Family Circle 3-Bean Chili

I found this recipe in Family Circle Magazine. Sue in Tennessee
Ingredients

• 1 tablespoon olive oil
• 1 medium-size onion, chopped
• 2 cloves garlic, peeled and chopped
• 3 tablespoons chili powder
• 2 sweet bell peppers, cored and diced
• 1 medium-size zucchini, trimmed and diced
• 1 can (14 1/2 ounces) diced tomatoes
• 1 can (8 ounces) no-salt-added tomato sauce
• 1/4 cup ketchup (do not add this for Daniel Fast)
• 1/2 teaspoon dried oregano
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (15 ounces) red kidney beans, drained and rinsed
• grated cheddar cheese (optional) (do not add this for Daniel Fast)

Instructions

1. Heat oil in a large nonstick pot over medium heat. Add onion, garlic, and chili powder and cook for 3 minutes.
2. Add peppers and zucchini and continue to cook 5 minutes, stirring occasionally.
3. Stir in tomatoes, tomato sauce, ketchup, and oregano. Cook 8 minutes.
4. Gently stir in the beans. Cover pot and continue to cook 3 minutes. Serve with grated cheese, if desired and not doing the Daniel Fast.

Makes: 8 cups PREP: 10 minutes Cook: 19 minutes

PER CUP: 203 calories, 4 g fat (o g sat.), 11 g protein; 39 g carbohydrate, 12 g fiber, 678 mg sodium, 0 mg cholesterol.

This is very good and filling and makes you drink water!!! Sue

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Bobbie's Pinto Black Bean Salad

Quinoa

I cook black beans and pinto beans with some onion. Chopped up some lettuce and fresh vegies. Cook some quinoa and then put lettuce beans and quinoa on a plate and squirt lime juice all over. You could also use salsa (homemade) and cilantro.
MMMMMMMM
Bobbie

Thank you Bobbie. Now I'm hungry!

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Wendy's Vegetarian Cabbage Rolls

Cabbage

Instructions

• In a large pot, bring water to a boil
• immerse cabbage head (whole) for five minutes
• remove from water and set aside

Then

• Cook brown rice (about 2 cups) and one cup of couscous or kashi
• Combine together with salt and pepper,garlic, and one onion finely chopped
• Place several tablespoons of the rice mixture in the cabbage leaf not overfilling
• Roll up an secure with a toothpick or place seam side down in large dutch oven
• Repeat until all cabbage leaves are filled

You can remove the hard center membrane with a sharp knife, to make rolling easier. When finished, top the cabbage rolls with a large can crushed tomatoes, more seasoning, and about three tablespoons of extra virgin olive oil.

Bake in a preheated oven (350 degrees) for 45 min.

Enjoy!
Wendy

Thanks Wendy. They look great!

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I Can't Believe It's Not Butter

I just started the Daniel Fast (day 3) and would like to know if I Can't Believe It's Not Butter is okay if I was attempting to follow the diet as strickly as possible? Michael

Sorry Michael, you should avoid it.

"Although the manufacturer claims that the product contains no trans fat, this is not true. Checking the ingredients listed on the package shows hydrogenated and partially hydrogenated oils as part of the makeup. Hydrogenating oils necessarily adds trans fats to food."

See http://en.wikipedia.org/wiki/I_Can't_Believe_It's_Not_Butter

We use olive oil in the place of butter. Add a little salt if you like salted butter. Don't use olive oil for high heat frying. We prefer extra virgin olive oil. For high temp cooking, we use Colza, Canola and other healthy non-animal fats. They are OK in moderation. Use as little oil as possible. French fries have too much oil. Spray some Pam or vegetable oil on your fries and bake them.


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Frances' Black Bean Salad

Hi. I like your website and wanted to share a recipe, I am just starting today the fast for 21 days.

Ingredients:

• Black beans 1 can
• avacodo
• red onions
• parsley
• olive oil
• lemon juice
• jalepeno pepper diced or hot sauce
• sweet red bell pepper
• salt and pepper

Directions:

• Toss and serve with brown rice. Its delicious.

Frances

Thank you for sharing your high protein salad recipe Frances!

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Deb's Harvest Rice

Ingredients

• 4 cups cooked brown rice
• 3 apples, peeled and diced
• 1 small sweet onion, chopped
• 1/2 C. water chestnuts, drained and sliced
• 1/2 C. slivered almonds (can substitute cashew halves)
• 2 tsp. soy sauce (Many avoid soy sauce, because it is fermented. You can replace soy sauce with lemon juice)
  

Instructions

• Mix all ingredients
• cook on Low until warmed through.
• Serves 4 to 6.

Thanks for your Harvest Rice recipe Deb!
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Sheila's Vegetable Soup

Ingredients

Fennel, from Koehler's Medicinal-plants (1887)

• 1 -Frozen Bag of Italian vegetables - (carrots, cauliflower, Italian beans, Lima beans, zucchini and red peppers.)
• 1 tbsp chopped onion
• 1-2 cloves of garlic finely minced
• 1 tsp fennel powder
• 1/2 tsp crushed red pepper flakes
• 1 vegetable bullion or 1 can of any vegetarian broth you like
• 2 tbsp - cream of any vegetable preservative free soup: i.e. mushroom or celery
• 1 cup each of black beans and red kidney beans, or white beans washed and drained
• 1 tsp oil
• salt to taste
• 1 can diced tomatoes

Instructions

• Heat a tsp of oil in a deep stock pot
• add fennel powder sauté 5 seconds
• add onions, garlic & red pepper flakes sauté for a minute
• add all other ingredients
• let boil for 25 -30 minutes.

It is such a hearty soup - serve with whole grain wheat toast rub fresh garlic on the toast while still warm. Serves four.

Thank you Sheila. Sorry it took me so long to share your vegetable soup recipe.

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