Ramadan: Coming out of the Suburbs
Shireen Pasha



Is only possible

While living in the suburbs

Of God

-The Gift, Poems by Hafiz, Translations by Daniel Ladinsky

We all have moments of being suburb dwellers. When I find myself living there instead of the cosmos with feet planted perfectly in the present moment, I bring my actions back to the molecular level and prepare food for my family, a pleasure, for when will I ever have them again in my life to share deliciousness.

The molecules of spices, vegetables, fruits and the thoughts of loved ones enjoying themselves light the sun in our bellies and the atmosphere around us - a simple way to offer a powerful social good!

The following are a couple of recipes to bring you out of the suburbs:

Watermelon juice with Mint

(This juice may thwart enlightenment as it is highly acidic but incredibly delicious and hydrating - as long as you have a glass or two and plenty of other alkaline vegetables, you'll be fine. This recipe is from Emily von Euw.)

1 watermelon 1/4 cup mint leaves 3 ice cubes

Chop up the watermelon and then blend it into juice - it will liquify almost immediately. (You may need two batches to blend.) strain your juice and then pour it over ice and mint leaves. Moja!

Green Zucchini or Gourd Bharta

2 green zucchinis or 1 small Gourd

Sesame paste (or tahini)

Juice of lemon to taste

Salt to taste

Black pepper to taste

Wash and peel the zucchinis (or gourd), then continue to use the peeler to make thin strips of zucchini until nothing remains. Mix the sesame paste with lemon juice, salt and black pepper to taste. Moja!

Lemon Dream Pie with Pecans & Coconut Vanilla Whipped Cream

(by Emily von Euw)


1 cup (90 g) oats 1 1/2 cups (263 g) pitted dates


1 1/4 cups (183 g) raw cashews Juice of 5 lemons 1 cup (175 g) pitted dates 2 tablespoons (30 ml) melted coconut

Coconut Cream Topping

2/3 cup (54 g) fresh young coconut meat

1/2 cup (118 ml) coconut water, or as needed

1/4 cup (41 g) raw cashews

2 tablespoons (40 g) preferred liquid sweetener

1 teaspoon freshly squeezed lemon juice

1/2 cup (118 ml) melted coconut oilt

Nut Topping

1/4 cup or 28 g chopped raw nut of your choice

To make the crust

Process the oats into flour in your food processor, then add the dates and process until becomes a coarse dough, sticking together when pressed. Press into the bottom of a pie dish and store it in the fridge or the coolest part of your house.

To make the filling

Blend all the ingredients until smooth. Spread evenly into your crust. Spread the coconut cream evenly over your pie and put it in the fridge or a cool part of your house (this may be difficult in this season!). Keep it in the fridge until texture tightens.

To make the coconut cream topping

Blend all the ingredients until smooth, thick and creamy; you may have to chill it to make it thicker.


Layer the crust, filling and topping and cool. Moja!

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