Fasting is a wonderful tool God has given us to connect deeply with him spiritually and fasting is also popular in the health community, as people lean on intermittent fasting for weightloss and as a general way of living. I've been fasting for both reasons in the past few years. My most recent fast, though, was a spiritual one. I fasted for 21 days eating only fruit and vegetables. I generally kept the natural sugar low, around 30 g or so, and I ate nothing that wasn't natural, meaning no artificial flavors or preservatives. I ate no meat, eggs or other animal by products and I ditched the caffeine. That was a blessing! Lastly, I had no herbal tea. That was a personal preference for me because I seem to be very sensitive to the effects of herbal tea. I also left a 16 hour window between meals. I ate only between the hours of 6am -3pm and I ate two meals a day.
Now that this fast is over, I'd like to share with you some of my favorite fasting meals during this time. And before I move on to the recipes I want you to know that I meditated on Proverbs 16:3 (ESV) as a precursor to the fast. I hope you enjoy!
Extra Firm Tofu "Eggs" w/ Sauted Mushrooms and Onions
- 8oz extra firm tofu
- 8 oz of baby bella mushrooms
- Chopped white or yellow onions (as much or little as you'd like)
- Tumeric (for color)
- Olive oil
- 2 Tbsp of fresh or minced garlic
Drain and pat dry your tofu. While tofu is drying, chop up your white or yellow onion and mushrooms, heat skillet on medium heat, add your garlic first, then your onions and stir. Once mixed, add your mushrooms and cook until tender. Once done, remove from pan and use the leftover oil for your eggs.
Take a fork and mash up the tofu and season how you'd normally season your eggs. Add tumeric for color. Using the leftover olive oil in your pan, "fry" your eggs. Top it off with some scallions for additional flavor. Enjoy!
Tempeh "Bacon" w/ Brown Rice and Sauted Veggies
- 1 cup uncooked organic brown rice
- 8 -16 oz of wild mushrooms (shittake, crimini, and oyster are my favorite)
- 1 red, orange and red bell pepper
- Micro greens (if you don't have micro greens, use any nutritional set of greens you like)
- 1 white onion
- Olive oil
- Salt and pepper
- Fresh or minced garlic
Cook your brown rice as it states on the package. You can use brown jasmine, basmati or long grain rice depending on what flavors you like. Jasmine is my favorite, but in this recipe I used long grain.
Chop up your mushrooms, peppers, white onion and garlic - if not already minced. Heat a large skillet on medium to high heat and glaze it with olive oil (not extra virgin).
Once the skillet is hot, add your garlic first, then your onions and stir. Once mixed, add your mushrooms and bell peppers and cook until tender. Season with salt and pepper to your liking. This recipe was one of my favorite. I hope you like it.
Homemade Grain Bowl
- 3 cups vegetable broth
- 5 cloves fresh/minced garlic
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper or cayenne pepper
- 2 tbsp. aged sherry vinegar
- salt and pepper
- 1 dry cup of tricolored quinoa
- 1 to 2 bunches of lacinto kale (if you want leftovers)
- 1/4 yellow or white onion
- I tbsp olive oil
Cook your quinoa based on the instructions on the package. Replace the water with vegetable broth.
For your mushrooms:
Heat 1/4 cup broth a large skillet over medium heat. Add the mushrooms and cook for 2 minutes without stirring.
Stir and cook for about 5 minutes, until mushrooms begin to brown. Add the garlic, paprika, and red pepper. Cook for 2 minutes.
Add the sherry and cook until it evaporates.
Add the remaining 3/4 cup broth and season with salt and black pepper. Bring to a boil, lower heat, and simmer for 3 minutes.
Let the mixture rest while you saute your kale.
For the Kale: Lacinto kale has a bit of a sweet flavor. I like to season it somewhat like I'd season traditional greens. Chop it up to your liking before starting this recipe.
Heat your skillet on medium heat and add a little olive oil. Once hot, add 1 clove of freshly chopped or minced garlic. Next, add your onions and stir. After the onions have cooked for about 1 minute, add your greens and about 1/4 cup of hot water to steam if you have a lot of greens in the pan. Try not to over cook. You'll appreciate the texture if slightly underdone. Season with salt and pepper for taste.
Lastly, put your quinoa in a bowl and top with your mushroom mixture and kale and you're ready to eat!
Veggie Curry w/ Brown Jasmine Rice
This recipe was a lazy one, but it was still delicious. It was supposed to have sweet peas in it, but the can I bought had some added sugar and I didn't realize it until I got home.
- 1 dry cup brown jasmine rice
- Fresh carrots
- 1 can sweet peas (no sugar added)
- 2 jars of Maya Kaimal Jalfrezi Curry
The curry sauce has the same ingredients I'd use if I was making it from scratch and there's no sugar or artificial flavors added.
Cook your brown jasmine rice as it states on the package.
While your rice is cooking, cut up your carrots, as many as you'd like, and boil them. Leave them slightly underdone, as they will finish cooking in the simmer.
Once your carrots are done boiling, drain from water and set aside.
In a pre-heated skillet, add both jars of your curry sauce. Once hot, add your carrots and your peas and cook slowly until the carrots and peas are how you like them. Continue to mix well.
Once done, add your rice to a bowl and cover with a spoonful of the veggie curry. Enjoy the flavors!
Peanut Butter Banana Ice Cream
Of course, this was one of my favorites because it allowed me to have something sweet. You can eat your banana one of two ways, the boring way or the right way!
- One to two frozen ripe bananas
- 1/4 Unsweetend and natural almond milk without added preservatives or unnatural flavors
- 1 to 2 tbsps of flax seeds
- 1 serving of dried,unsweetened coconut flakes
- nuts of your choosing (I chose pecans or sliced almonds)
- 1 tbsp of natural nut butter.
Slice up your frozen bananas to make it easier to blend. In your blender or food processor add your almond milk, bananas, flax seeds and nut butter and blend until smooth and creamy, with a consistency resembling soft-serve ice cream. Top it off with coconut flakes and nuts and you're ready for dessert!
- 1/2 cup dry old fashioned or steel cut oats
- 1 tbsp flax seeds
- Unsweetend and natural almond milk without added preservatives or unnatural flavors
- Real vanilla flavoring
- 1 tbsp nut butter of your choice (I used natural peaunut butter)
- 1-2 tbsps maple syrup
In a container, a jar or tupperware dish, add your dry oats, flax seeds, vanilla flavoring, cinnamon, maple syrup and almond milk. Make sure the almond milk just covers the oats. Stir really well and leave in the fridge overnight. When it's time for breakfast, add your nut butter and stir. You can eat it cold or warm it up. Also, you can replace the maple syrup with honey. Both are a natural source of sweetener. Just be sure to keep it at one serving per the label.
These were some of my favorite fasting recipes and most times I had enough leftovers to last me for a few days.
10 Scriptures for Fasting
veIf you're planning to go on a spiritual fast, be sure to prepare your heart and mind. Give yourself a few days before to do that and set the tone for the fast. You want to endure and make it to the other side of the 21 days. Also, know what you're fasting for. This helps you with direction. Are you fasting for clarity, understanding, a deeper relationship with God, or to see some change and guidance in your life? Know this before going in so you'll know when God is speaking to you. And let God lead each day. Be ok with him changing up your normal routine to do what he'd like for you to do. Lastly, keep a journal with you. Right down your thoughts and understandings as you study the Bible. And be sure to study the Bible. Start anywhere, just start somewhere. If you can, try to do that daily.
Here are some scriptures that can help you along the way if you don't know where to start:
- Proverbs 16:3
- Matthew 6:16-18
- Ezra 8:21-23
- Isaiah 58:6
- Joel 2:12
- The book of James
- 1 Corinthians 10:13
- Galations chapter 5
- Proverbs 126
- Proverbs 31
Feel free to leave comments and if you've discovered some new recipes of your own, please share. Also, you may share your fasting experiences as well.