Start Your Day In A Healthy Way With Suhour

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Suhour, eaten at Sahar is the most important meal during Ramadan. And as you prepare for this wondrous season and its traditional practices, one of the most dramatic things that you will probably remember is the deep-rooted ritual of the Musaharati – the man who heralds the approach of Suhour with the beating of his drum.

It is a time when the world is silent before the break of dawn. When the night has all but surrendered to the brightness of a new day and serenity surrounds your soul. When your heart eagerly awaits the thread of light that appears on the horizon and you are overwhelmed by the heavenly rays that touch the earth.

This is the time to partake in the holiest meal of the day, Suhour – a meal that is the symbol of your heartwarming act of worship and one that is your source of your energy all through the day.

So to help you realize the importance of this special meal, here are the reasons why starting your day with Suhour is essential:

  • It gives you strength and vitality: It’s the body’s primary source of energy during a bulan puasa day, especially if the meal is rich in slowly absorbed carbohydrates. Suhour makes fasting easier and tolerable.
  • It helps prevent nausea and headaches during the fasting hours, by regulating the level of sugar in the blood.
  • It reduces thirst during the day.
  • It makes digestion easy and efficient.
  • It helps cover nutritional needs, when it is balanced and includes a variety of food.

Here are some useful tips to make it healthier:

  • The meal should contain all the nutrients needed by the body (proteins, carbohydrates, vitamins and minerals) and have easily digestible foods so that it doesn’t cause any stomach discomfort.
  • Drink sufficient water to avoid feeling thirsty during the fasting hours.
  • Avoid salty foods such as pickles, olives, salted nuts and canned food. Also avoid ‘heavy’ desserts such as kunafa and baklava, fatty and fried foods, and spicy foods, which increase thirst.
  • Light sweets such as puddings, mouhallabia or rice pudding can be consumed during Suhour as it gives a feeling of fullness and provides the body with energy and sugar needed when you are fasting, thus preventing you from feeling tired during the day.

What you should eat at Suhour

A balanced and varied Suhour should provide the body with all the essential food groups (bread and cereals, milk and dairy products, meat and legumes, fruits and vegetables):

  • Complex carbohydrates: Equivalent to one cup of rice or spaghetti, two slices of bread, ½ loaf of Arabic bread or one bowl of whole-grain cereal
  • Protein: Equivalent to 4 cheese slices, 60 grams of meat, two eggs, one small plate of labneh or 1 cup of legumes (such as fava beans)
  • Assorted vegetables
  • A fresh fruit
  • One glass of milk or yoghurt

Ask the dietitian

What should I give my children at Suhour?

Children who are fasting can be served eggs or cheese, bread, dates, 1 teaspoon of honey and milk during this meal; these foods contain B vitamins, calcium, proteins and carbohydrates, which activate digestion and pro
vide the child with the energy needed for fasting.
Can I have the Suhour meal at midnight?

The best time to have Suhour is before dawn. Although this may involve waking up earlier, it will ensure that your body benefits from the nutrients and energy provided by the Suhour meal for longer hours during the day.
From Nestle Family

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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