2024 Daniel Fast - Flipbook - Page 37
well. Season with salt and pepper. Experiment with herbs and spices in this dish, such as rosemary,
thyme, or curry powder.
Dr. Hyman’s Raw Kale Salad
Serves 4
1 large bunch kale, stemmed and finely chopped
Zest and juice of 1 large lemon
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/4 cup toasted pine nuts
1/4 cup currants
1/4 cup currants
1/2 cup chopped pitted kalamata olives
Place the kale in a large salad bowl and add the lemon zest and juice, olive oil, garlic, and salt. Massage
the mixture with your hands for 1-2 minutes to soften the kale. Add the remaining ingredients and toss
to combine. Allow the salad to rest and soften for about 15 minutes before serving. Kale said is best if
eaten the same day, but can be stored overnight in the refrigerator.
Baked Sweet Potato Fries
Servings 4
Sweet potato makes these golden oven fries much healthier than fried white potatoes. If you want to
add a spicy touch, use Hungarian hot paprika (
2 medium sweet potatoes, scrubbed and dried
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon paprika
Heat oven to 425 F.
Slice each sweet potato lengthwise into 8 pieces. Toss with oil, salt, and paprika. Spread in a single layer
on a baking sheet and bake until lightly browned on the bottom, about 15 minutes. Turn slices and bake
until the bottom is browned, and potatoes are tender, about 10 minutes more. Serve hot with a veggie
burger without bread.
Lunch Soup - Black Bean Soup - 4 Servings
1 tablespoon extra-virgin olive oil
4 thinly sliced scallions
1 thinly sliced celery stalk
4 minced garlic cloves
2 teaspoons ground cumin
1/8 teaspoon cayenne
Pinch of salt
Freshly ground black pepper
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