Cookbook Review & Giveaway of FEAST: Food of the Islamic World

If there’s one cookbook you’ll want to get this year, it’s this one. FEAST: Food of the Islamic World by Anissa Helou is a feast for the eyes and a journey through the history and food culture of the Muslim world. It’s one of those books that you’ll want in your collection when you’re craving Pakistani food one night and Moroccan the next. From real homemade pita to Iranian Yellow Split Pea Stew, you’ll find a geographic culinary spread of many of the dishes you’ve heard of or tasted, but never really knew how to make. One of the most unique recipes I found was this one for Uighur Scallion Pancakes, which I’m eager to try and make soon. The pictures are delectable, so they really encourage readers to dive right in and at least read the headlines which typically dictate a historical background of the recipes and/or the author’s own personal experiences with each one. 

One of the most coveted recipes I think will be this Lamb Shawarma Sandwich recipe- everyone seems to love a good shawarma and everyone seems to ask for the secret to making it and this, of course, is just one very delicious way. 

Anissa Helou, the Lebanese-born author of FEAST, is one well-respected international food writer I’ve been following for longer than I can even articulate. She caught my attention when she would write about Sicily or Sicilian dishes, which is part of my cultural heritage that I hold onto as much as I can. Her work is one I’ve always admired, for her love of Mediterranean food and lifestyle and the way she presents it through her work and everyday living, which you can often see on her Instagram page. It’s a work of art that is inspiring, beyond beautiful and one that puts a spotlight on the cuisine of many Muslim countries. Do check out her work and this cookbook, which you will not regret having in your culinary library. 

Anissa is giving away one copy of her book to MHK readers. All you have to do is go to my Instagram page, browse around the other reviews of FEAST that she’s posted and tell us in the comments below (on Instagram) why you really want to cook from this book. Giveaway ends on January 18, 2019. US mailing addresses only. Winner is randomly selected. 

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Source: My Halal Kithen

The American Qur’an Project at Chicago’s Sabeel Center

The American Qur’an project is one of the most surprising art exhibits I’ve ever come across. It’s one artist’s rendition of the Qur’an juxtaposed upon relevant scenes of American life. Sandow Birk is the L.A.-based artist who was inspired to hand-paint the scenes and transcribe the Qur’an text in English. After traveling extensively throughout the Muslim world. 

At the moment, the exhibit is displayed at the Sabeel Center in suburban Chicago (8800 Ballard Street, Des Plaines, IL 60016). It’s on display until September 28, 2018 and can be viewed via tour by appointment only. To scheduled a tour, email the Director, Rizwan Kadir: RSVP@sabeelcenter.org

I was intrigued by the project first and foremost because as an American who converted to Islam nearly 18 years ago, I find myself constantly answering the question as to why I became Muslim and often times being told that it was such a foreign concept- a religion only practiced in the East”. That is certainly not the case, and as the world becomes more and more globally connected we see and hear stories of countless converts from Western countries who live everyday lives practicing Islam while living and co-existing peacefully within the culture(s) in which they were born- such as myself. 

Sandow’s work is a reminder to me of many images that simply bring back that feeling of Americana I grew up with: family picnics on the 4th of July; Latino neighborhoods with the corner stores; Asian neighborhoods where anyone can visit and see the Chinese New Year parade.

Things like this are American. 

I am American. And Muslim. And Latina. And Italian. Does it all go together? Of course it does. 

Especially at a time like now when we are seeing so much vile behavior towards “the other” in public (i.e. the refugees, Latinos, Muslims, African Americans), I think this work is not only culturally significant; it’s also politically poignant, whether he meant it to be or not. 

I could say more, but tonight I’ll attend a closing night event and hopefully get a copy of the printed book, signed by the artist himself and giving one copy away to one random reader here. 

Read more about Sandow Birk and the American Qur’an project here

To enter to win, leave a comment below with your thoughts on the project and why you would like to have the book. 

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Book Suggestion | Deep Nutrition: Why Your Genes Need Traditional Food

I read a lot of books over the course of year, some of which are skimmed throughly and some of which I hang on to every word, highlighting all of the things I want to share with the world. A book I’ve been reading recently, Deep Nutrition, is one such that will soon be marked up with yellow highlighter marks as soon as I get my own copy and return the one borrowed from the library- it’s way more than I expected it to be. 

As many of you who avidly read my work know, I’m a huge advocate for real food, particularly traditional foods that have been available for centuries to every culture around the world.  It all started with my first trip to Italy (aka: gastronomic heaven) as a young woman where I became obsessed with the idea that food grown with chemicals, mass-produced and shipped around the globe was not the kind of food that would provide great nutritional value- yet it seemed that most nutritionists and doctors weren’t addressing this fact, although everyone seemed to be recommending the Mediterranean Diet’ as the best in the world, even marketing it as such.

That’s not something I bought into so easily. Yes, I love Mediterranean food and it sits well with me, I believe, because a large portion of my DNA has origins in Southern Europe. That doesn’t mean it’s the right diet for everyone– or so my instincts told me, and exactly what this book addresses, too. 

I’ve also been an advocate of the Wise Traditions publication, a quarterly one produced by the Weston A. Price Foundation, because of their responsible and extensive research on traditional food and medicine as it intersects with modern day treatment and healing methods that the average person can wrap their heads around- and they also lobby for good in Washington, D.C., not because they’re being paid to lobby or advocate for a certain ingredient. 

Deep Nutrition: Why Your Genes Need Traditional Food (Featuring the Four Pillars of the Human Diet) by Catherine Shanahan, M.D. with Luke Shanahan is one of those books I believe every parent, every adult with chronic illness, and anyone who cares about their health and the health of their families, should be reading. 

In the book, what is covered is a lot of science but a lot of common sense, too. It’s jam-packed with things pertaining to lost wisdom of our elders and an effort to reclaim all of that. In the Introduction, the first line says, “This book describes the diet to end all diets.” (xix)

That’s a pretty tall order. But, I like it. I’ve never been a believer in diets; only lifestyle changes- sometimes ones that need to be massive in order to be not only effective, but also transformative and long-lasting. 

It’s also described as The Human Diet, and “…the first to identify and describe the commonalities between all the most successful nutritional programs people the world over have depended on for millennia to protect their health.” (xix)

This makes a lot of sense to me. For those of you who have pets, think about what you see nowadays in the pet food stores or aisle- a lot of marketing (i.e. descriptions of the best characteristics of a particular pet food) being described as “biologically appropriate” for cats or dogs.  Scientists and nutritionists are just now also talking about how the diet of our fur babies are also being afflicted by the type of food and as a result we’re even seeing an increase in obesity and diabetes in the feline and canine world. That’s astonishing! What have the holistic pet nutritionists and veterinarians done to curb this?  They’ve created biologically appropriate food mixes that address what cats and dogs are supposed to eat- what they would naturally eat in the wild, what’s good for them and doesn’t make them sick but instead makes them thrive, makes their hair shine and keeps them healthy and living long, happy lives.

Why don’t we have the same thing going on in the human food system? 

To quote the author in the beginning of the book, “…in the current healthcare system, people don’t receive the most powerful form of preventative medicine- a comprehensive dietary education.” (viii)

Medical doctors are simply not trained to consider how a person’s diet might contribute to medical conditions other than obesity, diabetes or heart disease…And any physician hoping to fully understand how nutrients and toxins act in the body would need a particularly strong background in biochemistry and cell physiology.” (viii)

I love the insight and personal experience that Dr. 

For example, Part One: The Wisdom of Tradition contains the following: 

  1. Reclaiming Your Health: The Origins of Deep Nutrition
  2. The Intelligent Gene: Epigenetics and the Language of DNA
  3. The Greatest Gift: The Creation and Preservation of Genetic Wealth
  4. Dynamic Symmetry: The Beauty-Health Connection
  5. Letting Your Body Create a Perfect Baby: The Sibling Strategy

Part Two: The Dangers of the Modern Diet

  1. The Great Nutrition Migration: From the Culinary Garden of Eden to Outer Space
  2. Good Fats and Bad: How the Cholesterol Theory Created a Sickness Epidemic
  3. Brain Killer: Why Vegetable Oil is Your Brain’s Worst Enemy
  4. Sickly Sweet: How a Carbohydrate-Rich Diet Blocks Metabolic Function 

Part Three: Living the Deep Nutrition Way

  1. The Four Pillars of the Human Diet: Foods That Program Your Body for Health, Brains and Beauty
  2. Beyond Calories: Using Food as a Language to Achieve the Ideal Body Weight
  3. Forever Young: Collagen Health and Life Span
  4. Deep Nutrition: How to Get Started Eating the Human Diet
  5. Frequently Asked Questions 

There are other additions and resources at the end of the book, which are all very valuable to the reader, including which types of products to buy for a healthy, deep nutrition type of lifestyle but also where to go online to read more and find those items. 

Perhaps once I’m actually thoroughly finished reading the book, I’ll come back with more insights, but for now I think it’s got enough excellent information and research to keep me interested and learning more about this crucially important topic- now, more than ever. 

Get your copy here

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Source: My Halal Kithen

The Only Thanksgiving Recipes You Need

America is gearing up for the foodiest of all foodie days of the year, Thanksgiving. 

I know…it’s loaded with historic context that makes it controversial and I know it’s not an Islamic holiday. I also know that some people just want to spend the day off with their families and eat some really great #halal turkey with other traditional and often times their own ethnic dishes and side dishes.

When I was growing up, we always had a very Sicilian type of Thanksgiving. Of course there was turkey on the table, but you bet there were also a few trays of lasagna or mastociolli as a side dish and pumpkin pies were found among Sicilian cookies on the dessert table. 

That said, everyone has the dinner they want or like, and over the years I’ve come to really appreciate making things from scratch because they taste better and the entire feeling of the day and the dinner seems so much more special by putting in the work to make it both beautiful and delicious. 

Let’s start with soup…

Pumpkin Saffron Soup is silky and elegant- perfect for guests who are expecting something other than your run-of-the mill dinner soups. It makes Thanksgiving special. 

Pumpkin Saffron Soup

Fig, Pine Nut, Garlic & Herb Stuffing is one of the most flavorful stuffings I’ve ever made for the turkey. Figs are abundant now in the Fall and pine nuts are a bit of a splurge but their nuttiness makes it so worth the addition. Be sure to make your own croutons, too (recipe below). 

Fig, Pine Nut, Garlic & Herb Stuffing

Homemade Croutons- thank me later. Yes, they are worth making homemade.

Homemade Croutons

Now for the turkey. Ah, the BIG bird. Do you really need to make such a huge amount of meat? Yes and no. Yes, if you’re having a large crowd and NO if you’re not- it’s as simple as that. For a small crowd you can go with one large turkey breast that you can roast and slice for 3-4 people.

This recipe below for roasting a chicken, but it’s one you can emulate with a turkey by following the cooking time and temperature for the size of the bird you’ve got on hand. Of course you can also make a chicken instead….but that would be veering way off the Turkey day menu now, wouldn’t it?

Classic Roasted Chicken with Fall Vegetables

Creamy Mashed Potatoes are one side dish I simply cannot go without on Thanksgiving. And they have to be creamy. That’s why I love this recipe.

Creamy Mashed Potatoes

Homemade Gravy- don’t skimp on the good stuff- and that means making it with your own turkey’s fat, seriously. 

How to Make Gravy

Cranberry Sauce. Do not skip this side dish. If you’ve only ever had the canned stuff, you don’t know what the real stuff is supposed to taste like. Once I made it for the first time from scratch (reluctantly and not expecting to like it at all), it became my favorite side dish and one that I cannot fathom not having with the turkey and mashed potatoes. They just go so well together because they’re seasonally growing at the same time. 

Cranberry Sauce with Apples & Pears

Winter Salad with Cranberries & Nuts. Yes, salad belongs on the Thanksgiving table, and when you add some fresh cranberries it makes all the sense in the world. 

Winter Salad with Cranberries & Nuts

Pumpkin Pie- just because…and not from the can, please. But if you have to that’s okay as well. Follow the same method. 

Pumpkin Pie Not From a Can

And for the leftovers, make this. You may have to grind up meat to make this but all you need is a chef’s knife to do that.

Ground Turkey with Potatoes, Tomatoes, Mint & Parsley

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Source: My Halal Kithen

How to Eat Healthy, Halal & Tayyib While Traveling

A few weeks ago I was in Southern California to attend the Les Dames International Conference in Newport Beach and once I left the LA area, I headed south to the San Diego area to my favorite spot in the whole wide USA- La Jolla, CA. Once I got there, I was surprised with a kitchenette bonus- the upside of arriving middle of the week, I suppose. 

Before even knowing I would have a kitchen space, I was fully prepared to make a salad in the hotel room by bringing a foldable cutting board and a garlic press and looking up when and where the nearest farmers markets or organic produce was sold (see resources below the video).  Here’s what I had to say about a few more deeper details I got into about eating super healthy, halal and tayyib while traveling. I found and brought some pretty cool things and felt great during my trip!

Some of the things I mentioned in the video are:

Cuisinart blender

Sur La Table stores: www.surlatable.com 

Garlic press by Zeal

Lemon juicer

Foldable Antimicrobial Cutting Board

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Source: My Halal Kithen

Caribbean Beef Stew

This is a sponsored recipe post by Knorr® brand. They provide halal-certified bouillon, a product that is used in this recipe. 

This Ramadan I’ve chosen to make a bunch of Latin dishes, mainly because of the hot, steamy weather we’ve been experiencing here in Chicago. It’s ironically not dissimilar to the weather in the Caribbean when it rains for 30 minutes and then the sun comes out and that goes on all week. It reminds me of weather in Florida, Puerto Rico and other hot, humid climates I’ve visited. When I experience that weather, I crave the foods that come from those places. More specifically, I crave the foods I also grew up with, rooted in Puerto Rican fare. I wrote about this extensively in my most recent cookbook, but it bares repeating in that the smell and taste of things like mangos, plantains, guava and even the spice mixtures of adobo and sofrito will always remind me of my maternal grandparents who were very intent on sharing those flavors with me as a child. I’m so glad they did. I wouldn’t be the cook I am today without that experience. 

That said, I was craving a really good Carne Guisada, also known as a Caribbean Beef Stew, due to the flavors and ingredients being a blend of the Spanish, Indigenous and African flavors. It’s a classic dish on the island of Puerto Rico and I’m so happy to be able to share the recipe with you.

For example, to get started with this dish, I marinate the beef for a short amount of time in a blend of garlic, oregano, vinegar and olive oil (also known as the adobo). The small will forever remind me of how my abuela (grandmother) cooked her meat. You can marinate this overnight, but if you’re in a crunch for time, 20  minutes should do the trick. 

The meat is then sautéed in potatoes, onion, green pepper and olive oil in preparation for all the other goodness to come. 

I also add sofrito to give it hat extra special very Puerto Rican taste: a puree of cilantro, tomatoes, yellow onion, serrano pepper, garlic. 

To give it an additional flavor profile, I add some of the Knorr Halal Beef Flavor Bouillon. 1 cube should do the trick; 2 if you really want to intensify it. 

Of course you will need to add water to dissolve the bouillon. Stir thoroughly. 

 

The stew should cook, covered, for a good amount of time- to thoroughly soften the meat and the potato. During the last leg of cooking, add the manzanilla olives and capers. That’s what really tops this dish off and takes it to new heights, adding slightly vinegary taste.

Once thoroughly cooked, it’s ready to serve.

I prefer to go classic- serve with white rice, pink beans (habichuelas), and baked plantains (which are typically fried).  

As they say in Spanish to describe how delicious it is… que saboroso!

Caribbean Beef Stew
2017-06-23 02:21:50

Serves 6
This hearty dish, also known as Carne Guisada, is inspired by the island’s fusion of Caribbean and Spanish flavors. It’s aromatic and filling all by itself but traditionally is served with pink beans, white rice and fried plantains.

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Ingredients
  1. Ingredients for the Stew
  2. 2-1/2 pounds beef stew meat, cut into 1-1/2 inch cubes
  3. 1-1/2 cups adobo (see recipe below)
  4. 1 tablespoon olive oil, plus more if needed
  5. 2 cups halved or quartered Yukon gold potatoes
  6. 1 green bell pepper, cored and diced
  7. 1/2 cup diced yellow onion
  8. 3 garlic cloves, minced
  9. 3/4 cups canned tomato sauce
  10. 3 teaspoons sea salt, or to taste
  11. 1/8 teaspoon freshly ground black pepper
  12. 2 cups water
  13. 1 Knorr Halal beef bouillon cube
  14. 2 cups sofrito (see recipe below)
  15. 1 cup manzanillo olives
  16. 1/2 cup capers
  17. Ingredients for Adobo
  18. 5 cloves garlic, minced
  19. 1 cup roughly chopped yellow onion
  20. ¼ cup extra virgin olive oil
  21. 2 tablespoons white vinegar
  22. 2 teaspoons dried oregano
  23. ½ teaspoon sea salt, or to taste
  24. ½ teaspoon freshly ground black pepper, or to taste
  25. Ingredients for the Sofrito
  26. 1 green bell pepper, cored and roughly chopped
  27. 1 small yellow onion, roughly chopped
  28. 1 bunch cilantro, roughly chopped
  29. 3-4 cloves garlic, roughly chopped
  30. 1 serrano pepper, seeds and stem removed
  31. 1 tomato, roughly chopped
Instructions
  1. Directions for the Sofrito
  2. In the bowl of a food processor fitted with an “S” blade or a blender, combine all the ingredients. Pulse or puree until they are combined and fully chopped and the sofrito is very smooth.
  3. Directions for Adobo
  4. Mix all ingredients together and rub vigorously into the meat before cooking.
  5. Directions for Stew
  6. In a large mixing bowl, combine the meat and adobo. Mix well, rubbing the spices into the meat. Set aside for 20 minutes.
  7. In a large, deep-bottomed pan or Dutch oven over medium heat, gently warm the oil. Add the meat to the pan and cook on one side for five minutes until browned. Turn the cubes and repeat until all sides are browned. Using a slotted spoon, transfer the meat to a plate lined with paper towels.
  8. Add the potatoes to the pan and sauté for five minutes until well-browned (and add more oil if necessary). Add the bell pepper, onion, and garlic and sauté, stirring constantly for three to five minutes until the peppers have softened.
  9. Add the tomato sauce, salt, and black pepper to the pan and cook, stirring often to prevent sticking for five minutes.
  10. Add the water, the Knorr Halal beef bouillon, and the Sofrito to the pan and stir until combined. Reduce the heat to medium-low and return meat to the pan. Cover and cook for 45 minutes.
  11. Cook, covered for one to one and half hours. Add the olives and capers to the pan and stir. Cook for an additional 10 minutes then remove from the heat and set aside to rest for 10 minutes before serving.
  12. Serve with white rice, pink beans and fried plantains for a truly authentic Caribbean meal.
By Yvonne Maffei | My Halal Kitchen
My Halal Kitchen by Yvonne Maffei http://myhalalkitchen.com/

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Ground Chicken Stuffed Eggplant

Whenever I think of stuffing vegetables, it seems like a really tedious and cumbersome process- stuffed zucchini, stuffed cabbage, grape leaves, you name it. It seems like something I don’t have time for now want to spend an afternoon doing. 

This recipe, however, isn’t like that at all. It’s a sort of twist on actually ‘stuffing’ and slow cooking because it’s sped up by cooking the ground meat ahead of time and using the inside flesh of the eggplant in that ground meat. The eggplants are then left sort of thin enough to bake nicely in the oven with enough time to just give the meat that seared taste. 

I love this recipe so much and I hope you will, too.

The one secret I have to making and keeping the meat moist is by adding plenty of broth to the meat and also to the pan I’m cooking it in. The best choice for that, in my opinion is the Saffron Road Culinary Classic Vegetable Broth. It doesn’t impart any other meat flavors but since it has herbs in it, it imparts a nice flavor and aroma to the meat. 

See the recipe below- ft’s a fantastic choice for any time of year, but truly satisfying this time of year when we love something substantial but not too heavy for Iftar

Ground Chicken Stuffed Eggplants
2017-05-29 03:17:05

Serves 4
The simple way to serve stuffed vegetables is right here in this two-step recipe that will leave you wondering why you ever spent more time worrying it would be too cumbersome to make!

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Prep Time
10 min

Total Time
1 hr

Prep Time
10 min

Total Time
1 hr

Ingredients
  1. 2 large or 4 small eggplants
  2. 2 tablespoons extra virgin olive oil
  3. 1/4 cup yellow onions, minced
  4. 2 pounds ground chicken (or beef, lamb, etc.)
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon sea salt
  7. 1/4 teaspoon black pepper
  8. 2 tablespoons pine nuts (optional)
  9. 1 32 ounce container Saffron Road Culinary Classic Vegetable Broth
  10. Fresh parsley leaves for topping
Instructions
  1. Cut the eggplants in half and using a spoon, scoop out all of the flesh. Roughly chop it into small cube-size pieces and set aside.
  2. Gently heat the oil in a saute pan.
  3. Add the onions and cook until translucent, about 3-4 minutes.
  4. Raise the heat and add the chicken, the chopped eggplant, and the spices. Stir until all the chicken is mostly cooked, about 6-7 minutes. Add half of the container of the Saffron Road Culinary Classic Vegetable Broth. Continue cooking on medium high heat until the broth has mostly evaporated, about 5-6 more minutes. Set aside to cool slightly.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Place the eggplant shells in a semi deep oven-safe baking pan. Add the meat mixture to each shell, then top with fresh parsley. Drizzle each with a bit of olive oil.
  7. Add the remaining Saffron Road Culinary Classic Vegetable Broth to the bottom of the pan.
  8. Bake for 30-35 minutes, uncovered, or until you see that the meat has significantly browned on top. Remove and let cool slightly before serving with rice, potatoes or pasta.
By Yvonne Maffei | My Halal Kitchen
My Halal Kitchen by Yvonne Maffei http://myhalalkitchen.com/

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Try it Out, Try it On Event with Noor Couture

I’m excited to be working with NOOR COUTURE who is hosting an event called “Try It Out – Try It On”  the 23rd of April in Elgin, IL from 12:00 noon-5:00 PM CST in which NOOR COUTURE and HIJABITOOD will both have their hijabs & garments on sale and available to try on and purchase. 

To sweeten things up, I’ll will be in the kitchen making recipes from my cookbook and talking in person with guests about what’s really in our food, the importance of halal & tayyib, and why I wrote the book. You’l also be able to purchase signed copies of my book that day.

The event is by invitation only and space is limited, so if you’re interested please RSVP as soon as possible at the Eventbrite link below. We’ll be delighted to meet all the ladies who attend! 

To register, click here

try-it-out-try-it-on-event

 

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Source: My Halal Kithen

Join the 2017 #MyYearofWellness

It’s no doubt that 2016 has been a year of challenges in a way that’s so different than what many of us have ever faced.  People around the world have been vociferous about those challenges we’re facing as an ever-increasing globally-connected (and divided) community. Watching tv and checking social media are increasingly fear and anxiety-inducing activities rather than informative ones, which whether we think so or not, does have an effect on our subconscious mind.  

In order to deal with that, I’ve had to make some serious changes in my life. Many of those changes started before 2016 when it was evident that things outside of my control were going to most likely come to fruition whether or not I had anything to do with them. I began doing things like acupuncture, getting more massages, taking care of my skin and hair, looking at the appropriate vitamins and supplements when necessary, and of course always trying to grow and eat only the best quality food I possibly could. 

Even with all of those changes, I realized there was something else I needed to take a deep look at if my inner being was going to be balanced, happy and at more peace in a world that seems like it’s getting out of control. I began reading up on the power of positive thoughts (cliche, I know, but it works), training our minds to be more focused and having good thoughts about our own selves. I know and understand the power of prayer and dhikr (remembrance of God) and I was looking for more application of these things in different ways. Maybe you could call it spiritual enlightenment or higher consciousness, and positive energy or vibes, but I learned more and more about the importance of that in our lives and that even though these may be things we can’t see, they are things we can think and feel– and ones I no longer wanted to ignore and put away in my back pocket as though they don’t affect my day to day life. The more I give talks about halal and tayyib in relation to my recent cookbook, the more I want to dive deeper and deeper into how much we can benefit from both the practical application and the spiritual nature of our lives.

As I come to this realization, I want to share my thoughts with you on these topics, share my own journey, as well as encourage you to embark on your own, if you feel it’s something you desire for yourself. Just by sharing this with all of you, I can feel the momentum starting just as I type these words and ask you to come along and embrace the concepts of balance, gratitude and self-care, all of which are important elements to my own personal wellness and things I am striving for in 2017 and beyond, insha’Allah.

Maybe it will be in the form of more exercises I need like stretching; walks on the beach at sunrise; travel to exotic places where I can taste amazing global halal street food; gratitude for the little things that mean so much; affording myself the time and space to take care of my body, mind and soul. All of it, I hope! Insha’Allah.

 Today, right now, in this very breath of life we are blessed with enjoying, take a moment to think about what you need and what you want…

Will you make 2017 #myyearofwellness (for yourself), by joining me on mine? 

If and when you do, please tag @myhalalkitchen on Instagram, Twitter and Facebook and use the hashtag #myyearofwellness to show me what you’re doing to take care of you. Let’s inspire one another and give each other great ideas and motivation to do the same!

my-year-of-wellness-2

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Facebook Live Chat Series: What’s Really In Our Food?

I’m really getting used to this Facebook Live thing! I love how many of you have been adding comments and feedback to join in the discussion on “What’s Really in Our Food?”. It’s a five-part series where I’ll be discussing the nuances of food labels, insight into the processing of food and food industry ingredients and how food is marketed to us and our children.

You won’t want to miss these! Mark your calendars for the next three Wednesdays at 11:00 AM CST (except 10/5/16).

You can see a recap of Episodes 1 & 2 in the videos below.

What's Really in our food?

Be sure to subscribe to my newsletter for more information on the books I mention in the live chats. To subscribe, go here

To order my newest cookbook, click here to get it on Amazon

1st FB LIVE Chat (9/14/16)- An Introduction

2nd FB LIVE Chat on 9/21/16- About Fat & Sugar

3rd FB LIVE Chat on 9/28/16- Focus on American Food

4th FB LIVE Chat on 10/12/16- Focus on Italian & French Food 

5th FB LIVE Chat on 10/19/16- Focus on Latin & Asian Food

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Source: My Halal Kithen