The Consecrated Diet

This post was created for the members of Resurrection Church on the Rock during their 2023 21-day consecration.

Consecration is how we as The Church set ourselves apart for sacred use in the Kingdom of God. When we consecrate ourselves through denial we take pleasure in the sacrifice, the breaking, the pain and the spiritual growth that comes with a sacred lifestyle. Similarly to fasting, which is self-denial of food and drink for a short period of time (hours - days), consecration is a diet restriction that lasts longer in duration (days - weeks). Both promote a lifestyle of daily self-denial for spiritual growth in discernment, prayer, and service unto God.

One main thing to remember is that the focus is NOT on food and a vast meal plan but prayer, Bible reading and meditation on God's Word. So if you find, one recipe for breakfast lunch and dinner that you can stick to daily, you will spend less time in the kitchen and more time in devotion.

---

With that being said, here are some meal ideas, I came up with that meet the nutritional allowances for the consecration taken place at Resurrection Church.

BREAKFAST

Banana and raspberry bowl

Ingredients:

Banana

Almond butter (crunchy preferred)

Fresh Raspberries

Slice bananas, drizzle with crunchy almond butter and top with raspberries. Alternatively, you can substitute bananas for apples or roasted sweet potatoes. (Tip: add water to almond butter if it's not creamy enough to drizzle easily.)

**creamy almond butter with water added

LUNCH

Buffalo Lettuce Wraps (Serves 2)

Ingredients:

1 15oz can Garbanzo Beans

1/4 Tbs garlic powder

1/4 Tbs Onion Powder

Salt and Pepper to taste

2 Tbs Avocado or Olive oil

Hot sauce (enough to coat garbanzo beans)

Lettuce (we used red leaf lettuce)

Shredded carrots

Sliced jalapeños

Vegan Caesar dressing

Recipe:

Heat oven to 400 degrees F

Toss garbanzo beans with seasonings and hot sauce until well coated. Pour beans to

baking sheet and roast for 20 minutes until crispy. Alternatively air fry for 10 - 15

minutes. Line plate with lettuce leaves and top with carrots, jalapenos, garbanzo

beans and dressing.

Souper Quick Vegetable Soup (serves 4)

Ingredients:

4 cups mixed frozen vegetables of choice

4 cups of vegetable broth

Dried or fresh basil, or Herbs de Provence

Salt, pepper and garlic powder

2-4 Potatoes cubed

1 15oz can of diced tomatoes

1-2 cups fresh kale or fresh spinach

Directions:

Boil potatoes in water until fork tender.

Drain water, add frozen vegetables, seasonings, tomatoes (with juice) and vegetable

broth, enough to cover. Bring to a boil, add kale or spinach and let simmer for 15

minutes.

Tomato Cucumber Salad

Ingredients:

1 cucumber quartered

1 tomato quartered

1/2 tablespoon olive oil

1/4 tablespoon white vinegar

Everything bagel seasoning

Directions:

Make dressing with olive oil, vinegar and everything bagel seasoning. Pour over

cucumbers and tomatoes.

Veggie Tray with Cauliflower Dip

Keep it simple and make a veggie tray and use this Trader Joes vegan buffalo style

dip instead of ranch. Trust me.

DINNER

Loaded Baked Potato (serves 4)

Ingredients:

4 large potatoes (any potatoes work with this recipe)

1 bag frozen broccoli

1 bag frozen peas

1 15oz can tomato sauce

2 15oz cans of black beans

1 Tbs chili powder

Salt and pepper to taste

2 Tbs fresh Sofritos (substitute with 1/4 cup diced onions, red bell peppers and 1/2

Tbs minced garlic)

1 Tbs avocado or olive oil

Directions:

Bake potatoes until fork tender.

For beans: Sautee sofritos (or onions, peppers and garlic), with oil, until fragrant.

Add beans and seasonings and sauté briefly then add tomato sauce and simmer for

5 minutes.

Steam broccoli and peas.

Load potatoes with beans and vegetables.

Optional: cheese and butter

Cauliflower Steaks (serves 2)

Ingredients:

1 head of cauliflower

3 Tbs avocado oil

1/4 Tbs cumin

1/2 Tbs garlic powder

Salt and pepper to taste

1/2 Tbs Herbs de Provence (or preferred mixed herbs)

1Tbs capers

3 Tbs butter

1Tbs lemon juice

Chopped green onions

Directions:

Preheat oven to 400 degrees F. Remove leaves from cauliflower but keep the stem in

tact. Slice cauliflower in half vertically. Cut each half the same way into 1 inch slices.

You should get 2 full "steaks" and bulky florets. Coat each section with oil using a

brush or just massage the oil all over cauliflower. Mix seasonings together to crease a

rub. Sprinkle seasoning rub over cauliflower front and back. Roast for 10 - 15 minutes

on each side. Meanwhile, make butter sauce by sautéing the minced garlic with

butter and lemon juice. Add capers and remove from heat. Top steaks with green

onions and drizzle or dip cauliflower sections into butter caper sauce.

sauce.