I don't know about you, but I'm actually feeling less and less hungry in between and before meals as I continue the fast. I guess my body has adjusted to not eating meat and my blood sugar levels must be pretty stable. Now that I'm feeling full and satisfied on veggies, whole grains and fruit, I'm really not interested in meat at all anymore. Have I become a vegetarian??? Do I even want to be one?
As I blog away tonight, I'm actually too full! I find the Mexican-style meals to be the most filling (you'll be making tostadas for dinner). My daughter made me a bowl of dry popcorn (which I'm also getting quite used to...I like the airy way it crunches when you eat it!), and I wasn't one bit hungry but I ate a bowl anyway sitting here at my computer. Now why did I do that?
If you're reading this the night before, try it in your crockpot!
LUNCH: Veggie sandwich with walnut pesto, fresh fruit
|My favorite veggie sandwich has avocado,|
tomato, cucumber, spinach leaves and sprouts
on Dave's Killer sprouted bread
(and usually goat cheese)
This is one of my favorite sandwiches, but of course I had to omit the goat cheese. I found a recipe for walnut crema that said it was great on sandwiches, so I thought I'd give that a try. When it was finished, I found it to taste pretty potent and didn't think I'd like it on my sandwich. I almost didn't put it on. In fact, I had taken a couple bites and then thought to myself, "Well, how will I know if I really don't like it unless I try it?" I'm expecting you to try all these crazy recipes, so how can I not be willing myself? So I spread some on my next bite. Hmm, pretty good! I opened my sandwich and spread it on the remaining bread. I liked it! So see what you think. It's also supposed to be good with veggies, especially stuffed into celery like peanut butter, or heated and served with crackers or toasted pita or stirred into pasta like pesto.
3/4 c. walnuts (blanched in salt water)
1/4 c. olive oil
1/4 c. diced red onion
1. Boil walnuts 8 to 10 minutes (reserve 1/8 c. of the water)
2. Saute onion in olive oil (all 1/4 c.)
3. Combine all three ingredients in food processor and add reserved water while processing until it becomes smooth and creamy, the consistency of hummus.
I also found a recipe for Daniel-Fast pesto in Rachel Ray's magazine, which substitutes the parmesan cheese with avocado. I haven't tried this yet, but I am planning to. I love pesto! Here is the recipe for that, if you want to give it a try:
Daniel-Fast Basil Pesto
1 T. walnuts
1 garlic clove
1-1/2 T. olive oil
2 c. basil (2 oz.)
1/2 an avocado
Process in food processor until well blended and a lively color of green. Serve on pasta, with crackers or pita, or on a sandwich.
These are so good! They're a quick meal as well. When you're done with the Daniel Fast, try it with shredded chicken and a bit of Mexican crema (similar to sour cream only thinner and less sour).
Spread a couple crunchy corn tortillas with warm refried beans, then top with diced tomato or pico de gallo, shredded lettuce, avocado and cilantro. I like stirring a dash of cumin and chili powder into the refried beans for flavor.