Tag Archives: healthy

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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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!

Baked Almond Crusted Prawns

27 Jan

Inspired by local Essex boy, Jamie Oliver. He has some good ideas, particularly if you like rustic food and can’t be bothered with fussing over presentation. Rustic food needs to be phographed well but as always, I can’t be bothered. If you try this recipe out, do send in some pictures inshaaAllaah.

Ingredients
Ground almonds/almond flour
Salt
Crushed red chillies
Roasted garlic and herb mix seasoning
Chopped flat parsley (optional)
Pinch of cayenne (optional)
Pinch of Paprika
Lemon zest
Prawns
Egg

Method
In a small bowl mix all the ingredients together but NOT the prawns and egg. In another small bowl, lightly whisk the egg. Dip the prawns into the egg and then place them into the ground almond mix. Remember to use one egg for adding the prawns to the eggs and then putting the eggy prawns into the ground almond mix. Then use the other hand to cover the eggy prawns with the dry mix. Use separate hands to avoid eggy-almond hands.

Place them on a non-stick tray and very lightly spray this with oil. Pop the prawns in the oven for approximately 12-15 minutes mak on gas mark 4 and you should turn them half way through to give them a nice even ‘tan’.

Serve with veg and a nice wedge of lemon. Squeezing fresh lemon juice on top of these prawns is just delicious!

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Washed prawns, whisked egg and ground almond mix… and a bit of the oven tray

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Close up of ground almond mix

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Ready to go in the oven

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Just out the oven with a tan

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Dished up ready to eat! Remember to add loads of lemon – yum!

Blueberry Pancakes

25 Dec

Rating: Yummy, yummy, yum, yum, yum!MaashaaAllaah!

I was a little skeptical when I saw this recipe online a few days ago, mostly because it involved ground almonds. I know pretty much every recipe I find or use involves ground almonds but that wasn’t what I expected when I had initially started at looking at GF and paleo options. I thought most people used coconut flour a lot and though I have it, it is rarely utilised! Anyway, I’m not complaining, the result is always something tasty alhamdulillaah!

I know it’s common for us Brits to have thin pancakes or crêpes but I’ve had the Ameircan type before and they’re quite nice too. However, you do have to be in a particular mood for them and they do become sickly after just one small one! These on the other hand aren’t so sickly and I genuinely prefer the taste over these over the gluten versions.

I have to admit, these pancakes turned into a little bit of comfort food for me. I was a little under the weather since my body was messed around by potatoes (I think) and I was a little put off food as I started over-analysing where I could have gone wrong or if I was accidentally glutened or dairy-ed. Did I mention I was going totally potato free for the next two months? Well, I am and I’ll eat them after that and see if it has any undesirable affects on my body. You see, I was a little naughty with these home made, over baked potato crisps I made and I reckon they messed me up. It’s the only food I had that I shouldn’t be allowed to have really so it’s my main suspect. Serves me right for having them! A part of me is interested in if potatoes are the culprit but another part of me might just go into shock after the next 2-3 months if my conjecture turns out to be a fact. No more spuds for life… like, properly!

In other news, it’s term holidays which means I get to hang out with my family for the next few days when they come over. We’ve prepared for large family meals, fun and desserts by stocking up on…?! Ah yes, gluten filled food! I opened the fridge this morning and I’m pretty sure my eyes almost jumped out their sockets. I can’t believe I used to eat that stuff. But I’m also confused as to why all my luscious fruit and veg have been buried under things that cause me harm. I don’t stress about cross contamination and thank God it’s all packaged gluten but it is a little off putting. And mean. Today I’m just eating a whole bunch of fruit, I daren’t take out any proper food to cook, not that I can find it in that mess!

Anyway, back to the pancakes, the reason you’re here:

Ingredients

2 eggs, I always use large eggs
1 cup of ground almonds
1 tspn vanilla extract/vanilla beans/paste/powder
1 tbpsn raw honey
pinch of salt
pinch of GF baking powder
pinch of cinnamon (optional but I think it enhances the flavour)
generous amount of blueberries (yum!)

Method

I just pop it all into a small measuring jug (it makes a total of 250ml in case you’re wondering) and whisk with a fork. Really simple. Do NOT add the blueberries at this stage…! Once your batter is ready, pour a bit into a non stick pan with a bit of butter, you need the butter. Spread the pancake batter out a little and drop on a scattering of bluberries (I add loads, they’re so luscious when they’re warmed through in this manner).
Gently lift one side of the pancake and it should have a nice golden colour, that’s when it’s read to flip. It should take no more than a minute and a half on both sides. If your pancake is too thick it will be a little raw and soggy in the middle so make sure you spread it out a little but not like a crêpe!

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I add more blueberries than this after tasting the finished product!

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Careful when you flip it, the raw side seems to splatter out a little so it’s not longer a round shape

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Started off as a circle, honest!

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Add a smidge of butter and drizzle of honey to keep them moist. I don’t really use maple syrup, not sure if it’s entirely paleo? *confused look*

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Serve with sliced bananas (with blueberries it’s uber yum!) and I added some seeds… any seeds, whatever you have, just a sprinkle. You don’t have to but I thought it gave it a nice crunch