon olive oil

Day 16: Guacamole-Danny

2 medium avocados, diced

1 tomato, cubed

1/4-1/2 red onion, diced

1-2 cloves minced garlic

Lime juice, to taste

Tabasco sauce, to taste

Salt and pepper

Mix all ingrediens, chill for 30 minutes…enjoy!

Day 17: Rice, Green Beans and Lentils Recipe-Sue

1 cup rice

1/2 cup lentils rinsed

1 tsp. cinnamon

1 tsp. salt

1 TBSP tomato paste

1 can green beans not drained

1 cup of water

Rice cooked in rice cooker. The rest of the ingredients go in crock pot for five hours on medium to high.

Day 18: Cilantro Soup- George

Ingredients

• 2 bunches fresh chopped Cilantro
• 10 carrots chopped and the juice of 1/2 squeezed lemon
• 15 brussel spouts quartered
• 1 large sweet onion chopped
• 8 chicken or vegetable bullion cubes with 8 cups water
• 4 tsp garlic salt
• 1 large can tomato sauce
• 10 chopped habanero garlics or a chopped jalpeno

Bring almost to a boil and simmer for 1 hour

DAY 19-Cantaloupe Melon Smoothie recipe-Guerdalupe

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

Day 20 – Garden Vegetable Soup by MARK

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.

*PLEASE SHARE WITH US OTHER DELICIOUS RECIPES*

Day 19 Of Our 21 Day Fast…Joel 1:14

DAY 19

DAILY INSIGHT: Compassion

DAILY RECIPE: Cantaloupe Melon Smoothie-Guardalupe

Our prayer as a church throughout this 21-day Fast is that we give God our very best. This might mean that we will need to be stretched out beyond our normal limits.  In this fast we believe that our spirit will become uncluttered by the things of this world and amazingly sensitive to the things of God. Once we’ve experienced even a glimpse of this and the countless rewards and blessings that follow, it will change our perspectives on many things that are set before us.

Before we get into today’s ”Daily Insight”, here are some interesting things for you to know. First, through this blog you can share (via comments) your testimonies, experiences and even funny stories that the Lord has allowed you to go through during these times. Things like these will help you and will give you an opportunity to interact with others within our ministry that are joined to this vision through their participation. One last cool thing, every day there will be a meal of the day, please feel free to give us yours. Everything helps, since many of us are not very creative.

DAILY INSIGHT TO FOCUS ON: COMPASSION

Finally, all of you should be in agreement, understanding each other, loving each other as family, being kind and humble-I Peter 3:8

The  Bible contains many stories about compassion – the restoration of Job’s family and possessions, many healings of all descriptions, and even the raising of Lazarus from the dead.

When we show compassion for someone we show pity and deep sympathy. God, our Father, has compassion on us. If it wasn’t for God sending Jesus to die on a cross, we would be hopelessly lost and not know about His grace. As we (the children of God) are part of Him; we are the outward expressions of His Love. God wants His children to show compassion to others; sinners and saints alike.

Think of ways you could put compassion into practice. Do you know of someone who is going through some emotional trials right now? Let them know that you care for them and that you will gladly listen if they just need to talk.  Help a homeless person on the street by inviting them to a nearby restaurant and buy them a meal. When you are finished eating tell them that God loves them and that you’ll be praying for them. God wants us to love the “unlovely”.

We always say “I could help so and so and do such and such. But…I don’t have time today. I’ll do it next week.” Don’t wait. The time to show compassion is now!

This is what the LORD ALL-POWERFUL says: Do what is right and true. Be kind and merciful to each other. -Zechariah 7:9

RELATED VERSES:

Psalm 72:13 He will take pity on the weak and the needy and save the needy from death.

Mark 6:34 When Jesus landed and saw a large crowd, he had compassion on them, because they were like sheep without a shepherd. So he began teaching them many things.

Hebrews 4:15 For we do not have a high priest who is unable to sympathize with our weaknesses, but we have one who has been tempted in every way, just as we are—yet was without sin.

James 5:11 As you know, we consider blessed those who have persevered. You have heard of Job’s perseverance and have seen what the Lord finally brought about. The Lord is full of compassion and mercy.

Matthew 9:13 But go and learn what this means: ‘I desire mercy, not sacrifice.’^[a] For I have not come to call the righteous, but sinners.”

Colossians 3:12-13 Therefore, as God’s chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience. ¹³Bear with each other and forgive whatever grievances you may have against one another. Forgive as the Lord forgave you.

Philippians 2:1-2 If you have any encouragement from being united with Christ, if any comfort from his love, if any fellowship with the Spirit, if any tenderness and compassion, ²then make my joy complete by being like-minded, having the same love, being one in spirit and purpose.

Hebrews 10:34 You sympathized with those in prison and joyfully accepted the confiscation of your property, because you knew that you yourselves had better and lasting possessions.

*SHARE WITH US MORE VERSES AS THE LORD PLACES IN YOUR HEART*

DAILY MEAL SUGGESTION:

DAY 1: PEANUT BUTTER SMOOTHIE: UNSWEETENED SOY MILK, ICE, NATURAL PEANUT BUTTER, & BANANAS PUT IT IN A BLENDER AND IT EQUALS A GREAT SMOOTHIE - PASTOR LEO

DAY 2: RED BEAN STEW: Place a bag of red beans in the pressure cooker, once softened add potatoes, pumpkin and carrots, season with salt ONLY. Serve over a bed of delicious brown rice and a side salad. For dessert: cut some fresh fruits into chunks, add the juice of a few oranges, chill and enjoy! YUM!!! -GRETEL RODRIGUEZ

Day 3: “ALA BBQ” Grilled Potatoes, Zuccinni, Squash, tomato & some Beans on the side, Mmm…  ”BONA-PATIT”-DESIREE PEREZ

Day 4: “Veggie Chilli”-DANIA BUERGO

Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro and basil
Cooked brown rice, accompaniment

DIRECTIONS:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

**ALSO A GREAT SNACK (Costco)-ELIZABETH CAFFERO***

Day 5: “Winter Cabbage Wraps with Garlic-Ginger Dip”-GINGER MELENDEZ

You’ll need: White cabbage leaves, Avocado, Tomatoes, Black pitted olives Coriander (Cilantro),
Onion

Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. Pile on slices of fresh tomato, pieces of black-pitted olives and top with a generous amount of fresh coriander. Onion is optional.

To make the dip you’ll need: Olive oil, Water, Lemon Juice, Lime juice, 
Coriander (Cilantro)
Garlic Fresh, Ginger Tamari or Nama Shoyu to taste

Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. Add the juice of half a lemon, and, if you have one, the juice of a lime. Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. Use this dip to give an oriental twist to the cabbage wraps.

Day 6: Black Bean & Brown Rice Stuffed Peppers Recipe-Susan

Ingredients:

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)

DIRECTIONS: Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

DAY 7: Veggie Fried Riced-GRETEL RODRIGUEZ

Ingredients:

2 tbs. olive oil

Cooked, cooled brown rice

chopped green onions

Bean sprouts

1/4 cup soy sauce

1 can drained mixed vegetables (or fresh veggies)

Heat olive oil in pot, add the already cooked rice, stir for 1 minute, add the green onions, stir for 1 minute, add the bean sprouts, stir. Add the soy sauce, stir for 1 minute, cover and cook for about 5 minutes, add vegetables, stir. Cover and cook for 10-15 minutes, stirring often until the bean sprouts reach the desired texture. Serve and enjoy!

DAY 8: Potato and Green Onion Frittata-LOVENNY MORALES

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.

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

DIRECTIONS:

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

DAY 9: Herb-Roasted Idaho Potato Fries-DENISE

Makes 4 servings

Ingredients: 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
1/8 tsp freshly ground black pepper

Instructions: 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.

Day 10: Curry Brown Rice-Maria

Ingredients:

Brown Rice

1-2 tspn curry powder

1/2 c frozen sweet peas

1/2 c corn

1/4 c onions

1/4 c tomato

1/2 tspn dried thyme leaves

1 tbsp virgin olive oil

Directions:

1. Make the desired amount of brown rice.

2. Dice the onion and tomato.

3. Heat pan with olive oil. Mix in tomato, onions, thyme, corn, sweet peas and curry.

4. Stir until onion and tomato is cooked. Add water sparingly to keep it from sticking to the pan.

5. Add already cooked brown rice.

6. If desireable, add hot peppers such as jalapenos or scotch bonnet or leave the flamable spices out.

7. Enjoy!

Day 11: Golden Carrot Soup-Grace

Ingredients

2 tablespoons olive oil

1 large onion, chopped with Vidalia fine insert, about 2 cups

3 stalks celery chopped with Vidalia fine insert, about 1 cup

1 package 16 oz. bag of fresh sliced carrots, about 4 cups

1 quart vegetable broth, 32 oz carton

1 teaspoon poultry seasoning

1 teaspoon dried basil

2 teaspoons chopped garlic

1/2 teaspoon pepper

1 teaspoon salt

Instructions

In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10 minutes. Then add the vegetable broth. Cover and simmer for about 25 min or until carrots are tender. With a hand held blender, cream the soup. If you do not have an hand held blender, spoon into a regular blender. Blend half at a time. Be careful this is hot stuff. (Serves 6.)

Day 12: Bean Soup-Betty

Ingredients:

1 bag of regular 15 bean soup mix

1 onion

2 garlic cloves, minced

1 can tomatoes, chopped

1 tsp. chili powder

salt & pepper to taste

Follow instructions are on the back of the 15 bean soup bag…enjoy!

Day 13: Chili Cheese Fries -CHRISTIAN

Ingredients:

See Dania’s Veggi-Chili from Day 4

One bag of Quorn’s meatless and soy free grounds (ground beef substitute)

One bag of frozen french fries

Directions:

Prapare Dania’s Veggie-Chili (Day 4)

Sautee one bag of Quorn’s meatless and soy free grounds (ground beef substitute), with salt and pepper to taste.

Once browned, add to chili

Bake desired amount of french fries

Place a bed of fries on an oven-safe plate, top with chili, add sharp cheddar flavored shredded soy cheese.

Please in oven on “Broil” until cheese melts.

Day 14: Cinnamon Raisin Oatmeal-MICHAEL

Prepare plain oatmeal

Add honey and raisins as desired, stir

Sprinkle with powdered cinnamon

Day 15: Strawberry-Melon Spinach Salad by MIRIAM

• 3 cups bite-size pieces fresh spinach
• 1/2 cup sliced strawberries
• 1/2 cup cubed cantaloupe
• Optional 1/2 cup sliced oranges
• 2 medium green onions, sliced(2 tablespoons)

In a tightly covered container, shake all dressing ingredients. In large bowl, toss all salad ingredients with dressing.

Strawberry-Melon Spinach Salad Dressing:

• 1 tablespoon orange juice
• 1 tablespoon honey (if you are allowing honey)
• 1 1/2 teaspoon olive oil

Day 16: Guacamole-Danny

2 medium avocados, diced

1 tomato, cubed

1/4-1/2 red onion, diced

1-2 cloves minced garlic

Lime juice, to taste

Tabasco sauce, to taste

Salt and pepper

Mix all ingrediens, chill for 30 minutes…enjoy!

Day 17: Rice, Green Beans and Lentils Recipe-Sue

1 cup rice

1/2 cup lentils rinsed

1 tsp. cinnamon

1 tsp. salt

1 TBSP tomato paste

1 can green beans not drained

1 cup of water

Rice cooked in rice cooker. The rest of the ingredients go in crock pot for five hours on medium to high.

Day 18: Cilantro Soup- George

Ingredients

• 2 bunches fresh chopped Cilantro
• 10 carrots chopped and the juice of 1/2 squeezed lemon
• 15 brussel spouts quartered
• 1 large sweet onion chopped
• 8 chicken or vegetable bullion cubes with 8 cups water
• 4 tsp garlic salt
• 1 large can tomato sauce
• 10 chopped habanero garlics or a chopped jalpeno

Bring almost to a boil and simmer for 1 hour

DAY 19-Cantaloupe Melon Smoothie recipe-Guerdalupe

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

*PLEASE SHARE WITH US OTHER DELICIOUS RECIPES*

Day 18 of Our 21 Day Fast…Joel 1:114

DAY 18

DAILY INSIGHT: PRAY

DAILY RECIPE: CILANTRO SOUP-GEORGE

Our prayer as a church throughout this 21-day Fast is that we give God our very best. This might mean that we will need to be stretched out beyond our normal limits.  In this fast we believe that our spirit will become uncluttered by the things of this world and amazingly sensitive to the things of God. Once we’ve experienced even a glimpse of this and the countless rewards and blessings that follow, it will change our perspectives on many things that are set before us.

Before we get into today’s ”Daily Insight”, here are some interesting things for you to know. First, through this blog you can share (via comments) your testimonies, experiences and even funny stories that the Lord has allowed you to go through during these times. Things like these will help you and will give you an opportunity to interact with others within our ministry that are joined to this vision through their participation. One last cool thing, every day there will be a meal of the day, please feel free to give us yours. Everything helps, since many of us are not very creative.

DAILY INSIGHT TO FOCUS ON: PRAY

Then he returned to his disciples and found them sleeping. “Could you men not keep watch with me for one hour?” he asked Peter. “Watch and pray so that you will not fall into temptation. The spirit is willing, but the body is weak.” Matthew 26:40

Why pray? The answer is simple and comforting. God has graciously chosen to give us the privilege of being His partners in both the physical and spiritual areas of life. Through prayer we work with Him in defeating the powers of evil and in bringing about the fulfillment of His loving purposes in the world.  Some people tend to make prayer too complicated at times, and prefer to delegate its burden to supposed “holy” persons who seem closer to God.  Prayer is a simple activity that involves making requests of God in a humble manner.  Jesus called attention to our need to be watchful in prayer.  He was amazed that his closest disciples could not watch and pray for even one hour while He contemplated the greatest move of God in history.  We can obey His call by being aware of the times, looking for where God’s hand is moving in the situations around us and praying that His will be done.  This importance of our prayer becomes especially clear when we consider that each of us are placed in totally unique situations that no other Christian may be in.  It may be that God has placed us there for the express purpose that we will pray His will be done so that his kingdom purposes will be accomplished.

Think about the group of Christians who gathered to pray for Peter after he was imprisoned by Herod (Acts 12:1-2).  They prayed earnestly all night long.  The effect of those prayers brought a mighty miracle of God…an angel rescuing Peter from the prison.  Imagine how the church would have been affected had those people not heeded God’s prompting to gather and pray for Peter.  He likely would have been beheaded and the Christian church could have been severely handicapped. The same way, God is calling each of us to pray for the situations we are in every day.  We don’t need to offer elaborate prayers invoke God’s intervention.  We can keep it very simple and ask God to intervene for the purposes of His kingdom.  Being persistent with such requests doesn’t mean we have to repeat our requests like a chant. Just keep the request at the forefront of our thoughts as we praise God and worship Him during our prayers, inviting Him to intervene.   It may be that a person like Peter has been imprisoned and chained (literally or figuratively) and is at a critical point of life. Our earnest prayers may be the critical factor required for God’s intervention and deliverance of that person. God’s work is done by those who pray!

RELATED VERSES:

2 Chronicles 7:14-15 If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. Now my eyes will be open and my ears attentive to the prayers offered in this place.

Psalm 4:1 Answer me when I call to you, O my righteous God. Give me relief from my distress; be merciful to me and hear my prayer.

Psalm 5:3 My voice You shall hear in the morning, O LORD; in the morning I will direct my prayer to You, and I will look up.

Psalm 17:1 Hear, O LORD, my righteous plea; listen to my cry. Give ear to my prayer–it does not rise from deceitful lips.

Psalm 55:17 Evening and morning, and at noon, I will pray and cry aloud; and He shall hear my voice.

Phillipians 4:6 Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God.

Colossions 4:2 Devote yourselves to prayer, being watchful and thankful.

1 Thessalonians 5:16-18 Be joyful always; pray continually; give thanks in all circumstances, for this is God’s will for you in Christ Jesus.

*SHARE WITH US MORE VERSES AS THE LORD PLACES IN YOUR HEART*

DAILY MEAL SUGGESTION:

DAY 1: PEANUT BUTTER SMOOTHIE: UNSWEETENED SOY MILK, ICE, NATURAL PEANUT BUTTER, & BANANAS PUT IT IN A BLENDER AND IT EQUALS A GREAT SMOOTHIE - PASTOR LEO

DAY 2: RED BEAN STEW: Place a bag of red beans in the pressure cooker, once softened add potatoes, pumpkin and carrots, season with salt ONLY. Serve over a bed of delicious brown rice and a side salad. For dessert: cut some fresh fruits into chunks, add the juice of a few oranges, chill and enjoy! YUM!!! -GRETEL RODRIGUEZ

Day 3: “ALA BBQ” Grilled Potatoes, Zuccinni, Squash, tomato & some Beans on the side, Mmm…  ”BONA-PATIT”-DESIREE PEREZ

Day 4: “Veggie Chilli”-DANIA BUERGO

Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro and basil
Cooked brown rice, accompaniment

DIRECTIONS:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

**ALSO A GREAT SNACK (Costco)-ELIZABETH CAFFERO***

Day 5: “Winter Cabbage Wraps with Garlic-Ginger Dip”-GINGER MELENDEZ

You’ll need: White cabbage leaves, Avocado, Tomatoes, Black pitted olives Coriander (Cilantro),
Onion

Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. Pile on slices of fresh tomato, pieces of black-pitted olives and top with a generous amount of fresh coriander. Onion is optional.

To make the dip you’ll need: Olive oil, Water, Lemon Juice, Lime juice, 
Coriander (Cilantro)
Garlic Fresh, Ginger Tamari or Nama Shoyu to taste

Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. Add the juice of half a lemon, and, if you have one, the juice of a lime. Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. Use this dip to give an oriental twist to the cabbage wraps.

Day 6: Black Bean & Brown Rice Stuffed Peppers Recipe-Susan

Ingredients:

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)

DIRECTIONS: Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

DAY 7: Veggie Fried Riced-GRETEL RODRIGUEZ

Ingredients:

2 tbs. olive oil

Cooked, cooled brown rice

chopped green onions

Bean sprouts

1/4 cup soy sauce

1 can drained mixed vegetables (or fresh veggies)

Heat olive oil in pot, add the already cooked rice, stir for 1 minute, add the green onions, stir for 1 minute, add the bean sprouts, stir. Add the soy sauce, stir for 1 minute, cover and cook for about 5 minutes, add vegetables, stir. Cover and cook for 10-15 minutes, stirring often until the bean sprouts reach the desired texture. Serve and enjoy!

DAY 8: Potato and Green Onion Frittata-LOVENNY MORALES

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.

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

DIRECTIONS:

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

DAY 9: Herb-Roasted Idaho Potato Fries-DENISE

Makes 4 servings

Ingredients: 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
1/8 tsp freshly ground black pepper

Instructions: 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.

Day 10: Curry Brown Rice-Maria

Ingredients:

Brown Rice

1-2 tspn curry powder

1/2 c frozen sweet peas

1/2 c corn

1/4 c onions

1/4 c tomato

1/2 tspn dried thyme leaves

1 tbsp virgin olive oil

Directions:

1. Make the desired amount of brown rice.

2. Dice the onion and tomato.

3. Heat pan with olive oil. Mix in tomato, onions, thyme, corn, sweet peas and curry.

4. Stir until onion and tomato is cooked. Add water sparingly to keep it from sticking to the pan.

5. Add already cooked brown rice.

6. If desireable, add hot peppers such as jalapenos or scotch bonnet or leave the flamable spices out.

7. Enjoy!

Day 11: Golden Carrot Soup-Grace

Ingredients

2 tablespoons olive oil

1 large onion, chopped with Vidalia fine insert, about 2 cups

3 stalks celery chopped with Vidalia fine insert, about 1 cup

1 package 16 oz. bag of fresh sliced carrots, about 4 cups

1 quart vegetable broth, 32 oz carton

1 teaspoon poultry seasoning

1 teaspoon dried basil

2 teaspoons chopped garlic

1/2 teaspoon pepper

1 teaspoon salt

Instructions

In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10 minutes. Then add the vegetable broth. Cover and simmer for about 25 min or until carrots are tender. With a hand held blender, cream the soup. If you do not have an hand held blender, spoon into a regular blender. Blend half at a time. Be careful this is hot stuff. (Serves 6.)

Day 12: Bean Soup-Betty

Ingredients:

1 bag of regular 15 bean soup mix

1 onion

2 garlic cloves, minced

1 can tomatoes, chopped

1 tsp. chili powder

salt & pepper to taste

Follow instructions are on the back of the 15 bean soup bag…enjoy!

Day 13: Chili Cheese Fries -CHRISTIAN

Ingredients:

See Dania’s Veggi-Chili from Day 4

One bag of Quorn’s meatless and soy free grounds (ground beef substitute)

One bag of frozen french fries

Directions:

Prapare Dania’s Veggie-Chili (Day 4)

Sautee one bag of Quorn’s meatless and soy free grounds (ground beef substitute), with salt and pepper to taste.

Once browned, add to chili

Bake desired amount of french fries

Place a bed of fries on an oven-safe plate, top with chili, add sharp cheddar flavored shredded soy cheese.

Please in oven on “Broil” until cheese melts.

Day 14: Cinnamon Raisin Oatmeal-MICHAEL

Prepare plain oatmeal

Add honey and raisins as desired, stir

Sprinkle with powdered cinnamon

Day 15: Strawberry-Melon Spinach Salad by MIRIAM

• 3 cups bite-size pieces fresh spinach
• 1/2 cup sliced strawberries
• 1/2 cup cubed cantaloupe
• Optional 1/2 cup sliced oranges
• 2 medium green onions, sliced(2 tablespoons)

In a tightly covered container, shake all dressing ingredients. In large bowl, toss all salad ingredients with dressing.

Strawberry-Melon Spinach Salad Dressing:

• 1 tablespoon orange juice
• 1 tablespoon honey (if you are allowing honey)
• 1 1/2 teaspoon olive oil

Day 16: Guacamole-Danny

2 medium avocados, diced

1 tomato, cubed

1/4-1/2 red onion, diced

1-2 cloves minced garlic

Lime juice, to taste

Tabasco sauce, to taste

Salt and pepper

Mix all ingrediens, chill for 30 minutes…enjoy!

Day 17: Rice, Green Beans and Lentils Recipe-Sue

1 cup rice

1/2 cup lentils rinsed

1 tsp. cinnamon

1 tsp. salt

1 TBSP tomato paste

1 can green beans not drained

1 cup of water

Rice cooked in rice cooker. The rest of the ingredients go in crock pot for five hours on medium to high.

Day 18: Cilantro Soup- George

Ingredients

• 2 bunches fresh chopped Cilantro
• 10 carrots chopped and the juice of 1/2 squeezed lemon
• 15 brussel spouts quartered
• 1 large sweet onion chopped
• 8 chicken or vegetable bullion cubes with 8 cups water
• 4 tsp garlic salt
• 1 large can tomato sauce
• 10 chopped habanero garlics or a chopped jalpeno

Bring almost to a boil and simmer for 1 hour

*PLEASE SHARE WITH US OTHER DELICIOUS RECIPES*

Day 17 of Our 21 Day Fast…Joel 1:14

DAY 17

DAILY INSIGHT: VICTORY

DAILY RECIPE: Rice. Green Beans & Lentils-SUE

Our prayer as a church throughout this 21-day Fast is that we give God our very best. This might mean that we will need to be stretched out beyond our normal limits.  In this fast we believe that our spirit will become uncluttered by the things of this world and amazingly sensitive to the things of God. Once we’ve experienced even a glimpse of this and the countless rewards and blessings that follow, it will change our perspectives on many things that are set before us.

Before we get into today’s ”Daily Insight”, here are some interesting things for you to know. First, through this blog you can share (via comments) your testimonies, experiences and even funny stories that the Lord has allowed you to go through during these times. Things like these will help you and will give you an opportunity to interact with others within our ministry that are joined to this vision through their participation. One last cool thing, every day there will be a meal of the day, please feel free to give us yours. Everything helps, since many of us are not very creative.

DAILY INSIGHT TO FOCUS ON: VICTORY

Therefore being justified by faith, we have peace with God through our Lord Jesus Christ: By whom also we have access by faith into this grace wherein we stand, and rejoice in hope of the glory of God. - Romans 5:1-2

We have the privilege of obtaining the favor of God through Christ, our Savior. Faith in the blood of Jesus will cause us to win over anything intended to harm us. The protection of the blood covers all of us. God has given us an open door to all the weaponry we need to overcome any obstacles. Because we have access, we have hope for deliverance. The word “access” means entrance. It is through God’s grace, which was freely given to us that we received the power of the blood of Jesus. His grace extended to us was evident in the shedding of that blood to give us victory. It is through that grace that we can rejoice because we have an entrance to victory.

If you’re in the midst of hard times, remember that Romans 5:3 says, “… but we also rejoice in our sufferings, because we know that suffering produced perserverance.”

This may be a time of tribulations, tests, and trials. But don’t cry in them…rejoice in them! We rejoice because we have hope of seeing God bring us out on top. So, while others are worrying, we can praise God because if we pray instead of worry, we will receive the blessing. We may not feel like rejoicing, but we need do it anyway. It is our key to victory.

We don’t praise God for the problem, we praise Him for bringing us out of the situation. There is victory in the praise and our perserverance then brings about experience. Having experienced one victory should give us hope for the future. Should hard times ever hit again, we can confidently say, “God brought me through before, and He is able to do it again. So, I’m not worried about the future because I know that my God is taking care of me right now, and He has promised never to leave me. And because of His Promises, there is no need for me to worry about anything…. because I have access to victory!”

RELATED VERSES:

But thanks be to God, who gives us the victory through our Lord Jesus Christ. Therefore, my beloved brethren, be steadfast, immovable, always abounding in the work of the Lord, knowing that your labour is not in vain in the Lord-2 Cor 2:14

Now thanks be to God who always causes us to triumph in Christ, and through us shows the savour of His knowledge in every place-2Thes 3:3

But the Lord is faithful, who shall establish you and keep you from evil-2Tim 4:17,18

*PLEASE SHARE WITH US MORE VERSES AS THE LORD PLACES IN YOUR HEART*

DAILY MEAL SUGGESTION:

DAY 1: PEANUT BUTTER SMOOTHIE: UNSWEETENED SOY MILK, ICE, NATURAL PEANUT BUTTER, & BANANAS PUT IT IN A BLENDER AND IT EQUALS A GREAT SMOOTHIE - PASTOR LEO

DAY 2: RED BEAN STEW: Place a bag of red beans in the pressure cooker, once softened add potatoes, pumpkin and carrots, season with salt ONLY. Serve over a bed of delicious brown rice and a side salad. For dessert: cut some fresh fruits into chunks, add the juice of a few oranges, chill and enjoy! YUM!!! -GRETEL RODRIGUEZ

Day 3: “ALA BBQ” Grilled Potatoes, Zuccinni, Squash, tomato & some Beans on the side, Mmm…  ”BONA-PATIT”-DESIREE PEREZ

Day 4: “Veggie Chilli”-DANIA BUERGO

Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro and basil
Cooked brown rice, accompaniment

DIRECTIONS:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

**ALSO A GREAT SNACK (Costco)-ELIZABETH CAFFERO***

Day 5: “Winter Cabbage Wraps with Garlic-Ginger Dip”-GINGER MELENDEZ

You’ll need: White cabbage leaves, Avocado, Tomatoes, Black pitted olives Coriander (Cilantro),
Onion

Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. Pile on slices of fresh tomato, pieces of black-pitted olives and top with a generous amount of fresh coriander. Onion is optional.

To make the dip you’ll need: Olive oil, Water, Lemon Juice, Lime juice, 
Coriander (Cilantro)
Garlic Fresh, Ginger Tamari or Nama Shoyu to taste

Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. Add the juice of half a lemon, and, if you have one, the juice of a lime. Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. Use this dip to give an oriental twist to the cabbage wraps.

Day 6: Black Bean & Brown Rice Stuffed Peppers Recipe-Susan

Ingredients:

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)

DIRECTIONS: Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

DAY 7: Veggie Fried Riced-GRETEL RODRIGUEZ

Ingredients:

2 tbs. olive oil

Cooked, cooled brown rice

chopped green onions

Bean sprouts

1/4 cup soy sauce

1 can drained mixed vegetables (or fresh veggies)

Heat olive oil in pot, add the already cooked rice, stir for 1 minute, add the green onions, stir for 1 minute, add the bean sprouts, stir. Add the soy sauce, stir for 1 minute, cover and cook for about 5 minutes, add vegetables, stir. Cover and cook for 10-15 minutes, stirring often until the bean sprouts reach the desired texture. Serve and enjoy!

DAY 8: Potato and Green Onion Frittata-LOVENNY MORALES

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.

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

DIRECTIONS:

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

DAY 9: Herb-Roasted Idaho Potato Fries-DENISE

Makes 4 servings

Ingredients: 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
1/8 tsp freshly ground black pepper

Instructions: 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.

Day 10: Curry Brown Rice-Maria

Ingredients:

Brown Rice

1-2 tspn curry powder

1/2 c frozen sweet peas

1/2 c corn

1/4 c onions

1/4 c tomato

1/2 tspn dried thyme leaves

1 tbsp virgin olive oil

Directions:

1. Make the desired amount of brown rice.

2. Dice the onion and tomato.

3. Heat pan with olive oil. Mix in tomato, onions, thyme, corn, sweet peas and curry.

4. Stir until onion and tomato is cooked. Add water sparingly to keep it from sticking to the pan.

5. Add already cooked brown rice.

6. If desireable, add hot peppers such as jalapenos or scotch bonnet or leave the flamable spices out.

7. Enjoy!

Day 11: Golden Carrot Soup-Grace

Ingredients

2 tablespoons olive oil

1 large onion, chopped with Vidalia fine insert, about 2 cups

3 stalks celery chopped with Vidalia fine insert, about 1 cup

1 package 16 oz. bag of fresh sliced carrots, about 4 cups

1 quart vegetable broth, 32 oz carton

1 teaspoon poultry seasoning

1 teaspoon dried basil

2 teaspoons chopped garlic

1/2 teaspoon pepper

1 teaspoon salt

Instructions

In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10 minutes. Then add the vegetable broth. Cover and simmer for about 25 min or until carrots are tender. With a hand held blender, cream the soup. If you do not have an hand held blender, spoon into a regular blender. Blend half at a time. Be careful this is hot stuff. (Serves 6.)

Day 12: Bean Soup-Betty

Ingredients:

1 bag of regular 15 bean soup mix

1 onion

2 garlic cloves, minced

1 can tomatoes, chopped

1 tsp. chili powder

salt & pepper to taste

Follow instructions are on the back of the 15 bean soup bag…enjoy!

Day 13 Chili Cheese Fries -CHRISTIAN

Ingredients:

See Dania’s Veggi-Chili from Day 4

One bag of Quorn’s meatless and soy free grounds (ground beef substitute)

One bag of frozen french fries

Directions:

Prapare Dania’s Veggie-Chili (Day 4)

Sautee one bag of Quorn’s meatless and soy free grounds (ground beef substitute), with salt and pepper to taste.

Once browned, add to chili

Bake desired amount of french fries

Place a bed of fries on an oven-safe plate, top with chili, add sharp cheddar flavored shredded soy cheese.

Please in oven on “Broil” until cheese melts.

Day 14 Cinnamon Raisin Oatmeal MICHAEL

Prepare plain oatmeal

Add honey and raisins as desired, stir

Sprinkle with powdered cinnamon

Day 15 Strawberry-Melon Spinach Salad by MIRIAM

• 3 cups bite-size pieces fresh spinach
• 1/2 cup sliced strawberries
• 1/2 cup cubed cantaloupe
• Optional 1/2 cup sliced oranges
• 2 medium green onions, sliced(2 tablespoons)

In a tightly covered container, shake all dressing ingredients. In large bowl, toss all salad ingredients with dressing.

Strawberry-Melon Spinach Salad Dressing:

• 1 tablespoon orange juice
• 1 tablespoon honey (if you are allowing honey)
• 1 1/2 teaspoon olive oil

Day 16 – Guacamole-Danny

2 medium avocados, diced

1 tomato, cubed

1/4-1/2 red onion, diced

1-2 cloves minced garlic

Lime juice, to taste

Tabasco sauce, to taste

Salt and pepper

Mix all ingrediens, chill for 30 minutes…enjoy!

Day 17 Rice, Green Beans and Lentils Recipe-Sue

1 cup rice

1/2 cup lentils rinsed

1 tsp. cinnamon

1 tsp. salt

1 TBSP tomato paste

1 can green beans not drained

1 cup of water

Rice cooked in rice cooker. The rest of the ingredients go in crock pot for five hours on medium to high.

*PLEASE SHARE WITH US OTHER DELICIOUS RECIPES*

Day 16 of Our 21 Day Fast Joel 1:14

DAY 16

Our prayer as a church throughout this 21-day Fast is that we give God our very best. This might mean that we will need to be stretched out beyond our normal limits.  In this fast we believe that our spirit will become uncluttered by the things of this world and amazingly sensitive to the things of God. Once we’ve experienced even a glimpse of this and the countless rewards and blessings that follow, it will change our perspectives on many things that are set before us.

Before we get into today’s ”Daily Insight”, here are some interesting things for you to know. First, through this blog you can share (via comments) your testimonies, experiences and even funny stories that the Lord has allowed you to go through during these times. Things like these will help you and will give you an opportunity to interact with others within our ministry that are joined to this vision through their participation. One last cool thing, every day there will be a meal of the day, please feel free to give us yours. Everything helps, since many of us are not very creative.

DAILY INSIGHT TO FOCUS ON: REVIVAL

“The eyes of the Lord range throughout the earth to strengthen those whose hearts are fully committed to Him.” -II Chronicles:9

Smith Wigglesworth said, “I believe God’s ministers are to be flames of fire. Nothing less than flames. Nothing less than mighty instruments, with burning messages, with hearts full of love.” Deuteronomy 4:24 says that “The Lord your God is a consuming fire.” Ask Him today to fill you up with His presence and set you ablaze for Him so that others might see the glory of God through your life.

Eight “R’s” of REVIVAL Read: 1 Samuel 7:1-17

1. A “real” desire for revival. Verse 2 says they “lamented after there LORD.” They assembled for the purpose of crying out after the Lord.

2. A “return” with the whole heart. Verse 3, “Return…with all your hearts.”

3. A “renouncing” of idols. Verse 3, “Put away the strange gods.” An idol is anything we put before God.

4. A “renewing” of the heart. Verse 3, “Prepare your hearts.”

5. A “regard” for service. Verses 3-4, “Serve him only.”

6. A  “response” to prayer. Verse 5, “I will pray.”

7. A “repentance” of sin. Verse 6, “We have sinned.”

8. A “respect” for sacrifice. Verse 9, “Offered…wholly unto the LORD.”

When the people of Israel did these things, real revival came (verses 10-14). God help our church experience real revival!!!

RELATED VERSES

*PLEASE SHARE WITH US MORE VERSES AS THE LORD PLACES IN YOUR HEART*

DAILY MEAL SUGGESTION:

DAY 1: PEANUT BUTTER SMOOTHIE: UNSWEETENED SOY MILK, ICE, NATURAL PEANUT BUTTER, & BANANAS PUT IT IN A BLENDER AND IT EQUALS A GREAT SMOOTHIE - PASTOR LEO

DAY 2: RED BEAN STEW: Place a bag of red beans in the pressure cooker, once softened add potatoes, pumpkin and carrots, season with salt ONLY. Serve over a bed of delicious brown rice and a side salad. For dessert: cut some fresh fruits into chunks, add the juice of a few oranges, chill and enjoy! YUM!!! -GRETEL RODRIGUEZ

Day 3: “ALA BBQ” Grilled Potatoes, Zuccinni, Squash, tomato & some Beans on the side, Mmm…  ”BONA-PATIT”-DESIREE PEREZ

Day 4: “Veggie Chilli”-DANIA BUERGO

Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro and basil
Cooked brown rice, accompaniment

DIRECTIONS:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

**ALSO A GREAT SNACK (Costco)-ELIZABETH CAFFERO***

Day 5: “Winter Cabbage Wraps with Garlic-Ginger Dip”-GINGER MELENDEZ

You’ll need: White cabbage leaves, Avocado, Tomatoes, Black pitted olives Coriander (Cilantro),
Onion

Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. Pile on slices of fresh tomato, pieces of black-pitted olives and top with a generous amount of fresh coriander. Onion is optional.

To make the dip you’ll need: Olive oil, Water, Lemon Juice, Lime juice, 
Coriander (Cilantro)
Garlic Fresh, Ginger Tamari or Nama Shoyu to taste

Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. Add the juice of half a lemon, and, if you have one, the juice of a lime. Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. Use this dip to give an oriental twist to the cabbage wraps.

Day 6: Black Bean & Brown Rice Stuffed Peppers Recipe-Susan

Ingredients:

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)

DIRECTIONS: Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

DAY 7: Veggie Fried Riced-GRETEL RODRIGUEZ

Ingredients:

2 tbs. olive oil

Cooked, cooled brown rice

chopped green onions

Bean sprouts

1/4 cup soy sauce

1 can drained mixed vegetables (or fresh veggies)

Heat olive oil in pot, add the already cooked rice, stir for 1 minute, add the green onions, stir for 1 minute, add the bean sprouts, stir. Add the soy sauce, stir for 1 minute, cover and cook for about 5 minutes, add vegetables, stir. Cover and cook for 10-15 minutes, stirring often until the bean sprouts reach the desired texture. Serve and enjoy!

DAY 8: Potato and Green Onion Frittata-LOVENNY MORALES

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.

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

DIRECTIONS:

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

DAY 9: Herb-Roasted Idaho Potato Fries-DENISE

Makes 4 servings

Ingredients: 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
1/8 tsp freshly ground black pepper

Instructions: 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.

Day 10: Curry Brown Rice-Maria

Ingredients:

Brown Rice

1-2 tspn curry powder

1/2 c frozen sweet peas

1/2 c corn

1/4 c onions

1/4 c tomato

1/2 tspn dried thyme leaves

1 tbsp virgin olive oil

Directions:

1. Make the desired amount of brown rice.

2. Dice the onion and tomato.

3. Heat pan with olive oil. Mix in tomato, onions, thyme, corn, sweet peas and curry.

4. Stir until onion and tomato is cooked. Add water sparingly to keep it from sticking to the pan.

5. Add already cooked brown rice.

6. If desireable, add hot peppers such as jalapenos or scotch bonnet or leave the flamable spices out.

7. Enjoy!

Day 11: Golden Carrot Soup-Grace

Ingredients

2 tablespoons olive oil

1 large onion, chopped with Vidalia fine insert, about 2 cups

3 stalks celery chopped with Vidalia fine insert, about 1 cup

1 package 16 oz. bag of fresh sliced carrots, about 4 cups

1 quart vegetable broth, 32 oz carton

1 teaspoon poultry seasoning

1 teaspoon dried basil

2 teaspoons chopped garlic

1/2 teaspoon pepper

1 teaspoon salt

Instructions

In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10 minutes. Then add the vegetable broth. Cover and simmer for about 25 min or until carrots are tender. With a hand held blender, cream the soup. If you do not have an hand held blender, spoon into a regular blender. Blend half at a time. Be careful this is hot stuff. (Serves 6.)

Day 12: 15-bean Soup

Ingredients:

1 bag of regular 15 bean soup mix

1 onion

2 garlic cloves, minced

1 can tomatoes, chopped

1 tsp. chili powder

salt & pepper to taste

Follow instructions are on the back of the 15 bean soup bag…enjoy!

Day 13 – Chili Cheese Fries  -CHRISTIAN

Ingredients:

See Dania’s Veggi-Chili from Day 4

One bag of Quorn’s meatless and soy free grounds (ground beef substitute)

One bag of frozen french fries

Directions:

Prapare Dania’s Veggie-Chili (Day 4)

Sautee one bag of Quorn’s meatless and soy free grounds (ground beef substitute), with salt and pepper to taste.

Once browned, add to chili

Bake desired amount of french fries

Place a bed of fries on an oven-safe plate, top with chili, add sharp cheddar flavored shredded soy cheese.

Please in oven on “Broil” until cheese melts.

Day 14 Cinnamon Raisin Oatmeal MICHAEL

Prepare plain oatmeal

Add honey and raisins as desired, stir

Sprinkle with powdered cinnamon

Day 15   Strawberry-Melon Spinach Salad by MIRIAM

• 3 cups bite-size pieces fresh spinach
• 1/2 cup sliced strawberries
• 1/2 cup cubed cantaloupe
• Optional 1/2 cup sliced oranges
• 2 medium green onions, sliced(2 tablespoons)

In a tightly covered container, shake all dressing ingredients. In large bowl, toss all salad ingredients with dressing.

Strawberry-Melon Spinach Salad Dressing:

• 1 tablespoon orange juice
• 1 tablespoon honey (if you are allowing honey)
• 1 1/2 teaspoon olive oil

Day 16 – Guacamole by Danny

2 medium avocados, diced

1 tomato, cubed

1/4-1/2 red onion, diced

1-2 cloves minced garlic

Lime juice, to taste

Tabasco sauce, to taste

Salt and pepper

Mix all ingrediens, chill for 30 minutes…enjoy!

*PLEASE SHARE WITH US OTHER DELICIOUS RECIPES*

Day 15 of Our 21 Day Fast…Joel 1:14

DAY 15

Our prayer as a church throughout this 21-day Fast is that we give God our very best. This might mean that we will need to be stretched out beyond our normal limits.  In this fast we believe that our spirit will become uncluttered by the things of this world and amazingly sensitive to the things of God. Once we’ve experienced even a glimpse of this and the countless rewards and blessings that follow, it will change our perspectives on many things that are set before us.

Before we get into today’s ”Daily Insight”, here are some interesting things for you to know. First, through this blog you can share (via comments) your testimonies, experiences and even funny stories that the Lord has allowed you to go through during these times. Things like these will help you and will give you an opportunity to interact with others within our ministry that are joined to this vision through their participation. One last cool thing, every day there will be a meal of the day, please feel free to give us yours. Everything helps, since many of us are not very creative.

DAILY INSIGHT TO FOCUS ON:

RELEASE, RESTORATION AND REWARD

As we enter into our last week of our corporate fast, I can only be in awe of how God is moving in our midst.  And as a result I am not only anxious to see how much more He will do…I am EXPECTING it!  So, what will God do “afterward”?

“And afterward, I will pour out my Spirit on all people. Your sons and daughters will prophesy, your old men will dream dreams, your young men will see visions. Even on my servants, both men and women, I will pour out my Spirit in those days. -Joel 2:28-29  This verse gives us some insight to what happens after a season of corporate prayer and fasting.  To truly understand fasting we have to understand what God’s idea of fasting accomplishes. Through the prophet Isaiah God describes the power of biblical prayer and fasting.

“Is this not the fast that I have chosen: To loose the bonds of wickedness, to undo the heavy burdens, to let the oppressed go free, and that you break every yoke?” Isaiah 58:6

To loose the bonds of wickedness:   The word “loose” in the Hebrew literally means, “To Free, Loosen or to throw open.” In other words when you’re praying and fasting God will personally walk over to the powers of darkness that have been holding you back – throw open the bonds of wickedness and say over your life “NO MORE!” You can’t hold back what my son or daughter has coming to them any more! In 2010 I believe that there is going to be a supernatural “Release” of God’s power in your life and Satan is going to have no choice but to release your children, your marriage, your health, and your finances in Jesus name!  

To undo the heavy burdens:  “Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.  For my yoke is easy and my burden is light.“  -Matthew 11:29-30  Some of you have been carrying burdens for years that God didn’t ask you to carry and it is time to let go of that heavy burden. God never asked Moses to carry the load all by himself and He’s not asking you to either. “I am not able to bear all these people alone, because the burden is too heavy for me” -Numbers 11:14  So release the heavy burdens you’ve been carrying that God didn’t ask you to carry. You don’t need to be ashamed of your past anymore, it’s time to let it go and move forward!  

To let the oppressed go free:  “I will repay you for the years the locusts have eaten – the great locust and the young locust…”  – Joel 2:25  Some of you can pin point the year that everything started going down hill for you. You can look back and say, “That was the year I got divorced, that was the year that my husband or wife left me, that was the year I filed bankruptcy, that was the year my son or daughter walked away from God or got messed up on drugs, that was the year I was arrested and spent time in jail. Whether it was your own mistakes or because of someone else’s God says because of your prayer and fasting “I will make it up to you!” Thank God for His Grace!

And that you break every yoke: God said that His chosen fast enables “you” to break every yoke. This is where His reward comes in.  “But without faith it is impossible to please Him, for he who comes to God must believe that He is, and that He is a rewarder of those who diligently seek Him.”  – Hebrews 11:6  He doesn’t reward those who merely seek Him, but those who “dilifently” seek Him.  A lot of people seek the Lord. They go to church, pay their tithes and even pray and read their Bible.  That’s normal Christian behavior.  That’s seeking Him. The Lord bleses people who seek Him. But He “rewards” those who diligently seek Him!  You can safely consider 21 days of prayer and fasting “diligent.”

“Afterwards” God is going to Release, Restore, and Reward you in Jesus name! Stand on His promises and continue to seek Him with prayer and fasting to see the miraculous in your own life.

RELATED VERSES

Isaiah 51:3 The LORD will surely comfort Zion and will look with compassion on all her ruins; he will make her deserts like Eden, her wastelands like the garden of the LORD. Joy and gladness will be found in her, thanksgiving and the sound of singing.

Matthew 16:19 “And I will give you the keys of the kingdom of heaven, and whatever you bind on earth will be bound in heaven, and whatever you loose on earth will be loosed in heaven.” 

2 Corinthians 10:4-6  For the weapons of our warfare are not carnal but mighty in God for pulling down strongholds, casting down arguments and every high thing that exalts itself against the knowledge of God, bringing every thought into captivity to the obedience of Christ, and being ready to punish all disobedience when your obedience is fulfilled.

Proverbs 10:22 The blessing of the LORD makes one rich, And He adds no sorrow with it.

1 Corinthians 2:9 But as it is written: “Eye has not seen, nor ear heard, nor have entered into the heart of man the things which God has prepared for those who love Him.”

*PLEASE SHARE WITH US MORE VERSES AS THE LORD PLACES IN YOUR HEART*

DAILY MEAL SUGGESTION:

DAY 1: PEANUT BUTTER SMOOTHIE: UNSWEETENED SOY MILK, ICE, NATURAL PEANUT BUTTER, & BANANAS PUT IT IN A BLENDER AND IT EQUALS A GREAT SMOOTHIE - PASTOR LEO

DAY 2: RED BEAN STEW: Place a bag of red beans in the pressure cooker, once softened add potatoes, pumpkin and carrots, season with salt ONLY. Serve over a bed of delicious brown rice and a side salad. For dessert: cut some fresh fruits into chunks, add the juice of a few oranges, chill and enjoy! YUM!!! -GRETEL RODRIGUEZ

Day 3: “ALA BBQ” Grilled Potatoes, Zuccinni, Squash, tomato & some Beans on the side, Mmm…  ”BONA-PATIT”-DESIREE PEREZ

Day 4: “Veggie Chilli”-DANIA BUERGO

Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro and basil
Cooked brown rice, accompaniment

DIRECTIONS:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

**ALSO A GREAT SNACK (Costco)-ELIZABETH CAFFERO***

Day 5: “Winter Cabbage Wraps with Garlic-Ginger Dip”-GINGER MELENDEZ

You’ll need: White cabbage leaves, Avocado, Tomatoes, Black pitted olives Coriander (Cilantro),
Onion

Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. Pile on slices of fresh tomato, pieces of black-pitted olives and top with a generous amount of fresh coriander. Onion is optional.

To make the dip you’ll need: Olive oil, Water, Lemon Juice, Lime juice, 
Coriander (Cilantro)
Garlic Fresh, Ginger Tamari or Nama Shoyu to taste

Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. Add the juice of half a lemon, and, if you have one, the juice of a lime. Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. Use this dip to give an oriental twist to the cabbage wraps.

Day 6: Black Bean & Brown Rice Stuffed Peppers Recipe-Susan

Ingredients:

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)

DIRECTIONS: Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

DAY 7: Veggie Fried Riced-GRETEL RODRIGUEZ

Ingredients:

2 tbs. olive oil

Cooked, cooled brown rice

chopped green onions

Bean sprouts

1/4 cup soy sauce

1 can drained mixed vegetables (or fresh veggies)

Heat olive oil in pot, add the already cooked rice, stir for 1 minute, add the green onions, stir for 1 minute, add the bean sprouts, stir. Add the soy sauce, stir for 1 minute, cover and cook for about 5 minutes, add vegetables, stir. Cover and cook for 10-15 minutes, stirring often until the bean sprouts reach the desired texture. Serve and enjoy!

DAY 8: Potato and Green Onion Frittata-LOVENNY MORALES

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.

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

DIRECTIONS:

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

DAY 9: Herb-Roasted Idaho Potato Fries-DENISE

Makes 4 servings

Ingredients: 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
1/8 tsp freshly ground black pepper

Instructions: 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.

Day 10: Curry Brown Rice-Maria

Ingredients:

Brown Rice

1-2 tspn curry powder

1/2 c frozen sweet peas

1/2 c corn

1/4 c onions

1/4 c tomato

1/2 tspn dried thyme leaves

1 tbsp virgin olive oil

Directions:

1. Make the desired amount of brown rice.

2. Dice the onion and tomato.

3. Heat pan with olive oil. Mix in tomato, onions, thyme, corn, sweet peas and curry.

4. Stir until onion and tomato is cooked. Add water sparingly to keep it from sticking to the pan.

5. Add already cooked brown rice.

6. If desireable, add hot peppers such as jalapenos or scotch bonnet or leave the flamable spices out.

7. Enjoy!

Day 11: Golden Carrot Soup-Grace

Ingredients

2 tablespoons olive oil

1 large onion, chopped with Vidalia fine insert, about 2 cups

3 stalks celery chopped with Vidalia fine insert, about 1 cup

1 package 16 oz. bag of fresh sliced carrots, about 4 cups

1 quart vegetable broth, 32 oz carton

1 teaspoon poultry seasoning

1 teaspoon dried basil

2 teaspoons chopped garlic

1/2 teaspoon pepper

1 teaspoon salt

 Instructions

In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10 minutes. Then add the vegetable broth. Cover and simmer for about 25 min or until carrots are tender. With a hand held blender, cream the soup. If you do not have an hand held blender, spoon into a regular blender. Blend half at a time. Be careful this is hot stuff. (Serves 6.)

Day 12: 15-bean Soup

Ingredients:

1 bag of regular 15 bean soup mix

1 onion

2 garlic cloves, minced

1 can tomatoes, chopped

1 tsp. chili powder

salt & pepper to taste

Follow instructions are on the back of the 15 bean soup bag…enjoy!

Day 13 – Chili Cheese Fries  -CHRISTIAN

 

Ingredients:

See Dania’s Veggi-Chili from Day 4

One bag of Quorn’s meatless and soy free grounds (ground beef substitute)

One bag of frozen french fries

Directions:

Prapare Dania’s Veggie-Chili (Day 4)

Sautee one bag of Quorn’s meatless and soy free grounds (ground beef substitute), with salt and pepper to taste.

Once browned, add to chili

Bake desired amount of french fries

Place a bed of fries on an oven-safe plate, top with chili, add sharp cheddar flavored shredded soy cheese.

Please in oven on “Broil” until cheese melts.

Day 14 Cinnamon Raisin Oatmeal MICHAEL

 

 

Prepare plain oatmeal

Add honey and raisins as desired, stir

Sprinkle with powdered cinnamon

Day 15   Strawberry-Melon Spinach Salad by MIRIAM

• 3 cups bite-size pieces fresh spinach
• 1/2 cup sliced strawberries
• 1/2 cup cubed cantaloupe
• Optional 1/2 cup sliced oranges
• 2 medium green onions, sliced(2 tablespoons)

In a tightly covered container, shake all dressing ingredients. In large bowl, toss all salad ingredients with dressing.

Strawberry-Melon Spinach Salad Dressing:

• 1 tablespoon orange juice
• 1 tablespoon honey (if you are allowing honey)
• 1 1/2 teaspoon olive oil

*PLEASE SHARE WITH US OTHER DELICIOUS RECIPES*

Day 14 of Our 21 Day Fast…Joel 1:14

DAY 14

Our prayer as a church throughout this 21-day Fast is that we give God our very best. This might mean that we will need to be stretched out beyond our normal limits.  In this fast we believe that our spirit will become uncluttered by the things of this world and amazingly sensitive to the things of God. Once we’ve experienced even a glimpse of this and the countless rewards and blessings that follow, it will change our perspectives on many things that are set before us.

Before we get into today’s ”Daily Insight”, here are some interesting things for you to know. First, through this blog you can share (via comments) your testimonies, experiences and even funny stories that the Lord has allowed you to go through during these times. Things like these will help you and will give you an opportunity to interact with others within our ministry that are joined to this vision through their participation. One last cool thing, every day there will be a meal of the day, please feel free to give us yours. Everything helps, since many of us are not very creative.

DAILY INSIGHT TO FOCUS ON:

WORSHIP

GUEST BLOGGER: Chris Pichardo

John 4:23 “But the hour is coming, and now is, when the true worshipers will worship the Father in spirit and truth; for the Father is seeking such to worship Him.”

Worship-act of honor, praise, and reverence to deity.

True worshipers will worship the Father in spirit and truth….

I believe one will never accomplish this without having a revelation and recognizing who God is and what He has done.  In the lives of Israel and Moses that came true through the miracles and recognizing that God was their Salvation, their Deliverer, and their Redeemer.  The words of the Lord to them “For the Egyptians whom you see today, you shall see again no more forever.”Exodus 14:13..  They were never going to see the Egyptians as their masters and rulers again. Moses and the children of Israel realizing this worshiped the Lord through the Song of Moses in Exodus 15.  Jesus stood on Calvary with hands wide open and shouted “I open up the gates of heaven, that my people will behold the glory and majestic Father.  Freedom is yours, peace is yours, and your enemy (sin) you will never again see him as your master. Do we have a song to worship the Lord?  I hope we do!!! And I hope it comes from within your Soul!!!

So I urge you today be like Mary fall at the feet of Jesus and anoint him with your worship.  Mary anointing the feet of Jesus with oil and was looked upon doing something foolish with all in the household.  Yet she was the only one who walked away with the fragrance that was on Christ. “Thus when Christ is worshiped, the worshipers themselves carry away something of the fragrance of that moment. No house is so filled with pleasant aroma as the house where Jesus is given His rightful place.”

RELATED VERSES

 

1 Chronicles 16:29 “Give to the Lord the glory due His name; Bring an offering, and come before Him. Oh, worship the Lord in the beauty of holiness!”

2Kings 17:36  But the LORD, who brought you up out of Egypt with mighty power and outstretched arm, is the one you must worship. To him you shall bow
down and to him offer sacrifices.

1Chronicles 16:29  “ascribe to the LORD the glory due his name. Bring an offering and come before him; worship the LORD in the splendor of his holiness.”

Psalm 95:6  Come, let us bow down in worship, let us kneel before the LORD our Maker;

Psalm 99:5  Exalt the LORD our God and worship at his footstool; he is holy.

Psalm 100:2  Worship the LORD with gladness; come before him with joyful songs.

Revelation 15:4  “Who will not fear you, O Lord, and bring glory to your name? For you alone are holy. All nations will come and worship before you, for your
righteous acts have been revealed.”

*PLEASE SHARE WITH US MORE VERSES AS THE LORD PLACES IN YOUR HEART*

DAILY MEAL SUGGESTION:

DAY 1: PEANUT BUTTER SMOOTHIE: UNSWEETENED SOY MILK, ICE, NATURAL PEANUT BUTTER, & BANANAS PUT IT IN A BLENDER AND IT EQUALS A GREAT SMOOTHIE - PASTOR LEO

DAY 2: RED BEAN STEW: Place a bag of red beans in the pressure cooker, once softened add potatoes, pumpkin and carrots, season with salt ONLY. Serve over a bed of delicious brown rice and a side salad. For dessert: cut some fresh fruits into chunks, add the juice of a few oranges, chill and enjoy! YUM!!! -GRETEL RODRIGUEZ

Day 3: “ALA BBQ” Grilled Potatoes, Zuccinni, Squash, tomato & some Beans on the side, Mmm…  ”BONA-PATIT”-DESIREE PEREZ

Day 4: “Veggie Chilli”-DANIA BUERGO

Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro and basil
Cooked brown rice, accompaniment

DIRECTIONS:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

**ALSO A GREAT SNACK (Costco)-ELIZABETH CAFFERO***

Day 5: “Winter Cabbage Wraps with Garlic-Ginger Dip”-GINGER MELENDEZ

You’ll need: White cabbage leaves, Avocado, Tomatoes, Black pitted olives Coriander (Cilantro),
Onion

Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. Pile on slices of fresh tomato, pieces of black-pitted olives and top with a generous amount of fresh coriander. Onion is optional.

To make the dip you’ll need: Olive oil, Water, Lemon Juice, Lime juice, 
Coriander (Cilantro)
Garlic Fresh, Ginger Tamari or Nama Shoyu to taste

Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. Add the juice of half a lemon, and, if you have one, the juice of a lime. Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. Use this dip to give an oriental twist to the cabbage wraps.

Day 6: Black Bean & Brown Rice Stuffed Peppers Recipe-Susan

Ingredients:

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)

DIRECTIONS: Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

DAY 7: Veggie Fried Riced-GRETEL RODRIGUEZ

Ingredients:

2 tbs. olive oil

Cooked, cooled brown rice

chopped green onions

Bean sprouts

1/4 cup soy sauce

1 can drained mixed vegetables (or fresh veggies)

Heat olive oil in pot, add the already cooked rice, stir for 1 minute, add the green onions, stir for 1 minute, add the bean sprouts, stir. Add the soy sauce, stir for 1 minute, cover and cook for about 5 minutes, add vegetables, stir. Cover and cook for 10-15 minutes, stirring often until the bean sprouts reach the desired texture. Serve and enjoy!

DAY 8: Potato and Green Onion Frittata-LOVENNY MORALES

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.

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

DIRECTIONS:

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

DAY 9: Herb-Roasted Idaho Potato Fries-DENISE

Makes 4 servings

Ingredients: 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
1/8 tsp freshly ground black pepper

Instructions: 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.

Day 10: Curry Brown Rice-Maria

Ingredients:

Brown Rice

1-2 tspn curry powder

1/2 c frozen sweet peas

1/2 c corn

1/4 c onions

1/4 c tomato

1/2 tspn dried thyme leaves

1 tbsp virgin olive oil

Directions:

1. Make the desired amount of brown rice.

2. Dice the onion and tomato.

3. Heat pan with olive oil. Mix in tomato, onions, thyme, corn, sweet peas and curry.

4. Stir until onion and tomato is cooked. Add water sparingly to keep it from sticking to the pan.

5. Add already cooked brown rice.

6. If desireable, add hot peppers such as jalapenos or scotch bonnet or leave the flamable spices out.

7. Enjoy!

Day 11: Golden Carrot Soup-Grace

Ingredients

2 tablespoons olive oil

1 large onion, chopped with Vidalia fine insert, about 2 cups

3 stalks celery chopped with Vidalia fine insert, about 1 cup

1 package 16 oz. bag of fresh sliced carrots, about 4 cups

1 quart vegetable broth, 32 oz carton

1 teaspoon poultry seasoning

1 teaspoon dried basil

2 teaspoons chopped garlic

1/2 teaspoon pepper

1 teaspoon salt

 Instructions

In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10 minutes. Then add the vegetable broth. Cover and simmer for about 25 min or until carrots are tender. With a hand held blender, cream the soup. If you do not have an hand held blender, spoon into a regular blender. Blend half at a time. Be careful this is hot stuff. (Serves 6.)

Day 12: 15-bean Soup

Ingredients:

1 bag of regular 15 bean soup mix

1 onion

2 garlic cloves, minced

1 can tomatoes, chopped

1 tsp. chili powder

salt & pepper to taste

Follow instructions are on the back of the 15 bean soup bag…enjoy!

Day 13 – Chili Cheese Fries  -CHRISTIAN

 

Ingredients:

See Dania’s Veggi-Chili from Day 4

One bag of Quorn’s meatless and soy free grounds (ground beef substitute)

One bag of frozen french fries

Directions:

Prapare Dania’s Veggie-Chili (Day 4)

Sautee one bag of Quorn’s meatless and soy free grounds (ground beef substitute), with salt and pepper to taste.

Once browned, add to chili

Bake desired amount of french fries

Place a bed of fries on an oven-safe plate, top with chili, add sharp cheddar flavored shredded soy cheese.

Please in oven on “Broil” until cheese melts.

Day 14 Cinnamon Raisin Oatmeal MICHAEL

Prepare plain oatmeal

Add honey and raisins as desired, stir

Sprinkle with powdered cinnamon

*PLEASE SHARE WITH US OTHER DELICIOUS RECIPES*

Day 13 of Our 21 Day Fast…Joel 1:14

DAY 12

DAILY INSIGHT: Health

NEW DAILY RECIPE:  Chili Cheese Fries

Our prayer as a church throughout this 21-day Fast is that we give God our very best. This might mean that we will need to be stretched out beyond our normal limits.  In this fast we believe that our spirit will become uncluttered by the things of this world and amazingly sensitive to the things of God. Once we’ve experienced even a glimpse of this and the countless rewards and blessings that follow, it will change our perspectives on many things that are set before us.

Before we get into today’s ”Daily Insight”, here are some interesting things for you to know. First, through this blog you can share (via comments) your testimonies, experiences and even funny stories that the Lord has allowed you to go through during these times. Things like these will help you and will give you an opportunity to interact with others within our ministry that are joined to this vision through their participation. One last cool thing, every day there will be a meal of the day, please feel free to give us yours. Everything helps, since many of us are not very creative.

DAILY INSIGHT TO FOCUS ON:

HEALTH

I’ve heard people say “It’s God’s will” or “I’ll just leave it up to God” when faced with a serious illness or tragedy. Don’t fall into that trap. God wants us to pray to him for help. In Luke 18:1 Jesus told his disciples that they “should always pray and not give up.” and then Jesus asked “…will not God bring about justice for his chosen ones, who cry out to him day and night?” Pray to God from your heart for healing. Don’t stop. Don’t give up. God wants us to ask him for help.  He loves us.

Over 20 percent of the Gospel is about the healing ministry of Jesus Christ. Jesus taught his disciples how to pray and heal. He sent them to carry on his work. Wouldn’t Jesus want his followers to pray for healing today?

Many spiritual writers have defined the call of healing so narrowly that some people feel they don’t qualify. But today a new awakening in faith has made us realize we are not only called into healing for ourselves, but also in various degrees into healing each other.

The Bible actually gives us some directions on how to pray for healing. For example, in James 5:14-15 we are told: “Is any one of you sick? He should call the elders of the church to pray over him and anoint him with oil in the name of the Lord. 15) And the prayer offered in faith will make the sick person well; the Lord will raise him up. If he has sinned, he will be forgiven.” and in James 5:16 we are asked to “confess your sins to each other and pray for each other so that you may be healed.” and then told that “The prayer of a righteous man is powerful and effective.” In Mark 11:23-25 Jesus further instructs to forgive when we pray “I tell you the truth, if anyone says to this mountain, `Go, throw yourself into the sea,’ and does not doubt in his heart but believes that what he says will happen, it will be done for him. 24) Therefore I tell you, whatever you ask for in prayer, believe that you have received it, and it will be yours. 25) And when you stand praying, if you hold anything against anyone, forgive him, so that your Father in heaven may forgive you your sins.”

Only someone facing or sharing a serious sickness, pain or tragedy knows how hard it is. They know how hard it is to cope with the fear and uncertainty. They know how absurd it sounds when someone first tells them to “keep a positive attitude”. They know how terrifying it is when the doubt comes. They know how hard it is to throw a mountain into the sea. But remember what Jesus told us in Matthew 17:19-20 when he said “I tell you the truth, if you have faith as small as a mustard seed, you can say to this mountain, `Move from here to there’ and it will move. Nothing will be impossible for you.” Faith as small as a mustard seed sounds a little like hope to me, and that’s a good start.

*ADDITIONAL VERSES*

Psalm 103:2-3
Bless the LORD, O my soul, And forget not all His benefits: Who forgives all your iniquities, Who heals all your diseases…

Jeremiah 17:14
Heal me, O LORD, and I shall be healed; Save me, and I shall be saved, For You are my praise.

Jeremiah 30:17
For I will restore health to you And heal you of your wounds,’ says the LORD, ‘ Because they called you an outcast saying: ” This is Zion; No one seeks her.”‘

Psalm 30:2-3
LORD my God, I cried out to You,And You healed me. O LORD, You brought my soul up from the grave; You have kept me alive, that I should not go down to the pit.

Exodus 15:26
and said, “If you diligently heed the voice of the LORD your God and do what is right in His sight, give ear to His commandments and keep all His statutes, I will put none of the diseases on you which I have brought on the Egyptians. For I am the LORD who heals you.”

Deuteronomy 7:15
And the LORD will take away from you all sickness, and will afflict you with none of the terrible diseases of Egypt which you have known, but will lay them on all those who hate you.

Isaiah 53:4-5
Surely He has borne our griefs And carried our sorrows; Yet we esteemed Him stricken,Smitten by God, and afflicted. But He was wounded for our transgressions, He was bruised for our iniquities; The chastisement for our peace was upon Him, And by His stripes we are healed.

Jeremiah 33:6
Behold, I will bring it health and healing; I will heal them and reveal to them the abundance of peace and truth.

Isaiah 58:8
Then your light shall break forth like the morning, Your healing shall spring forth speedily,And your righteousness shall go before you;The glory of the LORD shall be your rear guard.

Exodus 23:25
So you shall serve the LORD your God, and He will bless your bread and your water. And I will take sickness away from the midst of you.

Psalm 30:2
O LORD my God, I cried out to You, And You healed me.

Psalm 107:19-20
Then they cried out to the LORD in their trouble, And He saved them out of their distresses. He sent His word and healed them, And delivered them from their destructions.

Psalm 107:20
He sent forth his word and healed them; he rescued them from the grave.

Psalm 147:3
He heals the brokenhearted and binds up their wounds.

Jeremiah 33:6
Nevertheless, I will bring health and healing to it; I will heal my people and will let them enjoy abundant peace and security.

DAILY MEAL SUGGESTIONS

DAY 1: PEANUT BUTTER SMOOTHIE: UNSWEETENED SOY MILK, ICE, NATURAL PEANUT BUTTER, & BANANAS PUT IT IN A BLENDER AND IT EQUALS A GREAT SMOOTHIE - PASTOR LEO

DAY 2: RED BEAN STEW: Place a bag of red beans in the pressure cooker, once softened add potatoes, pumpkin and carrots, season with salt ONLY. Serve over a bed of delicious brown rice and a side salad. For dessert: cut some fresh fruits into chunks, add the juice of a few oranges, chill and enjoy! YUM!!! -GRETEL RODRIGUEZ

Day 3: “ALA BBQ” Grilled Potatoes, Zuccinni, Squash, tomato & some Beans on the side, Mmm…  ”BONA-PATIT”-DESIREE PEREZ

Day 4: “Veggie Chilli”-DANIA BUERGO

Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro and basil
Cooked brown rice, accompaniment

DIRECTIONS:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

**ALSO A GREAT SNACK (Costco)-ELIZABETH CAFFERO***

Day 5: “Winter Cabbage Wraps with Garlic-Ginger Dip”-GINGER MELENDEZ

You’ll need: White cabbage leaves, Avocado, Tomatoes, Black pitted olives Coriander (Cilantro),
Onion

Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. Pile on slices of fresh tomato, pieces of black-pitted olives and top with a generous amount of fresh coriander. Onion is optional.

To make the dip you’ll need: Olive oil, Water, Lemon Juice, Lime juice, 
Coriander (Cilantro)
Garlic Fresh, Ginger Tamari or Nama Shoyu to taste

Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. Add the juice of half a lemon, and, if you have one, the juice of a lime. Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. Use this dip to give an oriental twist to the cabbage wraps.

Day 6: Black Bean & Brown Rice Stuffed Peppers Recipe-Susan

Ingredients:

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)

DIRECTIONS: Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

DAY 7: Veggie Fried Riced-GRETEL RODRIGUEZ

Ingredients:

2 tbs. olive oil

Cooked, cooled brown rice

chopped green onions

Bean sprouts

1/4 cup soy sauce

1 can drained mixed vegetables (or fresh veggies)

Heat olive oil in pot, add the already cooked rice, stir for 1 minute, add the green onions, stir for 1 minute, add the bean sprouts, stir. Add the soy sauce, stir for 1 minute, cover and cook for about 5 minutes, add vegetables, stir. Cover and cook for 10-15 minutes, stirring often until the bean sprouts reach the desired texture. Serve and enjoy!

DAY 8: Potato and Green Onion Frittata-LOVENNY MORALES

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.

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

DIRECTIONS:

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

DAY 9: Herb-Roasted Idaho Potato Fries-DENISE

Makes 4 servings

Ingredients: 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
1/8 tsp freshly ground black pepper

Instructions: 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.

Day 10: Curry Brown Rice-Maria

Ingredients:

Brown Rice

1-2 tspn curry powder

1/2 c frozen sweet peas

1/2 c corn

1/4 c onions

1/4 c tomato

1/2 tspn dried thyme leaves

1 tbsp virgin olive oil

Directions:

1. Make the desired amount of brown rice.

2. Dice the onion and tomato.

3. Heat pan with olive oil. Mix in tomato, onions, thyme, corn, sweet peas and curry.

4. Stir until onion and tomato is cooked. Add water sparingly to keep it from sticking to the pan.

5. Add already cooked brown rice.

6. If desireable, add hot peppers such as jalapenos or scotch bonnet or leave the flamable spices out.

7. Enjoy!

Day 11: Golden Carrot Soup-Grace

Ingredients

2 tablespoons olive oil

1 large onion, chopped with Vidalia fine insert, about 2 cups

3 stalks celery chopped with Vidalia fine insert, about 1 cup

1 package 16 oz. bag of fresh sliced carrots, about 4 cups

1 quart vegetable broth, 32 oz carton

1 teaspoon poultry seasoning

1 teaspoon dried basil

2 teaspoons chopped garlic

1/2 teaspoon pepper

1 teaspoon salt

 Instructions

In a large pot put olive oil and sauté onion, celery, carrots, garlic and all the seasonings for about 10 minutes. Then add the vegetable broth. Cover and simmer for about 25 min or until carrots are tender. With a hand held blender, cream the soup. If you do not have an hand held blender, spoon into a regular blender. Blend half at a time. Be careful this is hot stuff. (Serves 6.)

Day 12: 15-bean Soup

Ingredients:

1 bag of regular 15 bean soup mix

1 onion

2 garlic cloves, minced

1 can tomatoes, chopped

1 tsp. chili powder

salt & pepper to taste

Follow instructions are on the back of the 15 bean soup bag…enjoy!

Day 13 – Chili Cheese Fries by Christian

Ingredients:

See Dania’s Veggi-Chili from Day 4

One bag of Quorn’s meatless and soy free grounds (ground beef substitute)

One bag of frozen french fries

Directions:

Prapare Dania’s Veggie-Chili (Day 4)

Sautee one bag of Quorn’s meatless and soy free grounds (ground beef substitute), with salt and pepper to taste.

Once browned, add to chili

Bake desired amount of french fries

Place a bed of fries on an oven-safe plate, top with chili, add sharp cheddar flavored shredded soy cheese.

Please in oven on “Broil” until cheese melts.

*PLEASE SHARE WITH US OTHER DELICIOUS RECIPES*