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21 DAYS OF FASTING*
 James 4:8 Draw near to God and He will draw near to you….
 Dan 1:16-17 So the steward took away their [rich] dainties and the wine they were to
drink and gave them vegetables. 17 As for these four youths, God gave them knowledge and skill in all learning and wisdom, and Daniel had understanding in all [kinds of] visions and dreams. AMP  2 Cor 7:1 THEREFORE, SINCE these [great] promises are ours, beloved, let us
cleanse ourselves from everything that contaminates and defiles body and spirit, and bring [our] consecration to completeness in the [reverential] fear of God. AMP
THE PURPOSE OF THE FAST IS A RESTORING OF OUR PASSION UNTO GOD.
CONTEMPLATE YOUR DAILY PURPOSE FOR FASTING EVERYDAY WITH READING
THE BIBLE, PRAYER AND WORSHIP.
FOODS TO AVOID
 No meat, fish, chicken  No dairy products and eggs  No soups that contain meat  Meat , White Rice, Fried Foods, Caffeine, Carbonated Beverages, Foods Containing Preservatives or Additives, Refined Sugar, Sugar Substitutes, White Flour and All Products using it, Margarine, Shortening, High Fat Products. FOODS YOU MAY EAT
 All vegetables and fruit  Nuts, different beans and soy for protein  Whole Grains: Brown Rice, Oats, Barley  Legumes: Dried Beans, Pinto Beans, Split Peas, Lentils, Black Eyed Peas  Fruits: Apples, Apricots, Bananas, Blackberries, Blueberries, Boysenberries, Cantaloupe, Cherries, Cranberries, Oats, Figs, Grapefruit, Grapes, Guava, Honeydew Melon, Kiwi, Lemons, Limes, Mangoes, Nectarines, Papayas, Peaches, Pears, Pineapples, Plums, Prunes, Raisins, Raspberries, Strawberries, Tangelos, Tangerines, Watermelon  Vegetables: Artichokes, Asparagus, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chili Peppers, Corn, Cucumbers, Eggplant, Garlic, Gingerroot, Kale, Leeks, Lettuce, Mushrooms, Mustard Greens, Okra, Onions, Parsley, Potatoes, Radishes, Rutabagas, Scallions, Spinach, Sprouts, Squashes, Sweet Potatoes, Tomatoes, Turnips, Watercress, Yams, Zucchini, veggie burgers are an option if you not allergic to soy.  Liquids: Spring Water, Distilled Water, 100% All-Natural Fruit Juices, 100% Al Natural Vegetable Juices. You may also drink protein drinks. VEGETABLE SOUPS (vegetable stock to taste)
 Potato and leek soup  Vegetable soup  Butternut soup  Onion soup etc
VEGETABLE PLATTER FOR MAIN COURSE
 Potatoes in jackets, avocados, sweet potatoes, corn cobs, aubergines, carrots, peppers, cabbage, cauliflower, broccoli, (of this can be fried up in olive or sunflower seed oil and served as a Mediterranean vegetable dish).
FRUIT AND VEGETABLE JUICES
 Avoid pure over the counter fruit juices especially in the morning as the sugar content is too high and if you do take it, take a portion of protein (nuts or protein powder) with it.  Home made fruit and vegetable juices will require a juice extractor and liquidizer if possible. Or else just have the fruit and vegetables in their natural form.  Vegetables like carrots, spinach, celery, cabbage, beetroot (all raw) need to be  Fruit like apples can be liquidized or juice extracted.  Fruit like paw-paws, bananas, pears, berries, can all be liquidized.  Add a good portion of ice to the mixture and it thins the concentration and increases the volume. Once again protein powder can be added. (Combine vegetables and fruit juices eg. Juice extracts, beetroot, cabbage, celery and then place in liquidizer with a paw-paw and ice cubes. A few almond nuts can be added. This is a wonderful detoxifier for the body’s system) DRINK LOTS OF WATER, BUT VERY LITTLE FRUIT JUICE. JUICE IS TOO
CONCENTRATED AND ONE GLASS OF APPLE JUICE IS 4-7 APPLES. *

* Notes compiled by Little Falls Christian Centre | www.littlefallsnetwork.com

Source: http://www.hccnorth.co.za/sites/default/files/daniel_fast_guidelines.pdf