Welcome to our Annual 21-Day Corporate Fasting
This year theme: Having the God kind of faith.
As your Pastor I want you to focus on having the God kind of faith.
January 2, 2011 start at 6:00 p.m.
The fast will end on January 23, 2011
What is fasting?
Biblical fasting is giving up specific food and drink for a specified number of days for a specific purpose. The type and length of the fast you choose is between you and God, and should not be determined by what anyone else is doing. Fasting, prayer and reading God’s Word go hand in hand. When you fast, also pray for God’s purpose and plan for your life to be revealed. Fast and pray about every major decision in your life.
Simply put, fasting is a way to conquer the physical and open the door to the supernatural in your life. When you deny your body, you feed your spirit and grow closer to the Lord.
In Matthew 6, Jesus gave us specific direction on how to live as a child of God. That pattern addressed three specific duties of a Christian: Giving, Praying and Fasting. Jesus said, “When you give”. . .“when you pray” . . . “when you fast.” He made it clear that fasting, like giving and praying, was a normal part of Christian life.
Be sure to consult your doctor before
beginning any fast, especially if you have any type of medical condition.
Fasting involves a spiritual commitment to God. Be clear and follow the guidelines of your commitment. "Daniel purposed in his heart that he would not defile himself" (Daniel 1:8).
This fast will be a Daniel fast.
No meat, no sweet, no fried food, no cheese, no junk food, no chips, and no product with more than 9 grams of sugar.
You can have fruit, vegetable, rice, beans and pasta.
Oatmeal, Fruit Smoothies, Whole gain Cereal and Fruits.
1 large whole banana
1 cup of frozen blueberries
15 medium strawberries (fresh or frozen)
2 cups of orange juice
Combine all ingredients in a blender. Blend until the smoothie is the desired consistency. Makes 2 large smoothies.
Here are a few snack ideas for the Daniel Fast!
Nuts – all kinds
Fruits – bananas, grapes, raisins, oranges…all kinds!
Corn tortilla chips and salsa
Corn tortilla chips and hummus
- Hummus is a dip that is made from chickpeas. It is delicious and can be found at most grocery stores.
Veggies and hummus
100% natural fruit snacks – great for kids!
Peanut Butter Banana Sandwich
Here are some dinner ideas.
recipe usually has ground turkey in it. I altered it for the Daniel
Fast and the result was great! It is really easy and quick!
Vegetable Soup with Soy Crumbles
12 oz. soy crumbles (found in the “vegetarian” frozen section)
2 – 14 oz. cans of vegetable broth
14 oz. can of diced tomatoes
16 oz. of frozen mixed vegetables
1/2 tsp. of salt
1/2 tsp. of pepper
Spray a pot with cooking spray. Heat soy crumbles over medium heat.
Pour broth over crumbles. Add tomatoes, veggies, salt, & pepper.
Cover and bring to a boil. Reduce heat and simmer for 20-25 minutes.
Makes about 6 – 1 1/2 cup servings. Yummy!
is so yummy and is great with corn chips and veggies on the Daniel
Fast! You can purchase hummus at most grocery stores but this recipe is
also very easy to make!
Roasted Garlic Hummus
1 – 15 oz. can of chickpeas/garbanzo beans
2 tablespoons of minced garlic
1/2 tablespoon lemon juice
1 tablespoon of olive oil
1/2 teaspoon of oregano
Combine all ingredients in a food processor. Process until dip is
smooth and creamy. If hummus is too thick, add extra olive oil 1/2
teaspoon at a time until you reach your desired consistency.
This Cucumber soup recipe is best served warm, and freezes well. Enjoy.
1 cucumber, peeled, seeded, cubed
3 Tbsp olive oil
1 tsp rice flour
2/3 c vegetable stock, heated
1/2 Tbsp chopped dill
Sea salt and pepper to taste
Saute cucumber in oil for 5 min. Add rice flour, stir for 2 min.
over low heat, then add vegetable broth. Simmer for 10 min. Add dill
just before serving.
If you prefer a creamy soup, allow soup to cool slightly, pour
everything into a blender and blend until smooth. Reheat and serve.
Potatoes, washed and cut into bite-sized pieces
Baby carrots or large carrots washed, peeled, and cut into bite-sized pieces
Onions, cut into bite-sized pieces
2 or 3 tablespoons of vegetable or olive oil
Salt & pepper
Mrs. Dash Table Blend or any additional seasonings that you like (optional)
In a 13×9 inch dish, combine potatoes, carrots, and onions. Add oil
and toss veggies to coat. Add seasoning and toss again. Cover with
foil and bake on 400 degrees for 1 hour or until veggies are tender.
Stir occasionally to prevent sticking.
2 cans of lima beans, drained and rinsed
2 medium onions, chopped
2 tablespoons of canola oil (or vegetable oil)
1 can of diced tomatoes, undrained
salt & pepper to taste
In a large skillet, saute onions in oil until tender. Stir in
tomatoes, salt, pepper, and beans. Cook for 8-10 minutes or until
2 – 14.5 oz. cans of diced tomatoes, undrained
2 – 15.5 oz. cans of kidney beans, drained and rinsed
2 – 15.5 oz. cans of whole kernal corn, undrained
2 – 15 oz. cans of black beans, drained and rinsed
1 – 16 oz. can of chick peas, undrained
1 – 16 oz. can of pinto beans, undrained
2 packets of taco seasoning
12 oz. soy crumbles (optional)
Combine all ingredients in a large crock pot. Add water to make a
thinner soup. Cook on Low for 8+ hours. Serve alone or with corn
tortilla chips. Makes about 16 – 1 cup servings.