So how's it going? Have you discovered a whole new and exciting world of healthy culinary options?! My Belfrey group has embraced the Daniel Fast with enthusiasm and sent me some great recipes for you to try this week .....
Note: 1 cup measures 250ml
1. Dried fruit and almond granola 2 cups rolled oats Half cup shredded coconut Half cup sliced almonds 3 tbsp vegetable oil Half cup dried fruit (apples, figs, apricots etc) Half cup raisins
Heat oven to 180°C Combine oats, coconut & almonds in a large baking dish. Drizzle with oil and toss until well-blended. Bake in pre-heated oven for 15-20 mins, tossing every 5 mins, until lightly toasted. Allow mix to cool slightly before mixing in dried fruit and raisins. Store in airtight container and serve with soya milk & fresh fruit.
2. Stuffed peppers (Serves 2-3)
2 cans black beans, drained 3 cups cooked brown rice 1 cup sweetcorn kernels 2 spring onions, sliced Small bunch chopped coriander 2 tbsp olive oil 2 tbsp fresh lime juice 1 garlic clove, minced Salt & pepper 2-3 large bell peppers, cut in half lengthways & cored 2 cups 100% vegetable or tomato juice
Pre-heat oven to 180°C In a large bowl combine the beans, 1 cup brown rice, sweetcorn, coriander, olive oil, lime juice and garlic. Season to taste. Place the pepper halves in a baking dish & stuff with the bean & rice mix. Carefully spoon some juice over each stuffed pepper, then pour the rest of the juice into the dish. Cover with foil and bake form45-60 mins. To serve, place half a cup of the remaining rice on each plate, spoon over some juice from the baking dish, then top with the stuffed pepper.
3. Curried vegetables with Tofu (Serves 6)
2 tbsp coconut oil 1 red onion, thickly sliced 3 cloves garlic, minced 12 cherry tomatoes, halved 2 spring onions, cut in half-cm diagonal slices 2 carrots, peeled and cut in half-cm diagonal slices 2 golden beets (or beetroot) peeled and cut in half-cm dice 1 block firm tofu, cut in 2cm dice 2tsp curry powder Half tsp crushed red pepper flakes 1 jalapeño pepper, finely chopped (optional) Salt & pepper 1 small courgette cut in half-cm diagonal slices 1 can unsweetened coconut milk 60ml water 75g sliced mushrooms 1tbsp lime juice Small bunch chopped coriander 3 cups hot cooked brown rice
Heat the oil in a large shallow pan over medium heat. Add onion, garlic, tomatoes, Spring onions, carrots & beets and sauté for 3-5 mins until vegetables begin to soften. Add tofu, curry powder, red pepper flakes, jalapeño pepper, salt & pepper and stir to,coat everything with oil and spices. Cover and cook for 15 mins, stirring occasionally, until the onions soften and veg release some of their juices. Stir in courgette, coconut milk, water, mushrooms and lime juice. Cover and continue cooking for 10 mins, stirring occasionally until beets are just tender. Stir in coriander. Place hot cooked rice in centre of large serving bowl. Spoon the curried vegetables, tofu and juices around the rice.
4. Sweet potato cottage pie
For the filling - stir fry onions, mushrooms, carrot, courgette, broccoli and any other veg you fancy in a little olive oil. Add spinach towards the end of cooking, with tomato purée or passata and a squeeze of lemon juice. Add 1 tin green lentils, season to taste and put in oven proof dish.
For the topping - bake 2-3 sweet potatoes until soft (can be done in a microwave). Remove skins and blitz in food processor or mash well with pinch of cumin and paprika.
Spread over filling and oven bake at 180°C for 20-30 minutes until bubbling.
5. Quick Coconut Turmeric stew Heat a little coconut or olive oil and cook chopped veg of your choice (mushrooms, broccoli, carrots, baby corn etc) with some grated fresh ginger and crushed garlic. Add 1 tin chick peas and 1 tin unsweetened coconut milk, ground turmeric and cook for 5-10 mins. Serve with brown rice and add some baked firm tofu for extra protein.
6. Egg-free tortilla with guacamole and salad (Serves 2)
For the tortilla: Drain the water from 1 pack Silken (not firm) tofu. Place tofu in food processor with salt, pepper, pinch paprika and turmeric. Add a squeeze of lemon juice and blend until smooth (should look like mayonnaise). Sauté some garlic, red onions, mushrooms and peppers in a little oil. Place on an oven safe tray and add the tofu mixture. Bake for 10-15 minutes in a medium oven (180°) until firm.
For guacamole: Mash 1 avocado with a little olive oil, lemon juice, salt & pepper and finely chopped red onion.
7. Creamy sweet potato risotto (Serves 6)
For the rice: 500g short-grain brown rice 400ml can coconut milk 2 tbsp apple cider vinegar
For the sauce: 4 sweet potatoes (1kg) 3 tbsp olive oil Salt & pepper 1 tsp ground cinnamon 100g pine nuts 1 tbsp apple cider vinegar 2 tbsp tahini 1 tbsp sesame oil 3 tbsp nutritional yeast (or ground almonds/cashews) 1 tbsp ground cumin Juice of 1 lemon 3 garlic cloves, roughly chopped Handful fresh coriander, finely chopped 200g spinach
Preheat oven to 180°C Put rice an a large saucepan with 700ml water. Pour in coconut milk, vinegar and add salt. Bring it to the boil and reduce to a simmer after a minute of boiling. Cover and cook for about 45 minutes, until rice is cooked and all the liquid has been absorbed. Meanwhile, chop 3 of the sweet potatoes into bite-sized pieces, place on a baking tray and drizzle with a little olive oil, salt, pepper and cinnamon. Put the tray in the oven and cook for 30 minutes. Just before the end of cooking, add the pine nuts and let them cook for a couple of minutes until golden brown. Peel the remaining sweet potato, cut into small bite-sized pieces and steam for 15 minutes until soft. Put steamed sweet potato in blender with 3 tbsp olive oil, 100ml water, the vinegar, tahini, sesame oil, nutritional yeast (or ground nuts), cumin, lemon juice, garlic, salt and pepper. Blend until smooth. Once the rice is cooked, stir in blended mix along with roasted sweet potato chunks, pine nuts, coriander and spinach. Cook together until spinach is wilted then serve with salad.
8. Kale and cannellini stew with potato wedges (Serves 4)
3 or 4 large potatoes, or combination of sweet potatoes, parsnips and potatoes Olive oil Salt & pepper 200g kale 3 garlic cloves, finely sliced 150g sun-dried tomatoes, chopped 2 cans chopped tomatoes 1 can cannellini beans, drained and rinsed 2 tbsp tomato purée 1 tbsp tahini 1 tbsp apple cider vinegar 1 tsp chilli flakes
Preheat oven to 180°C Chop potatoes (and parsnips, if using) into wedges, tossing a little olive oil and salt and place on a baking tray. Bake for 45-60 minutes until tender and browning. About 20 minutes before the potatoes are done, make the rest of the stew - cut or tear leaves from kale stems and discard the stems. Heat a little olive oil in a large pan and lightly fry the garlic for 30 seconds, then add kale leaves. Sauté, turning often for couple of minutes. Add the sun-dried tomatoes and all other ingredients. Cook for 10 minutes until kale is soft, then season with salt and pepper. Pour stew over potato wedges and enjoy.
9. Ice Cream Slice some bananas and freeze. Blend in food processor and enjoy with fresh or tinned fruit or nut butter. It's that easy! (can be refrozen)
Hope there are some helpful things for you here!
Have you discovered a whole new and exciting world of healthy culinary options?!
Dried fruit and almond grinola...
Curried vegetables with tofu...
Sweet potato cottage pie...
Quick coconut turmeric stew...
Egg-free tortilla with guacamole & salad...
Creamy sweet potato risotto...
Kale & cannellini stew with potato wedges...
Sam Porter enjoys hospitality and cooks regularly for numbers ranging from 2 to 30. Sam is married to Matthew Porter (Vicar of The Belfrey) and, according to Matthew 'is a star!'