10-Day Fast: Excellent Vegetable Recipe

Have you ever gone on a partial fast for a length of time; particularly, 7-21 days and all you could eat was fruits and vegetables? Although this fast is similar to a Daniel, which was lentil–vegetables and water, it gives the same results and some refer to it as the Daniel fast. The Daniel fast is awesome, spiritually and physically. The Bible delineates in the book of Daniel chapter 1 that Daniel refused to eat food and meat that were forbidden by the law of Moses. Hence he did not want to break the law and be defiled, therefore, he refused to eat or drink the daily provision requested of the king, which was meat and wine. Although the king’s provision was a requirement during the special three year training course for courtiers, Daniel declared that Hananiah, Mishael, Azariah, and he would only eat pulse and drink water for 10-days and they would be ten-times better. The test was a challenge to Daniel’s faith in God. There must have been an element of the miraculous in the result, for 10-days is not long enough to be able to tell the difference because of eating certain foods. Verse 15 of chapter 1 tells us that all four countenance appeared fairer and fatter in flesh than all the children which did eat the king’s portion of meat, and wine. Daniel and the three boys had more knowledge and skill in learning and wisdom: and Daniel had understanding in all visions and dreams (verse 17).

This fast is so on time. The watchmen have been on the wall guarding the gate and preparing the way. Our spirits are rejuvenated and we are excited. Get ready Perfecting, after this 10-day fast, I decree some of you will be catapulted into a new realm of the spirit. Your spiritual gifts will be activated and you will operate in the will of God. You will also move with wisdom and understand and be sensitive to the choreographic and symphonic movements of heaven. God is a big God. Today we believe above and beyond what we see or hear. He has moved us into a wealthy place and our cognitive processing of the Word of God has gone to new heights as we take on new territories and terrain in every area of our lives.

Here is a food & recipe tip:

I though about how often times, those who are fasting choose salads each day  during the fast as their main course.  After a while they become jaded to the idea of salads and run out of ideas for salads. Others become very creative on how to make their dinner or lunch exciting and delectable.

Here are a few dishes that think will help, especially if you are having or attending a BBQ:


  • 4 ears fresh corn, in their husks
  • Butter (or an herb butter) for serving


grilled-corn-1.jpg grilled-corn-2.jpg

1 Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.

2 Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

Serve hot, with butter.




2 pounds sweet potatoes
3-4 Tbsp olive oil
Kosher salt
1/4 cup finely chopped fresh cilantro (including tender stems)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
Pinch of salt
1 Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
2 Combine all of the dressing ingredients into a small bowl.
3 Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
4 Toss the sweet potatoes in a bowl with the dressing and serve hot.
Yield: Serves 4.


Grilled Romaine Lettuce Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes

What are romaine hearts? Just the inner leaves of romaine lettuce that stay somewhat tightly together, not the outer leaves.


  • 3 to 4 romaine hearts
  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar (or cider vinegar)
  • 2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
  • 1/4 teaspoon salt
  • Pinch freshly ground black pepper



1 Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.


2 Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine.


3 Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.

Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.

Yield: Serves 3-4.


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