Page 1




PG 10



PG 8



Saffron Chicken Wings PG 18

PG 53

Dine Out BEST



PG 60


Radical Self Care PG 50

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



Mississauga ON. L4W 4K2

Vaughan ON. L4K 5Y5

5130 Dixie Rd.


3255 Rutherford Rd 905.597.0508

All our products are halal and all meat is hand slaughtered.




Toronto ON. M5V 1Z4

Ajax ON. L1Z 1Z2

Milton ON. L9T 1P1

265 Queen St W 1 Rossland Rd W 416.263.9009

905.239.9619 burgerfactory.ca

265 Main St E





Kitchen Kit Unique kitchen tools and gadgets

10 Grocery Bag Get ready for summer with our grocery store picks from No Frills


12 Halal Q&A - Microbial Enzymes

FOOD 17 Global Grill A collection of summer inspired BBQ items 26 Chef Spotlight


Meet Pastry Chef Kaif Khan

28 Summer Fresh


Mocktail recipe for summer

30 Sweeten your Summer with Redpath

Wonderful recipes by our favourite sugar company!

36 How to Charcuterie

A closer look at how to charcuterie

FAITH 42 Muslims in Canada, Ali Abouchadi A look into the life of Canada’s earliest Muslims

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44 Sunnah Foods

50 Radical Self-Care Healing the body and mind as apart of your struggle for social justice

46 The Gift of Giving

53 Oh Canada! A look at some of the most interesting places

48 Canada, You’re Lying About your Age

56 The Perfect Shoe How to pick the perfect hiking shoes

Milk is this issue’s special feature How Project Ramadan is giving back

57 Cook Book Review

Our Assistant Editor Hafsa selects her top cookbooks

58 Travel to St. Lucia


Stuff yourself silly with seafood and chocolate

60 Dine Out Restaurant Guide

Summer 2017 halalfoodie.ca 5

What is your favourite summer flavour?

Photo credit: Hamdi Photography


“S’mores on a campfire” Zebunnisa Mirza Writer, Photographer and Travel Junkie

“Anything and everything Caribbean”


Fatimah Jackson-Best Public Health Researcher, Lecturer, and Writer

PRODUCER Executive Print

“Ripe, juicy peaches!”


“Smokey barbecue”

Nasma Haider Founder of crumbsandtales.com

Tasneem Dasoo Lifestyle Blogger, tasneemdasoo.com

Aamir Shaikh Administrator and Assistant Editor, Halalfoodie.ca

“Stracciatella and pistachio”

“Anything citrus”

“Sweet watermelon strawberry lemonade!”

Hassam Munir Historian and Founder, iHistory.ca

Hafsa Pathan Owner, Honey Lemon Events

Sobia Hussain Owner, The Olive Tree Soap Company

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PUBLISHER Halal & Co Media CONTRIBUTORS Zebunnisa Mirza, Fatimah Jackson-Best, Hassam Munir, Sobia Hussain, Lindsay Contractor, Hafsa Pathan, Nasma Haider, Tasneem Dasoo, Aamir Shaikh ADVERTISING SALES Faizal Kagdi, Oroosh Shiekh, Arshad Qureshi, Khalid Patel, Zubair Kagdi



Halal Foodie Magazine is published twice a year by Halal & Co Media, 647-300-5679. All rights reserved. All reproduction requests must be made to info@halalfoodie.ca. For SUBSCRIPTION, EDITORIAL and ADVERTISING inquiries, please contact: info@halalfoodie.ca.

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






















/halalfoodie Summer 2017 halalfoodie.ca 7

VEGETABLE CUTTER SHAPE SET, BY STARPACK HOME Add some life to your salads and sandwiches with these fun shapes. Kids will happily eat their fruits and veggies if they are cut into bite sized stars and hearts.

TACO TRUCK HOLDER, BY FRED & FRIENDS A great way to serve tacos at your next Mexican meal. The taco truck comes in assorted colours to match the theme of your party. Taco-about a conversation piece!

EDGE BROWNIE PAN, BY BAKER’S EDGE Who doesn’t love the crispy, chewy edge of a warm, freshly baked brownie? Well, there’s no need to fight over an edge piece anymore! When you bake your brownies with this creative pan, each slice has yummy edges!

ROBOT NUTCRACKER, BY FANCY.COM Nuts retain more of their nutrients when you eat them freshly cracked from their shells. This cute vintage robot will do the job for you.

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Kitchen Kit 7 tools and gadgets to snag for your kitchen By Sobia Hussain

SMEG STAND MIXER, BY SMEG AND DOLCE & GABBANA Add a pop of vibrant colours to your kitchen with these fashionable Dolce & Gabbana small appliances. Designs are created by talented Sicilian artisans and add a serious flare to your kitchen decor.

FRUITS PLANT, BY JAPANMANIA This fun plant gadget actually includes seven different fruit tools in its colourful design. Juice citrus fruits, mash small berries, grate rinds and more with this handy little tool!

VEGETABLE SPIRALIZER, BY INSPIRALIZED Spiralized veggies is a hot trend in vegan cooking. Create four kinds of noodle shapes to add interesting textures to your next meal. This is a simple way to replace heavy pastas with nourishing veggies to use as the base for your meal.

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FOODIE Grocery Bag

Introducing new products from Arz, Sufra and Suraj! Available exclusively at No Frills® and Real Canadian SuperStore®



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FOODIE Grocery Bag



SURAJ RICE Summer 2017 halalfoodie.ca 11



What are microbial enzymes and is it a safe ingredient for Muslims to consume? Enzymes are needed in order to coagulate milk and separate it into solids (curds) and liquid (whey) which is an important step in the cheese making process.

The traditional European way of making cheese is to use the natual calf rennet that is extracted from the inner mucosa of the fourth stomach chamber of young calves to coagulate the milk. Most cheese made today still contains rennet. Here are a few safe alternatives, including microbial enzymes:

MICROBIAL ENZYME A vegetarian cheese enzyme that is derived from microorganisms is called microbial rennet or enzyme. It is made from molds, such as rhyzomucor miehei. This fungus is found in many locations outdoors. The molds are made in controlled conditions in a fermenter and purified, and concentrated so that it does not become unhealthy for human consumption. Microbial enzymes may increase the bitterness of cheeses, especially in mature cheeses, and is a major reason that some high-yielding cheese manufacturers choose a genetically modified enzyme.

VEGETABLE ENZYME Vegetable enzyme or rennet does not contain animal products; therefore, is considered a vegetarian cheese enzyme. It is solely derived from vegetables. Certain cultures have used fig tree bark, nettles, cardoon thistles, mallow and ground ivy or creeping Charlie. Enzymes made with thistle are typically used in the Mediterranean to make some cheeses, such as feta, mozzarella and ricotta. The thistle plant is a spiky plant that has a purple or white flowers. As of 2010, there is no vegetable enzymes made as a large-scale industry.

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GENETICALLY MODIFIED ENZYME Genetically modified enzymes have a primarily microbial base. Types of microorganisms used are bacteria, funji or yeasts. Even though it can be considered vegetarian, it does feed microorganisms cow genes that produce the enzyme, chymosin. Any potentially harmful genes, such as ones for antibiotic resistance, are filtered out of the enzyme before it is processed, as reported by the U.S. Department of State. The Vegetarian Society recognizes genetically modified microorganisms as a vegetarianfriendly enzyme. Genetically modified enzymes not only have a less bitter taste than microbial enzymes, they are less expensive to produce.

VINEGAR OR CITRIC ACID Lemon juice or vinegar are used to congeal cheese. It is usually used in ricotta and for a heat-precipitated curd. This type of enzyme is rarely used, because of its sour taste.


Homemade Baby Yogurt When you think of homemade, you think of hard work, lots of time and the supermarket that carries the exact same thing! But there’s a big difference between store-bought and homemade when it comes to yogurt for your little ones. Homemade is much milder and sweet and the consistency is smooth and light. Also, homemade yogurt literally costs pennies a serving.



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Small to medium sauce pan (I use glass). If you only have metal, you’ll want to do a double boil method with a larger pot filled with water to avoid burning the milk, which will ruin your homemade yogurt. 2-3 tbsp. of plain yogurt that contains active bacterial culture – your starter. For your first batch you’ll need to use storebought yogurt – but after you will just keep taking from your last batch of homemade yogurt. 3 cups of milk. I use organic homogenized. Small glass containers/cups

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Bring 3 cups of milk to a boil over medium heat. Do not leave milk unattended and keep stirring with whisk to avoid burns. Once milk reaches a full rolling boil, immediately remove from heat. Let cool to slightly warmer than room temperature. Take out your starter yogurt with bacterial culture into a small cup and add about half a cup of the freshly boiled milk and mix well. Pour that into the rest of the boiled milk. By diluting the starter yogurt with your boiled milk first, you’ll make sure the active bacterial culture spreads out evenly over the rest of the milk. Mix everything well. Pour mixture into glasses or small bowls using a strainer. Heat oven on lowest possible setting then switch off. Let the oven air out if too hot – ideally it should be between 70-75 degrees Fahrenheit, similar to a warm summer day. Leave the light on in the oven as well. If the oven is too hot, it will kill the active culture making your homemade yogurt runny. Wait approx 2-3 hours until yogurt is set and firm to the touch. Cover and refrigerate!

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SERVE SMILES Get the recipe for this delicious pesto chicken flatbread at sargentfarms.ca



Visit our stores in Milton and Mississauga or sargentfarms.ca/where-to-buy/ for details









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Certified by Halal Monitoring Authority



Visit us at www.kerrs.com

simply irresistible since 1895


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Saffron Chicken Wings Yield: 20 pieces, feed approximately 4-6 as an appetizer Ingredients • 20 pieces chicken wings (10 wings cut at the joint and tips removed) • 1/4 cup butter • 1 tbsp. saffron • Pinch turmeric • 1 lemon, juiced • Salt and pepper to taste Instructions • In a small sauce pan, melt the butter. • Crush the saffron threads in a small mortar and pestle. • Add the saffron to the melted butter and simmer for 1 minute. • Add the turmeric and lemon juice. Remove from heat and set aside. • Place the wings in a bowl. Salt and pepper to taste. Add the cooled butter mixture, mix well, and set aside for 15-20 minutes to marinate. • Preheat grill to medium heat. Place the wings in a grill basket and place the basket over the grill. Reserve any remaining marinade for basting. Cover the grill. (Alternatively, you can skip the grill basket and cook the wings directly on a greased grill.) • Cook the wings, turning occasionally, and baste with remaining saffron mix until the chicken is well browned and no longer pink; approximately 20-30 minutes depending on the size of the wings. • Serve with a fresh salad.

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GRILL Saffron Chicken Wings

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Moroccan Shrimp

Jerk Chicken Skewers Yield: 4 to 6 side servings

Yield: 20 pieces, feed approximately 4-6 as an appetizer

Ingredients • 2 Large boneless, skinless chicken breasts, diced into 1” x 1” cubes

Ingredients • 1 pound medium shrimp, peeled and deveined (keep the tails on) • 2 tbsp. butter • 3 garlic cloves, minced finely • 1/2 lemon, zested and juiced • 2-3 tbsp. red harissa paste (add more for added spice) • Pinch ground cinnamon • 1 tbsp. cilantro, finely chopped • 1 tbsp. parsley, finely chopped • Salt and pepper to taste • Medium-size wooden skewers

Marinade • 1 Small white onion, chopped • 2 scallions, chopped • 4 garlic cloves, chopped • 3-4 scotch bonnet peppers, stemmed and seeded • 3 tbsp. canola oil • 1-2 tbsp. brown sugar • 1/4 cup freshly squeezed lime juice • 2 tbsp. soy sauce • 2 tsp. ground all-spice • 1 tbsp. fresh thyme leaves • 1/2 tsp. grated nutmeg • 1/2 tsp. cinnamon • Salt and pepper to taste

Instructions • Melt 2 tablespoons of butter in a small pan over medium high heat. Set aside to cool. • In a large bowl, add the cooled butter, garlic, lemon zest and juice, harissa and ground cinnamon. Add salt and pepper to taste. Mix well. • Add the prepared shrimp to the bowl and combine to coat in marinade. • Marinate for 15-20 minutes. • Soak the wooden skewers in water for 30 minutes. This will keep the wooden sticks from burning on the grill. • Put the shrimp on the skewers, leaving a centimetre space or so between each • Place the skewered shrimp on a greased, medium heat grill/barbeque for about 1-2 minutes per side. Do not overcook them. You will know they are fully cooked when the shrimp starts to curl into a C-shape. • Sprinkle the shrimp with cilantro and parsley. Serve over seasoned couscous or wild rice.

Lime-Avocado Cream • 2 large ripe avocados • 1/4 cup sour cream • 2 tbsp. fresh lime juice • 1 garlic clove, chopped • 1 tbsp. hot sauce (optional) • Salt to taste • Snipped fresh chives for serving Instructions Lime-Avocado Cream • Cut the avocados in half lengthways and remove the stones. • Lightly grease the avocados and put them on a medium grill, cut side down. Grill for 2-3 minutes. • Remove the rind. • Put the avocados, sour cream, lime, garlic, salt, hot sauce (if using) in a blender or food processor. Blend until smooth. Transfer to a bowl and garnish with snipped chives. Marinade • Combine the ingredients in a good food processor or blender and blend to puree. If you are having difficulty blending it, keep pulsing the blender until finally combined. Do not add water as you need a thick paste to marinate the chicken. • Place the diced chicken in a large freezer zip bag. Pour the marinade over the chicken. Seal the bag and remove excess air. Use your hands to mix the bag to distribute the marinade evenly over the chicken. • Marinate in the fridge overnight. Cook • Soak the wooden skewers in water for 30 minutes. This will keep the wooden sticks from burning on the grill. • Thread the chicken pieces onto skewers. • Preheat a grill to low-medium heat. Lightly oil the grill grate. Authentic jerk chicken should cook over a low, indirect heat so the marinade doesn’t burn. You can add some wood chips to the barbecue for a smoky flavor. • Cook for 10-12 minutes until the chicken juices run clear. • Serve the chicken warm and the avocado cream, chilled.

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GRILL Moroccan Shrimp

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Grilled Pound Cake with Berrie Compote Yield: 6 slices Ingredients Compote • 2 cups frozen berries • 4-5 tbsp. water • 2 tsp. lemon juice • 1 tsp. lemon zest Whipping Cream • 1 cup heavy whipping cream (35% M.F.) • 2 tbsp. powdered sugar • 1 tsp. fresh lemon juice • 1 tsp. grated lemon zest Cake

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6 slices pound cake (about 1 inch thick) 2-3 tbsp. unsalted butter, softened to room temperature 1 tsp. fresh mint, finely minced

Directions Compote • In a small saucepan, add blueberries, water, and sugar. • Combine and heat over medium heat, stirring often. Cook until the mixture starts to thicken. • Add the lemon zest and juice. • Remove from heat and set aside to thicken further. Whipping Cream • Beat the cream with a hand mixer or stand mixer until it begins to thicken. • Beat in sugar. Add lemon juice and peel and beat until soft peaks form. Cover and refrigerate until serving. Cake

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Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until golden char marks appear. Plate each slice of cake with the blueberry compote on the cake. Serve with a dallop of whipped cream. Sprinkle with mint.

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GRILL Grilled Pound Cake

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CHICKEN PARMESAN SLIDERS We’ve crammed all of the cheesy, saucy goodness of classic chicken parm into party-perfect appetizers that are guaranteed to please. Makes: 16 sliders Prep time: 30 minutes Cook time: 45 minutes Ready In: 1hour

Ingredients: 4 Sufra Zabeeha by Hand Halal Boneless Skinless Chicken Breasts (about 1 lb/450 g) 1/2 cup (125 mL) all-purpose flour 2 large eggs 2 tbsp (25 mL) milk 1- cups (375 mL) panko bread crumbs 1/4 cup (50 mL) grated Parmesan cheese 1 tsp (5 mL) each salt and dried oregano 1/2 tsp (2 mL) freshly ground black pepper Cooking spray 16 slider burger buns or mini buns of choice, split 1- cups (375 mL) shredded mozzarella cheese

Sauce: 2 tbsp (25 mL) olive oil 1 onion, finely chopped 3 cloves garlic, minced 1/2 tsp (2 mL) hot pepper flakes 1 can (796 mL) no-salt-added diced tomatoes 1 bay leaf 1 tsp (5 mL) granulated sugar 1/2 tsp (2 mL) each salt and freshly ground black pepper 1/2 cup (125 mL) fresh parsley, roughly chopped 1/3 cup (75 mL) fresh basil, roughly chopped

Directions: 1. Prepare Sauce: Heat oil in large saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add garlic and pepper flakes; cook, stirring, until fragrant, about 2 minutes. Stir in tomatoes, bay leaf, sugar, salt and pepper; bring to a simmer. Reduce heat to low; cover and cook 15 minutes. Uncover; cook, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat; stir in parsley and basil. Set aside. 2. Meanwhile, preheat oven to 375°F (190°C). Place 1 chicken breast on cutting board. Holding sharp knife parallel to cutting board, slice chicken breast in half horizontally. Repeat with remaining chicken to make 8 thin cutlets total. Between 2 sheets of waxed paper or plastic wrap, pound chicken to even 1/2-inch (1 cm) thickness. Set aside. 3. Place flour in large shallow dish. Whisk eggs with milk in separate large shallow dish. Stir together bread crumbs, Parmesan cheese, salt, oregano and black pepper in separate large shallow dish. 4. Working with 1 piece at a time, dredge chicken in flour, turning to coat; dip in egg mixture, letting excess drip back into dish. Press both sides into bread crumb mixture. Arrange in single layer on greased parchment paper-lined large rimmed baking sheet. Mist tops of chicken with cooking spray. Bake, flipping chicken once, until golden and no longer pink inside, about 15 minutes. Transfer to cutting board; cut each piece of chicken in half crosswise to make 16 pieces total. Set aside. 5. Line same baking sheet with separate sheet of parchment paper. Arrange bottom halves of buns, cut sides up, on baking sheet. Top each bun with 1 piece of chicken. Spread sauce evenly over top; sprinkle with mozzarella cheese. Sandwich with top halves of buns. Cover loosely with foil; return to oven. Bake 10 minutes. Uncover; bake until cheese is melted and sauce is bubbling, about 5 minutes. Per serving (1 slider): 190 calories, fat 5 g (2 g of which is saturated), sodium 530 mg, carbohydrate 22 g, fibre 2 g, sugars 4 g, protein 15 g

ARY - to be used when printing is comprimised on all

LEMON GARLIC CHICKEN WITH GOLDEN RAISIN STUFFING Marinating boneless, skinless chicken breasts in a fresh blend of lemon, garlic and ginger keeps the chicken juicy, while a raisin and cream cheese stuffing lends sweet, tangy flavour. Directions:

Makes: 6 servings Prep time: 30 minutes Marinade time: 1 hour Cook time: 30 minutes Ready In: 2 hours

1. Prepare Filling: Combine raisins and vinegar in small microwave-safe bowl. Microwave in 10-second intervals until hot, about 30 seconds total. Let cool slightly. Drain raisins, discarding vinegar. Stir together cream cheese, black pepper and sugar in large bowl until smooth. Stir in raisins, sun-dried tomatoes, green onion, walnuts and bread crumbs until well combined. Cover and refrigerate until needed.


Ingredients: 4 cloves garlic, minced 2 tbsp (25 mL) each vegetable oil and fresh lemon juice 1 tbsp (15 mL) minced peeled fresh ginger 1 tbsp (15 mL) paprika 1 tsp (7 mL) ground coriander 3/4 tsp (4 mL) each salt, cayenne pepper and ground cumin 6 Sufra Zabeeha by Hand Halal Boneless Skinless Chicken Breasts (about 1- lb/675 g)

Filling: 2 tbsp (25 mL) golden raisins 4 tsp (20 mL) cider vinegar 3/4 cup (175 mL) cream cheese, softened 1/4 tsp (1 mL) each freshly ground black pepper and granulated sugar 3 oil-packed sun-dried tomatoes, drained and roughly chopped (about 2 tbsp) 1 green onion, finely chopped 2 tbsp (25 mL) walnut pieces, toasted and coarsely chopped 2 tbsp (25 mL) dry bread crumbs

MC 2. Whisk together garlic, oil, lemon juice, ginger, paprika, coriander, salt, cayenne pepper and cumin in separate small bowl. Set aside. 3. Place 1 chicken breast on cutting board. Holding sharp knife parallel to cutting board at thickest part of long side of chicken, slice into breast to within 1 inch (2.5 cm) of opposite side to make pocket, leaving 1 inch (2.5 cm) intact on either end of pocket. Repeat with remaining chicken. 4. Spoon cream cheese mixture into pockets of chicken, dividing evenly; secure tightly with toothpicks. Arrange chicken in single layer in greased 13 x 9-inch (3 L) glass baking dish. Pour garlic mixture over top, turning to coat. Cover with plastic wrap; refrigerate 1 hour. 5. Preheat oven to 375°F (190°C). Uncover chicken; bake until instant-read thermometer inserted in thickest piece reads 165°F (74°C), about 30 minutes. Remove from oven; cover loosely with foil to keep warm. Let stand 5 minutes before serving. Per serving: 330 calories, fat 19 g (7 g of which is saturated), sodium 560 mg, carbohydrate 12 g, fibre 2 g, sugars 6 g, protein 30 g



1.25” min logo size NOTE: For logos sized less than 2”

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CHEF KAIF KHAN CAN YOU TELL OUR READERS A LITTLE MORE ABOUT YOURSELF AND YOUR CULINARY JOURNEY? I started my journey as a food blogger. As someone who was working for the government, my work dealt with a lot of paper work and monotonous tasks. Running a food blog helped me escape the ordinary.

WHAT ARE YOU CURRENTLY WORKING ON? After I got married, I moved to America. This meant I had to start my career from scratch. Here’s where my husband stepped in and encouraged me to train as a pastry chef. With his support, I was able to pursue something I really loved and enjoyed.

WHAT IS IT ABOUT FOOD AND COOKING/ BAKING THAT INSPIRES YOU? The sheer adrenaline rush of creating something from scratch. It’s an art form that not only has to look appetizing, it has to taste just as phenomenal.

DO YOU HAVE ADVICE FOR ASPIRING CHEFS? If you are really thinking about pursuing culinary school, know that it is all in or all out. It is a lot of work. You will be on your feet anywhere from 4-16 hours. Learn to differentiate between hobby, and passion when it comes to cooking/baking. This was the advice my teacher gave me. And I feel it really hits home hard.

WHAT WAS ONE OF YOUR BIGGEST CHALLENGES THAT YOU OVERCAME? HOW? The really long hours you have to put in as a chef. During my training as a Boulanger, we had to start baking bread for the restaurant and bakery at 5:30 am. Which means your day starts at 4 am. Trying to hustle when the rest of the world is warm and asleep, can be really challenging.

WHERE DO YOU SEE YOURSELF IN 5 AND 10 YEARS? WHAT IS THE NEXT MOVE ON YOUR CAREER PATH? I have been working exclusively as a Chocolatier for the past few months. In the coming years, I hope to hone my skill in every pastry and baking field before I jump all in to open my own brick and mortar patisserie. In 10 years, I will be executive pastry chef at my own business.

HOW CAN SOMEONE UTILIZE YOUR SERVICES? WHAT DO YOU OFFER AND HOW CAN THEY REACH YOU? I am currently working on custom chocolate orders and offer my chocolaterie services for events such as baby showers, bridal showers, weddings, and festivals. I can be reached at mdlapastry@gmail.com

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Yield: 5-6 one cup servings

Ingredients • 5 cups Water • 6 Good-quality tea bags • 1/2 cup Basil leaves • 1/4 cup Sugar, honey, or agave • 10-12 Large strawberries • Ice

Directions • Boil the water. Remove from heat and add the teabags, basil and sugar. • Stir to dissolve the sugar (add more or less to taste). Steep for 6-8 minutes. • Remove the teabags and basil. • Slice the strawberries. • Transfer the tea to a pitcher, add strawberries and stir. • Chill for atleast 1 hour. Serve with ice and sprigs of basil.

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summer your

Strawberries and Cream Waffle Cake Pairing wonderfully light and fluffy waffles with the fruity deliciousness of strawberries and cream is a combination that we wish we had tried earlier. Preparation time: 50 minutes + 1 hour chilling time Cooking time: 35 minutes Yield: 8 to 10 servings

INGREDIENTS For the Vanilla Waffles: 3 cups (376 g) all-purpose flour ⅔ cup + 2 tbsp (134 g + 25 g) Redpath® Granulated Sugar 5 tsp (25 g) baking powder 1 tsp (5 g) baking soda ½ tsp (3 g) salt 2 large eggs, separated 2 ¼ cups (540 ml) buttermilk ½ cup (113 g) butter, melted 2 tbsp (30 ml) halal vanilla essence

For the Strawberry Cream Filling: 4 cups (560 g) hulled and chopped fresh strawberries, divided ⅔ cup (134 g) Redpath® Granulated Sugar 2 tbsp (30 ml) water 2 tbsp (16 g) cornstarch 1 tbsp (15 ml) fresh lemon juice ½ tsp (2 g) ground ginger ¼ tsp (2 g) salt 2 cups (480 ml) heavy (35%) cream, chilled ¼ cup (30 g) Redpath® Icing Sugar, sifted whole or sliced strawberries to garnish

INSTRUCTIONS For the Vanilla Waffles: Using a pastry brush, grease waffle iron lightly with vegetable oil. Preheat waffle iron. In a large bowl, whisk together the flour, ⅔ cup (134 grams) Redpath® Granulated Sugar, baking powder, baking soda and salt, until well-combined. In a large measuring cup, or bowl, whisk together the buttermilk, melted butter, egg yolks and the halal vanilla essence. In a small bowl, using a handheld mixer or whisk, whip the egg whites until soft peaks form. While whisking, add in the remaining 2 tablespoons (25 grams) of Redpath® Granulated Sugar. Continue whipping until stiff peaks form; make sure not to over-whip. Set aside. Pour half of the milk mixture into the dry ingredients. On medium speed, using the handheld mixer, mix until smooth. Repeat process with the remaining milk mixture. With a rubber spatula, quickly fold in the egg whites. Pour about ¾ cup (depending on the size of the waffle iron being used) of the batter into the preheated iron. Close the iron. Waffles should be done when the steam stops and waffles are golden brown in colour; about 5 minutes. Carefully remove waffle and place onto a wire cooling rack to cool completely. Repeat with the remaining batter.

For the Strawberry Cream Filling: In a medium saucepan, combine 2 ⅓ cups (377 grams) of chopped strawberries, Redpath® Granulated Sugar, water, cornstarch, lemon juice ginger and salt; stir to combine. Place the saucepan over medium-low heat and bring to a simmer. Allow mixture to gently simmer, stirring frequently to prevent mixture from sticking to the bottom, until thickened and translucent; 3 to 4 minutes. Remove from heat and transfer to a bowl. Mash strawberries slightly with a fork. Set over a slightly larger bowl filled with about 1 inch (2.5 centimetres) of ice water. Cool, stirring occasionally, until mixture is room temperature. Place a large metal or glass bowl, as well as the beaters to an electric mixer, in the freezer for 15 minutes before starting to whip the cream. Add the chilled cream to the bowl and beat with a mixer until soft peaks form. Add the Redpath® Icing Sugar and beat to firm peaks. Set aside ¼ cup (60 milliliters) of the cooled strawberry mixture to drizzle over the finished cake. Fold the remaining strawberry mixture into the whipped cream. Cover and chill in the refrigerator for 30 minutes before starting to assemble the waffle cake. How to assemble the Strawberries and Cream Waffle Cake: Place 1 waffle on a serving plate and cover with 1 cup (165 grams) of the strawberry cream filling. Sprinkle ⅓ cup (50 grams) of the reserved chopped strawberries over the filling. Repeat layering 4 more waffles with strawberry filling and chopped strawberries. Garnish top layer of cream with whole strawberries or strawberry slices and drizzle with reserved strawberry mixture. Chill for 20 minutes before slicing and serving.

Churro Ice Cream Sandwiches These Churro Ice Cream Sandwiches are all kinds of deep-fried delicious, coated with cinnamon sugar and hugging two of our signature ice cream recipes: a Classic Vanilla or a Maple Pecan Praline Ice Cream. Preparation time: 20 minutes Cooking time: 30 minutes Yield: 10 Churros / 5 servings

INGREDIENTS For the Cinnamon-Sugar: ¾ cup (150 g) Redpath® Granulated Sugar 2 tsp (8 g) ground cinnamon For the Churro Batter: 1 ½ cups (188 g) all-purpose flour ½ tsp (3 g) baking powder 1 ½ cups (360 ml) water 3 tbsp (45 ml) vegetable oil 2 tbsp (27 g) Redpath® Dark Brown Sugar 2 tbsp (25 g) Redpath® Granulated Sugar ½ tsp (3 g) salt 3 large eggs 1 tsp (5 ml) halal vanilla essence canola or peanut oil, for frying

INSTRUCTIONS For the Cinnamon-Sugar: In a shallow dish, combine the Redpath® Granulated Sugar and ground cinnamon until thoroughly mixed. Set aside until needed. For the Churro Batter: In a medium bowl, whisk together the flour with the baking powder. Using a medium-sized, heavy-bottomed pot, over medium heat, bring the water, vegetable oil, the Redpath® Dark Brown Sugar, Redpath® Granulated Sugar and salt to a boil. Stir to fully dissolve the sugars and salt. Remove from heat. Add in the flour mixture all at once. Stir vigorously to combine the flour into the liquid. Once it comes together, return pot back onto the heat (medium-low). Continuously stir and cook the dough until the dough pulls away from the sides of the pot, leaves a film on the bottom and is stiff enough to hold a utensil upright. Transfer the hot dough into the bowl of a stand mixer fitted with the paddle attachment. Beat the dough on medium-high speed to help bring down the temperature of the dough. In a small bowl, lightly beat the eggs with the halal vanilla essence. Once the dough is cool to touch, lower the speed to medium-low. Add the egg mixture in thirds while continuously beating. Increase the speed to medium-high and beat until the egg is fully incorporated into the dough before adding more of the egg mixture. The final dough should be smooth and glossy. Transfer half of the dough into a piping bag fitted with a star piping tip. Lay a piece of plastic wrap directly onto the remaining dough to keep it from drying out.

On a piece of parchment paper, using a 4 inch (10 centimetre) round cutter or a lid, trace 10 circles (you may need to use two sheets of parchment paper). Turn the parchment paper over and place onto a baking sheet. Starting from the centre of each circle, pipe a continuous spiral in each circle, ensuring that there are no gaps. Place the baking sheet into the freezer; at least 15 minutes. Heat a large cast iron pan with about 1 inch (2.5 centimetres) of canola or peanut oil, until a thermometer reads 350℉ (175℃). Carefully remove 2 of the frozen piped discs off of the parchment. Carefully slide the dough into the hot oil. Fry until deep golden in colour, submerging the churros into the oil by gently pressing down with a large spoon; 2 to 3 minutes (per side). Using a spider, a wide, shallow basket or sieve at the end of a long handle, or a slotted spoon, lift the fried churro rounds onto a tray lined with paper towels. While the churros are still warm, place into the cinnamon-sugar mixture. Coat both sides. Remove and place onto a wire cooling rack to cool completely. To serve, scoop a generous serving of Vanilla or Maple Pecan Praline ice cream onto a churro disc. Place another churro on top and gently press down. Serve immediately or individually wrap assembled churro ice cream sandwiches in waxed paper, and place into the freezer to serve later.

S’mores Cookies This is the kind of recipe that brings back memories of campfires and moonlit nights shared with friends. Get ready for a hike down memory lane, and let Redpath sweeten it. Preparation time: 15 minutes + 1 hour chilling time Cooking time: 8 - 10 minutes Yield: 36 cookies

INGREDIENTS 1 cup (120 g) bread flour 1 cup (125 g) all purpose flour 1 tsp (6 g) salt 1 tsp (5 g) baking soda ½ tsp (2 g) ground cinnamon ¼ tsp (2 g) baking powder ¾ cup (170 g) butter, melted ¾ cup (163 g) Redpath® Dark Brown Sugar ⅓ cup (67 g) Redpath® Granulated Sugar 1 large egg 1 tbsp (15 ml) halal vanilla essence 5 (65 g) whole graham crackers, broken into rough ½ in (1 cm) pieces 1 ¼ cup (213 g) dark chocolate, roughly chopped 1 cup (50 g) mini halal marshmallows

INSTRUCTIONS Preheat oven to 350℉. Line two baking sheets with parchment paper. In a large bowl, whisk together the bread flour, all purpose flour, salt, baking soda, cinnamon, and baking powder until thoroughly combined. In the bowl of a stand mixer using the paddle attachment, cream together the melted butter with the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar. Blend on medium speed until thoroughly combined; about 1 minute. Add the large egg and halal vanilla essence, mix until fully incorporated into the sugar mixture. Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 2 minutes. Fold in the broken graham cracker bits, chopped dark chocolate, and halal marshmallows. Cover bowl and chill dough for at least an hour. Allow chilled dough to come to room temperature; about 10 minutes. With a small ice cream scoop, scoop even-sized balls of dough onto the prepared baking sheet. Roll the dough into balls. Gently flatten the tops of the cookies with the bottom of a flat-bottomed glass. Place back into the fridge to chill; about 10 minutes. Place into the preheated oven and bake for 8 to 10 minutes. Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely.

Marbled Unicorn Glazed Cake Doughnuts How do you improve on the perfection that is a perfectly fried, soft, delicious doughnut? Impossible, you say? We added a sprinkling of magic to create this marbled unicorn glazed doughnut that surely takes the cake, or the crown, of the doughnut world. Try it for yourself and enjoy. Preparation time: 10 minutes Cooking time: 8 - 10 minutes Yield: 15 pieces


For the Doughnuts: 1 tbsp (14 g) butter, melted 2 cups (250 g) all purpose flour 1/3 cup (37 g) cake flour 1 3/4 tsp (9 g) baking powder 3/4 tsp (4 g) baking soda 1/2 tsp (3 g) salt 1/4 cup + 1 tbsp (71 g) butter, melted and slightly cooled 3/4 cup (150 g) Redpath Granulated Sugar 1 large egg 1 yolk 2 tbsp (30 ml) honey 1 tbsp (15 ml) halal vanilla essence 2 tsp (4 g) lemon zest, finely grated 3/4 cup (180 ml) buttermilk

For the Glaze: 1/2 recipe Royal Icing 3 tbsp (45 ml) water Yellow food colouring gel Fuschia or purple food colouring gel Teal or sky blue food colouring gel Pink food colouring gel

INSTRUCTIONS For the Doughnuts: Preheat oven to 400℉. Lightly grease two 6 piece doughnut pans with melted butter. In a large bowl whisk together the all purpose flour, cake flour, baking powder, baking soda, and salt until thoroughly combined. Set aside. In the bowl of a stand mixer with the paddle attachment, cream together the melted butter, and the Redpath Granulated Sugar until pale in colour; about 1 minute. Add in the egg, egg yolk, honey, halal vanilla essence, and lemon zest. Start on low speed until just combined, increase the speed to medium and cream until mixture is smooth and glossy. Add in one third of the buttermilk mix until just combined. Add in half of the dry ingredients and mix on low until just combined. Repeat process with the remaining wet and dry ingredients, ending with the wet; do not overmix. Transfer batter into a large piping bag fitted with a large plain/ round tip. Pipe batter into the prepared doughnut pan (about 2/3rds full).

Place pan into the preheated oven and bake for 8 to 10 minutes or until doughnuts are golden in colour and when lightly pressed, springs back. Allow doughnuts to cool slightly in the pan for 5 minutes, remove doughnuts and allow to cool completely on a wire cooling rack. For the Marbled Unicorn Glaze: Make royal icing according to the directions adding the additional water to the icing when mixing. If icing is too thick, add a teaspoon (5 ml) of water or more, if necessary. If the icing is too thin, sift in about 1 tablespoon at a time of Redpath Icing Sugar into the glaze until the desired thickness is reached. The icing should be opaque when applied onto the doughnut. Remove about 1 cup (240 ml) of icing and divide into 4 small bowls. Add in 1 drop of food colouring into each bowl and stir into the icing. There should be a bowl of icing of each colour. Drizzle about a tablespoon of each colour into the larger bowl of white royal icing. Swirl colours with a skewer. Dip the bottom side of the completely cooled doughnuts into the glaze. Place doughnuts back onto the wire cooling rack over a baking sheet to allow the glaze to set.

Yogurt Fruit Tart with Granola Crust A fresh and beautiful dessert, just in time for summer! The crust for this Yogurt Fruit Tart is made with a combination of granola and Redpath® Dark Brown Sugar. It has a rich, complex and a delicious flavour, and makes the perfect base for this chilled yogurt filling. Preparation time: 40 minutes + 4 hours chilling time Cooking time: 30 minutes Yield: 8 to 10 servings


For the Crust: 3 cups (282 g) granola of choice ¼ cup (31 g) all-purpose flour 3 tbsp (41 g ) Redpath® Dark Brown Sugar ½ tsp (3 g) salt ⅓ cup (76 g) unsalted butter, melted 2 tbsp (30 ml) water For the Filling: ¼ cup (60 ml) cold water 1 packet / 2 ¼ tsp (8 g) unflavoured powdered halal gelatin 2 ½ cups (600 ml) plain Greek yogurt ¾ cup (90 g) Redpath® Icing Sugar 2 tbsp (30 ml) lemon juice zest of 1 lemon 2 tsp (10 ml) halal vanilla essence ¼ tsp (2 g) salt 3 cups (720 ml) chopped fresh fruit, for topping

INSTRUCTIONS For the Crust: Preheat oven to 350℉ (180℃). Grease a 9 inch (23 centimetre) tart tin with a removable bottom. Line the bottom with a round of parchment paper and grease the paper. Place the granola, flour, Redpath® Dark Brown Sugar and salt in the bowl of a food processor. Pulse until mixture resembles coarse crumbs. With the food processor running, pour in the butter and water and process until mixture comes together; about 30 to 45 seconds. Press mixture evenly into the prepared tin and place in freezer for 20 minutes. Line the chilled tart dough with a piece of parchment, and weigh down with dry beans or pie weights. Place tin on a baking sheet. Bake in oven for 20 minutes. Remove weights and parchment and bake an additional 10 minutes. Remove and gently press down with a spoon on any parts that may have puffed up during baking. Set aside to cool completely.

For the Filling: Place the water in a small bowl and sprinkle the gelatin over the surface. Set aside and let bloom for 5 minutes. Meanwhile, in a large bowl, stir together the yogurt, Redpath® Icing Sugar, lemon juice, lemon zest and vanilla until smooth. Once the gelatin has bloomed, heat the mixture in the microwave on high for 30 seconds. Remove and stir. If gelatin is not fully dissolved, repeat microwaving in 5 second increments just until gelatin has dissolved. While whisking, pour the dissolved gelatin into the yogurt mixture. Whisk for 30 seconds. Pour the yogurt filling into the cooled crust and smooth top with an offset spatula. Cover with plastic wrap and chill for a minimum of 4 hours or up to overnight. Garnish with fresh fruit before slicing and serving.



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With the advancement of the halal food industry, it's getting easier and easier to finally accomplish all those #PinterestGoals. One thing I've wanted to do for a while is put together a charcuterie board. It's one of those things that I gaze at longingly while the server walks toward a different table. This sophisticated dish is something that should be at every dinner party table! In order to achieve the perfect board, you need to put together a combination of the following items:

• • • • • • • • •

Sliced cold cuts Cheese - both hard and soft Fruits - both fresh and dry Veggies Nuts Crackers Bread Sauces/spreads Garnish

The last thing would be add a small bowl or jar of honey to balance out some of savoury notes or any type of sweet chutney or even a preserve. Place these all on a beautiful wooden or even marble cheese board and let your guests dig in!

Chose from within these categories to put together the perfect mouth-watering charcuterie board.

COLD CUTS Smoked Turkey Breast Mortadella Salami Smoked meat

CHEESES Soft: Baked Brie Chipotle goat cheese Hard: Havarti (sliced) Cheddar Vintage Gouda

FRUITS/NUTS Blackberries Purple grapes (keep them on the vine Figs Dried apricot Olives Walnuts Caramelized cashews

BREADS/CRACKERS Sliced ciabatta Toasted crudités slices Paris toast Artisanal crackers (multigrain or slightly flavoured ones work best) With so many options and the possibility of endless results, will you give this a try? Summer 2017 halalfoodie.ca 37



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OVERVIEW Bombay Street Food in Toronto, a spacious and modern venue combines modern architecture with classic tradition, bringing bustling streets of Bombay to Toronto. Located at Bay and College, Bombay Street Food in Toronto is decorated with deep brown chairs circling round tables atop of brown hardwood floor. There is a rustic metallic wall separating the kitchen from the dining area. The walls are adorned with portraits of family and of recent research trips to Mumbai. Overall the restaurant gives off an intimate vibe all while maintaining an open concept. In 2014, while owners’ Seema and Amreen’s were both working full-time, they realized the lack of options for authentic Indian street food within the GTA, and decided to do something about it. They started with a booth at a local farmer’s market, and it was an overnight success. After the overwhelming support and positive reviews, they decided to test out their food at various food shows in Toronto, including our very own Halal Food Festival. Once they secured a desirable bricks and mortar location, the pair travelled to Mumbai and worked with various street vendors throughout the city to research and perfect their recipes. Bombay Street Food’s recipes are a combination of what they learned from the streets combined with their own mothers’ teachings. Everything on the menu from the chai to the chutneys, are made in house. The reason why street food is so popular in India is because it provides people with a satisfying, convenient and inexpensive meal. Much like what you would find in the streets on Mumbai, their menu also consists of mains, chaats, desserts and beverages, along with several clever “Mumbai tips”.

Bombay Street Food 222 Bay Street, Toronto

Bhel Puri ($7.95). A popular street food item in Mumbai, it’s made up of puffed rice with chaat, mint, and sweet chutney. A blend of potatoes, onions, and chaat masala covered with coriander and tamarind sauce. The Bhel Puri had a variety of flavours, from sweet and salty, to a hit of spice. It also has a variety of textures from smooth and cool to crunchy and warm.

Salli Chicken Bowl ($11.95). The Parsi-style chicken was sweet and sour and topped with crispy potato sticks & coriander. The chicken spice was mild but pleasant, and the crispiness of the potato sticks went well with tender chicken breast. The dish also came with a roti. Each main dish comes with a vegetarian side, and in this case we chose the Dhal ChawaI; basmati rice topped with a thick bright aromatic lentil stew. “We wanted it to taste like how most mothers make it”, Amreen said. Mumbai Veggie Phav ($11.95). It’s sautéed crushed mix vegetables combined with thick potato gravy and tomatoes giving its red colour in medium spicy sauce. It was served with two warm buttered buns. The dish was very flavourful. With this dish, we ordered the gun powder fries as our side. The gunpowder fries are crispy fries dusted in masala and dry coconut chili, making for a very unique flavor. We highly recommend these fries. Mango Lassi ($4.95). Lassi is a dairy based drink, made a variety of ways. The Mango Lassi at Bombay Street Food was just right, having the perfect blend of yogurt and mango without being too sweet or too strong. It was the perfect way to end meal full of flavor and spice. In short, Bombay Street Food in Toronto stays true to its roots by bringing the taste and energy of Mumbai to Toronto. Bombay Street Food is more than just a restaurant; it is cultural experience. They also have programs like Yoga every Saturday mornings and a book club on the last Wednesday of every month. Whether you are a food enthusiast or someone looking for a good bite to eat in Downtown, Bombay Street Food is the place to be. As Amreen remarked, “We get the aunties AND the hipsters!”

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On August 16, 1896, a family was travelling south of the Klondike River and, following long-famous rumours of there being gold in the region, decided to do some exploring on the way. In a pivotal moment in the history of the Yukon and Canada, they struck gold that day, sparking the famous Klondike Gold Rush. For the next three years, more than 100,000 miners set out from across the United States and Canada in hopes of getting their hands on the gold. The vast majority of them never got what they set out for, but the movement of so many people to a previously neglected region had many implications for Canadian history. The Klondike Gold Rush had died out by 1899, but news travelled slowly. In faraway Lebanon in 1905, Hussein Abouchadi was travelling from his native village of Lālā in the historic Biqā‘a Valley to Beirut, 30 miles away, where he intended to board a ship to a distant country called Canada. He and his friend Sam Jamha had heard that there had been a gold rush there, and they hoped to take part in it. Accompanying him to Beirut was his 13-yearold nephew, Ali Ahmed Abouchadi. It is said that Ali had been herding his family’s sheep earlier on the day that Hussein set out and that he only tagged along only because he wanted to see Beirut. It is unclear at which point Ali decided that he, too, wanted to go to Canada, but the decision had certainly been made by the time they reached Beirut. Hussein paid $24 for Ali’s bottom-deck ticket to Canada. When Ali boarded the ship, he is said to have had no personal belongings with him except for the clothes he was wearing. For most of the long journey to Canada, Ali was sick and Summer 2017 halalfoodie.ca 42

possibly regretting his decision. However, the trio of Lebanese Muslims made it to Montreal later in 1905, where they stayed for a short while before taking a train to Winnipeg. There they met other Lebanese Muslims who had arrived even earlier, and realized that the Klondike Gold Rush that they had been chasing had ended years ago. While in Winnipeg, a young Ali began peddling (trying to sell small items by going from door to door or person to person). The first item he peddled was fans made of paper, which he sold for 10 cents each. Though the gold rush had ended, but western Canada in the early years of the 20th century was still a land of opportunity. “Young man, go west,” was what Ali was repeatedly advised to do. In 1905, Hussein and Ali left Winnipeg and travelled to Edmonton, where they began to peddle dry goods on a horse-led wagon. The decision to have a moving business was a deliberate one. The two travelled throughout the region, peddling goods and trading for furs with the local Indigenous peoples. In 1906, they set up a store in the small town of Lac La Biche, Alberta, but in 1909 Hussein returned to Lebanon, leaving 17-year-old Ali Abouchadi to fend for himself. By this time, Abouchadi had established good relations with the Cree-speaking Indigenous community in the area and was involved in the fur trade. He even learned to speak the Cree language, becoming perhaps the first (and one of only a few) Canadian Muslims to do so; he even invented Cree words for several items that he sold. However, the young man had a lot on his mind and later that year (in 1909) he closed his business

in Alberta and moved to Saskatchewan, where he set up a homestead (i.e. a farm). Three years later he changed his mind again, selling his homestead for $1000 and re-opening his store and fur

trading business in Lac La Biche. To fit more seamlessly into public life, he also changed his common name at this time to Alexander Hamilton. In the following years he helped other early Muslim arrivals from Lebanon settle down in Lac La Biche. One of these was Mohamed Abuali Gotmi, who was employed by Abouchadi upon arriving in 1911 but went on to become a successful entrepreneur himself. The outbreak of the First World War in 1914 affected the fur trade significantly, but Abouchadi reacted by expanding into other ventures. He took part in the construction of the Northern Alberta Railways, became the local agent of Ford Motor Company and International Harvester Co. (both US-based), and operated both a sawmill and a gas station in Lac La Biche. He also set up the first grain harvester in Lac La Biche, which he later sold to Gillespie Grain Co. In 1919, Abouchadi suffered a serious setback in 1919 after a fire in Lac La Biche burnt most of the town to the ground, including his department store. However, by then he had become the most successful entrepreneur in town, and was able to build an even bigger one to replace it. On top of that, in 1919 the Hudson’s Bay Company (HBC) shut down their operations in Lac La Biche, leaving Abouchadi as the most influential fur trader in the region. Having achieved all of this, Abouchadi was still only 27 years old and remained as adventurous as ever. In 1925, Abouchadi moved to Fort McMurray, Alberta. There he built a floating store, much like the horse-led wagon out of which he and his uncle had started their business some 20 years earlier. The Hudson’s Bay Company routinely travelled up and down the rivers of northern Alberta and the Northwest Territories, selling goods to the Indigenous

peoples in the area and buying furs from them. Abouchadi decided to do the same. Starting in Fort McMurray, he travelled north on the McKenzie River until he reached the Arctic Ocean. He took a break at the small settlement at Aklavik, Northwest Territories, where he witnessed the midnight sun—probably another first for a Canadian Muslim. The Hudson’s Bay Company was not pleased with the competition, which may say something about the success of Abouchadi’s floating store. HBC successfully lobbied the government to have Abouchadi’s venture shut down. However, he continued to operate his many ventures in Lac La Biche. News of his success had by this time reached his native Lebanon, and sparked a gradual immigration of Lebanese Muslims to Lac La Biche―so much so that by 1969, Muslims made up a greater proportion of the population of Lac La Biche than they did in any other town or city in North America. In 1936, Abouchadi was awarded a contract by the federal government to build a breakwater in Lac La Biche, which became a very successful project. In the early 1940s, Abouchadi opened a new department store in Lac La Biche, larger than any he had owned before. However, the one-time young immigrant

to Canada was now aging, and wanted to settle down with his family; thus when HBC returned to Lac La Biche in 1946 and offered to purchase his department store, Abouchadi sold it and moved with his family to Edmonton,

which by then was home to a much larger Muslim community and also to Canada’s first mosque. There he set up a real estate business which he operated for many years. Later in his life, Abouchadi made five trips back to Lebanon and made the Islamic pilgrimage to Makkah (in Saudi Arabia) twice. He married twice, first to a Lebanese Muslim woman (referred to as Josie) and then to a Ukrainian-Canadian woman who had converted to Islam. When he was once asked how he felt about his fateful decision to move to Canada, he said, “I’m proud of being a Canadian.” On December 10, 1985—eighty years after he first landed in Montreal—Ali Ahmed Abouchadi passed away in Edmonton, Canada. A park and pond just outside of Lac La Biche are named in honour of “Alexander Hamilton”. —————————— Sources: Linda Goyette and Carolina J. Roemmich, Edmonton in Our Own Words (Edmonton: University of Alberta Press, 2005), p. 241; Earle H. Waugh, “Reducing the Distance: A Muslim Congregation in the Canadian North,” in American Congregations, Volume 1: Portraits of Twelve Religious Communities, ed. James P. Wind and James W. Lewis, 572-611 (Chicago: University of Chicago Press, 1994); see also [1], [2], [3], [4]


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Sunnah Foods


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A BRIEF HISTORY Around 10,000 BC, animals were being domesticated and the world was having an “agricultural revolution” where nomads were beginning to settle as communities. With this major shift in society, came the use of by-products from animals such as milk. Since then, the colonization and settlements of humans across the continents, further domestication, and eventually creating the scientific process to pasteurize milk, made it available beyond the farms and into homes starting in the early 1900s.

IT REALLY DOES A BODY GOOD Filled with a chockful of nutrients, milk can be highly beneficial to the body. Most people are aware of its Calcium-rich content which helps build strong teeth and bones, however milk is also high in Vitamin D, which aids in Calcium absorption and Potassium that helps reduce risk of stroke, heart disease, and high blood pressure. Milk also contains a lesser known nutrient called ‘choline’ which is found to help with sleep, memory, and muscle movement. A wide range of milk varieties are readily available at local grocery stores ranging from hormone-free, organic, omega-3s, flavoured and reduced fat milk.

RIVERS IN PARADISE & PURE MILK “…wherein are rivers of water unaltered, rivers of milk the taste of which never changes, rivers of wine delicious to those who drink, and rivers of purified honey…” Quran 47:15

“And surely for you, there is a lesson in cattle. We provide you, out of what there is in their bellies, from between undigested food and blood, the drink of milk, pure and pleasant for those who drink.” Quran 16:66 This quote from the Quran was when explaining the purity of real milk and the miracle of how it is produced from a cow. It takes a cow 50-70 hours to produce milk. In this time, the grass and fodder they feed on goes through 4 different stomachs -- each one for a very specific purpose and process -in order to give us the milk we consume. In the fourth stomach, called the ‘abomasum’, 400 litres of blood needs to travel around the udder to provide the milk with the nutrients and water it needs to be beneficial for consumption.

SUNNAH OF DRINKING MILK The Holy Prophet (saw) has said: When you drink milk, say:

Allahumma baarik lana feehi wazidna minhu Ya Allah, bless it for us and give us more of it.

In the early morning, The Prophet (saw) would eat seven dates and with some milk each day: “This blend of dates and Milk produces energy to the mind to think well and it takes the toxin out from the body.”

Milk has been mentioned twice in the Quran. One quote states there will be four types of rivers flowing in Paradise: water, milk, wine, and honey. Milk being chosen as one of the foods of heaven surely makes it unique and special. In this world, milk can spoil over time, and the aged mammal is eventually unable to produce quality milk. Yet, the Quran states that in heaven, milk will never spoil.

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THE GIFT OF GIVING WITH PROJECT RAMADAN Charity is a basic tenent of Islam and an obligation of Muslims to help improve the circumstances of the underprivileged. Ramadan truly embodies the spirit of community and giving. Yes, it is a time for fasting, naps, iftar parties, prayers, and late nights trying to stay awake for suhoor, but let’s not forget that it is also a time for reflection, humility, gratitude, and charity. It is easy for us to forget that food insecurity is an issue while living in a first world country like Canada. However, it continues to affect one in eight Torontoarea households according to a study done by the University of Toronto as recently as 2014. Project Ramadan is a grassroots initiative that started in 2009 by a group of young adults who were concerned with the food disparity within their local community. What started off as a simple idea, fed 450 families that year. Since its inception the program has grown significantly feeding over 14,000 families across the Greater Toronto and surrounding areas – from Oshawa to Niagara Falls. Project Ramadan doubled the quantity of food baskets from 2,000 in 2015 to 4,000 in 2016. To date, Project Ramadan has raised close to $1,000,000.00. Project Ramadan is a 100% volunteer-run initiative under the Muslim Welfare Centre and is generously sponsored by Islamic Relief Canada. The project is dedicated to supporting families in need with staple food items regardless of race, religion or ethnicity. The project is run by a group of volunteer executive team members who spend countless hours coordinating the project from maintaining the website, planning the campaign, developing the marketing strategy, tirelessly fundraising, procuring food at cost-price, and executing the build day events. Now here is the fun part; Project Ramadan hosts five build day events throughout the month of Ramadan. The builds are where hundreds of enthusiastic volunteers of different ethnicities, races, and faiths (most of whom are fasting) come from across

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the Greater Toronto and Hamilton area and band together to build over 600 food baskets at each build. Bright and early on Saturday mornings throughout Ramadan, skids full of food fill the parking lots of the Muslim Welfare Centre. The executive team prepares and sets up the events where volunteers build food packages containing staple food items such as dates, tea, oil, sugar, salt, tuna, honey, chickpeas, lentils, basmati rice, pasta, pasta sauce, kidney beans, flour, and chicken. As volunteers arrive they are welcomed at the registration table to check in, select their team, retrieve their name tag and receive a complementary raffle ticket for prizes that are raffled off at the end of the build. As the build events commence, team leads huddle their teams together to provide instructions, complete ice breakers, and come up with clever team names like ‘Breaking Fast’. Typically, there are a total of 7 teams, ranging from 15 – 20 volunteers each joining together to build food baskets and transport completed food baskets into storage, later to be distributed to families. The builds events are family friendly and children can participate by building food baskets and making Eid cards for the recipients of the packages. Many volunteers feel good knowing they are able to participate in an initiative that will help feed the less fortunate. It is an amazing experience that leaves volunteers feeling like they want to give back even more and work harder knowing they are making a difference in someone’s life. We often ask our volunteers why they participate in Project Ramadan and many of them say they are eager to help the community, to make a difference, to help the needy and the list goes on. This is truly the gift of giving as the volunteers pay it forward with their time and effort without knowing who the recipients of the food baskets are. Project Ramadan embodies its motto of “Building Baskets, Building Bridges”, working to build bridges within both the Muslim community and with the inter-faith community at large. This year, Project Ramadan hosted its very first inter-faith build where local religious

groups were invited to build food baskets in solidarity towards a common cause. It is the simplest acts of kindness and generosity that bind us together through our similar values of giving back to the community. It is through key partnerships with organizations that we are able to distribute baskets to families across the Greater Toronto and Hamilton area. Some of the organizations we support include Barakah Box, Central Neighbourhood House, Cornerstone Emergency Shelter, First Nations School of Toronto, Flemingdon Community Food Bank, Halton Islamic Association, Islamic Society of Niagara Peninsula, Islamic Society of St. Catharines, Malvern Food Bank, Markham Food Bank, Muslim Welfare Centre Food Banks, Regent Park Community Health Centre, St. James United Church, TARIC Mosque, The Denise House, The Salvation Army, Y’s WISH Shelter (YWCA Durham) and many more. Project Ramadan would not be possible if it wasn’t for the support of the hundreds of volunteers who tirelessly build food baskets as well as our generous sponsors and donors. At the end of the day, when we are reflecting on how blessed we are while breaking our fasts, it is our responsibility to remember those who do not have the luxuries that we have. It is important to ensure that families within our local communities have sufficient provisions to sustain their households not just during Ramadan, but all year round. With food disparity on the rise in Canada, we need to continue to do the good work necessary to help the less fortunate. The Prophet (peace be upon him) said “The one who looks after and works for a widow and for a poor person, is like a warrior fighting for Allah’s Cause or like a person who fasts during the day and prays all the night.” As narrated by Abu Huraira (Sahih al-Bukhari). For more information, please visit our website at www.ProjectRamadan. com, follow us on social media @ ProjectRamadan, or email us at contact@ projectramadan.com with any questions you may have. Project Ramadan Executive Team

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As the country spends the year drenching itself in a sea of red, white and maple syrup to mark its 150th birthday, one needs to take a step back to address the not-so-obvious elephant in the room. Confederation may have happened 150 years ago, but this land and its people were around for thousands of years before then. So by focusing on “150 years,” what message are we sending? “If you celebrate Canada was born 150 years ago, you are celebrating the history of colonization and ongoing colonization,” said ​Réal Carrière, a PHD scholar at Ryerson University, whose doctoral work focuses on Indigenous governance and language.

“It really is as well about looking at the issues we are facing as indigenous [people] and really historicising those, and contextualizing those. Looking at the very difficult choices that we’ve had to make for a very long time within a context of ongoing colonization,” added Cherry Smiley, artist, activist and PhD candidate at Concordia University, whose work concerns the colonization of Indigenous women's bodies through sexual violence. It’s not enough to look only at the past. “Colonization is ongoing, this isn’t something that happened in the past and now we are simply dealing with the consequences,” Smiley said.

“That’s I think part of the resistance to Canada 150,” he said. The resistance Carrière refers to is an Indigenous-led countermovement to Canada 150 called #Resistance150. The project aims to highlight years of resistance of discriminatory and assimilation policies of the Canadian government of Indigenous peoples through the words and art of the people actively engaged in resistance.

“We really need to try and reframe the discussions that we are having, where we actually have an opportunity at this 150 years to say that we are going to do things differently now. We are going to put our actions behind what we are saying. And we are gonna stick with this. And we are gonna stick with it even when it gets hard. And we are gonna work our ways through it.”


“There is a terrible historical piece attached to Canada that needs to be brought up to the forefront as well,” says Keri Cheechoo, a poet and PHD scholar at the University of Ottawa whose doctoral work studies the missing histories of the state-sponsored policy of forcing or coercing Indigenous women to sterilize their wombs.

Speaking at an event in Toronto titled “Colonization & the Next 150 on Indigenous Lands,” Cheechoo spoke about the importance of de-colonizing the narrative around Canada 150, a task all Canadians must contribute towards in order to reconcile the wrongs done in our history. Her advice was simple. “Just realizing that Indigenous people were here way before 150 years, keeping that in mind and trying to move forward and just work through it. That’s personalised decolonization,” she said. “I think that maybe doing things that would be an alter narrative to the typical celebrations that are taking place. Deciding to not purchase any of the things that are being created. Moving past or disrupting conversation that speaks to how perfect Canada is for everyone,” she says. Summer 2017 halalfoodie.ca 48

Being an ally to this cause is not only our duty as Canadians, but as muslims as well.

“As the Quran says, one of the worst forms of our sinful nature is oppression, and for us to deny these fundamental truths would be for us to contribute to the oppression that these people have long suffered and continue to suffer in this land,” said Dr. Timothy Gianotti, a scholar of classical Muslim thought and Associate Professor at the University of Waterloo. “Part of what unifies the muslim narrative with the indigenous narrative is this sense of sacredness and dignity for this land and for the creation, and also this sense that we have been placed here not to exploit it, not to take it, certainly not to own it and take it as ours, but for us to think of taking care of this trust which now comes into our hands,” he said. “So I think for Muslim people who now live in North America, our highest calling is to stand shoulder to shoulder with our indigenous brothers and sisters and to take up their teaching as our own teaching and to stand with them for the sanctity and the dignity and for fundamental truth that this doesn’t belong to us, that we belong to the land.”







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RADICAL SELF-CARE HEALING THE BODY AND THE MIND SHOULD BE A PART OF YOUR STRUGGLE FOR SOCIAL JUSTICE WRITTEN BY FATIMAH JACKSON-BEST Former Black Panther, Angela Davis, put it beautifully: “Self-care and healing and attention to the body and the spiritual dimension—all of this is now a part of radical social justice struggles.” To her this kind of work is radical, and worthy of our personal and collective investment. And when someone with the stature of Angela Davis is impressing upon us the importance of integrating this into our lives and work, then I know we have to listen. I have been hearing much more about the necessity of self-care in our everyday lives beyond practices of buying or purchasing things, and it couldn’t come at a better time. Islamophobia, multiple forms of racism, targeted Mosque murders, and ongoing political plays being made south of the Canadian border which clearly target Muslims (and other issues such as the environment, the poor, women, etc) have led me to think more deeply about self-care in our communities and more recently, radical methods of self-care. Inspired by women like Audre Lorde and Angela Davis, I want to share some methods for radical self-care that I hope each of us can pursue wherever we are and with what ever means we have available.

THE WORK OF GROUNDING THE SELF Grounding One’s Self is the act of acknowledging where you are right now, honouring what you are engaged in doing, and being present in your life as it is happening. Grounding one’s self is based on the belief that our actions should be framed by an awareness of where we are in this moment and what has led us to the space we are inhabiting, and the work we are doing. We all know that person who is doing a lot and from the outside we don’t know how they are accomplishing it all. They are able to hold amazing jobs, have successful relationships, and engage in activism all at the same time. Now think about whether this describes you too. It’s possible that even you don’t know how you are managing to do everything. Yet on most days you wake up to do a little more and push a little further.


Being exceptional is one of the ways many of us seek legitimacy and acceptance. But we forget that exceptionalism has a process and a price. Sometimes that process and price looks like having to choose between being with your loved ones, or to attend a conference, or staying up all night to make sure your writing is done only to head to work to make sure your bills can be paid.

Grounding yourself requires you to be still and acknowledge where you are right now, in this current moment, and realize that your progress was not by accident or luck: it is through Allah and the outcome of tremendous work and effort. Grounding yourself is the acknowledgement of where you are and giving it respect. In doing this work we become mindful and present so that we can truly experience everything that is going on around us and for us. Without doing this work we risk becoming numb and walking through life and our biggest accomplishments not knowing how they really felt. Grounding one’s self will look different for each of us. But for me it looks like finding stillness and sitting with it. It looks like deep breathing to release my fears of failure and appreciate that every single one of my falls has allowed me to rise and try again. It

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is being mindful and intentional about everything I do. The everydayness of grounding oneself allows us to constantly work towards self-care, and by doing that work we endlessly invest and reinvest in ourselves.

THE WORK OF “UNDOING” The Work of Undoing was inspired by a friend who left the Caribbean at 18 years old to attend University in North America. In conversation we shared our experiences being Black women in Universities that had small populations of Black people, and how this forced us to learn to cope and manage with that reality which becomes work in itself. My friend called it the Work of Undoing and she said, “I wish someone had told me that my simple presence would be a contested space and helped me to understand what that meant”. For my friend, her layered identities (Black, nonAmerican, woman, gay) made her the target of daily assaults and micro-aggressions that she wasn’t prepared for. She was constantly feeling like she didn’t belong in the places she had earned the right to be in, and every time she turned a corner or faced a difficult task another would crop up, and this kept her feeling like everything in the world was conspiring against her to push her out.


Most of these issues are systemic, meaning they are deeply engrained in our institutions and communities which is precisely why they are successful in keeping us from feeling like we can really belong. But the Work of Undoing is about doing exactly what my friend and I did while talking about our similar experiences in academia: it’s about finding people who can identify with you and your frustrations, getting together because of these commonalities, and then unpacking and challenging them together. The Work of Undoing requires naming and confronting these things using whatever means available to you. This may look like talking to each other in open and honest ways about what is going on, journaling, or organizing formal or informal spaces for people to gather. It may be sharing stories and strategies for survival. It may look like developing listserve, WhatsApp,

or Facebook groups to share resources and check in with one another. And it may look like finding that one person wherever you are and supporting each other throughout the process. The Work of Undoing is collective work, but the collective does not necessarily mean a mass of people - it can be just two of you, but it should not and cannot just be you.

THE ACTUAL WORK OF CARE The Actual Work of Care is totally dependent on what you envision it to be. But I want to be careful about falling into those narrow consumerist-driven techniques for caring for one’s self. I am aware and critical of the fact that telling people who may have constricted financial circumstances that the Work of Caring for themselves only looks like a spa-day, or buying something nice, or taking the day off work. We know that these kinds self-care techniques do not pay attention to class, access, and the privilege of being able to seek out care in these ways and that excludes many people. That is not say that the actual work of care cannot involve those kinds of things, but I want to expand our understandings of what is underlying the actual work of care, and that is the fundamental practice of putting yourself first and being unapologetic about it. To me that is what Audre Lorde meant when she said “Caring for myself is not self-indulgence, it is selfpreservation, and that is an act of political warfare.” She is speaking of investing passionately and radically into ourselves and our holistic wellness as much as we invest in our education, social justice causes, and jobs. Doing this kind of radical self-care work is sometimes perceived as being selfish only because we have come to believe that our personal wellness is somehow outside of the pursuit for justice. That false distinction is probably the biggest lie we can tell ourselves. We have to know that being well is a right, and not a privilege. And each of us has the right to what we need in order to feel our best and perform our best. This means that simple things like eating well, sleeping well, loving well, praying well, speaking well, thinking well, and living as well are all techniques for engaging in the work of self-care, and it’s our right and responsibility to pursue them radically and unapologetically.

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I’ve travelled across 21 countries, on five continents. I’ve ice climbed a glacier in New Zealand, camped in the Sahara desert, floated in the Dead Sea, and walked underwater on the ocean floor in the Great Barrier Reef. Yet despite having countless amazing experiences all over the world, Canada remains my favourite destination. Oh Canada! A land of stately mountains, pristine lakes, rainforest, desert dunes and more. Canada my home, our home. Although there are endless places to explore from coast to coast, here are some of the most unique experiences to be had in Canada.

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GIANT SAND DUNES It may be hard to get to - accessible only by float plane or boat - but Athabasca Sand Dunes Provincial Park is a sight to behold. The sand dunes range from 400 to 1,500 metres long and are as high as 30 metres.

EXPERIENCE THE HIGHEST TIDES IN THE WORLD Watch in awe as 100 billion tonnes of water fills, then empties the area around Hopewell Rocks, creating the highest tides in the world. You can kayak around the tops of the rocks in the morning, then come by again later in the day to walk on the ocean floor, with the rocks towering above you.

LOOK UP, WAY UP Head to the northern territories in the summer to experience the Midnight Sun. For nearly half the year, places around the Arctic circle witness 24 hours of sunshine. In the winter months, long hours of darkness and clear nights make the perfect opportunity to see the sky light up in the bright colours of the Aurora Borealis.

TRACK DINOSAURS Explore the world’s richest deposits of dinosaur bones in Dinosaur Provincial Park. You can participate in an actual dinosaur dig, then explore the natural playground that is the Badlands. At night, camping under the stars will provide you incredible views of milky way.

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A DEAD SEA, EH The water of Little Manitou lake is definitely not as warm as the shores of the Dead Sea in the Middle East, but this little Canadian lake offers the same magical experience. With a mineral density that is three-times saltier than an ocean, all you have to do is lay on your back and you’ll float effortlessly.

A SWEET LITTLE DESERT A ROCKY TRAIN RIDE Snake your way through Canada’s glorious Rocky Mountains aboard the luxurious Rocky Mountaineer train. You’ll be nestled in the middle of some of the most beautiful landscapes in Canada, experiencing places that are otherwise inaccessible.

Hit a hiking trail to explore the rugged desert landscape around the town of Osoyoos. This is one of the warmest places in Canada which means the waters of the nearby Osoyoos Lake are warm and welcoming to watersport. Visit late in the summer for the best look at the bright and colourful polka dot pattern of the marvel that is Spotted Lake.

SLEEP IN AN ICE HOTEL Live out your Frozen fantasy at Quebec’s Hotel de Glace. Built every year entirely out of snow and ice, the hotel features themed rooms furnished with furs, lanterns and ice sculptures. An ice slide is a fun treat for day visitors.

POLAR BEAR SAFARI Every October, as polar bears migrate towards the coast near Churchill, Manitoba to feed on seals, humans follow their tracks on polar bear safaris. It’s the perfect way to take in the cuddly cuteness of polar bears but from a safe distance. A specially designed Tundra Buggy, perches safari-goers in a raised, enclosed space so they can remain protected when the vehicle drives close to the bears.

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THE PERFECT SHOE WRITTEN BY ZEBUNNISA MIRZA If you haven’t already snagged a free Parks Canada Discovery Pass for this year, what are you waiting for? To celebrate the 150th anniversary of Canadian Confederation, national parks across the country will be free this year.

“I recently used Columbia’s Conspiracy™ Titanium OutDry™ Trail Shoe, a low profile lightweight shoe, for a weeklong trek in Colombia. I found myself often opting for that lighter shoe rather than a heavier boot.”

It’s the perfect motivator to help you get outside this summer. And if you’re going to get active in the Great Canadian Outdoors, you’ll need a good pair of hiking shoes.

That’s not to say that a simpler looking shoe won’t have all the bells and whistles you need to help you charge down a trail.

For advice on how to pick the perfect pair, we spoke with Faith E. Briggs, one of Columbia Sportswear’s Director of Toughness. Faith is an avid runner and a documentary filmmaker who spends most of her time exploring the outdoors, having amazing adventures while testing sports gear. The hiking section of your local gear store is often stocked with an overwhelming number of options, from shoes that resemble simple runners to big, sturdy boots that look more serious than fun. Faith’s advice? Keep it simple. “For day hikes, and even longer treks, I’ve been finding that a low hiking shoe is often a great option,” she says.

“When choosing a shoe, I pay attention to grip, weight, and water resistance protection,” Faith says. Depending on where and when you’ll be hiking, your needs for a shoe will vary. For lighter trails, a low cut design is perfect as it will allow you to move easily, however, you should look for a shoe with a sturdy sole for added support. Some shoes are made with an inner shank that allows for even more stability and comfort on longer treks. For hot climates, a shoe that has lots of breathability is key, but for Canada you’re probably better off buying a shoe that’s waterproof. Look for technologies such as Outdry, Gore-Tex, and eVent which offer excellent water protection with the added benefit of breathability.

How to Choose a Hiking Shoe

2 Sturdy sole provides stability on rocks, tree roots and other light trail features

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“I'd definitely say that choosing a hiking shoe is a very personal experience and you want to go by feel,” Faith says. “If you can, I would recommend visiting an outdoor store to try on a variety of shoes to find your perfect fit.” Faith’s final comment? “Find a pair you're excited about,” she says. “Sometimes my excitement about a great pair of shoes is what gets me out the door in the first place!”

2 4

1 Low ankle profile allows for dynamic movement

4 Breathable mesh airs out your feet to help you stay cool and dry as you move

The most important factor to consider when choosing a hiking shoe, is a good fit. The right shoe will be snug everywhere, tight nowhere, and will have enough room to wiggle your toes.


Bigger isn’t necessarily better. Here’s what to look for in a shoe that’ll hold up to all your summer adventures.

3 Waterproof breathable membrane keeps you dry and sweat free on wet days and muddy trails

“I’m finding that a good waterproof shoe is easy to clean,” Faith says. “So regardless of if you’ve been sloshing through mud all day or end the day covered in dust, it’s nice to know you haven’t actually “ruined” your shoes though sometimes it might look like it when you’re finally back home.”



Cookbook Picks WRITTEN BY HAFSA PATHAN Cookbooks can be found in almost every kitchen or home library. Some of us may buy them because we pretend to be Food Network-calibre chefs, whereas others just like looking at the pictures.



Angela Liddon is the author behind the very popular blog and New York Timesbestseller, The Oh She Glows Cookbook. All of her recipes are plant-based, making them very suitable for Muslims, vegans and vegetarians alike. The cookbook encompasses over 100 recipes including veggie burgers, flourless brownies, and some earth-shatteringly delicious salads and smoothies. She also gives great tips for how to stock your pantry with vegan essentials and tips on making recipes allergy-friendly.

Anyone and everyone who has to cook dinner nightly knows the struggle behind figuring out what to make. Every. Single. Night. We love that all the recipes in this cookbook are standalone dishes - meaning no running around trying to figure out sides or appetizers, or anything really. Just cook the one dish and dinner is all taken care of! This cookbook is filled with hearty weeknight meals, complemented with lots of great photography. Perfect for the everyday cook!

We took a look at some of the most recent and hottest cookbooks to hit shelves in the past year, and put together a list of five favourites that we think would make perfect staples in your kitchen. Whether you use them for cooking or browsing, that’s totally up to you!

My Two Souths, Asha Gomez

Nadiya’s Kitchen, Nadiya Hussain


We LOVE southern comfort foods and Indian food. This cookbook brings together the best of both worlds with the most unexpected and intriguing fusion dishes. Chef Asha takes the reader on a tour of her small village in Kerala, then through her favourite restaurants in Atlanta, introducing dishes like Cardamom Corn Bread and Kerala Fried Chicken and Waffles.

Nadiya Hussain, winner of The Great British Bake Off 2015, has become somewhat of a household name all around the world, as Muslims everywhere celebrated her big win! There are over 100 recipes in her cookbook, including some of her personal baked favourites and other feel-good savoury dishes, including a good variety of South Asian dishes and some English favourites. Her hardcover launches in summer 2017.

This is the perfect cookbook for the home baker that wants to bake better, meaning with less sugar and alternative flours. Ko plays with different oils rather than using butter, natural sweeteners as opposed to refined sugar, and introduces flours that you might never have thought of baking with before. Our favourite recipe? Chocolate School Party Sheet Cake - it’s made with zucchini!

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Stuff yourself silly with seafood and chocolate as you make your way through this tiny Caribbean island ST. LUCIA FOODIE CHECKLIST GREEN BANANAS AND SALT FISH The “official” dish of St. Lucia is just as it sounds – salty cod fish and vegetables served with a side of bananas, the island’s leading export.


CRAB BACKS Local crab meat sautéed with local seasoning and herbs and Garlic Butter Sauce, served inside hollowed crab shells.

ACCRA A street food favourite! Deep fried salt fish battered with a spicy seasoning.

CASSAVA BREAD Made from a starchy root vegetable, this unleavened bread can be eaten like a sandwich with fish or combined with coconut, cherries, raisins and apple for a sweeter treat.

TROPICAL FRUITS Mangoes, soursop, pineapple, coconut, pomme d’armour, five finger, chenet, bananas, kiwi and more!

COCOA TEA No, not hot chocolate! Cocoa tea is a sweet and spicy morning drink made with ground cocoa, cinnamon, vanilla, boiled with water and little bit of milk.

CHOCOLATE EVERYTHING Chocolate consumption in St. Lucia isn’t just limited to munching on truffles and ending your meals with a chocolate dessert. From an indulgent chocolate tasting experience to countless chocolate-infused menus at resorts and restaurants across the island, there is no shortage of chocolatey nibbles for you to try!

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A gentle breeze flows through the open dining room, cooling down what would have otherwise been a hot summer night. Candle-lit lanterns hang from the ceiling, bathing the wooden décor in a soft, warm light. The subtle clinking of cutlery and hushed conversation is all that can be heard in a room full of couples, young and old, who gaze lovingly at each other. The setting is impossibly romantic. Although I would have preferred to be here with a loved one, I sit across from St. Lucia native and Top Chef star, Chef Nina Compton, who makes an excellent dinner date. She entertains me with stories from her experience on the show, and has me gushing with excitement about the meal that I’m about to have. That is until our food arrives.

“the crab meat is so fresh and flavourful ”

I begin my dinner with St. Lucian crab backs – fresh crab meat sautéed with local seasoning and herbs, smothered with a rich garlic butter sauce and served inside hollowed crab shells. The seasoning is simple, but the crabmeat is so fresh and flavourful it hardly needs anything at all.

We eat in absolute silence, not out of respect for any cultural norms, but because the food is so good we forget everything else. Next, I devour a plate full of jumbo shrimps on a bed of vegetables and rice, blanketed in a spicy creole sauce. The crispness of the shrimp bursts in my mouth with each bite, and


the creole sauce coats my tongue in flavour so rich it lasts long after I finish my meal. I dare not spoil it with even one bite of dessert.


Some of the best examples of St. Lucian Creole cuisine – a distinctive blend of West Indian, African and French influence – can be found in the island’s capital city of Castries. The waterfront location of the Coal Pot Restaurant combined with the expert work of award-winning French Chef Xavier has made it a popular choice for foodies since 1966. It’s a perfect place for an elegant sit down meal and a great introduction to the many foodie experiences one can have in Castries.

If a cooking class is too much work on a vacation, then a cooking lime may just be your cup of St. Lucian cocoa tea. To “lime” means to “chill” or “relax”, and the cooking lime at the Spices Cooking studio is all about laid back fun. Over the course of three hours we were the subject of Chef Jenni Killam’s jokes who teased us as we laughed and chatted while preparing two authentic St. Lucian dishes – a curried fish stew and a spicy chocolate flan for dessert. The fruit of our labour was enjoyed on a patio overlooking a lush view of the property’s garden that gently slopes into a valley. The best part? No prep work or cleanup!



Walking through the Castries Market is like entering a colourful explosion of fresh fruit, vegetables, spices and handmade crafts especially on a Saturday morning when things are at their liveliest. I found it hard to stay focused among the endless piles of mangoes, custard apple, soursop, coconuts and bananas. Luckily, Chef Nina Compton was there as our guide. We meandered through the countless vendor stalls, tasting street foods like accra, a spicy codfish fritter, and picking up spices like star anise, and cinnamon, condiments like a special local hot-pepper sauce, and souvenir cocoa sticks to bring home. The market is open every day except Sunday.

I sipped my cup of delicious St. Lucian cocoa tea as I gazed out at the lush cocoa plantations on the Rabot Estate, ready to embark on the Tree-to-Bar experience. We began the day by selecting a ripe cocoa pod, then moved through all the steps - fermenting, sun-drying, grinding, mixing, and moulding - until we had made our very own chocolate bar. Of course, there was a lot of tasting along the way. Why stop there? For the ultimate indulgence, I booked myself in at the Rainforest Spa at the Sugar Beach Resort for a full body chocolate massage!

“I found it hard to stay focused...”

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RESTAURANT GUIDE /halalfoodie /halal_foodie



Paramount Fine Foods began as one Middle Eastern Restaurant in Mississauga, Ontario and is now the fastest growing Middle Eastern Food chain in Canada with locations around the world.



Nader’s Grill and Bakery is a large venue that boasts plentiful seating and various items from North American classics to authentic Middle Eastern. One side of their restaurant is a bakery and shisha lounge.

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2200 BROCK RD C4, PICKERING (905) 239-4040

HMA Certified peri-peri chicken done right! Their newest location has opened up in Pickering beside Affy’s Premium Grill and Baba Jon Pizza. They have a wonderful walk in special. Lemon Peri sauce is a patron favourite! GREAT SERVICE

828 BAY ST, TORONTO (647) 344-7862

From an idea, to a pop up to a stall in Halal Food Festival Toronto -- to a bricks and mortar restaurant! We love the vibe and delicious Indian street food at this trendy and clean joint. Great place to take family or clients! GREAT SERVICE



330 ADELAIDE ST W, TORONTO (647) 483-5625

FLOCK is delicious food that’s pretty good for you. Whether you’re looking for a speedy takeout option, or a casual dine-in spot. A fresh, one-stop rotisserie and greens spot. Multiple locations EXCEPT Harbord are halal. GREAT SERVICE






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808 BRITANNIA RD W #105, MISSISSAUGA (905) 812-2700

From Mumbai to Dubai and now in Toronto, Kobe Sizzlers is a unique and satisfying experience. If you love meat and you love hearing it sizzle, you’ll love this family restaurant. GREAT SERVICE


1450 KINGSTON RD, PICKERING (905) 492-3144

Clean and modern interior with delicious afghan and new South Asian dishes to delight anyone. They have wonderful specials that can feed a big hungry family. They have a private dining area and a spacious main area as well. GREAT SERVICE




222 THE ESPLANADE, TORONTO (647) 748-2582

Chicken and waffles is a thing. A great thing. And Cluck Clucks does it really well with creative twists and inventions. Their batter is light, fluffy with a bit of kick that perfectly accompanies their flavourful fried chicken.





251 AUGUSTA AVE., TORONTO (416) 593-2777

Amazing burgers and steak sandwiches with a large interior -- perfect spot for parties and large crowds. Service is friendly and their menu is truly for the adventurous!


2101 BRIMLEY RD #111, SCARBOROUGH (416) 967-4653


One of our favourite new joints for the east end. This cafe is trendy and fully halal -- the perfect place to meet up with friends or just relax solo with a great read. Great service, great prices and overall -- top on our list.

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3836 BLOOR ST W, ETOBICOKE (647) 748-2364

Brazillian-style grilled chicken with lots of delicious and unique sides to try. Great value and good portions, this is great place if you’re looking for a unique take on classic comfort food. GREAT SERVICE


1 ROSSLAND RD W, AJAX (905) 239-9619

Serving the west end of the city, the North AND NOW DURHAM!. Burger Factory is known for their flat top griddle smash-burger, Juicy Lucy and their “Factory Sauce”. They also have funnel cake!







9699 JANE ST #28, MAPLE (905) 553-9400

Huge portions and fresh, quality ingredients make this a great choice for north end halal eaters who crave some Mexican fare. Lots of people rave about their hot sauce -- but be careful! It’s the real deal! GREAT SERVICE



2761 MARKHAM RD A5, SCARBOROUGH (416) 292-1170

Under new management, Showtime Bistro is a great place to grab a meaty burger, jerk poutine or their famous Ferrero Rocher milkshake. Beautiful, clean interior make this spot ideal for families and larger parties. GREAT SERVICE

2325 MATHESON BLVD E, MISSISSAUGA (905) 282-0707

Another wonderful Indian street food themed restaurant. Most dishes come as a bowl or a wrap and are inspired by truck stops throughout India -- but don’t worry -- the interior is modern and clean! GREAT SERVICE





2555 VICTORIA PARK AVE #19, SCARBOROUGH (416) 551-7672

Pizza La Rosa is definitely worth checking out if you’re in the mood for chicken Parmesan, lasagna and of course their delicious variety of pizza. Don’t let their interior fool you! You’ll be pleasantly surprised at their quality.




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Halal Foodie Magazine, Summer 2017  

Issue 7

Halal Foodie Magazine, Summer 2017  

Issue 7