We are on the 10th and final day of our fast at HCWO. Looking back, this has been a great time and I actually look forward to the next.

If you’d like to join us, our staff fasts the first three days of every month.

Also, tonight we end the fast with an amazing evening of worship and thanksgiving which begins at 7PM. BUT, if you’re hungry and would like to break the fast with us, we will be serving soup and bread at 6PM. Don’t be late or you’ll miss out!

Blessings,
Mike

For those of you who will be doing the “Daniel Fast” during our 10 Days of Prayer and Fasting, here are a few “Daniel Fast Friendly” I found on a Blog by Pastor Chris Goins of A2 Church.

I thought you may find them helpful. Feel free to add your own recipes in the comments section below.

Thick and Creamy Corn-Potato Soup
6 ears corn (cut off the cob)
6 medium-large red potatoes (chopped in 1/2 inch pieces)
6 carrots (finely chopped)
1 medium-large onion (finely chopped)
2 green peppers (finely chopped)
2 bay leaves
3 teaspoons thyme
2 teaspoons marjoram
3 teaspoons cumin
2 teaspoons sea salt
2 teaspoons pepper
3 32oz. boxes of vegetable broth
Water, as necessary

Put vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl or container until the blending process is complete. Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.

Tomato Basil Soup
12 Vine Ripe Tomatoes
1 Package Cherry Tomatoes
2 1/2 Cups Fresh Carrot Juice (or Odwalla available in juice section)
1 Large Ripe Avocado
2 Yellow Onions (chopped)
4 Cloves Garlic (chopped)
5 Stems Fresh Basil
2 Tablespoons Pure Honey
1 Bay Leave
1 teaspoon Oregano
1 teaspoon Sea Salt
1 Tablespoon Red Pepper Flakes
2 Tablespoons Olive Oil

Cook onion and garlic in olive oil until tender. Cut tomatoes and avocado in quarters and place all ingredients in blender and blend on low speed for one minute. Continue to blend on high for an additional minute until creamy. Pour into large soup bowl or crock pot and cook on medium low for 2 to 3 hours.

Portabello Steaks
6 portabello mushroom caps
1/2 cup fresh squeezed lemon juice
2 tablespoons apple cider vinegar
2 tablespoons Pure Maple syrup
2 teaspoons fresh grated ginger
1/2 teaspoon marjoram

Wash mushrooms and place in a gallon size plastic sealable bag. Combine remaining ingredients in a bowl and stir to combine. Add to the mushrooms and marinate for a few hours. Grill indoors or out until cooked through.

Serve with baked sweet potatoes and grilled squash and asparagus.

Grilled Vegetables
Toss yellow squash, zucchini, and asparagus with 2 tablespoons extra-virgin olive oil. Salt and Pepper to taste. Grill indoors or out until tender.

Baked Sweet Potatoes
Wash sweet potatoes, prick with a fork several times and place in a 400 degree oven for an hour and a half. Less time may be needed if potatoes are small.

Vegetable Barley Soup
Choose your vegetables. Really, anything can work depending upon your taste.

Some possibilities:
3 cups chopped celery
2 cups chopped white onion
3 cups chopped carrots
3 cups chopped green/yellow/red pepper
3 cups thin sliced mushrooms
2 cups chopped roma tomatoes (peeled and seeded)
2 32oz. boxes vegetable broth

Use your favorite spices. Some possibilities: 2 cloves garlic, sea salt to taste, 2 teaspoons marjoram flakes, 2 teaspoons oregano flakes, 1 bay leaf and 1 teaspoon parsley. Pour ¼ cup vegetable broth in a soup pot. Add all of the vegetables and saute them until tender. Add the spices and stir to mix. Add the remaining vegetable broth. Bring to a boil and add 1 cup Natural Whole Grain Barley. Boil for 15-20 minutes until the barley is tender.

Serves 6

For thicker soup, just blend 1/2 of the vegetable mixture (prior to putting in the barley) in a blender. Add it back to the soup pot and then add the barley.

Guacamole
Blend ripe avocados in a food processor with juice from 1 large lime, 2 cloves garlic, 1 roma tomato and a dash of salt. If you like spice, you can add 1/4 of a jalapeno pepper seeded.

Serve on black beans, portobello mushrooms or use as a dip with vegetables.

Baked Apples or Pears
Slice a pear or apple in half. Use a grapefruit spoon to scoop out the seeds and the tough, center portion. Place halves, skin side down, in a glass baking dish. Brush with ½ teaspoon pure maple syrup and sprinkle with cinnamon. Microwave for 10 minutes or until tender. Serve warm.

The Breaker’s Granola
5 cups raw oatmeal
1 cup finely chopped walnuts
1 cup slivered raw almonds
1 cup finely chopped cashews
1 cup unsalted sunflower seeds
1/2 cup flax seed
1 cup finely chopped dry figs
1 cup finely chopped apricots (unsweetened if possible)
1/4 cup chopped coconut
2 cups unsweetened raisins
2 Tablespoons cinnamon

Mix together in a large bowl. Keep in tightly sealed container such as tupperware in the pantry. To serve cold, soak 1/2 cup granola in unsweetened plain soy milk for a few minutes. To serve warm, you can prepare with water or unsweetened soy milk in the microwave. Use 1 cup liquid to 1/2 cup granola. Warm for a minute on high or more if desired.

Note: Chop the nuts and fruits in a food processor individually and then add them to the oats.

Gazpacho
6 med. tomatoes, quartered
2 large cucumbers
1 small red onion
1 med. zucchini, chopped
3 med. garlic cloves, smashed
1 med. green bell pepper
Chopped fresh herbs: parsley, basil, chives
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. sea salt
1 tsp. cayenne pepper
1 tsp. ground cumin seed
2 cups vegetable stock or tomato juice

1. In food processor, combine tomatoes, cucumbers, onion, zucchini, garlic, and green pepper and process on high until coarsely chopped.

2. Add herbs, lemon juice, oil, salt, cayenne, and cumin. Process a few more burst. Blend in stock or tomato juice.

3. Transfer to large bowl. Refrigerate at least 1 hour before serving.

Serves 4. Preparation Time:10 minutes.

Vegetarian Spaghetti Squash
Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Reheat the squash strands by dipping with a strainer in boiling water just before serving.

You can also bake the spaghetti squash in the oven. Just scoop seeds out as described above and prick outside skin with a fork. Place skin side up in a baking pan with 1 inch water. Bake 45 minutes or until tender in a 400 degree oven. Remove and allow to cool for a few minutes until they can be handled. Scrape with a fork as mentioned above and serve with stir fried sauce.

Stir Fried Sauce
10 Roma tomatoes, peeled, seeded, and chopped coarsely
2 cups thinly sliced mushrooms
2 cloves garlic
2 cups chopped broccoli florets or 1 package baby spinach
2 teaspoons oregano (powdered or flakes)
Sea salt to taste

Saute mushrooms and onion with garlic and oregano. Add tomatoes and other vegetables. Cook until tender and heated through. Toss in a large bowl with spaghetti squash strands.

Serve hot. 6 servings

Brown Rice with Edamame and Vegetables
2 cups brown rice
4 cups water or vegetable broth
1 cup fresh squeezed orange juice
1 package frozen, shelled edamame
1 cup shredded carrots
1 cup sliced white mushrooms
½ teaspoon cumin
1 clove garlic minced
½ cup chopped green onion

Combine orange juice and water/broth in a saucepan and bring to a boil. Add brown rice and bring back to a boil. Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove lid to let steam escape and set aside.

While rice is cooking, prepare edamame according to package directions but without salt. Drain in a sieve. Saute garlic, cumin, mushroom and carrot just until tender (do not overcook). Put rice in a large bowl and add the edamame and other vegetables. Top with chopped green onion.

Servings:4-6 entrée size

Serve with orange slices and celery sticks.

Cuban Black Beans & Rice with Tomato Salsa
1 package dried black beans
Vegetable broth (1- 32oz. box)
Chili powder
Chipotle powder
2 cloves garlic

Soak beans overnight in water (cover w/2 inches above beans). Drain and rinse beans. Place beans in sauce pan and add vegetable broth. Add water to cover if needed. Add spices and boil for 1 hour and then simmer until tender (follow package direction if available). Prepare brown rice according to package directions.

Salsa
Roma Tomatoes quartered
Lime
Cilantro
Green onion (1 bunch)
Chili powder
Cumin
Garlic

In a food processor, chop tomato, cilantro, green onion with chili powder, garlic, cumin and lime juice by pulsing the blade several times to desired texture. We prefer chunky.

Place rice on individual dishes and top with beans and salsa.

Serves: 6 entrée size

Serve with sliced mango and papaya and lime juice.

Toasted Nut Snack
Pre-heat oven to 400 degrees. Place raw walnuts, almonds, cashews or other desired nuts on a baking sheet. Bake for 15 minutes or until slightly browned. Cool completely and mix in a bowl with unsweetened raisins.

Keep this on the counter for a quick snack.

Honey and Oat Cereal
Prepare Oatmeal with Soy Milk or Water. Sweeten with Honey and a dash of cinnamon.

Lisa and I spent 1 1/2 hours in a Roundtable Pizza for a meeting. When my friend said that was the preferred place to meet, I thought he was crazy! He knows we’re fasting (liquid phase) and he even goes to our church! I suggested Starbucks instead but that didn’t happen.

Oh yeah. That just could be my re-entry meal. But, I’m proud to say that I didn’t give in and that I’m food free! So proud of myself.

I am Master over my Flesh!

HI! Hope you’re doing well! For the last few days I’ve been on a “Daniel” but tonight will mark the end of my first 24-hour liquid. I actually feel great!

Here’s a post from a member of our church. Read and enjoy!
The Proverb says that man plans his course, but it’s the LORD who determines his steps.
Fasting is a fabulous way to gain understanding from the Lord on “how and where” to step, to gain direction as Prov. 16:9 mentions. Jehoshaphat, in II Chron. 20:3, is an excellent example of this.

In the past, I viewed fasts with defeat from the onset, negating the fact that He used these to direct people. Instead, the focus was on what “I” couldn’t do. Failure did the happy dance as I sulked in thoughts of “I can’t do it” or “it’s too hard.” I just loved food too much and thought about it nearly every moment of the fast. This time, however, was different, as there was a key comment that brought encouragement for success to cross that bridge from “I” to “Him.”

_____________ was quoted by Pastor Mike as having said: “Fasting is not a punishment, it is a privilege.” Wow! Revelation hit with these words. Fasting is not a punishment, it is a good thing: a privilege. Even American Express touts their privileges because they know privileges are good. The spiritual type, however, are even better than any worldly type; they are God style. Sign me up!

As you venture into fasting this New Year, be encouraged. Draw close to your Strength and stand firm. Allow yourself to be filled with the privileges of the Almighty. He is faithful.

Happy New Year!

HIS,
Kristi Woods

So, this is our third day and we are in our fast. And I was wondering how you are doing? Surprisingly, I’m holding up pretty good. I actually thought that I would be thinking about food a whole lot more than I am at this point; granted, I am doing a Daniel fast but I can honestly say that things aren’t as difficult as I thought they would be. I guess maybe because we’ve been fasting the first three days of every month since August that maybe we are possibly developing a stamina for fasting. My wife said one of the things she likes about fasting is that she can deny her body and she can tell her body and her flesh, “No, you don’t need that.” That’s pretty cool. As for me sure I can think of that dream meal when I’m done but honestly I’m having a pretty good time eating tofu and fruits although I’ve had it with nuts and legumes at this point.

But can I emphasize the importance of prayer during your fast? Please make sure to set aside times of prayer so that your fasting is not in vain and done for health purposes but let’s remember that fasting’s primary purpose is to draw closer to the Lord. I’d love to hear what God is doing in your family and in your personal lives up to this point of the fast. I’d also like you to encourage you to continue to pray for brothers and sisters who need the grace from God in order to complete this fast whether it’s a Daniel, a liquid, a media or a combination of all three or even more.

So, I’ll check in tomorrow to see how everybody’s doing. Let us continue to see what God is going to do in all of our lives. So until tomorrow, may God’s grace be upon you as you fast and seek His Face.

Aloha, Mike Kai

Our annual church fast was kicked off this weekend and I preached a message regarding the fast called The Why and How of Fasting. You can listen to it at www.hcwo.com by Monday if you’d like to fast with us.

We’re doing a variety of fasts; a liquid, a “Daniel” and a Media fast. I’ll be going for a combination of 50/50 Daniel/Liquid. This is the third year our church has embarked on a corporate fast to see God move in our personal lives and in our church and I can honestly attest that since we began this annual event in January of 2008, our church has never been the same and God has taken us to the “Next Level.” I’m serious. Serious as a hamburger in 10 days!

So, please join us and let’s seek the Lord in prayer and fasting like never before. I’ll also include guest-posts on fasting that will mix it up. Every day, you’ll get a new and fresh post on our 10-day fast.
So, join us! And let the feast begin!

Love, Mike