Daniel Fast

The Daniel Fast
Daniel Chapter 1
1 In the third year of the reign of Jehoiakim king of Judah came Nebuchadnezzar king of Babylon unto Jerusalem, and besieged it. 2 And the Lord gave Jehoiakim king of Judah into his hand, with part of the vessels of the house of God: which he carried into the land of Shinar to the house of his god; and he brought the vessels into the treasure house of his god. 3 And the king spake unto Ashpenaz the master of his eunuchs, that he should bring certain of the children of Israel, and of the king’s seed, and of the princes; 4 Children in whom was no blemish, but well favoured, and skilful in all wisdom, and cunning in knowledge, and understanding science, and such as had ability in them to stand in the king’s palace, and whom they might teach the learning and the tongue of the Chaldeans. 5 And the king appointed them a daily provision of the king’s meat, and of the wine which he drank: so nourishing them three years, that at the end thereof they might stand before the king. 6 Now among these were of the children of Judah, Daniel, Hananiah, Mishael, and Azariah: 7 Unto whom the prince of the eunuchs gave names: for he gave unto Daniel the name of Belteshazzar; and to Hananiah, of Shadrach; and to Mishael, of Meshach; and to Azariah, of Abednego. 8 But Daniel purposed in his heart that he would not defile himself with the portion of the king’s meat, nor with the wine which he drank: therefore he requested of the prince of the eunuchs that he might not defile himself. 9 Now God had brought Daniel into favour and tender love with the prince of the eunuchs. 10 And the prince of the eunuchs said unto Daniel, I fear my lord the king, who hath appointed your meat and your drink: for why should he see your faces worse liking than the children which are of your sort? then shall ye make me endanger my head to the king. 11 Then said Daniel to Melzar, whom the prince of the eunuchs had set over Daniel, Hananiah, Mishael, and Azariah, 12 Prove thy servants, I beseech thee, ten days; and let them give us pulse to eat, and water to drink. 13 Then let our countenances be looked upon before thee, and the countenance of the children that eat of the portion of the king’s meat: and as thou seest, deal with thy servants. 14 So he consented to them in this matter, and proved them ten days. 15 And at the end of ten days their countenances appeared fairer and fatter in flesh than all the children which did eat the portion of the king’s meat. 16 Thus Melzar took away the portion of their meat, and the wine that they should drink; and gave them pulse.17 As for these four children, God gave them knowledge and skill in all learning and wisdom: and Daniel had understanding in all visions and dreams. 18 Now at the end of the days that the king had said he should bring them in, then the prince of the eunuchs brought them in before Nebuchadnezzar. 19 And the king communed with them; and among them all was found none like Daniel, Hananiah, Mishael, and Azariah: therefore stood they before the king. 20 And in all matters of wisdom and understanding, that the king enquired of them, he found them ten times better than all the magicians and astrologers that were in all his realm. 21 And Daniel continued even unto the first year of king Cyrus.

Notice some of the benefits right from the beginning.:

V.9       favor and tenderness;
V.15    proper nourishment;
V.17    knowledge, skill, learning, wisdom;
V.19    preference


21 Day Scripture Reference  

Daniel 10

1 In the third year of Cyrus king of Persia a thing was revealed unto Daniel, whose name was called Belteshazzar; and the thing was true, but the time appointed was long: and he understood the thing, and had understanding of the vision. 2 In those days I Daniel was mourning three weeks. 3 I ate no pleasant bread, neither came flesh nor wine in my mouth, neither did I anoint myself at all , till three whole weeks were fulfilled . 4 And in the four and twentieth day of the first month, as I was by the side of the great river, which is Hiddekel; 5 Then I lifted up mine eyes, and looked, and behold a certain man clothed in linen, whose loins were girded with fine gold of Uphaz: 6 His body also was like the beryl, and his face as the appearance of lightning, and his eyes as lamps of fire, and his arms and his feet like in colour to polished brass, and the voice of his words like the voice of a multitude. 7 And I Daniel alone saw the vision: for the men that were with me saw not the vision; but a great quaking fell upon them, so that they fled to hide themselves. 8 Therefore I was left alone , and saw this great vision, and there remained no strength in me: for my comeliness was turned in me into corruption, and I retained no strength. 9 Yet heard I the voice of his words: and when I heard the voice of his words, then was I in a deep sleep on my face, and my face toward the ground. 10 And, behold, an hand touched me, which set me upon my knees and upon the palms of my hands. 11 And he said unto me, O Daniel, a man greatly beloved, understand the words that I speak unto thee, and stand upright: for unto thee am I now sent . And when he had spoken this word unto me, I stood trembling . 12 Then said he unto me, Fear not, Daniel: for from the first day that thou didst set thine heart to understand , and to chasten thyself before thy God, thy words were heard , and I am come for thy words. 13 But the prince of the kingdom of Persia withstood me one and twenty days: but, lo, Michael, one of the chief princes, came to help me; and I remained there with the kings of Persia. 14 Now I am come to make thee understand what shall befall thy people in the latter days: for yet the vision is for many days.



PLEASE READ:  Although the enemy will be very upset by your participation in this Church Fast, I must share with you that merely doing without food, is NOT what fasting is all about.  It’s what you do with that time. Spending it with God is what counts.  Each time your flesh craves or desires a certain thing, it is at that moment that you should remind yourself why you are restraining yourself from it, and FEAST on God instead.  Also, if you “slip” or feel like you can’t continue, don’t beat yourself up.  This is NOT a race, nor is it a contest.  At that point, begin to praise God for you making it as far as you have, and “PRAISE HIM” for what He is about to accomplish.


What Are We Doing?
We give the first fruits of the new year 2017, to God. We are in a sense “tithing” the first 21 days God has given us, back to Him. God loves it when we “give” cheerfully. Your sacrifice and commitment to Him during this time, is just as important as anything else you could ever do for Him. We FOCUS on prayer, not on food, nor the fact that we can’t have certain foods. As “seek the Lord, and all of His righteousness”, you will see God do a work in your life, your family, and your Church if you take this opportunity to consecrate yourself to Him during this fast.

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

Daniel 1:8 – Daniel purposed in his heart that he would not defile himself, with the portion of the kings meat, nor with the wine which he drank.”



“By the Grace of God I consecrate myself unto the Lord in this Month of January 2017. By faith I will fast and abstain from food and other things so I can speak to God and God can speak to me”.







Daily Fasting, Prayer, and consecration Log for 2017 (use back of paper as well)

Write a Praise Report Each Day.  It can be anything.   Keep a separate diary if you need more room.

Day 1



(Foods We May Eat)
Olive Oil is a great means of seasoning & sautéing vegetables.


Dried Beans, Pinto Beans, Split Peas, Lentils,

Black Eyed Peas


Apples, Apricots, Bananas, Blackberries, Blueberries, Boysenberries, Cantaloupe, Cherries,   Cranberries, Oats, Figs, Grapefruit, Grapes, Guava, Honeydew Melon, Kiwi, Lemons, Limes, Mangoes, Nectarines, Papayas, Peaches, Pears, Pineapples, Plums, Prunes, Raisins, Raspberries, Strawberries, Tangelos, Tangerines, Watermelon


Artichokes, Asparagus, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chili Peppers, Corn, Cucumbers, Eggplant, Garlic, Gingerroot, Kale, Leeks, Lettuce, Mushrooms, Mustard Greens, Okra, Onions, Parsley, Potatoes, Radishes, Rutabagas, Scallions, Spinach, Sprouts, Squashes, Sweet Potatoes, Tomatoes, Turnips, Watercress, Yams, Zucchini

Seeds, Nuts, Sprouts


Spring Water, Distilled Water, 100% All-Natural Fruit Juices, 100% All Natural Vegetable Juices


Day 2


Day 3


Day 4


Day 5


Day 6


Day 7


Day 8


Day 9


Day 10





1. To worship, love and glorify God (Luke 2:37; Zech 7:5; Isa 58:2)

2. To intensify the effectiveness of our prayers (Ezra 8:23; Isa 58:9; Judges 20)

3. To seek wisdom and guidance (Jer. 29:13; Dan. 10:103; Acts 13:3, 14:23)

4. To intercede for and help spiritual captives (Isa. 58:6; Dan. 9:1-21; Mat. 17:21;

Mark 9:28-29)

5. To train our bodies to yield to our spirits (I Cor. 9:27)

6. To wage spiritual warfare with God’s holy power (Mat. 17:9-11)

7. To respond to times of great crisis and seek deliverance (2 Chron. 20:2-4;

8. To express concern for the work of God (Neh. 1:1-4)

9. To devote time to witnessing and soul winning (John 4:4-34)

10. To consecrate ourselves unto the Lord (Dan. 1:8-14)


To help encourage you during the fast, read “Fasting” and “Fasting Edge” by Jentezen Franklin.
We also encourage you to join us in reading the “Draw the Circle” prayer challenge, by Mark Batterson.

fastingjentezen-franklin1 draw-the-circle-for-website














Apple Pie Oatmeal



-4 cups water

-1/4 teaspoon sat

-2 cups rolled oats

-1/2 teaspoon Apple Pie Spice (see recipe below)

-1/4 cup chopped apple


  1. Bring water to a boil in medium saucepan over medium-high heat. Add salt, and when dissolved, stir in oats and Apple Pie Spice.  Reduce heat and continue to cook for 4 minutes
  2. Add chopped apple and cook for 1-2 more minutes until oats are cooked.
  3. Serve in individual bowls with unsweetened soy milk, if desired.

(Makes 4 servings)



 -1/2 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

-1/8 teaspoon ground allspice

-1/8 teaspoon ground cardamom


Combine all ingredients.  If making a larger batch, store in an airtight container.




Potato and Scallion Breakfast Frittata



 -¼ cup Olive Oil

-1 onion, finely chopped

-4-5 scallions, chopped, with the green and white parts separated

-4 cloves garlic, minced

-2 medium potatoes, shredded (or 2 cups of frozen shredded potatoes)

-2 teaspoons salt, divided

-1/2 teaspoon freshly ground black pepper, divided

-2 blocks firm tofu, cut into chunks

-2-3 tablespoons soy sauce


  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and the white part of the scallions;  sauté for 2-3 minutes;  add the garlic and heat for another 30 seconds.
  3. Increase the heat to medium-high and add the potatoes, 1 teaspoon of the salt, and ¼ teaspoon of the pepper; cook for 10-5 minutes, tossing the potatoes regularly until they are well-browned.
  4. Place the tofu, soy sauce, and the remaining salt and pepper in a food processor; blend until creamy.
  5. Pour creamy mixture and the green part of the scallions over the fried potatoes and mix. Pour this mixture into a large, oiled pit or tart pan.
  6. Bake for 30-40 minutes or until the center is firm. Invert the frittata onto a warmed serving plate.

(Makes 4 servings)



Breakfast Burritos



-1/2 tablespoons olive oil

-1/2 cup finely diced yellow or white onion

-2 cloves garlic, finely minced

-2 cups cooked brown rice

-1 cup extra firm tofu, crumbled

-3 Roma tomatoes, seeded and diced

-1/2 cup chopped fresh cilantro

-2-5 serrano chiles, seeded and finely chopped (optional)

-2 teaspoons fresh lime juice

-1 teaspoon salt

-4 whole wheat burritos


  1. Heat olive oil in a skillet over medium heat;  add the onion and garlic;  sauté until soft, about 3 minutes.  Add the brown rice and tofu and stir until well heated.
  2. Stir in the tomatoes, cilantro, and chiles, mixing until all the ingredients are well heated.
  3. Just before serving, stir in the lime juice and salt; spoon in equal portions onto whole wheat burritos.

(Makes 4 servings)




Home-Fried Breakfast Potatoes


-Salted water (for boiling potatoes)

-4 red potatoes

-3 tablespoons olive oil, divided

-1 yellow onion, chopped

-1 green bell pepper, seededan chopped

-1 teaspoon salt

-3/4 teaspoon paprika

-1/4 teaspoon freshly ground black pepper

-1/4 cup chopped fresh Italian parsley

  1. Bring a large pot of salted water to a boil over high heat. Add potatoes, and cook until just tender, about 15 minutes (be careful not to overcook).  Drain, cool, and cut into ½-inch cubes.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and green pepper; cook until soft, stirring often, about 5 minutes Transfer to a plate, and set aside.
  3. Heat remaining 2 tablespoons of oil in the same skillet over medium-high heat. Add potato cubes, salt, paprika, and black pepper. Cook until potatoes are browned, stirring often, about 10 minutes.
  4. Add onions, green peppers, and parsley; cook for another minute or until all ingredients are well-heated.

Adjust seasoning and serve hot.

(Makes 4 servings)



Single-Serving Fruit Smoothie

(This basic fruit smoothie recipe is a great option for breakfast with your favorite seasonal fruits.)


-1 cup unsweetened soy milk or silken tofu

-1 ripe banana, broken into chunks

-1/2 cup of your favorite fresh or frozen fruit (strawberries, peaches, pitted cherries)

-Pinch of cinnamon

-2-3 ice cubes


  1. Place all ingredients (except ice cubes) in a blender, and puree until smooth.
  2. Add ice cubes one at a time to reach desired consistency.
  3. Serve cold.

(Makes 1 serving)




Berry Banana Smoothie


-1 ripe banana, broken into chunks

-1 cup frozen blueberries

-1 cup unsweetened almond, rice, or soy milk

-1 tablespoon ground flaxseed

-1/2 teaspoon cinnamon (optional)

-2-3 ice cubes


  1. Place the banana, blueberries, almond milk, flaxseed, and cinnamon in a blender; blend until smooth.
  2. Add ice to reach desired consistency, and serve cold.

(Makes 1 serving)


Black Bean, Corn, and Brown Rice Stuffed Peppers


-2 cans (15 oz. each) black beans, drained

-3 cups cooked brown rice, divided

-1 cup frozen corn kernels, thawed

-2 scallions, sliced

-1/4 cup chopped fresh cilantro

-2 tablespoons extra-virgin olive oil

-2 tablespoons fresh lime juice

-1 clove garlic, minced

-Salt and freshly ground pepper to taste

-2-3 large bell peppers, cut in half lengthwise and cored

-2 cups 100% vegetable or tomato juice


  1. Preheat the oven to 350 degrees.
  2. Using a large bowl, gently combine the beans, 1 cup of the brown rice, corn, scallions, cilantro, olive oil, lime juice, and garlic. Season with salt and pepper to taste.
  3. Place the pepper halves in a large glass baking dish and stuff them with the bean and rice mixture.
  4. Carefully spoon some of the juice over each stuffed pepper, trying not to disrupt the filling. Pour the remainder of the juice into the dish. Cover with foil and bake for 45-60 minutes.
  5. To serve, place about ½ cup of brown rice on each plate, spoon some of the juice from the baking dish on the rice, and then place a stuffed pepper on top of the rice.
  6. Serve hot.

(Makes 4 servings)


Daniel Fast Cabbage Rolls


-12 large cabbage leaves

-2 tablespoons olive oil

-1/2 pound mushrooms, sliced

-1 cup chopped onion

-1 cup cooked brown rice

-1 can (15 oz.) small white beans, rinsed and drained

-1 cup shredded carrot

-2 tablespoons chopped parsley

-1 teaspoon crushed oregano

-1/2 teaspoon salt

-1/4 teaspoon pepper

-Vegetable oil to prepare baking pan

-1 can (15 oz.) tomato sauce

-1 teaspoon Italian herbs


  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to boil, cook cabbage leave, a few at a time, for about 2 minutes or until softened. Drain and cool.
  3. Heat oil over medium heat in a large skillet; sauté mushroom and onion until tender.
  4. Add rice, beans, carrot, parsley, oregano, salt, and pepper; stir gently until well-blended.
  5. Prepare a shallow 2-quart baking dish by brushing with vegetable oil.
  6. Spoon mixture onto individual cabbage leaves; roll up and place seam-side down in baking dish.
  7. Cover with foil, and bake at 350 degrees for 30 minutes.
  8. Heat tomato sauce and Italian herbe in small saucepan, stirring often to prevent sticking.
  9. Serve cabbage rolls with heated sauce.

(Makes 6 servings)



Daniel Fast Shepherd’s Pie


-2 tablespoons vegetable oil (not necessary if using a Crock-Pot)

-1 onion, chopped

-3-4 cloves garlic, minced

-2 stalks celery, diced

-2 cups chopped carrots

-4-5 potatoes, peeled and cut into small chunks

-1 can (about 15 oz.) garbanzo beans

-1 bay leaf

-1 can (about 15 oz.) stewed tomatoes

-1 large can (about 28 oz.) tomato sauce

-Salt and pepper to taste




-6 small potatoes, peeled and cut into 2-inch pieces

-2 tablespoons olive oil

-1/2 small onion, chopped

-2 cloves garlic, peeled and minced

-1/2 cup unsweetened soy or rice milk

-1/2 cup vegetable broth

-Salt and pepper to taste



  1. You may want to make the stew portion of this meal in your slow cooker.  Just add all the ingredients and cook according to the manufacturer’s directions (usually on high for 6-12 hours).
  2. To prepare on the stove top, heat the oil in a large soup pot over medium heat. Add the onion and garlic, then sauté for 3-4 more minutes (add a little water to prevent scorching).
  1. Add the potatoes, garbanzo beans, bay leaf, stewed tomatoes, and tomato sauce; bring to a simmer and cook until the vegetables are softened, about 30 minutes.
  2. Adjust seasoning with salt and pepper.
  3. While the stew is cooking, begin preparing the mashed potato topping by boiling potatoes.
  4. Heat the oil in a large skillet over medium heat and sauté the onion and garlic until softened.
  5. Slowly add the soy or rice milk and vegetable broth, heating just to a boil.
  6. When the potatoes are cooked, drain them and return them to the pot; pour the soy milk and vegetable broth mixture into the pot and mash the potatoes until smooth; season with salt and pepper.
  7. When the stew is cooked, place the mixture in a large casserole dish. Spoon the mashed potato mixture evenly over the top; sprinkle with paprika.
  8. Heat the oven broiler; place the casserole in the oven about 6-8 inches from the hat; broil until browned. Serve hot.

(Makes 6 serving)



Quick Slow-Cooker Veggie Soup


-2 cans (15 oz. each) diced or crushed tomatoes, with juice

-1 small can (6 oz.) tomato paste

-1 can (15 oz.) tomato sauce

-1 can (15 oz.) yellow corn, drained

-1 can (15 oz.) green beans, drained

-1 can (15 oz.) potatoes, drained

-1 can (15 oz.) peas, drained

-1 can (15 oz.) sliced carrots, drained

-2 medium onions, diced

-1 clove garlic, minced

-1 tablespoon Italian herbs

-4-5 bay leaves

-Salt and freshly ground pepper to taste


  1. Gently combine the tomatoes, tomato paste, tomato sauce, corn, beans, potatoes, peas, carrots, onions, garlic, Italian herbs, and bay leaves in a large slow-cooker or soup pot.
  2. If necessary, add water to cover the ingredients; cook in the slow-cooker for 3-4 hours, or simmer on the stove top in soup pot.
  3. Adjust seasoning with salt and pepper before serving.

(Makes 4-6 servings)


Tex-Mex Chili Pot

(This low-calorie high-protein chili is packed with healthy fiber, plus it’s quick and easy to prepare.  Create this hearty meal in just 30 minutes; add a green salad, and sliced fruit, and you have a lovely “fast food” meal.  Tex-Mex Chili also freezes well, so it’s a great “make-ahead” dish.)


-2 tablespoons olive oil

-1 tablespoon garlic

-1 leek, chopped (discard tough leaves first)

-1 tablespoon chili powder

-1 teaspoon ground cumin

-1 red bell pepper, diced

-1 carrot, diced

-2 zucchinis or yellow squashes, cut in 1/2 –inch cubes

-4 cups vegetable broth

-1 can (15 oz.) black beans, rinsed and drained

-1 can (15 oz.) pinto beans, rinsed and drained

-1 can (15 oz.) white beans, rinsed and drained

-1/4 cup chopped fresh cilantro


  1. Heat olive oil over medium-high heat;  add garlic, leek, chili powder, and cumin and sauté for 3 minutes.
  2. Add bell pepper, carrot, and zucchini or yellow squash and cook for 5 more minutes.
  3. Stir in broth and increase heat to bring to boil. Reduce heat to medium and add rinsed and drained beans.  Cook for 10 minutes until well-heated.
  4. Stir in fresh cilantro, and serve.

(Makes 8 servings)



Daniel Fast Cabbage Soup


-1/2 cup olive oil

-1 yellow onion, chopped

-4-5 cloves garlic, minced

-4 stalks celery, chopped

-1 head green cabbage, cored and sliced

-2 quarts vegetable stock

-3 carrots, cut into ½-inch pieces

-2 cups green beans, cut into ½-inch pieces

-1 can (15 oz.) diced tomatoes, with juice

-1 cup brown rice

-2 tablespoons Italian herbs

-Salt and freshly ground black pepper


  1. Heat the olive oil in a large soup or stock pan over medium heat; add the onion, garlic, bell pepper, and celery; sauté until the pepper and celery begin to soften.
  2. Add the cabbage, vegetable stock, carrots, green beans, diced tomatoes, rice and Italian herbs. Adjust heat to a simmer level for the soup.
  3. Adjust seasoning with the salt and pepper to taste. Simmer for about 40 minutes, or until the rice is cooked and the carrots are tender.
  4. Adjust seasoning one more time, and serve.

(Makes 8-10 servings)



Herb-Roasted Sweet Potato Fries


-1 pound small sweet potatoes or yams

-2 teaspoons olive oil

-1/2 teaspoon dried thyme

-1/2 teaspoon dried rosemary

-1/4 teaspoon salt

-1/8 teaspoon freshly ground black pepper


  1. Preheat the oven to 425 degrees.  Coat a heavy-weight rimmed baking sheet, with cooking spray or brush with vegetable oil.
  2. Cut each potato in half crosswise. Place the halves cut side down on the cutting board, and cut each into 4 wedges.
  3. Combine the oil, thyme, rosemary, salt, and pepper in a large bowl. Add the potato wedges and toss to coat well.
  4. Transfer the potatoes to the prepared baking sheet, spreading them out in a single-layer. Bake for about 35 minutes, tossing 2 or 3 times, until the potatoes are tender and lightly-browned.
  5. Serve hot.

(Makes 4 servings)


Mexican Rice Pilaf


 -2 ½ cups water

-1 ½ teaspoons salt, divided

-½ teaspoon freshly ground black pepper

-1 tablespoon olive oil

-1 small onion, finely chopped

-2 small jalapeno peppers, stemmed, seeded, and minced (use precaution when handling)

-1 tablespoon tomato paste

-2 cloves garlic, minced

-1 ½ cups long-grain brown rice

-1/4 cup minced fresh cilantro

-1 medium tomato, halved, seeded, and diced small

-1 tablespoon fresh lime juice


  1. Heat the water in a small saucepan over medium-high heat.  Add 1 teaspoon salt and the ground black pepper; bring to a boil, then reduce heat and cover to keep hot.  Set aside for later.
  2. Meanwhile, heat the oil over medium-low heat in a large saucepan or skillet; add the onion, chiles, and ½ teaspoon salt and blend. Cover and cook, stirring occasionally, until the onion is softened, 8-10 minutes.
  3. Increase the heat to medium and add the tomato paste and garlic. Cook for just 30 seconds or so.
  4. Add the brown rice and stir to coat the grains with oil. Cook until the edges of the grains begin to turn translucent, about 3 minutes.  Now add the hot water you prepared earlier and bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer until all the water is absorbed and the rice is cooked, 16-18 minutes.
  6. Remove the pot from the heat and sprinkle the mixture with the cilantro and tomato, but do not stir the rice at this point.
  7. Lay a clean, folded kitchen towel over the uncovered pot, and then place the lid on top. Let the rice stand for 10 minutes.
  8. Add the lime juice, and gently stir and fluff therice mixture with a fork; adjust the seasoning with salt and pepper to taste.

(Makes 6 servings)



Daniel Fast Trail Mix


 -1/2 cup chopped dried apricots and/or dried pears

-1/2 cup chopped dried apples and/or prunes

-1/2 cup raisins or chopped dates

-1 ½ cups raw sunflower seeds and/or raw pumpkin seeds

-1 cup unsalted nuts (peanuts, walnuts, and/or almonds)


  1. Mix all the ingredients in a large bowl.
  2. Store in an airtight container.

(Makes 4 cups of trail mix)



Daniel Fast Ketchup

(Homemade Ketchup with no sugar)


 -1 cup tomato paste

-2 cups tomato sauce

-2 tablespoons apple juice

-1 teaspoon kosher salt

-1/4 teaspoon ground cloves

-1/8 teaspoon ground allspice


  1. Place the tomato paste, tomato sauce, apple juice, salt, cloves, and allspice in a large saucepan, and blend.  Bring to a boil over medium heat; then reduce the heat to low and simmer, uncovered, until thickened, about 20 minutes.
  2. Spoon into airtight container, and store in refrigerator.

(Makes about 3 cups)


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