Daniel’s Gut – A Recipe for Pulse

Biblical Food l Recipe for Pulse from the Book of Daniel l Homestead Lady (.com)Are you looking for a recipe for “pulse” – that Biblical food favored by Daniel the prophet?  Do you simply enjoy healthful food that nourishes your family?  Either way, you may want to give pulse a try for breakfast, lunch or dinner!

For more wholesome kitchen tips, be sure to check out our book, The Do It Yourself Homestead.  With an entire chapter of  whole foods kitchen instruction, not to mention seven other chapters in over 400 pages of DIY help, there’s bound to be something for everyone in The Do It Yourself Homestead.  Would you like a sample of that chapter?  Just shoot me an email at Tessa@homesteadlady.com and I’ll get you set up!  

Daniel Who?

If you’ve ever read the Old Testament, you may be familiar with the story of Daniel in the lion’s den.  The lion’s den story doesn’t involve pulse, but it is probably the story for which Daniel is best known.  The short version is: Daniel, the prophet, angers the king’s other servants by being too righteous and so they plot to have him thrown into a den of lions to be eaten.  Seem harsh?  Pretty typical, for the times.

Veggie Tales, the Biblical videos for children, has a version that is more my speed, though.  In their story of Daniel, the wicked servants plotting Daniel’s punishments sing, “We could use him as a footstool or a table to play Scrabble on then tie him up and beat him up and throw him out of Babylon!”  That’s fierce.The Prophet Daniel l In his youth chose to have a healthy gut

Daniel’s Gut Health

My favorite story about him, though, is about the health of Daniel’s gut, and it took place when he was much younger.  This is the one that involved pulse – and a whole foods showdown Bible style.

When Nebuchadnezzar conquered Israel, as was common at the time, he retained the most intelligent, the “fairest”, the most talented of the royal houses of the Israelites to serve him in his court.  Everyone else was sent to toil in the mines or the quarries or the fields.

We don’t know who Daniel’s parents were, but we do know that he was included in this this group of royal favorites (as were his three friends who became Shadrach, Meshach and Abednego of fiery furnace fame).  Living at court meant that Daniel was allowed a portion of the “king’s meat”; there’s no record of what that specifically was but apparently Daniel felt that food was unworthy to consume and that it would “defile” him (Daniel 1:8).

Whole Foods Showdown

Daniel proposed an experiment to his overseer, Melzar: “Prove thy servants, I beseech thee, ten days; and let them give us pulse to eat, and water to drink.  Then let our countenances be looked upon before thee, and the countenances of the children that eat of the portion of the king’s meat and as thou seest, deal with thy servants”   (Daniel 1:12-13).

So, for ten days, Daniel and his friends ate pulse and drank water while all the other servant ate the king’s meat.  The results?

“And at the end of ten days their countenances appeared fairer and fatter in flesh than all the children which did eat the portion of the king’s meat…” (Daniel 1:15)

What is This Pulse?

Pulse is any number of leguminous crops  – beans and lentils, that sort of thing.  It can also be any edible seed, like grain.   (Stay tuned for a recipe for pulse below.)

My reason for sharing this today is not to advocate a vegetarian lifestyle or to suggest a pulse cleanse or any such thing!  I’m merely fascinated by this obvious connection between what we eat and our “countenances.”  Daniel’s gut was kept healthy and so his body was “fair.”  Is it any wonder the scriptures talk of health in the navel first and then marrow in the bones!

I don’t believe it was only Daniel’s physical body that appeared healthier either, but that his mind and spirit were kept clean by his decision to eat only that food which he felt was clean.  Daniel went on to use his spiritual clarity to interpret dreams, stand for truth and righteousness and inspire several conquering kings to respect and even revere his God.

Daniel’s personal integrity inspires me and makes me wonder what, in my own diet, could be hampering my physical and spiritual well being.

Unclean Foods

Some foods I’m already aware of as being inappropriate for me to eat: refined and processed sugars, refined and processed grains, any product containing GMOs, and even some grains like wheat that haven’t been properly prepared.

What does your list look like?  Have you thought about it before?  Prayed about it?

Even as I analyze my list, I have to ask if there are more items I need to be on the watch for.  How can I know what I should and shouldn’t eat?

How do I know?

In my experience, when I don’t know something, all I have to do is ask in prayers and an answer is forthcoming.

After all, that’s how I discovered the other items on my list were harmful for me.  I also read, read, read!  I look forward to further exploring this connection between Daniel’s gut, my gut and “countenance”, including my spiritual well-being.

My religion has a law of health called The Word of Wisdom and one of the promises attending those who follow this law is that they will “find wisdom and great treasures of knowledge…and shall run and not be weary and shall walk and not faint.”

I could use a little of that!

The Wellness Notebook is just what you need to help you be the expert in your family's heath. It's a

A Recipe for Pulse

This is a very mix and match recipe and it has evolved in our house over the years.  In fact, if you’re a reader who’s been with us for awhile you may notice that this recipe is different from our original one.   Meals and palettes change and it was time for an update of this simple and nourishing dinner recipe!

You can change any of these ingredients to suit your family’s tastes as long as you keep the ratio of dried beans and grains to liquid about the same.  The add-ins and add-ons are completely optional and you can come up with your own.  I’ve tried to keep the suggestions here as Biblically accurate as possible.  However, dinner isn’t scripture, so feel free to experiment and find what will nourish your body tonight.  In fact, feel free to eat this for breakfast, if you’re looking for a non-sugary meal!

Doubling and Soaking

For my family, I double this recipe at the very least.  If I want leftovers to upcycle into taco filling, pita stuffing or casserole mixture, then I’ll triple or quadruple it.  Bear in mind that dried beans and grain will usually double in size once they’re hydrated in water.  So, what starts out as one cup of beans will become roughly two cups once it’s been prepared.

You can prepare this recipe in a slow cooker (my preferred method) or on the stove top.  Please be sure to read the notation in the recipe about PRE-SOAKING your beans and grains.  To learn more about the benefits of soaking beans and grains, please read this article from Nourish Kitchen – click here.

Biblical Pulse

This is a very mix and match recipe and it has evolved in our house over the years.  You can change any of these ingredients to suit your family's tastes as long as you keep the ratio of dried beans and grains to liquid about the same.  The add-ins and add-ons are completely optional and you can come up with your own.  I've tried to keep the suggestions here as Biblically accurate as possible.  However, dinner isn't scripture, so feel free to experiment and find what will nourish your body tonight.  In fact, feel free to eat this for breakfast, if you're looking for a non-sugary meal!

Course: Main Course
Cuisine: Mediterranean
Keyword: beans, biblical food, big family meal
Serving Suggestion: 6
Ingredients
  • 12 oz usually about one bag or 1 1/2 cups mixed dried beans like pinto, black and navy
  • 12 oz lentils and/or split peas
  • 1 cup whole barley and/or wheat an ancient variety like spelt or kamut, if you want to stay authentic
  • 1/2  cup millet amaranth or even quinoa
  • 1 tbsp whole mustard or 2 teaspoons powdered mustard
  • 1 tsp tumeric
  • 1 tbsp minced garlic
  • 1 tsp coriander
  • 2 bay leaves
  • 1 tsp cumin
  • Water
  • Sea Salt
  • 2 cups Bone broth or vegetable broth optional
  • Toppings like chopped leeks sliced olives, sautéed garlic, freshly chopped dill or mint, chopped nuts, chopped dates, fresh pomegranate, dried figs, raisins, fresh milk cheeses like feta, grilled or sautéed meats
  • Unleavened bread like naan or tortilla for scooping
Instructions
  1. The first step is to pre-soak all grains and legumes the night (or at least six hours) before meal preparation.  I recommend keeping the legumes in one bowl and the grains in another.  If you're using quinoa or amaranth, I suggest you soak them in separate bowls.
  2. After soaking, rinse the contents of each bowl and place into a slow cooker insert or a large soup pot - reserve the quinoa or amaranth, if using.  Be sure to rinse the legumes and grains until the water runs clear and there are no longer bubbles (especially on the quinoa and amaranth).
  3. Pour the broth over the beans and grains, if using.
  4. Cover beans and grains in water and add a pinch or so of sea salt.  Cook on low heat until the beans and grains begin to soften.  Cook times will vary, but plan on several hours.  I like to use my slow cooker so that I don't end up scorching the pulse mixture as it cooks.
  5. Add the mustard, turmeric, garlic, coriander, cumin and bay leaves.  Feel free to play around with the amounts - I often change them depending on my mood and even the season of the year.  Sometimes I even add a cinnamon stick or some anise.  Go crazy.
  6. Add the quinoa and amaranth, if using, and another cup of water or broth.  Simmer a half hour to an hour.  Stir occasionally and keep your eye on the moisture level.  You may like your pulse a little on the dry side, or you may enjoy eating it more like soup.  If you prefer it dry, strain (if needed) and serve your pulse when the beans have reached the desired consistency.  If you prefer the pulse more like soup, keep your liquid level just above the pulse and simmer until the spices have mingled well and the pulse has reached the desired consistency.
  7. Serve hot and top with any of the above ideas.
Recipe Notes

You can prepare this recipe in a slow cooker (my preferred method) or on the stove top. 

Please be sure to read the notation in the recipe about PRE-SOAKING your beans and grains.   You can also add rice to this mixture but it can mess up your moisture and be a pain in the pattooty.  If you want to eat rice with your pulse, I suggest you prepare it separately.  You may also prepare the wheat and barley on the side, if you prefer.  You can also omit the grains altogether if you want to go gluten free. 

If you want a vegetarian evening, don't use bone broth.

Remember to ask a blessing or say Grace before you dig in!

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37 thoughts on “Daniel’s Gut – A Recipe for Pulse

      1. The garden of Eden was of every fruit tree. All fruit have seeds. (Until gmo) Ive grown and hunted wild herbs, none were vegetables. Grain was stored and eaten during Joseph s time ect. Peas and beans are good protein of course. But never seen them in the wild. Not that a type dont.

    1. Dear Homestead I have just copied pulse recipe and I wish to thank you for your generosity in sharing I will certainly be chasing the Homestead magazine in future I feel comfortable in saying Blessings to you all, and, Saluti from Isa

  1. I have been trying to live the Word of Wisdom for many decades, discovering that some of the things in it have been genetically altered, like wheat in the 50’s to 60’s for example. [https://www.grainstorm.com/pages/modern-wheat]
    Thank you for sharing the recipe and thoughts, which have inspired me to live it with more understanding.

    1. The more I read, Rick, the more I understand what the Lord meant when He talked about ‘evil and conspiring men’. Thank you for sharing your thoughts, too.

  2. I’ve been looking to largely replace meat protein with plant protein and was led to Daniel’s account in the bible. This is definitely a meal that would give you the protein you need without needing to consume flesh as often! Thanks for the great recipe.

    1. You’re quite welcome! I’ve always been fascinated by that whole story – well, Daniel’s whole life, really. I hope it turns out well for you and let me know if you make improvements, please!

    1. I usually cook it separately and serve the Pulse over the rice. Let me know if you do something different and I’ll borrow your brilliance!

  3. I made this today (soaking it last night, crock pot today). VERY tasty with nothing but salt (didn’t have any broth on hand). Thanks!

  4. I’m new to this. Can you share a few recipes to use with the Pulse? (soup, taco, enchilada, etc) As well, perhaps your favorite herbs and/or seasonings you use with the Pulse in your slow cooker? This may be obvious to some, but there must be others out there who could use a bit more help. Finally, how long does the Pulse recipe keep in your fridge and what is the suggested serving size? (I just followed your recipe & it’s in my crock pot at t his moment!… wish I’d known to hold out the rice- I saw your advice in the comments section after I had already added it to the blend.)

    1. Typically, we eat pulse as a soup prepared in the crock pot – just like you’re doing. Then, I strain out whatever broth is left and use the pulse in tacos and enchiladas both. It can also easily be added to casseroles and pairs well with beef and cheese. I use the reserved broth in 1/2 cup amounts when sautéing peppers and onions, making chili and even mixed into the egg soak for a breakfast casserole, to which you may also add any leftover pulse. 1/2 cup pulse added to salsa will bulk it up, adding protein and flavor. For specific recipes, I can recommend sites like Yummly and All Recipes.

      Beans and grains store well in the fridge but I typically use mine up within a week, simply because I incorporate the pulse into other recipes that week. It should freeze just fine. Since pulse is so nutrient dense, a good serving size to being with is one cup. If your gut isn’t used to eating beans and properly prepared grains, cut down to 1/2 cup and be sure to eat some leafy greens with your meal.

      Favorite seasonings for pulse varies with me by season. I really like a Mexican flair in the summer time – cilantro, cumin and cayenne. When the weather is cooler I like bay leaf, Worcestershire sauce and some balsamic vinegar. Beans and rice both suck up salt so I don’t bother to add salt or pepper until right before I serve it.

      Thank you for asking such great questions and I hope this was helpful!

  5. Have you read,”Just what is the Word of Wisdom?” By Dr. John R. Christopher, M.H.? It is a small book but very insightful. Thank you for sharing the recipe! I am going to try it!!

      1. I could not get a comment in.forgive me for using someone else’s post please.I cannot get the receipe ,it just gives me the pic..i eouls rather hsve yours as i trust them to be biblical. My husband is a sabbath keeper and while i am lnot i do agree with a lot of the health suggestions . Some of My cousins are vegans and i truly love the food they make, my one cousin is an Adventist minister and my aunt(second mother) was a sabbath keeper so i grew up with some knowledge of the health message and would love to get this recipe. Annie young retired, if you are on face book i can not get into my e mail.
        .

        1. Thank you for stopping by, Annie! The recipe was lost during a recent site re-build. I’ll get it back up as soon as I can – probably not before August, though. I’ll post it to the Homestead Lady facebook page when I do.

  6. I just started my daniel fast on Wednesday and i needed to know that god is in control i see hear that he is thank god for the post that I’ve read

    1. That’s something you can discuss with your nutritionist but I wouldn’t recommend it. Variety is the spice of life and a healthy gut! A person really needs fresh veggies and fruits to stay healthy and get the proper amount of vitamins. Pulse could be a good base, especially during the cooler months of the year and/or if you’re in a season of nutrition where you don’t favor a lot of meat but need to keep up your protein.

    1. I’m so sorry, Lisa! We recently had some site trouble and this post was one of the casualties. I’ll get it amended as soon as I can! I’ll email you, if you like, when it’s visible again.

    1. Sorry, but no! It’s one of the ones that what erased with my most recent site rebuild. We’re still in the throws of moving and unpacking but I’ll be back online as soon as I can. The pulse recipe is first on my list. Thank you for your patience.

  7. Just found you: have been fasting and removing unclean food for past month. Have been praying for advice to make my fasts more edifying and found this!
    I have found refined Sugar and animal protien really cause osteoarthritis flare ups and needed a new way to eat. Thankyou!

    1. So glad it was helpful, Rebecca! See if your library has a copy of Nourishing Traditions (Sally Fallon) and/or The Heal Your Gut Cookbook (Hilary Boynton). Both have been so helpful and healing for my family.

      God bless!

  8. Only came across PULSE a few days ago. It was packaged and although i was very tempted to buy, i just could not afford the pre made Pulse. Thank you so much for generously sharing this recipe. I will buy my organic ingredients today to truly feel super healthy when eating Pulse.
    Many thanks and blessings.

    1. Sweet – so glad it was helpful, Margaret! Remember to tweak it to your tastes – it’s more like a guideline sort of recipe.

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