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jokertourism · 11 months ago

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A Full Day Desert Safari in Qatar: Culture, Cuisine, and Camel Rides

Qatar, a land of vibrant culture, modern marvels, and vast deserts, beckons the adventurer within. If you're seeking an escape from the city's dazzling skyscrapers and a chance to delve into the heart of Qatari heritage, then a full day desert safari is the experience for you. Buckle up and prepare for a thrilling journey across golden sands, where culture, cuisine, and camel rides collide to create an unforgettable adventure.

Unveiling the Enchanting Qatari Desert

The Qatari desert, a sea of undulating dunes stretching towards the horizon, boasts a stark beauty that will leave you speechless. A full day desert safari in Qatar will whisk you away from the urban sprawl, transporting you to a timeless landscape sculpted by wind and sand. As your 4x4 vehicle traverses the desert, witness the ever-changing terrain, from towering dunes to vast, flat plains. Keep an eye out for desert flora and fauna that have adapted to this harsh environment, like the resilient desert acacia trees and nimble-footed oryx gazelles.

Embark on a Heart-Pounding Dune Bashing Adventure

One of the highlights of a full day desert safari in Qatar is the exhilarating experience of dune bashing. Your expert driver will expertly navigate the vehicle up and down the colossal sand dunes, providing a thrilling rollercoaster ride unlike any other. As the 4x4 crests each dune, brace yourself for a moment of weightlessness before plunging down the other side, all while surrounded by the breathtaking desert panorama. This adrenaline-pumping activity is sure to leave you breathless and wanting more.

A Cultural Encounter: A Glimpse into Bedouin Life

Qatar's rich heritage is deeply rooted in Bedouin traditions. A full day desert safari offers a glimpse into this fascinating culture. You might have the opportunity to visit a traditional Bedouin camp, where you can learn about their nomadic way of life and appreciate their hospitality. Relax in a comfortable tent adorned with intricate carpets and sip on refreshing Arabic coffee, a symbol of Qatari warmth. Learn about their desert survival skills, their intricate weaving techniques, and the significance of falcons in their culture.

A Culinary Delights: A Taste of Qatari Cuisine

Food is an integral part of any Qatari experience, and a full day desert safari is no exception. Savor a delicious lunch or dinner prepared in the traditional way. A typical Qatari meal features an array of flavorful dishes, often cooked over an open fire. Expect to indulge in succulent grilled meats like lamb or chicken, accompanied by fluffy rice dishes like machboos, and fresh salads like tabbouleh. Don't forget to try the national dish of Qatar, the hearty and flavorful machboos laham, slow-cooked lamb with rice and aromatic spices.

A Gentle Journey: A Camel Ride Through the Sands

For a more serene experience during your full day desert safari in Qatar, consider a gentle camel ride. These majestic creatures have been a vital part of Bedouin life for centuries, used for transportation and as a source of milk. Climb onto the back of a camel and experience the desert from a unique perspective. As you slowly traverse the dunes, take in the vastness of the landscape and appreciate the tranquility of the desert.

Unveiling the Inland Sea: A Hidden Oasis

A full day desert safari in Qatar often includes a visit to the Inland Sea, also known as Khor Al Adaid. This unique geographical wonder is a saltwater inlet that cuts deep into the desert, creating a stunning contrast between the golden sands and the turquoise waters. Take a dip in the cool waters, a refreshing escape from the desert heat, or simply marvel at the beauty of this hidden oasis.

Stargazing Under the Qatari Sky

As the sun sets, casting long shadows across the dunes, a full day desert safari in Qatar transforms into a magical stargazing experience. Away from the city lights, the Qatari desert boasts an inky-black sky teeming with a dazzling array of stars. Unwind and marvel at the Milky Way stretching across the vast expanse, identifying constellations and celestial wonders.

Choosing the Perfect Full Day Desert Safari in Qatar

With a plethora of tour operators offering full day desert safaris in Qatar, choosing the right one can be overwhelming. Here are some factors to consider:

Itinerary: Look for a tour that offers a variety of activities, such as dune bashing, camel rides, a visit to the Inland Sea, and a traditional Bedouin camp experience.

Duration: Full day safaris typically last around 6-8 hours, offering a more comprehensive experience compared to shorter half-day options.

Inclusions: Ensure the tour includes transportation, meals, refreshments, and any necessary equipment like sandboards.

Price: Prices for full day desert safaris in Qatar can vary depending on the inclusions and the operator's reputation. Compare prices and reviews before booking.

Reputation: Choose a tour operator with a proven track record of safety and customer satisfaction. Read online reviews and testimonials to get a sense of their services.

Additional Tips for Your Full Day Desert Safari in Qatar

What to Wear: Dress comfortably in loose-fitting, breathable clothing that covers your arms and legs. Opt for natural fabrics like cotton or linen. Wear comfortable shoes suitable for walking on sand.

Sun Protection: The Qatari desert sun can be harsh. Apply sunscreen generously and reapply every two hours, especially after swimming. Wear a hat with a wide brim and sunglasses to shield your eyes.

Hydration: Staying hydrated is crucial in the desert heat. Bring a reusable water bottle and refill it throughout the day.

Photography: Don't forget your camera! The desert landscape offers endless opportunities for capturing stunning photos. Capture the thrill of dune bashing, the serene beauty of a camel ride, and the vibrant colors of a desert sunset.

Respect the Environment: The Qatari desert is a fragile ecosystem. Leave no trace behind and dispose of any waste responsibly.

By following these tips and choosing the right full day desert safari in Qatar, you're guaranteed an unforgettable adventure that will leave you with lasting memories of Qatar's captivating desert landscapes, rich culture, and warm hospitality.

Beyond the Full Day Desert Safari

While a full day desert safari offers a comprehensive desert experience, Qatar has much more to discover. Consider extending your stay and exploring the vibrant capital city of Doha, with its museums, art galleries, and traditional souqs (markets). For a unique cultural experience, visit the Sheikh Faisal Museum, showcasing Qatar's rich history and heritage. Immerse yourself in the local scene at Souq Waqif, a bustling marketplace overflowing with spices, perfumes, and traditional handicrafts.

Qatar also boasts a stunning coastline with pristine beaches and turquoise waters. Relax on the shores of Katara Beach or explore the unique mangroves of Al Khor.

A full day desert safari in Qatar is just the beginning of your Qatari adventure. This captivating country offers a blend of tradition and modernity, breathtaking landscapes, and unforgettable experiences. So, pack your bags, embrace your sense of adventure, and embark on a journey to discover the magic of Qatar.

#full day desert safari in qatar

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camelicious · 2 years ago

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Each bottle of Camelicious fresh plain camel milk is packed to help boost your immunity and energy, and make you enjoy the world’s most creamy, soft, and refreshing beverage.

#camel milk #camelicious #Plain Fresh Camel Milk #camel milk drink

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deadassdiaspore · 3 years ago

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The Afar (Danakil) claim to be descendants of Ham (Noah’s son). They are located in the East African countries of Djibouti, Ethiopia, and Eritrea. They prefer to be known as the Afar, since the Arabic word “danakil” is an offensive term to them. They are a proud people, emphasizing a man’s strength and bravery. Prestige comes from killing one’s enemies.

The Afar consist of two subgroups: the Asaemara (“red ones”), who are the more prestigious and powerful nobles living primarily in the area of Assayita; and the Adaemara (“white ones”), who are the commoners living in the desert areas. Those who live in the desert inhabit one of the most rugged regions in the world, known as the Afar Plain or the Danakil Desert. One area, called the Danakil Depression, consists of a vast plain of salt pans and active volcanoes. Much of it lies 200 feet below sea level and has daily temperatures as high as 125 degrees F. The average yearly rainfall is less than seven inches What Are Their Lives Like?

Most of the Afar are nomads who herd sheep, goats, cattle, and camels. A man’s wealth is measured by the size of his herds.

Not all of the Afar are herdsmen. Many of those who work in the Danakil Depression pry loose slabs of solid salt during the dry season, supplying ready-to-use salt in the form of crude blocks. Some of them live in apartment buildings in the country’s capitol city, Addis Ababa. They remain there year round and work in government jobs such as the Afar broadcasts of the Ethiopian radio station.

Although some Muslims are permitted to have four wives, Afar marriages are usually monogamous. Girls may marry as early as age ten. Marriages between first cousins are preferred, particularly between a man and his father’s sister’s daughter. The night of the full moon is favored for a wedding ceremony, and the presence of someone able to read the Koran is required.

Meat and milk are the major components of the Afar diet. Milk is also an important social “offering”. For instance, when a guest is given fresh warm milk to drink, the host is implying that he will provide immediate protection for the guest. If a person is killed while under the protection of an Afar, his death must be avenged as if he were a member of the clan.

The Afar live in camps surrounded by thorn barricades, which protect them from the attacks of wild animals or enemy tribesmen. Their oval-shaped huts, called ari, are made of palm mats and are easily moved What Are Their Beliefs?

Early in their history, the Afar were heavily influenced by the Islamic religion; and today, Islam is still held in great esteem. The people do not eat pork and rarely drink alcohol. Those who can afford to do so, make a pilgrimage to Mecca. In addition, many pre-Islamic beliefs and customs are also prevalent among the Afar. They believe that certain trees and groves have sacred powers. They also have various religious rites such as anointing their bodies with ghee (a type of butter). Spirits of the dead are believed to be very powerful, and a “feast of the dead”, called Rabena, is celebrated each year. They also give annual offerings to the sea to ensure safety for their villages. Many people wear protective leather amulets that contain herbs and verses from the Koran.

What Are Their Needs?

Because the Afar are a proud, independent people, they have had a very turbulent history. In recent times, the government has built houses with kitchens and bathrooms – luxuries previously unknown to these nomads.

Only one large river, the Awash, flows through the Danakil Desert. However, it dwindles into a series of lakes before ever reaching the sea. Consequently, there is a great need for pure water sources for the Danakil and their herds. In recent years, they have suffered because of famines and drought.

(BEYOND ENTERTAINMENT:BLOG)

BY: KWESI

#afar #east africa #horn of africa

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tastesoftamriel · 5 years ago

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Okay, so we've heard the worst... what about the best (assuming you haven't stated this earlier and I've somehow overlooked it)? That food from each race which you could gladly imagine savoring for the rest of your life and never tire of it, your unquestioned favorite that you consider the most iconic example of each culture's style of cuisine.

I've written a list of my favourites before here, but I've got so many favourite foods that one list just simply is not enough. Here we go again! ~Talviel

Bosmer

Most people find wood elf cuisine to be rather bland, but for me there are a few standouts and traditional comfort food is one of them. My guilty pleasure is a good, old fashioned Valenwood-style stuffed meat roll, or "Y'ffre's roll". It's usually whatever the meat of the day is (often poultry or venison), which is then stuffed with cheese, wrapped in ham or bacon, and rolled in a buttery hoarvoar-carapace crust. Oh, it's also deep-fried in lard, and is normally about the size of a large skeever. Ingesting more than one of these annually is not recommended, especially for non-Bosmer.

Altmer

I'm going to get boxed for this back home in Skyrim, but I admit it. The Altmer are truly the pastry masters of Tamriel. My recent favourite has been an absolutely to-die-for sponge cake from Shimmerene. It's a wonderful tiered slice of soft sponge soaked in cherry blossom liqueur, delicate pistachio cream and fresh strawberries, and topped with a fresh, pitted lychee. I would swim all the way back to Summerset for another slice if I could.

Redguard

Could I ever get sick of Redguard cooking? No. My current obsession is braised goat-and-camel stew. I thought the camel thing was a little weird at the beginning too, but the meat is pulled to tender perfection, along with hearty boneless chunks of flame-roasted goat. It's served in a hot, garlic-based curry with okra, harissa and cumin, and is the perfect blend of fragrant and spicy. It's usually served with chickpea flatbread or couscous on the side, and is best washed down with a cold goat-milk lassi (or several).

Nord

Even though it's summer, I've been craving one of my favourite Nord winter dishes. I'm sorry to disappoint if you're expecting something fancy, but a big bowl of creamy rice porridge with a good dollop of butter, cinnamon, and sugar is one of the most satisfying foods on Nirn (doubly so if you have snowberry preserves). I'm not biased, you're biased!

Khajiit

Since I first went to Elsweyr, the people around me tend to comment that I eat a lot of pilau. It's not because it's the only food I like or anything, but just because it's so good. Pilau is a deliciously fluffy basmati rice dish, which is cooked with saffron, butter, moon sugar, and nuts. It's usually a side dish for the Khajiit, and while I'm happy to eat mine plain, it's customary to have with both meat and vegetable dishes.

Argonian

There are precisely two races on Nirn who consider frog to be a food: the Bretons and the Argonians. Why the other races don't want to join in is beyond me, because by Dibella's sweet milky melons, I think frog legs are delicious. In Black Marsh there are a few different ways of cooking them, my absolute favourite is stir-fried frog legs with swamp ginger, oyster sauce, fiery marsh peppercorns, and loads of garlic and onions. They're meant to be eaten with your hands in a group, with everyone sitting around a large bowl. The gravy at the bottom is served with hot steamed barley, and I absolutely recommend Argonian garlic frog legs to all non-picky eaters who aren't afraid of flavour!

Orc

Orcish cuisine is another of those off-putting areas even for Tamrielic food aficionados, but those who know where to look will find some true gems. While I'm not normally a fan of horker or chub loon, I have developed quite an appetite for Old Orsinium-style barbecue skewers. I don't even know what goes into most of these mystery skewers, but I've had stronghold chefs and Hearth-wives tell me that depending on what's available, any game is game from echatere to venison, horse and even wild mammoth. Meat chunks are stacked with peppers, turnips, potatoes, and other root vegetables. The entire skewer is basted with a secret frost mirriam-based barbecue sauce, which varies between clans and regions. The trick to getting these meat skewers so delicious lies in the sheer heat of the roasting fire, which is in this case actually in the forge! Barbecue skewers are usually a staple when Hunt-, Forge-, and Hearthwives have a good relationship with each other and work together, and it's said that a stronghold with a good meat skewer is one that's ruled well.

Breton

I've been dreaming about the lovely pine-nut, cheese, and spinach giant tortelli from High Rock lately, and for good reason. Take your average tortellini, made with a fresh egg dough, and make it about the size of a palm. Stuff it with a fragrant blend of pine nuts, ricotta and pecorino cheeses, seasoned minced spinach, and serve with a rich browned butter sauce and more pine nuts. A timeless classic that's both simple yet satisfying.

Dunmer

It may be the influence of my friend @lisandrelovesyams , but I went from being rather skeptical to rather fanatical about ash yams. I have quite a fondness for the Grey Quarter staple: jacket ash yams. The biggest ash yams are baked to perfection, and filled with whatever the day's produce is. A typical jacket yam comes stuffed with stewed bantam guar or smoked seafood (usually salmon or crab), Eidar cheese, spicy saltrice mash, and if you're lucky, a good dollop of scuttle on top. It's a Skyrim-inspired take on Dunmeri cuisine and is an absolute delight on a cold day, washed down with a mug of shein.

Imperial

Ah, my beloved Cyrodiilic fare. Now that summer is here, I am very much enjoying cooking with all the lovely fresh vegetables currently in season! One of my absolute favourite dishes is a classic risotto with mushrooms, sundried tomatoes, rocket, and a good measure of Surilie Brothers pinot grigio. Top it with a good amount of cave-aged West Weald parmesan and crispy pancetta, and you have an instant winner that even vegetable-haters will love!

#Asks #worldbuilding #world building #Tes #The Elder Scrolls #Edit #Whoops I forgot Imperials at first #Updated #Lore

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sweetness-of-faith · 5 years ago

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Abdullah Ibn Masud (R.A.) was a companion of the Prophet Mohammad (S.A.W.). He was also known by the kunya Abu Abdul-Rahman. Abdallah ibn Masud (R.A.) was born in Makkah in about 594 C.E.

His parents name was Masud ibn Ghafil and Umm Abd bint Abdwadd, both of whom were from the Tamim tribe. When he was still in his youth, not yet past the age of puberty, he used to roam the mountain trails of Makkah far away from people, tending the flocks of a Quraish chieftain, Uqbah ibn Muayt.

People called him "Ibn Umm Abd” son of the mother of a slave. One day while tending the flocks, Abdullah (R.A.) saw two men, middle-aged and of dignified bearing, coming towards him from a distance.

They were obviously very tired. They were also so thirsty that their lips and throat were quite dry.

They came up to him, greeted him and said, "Young man, milk one of these sheep for us that we may quench our thirst and recover our strength."

"I cannot," replied Abdullah Ibn Masud (R.A.). "The sheep are not mine. I am only responsible for looking after them."

The two men did not argue with him. In fact, although they were so thirsty, they were extremely pleased at the honest reply. The two men in fact were the blessed Prophet (S.A.W.) himself and his companion, Abu Bakr Siddiq (R.A.).

They had gone out on that day to the mountains of Makkah to escape the violent persecution of the Quraish. The young man in turn was impressed with the Prophet (S.A.W.) and his companion and soon became quite attached to them.

It was not long before Abdullah ibn Masud (R.A.) became a Muslim and offered to be in the service of the Prophet (S.A.W.). The Prophet (S.A.W.) agreed and from that day the fortunate Abdullah ibn Masud (R.A.) gave up tending sheep in exchange for looking after the needs of the Messenger of Allah (S.A.W.).

He would attend to his needs both inside and outside the house. He would accompany him on journeys and expeditions. He would wake him when he slept. He would shield him when he washed.

He would carry his staff and his siwak (toothbrush) and attend to his other personal needs. Abdullah ibn Masud (R.A.) received a unique training in the household of the Prophet (S.A.W.).

He was under the guidance of the Prophet (S.A.W.), he adopted his manner and followed his every trait until it was said of him, "He was the closest to the Prophet in character."

Abdullah (R.A.) was taught in the "school" of the Prophet (S.A.W.). He was the best reciter of the Quran among the companions and he understood it better than them all.

He was therefore the most knowledgeable on the Shariah (Islamic Jurisprudence). Nothing can illustrate this better than the story of the man who came to Umar ibn Khattab (R.A.) as he was standing on the plain of Arafat and said:

"I have come, O Amir al-Mumineen from Kufah where I left a man filling copies of the Quran from memory."

Umar (R.A.) became very angry and paced up and down beside his camel, fuming. "Who is he?" he asked.

"Abdullah ibn Masud," replied the man.

Umar's (R.A.) anger subsided and he regained his composure.

"Woe to you," he said to the man. "By Allah, I don't know of any person left who is more qualified in this matter than he is. Let me tell you about this."

Umar (R.A.) continued:

"One night the Messenger of Allah (S.A.W.) was having a conversation with Abu Bakr about the situation of Muslims. I was with them. When the Prophet (S.A.W.) left, we left with him also and as we passed through the mosque, there was a man standing in Prayer whom we did not recognize. The Prophet (S.A.W.) stood and listened to him, then turned to us and said, 'Whoever wants to read the Quran as fresh as when it was revealed, then let him read according to the recitation of Ibn Umm Abd.' (Ibn Majah: 138)

After the Prayer, as Abdullah (R.A.) sat making supplications, the Prophet (S.A.W.) said, "Ask and it will be given to you. Ask and it will be given to you."

Umar (R.A.) continued:

"I said to myself, I shall go to Abdullah ibn Masud straight away and tell him the good news of the Prophet's ensuring acceptance of his supplications. I went and did so but found that Abu Bakr had gone before me and conveyed the good news to him. By Allah, I have never yet beaten Abu Bakr in the doing of any good."

Abdullah ibn Masud (R.A.) attained such a knowledge of the Quran that he would say,

"By Him besides Whom there is no god, no ayah of the book of Allah has been revealed without my knowing where it was revealed and the circumstances of its revelation. By Allah, if I know there was anyone who knew more of the Book of Allah, I will do whatever is in my power to be with him."

Abdullah (R.A.) was not exaggerating in what he said about himself. Once Umar ibn Khattab (R.A.) met a caravan on one of his Journeys as caliph. It was pitch dark and the caravan could not be seen properly.

Umar (R.A.) ordered someone to hail the caravan. It happened that Abdullah ibn Masud (R.A.) was in it.

"From where do you come?" asked Umar (R.A).

"From a deep valley," came the reply. (The expression used ‘fadj amiq’ meaning deep valley and it is Quranic one).

"And where are you going?" asked Umar (R.A.).

"To the ancient house," came the reply. (The expression used ‘al-bayt al-atiq’ meaning the ancient house and is a Quranic one.)

"There is a learned person (alim) among them," said Umar (R.A.) and he commanded someone to ask the person: "Which part of the Quran is the greatest?"

" 'Allah. There is no god except Him, the Living, the Self subsisting. Neither slumber overtakes Him nor sleep,' " replied the person answering, quoting the Ayat al-Kursi (the ayah of the Throne).

"Which part of the Quran is the most clear on justice?"

" Indeed, Allah orders justice and good conduct and giving to relatives . . .' " came the answer. (Surah Nuh: 16:90)

"What is the most comprehensive statement of the Quran?"

" 'Whoever does an atom's weight of good shall see it, and whoever does an atom's weight of evil shall see it.' " (Surah Zalzalah: 99:7-8)

"Which part of the Quran gives rise to the greatest hope?"

" Say, "O My servants who have transgressed against themselves [by sinning], do not despair of the mercy of Allah. Indeed, Allah forgives all sins. Indeed, it is He who is the Forgiving, the Merciful." (Surah Zumur: 39:53)

Thereupon Umar asked:

"Is Abdullah ibn Masud among you?"

"Yes, by Allah," the men in the caravan replied.

Abdullah ibn Masud (R.A.) was not only a reciter of the Quran, a learned man or a fervent worshipper. He was in addition a strong and courageous fighter, one who became deadly serious when the occasion demanded it.

The companions of the Prophet (S.A.W.) were together one day in Makkah. They were still few in number, weak and oppressed. They said,

"The Quraish have not yet heard the Quran being recited openly and loudly. Who is the man who could recite it for them?"

"I shall recite it for them," volunteered Abdullah ibn Masud (R.A.).

"We are afraid for you," they said. "We only want someone who has a clan who would protect him from their evil.”

"Let me," Abdullah ibn Masud (R.A.) insisted, "Allah shall protect me and keep me away from their evil."

He then went out to the mosque until he reached Maqam Ibrahim (a few metres from the Kabah). It was dawn and the Quraish were sitting around the Kabah. Abdullah (R.A.) stopped at the Maqam and began to recite:

" 'Bismillahir Rahmanir Rahim. ArRahman. Allamal Quran. Khalaqal insan. Allamahul bayan . . . (In the | name of God, the Beneficent, the Merciful. The Merciful s God. He has taught the Quran. He has created man and taught him the clear truth . . .)' " (Surah Al-Rahman: 55)

He went on reciting. The Quraish looked at him intently and some of them asked: "What is Ibn Umm Abd saying?"

"Damn him! He is reciting some of what Mohammad brought!" they realized.

They went up to him and began beating his face as he continued reciting. When he went back to his companions, the blood was flowing from his face.

"This is what we feared for you," the companions said.

"By Allah," replied Abdullah, "the enemies of Allah are not more comfortable than I at this moment. If you wish. I shall go out tomorrow and do the same."

"You have done enough," they said. "You have made them hear what they dislike."

Abdullah ibn Masud (R.A.) lived to the time of Caliph Uthman Ibn Affan (R.A.). When he was sick and on his death-bed, Uthman (R.A.) came to visit him and said:

Uthman (R.A.): "What is your ailment?"

Abdullah Ibn Masud (R.A.): "My sins."

Uthman (R.A.): "And what do you desire?"

Abdullah Ibn Masud (R.A.): "The mercy of my Lord."

Uthman (R.A.): "Shall I not give you your stipend which you have refused to take for years now?"

Abdullah Ibn Masud (R.A.): "I have no need of it."

Uthman (R.A.): "Let it be for your daughters after you."

Abdullah Ibn Masud (R.A.): "Do you fear poverty for my children? I have commanded them to read Surah Al-Waqiah every night for I have heard the Prophet (S.A.W.) saying, 'Whoever reads Al-Waqiah every night shall not be effected by poverty ever.'"

That night, Abdullah (R.A.) passed away to the company of his Nurturing Master, his tongue moist with the remembrance of Allah and with the recitation of the ayat of His Book.

Abdullah ibn Masud (R.A.) died in Madinah in 653C.E. and was buried by the night at Jannat Al-Baqi. It is disputed whether it was Ammar ibn Yasir (R.A.) or Caliph Uthman (R.A.) who led his funeral prayers.

#The Firsts #Friday thoughts #Prophet Muhammad SAW #جمعة مباركة

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wisdomrays · 6 years ago

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Tribulations of the Righteous Path and a Believer’s Stance

QUESTION: What are the duties and responsibilities that fall to believers in the face of ruthless attacks that stem from feelings of envy and jealousy?

ANSWER: First, it needs to be pointed out that acts of wrongdoing and injustice stemming from intolerance and jealousy never ceased to exist in the past, and they will continue to exist in the future as well. Although Prophet Adam’s son was born into a home that was blessed with Divine revelation, he was seized with jealousy and intolerance. He became dizzy with the feeling and consequently murdered his brother. Actually, Satan played his first trick with that and made him obey his word by working on this weak side in human nature. The first person who comes to mind as a Prophet killed by his people is Prophet Zechariah, peace be upon him. As it is known, many other Prophets who invited people to God were also slaughtered by their own people. Prophet David was put in a very difficult situation by his people, whom he had saved from disgrace. They slandered that great Prophet with a shameful deed which we would not even imagine about an ordinary person. As a consequence, he was forced to take an oath by placing his hand on the ark. With falsehood and slanders, a wrong image was formed, portraying Prophet Solomon as—God forbid—a spiritist and sorcerer. The Pride of Humanity, peace and blessings be upon him, as well, slandered as a—may God forbid—magician and oracle by people consumed by envy and jealousy who could not stomach his being honored with Divine revelation. In short, the Prophets, their companions, and so many others who came later on who strived on this righteous path faced different slanders, insults, and attacks. Similar troubles will continue to happen and those who serve on the path of Truth will face different ordeals, persecution, and slanders.

The owner of time determines the duration of the test

What falls to the volunteers in the face of all of these is to meet the misfortunes that befall them with ease of heart, not complaining, and not even feeling bitter with those who cause these, and thinking that they deserve all of these. It is narrated that Hallaj al-Mansur was punished owing to the expression “Ana’l-Haq” he used in a state of spiritual immersion (istighraq) while describing that he felt a full manifestation of the Divine Names. In his painful state, he prayed to God in spite of being covered in blood as, “My God, I do not wish to give my last breath before You forgive those who did this to me!” These are the words of a great, magnanimous man. They have no difference from the following words of Bediüzzaman eight centuries later, “I also forgive those who sent me from one exile to another and who sent me to dungeons.”

Travelers on this path must know that they will continue to suffer from different tribulations in the future as well, and thus should never be upset and heartbroken. They should not sing lamentations for their troubles like some poets do, nor complain about destiny and Divine acts, nor leave a letter of complaint for the generations to follow. In the face of their troubles, volunteers must never criticize Divine destiny by asking, “Until when…?” Even if they cry sadly, they should know how to imprison their feelings in their heart, open up to God at times of privacy, but never should they let others hear these laments, because one who determines the duration of the test is The Almighty Owner of time. If you meddle with His affairs, you disorder your own affairs. A believer must be able to meet His every act with respect. Sometimes a manifestation of Majesty can bring suffering or a manifestation of Mercy can bring relish. What really matters is equally welcoming both. That is, a person should neither be joyful for a manifestation of Divine Mercy (Jamal) nor be upset for a manifestation of Divine Majesty (Jalal). Asking questions such as, “What did I do wrong so that all of these befell me? Why are all of these sufferings and troubles always finding me? Why are these tribulations? Why are all these baseless rumors? What is the reason for such intolerance and inability to stand us?” is an indication of being unaware of how the Divine Power operates. People could not even tolerate the blessed messengers and saints of God; is it so surprising if they cannot tolerate you?

Do not worry about what they say; double your speed on the righteous path!

A sultan of words put it so beautifully:

If a stone from a slingshot hits a golden bowl, Neither does the stone gain value, nor the bowl loses value at all!

If you are a golden bowl too, let others throw stones at you, or criticize you with baseless claims. The responsibility that falls to the volunteers before what some persons commit, is not caring about all of these and continuing to walk on the righteous path. They should not be entangled with the improper words and criticisms directed to them and not disorient their mind with such things. On the contrary, they must concentrate all of their attention and efforts to what they are supposed to carry out, try to fulfill their duty in the best way, leaving the result to God. With respect to one of the qualities of the new generation that He will raise, God Almighty states, “… they do not fear the censure of any who censures” (al-Maedah 5:54).

If you expect to have perfection in the next world, then you must not make any claims of having perfection in this one, as that is a sign of imperfection. A person’s having a sense of superiority and expecting praises and appreciation from others is an investment of bankruptcy in terms of the losses he or she will face in the next world. Those who consume the wholesome things God grants in the world will find themselves in the situation the Qur’an warns people against: “You consumed in your worldly life your (share of) pure, wholesome things, and enjoyed them fully (without considering the due of the Hereafter, and so have taken in the world the reward of all your good deeds)” (al-Ahkaf 46:20).

It is for this reason that believers should wait for the next world for the perfections God will grant them; they should be patient and forbearing here to receive the perfect blessings there. If they can manage to do that, nobody will be able to prevent acts of goodness by God’s permission. Given that the devoted souls who dedicated themselves to serving humanity continue their lives in a course of loyalty to their pledge of devotedness. Otherwise, the moment they give in to worldly desires such as buying a house, owning wealth, and investing for their personal comfort and future, God takes away the means of service in their hands and passes this task to a fresh generation of people who have not become weary, who have not degenerated, and who have not inclined to temptations of the world. In this respect, devoted ones must preserve their devotedness until the end.

Not asking from anyone is the greatest credit

According to the accounts related in reliable books of hadith like those of Imam Bukhari and Muslim, God’s Messenger bought food from a Jewish merchant and left his armor in pawn until he could buy it back. The Pride of Humanity passed on to the Hereafter without being able to do so. Some time later, Abu Bakr paid the price, saved that blessed armor from pawn, and entrusted it to Ali ibn Abi Talib. The Paragon of Morality did not take debt from his Companions as it would not conform with his dignified stance of not asking from others. He considered that refraining to ask any worldly goods from them as a necessity of the principle of not asking wages in return for his mission of conveying the Divine message. He once more proved that he did not ask for the slightest personal benefit in return for conveying and representing the manifest religion, teaching people about the means of happiness in both worlds, and showing them the ways to Paradise, particularly to the Companions. He once more set a beautiful example for the inheritors of the cause of the Prophets.

Abu Bakr continued to milk his neighbors’ sheep for supporting his family, even after being elected as caliph. After some time, upon the insistence of some prominent Companions, he consented to taking a minimal payment from the state to support his family, giving up milking his neighbors’ sheep, and thus sparing more time to his duty of caliphate. Although it was hard on him to receive money for a service he carried out for God, he did it so that state affairs would not be neglected. In fact, his hands would shake while using that money. When he passed to the Hereafter, he left behind a little pot and demanded it to be delivered to the next caliph. When it was opened in the presence of the second caliph Umar ibn al-Khattab, there were some coins and a short letter. It read: “The money you spared for me was more than necessary on some days. I felt ashamed against God to spend that; as it belongs to the people, this amount must be added back to the state treasury.” Umar ibn al-Khattab could not hold back his tears and said, “O Abu Bakr, you left an example for us impossible to practice.” But in fact, Umar’s life was not much different than Abu Bakr’s.

An understanding of dignity and pride misinterpreted

Some proud people misunderstand the principle of “having a prideful stance against a proud one.” However, Umar ibn al-Khattab made others bow to him with genuine respect in his spontaneously modest and plain state. During his caliphate, the lands around Syria and Palestine were under their control. After conquering Jerusalem, the Muslim army commanders asked for the keys of the Masjid al-Aqsa, but those in charge replied that they had to know well the attributes of the person who would take the keys, and that they could not just hand them over to anybody. While they were discussing this situation, Umar ibn al-Khattab appeared in the distance. He had borrowed a camel from the state treasury and was traveling together with his servant. Those who ran to the riverside in order to welcome the caliph were astonished: the ruler of the greatest state of the time had his sandals under his arm, and he was holding the rein of the camel carrying his servant, walking humbly like an ordinary person. Moreover, he was wearing a simple dress, which had been torn from a few places by friction with the saddle. Umar ibn al-Khattab had patched them, like putting on medals of honor. When he was told that some people would scorn him if they saw him like that, he replied: “God has made us honorable with Islam; it is a vain effort to seek honor with anything else. Given that it is Islam that made us honorable, we do not want or seek dignity and honor in anything other than that.”

The spiritual leaders of Jerusalem who were watching these developments from a corner said, “We will hand the keys to this person only, because he bears all of the properties related in our scriptures” and then delivered the keys to Umar ibn al-Khattab.

What about those who indulge in state property? Who is their example?

The third caliph Uthman ibn al-Affan was a rich person. In spite of gaining worldly wealth, however, he had not attached his heart to the world. When the Companions were asked to make donations in order to equip Muslims against the advancing Roman army for the Tabuk campaign, he was so generous that he gave away five hundred camels, together with the goods they were loaded with, and he did it without the slightest feeling of regret. I think that if the Pride of Humanity had told him, “O Uthman, give away everything!” he would have donated everything he possessed for the sake of God without any hesitation. When the Prophet’s son-in-law Ali ibn Abi Talib became caliph, the size of the lands he ruled was nearly twice as large as the Australian continent. The state extended from Transoxiana in Central Asia to the Great Wall of China, and to the strait of Gibraltar. As the leader of this great power that extended over such a large area and could be considered the superpower of the time, Ali ibn Abi Talib wore summer clothes during winter. When they asked about the reason, he replied that it was what he could afford with his own means. As some scholars also pointed out, this attitude reflected the notion of true justice, which we can describe as social justice, noble human spirit, unification with the society, and giving precedence to others over oneself or living for the sake of others. His blessed family members Hasan, Husayn, and our mother Fatima all had the same feeling and thoughts. They and those who walked on their path always lived with this spirit of having no worldly expectation and devotedness. It is then necessary to ask those who do not act so: “Whose example are you following? For God’s sake, who is your example with your different mansions for summer and winter? While you are trying to enrich your children and embezzling state money, who are you taking as example for God’s sake? Those who benefit from the means they gained access to without caring whether they are lawful or not, do not they see the grim end of their forerunners in history such as Korah (Qarun), Ramesses, Amenophis and the like? One must fear God and be ashamed before Him!

Devoted ones walking on the earlier righteous generations’ path must protect the dignity and honor of devotedness. If they wish to conquer hearts, they must appear before those they will address with modesty, humility, and humbleness, and bury under the ground every kind of conceitedness. Similarly, they must not care for the worldly future of their children, grandchildren, worldly comfort, or buying special mansions for summer and winter; they must only work for their noble ideals and try to reconstruct the monument of their ruined soul. Otherwise, those who fail to observe the principle of not asking from anyone and being content with one’s lawful means will give in to envy like Saul did, even if they begin like Prophet David. Even if they make an appearance like Moses, they will stumble and fall like Korah did, because there is no one who did not fall down in the end, among those who desired the world and gave in to it. It is for this reason that those devoted to a noble ideal must not sacrifice to anything the spirit of devotedness, which is among the most important sources of power for them. They must never lose the high ideal of coming to this world as nothing and passing to the next one as nothing. I wish from God that He never lets the people who attached their hearts to this lofty ideal fall for worldly temptations, nor be knocked out with one such tricky move. We can be the ones who swim in the center of a whirlpool of trouble, but let us not ever envy others’ pompous lives. We should try to pass to the other side so uprightly that when the interrogative angels ask us in the grave before we appear in the presence of God “What did you leave in the world?” we should answer as, “By God, I cannot remember anything at all!” after having thought for a while. This is the essence of our way.

Surely, the situation of those who began to work by doing trade and continue to do so is different. They will work, earn, and then support the acts of goodness. But do not forget that your dignified contentment is your greatest credit to make benevolent people hold you in esteem and keep your advice. If you also wish to have worldly means like they do—may God protect—you fall. In order not to fall, it is necessary not to give in to worldly ambitions—so much so that even if the world comes near your feet with all of its grandeur, you should be able to see it as dirt and push it aside with your foot. This is our path. In this respect, we should pass to the next world with considerations as, “We neither indulged in the world, nor did we ask from worldly ones. We do not seek refuge in anywhere but the door of God.” If you become like this, you will stay like this. Live freely for a lifetime and do not become obliged to anyone. Therefore, you do not fall for the intrigues and tricks others devise for finishing you off. Otherwise, if you get caught once, you become their puppet and pawn, bringing down the hopes and trust of the people who are hopeful about you, then resorting to lies and deceptions in order to save yourselves. This is the greatest evil to be done to Islam and Muslims.

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freekickcolorings · 7 years ago

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Here Are Top 10 Best Sehri Food Ideas For Ramadan

The most vital mealtime of the day during the Holy Month of Ramadan is unquestionably the pre-dawn meal or “Sehri”. Therefore, it needs to be the most nourishing meal that goes hand in hand with being tasty as well. For survival in the scorching heat of May and June in Pakistan while fasting, requires a healthy yet tasty and easy to prepare Sehri/Pre-Dawn Meal. Here we share the best top 10 Food Ideas for Sehri During Ramadan.

Here Are Top 10 Best

Sehri Food Ideas For Ramadan

1.Stuffed egg paratha:

Here is the new idea of Egg Parat. If you are the lover of Egg Parat then you must try this Stuffed egg paratha surely you will like this.

2.Banana oatmeal smoothie:

This mix of orange juice, bananas, and yogurt will satiate your stomach and soul with its freshness and distinctive taste.

3.Scrambled eggs with chicken:

If you are an egg and chicken person when it comes to morning meals then this is your best pick. The savory taste of egg with a dash of chicken will fill you up and satisfy your cravings.

4.Spinach Feta Wrap:

If you are feeling experimental and wish to keep a check on calories then we suggest to you this scrumptious Spinach Feta Wrap. With the goodness of cheese and lots of green, you will feel energetic throughout the day without feeling stuffed.

5.Nihari:

Nihari is not only the heart-throb of Lahoris but it is a dish that is widely admired all over Pakistan. Nihari is a slow-cooked stew originally made from camel meat but now it is being made into many variants ranging from chicken nihari to beef nalli nihari. It can be served with roti or naan alike and coriander leaves, green chilies, and golden-fried onions are used as a garnish.

6.Nan Channay:

Nan chanay is one of the most relished food items in the history of Pakistani Food. Chaney is basically a variety of chickpeas which are commonly referred to as desi-chickpeas as they are originally from Asia. These chickpeas or chanay have a darker and much coarser coat and are cultivated all over the subcontinent. The cooking style of chanay changes with the locality like in the Sindh region, they are cooked as a plain curry while Punjabi style chanay are made with a spicy curry with a sour and tangy taste and sometimes added with potatoes or even chicken. It will serve with Naan or Paratha.

7.Green Elachi Qawa:

Qawa is a traditional green tea that was popularly consumed in Afghanistan, northern Pakistan, some regions of Central Asia and in the Kashmir Valley. This tea is prepared by boiling green tea leaves with saffron wisps, cinnamon bark, and cardamom husk while sometimes it is added with Kashmiri roses which give an immense aroma to the drink. Commonly, it is served with sugar or honey and crushed almonds or walnuts. Qawa helps you stay light and healthy throughout the fast and will also help you lose weight as it contains detoxifying agents. So, a cup of qawa is a must try in this Ramadan, if you are willing to stay healthy and fit.

8.Sehri Qeema:

Qeema and paratha/roti is the go-to meal for any desi household. This recipe will sizzle your palate. Also, you can refrigerate it for days you don’t wish to make something fresh.

9.Yogurt:

There is no reason you should skip yogurt out from your grocery list when you go shopping this Ramadan. Yogurt is one of the healthiest, tastiest and not to forget one of the lightest items you can have for Sehri. You can have a bowl of yogurt with some sugar and have tons of benefits. The composition of yogurt is entirely milk and by having it as the first meal of the day we get a rich dose of animal protein.

10.Shami Kebab:

The ultimate savior is here. Shami kebabs are a must when it comes to sehri. Here is a recipe to tantalize your taste buds as these crispy kebabs will make your mornings brighter.

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howtomakecondensedmilkathome · 6 years ago

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Milk Products - Essential Sources of Nutrition

Milk is the best source of calcium and many other essential minerals and vitamins like Vitamin D, Vitamin A and Vitamin B12 along with folic acid. It is considered a wholesome diet that is beneficial for the growth of healthy bones and teeth in children. It also proves to be fruitful to adults as it prevents breakage of bones and other injuries. There are a number of milk products that can be consumed to maintain a healthy life style.

Variety of Milk Products

Today milk is also used to manufacture a variety of other products like cosmetics, baby products and so forth. Some of the most commonly used milk products include:

Dairy products: These include products made from the milk of cow, goat and buffaloes. An array of dairy products is available in the market today. Ranging from ordinary milk to pasteurized and homogenised milk, the list is endless which also includes ice-creams, cottage cheese, butter, plain cheese, curd, yogurt, whipped cream, custards and sour cream. A variety of cheeses is also made from cow's milk such as Swiss cheese, cheddar cheese, Parmesan and so forth. There are many kinds of milk like flavoured, Vitaminized, Homogenised, and Acidophilus milk.

Baby products: A wide variety of baby products contain milk as it helps to keep the skin soft and moisturized. Baby soap, creams and lotions include milk products enriched in vitamin D. Baby formulas also contain milk as it is essential for the growth and development of babies. In addition to cow's milk, goat milk is also used in baby formulas as it is a rich source of calcium.

Cosmetics: Most of the beauty products contain milk products essential for beautifying the skin. Several skin creams, soaps and shampoos contain milk to enrich the skin and hair. Both goat and camel milk contain substances which are beneficial for the skin.

Sweets and other items: Milk products are also used to make sweets especially Indian sweets. There are quite a variety of sweets which are made purely from milk. Cakes, chocolates and baked products also contain dairy products in sufficient quantities.

Other Milk Products Found Online

In addition to the above products, a variety of other dairy products can be bought online from milk product manufacturers which include:

Evaporated Milk: This is one of the most common forms of milk that is used in many homes when fresh milk is unavailable. It is available in both skimmed and whole fat milk. Skimmed milk is healthier as it contains lesser amount of fat and is a rich source of Vitamin D and A. It is used for cooking dishes like sweets with low fat content.

Condensed Milk: Rich in calories, the sugared condensed milk is one of the best canned products available that is used for puddings, ice-creams and other sweet dishes.

Dried Milk powder: This is another dairy product which is absolutely fat free but contains calcium and other vitamins.

There is a plethora of milk products which can be purchased in bulks or in retail form from the online web portals at different prices.

Author has wide knowledge of B2B Marketplace and Business industries. For more information on milk products and bakery products, visit online trade portal Trade.indiaMART.com

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tomandharriet · 6 years ago

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Rajasthan Royals

We actually came close to liking Delhi on our brief, unscheduled return here. Maybe it was the comfort of tracking the train which we originally booked, but couldn’t board, as it gradually became over 10 hours delayed, or perhaps Varanasi normalised it. But we encountered some nice people, found some great food and will most fondly remember it for being the place that we finished off our Christmas shopping and found a man who’s job it is to make beautifully crafted packages for shipment - his wrapping putting ours to shame!

After a quite enjoyable day in Delhi, we boarded our 3rd night train of the past 4 nights. Having spent most of our sleeper journeys in either or 2 or 3 AC (air conditioned carriages) we this time opted for Sleeper class, because it wasn’t too hot and we fancied a more authentic experience. This time, our train was running on time, ahead of time infact, as it raced through the countryside and then into the Rajasthan desert, which happens to get quite cold a night, during the Indian winter! The main problem with Sleeper class is the lack of windows, which made this one of the coldest nights sleep in our memory. Unprepared with our microfibre travellers lightweight sleeping bags, designed to keep you cool in warm climates and then covered again with our very English beach towels, we stood out like sore, very cold thumbs, compared to our other carriage companions who mostly turn up with bundles of bedding which we frequently saw for sale after that journey.

Arriving into Jodhpur with the sun rising over the newer parts of the city, illuminating the old town, it’s beautiful clock tower and the majestic Mehrangarh fort which towers over it, within a matter of minutes, we had fallen in love with Rajasthan. The air was clean and crisp, the weather was beautiful, with cloudless skies producing hot days and cold nights, the architecture was stunning, with quaint rooftop restaurants peppering the skyline. As we went on to learn about their rich history and discover some of the best foods we tried during our time in India, it would be hard not to love this place.

Jodhpur, known as the blue city for it’s colourful Indigo pained houses, is an old walled town with a growing city around it. We learnt a lot about it’s history on a brilliant morning walking tour which, along with a wealth of tips about the best food / chai / Indian sweet spots, taught us the many different reasons for the blue houses. Primarily seen as decoration, blue represents the colour of Shiva, one of the most popular Hindu gods. Hindu gods represent different personalities and it is down to individuals who they wish to follow. In Jodhpur we found images of Shiva on street side shrines, whereas in nearby Jaisalmer, it was his son (and Hinduism’s most popular God) Ganesha, who appeared on wall murals most frequently. The propensity of blue houses is seen as a wide support for Shiva which is passed down through generations. But there are more practical reasons which are also frequently cited. The colour serves as a natural coolant, a mozzie repellent and perhaps most importantly for some of the older houses made predominantly of clay, the copper and indigo mix used to paint the houses serves as a poison for termites, whose damage can be clearly seen on houses which either dont have the paint, or have used a cheaper strain without the high concentration of indigo.

Our hostel had a fantastic rooftop restaurant with views over the blue city. We could have spent all day just relaxing and drinking chai on the typically Indian sea of cushions and low level tables, but a Canadian who had just purchased his first flute decided to try and learn Frère Jacques, which sounded so bad even his girlfriend came up with an excuse to leave. Fortunately this forced us to head out to explore more of this great city. Built in 1459, the Mehrangarh fort is as imposing on the outside as it is homely and beautiful on the inside. In it’s near 600 year history, it’s walls have never been breached and with it’s hilltop position, outlooking cannons and intricate defence system, it’s easy to see why. In fact the story goes that the protection the fort has provided is thanks to a volunteer who sacrificed himself during the forts construction, by being buried alive within its walls.

Whilst we could’ve spent longer in Jodhpur, we had every reason to be excited for our next stop, Jaisalmer, where we had arranged a camel trek out into the Thar Desert, to spend a night under the stars. We arrived early on a slightly warmer night train, caught a little extra sleep and explored some of Jaisalmer, namely it’s famous Patwa Haveli ‘heritage homes’ - five elaborately decorated homes, built by a wealthy merchant for each of his sons. After purchasing some essential camel trekking attire from the local market, we took a jeep out into the desert where we met our camels, Mikey & Atchia for the first time. We realised pretty quickly that our group of 6 would really get along. A couple who lived in New Zealand but were originally from Dorset & India and another younger English couple, who had studied at Cambridge, meant we had plenty to talk about. We trekked towards the setting sun for nearly 2 hours, taking in the surroundings and began to get quite comfortable in our new role. However a persistent wild female camel nearly caused a mating crisis when it turned the heads of more than one of our groups young male camels, especially Captain, who was literally foaming at the mouth just behind me.

We arrived at our campsite, which consisted of a campfire, a small tent for our guides which Harriet almost mistakingly thought was the toilet, and some bamboo sheets protecting 3 bamboo beds from the wind. We ate and drank into the night as the guides performed local songs using pots and pans for drums and we blurted out something distinctly British in return. I’m sure Rod Stewart featured by the end. The cold of the night eventually set in, so after some incredible shooting stars, we headed to our primitive beds and caught some sleep. It wasn’t long before the heat of the sun was back on us and after a morning chai and spot of breakfast, we heading back to our collection point and said our fairwells to Atchia, Mikey and our lovely guides. It’s an experience we’ll never forget!

Food

After our marathon journey on Indian night trains and a diet for the last 48 hours of “chaaaaaaais” we arrived in beautiful Jodhpur bleary eyed and starving. Dumping our bags we immediate ventured out to the highly recommended omelette shop (yes, no frills, it says what it does on the tin). The restaurant was positioned on a street corner, which basically consisted of little stalls placed next to a man with his hob and wok. You wouldn’t think there would be much to say about an omelette but we are talking about an omelette from the “omelette shop”. Light and soft egg with fried onions, potatoes, tomatoes, spices with a creamy cheese dripping out of it placed in a thick, soft pita bread. Delightful.

Jodhpur was easily one of our favourite cities we visited in India and so much of that was down to the food. One of our highlights was the Gulab Jamun we tried on our fantastic walking tour of the blue city, during which we learnt that the sweet shops are commonly known for specialising in one particular sweet. In this case he took us to one that was all about the gulab jamon. Gulab Jamon is a milk solid based sweet (khoya) that is shaped into small balls, deep fried and then soaked in a syrup flavoured with cardamom and rose water. Imagine the lightest, sweetest, softest, juiciest little donut that kind of tastes like rice pudding with subtle hints of cardamom and rose. Well it’s better than that. We will definitely try (and fail) to make these at home.

The guide clearly thought our arteries needed a good thickening up as he led us to a shop that specialises in jalebi. A deep fried gram flour batter (in eye pleasing circular shapes) soaked in MORE syrup. A crunchy, sticky texture dripping in delicious syrup. For the sweet tooth lovers out there, you need to try this.

Another little delight we discovered in Jodhpur was mirchi bada. A popular snack in Rajasthan consisting of green peppers stuffed with a masala aloo filling deep fried in a chickpea batter. It can be served with a tangy tomato chutney (but we just had it plain).

We also had two incredible meals in Jodhpur at Jhankar Haveli restaurant - just in case you were worried we were about to go a whole post without a shout out to Joel and Alecia, here it is! Set in a gorgeous 460 year old building with so many of the original features restored throughout. One particular highlight was one of the Rajasthani curries we ordered, called veg angara. Made using so many fresh vegetables and packed full of flavour with a deliciously rich red gravy sauce. We especially loved the garnishing of cashew nuts. Such a wonderfully satisfying meal that we had to go back for a second night.

Travel Jukebox - ‘The Immaculate Collection’ by Madonna

Harriet’s Dad, Simon, wins the prize for most albums sent to us, with 4 eclectic albums, a playlist and 4 bonus tracks for good measure. We kicked off with his first album, ‘On How Life Is’ by Macy Gray when chilling on our Jodhpur hostel rooftop and enjoyed singing along to her big hits. ‘Leftfism’ by Leftfield took Tom back to his teenage years and their effortless blend of dub and dance music is a prime example of just how good 90’s music was. Stereo MCs provided some more prime throwback listening - who doesn’t love their biggest anthem, Connected. However, it was Madonna who, not for the first time, stole the show.

The Immaculate Collection is a compilation of all things 1980’s Madonna, which amasses to an incredible set of hits which define a decade. As we listened through, we realised just how heavily her music features films and TV series set in that time. We’re too young to be qualified to talk about what it was like in the 80s, but Madonna’s track record speaks for itself and the fact that almost all of the 17 tracks featured were so familiar to us, shows just how far reaching her music has been. The album also runs in chronological order, with a stark contrast between the innocence of early hits ‘Lucky Star’ and ‘Like A Virgin’ against the confident and experimental ‘Vogue’. Listening to the transition inbetween, all in one sitting is fantastic. Whilst near impossible to pick a favourite, there’s something about ‘Papa Don’t Preach’ ‘which makes it stand just ahead of the rest.

All in all Simon provided us with some great albums, whilst also putting together a soundtrack for his time with us in Vietnam. This was rewarded when his opening track ‘We Gotta Get Out Of This Place’ by The Animals was played at a sports bar which we made our local whilst in Phu Quoc.. but we’re jumping the gun, we haven’t even ‘Gotten Outta’ India yet!

TLDR; Forts and camels still reign supreme, as we live like Maharajahs in ‘The Royal State’ of India!

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healthycamelmilk · 5 years ago

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World-Famous Camel Milk Now Shipping from the U.S.

Camel milk is exploding in popularity across the U.S and Europe, and the reasons aren’t hard to understand. It has powerful, well-documented health benefits, is a great dietary alternative to cow’s milk and just plain tastes good. Everyone seems to be talking about it and the science is becoming more clear.

However, despite all that, up until recently, camel milk has been difficult to find--particularly in the U.S. Camels mostly live in dry, desert climates in Asia and Africa, which means most of the world’s camel milk is produced outside the U.S.

Fortunately, Camelicious®, an all-natural, 100 percent whole camel milk from grass-fed camels is now available in the U.S. through an FDA-registered distributor. And it’s available at a lower cost per gram than any other powdered camel milk available in the U.S.

Camelicious is produced at the world’s leading, state-of-the-art dairy facility in Dubai. It’s completely natural — no antibiotics, no hormones — and it’s gluten-free and GMO-free.

So, whether you’re already hooked on camel milk and are looking to switch brands, or you’ve only recently heard about it and are looking to give it a try, Camelicious is the way to go.

Benefits of Drinking Camel Milk

Historically, camel’s milk has been consumed in Asia and Africa for centuries. It’s real milk that is superior to cow’s milk because it offers special nutritional value that cow’s milk simply does not.

First and foremost, camel’s milk has about 50 percent less fat than cow’s milk. Fat content is one of the biggest problems with cow’s milk, especially whole milk. In addition, camel milk has three to five times more Vitamin C than cow’s milk, which boosts the body’s immune system.

Some other health benefits of camel’s milk include:

A high percentage of unsaturated fatty acids, which may help cardiovascular health

More calcium than milk from other animals, as well as healthy levels of minerals, including selenium, zinc, potassium, magnesium, copper, iron and others

No A1-beta casein or lactoglobulins, which are two of the most allergenic proteins in cow’s milk, making camel’s milk a great non-allergenic alternative.

On top of all those benefits, camel’s milk is incredibly easy to digest because it’s nearly bio-identical to the colostrum in human milk and stimulates the same properties.

Why Camelicious?

When you invest in your health, quality matters.

This is why consumers opt to buy fresh produce or sustainably sourced meats. Camel milk is no different and choosing Camelicious camel milk is choosing to invest in your long-term health.

Camelicious is also sold as a powder, which offers additional benefits and more value to buyers:

It doesn’t require any refrigeration

It has a shelf life of up to one year when it’s stored in a cool, dry place (liquid camel milk is only good for about five days)

It’s much easier to store and transport for consumption on-the-go.

The best part is, turning camel milk into a powder doesn’t affect its taste. Our natural drying process done without heat ensures Camelicious looks and tastes exactly the same as liquid camel milk.

How to Buy Camelicious Today

Head to this page to buy Camelicious now. It can be shipped anywhere in the U.S. It’s available in 24-packet boxes. Each packet contains 20 grams of powder, which makes one 8-ounce drink. Here’s to your health!

#camel milk #camel milk powder #Camelicious

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camelicious · 2 years ago

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Buy Plain Fresh Camel Milk Online in Dubai from Camelicious Store. Each bottle of Camelicious fresh plain camel milk is packed to help boost your immunity and energy, and make you enjoy the world’s most creamy, soft, and refreshing beverage.

#Camelicious #camelicious dubai #plain fresh camel milk #camel milk #camel milk in dubai #milk company in uae

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peacefulheartfarm · 6 years ago

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The Tradition of Dairying

The tradition of dairying has been around for thousands of years. Today, in the United States, the number of small dairy farms continues to decline. The desire for the fresh and nutritious commodity we call milk remains steady and is mostly fulfilled by gigantic mega-dairies. As with anything else, the bigger it gets, the cheaper it gets. But the other side of the coin is that the bigger it gets, the less concerned the producer is with the nutrition and health of the livestock. They simply need to meet their goals for the bottom line as cheaply as possible. In the United States, have become consumers of cheap goods. Quality that was valued above cheap in the 50’s and 60’s seems to be nearly extinct in this country.

Today’s Show

Homestead Life Updates

The Tradition of Dairying

Ghee Recipe

Homestead Life Updates

Homestead life updates are both happy and sad this week. If you are on our mailing list, you received a newsletter on Wednesday in which I shared the good news of our first calf just 2 days earlier. You can get on our mailing list by going to www.peacefulheartfarm.com and entering your name and email address. I send out a newsletter once per week that highlights this podcast, recent recipes, and some pretty interesting articles that I come across from time-to-time about food, cheese and tradition. Join us, we’d love to have you ride along with us on the homestead journey.

The day after the newsletter was published, we had very sad news. The cow who had delivered the calf died. She had a very virulent systemic infection that resulted from her difficult birth. The calf was breech. We thought she was going to be fine the day of the birth and even the next day. But the third day she was despondent, not eating and isolating herself. I had the vet out on the farm and on the phone all three days keeping tabs on what to look for and what to do. However, it was only hours between the despondency in the morning and her ultimate demise.

Her name was Dora. It is short for Adorable. She was the most adorable calf. In fact, that is her picture on our home page. She has been there for years, welcoming you all to our website with her adorableness. We miss her so. Her calf missed her so also, but he is doing splendidly now and follows us around like a puppy. We call him Trooper.

I still don’t have the strawberries planted. That is on the docket for Monday. I had to replant some of the cabbage due to it getting frosted and stunted so bad that I thought it better to start over with some more well-established plants. Cold weather plants must be planted early, but not too early or they get frosted. And they must mature before it gets too hot. It’s a delicate balance.

Creamery walls are still rising. It’s a beautiful site. It’s going to be a beautiful dairy and creamery. Speaking of which, let’s get to the topic of the day.

The Tradition of Dairying

We love it and can’t imagine doing anything else at this point. Sure it’s a lot of work, but so worth it. So fulfilling. We hope to pass on the tradition of dairying to the next generation, keeping it alive far into the future.

The tradition of dairying in its most reductionist form, merely swiping some milk from a cooperative grazing animal, goes so many thousands of years back into prehistory that we can’t get a fix on it. It is known that Laplanders herded and milked reindeer 11,000 years ago. 30,000 years ago, people in the High Sinai were confining and breeding antelope with the aid of fences, a human invention arguably as important as the spear. Wherever antelope, reindeer, sheep, camels, goats or cattle have been brought under human control, they have been milked. Among the very earliest human artifacts are vessels containing milky residues.

Even horses have been milked. The hordes of Genghis Khan swept out of Asia eight centuries ago on tough, speedy horses. They triumphed everywhere because of two important military advantages: they used stirrups, thus freeing both hands to use weapons. And they had a lightweight, high protein food source always handy: mare’s milk, ingeniously dried by their wives prior to their raids. Each day a horseman put about half a pound of dried milk into a leather pouch, added water, and by dinnertime he had a tasty fermented yogurt-like food. No army travels far nor fights well without provisions. Because he didn’t have to wait for the quartermaster to catch up with the speedy horses, Genghis Khan always maintained the advantage of surprise.

On the other hand, more peaceable folks milked goats and sheep. Sheep and goats had the advantage of being able to thrive on steep, rocky land and they reproduced rapidly. Gestation takes only five months. It’s nine months in cows and a full year for donkeys. Goats and sheep often have twins and are old enough to breed by one year. Cows need to be at least 15 months old before being bred, giving birth no earlier than two years of age.

But wherever people have the choice and needed resources, they choose the cow. So long ago was she chosen and so much was she valued that her wild ancestors vanished many hundreds of years ago. The last known wild cow died over 500 years ago in Poland. Cows were integral in a relationship with humans at least 10,000 years earlier than that. They have been lovingly nurtured and defended throughout Africa, Asia and Europe ever since. The cow lives in symbiosis with us humans.

Archaeologists and anthropologists have shown much greater interest in the role of grains in human history, speaking of what came before as “mere” herding. In fact, discussions of modern diet seem oblivious to the long prehistory of herding. Arable farming, growing grain, began about 10,000 years ago. This is an unknown number of years after dairying was already being practiced as I just talked about. But most writers link arable farming together with animal husbandry apparently assuming they sprang up together. Not true. It is often stated in otherwise well researched sources that dairy products are a comparatively recent addition to the human menu. To the contrary, grain is the recent inclusion in the human diet, not dairy foods. This false assumption about dairy foods is apparently linked to the widespread belief that milk production is dependent upon grain. It is not.

To produce grain in useful quantities requires rich wetlands such as floodplains. It requires a large amount of energy, available in antiquity only where complex cultures had developed. This energy was produced by slaves. The more slaves you had, the more grain you could grow. And the more grain you could grow, the more slaves you could afford, thus giving rise to a wealthy class able to afford monumental tombs and other durable artifacts of civilization. Grazing animals have been around for millions of years thriving on grass. They are not dependent on grain. For many thousands of those years they were herded and milked, tasks which require neither slaves nor even permanent dwellings.

To herd animals requires only the availability of shepherds and can be done on any kind of land from rocky mountain sides to the beach. Wherever herbivores have been herded, their milk as well as their meat became important parts of the human diet. Herbivores transform grass, bushes and weeds into high-grade readily available food. They do this with enormous efficiency whether in captivity or not. Remember the great herds of buffalo on the plains. No grains, just grass.

Grain is not necessary in the diet of grazing animals, but where it is available in excess of human requirements it can be fed to animals to fatten them and as an extra energy source. We use it as a supplement when the cows are lactating. They get a couple of handfuls of a specially prepared supplement twice a day during milking. It takes a lot of energy to produce the milk in the quantities they provide. The health of our animals is at the top of our list of desired goals. They can survive just fine on their own on grass. But when sharing their resources with us, we make sure they get some daily candy.

Historically, the fence served less to keep animals from running away than to protect them from the predators at night. Ancient Sumerian writings reveal that it also provided a means for keeping the best milk producing animals close at hand. But this was only feasible where there were servants available to fetch and carry feed to the milking animals. The downside of fencing is that it forfeits the transcendent advantage of the grazing animal, that it finds its own food.

The fence served another function basic to animal husbandry. It permitted selective breeding of cattle, sheep and goats. By confining smaller and more docile males and permitting only these to breed, at least 10,000 years ago people were manipulating animal genetics to create the domestic breeds. These breeds began to have smaller horns and be of more manageable size and temperament. This was particularly important in the case of cattle which like all dairy animals, are often handled by women and children. The original wild cattle were huge and quite dangerous. Although in actual numbers worldwide there have always been more sheep and goats being milked than cows, the cow very early in human history became the most prized of the dairy animals.

The Cow, the Premier Dairy Choice

The cow is the premier dairy animal because of her cooperative temperament, the comparative ease with which she can be milked, the volume she is able to produce, and because of the versatility of cow’s milk. The cream is easily skimmed and made into much prized butter and ghee. Ghee is butter that has been melted, rendered and strained.

The cow is a primary producer of wealth. She can support a family. She not only turns grass into milk in quantities sufficient to feed a family but also provides extra to sell and she contributes a yearly calf to rear or fatten. The byproducts from cheesemaking (whey) and from butter (buttermilk) will support a pig or two. Her manure improves her pasture and when dug into the garden, results in plant growth that cannot be surpassed by other growth mediums. The family that takes good care of its cow is well off indeed.

The cow is now forever domesticated. Other domestic animals can revert to a wild or feral state with predictable success. Put hogs in the woods and they won’t look back. They won’t get fat but they will immediately form a breeding population. So will horses on the plains. Many breeds of sheep can establish themselves in hill country. Goats are well-known for this aptitude so long as they are not too far from the sea; they have a high iodine requirement. Cows are dependent on humans for their survival as a species.

So Huckleberry Finn’s Pap might’ve had a pig or goat he could turn loose and still call his own but a cow requires consistent responsible care. If she doesn’t get it she won’t give milk and she won’t start a new calf and she won’t live through much cold or draught.

She Created the Surrounding Community

The dairy cow doesn’t ask for much but she asks every day. Historically, people creating wealth with the cow either are hard-working and reliable or they get that way in a hurry. This is the way it has been for a very long time. The fine farms of Europe, England, New England and much of the United States were all established thanks to the wealth derived from cows. Wherever there is, or used to be, a big barn it was built to store winter hay for the cows which once dotted the pastures.

The need to milk a cow twice a day determined the location of churches; people had to be able to walk there and back without disruption to the milking schedule of cows. Formerly, every district in Europe, England and the Eastern United States had a corn mill situated so that a farmer driving a horse and wagon could deliver his load of corn and still get home in time for milking. It is certainly no coincidence that such a large number of our finest American statesman were born on farms. Important virtues are nurtured on the farm, including a graphic understanding of the relationship between working and eating. Homestead living is making a resurgence in the US for just those reasons. Moms and dads want to raise their children to be virtuous. A farmstead with a milk cow goes a long way to accomplishing it.

If Cows Are So Great, Why Doesn’t Everybody Have One?

Not so very long ago, a great many people did indeed keep a cow and she was often an adored member of the family. Well-to-do families even in cities kept a cow well into the early part of the 20th century. During the Victorian era, country homes of the wealthy included charming accommodations for their cow. Some of these were quite fanciful and included beautifully tiled dairy rooms for making butter and cheese. All this attested to the high regard in which the dairy cow and dairy products were held.

Peasant homes were built to take advantage of the considerable heat given off by a cow. In Scotland often the cottage was built to surround a stall in which the cow spent the winter; picture an arrangement like a playpen in the middle of a low-ceilinged room. In other locales, including Spain, the family lived in rooms above the cows, using them like a furnace in the basement.

Some of the forces that stopped cow-keeping were the same ones that have stressed the American family. An insatiable desire for consumer goods focusing the whole energy of the family on acquisition of every imaginable gadget was certainly a factor. The automobile was important; it dispersed families and directed interest away from home-based activities. A rising desire for consumer goods fostered a yearning for enhanced social status. There have been eras and there still remain places in the world where the cow accords status. But nowadays status is more likely to derive from real estate in a good location. If it is a country property, the high-status animal is now the horse. We call them hay burners. They provide no sustenance for the family, but they sure do eat a lot themselves. But all these factors are as chaff compared to the power of the 20th century revolution in food production, processing and distribution.

The food revolution is lauded in school text, political speeches, virtually everywhere as an exemplary modern triumph that is showered us with endless choice and plenty. Occasionally there are warning from farmers and homesteaders like me. We point out that the current food system is extremely wasteful and definitely nutritionally compromised. But the most astonishing feature of this food revolution is usually overlooked.

For all of human history until very recently, and still for many people living in the world today, food is something you find, you grow, you fish from the sea, or you obtain locally from the actual producer. The purpose of this food is straightforward and obvious: it is to feed people. If sold, it changes hands only once. It goes directly to people who intend to eat it. Designer food intended only as a source of profit has arrived late in man’s history.

The foods in our shining supermarkets were produced as a financial investment. They are not so much food as consumer goods. As such the primary constituents of the majority of finished goods, the wheat, corn, edible oils and sugar cane or sugarbeets, are grown as a monoculture on millions of flat acres, traded on the stock market, the constituents are broken down and reassembled into something that keeps nicely on the shelf and vaguely resembles food.

As for milk, because of its extremely perishable nature, milk initially presented a challenge. In the late 19th century as the size of American cities rapidly expanded, the demand for milk was met in several ways. One enterprising solution was to position a great barn full of cows right downtown next to the inevitable brewery. The cows were fed the spent malt. In theory, this could have proven satisfactory; in practice it was disgusting. The cows were kept in filth and were milked by hand by anybody off the street. On top of that, the milk was routinely watered down diminishing its nutrition even further.

Rural dairies had a better reputation and made a valiant effort to get milk delivered fresh and cold by train. And in most smaller towns and cities, it was possible to get fresh milk delivered right to the door by the actual producer. These dairies took enormous pride in their products.

Milk trains moved through the countryside before dawn picking up milk cans that waited on platforms. The milk did not travel great distances and it was bottled and delivered fresh to doorsteps that very morning. Cans on their way to the creamery were kept cold by blocks of ice cut from the northern lakes in winter. Ice cutting was an important industry in northern states. The big blocks of ice were packed in sawdust, available in quantity from sawmills, and it kept right through the summer. There was an amazing support structure for the rural and small-town dairy industry.

Honorable dairymen well understood that milk quality depended on healthy cows, clean milking practices, rapid chilling and expeditious delivery. Milk itself tells the tale at the table just as unmistakably as does fish. Your nose knows when it is fresh.

There are two ways to achieve a safe, edible product. Number one is by conscientious handling. Number two is by sterilizing and preserving the milk or fish or any other food, after which it matters a great deal less how it is stored or for how long. Small dairies able to exert quality control every step of the way, often even bottling and delivering their own milk and cherishing the one-on-one relationship with their customers, supported the method #1. Larger, well-funded consortiums seeking control of dairying favored method #2. Their approach was to pool larger quantities of milk, drawing it from greater distances, overcoming problems of quality by heat treatment or pasteurization. The outcome of this struggle was by no means a foregone conclusion. Heating changes the appearance, flavor, nutritive and culinary properties of milk and none for the better. As for its keeping qualities, everybody and his grandmother knew milk goes sour after a few days. It wasn’t expected to keep; after all, that’s why we make cheese. Everybody preferred fresh milk and consumers understood perfectly well that pasteurization served as a substitute for quality. Dairymen who wanted to continue selling fresh milk geared up for more efficient delivery using ice and seemed about to make their case for quality control at the source. Quite apart from concern for their customers preferences, this enabled them to maintain financial control of their own product.

The Winter of 1886

Then came the winter of 1886, the winter the lakes didn’t freeze. Lacking ice, the case for fresh milk was lost by default. Dairy farmers were forced to sell their milk to the middleman as they do to this day. They have never been able to regain control over their own product. The mega-dairy industry overwhelmed the little guy.

Consumers had their minds changed about pasteurization by a fear campaign based on disease standards said to be unavoidable from unpasteurized milk. Indeed, this is likely to be true when milk from thousands of cows is pooled, although then as now, it is perfectly possible for herds to be clean and disease free. What is not possible when fresh milk is pooled and transported great distances is to avoid it’s going sour and becoming unsalable; pasteurization was instituted for the benefit of distributors. But a nervous public was sold on a slew of new public health statutes that fostered the concept of pasteurization as being the only safe way to consume milk. Though we had survived as a species for 10s of thousands of years on unpasteurized milk, today unpasteurized milk is demonized nearly as harshly as poison. Indeed, at that time America was in the mood to sterilize everything possible. It was the heyday of the hospital-white kitchen and bathroom. Dairymen were required to paint everything white too, as part of the mystical association of whiteness with health and cleanliness. To this day, we dairy farmers must conform to public health regulations far more strict than those imposed on any other industry including the very processing plants where milk is conveyed to be pasteurized.

That’s as far as I’m going to go with the history today. In another episode I’ll talk about the demise of the Family Cow in the 20th century and how we have evolved in terms of milk production today. There is a renaissance of desire for fresh milk from our own cow. Perhaps the family cow will return in great numbers. Or at the very least, families will buy their milk from a nearby farmer whom they know. More and more will want to buy a share in a cow herd, paying the farmer to house, care for, maintain and milk their cows for them. Herd shares are gaining in popularity here in Virginia. We are currently looking into the possibility of providing butter, yogurt and cheese to folks just like you who want to own a family cow but don’t have the time, place or know how to properly care for her. We’ll take care of that for you. Just stop by the homestead and pick it up each week. What do you think?

Ghee

Making ghee is a process I enjoy, and it yields a wonderful cooking medium. For those of you who might be unfamiliar, ghee is an unsalted butter that has had the milk solids removed after separating from the butterfat, resulting in beautiful, golden, pure fat with an unusually high smoking point.

This means ghee (and its cousin, clarified butter) is remarkably stable, even at higher temperatures. The process for making clarified butter is similar to that of making ghee, ghee is simply cooked longer and has more contact with the browning milk solids, in turn lending a different flavor profile.

Tips for Cooking with Ghee

Use less. If you've never cooked with ghee before, just go easy to start. I've found that I typically need less throughout the process compared with, say, olive oil.

Wok cooking or stir-fry is an exercise in high-temperature intensity. Which can be hard on oils, and you end up having the oils break down, and not in a good way. So, ghee is a good option, as long as it works for the flavors you are cooking. I don't think it works alongside soy sauce, for example, but a quick vegetable stir-fry is a winner

In my opinion, the best ghee comes from homemade butter. Meaning, you first make butter from fresh cream you got from your herd share. Then you turn that butter into ghee. You might try making cultured butter and turning that into ghee.

Ghee can be stored, unopened, in a cool, dark, place for 9 months. Once opened, a jar can be kept on your counter top for 3 months. Beyond that, the open jar can be stored in the refrigerator for up to 1 year. How’s that for shelf life.

What You Need

2 pounds unsalted butter (I’ve used salted as well)

Pinch of salt (optional)

What To Do

Melt butter in a saucepan over medium-low. It will start to bubble and separate. The whey will float to the surface creating foam. Skim the whey foam as it arises. Continue to cook the butter until it turns clear and the milk solids sink to the bottom. This is clarified butter. (You could actually stop here.)

Continue to cook your butter until the milk solids brown (lightly) on the bottom of the pan. It will smell like popcorn butter.

Remove saucepan from heat, add salt (optional); cool for about 2 minutes.

Pour ghee through a fine-mesh strainer or cheesecloth. Store in tightly sealed mason jars or refrigerator.

Use it in place of almost any cooking oil. It will add butter flavor without burning.

Notes

If butter turns dark brown or black, you've burned it and you will need to start over.

Final Thoughts

That’s it for today. I hope to have better homestead news next time. We checked Buttercup today and she looks like she might give birth in the next 2 to 3 days. Pray for her please. She had trouble last time.

I hope you enjoyed the history of milk tour. Lots of people say we are not meant to drink milk. However, we have been doing for thousands of years and have prospered as a species. Lots of people say that no other animal drinks milk after a certain age. Perhaps that is because they are smart enough to figure out how to squeeze that teat and get at that luscious white nectar. For sure, anyone who has ever had a barn cat in the dairy knows that cats will most definitely continue to drink milk when it’s offered to them. They would have a real problem getting those paws trying get at it themselves.

And lastly, give that ghee recipe a try. Homemade butter and other natural animal fats are very healthy. Humans have survived on animal fats for thousands of years. Ghee is a great way to preserve that milk/cream/butter for a long time. It is an excellent cooking medium.

Ghee is even used in traditional ayurvedic medicine. Ayurvedic medicine is one of the world’s oldest holistic healing systems. It was developed more than 3,000 years ago in India. It is based on the belief that health and wellness depend on a delicate balance between the mind, body, and spirit. And that’s a beautiful thought to end with.

As always, I’m here to help you “taste the traditional touch.”

Thank you so much for listening and until next time, may God fill your life with grace and peace.

Recipe Link

Ghee

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