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MOUTHWATERING RECIPES TO KEEP YOU NOURISHED THIS RAMADAN

MOUTHWATERING RECIPES TO KEEP YOU NOURISHED THIS RAMADAN

Muslims around the world are celebrating the blessed month of Ramadan. With longer days and higher temperatures, it’s important to be well-prepared. After all, we want to enjoy and make the most of this blessed month, and keep our focus on religious observance and self-reflection. Eating a balanced and colourful diet that includes a variety of unrefined carbohydrates, proteins, and fats, with an emphasis on vegetables, whole grains, and healthy oils is essential for good health, endurance and to ease digestive discomfort.
If you’re on the hunt for healthy Ramadan recipes, you’ll be spoilt for choice with. From masala fish, veggie kebabs, to rose smoothie and no-cook laddus, her mouthwatering assortment of savoury and sweet dishes offer plenty of choice for Suhoor and Iftar. Here are two from the treasure.

4-Spice Basa Fish Fillet
Done in under 30 minutes, these lean basa fish fillets are perfect as a quick, simple and delicious Iftar meal. Serve with a healthy wholegrain and a side salad to make a complete meal.

Serves: 5 Prep Time: 10 mins Cooking Time: 15
INGREDIENTS
• 5 basa fish fillets, large
• 2 1/2 tsp curry powder
• 1 1/4 tsp turmeric powder
• 1 1/4 tsp black pepper
• 1 1/4 tsp salt
• 5 tbsp olive oil
• 1 lemon, juice

INSTRUCTIONS
• Dry fish fillets with a paper towel
• Combine spices and sprinkle the spice mix to coat the fillets completely on both sides
• In a large skillet or pan, heat oil over medium/high heat
• Add fish to the skillet and cook for 5-6 minutes per side or when cooked through
• To serve, squeeze fresh lemon juice

NO-BAKE NUTTY PUMPKIN SQUARES
A creamy pumpkin filling with a rich nutty-date crust, these are the
perfect no-added sugar sweet dessert for Iftar.
INGREDIENTS
• 1 cup pecan nuts
• 1/2 cup almonds
• 2 cups dates
• 1 1/2 tbsp coconut oil
• 1 cup cashews
• 2 cups pumpkin puree
• 2 tsp pumpkin pie spice

Instructions
• Place the pecans, almonds, dates and coconut oil in a high-speed blender and pulse until finely ground. It may be crumbly, but should hold together when pinched with your fingers
• Line your pan with parchment paper (something I forgot to do)
• Place this mixture into a baking pan of your choice or a round casserole dish
• To make the filling, combine the cashews, pumpkin puree, and pumpkin pie spices in a food processor. Blend until smooth. The base is sweet enough, and I don’t add any sweetness to the filling.
• Pour the filling over the base and spread evenly
• Place in the freezer for 15 mins
• Lift the bars out of the pan using the parchment paper edges. Use a chef’s knife to cut the bars, wiping the knife clean between cuts
• Serve chilled

By Shahzadi Devje, RD, CDE, MSc.
Registered Dietitian and Certified Diabetes Educator. Owner of Desi~licious
RD. www.shahzadidevje.com

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