For Ramadan, more Muslims shape the body and mental health diet

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For Ramadan, more Muslims shape the body and mental health diet
At 4 o’clock in the morning, Azka Mahmood woke up in Suhoor, a meal that Muslims had before they started fasting. She took the barley porridge she had prepared the night before from the fridge and gorged her husband, Tariq. They offer prayers, then wake up again and wake up again to get their children ready for school.

Mahmoud’s routine is a classic example of 4.5 million Muslims in the United States and Canada. Ramadan is a fasting Ramadan, an important moment for Muslims around the world, and their pace of life adapts to the needs of the month. Businesses and schools have shortened their working hours and provided time for people to gather and reflect.

Life in the United States continues to grow, but the experiences of various Muslim communities in Ramadan have changed dramatically in their work, communities and priorities.


This dinner invites all believers to break the bread together.
Sarah Zaheer Shah, a family doctor in Dallas, chose to become a pragmatist. She and her husband Sajid are parents of two children who tend to stay simple. For Sahoor, Shah buys the parathas (bread) that the store buys and she will eat it with scrambled eggs. For Iftar, a meal eaten by Muslims after the sunset in Ramadan, she prepared a colorful fruit salad, followed by a simple home-cooked dish made with chicken curry or ground beef.

“At other times of the year, I tried to do things from scratch. But during Ramadan, I relied more on processed foods,” she said. Although she grew up in Pakistan, she used to eat a large Iftar meal, but now Shah does not approve of the fire because she found it would only make her more exhausted during the fasting period.

Sarah Mill founded the Flour&Spice blog in Toronto. He said that during Ramadan, you can’t continue normally. “You must pay great attention to food choices. Otherwise, you will be in trouble all day!”

More and more Muslim food bloggers and dietitians are creating creative content to meet the changing needs of young Muslims such as Shah and Mir, who want to streamline their daily lives and stay healthy during Ramadan; reflecting nutrition and health High awareness.

Heifa Odeh, who founded Fufu’s Kitchen blog, said her eating habits are personal: “I have been trying to overcome my weight for years. Food is the way I have to change my life.” Odeh began looking for gluten and A non-dairy ingredient that makes everyday Middle Eastern foods healthier. She brought this strategy to Ramadan: “I actually lost weight first during Ramadan because I changed my diet and wanted to use my blog to share strategies so others can do the same.”
Thirsty Muslims around the world have their Ramadan drinks
Abeer Najjar, a Chicago-based chef and food blogger, found that health and fitness conversations were a major shift in her childhood, with a focus on sharing a simple Iftar meal with her family at night and visiting the neighbourhood mosque. This month, Najjar was influenced by a series of advertisements on social media from food and fitness bloggers that used Ramadan as a healthy time. But for her, “Ramadan is the time when I spend time participating in worship, reflection, attention and spending time with my family. I don’t want to keep on calling.” Abeer is also upset about the growing commercialism in Ramadan. “I wonder if I will post to help other Muslims, or just to use Ramadan,” she said.

For some dietitians and food bloggers, fasting and health are complementary. Shahzadi Devje, Toronto nutritionist, food blogger and chairman of the Ismaili Nutrition Center, stressed that Ramadan is about discipline and balance. She said: “Ramadan is a time when people are easily over-indulgated after a long period of fasting.” Devje works with her clients and readers to suggest minor changes in their habits to help them stay adequate during fasting. Vitality and moisture. For example, she recommends using chickpeas or multi-grain flour to make a pancake instead of white flour, and to reduce the consumption of red meat, giving way to flavor-rich fish and daal (lentil soup). Her biggest message is: To focus on spirituality, you need to feel the best body.

Izzah Cheema, the founder of the Chamo Tea, shared Devje’s emotions and worked with nutritionists and other food bloggers to promote eating habits to help maximize energy during Ramadan. However, she does not like to mark traditional food as unhealthy. “There is a lot of wisdom in the food of our ancestors,” Chema said. “There are a lot of nutritionists and clean bloggers who say sugar is the devil, fat is the devil. I am trying to bring a more balanced view.” So Cheema focuses on nutrient-rich South Asian ingredients and suggests a traditional Pakistani The recipe is adjusted for health.

Amanda Saab, former player of the TV series MasterChef, the blogger of Amanda’s Plate and the founder of the “Dinner with Your Muslim Neighbors” dinner club, grew up in the vibrant Muslim community in Dearborn, Michigan, her grandmother There is a weekend for Iftars Ramadan for approximately 50 guests. So it is not surprising that Saab prioritizes gatherings and communities during the holy month. Although she sometimes gets inspiration from health-conscious chefs and bloggers, she likes to share hackers in Ramadan, making it easier for Muslims to contain and reducing food waste.In the south of India, the spirit of Ramadan is served in a bowl of porridge
“The Arabian hospitality is so generous,” Saab said. “It means making a lot of food, which leads to overindulgence and waste.” She found that both would be counterproductive to the spirit of Ramadan, so she tried to lead by example, by promoting Iftar recipes, these recipes can easily become leftovers or not A menu of multiple main dishes.

For Muslims in smaller communities, Ramadan may be more intimate but not so happy. Mahmood, who lives in Panama City, Florida, likes to do different Ramadan activities with the kids every day. They decorate the house, make handmade Eid cards or read books that emphasize values ​​such as inclusiveness and kindness.

Mahmoud spent a month of Ramadan instilling a sense of Muslim identity in her children, while also remembering her roots. “We don’t eat a lot of desi [South Asian food] food in the United States, but Ramadan is when I am doing Pakistani food every day,” she said. “How can you not have Jam and Samosa’s Iftar?”

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