Can you drink smoothies on the Daniel Fast?

✅ Yes —as long as they’re made with compliant ingredients. Use water or unsweetened almond milk as your base, and avoid any added sugars or protein powders. A banana-spinach-flaxseed combo is a great go-to.

Is peanut butter allowed on the Daniel Fast?

✅ Yes , but only natural peanut butter with no added sugar, salt, or oil. Look for peanut butter that lists only one ingredient: peanuts . You can also try almond butter or cashew butter with the same guidelines.

Can you eat bread on the Daniel Fast?

❌ Not traditional leavened bread . You’ll want to avoid anything made with yeast, baking powder, or baking soda. However, unleavened flatbreads made from whole grain flour and water are allowed.

What is the purpose of the Daniel Fast?

🙏 The fast is inspired by the biblical Daniel, who chose to avoid “rich food” and instead eat vegetables and drink water as an act of spiritual devotion (Daniel 1:8, Daniel 10:3). It's not just about health—it's a time to draw closer to God through prayer, discipline, and obedience .

How long should I do the Daniel Fast?

📆 Traditionally, the fast is 21 days , modeled after Daniel’s spiritual practice. However, some individuals choose to fast for shorter or longer periods depending on personal convictions, church traditions, or goals.

Can I eat popcorn on the Daniel Fast?

✅ Yes— if it’s air-popped and without butter, oil, or flavorings. Sprinkle with cinnamon, sea salt, or nutritional yeast for flavor.

25 Delicious Daniel Fast Recipes for Every Meal Plan ✅

Description

A warm, comforting, and nutrient-dense vegan curry that’s completely Daniel Fast compliant. Perfect for lunch or dinner, this dish is hearty, spiced just right, and loaded with plant-based protein and fiber.

Ingredients

Scale

1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 tbsp grated fresh ginger
2 medium sweet potatoes, peeled and cubed
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1 cup water or homemade vegetable broth
1 tsp ground cumin
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp sea salt
Fresh cilantro for garnish (optional)

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Instructions

Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until soft.
Add sweet potatoes, chickpeas, tomatoes, water, and all spices. Stir to combine.
Bring to a boil, then reduce to a simmer and cook for 25–30 minutes or until potatoes are tender.
Garnish with fresh cilantro and serve hot.

Notes

For a thicker curry, mash a few chickpeas or sweet potato chunks.
Serve with brown rice, quinoa, or steamed greens for a full meal.
Leftovers taste even better the next day!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: One-pot simmer
Cuisine: Biblical Fast

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 8g
Sodium: 360mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 11g
Protein: 10g
Cholesterol: 0mg