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Daniel's Challenge is wonderful, because of it's emphasis on the Word of Wisdom. Over the month of March, I've worked on Daniel's Kitchen Challenges except for making naturally leavened bread. Until I get back to my
Bosch in April, making bread is out of the question. I'm having so much fun with these challenges. Of course I modify everything to make it my own, but that's how I like to do things.

So how do I feel? The switch from a mostly grain diet to a mostly green diet has been phenomenally life changing. Daily movement except during illness is now something, which I look forward and even anticipate with a sense of joy. I feel like I want to shout my new discoveries from the house tops. This is fantastic.

I love wheat grass, huge salads, and green smoothies. Something I have in the works will cut the costs of all this 10X. When I get my kitchen garden going, I'll take pictures and show everyone how awesome it is. I've been searching for a viable, affordable solution to my need for less expensive greens. After reading The Sprout Book, I think I've found the answer. Hurray! God does guide our paths and is so good.

Tonight I made Daniel's Chili with low-heated pinto beans. I know it's wonderful, because my bean-hating, 14-year-old nephew wants me to give the recipe to his mom. It's not much different than the recipe from
The Pantry Principle without the meat. Low-heating beans, which I learned to do in Every Woman's Herbal, takes a bit longer than the PP method and Original Fast Foods' canned beans. The beans are first soaked for 24 hours in distilled water. Then they are cooked over very low heat until soft, which takes about 12-24 hours. Yes, it is more involved than using a can of beans, but the end product is much better than canned beans or even conventionally cooked beans. Cooking this way is quite calming, but planning is required.

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