For those of us who lack common sense and are still slaves to their taste buds and stomach , here is the hadith , tradition report of prophet Muhammad , salah la alaihi wa salem, that he never ate white flour. White flour in those days wasn’t as bad as it is now, not its bleached and in some cases poison added as well as synthetic minerals and vitamins which can cause strokes and hearts attacks and cancer, so you really now baby love?

white flour pasta uncooked text

Narrated Abu Hazim: I asked Sahl bin Sad, “Did Allah’s Apostle ever eat white flour?” Sahl said, “Allah’s Apostle never saw white flour since Allah sent him as an Apostle till He took him unto Him.” I asked, “Did the people have (use) sieves during the lifetime of Allah’s Apostle?” Sahl said, “Allah’s Apostle never saw (used) a sieve since Allah sent him as an Apostle until He took him unto Him,” I said, “How could you eat barley unsifted?” he said, “We used to grind it and then blow off its husk, and after the husk flew away, we used to prepare the dough (bake) and eat it.” Sahih Bukhari and Tirmidhi . Authorised Sahih by sheikh


white carbohydrates

Cheap white fillers, it’s ironic because when refined flour  got to this stage it was actually

more expensive because its more processed, now it’s cheap even though it is still more processed than natural because its part of the processed foods/pharmaceutical equation


Raw Foodies of Rasoul Allah Maasha’allah

Raw Foodies of Rasoul Allah Maasha’allah


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.




• 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
• 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


  • 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


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


  • 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


green kitchen 056logosalaam, good morning, I am a qualified clinical nutritionist and would advise everyone to soak oats the night before and throw away water before cooking.The skin that surrounds the oat grain is an enzyme inhibitor contains phytic acid that will rob the body of essential minerals so we think we are doing good by eating oats but without soaking/fermenting we are causing our bodies harm, thank you

“What’s Up With Oatmeal And Phytic Acid?
Food bloggers have taken a cue from food writer Sally Fallon in her book Nourishing Traditions and have soaked grains overnight in warm water with a dash of whey or yogurt in order to reduce the phytic acid content in the grains. Phytic acid does, indeed, inhibit your absorption of minerals (calcium, zinc, iron, and magnesium to name a few).
The soaking strategy does work to reduce the phytic acid because it activates the phytase enzyme in the grain to break down the phytic acid. The phytic acid disappears like a traditional foods miracle and you get more minerals out of your food. The problem with oatmeal is that it lacks sufficient quantities of phytase. Soaking it will make it cook faster and that is a great thing on a busy weekday morning, but the soaking does not help from a phytic acid perspective.
How do I know?
The food science literature on phytic acid is voluminous — only bits were captured in the 20-part e-course and in the 40+ page paper. Below is a graphic display of a study from the food science literature comparing the reduction of phytic acid in various grains. Notice that the phytic acid content of wheat, rye, and barley decrease rapidly with soaking. It is apparently the same with buckwheat, kamut and spelt; I have limited information on quinoa, teff, and amaranth. Phytic acid in oats and corn decreases very little over the same 12-hour period. These grains are both noted exceptions in the food science literature. Millet and brown rice are similar as well. It is not as if a 13th hour of soaking would have made a big difference. Soaking simply is not effective with every high-phytic acid food. (Soy milk and phytic acid is a good example.)”
taken from



I was taught this recipe years ago by an Egyptian brother before Allah guided me to Islam, he was a gentle man maashallah like many of the Egyptian men I have the pleasure to meet.The recipe has evolved over the years with my spicy touches and other brothers addition.

Dates and Scrambled Eggs


3-7 dates depending on their size and your size

2-5 eggs

3-7 cloves garlic

30ml – ½ cup milk, whatever milk you use

½ – 1 tsp dry cinnamon, turmeric/haldi and pinch of black pepper

10ml- Olive oil for cooking


  1. Place oil in small pan and medium heat
  2. Add washed stoned and chopped dates
  3. Add chopped garlic inspired by my Egyptian brother Castillo
  4. Added spices cinnamon, haldi and pepper, stir
  5. Break eggs into pan or cup
  6. Add milk and stir into eggs
  7. Stir every 3o seconds or so to get scrambled effect


Eat with salad like cucumber to balance out heat of dates , do not eat olives they will make you thirsty.



WHITE FLOUR WE ARE TAKING YOU DOWN INSHA’ALLAH…Over 1400 years ago the prophet Muhammad salah la alaihi wa salem knew that white flour was bad, over 100 years ago American scientists knew it was bad and some of us DUMB UMMs still think it is better than whole meal flour, lets break it down again…
Wheat has a husk which is given to animals to eat.
Inside is the wheat kernel that is covered in edible fibre, this fibre is not only good for digestion but good for cleaning plaque in arteries, blocked arteries cause heart attacks!

You have been warned!

wheat kernel

To make white flour this bran  is removed and sold in health shops to sensible people who add fibre to their diet and we are left with the wheat germ and starch, the wheat germ contains essential oils ,vitamin and minerals, essential for brain development…so we are starting to see how  a lack of these minerals in the diet, makes people mentally  deficient without them even knowing why, this wheat germ is removed and we are left with the starch which is only good for energy and it is then bleached using nitroxide and peroxide chemicals to make it white. They then add back into it 14 artificial vitamins and minerals after that had previously removed 22 natural ones.

arab white bread
The reason I get soooooo vexed about this stuff and Muslims, is we were already on this tip over 20 years ago outside of Islam .Ignorant born Muslims and ignorant reverts who choose to ignore this information, which was common knowledge, because like the fat cows we are we think because white flour is halal we can keep on stuffing our faces with it…its halal yes but it’s not tayyib, it lawful but it’s not good according to Sunnah of prophet Muhammad salah la alaihi wa salem.

Arabic Pastries – Mamool

 I love Mamool .Mamool are shortbread pastries filled with dates and nuts and spices, traditional to the  Arab world.

Commercial and traditionally Mamool are made with white flour. However if we can avoid eating white flour and eat wholemeal instead is better  for the heart, blood and cholesterol. I will. White flour is  not Islamic; not part of the Sunnah of the Prophet Muhammad, peace and blessings of Allah be upon him. 

hhh mamool poster fini

 We have made them before without a mould but this time courtesy of Green Valley off Edgeware Road, my favourite Lebanese supermarket, we have these wonderful wooden moulds.

 So complete with beautiful wooden moulds, I gave Karimah Cuisina team the task of making whole meal Mamool from my new signature recipe. So far the feedback from a couple of princes has been “beautiful, delicious and tasty!” mashallah!


For the pastry

500g stoneground wholemeal flour

250 g butter, cut into ice cube like chunks

30 g honey

7tablesppons of rosewater

15 tablespoons of milk, we use almond milk

Icing sugar for sprinkling afterwards


225g dates, de-seeded and chopped

174 g walnuts

115 g blanched almonds

50g pistachio nuts

½ cup water

1’/2 cup honey

2 tsp. cinnamon


  • Pre-heat oven to gas mark3, 160C/325F
  • First get on with the filling
  • De-stone and chopped dates
  • Place all nuts in processor and grind, not too fine, nice to have a few chunky bits
  • Place dates and nuts in saucepan , add dates and nuts, sugar and water and stir on low  medium heat till the dates are soft and the water is absorbed, should take about 10 minutes in the meantime make the pastry
  • Now as we found, wholemeal needs more fluid than white unrefined bleached flour
  • Place flour in bowl and add chopped butter and work together rubbing through finger tips. This combination of pastry is not as dry looking as you would get for crumble, its more fatty.
  • Pastry Crumbs
  • Add rosewater and half of the milk, you will need the rest of the milk as you go along as in the process the dough becomes dry and needs the milk to bind it together
  • The date mix should be ready by now, turn heat off and leave to cool down so it’s workable, that means warm.
  • Flour your work surface and dust a little flour inside the  Mamool mould.
  • Break off  a piece of dough like large golf ball and roll flat to about ½ “ inch thick
  • The moulds we are using are about 3”/ 7 cm in diameter, if you using the smaller mould  use a regular gold ball size piece of dough.
  • Mamool Moulds
  • Roll dough flat and press into centre of mould gently
  • Using teaspoons add 1 heap spoon of filling inside pastry in mould
  • Mamool Filling
  • Trim edges and bring narrow outside edge up first then the wider longer flaps over so that all the filling is enclosed
  • Mamool -Flap Then Press
  • Turn the mould over unto the surface and press down
  • Turn the mould on it’s side and bang gently and the uncooked Mamool should come out
  • If it doesn’t come out easily , your pastry may need a bit more flour or your mould needs a bit more flour in it
  • Place on lightly buttered baking tray and bake for exactly 15 minutes
  • If they go brown when they cook the  pastry will be rock hard, so keep an eye on them
  • When they have cooled down,  dust with icing sugar
  • Mamool - Cool Under Cover
  • Put the  kettle on and think of Arabian nights and magic carpets.