It isn’t every day that I get up singing and dancing around. I have cut out caffeine and sugar in my already vegetarian diet. What on earth do I have to be singing about??? First and foremost.. God. God is the reason. I really had a good soul searching day yesterday. We talked about my feelings of insignificance. We discussed His plan for me. We fellowshipped.
Also, before I began the Daniel Fast, I revisited the book, Why Am I so Grumpy, Dopey, and Sleepy? by Lorrie Medford. In her book, she explains the effects of sugar in our diet. When we have too much sugar, we tend to 1. be grumpy, 2. can’t focus, and 3. feel tired. Then we pump ourselves with more sugar or caffeine to attempt to break the cycle. Ahem.. I am so guilty of doing that….
So today is the third day of no sugar in my diet and the 6th day of no caffeine. I feel absolutely wonderful. In fact I told the family this morning around the table… “God is really smart.” Daniel really had something going there when he refused the rich foods from the king’s table. God pointed out that he was healthier than the others who took part in the rich foods. Huh.. maybe God knows what he is talking about!! If I feel this great after 3 days , imagine how I will feel after 6 weeks!!!!
No wonder I was singing “I feel Good!!” James Brown had nothing on me this morning. I’m sure the family was worried about me when they heard me belting it out from behind the closed bathroom door.
Oh, I just have to share this recipe with you. It is from the Ultimate Guide to the Daniel Fast. It is so tasty! Mark even commented on how great it was.. and it is spicy!! YUM!!
Mexican Rice and Beans
1 1/2 cups brown rice
1 Tablespoon extra-virgin olive oil
1 cup diced red onion
2 cloves garlic, minced
2 1/2 cups water
1 (10 oz) can diced tomatoes and green chilies, undrained
1 teaspoon cumin
1/4 cayenne pepper
1 (15 oz) can black beans, rinsed and drained
1 Tablespoon chopped fresh parsley or 1 teaspoon dried parsley
(I opted to use instant brown rice to cut down on the cooking time) The recipe is for the non instant rice!
Rinse rice in fine mesh sieve under cold running water for 30 seconds, swirling the rice around with your hand. Drain and set aside. (If you use the instant brown rice then skip this part)
Heat olive oil in a large saucepan over medium heat. Add onions and cook until soft and translucent. Add garlic, cook 30 seconds, stirring constantly so garlic doesn’t burn.
Pour in water, rice, tomatoes and chilies, cumin and cayenne pepper. Heat to boiling. Reduce heat and cover. Simmer 45-55 minutes (instant rice users… 10-15 minutes) or until rice is tender and nearly all the liquid is absorbed. Add beans and stir well. Cook another 8-10 minutes. Add parsley and serve.
Yummy!!! May I suggest you run out and buy this book!! The recipes are really really good!!
Okay! Okay! Okay! I drew a name for the handbag!! Melissa, you are the winner!! Congrats!! I can’t wait to send this to you!! Email me so I can get your information!!! Now for the rest of you.. I will be giving something away again in April!! I can’t wait to share it!
Now enjoy your weekend! God bless!!!