Since tomorrow is day 1 for me, I've been busy in the kitchen the last couple of days doing prep work for meals. So far, I've made Date Honey and Hummus. I've also steamed about four cups of rice and put it in the freezer. If you have time today or tomorrow, I would recommend doing what you can to get ready for your first week. You definitely need to make a trip to the grocery store, if you haven't already! Don't wait until the fast begins to prepare.
This morning, I had a little fun coming up with a new recipe. After all, in my opinion, cooking should be enjoyable and not a chore. For some of you, the food preparation may be the most difficult part of the Daniel Fast. However, look at it this way: By denying foods that your flesh craves and choosing healthy, nutritious foods, you are honoring God by taking care of His temple so you can be used for His glory.
So, now that you're motivated to get in the kitchen, here is an easy recipe to try on your fast!
4 bell peppers, halved, cored, seeded
1 cup Hummus
1 large tomato, seeded, chopped (about 1 cup)
1/2 cup sliced black olives
1 tablespoon diced avocado
1 teaspoon sunflower seeds
Slice off a very thin strip off the bottom of each pepper half so that the cut side is up (this will allow the pepper to lie flat while you stuff it; careful not to take too much off or the mixture will spill out). In a small bowl, mix Hummus, tomatoe, and olives. Place about 2 tablespoons of the Hummus mixture into each pepper half. Top with diced avocado and sunflower seeds. Serve.
Yield: 8 servings (serving size: 1 pepper half)
Recipe Notes
- Use Confetti Hummus instead of regular Hummus.
- If not serving immediately, sprinkle about 1/2 teaspoon of fresh lemon juice over avocado to prevent browning.
- This dish will taste best if the Hummus and peppers have been refrigerated.
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