Daniel Fast: Brown Rice Greek Salad

Here is another tasty Daniel Fast recipe that we liked making 🙂



  • 1 cup brown rice, cooked
  • 1 cup chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, roasted (drizzle with olive oil, salt and pepper,  and roast in oven for 30 min at 400 degrees)
  • 1/2 cup scallions, chopped
  • 1 Avocado, diced
  • 1 cup corn
  • 1/2 cup kalamata olives
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 tablespoon dried oregano
  • a couple mint leaves, chopped
  • 2 tablespoons minced garlic
  • salt and pepper to taste


In a bowl, combine rice, chickpeas, tomatoes, scallions, avocado, corn, and kalamata olives.  Then mix in lemon juice, olive oil, oregano, mint, garlic, and salt and pepper.  So simple and delicious!

Daniel Fast Recipe: Brown Rice and Veggie Medley

Jesus answered, “It is written: ‘Man shall not live on bread alone, but on every word that comes from the mouth of God.” – Matthew 4:4

My husband and I started off the New Year with the Daniel Fast and I wanted to share a couple of our favorite recipes we enjoyed during this time.  The first being a delicious brown rice and vegetable medley!



  • 2 medium carrots, chopped
  • 1/2 cup green beans, chopped
  • 1 cup sliced baby portabella mushrooms
  • 2 cups brown rice, cooked
  • 2 (15 ounce) cans diced tomatoes
  • 3-5 sage leaves, chopped
  • 1 red bell pepper, chopped
  • 2 celery stalks, chopped
  • 2 tsp paprika
  • 2 tsp oregano
  • 1/2 cabbage head, sliced
  • 1 onion, chopped
  • olive oil and sesame oil
  • coconut oil


  1. Preheat oven to 350 degrees and grease 9×13 baking dish with coconut oil.
  2. Heat olive oil in large skillet or pot over medium heat.
  3. Add carrots, onion, celery, green beans, and bell pepper and cook about 3 minutes.
  4. Add sliced cabbage (and some additional oil) and cook until cabbage is to your liking.
  5. Stir in mushrooms, sage, paprika, and oregano.
  6. In a large bowl, mix together cooked rice, cooked vegetables and tablespoon of sesame oil.
  7. Pour the rice and vegetable mixture into the greased baking dish.
  8. Spread diced tomatoes over the top.
  9. Cover with foil and bake in oven for 30 minutes.
  10. Remove foil and bake additional 10 minutes.  Serve warm! Yum!


Easy Homemade Bread


The Master Recipe: Boule (Artisan Free-Form Loaf) From “The New Artisan Bread in Five Minutes a Day” by Jeff Hertzberg, M.D. and Zoe Francois

The aroma of fresh bread baking is heavenly.  I always thought baking your own bread seemed complicated and too hard, but after really looking in to it and giving it a try… Turns out, it’s easier than I thought!  If you plan ahead, the steps are simple and won’t take a lot of time out of your day.


What is needed?

  • All-purpose flour
  • Kosher salt
  • Granulated yeast
  • Lukewarm water
  • cast iron dutch oven
  • parchment paper
  • kitchen scale
  • oven thermometer
  • kitchen shears
  • mixing bowl and spoon
  • measuring cup
  • plastic wrap


First, you mix the above ingredients in a large mixing bowl with spoon until you no longer see loose flour.

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Next, you let the dough sit out on the counter for 2 hours to let rise.  Then, cover with plastic wrap and store in the refrigerator over night (can keep in the fridge up to 2 weeks).

When ready to bake, take out your bowl…

  • dust the surface of your refrigerated dough with flour
  • rub some flour on your hands (so dough does not stick to your hands too bad)
  • grab handfull of dough
  • use kitchen shears to cut off from rest of dough


Next, hold dough and quickly form it into loaf by tucking dough from each of the four sides underneath, making it smoother on top while the bottom will be a collection of bunched ends.  Add flour as needed so it won’t stick to your hands. This should be done in 20-40 seconds.

Then place your loaf on parchment paper and let sit out around 40 mins.  During this time, preheat oven to 450 degrees F.  Place cast iron dutch oven with lid in the oven while preheating.  I use an oven thermometer to measure the temperature.  I actually have to set my oven to 500 degrees F in order for it to be 450 degrees F inside.

Now, dust loaf with flour and cut 3 half inch deep slashes into the top.

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Time to put in the oven. Place parchment paper with loaf into the dutch oven. Put lid on and place in preheated oven.  Don’t forget your mitts since the dutch oven was preheated too!

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Bake 20 mins with lid on, then take lid off and bake 10 more minutes for crispier crust.


What a cute little loaf! Let it cool, then you are ready to slice!

This is the book I used for my recipe:


The New Artisan Bread in Five Minutes a Day by: Jeff Hertzberg, M.D. and Zoe Francois

I got the book off amazon.com.  It is full of great recipes that I can’t wait to try!