Preparing for the Fast

Here we are just hours before the fast begins. Have you been shopping? I haven’t, but I’m going tomorrow. (Yikes) I think I’ve been more consumed with saying good-bye to foods like: sushi, coffee, chips, popcorn, chicken, steaks… So off I will go to buy lots of lettuce, carrots, broccoli, cauliflower, apples, bananas, pineapple. I think something that is even more important than having the right food is having a journal. I would encourage you to journal your 21 days of praying and fasting. Write down how you feel, what God is teaching you, what you are believing God for, etc.

This is going to be an exciting journey, so don’t miss out on all God can do by focusing on what you CAN”T eat. Instead, look ahead to the future, and all that God is going to do!

I’ve included another recipe. If you have a recipe you would like to share just do so in the “comments” section.

Hugs to you all,
Martha

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

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.

  • Laura Smith

    Welcome to the blog world. Your recipe sounds so good and something that can be enjoyed once the fast is over.
    I can’t totally do the fast due to my being a diabetic but praying and journaling will be an important of the next 21 days for me. Just a tip, you can make an excellent vegetable lasagna with whole wheat pasta and using “silken tofu” in place of ricotta cheese, just mix it up with some spinach and use as you would the cheese. You can get so many substitutes at the “Whole Foods” stores in Raleigh and Cary if you feel the need for “meat”, even cheese and lunchmeats can be made of soy protein.
    I will be reading your blog daily, thanks for the inspiration and leadership you provide.
    God bless
    Laura

  • Kristina Harrell

    Thanks for the recipe (keep them coming LOL) and I look forward to the next 21 days. We will stand in prayer for the Miracle(s) that God already has planned for C3.

  • Dan and Torey

    Martha,
    Torey and I are in and we are very excited to see what God does here at our church. Keep bringing on the receipes.

  • Jess

    I had a Daniel Breakfast too…fresh pineapple and strawberries with yummy cranberry granola from Whole Foods. (whole grains with nothing added)

  • Larry S….

    Woooooooo! Let’s do this…the timing honestly could not come at a better time. God has already been preparing my heart and I am learning something awesome. My sights are set on being taught by the Holy Spirit how to pray more effectively for God’s desires (not my own), seeking spiritual prosperity (not wealth-nothing wrong with that though as long as the heart is right and led righteously) and simply hearing God’s voice and feeling the moving of His Holy Spirit in me. Submission is key, not only during this time of fasting, but in order to be a true warrior on the frontline in this holy war that occurs everyday. Stay strong Ps. Martha and keep the recipes coming. Be blessed sister!
    ~ …seek & learn true worship to Him who is worthy.