Breaking All the Rurals

To experience all that God has for you in a 21 day Fast you need to do two things (Daniel 10)…
#1 ASK GOD Don’t just resist from food, ask God for big stuff. Daniel asked, and God answered. Ask for your kids, family, finances, health, church, the impoverished, and the lost. Approach each day with a goal you want to see God accomplish during this 21 day fast.
#2 OPEN YOUR EARS Listen and watch God answer. Don’t ask to receive with a thimble, but with a dump truck! Can you hear that…it’s the windows of heaven opening.

Now that you are resisting flesh here are some recipes to help with menu creativity:

O’Dell’s Favorite Fasting Fast Snacks
#1 Natural Peanut Butter and Banana
#2 Fruit Kabobs
#3 Peanuts, Almonds, and Popcorn
#4 Yonanas makes ice cream out of frozen fruit… @yonanas
#5 Looking at pictures of cupcakes!

Garden Vegetable Soup
Ingredients:
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic Salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 – 2 teaspoons freshly squeezed lemon juice
Preparation:
1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot,
add the leeks, garlic, and a pinch of salt and sweat until they begin to soften,
approximately 7 to 8 minutes.
2. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more
minutes, stirring occasionally.
3. Add the stock, increase the heat to high, and bring to a simmer.
4. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low,
cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
5. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher
salt. Serve immediately.

Southwest Corn and Black Bean Salad
Ingredients:
1 ½ cups corn kernels (fresh or frozen)
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro
2 (14.5 ounce) cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato, diced
1/2 cup minced red onion
Preparation:
1. Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until
fragrant and lightly browned, 2 to 4 minutes.
2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts,
beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.
3. Freshly ground pepper and salt to taste just before serving.

More recipes on our Facebook Next Thirty Days Page (Don’t forget to click “Everyone Most Recent” to see all of the page)