What can you drink and eat during fasting? What you can and cannot eat while fasting

Strict fasting, during which believers observe a special Lenten menu, runs from February 27 to April 15, 2017, until Easter, which falls on April 16 this year.

Lent this year began on February 27, the last day will be on April 15. It will last 48 days, or 7 weeks. Lent begins with Clean Monday - on this day the church prescribes complete abstinence from food. On the following days, Orthodox Christians are allowed to eat once on weekdays (in the evening), and on weekends - twice.

The first week is called "Fedorov's week." These days it is customary to remember all the defenders of the Orthodox faith. In the second week, the memory of St. Gregory Palamas is venerated. The third week is the Worship of the Cross, and during the fourth week the theologian John Climacus is remembered. In the fifth week, the memory of the Venerable Mary of Egypt, patroness of repentant women, is venerated. The sixth week is marked by Palm Sunday - the day of the Lord's entry into Jerusalem. Next begins Holy Week - the strictest week of Lent before Easter. In the last week, you need to strictly adhere to fasting, take communion and repent. And finally, on May 1, the Holy Resurrection of Christ is celebrated - Easter.


Lent 2017, what you can eat

There can be no question of any unauthorized fasting according to the regulations or even close to the regulations if there are diseases associated with the stomach or metabolism. In modern conditions, even monasteries rarely fast with dry eating. If you have never fasted, first of all you should first talk to your priest: he will give you individual recommendations. If you have any serious illnesses, then you should not observe Lent in all its severity.

For everyone else who intends to adhere to strict food restrictions, you should remember that you cannot eat during Lent 2017. During absolutely the entire Lent, it is forbidden to eat all products of animal origin: meat, sausages, fish, seafood, white bread, pastries, candies, mayonnaise, eggs, milk and dairy products (sour cream, cottage cheese, feta cheese, ayran, matsoni, kefir, cheese, yogurt and butter), as well as strong alcohol. Allowed to eat during Lent: fruits, vegetables, dried fruits, sauerkraut, salted and pickled vegetables, mushrooms, nuts, cereals, legumes, water porridge, jelly, tea, dried fruit compotes, kvass.

Every Monday, Wednesday and Friday there is dry eating, when you are allowed to eat food only in raw form. On Tuesday and Thursday, hot food (boiled, baked, stewed) is allowed, but without vegetable oil. On Saturday and Sunday, you can include vegetable oil and a little grape wine in your food menu. Moreover, priests advise drinking it in a ratio of three parts water to one part wine.


Let us remind you that, according to the strictest canons of Lent, you cannot consume: meat and meat products, products containing milk and dairy ingredients, including powdered milk. As well as products containing eggs; fish (except on some days), vegetable oil (except on some days) and alcohol (except wine on some days). This fast is particularly strict, requiring abstinence from meat, wine, cheese, milk and eggs.

Lenten menu for Lent 2017 by day

1st day - abstaining from food

Day 2 - boiled food without oil

Day 3 - raw food without oil

4th day - boiled food without oil

Day 5 - raw food without oil

6th day - boiled food with butter and wine

7th day - boiled food with butter and wine

Day 1 - raw food without oil

Day 2 - boiled food without oil

Day 3 - raw food without oil

4th day - boiled food without oil

Day 5 - raw food without oil

6th day - boiled food with butter and wine

7th day (Annunciation Holy Mother of God) - boiled food with oil and wine.

Day 1 - raw food without oil

Day 2 - boiled food without oil

Day 3 - raw food without oil

4th day - boiled food without oil

Day 5 - raw food without oil

6th day - boiled food with butter and wine

7th day - boiled food with butter and wine

Day 1 - raw food without oil

Day 2 - boiled food without oil

Day 3 - raw food without oil

4th day - boiled food with butter

Day 5 - raw food without oil

6th day - boiled food with butter and wine

7th day - boiled food with butter and wine

Day 1 - raw food without oil

Day 2 - boiled food without oil

Day 3 - raw food without oil

4th day - boiled food without oil

Day 5 - raw food without oil

6th day (Lazarus Saturday) - boiled food with butter, wine, caviar

7th day (Palm Sunday) - fish allowed

Day 1 - raw food without oil

Day 2 - raw food without oil

Day 3 - raw food without oil

4th day - boiled food with butter, wine

5th day - do not eat anything

Day 6 - boiled food without oil

Recipes for Lent 2017

One of the difficulties of celebrating Lent is that in our time the traditions of Lenten cooking have been lost. But if you prepare delicious Lenten dishes for your family, perhaps they will begin to fast, seeing that it is not as scary as they previously thought. Recipes for lean dishes are easy to find on the Internet today, but basic advice can be given now.

Porridge

If you regularly cooked porridge for your family, then you can cook it during Lent, just not with milk, but with water, and do not season it with oil, but serve it with sauce, or sweet: based on jam or jelly, berries, steamed and chopped dried fruits, nuts, honey, cocoa, vegetable corn cream, or unsweetened: vegetable, mushroom; in both cases the variations using spices are very interesting. Don’t forget about the variety of the main component - cereals: rice, buckwheat, pearl barley, oatmeal, semolina... whole, crushed, flakes. Play with the consistency of the porridge: from a spread close to puree soup to crumbly “grain to grain”. Additional components can not only be served as a sauce, but also added during the preparation of porridge.
Crumbled buckwheat with mushrooms and onions

3 glasses of water, 1.5 glasses of buckwheat, 2 onions, some dry porcini mushrooms. Pour water over the kernel, cover with chopped mushrooms and put on high heat, closing with a lid.

When it boils, reduce the heat by half and continue cooking for 10 minutes until thickened, then reduce the heat again to low and cook for about 5-7 minutes. until the water has completely evaporated. Remove from heat and wrap warm for 15 minutes. At the same time, fry finely chopped onion and add salt. Add the fried onions to the porridge and stir evenly.

Mushroom pilaf

For pilaf, thick-walled dishes are preferred, they heat up evenly and release heat slowly. The ratio of the main components: rice\carrots\mushrooms (frozen, fresh or soaked dry) is equal, i.e. for half a kilo of rice there are exactly the same amount of carrots and mushrooms.

You can partially or completely replace mushrooms with soy meat, but you should remember that soy meat itself does not have the same taste as mushrooms, and when using it, you should season the dish with the help of flavorings and spices.

Heat the cauldron and the oil in it (do not skimp on oil for pilaf: its taste improves significantly), fry the mushrooms and carrots, add salt and spices, cover the top, without stirring, with a layer of washed rice and carefully pour in water (1.5 volumes of rice), so that the rice turns out covered with water with a margin of more than a couple of centimeters. Close the lid tightly, trying not to open the lid further unnecessarily.

When we hear that the contents of the cauldron are boiling, reduce the heat to a minimum, at this time we will prepare the garlic: we will need several small cloves. They are placed directly into the cap of rice (the rice has already swollen and absorbed all the water above it) whole and lightly pressed down, immersing it in the rice, after which the cauldron is turned off, but the pilaf continues to cook due to the residual heat.

After ten to fifteen minutes you can mix everything and serve. A good addition The pilaf is served with homemade pickled cucumbers or tomatoes or sauerkraut.

Sweet barley porridge with poppy seeds

Rinse the barley and begin to cook in plenty of water over moderate heat, skimming off the foam. When the cereal begins to secrete mucus, drain the excess water and cook until the cereal is soft and thick, stirring.

Prepare poppy seeds (less than half a glass of poppy seeds per glass of cereal): pour boiling water over it, let it steam, after 5 minutes. Drain the water, rinse the poppy seeds, add boiling water again, and drain it immediately as soon as droplets of fat begin to appear on the surface of the water. Then grind the steamed poppy seeds, adding a little boiling water.

Mix prepared poppy seeds with thickened, softened barley porridge, adding honey, heat over low heat for 5-7 minutes, stirring continuously, remove from heat, add jam.

Rice with vegetables

Heat oil in a frying pan, fry onions, carrots, and bell peppers. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring until cooked, the rice should absorb all the liquid. Then add green pea, parsley and dill.

2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 liters of water, 5 tablespoons of green peas.

Soups

It’s great if soups are common in your family diet. Most of them have very nice Lenten options or are easy to adapt to Lent. Technology Highlight lean soup: timely placement of components, so that by the end of cooking they are all ready at the same time, first harder, then more tender, for example, for borscht, beets and carrots are laid before potatoes and cabbage. Lightly frying the vegetables pleasantly improves the taste of the soup. Most lean vegetable soups gain better taste and aroma when a chopped clove of garlic is added at the very end. Don't forget about other spices, herbs, and bay leaves.

You can also use ready-made mixtures or broth cubes, you just have to monitor their composition: whether non-lenten components have been added. It is also possible to prepare vegetables separately, grind all or part of the components into a soup puree, serve with croutons or crackers, or even, in the Oriental style, with unleavened rice (here it makes sense to cook soup with a very pronounced taste, spicy or salty).

Adaptation to fasting soup-kharcho

Pour half a glass of rice into two to three liters of boiling water. Fry 3-4 onions, add them to the water with rice, Bay leaf, allspice (crush the peas). After 5 minutes, add half a glass of crushed walnuts.

After another short time, add half a glass of tomato paste (in a more classic version: tkemali plums, which we don’t find here, or half a glass of pomegranate juice): dried herbs (basil, parsley), red pepper, a little cinnamon, suneli hops (key for taste soup seasoning).

After another 5 minutes, you can turn it off completely, adding fresh herbs and chopped garlic, and let it brew. In an even more adapted version to the Russian environment, potatoes can be placed in boiling water before rice.

Rassolnik

Soak a small amount of pearl barley for several hours (no more than half a glass for a standard three-liter pot of soup). Boil it lightly. Place potatoes cut into cubes into boiling water with barley. Separately, fry the onion and add carrots to the rice and potatoes.

Later, when the potatoes are ready, add chopped pickles and season with brine (it’s good to stew these cucumbers in the brine a little before). At the end of cooking, add chopped garlic, bay leaf, dried or fresh herbs. Can be served with soy mayonnaise, if available.

Korean soup

For this soup you need to have a special soy seasoning: chai. It has a very thick consistency, dark brown color, specific taste and smell. The Japanese have an analogue called “Mizo”.

For a lean version of this soup, three or four onions are fried with the addition of two or three tablespoons of chai; you can also add steamed soy meat here. After this, water is added (up to three liters), after boiling the potatoes and a little later the “profile” vegetable.

It could be fresh or dried Korean cabbage, or chopped zucchini, or a couple of green radishes. The soup is cooked until the vegetables are ready. The tai should give the saltiness and spiciness, but if it seems insufficient, you can add more salt and red pepper. Serve with unleavened rice, cooked in a thick-walled bowl, ratio of rice to water: two to three, gradually reduce heat.

Lentil soup

Soak the lentils for a couple of hours, set to cook, peel and cut the potatoes, carrots and onions fried in oil. Successful additions and spices to this soup: coriander, thyme, garlic, herbs. Pairs well with soy meat (fry with onions and carrots), tomatoes, olives (their brine is added directly to the soup) and soy mayonnaise when serving.

Pea soup with pearl barley

Soak the peas overnight in cold water and, adding washed pearl barley, cook in the same water. Cut the carrots, onions and parsley into small cubes, fry in oil and combine with the peas when they are half cooked. Salt and sprinkle with herbs.

1 liter of water, 1 cup of peas, 1 tablespoon of pearl barley, 1/2 carrots, 1/2 onions, 1/2 parsley root, 1 tablespoon of vegetable oil, herbs, salt.

Borscht with mushrooms

Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are grated or cut into cubes. Potatoes, cut into oblong pieces, are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and the whole thing is boiled for 10 minutes. Greens are added to the soup before serving. If tomato puree is added, it is stewed together with mushrooms.

200 g fresh or 30 g dried porcini mushrooms, 1 tablespoon vegetable oil, 1 onion, a little celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tablespoons of herbs, 1 tablespoon of tomato puree, vinegar.

Salads

Preparing salads during strict fasting can greatly diversify the table. During Lent, of course, fresh vegetables are less available than during summer fasts, but you can widely use preparations: frozen, dried, pickled vegetables and fruits, tofu, add cooked rice or other cereals. To dress salads, sunflower oil, soy mayonnaise, sauces are used, or ingredients that are juicy enough are selected so that the salad is tasty without additional ingredients.

Lenten seaweed salad

Dried seaweed is soaked, boiled, washed thoroughly. Separately, chopped onions are fried, mixed with prepared cabbage, seasoned soy sauce, ajinomoto, other spices to taste.

Korean salads

Many Korean salads have lean components and therefore are quite suitable for a Lenten meal. You can buy them ready-made or prepare them yourself. To prepare salads, you need a special grater (only an experienced hand can cut it as thinly as necessary).

Here are some classic options: 1) carrots (shredded thinly), 2) carrots and green radishes (the second one is smaller, chop both products), 3) cabbage (cut into 2x2 cm squares, add either chopped carrots or beets, but very little of the latter, only for color). Prepared vegetables are salted, mixed, crushed, allowed to stand until juice is obtained, the juice is drained or squeezed out.

Heat odorless sunflower oil in a frying pan. At this time, season the vegetables with vinegar, red pepper, ajinomoto, and coriander. Finely chop the garlic and place it in a heap on the vegetables, pour the heated oil directly onto the garlic, and mix everything. Let stand and cool.

Salad of cabbage, carrots, apples and sweet peppers

The washed white cabbage is cut into strips, ground with a small amount of salt, the juice is drained, mixed with peeled chopped apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped herbs.

300 g cabbage, 2 apples, 1 carrot, 100 g sweet pepper, 4 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon sugar, herbs.

Beet caviar

Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.

1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.

Rice salad

Boil rice in salted water. Chop the vegetables, mix with cooled rice, salt and pepper, add sugar and vinegar to taste.

100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

Second courses

Peppers, eggplants, stuffed zucchini

Peel peppers, eggplants, young zucchini from stalks and seeds (cut off the peel from zucchini) and stuff with minced vegetables, which includes finely chopped onions, carrots, cabbage, taken in equal parts, and 1/10 of the total volume of parsley and celery.

All vegetables used for minced meat must first be fried in vegetable oil. Also fry stuffed eggplants, peppers and zucchini. Then put in a deep metal bowl, pour in 2 glasses tomato juice and place in the oven for 30-45 minutes. for baking.

Simple stew

Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (over high heat) and fry evenly on all sides until golden brown. As soon as the crust has formed, place the still half-raw potatoes in clay pot, add finely chopped herbs, onions, salt, add boiling water, cover with a lid and put in the oven for 1 minute. The finished stew is eaten with cucumbers (fresh or salted) and sauerkraut.

1 kg of potatoes, 1/2 cup of vegetable oil, 1 tablespoon of dill, I cm. a spoonful of parsley, 1 onion, 1/2 cup water, salt.

Potatoes in garlic sauce

Wash the peeled potatoes and dry with a towel. Cut each potato in half. Heat more than half of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then cook garlic Sause. To do this, grind the garlic with salt, add 2 tablespoons of sunflower oil and stir. Pour garlic sauce over fried potatoes.

10 small potatoes, half a glass of sunflower oil, 6 lobes of chenok, 2 teaspoons of salt.

Potato cutlets with prunes

Make a puree from 400 grams of boiled potatoes, add salt, half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.

Let it sit for about twenty minutes so that the flour swells, at this time prepare the prunes - peel them from the pits, pour boiling water over them. Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets by pinching the dough into patties, roll each cutlet in breadcrumbs and fry in a frying pan in a large amount of vegetable oil.

Potato fritters

Grate some of the potatoes, boil some, drain the water, add salt and add finely chopped onion and fried in vegetable oil. Mix the entire potato mixture, add flour and soda and bake pancakes from the resulting dough in vegetable oil.

750 g grated raw potatoes, 500 g boiled potatoes (mashed), 3 tablespoons flour, 0.5 teaspoon soda.


Compotes

Dried fruit compote

Wash the fruits, and then separate the apples and pears, as they take longer to cook.

Rinse the sorted fruits 3-4 times and place in boiling water. Cook pears and apples for 35-40 minutes, other fruits - 15-20 minutes. Add sugar at the end.

200 g of dry fruits, 5 tablespoons of sugar, 1.5 liters of water.

Rhubarb compote

Rinse the rhubarb stems in warm water. Remove the skin from the thickened ends with a knife. Then cut the stems into pieces 2-3 cm long, put in a bowl, pour cold water and leave in it for 15 minutes. Boil sugar syrup. Remove the prepared rhubarb from cold water and immerse in boiling syrup, add lemon zest and cook for 10-15 minutes.

200 g rhubarb (stalks), 150 g sugar, 4 glasses of water, 8 g lemon zest.

When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour and beat the dough until it stops sticking to your hands.

Then put the dough in the same pan where you prepared the dough and let it rise again.

After this, the dough is ready for further work.

Apple charlotte with black bread

Apples (preferably sour varieties, such as Antonov) - 3 pieces, granulated sugar - 100 g, cinnamon, cloves and vanillin to taste, almonds (I took hazelnuts because there were no almonds) -20 g, dry white wine - 20 g, mashed black bread - 1 glass (I took 2 glasses, it seemed to me that a glass was not enough), vegetable oil - 20 g, zest of 0.5 lemon, orange peels - 20 g. Peel the apples, cut into slices, remove the grains , put 2 tablespoons of sugar, add cinnamon, crushed nuts, orange peels, white wine.

When the dough has cooled, dilute it with a glass of boiling water. When the dough is lukewarm, add 25 g of yeast dissolved in half a glass of water.

In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until sour cream is thick, put it in warm place and bake in the pan when the dough rises again.

These pancakes are especially good with onion toppings.

Pea pancakes

Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 750 g of pea puree. Form pancakes from the resulting dough, roll in flour and bake in a frying pan in vegetable oil.

Unleavened dough products

What are the characteristics of unleavened dough prepared during Lent? We cannot put an egg in it to strengthen it. Because of this, our actions depend to a greater extent on the “character” of the flour, on the strength of its gluten.

If the flour is good, and you tried to make a very tight dough (water:flour ratio = 1:3 by volume, and don't forget to salt - adding salt also strengthens the dough a little), you will get an excellent dough for dumplings.

But a situation may well arise when the quality of the flour leaves much to be desired, there is not enough strength to knead the dough, and there is no masculine strength to help. Then you can pour more water (1:2.5), but be prepared for the fact that the dough will “float” during the cooking process, dumplings or other products will be slippery and falling apart. Treat this with prayer and patience and with humility (it will always healthy) eat.

In the future, when using the same flour, you can “overcome” the weakness of its character by changing the cooking method: steam it (it will be something like manti), or fry it in oil (like chebureki).

Both of these methods require a softer dough. Interesting dough variations are obtained by replacing water with brine or another liquid. There are methods that use hot water, which produces a dough with a special taste, with a slight sweetness, and this dough requires more water.

The dough can be used directly for noodles, dumplings, as a side dish or as a component for soup, or as a shell for filling: fried cabbage or other vegetables, mashed potatoes, mushrooms, onions, herbs, fresh or frozen berries with sugar, boiled and twisted dried fruits, bean or pea puree and even porridge: for example, millet or buckwheat.

Dumplings with apples

For the filling, take 800 g of apples, 1/2 cup of sugar. Peel the apples, remove the core, cut into strips, sprinkle with sugar, prepare dumplings from a not very thin dough and boil them. When serving, sprinkle the dumplings with sugar or honey.

Dessert

I would like to start talking about desserts with the simplest, something that does not need cooking: fresh fruits or washed and steamed dried ones (dried apricots, raisins, figs, dates, prunes), nuts of various types, halva, kazenaki, marshmallows, various jams consistencies.

Lenten ones include many candies and jelly candies, marshmallows (technologically they can be lean). Among the desserts prepared, we note jelly, jelly, and fruit salads. The latter are either prepared from predominant juicy fruits or seasoned with syrup prepared from canned fruits or prepared independently. We will consider baked goods and flour desserts separately.

Apple dessert

Mix chopped baked apples with boiled rice and add ginger and curry. Baked apples can also be served without rice with powdered sugar and cinnamon.

Cereal dessert with dried fruits

Cook a regular compote of dried apricots, raisins or other dried fruits without seeds. When the fruit is ready, add semolina (or other small grains) in a thin stream with stirring, evenly, in a small amount.

Citrus jelly

4 oranges, lemon, 100 g sugar, 15 g agar-agar, half a glass of water. Dissolve agar-agar and sugar in warm water, add the zest of half an orange, the juice of oranges and lemon, mix, strain, pour into molds and into the refrigerator. When serving, the molds are lowered briefly under water so that the jelly can easily separate.

Fruit salad

Boil the pasta until tender, drain in a colander and rinse with cold water, season with vegetables. oil and stir. Cut the grapes in half and remove the seeds. Cut bananas into slices.

Peel the apple from the core and cut into thin slices. Add tangerines or oranges in slices or half-slices. Sprinkle the fruits with cinnamon sugar and lemon juice. Finely chop the figs and dates, chop the nuts.

Place the canned fruit in a colander, mix with the pasta and other ingredients and add a little canned fruit syrup. Mix everything, sprinkle with coconut and/or chocolate chips.

Most people either stop fasting halfway or misinterpret its meaning. All this forces those who want to fast to find as much as possible more information about him. The purpose of religious fasting is spiritual purification and abstinence from worldly pleasures. For 40 days, a person disciplines his mind and body in order to grow spiritually and free himself from earthly habits. Nutrition during fasting is the first necessity. It may seem quite strict, especially for beginners. If you do not understand how to observe Lent, this material will tell you how to observe it correctly.

Starvation and physical exhaustion are not the purpose of fasting. If you correctly plan your nutrition schedule by day and week, you will be very surprised how varied and healthy lean foods can be.

List of permitted products

    Fruits:

    Grape

    Pomegranate

    Apples

    Cranberry

    Citrus fruits (lemons, oranges, tangerines, grapefruits)

All these fruits are eaten raw during Lent, and desserts and various snacks are also prepared with them. fresh salads and other dishes.

  • Dried fruits:
  • Pineapples
  • Bananas
  • Cherry
  • Pears
  • Dried apricots
  • Dates
  • Prunes
  • Apples

Dried fruits can not only be eaten during Lent, but they are necessary. During limited nutrition, they will enrich the diet with valuable vitamins and strengthen the immune system. They can be combined with other Lenten dishes, and can be used to make compotes and jelly.

    Vegetables:

    Carrot

    Potato

    Beet

    Celery

    Bell pepper

    Cabbage (white cabbage, cauliflower, Chinese cabbage, broccoli, Brussels sprouts)

  • Sauerkraut and pickled cucumbers are also welcome on the Lenten table.

    Greenery

    Parsley

    Basil

  • Leaf salad

    Spinach

  • Sorrel

Champignons, oyster mushrooms and other types of mushrooms are rich in protein, which is sorely lacking during the fasting period. Mushrooms will be an excellent alternative to meat. You can use them to make delicious and healthy casseroles with vegetables, soups, pies, roasts and snacks. They are also convenient to combine with cereals and pancakes. Don't neglect mushrooms in your diet.

  • Legumes

Popular legumes: beans and peas will also become irreplaceable sources of protein during Lent. They are ideal for those losing weight, athletes and anyone involved in heavy physical labor. From legumes They prepare excellent mashed potatoes and dishes with vegetables. The menu of these products will be satisfying, healthy and at the same time simple. Sports nutrition During fasting, it must be accompanied by vegetable protein.

  • Cereals

Porridges such as rice, buckwheat, oatmeal and other cereals should become the basis of a lean diet. With the exception of days where complete abstinence from food is recommended, porridge can be eaten every day during Lent. They should be cooked only in water, without oil. Optional, different kinds cereals can be combined with each other and added vegetables, mushrooms, nuts and dried fruits. This diversifies the dietary menu.

  • Fish

You can eat fish only according to a strict canon. During religious fasting, it is consumed on the day of the Annunciation and Palm Sunday.

    Beverages:

    Compote

  • Kissel

Animal milk is prohibited during fasting. However, almond milk, coconut milk, and soy milk are excellent substitutes.

The spring season is not rich in fresh vegetables, fruits and berries. You have to buy them in stores, or stock up on them in advance for fasting. Some preparations will be an excellent addition to the main menu:

    Beans (can be in tomato)

    Green pea

    Corn

    Lentils

Frozen vegetables, but especially berries and fruits, will come in handy on fasting days. You can make wonderful tea treats from them.

    Sweets:

    Marmalade

    Lenten marshmallows

    Oat cookies

  • Kazinaki

    Dark chocolate (bitter only)

  • Lollipops

    Turkish Delight

In addition to these products, you can include the following in your post:

    Nuts and seeds;

    Pasta (without eggs);

    Lenten sauces and dressings (soy, mustard, ketchup, mayonnaise, etc.);

    Lenten bread (Borodinsky, grain, capital);

    Unleavened bread and pita bread;

    Flour (rice, corn, oatmeal, buckwheat and coarse wheat);

    Seaweed.

During Lent, seafood (squid, shrimp) remains controversial. Some people believe that you should not eat such food during Lent. However, less conservative followers of fasting do not agree with this opinion and believe that seafood is acceptable on non-strict days.

What not to eat during Lent

    Meat (sausages, frankfurters, balyki, lard, etc.);

    Fish (except on non-strict days);

    Milk, cheese and any dairy products;

  • Alcohol (except on non-strict days);

    Sweets and baked goods containing butter, eggs and milk;

    Pork fat and meat broths;

    Fast food.

In addition, it is necessary to exclude spices, too spicy, salty, sour and heavy foods that stimulate an unhealthy appetite. This is everything that cannot be eaten during Lent.

Lent is considered the longest and most demanding season of the year. The first and last weeks before Easter are considered the toughest. Some lay people follow strict rules for eating.

Clean Monday (first day of fasting) and Great heel(penultimate) it is advisable to carry out without food.

On other days, the consumption of permitted products follows the schedule:

Contraindications to fasting

The Orthodox Church does not force all Christians to observe strict fasting. It is important to consult your doctor before following a diet plan. Pregnant and breastfeeding women can eat some prohibited foods during fasting.

The main contraindications to fasting are:

    Small and sick children;

    Elderly people burdened with physical ailments;

    People who have undergone surgery;

    People suffering from serious illnesses.

fast ,

Lent requires special nutrition; certain foods should be absent from the diet. This time is intended for good deeds, prayers, searching for measures to become better, and comprehensive cleansing of the soul and body. The beginning of Lent is a chance for spiritual improvement and rest from animal food.

The right approach to fasting

We welcome Lent in 2019 with joy and special inspiration. This is a good chance to improve your spiritual life and learn to eat right. A daily menu with recommendations will help with this; it is given below. From March 11 to April 27 are the days when Lent will take place. Some dietary restrictions should not be taken as a priority. The spiritual part of fasting is mainly aimed at working on oneself, caring for loved ones, abstaining from judgment, anger, lies, envy and evil deeds, and the food component is insignificant.

You should not limit yourself in food, practice diets and fasts if you are unhealthy, travel a lot, are weakened, work hard, live in an unfavorable or cold geographical area, are breastfeeding or pregnant. You are allowed to eat everything according to the doctors' recommendations and your needs. Children also cannot be forced to eat fast; they can abstain from some food only if they themselves strive for this and fully understand the meaning of fasting. As an option, you can try to plan the children's fast before Easter so that the meals are without desserts, sweets and harmful products, it contained less heavy food. This is also a good way to cleanse.

It should also be said about how long Lent lasts, the total number of days in it is 48. Correct preparation consists of gradually lightening your diet, learning to analyze your diet more deeply. inner world and learn more about Orthodox culture. Let's try to implement this ancient tradition into our lives. Despite the fact that the essence of fasting is not a diet, the issue of proper and varied nutrition is still relevant. Every person who accepts Orthodoxy as their worldview and way of life and undergoes the rite of baptism consciously must understand the topic of fasting. One of best calendars nutrition is presented in this article specifically for your convenience.

Monastic Lenten menu for every day

What foods can you eat during Lent according to the regulations of most Orthodox monasteries:

  • different types of vegetables (including pickled and salted vegetables, sauerkraut);
  • seasonal fruits;
  • mushrooms;
  • the whole range of dried fruits;
  • cereal porridges cooked in water;
  • different varieties of nuts;
  • compote based on dried fruits;
  • natural kvass;
  • homemade jelly.

What not to eat during Lent:

  • meat products;
  • milk products;
  • eggs;
  • bakery;
  • all alcoholic drinks;
  • candies;
  • fish;
  • mayonnaise;
  • White bread.

Food during fasting by day of the week:

  • Monday is a day of dry eating (vegetable and fruit dishes, water, bread, compote);
  • Tuesday - hot dishes without oils (stewed vegetable dishes, porridge with water, first courses, for example, rassolnik soup);
  • Wednesday - day of dry eating (vegetable and fruit dishes, water, bread, compote);
  • Thursday - hot dishes without oils (stewed vegetable dishes, porridge with water, first courses, for example, rassolnik soup);
  • Friday - dry eating (vegetable and fruit dishes, water, bread, compote);
  • Saturday - dishes seasoned with oil (vegetable salads, stewed vegetable dishes, first courses);
  • Sunday - foods with oils (stewed vegetable dishes, vegetable salads and soups).

There are special days during Lent:

  • Clean Monday (in the first week) - fasting;
  • 2, 3, 4, 5 (Tuesday, Wednesday, Thursday, Friday) days of fasting - eating bread and water;
  • The middle cross environment is the consumption of natural wines;
  • Day 40 of the Holy Martyrs - food with vegetable oil and wine;
  • Palm Sunday holiday - fish dishes, caviar, wine, vegetable oil.

Meals during Holy Week (final week):

  • Maundy Monday Maundy Tuesday, Great Wednesday - a ban on processed food, raw food days;
  • Maundy Thursday - dishes with vegetable oil, wine;
  • Good Friday - fasting;
  • Holy Saturday - fasting or minimal nutrition with olives, bread, dried fruits;
  • Easter holiday - on this day all Lenten restrictions are lifted, you can eat any food.

It should be noted that monastics do not eat meat even outside of fasting, but nevertheless, monasteries provide good food and their diet is rich in nutrients.

Now you have an idea of ​​what foods you can eat during fasting and when you should fast. In fact, there is nothing complicated in planning a diet; for daily nutrition control, you can buy a special calendar, which contains many monastic recipes. We urge you to take the food of Lent seriously and be sure to combine it with spiritual improvement, otherwise there is no need to fast.

List of nutritious Lenten foods for the laity

Here best products nutrition that fits into the framework of Lent and supplies the body with many valuable substances to maintain health, vigor and good mood:

  • different types of table vinegars;
  • edible seaweed;
  • lean bread (lavash or other bread products with a neutral composition);
  • tomato paste and ketchup;
  • lean mayonnaise;
  • adjika and many other sauces;
  • all types of nuts;
  • all types of seeds;
  • pasta and flour products without unnecessary ingredients;
  • dried fruits;
  • all types of cereals (a good option is porridge with dried fruits);
  • mushrooms;
  • legumes (for example, lentils, peas, beans);
  • fish and caviar (as well as shrimp, squid, all this is possible on certain days according to the calendar);
  • seasonal and exotic fruits (the more variety of fruits, the better);
  • seasonal vegetables (you can cook a lot of vegetables from healthy dishes, eat them pickled, salted, for example, cabbage, beets, carrots, celery);
  • homemade sweets (fruit and berry preserves, jam);
  • lean chocolate;
  • milk (coconut, soy and other types);
  • drinks (decoctions and infusions of herbs, teas, coffee, jelly, compote, juices, fruit drinks);
  • soy yogurt and cheese;
  • lean marshmallows;
  • marmalade;
  • berries;
  • Turkish Delight;
  • halva and kozinaki;
  • sugar and candy;
  • Korean dishes (salads).

When the Great Orthodox Lent begins, there is no need to suddenly change your diet and go hungry for a long time. As you already understand, by abstaining from all meat and dairy foods during Lent, lay people do not need to torture themselves and greatly limit themselves. On the contrary, variety and lightness should reign in the home kitchen of Lent. Strict restrictions are intended for highly spiritual persons carrying out a feat.

this time is intended for good deeds, prayers, searching for measures to become better, comprehensive cleansing of the soul and body, eating light food, taking a break from animal products

How to keep an Orthodox fast?

Fasting in the monastery and in the world

We figured out what you can eat during Lent and what to abstain from, and how to properly distribute your diet over the days. You understand that monastic food differs significantly from secular food, since the monastery has a special charter and the most serious restrictions on food. We are ordinary people, strict fasting is not for us, we can observe fasting days at our own discretion, because everyone has different opportunities. Thus, by eating right, you will be able to maintain and increase your health.

Leaving the post

It is important not only to start Lent correctly, but also to complete it with dignity. Everyone asks when they can eat after fasting. Typically, all Orthodox Christians begin to eat normally at the onset of Easter. Ideally, after the Liturgy there is a rich meal. It is important not to overeat, but to switch to your usual diet gradually. Having completed your fast, you need to go to Easter service. Before receiving communion, Orthodox Christians experience special religious feelings, and after this sacrament they are overcome with enormous, indescribable joy, compensating for all the efforts made earlier.

You will be interested Lenten recipes, we will describe them below.

Recipes for meatless dishes without animal ingredients

Lenten first course - tomato soup

Components:

  • water - liter;
  • chopped tomatoes - 450 grams and tomato paste - 4 tablespoons;
  • canned white beans - 420 grams;
  • onions - 1-2 pieces;
  • olive oil - 2 large spoons;
  • chili pepper - a quarter of a small spoon;
  • garlic - 2 cloves;
  • wine vinegar - 1-2 large spoons;
  • Provençal herbs - 2 small spoons;
  • sugar - 1-2 large spoons, as much pepper and salt as you like;
  • for croutons - ciabatta or baguette, salt, garlic - 3 cloves, olive oil - 3 large spoons.

In the oil heated at the bottom of the pan, saute the onion for about 5 minutes, add pepper, garlic, fry for a couple of minutes, add tomato paste, fry for another minute. Next, add herbs and tomatoes, then pour in water and wait until it boils. Add the beans, draining the water from them, after cooking for a quarter of an hour, add black pepper, salt, sugar, vinegar. Cook covered for 10 minutes. Cook croutons with garlic in the oven - fry the bread in butter with garlic.

Lenten second course - stewed cabbage and mushrooms

Components:

  • cabbage - up to 1 kg;
  • champignons - 400 grams;
  • vegetable oil - about 3 large spoons;
  • salt, pepper, lemon juice - 2 small spoons.

Chop the cabbage and mushrooms as desired and heat the oil in a frying pan. First, the mushrooms are fried, then cabbage is added to them. After pouring a small amount of water, simmer the dish under the lid until the food softens. If necessary, add water. Cooking time ripe white cabbage- about an hour, if it is Chinese or young cabbage - 20 minutes is enough. Ready dish season with pepper, salt, lemon juice, leave on the fire without a lid for 3 minutes to evaporate the moisture.

Second courses for fasting can be prepared quickly and tasty on those days when it is necessary, and with correct selection products will not create the impression of an inferior diet.

Lenten salad

Components:

  • carrots - 2 pieces;
  • tomatoes - 2 pieces;
  • cucumber - 1 piece;
  • apple - 1 piece;
  • onion - 1 piece;
  • lemon - half;
  • vegetable oil - a large spoon;
  • herbs, salt, sugar.

Grate the carrots with a Korean or simple grater. We cut onions, tomatoes, cucumber. Chop the greens, cut the apple, removing the skin. Butter, salt and sugar, squeezed lemon juice - make a dressing from these products, mix everything.

Lenten cookies

Components:

  • water - 200 ml;
  • flour - up to 400 grams;
  • baking powder - half a small spoon;
  • salt, sugar, nuts, dried basil or other herbs;
  • vegetable oil - 70 ml.

Pour oil into water. Mix flour, salt, baking powder, gradually combine the liquid with the dry component. Keep the resulting dough in the refrigerator for 30 minutes. From a layer of dough with a thickness of 2 to 4 mm, make any shape - round, diamond-shaped, square, triangular. To make the cookies sweet, dip them in sugar with chopped dried fruits and nuts. For salted cookies, use basil and salt. Bake the cookies, pierced with a fork, in the oven for 15 to 25 minutes at 200 degrees.

Oatmeal cutlets

Components:

  • oatmeal - a glass;
  • onion - 1 piece;
  • potatoes - 1 piece;
  • carrot - 1 piece;
  • spices, garlic and herbs.

Lenten cutlets are easy to prepare. Leave the flakes in for about 20 minutes hot water. Grate the onions, potatoes, carrots, crush the garlic with a garlic press, chop the greens. Mix vegetables, garlic gruel and herbs with oatmeal, add salt and pepper (you can add any spices). Using a spoon, fry the cutlets on both sides. We also recommend including mushrooms in this recipe and eggs on non-fasting days.

Lenten nutrition is unthinkable without potato dishes and pureed soups. For lunch you can cook hearty cabbage soup, for dinner you can serve pancakes, pilaf, pancakes without animal ingredients. To make your dishes more interesting, you can make lean mayonnaise or various sauces. For a holiday feeling common days The best decision- Lenten cake or Lenten pizza.

So, we talked about all the generally accepted features of the diet and the preparation of lean dishes. Let there always be light, healthy, tasty lean food on your tables. Don't forget to visit church services, come to the temple not only with your troubles and problems, but at any free time. It is not difficult for Christians to observe Lent, the main thing is to properly tune in to it.

Lent is approaching, which helps to cleanse the body and soul of a person. During it, believers eat only lean foods. Before you start fasting, consider the following tips.

What not to eat during fasting

The main condition that fasting people must observe is to refuse meat products(pork, chicken, beef, fish, lamb). You should also not include the following components in your diet:

Candies;

Dairy cheeses, butter, fermented milk and, strictly speaking, milk).

So, what should your diet be like and what lean foods are best to use in your diet during Lent?

Grocery list

As you know, you cannot consume products of animal origin during Lent, but only on the shelves of supermarkets and markets you can find a large assortment of such products. Before you go shopping, take with you a list of lean foods:

Cereals (oatmeal, buckwheat, rice, bulgur, pearl barley, corn, wheat, barley);

Vegetables (beets, spinach, potatoes, asparagus, carrots, peppers, cabbage, garlic, onions);

Mushrooms (porcini, champignons, honey mushrooms, oyster mushrooms, chanterelles) can be consumed in any form - fresh, dried, or frozen.

Legumes (peas, asparagus and green beans, lentils, mung beans, chickpeas);

Vegetable fats: olive, flaxseed, sunflower, pumpkin);

Pickles (cucumbers, apples, cabbage, tomatoes);

Greens (basil, dill, mint, leek, parsley) are used dried and fresh or as a spice;

Dried fruits (raisins, candied fruits, dried apricots, figs, prunes);

Nuts (cashews, walnuts, hazelnuts, hazelnuts);

You can use any fruit, even exotic ones;

Sweets (jams, kozinaki, preserves, halva, honey);

Black and green olives;

From durum wheat;

Malt and bran bread;

Beverages ( green tea, fruit drinks, cocoa, compote, juices, jelly);

Soy products (milk, cottage cheese, mayonnaise, sour cream).

These are the types of lean foods you can eat. The list is quite wide. We advise you to adhere to it during fasting.

Soy meatless products

Stores also sell prepared meat and dairy products made from soy. They are enriched with vitamins, Omega-3 acids, microelements, and isoflavones. These lean foods have many advantages:

1. They do not need to be stored in the refrigerator.

2. They cook quickly.

3. Soy can be considered a complete source of protein.

4. Reduce the risk of breast tumors and cardiovascular diseases.

5. Regulate cholesterol in the blood.

6. Improve brain activity.

But doctors still advise caution when using these products. After all, most soybeans are grown using transgenic technologies. When choosing soy products, think about whether these simulants are really necessary.

Example of a Lenten menu

Before you start cooking, purchase provisions. As mentioned above, lean foods for fasting can be bought in supermarkets and markets. So, here are a couple of menu options that exclude components that are prohibited in Lent.

For breakfast: wheat porridge, cooked exclusively in water. Add finely chopped pumpkin to it. The drink is green tea.

Lunch: vegetarian borscht, light salad of fresh cabbage with finely grated carrots.

Afternoon snack: cook potato rolls with mushrooms in the oven. The drink is apple compote.

Dinner: stew turnips with carrots. As a dessert - cranberries, which are mixed with honey.

Here's another option.

Breakfast: potato pancakes, radish salad. The drink is green tea.

Lunch: broccoli soup, salad of celery root, apples, rutabaga.

Afternoon snack: vegetable stew. The drink is apple-cranberry mousse.

Dinner: stewed cabbage rolls with rice and carrots. Drink - tea with jam. Dessert - candied fruits.

Now you are convinced that it can be varied and, most importantly, useful. All dishes are balanced and include a sufficient amount of vitamins, proteins, and microelements.

Benefits and contraindications

For some people, dietary restrictions are extremely contraindicated. The following categories of persons are exempt from office:

Anyone who has recently suffered complex operation or serious illness;

Aged people;

Pregnant women, nursing mothers;

Patients with diabetes;

Suffering from high blood pressure, renal failure, serious diseases of the gastrointestinal tract, stomach ulcers, gastritis;

People who are engaged in heavy physical labor.

As for the rest, doctors welcome their desire to fast. After all, at least once a week you need to have a fasting day.

Fasting is also beneficial for the functioning of the gastrointestinal tract. When eating lean food, harmful toxins and waste are removed from the body. The intestinal microflora is restored. Cholesterol and sugar levels are reduced, and excess fluid is removed. During fasting, many people lose weight. Many people dream about this. After all, excess weight puts a strain on the musculoskeletal and cardiovascular system. The Lenten menu is rich in fruits and vegetables, which saturate the body with vitamins.

Mistakes of fasting people

Under no circumstances should you eat once or twice a day. The body ceases to receive sufficient energy sources. In this regard, the functioning of the immune system may deteriorate and the hormonal background. Be sure to include not only carbohydrate foods in your diet, but also protein foods. Otherwise, it will lead to the accumulation of fatty tissue. Excessive consumption of raw fruits and vegetables, nuts can cause colic, bloating and even exacerbation of intestinal disease. Be sure to include the first dish in your Lenten menu every day.

The main thing in fasting is not limiting yourself in food, but completely cleansing the soul. And you shouldn’t go to extremes and make your menu only from water and bread.

Doctors do not advise entering into a multi-week fast without preparation. This may lead to nervous breakdowns and health disorder. All this arises due to the feeling of hunger. It's best to prepare yourself throughout the year. Have a deload once a week. Meals should be frequent and small. Eat five times a day. Avoid fried foods. Steam, boil, stew and bake.

After reading the article, we hope you understand that lean foods are nutritious, healthy and appetizing, and not at all tasteless.

Of course, the main purpose of fasting is the spiritual growth of a person, the correction of sins, and the cleansing of the soul from passions. It is not for nothing that there is such a saying - fasting is not in the belly, but in the spirit. Therefore, before talking about the “food” component of fasting, I will cite one wonderful saying of St. Basil the Great: “Do not limit the benefits of fasting to abstinence in food, because true fasting is getting rid of evil deeds... Forgive your neighbor’s insult, forgive him his debts. You do not eat meat, but you offend your brother... True fasting is the removal of evil, abstinence of the tongue, suppression of anger, excommunication of lusts, slander, lies and perjury. Abstinence from this is true fasting.”

Thus, fasting should not be considered a diet for weight loss. This article will talk about how to rationally create your menu so as not to violate the rules of food abstinence during Lent and not to harm your health.

Speaking about proper nutrition during Lent, it is worth noting that the measure of abstinence in food varies from person to person. Some are healthy, while others have chronic diseases that require a therapeutic diet. Some study, some do hard physical labor. For pregnant and nursing mothers, fasting is also usually relaxed. It is best to discuss the measure of abstinence in food during Lent with your confessor.

Now we are in Lent, which means excluding meat, fish, poultry, dairy products, and eggs. There are days of dry eating, days of eating food without oil. During less strict multi-day fasts - Christmas and Peter's fast - fish and fish caviar are blessed on some days.

Among fasting people, there is a controversial attitude towards the consumption of soy products and seafood (bloodless) during fasting. sea ​​reptiles), as well as eating foods such as Lenten mayonnaise, Lenten sweets and cakes, etc. Again, if you have doubts and questions, it is better to resolve all controversial issues with your confessor. If eating squid and soy cheese For you - a delicacy and a temptation, of course you should refuse such food. However, one should not condemn one’s neighbor for eating such products - perhaps a person has the blessing of a confessor to eat certain products.

Basic principles of proper nutrition during fasting

  1. During fasting, most of the fasting person's diet consists of carbohydrate foods, and very little protein is consumed. Meanwhile, protein is essential for human health; it is the “building material” of our body. Animal protein is excluded during fasting, but vegetable protein is allowed. Sources of vegetable protein - nuts, seeds, legumes, mushrooms, cereals, bread, soy products. Sea reptiles - shrimp, squid, mussels, etc., are also very rich in protein.
  2. If a person leads an active lifestyle, it is mandatory to consume foods that are a good source of energy and give a feeling of fullness for a long time - this is pasta, potatoes and cereals. But keep in mind that porridge instant cooking- these are “fast” carbohydrates! This porridge quickly fills you up, but it also “burns out” quickly, and after just a couple of hours you may feel hungry. Choose rolled oats with a cooking time of 15-20 minutes. If you don’t have time to cook in the morning, you can pour cold water over the rolled oats in the evening, and just heat the porridge in the morning.
  3. It's good to dress salads olive oil, per serving - 1 tablespoon of oil.
  4. Moderate consumption of dried fruits during fasting is beneficial - dried apricots, prunes, dates, and nuts. You can add them to your morning porridge or take them with you for a snack. Dried fruits and nuts are high in calories, so they fill you up quickly.
  5. Instead of sugar, use honey - you can add it to your morning porridge, tea, or use honey as a natural sweetener in baking. Dark chocolate, marmalade and dried fruits in moderation are preferable to sweet, lean flour products that can be found on store shelves. These foods tend to be high in fat, and consuming them can lead to weight gain.
  6. A very important principle proper nutrition in the post is daily use fresh and/or thermally processed vegetables and fruits. Vegetables and fruits are great for a snack - for example, if it is a vegetable salad (you can, if desired, diversify it by adding mushrooms, legumes, squid, nuts, croutons), seasoned with olive oil and 1 fruit.
  7. It is important not to starve and try to plan your meals so that there are no long breaks between meals. In this case digestive system adapts faster and better to a plant-based diet and reduces the risk of such “troubles” as gastritis, constipation and indigestion. For those people who follow the monastic rule, eating no more than 2 times a day, and observing days of complete abstinence from food, it is better to prepare in advance. Even before fasting, you should gradually reduce the frequency of meals to make it easier for the body to adapt to the new regime.
  8. If you are overweight, it is important to follow these rules to avoid gaining weight while fasting.
  • First of all, it is necessary to minimize the amount of carbohydrate food in the evening meal. Since carbohydrates provide a lot of energy, and in the evening after school or work energy is usually not spent, it will be stored as fat “in reserve.” Therefore, in the evening it is better to give up pasta, potatoes, rice, cereals, flour products, bread and sweets. For dinner you can eat a variety of vegetable and legume dishes. These can be vegetable and bean salads, vegetable casseroles and cutlets, stews, vegetable caviar, baked and stewed vegetables, grilled vegetables, vegetable and bean soups(without potatoes, cereals and pasta). It is recommended to have dinner no later than 3-4 hours before bedtime! If you consider it obligatory to have a snack after dinner (for example, if dinner took place 5-6 hours before bedtime), then have a snack no later than 2 hours before bedtime.
  • If it is acceptable for you to consume sea reptiles and soy products, you can also include them in your menu in the evening.
  • On days when fish is allowed, excellent option dinner will be fish + any vegetables (except potatoes).
  • In the evening, you can eat a few nuts with tea (not sweet). Sweets should be excluded for dinner.
  • Eating potatoes is acceptable for lunch or breakfast, but not every day. Rice and pasta are preferred over potatoes. It is better to eat cereals for breakfast, fruits and dried fruits - before 7 pm. Diversify your diet with frequent consumption of vegetables, both raw and cooked.
  • Pay attention to moderate consumption of vegetable oil - the most high-calorie product known!
  • Eating a variety of soups is encouraged, both for lunch and dinner (for dinner, vegetable/bean soups without cereals, pasta and potatoes).
  • Further, in the examples Lenten menu, You will see a mark (dietary breakfast/lunch/dinner), this means that this nutrition option is suitable for people with excess body weight. On days of dry eating there is no such mark, since the diet on such days is itself dietary.

DISH RECIPES for LENT BREAKFAST/LUnch/DINNER on dry eating days

Oatmeal and fruit smoothie: Fill the rolled oats with cold water overnight. In the morning, add 1-2 teaspoons of honey and diced fresh fruits - banana, kiwi, orange. Beat with a blender, adding water if necessary. You can use other fruits and any berries to make smoothies. If desired, you can add dried fruits and nuts.

Fruit and nut salad: 1 apple, 1 banana, 1 orange cut into pieces, mix, season with lemon juice, cinnamon and 1 tsp. honey Add any dried fruits and nuts if desired. If desired, you can add any fruits and berries to this salad.

Oatmeal muesli with soy milk: Pour muesli with soy milk, wait 10 minutes until the flakes swell.

Carrot - apple salad: Grate the apple and carrot, mix, season with lemon juice, 1 tsp. honey, garnish with nuts if desired.

Strawberry-pear-carrot salad: Grate 2 carrots on a coarse grater, add strawberries and pears cut into large cubes (peel the pear and remove the core), add 1 tsp. honey and 1 tsp. lemon juice. Mix.

Vegetable salad: chop the tomato, cucumber, radish, corn, leek, lettuce, dill, parsley, sesame seeds, mix. To this salad you can add grated celery root, young zucchini, and croutons. Season with lemon juice.

Hearty salad: Mix canned beans, corn, green peas and diced tomato. You can add croutons, avocado and garlic if desired.

Cabbage and pea salad: Chop white cabbage, mash with salt with your hands, add diced fresh cucumber and green peas, sprinkle with lemon juice, mix.

Wheat salad: Grind the salad leaves, add wheat sprouts, diced avocados, corn, pine nuts, olives. You can add crackers. Mix.

Avocado salad 1: Cut the avocado into cubes, mix with chopped lettuce, croutons and sprinkle with lemon juice.

Avocado salad 2: Cut the avocado into cubes, mix with chopped fresh cucumber, dill and corn, sprinkle with lemon juice.

Carrot and pumpkin salad: grate carrots and pumpkin, season with 1 tsp granulated sugar or 1 tsp. honey Sprinkle with lemon juice.

Avocado and tomato sandwiches: Grease black bread with crushed garlic, place sliced ​​avocado on top, and sliced ​​tomato rings on top of the avocado.

Sandwiches with avocado pate: Mash the avocado with a fork, add a little lemon juice, dried basil, a pinch of salt and paprika. Stir until smooth and spread on bread. You can sprinkle sesame seeds or roasted pine nuts on top.

Examples of a lean breakfast on dry eating days:

— Any salad/smoothie from the list of dishes + tea/coffee/cocoa with dried fruits/nuts.

— Oatmeal muesli with soy milk + tea/coffee/cocoa with dried fruits/nuts.

— Corn flakes with soy milk + tea/coffee/cocoa with dried fruits/nuts.

— Vegetable salad from the list + fruit salad/smoothie from the list + tea with lemon.

— 2 sandwiches with avocado + tea with dried fruits/nuts.

— Vegetable salad from the list + fresh fruits 1-2 pcs + tea with honey and lemon.

Examples of a lean lunch on dry eating days:

— Any salad/smoothie from the list of dishes + 1-2 sandwiches with avocado + tea with honey and dried fruits/nuts.

— Any salad/smoothie from the list of dishes + 1-2 slices of bread + 1-2 fruits.

Examples of a lean dinner on dry eating days:

— Vegetable or bean salad from the list of dishes + 1-2 sandwiches with avocado + tea with lemon and nuts.

— Vegetable or bean salad from the list of dishes + bread + tea with lemon and nuts.

— Vegetable or bean salad from the list + bread + fresh fruit 1 piece + tea with lemon.

DISH RECIPES for LENT BREAKFAST/LUnch/DINNER on days without oil

Oatmeal, boiled in water with 1 tsp. honey, a handful of fresh berries/fruits or dried fruits (prunes, dried apricots, raisins, dates) or nuts.

Baked apples with oatmeal, berries and nuts: Take out the core of the apples, put oatmeal in the middle, 1 tsp. honey, berries and nuts. Place in a mold and bake in the oven at 200 degrees. 15 minutes.

Millet porridge in water with pumpkin and/or prunes: Rinse the millet, pre-soak the prunes in warm water. Cut the pumpkin pulp into cubes. Place everything together in boiling water and cook until thick. At the end of cooking, add salt to taste. Before serving, add 1 tsp. honey and garnish with nuts if desired.

Lenten thick borscht: Pour water into a large saucepan, add spices: bay leaf 2-3 pcs, cloves 4-5 pcs, allspice 2-3 pcs, black pepper 1-2 pcs. and 1-2 medium-sized peeled potatoes, cook over medium heat. Pour 2-3 ladles of water into a separate small saucepan, add a finely diced onion and grated carrot, and cook over medium heat. Grate 1 large beetroot, sprinkle it with 1-2 tsp. lemon or 1 tsp. vinegar, mix and place in a small saucepan 10 minutes after the carrots, without stirring. The beets should be slightly covered with water. Remove spices and cooked potatoes from a large saucepan. Mash the potatoes in a separate container with a pestle and return to the pan. Separately chop 3-5 tubers raw potatoes cube, place in a large saucepan. When the beets are matte, place the contents of the saucepan into a large saucepan. You can take either sauerkraut or fresh cabbage. Sauerkraut Rinse lightly with water and place in a saucepan. Chop raw cabbage and place in a saucepan. Add 2-3 tablespoons of tomato paste, mix thoroughly. Add salt to taste and cook until done. 5 minutes before readiness, add chopped parsley and dill.

Mushroom soup with potatoes: Pre-soak dry mushrooms in hot water. Pour water into the pan, add spices: 2-3 bay leaves, 2-3 allspice, cook with spices for 5-10 minutes, remove spices. Cut 4-5 potato tubers into cubes, place in a saucepan, and add salt to the soup. Chop the onion and carrot into cubes and place in a frying pan with 2 tbsp. water, simmer for 5-10 minutes. Chop the mushrooms as desired, put them in a frying pan with the onions and carrots, and simmer for another 10 minutes. Place the contents of the frying pan into the saucepan with the soup, stir, and cook until tender. 5 minutes before readiness, add chopped parsley and dill.

Bean soup with potatoes: Pre-soak the beans overnight in cold water with 1 tsp. baking soda. In the morning, drain the water, rinse the beans, put them in a pan with water and cook until almost done. When the beans become almost soft, cut 4-5 potato tubers into cubes, place in a saucepan, and add salt to the soup. Dice the onion, grate the carrots, place in a frying pan with 2 tbsp. water, simmer for 5-10 minutes and place in a saucepan with soup. Salt the soup, add spices to taste and cook until done. 5 minutes before readiness, add chopped parsley and dill.


Vegetable stew: Chop the mushrooms into large pieces and fry in a non-stick frying pan. Place vegetables (you can take a frozen mixture of vegetables, or any of your own, diced, if desired) into a frying pan with the mushrooms, add salt, add spices, 1 tbsp. tomato paste and some water. Simmer covered over low heat until done.

Mashed potatoes with mushrooms: Boil the potatoes and mash with a small amount of potato broth. Chop the mushrooms, add salt and simmer in a frying pan. Serve the dish sprinkled with chopped dill.

Potatoes with pumpkin and mushrooms in the sleeve: Potatoes, pumpkin, fresh mushrooms cut as desired, add salt and add spices/herbs to taste, mix. Place the mixture into the sleeve. Pierce the sleeve in several places with a toothpick (so as not to burst during cooking). Bake in the oven at 180 degrees for 40-50 minutes. Serve sprinkled with fresh herbs.

Examples of a lean breakfast on days without oil:(diet breakfast).

— Oatmeal porridge with water+ green salad+ tea with lemon/coffee.

— Baked apples with oatmeal, berries and nuts + vegetable salad + tea/coffee.

— Millet porridge on water with pumpkin and/or prunes + green salad + tea/coffee.

Examples of a lean lunch on oil-free days:(diet lunch).

— Lenten borscht + 1 slice of bread + vegetable salad + tea with lemon + nuts + tangerine.

— Mushroom soup with potatoes + sandwich with avocado pate + tea with lemon and nuts + apple.

— Bean soup with potatoes + 1 slice of bread + green salad + tea with dried fruits.

Examples of meatless dinners on days without oil:

— Rice with vegetable stew + vegetable/bean salad + compote.

— Mashed potatoes with mushrooms + vegetable salad + tea with lemon and nuts.

— Potatoes with pumpkin and mushrooms in the sleeve + bean salad + tea with lemon and nuts.

— Vegetable stew + bean salad + tea with lemon and nuts. (diet dinner).

DISH RECIPES for LENT BREAKFAST/LUnch/DINNER on days with oil


Apple pancakes: Sift 1.5 cups of flour, mix with 0.5 tsp. baking powder, 4 tbsp sugar, a pinch of salt, 2-3 tbsp vegetable oil. whisk or mixer until smooth, adding water to the consistency of thick sour cream. Peel and core 1 large apple, grate on a fine grater and add to the dough, mix. Heat a frying pan, grease with vegetable oil and bake the pancakes over medium heat on both sides. You can serve with honey, fresh berries and fruits, jam.

Lenten yeast pancakes. Place a dough of 1 tbsp. flour, 1/2 cup water, 1 tbsp. granulated sugar and a packet of dry yeast (1-2 teaspoons, depending on the final amount of dough). Place the dough in a warm place (you can put the bowl with the dough in a bowl with hot water and cover with a dry towel) for half an hour. The dough should fit well. Next, add 2-3 cups of sifted flour, a pinch of salt, 1 tbsp. granulated sugar, 3-4 tbsp. vegetable oil and a glass of water. Beat the mixture with a mixer, adding water until it reaches the consistency of liquid sour cream or fermented baked milk. Place the finished dough in a warm place for 20 minutes, covered with a dry towel. When the dough has risen, check it. If it becomes too thick, add a little water and mix thoroughly. It is good to heat the pans, and periodically grease them with vegetable oil, bake pancakes. Serve with honey, fresh berries, fruit, jam.

Granola: Mix 1.5 cups of rolled oats, a handful of hazelnuts, almonds, pumpkin and sunflower seeds, coconut flakes, diced dried fruits (optional) thoroughly with 2 tbsp. honey, 2-3 tbsp. r oil. Place on a baking sheet parchment paper, add the mixture and bake at 160 degrees for 40 minutes. Stir every 5 minutes. The mixture should acquire a pleasant golden brown color. Don't overdry! Cool, add coconut and raisins, stir. Can be stored in the refrigerator for several days. You can serve it with soy milk.


Pea soup: Soak the peas overnight with 1 tsp. baking soda. In the morning, drain the water. Boil the peas in new water until half cooked. Cut the potatoes into cubes, fry the carrots and onions in vegetable oil. Add the roast and potatoes to the soup. Salt and add spices to taste. Cook until done. Serve with croutons.

Lenten soup - kharcho with mushrooms: Soak dry mushrooms in boiling water for half an hour. Fry onions and carrots in a frying pan. When the onions turn golden, add the mushrooms and a little water. Simmer covered for 10 minutes. Place the contents of the frying pan into boiling water and add rice, cook for 10 minutes. Salt the soup to taste, add 2 tbsp. tomato paste and chopped dill and parsley. Cook for another 5-7 minutes, bringing to a boil.

Baked eggplant with tomato: Cut the eggplant into rings, pour salted water for 1 hour (to remove the bitterness). Cut the tomatoes into slices. Squeeze out excess water from the eggplants and lightly fry in a frying pan with vegetable oil. Grease a baking sheet with vegetable oil, place eggplant slices, tomato slices on top, and a drop of lean mayonnaise on top (can be replaced with mushroom caviar). Bake in the oven at 200 degrees. 15 minutes.

Pots with vegetables and mushrooms: Cut the eggplant into cubes and soak in salted water for half an hour to remove the bitterness. Cut the tomato and onion into cubes. Cut the champignons into large slices. Fry the onions in a frying pan, when the onions are browned, add the mushrooms, fry for 5-7 minutes, add the eggplants with tomatoes and lightly fry. Cut the carrots into slices. WITH canned beans drain the water. Place all the ingredients in pots and fill with salted water so that the water slightly covers the vegetables. Place the pots in the oven and cook at 200 degrees for about 1 hour.

Lahanorizo: Fry onion and grated carrots in vegetable oil. Chop 300-500 grams of white cabbage, add it to the carrots and onions and fry over high heat until caramelized, stirring continuously. Add 2-3 tbsp. tomato paste and spices. Add salt to taste, stir and reduce heat.
Add ½ cup rice and 1 cup water to the cabbage. You can add more or less rice as desired. Simmer covered until the rice is ready.

Examples of a lean breakfast on butter days:

— Apple pancakes + green salad + tea with lemon.

— Lean yeast pancakes + green salad + tea with lemon.

— Granola + green salad + coffee with soy milk. (diet breakfast).

Examples of a lean lunch on butter days:(diet lunch).

— Pea soup + green salad with butter + tea with lemon + apple.

— Lenten kharcho soup + raw vegetables + sandwich with vegetable caviar + tea with lemon.

— Thick lean borscht + green/bean salad + tea with 2-3 pieces of marmalade.

— Lahanorizo ​​+ sandwich with vegetable caviar + fruit salad + tea with lemon.

Examples of meatless dinners on days with butter:

— Spaghetti with vegetable stew + bean salad + tea with lemon.

— Boiled potatoes with 1 tsp. aromatic oil+ baked eggplants with tomato + vegetable salad + compote.

— Lahanorizo ​​+ vegetable salad + tea with lemon and nuts.

— Pots with vegetables and mushrooms + bean salad + tea with lemon and nuts. (diet dinner).

DISH RECIPES for LENTEN LUNCH/DINNER on days with fish

Potato soup with red fish: Pour water into a saucepan, add diced potatoes. In a frying pan with 1 tbsp. oil, fry grated carrots and diced onions. After 10 minutes of boiling the potatoes, add fried potatoes and pieces of red fish to the soup. Add spices and salt to taste, chopped dill and parsley. Cook for another 10-15 minutes.


Potato soup with squid meatballs: Meatballs: Cook potato soup. When the soup is almost ready, use a teaspoon to make meatballs: take squid puree into a spoon, form a ball the size of Walnut. Carefully lower the spoon with the minced meat into the soup, hold it for a few seconds until it “seizes” and turn the spoon over, our meatball will no longer fall apart. This is how we make all the meatballs. Bring the soup to a boil and the soup is ready!

Salad with rice and fish: Boil the rice, cool, add boiled pink salmon in pieces (or canned food), green peas, green onions, dill, vegetable oil, salt to taste and mix.

Squid cutlets: These cutlets can be frozen for future use. We take squid carcasses. If it has skin, remove it with a stocking and remove the insides. Using an immersion blender or meat grinder, puree the squid. Salt and pepper to taste, add 2-5 tbsp. breadcrumbs (breadcrumbs are only needed so that you can form cutlets from the squid mass), chopped dill, mix. Form cutlets and roll them in breadcrumbs. Freeze for future use, or fry in a pan.

Fish cutlets: Pass the pulp of any fish through a meat grinder (or take ready-made minced fish), add 2-3 tbsp. Breadcrumbs, salt and pepper to taste. In a frying pan, fry diced onions and grated carrots. Mix with minced meat. Form cutlets.

Tuna and tomato salad: Cut the tomatoes into cubes, add pieces of tuna (canned), chopped lettuce, dill and green onions. Drizzle with olive oil and stir.

Examples of a lean lunch on days with fish.(diet lunch)

— Potato soup with red fish + bean salad + 1 piece of bread + compote.

— Potato soup with squid meatballs + green salad + 1 slice of bread + tea with lemon.

— Boiled rice + baked fish + green salad + tea with lemon and nuts.

— Vegetable soup + salad with rice and fish + 1 slice of bread + compote .

Examples of Lenten dinners on days with fish.

— Buckwheat porridge + baked fish + raw vegetables + tea with lemon.

— Fish cutlets + boiled rice + vegetable salad + tea with lemon.

— Tuna and tomato salad + lahanorizo ​​+ tea with lemon and nuts.

— Vegetable stew + fish cutlets + a piece of soy cheese + tea with lemon (diet dinner).

— Squid cutlets + vegetable stew + vegetable salad + tea with lemon. (diet dinner).

— Grilled vegetables+ red steak fish, baked in the oven + tea with lemon and nuts. (diet dinner).

When adhering to proper nutrition during Lent, it is important to know one more thing. Excluding certain foods from the diet can lead to a deficiency of important vitamins and minerals. For example, when you give up milk and fermented milk products, the intake of calcium into the body, from which our bones are “built,” is significantly reduced. And if you refuse meat food, you may experience a deficiency of iron, which is necessary for blood formation and oxygen “nutrition” of the body. Therefore, to compensate for this deficiency, you can supplement your diet with nutritional supplements and multivitamin complexes, the use of which must be discussed with your doctor.

Do not forget that the end of the post should not be “abrupt”. Our body needs time to adapt to “heavy” food and rebuild metabolic processes. At the end of the fast, you need to include fast food in your menu as carefully as possible - first introduce dairy products and eggs, after a while - fish and meat. And it is very important not to overeat.

I wish the readers good health!

Endocrinologist Akmaeva G.A.



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