Emotional demands become physical pains (Part 5)

Emotional demands become physical pains (Part 5)
Updated 28 May 2014

Emotional demands become physical pains (Part 5)

Emotional demands become physical pains (Part 5)

For the past four weeks, I have been discussing different ways to relieve stress induced back and neck pains and muscle spasms. Last week, it was about the benefits of a nutritious diet to restore body equilibrium. A healthy food regimen will not only help replenish the adrenal gland and de-stress, but will also rebuild health and give energy and wellness. Physical and emotional stress can inflict a great deal of damage on the body, brain, mood and mind. It can lead to chronic diseases (diabetes, heart disease, cancer), autoimmune disorders as well as depression and mental illnesses. Stress may appear harmless, but it can be at the root of many disorders.
Now, let us go back to where I stopped. It is not enough to be on a healthful diet, you also need to restrain from certain so-called foods and drinks.
It is important to avoid simple sugars (soda, cola, and soft drinks, desserts, pastries, ice-creams, milk chocolates, milk shakes, Frappucinos, alcoholic beverages…), excess caffeine, alcohol, refined carbohydrates (white rice and bread), fast and fried foods, trans fats, processed foods, artificial additives (coloring, preservatives, flavors…), taste-enhancers (MSG), and artificial sweeteners (aspartame, saccharin…) as well as tobacco smoking and drugs. They magnify stress symptoms (muscle spasms and pain, allergies, autoimmune disorders) by increasing the toxic load on the immune system and organs. Sugar consumption (one portion of cheesecake, milkshake, chocolate desserts or…) in studies was shown to suppress the activity of immune cells and system.
Meals should also be free of pressures and should be respected by maintaining a calm, relaxing atmosphere. They should be void of arguments, screaming, quarrels, or chaos. They should be peaceful. One should avoid announcing bad or even irritating news on the table. Such agitating and disturbing announcements can upset the stomach, leading to nausea or vomiting.
In fact, a recent study indicated that eating in a serene and good mood enhances the body’s metabolic rate and speeds the digestion. This is part of the mind/body connection. The digestion is very much connected with the mental state. Meals should be considered sacred. One should start with God’s name and words of thanks rather than with turmoil and anger.
Another frustrating aspect of stress is that it disrupts the body’s metabolic rate, resulting in weight gain and obesity. Lurking stress hormones (cortisol) sustain the elevation of blood sugar and insulin in the system, obstructing weight loss and promoting weight gain. Obesity is another form of stress on the body. Excess body fat releases inflammatory chemicals, making cortisol flood the system, which leads to metabolic syndromes (diabetes, cholesterol, heart disease, Alzheimer’s, and cancer).
A positive attitude and optimism are effective ways to wipe out automatic negative thoughts (ANTs) that invite emotional and mental stress. Make plans for the future, look ahead, and avoid the cultivation of destructive thoughts (Read “When Grief Becomes overwhelming” published in March and April 2014). Entertaining ANTs and negativity can be detrimental to mental and physical health and wellbeing. Instead, a smile can make stress vanish. Make time to watch a comedy. Let go and laugh.
Another effective way to control stress and anxiety is deep inhalations and exhalations, which relax the body and control stress hormones. Especially when coupled with fish oil intake, stress reduction becomes more efficacious.
Applying ice packs is a fast pain reliever on new injuries, bruises, fractures, and torn muscles, tendons, and ligaments. People wonder when to use heat or ice. Golf Digest Professional Adviser Ralph Simpson, physical therapist and former fitness trainer, advises ice packs for recent injuries (muscle tissue, ligament, and tendon tearing, bleeding, bruises, knocks, bone fractures, sprains…) to suppress inflammation. Ice is an anti-inflammatory remedy. As for heat therapy, it is more effective on older injuries or chronic muscle spasms and pains as it relaxes and loosens up knotted muscles, especially after massage therapy. Put waxed paper between skin heat packs. Wet heat is more effective.
Recovery from stress also requires other methods like therapeutic exercises yoga, tai chi, or chi gong. I consulted Suzette Garza Alfadl, an Iyangar yoga instructor and owner of Try Yoga Studio in Jeddah.
Suzette suggests several yoga poses, asanas. She says hatha yoga is used for therapeutic purposes in hospitals and health care facilities around the world to help relieve stress, muscle spasms, back pain, autoimmune disorders, and mental health issues. Anybody (healthy or debilitated individuals) can practice yoga. Those with bad postures, resulting from extended use of computers and television and deskbound jobs, can benefit from yoga, too. However in order to practice yoga properly, you need a qualified yoga instructor to guide you. She suggested several helpful poses. I chose the following ones.
Suzette says savasana (corpse pose) relieves the neck pain. Lie on the floor or mat, extending legs parted hip width. Bend knees in case of back pain. You should respect the natural curves of the spine. There should be a three-fingers space between the neck and floor and also between the lumbar area of the spine and floor. If the gaps are not there, slide a folded or rolled face towel beneath the nape and floor to “create a soft curve,” she says. Support the head, if it tilts backwards. Maintain the position for 5 minutes to lengthen and relieve the spine and ease vertebrae.
As for the lower back (lumbar area), Suzette recommends the modified Salabhnasana (modified locust pose). Lie flat facing the floor, mat, or blanket. Bend your knees and open them hip level. Turn thighs inwards to keep knees aimed at the floor. Rest palms on the floor at shoulder level. Raise your head by pushing with the palms as well as the knees and legs. Keep position for 5 to 10 breaths and repeat around 3 times.
To align the spine furthermore, Suzette recommends Adhomukha Svanasana (down facing dog pose) after the locust pose. Go on your hands (fingers wide open) shoulder level, knees hip width, and toes curled under (slightly outwards). Press hands slightly outward to lift the knees, supporting the legs with slightly outward feet. Buttocks should point to the ceiling, pushing thighs back. Straighten legs to stretch the hamstrings without forcing them. Bend knees if necessary until you manage to straighten the legs. By extending the arms and legs, the spine and neck will lengthen, too. Maintain pose for 5 to 10 breaths. Repeat 2 to 3 times. Suzette favors these poses to relieve the back.
Physical and emotional stress inflicts tremendous damage on the body, brain, mood, and mind. Unhealthy lifestyles are stressors that intensify stress and its side effects, leading to chronic diseases (diabetes, heart disease, cancer), and autoimmune disorders (rheumatoid arthritis, Parkinson’s, multiple sclerosis…) as well as back problems, depression, and mental illnesses (Alzheimer’s, dementia…). Stress may appear harmless, but extended mental and emotional pressures can be at the root of many undesirable disorders and ruin the joys of life.
Before you rush to spinal surgical procedures, try the mentioned techniques. Benefit comes when healthy methods are applied synergistically and regularly to complement each other, achieve effective results, and give energy and good health.
References:
• The Most Dangerous Thing You’ll Do All Day, by Bill Philips and the Editors of Men’s Health
• Golf Digest Professional Adviser Ralph Simpson, physical therapist and former fitness trainer
• Suzette Garza Alfadl, Iyangar method yoga instructor and owner of Try Yoga Studio, Jeddah, Saudi Arabia

N.B.:
Individuals with medical conditions or on medication should consult their physicians when they decide to introduce anything new in their diet even if it is natural.
The previous Health Solutions articles are located at www. arabnews.com
Email: [email protected]


Eid treat: Moroccan chef Nargisse Benkabbou’s chocolate chip krachel

Eid treat: Moroccan chef Nargisse Benkabbou’s chocolate chip krachel
Chocolate chip krachel. Supplied
Updated 12 May 2021

Eid treat: Moroccan chef Nargisse Benkabbou’s chocolate chip krachel

Eid treat: Moroccan chef Nargisse Benkabbou’s chocolate chip krachel

DUBAI: Moroccan chef Nargisse Benkabbou is on a mission to demystify her country’s cuisine for international foodies, especially those in the UK where she lives.

Here, she shares her recipe for chocolate chip krachel to sweeten up your Eid Al-Fitr celebrations.

Ingredients:

60g unsalted butter

2 ½ tbsp sesame seeds

2 tsp dried active yeast

50g caster sugar

1 tbsp warm water

300g plain flour, plus extra if needed and for dusting

1 tsp aniseed

½ tsp salt

1 egg

80–120ml warm full-fat milk

1 ½ tbsp orange blossom water

100g dark chocolate chips or chunks

Vegetable oil

1 egg yolk, beaten

 

Instructions:

1.      Melt the butter, then leave it to cool. Toast the sesame seeds in a dry pan over a medium-high heat for about 6 minutes.

2.      In a small bowl, mix the dried yeast with 1⁄4 teaspoon of the sugar and the measured warm water using a fork. Leave the yeast to activate for about 5 minutes.

3.      Mix 2 tablespoons of the toasted sesame seeds, the remaining sugar, the flour, aniseed and salt together in a large bowl. In a separate bowl, whisk the melted butter, yeast mixture, egg, 80ml warm milk and the orange blossom water together until smooth. Combine both bowls and mix to form a soft dough.

4.      Lightly dust a work surface with flour and knead the dough for about 10 minutes until smooth and elastic and add the chocolate chips. Form the dough into a ball and place in a lightly oiled bowl. Cover with cling film and leave to rise for about 45 minutes or until it almost doubles in size.

5.      Divide the dough into 8 equal-sized pieces and shape each into a ball. Place them on a baking sheet, leaving about 5cm between each ball. Cover with cling film and leave the buns to rise for about 30 minutes.

6.      Preheat the oven to 190°C. Brush the buns with the beaten egg yolk and sprinkle with the remaining toasted sesame seeds. Bake for about 17–20 minutes.


Burj Al-Arab’s SAL: Come for the views, stay for the food at this Dubai hotspot

Burj Al-Arab’s SAL: Come for the views, stay for the food at this Dubai hotspot
The restaurant overlooks the main star of the venue, the 100-meter infinity pool. Supplied
Updated 10 May 2021

Burj Al-Arab’s SAL: Come for the views, stay for the food at this Dubai hotspot

Burj Al-Arab’s SAL: Come for the views, stay for the food at this Dubai hotspot

DUBAI: First things first: If you’re familiar with the Instagram account @influencersinthewild, then chances are you’ll spot similar examples of the content it posts at Burj Al-Arab’s SAL. Because for every few individuals who are at the venue for the resplendent views and excellent hospitality, there’s that one “influencer” at work, taking part in an impromptu photo shoot. It would be extreme to claim that they’re ruining the experience for everyone else, but you’ll probably pause and have a chuckle or two at the confidence of it all.

That being said, to reduce SAL to a social media “hotspot of the moment” would be doing it a disservice because judging by our own experience, there’s so much more to it than a backdrop for Insta-models. Jumeirah Group describes SAL, which opened in the second half of last year, as a “chic lifestyle experience at Burj Al Arab where barefoot luxury at an iconic pool and beach destination meets culinary excellence in a striking new dining venue.” With hues of blue forming the picture-perfect landscape, the restaurant overlooks the main star of the venue, the 100-meter infinity pool.

Jumeirah Group opened SAL in the second half of last year. Supplied

However, we’re here to dine, not dip (into the pool), and our entire meal was a feast for the eyes and the stomach. Headed by Culinary Director Marco Garfagnini, SAL’s menu “pays homage to the sea,” with the majority of the dishes made for sharing.

Greeted by a very welcoming and friendly team of hosts, we were guided to our seats before being offered a detailed run-through of the menu.

The heirloom tomato carpaccio, feta cheese and black olives was laid out on a platter in a pretty pattern. Supplied

To start, my dining partner and I opted for the heirloom tomato carpaccio, feta cheese and black olives, and the tuna tartare with caviar. As we waited, we were served water from freshly cut coconuts.

Once our appetizers arrived, it became clear that our phone photography would be reserved for the dishes and not only for the view. The carpaccio was delicately laid out on a platter in a pretty pattern, while the tartare was served in a perfect circle with a dash of gold dusting on top.

Tartare is served in a perfect circle with a dash of gold dusting on top. Supplied

The tartare was divine. Its citrus-based Ponzu sauce marinade offered the perfect balance, “cooking” the fish to eliminate any offending aftertaste sometimes experienced with tartare. In fact, it was one of the best tartare dishes I have ever sampled.

The main course certainly had a lot to live up to, bringing us to the first — the recommended Portuguese dourada, a gilt-head sea bream fish common in the Mediterranean. At SAL, it’s served baked with tomatoes and potatoes. Again, absolutely flawless. Its cod-like meatiness paired with a spinach-infused sauce made for a moreish main that was delightful on the palette.

The Portuguese dourada made for a moreish main that was delightful on the palette. Supplied

Another fish dish we were recommended was the sea-salt-crusted seabass for two, but since my guest isn’t the biggest fan of seafood, we opted to try the third recommendation — the stone-oven-baked lemon chicken empanada, with French fries and baby spinach salad. Now, SAL likes to entertain guests, so similarly to the seabass, this one is carved and served right in front of you. Given the show, we were expecting something big, but if there was one dish that was more “meh” than “marvelous,” it was this one. It was underwhelming after it was cut open and presented, looking more like some lemon chicken in pita bread rather than a baked turnover. It still tasted delightful, but we both agreed that if we could, we would advise the restaurant to serve it as is, as it looked much more appealing at the start.

The stone-oven-baked lemon chicken empanada is carved and served right in front of you. Supplied

It was nearly time to wrap up, and as much as we wanted to go for something sweet, we were simply running on full. One lovely staff member did try to tempt us with the dessert trolley offering a selection from the restaurant’s master pastry chefs, but we stayed strong. In the end, we were presented with a cute little meringue-based dessert topped with fresh berries — just the right amount of sugar to conclude our visit with.

Needless to say, this Burj Al-Arab beach restaurant is definitely one to add to your must-visits. As someone who has been based in this region for many years, this was easily one of the best meals I have had in a long time. 

I don’t make that claim lightly.

A little meringue-based dessert topped with fresh berries. Supplied

Info:

SAL @ Burj Al Arab

jumeirah.com/SAL

 


Maamoul: Why the storied sweet is so important during Eid in Palestine

Maamoul: Why the storied sweet is so important during Eid in Palestine
Maamoul and cakes are one of the most prominent pieces of celebration associated with Eid Al-Fitr, despite the harsh conditions faced by Palestinians. (Shutterstock)
Updated 10 May 2021

Maamoul: Why the storied sweet is so important during Eid in Palestine

Maamoul: Why the storied sweet is so important during Eid in Palestine
  • Prepared in circles, the Eid cakes are stuffed with dates, while maamoul are stuffed with dates or walnuts, pistachios and nuts, and the outer layer is sprinkled with crushed white sugar

GAZA CITY: In the last week of Ramadan, the smell of maamoul and cakes wafts from Palestinian homes in the Gaza Strip. Maamoul, also popular in Lebanon, Syria, Jordan, Egypt and Iraq, is a traditional shortbread cookie popular in the region, and one of the main sweet items prepared for Eid Al-Fitr celebrations.
Samira Al-Burai, 54, is enjoys preparing maamoul with her sons and daughters.
“We bring basic ingredients a few days before making maamoul. All the family members, including my sons, will participate in making it.
“I learned (how to) make cakes and maamoul from my mother, then I taught it to my daughters so that this tradition may continue during the last days of Ramadan. My children are accustomed to the smell of cakes at this time of every year.”
Maamoul and cakes are one of the most prominent pieces of celebration associated with Eid Al-Fitr, despite the harsh conditions faced by Palestinians.
Prepared in circles, the Eid cakes are stuffed with dates, while maamoul are stuffed with dates or walnuts, pistachios and nuts, and the outer layer is sprinkled with crushed white sugar.
Some women earn money during Ramadan by making and selling maamoul to others.
Salwa Kabariti, 57, used to make them for her family. With the passage of time and after they fell on hard times, she began to produce larger quantities and started selling to neighbors, friends and even to some shops.

SPEEDREAD

Maamoul and cakes are one of the most prominent pieces of celebration associated with Eid Al-Fitr, despite the harsh conditions faced by Palestinians. Some women earn money during Ramadan by making and selling maamoul to others.

“Due to our poor economic condition, I began searching for a source of income. This work offered a good source. It helped me and my family to overcome our economic crises,” Kabariti said.
“There is no Eid without maamoul. I love (it) and will continue making it every Ramadan as long as I have the ability to do so,” she added.
Despite the large number of bakeries that sell maamoul in the Gaza Strip, many women prefer making theirs at home to preserve the festive atmosphere in their households.
Lubna Al-Sumairi, 40, said: “I like preparing it in my house with my husband and other family members. Making maamoul is one of the most important customs that we enjoy during the
last days of Ramadan; its preparation, delicious taste, and the pleasant atmosphere gives us a happy feeling.”


Ramadan recipes: This freekeh-stuffed chicken is comfort food for the soul

Ramadan recipes: This freekeh-stuffed chicken is comfort food for the soul
(Supplied)
Updated 09 May 2021

Ramadan recipes: This freekeh-stuffed chicken is comfort food for the soul

Ramadan recipes: This freekeh-stuffed chicken is comfort food for the soul

DUBAI: Jordanian Chef Hassan Al-Naami shares his delectable recipe for fragrant freekeh-stuffed chicken, a dish that is wildly popular at The Ritz-Carlton, Dubai, where he brings his culinary vision to life at the hotel’s Middle Eastern restaurant, Amaseena.

As Ramadan draws to a close, give this dish a go for a special iftar this week.

Chicken ingredients:  

Whole baby chicken

2 tbsp extra virgin olive oil

1 tsp salt

½ tsp black pepper

1 tsp paprika

1/3 tbsp 7 spice

½ tbsp coriander powder

2 ½ tbsp lemon juice

1 handful of almonds

1 handful of pine nuts

Freekeh ingredients:

5 cups freekeh 

3 tbsp olive oil

¼ cup onion (chopped)

1 tsp cinnamon powder

½ tsp cardamom powder

1 tbsp 7-spice

1 ½ tbsp cumin powder

6 cups chicken stock

Salt and black pepper to taste

Instructions:

1.       Wash and drain freekeh until clean. In a hot pan combine olive oil and spices, toss for a few minutes till fragrant. Add the freekeh then sauté for another 5 minutes. Add chicken stock and bring to boil. Cover and cook for 30-40 minutes on a low heat. The freekeh should be cooked but still have a chewy texture.

2.       Preheat the oven to 180 degrees Celsius. In a small bowl, mix all the spices and rub chicken with spices all over and inside, including under the skin. Take the cooked freekeh and stuff the chicken with it, cross the legs and tie with twine. Place the chicken in a roasting tray, cover with foil and roast for 60-80 minutes. Allow the chicken rest before serving (keeping it covered).

3.       Serve stuffed chicken on over leftover cooked freekeh. Decorate with roasted nuts and serve with minted yogurt on the side.


Where We Are Going Today: BoBoKo

Where We Are Going Today: BoBoKo
Photo/Supplied
Updated 08 May 2021

Where We Are Going Today: BoBoKo

Where We Are Going Today: BoBoKo
  • All menu items are served with rice, homemade peanut sauce and sambal on the side

BoBoKo is an authentic Indonesian restaurant located in Jeddah’s North Obhur area and serves traditional items such as rice noodles, curry, satay, spicy sambal and more. Recipes are spiced up with Asian flavors and ingredients including ginger, lemongrass, coconut milk, and chili pepper.
Boboko is a rice basket made from bamboo and the restaurant’s dishes are presented on a freshly cut banana leaf, complementing the restaurant’s Indonesian vibes.
The dishes are inspired by names of Indonesian cities and what each of them is known for, such as Jakarta (chicken and meat), Puncak (meat only), Bandung (chicken only), Bali (not spicy), and BoBoKo Surabaya (vegetarian).
All menu items are served with rice, homemade peanut sauce and sambal on the side.
For vegetarians, the menu offers vegan options using plant-based foods such as silky soft tofu and bean sprouts.
One of the most popular appetizers is crispy krupuk, or shrimp crackers, a snack close to the hearts of older Saudis.
BoBoKo is open from Thursday to Saturday. For more information visit the Instagram account @bobokoindo.