Published with Blogger-droid v1.6.8
Siggghhh ..... that's the sound of a satisfying and filling meal at the end of a day pretty much marked by hunger. Don't get me wrong, my fruit and nut salad, was pretty good, and my stuffed peppers hit the spot at lunch, but despite all my planning, I've yet to feel full while on this fast. Until now.
This recipe came from the Daniel Fast site, and we had big bowls of it for dinner (my husband had some for lunch). One thing I would do differently is to spice it up a bit more. But it's full of beans -- lentils, garbanzo and kidney. I actually used cannellini beans (white kidney beans) because I was out of the regular kind. And I still have enough lentils leftover to throw into another curry or make soup with. This also turned out a bit "tomatoey" for me, so I'd probably add a bit of veggie stock. One tip though: All vegetable stocks aren't made only of vegetables! I had to look through all the brands before I found two that did not contain sugar! The one I got, Kitchen Basics, was $2.50 or so, and the other kind was an organic brand that cost nearly $5. It's amazing what has sugar in it. This fast is really opening my eyes to how many chemicals we put into our bodies without even knowing it.
Later on tonight, I'll cut up the rest of the veggies for tomorrow night's stir-fry and figure out what to cook for breakfast, which is so far, the most difficult part of this fast so far! But for now, I will relish not hearing my stomach growl; for a while, anyway.