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Remedies from the Sunnah Part 2

15 Dec

It’s finally here!! I do apologise from the bottom of my gluten free heart. I have been busy lately and also struggling with food.

So… Health and the Sunnah!

Ibn Qayyim said: After guidance the next blessing is our health.

We need to fulfil our duty with our health and being healthy is from the Sunnah.

We learn that for every disease there is a cure:

“…There is no disease that Allah has created, except that He also has created its remedy.” Bukhaari 7,582.

Thus, there is no such thing as an incurable disease (except old age).

We learn that eating healthily is from the Sunnah:

Four Aayaat relating to this in the Qur’aan:

  1. “O mankind, eat which is halaal and tayyib …” (Al-Baqarah, 2:168)Ibn kathir explains this as meaning that which doesn’t harm the body or harm your mind.
  2. “Eat from what Allah has provided you as halaal and tayyib, and fear Allah in whom you believe.” (Al-Maa’idah, 5:88)
  3. “So, eat of the spoils you have got, halaal and tayyib, and fear Allah. Surely, Allah is Most-Forgiving, Very-Merciful.” (Al-Anfaal, 8:69)
  4. “Eat from the good things (tayyibaat) We have provided to you, and do not exceed the limits in it, lest My wrath should descend on you…” (Taa-Haa, 20:81)

So now we have the commands how can we do this? Let’s take a look…

Importance of Breastfeeding:

There ate three Ayaat in the Qur’aan relating to this:

  1. “Mothers (should) suckle their children for two full years, for one who wants to complete the (period of) suckling…” (Al-Baqarah, 2:233)
  2. “We commanded man (to be good) in respect of his parents. His mother carried him (in her womb) despite weakness upon weakness, and his weaning is in two years…” (Luqmaan, 31:14)
  3. “…His mother carried him with difficulty and delivered him with difficulty. And his carrying and his weaning is (in) thirty months*, …” (Fussilat, 41:15)

*here 30 months includes the minimum period of pregnancy, that is 6 months and the maximum period for suckling a child, that is 2 years. So 6 months plus 24 months is the full two years.

As we all know that breastfeeding an infant increases intelligence, immunity, decreases risks of diabetes, obesity, risks of infections, asthma, allergies etc.

However, what the World Health Organisations (WHO) and other similar organisations don’t tell you is that if you don’t breast feed your baby you are putting them at risk of exposing them to the above diseases. For instance not breastfeeding your baby and switching to bottle feeding increases the risk of diabetes and obesity. This message, when put this way is more alarming. (As a side note, have you seen how many formula milks contain soya amongst other rubbish? I had a look out of curiosity!)

Wean your child correctly:

Ibn Qayyim al-Jawziyyah said: “A child should be given only milk until their teeth appear, because their stomachs are weak and unable to digest food. When the baby’s teeth appear, his stomach has grown strong and is able to be nourish by food. Food should be introduced gradually.” Book: Tuhfat al-Mawdood bi Ahkaam al-Mawlood. 16th chapter.

Do not force feed them into eating when they are not ready. Instead wait another week and try again until they are interested in food.

With that I shall conclude and inshaaAllaah the next part which you won’t have to wait long for I hope, we will look at fasting and praying and the benefits of each briefly.

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Kelp Noodles – Singaporean Style

31 Mar

A while back I came up with an idea which I thought was my own and called it Courgetti Bolognese. Turns out, it’s something many people already make so it’s not exactly unique! I have however, heard of kelp noodles and although it sounded a little strange, the fact that it was a raw food, healthy and neutral in taste convinced me to give them a try. I have made three ‘recipes’ using them. The first was Lemony Prawn Kelp noodles using my Lemony Prawn recipe which I simply made and added to noodles. Then I made Kelphetti bolognese (I just made that up…) and the final genius idea was Singaporean Noodles.

I was inspired by a local restaurant that I used to purchase these wonderful noodles from made using vemicelli noodles. It contained a range of different meats including duck, chicken, beef, prawns, and I think squid. I did attempt to buy some squid for this recipe but unfortunately I wasn’t able to find some.

Ingredients:

Kelp noodles
Sliced Chicken breast/boneless thighs
Thinly sliced beef/lamb
Prawns/Shrimps
Pak Choi
Bean Sprouts
1 medium onion, sliced
Spring onion
(Hot) Curry powder
Finely chopped chilli (optional)
Crushed chilli flakes (optional)
Pinch of salt
Cooking fat of choice

Method:

In a small wok, add a little bit of fat and quickly cook the beef and chicken slices with a pinch of salt and some curry powder. Remove from pan.
Add onions and other veg to wok in the order of how long it takes to cook them just enough. Veg that need more cooking should be added first. Season and add spices.
Add back the meats and throw in the kelp noodles just to warm them through and mix well. Taste and add more spice if desired or any other spices you think it needs. It really does depend on what you like. I tend to add more heat.

Plate up and eat! It’s such a quick and easy dish and you can alter it whichever way you like, add as many meats and veg as you like and really experiment with different spices. Some toasted sesame oil may be nice too but I didn’t have any and don’t really cook with it anymore but I suppose as a small treat it’s okay…

I apologise for the lack in images for this recipe. I have loads of images stored on my phone of recipes I’m supposed to be blogging but due to time constraints and a busy schedule I was unable to post any. Since then I now have a new phone and my pictures are… somewhere…. once I figure out where everything’s gone I’ll edit this recipe and possible future ones if needed and add the pictures inshaaAllaah.

Raw Fudge Treat

9 Mar

I cannot take credit for this recipe at all. In fact, I was just inspired by the raw fudge purchased from Planet Organic. Figured I’d make that extremely clear before they sue me or something
Now the picture on their website just shows a chocolate slab and the ingredients list a mix of nuts, seeds and fruit. Anyway, I didn’t read the description before I bought it, just saw it was suitable for my dietary needs and thought of it as a good, yet incredibly expensive treat. £4.49 for a 70g piece of ‘fudge’??!

Anyway! I tasted some the day it arrived and it was my first encounter with raw cacao. Tasted brilliant. The next day, it was finished.

So I wanted more fudge and thought it’s too soon to do another order now, too expensive and I’d have to wait a few days for it to arrive. Don’t get me wrong, I’m a patient person maashaaAllaah but if I need food now, I need it now. I’ve only been this way since changing my diet to clean stuff so it’s all good alhamdulillaah, at least it’s not bread I crave!

So, the reason why you’re all here, le recipe! It’s quick, easy and oh so yummy. Absolutely high in calories due to all the good fats so if you calorie count please click the little cross on the top of your browser now .

This recipe made a 7″ round slab which was about 1cm thick, just to you have a rough idea or how much it yields and for once I’m gonna attempt to measure what I added.

Ingredients:
For the base –
Handful of Brazil nuts
2-3 Dates (I didn’t add these as I only have ajwah dates at the moment)
2 Dried Figs
Small handful of Sunflower seeds
Small handful of Raisins
3 dried Apricots
Sprinkle ofSesame seeds
Sprinkle of Desicated Coconut (I added this instead of dates)
I guess you could even add pine nuts or pumpkin seeds. Whatever you have laying around really!

For the ‘fudge’ –
Approx 1/2 cup of Coconut oil
Approx 1/3 cup of Raw cacao powder NOT cocoa powder, I’ll blog about cacao Vs cocoa
2-3 tablespoons of Honey (I used Sidr Honey, it was all I had)

Method:
I used a small kenwood food processor so the amount of my ingredients was based on this.
Blitz all the base ingredients together until roughly – finely chopped but not mushy. Taste it to make sure you like it. Tip it into the tin and pat down with a spatula or off-set palette knife. I used my hands at first but it was too sticky so was getting stuck to my hands instead.

Add fudge ingredients to food processor and blitz until nice and smooth, remember to taste it. If it’s too bitter add more honey, just a bit or if you want it more chocolately add more cacao. It looks very wet but don’t worry, all the initial ingredients are solid at room temp so it will set again once you pop it in the fridge. Pour fudge onto base, spread out and leave to chill out in the fridge for at least 15-20 minutes I think. I wasn’t timing, I just went to check once I was bored and it happened to be set.

Remove from tin and apply generously to face. WOAH! When I say apply to face I mean your mouth, this isn’t a face mask peeps. Store it in the fridge and make sure you eat lunch/dinner before going back for more cos you will quite easily polish it off. Seriously.

And now some pictures for you to drool over in the meantime…

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Base squished into place

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Blizted fudge mixture

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Fudge mixtured plonked onto base

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Fudge mixture smoothed out – looks plain and boring…

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… That’s more like it! Bit of decor

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Chilled and out the fridge, removed from tin but still on tin base

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Side view of fudge on tin base

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If someone gives you baklawa, feed it to your gluten munching family and keep the tray for times like this

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Cut into generous portions hehe

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Take a piece and hope noone notices… let’s all focus on the crack on the tray instead and solve that mystery instead of the “who took the fudge?” thing

You’re hungry now aren’t you? Go make some fudge!