During the month of Ramadan, Muslims abstain from all food and water from sunrise to sunset. The timing of the celebration shifts each year; in 2015 Ramadan runs from June 17 to July 17. Because these late spring and early summer days are some of the longest of the year in the Northern Hemisphere, this Ramadan will require more hours of fasting than normal. And, not only will the days be long, they’ll be hot too. When going for 16 or more hours in 90-degree heat without food or water, it is crucial to plan in advance for sufficient hydration and adequate nutrition.
Most Muslims eat two meals a day during Ramadan — one right before sunrise (called suhur), and one directly after sunset (called iftar). At suhur, it is most important to get enough fluids and filling foods for the day ahead. That’s why I like to make Chia Seed Pudding.
Chia seeds are rich in fiber, calcium, omega-3 fatty acids, manganese and much more. Plus, chia seeds soak up the liquid they are placed in and grow up to nine times their original size, bulging with hydration. As the body digests the seeds, the water is slowly absorbed, keeping hydration levels up throughout the day.
Ramadan Chia Seed Pudding
Ingredients
- ½ cup chia seeds
- 2½ cups milk
- 1 teaspoon cinnamon
- 1 teaspoon ground cardamom
- 1 tablespoon honey
- Optional toppings: fresh fruit, nuts, shaved coconut
Directions
- Combine chia seeds, milk, cinnamon, cardamom and honey in a jar. Mix the contents and refrigerate overnight.
- The next morning, top the pudding with fresh fruit, nuts and shaved coconut. Serves 5.
