by Nadeem Ahmed
Sehri Smoothie Sailing
Ramadan seems come quicker every year and each time we say we will be more prepared than the last time, but that is not always the case. If you have left it late this year, don’t worry – I have some great tips for saving time and eating healthily. One great addition I would recommend to your Sehri meal first thing in the morning is my own little invention – the Too Fast Too Furious smoothie. Not only does this contain some of your five a day, but the slow-release energy from the protein will keep you going the day. The divine tasting delicacy takes less than five minutes to make.
The Too Fast Too Furious Smoothie contains a handful each of spinach, kale, a variety of berries, fresh pomegranate seeds and one whole banana; two cups of soya or almond milk; a few walnuts; a bunch of fresh mint; 1 tablespoon of pumpkin seeds and sunflower seeds, and a hint of cinnamon powder. Put all the ingredients in a blender for a couple of minutes and voila, you have your Too Fast Too Furious smoothie, which will keep you energised until Iftari.
IFTARI idea
During the day, we all have fantasies about what to eat at Iftari time, but when it comes to opening our fast, we get full so quickly that we can’t even eat a quarter of what we dreamed about. Why not try new recipes and ideas this Ramadan? With that in mind here are easy recipes I would recommend, which will tickle your taste buds.
Tabouleh salad with red hot chicken/red hot paneer
Ingredients for Tabouleh
1 cup wheat bulgur (dry), makes 2 cups after combining with liquid
1/2 medium onion, minced
2 cloves garlic, chopped
3 cups minced fresh parsley
1 medium tomato, chopped
3 tblsp extra virgin olive oil
1 tblsp fresh lemon juice or vinegar
Sea salt and pepper to taste
Method:
Put the ingredients into a bowl and mix well. Keep aside while you make the chicken or paneer.
red hot chicken/ red hot paneer:
Ingredients
2 cubed chicken breasts/ 200 gms paneer
4 heaped tablespoons of paprika powder
1 tsp red chilli powder (or to taste)
1 tsp sea salt (or to taste)
1/2 tsp freshly ground pepper
1 tsp garlic pulp
1/2 freshly squeezed lemon
Water n Olive oil
Method:
Mix the paprika, chilli pow- der, salt, pepper, garlic, lemon and some water in a bowl un- til it is a paste consistency. This is your marinade for the chicken or paneer.
Combine the chicken or paneer with the marinade, making sure all the pieces are covered. Keep in the fridge overnight if possible.
When making the chicken/ paneer, all you have to do is put a bit of oil in the wok and fry the chicken or paneer pieces until they are cooked. Then place in a tray and cook in the oven on a medium heat for 15 minutes and that’s it.
Serve the tabouleh salad on the plate and put the chicken or paneer pieces on the salad. Dollop some Greek yoghurt on the side and serve.
dessert delight
Fruit & nut case: A simple, yet delicious desert that will satisfy your sweet cravings. (Roughly serves three) Ingredients
1 full cup of frozen berries
4 tblsp ricotta cheese
Toasted nuts to garnish n Some desiccated coconut to garnish
Fresh mint sprigs
Method
Heat the berries for about 1-2 minutes in the microwave and spoon into dessert glass- es. Add the ricotta cheese and garnish with toasted almonds and coconut, and add a sprig of mint to give that designer look. A light gorgeous dessert at only 150 calories per serv- ing. It’s a win-win situation.
The 11th UK National Gatka Championship concluded on a high note near Cardiff, WalesUK Parliament 
