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As the number of people infected with novel coronavirus continues to increase, people continue to look for ways to protect themselves from being infected as a first step. According to health experts around the world, the first step is more important than treating themselves. The most natural way to resist any kind of pathogens is to have a strong immune system. Among many methods of boosting immunity, intake of nutritious food is considered the most effective and the easiest. To reinforce the significance of nutritious value of different natural foods to boast the immunity, Community recently spoke to a Doha-based food expert, yoga teacher and specialist in Ayurveda, traditional Indian system of medicine. Sonam Singh is from Delhi, India. She has been practising yoga since her childhood days. A certified yoga instructor, she studied food and technology during her graduation. She also developed interest in Ayurveda –an ancient Indian health science originated more than 5,000 years ago. “I am a certified Ayurvedic lifestyle, health and wellness coach. Currently I am studying macrobiotic nutrition to find overall holistic and balanced approach towards health and wellness. Yoga, Ayurveda and nutrition are all part of my entire education and lifestyle.” When asked how would he define the human immune system in a simple way for the readers, she said: “We can understand immune system in a human body as a collection of structured organs, cells, tissues, and proteins protecting us against diseases or other potentially damaging foreign bodies such as viruses, bacteria and parasites. “The human immune system is essential for our survival in a world full of potentially dangerous microbes or even life-threatening infections. Our immune system is our body’s defense against infections and other harmful invaders. Without it we would constantly get sick from germs such as bacteria and viruses. A strong, robust and properly functioning immune system helps us to go about daily life as we may come into contact with germs and bugs from other people, and surrounding environment. Without a healthy and strong immune system, we could pick up infections and infectious diseases more easily and the effects could be serious – even fatal. In response to a question on how food can help strengthen the immunity, the expert said: “The old saying – an apple a day can keep the doctor away – may have a truth behind it after all. Eating nourishing foods rich in certain vitamins can help our immune system fight off illness. “Vitamin C is one of the biggest immune system boosters. In fact, lack of vitamin C can even make you more prone to getting sick. Food rich in vitamin C includes oranges, grapefruits, tangerines, strawberries, bell peppers, spinach, kale and broccoli. “Vitamin B6 is vital to supporting biochemical reactions in the immune system. Vitamin B 6 rich foods include chicken and cold-water fish such as salmon and tuna. Vitamin B6 is also found in green vegetables and in chickpeas which is the main ingredient in hummus. Vitamin E is a powerful antioxidant that helps the body to fight off the infection. Food rich in vitamin E includes nuts, seeds and spinach.” The food expert also mentioned different useful herbs that can help in strengthening the immunity. “Herbs are vital when it comes to our immune system and they are readily available to us. Using them in our cooking in dried and fresh forms will keep infections away. Some of the vital herbs are oregano, turmeric or curcumin, ginger, licorice roots. Herbal tea such as ginger tea, mint tea, peppermint tea or simply hot water can also be useful. “There is an interesting Ayurvedic treatment called as Nasya. It is a traditional method that assists the nasal cavity’s natural cleaning and lubrication of its delicate tissues by dropping two to three drops of sesame oil into each nostril in the morning as a result nose and nasal cavity will be less reactive to dryness and air born irritants and infections.” When asked what kind food she would advise for the people during the outbreak of coronavirus, Sonam said: “To support our immune system to function properly we need to add certain specific anti-viral items in our diet to protect us against flu and infectious diseases. Garlic can be eaten raw, mashed or can be added to soups. Mix chopped raw garlic with a tablespoon of unpasteurised and raw honey and consume a clove every day. Star anise is super powerful as an anti-viral. Boil it in water and add it to your teas like green tea or black tea.  “Take mashed ginger and star anise. Make a concoction by adding little raw, unpasteurised honey and eat it. You can also cook food in pure cold pressed coconut oil or even have it raw. Further, food such as peanuts, pistachios, grapes, blueberries, cranberries, strawberries, and cocoa powders are very effective in fighting infections.”

The advantages of learning different languages are instructive in a world of multilingualism. Qatar is a fine example with people of different linguistic backgrounds coming across each other in a cosmopolitan setting. However, if you know two or three languages already, you might still need to learn another — sign language — if you want to enjoy traditional Arab or Qatari sweets at one interesting place. Al Aker Sweets is almost synonymous with traditional Arab sweets such as knafeh. A new branch of the brand at Al Wajbah Street in Al Rayyan has only employed people with disability, the hearing and speaking-impaired. The underlying reason for having the differently abled staff is to have inclusivity and encourage customers to learn and communicate in the sign language. Community recently spoke with Abdul Rahman Mahmoud al-Balasi, a young Jordanian entrepreneur and manager of the newly-opened branch of Al Aker Sweets in Al Rayyan. The 27-year-old, born and brought up in Qatar, has difficulties in hearing and speaking but the vision he carries certainly speaks to others. It was Rahman’s personal idea to have a shop or restaurant employing only persons with disability. “In the beginning, I had the idea of creating a menu card for people with hearing and speech impairment, making it easier for them to communicate and interact with customers. I believe with the passage of time, people will definitely know how to communicate with the staff who are differently abled. “We are already working on the idea of developing a special menu tablet for people who are unable to hear and speak. The tablet will also help customers understand the sign language and communicate effectively with the staff. I will also display the sign language on a TV set in the shop. My belief is that all people need to learn the sign language to communicate with the differently abled.” Rahman, who studied computer sciences in high school, has been working with Al Aker Sweets’ Salwa Road branch. He has learnt how to prepare the traditional Arab sweets. All the staff members at his new shop are either his friends or acquaintances. “We were already friends. We [people with disabilities] are a community. I communicated to them that I had an idea of starting a new sweets shop and they can work with me. The people who I have employed agreed to work with me. I took them to our Salwa Road branch and trained them. Currently, five people are working in the shop. All staff members were born and brought up in Qatar.” In response to a question about why he had opted for people with disability when the business practice is to seek employees with an edge, Rahman said he was not afraid of losses (on account of differently abled staff). “They may not be able to hear or speak but they are very smart. They have other abilities, too. The good thing about selling sweets is that the customers can only hint at a dish and the staff can deliver [smiles]. I have no fear of failure. I am sure together we will succeed and prosper. People in Qatar are usually very nice. The customers have been dealing with the staff in a gentle manner. I have noticed that some customers come back because of the staff. They like the idea. Some customers have told me they will learn the sign language just to be able to communicate with the staff.” The young entrepreneur dismissed the idea that he may have hired the differently abled staff as a marketing tool. “I am not using them as a marketing tool. In our religion, it is not good to exploit someone’s disability or disadvantage. If we need more staff, we will hire from the same community. It is to give them an opportunity to work and earn.” The idea may have been the brainchild of Rahman, but he was encouraged and supported by his elder brother. “My elder brother helped me realise the idea. I started the business with my money. In future, I also plan to enhance my business. I am committed to hiring staff from the same community.” The differently abled entrepreneur is all praise for Qatar for helping him chase his dream. “I simply love the country. There are many favours I have got from Qatar: I got my education here, I have set up my business here. I am particularly, excited that the FIFA 2022 World Cup will take place here. There will be many people visiting Qatar. I believe many travellers will visit my shop also. I think the world will learn from my idea.” When asked what his experience of being a differently abled person and working with other such people has taught him, Rahman shared some suggestions. “I would urge people to learn the sign language. More and more people need to have some idea of the language. This is the minimum gift other people can give the differently abled. I do not think that there is something called disability. These people have many abilities that they can use. They can work and make progress in any field.” The young businessman says technologies like computer, smartphone, and Internet have made his project a lot easier. “Our customers can choose an item or a dish from the tablet. The tablet is connected with the main cash counter. This enables quick delivery and payment collection. It has also made it very easy for customers to communicate and the staff to understand the order.” Interestingly, the kitchen staff is not made up of people with disabilities. That being said, the entrepreneur has already started teaching the staff with disability how to prepare traditional sweets. And they are learning very quickly. Rahman has chosen Al Rayyan to set up the business because he was raised in the vicinity. He said he liked the area and was happy to do business there.

He is on a personal mission. His mission is to introduce authentic Qatari cuisine to the world. He is not alone in his mission. His mother — his guide shows him the way. Mohammed Abdul Malik al-Hammadi is not a chef by profession but he has inherited the love and passion for food from his mother Aisha al-Tamimi, a Qatari celebrity chef and media personality. Mohammed has been supporting his mother every inch of the way to promote and introduce authentic Qatari culinary experiences world over. The son and mother have teamed up in the mission and have recently set up a cooking academy — The Cooking Academy (TCA) — to introduce Qatari food to the world and vice versa. In an interview with Community, Mohammed, CEO, TCA, spoke extensively about TCA and his mission at length. By profession an aeronautical engineer, Mohammed also carries a degree in strategic management. He has a full time job but his interest in food continues to grow. “I come from a media family. My father — Dr Ahmed Abdul Malik al-Hammadi — remained associated with TV and newspapers in Qatar. He is also a novelist. My sister is also a journalist. My mother is a TV chef. I have studied in the UK and Canada. “Travelling is my hobby. I have travelled to 51 countries so far. I travel with purpose. I am part of an archaeological group called Wahat. This is a Spain-based group. They have been carrying different archaeology activities in Sudan. We have been excavating multiple sites there since 2010. Archaeology has given a purpose to my hobby of travelling. I go out meet the people and understand their culture. I try to figure out the mystery of history and bridge the gaps of cultures. “This hobby has made me enter different cultures, taste different foods and have more understanding about the food.” Mohammed’s first real interaction with the art of food took place when he was only five. “It was Ramadan. I was introduced to fasting. There used to be a lot of free time during the holy month for me as a kid. I would see my mother busy in the kitchen. She would always invite me to the kitchen. The very first thing that I ever made was a samosa roll with the help of my mother. “Later in my life, when my mother became an expert culinary professional, I started supporting her through different ventures by way of arranging her travels and escorting her to other countries. “I would like to mention two major international events where I was with my mother promoting Qatari cuisine. These events brought me closer to the kitchen. The first was Expo Milan in 2014; it was a four-month-long exhibition. My mother was the main Qatari chef there. The second event was 2016 Rio Olympics where Qatar has a big project called The House of Qatar. We stayed there for 40 days. I was involved both in the kitchen and with the operation. The organisers gave us a staff of 150 people, all Portuguese speaking. Using my communication skills, I helped my mother manage the staff. We delivered a very successful event there. “The purpose of the project was to showcase Qatar to the world in Brazil. As many as 7,000 people entered the house. One part of the house was the kitchen offering authentic Qatari cuisine. We created a fusion menu having local flavours with a Qatari touch. There, I met a lot of different people related to food and cooking industry bringing me closer to the kitchen.” Mohammed tried to set up a high-end restaurant to serve Qatari food at The Pearl but his business idea could not materialise because of the unjust blockade of Qatar. Instead, he started working on the concept of TCA. However, during his efforts to set up the restaurant, he learnt diverse sides to cooking. “I realised that man is distinct from other creatures because we have discovered and developed the art of cooking. This art has led to development of a civilised world. I thought to take the statistics of today, strength of cooking from the past, and to add my mother’s experience. I decided to build a reference or a cornerstone of Qatar where I will bring the local flavour — courtesy my mother — and chefs from different countries working in Qatar. Qatar has become a cosmopolitan country. “The TCA is more of our value-adding project than a commercial project. It is an edutainment company. It is mix of both education and entertainment. The academy was started in July 2018. Initially, we worked in collaboration with Qatar Foundation and later with Ikea. TCA offers services such as building a team for the new businesses, consultative services, idea development and cooking classes for house cooks, professional chefs, and leisure cooking for children. The most interesting part is sharing cooking knowledge and how to handle various foods with the kids.” In response to a question about what kind of food he likes; home cooked or from restaurant, Mohammed said: “I love the food cooked by my mother. I will tell you my daily case. Nine out of ten times, I prefer eating at home, the food prepared by my mother. We make sure that whosoever comes to the academy learns the cooking mothers do.” For Mohammed, there is a certain kind of motherly spirit that needs to be present in the food. “There is a spirit that must be the driving force for a chef. I fire people from my academy only when they lose the spirit. You harm yourself by doing the job that you are not interested in. In the food, a chef serves a piece of him or herself also to the customers. The customer will know if the cook is sad or in bad mood. It is the small touch that differentiates good food from bad. The two chefs can prepare a same recipe with two different tastes. I will never be able to teach chefs the spirit but I can teach you how to develop the spirit. Being a Qatari platform, our vision is to link food professionals and food lovers.” About the question regarding whether he prefers nutrition over taste, Mohammed said: “Being a cooking academy, we cannot label ourselves in one direction. Food is served in different ways in different countries. East depends on industrialised food, Europe is more for nutrition. Americans go for quick and big meals. Africa is very homey. India is very authentic. “To put all of that in one kitchen is very hard. Therefore, we run different themes to bring in cultural depths. Different mobile apps and YouTube can give us every kind of recipe. The only difference is the relationship we have with the food and it makes real impact. Not everyone likes nutrition — especially kids.” Mohammed sees diverse demography of Qatar as an opportunity to introduce Qatari cuisine to the world. “Food migrates with people. Qataris usually do not migrate. That is why I want to introduce authentic Qatari cuisine to the world. For example, Khanfaroush, a small cake, is a Qatar specialty and I have made it my personal mission to see the cake in every restaurant in the world.”

The building in the corner was completely clad in red colour. The gleaming red colour, red costumes, red furniture in the lawn, and particularly the red-coloured food created a special ambience for guests at the building of The Cooking Academy (TCA), which stood out from far off areas.  Red– the colour of emotions, made the ‘Red Corner’ event a lively activity offering delectable cuisines and mouth-watering variety of sweets, all in red, to a select gathering. The food tasting event was recently organised by the academy, a culinary startup in Qatar with the aim of bringing people together, to learn and enjoy the art of cooking, and to primarily promote its activities for food lovers who are also interested in learning to cook. Besides the chefs from the academy, the organisers invited nine celebrated chefs from different organisations in Qatar to share their culinary expertise with the visitors, which included ambassadors, diplomats, social media influencers, food enthusiasts, and noted chefs from the city. They prepared all kinds of dishes with a fusion of different cuisine to test the taste buds of the guests. The organisers took people in batches to visit the academy’s premises and had them taste different food items that were displayed in an artistic and fashionable way. The visitors were actually awestruck by the artistic presentation and delicious tastes of different cuisines. There was also a deft artist painted in red for the interest of the guests. The celebrated chefs who took part in the food tasting event were namely; Aisha al-Tamimi, founder of TCA and celebrated Qatari chef; Chef Manuel Ross, from Hamad Hospital; Chef Nasser Saleh, Chef Syma, pastry chef from the Cooking Academy; Chef Evgeniya Sokolova, pastry chef from the academy; Chef Fawaz al-Omain, from Aura Hospitality; Captain Hassan al-Ibrahim, from Qatar Airways; Sheikha M J al-Thani, a chef and food enthusiast; and Chef Mark, barista. The organisers were namely; Mohammed Sufyan, chief executive officer, Mohammed Abdul Malik al-Emadi, founder; and Javed Kaleem, acting CEO. Talking to Community just before the start of the event, Mohammed Sufyan said: “We named the event as red corner because our academy is located in a corner. Usually, red colour is used to stop the flow of traffic. We used red colour to stop passers-by and let them notice our premises. Different studies have suggested the red colour carries emotional impact on people. They say it is one of the oldest colours related to different human activities. The colour in our event also tells the story of how much man’s culinary journey has reached today. Everything cooked for the event is in red. The event introduced the visitors about our three activities; tasting the food, ordering the food, and learning how to cook the food. It is an enjoyment and educational experience at the same time.” Addressing the gathering at the beginning of the event, Mohammed Abdul Malik said: “It has been a great team effort for last 10 days to put all things together for the red corner event. They say it is very difficult to manage two chefs in one kitchen. The academy has handled nine in total. I am thankful to all of our chefs and guests for making the red corner event a success and enjoying the food we have prepared.” Talking about his mother, Aisha al-Tamimi, Mohammed said: “She has been I think a chef forever. She has been an inspiration all along. I would have never come to the food industry, had she not been in my life. Actually, she is the reason to have the academy. She is the cornerstone of the academy. She has always liked to document what she has learnt all her life and what has been passing through the generations.” Sharing her experience of food tasting, Julia Toon, a seasoned chef based in Qatar from UK, said: “Visiting The Cooking Academy has been a tremendous experience of wows and talents. It has a great happy vibe. The food was great. I think the school is incredibly well positioned and well thought of. “It is all about three points;’ visuals, taste and smell. If you host something like this, you got to reach the people and reach them with your food. It is getting the awareness about how creative the school is and what a great opportunity it offers for youngsters or anyone who has a passion for food.”

People who love cooking will tell you that if you are a chef, no matter how good a chef you are, it’s not just about good cooking for yourself; but the joy is in cooking for others. The Cooking Academy (TCA) is culinary startup in Qatar with the aim of bringing people together, to learn and enjoy the art of cooking. The academy does this through various engagements and events for culinary professionals and food lovers to interact and do what they love. The academy aims at ensuring that people prepare meals that are as pleasing to the eye as they are to the palate. The newly established academy has been organising food-tasting events for professionals and foodies. On February 8 (tomorrow) TCA has invited elite guests to go through an artistic and creative fusion between art, information and culinary, thereby offering a spectacular experience. The food-tasting event is named ‘red corner.’ The academy is founded and run by Mohamed Abdul Malik al-Emadi and his mother and celebrated Qatar chef Aisha al-Tamimi. Talking to Community, Mohamed explained the upcoming event and the primary objective of the cooking academy. Elaborating on why they have named the event ‘red corner,’ Mohamed said: “The red colour is used to stop people at intersections. The corner refers to the building of TCA that is situated at a corner on the road. Red is also used to contrast with its surroundings, drawing the viewer’s attention. We would like our guests to stop at the corner building and see what we have to offer from our creations and services.” The CEO of TCA added: “Red is one of the most powerful colours. It is therefore no surprise that it has long been associated with energy, attention, power, strength, vigor, beauty, love and desire. “The red colour also has a history to tell. Red pigment made from ochre was one of the first colours used in prehistoric art, beliefs and customs. It is also artistic. Red colour enhances metabolism, increases respiration and increases blood pressure. On the day, we will have artists painting in red with edible colour. There will be a saxophone player presenting melodious music, and we will also have an ice carver.” Speaking about what the academy has to offer to the visitors’ experience, Mohamed said: “The essence of the event is going to be the fusion of different foods. There will be different kinds of fresh juices and soft drinks. We will also offer different sorts of sushi. The desserts and sweets will include cakes, cupcakes and ice creams. There will also be traditional Qatari cuisine.” The academy has already carried out two tasting events. “One of the events was named as ‘wood’. It was our first tasting event and we displayed our food on different kinds of wood. The second event was named ‘Eid’, carried out soon after Eid al-Adha. “Actually, we are launching two classes a day from February 9 to 13. Every day, there will be two celebrity chefs conducting the classes. People can come, pay and taste different kinds of food during these days. A day prior to the start of the classes, the tasting event is going to be a kind of opening ceremony for the classes.” Speaking about the cooking academy, Mohamed said: “I think we are the first of our kind to offer culinary teaching and awareness. The academy is run in two buildings. One is used for the consultancy, training and development part. The other building runs the shared kitchen concept. I secured the model where all new investors, who cannot or do not want to pay rents, practise their business. They have full access to the kitchen. We believe that we are the first to have the concept of shared kitchen and the first development culinary academy in Qatar.” Aisha al-Tamimi is a celebrated Qatari chef. She has made her name in traditional Qatari cuisine and fusion with other international food. She has been appearing in televisions offering cooking classes and guidance.

After years of hoarding hundreds of recipes in folders, lugging them all around the world, and storing them randomly in organised chaos scattered to all corners of the house, Julia Toon, a seasoned chef from UK, finally decided to get with the times and provide a collective hub for her best-loved recipes. “My website features secret gems from my experience working as a cook, from friends and family over the years, that are presented simply as an easy reference source for those people who share my passion for cooking”, says Julia, who has recently launched her website containing the recipes spanning over 40 years of her experience. Food preparation is Julia’s passion, during which she has had run her own food company, have worked as a personal chef to renowned people in politics, business, entertainment, and have been lucky enough to get her work published in different magazines. Julia, who has worked extensively in the UK, Greece, Spain, New Zealand, has been having an active life in Qatar for 20 years. “I think there is nothing like my website in the country. While I live in Qatar, the website is for Qatar. I am here to promote Qatar to the world. Even when I leave the country, Qatar will still be a part of what I do.” Julia, whose biggest career delight was working as a personal cook to actor Harrison Ford, film director Steven Spielberg and his partner film producer George Lucas, has been adapting the international recipes in accordance with the local food culture. “There are recipes on my website that have been tweaked for the Qatari lifestyle. The portal is diverse as is Qatar. You see a mix of recipes. I have started collaborating with Cooking Academy Qatar, an initiative of a Qatari female chef. I will further experiment with the Qatari delicacies.” The seasoned chef, who has also been privileged to cater for prime ministers and members of the UK Parliament and for the chairmen of corporations, including British Shipbuilders, Sotheby’s Antiques House, Clarke Shoes, Mulberry and Danka UK, calls Qatar a land of opportunity. “There are many things going on but you have to look out for them. I have been blessed to have connections with people of different countries. When I came here, I wanted to know more about Qatar’s food culture. Is there any difference? What is that difference? I thought even if there could be a fusion of different cuisines or not. And I have come to the conclusion that I it can. “In my earlier days in Doha, I used to be spellbound by the food and vegetable markets here. It is an old tradition. I was able to buy fresh and readily available vegetables and fruits. I have not been a big fan of going to a supermarket. I would rather go to a certain store to buy certain ingredients. I buy all Qatar produced fresh vegetables and fruits. I always love fresh items because I always like to take people closer to their roots [nature]. I think we should consume less packaged or preserved food items. Where it is possible, I prefer quality over quantity.” Julia’s two children are also very good at cooking. “There is influence of my cooking on my children. My daughter is very creative. She is a successful interior designer in London. She is naturally artistic and a creative person. My son is really good at cooking. He cooks with all his heart. He wants to be a master chef.” Julia’s career in food has always been varied. Starting at the age of 19, she has been a successful entrepreneur. The website launch is her new venture and she thinks that it is very challenging to kick off with a new business idea. “The biggest hurdle (point) is to believe in yourself. You need to believe in yourself and in your ability. It is inner belief and inner assurance. You need to tell yourself that you can do this. You will get knock-backs. But, knock-backs are there to learn from and move forward. “I would advise the young entrepreneurs that they should never give up. Hard work reaps just rewards. I believe you cannot get anywhere without hard work. I have not got anywhere without hard work. You are a brand for yourself. I can sell what I do. You have to believe in what you do. You have walls some days and things do not go right but learn from that. You need to take up challenges and never be afraid of it. There will be people who say that you cannot do that. Do not listen to them and keep following your objective. If keep going, the universe will deliver.” Julia, who has also written a book named Good Easting: A Taste of Qatar, is a fan of Mediterranean food. “I am a great believer in seasonal food and seasonal easting. In some areas of Greece, family traditions hold so strong. They seem to use home grown ingredients.” The chef with the vast experience believes that both tasty and healthy food can go together. “We should both healthy and tasty food. The two actually go together. I am an advocate of good health. I always go for the simplistic food – the real food – such as butter, milk, cream, and simple vegetables etc. These are the kinds of food unadulterated by science.” Julia’s website is julesofthekitchen.com/about-me/

By Ghanim al-Sulaiti As a long-time vegan and owner of several vegan businesses, I’m often asked by friends, colleagues, followers and readers about which foods are vegan, or if it’s ok to eat certain foods. It’s why I wanted to dedicate this week’s column to clearing up the truth about honey production, and the Bee Crises. Fact: the idea that you can obtain honey without harming bees is a myth. If you’re buying honey, you cannot pretend that it comes naturally from wild hives or that the bees are making it happily and sustainably. Honey isn’t vegan because, in order to obtain it, humans exploit bees. Bees create honey to store the food that the hive needs to survive over winter, when there are no flowers around. If we eat honey, we are taking their food. When we take that honey, either the hive dies…or you have to feed the bees artificially, with sugar, in order to keep them alive. In fact, hives are routinely burned after the honey is harvested, because that’s cheaper than feeding them. It’s animal abuse, and proves that there is nothing ethical about ‘honey business’. Beekeepers keep bees in artificial conditions rather than their natural beehives, and then take the honey from them for supermarkets and stores. While we have grown up associating bees with honey, and somehow assuming that the honey belongs to us —it’s time we all face the reality that bees create their honey for a very specific reason – it’s their sole food source through the cold winter months. Honey provides essential nutrients to bees, and is vital to the wellbeing of every hive. And yet, our human-forced operation to keep bees supplying honey for us has led to an extremely damaging result. Millions of bees are dying off, threatening our environment and our food supply. We rely on bees to pollinate everything from almonds to fresh fruit. If they are unable to pollinate…what happens? It’s simple: No bees, no food. In recent years, beekeepers report they’re losing on average 30% of all honeybee colonies each winter. They’re disappearing at a faster rate than ever before, meaning we should all do our bit to act on the crises. Planting flowers, including sunflowers, lavender, and flowering cactus, will provide bees with nectar and pollen. Even growing a few little herbs; such as mint, parsley, and oregano — on a windowsill or balcony can help feed bees. (And in turn, they help us actually keep a plant alive) We must let bees keep their honey. They need it for nourishment more than humans need it for flavouring. Vegan, ethical honey alternatives include agave nectar, maple syrup, and more. Agave nectar comes from the agave plant, and is slightly sweeter and thinner than honey. Maple syrup is made from the sap of sugar, black or red maple trees. These trees grow in colder climates – they store starch in their roots during winter, which turns into sugar and rises up to be harvested as sap in the spring. When left alone, bees are natural human-helpers. Saving them also means saving ourselves, and our planets environment, plant-based foods and habitats. * The author is an expert in vegan wellbeing and health. Instagram handle: @Ghanim92

Everyone tends to be extremely vocal when it comes to bringing down food waste and feeding the needy, but the least effort to materialise the ideas. At a time of great challenges, a team, under the aegis of Wa’hab, is showing the way by taking up the lead to feed the poor by collecting surplus food and minimising food waste.    Started in 2017, Wa’hab is gaining momentum in Qatar as its efforts to secure surplus food have started yielding results. “Our’s is a unique mission and we spend time and efforts to help the people in need get food while bringing down the food waste,” said Wardah Mamukoya, founder and managing director of Wa’hab, while talking to Community at Chef’s Garden. The Arabic word Wa’hab literally means bestowing and the team does justice to the name through helping the hungry get food on their doors. Driven by the theory that sustainability means caring for others, Wa’hab team has turned out to be a familiar presence in venues of mega events that are held across Qatar. “We urge people to not waste food. And with mega events, we set up kiosks where excess food is collected. Besides, we receive calls from parties if excess food is available. And our volunteers collect the fresh food and distribute it to the hungry,” said Wardah.  The initiative won accolades during the last two editions of Qatar International Food Festival (QIFF) by collecting surplus food daily and delivering it to the needy throughout Doha after gently packing it. The idea was implemented as an experiment during QIFF 2018. Some of the volunteers approached stalls, asking them whether they had surplus food. The initiative was later developed into a start-up after Wa’hab members received overwhelming volunteer requests. During the latest QIFF event, an exclusive area was set up for food collection and packing. ‘Food Heroes’, Wa’hab’s dedicated volunteers, evoked a good response and the collected food items were transported to labour camps. Excess fresh food is collected and delivered with the co-operation from authorised community and charity groups like Eid Charity.  “We hand over the food to these agencies as they know how to distribute it. Food is delivered to the deserved persons as they better know about the right beneficiaries?. Our vision is that no one needs to ever go hungry in the communities we serve and no food should go to the landfill. And we also ensure that the charity is carried out through proper channel,” Wardah said. Wa’hab functionaries also make use of the food bank by Eid Charity to reach out to the poor in the community. During the last Ramadan, Wa’hab initiated special drives to feed the people in need. Named Wa’hab Iftar Drive, the initiative could reach out to around 3,000 labourers who received Iftar meals costing QR10 in various locations of Qatar. Wa’hab got support from hundreds of benevolent persons across Qatar. The drive further witnessed the distribution of Eid gift boxes to labourers. In order to ensure the involvement of people from various walks of life, Wa’had had launched ‘Kindness in a Box’ initiative in schools through which non-perishable food was collected from schools. As part of the initiative, drives were carried out at Netwon, Doha English, RGS Guildford and three other schools from where the functionaries received good support from students, staff and parents.  With 25 active members, Wa’hab has more than 250 volunteers across Doha. These volunteers are always available. The initiative’s activities are co-ordinated through a Whatsapp group that gives the volunteers regular updates about the missions. “Most of them are available for the noble cause if they get the call. And we often get help from the public to get things done smoothly,” Wardah added. Wardah is thankful for the social media citing it helped Wa’hab in terms of getting volunteers and disseminating the initiative’s message to all.   Apart from events, Wa’hab has also started to concentrate on wedding functions and parties where food goes to waste. “Generous persons tend to contact us at the given number and want us to take the food. Our volunteers are glad to attend such calls,” she said. The most beautiful part is that the expenses to run the initiative are often met by the members who volunteer Wa’hab. “They are available to serve and ready to give,” the managing director added. Wa’hab’s activities are based on a few values that are conceived as the slogans of everyone who works for the initiative. “We are guided by certain values and we have developed a common-sense approach to feeding the less fortunate and managing food waste.? We want respect for each other, our partner agencies, recipients, donors, volunteers and our environment.? And we are committed to serving the community with integrity and working compassionately, honesty and with transparency,” Wardah added.  During the last Eid al-Adha, Wa’hab joined hands with McDonald’s Qatar and distributed more than 200 innovative cooling towels to on-site construction workers at the labour camps in the Industrial Area. In order to instill the culture of getting rid of food waste among younger generations, Wa’hab is now looking to carry out awareness campaigns in schools. “We want them to study the lessons of values and sustainability that make them human beings with virtues and ideal citizens,” she said adding that these campaigns will be carried in co-ordination with departments concerned and other stakeholders. Taking a cue from the good response, Wa’hab received during the last three years, the functionaries are now looking to set up a company that will divert food waste into compost. “Excess food also means non-edible food. We can’t distribute them to anybody. And it seems exciting if we set up a business initiative that will help us make use of non-edible food waste. We need logistics and technology to achieve this and we are now taking up efforts to materialise this dream,” she added.  Wa’hab functionaries can be contacted at +974 5503 8018 and [email protected].

Cakes are special. Every birthday, the celebration ends with something sweet — most likely, a cake — that people remember. Perhaps, it’s all about the memories. Cakes are baked and decorated first to make memories and then to make them memorable. It may not be hard to find a good cake-baker but it is rather difficult to find a baker who is very good at decorating cakes artistically at the same time. Nukhet Dora, a Doha-based Turkish expatriate, loves baking and decorating cakes, cupcakes and cookies. She is actually a sculptor making sculptures out of cakes. For her, it all started as a hobby and has become a passion and a source of joy. Community recently sat with Nukhet, a civil engineer by qualification and mother of two daughters, and discussed her passion for cake baking and decorating as a hobby. The expatriate has lived in other Gulf countries with her husband. “We moved to Doha in 2012. Earlier we lived in Dubai and Saudi Arabia where my husband worked. I also worked there as civil engineer. “After I had my first daughter — who is 16 now — I made a web page updating my experiences of by a mother. It got very famous back in Turkey as number of mothers visited my page and took advantage from my experiences of motherhood. I continued working as a civil engineer till 2009.” Explaining how her love for cakes started, Nukhet said: “For my second daughter, who is now 13-year-old, I started writing blogs. It was the time and trend for blogs. I witnessed online that many people were busy in doing something different and other than their routine work. I, along with my sister, ran the blog sharing our cooking and baking experiences. “Through this experience, I came across the cake baking and sugar paste decoration work. As the first birthday of second daughter was coming, I decided to bake my first cake for the birthday in 2007.” Nukhet taught herself everything about cake baking and decorating. “It is all self-teaching. I got help from books and Internet. Later on, however, to learn decoration, I took some classes with Wilton cooking centre. After I quit my job, I started taking orders to bake birthday cakes. I got really busy with the baking.” The Turkish expat got her name by beautifully decorating the cakes and giving them different shapes. “I think people started to like the way I decorate and colour my cakes and cupcakes. I started trying new recipes. I got so passionate about baking that people assumed there was always a cake at my home! There were not many people making decorated cakes there (Dubai) at the time. I became kind of famous (laughs) among the expatriate communities.” Nukhet believes her distinct way of decoration and making sculptors with cakes made her work different. “I brought to the people good sugar paste decoration. I made very neat and clear shaped cakes. I like both baking and decorating. First, I make a sketch in my mind about what flavours or shapes I will give to a cake, and then, I start the process. “People tell me the special thing about my cakes pertains to the colours I use. I try to make colours look natural and have good colour schemes. Mixing of different colours comes naturally to me. I got it from my father who was an artist/painter. I come from a kind of creative family.” Nukhet firmly believes in constant learning and improving her work. “In the world, there are many talented cake bakers and decorators. There is so much knowledge as well that I have to attain. I also try to follow some really successful decorators. I never tell myself that I am perfect.” After mastering the art of cake decoration, she has also started giving training and organising workshops for those interested.  “I started teaching how to bake a cake before I came to Qatar. I have been arranging workshops in Doha for the last seven years. However, I am not very regular. But very often, I get number of orders for birthday cakes. “I give three classes — for cake decoration, cookies and cupcakes. The basic class is for baking. Then, we go for flowering and then for figuring. I also teach how to make two-tier cakes. As for the decoration, I use sugar paste. I teach students how to make the paste and cream, and how to role it up on the cake. There is layering and creaming process that we do together. I also teach them how to use different tools to decorate a cake.” Nukhet is happy with the response she is getting from her students. “My classes mostly go on for six hours. I see that mothers are predominantly interested in learning skills. As they do not have six consecutive hours for a class, I divide the classes into three hours over two days. Even the days are not consecutive (for convenience).” Nukhet believes not everyone can master cake decoration art. “The skill needs some talent to master it. For example, if you are making a birthday cake, they can ask you for a specific shape or character. You have to make such cakes by hand, which needs some sculpture-making talent. You also need to be some sort of a sculptor. I am also planning to take formal sculpture classes.” She also sees a high demand and interest in beautiful and big cakes in Qatar.  “There are many people here who are more interested in bigger cakes. I bake at home. It is my hobby and not business. I take orders only for family parties and charge only for my ingredients. I bake for my children and for my customers alike. “I do not plan to turn it into a full time business in the near future as I have a home to tend to. However, I will continue learning about the art as much as I can. I am pushing myself to make cakes of different styles.” Sharing her piece of advice to others, she said: “First of all, they need to have an interest in baking. Then only, they can learn from others. It all starts with little steps. They can grow slowly but steadily.”

To be a chef means to be dedicated to one’s job and be passionate about cooking. Constant learning is the only key to success for a chef in a challenging and competitive world like that of international cuisine. Chef Erick FH Oshiro, also known as chef Zuzumo, believes that though the competition is increasing at the international level, the language of every kitchen remains the same. Community recently caught up with the chef, who is visiting Doha from Peru to train the staff and set the menu for b-lounge at Ritz-Carlton. Born to a Japanese mother and Peruvian father in Lima, 36-year-old chef got his nickname Zuzumo from his grandfather. “I spent most of my childhood in Japan. I, however, completed my high school studies in Peru. My mother is also a chef who runs a restaurant in Lima. It was in 2002 that I started learning French cuisine. However, I changed it totally and started working for Osaka – a Japanese restaurant in Peru. The company provided me the opportunity to work in different countries.” After working for the restaurant for many years, Zuzumo decided to try his hand in the Middle East. “I went to Dubai in 2015 and opened a Japanese restaurant there. I accepted to take on the challenges of the new market. The b-lounge is going to be my 10th opening in the Middle East. “The market here in Doha is growing and very challenging. It is getting very competitive. B-lounge concept is all Asian. The lounge offers international cuisine focusing more on Asian cuisines from Japan, Thailand, China, Indonesia, etc. “The menu includes fresh sushi, sashimi, ceviche, robata charcoal grill served alongside freshly-caught fish and meats that come cooked to perfection. Signature dishes include Grill Salmon, Ama Misokosho Black Cod, Tajima Waguy Rib-Eye Steak, Thai Red Curry Shrimps, Grilled Lamb Chops, Miso Eggplant, Singapore Chili Prawns, Chicken Kung Pao and Wok Seared Cantonese Beef Tenderloin.” Zuzumo believes that dedication to the profession can make one a successful chef. “The most important thing that you need to have is dedication and consistency in what you are doing. It is more important than the skill. With practice and dedication, you can become the master with the passage of time.” The chef argues that it is not easy to satisfy every customer. “In my opinion it is difficult to satisfy your customers 100 percent. However, the goal of a chef should be to make over 80 percent of the customers happy. Here, we try to make the customers of diverse backgrounds happy not only with the food but with the whole experience of the lounge.” For Zuzumo feedback is very important from his customers and team alike. “It is very important to work with multicultural staff. Diverse people bring their experiences with them. Their experience and feedback help me improve myself as a chef.” The chef tries to diversify the menu for multicultural customers. “We try to adapt to local flavours. We really need to work hard to come up with menus acceptable for the local people. We need to research and adapt to the market. “Cultural things are different, of course, but in term of food I think the language is the same in all kitchens. Kitchen language is going to be the same in every restaurant.” Zuzumo does not look for building a legacy for himself. He only enjoys what he does. “For me, it is more a kind of enjoyment in what I am doing. Slowly but surely, I will develop my legacy. I am thinking only about enjoying my work.” The chef plans to travel to more and more countries to learn more. “To gain more experience, I plan to travel more. In the end, all chefs dream to have their own restaurants.” Zuzumo advises the younger chefs to be humble. “Sometimes we have to digest negative comments. We should not be egoistic.” Separately, Nabil Souhail, vice president of b-lounge in the Middle East, Africa, Asia and USA, said: “I believe b-lounge is a new concept in Doha. We are showcasing our expertise in terms of restaurants and night life. We started almost 25 years ago and we have our branches in 25 countries. We are very proud to partner with Ritz-Carlton. The concept is all about experience – food, drinks, atmosphere and music. We will be bringing famous international DJs here.” 

The timer beeped, and Liz Lee Heinecke handed her 13-year-old daughter, Sarah, two oven mitts. Her latest science experiment was ready. Sarah opened the door of the oven and took out a silvery pan containing the result of a chemical reaction that demonstrated how heat turns water into steam: popovers. Heinecke plucked one of the eggy rolls from a large muffin tin and tore it open so steam shot out of it. Then she slathered on a bit of butter and took a bite. “Edible science,” Heinecke said with her mouth full. Her popovers — airy buns that rise without a leavening agent due to the steam that forms when putting liquid batter into a hot pan — represent only one recipe in a book full of ways to teach kids about scientific principles, while also making dinner. Heinecke is the author of Kitchen Science Lab for Kids: Edible Edition (Quarry, 144 pages, $22.99). It’s the Edina author’s fifth book that helps parents utilise common objects found in the home to educate kids about chemistry, biology, botany and more. While her previous books’ lessons yielded more crafts and playthings — glue-based slime and self-inflating balloons, for example — her latest book contains step-by-step instructions with edible results. “Cooking and baking are science,” Heinecke said in her kitchen while she waited for the popovers to rise. “Once you understand the basics — you can add an acid and it makes it taste a little sour and brings out the salt — it becomes second nature. So then you can say, ‘I know this experiment is going to work.’” A living room end table stacked with books has her favourite, Salt, Fat, Acid, Heat by Samin Nosrat, on top. Where that book dives deep into the principles of each of those four aspects of cooking, so does Heinecke’s, but on a pint-sized level. Every recipe includes a sidebar where Heinecke explains “the science behind the food.” She discusses tomatoes’ chemical properties that give them their colour and flavour alongside a Marcella Hazan recipe for tomato sauce. Gluten’s elasticity is the topic in a recipe for pizza dough, and emulsions are demystified in Julia Child’s recipe for beurre blanc. Young cooks working their way through the book aren’t just learning how to make a dish; they’re learning how cooking works. “I think it’s good for kids to do stuff like this, because then they’re not afraid of tackling recipes,” she said. “You know, ‘You can do anything.’” Heinecke herself grew up unafraid of the kitchen. Her mother ran a cooking school in their home in Manhattan, Kansas. “We had a centre island before centre islands were cool,” Heinecke said. She also grew up around science, with a physicist dad. She became a biologist, doing bacteriology research. She was working in a lab on the day she went into labour with her first child, Charlie. He’s now going off to college. Heinecke pivoted to the stay-at-home mom life with Charlie and two daughters, May and Sarah. “When you’re with kids, you’re always looking for stuff to do,” she said. She began infusing science into their activities, like examining bugs and plants outside. Each kid got their own notebook to record their experiments. Home-science education helped her in school, said May, who is 17. “They’d be like, ‘What’s a polymer?’ and I’d go, ‘Oh yeah, I know!’” Applying science practically at home lets kids approach a big topic without the pressure or time constraints of school. “It gives them the opportunity to be creative and to make mistakes and no-one is judging them,” Heinecke explained. “I think science in school is essential and important, but it’s really a different kind of science.” Heinecke began blogging about her experiments. “No-one else was writing about how to do science with your kids without making 20 trips to the store or having to buy an expensive kit,” she said. Her blog led to an invitation to do a science-themed spot on a local morning TV show that turned into a regular gig. In 2014, she wrote her first book in the series, Kitchen Science Lab for Kids. The Edible Edition came out this summer, and Heinecke is at work on her next two: One focuses on chemistry and another on biology. She’s also penning a narrative nonfiction book about Marie Curie’s friendship with a theatrical lighting designer, slated for 2020. It’s called Radiant: The Dancer, the Scientist and a Friendship Forged in Light. “It’s funny,” Heinecke said. “You just do what you love doing and life takes you on these trajectories.” After devouring the popovers, Heinecke and two neighbourhood kids got to work on more experiments from her books. First, they learned about the crystalline structure of tempered chocolate by melting candy bars, dipping balloons into it and making bowls for ice cream. Then, they took the purple water that’s a byproduct from boiling red cabbage and used it as a pH indicator. They changed its colour by adding baking soda (a base, the water turns blue) and vinegar (an acid, the water turns pink), and then mixed the two solutions together to make bubbly purple volcano. Chocolate streaks, scattered sprinkles and fizzing water were all over Heinecke’s countertops. There was only one thing left to do. “After you do a science experiment,” Heinecke asked the girls, “what is the best way to make sure your parents let you do it again?” Divya Thamann, age 9, answered promptly. “Clean up.”  — Star Tribune (Minneapolis)

“Success is not the key to happiness. Happiness is the key to success. If you love what you are doing, you will be successful.’ The words of Albert Schweitzer, a French philosopher, come to life with the passion of Nukhet Dora, a Doha-based Turkish expatriate. She loves baking and decorating cakes, cupcakes and cookies. For her, it all started as a hobby and has become a passion and a source of happiness. “One day I baked a caked and decorated with sugar paste for the birthday of my daughter in 2009. I was so excited and enjoyed the experience that I have been baking and decorating cakes since that day.” With her passion started the journey of further learning and mastering the skill of not only baking delectable cakes but also decorating them with colourful sugar pastes.  “After sometime I noticed that all I could think about was baking. I started gathering recipes and books on the art of making and decorating cakes. I am a self-taught baker and designer, but I also attend different cake-making events and classes even today to keep brushing up my skills.” As the fun started with baking a cake for a birthday party and decorating it for the gathering, Nukhet continues to enjoy preparing cakes for birthday parties at her home. “I love decorating cakes for birthday parties and especially for kids. I used different attractive colour combinations to make the cakes look artistic. I also make cakes of different shapes as desired by the children. I have constantly been receiving orders for birthday cakes. I bake and decorate cakes at home.” Nukhet, along with her family, moved to Doha in 2012. After she settled in Qatar, she has started organising workshops and classes teaching how to bake and decorate cakes to the women from different countries living here. “I read everything I can find, tried several receipts, joined classes and called my work ‘Nuku’s Cakes & Cookies’ at the end. I have also started sharing what I have learnt. Basically, I have three different classes. Each of my class I runs for six hours. Mostly moms come to my classes. They cannot spend six hours with me on a single day so I teach them for two to three hours a day. “The cake decoration class is very special one. The course does not include baking. It is all about making fillings and frosting the cakes. After the class, all participants get chance to take the decorated cakes to their homes and as well as the recipes along with their training notes.  “I also organise cupcakes decoration classes. We bake altogether three different cupcakes recipes at kitchen and then we start to decorate them with sugar paste and butter cream. “The third one is cookies decoration class. We bake two different kinds of cookie recipes at the kitchen and then we learn how to decorate them with sugar paste.” The Turkish cake designer has been organising classes at her home. She is going to have her next session this October. “There is a lot of interest in the art of cake decoration among women of different nationalities living in Qatar. I have come across some very good cake makers who are keen to learn more and more about cake decorations. The trend is getting a lot of momentum.” The delicate designer says she does not intend to make it her business. “I am a house wife and take care of two children. I cannot do this on a commercial scale. However, people pay me when they ask for special birthday cakes. I do not charge much. I always keep cakes ready at my home for the guests. I started it as a hobby and carry it on as my passion.”

Jusna Begum lives near the South Bank in London with her four children, aged between one and 11. When a health visitor told her that her three-year-old girl was “on the chubby side”, Begum was surprised. “I didn’t think she was at all; I had felt like my children weren’t eating enough.” She did, however, accept an invitation to join a six-week healthy parenting programme called Henry. Four weeks in, she has rebooted her family’s lifestyle, from making dinner times earlier to allow for more activity before bed to the food she prepares. Coming from an Asian background, says Begum, “There’s a lot of fatty food – we use a lot of oil and salt in curries.” Her children also loved drinking juice and snacking on crisps and chocolate after school. “I would just allow them,” she says, incredulously. “I thought it was normal.” In following her health visitor’s advice, however, Begum is in a minority. Just one-third of parents who are informed that their child is overweight or obese accept any help offered to them. Peymané Adab, a professor of chronic disease epidemiology and public health at the University of Birmingham, has been developing obesity prevention and management programmes for nearly 20 years, including studying parental responses. ?There is definitely under-recognition of obesity,” she says. “Part of it is that we base our judgment on what’s normal, what’s around us, and as more children become obese and overweight you compare and say: ‘My child isn’t that overweight.’” In the 1980s, less than 2% of those aged five to 10 were obese. These days, one-third of children are overweight or obese by the time they leave primary school, yet many adults don’t see the problem. A 2014 study in the British Journal of General Practice found that parents don’t tend to class their children as overweight until they are in the 99.7th centile, which is morbidly obese. From age three and up, the main way parents are informed that their children are overweight is through the National Child Measurement Programme (NCMP), which registers children’s body mass index (BMI), once at four or five and again at 10 or 11. But BMI, a calculation based on weight and height, has limitations – for instance, it underestimates body fat in south Asian children (the demographic with the highest levels of childhood obesity) and overestimates it in black children. Another problem with the NCMP is there is no hard and fast procedure on informing parents of the result – it was set up to monitor trends, not as a screening strategy. “Some local authorities contact families of the children who were overweight and try to get them to engage in services; some don’t do anything other than send a letter,” says Adab. “We don’t know what the best approach is.” Many simply don’t trust the figures. “Even colleagues here, working in academia, have said they’ve binned that letter because they think it’s rubbish.” Attempts have been made to word the notification differently, to little effect. “It’s an impenetrable problem,” says Adab – and it is exacerbated by our sugar-coated and deep-fried food culture. Her daughter was given chocolate by teachers as a reward. “I was part of our parent-teacher group and remember trying to speak up, saying maybe we shouldn’t have so many sweets,” she recalls. “All the parents thought I was from another planet.” At least in primary school, there is some control over what children eat; the newfound autonomy of starting secondary school – and the sweet shops and fried chicken joints that come with it – poses the greatest challenge. Taste preferences are formed in early life: even exposure to flavours in the womb influences later habits, while sugar – separate to weight gain – conditions our brains to crave ever-bigger sweet fixes. “From a young age we can start getting children used to less sugar and less fat,” says Dr Angela Donin of the Population Health Research Institute at St George’s, University of London. “If they’re more used to snacking on savoury crackers that are high in oats or bran, and fruit and nuts, that will hopefully shape their preferences.” Donin’s research has found that having a large breakfast every day, particularly a high-fibre cereal, is associated with lower adiposity. But swapping that in for sugary cereals can be difficult, not least because even plain old bran flakes are usually at least 10% sugar – you still have to read the labels. For parents who are anxious about their children becoming obese, the temptation can be to restrict certain foods and stress the terrible consequences of eating them – but this approach comes with its own concerns about instilling complexes. “It is a difficult balance, but I don’t think we should be saying there are taboo foods that we shouldn’t have,” says Adab. “That extreme has definitely been shown to lead to problems. It’s fine to have sweets on occasion but it should be no more than once a week. Every day we drink water rather than fizzy drinks.” But this isn’t easy, she says, and there needs to be a bigger buy-in from schools and parents. “If it became the norm it would be different.”

By Sanah Thakur If there’s a single message every diet plan agrees on, it’s the importance of increasing protein consumption. Proteins are the building blocks of our cells, tissues and organs, constantly being broken down and replaced in order to maintain our skin, muscles and more importantly our bones. A high protein diet can help curb your hunger, helping you lose those extra kilos. However, calories are always counting so picking the right protein is essential. Here’s a guide to some of the top high-protein foods, which are surprisingly delicious. 1. Almonds One of the more popular nuts, almonds are rich in proteins and nutrients such as vitamin E, omega 3 fatty acids and dietary fibres. Being high on protein, they keep you full much longer. The rich manganese content helps to strengthen bones and regulate blood sugar. Almonds soaked in water over night are a healthier option, as the brown peel is known to inhibit nutrient absorption and once it’s off nutrients are released freely. 1 serving of 28 grams contains 6 grams of protein. 2. Eggs The easiest and most nutritious source of protein would definitely be the omelet you consume for breakfast. Whole eggs are loaded with vitamins, minerals, healthy fats and anti-oxidants that people don’t eat enough of. The most pure protein comes from the egg whites. 1 egg contains 6 grams of protein. 3. Milk Milk, especially low fat or skim milk, contains high-quality protein and can be highly nutritious for people who can tolerate it. For adults who are lactose intolerant, alternative solutions to milk consumption could be soy milk, made from rich in protein soybeans. Milk is specifically rich in calcium, vitamin B2 and phosphorous. 1 cup of whole milk contains 8 grams of protein. Skim milk contains 8.4 grams. 4. Cheese There are a number of cheeses that contain high levels of protein but at the same time don’t increase your calorie intake.  Cottage cheese is one of the most common examples of low fat and low calorie dairy products. It is filled with calcium, phosphorous, vitamin B12, selenium and other nutrients. Other examples of protein rich cheeses, include swiss cheese, mozzarella, parmesan and cheddar. 1 cup (226 g) of cottage cheese contains 27 grams of protein. 5. Oats Primarily a breakfast option, oats are the most fibrous and nutrient rich grains today. Available in a variety of flavours, oats contain magnesium, thiamin or vitamin B1, manganese and healthy fibres. Half a cup of oats contains 13 grams of protein. 6. Greek Yogurt Found on every food blogger’s breakfast bowl recipe, Greek yogurt has risen to popularity as a healthy alternative to milk consumed with cereal. Also known as strained yogurt, it is thick and creamy in texture, containing high nutritional value. Non-fat Greek yogurt (170 grams) contains 17 grams of protein. 7. Quinoa The healthiest replacement for rice, Quinoa is a trending grain high in vitamins, minerals, anti-oxidants and fibres. It has a large number of health benefits, being rich in protein and containing all 9 essential amino acids. One cup of cooked quinoa (185 g) contains 8 grams of protein. 8. Lentils One of the world’s healthiest foods, lentils are a type of legume, easily available and quick to cook. Lentils are considered one of the best sources of plant-based protein, a good replacement for meat in a vegetarian diet. Lentils are rich in magnesium, fibre, potassium, copper, iron, folate and manganese, to name a few. 1 cup (198 g) of boiled lentils contains 18 grams of protein. 9. Kidney Beans Another common type of legume is the kidney bean. An important crop food, it is also considered a major source of protein globally. Used in a variety of dishes, kidney beans are usually consumed well cooked. Though composed largely of carbs and fibre, the protein content is pretty high as well. 100 grams of kidney beans (cooked/boiled) contains 8.7 grams of protein. 10. Fish Apart from Tuna, all types of fish are extremely healthy and hence many vegetarians (relatively flexible) prefer to consume fish for their daily protein. Fish is high in crucial nutrients and vitamin D, as well as the best source of omega-3 fatty acids, important for the body and brain. Protein content depends on the type. 11. Pumpkin Seeds Today, it is common to find different edible seeds being included in salad and cereal bowls. Pumpkin seeds are a type of seed, popular for their taste and incredible high nutrient content. These seeds are high in iron, magnesium and zinc. Other seeds high in protein include flax seeds, sunflower and chia seeds. A 28 gram serving contains 5 grams of protein. 12. Peanuts The common mid-day snack, peanuts are incredibly delicious and also available in a variety of options from boiled to roasted. Peanuts are rich in magnesium, protein and fibre, contributing immensely to weight loss diet plans. One of the major commercial products made from peanuts is peanut butter, which is consumed globally as a source of protein. 28 grams contains 7 grams of protein. Lastly… As you can see, there are plenty of ways your protein can be refilled throughout the day, with a variety of delicious options available. The recommended daily intake is 46 grams for females and 56 grams for men, though many experts say we require loads more.  There’s nothing like too much protein- so start preparing today! * The author can be contacted on Instagram @sincerelysanah

It was an event carried out to re-affirm the need to have healthy and nutritious food in our lives, and at the same time, an opportunity to highlight the unique qualities and popularity of Italian cuisine. ‘Cooking Class With Ambassador’ was an exclusive event with Pasquale Salzano, Ambassador of Italy to Qatar, where he exhibited his cooking skills in presence of Giorgio Schifferegger, a master chef visiting from Italy at Sawa Restaurant – Marsa Malaz Kempinski. Kempinski at The Pearl-Qatar is hosting the event to celebrate Italian national day today. The cooking class – that was attended by around 15 people, enthusiastic about learning how to cook Italian cuisine – was arranged to promote Italian food that will be served on the national day celebrations at the hotel. The food enthusiast – coming from diverse backgrounds, took keen interest in the cooking class with the ambassador and Giorgio, Executive Chef at Kempinski in Venice. As they prepared ‘Spaghetti Vongole’, ‘San Clemente Tiramisu’ and ‘Mozzarella in Carrozza’, both the chef and the ambassador explained the background, history, ingredients and culture of the Italian cuisine to the gathering. The food enthusiasts, who followed the cooking guidelines with keenness, showed deep interest in the historic nature of each of the cuisine in Italy. Talking to Community, Ambassador Pasquale expressed his happiness to be a part of the cooking class highlighting the Italian cuisine. He said: “I am very happy today to be here with an expert chef from Italy. The chef will oversee the preparation of food to be served at the Italian national day (today). We will have all Italian food. In the cooking class, we have all Italian cuisine showing the people how to cook the food. We show that eating Italian food means eating healthy Mediterranean cuisine that is made by very simple ingredients.” He added: “The purpose of the cooking class is to make people aware of the importance of eating well and having healthy food. You know it is not an easy task to find the right way to eat. Sometimes, especially the young generations are pushed by commercial people to buy very unhealthy food which can be very bad for the kids. At the same, it is an opportunity to promote Italian cuisine and culture in Qatar. “Since I am from Naples, one dish that we cook today is exactly from my area. It has a very simple recipe but it is very delicious. There is a love for Italian cuisine around the world. Many people have been asking for cooking classes teaching them how to cook Italian cuisine. This is also one of the reasons that we are here today.” Chef Giorgio has been associated with Kempinski in Venice for over two years. He is good at preparing both traditional and modern Venetian food. “Today in the class, I am going to cook traditional street food from Naples because our ambassador here hails from the area. It is a little present for the ambassador. I will also present a recipe from my own grandmother. Each plate or recipe has its own story in Italy.” The chef is excited and proud to introduce the Italian recipes with the people of diverse cultures in Qatar. “I am proud and it is a pleasure to explain how great Italian cuisine can be. I think I am a small ambassador of Italian cuisine here. I am sure that with the skilled team of Kempinski here, we will offer good Italian food for the guests attending our national day celebrations.” Raghu Menon, Cluster General Manager, Kempinski, welcomed the guests and the chef. He said: “The main purpose behind hosting this cooking lesson was to create an appreciation for Italian cuisine. We are going to host the Italian national day. I have interesting discussion with the ambassador and decided to introduce the amazing Italian cuisine and teach some of the local fans about some basic Italian cuisines. It is an appreciation of all things Italian – cuisine and food. “We have 12 aspiring Italian chefs in the class. I am sure by the end of this session we will have a handful of Italian chefs. People are passionate about Italian food. It is going to be a fun time.” Thamer Ali al-Kuwari, an engineer by profession, is a food and fitness enthusiast. He takes interest in all sorts of cuisines. “I am always interested in Italian cuisine. It is well known worldwide. Here, we have a visiting chef from Italy. I am really happy to have a class with him. It is an opportunity to learn more about the Italian cuisine in the right way. “I am actually interested in all cuisines but it is always better to learn about something from its authentic source. It feels like home cooked food. Actually, Italian cuisine is known for many things – meat, shrimps. It is very inspiring to see how they put together the fresh ingredients and prepare their food. I am a fitness enthusiast and I always look out for my food intakes as well.” 

In my previous columns, I’ve often spoken about switching different food products to vegan alternatives in a bid to improve health and quality of skin, while introducing more vitamins and minerals into your overall diet. Today in 2019 — declared as ‘The Year of the Vegan’ by major publications — the beauty of even ‘considering’ making the switch to Vegansim is that we have more substitute and alternative products than ever before. In fact, the vast supply of alternatives mean there’s virtually no excuse to eat animal products.  With the obvious alternatives to one side or a moment (mushroom burgers, or tofu instead of chicken) let’s take a closer look at the vegan alternatives that enable you to continue to eat your favourite dishes or desserts, this time in a plant-based, vegan way.  Canned coconut milk is nature’s substitute for cream. Chocolate mousse, ganache, and whipped cream can all be made vegan with this simple replacement. Similarly, pure dark chocolate is rich in antioxidants and is a great milk chocolate replacement for non-dairy desserts. In addition to this, avocados are incredibly versatile in their ability to act as a vegan alternative in several dishes. The nutrient-dense fruit can add a creamy body and boost of flavour to almost anything. Avocados can be added to favourites such as pesto sauce, and is great when whipped up as a spread. Cashews, Almond, and Rice milk are the best alternatives to dairy milk. They are lower in fat and can be used interchangeably in any recipe, from chocolate milkshakes to creamy soups.  In the world of vegan baking, vinegar is a great egg replacement, especially for cakes. When combined with baking soda, vinegar acts as a binding agent and creates a moist texture — easily eliminating the ‘need’ for eggs.  The great thing about various Vegan alternatives is that traditional dishes are able to be transformed into healthier, vegan versions — and many a times they’re perceived as tastier than the original dish. At my 100% vegan restaurant in The Pearl (Doha, Qatar), we serve Shakshouka for breakfast — a signature Arab breakfast dish. However, our Shakshouka consists of chickpeas, cumin panisse, Sumac cream, Arabian Gomasio, Argula, Parsley and Cilantro. It’s light, fluffy and a modern, vegan twist on a traditional Arab family favourite.   Some parts of the world, specifically in Asia, are fast adopters of vegan alternatives. ‘Seitan’ in its natural form, this stuff is incredibly protein rich and low in carbohydrates and fats, making it a great high-protein substitute for meat. It’s similar to meat in its texture (and even taste) and due to the fact that seitan is pretty much entirely protein, it’s great to combine it with grains and vegetables that are rich in vitamins and minerals for a balanced, nutritional Vegan meal — all derived from alternatives.  * The author is an expert in vegan wellbeing and health. Instagram handle: @Ghanim92 

Persian Raspberry Mini Trifles Ingredients: For The Persian Pudding: • Milk- 1.5 litre • Rose water- 2.5 tablespoon • Egg yolk- of 3 eggs • Granulated sugar- 1 cup • Corn starch- 3 tablespoon For Trifle: • Rose water- 2 tablespoon • Saffron – a pinch • Warm water- 3 tablespoon • Raspberry – a handful • Persian Pudding • Pound cake- 1 (sliced) • Dried rose buds- for garnishing (NOTE: The quantity of cornstarch can be adjusted depending on how thick the pudding should be. I kept it medium thick) Method: 1.  In a bowl, add the egg yolk and granulated sugar. Beat till it turns to a creamy texture. Then add rose water and continue beating. After 2-3 minutes, add cornstarch and beat for another few minutes. To this creamy mixture, pour 3-4 tablespoon of warm milk and mix well.  2.  Now boil milk in a sauce pan at low flame. Later pour the mixture which we prepared, to the boiling milk (in low flame) and stir it gently to a thick texture. It will take at least 6-8 minutes to get the thick consistency. Once it is done, switch off the flame and let it cool at room temperature. 3. Now let’s make the trifle. Mix saffron, warm water and rose water in a bowl. Also mash the raspberries and keep it aside. Dip the pound cake slices in the saffron- rose water mixture and place it in serving glasses as the bottom layer. This will give good flavour and moisture to the pound cake. 4. Later fill the serving glasses with Persian pudding and add the raspberry mixture over it. Then top it with another layer of pudding to the top. 5. Garnish the glasses with dried rose petals. Refrigerate the trifles for at least 3 hours to make it thick and serve it chill. @nimmi_afzal www.nimmiafzal.com

If you have ever seen the popular anime Naruto Shipp?den, you would have seen Naruto eating a bowl of noodles called ramen, which usually comes topped with cutlets or boiled eggs, in between missions without fail. He slurps while eating ramen, showing how the best way to eat ramen is just when they are still hot.  There is a reason behind slurping as well, ramen experts say that if you eat your ramen daintily, the process can take a long time and the noodles will get all mushy. Ramen, or ramyeon in Korean, is an extremely popular dish in the world thanks not just to an anime but also the instant ramen cups or packets available everywhere, including Qatar.   Originally from China, ramen was brought to Japan over 100 years ago. It consists of Chinese-style wheat noodles in a flavoured broth with the addition of various toppings.  Japanese ramen comes in different varieties that is decided by the flavour of the soup. These include shio (salt-based ramen), shoyu (soy sauce-based ramen), miso (soybean paste-flavoured ramen).  Meanwhile, Korean ramyeon is different not only because the noodles are typically fried but they also make soup using instant powder, which means there are literally over hundreds of flavours. Ramen’s popularity is due in part to the fact that it is simple to make and quick to eat. It is also inexpensive, making it an ideal lunch, dinner or after-a-night-on-the-town snack for budget-conscious people. Here are our favourite places to grab a bowl of ramen in Qatar. Top places for Ramen • Wagamama  • Megu  • Oishi Sushi  • Yee Hwa  • Sol Korean Restaurant

Gingery Pineapple-Strawberry Lemonade Servings: 3 people Ingredients: • Pineapple- 1/2 (chopped without skin) • Strawberry- a handful (chopped) • Lemon- 1 medium sized (Remove the skin and keep it) • Sugar / honey – as per required • Ginger-1 inch piece (chopped) • Water- 2 cups • Normal lemonade- made with 1 cup of water, 1 lemon and enough sugar • Ice cubes- as per needed • Mint leaves – for garnishing • Pineapple – 1 medium piece (finely chopped for garnishing ) • Strawberry-2 or 3 (finely chopped for garnishing) • Ginger-1/2 inch piece (thinly chopped for garnishing) Method: 1. Add the pineapple pieces, strawberries, ginger, lemon with 2 cups of water along with enough sugar or honey in the blender. Give it a toss and make a good smoothie out of it. 2. Strain this smoothie twice or thrice to a container until you get a thin watery kind of consistency. 3 Now mix this liquid along with the normal lemonade which we have already prepared and give a nice stir. 4. Serve it chill along with some chopped fruits and ginger, ice cubes and mint leaves . @nimmi_afzal www.nimiafzal.com

Chinese Flavored Chicken - Veggies Spring Rolls  Servings: 6 people (12 spring rolls) Ingredients: • Boneless Chicken-250 grams ( finely chopped ) • Broccoli-florets of 1 small sized one • Carrot-1 ( sliced thin) • Beans-a handful ( sliced thin) • Ginger-1 inch piece ( finely chopped ) • Garlic- 4 cloves ( finely chopped ) • Soya sauce- 5 teaspoons • Hot sauce-2 tablespoon • Olive oil-2 tablespoon • Garam masala powder-1/4 teaspoon • Pepper powder-1/2 teaspoon • Spring roll sheets- 12 medium sized one for each spring roll • Egg-1 ( beaten well ) Method: 1. Let’s start with the filling. Heat a pan and add olive oil. To this add the chopped carrot, beans, ginger and garlic. Sauté it well for few minutes. Later add salt and cook it closed in medium flame with a lid. 2. To this add chopped broccoli and soya sauce.Sauté well and cook for another 2-3 minutes in medium flame with the lid closed. 3. Now add all the spices and hot sauce to the pan. If needed add more soya sauce and olive oil. 4. Lastly add chopped chicken and mix it well with the rest of the ingredients and cook this for another 5-6 minutes till it becomes soft and tender. Also add more salt or spices if needed and then switch off the flame. 5. Now let’s start filling the spring rolls. Separate the sheets from one another and place it on a plate. Add one tablespoon (or more) of chicken filling (near one corner, diagonally) on this sheet and fold it from both the sides and top. Then start rolling it towards the other corner. Stick the edge using water or egg wash. Repeat the same for all the sheets. 6. Heat a pan and add few drops of olive oil. Then shallow fry the rolls till it becomes golden brown and serve it hot with your favorite sauce. @nimmi_afzal www.miniafzal.com