It’s a bit late, but I promised I will be posting more recipes for the fast—I kept my promise and spend a few hours in the kitchen on my day off creating, tasting and enjoying these foods that I am about to share.
When I made these dishes, I made larger portions so I would not have to spend every day in the kitchen, just like I would advise anyone to do, especially since this is a fast, which means we abstain from foods in some way—for me it is not only by cutting out foods from my regular diet, but also by spending less time in the kitchen, and more time alone with God.
I am going to break up the foods that I made into two different posts, since there are way too many recipes for one post and it is way too late to be blogging, albeit it this will post in the morning.
So, without further ado, here are several meals that will delight your taste buds, while cleansing your body.
When I made these dishes, I made larger portions so I would not have to spend every day in the kitchen, just like I would advise anyone to do, especially since this is a fast, which means we abstain from foods in some way—for me it is not only by cutting out foods from my regular diet, but also by spending less time in the kitchen, and more time alone with God.
I am going to break up the foods that I made into two different posts, since there are way too many recipes for one post and it is way too late to be blogging, albeit it this will post in the morning.
So, without further ado, here are several meals that will delight your taste buds, while cleansing your body.
Whole Wheat Crisps
Ingredients
• 5 tbs extra virgin olive oil; you will need another ¼ cup for later use to oil crackers*
• 2 cups water
• 6.5 cups whole wheat or hard white unfine flour [you might need about ¼ cup more for rolling out dough later]
• 2-2.5 tsp sea or Himalayan salt
• 1tbs your favorite seasoning [I use Kirkland organic blend]
Preparation
• Preheat oven to 375 F
• If you have a bread machine, set it on Dough cycle; feel safe to pull out dough after 30-40 minutes, since it is unleavened and you won’t have to wait for it to rise
• If you don’t have a bread machine, combine all ingredients, saving water to be added last, little by little, adding more flour in the end if needed; then knead dough until elastic
• When dough is ready, divide into 10 equal parts
• Roll out each part—you can choose to make some of the parts as tortillas for Whole Wheat Wraps [see below] and some for crackers
• When dough is rolled out thin, brush a little bit of oil on each side, so Crisps come out crispier, then take a knife or a pizza roller and cut it into any shape you might like
• 2 cups water
• 6.5 cups whole wheat or hard white unfine flour [you might need about ¼ cup more for rolling out dough later]
• 2-2.5 tsp sea or Himalayan salt
• 1tbs your favorite seasoning [I use Kirkland organic blend]
Preparation
• Preheat oven to 375 F
• If you have a bread machine, set it on Dough cycle; feel safe to pull out dough after 30-40 minutes, since it is unleavened and you won’t have to wait for it to rise
• If you don’t have a bread machine, combine all ingredients, saving water to be added last, little by little, adding more flour in the end if needed; then knead dough until elastic
• When dough is ready, divide into 10 equal parts
• Roll out each part—you can choose to make some of the parts as tortillas for Whole Wheat Wraps [see below] and some for crackers
• When dough is rolled out thin, brush a little bit of oil on each side, so Crisps come out crispier, then take a knife or a pizza roller and cut it into any shape you might like
• Bake until light golden and slightly crisp—the pieces will get more crisp after sitting out for a while
• Cool and serve on their own or with a topping of Hummus [recipe below].
• Cool and serve on their own or with a topping of Hummus [recipe below].
While Wheat Wraps
• Same recipe as above, you can even choose to split dough half way
• Preheat a skillet on medium-high
• Roll out each dough part into a circle
• Drop on the hot skillet, moving the piece in the beginning so it does not get stuck
• Flip over and repeat until done [you should be able to see when it is cooked through or slightly golden in parts]
• Fill with any filling you desire
• Preheat a skillet on medium-high
• Roll out each dough part into a circle
• Drop on the hot skillet, moving the piece in the beginning so it does not get stuck
• Flip over and repeat until done [you should be able to see when it is cooked through or slightly golden in parts]
• Fill with any filling you desire
We made our wraps with Hummus, Garden Salad [recipes below] and Falafuls [recipe coming tomorrow]
Elena’s Hummus
One of my favorite things to eat, but it seems that is so not only for me but for the rest of my family too. I made enough last night to last us 3 days, but it was gone before today’s dinner.
Note: soak overnight or for several hours; when soaking make sure to cover beans with water completely so that water line goes above beans about 2-3 fingers width high—it will all be absorbed—will yield 8 cooked cups of beans [you can use the other 4 to make another helping of this recipe or to add to other dishes]
Ingredients
• 4 cups cooked garbanzo beans [aka chickpeas]
• Juice of 1.5 lemon
• 1.5 cup water
• 4-5 large cloves of garlic
• 7 tbs tahini paste
• 1 ¼ tsp sea or Himalayan salt
• 2 tbsp favorite seasoning [I used a blend of organic seasonings, you can also try cumin, if you do, start with 2 tsp and work your way up depending on how much you might like]
Preparation
• Place all ingredients, starting with water into a high speed blender that has some sort of temper [an instrument to push down solid ingredients and keep the mixture going]
• Start the blender and increase speed to high slowly—make sure not to burn your motor
• Blend until smooth
• Use immediately or refrigerate
Garden Salad
• 2 hearts of Romaine lettuce, coarsely chopped
• 4 Roma tomatoes, sliced in a way you like
• 1/3 red onion sliced
• 2 avocados, cubed
• Any other vegetable of your choice, such as a cucumber
• Toss all ingredients together and dress with
• Sea or Himalayan salt to taste
• Sprinkle with your favorite seasoning
• 2-3 tbs extra virgin olive oil or hemp seed oil
• 2-3 tbs apples cider or balsamic vinegar [optional]
• Toss everything together and enjoy!
Note: soak overnight or for several hours; when soaking make sure to cover beans with water completely so that water line goes above beans about 2-3 fingers width high—it will all be absorbed—will yield 8 cooked cups of beans [you can use the other 4 to make another helping of this recipe or to add to other dishes]
Ingredients
• 4 cups cooked garbanzo beans [aka chickpeas]
• Juice of 1.5 lemon
• 1.5 cup water
• 4-5 large cloves of garlic
• 7 tbs tahini paste
• 1 ¼ tsp sea or Himalayan salt
• 2 tbsp favorite seasoning [I used a blend of organic seasonings, you can also try cumin, if you do, start with 2 tsp and work your way up depending on how much you might like]
Preparation
• Place all ingredients, starting with water into a high speed blender that has some sort of temper [an instrument to push down solid ingredients and keep the mixture going]
• Start the blender and increase speed to high slowly—make sure not to burn your motor
• Blend until smooth
• Use immediately or refrigerate
Garden Salad
• 2 hearts of Romaine lettuce, coarsely chopped
• 4 Roma tomatoes, sliced in a way you like
• 1/3 red onion sliced
• 2 avocados, cubed
• Any other vegetable of your choice, such as a cucumber
• Toss all ingredients together and dress with
• Sea or Himalayan salt to taste
• Sprinkle with your favorite seasoning
• 2-3 tbs extra virgin olive oil or hemp seed oil
• 2-3 tbs apples cider or balsamic vinegar [optional]
• Toss everything together and enjoy!
More recipes coming tomorrow—I did not waste my day off, that much I can promise you : )
