Raw Foodies of Rasoul Allah Maasha’allah

KARIMAH’S CUISINA AND FARM THE CITY
Raw Foodies of Rasoul Allah Maasha’allah

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Alhamdulilah yesterday was a massive day for Karimah’s Cuisina Faith Based Well Being Organisation.
We, Muslim women, delivered a raw food workshop to the wider community, illustrating that Muslims are also on the progressive edge of Health Well Being and Nutrition.
We engaged the visitors of the Farm the City London to make raw veggie rice wrappers A.K.A. Summer Rolls.We made a sweet and spicy and another more spicy raw satay sauce and the rest is Herstory, a great time was had by all and everyone wanted seconds, alhmdulilah maashallah.

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RECIPE FOR RAW SATAY SAUCE IS

RAW SATAY SAUCE
INGREDIENTS
• 235 grammes salted peanut butter
• 150 grms sesame seed oil
• 5 small onions washed, peeled and chopped
• 1 clove garlic peeled and chopped
• 235grm coconut milk tinned ok
• 150 grm soya sauce
• Dry chillis to taste, add a few, keep tasting in between blending, then add more if desired
• 150 grm honey or brown sugar or tamarind paste
METHOD
• Put all ingredient in blender and blitz
• Add more chillies to taste
• It’s so simple

Rice Wrappers can be bought at Oriental grocery stores….BUT…

It’s best to prepare veggies first, wash, peel, chop, slice, shred, chiffonier,grate

You can use

LIST OF VEGETABLES  THAT CAN BE USED IN VIETNAMISE SUMMER SPRING ROLLS AKA VEGGIE  RICE WRAPPERS

  • Lettuce
  • Kale
  • Carrots
  • Mushrooms
  • Bean sprouts
  • Sweet peppers
  • Chilli peppers
  • Spring onions
  • Tomatoes
  • Cucumber
  • Courgettes/zucchini
  • Radish
  • Avocado
  • Celery
  • Spinach
  • Rocket
  • Sweet corn /mini corn

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Emma Brooks , one of the founders of Farm the City, with her sistar Roz

HERBS ARE A GREAT ADDITION BUT YOU HAVE TO KNOW YOUR FLAVOUR COMBINATIONS OR OPEN TO EXPERIMENT

  • mint
  • thai basil,
  • cockscomb mint
  • perilla leaves
  • coriander
  • tarragon
  • garlic
  • chives
  • parsley
  • ginger
  • mustard
  • cress

 

Happy Campers eating sun fired food, with amazing maasha’Allah local Muslim young people who helped out preparing the vegetables as well as being involved in the urban gardening project that helped to grow them, alhmdulilah, praise Allah/Godkc farm raw sept 16 H text.jpg

CHICKEN STIRFRY

I apologize to my veggie friends who follow this page, as Muslims we are allowed to eat a little meat, as long as it’s halal and  had a free-range life and was slaughter  in a way that caused least suffering, like in the Movie Avatar, I am waiting for next movie inshaa’allah.

When we eat meat, we need to eat loads of veggies with it so the veggies are the main quantity of the meal. For this recipe we used chicken breast. “djajj sudor” Arabic is what the Lebanese butcher told me it is in Arabic

Vegetables and meat is a great food combining combination without starchy carbs to complicate things in digestion, for healthy weight loss this is a great meal 🙂

So let’s go step by step

stirfry chop

Chicken is marinade in salad dressing we made a few weeks ago and wanted to use it up it went something like :-

Thai Style Marinade

  • sesame seed oil
  • olive oil
  • fresh ginger
  • garlic
  • molasses
  • apple cidar vinegar
  • soy sauce
  • fresh green chili
  • fresh coriander
  • fresh parsley

Blend everything and soak washed chicken in it, this marinade doubles as salad dressing, so don’t use all of it, if you make enough you can save in nice glass bottle in fridge.

Chop all veggies, use what you have, be creative and experimental, most things stir fry, just remember to add hard veggies like carrots, roots, tough beans first and ginger and garlic. Leaves like spinach ,lettuce or  pak choi take less time

STEP 1

Fry meat on high flame, watch it otherwise it will burn, turn it over, and then remove from pan when cooked.

HOT FLAME COOK MEAT AND TAKE OUT OF PAN
HOT FLAME COOK MEAT AND TAKE OUT OF PAN

STEP 2

Add chopped onions, spring onion, garlic and ginger to the pan, do not clean pan, let the onions etc. absorb marinade sauce

STIR FRY ONIONS GARLIC GINGER SPRING ONIONS
STIR FRY ONIONS GARLIC GINGER SPRING ONIONS

STEP 3

Add carrots and beans and give a good stir still on hot flame and keep is moving

STIR FRY  CARROTS AND GREEN BEANS
STIR FRY CARROTS AND GREEN BEANS

STEP4 

Add lettuce and mushrooms because these veggies take least time to cook

STEP 5 

Give thanks to the creator for the blessing of meat and diverse selection of veggies.

stirfry finished

 

We had this with no rice, bread or noodles,

If you want to put in weight have rice, bread or noodles or all three if you are that skinny

RAMADAN – IFTAR SO SIMPLE

THE NEW PERSIAN

You are privy to see one of the new recipes from my new book in progress, maasha’allah.

Tarragon, cinnamon pomegranates, common to Persian cooking, can be combine together in more of a wholefood way, dismissing the sugary pomegranate molasses for something more natural and wholesome, halal AND tayyib, the fresh pomegranate seeds AND pith.

Persian Pomegranates
Persian Pomegranates

All ingredients except fish and blended fish starting with  the fresh pomegranate seeds as the seeds are tough, then add the oil and vinegar, then the spices and garlic

Persian Marinade Ingredients
Persian Marinade Ingredients

 The fish is marinade in some of the mixture any left over marinade can be  stored and used as salad dressing, OR increase quantities of ingredients,

INGREDIENTS

 ENOUGH TO MARINADE 4 FILETS OF SALMON OR 6 AT A PUSH 🙂

1/2 fresh pomegranate seeds  and pith, not shell, save other half to add on salad

3 cloves garlic

1 tsp dry cinnamon powder

1/2 tsp black pepper

1/2 tsp sea salt

1/4 cup virgin olive oil

1/2 cup apple cidar vinegar

METHOD

After blending all ingredient in order, pour over fish ,meat or veggies , place in lidded box to marinade in cool place or fridge.

Persian Marinade by Karimah bint Dawoud
Persian Marinade by Karimah bint Dawoud

Grill or griddle when ready to eat

Add a squeeze of lemon and serve with choice of salads, enjoy, bon appetite, good iftar, may Allah accept our fast ameen