Prayer and Fasting 2019

 

 

DANIEL  FAST   2019

 

Fasting…What is it?

Simply stated, biblical fasting is refraining from food for a spiritual purpose. In Matthew 6, Jesus tells us that there are three duties of every Christian: give, pray, and fast. He made it clear that fasting, like giving and praying, should be a normal part of Christian life. In fact, as much attention should be given to fasting as is given to praying and giving.

The Word of God is dotted with various references to fasting. Those references include private fasts in which an individual fasted privately, as well as “called fasts” or corporate fasts, in which unusual times and circumstances called for the supernatural hand of God; and so believers came together as one body and fasted.

Fasting has always been a normal part of a relationship with God. The psalmist tells us in Psalm 42 that the discipline of fasting brings one into a deeper, more intimate and powerful relationship with God. When you eliminate food from your diet for a set time, it is then that your spirit becomes uncluttered by the cares of the world and amazingly sensitive to the things of God. As David stated, “Deep calls unto deep” Ps 42:7. It was in that time that David became so hungry for God that he reached a place where he could call out from the depths of his spirit to the depths of God. And, although he was in the midst of a great trial, he awakened to the fact that his hope was in God. “Hope in God and wait expectantly for Him, for I shall yet praise Him, Who is the help of my countenance, and my God.” Ps 42:11

Fasting is a principle that God intended everyone to be able to enjoy. It’s not a punishment; it’s a privilege! When we give ourselves to fasting, we are saying, “God, this isn’t what my flesh wants to do, but I know it’s what You want me to do. I am putting you first and am expecting a breakthrough.”

When you fast, you will raise up a foundation for many generations. In Ezra 8:21, it says, “Then I proclaimed a fast there at the river of Ahava, that we might humble ourselves before our God, to seek from Him the right way for us and for our little ones and all our possessions.” In essence when we fast we are calling on God to show us what way we should go. Secondly, we are seeking His hand for our children and future generations. Third we are petitioning God for our substance, our resources and our finances.

You may ask, “Why should I fast?” The following is just a partial list of reasons to fast, notwithstanding the fact that fasting elevates God above us.

  1. Are you in need of healing or a miracle?
  2. Do you need the tender touch of God in your life?
  3. Is there a dream inside you that only He can make possible?
  4. Are you in need of a fresh encounter?
  5. Do you desire a deeper, more intimate and powerful relationship with the Lord?
  6. Do you long for heightened sensitivity to the things of God?
  7. Do you need to break away from bondages that are holding you hostage?
  8. Is there a friend or loved one that needs Salvation?
  9. Do you desire to know God’s will for your life?

The bible lists various fasts that range from full fasts in which only liquids are consumed for a number of days. Partial fasts in which certain foods are not consumed for a number of days. As well as, fasts in which foods are not eaten during certain time periods. As a body, the Lord has laid it on Pastor Doug and Taffy’s heart to call for a corporate 21-day Daniel Fast.

The Daniel Fast is a 21-day fast. Dan. 10:2-3, “In those days I, Daniel, was mourning three full weeks. I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till three whole weeks were fulfilled.” In this fast no meat, no sweets and no bread are consumed. This fast is not one of starvation, but rather a fast of “comfort foods.” It is interesting to note that at the time of this fast, Daniel was 90 years of age!

Are you tired of business as usual? Fasting disrupts business as usual. When we fast, we are seriously seeking God’s face. Is that what you are looking for?

We ask that in the next few week as the principles of fasting are taught, that you will seek God and see if He would have you join your Pastors and the Board of Word Faith Fellowship in a corporate 21-day Daniel Fast. (excerpts from, “Fasting” by Jentezen Franklin).

 

 

Daniel Fast Foods

“In those days I, Daniel was mourning three full weeks. I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till three whole weeks were fulfilled.” Daniel 10:2, 3.

One of the great things about the Daniel Fast is that you are not limited to any specific amount of food, but rather the kinds of food you can eat. The Daniel fast is limited to vegetables, fruits and water.

 

SPECIAL NOTE: If you are in poor health or have concerns about your physical ability to fast, please consult a physician before beginning your fast. Your doctor can provide advice on how you can participate in this Daniel fast in a way that is healthy for you.

 

Foods You May Eat

 

Whole Grains:

All whole grains, including but not limited to: whole wheat, brown rice, millet, quinoa, oats, barley, 100% whole wheat pasta, and air-popped popcorn.

 

Legumes:

These can be canned or dried. Legumes include but are not limited to: dried beans, pinto beans, split peas, lentils, black eyed peas, kidney beans, black beans, cannellini beans, white beans.

 

Fruits:

Fruits include but are not limited to: apples, apricots, bananas, blackberries, blueberries, boysenberries, cantaloupe, cherries, cranberries, figs, grapefruit, grapes, guava, honeydew, melon, kiwi, lemons, limes, mangoes, nectarines, papayas, peaches, pears, pineapples, plums, prunes, raisins, raspberries, strawberries, tangelos, tangerines, watermelon.

 

Vegetables:

Vegetables include but are not limited to: artichokes, asparagus, beets, broccoli, brussel sprouts, cabbage, carrots, cauliflower, celery, chili peppers, corn, cucumbers, eggplant, garlic, gingerroot, kale , leeks, lettuce, mushrooms, mustard greens, okra, onions, parsley, potatoes, radishes, rutabagas, scallions, spinach, tomatoes, turnips, watercress, yams, zucchini, veggie burgers are an option if you are not allergic to soy.

 

Liquids:

Spring water, distilled water, 100% all-natural fruit juices, 100% all-natural vegetable juices. You may also drink unsweetened soy milk. (Some may choose to continue use of coffee and tea…if you so choose to keep these as part of your diet be sure not to add any sweeteners, artificial sweeteners, or dairy/nondairy products).

 

All Nuts, Seeds and Sprouts:

Including but not limited to: alfalfa sprouts, wheat grass, sunflower seeds, cashews, peanuts, sesame. Also all natural, no sugar added nut butters including peanut butter, cashew butter, almond butter, etc.

 

Others:

All quality oils including but not limited to olive, canola, grape seed, peanut and sesame. Tofu, soy products, vinegar, seasonings, salt, herbs and spices.

 

Foods to Avoid:

  • Meat and all animal products
  • All dairy products
  • Bread
  • White rice
  • Fried foods
  • Caffeine
  • Junk food and soda
  • Foods containing preservatives or additives
  • Refined sugar
  • Sugar substitutes
  • White flour and all products using it
  • Margarine, shortening, high fat products

 

Recipes

For recipes that are “Daniel Fast friendly” you can visit www.ultimatedanielfast.com or see Awakening Fasting Recipes below.

 

 

AWAKENING FASTING RECIPES

Appetizers/Snacks

Garlic Kale Chips

  • 1 bunch fresh kale
  • Garlic powder
  • Salt and pepper
  • Olive oil Preheat oven to 350 degrees.

Chop kale up into 1-inch size pieces. Spread evenly across cookie sheet. Spray lightly with olive oil. Sprinkle garlic powder, salt and pepper. Bake for 10-15 minutes until edges are lightly browned. Let cool and enjoy!

Coconut Date Bars

  • 1/3 cup slivered almonds
  • 1/2 cup flaked coconut
  • 10 pitted dates, or to taste
  • 1/4 cup cashews, or to taste
  • 1 tsp. coconut oil

Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.

Healthy White Bean Dip

  • 1 can (15-oz) cannellini beans, drained and rinsed
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • 1 small clove garlic, minced
  • 1 tsp. fresh rosemary, chopped
  • 1⁄8-1/4 tsp. red pepper flakes
  • 2 Tbsp. water
  • Salt and pepper, to taste

Combine all ingredients in a food processor and process until smooth, about 1 minute. Transfer to a small bowl and serve alongside crackers, veggie chips or vegetable sticks. Enjoy!

Black Bean Hummus

  • 1 clove garlic
  • 1 (16 oz.) can black beans, drained (reserve liquid)
  • 2 Tbsp. fresh lemon juice
  • 1-2 Tbsp. tahini
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper

Crush garlic clove and place in food processor. Add black beans, lemon juice, tahini, cumin, salt and cayenne pepper; process until smooth.
Add enough of the reserved liquid (1 tablespoon at a time) from the beans to reach desired consistency, pulsing after each addition.
Serve with tortillas, crackers or sliced vegetables.

 

Soups/Chili

3-Bean Vegetarian Chili

  • 4 Tbsp. extra virgin olive oil
  • 4 cloves fresh garlic, chopped
  • 1 cup chopped onions
  • 2 (16 oz.) cans dark red kidney beans
  • 1 (16 oz.) can navy beans
  • 1 (16 oz.) can black beans
  • 2 (16 oz.) cans diced tomatoes
  • 1 package of chili seasoning

In a large pot, sauté chopped garlic and onions in olive oil until tender. Drain cans of beans and add into pot. Add in both cans of diced tomatoes (do not drain.) Add in package of chili seasoning, stir and let simmer on low for 1-3 hours, stirring occasionally.

Once chili has reached desired consistency, remove from heat and enjoy.

 

Roasted Cauliflower Soup

  • 2 heads cauliflower, broken into florets
  • Olive oil cooking spray
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 6 cups water
  • Salt and ground pepper, to taste

Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
Broil the cauliflower until browned, 20 to 30 minutes.Meanwhile,heat olive oil in a large soup pot,and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

 

Winter Vegetable Soup

  • 3 Tbsp. olive oil
  • 3 leeks, white parts only, chopped
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • Kosher salt
  • 4 carrots, peeled and sliced into rounds
  • 1 butternut squash, peeled and chopped into half-inch dice
  • 8 cups chicken or vegetable broth
  • 2 (14 oz.) cans whole tomatoes
  • 2 sprigs thyme
  • 1 Tbsp. fresh rosemary, chopped
  • 2 Tbsp. fresh oregano, chopped
  • 1⁄2 tsp. freshly ground black pepper
  • 1 tsp. sea salt
  • 2 cups fresh spinach leaves, packed
  • Juice from half a lemon

In a large stockpot, heat olive oil over medium heat. Add leeks, garlic and onion and cook until onion is translucent, about 5 minutes. Add carrots and butternut squash and cook an additional 5 minutes, stirring to keep vegetables from sticking to bottom of pot.
Pour in broth and bring soup to a boil. Add tomatoes, thyme, rosemary, oregano, pepper and salt.
Turn heat down to low and simmer until vegetables are tender, about 30 minutes. Stir in fresh spinach and lemon juice. Serve hot.

 

Vegan Black Bean Soup

  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, chopped
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 pinch black pepper
  • 4 cups vegetable broth
  • 4 (15 oz.) cans black beans
  • 1 (15 oz.) can whole kernel corn
  • 1 (14.5 oz.) can crushed tomatoes

Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

 

 

Salads/Dressings

 

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

  • 5 ears corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
  • 
2 avocados, diced and sprinkled with lemon juice to prevent browning
  • 2 cups Tomatoes, red and yellow cherry variety or equivalent
  • 1 small red onion, finely diced
  • 3⁄4 cup feta, crumbled
  • 1 1⁄2 cup English cucumber, skin on and chopped small dice

Add all ingredients to a large bowl and refrigerate until ready to use.

Quinoa Salad
For the quinoa:

  • 2 cups uncooked quinoa
  • 4 cups water
  • 2 cans (15 oz.) black beans, drained
  • 1 bag (12 to 16 oz.) frozen white corn
  • 2 whole orange bell peppers
  • 2 whole red bell peppers
  • 1 bunch chopped cilantro

For the dressing:

  • 1 1⁄2 Tbsp. red wine vinegar
  • 1 tsp. black pepper
  • 1 tsp. kosher salt
  • 1⁄3 cup fresh lime juice
  • 1⁄3 cup olive oil

Cook quinoa and water in a covered saucepan over medium for about 12-15 minutes. (Cook just as you would rice and follow the directions on whichever quinoa box or bag you choose to use.) Allow quinoa to cool.
While quinoa is cooking, drain black beans in a strainer and give them a quick rinse under the faucet. Shake dry and put into a large bowl. Pat them with a paper towel to dry them out further if they are still really wet.
Add thawed corn,finely chopped bell peppers, and chopped cilantro (about a handful or desired amount) to bowl. Again, pat dry with a paper towel if everything is too damp.
In a second bowl whisk together dressing ingredients. Pour onto quinoa and toss. I always like to taste and add more salt/pepper and lime juice. Enjoy!
Note: You can choose whichever color peppers you prefer.

Cilantro Vinaigrette

  • 6 Tbsp. olive oil
  • 2 Tbsp. Sherry vinegar
  • 1 tsp. garlic powder
  • 2 Tbsp. fresh cilantro, minced
  • 1⁄2 tsp. salt
  • 10 grinds of fresh ground pepper

Add all ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as desired. When ready to serve salad, add dressing and gently toss.

Mango and Black Bean Salad

  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 cups fresh mango, diced
  • 1 cup sweet red bell pepper, diced
  • 6 green onions, thinly sliced
  • 1/4 cup cilantro leaves, chopped
  • 1/4 cup fresh lime juice
  • 1 Tbsp. olive oil
  • 1 seeded Jalapeno pepper, minced (or hot sauce, to taste)
  • Salt, to taste

Combine ingredients in a bowl. Toss and serve.

Grilled Veggie Salad

  • Chopped leaf lettuce
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 sweet onion
  • 1 Tbsp. grape seed oil
  • 2 Tbsp. lime juice
  • 3 Tbsp. olive oil
  • 1 garlic clove, minced
  • 
1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup chopped cilantro
  • Fresh salsa of your choice

Mix lime juice, olive oil, garlic, salt, cumin, chili powder, jalapeno and cilantro together. Chop bell peppers and onions into thin strips and place into marinade. Marinade for 30 minutes or more.
In a cast iron skillet, heat grape seed oil on high heat for one to two minutes. Place veggies into pan evenly and cook undisturbed for about 2 minutes. This will brown the veggies. Flip veggies to other side and repeat until desired darkness.
Place veggies onto a bed of chopped leaf lettuce and top with fresh salsa of your choice. Serve immediately and enjoy!

 

Main Dishes

 

Veggie Spaghetti

  • 2 large (32 oz.) cans crushed tomatoes (no sugar added)
  • 4 Tbsp. extra virgin olive oil
  • 4 cloves fresh garlic (chopped)
  • 1 cup chopped onions
  • 1 package mushrooms
  • 1 green pepper
  • 2-3 zucchini
  • 2-3 yellow squash
  • 1 spaghetti squash

Cut spaghetti squash in half length-wise. Place flat side up on a cookie sheet, sprinkle with salt and pepper and roast at 350 degrees for about 30-45 minutes (depending on the size of the squash.)
In a large pan, sauté the chopped garlic and onions in the olive oil until tender. Add the cans of crushed tomatoes. Next, chop the green pepper, zucchini and squash to desired size and add, along with the mushrooms, into the sauce.
Let sauce simmer until all of the veggies are cooked thoroughly. Remove spaghetti squash from the oven. To ensure it is fully cooked make sure you can shred the squash with a fork. Scoop out the seeds and finish shredding the squash with a fork (which looks like spaghetti.) Pour the sauce over the spaghetti squash and enjoy.

Healthy Black Bean Burgers

  • 1 (26.5 oz.) can of black beans, rinsed well and drained
  • 1/4 red onion, minced
  • 1 garlic clove, minced
  • 1/2 red pepper, chopped small
  • Large handful of fresh cilantro, minced
  • 1/2 tsp. cumin
  • 1/8 tsp. cayenne pepper (add more or less, as desired)
  • 1/2 cup cooked brown rice
  • Vegan mayonnaise (for binding, if needed)
  • 2 Tbsp. coconut oil

Rinse and drain black beans and then mash with a fork. You’ll want the majority of the beans broken up completely. Add all other ingredients except Coconut Oil and mix well. If the mixture isn’t moldable, add a large teaspoon of vegan mayo just so it binds all the ingredients together.
Form the mix into individual patties. Place on a baking sheet lined with parchment paper or wax paper and refrigerate for 15 minutes (or up to an hour.) On medium heat, place 2 tablespoons coconut oil in pan. Add the patties (they can touch, but not overlay.) Sauté for about 3-5 minutes per side until crisp and browned. Work in batches. Serve immediately.

Vegan Black Bean Quesadillas

  • 1 (15 oz.) can great Northern beans, drained and rinsed
  • 3/4 cup diced tomatoes
  • 1 clove garlic
  • 1/3 cup nutritional yeast
  • 1 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 
Salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup diced tomatoes
  • 1 Tbsp. olive oil, or as needed
  • 8 whole grain tortillas
  • Cooking spray

Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and cayenne pepper and blend again.
Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
Heat olive oil in a skillet over medium-high heat. Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
Place another tortilla on top of the filling; cook until filling is warmed, about 10 minutes.
Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Ginger Veggie Stir-Fry

  • 1 Tbsp. cornstarch
  • 1 1/2 cloves garlic, crushed
  • 2 tsp. chopped fresh ginger root, divided
  • 1/4 cup vegetable oil, divided
  • 1 small head broccoli, cut into florets
  • 1/2 cup snow peas
  • 3/4 cup julienned carrots
  • 1/2 cup halved green beans
  • 2 Tbsp. soy sauce
  • 2 1/2 Tbsp. water
  • 1/4 cup chopped onion
  • 1/2 Tbsp. salt

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Recipe Notes: Place stir-fry atop brown rice to complete this delicious meal.

 

 

Smoothies

Berry Green Smoothie

  • 1 cup unsweetened almond milk
  • 2 handfuls fresh spinach (or about 1 cup frozen)
  • 1⁄2 cup frozen blueberries
  • 1 cup frozen strawberries
  • 1⁄2 bananaAdd ice or more almond milk as desired.

Place all items in a blender and blend until smooth.

Coffee Banana Smoothie

  • 1 cup regular brewed coffee
  • 1 large banana
  • 1 Tbsp. almond butter
  • 1 cup almond or regular milk
  • 1 Tbsp. cocoa powder
  • 1 Tbsp. honey (optional)

Pour coffee into ice cube tray. Freeze for two hours or overnight. Place frozen coffee ice cubes andthe rest of the ingredients into a blender. Pulse until smooth and frothy. Pour into cup and Enjoy!
Yield: 2 servings

5 Ingredient Fruit Smoothie

  • 1 scoop gluten free whey vanilla protein powder
  • 1 cup ice
  • 1 banana
  • 1 cup frozen mixed fruit of choice
  • 1 cup all natural apple juice (no sugar added)

Combine all ingredients into blender. Blend until desired consistency. Enjoy!

Almond Date Shake

  • 4 frozen bananas
  • 8 pitted Medjool dates
  • 1/2 cup all natural creamy peanut or almond butter
  • 2 tsp. vanilla extract
  • 2 cups almond milk
  • 7 cubes of ice (more or less, as desired)

Blend bananas, dates, nut butter, vanilla and milk. When thoroughly combined, add ice a few cubes at a time until you reach a shake-like consistency. Enjoy!
Yield: 4 servings

 

 

Lynnwood, WA

Sunday, 10:00 am
Sunday, 11:30 am

Bellevue, WA

Sunday, 5:00 pm

Marysville, WA

Sunday, 11:00 am

Seattle, WA

Saturday, 5:00 pm

Location & Times

Lynnwood, WA

Sunday, 10 AM
Sunday, 11:30 AM

18820 36th Ave W, Lynnwood, WA 98036

Bellevue, WA

Sunday, 5 PM

5241 116th Ave NE, Kirkland, WA 98033

Marysville, WA

Sunday, 11 AM

9015 44th Dr NE, Marysville, WA 98270

Seattle, WA

Saturday, 5 PM

6801 Roosevelt Way NE, Seattle, WA 98115