I am not a nutritionist but I did a little research on liquid fasting. I do like to cook and have a great blender, which is a big bonus for a liquid fast. Everyone can decide their own take on it, whether “liquid fast” to you means clear liquids, or if anything that can be sipped or had through a straw counts. I have never done a solo clear liquid fast, but I have fasted ten days on anything-through-a-straw type of fast. If you need some extra energy on a mainly juice or vegetable broth plan, chicken broth can help, or add a little protein powder to a fruit smoothie. Just some ideas to help you along!

Basic Recipes for Liquid Fasting
Freshly squeezed/blended fruit and vegetable juices are best. If you buy juice, especially watch out for added sugar, sodium, etc. Dilute with half distilled water if the fruit is acidic. If you maintain a variety of colors in the fruits and vegetables you use for juice and broth, you will also be getting a variety of nutrients. To make your own:

Green Juice: blend in about equal proportions celery, romaine lettuce, and carrots. This will help with minerals your body needs for nerve function.

Coconut water will help as a low-sugar source of electrolytes and vitamins.

Tomato juice, blended vegetable/tomato juices, or make a non-dairy tomato soup. Watch for additives if you buy!

Basic Broth: boil sliced potatoes, carrots, celery in water, for about a half hour. Don’t add salt. Drain the broth into a container and drink the liquid only.

Broth variation: 3 carrots, 2 stalks celery, one turnip, two beets, half head of cabbage, 1/4 bunch parsley, 1/4 onion, 1 clove garlic. Vary according to your own taste.

Drink plenty of pure, distilled water!

Fasting-Friendly Birthday Cake!
Oh yes, I did just say that! My son’s birthday fell during the Month of Dedication and while I made a nice chocolate and funfetti cake for kids and friends, for some of us who are fasting sweets, I found this recipe for a naturally sweetened carrot cake. I made some variations, so this is basically what I did, made with gluten-free flour also, because that is important for my husband. And the frosting includes honey, which I am saying is ok for my fast, because it is an all-natural superfood made by God via the bees. 😉

For the carrot cakes:
1 cup gluten-free flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup carrot purée
1/2 cup finely minced pineapple (can drain it from a can)
2½ tablespoon unsweetened desiccated coconut
3 large eggs
1/4 cup vegetable oil
1.5 teaspoon vanilla
3/4 cup apple juice concentrate, defrosted
Coconut milk, to get the batter to the right consistency (the above recipe is for regular all-purpose flour, but gluten-free flour needs a little extra liquid)

For the whipped cream cheese honey frosting:
8 ounces cream cheese, softened
1/2 cup honey

Preheat the oven to 350, and spray 16 wells in a muffin pan with cooking spray.
In a medium bowl, combine the flour, cinnamon, baking soda, baking powder and salt.
In another bowl, combine the rest of the carrot cake ingredients and stir very well.
Add the wet ingredients to the dry ingredients, and stir to combine.
Divide the batter between the muffin cups, and bake for 20 minutes. Check for moist crumbs clinging with a toothpick, and then remove from the oven.
While cooling, beat together the cream cheese and honey until light and fluffy. Frost the cakes and serve.
Enjoy, and thank Jesus!