GREEN JUICES

By Karimah Bint Dawoud

“Healer Heal Thy Thyself”

Juicing and juices are here to stay.With so many health benefits that are hard to ignore, why bombard your poor stomach with coffee first thing in the morning, you can always have it after brunch .

We know what’s good for us but for so many reasons we stay stuck in a rut with so many things, helping to maintain the status quo, the convenient “norm” but who dictates what this “norm ” is?

I would really love cafe mocha with veggie marshmallows right now and I could if I would, however I tell my loved ones,

 “It’s not about what you like, it’s about what’s good for you!”

GREEN JUICY LOVE
GREEN JUICY LOVE

So I have to practice what I preach. Water, then herbal tea then juice before Yoga then brunch. If you don’t  have time to go thru this ritual then get a company like BLISS BITES to work out a juice programme for you and deliver it to you home or office, why? Because we are worth it!

Today’s juicy offering is another Green Juice; celery, kiwi and cucumber.

Let’s break it down

CELERY is a crunchy long stalk vegetable with a crispy distinctive flavour.It can be used in juices, salad and soups.

High in vitamin C, to promote the  immune system, good for eyes, prevents free radicals so good for inflammatory diseases like rheumatism, osteoarthritis and asthma. Free radicals also oxidise cholesterol  which causes plaques in the arteries leading to stroke and  heart attacks, so this vitamin c and fibre in celery is also good for prevention of heart related diseases……its green. The fibre binds and removed toxins from the body.

As well as vitamin C, it also contains 39% of our daily vitamin K needs, celery is an excellent source vitamin K which is good for controlling  blood clotting and blood lost during injury .Vitamin K also assists in the absorption of calcium.

CELERY- (karafs)

There is a haddith, though not authentic but still mentioned by Ibn Qayyim Al Jawziyyah in Medicine of the Prophet, the haddith says that the Messenger of Allah, salah al alahi wa salem said” whoever eats karafs and sleeps upon it, sleeps with good breathe and is safe from the pain of molars and toothache”.

The truth is that the garden variety of celery does sweetness the breathe and if the stems are wound around the neck it is beneficial for toothache…hmmmm interesting.

KIWI is a super fruit, high in vitamin C, so a good anti-histamine (helps when you have allergies including hay fever) a great anti-oxidant, good for your skins, eyes, heart. High in potassium which is good for the stomach. These emerald nutrients contain carotenoids and flavonoids protect the cell DNA from oxygen damage.

CUCUMBER

As cool as a cucumber, cucumber is cool and moist and for this reason great for cooling inflammatory conditions like ulcers and infections, they’re anti-oxidant, anti-inflammatory and anti-cancer. These alkali vegetables prevent the over production of nitric acid ion the body, nitric acid increases access inflammation. Cucumber is mentions in  the Quran and in Islamic medicine

CUCUMBER (QITHTHA)

From the Sunnah, narrated by Abd’ Allah bin Jaffar, it is related that the messenger of Allah salah ala alaihi wa salem used tom eat cucumber (qiththa) with dates(rutab) Tirmidhi At’ima – 37

With so many health benefits that are hard to ignore, why bombard your poor stomach with coffee first thing in the morning, you can always have it after brunch .

 

21ST CENTURY RECIPES – JERK POTATOES BEAN BURGERS

By Karimah Bint Dawoud, Muslim chaplain & wellbeing writer

 

JERK POTATOES BEAN BURGERS
JERK POTATOES BEAN BURGERS

There comes a time in all our lives when we need to change, when it comes to food too many of us stick to the same ole, same ole recipes, some people eat same food year after years generation after generation even if the location the environment, the temperature is different and this is not good because although our body is adapting to our surroundings, we are not giving it the fuel to enhance those adaptions and so diseases occurs, its simple really. To support the changes the body has to make to a damper colder environment with less sunshine we have to feed it different food and drink and in some cases supplements.

Have you notice when you go to some where hot like  ummrah that you don’t feel like eating that much but you want to drink? You body is responding to the environment it’s in and what we eat and drink has to harmonise and support that adaption.

However too many of us stick to the familiar for security, it gives us a sense of attachment to “home” even when we are miles way. The problem with this way of thinking is that Allah Creation all around us is in a process of constant change, for example the weather in the UK is definitely getting warmer, hard to believe on a rainy day, but there are birds in the UK now, like green parakeets, that were not here 10 years ago, there are palms and orchids growing outside, no longer confined to green houses.

And so it’s time for another shift in terms of food, seems like I’m am going back to go forward, an ancient Ghanaian concept called “sankofa” taking from the past into the future, still now is a new time with new information and reasoning  and the future is green not orange.

There have been number of signs indicating the need to eat more vegetarian food. As some of you know I was a Rasta for 7 years and study with a pan African Egyptology group for two years, in that time I was a pescatarian, a vegetarian and a vegan, coming to Islam was a green light to eat meat again, however the daily consumption of meat is not Islamic, it is not part of the sunnah and this is one of the reason why we have such sickness in our ummah.

NO MEATS FOR DAYS

It was narrated by Ayesha, radiallahu anha, the wife of the prophet Muhammad, salah la alahi wa salem,

(6) Narrated Urwa: Aisha said to me, “O my nephew! We used to see the crescent, and then the crescent and then the crescent in this way we saw three crescents in two months and no fire (for cooking) used to be made in the houses of Allah’s Apostle. I said, “O my aunt! Then what use to sustain you?” ‘Aisha said, “The two black things: dates and water, our neighbors from Ansar had some Manarh and they used to present Allah’s Apostle some of their milk and he used to make us drink.”  (BUKHARI Book #47, Hadith #741)

 

This hadith clearly shows us that that meat is not necessary to be consumed every day for the body’s survival, however with all hadith the context is important, in a cold country like UK it would take more than dates and water  and milk to survive healthily because of the temperature and environment are different from the Holy Land. It’s something to think about and when you’re ready to try something different, please email us at karimahscuisinaa@gmail.com to be an official tester for these new VEGETARIAN recipes, thank you.

 

 

BRUNCH RECIPES, EGYPTIAN DATES& EGGS

By Karimah Bint Dawoud, Muslim chaplain& wellbeing writer

Egyptain Dates and Eggs
Egyptain Dates and Eggs

This 7 dates recipe will take you away somewhere far from the city , even just for the time you are eating it. I have been picking up and adapting recipes all my life Alhamdulillah and this big breakfast brunch recipe is something I learnt in my pre -Islam days  from a respectful Egyptian brother mashallah. Fascinated as I watched him chop the dates into sizzling butter, then add eggs and scramble. We always add some type of milk to the eggs and over the years salt and black pepper has been replaced by cinnamon and black pepper.

You don’t need a recipe for this…..or do you?

INGREDEINTS

7 dates, egg 2 while you are making it

2 eggs free range at least

75 ml milk approx.

10 ml of butter nit margarine

1 level tea spoon black pepper

1 level tea spoon of cinnamon powder

Method

  • melt butter in small frying pan
  • add chopped and stones dates
  • sauté, lightly fry dates for a couple of minutes
  • Break eggs into mug and stir, add milk to eggs and stir.
  • add pepper and cinnamon to eggs, then add to sizzling dates
  • Meanwhile toast your wholemeal pitta and reheat the chai.
  • stir eggs and dates but not too much as you don’t want a messy mash
  • Serve with a few walnuts, good for the brain and a few gogi berries, a dollop of raspberry jam and nice cup of chai!

In Islamic Medicine the significance of the date palm as a source of nutrition and sustenance is evident in the statement narrated by Ibn Umar (may Allah be pleased with him): “The Prophet said there is a tree among the trees which is similar to a Muslim (in goodness), and that is the date palm tree.” (Bukhari)
In another Hadith, the Prophet stressed the importance of dates as a major food item, saying, “People in a house without dates are in a state of hunger.” (Muslim)

 

“HEAVENLY BITES, THE BEST OF MUSLIM HOME COOKING” U.S.A. RELEASE

“HEAVENLY BITES, THE BEST OF MUSLIM HOME COOKING”

By Karimah Bint Dawoud.

Released this month in the United States of America after a successful launch in the UK last October in Books for Cooks, Notting Hill Gate.

Eric Trueille, proprietor of Books For Cooks , said, 

” This is the first book to make the connection between the two worlds,the best I have ever seen, for the Western world this book is amazing,  comprehensive,  enjoyable and visual. 100 years of passion and  tradition in one book”.

"Heavenly Bites, the best of Muslim home cooking"
“Heavenly Bites, the best of Muslim home cooking”

 

“Heavenly Bites” is the first multinational Muslim cookbook that features the best of Muslim cooking to be found from Morocco to Bangladesh, served up by Karimah Bint Dawood, the TV presenter and cook and convert to Islam. With the ever-growing popularity of “Eastern” cooking in the Western world, this book assembles together some of the best-loved dishes, featuring 50 recipes for soups, salads, snacks and starters, smoothies, main courses and sweets. If you want to expand your cooking skills or learn some new dishes from your Muslim neighbours or you simply want to learn more about the international tastes of the Muslim world, then this is the ideal cookbook for you.

 

 

http://www.amazon.co.uk/Heavenly-Bites-Best-Muslim-Cooking/dp/1847740316

Moroccan Peach Smoothie – Karimah Twist

By Karimah bint Dawoud, Muslim Chaplain and Well Being Writer.

I noticed by my Radical Middle Way, Ramadhan Smoothie video on YouTube was another fruit smoothie from Moroccan chef, Alia. It looked lovely however after watching the video I was horrified at the copious amounts of white sugar in the recipe.

So I decided to give it a 21st century Karimah nutrition make over.

Karimah's Moroccan Peach Juice
Karimah’s Moroccan Peach Juice

INGREDIENTS

Serves 4-8 if watered down, its really thick

7 carrots

3 peaches

10 dried apricots

1/4 cup of gogi berries

3 tablespoons of orange blossom water

METHOD

Soak the apricots and gogi berries in 500ml if filtered/bottled water for at least 1 hour.

Apricots are high in vitamin A, good for skin, eyes, bones and they also contain a significant amount of tryptophan, which is good for your appetite, helps you sleep better and elevates your mood. They also contain high beta carotene and high fibre good food for your heart.Apricots stones are mentioned in Islamic medicine to purify salt water

Now gogi berries are a new one for most people. These cute little dried fruits can be bought in some supermarkets like Waitrose or health shops. They have been used in Asian and Indian for hundreds if not thousands of years, they are a super food; they give you energy, improve your sex drive, increase optimism, improve your sleep. They are good for patients having chemo therapy as they help prevent liver damage. A Japanese study has shown that tumour growth was inhibited by 58% in a controlled group, definitely worth more research. Gogi berries have shown to the best anti –oxidant so far discovered in the world, I definitely need to eat more of them.

Juice the carrots or boil them, according to The Carrot Museum it makes very little difference, carrots contain large amounts of vitamin A which is great for the skin, mucous membranes , bones and eyesight. They also contain alpha and beta carotene which is good for inhibiting the growth of tumours. They also contain phytochemicals, which are natural bioactive compounds found in plant foods that work with nutrients and natural fibre in food to protect against illness and are anti-aging.

Add soaked apricots, gogi berries and their water to blender, carrot juice or boiled carrots, chopped peaches and orange blossom water. 

Peaches are also high in fibre, vitamins A and C, they also contain potassium which is good for lowering high blood pressure, they are relatively low in calories and filling so good for weight loss, and one peach has only 70 calories. They are also fantastic anti-oxidant, and contain chlorogenic acid which combats the free radical found in pollutants, fried foods and the environment,

Orange blossom water is calming, eases stress and anxiety and is uplifting.

this smoothie is really delicious the sweetness form the dried gogi berries and apricot combined with orange flower water.It really doesn’t needed added sugar as it’s sweet enough already.White sugar has shown to be scientifically one of the worst things for ageing your skin and adding to the silent epidemic that is diabetes, common in North African people.

“That is so because Allah will never change a grace which He has bestowed on a people until they change what is in their ownselves.” (Al-Antal, 8:53)

And He, the Almighty says,”Allah will not change the good condition of a people as long as they do not change their state of goodness themselves ” (Ar-Ra’d, 13:11)

 

http://www.carrotmuseum.co.uk/nutrition.html

http://www.extremehealthusa.com/gojiarticles/gojistory.aspx

SAUDI RECIPES,MAHSHY DAJJAJ – STUFFED CHICKEN

Karimah’s Saudi Stuffed Chicken (Dajaj Mahshy)

by Karimah Bint Dawoud, Food Writer and Well Being Chaplain

 

Saudi Stuffed Chicken - Mahshay Dajjaj
Saudi Stuffed Chicken – Mahshay Dajjaj

I love Saudi Arabia and I love Saudi food, this little known about cuisine is as mysterious as the black Saudi mountains, a pilgrimage for the serious foodie that’s worth every succulent moment. Hidden treasurers such as this  dish, Mahshy Dajaaj.

This is special occasion food. In another time and space I ate this fantastic meal and I had to find the recipe and make my version. Its sweet and savory all at the same time, its subtle with undertones of spice, every time I eat it , my taste buds tell my brain that we are away, somewhere far away on my magic carpet, in the East eating the food of sheikhs and sultans under the stars.

Serves 4 generously

Ingredients:
1 large chicken (3 lbs) OR 4 quails
1/4 cup sliced almonds, dry roasted
1/2 lb minced  beef
3  tablespoons of oil
1 onion, grated
2 cups cooked white rice al dente

1-2 sweet bell peppers

3-5 carrots

3-5 medium onions

½ bunch fresh coriander/cilantro

½ bunch fresh parsely
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon black pepper
1 teaspoon cardamom
1 teaspoon saffron
1/4 cup raisins
Flour

Cooking Instructions:
Thoroughly clean the chicken inside and out.

MARINADE

Salt,

Ground cardamom,

Lemon zest,

Ginger powder

Ground white pepper,

Turmeric,

Cayenne pepper,

Chili powder,

Black pepper

Ground cloves

Clean and marinaded quails
Clean and marinaded quails

Grind, mix and rub over chicken inside and out.

STUFFING

Soak rice

Fry onions

iN A LARGE FRYING PAN -Add sweet pepper, carrots, coriander parsley (add chopped veggies, cut fine in grater processor) and sauté, fry gently

Add salt, black pepper, seven spices, turmeric and saffron

Rice Spices
Rice Spices

Add raisins, sauté a little more then take this veggie masala out of pan and place in bowl.

Veggie Masala
Veggie Masala

NO NEED TO CLEAN THE FRYING  PAN -Add beef/lamb ground meat mice back into the frying pan and cook,

Lower the heat Season with salt, black pepper, Drain the water from the rice and add it to the meat. Stir until all components are well mixed.

Add 1/2 cup of hot water to rice, on the rice and left on low heat for a few minutes while I prepared the pan. This wouldn’t cook the rice through and we don’t want to do that, we just want to moisten the rice. Blend rice/meat mix with veggie masala.

Meat, rice and veggie masala
Meat, rice and veggie masala

Add the almonds to the above and mix well.

Stuff the chicken with the mixture and truss. Place in roasting tin and cover with foil.

Stuff the Chicken
Stuff the Chicken
Truss the Chicken
Truss the Chicken

Cook in oven for 1 1/2 hours , gas mark 7, electric 425F/ 220 C

Any leftover meat rice mix  add hot water , to 1 finger tip above level of rice bring to boil and turn down heat and steam for 10 minutes.

Rice Stuffing Leftover Cook
Rice Stuffing Leftover Cook

Serve with roasted chicken and salad.

It’s one of those foods like Persian fesenjun that you want to eat again and again, it’s not easy to make, it time consuming and if you have a two or more of your its better, but it’s well worth the effort. The rice is complicated, carrots sweet peppers, onions, fruits, spices, , for now you will just have to lick the screen xxx