Halal Foodie Magazine, Winter 2015

Winter 2015Display until april 30, 2015

Halal restaurant reviews, recipes, event coverage and more @ halalfoodie.ca

MacaronHow-toPG 40

PG 11

PG 42

FREE

CovEt, lovE, SavE$30 oR lESS

Elegant Entertaining

Confessions of a Muslim Vegetarian

REciPEsWinter Inspired18

41Restaurants

Dine Out

bestGreat

serViCeHf

MeMber deal

PG 76

Winter 2015 halalfoodie.ca 2


ContentsJoin us as We Celebrate Halal food in Canada, Winter, liVinG Halal and More! Winter 2015

appetizers11

12

15

Covet, love, saveproducts $30 or less from umbra

Grocery bagGet ready for winter indoors with our top grocery store picks

toronto’s best shawarma

Food18

26

40

42

45

Potato Partyan eclectic mix of recipes featuring our favourite winter legume, the potato

Classics reinventedlearn something new with old favourites from the Golden Gate test Kitchen

Macaron How-toimpress your friends and learn how to make these dainty treats with our tips and tricks

Wanna-be Veganstudio 89 Executive Director, Zehra abbas shares her story on being an undercover vegetarian

studio 89a closer look at this cozy non-profit cafe

20

49

52

elegant entertainingan introduction to Middle Eastern Cheese with tips on how to serve

Veal scallopiniWith saffron mushroom sauce

Faith54

56

59

sunnah foodsa closer look at olives and their benefits

Halal Holidayunderstanding some common issues with halal when travelling

MarketplaceMarketplace finds that will inspire you

halal liFe62

64

66

68

70

73

76

Crafty diYMake your own soy wax candles right at home

take 2two looks with the much loved long blouse from Modesty Collections

fit & faban Elegant Cloth exclusive feature with advice on skin and apparel

active WinterMake the most of winter with these cool ideas

Vitamin dare you getting enough of the sunshine vitamin?

travellers Guidea narrated journey to petra, Jordan

dine out restaurant GuideDouble the restaurants in this feature, separated by area (Greater toronto area Edition)

52

59

Winter 2015editor/CreatiVe direCtor

salima Jivraj

assisstant editor Hafsa pathan

ContributinG editor lindsay Contractor

ProduCer print pros inc.

PublisHer Halal & Co Media

Contributors Manal aman, Zebunnisa Mirza, Fatimah

Jackson-Best, Dr. ishtiaq ahmed, Zehra abbas, sobia Hussain, Hamdi ali, lindsay Contractor,

Hafsa pathan, nasma Haider, Elegant Cloth

adVertisinG salesFaizal Kagdi, Oroosh shiekh, arshad Qureshi,

Khalid patel, Zubair Kagdi

Halal foodie Magazine is published twice a year by Halal & Co Media, 3000 Highway 7, suite

203, Markham, On l3r 6E1, 647-300-5679. all rights reserved. all reproduction requests must

be made to [email protected].

For suBsCriptiOn, EDitOrial and aDvErtisinG inquiries, please contact:

[email protected].

Halal CoMEDIA


Contributors

What do you love about winter?

“Hot chocolate

tasting parties!”

Manal amanFounder of

helloholydays.com

Zebunnisa MirzaWriter, photographer and

travel Junkie

fatimah Jackson-bestpublic Health researcher,

lecturer, and Writer

dr. ishtiaq ahmedFounder, legeci Health

legeci.com

Zehra abbasFounder, Executive Director

of studio.89

sobia HussainOwner, the Olive tree

soap Company

“The serene silence of a

white-washed scene after a

snowfall.”

“Winter? I live in

Barbados!”

“Wearing a jacket with as many

pockets as possible!”

“Warm blanket,

cuddling with cats, books and organic hot cocoa.”

“Capturing glorious

winter scenes through

photography.”


Trusted information from Canada’s halal food site: reviews, products and industry news

foodie direCtorYhalalfoodie.ca/restaurant-reviews

GarliC laMb CHoPshalalfoodie.ca/recipes

tHe best PHillY in torontohalalfoodie.ca/best-of-halal

MWC: reGent Park ProGraMhalalfoodie.ca/news

sPiCed aPPle CHiPs halalfoodie.ca/recipes

HWY 55halalfoodie.ca/restaurant-reviews

turkeY steP-bY-stePhalalfoodie.ca/test-kitchen

Melt Grilled CHeesehalalfoodie.ca/restaurant-reviews

neW Halal retail storehalalfoodie.ca/retail

/halalfoodie /halal_foodie /halalfoodie /halalfoodie

Winter Woes

Become a member, reap the rewards!

Being a member gets you exclusive access to offers, events, news, contests and rewards.

What are you waiting for?

sign up at halalfoodie.ca!

Purchase a our NEW Halal card and get even more exclusive access and deals from restaurants, catering companies, events and more.

scan to become a member Or text “halal” to 51051

the days are short, my feet are forever cold and getting in and out of the house is always a mission with the children, their layers and their disappearing hats and mittens. Winter always gets the best of me after the new year. Everyone seems to fall into the winter blues around this time. How can we escape this mindset?

thoughts of spring and anticipation for hot summer days, the first double digit temperature, morning dew and the mighty tulip breaking out of solid ground, proclaiming the start of a new season. looking ahead to better days is one way to beat the blues — so is enjoying the winter and making the best of what the season has to offer.

staying indoors and cooking up a storm is one idea. so we’ve packed this issue with even more recipes. if you’ve always wanted to try and bake those fancy macarons, now is the time! (p40). Entertaining isn’t just for the holiday season, enjoy a family brunch or even a cheese tasting party. try Middle Eastern cheeses for a twist (p49).

if being in the kitchen isn’t your thing, enjoy the outdoors, we have many ideas to get you active and healthy this winter. after a full day playing in the crisp winter air, head to one of the many restaurants listed in our Dine Out Guide (p76).

Get out there and do something new; just be sure to keep your skin at its best and your body warm with a special feature put together by the fabulous group at Elegant Cloth (p66).

after all of this, if you’re still really having a hard time getting over the winter blues, just remember that Halal Food Fest tO 2015 is right around the corner on May 30-31 at the international Centre, Entrance 5!

salima Jivraj,[email protected] | @halal_foodie


editor’s note

Savour Canadian Cheeses

Cheddar and Ricotta samosas

For recipes, visit allyouneedischeese.ca

Presented by Dairy Farmers of Canada

100% Canadian Milk#CDNcheese

INGREDIENTS

Filling:1/4 cup (60 mL) Canadian Medium Cheddar, grated1⁄3 cup (75 mL) Canadian Ricotta1 cup (250 mL) broccoli, finely chopped1/4 cup (60 mL) peas1 tsp (5 mL) fennel seeds1 tbsp (15 mL) garam masalaSalt and freshly ground pepper

Dough:1/4 cup (60 mL) whole wheat flour3/4 cup (175 mL) all-purpose flourA pinch of salt1/4 cup (60 mL) grapeseed oil1/4 cup (60 mL) water, at room temperature (add more if needed)1 tbsp (15 mL) butter, melted

Cheese alternatives for Medium Cheddar: Canadian Mozzarella, Gouda, Mild Cheddar.

PREPARATION & COOKING

Filling:• In a large bowl, mix all filling ingredients together.

Dough:• Preheat oven to 425°F (220°C).• In a medium bowl, combine first four ingredients. Mix until oil is evenly distributed. Add water and

knead for 2–3 minutes or until dough is smooth.• Divide dough into four pieces and roll each into a smooth ball. Form each ball into a flat disc.

Using a lightly floured rolling pin, roll disc into a thin patty of 8˝ (20 cm) in diameter. Cut patty in half.

Assembly:• Fold patty in half to make a cone shape. Brush inside of cut edges with water and press to seal.• Put 2 tbsp (60 mL) of filling into cone. Brush last inside edge with water and press to seal. Brush

butter on each side of samosa and then place it on a baking sheet. Repeat process to make 7 more samosas.

• Bake for 20–25 minutes or until golden brown.

Note: Serve samosas with a mint chutney dip.

Per serving of 2 samosas: 340 Cal. | 9 g Protein | 28 g Carb. | 22 g Fat | 3.1 g Fibre | 158 mg Sodium | 128 mg Calcium

SERVINGS 4

PREPARATION 30 minutes

COOKING 25 minutes

Premium QualityConsistent Supply

Customized solutionsHAACP Cold Storage

Goodness in every biteHand Slaughtered Halal

10 Milner Business Court, Suite 300, Toronto 647-777-8384 www.rizglobalfoods.ca

Riz Global Foods is the leading licenced supplier of beef, veal, smoked meats, portioned steaks, beef strips, deli items and more. All of our products are halal certiied.

Serve Canadian Beef, the best beef for your restaurant

buddY tea infuser aVoCadoa molded silicone holder with a removable stainless steel mesh that perfectly infuses your loose tea leaves. Designed to hang onto your mug even when sipping, buddy once again makes the job look easy and casual.

$10.00umbra.com

briefCase Grater blaCklet that brick of cheese know you mean business. this stainless steel briefcase has a grater on each side, a non-slip grip, and a plastic storage compartment that measures and holds up to three cups worth of ingredients!

$15.00umbra.com

bento Cut & PreP set WHite With a bamboo cutting board that doubles as a lid, and a set of 5 measuring cups nesting inside, you can cut and prep food ingredients and store them for a later date.

$30.00umbra.com

$30or

lessCovet, love, save

this issue we’re coveting umbra for their collection of practical and high quality household goods. Most importantly, their bottom line is

in-line with what most of us are willing to dish out.

Appetizers



FoodieGrocery Bag

neal brothers is a Canadian company that features food sourced from natural, organic and local ingredients in their assortment of products. their vast line features gluten free, vegan, dairy free, nut free and kosher options.

Find neal Brothers products in loblaws, longos, sobey’s and Metrowww.nealbrothersfoods.com

blossom & bean pure vanilla Extract is made from scratch without the use of alcohol and all the wonderful flavour of vanilla.

For more info and where to buy, www.blossomandbean.com

Mina Halal is quickly becoming the household name for chicken products in Canada. this year they successfully launched a line of frozen boxed products like these Hot BBQ Chicken Wings. perfect as a dinner starter, snack or when entertaining. these wings are flexible enough with cooking that you can add your own twist to make them just the way your family enjoys them!

Find Mina Halal products in FreshCo, Walmart, sobey’s and longos.www.minahalal.com

Appetizers


no7 Hot sauce blends Mexican tradition right here in toronto. taking Mom’s family recipe to the next level. use in your favourite recipes or top your favourite dishes to give an added heat.

Find no7 Hot sauce at a number of retailers throughout southern Ontario.no7hotsauce.com

Holy Crap sells cereal but they are in the business of well-being. the products are becoming standard

groups such as athletes, diabetics, celiacs, travellers, and people with

high blood pressure, food allergies and other food sensitivities.

available at Healthy planet, sobey’s and various other retailers.

holycrap.ca

tandoori oven is a range of authentically marinated meat products available in the traditional grocery environment. these marinated products have been produced in-house for years, but until recently available only to hotels, banquet halls and caterers. take a tandoori Oven product home with you today and enjoy all of that flavour, with none of the effort. Every tandoori Oven product is made with 100% hand-slaughtered halal meat - We guarantee it. Mr. Qureshi sr was the first halal retailer to offer halal products in Ontario. you don’t last 40+ years by taking chances or cutting corners.

Find tandoori Oven products in FreshCo, Walmart, sobey’s and longostandoorioven.ca

Foodie Grocery Bag

Appetizers


What are some good subtitutes for gelatin when cooking and baking?Q

AWhat is gelatin exactly? animal bones (along with animal skin, hooves, tendons, ligaments, and cartilage) boiled together into a gel-like substance that’s added to all types of confectionary and baked goods. unfortunatley

in Canada, gelatin can be derived from pigs. you can get your hands on halal gelatin however, it’s not as readily available and a steady supply can be inconsitent. thankfully, there are plenty of easy gelatin alternatives at your fingertips.

aGar-aGarthis flavorless gelling agent, derived from cooked and pressed seaweed, is available flaked, powdered, or in bars. For best results, grind the agar-agar in a coffee grinder or food processor and then cook it, stirring it regularly until it dissolves. When used in a recipe, agar-agar sets in about an hour and doesn’t require

refrigeration to gel. For a firmer gel, add more agar-agar, and for a softer gel, add more liquid. and don’t worry if you don’t get it right the first time—you can fix miscalculations by simply reheating the gel. Here’s a general guide on how to use agar-agar in recipes:

• Substitute powdered agar-agar for gelatin using equal amounts.

• 1 tablespoon of agar-agar flakes is equal to 1 teaspoon of agar-agar powder.

• Set 2 cups of liquid using 2 teaspoons of agar-agar powder, 2 tablespoons of agar-agar flakes, or one bar.

nOtE: very acidic ingredients, such as lemons, strawberries, oranges, and other citrus fruits, may require more agar-agar than the recipe calls for. also, enzymes in fresh mangoes, papaya, and pineapple break down the gelling ability of the agar-agar so that it will not set. However, cooking these fruits before adding them to a recipe, neutralizes the enzymes so that the agar-agar can set.

CarraGeen (aka irisH Moss)also known as irish moss, this seaweed, found in coastal waters near ireland, France, and north america, is best when used for making softer gels and puddings. to prepare carrageen, rinse

it thoroughly, and then soak it in water until it swells. add the carrageen to the liquid you want to set, boil for 10 minutes, and remove from liquid.

One ounce of carrageen will gel 1 cup of liquid.

VeGan ProduCtsvegans, vegetarians plus other religious groups have similar restrictions when it comes to food made with gelatin. look for vegan products for a safe alternative.

Appetizers

Appetizers

summer 2014 halalfoodie.ca 13 Winter 2015 halalfoodie.ca 15

Al-Tanoor1993 lawrence avenue East, scarboroughIf you’re not a fan of shawarma on the regular pita bread that every single shawarma place uses, then you should check out Al-Tanoor in Scarborough. They have the option of having your shawarma made in a homemade bread that changes up the shawarma game – majorly.

Cyrus563 ritson south, OshawaOur GTA East-enders will definitely love that we included Cyrus on this list. For those who don’t venture out that far east, yes there is a halal shawarma place in Oshawa! The owner, Cyrus, is a friendly gentleman who definitely makes you feel at home in his restaurant. Try the shawarma plate, you won’t be disappointed.

El Sabil2680 lawrence avenue East, torontoLocated in the little plaza of shops across from Scarborough Muslim Association’s Abu Bakr mosque, El Sabil is a popular and very busy shawarma spot. They’re busy post and pre salaat times, and especially after Jum’mah, so consider yourself warned! Although, even if you’re waiting 15 minutes, it’s definitely worth it after you take a big bite out of an El Sabil shawarma. There’s very limited seating, so we suggest takeout.

Ibrahim’s1967 lawrence avenue East, torontoOur Warden and Lawrence peeps know what’s up. Ibrahim’s shawarmas are big, with the right amount of seasoned meats and veggies. There’s very little room to sit and actually enjoy a shawarma, but it’s great for a quick grab-and-go lunch. Be prepared to stand in line at this popular, inexpensive Scarborough spot.

Mustafa866 Wilson avenue, torontoThe Iskander here is pretty much the shawarma at Mustafa Turkish Pizza, and we’ve been told by many sources that it’s a must try for anyone who loves shawarma. Also, the ambiance is worth mentioning because the restaurant has a cave like theme which is truly unique.

Paramount Fine FoodsMultiple locationsThough some shawarma connoisseurs tell us Paramount isn’t their top choice for a shawarma sandwich, it is for many others who give extra points for ambiance with Paramount’s comfortable dining areas. Plus, their hummus is on point which makes their shawarma a contender. The portions are also generous and well worth the price.

Shawarma Empire1823 lawrence ave E, torontoMight not be easy on the eyes, but the shawarma here comes highly recommended from many of you and other sources. They also close right after dinner, which is a little inconvenient at times but you should still check it out if you’re on the hunt for a good, inexpensive shawarma! Don’t forget to try their hot sauce, made in-house and very spicy!

Shawarma’s King60 Queen street E, 214 King st W, torontoAnother long time running take out joint in the heart of downtown. They started their beginnings in the food court of Toronto Eaton Centre and now have 2 locations. Although they’ve been known not to give the best customer service, others will confirm quite the opposite!

Tasty Shawarma7677 Markham road, MarkhamYes folks, you read correctly – this is a shawarma place in Markham! Although there are many shawarma places in Scarborough, and even more in the downtown Toronto core, there’s next to none in Markham. There is a branch of the original Tasty Shawarma in Scarborough, the Markham location offers decent sized portions and a great sit-down space.

toronto’s best Middle eastern Food


FOODPotato PaRty, 18 NEW classics, 26 MacaRoN, 40 studio 89, 45 MiddlE EastERN cHEEsE, 49

reCipe set


PotAto PArty

the hearty potato is a very common and much loved legume. Versatile, forgiving, savory and even sweet -- there’s so much more to this simple,

unassuming spud.


loaded Potato skins

ingredients• 8 (3-inch-long) russet potatoes

(about 2 1/4 pounds), scrubbed and thoroughly dried

• 2 tablespoons unsalted butter (1/4 stick), melted

• salt• Freshly ground black pepper• 2 cups shredded cheese (about 4

ounces)• 5 to 6 slices cooked, diced halal beef

strips• 1/3 cup sour cream• 2 tablespoons finely chopped fresh

chives

instructions• Heat the oven to 400°F and arrange a

rack in the middle.• pierce each potato several times

with a fork or sharp knife. place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. transfer to a wire rack until cool enough to handle, about 10 minutes. set the oven to broil.

• slice each potato in half lengthwise. using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use.

• Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.

• Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

• Evenly fill each skin with cheese and crumbled halal beef strips. place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes.

• remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives.

• serve immediately.

ingredients• 3 large potatoes, scrubbed, washed, peeled and diced into ½ inch

cubes• 1 medium Onion, finely chopped• 1 teaspoon Ginger-Garlic paste• 1-2 tablespoon Coriander leaves, finely chopped• salt to taste• spices used:• ½ teaspoon turmeric powder• 1 teaspoon Garam Masala• 1 teaspoon Coriander powder• ½ teaspoon Dry Mango powder or 1 tbsp lemon Juice• For tempering:• 1 teaspoon Mustard seeds• 1 teaspoon Jeera/Cumin seeds• 1 Dry red Chillies, broken• Few Curry leaves• a big pinch of Hing/asafoetida• 2 tablespoon Oil

instructions• Heat oil in a wok and add mustard seeds, cumin seeds, dry red chillies,

curry leaves and Hing/asafoetida.• When mustard seeds start to pop, add finely chopped onions and fry

for 2-3 minutes on medium heat.• next, add ginger-garlic paste and fry for 2 minutes until onions turn

light brown in colour.• Mix in diced potatoes and continuously stir for a minute or two.• add all the spices listed one-by-one along with salt to taste and mix

them well to coat every potato piece. if using lime/lemon juices save it till the end.

• sprinkle a little water, cover the wok and cook for 5-8 minutes. Give it a good stir in between to prevent the potatoes from sticking to the bottom of the wok.

• sprinkle little more water if needed and cook for another 3-5 minutes till the potatoes are cooked thoroughly.

• add lime/lemon juice and remove from heat. • Mix in finely chopped coriander and serve it hot with rice or any indian

flat breads.


Loaded Potato Skins

Curried Potato


Curried Potato

ingredientsMeat sauce• 1/4 cup olive oil• 2 lbs ground beef or 2 lbs ground lamb• 2 large onions, finely chopped• 2 garlic cloves, minced• 1 teaspoon dried oregano• 2 teaspoons dried basil• 1 teaspoon ground cinnamon• 1 teaspoon salt• 3/4 cup chopped ripe olives (optional)• 15 ounces seasoned tomato sauce

Bechamel sauce• 1/4 cup butter• 2 tablespoons flour• 1/4 teaspoon salt• 2 cups hot milk• 2 eggs, slightly beaten• 1/2 cup halal parmesan cheese

Eggplant and potatoes• 2 lbs eggplants (cut in 1/2-inch-thick slices)• olive oil• salt• 2 -3 potatoes (cut into 1/4 inch thick rounds)

For assembly• 1 cup halal parmesan cheese• 1 cup white (or mild/marble) halal cheddar cheese (shredded)• 1 cup seasoned bread crumbs

directions• in large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic

until lightly browned; add oregano, basil, cinnamon, salt, ripe olives (if using) and tomato sauce; Cover and simmer slowly about 30 minutes; uncover and simmer slowly another 30 minutes.

• While sauce simmers, prepare Bechamel sauce with method below.• prepare eggplant: place eggplant on a cookie sheet and brush with remaining olive oil;

place under broiler until light brown; remove from oven, salt lightly, turn eggplant and repeat process; then position rack in center of oven and heat to 350 degrees.

• prepare potatoes: arrange potato slices in your baking pan, brush lightly with olive oil, bake for 15 minutes, continue with assembly, or (for a healthier alternative) parboil them for 8 minutes; drain well on paper towels.

• to assemble: in 13x9x2-inch baking dish, arrange layer of potatoes, overlapping slightly, season lightly (there will be only one layer of potatoes, so use them all up); next, do a layer of eggplant; sprinkle some parmesan, cheddar and bread crumbs over eggplant; layer meat sauce, freshly grated cheeses, crumbs and Bechamel sauce until all is used; bake 45-50 minutes at 350 degrees or until flecked golden-brown on top. you may also reverse the layering order so that potato slices are on top

• bechamel sauce: in saucepan, melt butter over medium-low heat; whisk in flour and cook slowly until smooth and lightly cooked (2-3 minutes); add salt and remove from heat; add milk, whisking rapidly and return to heat; cook until thick and bubbly, whisking constantly; allow to cool 5 minutes, whisking once in a while to prevent a skin from forming; incorporate eggs and grated cheese with wire whisk to make fluffy sauce.


Eggplant and Potato Moussaka


eggplant and Potato Moussaka


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Biryani Butter Chicken

*Free party hall rental for pre-wedding event (mehndi, etc.) when you book wedding catering for 200 or more guests (value of $300). Call us for details!

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summer 2014 halalfoodie.ca 19

inGrEDiEnts• pizza dough (for one pizza)• ½ cup of butter (softened)• ¼ cup sugar• cup cinnamon• a dash of salt• a drop of vanilla essence

instruCtiOns• take the dough out of the fridge, and

let it sit on the counter for almost an hour.

• preheat the oven to 375 degrees.• Butter up your favourite lasagna pan.• roll out the pizza dough on a lightly

floured surface.• Once the dough is about ¼ inch

thick, spread butter on entire surface.• sprinkle cinnamon and sugar over

the buttered dough.• roll the dough into a tight log • Cut the dough into 1-½ inch pieces.• place the pieces in the pan, touching• Once all the pieces are securely

in place, drizzle the top with any remaining butter.

• Bake for 15-20 minutes until the top begins to brown.

• top with icing

inGrEDiEnts• 1 cup packed dates, pitted • 1/4 cup honey• 1/4 cup creamy salted natural peanut

butter or almond butter• 1 cup roasted unsalted almonds,

loosely chopped• 1 1/2 cups rolled oats • Optional additions: chocolate chips,

dried fruit, nuts, banana chips, vanilla, etc.

instruCtiOnsprocess dates in a food processor until small bits remain (about 1 minute). it should form a “dough” like consistency. (you should be able to roll it into a ball).

Optional step: toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - some prefer the toasted flavor.place oats, almonds and dates in a bowl - set aside.

Warm honey and peanut butter in a small saucepan over low heat. stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.

Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (a loaf pan might work, but will yield thicker bars.)

press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.

remove bars from pan and chop into 10 even bars. store in an airtight container for up to a few days. Or freeze in batches and take them out to defrost (refrigerated) as you need them.


QuICK BITES

easY CinaMon rolls

QuiCk HealtH bars

WHen You’re faMisHed &

need a solution, fast!

CLASSICSR E -I NVEN T E D

from the

Golden Gate Test Kitchen

Gluten Free Vegetarian Sweet Potato PizzaEstimated Time: 45 minutes | Makes: 4 pizzas

1. Preheat the oven to 350°F (180°C).

2. Peel potatoes and carrots; coarsely grate them on a box grater. Add a pinch of salt, toss, and leave for five minutes. Squeeze potato and carrot mixture to remove excess water. Add melted Crystal Margarine and 1/2 tsp salt to the potato mix; toss to coat.

3. Meanwhile, mix the mustard, lemon juice, and sliced red onion. Set aside.

4. Divide the potato mixture into four even piles on a lined baking sheet. Arrange into round disks and press down flat.

5. Roast for 35 minutes, until the potato "crusts" are golden and crispy around the edges.

6. Once potato crusts are golden, remove from oven. Add baby spinach to the red onions and toss to coat. Pile the spinach and pickled onions on top of the crusts. Crumble feta on top of each pizza and serve warm.

2 large sweet potatoes

2 large carrots

1 small red onion, thinly sliced

4g / ½ teaspoon Dijon mustard

5ml / 1 tsp lemon juice

40g / 3 tbsp Crystal Margarine

100g / 2 cups baby spinach

50g / 1/4 cup feta cheese

Stay warm and cozy this winter with these heart-healthy indulgences for breakfast, lunch and dinner.


Spinach & Ricotta Toad In A HoleEstimated Time: 25 minutes | Makes: 4 toads in a hole


2. Spread margarine on both sides of bread slices. Using a circle cutter or cup, remove centres of bread. Place cut slices into baking dish, arranging cutout pieces around slices.

3. Melt 3 tbsp Mirage margarine in pan, over medium heat. Add onion. Cook until softened, about three minutes. Add spinach to pan, remove from heat; toss and allow spinach to wilt.

4. In a small bowl, combine ricotta, salt, pepper, and warm spinach-onion mix. Divide ricotta-spinach mix into holes in bread, pressing down into hole, leaving space for egg to sit. Top filling with one egg each.

5. Bake for 15 minutes, or until egg is cooked to desired doneness. Remove from oven and transfer to plates for serving.

4 thick slices multigrain bread

4 large eggs

30g / ¼ cup diced onion

60g / 2 cups baby spinach

185g / ¾ cup ricotta cheese

2g / 1 tsp salt

2g / 1 tsp black pepper

60g / ¼ cup Mirage margarine


Homemade Hazelnut Cocoa SpreadEstimated Time: 15 minutes | Makes: 2 cups

1. Add roasted nuts to a food processor. Grind to a fine powder, approximately five minutes. Add Crystal margarine and continue processing until smooth, scraping down every minute.

2. Add cocoa and honey. Continue processing for another 2 minutes, until combined, scraping down occasionally.

3. Store in fridge in a clean, airtight container in the fridge for up to two weeks.

160g / 1 ½ cups roasted hazelnuts, skin off

30ml / 2 tbsp warm water

110g / ¹⁄³ cup honey

55g / ¼ cup Crystal margarine

15g / 2 tbsp cocoa

Mirage margarine is the Baker's Friend. Simply use instead of butter for heart healthy, halal

treats for your family.

Crystal margarine helps you and your family get a healthy and

halal start to the day.


Triple Chocolate Cocoa SconesEstimated Time: 30 minutes | Makes: 8 scones


2. In a bowl whisk together cream, egg, and vanilla extract.

3. In a second bowl, whisk together flour, chocolate chips, cocoa powder, sugar, baking powder and salt. Using two knives, cut the Mirage margarine into the flour mixture until it resembles coarse crumbs.

4. Add the cream mixture and stir until dough comes together. Transfer to a floured surface. Knead a few times. Shape dough into a 7" round. Cut into eight wedges.

5. Place on lined baking sheet. Brush the tops of the scones with a little cream. Bake for about 18-20 minutes, or until a toothpick inserted into the centre of a scone comes out clean. Cool slightly before serving.

160ml / ²⁄³ cup 35% cream

50g / 1 large egg, lightly beaten

5ml / 1 tsp pure vanilla extract

215g / 1 ¾ cups all purpose flour

30g / ¼ cup cocoa powder

100g / ½ cup granulated sugar

5g / 2 ½ tsp baking powder

1g / ¼ tsp salt

75g ¹⁄³ cup cold Mirage margarine, cut into small pieces

100g / ¹⁄³ cup dark chocolate chips

100g / ¹⁄³ cup white chocolate chips


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Vegan Mocha BrowniesEstimated Time: 30 minutes | Makes: 24 mini two bite brownies

1. Preheat oven to 350°F (180°C).

2. Coat a mini muffin tin with Crystal margarine.

3. In a large bowl combine flax seeds with coffee. Stir and rest five minutes. Stir in the melted Crystal margarine, sugar, vanilla, baking powder, salt, cocoa powder and flour.

4. Scoop batter evenly into 24 mini muffins tins.

5. Bake for 20 minutes, or until they spring back when touched. Remove from oven. Rest for five minutes before removing from pan to cool completely.

113g / ½ cup Crystal Margarine, melted

150g / ¾ cup natural cane or granulated sugar

15g / 2 tbsp ground flax seed

80ml / ¹⁄³ cup coffee

5ml / 1 tsp vanilla extract

4g / ¾ tsp baking powder

1g / ¼ tsp sea salt

40g / ½ cup dutch-process cocoa powder

90g / ¾ cup unbleached all purpose flour



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Special Pricing available for catering, large events and all Masjids215 Beverly St. Cambridge, ON N1R 3Z9

Estimated time: 35 minutes | Serves: 6 people

2 tbsp (20g) red curry paste1 tbsp (15g) vegetable oil1 medium onion, finely chopped1 garlic clove, chopped2 cm ginger root, grated1kg carrots, trimmed and sliced2 lemongrass stalks, bashed1 lime, juiced2 cups (400g) coconut milk4 cups (1L) vegetable stock3 tbsp (45g) Redpath® Dark Brown Sugar, packed1 tsp (6g) salt

Heat the oil in a large pan with a lid. Add onion, garlic, ginger, salt. Cook for three to five minutes until soft.

Stir in carrots, curry paste, and lemongrass. Cover and cook on low heat for five minutes, stirring occasionally.

Add Redpath® Dark Brown Sugar, coconut milk and vegetable stock to the pot. Bring to the boil. Reduce heat to simmer for 15 minutes, or until carrots are soft.

Remove the lemongrass. Use a stick blender or food processor to puree until smooth.

Add lime juice to soup, stir, and enjoy.

Curried Coconut Carrot Soup

with


Estimated time: 50 minutes | Serves: 6-8 people

1 head of cauliflower¼ cup (60g) vegetable oil1 tsp (2g) salt1 tsp (2g) ground black pepper½ tsp (1g) chopped thyme2 tbsp lemon juice1 tbsp (15g) Redpath® Dark Brown Sugar, packed2 tsp (8g) prepared mustard¼ cup (60g) ranch dressing

Preheat oven to 400°F (200°C).

Remove leaves from cauliflower. Brush outside of cauliflower generously with 2 tbsp vegetable oil. Sprinkle with salt and pepper. Place in oven-safe dish and roast for 40 minutes, or until surface is golden.

Prepare glaze. In bowl, mix remaining ingredients until even. Remove golden brown cauliflower from oven. Brush with glaze. Return to oven for five minutes.

Remove from oven and cut into bite sized pieces. Serve with ranch dressing.

Herb Roasted & Glazed Cauliflower

Enjoy this season with these fresh and zesty recipes that will see you through the cold days of winter.


Estimated time: 2 hours | Makes: 20 cinnamon buns

1 loaf frozen bread dough, thawed2 tbsp (30g) melted butter cup (155g) Redpath® Dark Brown Sugar½ cup (60g) chopped walnuts or pecans1 tsp (2g) ground cinnamon

Preheat oven to 350°F (180°C).

Roll dough to a 18"x 6" rectangle. Brush with melted butter.

Combine Redpath® Dark Brown Sugar, chopped nuts and cinnamon. Sprinkle over dough. Starting at long edge, roll dough up, jelly roll fashion. Moisten edges and seal. Cut roll into 20 slices.

Place rolls, cut side down, into two lightly buttered cake pans. Let rise 90 minutes, until doubled.

Bake for 25 minutes, until golden brown.

Redpath Cinnamon Buns

Redpath Dark Brown Sugar is great for making deliciously flavoured cookies and cakes, or for adding a bit of sweetness to savoury dishes.


Estimated time: 30 minutes | Serves: 8-10 people

4 navel oranges2 pink grapefruit1 lemon1 lime1 cup (200g) Redpath® Granulated Sugar1 cup (250ml) water2 cm piece of ginger root, peeled½ cup fresh mint leaves, torn1 piece star anise

In a small pot, combine Redpath® Granulated Sugar, water, and star anise. Bring to a boil. Remove from heat once sugar is dissolved. Add ¼ cup of the mint leaves. Cool, then strain the liquid, discarding solids.

Remove outer skin from all citrus fruit, including the white pith. Discard skin. Slice citrus into ¼” thick rounds. Place in a large bowl and toss with remaining ¼ cup mint leaves.

Drizzle cooled syrup over the fruit 2 tbsp at a time, tossing fruit and adding more syrup as needed to taste.

Store remaining salad in an airtight container, in the fridge, for up to four days.

Ginger Mint Citrus Salad

Redpath Granulated Sugar is our most popular sugar, perfect for all of your baking needs. It is crafted from pure sugar cane. No bone char is used to filter any of our sugars, making them your halal sugar for all occasions.


Estimated time: 45 minutes | Makes: 24 squares

1 cup (227g) unsalted butter, room temperature2/3 cup (80g) Redpath® Icing Sugar2 1/4 cups (280g) all purpose flour2 cups (400g) Redpath® Granulated Sugar4 (200g) large eggs¼ cup (60ml) fresh lemon juice¼ cup (60ml) fresh pink grapefruit juice2 tablespoons (2g) grapefruit zest 1 teaspoon (5g) baking powder¼ cup (50g) Redpath® Turbinado Sugar

Preheat oven to 350°F (180°C). Using electric mixer, beat butter in a bowl until fluffy. Beat in Redpath® Icing Sugar. Add 2 cups all purpose flour, beating until a loose dough forms. Press the dough over bottom of nonstick 13"x 9"x 2" metal baking pan. Bake crust until light golden, about 20 minutes.

Meanwhile, beat 2 cups Redpath® Granulated Sugar and eggs in medium bowl until blended. Blend in citrus juices, zest, baking powder, and remaining ¼ cup all purpose flour.

Pour lemon filling over hot crust. Continue baking until filling is set in centre and begins to brown on top, about 20 minutes.

Transfer pan to rack and cool completely.

Cut into 24 squares. Sprinkle the tops with the Redpath® Turbinado Sugar. Remove bars from the pan and place bars directly on a baking sheet. Caramelize the tops using a blowtorch or broiler. Allow caramel to cool before transferring to a platter.

Serve immediately, or store in the fridge, for up to four days.

Grapefruit Brulée Bars

Redpath Sugar is part of



acarons, are a very finicky French pastry and are pretty

much 50 per cent presentation.

Macarons are sensitive to baking variations and humidity. So getting the recipe and process right will take a few times based on your particular environment and tools. If you don’t master it the first time, don’t worry. It will probably take you several attempts before you have good results!

Start by aging your egg-whites 24-48 hours. Strain them with a fine mesh sieve to get rid of any globby weird bits, resulting in purely liquid egg whites. Yielding smoother, shinier macarons.

Everything that comes in contact with the egg whites needs to be clean. Trace amounts of oil/grime on your equipment will ruin your meringue. Even the smallest trace of yolk can be a disaster.

Triple sift your almond flour, discarding any larger pieces. Double sift the almond flour together with the powdered sugar.

use gel food coloring instead of liquid. Liquids can alter the consistency of the macarons and ruin results.

Let macaron shells sit out on the counter for 30 minutes to an hour (depending on humidity levels in your home) to develop a shell before baking.

Only use parchment paper, never place macarons directly on a silicone baking sheet.

Bake with a wooden spoon in the oven to keep the door slightly ajar and reduce possible humidity.

MOh la la!


Macarons:• 300 grams almond meal, sifted• 300 grams powdered sugar- sifted• 110 grams egg whites• 300 grams white sugar• 75 grams water• 110 grams egg whites

Ganache filling:• 4 ounces bittersweet chocolate,

finely chopped• 1/2 cup heavy cream• 2 tablespoons unsalted butter

(1/4 stick), at room temperature and cut into cubes

Macarons:• in a large bowl, whisk together the

sifted almond meal and powdered sugar breaking up any lumps.

• Make a well in the center of the bowl and pour in 110 grams of egg whites. Fold them in gently until the mixture is well combined, thick and paste-like.

• place the other 110 g of egg whites into the bowl of a stand mixer fitted with a whisk attachment.

• in a small saucepan, combine the sugar and water and stir together until dissolved. Clip a candy thermometer to the side of the pan.

• When the syrup reaches 225 F, whisk eggs on high speed. When they reach soft peak stage, turn the speed to low. the egg whites can wait for the syrup, but once the syrup is ready, it cannot wait.

• When the syrup hits 239 F, carefully pour it into the side of the bowl while the mixer is running. aim to pour it right at the spot where the egg whites meet the side of the bowl.

• Whip on high for one minute then reduce speed to low. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.

• add 1/2 of the meringue to the almond mixture, gently fold until combined and smooth. Gradually add the rest of the meringue until batter is smooth and almost ribbons off the spoon.

• if you want to divide the batter and add gel coloring, this is the time. Continue to fold it in until the batter is smooth, shiny and totally ribbons off the spoon.

• Fill piping bags with a round tip and preheat oven to 300 F and prepare baking sheets with parchment paper.

• pipe small rounds with the bag perpendicular to the baking sheet.

• let the piped macarons sit out until a trace of a shell is formed, about 30 minutes. this helps keep their shape while baking.

• Bake for about 12 minutes. to test if done, open the oven and wiggle the top of a shell back and forth. if it’s super “wiggly” they need more time. perfect macarons will be just a little wiggly, but overall firm.

• When done, remove parchment from the sheet and let cool for 5 minutes on the counter top. Gently peel parchment paper off and cool completely before filling.

Ganache filling:• place the chopped chocolate in a

large bowl.• Warm the cream in a small saucepan

over medium heat until it just starts to boil. stir it into the chocolate without creating bubbles. let sit for 1 minute. add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

to assemble:• pair macarons of similar size. remove

the ganache from the refrigerator. if you choose to pipe the ganache, transfer it to a resealable plastic bag and snip about a 1/2 inch off a bottom corner. squeeze or scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron half.

• top with another half and press gently so that it looks like a mini hamburger. the filling should not ooze out the edges.

• refrigerate, covered, at least 24 hours before serving.

• Macarons taste best when “ripened” in the fridge for 24-48 hours, but can last in the fridge air-tight for up to one week.

Macaron

Instructions

BasiC MaCarOn sHElls WitH CHOCOlatE GanaCHE FillinG

italian MErinGuE MEtHOD

Ingredients

summer 2014 halalfoodie.ca 23 Winter 2015 halalfoodie.ca 42

ConfESSSionS of An

undErCovEr, WAnnA-bE

vEgAn MuSLiM

was about 12 when I decided I should be a vegetarian. Naturally, my creative parents would mush up chicken and hide it in my dinner, then lie about the

entire affair. Perhaps it was observing the bloody slaughters on my trips back home, or the cuddly animals from my storybooks; Either way, I loved animals and wished to not eat them. In retrospect, it may have been the childhood experience of being chased by a severed goat’s head one Eid-ul-Adha by a tyrant cousin that resulted in this life-altering decision. In my young age I didn’t understand the attention garnered at family dinners and holiday get-togethers by this relatively innocuous concept to not consume meat. Soon, tiring of unwanted attention and endless questions, comments, and jokes at every gathering, it was decided in the interest of my mental health that I would eat chicken and fish -- for protein, of course. Now my parents wouldn’t have to resort to subterfuge and I could disappear into the background again. It was nice. When I reached the age of 25 I wondered why I was still eating something which incessantly made me feel morally gross. Why didn’t I have the courage to be who I wanted to be? My faith is supposed to give me the confidence to do the right thing. I became a vegetarian again with renewed confidence and the dreaded social dinners picked up where they had left off over a decade ago. I have been poked, prodded, patronized, sneered at, criticized, joked about, and judged. I have also been accused of blasphemy. Truth is, most days I’m vegan and almost decided to go public recently. When I broached the topic one daring day, a close relative declared in his booming voice that Veganism is a cult similar to Scientology. I wish I were joking. So I declared nothing. I practice being a pseudo vegan instead. This means I am mostly undercover. Cruelty products rarely enter my home. Blasphemy. This is when the critics pull out the story of prophet Ibrahim (pbuh), The sheep sacrificed in this instance, which represents love and obedience for Allah, serves as a tradition we carry out yearly to mark the end of the Hajj. Putting the difference of opinion aside, I’d like to discuss the original sheep. Now, I think it relatively reasonable to assume that this particular sheep was not subject to cruel industrialized farming practices. It’s feed wasn’t polluted with other animal byproducts. It wasn’t pumped with growth hormones or antibiotics. It wasn’t starved before its death for monetary

I

When I reached the age of 25 I wondered why I was still eating something which incessantly made me feel morally gross. Why didn’t I have

the courage to be who I wanted to be? Written bY ZeHra abbas


gain (permissible under Canadian law). It didn’t break limbs due to cramped dwellings or brutal transportation methods. It didn’t have parts of its anatomy cut off without anesthesia. It is relatively reasonable to assume this sheep was not shackled, beaten, tortured, or mutilated. The reason I am writing this article is to ask my fellow Muslims to engage in Ijtihad. To stop asking ‘Is it halal?’ in this sheep-like (pun intended) thought process and start asking, ‘What is halal?’ How did this animal live, what did it eat, how was it treated, how was it slaughtered and was it in accordance with the provisions Islam is very very clear about? Indisputably clear. The common reality of the current state of our halal meat is not a pretty picture. Industrialized farming practices do not follow Islamic guidelines. Often times we fail to draw a distinction between zabiha and halal. The two are not synonymous. Halal in its entire depth covers more ground than hand slaughtering in the name of Allah. It is also the manner in which an animal lives. A natural life in natural conditions, with a natural diet. It’s also pertinent that the animal doesn’t see another animal slaughtered. If these requirements are not met, how can we be certain the meat we are eating is halal? Prophet Muhammad (pbuh) was known for his simple and often meatless diet. With colonization came the correlation between meat and wealth. Along came the factory farming industry with its policies that make life challenging for small farmers and impossible for voiceless animals. artifiCial: Hormones and antibiotics injected into the animals, to prevent disease in their confined quarters; we consume these by extension. Inept and cruel living standards, chemical interference, and mysterious animal feed; these conditions do not translate into a natural life where animals can roam and eat as they please. CrueltY: Two investigations found on Mercy for Animals website, revealed horrid conditions in factory farms in Ontario this year alone. aniMal feed: Often animal feed used in factory farming contains discarded animal byproduct. This is in direct conflict

with halal tenants, as animals permissible for consumption need to have an herbivore diet. enVironMental iMPaCt: The environmental set backs of factory farming are well documented. As Muslims, we have been called upon to be stewards of this earth. How can we participate in meat consumption of this manner when it is one of the most wasteful and environmentally damaging industries on our planet? It is famously quoted that we save more water by not eating a pound of meat than by not showering for 6 months. Antibiotics pumped into the animals have been found in local water sources along with dangerous phosphorus and nitrogen levels. Factory farming is also the leading cause of greenhouse gas emissions. There is a popular local halal meat butcher shop that promises adherence to strict Islamic rules. What this means is, and I quote, “the chicken can spread their

wings, they have enough room”. Yeah… no. This does not work for me. Maximizing profits and supplying exorbitant meat products to match gluttonous diets, this is not my Islamic way.

There are a few places that adhere

in all respects to Islamic practices. They’re expensive. They’re supposed to be. Capitalism is a profit driven concept that puts our ethical compass on the back burner. It’s a system that will try to mislead us by using deceptive terms that are shrouded in mystery like free-range, which doesn’t mean free at all. However, we can do our best to take a stand against injustice. With every dollar you spend, you vote for what manufacturing policies you support. Grocery shopping is when our food choices are entirely in our hands. This is when I choose to be as vegan and cruelty free as possible because my Islam teaches me respect for animals. I cannot and will not finance an industry with my purchases that perpetuates cruelty. We don’t have to fund and condone abhorrent farming practices. We have an abundance of choices here. Let’s make the right ones.

often times we fail to draw a distinction between zabiha and halal. the two are not synonymous.

nOt Only WHat is pErMittED

But WHat is sOurCED

EtHiCally anD in a Way tHat FOllOWs tHE tEaCHinGs OF

islaM.Habiba el-saYed

Halal is Our Way OF liFE

Halal is WHat KEEps us purE FOr tHE OnE

tHat lOvEs purEsadeka Pandor

Halal MEans i HavE tO GO tO

MississauGa FOr a stEaK

tanVir taHerViews and opinions expressed here are soley those of the contributor. These views and opinions do not necessarily represent those of Halal Foodie Magazine.

We asked:WHat DOEs

Halal MEan tO yOu?

Studio 89

spotlight

More than just a cafe, Studio 89 Mississauga operates as a non profit organization dedicated to humans,

animals and the planet.

photographed by Hamdi photography


* Coupon must be present for free gift. Offer expires April 30th 2015.

3355 The Collegeway Unit 18Mississauga

with purchase!*FREE GIFT

Find us on the web!www.salamshop.ca

@mysalamshop

fashio

n ca

rava

n

the pampered muslimah

s’more treats

the write series

a social enterprise of sorts, this youth led organization called ytGa has been empowering and mobilizing young people for social justice through campaigns, workshops and the arts since 2006. through the cafe business they are able to run much more programming for many more young people; so the money you spend at studio 89 goes towards bettering the community.

studio 89 strives to have the most ethical menu as possible. they offer an array of vegan and vegetarian dishes but they also offer a few chicken options which they source from paramount Butcher shop in Mississauga. Outside of vegan and vegetarian options, they also have a range of gluten free, dairy free and egg free choices as well.

Feel free to explore the space thoroughly — the upstairs loft makes up their artademic resource Centre — offering a “shoe-free” lounge and free workshops. you can even book this space for meetings.

their cafe style meals are quick and wholesome. Don’t come expecting a three course dinner with decadent dessert — it’s not that kind of place. Do come in with some friends and expect delicious coffees, sandwiches, crepes and soups. the interior is really welcoming. lots of chalk board tables, cozy sofas and eclectic pieces come together to make the space take a life of its’ own.

the staff is super friendly and seem passionate about every aspect of their participation with the cafe. they even ask you to ask questions — they have fun talking to you about studio 89. pricing is marked as minimum donations and you just can’t help but leave a generous tip.

One word to sum up the food here is wholesome. it’s not overly spiced but it is well flavoured. We ordered savoury Chicken Buckwheat Crepes, Grilled Chicken panini and Green thai Curry soup.

to drink, we each had fair-trade, organic specialty coffees: Cafe au lait, nutella latte and Chai latte – sO GOOD. if you come for these alone, the trip is well worth it.

Make sure you check them out to see what cool events and workshops they have going on!

studio 891065 Canadian place, Mississauga647-400-0455

studio 89 continued...


Winter naturally lends itself to parties and family get-togethers. if you find yourself hosting, impress your guests with an easy-to-build cheese platter, featuring cheese from the Middle East.


Elegant Entertaining: Build a MiddlE EastERN cHEEsE PlattER

Written and PHotoGraPHed bY Manal aMan

naboulsi

naboulsi, a type of briny cheese, has a salty taste accented with the mild peppery flavor of black nigella seeds. naboulsi can also be found without the black nigella seeds. With its tofu-like texture, the cheese holds up well to pan-searing.


Build a Platt er

tWist (aka. braided)

this briny cheese is fun to unravel. its salty cheese strings can be wrapped around breadsticks or rolled around cold cut meats.

akaWi

One of the most popular cheeses of the Middle East, akawi offers a mild salty taste and semi-soft texture.

labneH

a type of yogurt, labneh is soft and spreadable similar in both texture and taste to cream cheese.


dEcidE WHat kiNd of PaRty you’RE HaviNG. aRE you sERviNG oNly fiNGER food? if you’RE sERviNG diNNER, offER tHE cHEEsE PlattER as a HoRs d’oEuvRE oR as dEssERt.

PlaN foR 1 – 2 ouNcEs of cHEEsE foR EvERy GuEst iN attENdaNcE.

liMit youR cHEEsE PlattER to 3 – 4 diffERENt tyPEs of cHEEsE.

MakE suRE tHE cHEEsE is Halal. duE to PRoductioN dEMaNds, soMEtiMEs MiddlE EastERN cHEEsEs Will usE RENNEt. cHEck foR tHE Halal (oR vEGEtaRiaN aNd kosHER) syMBol if oPtiNG foR PackaGEd cHEEsE. if you’RE BuyiNG fREsH, coNfiRM iNGREdiENts WitH tHE dEli clERk.

MaNy MiddlE EastERN cHEEsEs aRE BRiNy aNd Will Pool liquid oN tHE PlattER. Pat BRiNy cHEEsE dRy BEfoRE sERviNG. altERNativEly, GRill oR PaN-sEaR BRiNy cHEEsEs to dRy out tHE liquid if tHE cHEEsE caN Hold its sHaPE.

alWays laBEl EacH cHEEsE. it lEts youR GuEsts kNoW WHat tHEy’RE HaviNG aNd WoRks as a coNvERsatioN staRtER foR GuEsts to discuss tHEiR favouRitEs.

Put out a sEPaRatE kNifE foR EacH cHEEsE. foR soft cHEEsE, a ButtER kNifE WoRks fiNE. foR sEMi-soft aNd fiRM cHEEsE sEt out a PaiRiNG kNifE.

sERvE aMPlE PaiRiNGs aNd GaRNisHEs WitH youR cHEEsE PlattER. cHoosE fRoM a vaRiEty of: cold cut MEats; Nuts aNd sEEds; cRackERs aNd BakEd Pita; aNd fRuits sucH as PoMEGRaNatE sEEds, fiGs aNd GRaPEs. olivE oil aNd HoNEy aRE also fiNE sElEctioNs.

to stoRE, WRaP cHEEsE iN PaRcHMENt PaPER aNd REfRiGERatE. foR BRiNy cHEEsE, REfRiGERatE iN a BoWl of salt WatER.

HallouM

Halloum, or Halloumi, shares a similar briny taste to akawi but offers a slightly chewier taste. it can hold its shape when grilling and often comes with chopped mint garnished on top for added flavor.

roMY eGPYtian

a firm cheese, which is typically aged for 3 – 4 months giving it a sharp, distinctive taste. Whole black pepper kernels embedded in the cheese give it a kick of spice.

9 ChEESy tiPS

VerY VeAl

INGREDIENTS

• 1 pound veal eye of round steak (cut into 8-12 slices depending on the portion size you’d like)

• 1/4 cup all-purpose flour• 1 teaspoon salt• 1/2 teaspoon ground black pepper• 1/2 teaspoon garlic powder• 1 tablespoon butter• 1 tablespoon olive oil• 8 ounces cremini mushrooms, , sliced

(white button will also work)• 2 large shallots (or a small white

onion), finely chopped• 1 small clove of garlic• 2 1/2 cup beef broth (chicken broth

can be used)• 1/2 teaspoon salt• 1/4 teaspoon ground black pepper• 1 cup heavy cream• 1/4 teaspoon saffron threads• 1/2 cup frozen peas, thawed

METHOD

Prepare the scallopini: Place the slices of veal between two sheets of cling wrap and use a meat mallet or tenderizer to pound the meat until it is 1/4 inch thick. Repeat for all the steaks. This will flatten and tenderize the meat. Place flour in a shallow bowl. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and the garlic powder. Mix well. Dredge the meat with flour mixture and remove excess. Repeat with all the steaks.

Melt 1 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches, add the veal and saute until cooked through and golden, for approximately a minute per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal. You may need to add more butter and oil to the pan if necessary.

Prepare the sauce: Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. (You may have to

scrap some brown bits off the bottom of the pan with a spatula before you add the butter and oil. The brown bits will add a wonderful flavour to the sauce but you don’t want too many large brown bits.) Add the mushrooms, shallots, and garlic. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Saute until the mushrooms are golden brown and the onions are translucent, about 4 minutes. Add the broth and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and saffron and boil until the sauce thickens slightly, stirring often, for 5 minutes. Add the peas and return the sauce to a simmer.

Pour the sauce over the veal and serve immediately.

Veal Scallopini with Saffron Mushroom SauceWritten and PHotoGraPHed bY nasMa Haider


FAITHsuNNaH foods, 54 Halal tRavEl, 56 MaRkEtPlacE, 59



Sunnah Foods

Olives | Olea europaea | ZaytoonWritten bY sobia Hussain

Olives are a valuable fruit used throughout the entire world. it is the global symbol of peace, purity, fertility, glory and wisdom. sacred to many, it is mentioned in several old texts of various religions and cultures. the olive is also mentioned in the Quran many times, and has been advised by prophet Muhammed (peace be upon him) for its benefits.

Quran: “allah is the light of the heavens and the earth. the parable of His light is as a niche and within it a lamp, the lamp is in glass, the glass as it were a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, whose oil would almost glow forth (of itself ), though no fire touched it. light upon light! allah guides to His light whom He wills. and allah sets forth parables for mankind, and allah is all-Knower of everything.” (surah al-noor 24:35)


The Prophet (saw) said, “Eat olive oil and anoint yourselves with it, for it comes from a blessed tree” (Tirmidhi)

With its incredible health benefits and honourable mentions in traditional Islamic texts, it’s no wonder this is one of the most highly esteemed and used harvest throughout the Muslim world. Let’s take a closer look at this sunnah food.

interestinG faCts & HistorY:

Olives can be enjoyed as the fruit itself or as a highly beneficial, nutrition-rich oil. It can also be cultivated for its fine wood and leaves for medicinal use. About 90% of olives around the world are used for producing the precious olive oil while 10% is used for the olive fruit. Nearly 2.25 million tonnes of olive oil is consumed by the world every year. It takes 7 liters of olives to produce 1 liter of olive oil.

The edible olive has been cultivated for at least 5,000 to 6,000 years with ancient evidence being traced to origins found in Syria, Palestine and Crete. Olives and olive branches have also been mentioned in ancient texts from Rome, Greece, Israel and Egypt. The olive tree is native to the Mediterranean region and Western Asia, and eventually spread to nearby countries and abroad. It now grows in various parts of the planet including much of Africa, the Arabian Peninsula, China, Mauritius,

Tunisia, Spain, France, Turkey, Java, California, New Zealand and Australia to name a few.

Olive trees are the most extensively harvested fruit crop in the world. The top 10 countries which produce 95% of all the olives in the world are Spain, Italy, Greece, Turkey, Morocco, Syria, Algeria, Tunisia, Egypt and Portugal (ranked in order from highest to least, records from 2011). As of 2011, 9.6 million hectares of land was used to harvest olive trees. This is nearly twice as much land used to harvest apples, bananas and even mangos.

Olive trees bear their first harvest after 15 years of growth. However, they are hardy trees and resistant of disease, drought and fire. Their long lifespans can range from 300-600 years on average. The oldest and highly prized olive trees are reputably over 3,000 years old found in Crete amongst the Olive Tree of Vouves which, to this day, still bear olives.

HealtH benefits:

Olives and its oil are rich in monounsaturated fats, vitamin E and antioxidants. They are known to help prevent and reduce risks heart disease by the lowering of LDL (bad cholesterol) levels

and increasing HDL (good cholesterol) levels. Olives contain compounds called polyphenols that appear to have anti-inflammatory properties which help reduce the severity of asthma, osteoarthritis, rheumatoid arthritis, premature aging, as well as delaying the effects of aging.

Olive oil is known to be beneficial to strengthening the hair and keeping it shiny. It also helps prevent dandruff and scaly scalps. When applied to the skin, it helps moisturize and soften rough areas. It can also aid in preventing acne for suitable skin-types and help prevent wrinkles, delaying the effects of old age. Olive oil can also be used for massaging into the body – helping it to fortify the limbs, fight against inflammation and soothe muscular aches and pains.

When used for consumption, olive oil is beneficial for many health conditions such as strokes, heart-disease, high blood pressure and diabetes. It aids in food digestion, strengthening the bowels as well as the stomach. In some natural remedies, drinking tea from olive leaves can help reduce high blood pressure and hypertension.

Halal

Holiday Plan

As frigid temperatures become the norm once again in northern countries many will look for respite in southern parts of the hemisphere. South America, Central America and islands in the Caribbean are popular

vacation destinations which offer year-round sunshine and exciting food experiences. But finding halal options can be difficult in countries where there are small populations of Muslims or where using alcohol, un-halal

meat and pork may be commonplace.

Written bY fatiMaH JaCkson-best


hAlAl trAVel

H alf of my heritage is traced to the small, eastern Caribbean island of Barbados. After moving here in 2010 and travelling to other nearby

Caribbean nations I have experienced firsthand that there some countries which are more halal-friendly than others. Trinidad, for example, has a sizable Muslim population and many restaurants exclusively use halal meat in order to cater to all patrons. In contrast, islands such as Antigua and Grenada have fewer Muslims and so halal meat options are very limited.

That said, while on vacation nothing can ruin a meal faster than finding out you are eating something that is prohibited or being limited to one or two options on the menu. The good news is that there are a few ways to help prevent these kinds of inconveniences from happening to you on your next holiday. Advance planning, knowing key words in the local language, and being specific about your dietary restrictions are a few strategies you can employ that can help you have an enjoyable time.

Before hopping on your flight, do some research on the country’s halal scene. Besides putting the words ‘halal’ and the country’s name into a search engine you can also look online for local mosques and Islamic community centres. These are excellent resources that can be contacted about halal restaurant and food options. Islamicfinder.org provides up-to-date information on Islamic institutions in some Caribbean islands and Mexico. If you find there are no mosques or community centres, this should serve as an indicator that you are visiting a place with a small population of Muslims and halal restaurants and options will be limited, so plan accordingly.

If you are staying at a hotel or resort it’s a good idea to contact the appropriate individuals in guest services to inquire about menu options on the property. Keep in mind that culinary practices in some countries (like Cuba) entail that pork is a cooking staple and it is regularly used to flavour dishes and even fry foods. This is something you can ask about beforehand so that you know what to avoid or if you should stay at a different lodging altogether. If you will be enjoying accommodations such as a villa or private home where a personal chef will be preparing your meals the same rules apply for contacting the facility beforehand. Be explicit to the property managers about your dietary restrictions to ensure the chef knows that alcohol, pork, un-halal meat and their by-products are not permissible ingredients.

Of course, when visiting a new country one of the experiences people look forward to most is trying the local cuisine. For Muslims who observe Islamic traditions of eating meat that was slaughtered in a halal manner this may mean missing out on popular meat-based dishes. While this can be disappointing it doesn’t have to limit your choices. Fish, crab, lobster, conch, and other seafood are great alternatives that you can try and are abundant in the Caribbean. In Jamaica, jerk chicken is a favourite across the island, but jerk spices are also used as a seasoning for fish and even vegetables. Similar options may exist in other places, so don’t be afraid to ask your server if you can substitute meat in a dish for seafood or vegetables. This way you can still get the culinary experience but on terms that adhere to your religious stipulations.

Linguistic differences can be a barrier to communicating with food service providers about what you can and cannot eat. But one of the fun parts of exploring a new culture is learning the language and this can also facilitate you to ask questions about a meal’s ingredients. If you are visiting Spanish-speaking nations like the Dominican Republic, Puerto Rico or countries in South America it is helpful to know what the words are for pork (cerdo, puerco, or chancho) and ham (jamón). On French-speaking islands such as Martinique and Guadeloupe porc and jambon should become a part of your vocabulary to prevent them from ending up on your plate. There are many language translation apps that can be downloaded to cell phones and tablets, so do yourself a favour and spend some time getting acquainted with them on the plane.

Finally, rum and alcohol may be synonymous with many Caribbean islands so Muslim travelers have to take precautions to avoid these. Don’t be afraid to ask your server if the drink, entrée or dessert you want to order is prepared with alcohol, and if it is, simply ask for it not to be. More likely than not they will be happy to accommodate you and ensure that you have a delicious experience.

Traveling is one of the greatest privileges we can engage in, and seeing the world can expand our minds beyond comprehension. There is no reason that Muslims should be prevented from the beauty that the Caribbean, Central and South America have to offer. By employing these tips you can plan a vacation that you and your stomach will never forget.

“in Jamaica jerk chicken is a favourite across the island, but jerk spices are also used as a seasoning for fish and even vegetables”


MArketplACe

alim has dabbled in woodworking and calligraphy his entire life. looking for a creative and respectful way to articulate his love for God, in recent years he has become enamored with creating intricate works of islamic calligraphy.

among his works are hand scroll-work of the ninety-nine names of God, the shahada, scripture from the Quran and countless other pieces celebrating the spirit of islam. a self taught craftsman, alim has used his calligraphy to find peace and understanding within himself and to spread the beauty of God to the people around him. alim’s love of calligraphy was borne out of struggles he faced earlier in his life when he was diagnosed with cancer.

as a means of coping with the rigorous treatment regiment that takes its toll not only on the body but also the spirit, alim found that working with wood provided him a retreat where he felt calm in the

midst of chaos and a personal connection to God that provided solace and peace. the works of art reflect an islamic ethos that alim wishes to inspire in his life and others. as mentioned, his works are usually ayahs, surahs, the

names of God or the shahadah. However what makes every work unique are the idiosyncrasies of the wood that is used as well as the style of calligraphy utilized. Working mainly on intuition, each piece of scripture is represented on the type of wood and style of calligraphy that best encapsulate its spirit.

revivingislamicart.com

reViVing islAMiC Art

AliM’s loVe oF CAlligrAphY WAs borne out oF struggles he FACed eArlier in his liFe When he WAs diAgnosed With CAnCer.

How to live the life of the Prophet(peace be upon him)By Shaykh Omar Subedar

Every so often we are told in speeches and sermons that as Muslims, we are to listen to allah and emulate His prophet, Muhammad (peace be upon him). the question that lingers in the minds of many though is, “How am i to listen to allah and follow allah’s Messenger (peace be upon him) in this day and age?”

How to live the life of the prophet (peace be upon him) has been prepared to help answer this very question. this book offers a handy set of guidelines that address our daily issues and habits. it has been prepared in plain English, is accessible to the average Muslim, is easy to apply, and cites a reference for every point.

this book has been prepared to motivate readers to take the first step in gaining allah’s proximity. it is not a technical reference on islamic law (fiqh), nor does it encompass the complete teachings of our beloved prophet (peace be upon him). it is simply a beginner’s guide to adopting the prophetic traditions (sunnah) in your life.

bukharipublications.com


LIFEfit & faB, 66 activE WiNtER, 68 vitaMiN d, 70 PEtRa JoRdaN, 73 diNE out GuidE, 76


Written bY sobia Hussain


CrAFtY diY


HOMEMaDE sOy CanDlE (Makes 1 large mason jar candle)

tiPs: • all materials listed here can be found

at your local craft store. • Feel free to replace the large mason

jar with smaller glass jars or tin containers you have saved around the home. this will give you a personalized touch and plenty of candles to use throughout the winter.

Winter arrived early this year as most of toronto experienced its first snow fall mid-november. With the cold howling winds outdoors, you can enjoy the warmth of a fire-lit homemade candle. add a touch of fragrance and some lovely raffia, and you have yourself a wonderful addition to your home. these are so easy to make. you can even double the materials and make extra to give out as gifts to your family and friends. they’ll think you’re the craftiest person ever!

the benefits of using soy candles is that it emits about 90% less soot into the air and burns much longer than a standard paraffin wax candle. it’s economical and a great eco-friendly option. use non-GMO soy wax and you’re on a roll!

Materials:• 1 lb bag of soy wax flakes • wax colourant - beads, bars or in

liquid form (optional)• candle pouring pot• tabbed wicks (with metal base)• Drinking straw• Wooden clothes pins or hair clips• large wooden spoon• 500 ml mason jar (approx. size)• Glue gun with glue sticks• Fragrance oil (optional)• Jute or raffia string (optional)

• preheat glue gun.• prepare your mason jar for candle

making. Wash with warm soapy water and wipe dry.

• insert the wick into the straw. Holding the other end of the straw, apply a bead of glue to the metal base of the tabbed wick.

• Glue the metal base firmly to the center of the mason jar, using the straw as your guide. release the straw once glued.

• using a clothes pin, straighten the wick and hold it upright with the pin. Be sure the wick is centered. then let the clothes pin rest on the neck of the jar. put aside.

• take one pound of soy wax flakes and place in the candle pouring pot. On low heat on stove, slowly melt the wax while stirring with the wooden spoon. add optional wax colourant now.

• remove from heat once fully melted. add desired amount of fragrance oil (approx. 1-2 oz). stir.

• Carefully pour melted wax into mason jar. Do not fill to the rim.

• let cool for 2-4 hours or until wax is completely cooled and hardened

• trim wick to about 1 cm in length• add a coloured jute or raffia tie to

the outer neck of the mason jar for a decorative flare!

hoW to:

CAndles

tAke 2

photography: Hamdi photographystyled by: Hafsa pathan

The Long BlouseWinter is all about layers and winter in Canada is

all about layering with style. this long blouse from Modesty Collections is one of our favourite tops from

this well know Canadian brand.

dAYtiMe essentiAlsadd these accessories to complete this daytime look.

long Blouse - GOlDLight polyester blend top with buttons and collar, $69.99,modestycollections.com

Cross-bodY PurseAngela & Roi, $75, chapters.indigo.ca

sunGlassesAldo, Connelley, $36, aldoshoes.com

skinnY JeansAmerican Eagle $86, ae.com

Gold tone rinGs6-pack, $6.95, hm.com/ca

CoMbat bootsSteve Madden $99.95 stevemadden.com

WatCHFossil, Cecile $165, fossil.com


night neCessitiesadd these accessories to complete this evening look.

neCklaCeMultistrand necklace, $12.95, hm.com/ca

silVer braCelet15-pack, $6.95, hm.com/ca

faux fur VestPark Slope, Aritzia, $110, aritzia.com

flatsAldo Shoes, $59.98, aldoshoes.com

long Blouse - plaiDLight polyester blend top with buttons and collar, $69.99,modestycollections.com

leGGinGsFaux leather, $29.99, thebay.com

PurseMatt & Nat, Jorja, $155 chapters.indigo.ca

HiJabsparke scarf. hijabi mama, $10, facebook.com/HijabiMama


bY Zebunnisa MirZa

blanCHinG not reCoMMendedWashing your face will always strip it of some of its moisture, so minimize this effect by choosing a gentle soap that won’t suck out your skin’s naturally occurring oils. Liquid soaps will generally be better than using a bar of soap, but ultimately it’s about picking the correct formula.

Try: Philosophy Purity Made Simple facial cleanser

Plummeting temperatures outside and dry air inside can starve your skin of moisture. Hydration is the only way to nourish your skin and to protect it from winter’s harsh effects. Just as you need to put on more layers of clothing as days get colder, you need to add more moisture to your skin in order to protect it from the elements. this doesn’t mean you can simply slather on more face cream. Here’s a step-by-step guide for what you need to do.

Weekend binGeThe layer of dead cells that naturally forms on your skin prevents skincare products from absorbing properly, so it is extremely important to regularly exfoliate. A natural loofah or a high quality facial scrub will gently remove dead skin, allowing your moisturizer to penetrate. Don’t exfoliate more than once or twice a week, and never scrub too hard as that can cause major skin irritation. Follow by applying double the amount of moisturizer as you usually use.

Try: L’Occitane Ultra Rich Face Scrub with Shea Butter and Fresh Brown Sugar Body Polish

late niGHt snaCkYour skin receives quite a beating after a day spent outdoors. undo some of the environmental damage by washing your face with a gentle cleanser before bed each night. It may be tempting to use very hot water, but that can actually worsen the effects of cold air, so it’s best to use warm water when you shower. Then, apply moisturizer to your entire body to replenish moisture lost throughout the day. When you sleep, your skin’s metabolic rate increases resulting in a higher level of cell production and blood flow, so it’s time to pull out that face oil again. Moisturizing before bed will help your skin repair itself each night.

Try: Eucerin Complete Repair Moisturizing Lotion

it Could use More butterAs you glam up to head out for the day, make sure to wear makeup that will soothe your sensitive skin. Avoid using powder-based products that can often be drying. Instead, look for moisturizing formulas like liquids, creams and gels. If your skin gets extremely dry, carry a moisturizing face mist that you can apply throughout the day to freshen up.

Try: Clarins True Radiance SPF 15 foundation, Josie Maran Coconut Watercolour Cheek

Gelee, Art Deco Lip Passion Smooth Touch Lipstick, Clarins Ombre Matte cream-to-powder eye shadow, and Clarins Fix’ Make-Up

don’t forGet to Grease tHe PanIt’s sad but true that even the highest quality makeup contains some elements that can damage your skin over time. Luckily, you can minimize this affect by using a foundation primer to create a barrier between your skin and makeup.

Not only does a primer protect your skin, it allows for a smoother application of makeup and helps it stay in place all day.

Try: Laura Mercier Foundation Primer Radiance

foil before GrillinGYes, you need sunscreen even in the winter! Skin-damaging ultraviolet rays travel through clouds and when combined with glare from the snow your overall uV exposure can be very high in the wintertime. So, choose a sunscreen that has at least SPF 30 protection and never leave home without wearing it!

Try: Clarins UV Plus HP Broad Spectrum SPF 40 Sunscreen Multi-Protection

oil isn’t Just for deeP frYinG saMosasThere are numerous facial moisturizers, night creams and moisture masks available that work very well, however, my most favourite product is the simplest of them

all – face oil. Most face oils are natural and feature ingredients sourced from plants. They are loaded with potent anti-oxidents that help to protect skin against free-radical damage and improve skin tolerance by creating a protective barrier between your skin and the elements. Most fundamentally, since your skin’s natural oils begin to decrease production in your 30s, face oils help to replenish what your body once naturally produced enough of. Although moisturizers work well, just a little bit of face oil will work even more as face oils penetrate the lipid layer of the skin much faster than synthetic moisturizers. Just a few drops are enough. Allow ten minutes for oil to absorb before moving to the next step.

Try: Clarins Santal Face Treatment Oil

sKin Fit

for more beauty and fashion advice check out elegant Cloth Magazine at www.elegantcloth.com


bY Zebunnisa MirZa

Fit

FaBbase laYer: A base layer is designed to wick moisture thereby keeping you dry and sweat free. It should be close fitting, yet comfortable. 1. Heavy Weight Half Zip (columbia sportswear) is loaded with high tech features like Omni-heat thermal reflective technology, a shiny lining that helps you retain your own heat by reflecting it back to you, and Omni-Wick, an advanced wicking system that pulls sweat away from your skin.

Mid laYer and insulation: The mid layer and insulation work together to add extra warmth. Although woolen mid layers tend to be the warmest, fleece dries faster making it a good choice. A synthetic fill jacket is better in wet climate, as it’ll continue to keep you warm even if it gets a bit wet. But for the most part, a feather down jacket makes for the best insulation as it is the warmest.

2. Galena Jacket (MEc) is made of super warm Polartec Thermal Pro 200 fleece. This jacket helps your base layer work to wick moisture and provides added warmth in cold temperatures. Thumbholes help sleeves stay in place and mesh in hand pockets allow for venting.

3. diamond 890 turbodown Hooded Jacket (columbia sportswear), a combination of 40 grams of Omni-heat™ synthetic insulation and 850-fill goose down, makes this jacket perform

in the coldest and wet conditions. The entire lining and interior shell features Columbia’s thermal reflective technology, a series of shiny dots that helps you retain your own heat by reflecting it back to you. Jacket packs down into its pocket, perfect for travel. sHell: Rain, wind, snow, ice pellets. Nature’s elements are no match to a high quality shell, the final step in your perfect layering system. Look for a shell made from a waterproof breathable material (like Gore-Tex, eVENT, Conduit or Omni-tech), with features like taped seams and lined zippers that prevent water from seeping through the tiny crevices.

4. torsun Jacket (Mountain Hardwear) is an advanced jacket designed for high-intensity alpine climbing, loaded with features, like an asymmetrical cuff designed to keep the tops of your hands warm and a helmet compatible hood which makes it great for activities like biking and climbing. The three-layer design makes it extra toasty because the air between each layer of the jacket acts as insulation. It is made from Dry.Q Elite waterproof-breathable material.

5. Returnia insulated Pant (Mountain Hardwear) and its 60 grams of Thermal Q (synthetic insulation designed to mimic down) with waterproof breathable exterior will keep your legs and buns dry and toasty warm for hours in the cold. Thigh vents help shed excess heat.

as the temperature starts to plummet, spending time outdoors seems to become more and more challenging. it doesn’t have to be. staying active in the outdoors even in the harsh Canadian winter is completely possible as long as you dress appropriately. simply adding more layers is not enough. it’s important to wear layers of clothing in technical materials designed to perform in the cold weather. this technique allows you to manage your body temperature depending on how slow or fast you are moving. and it begins with leaving your home with the right pieces of clothing.

for more beauty and fashion advice check out elegant Cloth Magazine at www.elegantcloth.com


ACtivE WintEr

the best work outs are the ones when you do not realize you are exercising.

Written bY lindsaY ContraCtor


During the cold winter months it’s easy to make excuses to stay indoors. It’s too cold, the roads are icy, they are expecting a snowstorm, I’ll go out when its summer… It’s difficult to be motivated when the sun sets early and the outdoors are just so uninviting. However, cold and snow have their benefits! There are plenty of activities, inside and outside that are fun and keep you fit during the “nesting” season.

First, before heading out into subzero weather to break a sweat you should dress for the occasion. Moisture is your enemy! Protect yourself from the bitter cold or you might end up paying with a nasty cold or worse, pneumonia.

dress in laYers Start with a moisture wicking base layer like Nike Dri-Fit or under Armor long johns and long sleeve undershirt. These sophisticated fabrics pull moisture away from your body to keep you dry and warm. Less expensive cotton base layers work too. Next layer on multiple thin breathable fabrics like cotton or fleece rather than a few thick layers. Lastly make sure your outer layer is windproof and waterproof. Moral of the story, keep your skin dry!

Head to toesIt’s a no brainer (pun intended) to cover your head with a warm fleece or wool toque to keep your noggin warm. As for your feet, the second those get wet it turns a fun day out into a miserable icy challenge. Wear a layer or two of winter socks made of the same breathable materials mentioned above and make sure your waterproof boots are roomy enough that they can accommodate the extra layers of thick woolly socks. Don’t forget your fingers, which seem to get cold the quickest. The same rules apply for your hands as the rest of your body. Thin, breathable base layer and waterproof outer layer.

As you work out and begin to sweat feel free to pull off layers as you go, but just be sure to keep dry! Now that you are dressed for your winter workouts here are some fabulous winter activities to explore.

1. ski & snoWboArdYou know you have always wanted to try it so now is your chance! Most ski hills provide a ski or snowboard rental and introductory lesson package at reasonable rates. Experienced instructors walk you through the basics then send you off on your own to play on the powdery slopes. Once

you feel comfortable on a pair of skis or a board, skiing is a relaxing and enjoyable ride that works your whole body, especially the lower half. You won’t even know you are working out until you wake up with some aching muscles the next day. I promise, it will be well worth it. Beginners can try a small hill close to downtown Toronto, like Dagmar in Whitby or enjoy the full ski hill experience with the ski village, communal bon fire, beaver tails and more challenging runs at Blue Mountain in Collingwood just 2 hours from Toronto.

2. skAtingStrapping on a pair of ice skates with family and friends is a fun and social activity that burns more calories than you think. You can burn over 500 calories per hour while casually having a conversation and circling a rink. Just make sure to lay off the hot cocoa while skating otherwise you are just cancelling out the work out. Popular skating spots in Toronto are Harbour Front and of course the famous Nathan Philips Square. You can find general public skating times at community indoor ice rinks too. Ice skate rentals are available at most sporting goods stores or at the ice rinks themselves. The learning curve is surprisingly small, so give it a go!

3. sleddingWho knew that sledding was more than just a good time? A difficult climb in deep snow to the top of the hill is rewarded with a thrilling high speed ride down to the bottom. You can burn up to 500 calories per hour hiking and sledding. Amp up your workout by picking up the speed while dragging your little one in the sled all the way to the top for a good cardio and lower body burn. A great sledding hill can be found anywhere near you, local parks, schools or your backyard. For additional fun and fitness, build a snowman or two or three. Sounds like a great day out to me!

4. Join A teAMMost sports leagues last throughout the winter. You don’t have to be a veteran athlete to join a team, there are plenty of leagues for all levels in every sport. You can even find leagues for sports that don’t require as much skill or experience such as dodgeball and ultimate Frisbee. Having a team that depends on you to be there is sure to be motivation to get you out of the house on those extra cold days. Plus, being a teammate and meeting new people is just plain fun. Can’t find a league that suits you? Start your own! An all ladies sports league

or a family volleyball match on Sundays is all you need to keep things active and fun. You can check out Sport Social Club (www.torontossc.com) to get the latest on upcoming tournaments and leagues in the GTA. Also, visit Sky Zone in Mississauga, Toronto and soon in Vaughan. These facilities are complete with trampolines & dodgeball for a fun day out with a group of friends.

5. the gYM How many of us have joined a gym, signed a contract only to stop using it all together? This time get a workout buddy. Agree to meet each other at the same time every week so you are accountable for your workouts. Make sure it is someone who knows how to motivate you and is willing to make the commitment to you as your workout buddy. Some days you will need to be dragged to the gym and other days you will need to do the dragging. Plus, it’s just way more fun to have a friendly conversation on the elliptical and have a spotter. Many large gyms allow members to work out at any of their locations that is convenient for you. Try World Gym or Goodlife to have access to the most locations in the GTA but really, anything with some weights and cardio machines will do the trick.

The best work outs are the ones when you don’t realize you are exercising. This winter, try something new and something that is good for you. You will notice the difference as the winter months are often accompanied with slight depression and lethargy. Balance a fun and active lifestyle with a healthy and balanced diet. I’ll see you on the slopes!


We are constantly bombarded with health bulletins advising us about various foods, vitamins, minerals and supplements that improve our wellbeing. Most of us wonder if a multivitamin would help us stay healthy and energetic. although this article does not tackle the dilemmas of what and how many supplements we should take, it will give an overview of how our bodies make vitamin D, what research says about this “sunshine vitamin” and how it impacts our health. the benefits of vitamin D go well beyond just helping the bones. vitamin D plays a crucial role in absorbing the calcium and phosphorus from our food, and thereby allowing the body to use these minerals for building strong bones and muscles. Over 90% of the vitamin D our body gets is from sun exposure, giving it the name “sunshine vitamin” (1). ultraviolet B (uvB) rays synthesize vitamin D in our skin. unless you are a big fan of oily fish or cod liver oil, not many foods are rich in vitamin D. Milk, margarine, eggs and meats are some common dietary sources but they have a limited amount of vitamin D. Based on a study in 2006, an estimated 40% of Canadians above age 25 were low on vitamin D (2). Close to 60% of adults above the age of 50 are not getting enough vitamin D (3). a survey from 2004 reported that 90% of Canadians are not taking adequate vitamin D in their diets (4). people who do not get enough sun exposure, cover up in the sun, are dark skinned, elderly, obese, suffer from malabsorption problems and take certain medications are at higher risk of having low vitamin D. in other words, these people are likely to have a vitamin D deficiency. the winter months are generally hard for getting enough sun exposure, and after last winter we can understand why! people who cover up or use sunscreen do great to protect themselves from the damaging effects of the sun, but they also

limit the skins ability to make vitamin D. Darker coloured skin has more melatonin, which also blocks away uvB rays that synthesize vitamin D in the skin. as we age our skin makes less vitamin D, for example a 70 year old makes only 25% of the vitamin D a 20 year old would make with the same duration of sun exposure (5). Children who are obese are low on vitamin D levels when compared with other children who are slimmer. interestingly, the vitamin D we make in our skin or consume in our foods is not active. it needs to first go through the liver, then the kidneys to be changed to its active form that the body can actually use. vitamin D starts off as an inactive pre-vitamin D3 (named colecalciferal) from the skin or food. this is also the same inactive form most vitamin D supplements come as. this molecule is metabolized to 25-hydroxyvitamin D3 in the liver (calcidiol), followed by a second reaction in the kidney that changes it to its active form of 1,25-dihydroxyvitamin D3 (calcitriol) (2). this last form of activated vitamin D3 is what helps us the most. When we test our level of vitamin D, it is the 25-Hydroxyvitamin D levels that are measured by the lab. Because the process of activating vitamin D involves reactions in the liver and kidneys, people who have conditions affecting these organs are likely to suffer from the effects of low vitamin D. now that you have an appreciation of the complex path vitamin D takes to get this far, let’s see how it benefits the body.

ProteCts tHe bonesthis is probably the most well-known benefit of vitamin D. the dynamic duo of vitamin D and calcium are great partners in strengthening bones. Children that are low on vitamin D end up developing rickets, which is a medical condition causing soft bones and bowed legs. Both children and adults low on vitamin D also

develop Osteomalacia, which is weak bones from lack of vitamin D and calcium to stabilize them. Without vitamin D only 10% of calcium and 60% of phosphorus is absorbed from our diet (1). so really, vitamin D protects our bones from deteriorating much like rust-proofing protects our car from rusting.

vitamin D also acts directly to reduce a hormone in our bodies that eats away the calcium from our bones. this hormone called parathyroid hormone (ptH) regulates the level of calcium in our body, so if there is an inadequate amount of vitamin D and calcium, it begins to suck out the calcium from our bones, thereby making them weaker (2). By reducing the ptH levels, vitamin D further protects the bones from resorption. studies have demonstrated that taking vitamin D can reduce fractures by 25% and improve quality of life (1).

treatMent of Weak bonesOsteoporosis (Op) affects 20% of women and 3% of men above age 50, and this increases to 30% of women and 6% of men after age 70 (3). this “brittle bone” disease markedly increases the risk of fractures. By ensuring we take a healthy amount of vitamin D, calcium and do regular weight bearing exercise such as walking or running, we can help prevent the onset of this debilitating disease. speak to your doctor about a

heAlth

GEttinG EnOuGH sun?vitaMin D


Written bY dr isHtiaQ aHMed

Bone Mineral Density (BMD) test, which is typically done after age 65 or sooner if someone is at risk for low vitamin D or weak bones. those with borderline weak bones (also called osteopenia) or actual osteoporosis benefit enormously from taking 800-1000 international units (iu) of vitamin D per day and 1200 mg of Calcium daily to rebuild bone strength (6). Calcium is best obtained through natural diet, and taking high levels of calcium supplements (above 2000 mg per day) can lead to side effects such as kidney stones and constipation. However, if one cannot get adequate amount of calcium in the diet, supplements of 1000-1200 mg per day of calcium can be taken. as for vitamin D, 800-1000 iu daily intake in people with osteopenia or Op is recommended to help improve bone density.

fall PreVentionWe all have witnessed children play and fall at least a dozen times a day. When an elderly person or someone with weak bones has a fall, the results can be devastating. research has shown that vitamin D reduces risk of falls in the elderly by 70% by improving muscle strength (1). some physicians attribute muscle aches, weakness, and bone pains to low levels of vitamin D. if you suffer from some of these symptoms, make sure you discuss with your physician about your vitamin D status.

diabetes PreVention and iMProVinG blood suGar Controlthis is a well-studied phenomenon where vitamin D has been linked with prevention of diabetes and improved blood sugar control. in a large Finnish study, children who were given supplements of vitamin D had an 80% reduced risk of developing type-1 Diabetes over 30 years (7). Other studies have shown that diabetics who increased their vitamin D intake were able to improve their blood sugar control significantly. this is because vitamin D has shown to reduce glucose tolerance and improve insulin sensitivity. in other words, vitamin D allows your body to make and use insulin better (8).

Multiple other benefits of vitamin Da number of other studies are looking at how vitamin D may help reduce colon cancer, multiple sclerosis, heart problems, depression and other conditions. larger and more conclusive studies are needed to make a good connection between these conditions and the effects of vitamin D.

are You GettinG enouGH VitaMin d?Due to many foods being fortified with vitamin D, severe vitamin D deficiency is uncommon especially in the developed world. However, given the limited sun exposure particularly in winter, many of us do not get the recommended amount of vitamin D. Health Canada recommends everyone over the age of 50 should be on a vitamin D supplement of 400 iu per day (3). people with osteopenia or osteoporosis need to be on at least 800 iu per day of vitamin D. routine vitamin D testing in everyone is not recommended, but if someone is at risk then the lab test can be requested through their physician. in Ontario, routine vitamin D testing is not covered by Ontario Health insurance plan (OHip) so you may have to pay a $30.00 charge out of your pocket. Canada’s Food Guide recommends everyone over age 2 should be consuming 2 glasses of milk or other vitamin D fortified beverage daily to get a reasonable amount of vitamin D (3).

the institute of Medicine recommendations for vitamin Din 2010 the institute of Medicine (iOM), an authority on health advice in the usa, suggested the recommended Dietary allowance (rDa) for vitamin D. For infants the recommendation is 400 iu/day. Breast milk does not have enough vitamin D, so infants that are mostly breast fed need to be started on vitamin D supplementation (9). Children over 1 year of age and adults should get 600 iu per day. the rDa for elderly above age 70 is 800 iu per day. the maximum amount of vitamin D that anyone should consume is 4000 iu per day (3), so one should stay well below this level.

references1. paula Bordelon, D et al. recognition and Management of vitamin D Deficiency. american Family physician. Oct. 15, 2009;vol.80(no.8): 841-846.2. pazirandeh, s. et al. Overview of vitamin D. uptoDate. May 08, 2014. accessed October 30, 2014.3. Garriguet, D. Bone Health: Osteopororsis, calcium and vitamin D. statistics Canada. Feb. 18, 2014. accessed august 30, 2014.4. Health Canada. vitamin D and Calcium: updated Dietary reference intakes. Health Canada. March 22, 2012. accessed October 25, 2014.5. Janz, t. and pearson, C. vitamin D blood levels of Canadians. statistics Canada: Health at a Glance. March 8, 2013. accessed October 25th, 2014.

6. rosen, H. et al. Calcium and vitamin D supplementation in Osteoporosis. uptoDate. July 25, 2014. accessed October 30, 2014.7. Harvard school of public Health. vitamin D and Health. the nutrition source. accessed October 20, 2014.8. schwalfenberg, G. vitamin D and diabetes. Canadian Family physician. June 2008;v54:864-866.9. Eatright Ontario. What you need to know about vitamin D. Dietitians of Canada. accessed October 30, 2014.10. Dietitians of Canada. Food sources of vitamin D. Dieticians of Canada Website. February 25, 2014. accessed October 30, 2014.

Following are some common sources of calcium and vitamin D in our usual diet. Certain foods like oily fish are an excellent source of vitamin D. if you feel you may not be getting enough vitamin D to maintain health, discuss with your physician. information contained in this article is meant solely as a guide, so discuss with your physician before making any changes to your routine.

recommended Dietary allowance (rDa) Calcium:• infants 200 mg per day• Children and adults, nursing and

pregnant women 1000 mg per day• Elderly over age 70, those with

weak bones or osteoporosis should consume 1200 mg per day (4)

vitamin D: • infants 400 iu/day• Children over 1 year old, adults,

nursing and pregnant women 600 iu/day

• Elderly over age 70 and people with weak bones or osteoporosis 800 iu/day (4)

Calcium in some common foods:• spinach (125 ml, ½ cup) 150 mg• Orange juice, fortified (250 ml, 1 cup)

150 mg• Milk (250 ml, 1 cup) 300 mg• yogurt (¾ cup) 300 mg• Cheese (50 gm) 300 mg• salmon (75 gm) 200 mg (10)

vitamin D in some common foods:• Fortified milk (250 ml, 1 cup) 100 iu• Fortified orange juice (250, 1 cup)

100 iu• Fortified soy beverage (250 ml, 1 cup)

120 iu• yogurt fortified (175 gm, 3/4 cup)

60 iu• Eggs (2 large size) 60 iu• Beef (75 gm) 36 iu• salmon (75 gm) 300-600 iu• snapper (75 gm) 300 iu• trout (75 gm) 150 iu• tuna (75 gm) 60-100 iu• Cod liver oil (1 teaspoon) 400 iu (10)


JordAn

Written and PHotoGraPHed bY Zebunnisa MirZa

a picture is worth a thousand words, then experiencing something in real life has got to

be worth an entire library. standing in front of the treasury in petra, Jordan, this statement made perfect sense to me. From postcard pictures to live action scenes of indiana Jones, images of the most famous fixture at petra are a common sight to even those who’ve never set foot in Jordan. Despite studying endless photos of this marvel in detail, seeing the famous 1st century royal tomb in person took my breath away. Everything about this decorative cave carved into a rose-coloured mountainside was impressive. the facade popped out of a rugged cliff like a perfectly inked pattern cut into the blotchy base of a rubber stamp. its design had complete architectural symmetry and impeccable detail. the smooth, slender columns were topped with leafy decorations in the classic Greek Corinthian style. a triangular pediment crowned the doorway, and tiny square blocks lined the dentil style moulding of the roofline. Every detail was so precise it looked as though it was cut with a laser. in fact, if it weren’t for the extremely weathered sculptures that decorated the front, you would think the treasury was built just yesterday.

Petraand tHe Pink sand desert of Jordan

if


although it is massive – measuring 30 metres wide and 43 metres tall – the treasury seemed small next to the towering cliffs that surround it, closing over it like cupped hands sheltering a candle’s flame.

the space in front of the treasury was busy, like a city square, with pedestrian and donkey traffic flowing in and out. Despite the hustle and bustle, standing in front of this great monument was a peaceful experience. the chatter in English, arabic and in languages from around the world blended together in a soft hum. tourists visiting the Eiffel tower often cheer with excitement but everyone that stood in front of the treasury seemed to have their breath just taken away.

it takes about 15 minutes to walk from the main entrance of petra through a beautiful slot canyon to get to the treasury. and you’ve

only seen the tip of the iceberg so far. i spent my day at petra on a 3-hour off-the-beaten-path guided hike that took our group through boulder-filled canyons and high up into the mountains for a peek at the treasury from above before heading back down to see it from the ground. you can spend days exploring all of the sites at petra, but if you only have one day this map helps you focus your trip on the highlights.

although petra may be the primary draw for visitors travelling to Jordan, it definitely isn’t the only thing to see here. For a country that’s just slightly larger than new Brunswick, Jordan’s landscape

– and the experiences offered – are vast and varied.History buffs can get their fix by visiting the ancient city of Jerash in the northern part of Jordan. Dubbed “the Crossroads of Civilization”, Jerash was occupied through time by many great civilizations – the Greeks, romans, Byzantine, and umayyad – all of whom left their mark. the most notable site here is ancient Jerash where you can walk through one of the best-preserved roman cities.

Just an hour away, the capital city of amman is a place where it is possible to stroll through ancient monuments and modern fixtures all in one day. in the morning, you can walk through the 2,000-year-old temple of Hercules, and the 7th century umayyad mosque at the Citadel, view some of the Dead sea scrolls which date back to 400 BCE at the archeology Museum, before heading to the souk Jara to shop for handy crafts made by locals living there today. in the evening, get a taste of modern-day amman with a wine tasting at Zumot Winery, the country’s primary wine producer.nature lovers can choose to indulge is several types of landscape all packed into a tiny country. take in the wetland oasis of the azraq reserve, the greenery of the Dibeen Forest reserve, the rugged mountains and canyons of the Dana Biosphere reserve, the underwater treasures of aqaba and the red sea, or the enchanting wonder of floating in the Dead sea.

the real magic, however, happens in the desert Wadi rum.

visiting a desert for the first time, what i expected to see was a dull and monotonous span of sand dunes from one end of the horizon to the other. i thought we would walk among the alien

landscape amazed at first, but after about an hour when boredom set in, we would seek to return to civilization. this couldn’t be farther from the truth since my actual experience made me want to stay at Wadi rum forever.

the landscape was anything but dull and monotonous. the sand that stretched for miles and miles was a beautiful shade of rosy pink, making the scenery look delicate rather than rugged. and it was soft. so soft that i literally felt like kicking off my shoes and lying face down to feel it against my skin.

“The real magic, however, happens in the desert Wadi Rum.”


Petra treasurY

in some of the flatter areas, the push and pull of the wind caused the sand to ripple beautifully in striped patterns. in other areas, a layer of rocks covered the smooth sand like chocolate chunks on top of creamy raspberry-chocolate ice cream. Giant sandstone formations rose up from the desert in all directions. From a distance they looked like big mounds of crunchy English toffee. When viewed up close, the many layers of shaded sediment gave the formations the look of sand art.

you could explore Wadi rum the most authentic way with a Bedouin guide, travelling on camels or on foot. But we took the slightly lazier method and spent the afternoon driving around various parts of the desert in the back of a 4WD jeep. still, our guides were local Bedouin since only they are able to navigate the desert

without the aid of a mapping device.First stop was the site of the red sand dunes, a steep mound of bright rose-coloured sand wedged against a beautiful sandstone formation. you can try and run up the sand dune (it’s harder than it looks!) or you can scramble your way up the red rock. Either route will bring you to a high point where a breathtaking view awaits. On the way back down you can run, slide or even roll in the silky soft sand to the bottom of the dune.

next stop was the Jabal umm Fruth rock Bridge, the most beautiful of the several naturally occurring rock bridges in the desert. the Jabal umm Fruth is 15 metres tall and forms a stunning arch. it takes only about five minutes (and basic skill) to climb to the top of the arch for a great photo op and an even greater view of the surrounding desert.

you can also explore Wadi rum on a guided hiking tour or by booking a romantic hot air balloon ride. all excursions can be arranged with the Captain’s tourist services.

a trip to Wadi rum would never be complete without experiencing a desert sunset – the perfect way to end the day.

and that’s exactly what we did next.as the sun slowly began to set, the reddish orange hue of the sand began to deepen into an intense copper, and the red rock mounds became caramel brown. Getting back into the jeep, we made a mad dash towards another viewpoint trying to catch the sun before it set. We made it there just in time to see it slowly waltzing towards the horizon. up close, the shadows grew longer making every rock, every detail appear more defined. Farther in the distance, the shapes of the rocky mounds faded into ghostly silhouettes. as each minute passed, the colour of the desert intensified climaxing at the point when the sun met the horizon. then, as the brilliant golden disc of light tucked itself under the earth’s blanket, the blazing pigments of the copper-coloured desert drifted slowly into a deep, still sleep.

that night, we slept in the desert too. We drove to the Captain’s Camp just in time for dinner. On the menu was an authentic zarb feast – meat and vegetables slow baked under the sand. the flavours mixed together in a smoky medley, the meat was tender and the vegetables were caramelized to a nutty perfection. as we ate, we were entertained by local musicians performing traditional Bedouin music. it felt as though we had been transported into a completely different world, not a skyscraper nor a light bulb in sight. and we were loving it.

Eventually the music began to slow down, signaling bedtime. the fire was put out and everyone retreated to their tent – a luxurious version of an authentic Bedouin style tent made from patches of woven goat hair. as nice as it looked, a few of us chose to sleep under the stars instead.

i burrowed under a thick blanket attempting to keep the cold desert breeze out. it kept me awake for most of the night, but i wasn’t complaining. Even the moon realized i wasn’t going to sleep much that night so it rose up, high in the sky, to keep me company.

i thought of nothing but the beauty of the night’s sky; the stillness; the sound of the sand being blown by the wind; and the smell of the clean, dry air. the skin on my face felt tight and no matter how hard i tried that giant, stupid smile wouldn’t leave. But how can i blame it. lying there beneath the stars, in the middle of the Wadi rum desert half way across the world, i didn’t want to leave either.

“Even the moon realized I wasn’t

going to sleep much that night ”


HikinG in Petra

aMMan

autHentiC Zarb feast

Wadi ruM arCH

76

9631 yOnGE strEEt, #2, riCHMOnD Hill(905) 508-5263

With main attractions such as ice cream, milkshake, waffle and crepe, Milky lane is a fitting name for this new family dessert cafe. they’re located off of yonge street in richmond Hill in a small plaza.

7181 WOODBinE avE, MarKHaM(905) 477-0777

a great lunch spot for people who work in the Markham/richmond Hill area. they have great veal and philly cheesesteak sandwiches as well as tasty chicken souvlaki. Great service too!

815 MaJOr MaCKEnZiE Dr E(905) 508-1432

restoran Malaysia is a true gem. it’s known both in mainstream circles and halal ones. i was impressed with the service, the ambiance, atmosphere and the food! the portions are hefty and you’ll definitely have leftovers.

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426 MaJOr MaCKEnZiE Dr. E, riCHMOnD Hill(905) 918-8677

this is what drew us into toppings: their meat lover’s pizza (with halal beef strips!), BBQ chicken pizza and beef strip cheeseburger. that’s it. Just these three things and we were determined to visit.

los ChiCos brAsA

7595 MarKHaM rOaD,MarKHaM(905) 209-9100

los Chicos Brasa has a unique concept. they serve halal authentic peruvian cuisine. the unit that they are located in has a main ordering area downstairs with a seating area upstairs. really wholesome, tasty and satisfying!

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10220 yOnGE st., riCHMOnD Hill(905) 237-7186

a little corner spot right off of bustling yonge street in the city’s northern suburb. like many similar small eateries, Klassic Kitchen is family owned, so pride of ownership is evident from cleanliness to the Coca Cola themed decor.

8 WasHinGtOn st., MarKHaM(289) 554-1128

With a bursting menu offering pages and pages of option with beef, chicken, seafood and vegetarian options, you’ll find something that will keep you coming back. popular dishes are chicken satay and green chicken curry.

7677 MarKHaM rOaD, MarKHaM(647) 435-3815

Clean, spacious, had ample seating with modern décor. the menu was similar to other shawarma joints with offerings such as beef and chicken shawarma sandwiches and plates, burgers and falafels.

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2683 laWrEnCE avE. E, sCarBOrOuGH(416) 750-4870

Modern decor meets traditional indian cuisine in the heart of scarborough at pak Centre Halal restaurant. When you walk into pak Centre you’ll be pleasantly surprised by the clean and welcoming environment.

51 lEBOviC avE, sCarBOrOuGH(647) 349-7746

the Only fully halal spin Desserts Cafe and Bistro, owned and operated by Muslims, is this location in scarborough. all menu items with meat is currently sourced from Crescent which is from hand slaughtered sources.

1515 BirCHMOunt rD, sCarBOrOuGH(416) 551-6070

Melt Grilled Cheese is a new franchise with just a few locations around the Gta — none of them are halal except their scarborough location, owned by a Muslim family. they offer classic comfort foods - sandwiches & poutine!

sCarBOrOuGH

Opening in January 2015. Black Ox Bistro will offer toronto Muslims a relaxed and sophisticated ambiance and menu items such as steaks, seafood and pasta plus unique desserts and specialty drinks.

2761 MarKHaM rD., sCarBOrOuGH(647) 352-9466.,

the overarching theme of the food comes from three words; healthy, gourmet and fusion. their food has global flavours and in addition to their health angle, it is prepared and designed by trained chefs.

2200 BrOCK rD., piCKErinG(905) 239-5415

pretty much the founder of contemporary halal food in the Greater toronto area! there are many opinions on this place, but their jam-packed restaurant tells us they’re a popular and much loved place for families.

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1 rOsslanD rD., aJax(905) 239-1670

not your ordinary burger joint, they’ve really gone the extra mile to make both the food and experience memorable. Big Hawaiian is one of our favourites as well as their chicken poutine and lip smacking ribs!

563 ritsOn s, OsHaWa(905) 448-0892

serving Oshawa and the Durham region since 2008, Cyrus restaurant has transformed from a place with promise and potential to becoming a small town powerhouse.

CYrus

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251 auGusta strEEt, tOrOntO(416) 593-6116

One of the most authentic halal philly cheese steak places in toronto that you’ll find. the owners have studied the fine sandwich right down to its early roots in philadelphia. located in Kensington Market, in downtown toronto.

1966 QuEEn st. East, tOrOntO

situated in the beaches with a barely visi-ble fascia, sits Cinamon indian Bistro. With a globally renowned chef who’s cooked for the Queen herself, you’re in for a dinner to remember.

2687 KiplinG avE., tOrOntO(647) 341-7770

sharky’s Fish & Chicken will please everyone and anyone who enjoys deep fried foods, especially with the large variety of items they offer from seafood, to chicken to desserts - they have something for everyone.

296 GErrarD st. E, tOrOntO(416) 901-3100

Fry Haus gives toronto Halal Foodies a unique opportunity to grab some German street fare at the corner of parlaiment and Gerrard in downtown toronto.

burgernAtor 269 auGusta avEnuE, tOrOntO(647) 748-0990

toronto Muslims love the Burgernator. i don’t know if it’s their cool terminator themed marketing or their exciting menu or their house ground black angus beef, but they seem to woo anyone who visits them.

372 yOnGE st, tOrOntO

Known for their smash burgers, funnel cakes and tuesday special – Big Moe’s has two scarborough locations and a nEW third location in downtown. they also have a new ice cream store which is worth checking out.

866 WilsOn avE. tOrOntO (416) 631-0300

Known as the grandfather of pide in toronto, our favourite item at Mustafa’s is their iskender -- which is basically turkish shawarma. also not to miss are their amazing turkish Baklava. reservations on weekends are recommended!

25 OvErlEa BlvD., tOrOntO

if you love Hakka Chinese food, Hakka Garden is a flavourful and reputable place to visit. its central location makes it convenient for anyone living around the Gta.

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3256 laWrEnCE avE E, tOrOntO (647) 352-4550

Kara Mia Mississauga has recently launched a new style of dining experience by offering two very different restaurants in one location. Desi Eh! is south asian style food, carefully prepared by trained chefs. Opening in January 2015.

2215 stEElEs avEnuE WEst(416) 663-8777

the Original Barrio Fiesta is the first halal Filipi-no restaurant we’ve come across in toronto. a popular chain in the philippines, Barrio Fiesta prides itself on bringing Filipino cuisine to toronto, while celebrating Filipino tradition.

55 MatHEsOn BlvD, MississauGa (905) 712-2221

Kabobs, rice, and naan make for perfect comfort foods. For us, afghan food is our go to cuisine because everyone in the family enjoys it. various dinner combos consisting of lamb, beef or chicken are available.

6560 MEaDOWvalE tOWn CEntrE Cir, (905) 272-5357

Where else can you get ribs or a philly sandwich anD butter chicken, kebabs, nihari and pakistani fare. it’s fancy looking but still has cafeteria style ordering with no table service.

30 BristOl rD E,1801 laWrEnCE avE E,(416) 285-8191

if you love afghan food and want another alternative — check this place out! they recently opened their second location in Mississauga which features a spacious interior and patio!

2635 EGlintOn avE. W, MississauGa(905) 606-2223

paramount Fine Foods has been opening up new locations all over the Gta, this newer lo-cation boasts large seating area and beautiful decor. Go for their platters, manakeesh, mixed drinks and desserts!

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548 traFalGar rOaDOaKvillE(905) 337-3434

this well known diner in the us has made its Canadian debut -- and it’s all halal! Hwy 55 has the look and feel of a 60’s diner. Mostly burgers and fries but they carry ice cream and a signature frozen custard.

25 WOODBinE DOWns BlvD, tOrOntO(416) 213-1977

When you walk into Crave Grill House it’s really spacious and clean. i think they could have squeezed in a few more tables, but appreciate that they didn’t take that route.

CrAVe grill house

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Transcript of Halal Foodie Magazine, Winter 2015