Mushrooms and Truffles In Islam and in Eating Disorder Recovery

Mushrooms and Truffles in Eating Disorder Recovery

Prophet Muhammad (pbuh) said: "The truffle is among the Mann (Allah's favours) and its water cures the eye" (Bukhari). It was said that among the Manna sent down by Allah to the Children of Israel were several plants that grow in the wild without effort. Some scholars consider truffles to be a kind of Manna, althought the word Manna in the Quran refers to the sweet dew that descended from the trees (Jauziyah, 2003).

The hadith already mentioned is relevant here, too: "Heaven laughed and it produced truffles, and the earth laughed and produced capers."

Truffles grow wild underground and they are a type of fungi sometimes regarded as a mushroom and they have a strong flavour and fragrance.

 

Source: Healing Body and Soul- Your guide to Holistic Wellbeing Following Islamic Teachings by Amira Ayad



Ancient Greeks and Romans credited truffles with both therapeutic and aphrodisiac powers.  Ancient Egyptian hieroglyphics reveal that mushrooms were thought to bring immortality and valued them as both food and medicine.

Benefits of Mushrooms in Eating Disorder Recovery

Mushrooms are an important dietary source of essential amino acids.

Mushrooms are excellent source of fibre, vitamins and some minerals like selenium. They are low in fat and free of cholesterol.

The body of a mushroom is an excellent source of B- complex vitamins including B12.

Mushrooms are anti-cancer, anti-diabetic, anti-tumor and boost immune system.

Mushrooms are the only vegetable and the second known source (after cod liver oil) to contain vitamin-D in edible form.

They are rich in calcium (good for bones), iron (benefits in anemia), potassium (very good for lowering blood pressure), copper (anti bacterial) and selenium (very good for health of bones, teeth, nails, hair and as an anti oxidant).

Here are some fabulous recipes from around the world. Bon Appetite!

Arab Mushroom Salad

Ingredients:

• 1 head broccoli separated into small flowers 


• 1 cup mushroom shopped  slices 


• 1 small carrot shredded


• 2 tbs pesto cream sauce 


• 1 ts salt


• 1 ts ground black pepper 


•  3 tbs extra olive oil

Method:

1. Preheat the oven on broil.


2. Place the broccoli, mushroom in a resealable bag. Add the oil, salt and black pepper, close the bag and shake to mix.


3. Pour into a tray and broil for 15 minutes with stir after each 5 minutes.


4. Serve with pesto cream sauce and decorate with carrot. (Retrieved from: http://arabdishes.blogspot.co.uk/2011/01/mushroom-salad.html)

 

Khoresht Gharch ~ Persian Mushroom Stew

 

Ingredients

8 chicken thighs
2 medium onions
4 garlic cloves
24oz mushrooms
1 tbsp flour
2 tbsp brewed saffron
4 tbsp lemon juice
2 egg yolks
oil
salt & pepper



Small dice onion and mince garlic.  Saute in some oil until golden.



Season chicken with salt and pepper. Add to onion and cook for about 3 to 4 minutes on each side. Add 1/2 cup of water, cover, and cook on medium for half hour.



In the mean time clean mushrooms . Cut off the bottom portion of the stem and depending on the size of each mushroom either cut into four section or nine. You can use any type of mushrooms you like.



I personally like to use all of my mushroom, including the stem. I cut the stem off then quarter, or cut into nice pieces, the cap then slice the stems.



Saute mushrooms in a thin layer of oil until their juices come out. Allow for the juices to evaporate.



Add flour to mushrooms and mix well. Season with salt and pepper.



Add brewed Saffron and lemon juice to chicken and mix well. Then add mushrooms and continue cooking uncovered for about 10 minutes.  Beat egg yolks in a bowl and carefully taper in the egg yolks with a bit of the juices from the stew.  Add tapered egg yolks to the pot and continue cooking for another 15 minutes. Make sure to adjust seasoning if needed.

You will have a fantastic stew in just under one hour to serve over  rice!

(Recipe retrieved from: http://mypersiankitchen.com/khoresht-gharch-persian-mushroom-stew/)

 

Cream of Mushroom Soup

 



Ingredients:

• ½ lb  (225 g) mushrooms


• 1 small onion


• ½ pint (300 ml) water or white vegetable stock


• Salt and pepper


• 1 oz (28 g) butter


• 1 oz (28 g) flour


• ¾  pint (400 ml) milk


• 1 egg yolk

Method:

1. Clean the mushrooms and cut up roughly.


2. Peel and chop the onion finely.


3. Put into a pan with the stock or water and seasoning.


4. Bring to the boil and then reduce to a simmer with the pan covered for about 20 minutes until the mushrooms are cooked.


5. Either rub through a sieve or put through a blender to make a smooth pureee.


6. Melt the butter in a pan and add the flour. Blend it well and cook for a minute or two without colouring.


7. Gradually pour in the milk, stirring all the time. Simmer for a few minutes to cook.


8. Pour in the mushroom puree and add the beaten egg yolk.


9. Stir over a low heat to re-heat without boiling..


10. Serve hot. (Retrieved from: http://www.allotment.org.uk/recipe/335/cream-of-mushroom-soup-recipe/)

 

Malay Mushroom Tikka Masala

 



Mushroom Tikka Masala Recipe
Serves 2-3

Ingredients:

For the sauce

2 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1 large onion, minced
2 teaspoons ginger-garlic paste
3 medium sized ripe tomatoes, pureed
1/2 teaspoon coriander powder
½ teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder or according to taste
2 tablespoons dry kasoori methi
2 tablespoons heavy cream, optional
Salt

For the vegetables

9oz fresh white button mushrooms (about 15 mushrooms)
1 large green or red bell pepper, cubed
¼ teaspoon turmeric
¼ teaspoon chili powder, or to taste
1/4 cup whole Greek yogurt or strained yogurt
1 tablespoon oil

Method:

Heat oil in a wok, and add the cumin seeds. When they begin to sizzle add the onion. Cook on medium heat till onion is brown. Then add the ginger garlic paste and stir for about 45 seconds. Pour in the tomato puree and sprinkle the coriander, cumin, turmeric and chili powders.

Bring to a boil. Then reduce heat to a simmer, and let the gravy cook for about 12 minutes or till it thickens and oil floats on top. (Canned tomato puree will cook in lesser time). If the sauce gets too thick add ½ cup water whenever needed.

While the sauce is cooking, work on the mushrooms. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.

Heat a large skillet and add oil. When the oil is hot, add the mushrooms and peppers. Make sure you don’t crowd the pan; do this in batches if needed. Cook the mushroom and peppers on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.

When the tomato sauce is done, add the sautéed mushrooms and bell peppers to it. Also add kasoori methi and sat. Cook on medium heat for about 3 minutes or till the peppers are cooked. Turn off heat and stir in heavy cream if using. Garnish with chopped cilantro.

(Recipe retrieved from: http://rasamalaysia.com/mushroom-tikka-masala/2/)

 

 

Anorexia and Bulimia Recovery Dates for Breakfast

“Indeed in dates there is a cure"

Hands down, One of my favorite nutritional breakfasts ever. Milk and dates are two top foods that really aided in my recovery. One of the world's oldest cultivated fruits, it is high in fibre, essential minerals and vitamins. 

After a fast, eating dates is a gentle way to ease the body back into the act of eating (this is practiced by Muslims in a month of fasting, Ramadan) and prevents metabolic, digestive, and other physical issues that may be caused by the practice of fasting.

According to organic facts.com:

Muslims break their fast by eating dates and water according to their traditions. Breaking fast with eating dates helps us to avoid overeating of the food after the fast. When the body absorbs the nutritional value of the dates, the feeling of hunger gets pacified.

I also love having dates for my dessert and to satisfy any sugar cravings.

Prophet Muhammad said: "A house without dates has no food."

Fresh dates were eaten by Mother Mary at the time of the birth of Prophet Jesus. Eating dates every morning is a Sunnah of Prophet Muhammad.

Health benefits of Dates:

• High in natural fibres, vitamins and minerals.


• They contain oil, calcium, sulphur, iron, potassium, phosphorous, manganese, copper and magnesium.


• Helps fight constipation and intestinal disorder


• Excellent alternative to refined sugar


• Natural sweetner


• Best food for muscle development

According to natural facts.com:

It is said that consumption of one date daily is necessary for a balanced and healthy diet.

Prophet Muhammad (peace be upon him) said, “The one who eats seven dates in the morning will be protected that day from poison and envy.”

 

Try this highly nutritional Omega 3 infused smoothie for Brekkie and put some love back into your body.

Walnut, Dates Milk Smoothie

3 dates, soaked overnight in 1/2 cup of milk

1 ounce walnuts

1/4 cup ice

1/4 cup vanilla yogurt

1/4 tsp vanilla extract

Method:

Add 1/2 cup milk with dates in blender or a food processor with remaining ingredients and puree until smooth. Enjoy.

Power of Islamic superfoods Barley, Mushrooms, Fenugreek, Coriander and Olive oil in eating disorder recovery

 

 

 

"Man seeks to change the foods available in nature to suit his tastes, thereby putting an end to the very essence of life contained in them." Sai Baba

Barley and Mushrooms are mentioned in Islam as super foods for their positive properties in helping to fight diseases and maintaining a healthy immune system. In Pakistan, my first attempt at recovery was through the foods that were mentioned in Quran. In Islam we often use Quranic science to heal our illnesses.

This soup or stew made a big difference in my recovery. I could not eat much, except few dates and a cup of chai (Pakistani tea 75%milk , 25% water with cardamoms and loose tea). This stew did aid in breaking the cycle of semi starvation and weeks later in refeeding kept my hunger levels intact.

Super foods:

Fenugreek, Prophet Muhammad (s.a.w.) once said "If my people knew what there is in Fenugreek, the would have bought and paid it weight in gold."

Coriander: Prophet Muhammad (s.a.w.s) said, “ Make yours the seed of coriander, for it is a cure of all diseases except swelling [cancer], and that is a fatal disease.”

Mushrooms: The Prophet ( SAW) said that mushroom is a good cure for the eyes, it also serves as a form of birth control and arrests paralysis.

Olive oil: Olive (Zaitoon) is cure for 70 diseases. Among them, olive oil is most commonly used in the treatment of skin diseases. Alqama Bin Amir narrates that Prophet Muhammad (pbuh) said: “There is olive oil for you, eat it, massage it over your body, since it is effective in Haemorrhoids (Piles).” (Ibn Al-Jawzi, Zanbi)

Barley (talbina).

Prophet Muhammed (pbuh) recommended barley soup for the sick and grieving. He is quoted as saying, “At-talbina gives rest to the heart of the patient and makes it active and relieves some of his sorrow and grief” (Bukhari 7:71#593).

 

Mushroom Barley and Lamb stew

Ingredients:

• 3 cups sliced Mushrooms


• 1 cup chopped White Onion


• ½ cup chopped leeks


• ¼ cup chopped spring onions


• 4 tablespoons Olive oil


• 1/2 cup All-Purpose Flour


• 6 cups lamb broth


• 2 cups skimmed milk


• 150grams diced lamb


• 2 cloves garlic minced


• 1 cup Barley rinsed and drained


• 3 tablespoons chopped Fresh Fenugreek


• Salt and pepper to taste


• 2 tablespoon fresh coriander


• 1 tsp chilli flakes


• 2 bay leaves


• 1 TBSP lemon juice

Method:

• Heat 1-tablespoon oil in a deep pan and add garlic (if you haven’t got fresh fenugreek, then add 1 TBSP fenugreek seeds to oil as well). Cook for 1-2minutes and add diced lamb. Fry for 4-5 minutes and add mushrooms. Sautee mushrooms, onions, leeks over low heat, until it’s all tender.


• Remove from heat and set aside.


• Heat 2 TBSP olive oil and stir in flour. Cook flour in oil for 3-5 minutes until flour browns.


• Gradually stir in water, milk, chilli flakes, lamb broth, barley, chopped fresh fenugreek and bay leaves.


• Season with salt and pepper.


• Bring to a boil over medium-high heat and add cooked mushrooms, onions and lamb.


• Reduce heat to low. Cover the pan. Simmer 45 minutes, stirring occasionally till barley is all fluffy and cooked.


• Add additional water if soup becomes too thick upon standing.


• Garnish with spring onions, coriander and sprinkle on some lemon juice.

 

Islamic Foods: Eating Disorder Afternoon Snack Recipe

Defeat the demon of eating disorder with combining foods of Prophet Muhammad (saw) into your daily diet.

Add Barley (talbina) to your soups and drinks. Barley contains important and essential amino acids and is used as an ailment in treating various illnesses. In recovery from eating disorder, I had barley soup for one of my my afternoon snacks.

Barley and Lentil soup

1 cup any lentil (i.e. red lentils, etc) soaked in 2 cups of water with 1/2 tsp salt for 30 minutes

1/2 cup pearl barley

1 stock cube (any)

2 cloves of garlic (minced)

3 medium tomatoes chopped

1 onion thinly sliced

1 tsp ceyenne pepper

1 tsp paprika

salt to taste

1 tsp freshly milled black pepper

2 tbsp lemon juice

1 tbsp cumin seeds

2 tbsp olive oil

Garnish:

2-4 green chillies (add 2 deseeded for less hot dish)

1/2 bunch spring onion (washed and chopped)

1/2 bunch cliantro (washed and chopped)

1 tsp cumin seeds

1 tbsp zest of lemon (optional)

Directions:

In a pan heat 2 tbsp olive oil with cumin seeds, once the cumin changes color, add onions and saute for 5 minutes on medium heat. add minced garlic and fry for further 3 minutes. Once the garlic changes color, add chopped tomatoes, salt, paprika powder, ceyenne powder and lemon juice. Stir in 1 cup of lentils and fry for for 3-4 minutes. Reduce heat and cover the pan tightly and let it simmer on very low heat for 5 minutes. Add water, stock cube, pearl barley and bring to boil on a high flame. Reduce heat and simmer for 30 minutes or till the lentils have been cooked. Remove from heat and garnish with cilantro, cumin, spring onions, and zest of lemon.