12 Great Suhoor Foods for Breastfeeding Moms

good article

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Dates

The best form of suhoor is dates as understood from the following hadith of the Prophet (saws), “How excellent are dates as the believer’s suhoor.” [(Sahih) Abu Dawood (2/303)]

Fresh Fruit

Prepare a fruit salad and refrigerate the night before to save time and energy.

Green Smoothie/Juice

Green foods increase the fat content of breastmilk and will give you an energy boost. Collards, spinach, kale, wheat grass, or any other green leafy vegetables can be juiced or chopped into smoothies. Spirulina, kelp, barley grass, alfalfa leaf and herbs are also great green foods to add to your morning drink. Here is an easy recipe for a Green Smoothie for Breastfeeding Mothers.

Boiled Eggs

Eggs are a great source of protein and omega 3 fatty acids. If boiled eggs are too bland for you, boil them the night before and make an egg salad or egg curry.

Oatmeal

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Feeling mad as a hatter
To whom nothing much matters
I am quite the artisan when it comes to rhymes and melodies
Not much else I’m afraid
In the end, she is the only sunshine that penetrates the rainy days in my brain

SHA’ BAAN Approaching

SHA’ BAAN Approaching
Do u have your personal minimum steadfast list ready?
Here it goes….
2 units of Duha? 1 juz of Qur’an? 4 units of Qiyyam? Then maintain it!
Then try to establish this month a high level of steadfastness. 🔩🔩
Practice kushoo and stand longer in Salah. Put efforts into the quality of your Salah.
Spend this month reflecting on your sins, turning to Allah subhanahu wa ta’ala for forgiveness.
Be aware that Shaitaan will busy us with trivial matters!
Increase in dhikr! Keep the tongue moist with His Remembrance.
Do not procrastinate any act of worship.
Got a daily plan? Review it and make sure you are maintaining it completely.
Don’t have a daily plan? Then make one!
Push yourself to read Qur’an rather than sleep!
Make sincere tawbah and general but plentiful istighfar for ALL sins (intentional/unintentional) and ALL shortcomings.
🔺🔺🔺🔺🔺
” O TURNER OF HEART KEEP MY HEART STEADFAST ON YOUR DEEN “..aameen

Recipe By: Chef Rabia, Riad Dar Masouda, Fes, Morocco

Recipe By: Chef Rabia, Riad Dar Masouda, Fes, Morocco
Yield: 6 to 8 as an appetizer or first course
While in Morocco in October of 2010, I took a cooking class with the cook of Riad Dar Masouda in Fes. Rabia taught us a few of her favorite dishes, and Zaalouk is one we whipped up together after a trip to the market to gather ingredients. Rabia’s version of Zaalouk is the best I’ve ever encountered.
Ingredients:
3 large eggplants
4 each red and green bell peppers
1/3 cup extra virgin olive oil
6 medium tomatoes, halved and grated on the large-holed side of a box grater, see note
8 medium garlic cloves, crushed with a garlic press
1 teaspoon cumin
3 tablespoons sweet paprika 1 tablespoon harissa
1 tablespoon kosher salt, or more to taste
1 medium bunch, about 1/2 cup cilantro, large stems discarded, finely chopped
1 medium bunch, about ½ cup, flat-leaf parsley, large stems discarded, finely chopped
cilantro and/or parsley leaves, for garnish
argan oil or extra virgin olive oil, for drizzling
crusty bread or flatbread, for accompaniment
Directions:
Roast the eggplant directly on a gas flame until soft and blackened. Put in a bowl and cover with plastic wrap. Set aside for 15 minutes or until cool enough to handle. When cool, peel and cut into medium dice.
Roast the red and green bell peppers directly on a gas flame until blackened. Put in a bowl and cover with plastic wrap. Set aside for 15 minutes or until cool enough to handle. When cool, peel, seed and cut into medium dice.
In a large fry pan, over medium-high heat, add the tomato puree and crushed garlic and cook until most of the liquid has evaporated. Add the olive oil, eggplant, peppers, cumin, paprika, harissa and salt. Stir to combine, lower heat to medium, and cook for another 10 minutes. Add the cilantro and parsley and cook another 5 minutes.
Let cool to room temperature. Transfer to a serving bowl, drizzle with argan or olive oil, sprinkle with parsley and/or cilantro leaves, and serve with a crusty loaf of bread or flatbread.
Notes:
To make fresh tomato puree, cut a ripe tomato in half crosswise. Lightly squeeze out the seeds. Grate the tomato on the large holes of a four-sided grater until all you are holding is the skin, which you discard. Voila’, fresh tomato puree!

JIGSAW

JIGSAW

No flowers or chocolates on
The first date. This was going
To be different from the very
First dailed-in footstep. And I

Went through the gate, four
Minutes not late, to see
Those eyes in the shadows
Of a sunny afternoon.
Thus there we were, both clutching
At the same glowing piece of
Jigsaw. Afraid of letting go.

(GEMS OF RAMADAN)

“If you want your Ramadan to be blessed and prosperous with deeds, greet and welcome it with true repentance.”
Shaykh Ahmad Jibril
(GEMS OF RAMADAN)
welcome Ramadaan with a clean heart
Forgive & forget
Clean your heart from all ill-feelings, bad thoughts or thinking about others.
Make istighfar, a lot of istighfar
for your intentional and unintentional sins.
for your obvious and hidden sins
for your internal diseases of heart (self-admiration, pride, looking down on others)
For being ungrateful to Allah
for being so heedless in our worship
for many sins that we do on daily basis.
Make lots of isitghfar, while walking, talking, cooking, cleaning, reading, driving.
Keep ur tongue moist.
may Allah forgive us. ameen

Sfenj RECIPE

Sfenj is the standard word used in Morocco, and the word is from the Arabic word “Isfanj” means Sponge. Just because both are similar in shapes and function, they absorb a lot. We do not call them Beignet, we call beignet other kind of sweet doughnuts.
1-For the easy way I used in USA, it was canned biscuits dough. You put them separately in a large plate where you put some water like 1/4 cup. then let them soften while you prepare your frying oil. once the oil is hot and ready, make a hole in the center of the biscuits
Put back in the plate. when you finish making the holes. please take the first biscuit and try as shown in the picture above to stretch the hole wide to make a large ring, and place the dough in the hot oil to fry.
Fry both sides on medium heat until golden brown.- make sure no water access in order not to burn your self-

2-for the recipe I am using:
-3 cups flour
– 2 teaspoons yeast
– 1 teaspoon salt
– 1¼ cup warm water (you may need more or less)
– vegetable oil, for frying Dissolve the yeast in the warm water and keep a side.
Mix the flour and salt in a large bowl. Add the water and yeast mixture, and mix very well until smooth and sticky . The dough should be too sticky.
Cover the dough with a plastic, and leave to rise for almost 3 to 4 hours until doubled.
Heat vegetable oil until hot. Dip your hands in water, and take a piece of dough about the size of ( biscuit dough or a little larger) . Use your wet fingers to make a hole in the ball of dough, as shown in the picture above, stretch the hole wide to make a large ring, and place the dough in the hot oil.
. Fry the sfenj until golden and brown, turning once or twice. Remove the cooked sfenj and drain the access of oil, Repeat with all the remaining dough and line them on paper towels. Enjoy with honey and a fresh mint tea or coffee