Helping Haiti: Hope In The Midst of Tragedy

My church feels the pain of Haiti. In response my pastor and the other church leaders have decided that as a church we will do the Daniel fast for health and healing.

When food is involved…my ear is ringing. As well, I may not be able to do much financially, but like Oprah says – each of us can do something. That’s so true. So, for the next three days I’m creating Daniel fast recipes & meals – but Everyday Cookin’ Style. This ain’t ya mama’s Daniel fast! Let’s get that straight.

People think you’ve always got to have salads on fasts. Well, not so! We’ll fast…and pray…and eat good! We’re going to do this…with NO SALADS!

Let’s go with this first recipe!

You MUST have snacks…right? So, let’s talk about granola. In the grocery store it’s soooo flippin’ expensive. Who can afford it? I’ve got a recipe for a rockin’ granola that you’ll love – and you can snack on it ANYTIME. It’s totally Daniel fast approved. We put dried EVERYTHING in our granola and it’s simply perfect.

This granola is great for breakfast, snack, or anytime you need a bit of something to pick you up! There are different types of Daniel fasts where some allow lowfat dairy products. If this is the one you’re on – then lowfat yogurt and chopped fruit is GREAT with this granola.

Fruit & Nut Granola
4 cups of oatmeal (quick cooking or instant)
1 cup of raw nuts (your preference)
2 cups of dried fruits (your preference)
1 tablespoon of kosher salt
1 tablespoon of ground cinnamon
1 cup of honey
1/2 cup of Canola oil

This is easy. Just combine everything EXCEPT for the dried fruit. Combine it well. On a cookie sheet lined with parchment paper bake in a 400 degree oven for 15 minutes. That’s it. Let it cool and then combine with the dried fruit. 20 minutes…now that’s easy!

Here are a few pics of the process:

From left to right: mango, apricot, cranberries, strawberries, pineapple, peaches, prunes, and pears!

The fruit…all cut up!

The final product…ready to go. AND it lasts forever!

Now onto to my Roast Everything Soup!
-6 cups of raw vegetables
-4 cloves of garlic
-8 cups of vegetable broth
-salt and pepper to taste
-Your favorite dried herbs
-A few fresh herbs too (parsley, dill, scallions, and cilantro)
-olive oil
-balsamic vinegar

This is how this works. Again, very simple. Cut all the vegetables into chunks. Liberally season with salt, pepper, olive oil, and vinegar. Put on a cookie sheet lined with parchment paper and roast in the oven. Toss in garlic. When vegetables are fork tender (about a half hour) remove and allow to cool. Heat vegetable broth through. Mix vegetables and broth and blend using either an immersion blender or a traditional blender. For a smoother texture you can strain the soup – but not straining is also perfectly fine. Return soup to pot and add dried herbs and fresh herbs…reserving a few fresh herbs for garnish. Bring to a boil and soup is ready to serve. Top with a drizzle of olive oil, fresh cracked pepper, and fresh chopped herbs!

Here are a few pics:

Blending the veggies & broth in a traditional blender…and taking donations for an immersion blender!

Returning soup to the pot and adding fresh herbs!

The finished product!