21 DAY DANIEL FAST GUIDE

January 7- 27, 2019

Click Here for a downloadable of the Daniel Fast Guide

Fasting, when coupled with prayer, serves as a powerful vehicle to draw closer to God. This is a God-designed discipline to enable the Creators people to enter into a focused me of seeking the Father and His wisdom, intervention and direction. The purpose of spiritual fasting is to consecrate (set aside) a specific period of time to draw closer to God and to hear from Him. A powerful side benefit of the Daniel Fast is the improvement in health that most people experience. Anytime you make a significant change in your diet or exercise, consult your health professional.

WHAT IS THE DANIEL FAST?

The Daniel Fast is a biblically based partial fast. It is a method of fasting that men, women and young people all over the world are using as they enter into the spiritual discipline of prayer and fasting. There are two anchoring scriptures for the Daniel Fast. In Daniel 1 the Prophet ate only vegetables (that would have included fruits) and drank only water. So from these scriptures we get two of the guidelines for the fast:

• Only fruits and vegetables

• Only water for a beverage

Then in Daniel 10, we read that the Prophet ate no meat nor any precious breads or foods and he drank no wine for 21 days. So from this scripture, we get a third guideline:

• No sweeteners and no breads

Another important guideline is drawn from Jewish fasting principles, where no leaven is used during the fast. So that’s why yeast, baking powder and the like are not allowed on the Daniel Fast.

Finally, with all the above puzzle pieces, we conclude that no arficial or processed foods nor any chemicals are allowed on the Daniel Fast.

WHY ARE WE FASTING?

Our fast, as a church body, is two fold:

-It is an individual fast. The bible says that our flesh is at war with the spirit (Galatians 5:17). Fasting causes us to say no to the flesh. It is bringing our bodies under subjection. As we go further and further into our fast, our spirits come alive and are more in tune with God. We begin to hear what the Lord has to say to us as an individual. We can find His will, see our prayers answered and walk in fellowship with the Father.

-It is a corporate fast. We fast, as a church, to see breakthrough. Salvation of souls. Deliverance for the captives. Healing for marriages and so much more. These are things that the Father already wants to do. He is waiting to pour out these blessings on those that will ask in faith. Fasting as a corporate body causes

us to unite for a purpose; a touch from God for those who are in need.

THE DANIEL FAST FOR THE BODY, SOUL & SPIRIT.

 

The Bible teaches us that we are a spirit, we have a soul and we live in a body. The Daniel Fast affects all three parts of us as we enter into a period of me for focused prayer and fasting.

THE BODY

Certainly our bodies are affected as our diet is changed, for some in very dramatic ways, during the Daniel Fast. Many men and women experience detoxing from caffeine, chemicals and sugar. The symptoms are most often headaches, leg cramps and fatigue for the first 3-4 days. No artificial or processed foods nor any chemicals are allowed on the Daniel Fast.

THE SOUL

Frequently referred to as “the flesh” in the Bible, the soul is also greatly impacted during the Daniel Fast. The soul is the seat of our emoons, intellect, personality and will. It is in the “soulish realm” where we experience cravings, frustration, anger . . . and even happiness. During the Daniel Fast, your soul may very well rebel against the dramatic change in your diet. Experiencing and winning this battle over the flesh is often one of the most powerful lessons of the Daniel Fast.

THE SPIRIT

Our spirit is that born-again part of us that surrenders to God and then abides with the Father and the Son. During the Daniel Fast, we want to put our spirit in charge of the other two parts of us. When our flesh is acting out with a craving, we take control of it with our spirit (just as a parent takes control of a rebellious child). Fasting is always coupled with a spiritual goal. So during this me of fasting, you will want to focus on prayer, study and meditation.

WHAT IF YOU HAVE HEALTH ISSUES?

Fasting should never bring harm to the body. And if you have concerns, be sure to consult your health professional before going on the Daniel Fast or making any major dietary change.

The Daniel Fast is a very healthy way to eat! So health professionals will support this eating plan, but might suggest a few modifications if you have health issues that need special attention. For example, pregnant and nursing mothers might get instructions to add fish, chicken and cheese into the Daniel Fast, but otherwise stay the course. Diabetics may need to add more carbohydrates or include chicken and fish. Also, those who are especially active either through sports, bodybuilding or vocation may need to slightly alter the eating plan.

More than anything, our desire for this fast is to encourage you to set aside your “fleshly” desires, and surrender everything to what we believe the Spirit would speak to our hearts. Don’t get so caught up in the “rules” that you become overwhelmed and disengaged with the actual purpose of the fast.

So, now that you know what the Daniel Fast is, and why we’re doing it, we have included some ideas of healthy recipes for you to try. There are lots of recources online too, so we encourage you to check them out in finding recipes to help you on this fast.

We are expectant of what God can do through a body of believers surrendered to His will! God bless you as we embrace on this fast together.

 

Pastor Gary and ECM Staff

 

RESOURCES:

http://www.daniel-fast.com

http://www.ultimatedanielfast.com

Recipes

Breakfast

Apple and Oat Porridge

4 cups water

1 1/2 cups oat bran (not oatmeal)

1 large apple - peeled/cored and chopped

into very small pieces

1/3 cup raisins

1/2 teaspoon ground caraway seeds

1/2 teaspoon cinnamon

1/2 teaspoon salt

Soy milk for serving (oponal)

 

Directions

 

In a 2 quarts sauce pan over high heat, bring the water

to a boil. Stir in the oat bran and allow water to return

to a boil.

Reduce heat to low and cook for two minutes - stirring

often.

After two minutes turn off heat. Stir in the apple, raisins,

and spices. Let stand until apple pieces soften - about 5

minutes - stirring occasionally.

Nutty Fruit Cereal

1 banana, peeled and sliced (about 1 cup)

1/3 cup fresh blueberries

1 tablespoon chopped almonds

1 tablespoon chopped walnuts

1 teaspoon unsweetened coconut flakes

1/2 cup unsweetened almond or rice milk

 

Place banana slices in a bowl and top with blueberries,

almonds, walnuts, and coconut flakes.

Pour in unsweetened almond milk.

 

Pineapple Citrus Muffins

1 cup old-fashioned rolled oats

1 cup oat flour (see Recipe Notes)

1 cup unsweetened applesauce

1/2 cup diced pineapples

1/4 cup chopped pecans or walnuts

1/4 cup Date Honey

1/4 cup flaxseed meal

2 teaspoons unsweetened coconut flakes

2 teaspoons grated orange zes

1/2 teaspoon ground ginger


 

Directions

Preheat oven to 350 degrees. Lightly rub 8 cups

of a 12-cup muffin n with coconut oil, and set

aside.

 

Combine all ingredients in a large bowl, and sr

well to combine. Scoop out mixture into muffin n

cups, allowing about 1/3 cup for each muffin.

Bake 20 minutes, or unl muffin tops are lightly

browned. Serve warm.

 

Yield: 8 servings (serving size: 1 muffin)

 

Recipe Notes:

 

Make your own oat flour by placing old-fashioned

rolled oats in a food processor or blender and process

unl fine (. cup old-fashioned oats will yield

about . cup ground oats). Spread almond buDer or

Date Honey on top.

 

Flaxseed meal is a powder made from ground

flaxseeds. It can be found in health food stores and

some grocery stores. Instead of buying flaxseed

meal, you can also grind whole flaxseeds at home

by using a coffee or seed grinder.

 

SNACK IDEAS

 

-Rice cakes, just plain old crunchy paMes

-Rice cakes with peanut buDer and raisins

-Almonds

-Dried fruit including apricots

-Apples dipped in nut buDer

-Sliced fruit

-Veggies with dip

-Popped popcorn

-Trail mix with nuts, raisins, sunflower seeds,

coconut pieces and dried fruit

-Fruit kabobs

-Frozen fruit including grapes, blueberries,

strawberries and bananas

-Whole wheat crackers with peanut buDer

-Hummus with flat bread

Soups

Chunky Potato Soup

1 tablespoon extra-virgin olive oil

1/2 cup chopped onion

1 cup chopped carrots

1 cup sliced celery

2 cloves garlic, minced

4 cups water or Vegetable Broth

3 large russet potatoes, peeled and cubed

(about 5 cups)

1 bay leaf

1 teaspoon salt

1/2 teaspoon thyme

1/8 teaspoon pepper

1/2 cup almond, rice, or soy milk

2 tablespoons chopped fresh parsley or 1

teaspoon dried parsley

 

Heat olive oil in saucepan over medium heat.

Cook onions, carrots, and celery until vegetables

are softened. Stir in garlic, and cook for another

minute, stirring constantly so garlic doesn’t burn.

Add broth, potatoes, bay leaf, salt, thyme, and

pepper. Bring to a boil. Simmer, covered, for 30

minutes or until potatoes are soft. Discard bay

leaf. Add half of potato mixture to a food processor

or blender, and process until smooth. Return

to saucepan. Stir in almond milk and parsley.

Cook until heated through and serve.

Black & White Chili

1 tablespoon extra-virgin olive oil

1 cup chopped onions

1 clove garlic, minced

4 cups Vegetable Broth or water

3 (15.5-ounce) cans black beans, rinsed and

drained

3 (15.5-ounce) cans great northern beans, rinsed

and drained 1 tablespoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

Heat olive oil in a large saucepan over medium

heat. Stir in onions, and cook until soft and translucent.

Add garlic, and cook one minute, stirring

frequently so garlic doesn’t burn. Add vegetable

broth, beans, chili powder, cumin, and salt. Bring

to a boil. Reduce heat, and simmer uncovered

for 30 minutes.

Taco Soup

1 tablespoon extra-virgin olive oil

1/2 cup diced onion

4 cups vegetable broth or water

1 (14.5 ounce) can diced tomatoes

1 (15-ounce) can black beans, rinsed & drained

1 (15-ounce) can pinto beans, rinsed, drained, &

mashed

1 (15-ounce) can corn, drained

1/2 cup dry polenta

1 tablespoon Taco Seasoning

1 teaspoon salt

1/8 teaspoon pepper

Heat olive oil in large saucepan over medium

heat. Cook onions until soft and translucent. Add

broth, tomatoes, black beans, mashed pinto

beans, corn, polenta, Taco Seasoning, salt, and

pepper. Heat to boiling. Reduce heat, and cook

30 minutes.

Main Dishes

Garden Quinoa

1/2 cup quinoa

1 cup water

1/2 tablespoon extra-virgin olive oil

1/2 cup diced red onions

1-2 cloves garlic, minced (use 2 if you like a strong

garlic flavor)

1/2 cup chopped asparagus spears

1/2 cup diced red bell peppers

1/2 cup diced tomatoes

2 tablespoons pine nuts

1/4 cup chopped fresh parsley

1 1/2 tablespoons chopped fresh oregano or 1

tsp dried oregano

1/4 teaspoon salt

Rinse quinoa under cold running water in a

fine-mesh strainer until juices run clear. Transfer

quinoa to a small saucepan, and add water.

Heat to boiling. Reduce heat to low, and cover.

Simmer gently with lid tilted for 20 minutes or until

nearly all of the liquid is absorbed.

While quinoa is cooking, heat olive oil in a large

skillet over medium heat. Add onions, and cook

until soft and translucent. Stir in garlic, and cook

for 1 minute. Add asparagus, red peppers, and

tomatoes, squeezing tomatoes with your hands

to release their juices into the skillet. Cook over

low heat for 5-8 minutes.

Add cooked quinoa to skillet, and stir in pine nuts,

parsley, oregano, and salt. Stir well, and cook

until heated thoroughly. Serve. Makes 6 1/2 cup

servings.

Green Bean Casserole

1 cup brown rice

4 cups water, divided

1/2 cup lenls, rinsed and sorted

3 cups fresh or frozen green beans, cut into 1-inch

pieces

1 (14.5-ounce) can diced tomatoes

1/2 cup chopped red onion

2 cloves garlic, minced

2 teaspoons dried basil

1/2 teaspoon salt

Place the rice and 2 cups water in a medium

saucepan, and bring to a boil. Cover, reduce

heat to low, and simmer 20 minutes. Place lentils

in a pot with the remaining 2 cups water, and

bring to a boil. Lower heat, and simmer 20

minutes, with the lid slightly tilted. Preheat oven to

350 degrees. Add green beans, tomatoes,

onions, garlic, basil, and salt to saucepan. Sr

well. Transfer to a 9 x 13-inch casserole dish. Bake

30 minutes.

 

Yield: 8 servings (serving size: about 1 cup)

For more recipes and
information about the Daniel
Fast please visit:
www.ultimatedanielfast.com