1. Spiritual Benefits of Fasting

2. Mental & Emotional Benefits of Fasting

Fasting relieves anxiety and nervousness Fasting can increase peace and shalom Fasting clears your mind of negative thoughts & feelings Fasting decreases brain fog Fasting helps increase your ability to trust God Fasting clears out toxins that can make you feel sluggish or depressed

3. Physical Benefits of Fasting

Fasting helps break addictions to sugar Fasting supports the body’s detoxification Fasting promotes healthy weight Loss Fasting promoted healthy energy Levels Fasting improves skin health Fasting promotes healthy digestion and elimination Fasting supports healthy inflammation response and promotes joint comfort Fasting promotes healthy hormonal balance   The truth is that “healing” can take place spiritually, physically and mentally when you fast.   Fasting is one of the oldest therapies in medicine.  In fact, Hippocrates, the Father of Medicine, believed that fasting enabled the body to heal itself.  How?   During a fast, many systems of the body are given a break from the hard work of digesting foods that it normally has to manage. The extra energy the body gains gives the body a chance to restore itself, while the burning of stored calories gets rid of toxic substances stored in the body.   The Digestive Tract The digestive tract is the body area most exposed to environmental threats, including bacteria, viruses, parasites and toxins.  Plus, most of your immune system is in your digestive tract, so it needs to be in top shape. When food is broken down in the intestines, it travels through the blood to the liver, the largest organ of the body’s natural detoxification system. The liver breaks down and removes the toxic by-products produced by digestion   The Liver and The Immune System During a fast, the liver and immune system are essentially freed up to detoxify and heal other parts of the body. The antioxidants and nutrients in vegetables and fruits help to add vibrancy to your health, including your immune system, fertility, skin and more.   A diet high in vegetables and fruits is known for halting bodily inflammation and oxidation—two primary processes that can lead to ill health.  

The Importance of WATER

The body is made up of approximately 60-70% water, and the body needs water to make new cells of all types, including blood cells, bone cells and skin cells. (1) Additionally, every organ and bodily system requires water to function correctly and healthily. Likewise, drinking enough water keeps your lymphatic system in tip-top shape so that wastes and toxins are removed from your body. Water also keeps your joints lubricated, delivers nutrients to your nervous system, helps the blood transport oxygen and other essential nutrients to your cells, and even makes it so your heart doesn’t have to work as hard pumping blood through your body. Water regulates your metabolism, too, and aids in digestion and body temperature control. An added bonus is that adequate water intake hydrates your skin cells and plumps them up.   The brain, which is around 75% water, must be kept hydrated, too, and will redirect water from other areas of the body if it doesn’t get what it needs. (1)  Getting enough water also keeps  

RECIPES

PENTECOSTALS OF BOSTON is blessed with some of the finest cooks, chefs around…While most fruits and vegetables are edible as is, sometimes it’s nice to have recipes, so here are a few to get you started. Enjoy!       Granola

1.    Mix all together and spread out on a non-stick cookie sheet.
2.    Bake 20 minutes in a 250-degree preheated oven.
3.    Stir and continue to bake another 20 minutes, stirring periodically to prevent burning. The granola should be lightly browned.
4.    Remove from oven and serve warm or cool thoroughly and store in tightly sealed container or plastic bags.
5.    Option: After the granola is cooled, add raisins or other organic, unsulphured dehydrated fruit.

1.   Soak garbanzo and kidney beans overnight, drain and rinse.
2.  Peel and dice tomatoes.
3.  Cook and drain garbanzo and kidney beans as per directions on package.
4.  Mince garlic and parsley.
5.  Chop carrots, onion, celery, cabbage and garlic and sauté in water or soup stock over medium heat for 5 to 7 minutes. 
6.   Stir in cooked and drained garbanzo beans, kidney beans, diced tomatoes and minced herbs.

sea salt, to taste 1 pound of black beans, soaked overnight, rinsed and drained 1 yellow or red pepper 1 cup carrots, diced 2 Tablespoons cilantro   1 Tablespoon parsley 2 Tablespoons marjoram 1 whole onion Directions:

1.    Place beans in pot with vegetable stock, whole onion and bay leaves.
2.    Bring to a boil and cook 2½ hours or until beans are tender.
3.    Remove onion and bay leaves.
4.    Chop onion, pepper and celery.
5.    Grate carrots and potato on cheese grater.
6.    Mince garlic and sauté in a Tablespoon of olive oil until tender.
7.    During last hour of cooking, combine vegetables and seasonings with beans.
8.    Bring to a boil, lower heat to simmer and cook until veggies and beans are tender.Black-Bean-Soup Bowl

 Stir Fry Vegetables Ingredients: 1 red onion, sliced 3 stalks celery, thinly sliced ½ cup broccoli, chopped 1 bell pepper, sliced 1 teaspoon sea salt   3 carrots, peeled and sliced ½ cup cauliflower, chopped 1 cup zucchini, thinly sliced 1 cup yellow squash, thinly sliced 1 Tablespoon Oriental seasoning Directions:

1.    Stir-fry all vegetables in 1 to 2 Tablespoons of olive oil until tender.
2.    Add salt and seasoning.
3.    Serve alone or over brown rice.

Harira [Serves 4] (Note: Harira is a great recipe for the Daniel Fast as it has nearly 15 grams of protein per serving.) Ingredients: 2 Tbl healthy oil, such as coconut oil or olive oil 1 cups chopped onion ½ cups chopped celery 2 cups warm water pinch of saffron threads ½ tsp salt, divided ¼ tsp peeled fresh ginger, minced ¼ tsp ground red pepper   ¼ tsp ground cinnamon 2 garlic cloves, minced 2 cups organic mushroom broth ½ cups chopped and seeded plum tomatoes ½ cup dried small red lentils 2 15-ounce cans no-salt-added chickpeas, drained 3 Tbl chopped fresh cilantro 3 Tbl chopped fresh parsley Directions:

1.    Heat oil in a large saucepan on medium heat.
2.    Add onion and celery and sauté 4 minutes or until tender.
3.    Combine 2 cups warm water and saffron; let stand 2 minutes.
4.    Add ¼ teaspoon salt, ginger, red pepper, cinnamon and garlic.
5.    Cook 1 minute. Add saffron water mixture, broth, tomato, lentils and chickpeas.
6.    Bring to boil; then reduce heat.
7.    Simmer 20 minutes or until lentils are tender.
8.    Stir in cilantro, parsley and remaining ¼ teaspoon salt.