Tuesday Fasting Tips
This is the last Tuesday of our fast. On this Friday, February 28th, at 6:00 p.m. our fast will be completed. Will you end your fast in prayer, in praise, or “pigging” out at an all you can eat restaurant? I pray that you will sense God’s spirit saying to you “well done”. You did it. Now what? Sister Madeline has some words of encouragement for us regarding the challenges ahead.
Thoughts on Fasting by Madeline Nichols
Blessing to you on this day; we have three more days left to fast! Praise God! During this fast I have been praying for finances for our household, education for our girls, blessings for our church, and last but not least, total health for me. Jeremiah 30:17 says, “For I will restore health unto thee, and I will heal thee of thy wounds,” said the Lord. I have felt great during the fast. I want to feel good, look good and be healthy all the time. Why can’t we just decide to eat this way all of the time? I believe that God will heal. Indeed, He will. We also play a major part in our healing by eating the right things. During this fast, we had to renew our medical coverage and that included a weigh in, blood pressure checks and a few other things. I felt good knowing that my weight and pressure would be reduced. I scored well. What things from the fast will you keep in your diet? What things that you no longer ate during the fast will you not bring back into your diet? Yes, this fast is a challenge but life after the fast is even more challenging. We go do this fast once a year and this is how I need to eat in order to be healthy. Hello lights! An answer to prayer already! The Daniel Fast.
Slow-Cooker Vegetable Soup with Barley
Prep Time 25 min Total Time 8 hr 25 min Servings 10
1 cup uncooked regular pearl barley
1 dried bay leaf
1/2 teaspoon fennel seed
1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
1 cup sliced celery (2 medium stalks)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
2 cloves garlic, minced
1 large dark-orange sweet potato, peeled, cubed
1 1/2 cups Green Giant® Niblets® frozen corn (from 1-lb bag)
1 1/2 cups Green Giant® frozen cut green beans (from 1-lb bag)
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
6 cups water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
- In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
- Cover; cook on Low setting 6 to 8 hours.
- About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.
Prepare the soup, let it cool and transfer it to single-serving, airtight freezer containers. Freeze them for toting to lunch, or for super-quick dinners. Microwave each covered serving for 4 to 5 minutes, or until hot, stirring once or twice.
Serving Size: 1 1/2 CupsCalories135(Calories from Fat10),Total Fat1g(Saturated Fat0g,),Cholesterol0mg Sodium780mgTotal Carbohydrate33g(Dietary Fiber6g Sugars8g), Protein4g;% Daily Value*:Vitamin A100%; Vitamin C16%;Calcium4%; Iron6% ;Exchanges:2 Starch; 1 Vegetable; Carbohydrate Choices:2*Percent Daily Values are based on a 2,000 calorie diet.
Michelle Savoy has created a delicious list of recipes for the Daniel Fast. Go to http://www.pinterest.com/michelleseye/0-daniel-fast-friendly-foods/
Attached is this week’s Bible Study Guide….
Be sure to attend a Bible study of your choice as we enter this last week of fasting. Take time to pray mightily.