Category: Gluten Free

Date Caramel

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If I asked you to name a sweet, delectable treat, dates probably wouldn’t be the first thing (or the fifteenth) to come to mind. After all, they look like this:

Shriveled and brown, they don’t exactly scream, “Eat me!” But hear me out: While dates may not be the most beautiful fruit, they are one of the sweetest.

You might be surprised to know that Medjool dates (the ones pictured above) are actually a fresh fruit. They’re widely available during the holiday season, and you can find them in the produce section. Medjool dates are bigger, softer and sweeter than the dried variety on the shelf next to the raisins.

In the interest of full disclosure, I should probably mention that one serving (just two dates) contains 30 grams of sugar. That’s as much as a pack of M&Ms. BUT, unlike your favorite vending machine snack, dates have 16 vitamins and minerals, with high levels of potassium and magnesium. They’re also high in fiber, making them an excellent source of energy without the crash.

Date caramel is a must-have for me during the Daniel Fast. It’s delicious as a fruit dip and can also be used in recipes that require a hint of sweetness. Just be sure to remove the pits first. If you forget this step, the result will be inedible. Trust me. I learned the hard way.

 

Date Caramel

Adapted from The Full Helping

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Ingredients

  • 1 cup Medjool dates, pitted (about 9 dates)
  • Seeds scraped from a 2-inch piece of vanilla bean (optional)
  • Water

Instructions

  1. In a small saucepan, heat about 2 cups of water to almost boiling. (There should be enough water to cover the dates completely.) Remove pan from heat and add dates, making sure all are submerged. Cover and soak for 20 minutes.
  2. Drain liquid, reserving about 1 cup. Pour dates, 3/4 cup liquid and vanilla seeds into a food processor or high-speed blender and puree until smooth. If the mixture is too thick, add a little more of the liquid.
  3. Store in a sealed container in the fridge for up to 3 weeks.

Notes

If you are using dried dates, you will need to increase the soaking time to at least 40 minutes.

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https://danielfastfoodie.com/date-caramel

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Slow Cooker Refried Beans

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Refried beans are a versatile dish that can be served as a side, in burritos, tostadas, or even as a dip. This recipe requires just a few minutes of prep time, and the result is a tasty addition to any Mexican-themed meal.

When eliminating meat and dairy from your diet, it’s important to make sure you’re getting enough protein from other sources. A 1/2 cup serving of beans provides 8 grams of protein. Beans are heart-healthy and can help lower cholesterol, too.

There’s no need to soak your dried beans before cooking them in the slow cooker. Just rinse them off and throw them into the crock with the rest of the ingredients. It’s that simple!

This makes a fairly large batch, but you can freeze the leftovers. I like to portion the beans into a muffin tin so I can pull out individual servings as needed.

 

Slow Cooker Refried Beans
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Ingredients

  • 2 cups (about 1 pound) dry pinto beans, rinsed
  • 1 onion, roughly chopped
  • 1/2 jalapeño, seeded and diced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 6 cups water

Instructions

  1. Combine ingredients in a slow cooker and cover with water. Cook on high for 8 hours or overnight.
  2. Drain excess liquid and reserve. Mash beans with a potato masher or an immersion blender. Add some of the liquid back in until desired consistency is achieved. (Beans will thicken as they cool, so you may want to thin them out a bit more to start.)

Notes

Freeze leftovers in a muffin tin and transfer to a freezer bag for storage.

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https://danielfastfoodie.com/slow-cooker-refried-beans

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Fiesta Bowl with Cilantro Lime Dressing

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If Joe and I are going out to dinner, there’s a 50 percent chance we’ll end up at Chili’s. Usually that’s because we’re craving their chips and salsa. (Nobody does chips and salsa better than Chili’s.) It’s actually kind of embarrassing how often we eat at the same chain restaurant, when there are so many local places we haven’t tried. (But the chips and salsa … mmmm.)

This recipe was inspired by Chili’s Fresh Mex Bowls. I’m calling it a “fiesta bowl” because it looks like a party in a bowl! Unlike the restaurant version, there’s no meat or cheese, but you won’t miss it with all the other flavors going on. A drizzle of cilantro lime dressing and some crispy baked tortilla strips complete the dish.

You’ll notice my recipe doesn’t include any measurements, except for the dressing. That’s because there’s really no wrong way to make this bowl. Start with a bed of brown rice, and add as much or as little of the toppings as you’d like. I use canned black beans and corn to make things easy.

For the tortilla strips, look for corn tortillas with just a few simple ingredients. Earth Fare and Whole Foods have them in the refrigerated section. I’ve also seen Food For Life sprouted corn tortillas in the freezer section at my local grocery store.

“We’re going to party, karamu, fiesta, forever …”

Enjoy!

 

Fiesta Bowl with Cilantro Lime Dressing
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Ingredients

    Fiesta Bowl
  • brown rice
  • black beans
  • sweet corn
  • chopped tomatoes
  • sliced avocado
  • mixed greens
    • Cilantro Lime Dressing
  • 1 lime, juiced (about 2 tablespoons)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh cilantro, chopped (about 10 sprigs)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon garlic powder
  • Dash of black pepper
    • Crispy Baked Tortilla Strips
  • corn tortillas
  • olive oil
  • salt

Instructions

    Fiesta Bowl
  1. Combine all ingredients in a bowl. Top with cilantro lime dressing and crispy baked tortilla strips.
    2. Cilantro Lime Dressing
  2. Whisk all ingredients together in a bowl, or shake in a jar to combine.
    3. Crispy Baked Tortilla Strips
  3. Slice tortillas into strips and arrange on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt. Bake at 350 degrees for 9-10 minutes.
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https://danielfastfoodie.com/fiesta-bowl-with-cilantro-lime-dressing

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Classic Hummus

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Hummus is one of my go-to snacks during the Daniel Fast. It’s great for dipping veggies or homemade flatbread, and it’s a cinch to make.

While traditional hummus is made with olive oil, most varieties you’ll find at the grocery store contain soybean oil. The majority of soybeans grown in the U.S. are genetically modified, and soybean oil is often partially hydrogenated, which equals trans fats.

Skip the Sabra, and make your own hummus. It only takes a few minutes!

 

Yield: 1 cup

Classic Hummus
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Ingredients

  • 1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2-4 tablespoons water
  • 2 tablespoons olive oil

Instructions

  1. Place first six ingredients and 2 tablespoons water into a blender or food processor and blend until well mixed.
  2. Add olive oil and process at low speed until smooth.
  3. If desired, add an extra 1-2 tablespoons water for a thinner consistency.

Notes

I don't like the taste of raw garlic, which is why I use garlic powder in recipes like this one that don't require cooking.

Olive oil can turn bitter when blended at high speeds, so be sure to add it at the end.

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https://danielfastfoodie.com/classic-hummus

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Almond Milk: My Awakening

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You could say that almond milk was my gateway to a healthier lifestyle.

I wanted to get in shape, so I started a 90-day exercise program. There was a meal plan that accompanied the workout DVDs, and I decided to give it a shot. The recipe booklet used words like “detoxify” and “recalibrate,” but the basic idea was to swap processed foods for fresh, nutrient dense, real foods. Up until that point, my idea of healthy food was anything that said “low fat” on the package. I wasn’t even sure what “processed” meant.

The Dynamic Eating Plan, as it was titled, seemed pretty restrictive, and it included a number of ingredients that were foreign to me at the time. Kale? Turmeric? Almond milk? I was skeptical my taste buds would comply. I mean, what was wrong with good ol’ cow’s milk, anyway? (Fat free, of course.) Then one night at a friend’s house, I noticed a carton of Almond Breeze in her fridge. I asked for a sample, and to my surprise, it was pretty tasty! Little did I know this would kickstart my clean eating journey, and soon I’d be making fresh almond milk in my own kitchen.

Homemade almond milk tastes a little different than store-bought. If you read the labels, you’ll find that most brands contain more than just almonds and water, which is all you really need. Dates, vanilla bean or sea salt can be added for extra flavor.

Before you start, you’ll want to soak your almonds for at least 8 hours or overnight. Nuts and seeds contain hard-to-digest enzyme inhibitors that protect them until conditions are right for germination. Soaking activates the enzymes, allowing nutrients to be more easily absorbed by the body. Soaking also softens the almonds, resulting in a creamier milk.

Once you’ve soaked, drained and rinsed your almonds, you’re ready to process the milk in a blender. I have a Vitamix, and it takes about two minutes to reach a smooth consistency.

Next, you’ll need to strain out the pulp through a nut milk bag or a couple layers of cheesecloth. I purchased a nut milk bag online, which I regretted immediately upon receipt. Why? Because I spent roughly $8 on something I could have easily made myself for about 50 cents. If you have a sewing machine and the most basic of sewing skills, check out this tutorial for simple instructions.

Don’t throw out the leftover pulp! It can be added to smoothies, made into crackers, or dehydrated and used in recipes that call for almond flour. I store mine in the freezer until I have enough to work with — usually after 3 or 4 batches.

Homemade almond milk only lasts a few days in the fridge, which is why I make one quart at a time. Separation is natural, so just give it a good shake before serving.

Start with almond milk today … and who knows what tomorrow might bring.

 

Yield: 1 quart

Homemade Almond Milk
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Ingredients

  • 1 cup raw almonds
  • 3 1/2 cups water
    • Optional Add-ins
  • 1 whole vanilla bean
  • 2 Medjool dates, pitted
  • Dash sea salt

Instructions

  1. Soak almonds in filtered water with 1/2 teaspoon salt. Cover and let stand on counter for at least 8 hours or overnight.
  2. Drain soaking water and rinse almonds well.
  3. Place almonds, 3 1/2 cups water and optional add-ins into a blender, and blend on high for about 2 minutes.
  4. Strain milk through a nut milk bag or cheesecloth into a large bowl. Squeeze until no more liquid can be extracted.
  5. Store almond milk in a sealed container in the fridge for up to 5 days.
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https://danielfastfoodie.com/homemade-almond-milk

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