As Christians begin to plan out their daily and weekly menu of what to eat while fasting, the need for something colorful, tasteful and simple becomes a part of their focal point. While on the Daniel Fast meats, poultry and seafood are omitted.
For those who choose the Daniel Fast as their fasting option not eating the same old salad every day for lunch and dinner becomes a goal. The Daniel Fast has more restriction besides meats and fish such as sugars and white flour.
It’s important for Christians taking part of this fast that they stay true to the sacrifice they are doing and that sacrifice entails eating right, and staying spiritually grounded by praying and seeking God more.
As they enter this time of consecration on this twenty one day spiritual journey; denying the flesh of the foods and drinks they are used to consuming such meat, sweets, wine, soda and coffee is no longer an optional for the time being as part of this sacrifice.
Daniel Fast comes from the book of Daniel in the Old Testament when Daniel decided not to take part of the Kings’ meat, delicacies and wine which is found in Daniel 10:2,3 hence the Daniel Fast.
The foods that they are free to eat need to be tasty and look appealing or the chance of the fast lasting twenty days may sure prove to be a struggle when you’re not use to eating a certain way.
On the Daniel Fast your body goes through a detoxification process because of the increase of vegetable and fruit you consume. Nuts and beans make up a huge amount of supplemental protein on this fast.
The picture below is sautéed baby portobello mushrooms, spinach with onions and garlic and a hint of nutmeg accompanied with baked potatoes and sweet baked potatoes sprinkled with a little sea salt and cracked black pepper.
This meal is colorful simple and delicious. It’s loaded with beta carotene from the sweet potatoes, spinach has vitamin A, E and iron, baby portobello mushroom has three complex B vitamins and a high dose of fiber and last but not least the potatoes has vitamin B and C.
Sautéed baby portobello mushrooms and spinach, with baked potatoes and sweet baked potatoes
• 1 yellow potatoes
• 1 sweet potatoes
• 1 fresh package of baby portobello mushroom
• ½ bag of fresh spinach
• ½ of onion
• 1 clove of garlic minced
• 1 tbs. of kosher salt
• 1 tbs. of black pepper
• A pinch of nutmeg
• 1 tbs. of cold press olive oil
1. Rinse potatoes and sweet potatoes. Place on baking sheet (no foil) bake on 375F for 30-35 minutes.
2. Cut baby portobella mushroom into slices.
3. Dice onions and mince garlic cloves.
4. Put olive oil in medium skillet on medium to low heat sauté onions, garlic, and baby portobello. mushrooms for 5 minutes occasionally stirring.
5. Sprinkle salt, black pepper and nutmeg.
6. Add minutes after 4 minutes to portobello mushroom just lightly sauté.
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