Ramadan fasting tips & the best recipes to fuel your body after the fast

RAMADAN sees Muslims across the globe abstain from eating or drinking between sunrise and sunset for a total of 30 days.

It's considered the holiest month in the Islamic calendar, where fasting begins at sunrise and finishes at sunset with Iftar Here's the best tips and recipes for keeping the body healthy and fuelled throughout.

What are the best fasting tips for Ramdan?

Throughout the month of Ramadan, it's important to look after your body, so Healthline has shared some practical tips that will ensure you have a safe and successful fast.

Make sure you have your morning meal – It's important not to skip the morning meal before the fast begins, even if you don't have an appetite, as it can help maintain energy levels for the body.

Stay hydrated – Make sure to rehydrate and get your full recommended intake before sunrise and after sunset.

Don't over eat – Be mindful of your portions, heavy foods can cause tiredness and make you feel uncomfortable after long days not eating.

What is Iftar during Ramadan?

Iftar is known as the main meal that Muslims are allowed to eat at sunset every day of Ramadan, after fasting all day.

It's a substantial and important meal that is needed to replenish the body and boost energy levels after fasting, while sustaining the body for fasting the following day.

It's advised to include food from all major food groups during Iftar meals, including plenty of fruit and vegetables, rice and meat.

What are the best recipes to fuel the body with after fasting?

Moroccan Harira Soup

Ingredients: 50g chickpeas, 2 litres chicken stock, 1 tsp of cinnamon, ginger, cumin, tumeric, dried chillies, 1 onion finely chopped, half cup of red lentils, 1kg tinned tomatoes, black pepper, olive oil, parsley and coriander finely chopped

Method: Cook chickpeas in stock over medium heat for two hours in large pot and keep liquid at the boil. When soft, stir in lentils, tomatoes, onion and spices, season with salt and pepper, bring to the boil and simmer for 30 minutes until lentils are soft and soup is thick. Finish with olive oil and chopped herbs, before serving.

Find full recipe here.

Kofta Kebabs

Ingredients: Wood skewers, 1 yellow onion, 2 cloves of garlic minced, 4 tbsp finely chopped parsley, 1 tsp ground sumac, 2 tbsp cumin, 1 tsp coriander, 1tbsp paprika, cinnamon, kosher salt, black pepper, extra virgin olive oil, 2lbs ground beef

Method: Soak skewers in warm water for 1 hour to stop them from burning,using food processor blend onion until rough paste, transfer to strainer and remove excess liquid, return to processor and add garlic, parsley, spices and oil, process until well-combined.

Add mix with ground beef in a bowl and kneed with hands until seasoning is throughly combined, knead for 2-3 minute until mixture holds its shape, divide into portions and flatten by 1/2 inch, pierce with skewer. Place skewers in fridge for 2 hours. Pre-heat grill to high for 3-5 minutes, reduce to medium heat and apply oil before grilling kebabs on one side until well marked for 2 minutes, flip and cook the other side for another 2 minutes. Remove kebabs from skewers and serve with rice.

Find full recipe here.

Prawn and Chicken Fried Noodles

Ingredients: 1lb fresh egg noodles, boneless chicken breasts cut into small pieces, 3 garlic cloves peeled and sliced, 2 eggs beaten, 1/2lb of raw king prawns peeled and deveined, snow peas, soy sauce, kecap manis, fish sauce, tomato ketchup, white pepper, cumin, coriander, 2 spring onions, coconut oil

Method: Heat 3 tbsps of oil in saucepan over a high heat and add chicken pieces. Fry until chicken is cooked and browns, add garlic and fry for 1 minute. Add more oil and pour beaten eggs into oil, allow to set for 1 minute before stirring to scramble. Add prawns and snow peas and cook for 2 minutes, add oil if pan looks dry and stir continuously. Add noodles to pan and combine rest of ingredients. Add soy, kecap manis, fish sauce and tomato ketchup to pan along with spices and stir to warm through. Serve with sprinkle of spring onions on top.

Find full recipe here.

Vegetable Samosas

Ingredients: Red/yellow curry powder, garam masala, smoked paprika, cumin, chili powder, red pepper flakes, 1 onion finely chopped, 1 carrot finely chopped, 2 potatoes peeled and diced, 2 red bell peppers diced, fresh ginger, garlic powder, 1 cup water, 1/2 cup green peas, 10 egg or spring roll wrappers

Method: Combine oil and spices in non-stick pan on medium low heat for 2 minutes, add vegetables and stir-fry on medium heat for 4 minutes, stir in ginger, garlic powder and water, stir in peas and cook until heated through, before taking samosa filling off heat to come to room temperature.

Heat oven, grab water, pastry brush and wrappers, fill and wrap samosas and arrange on oven tray without overlapping, douse with non-stick spray and pop into over for 8 minutes, turn over and cook for another 8 minutes.

Find full recipe here.

Here's everything you need to know about Ramadan from how long it lasts to the rules of fasting.

Find out how coronavirus can affect Ramadan this year and whether you can fast if you have symptoms.

Plus, here's what's best to eat for your morning meal before your day of fasting.

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