Being healthy is important all year round, but making sure you get the right nutrients is especially important during Ramadan if you’re fasting. These Ramadan recipes are delicious and have the perfect balance of nutrients that make them ideal dishes for any Iftar table.
That’s because they’re from Zulal Wellness Resort which is a pioneering destination in Qatar by Chiva-Som, the world-famous wellness resort in Thailand. Created by experts at the resort, which places a strong emphasis on enhancing overall well-being through nutrition, and highlighting the significance of a balanced diet in fostering a healthier and happier lifestyle, these Ramadan recipes are sure to be perfect for Ramadan and beyond.
Avocado Kibbeh
Prep Time: 30 mins Cook Time: 15 mins Calories per serving: 114
- 50g Cooked quinoa
- 3g basil leaves, finely chopped
- 3g mint leaves, finely chopped
- 3g parsley, finely chopped
- 1g cumin powder
- 2g pink salt
- 5ml olive oil
- 3ml lemon juice
For the avocado sauce
- 60g avocado, chopped into pieces
- 2g Himalayan pink salt
- Handful ice cubes
To garnish
- frisée lettuce, shredded
- 5g crushed walnuts
- pomegranate seeds, handful
- 6 pieces sundried tomato, chopped
To make the avocado sauce for this Ramadan recipe, blitz the avocado in a food blender with the Himalayan pink salt and some ice cubes until smooth.
In a mixing bowl, combine the cooked quinoa, chopped herbs, and avocado sauce, and season with cumin powder, salt, olive oil, and lemon juice. Mix until well blended. Shape the mixture in a quenelle style and arrange on a serving plate. Garnish with frisée lettuce, and crushed walnuts, pomegranate seeds and sundried tomato.
Quinoa Tabouleh
Prep Time: 30 mins Cook Time: 15 mins Calories per serving: 136
- 50g cooked Quinoa
- 1g mint leaves, chopped
- 1g parsley, chopped
- 3g goji berry
- 3g pomegranate seeds
- 3g green apple, skin removed and diced
- 5ml orange juice
- 2g Himalayan pink salt
- 3ml olive oil
- 3g lemon Juice
- 5g golden raisins
To garnish:
- I cucumber sliced, longways
- 5g avocado sauce
- 2g radish, thinly sliced
- 5g asparagus
- 1g frisée lettuce
Make the avocado sauce as in previous Ramadan recipe. In mixing bowl add the quinoa, herbs, goji berry, pomegranate, apple, orange juice, salt, olive oil, lemon juice and golden raisins. To plate, arrange cucumber slices on plate to hold the filling. Place mixture in the middle and garnish with remaining ingredients.
Vegan Baked Cheesecake
Prep Time: 1hr Cook Time: 45 mins Calories per serving: 99
For the cheesecake base
- 60g almond flour
- 89g rice flour
- 50g oats flour
- 10g tapioca flour
- 50g coconut sugar
- 1g salt
- 2g vanilla pod
- 90g vegan butter
- 80g olive oil
For the cheesecake mixture
- 80g soaked cashew
- 460g tofu
- 280g coconut cream
- 2g lemon zest
- 120gmonk fruit sugar
- 20g cornflour
- 30g gluten free flour
- 10g nutritional yeast
- 1g vanilla pod
- 1g pink salt
For the Blueberry gel
- 100g blueberries
- 10g royal white honey
- 1g agar agar
Strawberry gel
As above but with 100g strawberries
Apricot confit
- 100g dried apricots
- 10g royal white honey
- 50ml water
To garnish:
- 10g physalis
- 50g blueberries
- 1g orange ride
- 2g strawberries
To make the base for this delicious but incredibly low calorie Ramadan recipe, add all the dry ingredients in a bowl and mix well. Then add the vegan butter and rub it into the mixture. Bake the mixture at 180 degrees centigrade for five minutes. Once baked, add the olive oil and spread on a tray. Bake it at 180 degrees centigrade for a further five minutes. Remove from the oven and allow to cool.
Make the mixture by blending all the ingredients together to create a smooth paste. Pour onto the cooled cheesecake base and bake at 90 degrees for 35 minutes. Allow the cheesecake to cool down and then freeze it. Cut it into slices once frozen, ready to serve.
Create the blueberry and strawberry gels by blending the fruit separately to make a puree, then boil each fruit puree with the agar-agar and honey and allow to set. Once chilled, blend the mixture again, strain through a fine sieve and store in squeezy bottles.
For the apricot gel, boil the apricot with honey and water until it is soft. Blend the mixture and strain through a fine sieve, then store in squeeze bottles.
To serve, squeeze gel on the top of the plated cheesecake, sprinkle with phsalis and orange rind and decorate with fresh fruits. Serve chilled.
