Epicure Food Magazine by Habiba Kohail

April 2020 THE PREMIERE ISSUE

Chef Hassan: Cooking Was Not My Passion At The Beginning.

80%

of Coffee Addicts Are in their 20â&#x20AC;&#x2122;s.

Unveiling the Dark Side of Low Carb Diets.

Healthy Breakfast Recipes for Busy Mornings.

Sushi Newbie?

Find Your Ultimate Sushi Guide.

COVID19 contactless experience

Editor’s Letter Being the main factor of our daily routine, we could find nothing better than food to establish a whole magalogue about. In our dictionary, we call it “the gatherer”. That thing that brings us all together no matter the circumstance. That essential in any outing, visit, occasion, or reunion that we impatiently wait for. As food appreciators, we are a group of mass communication students who fancy the art of eating, and want to help out others to not only chew food for the sake of quenching their hunger, but enjoy the feel of different tangs in their drools and have the passion to discover more of that food world. From here comes “Epicure”, attributed to the Greek philosopher “Epicurus” who thought the most about food and cooking. Then, came “Epicurean” which means a person who delights in fine food and delicacies. We would like to call you, dear readers, Epicureans, us being your guide on such a journey. Epicure is not merely a magazine where we talk about food and recipes. We are tackling the whole food experience from a whole new perspective, breaking all the rules and the stereotypes that arise with such subjects. Epicure is made by youth for youth; it is for our fellow ‘Epicureans’. We aim for Epicure to be the hub that serves your needs best, bringing everything you aspire to read about, know, or see at the grasp of your hands. We strive to put all the information you may need in one place with the simplest language and best visuals. We aim to build our trust in being the food bible for everyone who delights in all that has to do with food. Hence, you will be introduced to our different sections where you can find everything food-related, starting from food history, recipes, personal inspirational stories, to places where you should go, wellness and fitness tips, and everything in between. For a true Epicurean, we hope that “Epicure” will perfectly feed your appetite and match your taste.

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Cairo University Faculty of Mass Communication English Section Faculty Dean Prof. Howaida Mostafa Head of English Section Prof. Shaimaa Zolfakar

Contributors Baher Henein Maria Zaky Habiba Kohail Lougien Ahmed Arwa Nabil

Under the supervision of: Dr. Rehab Hany Zahraa Badr Graphic Design by: Veronica Ibrahim Special thanks to: Marina Moawad Photography

Contents Epic Places Around the world in two pages The Absolute Best Breakfast in Cairo Go Back In Time with Villa Belle Epoque A Day on the Mediterranean: Your Itinerary in Alexandria Street 306: Your New Favorite Spot in Dokki

8 11 14 16 18

Epic People The Story Beyond the Plate: Sabah’s Journey to Success Cream of the Crop Food YouTubers Life of a Food Critic: Behind the Scenes with Angie El Batrawy An Insider’s Insights on Body Toning Beneath Chef Hassan’s Toque: A Journey Sparked By A Twist Of Fate Have You Met Herbivore ? A Scoop of Yasmine Nazmy: Happy Belly

20 22 24 27 30 33

Epic Food Your Ultimate Sushi Guide A Present to Cherish FURever 6 Different Ways To Cook Rice Worry No More: Your Guide to Dining Etiquette Epicure Spills the Beans: Over 50% of Epicureans are Coffee Addicts

38 39 40 42 44

Epic Recipes Vegetarian Chocolate Fudge Cake Cinnamon Cakes Sweet Potato Fajitas Peanut Butter Chip Cookies 4 Healthy Breakfast Recipes

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Epic Wellness Rethinking Diet: Direct To Consumer DNA Testing Glow The Perfect Food for Your Mood Keto, Atkins, Zero Carb: Unveiling the Dark Side of Low Carb Diets

54 56 58 60

Epic Environment A Beginner’s Guide to Zero-Waste Buy, Drink, Toss, Repeat: Water Bottles Expire Too Tackling the red meat debate Sara and Lara’s “Hand-Woven” Baskets: Organic Produce from Sara’s Farm to your Kitchen Table

64 66 68 70

Opinionated Sizzler: Great Food that is Worth the Wait Arigato Sushi & Grill: The Not So O-fish-al Seafood

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News

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Around the World in Two Pages by: Maria Zaky

Ask anyone about their bucket list, traveling would probably be on top. The excitement of seeing the world, visiting as many countries as possible, trying new food, and savoring the taste of a whole new world is unmatched. Epicure met some of the few who got to cross some countries and exotic foods off their lists, and help you add some to yours.

Vietnam: Egg Coffee

Morocco: Escargot

“It is basically coffee with egg yolks, sugar, and milk. For some, it was a big no. For me, it was amazing because you do not really feel the taste of the eggs. However, it adds a weird, yet a great taste. It was a new, tasty drink that I think every coffee lover should try if they go there.” ~Nadine George.

Morocco: Escargot “Despite me being disgusted by the slightest thing, I have never thought I would try such food. L’escargot is one of the traditional Moroccan street foods. It is a bowl of snails. It was tasty and a little bit spicy. The snail soup was amazing; it is spicy, but it is so delicious.” ~Sara Emam.

France: Frogs’ Legs Soup

South Africa: Mopane Fried

‘Soupe de Grenouille’ is only served in the most luxurious restaurants in France. You need to make a reservation at least one week in advance if you want to try it. I personally could not really eat the legs, but I drank the soup and, to my surprise, it was delicious. I never thought I would like it, but I did. It was actually really tasty. There was also a plate made of monkey’s brains, but I just could not go that far.” ~Mireille Youssry

Netherlands: Pig’s Knees “I tasted the meat of a pig’s front leg covered with bacon. It was so delicious yet fatty. You can find it not only in Amsterdam but in many places across Europe. I totally recommend trying it if you eat pork.” ~Michael Amin.

Worms “I have lived in South Africa for a while; the most exotic thing they eat is the mopane fried worms. I could not try it at all.They also have restaurants where they sell all animals’ meat including crocodiles, monkeys, and elephants. I have never tried those either but if you are adventurous enough, go for it.” ~Sandy Mamdouh.

Greece: Grilled Octopus “I tried an Octopus leg topped with some kind of sauce; I loved it. It is more or less like calamari. I think anyone who loves seafood or sushi will find it delicious. Nonetheless, it is somehow chewable and jelly-like. You can easily find it in any seafood restaurant in Greece.” ~Helene Michel.

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Austria: Apple Cider Braised Duck

Denmark: Pickled Herring

“It was amazing. It had that sweet apples and honey taste; yet, it had that savory taste of salt and vinegar. If you ordered a whole duck, it will be stuffed with apples and honey on the inside. Still, you can order one piece and it will have the same taste as it is decorated with apple slices topped with apple juice. It is a must try if you visit Vienna. You can find it in fine-dining restaurant.” ~Youssef Kamel.

“Being half-Danish, half-Egyptian, I grew up eating the traditional foods of both countries which are nearly the opposite of each other. The pickled herring is my all-time favorite. Although many people do not like it. It is an open-faced sandwich with raw pickled sweet buttered fish. I know the mixture may sound exotic but for those who have not tried it before, I would totally recommend it.”. ~Lilly Gamal.

Nepal: Pani Puri

England: Fried Spider Japanese Dish

“Pani Puri means water and potatoes. It is a street food that is round, fried, and crispy on the outside. It is totally hollow, full of what resembles flavored water on the inside. I found it so chili and spicy. Still, the experience of watching its preparation was fun. You start eating as the cook keeps adding more rounds’, so you need to keep up with his pace. It needs someone who is into spicy food to finish all those rounds of spices. I do recommend that people go there to try it.” ~Petra Hany.

Poland: Zhurek “Zhurek is a sour kind of soup with spicy white sausage, ham, and hard-boiled eggs inside. The mix of the different ingredients in the soup tasted odd but it was really nice with a salty, yet a creamy taste. It is served in a bread bowl instead of a plate, so you have the soup, eat what is inside, then eat the bread.” ~Monica Ihab.

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“Though it is Japanese food, I have tried Fried Spiders in a market only for Japanese stuff in London. I know it may seem kind of disgusting; however, its shape is not at all. It feels like any fried food that you can eat. It is crunchy and, with the topping and sauces, it is nice. I believe it is only for the brave hearts and fearless traveller.” ~Judy Farid. Still, there is a lot to discover in different countries, a lot of exotic foods to taste and eccentric things to try. Asian and African countries have a lot of hidden gems that are yet to be discovered. Enjoying new adventures is probably the best thing about this. Wherever you want to go and whatever you want to try is waiting for you.

Wherever you want to go and whatever you want to try is waiting for you.

The Absolute Best Breakfast in Cairo by: Habiba Kohail

Breakfast is the most important meal; yes, your mother was right. It is the process through which the human body prepares to perform and interact daily. So rise and shine for the most delicious breakfast be it Feteer, Falafel, or pancakes brought to you by Epicure’s guide for the best breakfast spots in Cairo. Because, as the Egyptian proverb says, all fingers are not the same, Epicure’s guide goes east, for the best oriental breakfast like Fateer and Foul, and west for the finest western breakfasts.

“One should not attend even the end of the world without a good breakfast” - Robert A. Heinlein

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Go East Saheb El Saada Location: Al-Moez Street, next to the Textile Museum, in front of the Al-Zahir Barquq Mosque, Cairo. Saheb El Saada gives the ultimate Egyptian vibes. It is located on a roof in Al-Moez Street surrounded by historical mosques’ minarets that date back to thousands of years ago. Saheb El Saada’s decoration relies on the authentic Egyptian tables and fabrics. A crime worth doing is ordering Saheb El Saada’s Feteer which is served with honey, jam, and cheese. The dough of Feteer is baked superbly that it can be eaten without additions. However, perfection would be sopping it with side dishes. It is too flawless to be concerned about stomachs getting full. The second package includes beans or foul, falafel, eggs, and fried potatoes which are all tempting. However, the real discovery is their foul with chili oil, or as we Egyptians call it Zeit Har, and onions. The mixture between the ingredients is just yummy. To top it off, there is their signature Saheb El Saada’s drink. It is a monthly changeable drink that they do mix-up; it could be a milkshake or a newly invented juice. Price Range: 50 LE per package

Am Ateya Location: 250 Maadi as Sarayat Al Gharbeyah, Maadi, Cairo. Food carts have always been a familiar scene in the Egyptian streets. For someone to go local in Egypt, breakfast by a bean cart is a must. Am Ateya’s cart is surrounded by a garden that has five tables and plastic chairs so that customers can order and sit right there. There is also another option where people can simply order and enjoy their breakfast in their cars. Am Ateya’s options are foul, falafel, cheese with tomato, fried eggplant, and fried potatoes. His top-rated plate is falafel. It is done with flawless consistency, not very loose or chunky, just rightly done. Am Ateya does not use a measuring cup or anything; his senses and instincts are just beyond ordinary. Fried potatoes with melted Rumi cheese also ranks at the top. It is equally delicious, especially for all cheese lovers. Price Range: Full breakfast 30 L.E.

L ’ Opera Location: 121 Nile St, Ad Doqi, Giza. Nothing beats having breakfast by the Nile. L’Opera is the best option for family or business breakfast gatherings. The place blends fanciness with Egyptian origins. Sofas and tables are divided in a manner that provides space and privacy to the customers. The seating is quite comfy and fashionable overall. Once seated, a complimentary bread basket is served. These freshly baked delights are quite tasty and savory, that is why it would be wise to order faster to avoid getting too full too fast. Chickpeas dressed with olive oil is incomparable. The texture feels whipped and creamy in the mouth. Their foul medames, stewed fava beans, dressed with olive oil is excellent, Simple, yet very delicious. Their full breakfast package includes foul, falafel, scrambled eggs, cheese with tomatoes, fried potatoes, pickles, and Rocca. Price Range: 40 LE per package.

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Go West Ralph’s German Bakery

Brioche Dorée Location: El Tesaen St, inside Downtown Mall, 5th Settlement. Building S2–Ground Floor, Cairo. Brioche Dorée is your flight ticket to France. It is rated to be the best place that serves French breakfast. The outdoor area has red pergolas with wooden classy tables surrounded by red flowers, while the indoor area has regular tables with a fridge that displays their goodies. Their croissants have a variety of fillings like chocolate, cheese, and almonds. All are freshly baked and pulled out from the oven. Almond croissant is the best; it is made with a sweet almond filling swirled throughout the dough. Orange juice is a great addition to have a healthy, fresh start of the day. Mint Mocha Frappe is highly recommended as well. The menu has other pretty options such as French toast and raisins buns. Price Range: 45-100 LE per item

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Location: 24 Street 9, Maadi, Cairo. For a taste from the west, Epicure uncovers a gem in the streets of Maadi. ”Comfort with the best taste” is what best describes Ralph’s German Bakery. The outdoor area is made up of chairs, tables, and a long wooden couch, while the indoor area has simple coffee tables. It is designed to make breakfast outdoor feels like home. The menu includes a variety of options such as Full English Breakfast; it consists of sausage, beef bacon, eggs, baked beans, and 2 baguette rolls. Their bacon is tasty and crispy. Eggs and sausage are cooked just right. Their baguettes are made from quality bloomer bread. Big Vienna is an alternative option. It comes with smoked turkey, boiled eggs, cheddar cheese, jam, butter, Nutella chocolate, 2 baguette rolls, and a choice of tea or coffee. Both are luscious; it depends on each one’s preferences. Price Range: 80-90 LE/ per package.

Ovio Location: 26th of July Corridor, inside Galleria 40, 6th of October, Giza. A day cannot go wrong if it started with pancakes. Ovio has a carefully selected assortment of European plates. The décor as well perfectly matches the dishes with its modern design. The portions are quite big and their breakfast just tastes divine. In the summer, the indoor area is the best option; it is air-conditioned, relaxing, and includes the beautiful scent of bakery. On the other hand, on good weather days, the outdoor area is perfect to enjoy a fresh meal. The most recommended plates are mixed berries and chocolate pancakes. These flapjacks are mouthwatering and come with different sauces. All are the size of dinner. The stack of pancakes is so fluffy and dressed with a compote of blueberries or chocolate swimming in whipped cream. Utopia would be sipping their peach lemonade juice along with the pancakes. This juice does not just taste fruity, it smells incredible as well. It should be named “summertime juice”. Price Range: 95-120 LE per pancake

Go Back In Time with

Villa Belle Epoque by: Baher Henein

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To enter the gates of this place is like traveling to a whole different time with its colonial-era feel, its antique furniture setting, the profuse palm, mango and guava trees by the entrance. The beautiful outdoor area where you can enjoy your meal by the pool is like heaven on earth with its indoor decoration, the bewildering furniture and how it is in harmony with the place’s vibes. Walking in, you know you are about to experience luxury. It all started in 1914 when Villa Belle Epoque was founded just 12 kilometers from the center of the Egyptian Capital along the Nile River’s east bank. This unique historical place remains a tourist’s main go-to when it comes to serenity and tranquility for its meticulous location in Maadi. Not only considered the first boutique hotel in Egypt, but also one of its most ancient restaurants; this place takes a special place in every guest’s heart with its classic but still contemporary style. The Egyptian-Dutch couple who own the place have designed every detail when it last got renovated in 2010; they sourced its Art Deco antiques from Alexandria. Providing each wall with a young artist’s tableau was a thoughtful touch to give it a contemporary edge as well. This all resulted in the hotel/restaurant to take the first place in the Middle East and Africa region according to Condé Nast Traveller magazine. Due to the various nationalities Villa Belle Epoque’s restaurant “Acacia” receives, there is no particular

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hot-item on their menu. “It just depends on the guest’s preference whether it is beef, chicken, or fish. Our Mix Grill aces our meat dishes, Almond Chicken Breast is the best if we are talking about poultry, and there’s a competition between our Salmon Fillet and Alexandrian Shrimps when it comes to seafood.” Says Abdel Kader Abou El Hassan, the Duty Manager. Acacia’s buffet breakfast starts at 7 and ends at 10 in the morning, while its A La Carte breakfast continues till midday for in-house and outside guests. Lunch and dinner are on the same A La Carte menu from midday till midnight serving international cuisines. Villa Belle Epoque also offers a few more services such as day use, hosting engagements, weddings, and corporate events. For Acacia to keep its menu exciting and up-to-date, a meeting is held daily with the chefs to agree on how they can offer a better service every single day. “Getting our customers’ feedback is very crucial to us so that we can improve our amenities and be able to meet the above standard requirements,” stated Abou El Hassan “quality is what we strive for to maintain our image and exceed all expectations.” Whether you are a local or a tourist, Villa Belle Epoque has got to be on your to-visit list to witness its splendor firsthand. It works well for dates if you are looking to pamper your partner. It could also be the perfect place for your get-together with your friends or family.

A Day on the Mediterranean: Your Itinerary in Alexandria by: Lougien Ahmed

Corniche View

Alexandria is a charming city that is full of hidden gems for those with open eyes. People seem to go to a few designated places each time they visit Alexandria. We cannot deny that Balba, Kebdit El Falah, Sheikh Wafi’ and Alban Swissra serve a great food experience to whoever wants to spend a typical day in the beautiful alleys of Alexandria; however, Alexandria still has a lot more to offer. Most people only visit Alexandria for a day. That could be enough for a stroll around some of the city’s most beautiful places. Its narrow alleys and cozy vibes allow people to experience Alexandria’s beauty in 12 hours. So, get ready, wear comfy shoes, check the weather and be prepared for a new experience. The adventure starts at noon, at the beginning of Fouad Street. It is one of the most prestigious streets in Alexandria. It is packed with different restaurants and coffee shops like; Chez Gabie, L Passage, Sirocco, Roastery, and more. Before diving into this street, our first stop would be the National Museum of Alexandria. This museum is organized by floors; each floor tells a story and each story tells you more about the past and present. After soaking up as much culture from the museum as

possible, prepare yourself for a royal brunch at Sirroco restaurant. This restaurant, which is a 10-minute walk from the museum, will make you feel royal after meeting with the kings and queens of the past. You will be fascinated with the attention to detail, from the table sets to the seats and wallpaper. They also serve one of the best pancakes in town. Another 10 minutes from Sirocco, you will find yourself in front of the Roman Amphitheater. Here, history tells itself. It was used for events such as gladiator combats, animal slayings, and executions.

National Museum of Alexandria

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Your next stop would be 10 minutes away by a taxi, a 30-minute walk, just to reach the Pompey Pillars and the Catacombs of Kom el Shoqafa, another interesting chapter in the cityâ&#x20AC;&#x2122;s history. Now, it would be a good time to head out to the corniche to witness the sunset on the Mediterranean. No one can suggest any coffee shop in particular by the sea. The options are plenty from coffeeshop complexes like Shatby and Tivoli dome, or independent coffee shops like Malibu and Panorama. All in all, it is not the place that matters, it is the view and the weather. After filling your eyes with heartwarming scenery of the sunset, it is time to head out to play.

Sirroco

Pool or ping pong players will like passing by Up and Down in the district of Sporting. The place is designed beneath the ground. It also has a friendly vibe that you and your friends would enjoy while being there. The last stop would be dinner. We saved the best for the last. This true gem is a restaurant hidden in the street of Khalid ibn El Waleed. Negro is a place of surprises. You will go there just to be welcomed by the friendly owner. When you take your seat, you do not need to order, you will find the salads being set on your table. Then, soup follows; hot and readily served. Do not fill your tummy yet because the main dish is fish, shrimp, calamari, and rice. The quantities are surprising. I dare anyone to finish it all.

Sirroco

Up and Down Cafe

Finally, after a head full of memories and a belly full of good food, it is time to head home. you might end the pleasant day with gelato or perhaps wait for your bus time by sipping tea at King Farouk CafĂŠ, located at Ismail Sabry street, At Tarmazeyah, Bahary. Whatever the way one chooses to end their day with, this guide has packed an itinerary for a full, optimal experience.

Negro Restaurant

King Farouk Cafe

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Street 306: Your New Favorite Spot in Dokki by: Baher Henein

You have probably heard about the newest food court of Giza, Street 306, where you can hang out with your friends and family while tasting the most luscious food made by youth. It was inaugurated by Aswaq Misr for Development and Management as an investment extension to â&#x20AC;&#x153;Tahya Misrâ&#x20AC;? fund. The project has five locations so far: Almazah, Sheraton, Damietta, Tanta, and recently, the Dokki branch that was launched in October 2019. The place is basically a group of food carts and kiosks managed and owned by youth who long to have their own project to grow in the field of cooking. Anyone can simply apply to be part of Street 306 whether in their already opened locations or one they are yet to found. You simply go to their website: www.street306.com, fill an application and expect a call to determine your place dimensions and voila, you got your long-awaited dream project come true. This initiative has induced great willingness for young adults to launch their start-ups reaching 750 young men and women to contribute to it. All applicants are exempted from taxes by the government as a motivation. Prices are nothing to worry about there; it is all censored by the management team, the government, as it is quite affordable to all classes. Epicure has visited and covered the Dokki branch, chose some of its most innovative carts, and made a tasting expedition to pass on the experience. You are welcome.

Cheese Bowl An American-inspired cart where all the pizza components are put into a huge sandwich instead of pizza dough, as the bread is essentially the casserole. You will be astonished by the jolly amount of cheese the sandwich is flooded with as it quenches your mouth glands. It was founded by two neighbours and long-time friends, Sherif Lotfy and Sherif Adel, who have devoted love to cheese that they add it on whatever kind of food they eat. Their portions are very fair; one cannot eat a whole bowl by himself so you should probably share. The more, the merrier. Classified as the most successful and profitable project in the area so far according to the observation, Cheese Bowl has crushed the competition and is expected to add new items to its menu on the long run. For now, they have seafood, burgers, crispy chicken, fajitas, and quesadillas.

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Marzouk Egyptian Souvlaki Abdel Maksoud Marzouk, the owner, started 2 years ago on a bike. The name comes from the Souvlaki, a popular Greek fast food consisting of small pieces of meat grilled on a skewer. Marzouk adds his magic by serving it this way, as if it’s been cooked right in front of you. A souvlaki is grilled protein inside a beta bread, the Greek version of shami bread, and chef Marzouk puts yogurt, olive oil, and thyme to its formula to add an oriental taste to it. They serve Hawawshi, Kofta, Kebab, and Tarb. Since we, Egyptians, love spicy food, a spicy dressing with the order is served with the severity of your choice to enjoy a good meal if you are a capsaiciphile. And, of course, the order is served with tahini, yogurt salad, and leaf vegetables.

Rizey’s Fish & Chips Made for every seafood lover, Rizey’s adds a different touch to all marine food by frying it into hot oil and serving it alongside some sauces. We are talking fish, shrimp, and calamari. It is just so satisfying picking a shrimp from your bucket, dipping it into whether tartar or sweet chilli sauce, then gollopping it right into your mouth. Rizey’s is your place if you are a sandwich lover too; they serve their fried goods in sandwiches, top it with your favorite sauce, and add crispy salted fries on the side, TA DA, you got yourself a full satisfying seafood meal with the lowest budget that can ever be.

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The Story Beyond the Plate: Sabah’s Journey to Success by: Arwa Nabil

Hearing the word success is probably accompanied with an image of chic people in a fancy party receiving several awards for outstanding accomplishments. Now brace yourselves for a mind-opening story that will definitely change your perspective of success through the journey of a young woman named Sabah Zaki. Sabah’s success is not manifested in having photos everywhere on social media platforms or on television. Rather, it is apparent in her phone that is ringing nonstop to summon her to houses everywhere in Cairo to cook them her special dishes. Sabah’s plates strongly resemble those coming straight out of a Master Chef’s episode that leave you dizzyingly craving. Sabah’s story will make you wonder why, at such a young age, she would experience this unfair burden and obligation for her mother, stepfather, and nine other family members. She was only 14 when she decided to break the oppressive cycle of poverty in which they were trapped. After her stepfather lost his job in 1994, they found themselves chained in bank loans and she immediately had to drop out of school. When asked how she managed to escape and save her family from suffering, Sabah said, “My passion about cooking is big enough to defy the odds”. pleasure for some people. Sabah is known among her clients for her famous words, “the unique recipe is not considered a secret recipe”. She never struggled or refused to adjust her old recipes with almost every ingredient shifting; she thought a meal was the perfect result of combining ingredients and spices.

To reach her goal to be a cook, Sabah’s nights were mostly sleepless. She started first in her teenage years to work as a maid for housewives. Insisting to be a great cook, she started to bake cookies and sell them first thing in the morning before going to her day job as a maid. When she turned 25 years of age, she managed to get hired as a waitress at a humble restaurant. Unlike most chefs nowadays who prefer to keep everything secret and never reveal their recipes, Sabah believes that cooking means sharing ideas, cultural backgrounds, and preferences. She never grasped the concept of withholding recipes as she thinks that it is no different from preventing joy and

Sabah’s cooking skills are proven to impress one and all, but she is also admired for her ability to copy almost every meal she tries. Starting with the popular Tasty Sauce from McDonald’s all the way to the Chinese sweet and sour plate, Sabah is known to use fresh and locally sourced ingredients in her dishes. This cooking style, she revealed, is influenced by her mother. Yet, now she has learned how to cook through experimenting. She has also implemented a variety of food strategies by collecting ideas from cookbooks and cooking shows here and there. Sabah now is requested by certain clubs and hotels to prepare weddings buffets. “For a person who is really passionate about cooking and who really loves the profession but does not yet

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“the chef is a mixture of artistry, craft, and kindness” have the right skills and expertise to do so, embarking on cooking courses would really offer a jump-start in the industry”, she said. Apart from courses, Sabah has other future plans. she plans to open her own restaurant to hire young graduates and to provide them with intensive training programs. This extensive and realistic hands-on training would help the student to appreciate the contrast between classical and modern cuisines, presentation of innovative recipes, meal preparation, cost of food, as well as other courses. Sabah aspires to help people with the same passion as hers to meet their goals and navigate the path of success. It is an exciting and rewarding career path to be a chef. Equipped by enthusiasm, Sabah believes that a chef should be “a mixture of artistry, craft, and kindness”.

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Cream of the Crop Food YouTubers by: Baher Henein

YouTube has been a collective hub for talents to start-up and go big with their plans and projects, it gave a chance to those who kept their talents in the shade to come into the light and share it with the whole world. Here are four of the most successful YouTubers who are on the top 10 list according to various newspapers and magazines. These cooks present some top-notch content and have grown over the years to prove that cooking can be fun, and that spending time in the kitchen could be one of the most entertaining things when done right. It is basically all in the secret each adds to their dough.

2.Sorted Food SORTED Food was launched by a group of Londonbased college mates who turned a do-it-yourself side project into a business with a team of 15 people supported by advertising, sponsorships and digital revenues. Their videos mainly include food hacks, tips and tricks, competitions like blind-folded tasting, and over 10,000 recipes to choose from. They started a series on their channel called ‘Pass It On’.

1.My Cupcake Addiction Some people live for burgers, some people live for sides, and some people just tolerate it all for the reward of dessert. Known for her giant chocolate cakes, Elise Strachan runs the cooking blog My Cupcake Addiction. It was launched in 2011 and it reached 3.16 million followers on YouTube. Elise, mother of two kids, says she does not do this for the money but for the passion of baking. She quit her job as a flight attendant and took the risk of opening her own local business that turned into a great success. With the evolution of the internet, she widened her scope to end up with one of the biggest go-to YouTube channels when it comes to baking in general.

With her cake creations including colossal-sized chocolate bars and mouth-watering cupcakes, it’s not hard to see the appeal. In her videos, she creates big sizes of chocolate bars that any sweet tooth would not resist. Twix, Snickers, Hershey’s, KitKat, you name it. Being a mother, she also dedicates a portion of her videos for fellow mommies to make the kitchen a fun place for kids by using the element of color in her recipes. She made the rainbow waffle, the rainbow cookie cake, and the rainbow doughnut. Waffles, chocolate, cake, and candy — what’s there not to love?

Each episode has a different challenge with a theme where they all get to cook a certain dish to then rate each other by its end and see whose meal is a pass and whose is a fail. Even though they got their studio in East London, production often takes the founding members across the country, and even internationally to broaden their content. They have been to Dubai, New Orleans, Louisiana and a few more cities. It is actually entertaining to watch even if you are not that into cooking; one could easily find them interesting whether for their sense of humor, entertaining stories, or attractive visuals. One more thing that makes SORTED Food stand out is how they are genuinely inspired by their audience. They take their suggestions and recommendations seriously that most of the recipes on their website are fans-originated. The fact that these epicureans added a unique angle to the YouTube food game is undeniable.

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3.Nicko’s Kitchen Do you ever go like ‘Ugh, man! I wish I could have McDonald’s everyday’? Well, out of Australia, Rob Nixon paved his way to success by knowing exactly what people need, detailed recipes of their favorite famous fast-food restaurants. Nicko’s philosophy is, and we quote; “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating”. This reflects a quite clear image about him and how devoted he is to food. In Nicko’s Kitchen’s videos, Nixon demonstrates a copycat tutorial of the world’s most renowned fast-food chains such as McDonald’s, In-N-Out, KFC, Panda Express, and Burger King with a way less budget and a yummier taste. He first starts his video by a short history behind the fast-food restaurant, when, where and by whom it was founded, then he gives step-bystep instructions on how to prepare the meal. He then compares between both his cooking and the original meal in terms of the ingredients, the final outcome, and taste. For him to be credible, he invites a member of the audience to his kitchen to do a blind-tasting for both sandwiches and has him/her make a guess on which is which. Nixon’s purpose, as he puts it, is to always get people back to the kitchen and have them enjoy the whole cooking process from start to finish. He has done it many different ways; the budget meals, the fast-food creations, and a few more.

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4.My Drunk Kitchen You have a stressful day at work, you come home to make a good meal, you pour yourself a drink, or two, or three, and enjoy cooking while being tipsy; sounds familiar? Hannah Hart started by filming a video in her sister’s kitchen about nine years ago doing exactly that. She then gradually grew My Drunk Kitchen, one of today’s top cooking YouTube channels adding a touch to her videos to stand out in an evergrowing industry. In her “My Drunk Kitchen” series, Hart sips and slurs her way through culinary creations like tacos, pancakes, and poutine. The results vary considerably, but the process is always hilarious. She starts off her episodes by having a drink with her guest, be it beer, wine, or whatever form of alcohol, and then the whole thing just flows spontaneously with no written script, which is the most unique trait about her videos. She and her guest(s) start cooking a meal while you watch all the witty stuff as the alcohol effect kicks in; utensils being dropped, nonsense being said, but the mission remains getting the meal done anyway. Whether its baking, experimenting cuisines from around the world, fast food fandom, or just the cooking process itself, there is no reason why your passion should not manifest in your kitchen. You got to use your noodle to see which of these people above best suits your taste, who would make you visit your kitchen more often, perhaps with family or friends, subscribe to their channel, and make your time in the kitchen much more fun.

Life of a Food Critic: Behind the Scenes with Angie El Batrawy by: Habiba Kohail Food critics can be either a restaurant’s happy news or worst nightmare. To become a food reviewer is far beyond being a food lover. An analytical mind, sharp focus to all tiny details, strong will, and a lot more are in the requirements’ list. Food critics get to live an adventurous yet risky life. Angie El Batrawy started her career as a Managing Editor in the lifestyle website, Cairo360. Then, after gaining enough knowledge in the food world in terms of taste, quality, and recipes, she initiated her own business, “Joka’s Kitchen” an online food critique platform. Also, Angie is the co-founder and project manager of Khod Course, an online application that informs about nearby courses in different fields such as cooking and management. In this behind-the-scenes interview, Angie El Batrawy walks us through her life and experiences as a food critic.

What traits, talents or background one should have to work as a food critic? First of all, writing talent is a must. As a food critic, you have to make readers feel as if they are with you at the restaurant. The second requirement is to have an eye for details so you can notice all the tiny specifics. In addition, one should know all the cuisines around the world like the French and Turkish. Each cuisine has its own ingredients and way of cooking; all of which a food critic has to be aware of to evaluate properly. Also, never ever get paid to do a review, be neutral and write the whole experience honestly. Being a food critic is not just about tasting and writing. Making readers live your experience is a hard job that few talented people can master.

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What are the factors that encourage you to give a good review? When you go to a restaurant, you are not only seeking good food and that is it. The experience as whole consists of many factors. Firstly, the quality of food has to be perfect whether you are eating at a bean cart or a fancy restaurant. The cleanliness of the place, staff, and the whole place’s vibe (music, seating) are all equally important. Pricing as well has to be reasonable. Lastly, the way of receiving customers’ feedback is a crucial element. Many restaurants do not realize the importance of feedback which can be the reason they shut down.

Did you write a bad review that backfired? It happened to one of my team members. She has written a review about an Italian restaurant where she mentioned that the pasta’s sauce was very sugary. Consequently, the owner called us. She was extremely angry and mad that we have written that she used sugar, not pure honey. Reviews can be upsetting, but we did not see that coming.

Which country do you think has the ultimate best dishes and recipes? India for sure. Never have I ever been disappointed after I have visited an Indian restaurant whether for

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work or fun. The food is very scrumptious that the taste remains in your mouth for a while. Spices, colors of the place, and songs are all just perfect. Also, what I love the most about Indian dishes is their mixture of soft and crunchy food textures. For example, rice with cashew and raisins. Firstly, the plate looks very delightful; secondly, you feel a carnival of flavors is happening in your mouth. It is a mood-changing experience.

What is the best and worst thing about being a food reviewer? The best part is trying new places and different recipes. I am always experiencing something new, so no place for boredom. Additionally, I gained a better social life, as the saying goes “Food brings people together”. The bad part, though, lies in the risk of getting sick if you ate something moldy. Also if you did not watch out for your weight, you might get really fat.

When you go out for dinner with your family or friends, do you get a break from your job or, still, your food critic instincts take over? Sadly, I can never detach from my job. Whenever I go out for dining, I take pictures. Especially if the styling is nice. I cannot get over seeing something beautiful be it a dish or a product and not write about it. The same applies if it is something unlikeable. I always like to share. Besides, I get calls regularly from my friends asking where to go. I am never destined to have a break from work and that is something I do love. Set high standards for food quality, décor, and ambiance.

TIPS N’ TRICKS for restaurant owners By Angie ElBatrawy

DOS Add instant feedback methods for customers. Keep an eye on the cleanliness, neatness of the table and plates, and the hygiene of the staff. Provide professional training to the waiters. They have to be aware of the ingredients, details of the dishes, the menu, and all about the restaurant.

DONTS Avoid making a very huge menu. Start with specific dishes and after customers like what you serve, you can go big. Don’t let waiters or managers ask customers what they think of the food while they are eating. Wait until they are done. Don’t force items on customers without ordering it, like water. Don’t offer customers something unless they asked for it or at least ask before you serve it.

“Being a food critic is not just about tasting and writing. Making readers live your experience is a hard job that few talented people can master.”

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An Insider’s Insights on Body Toning by: Arwa Nabil

“It begins with the mind rather than the body.” - Hassan Adley Bodybuilding, body toning, working out, training, diet, fats, hearing any of these words must have taken you to a past experience with either a strict diet, a harsh training, or a past disappointment. Well, it all starts with understanding the concepts of workout, diet, calorie intake, and the role of proteins in gaining muscles and losing fats. Reaching a wellshaped physique while maintaining a healthy diet requires a consult from a nutritionist or a personal trainer in a gym. Hassan Adley, a Personal trainer in Samia Allouba Gym and a Medical student at New Giza University, went through this journey. Hassan was introduced to bodybuilding since high school and went through several ups and downs until he achieved his desired physique. His medical studies, as well, enriched his experience in nutrition and bodybuilding. In his interview with Epicure, Hassan walks us through his experience and his advice to every beginner trainee.

Q1: How did you start your journey with body toning? A: Bodybuilding is essentially having a strong healthy good-looking body shape. Growing up, I was a skinny boy, so I was always bullied and body shamed. I was introduced to bodybuilding in high school; that was my turning point. Every day, I put my body under extreme conditions and see satisfying results in both strength and toning. Ever since I became passionate about this kind of training.

Q2: How many days a week do you train? A: I train 5 days a week; 2 days in a row, 1 day off, and then another 3 days, and 1 day off. The training usually lasts about 1 hour and a half.

“Growing up, I was a skinny boy, so I was always bullied and body shamed.”

Q3: Walk us through your daily diet. A: My breakfast consists mainly of carbs and protein, for instance, eggs, oats, fruits, and a glass of milk. Two hours into the day, I have a snack of fruit or fresh juice. Half an hour before the workout, I have a cup of coffee and then I go to the gym. After exercising, I usually have my protein shake plus a meal of proteins, for example, a grilled half chicken. For dinner, I might have a small meal rich in proteins and carbs, like Greek yoghurt and almonds.

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Q4: How do you deal with someone who tries to put you down? A: I do not really listen. When I first started working out, nobody actually believed that I have the potential to transform. Yet, now, I get so many compliments about how well I did it. Actually, I am so susceptible to getting disappointed, so I had no other choice but to give no chance for anyone trying to disappoint me more.

Q5: What motivates you the most to train? A: My biggest motive is to avoid getting disappointed. I watch my before and after shape. In this type of training, the competition is with yourself. It is either you win, or you lose yourself. Furthermore, support from family and friends that I achieve something boosts my drive.

Q8: In your opinion, for a person to achieve the desired physique, is it only about working out, nutrition, or both? A: First, we should define what the desired physique means. For me, it is to be as muscular and as lean as possible. There is no doubt that the intensity and consistency of a workout play a huge role; however, nutrition is very essential and very critical in achieving the desired physique. If I were to put it in a percentage, I would say 30% is on the workout, while 70% is on nutrition. Yet, one should balance one’s effort between both.

Q6: What other factors do you think contribute to a good workout session? A: To have a good workout, one must have a good night’s sleep, not less than 8 hours. Furthermore, one should maintain a good mood; the stress hormones, such as Cortisol, might break down the muscles.

Q7: For you, what defines an effective workout session? A: An effective workout session must have two components. First, a workout must have high intensity; this is achieved by putting your muscles under extreme conditions through supersets, drop sets, and minimal sets. Second, the volume of the workout is very important in defining the efficiency of the workout. Achieving good volume means exercising every set of muscles adequately, which is the optimum number of sets. More or less than that would be considered over or undertraining.

“The competition is with yourself. It is either you win, or you lose yourself.”

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Q9: How can a trainee achieve optimum nutrition? A: For a lean muscular physique, a trainee should maintain both a hypocaloric state and a positive nitrogen balance. The hypocaloric state means that oneâ&#x20AC;&#x2122;s calorie intake should be less than the Basal Metabolic Rate (BMR). This state forces the body to burn excess fat underneath the skin giving a defined muscular shape and, eventually, leading the person to lose weight. This defines the bodybuilding concept. The second determinant is the positive nitrogen balance. That means having a high daily protein intake for the maximum muscle hypertrophy increasing the muscle mass. I think that both concepts constitute the two main pillars of a successful dietary plan for a bodybuilder.

"When I first started working out, nobody actually believed that I have the potential to transform. Yet, now, I get so many compliments about how well I did it."

Q11: Finally, what is the most Q10: What are your recommended suitable advice, in your opinion, for intakes of carbs, proteins, and fats a beginner trainee? required for any trainee?Â A: It all begins with the mind rather than the body. A: I think it varies from one person to another based on gender, height, weight, and the BMR. My daily protein intake is 1 gram of protein for every pound of my body weight. For example, for a person weighing 140 pounds, he/she should take 140 grams of proteins. Concerning the fats intake, there is a misconception that fats should be cut out totally from a diet; however, fats are an essential element for a healthy body. It is just all about taking the good rather than the junk fat. It can be found in nuts, almonds, cashew, and peanuts instead of oil and fried food. Also, carbs are essential for supplying energy to the muscles for the desired workout. Yet, one should take a controlled amount of carbs in order to maintain the hypocaloric state and supply the body with enough energy.

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A trainee should first understand the concepts of the hypocaloric state, the BMR, the positive nitrogen balance, and all the related concepts we have just introduced. Determining the goals and the strategy to achieve them comes next. Most importantly, the trainee should be committed and patient. Once you start observing a change in your body and your health, training becomes an addiction.

Beneath Chef Hassan’s Toque: A Journey Sparked By A Twist Of Fate by: Habiba Kohail

Chef Hassan is the presenter of the cooking program “Aklat w Takat” on Al Hayat Channel, and the owner of the new vocabulary that entered the Egyptian kitchen, including “ya takkato ya harakato” and “Ya gamalou, ya gamalou”, which his fans became familiar with. Recently, he became an advertising star for many food brands and home appliances.

Q: Before we jump to the big journey, can we start by knowing what got you involved in the cooking field at the first place?

For more than 25 years, he was able to win the heart of his viewers, who moved with him from one satellite channel to another. Chef Hassan became a remark in the food field as a result of his ability to compose recipes in a distinctive style as well as his cheerful spirit.

A: For sure, I suffered very much at the beginning. I joined the Air Force Academy; it was horrible. I hated the routine; you wake-up at 5:00 am, take orders, eat, sleep, and repeat. Then one day during my vacation at my uncle’s, I was complaining about college, and he convinced me it was time to make a career shift. It did make sense back then; however, I did not know what steps I should take or where I should go. Days passed, then I was once helping out a relative to apply for the High Institute of Tourism and Hotels. I went there to submit his documents but, unfortunately, his grades did not match their requirements. Through a casual conversation with the employee, he asked about my grades and as it turned out, I matched the criteria. I passed the interview and got accepted. I attended the orientation, got to know some guys, and we decided frankly that we will join the kitchen department. On the other hand, I came from the countryside in Mit Ghamra; the people there do not support the idea of a career in the cooking field, so I told my parents that I joined the reception department, not the kitchen department, to lighten the shock on them.

There are chefs who knew that cooking was their passion since day one, and others who ended up there by fate. Chef Hassan belongs to the second group after a long, remarkable journey which we get to know all about through Epicure’s exclusive interview.

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Q: Being not only a successful chef Q: If you had to choose between but also a popular figure can be the French and Egyptian cuisine, very challenging. Can you tell us which one would you go for? about your journey to the top? A: The French definitely. A: After I graduated from college, I worked with a relative in the agrochemicals and pesticides field. Then one day a relative, who happens to be the owner of the Conrad hotel, called me and asked if I wanted to work there. I applied and passed the interview, but I requested to work in any other department but the kitchen. He talked to his French partners about that matter, but they rejected and insisted that I join the kitchen. They felt that this was where I belong. At first, it was hard and intolerant. Day by day, I started to become really good. As a part of the job, you get to travel to the hotel branch in France. That is when I figured out that cooking is what I love. There, I learned everything from scratch. I started as a Commis, then a helper, then a first assistant, a second assistant, and finally a chef. Years passed and I travelled back to Egypt. One day a TV program host was conducting an interview about the hotel, and I was the one she interviewed. The way I talked and performed in front of the camera is what led me to where I am now. Later on, I received a call to host my own TV show. The way everything worked out made me realize that there is nothing one should worry about as eventually everyone will end-up where they belong.

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In France, cooking is not just preparing a meal. It is a kind of art; everything is put into consideration from ingredients to mixing to timeframe. French cuisine is my favorite among all other cuisines. This is not a biased opinion as I have travelled to many other countries and learned different ways of cooking, but this cuisine remains incomparable. The Egyptian cuisine is not really on my top favorites; I would rank the Italian right after the French. Every chef is remarkable in a certain cuisine. For example, Chef Sherbiny masters the Egyptian cuisine, but I see myself to be top ranked in the French.

Q: Can you tell us your opinion about the recent changes in the cooking field? A: Five or seven years ago, everyone was following the traditions. Egypt did not have a room for creativity or new things, but now “mix it and see what happens” is the motto for all start-ups, for example, Konafa with layers of Mango and lotus, coffee with chocolate, and Basbousa with ice cream. Youth are known to be the key behind innovation. As long as it tastes good with the majority approval then bravo, do it and you can even label it with your name.

Q: As for those who are passionate about being chefs, do you think it is better that they learn from the experienced or join cooking schools and training? A: If you dream about being a successful chef, then, to be honest, it is both. You start by studying the basics in college, like how to serve dishes, food décor, and what happens in the “behind the scenes” kitchen. After you pass this phase, you have completed stage one and you are ready to start working in hotels, travel to countries, and shift from one job to another, be it a promotion or a new place. All these will combine at the end to make you the greatest since you will have both knowledge and experience. So nothing would be missing except for you to shine.

Q: Are you planning to be a part of this by maybe giving cooking courses? A: Soon, I will be launching an academy for the new generation where they really get to learn and practice. The reason behind this is that I want those who are passionate to have a place where they can really achieve their dreams without any humiliation. It is not planned yet when this cooking academy will be launched or who will be its instructors, but all I can say is stay tuned.

“Mix it and see what happens” is the motto for all start-ups these days ~Chef Hassan Chef Hassan has succeeded in establishing his place on the global cuisine map thanks to his exceptional creative skills, his mastery of cooking, and his delightful spirit. He hopes to inspire the new generation of young people to unleash their skills in the foodie world.

Fun Time 1.For the sake of cooking TV show fans curiosity, who eats the food you cook? I have been asked this question more than any other. It’s the crew actually.

2.Have you ever messed-up a recipe on live Television? Yes. I was making a cake, and the meringue machine was not working, so one might say I ruined it.

3.Who would you like to cook for the most? No one. I have cooked for everyone from my neighbors all the way to several Egyptian presidents. All of them are happily my guests.

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Have You Met Herbivore ? A Scoop of Yasmine Nazmy: Happy Belly by: Baher Henein

“Sometimes you bend over backwards for something that is really just a concept when reality offers a more practical way to go with the flow.” It is not usual that we hear about people who follow the vegan diet around the Middle East. In fact, it is interesting to find a young adult who does not just follow it but has also cut a big shot in her journey to give fellow vegans tips to lead an easier lifestyle. Yasmine Nazmy is an Environmentalist, a Menu Creator, and a Plant-based Consultant who wrote Happy Belly, a two-part recipe book with plantbased, gluten-free, sugar-free, and dairy-free recipes

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written in both English and Arabic. It is a guide to all vegans and vegetarians, especially those who are newly introduced to the whole thing and in need of dietary advice. She is also the owner of Kaju, Egypt’s one and only brand of raw vegan foods, and Earth Deli, a periodical restaurant that is available once a week in Zamalek. Epicure went to Nazmy’s book signing at Diwan bookstore to have a chat about her book and dig a little deeper into what got her where she is now.

Q: Have you always been vegan? How did it all start? A: I am not fully vegan; I am mostly vegan. I have realized that sticking to something 100% is not feasible. Sometimes you bend over backwards for something that is really just a concept when reality offers a more practical way to go with the flow. Of

Q: What challenges did you face or things you had to give up so that these two books come into reality? A: I do not think I had to give up anything, but I definitely had to exercise more to burn all the food I was experimenting. I am a perfectionist; I would try every recipe at least twice, some even thrice. However, there were times when I felt like my challenge is trying so hard not to confuse people, especially that I have 3 different brands with 3 different names; people do not usually know that I am the same person behind them and this has always been the one thing I have to clarify when I showcase my products. So, kudos to whoever knows all of my different brands and names clear in their minds. course, I was raised like any other kid; I had cereals for breakfast and sweets at school; sugar was definitely an addiction, kiosk’s food was almost a daily habit, as well as fried food. It was just a very typical childhood except I really loved vegetables unlike most kids. What really changed me was my grandmother’s sickness. She had to change her diet to eliminate gluten and milk, so my mom and I followed. She would buy soy milk and all that wheat stuff, so we got used to this diet and felt better following it. It was not until my last year of college, that I really started eating more vegetables and greens. I was definitely eating more balanced, natural food and gradually reducing meat. For a moment there, I realized that I needed to follow a plant-based diet which was mainly inspired by people online who were celebrating it. I got seduced and I thought “okay, I want to try that”, so I did for a week and I thought “oh my God! That is awesome”. I had much more energy, I had no more pains or sickness, everything just literally faded, but it took months to go from a total omnivorous diet to a strict vegan diet. I started cutting out sugar as I was getting more and more strict with the diet, so it kind of peaked to go really well. However, it was too much restriction since I was already avoiding oils and cooked food. I realized that my body needed something more substantial. With time, I had to try different things, see what worked and after a while, I stuck to a diet, which is most of the recipes I shared in my books.

Q: Do you have a role model? A: Currently, no. However, I have had many people who inspired me since I was seventeen. There was that girl on YouTube that had literally the most flawless skin I have ever seen, I cannot really remember her name but she was eating just raw food, so I thought “Wow! Can someone just eat raw food and look like this?”. There was also the Fully Raw Kristina; she is probably the most famous vegan person with nearly a million followers. I then came to realize you cannot copy someone, you can rather use their routine as a guideline, get inspired, get ideas, but your life is not their life, so you have got to do it your own unique way.

Q: We know you have two businesses; Kaju and Earth Deli. Tell us how they both started. A: Yeah, it gets really confusing with social media. When I first had the restaurant, I did not continue for very personal reasons, nothing to do with the business. In fact, it was going really well but I and my partner decided to go different ways, so I kept the recipes and continued my own business. I was 22 years old when I decided to have my own catering company; I would cater for events, retreats and people at home. I started delivering myself all over Cairo back when traffic was not as bad. So, when I found that some

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recipes are successful and well-liked, I thought maybe I could make them on a more regular basis, put a simple sticker on them, and deliver them when ordered. I never thought I would have a running business that would be my full-time occupation. It started with things like vegan burgers, pizza, cheese, even vegan ice cream. They were mainly recipes from my old restaurant that I worked on and improved. I started choosing better ingredients to enrich the recipes, play around with combinations, and that is how Kaju was born. Why the name? Because I use cashews a lot in my food and it is catchy. I have been selling in stores and online for 4 years now, people have loved the products for their consistency and quality. For me, quality is the most important of all.

Q: Is it challenging to have this kind of business around an oriental country like ours whose locals are into meat and fats? Did this make it hard at the beginning of your journey? A: We are a society where you can find everything. I knew there were people like me, they would slowly show up especially when I had the restaurant; it just attracted people. I would also meet them when I go grocery shopping. I built an amazing community, and now I know almost everyone who would choose dates over sugar in Cairo.

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“I built an amazing community, and now I know almost everyone who would choose dates over sugar in Cairo.” Q: You go by 3 titles; “Environmentalist”, “MenuCreator”, and “Plant-based Consultant”. Would you mind deciphering each of them? A: I started off as an environmental engineer; this was my field of study and still. My study goes in a little different direction of toxic spills and hazardous waste, but it also ties into food because whatever pollution around us, if it is in our food, we will be affected. When I had the restaurant, people asked me about writing a cookbook. Initially, I thought recipes could be found online, what difference would it make? But as I created more and more recipes, I realized I do have a personal touch to it. When I started my workshops, I wrote down recipes and eventually had my first book. Then, some businesses approached me to create an entire menu, or a healthy corner section for them. So, I started doing that alongside. As for my consulting career, I do it for individuals and businesses. There are some people who have had a rough patch when it comes to their food and health such as stomach pains and acne. They would be very confused with so many trending diets. Hence, I do oneon-one consultations to help people find out what food works best for them.

Q: What awards did your first book win? It won second place in the global Gourmand award for 2017 vegan books. On the local scale, it won best selfpublished book in Egypt.

Q: What makes “Happy Belly” stand out among other cookbooks?

“My book won second place in global Gourmand award and best self-published book in Egypt.”

I have always been a bit skeptical about publishers, so I designed it myself. I was also lucky to know the businesses that sell things with the same mindset, like owners of yoga centers, health centers and farmer markets. We all started this together in Egypt and it is pretty much a closed network. So, I ended up doing myself a favor by saving a lot of expenses on that. I only realized that help is needed when I wanted to publish my book abroad, it has actually been sold in other countries through friends, but I want it to be popular among the Middle East especially that it is in English and Arabic so it would benefit the Arabic speaking world, which I am still working on.

“whatever pollution around us, if it is in our food, we will be affected.” Q: What advice do you have to give to anyone starting their vegan journey in Egypt? A: If you are going to change the way you eat, it is not supposed to follow a certain concept or something very strict; just take it step by step and see how you can adapt it to your lifestyle, because even if you think it is very doable but, for example, your work schedule does not allow it, you will need to adapt it to your own life one way or another. It is important to be flexible and this is why I do not actually use the word “vegan” in my books but “plant-based”.

Q: Have you got something planned for the future, either for your business or probably a third part of “Happy Belly”? A: In the future I really want to keep Kaju; I would like to add a few more products every year or every other year. So, I am considering opening a takeaway store that offers Kaju products in addition to fresh food, because a restaurant is a lot of work. Regarding the books, I feel like I have put my heart and soul into these 2 books and have given everything I have. They are a collection of 150 recipes that, I would say, are the basis for everyone who is into a plant-based diet. So, I do not see myself writing a third book but, who knows, maybe in the far future.

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Your Ultimate Sushi Guide by: Lougien Ahmed

Finally, you are going to be reunited with your old friends. Deciding the place must have been hard but the majority ruled for a sushi outing. To your horror, you know nothing about sushi. Well, fear no more. Here is what you need to know about the popular Japanese food. Sushi has been a worldwide craze for its delicious flavor and its high nutrient values. Ironically, China was the reason for its concept. In the 2nd century AD, fish was put on rice to preserve it from going bad. The rice was thrown away when the fish was prepared to be eaten. Merchants from Japan developed this idea by seasoning the rice and eating it with the fish. For starters, every sushi dish must consist of: 1.Wasabi is a spicy horseradish. For extra spice, use your chopsticks to brush a little bit more wasabi onto the sushi. 2.Pickled ginger helps clear your palate and removes the lingering flavor of your sushi roll. 3.The Popular fish used in sushi is; Sake (Salmon), Maguro (Tuna), Ika (Squid), Unagi (Eel), Tako (Octopus), Ebi (Shrimp), and Kani (Crab). Read the ingredients of each roll. Different rolls may have the same fish with different filling. A sushi piece is usually wrapped in nori (seaweed). There are different types of sushi pieces. Hosomaki that has nori seaweed and a layer of rice around a core of fillings,

Uramaki is where the rice is on the outside and the tightly-furled seaweed sheet is on the inside,

Temaki are cone-shaped hand rolls,

Futomaki is bigger than hosomaki and it contains two or three fillings, rather than just one, Bermuda is the triangular sushi, Sashimi is sliced raw fish.

Nigiri is a hand-molded piece of rice, topped with slivers of raw fish, Gunkan is a style of nigiri sushi where the rice is wrapped with a thick strip of nori seaweed which protrudes over the top so that it can be filled with delicacies such as caviar, oysters, or sea urchin. That is all you need to know in a nutshell to conquer the world of sushi. However, if your stomach churns at the sight of raw fish, you could just order fried sushi or you can pass the sushi altogether and order a nice dish of noodles.

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Food

A Present to Cherish FURever by: Baher Henein

Cakes are a good way to celebrate with the ones you love; they bring people together, assemble them around a table at whichever occasion it might be. Since our pets are family, they deserve to have their own “Treat” on their special day, gather the people they love around them, blow the candles, and celebrate one year spent among their family and one more to come with love and pampering. Bark! The Dog Bakery has made it easier to surprise your dog/cat with the yummiest pet-friendly cakes that you can share with your furry buddy. It all started when Yasmeen opened the door to Amir, her fiancé, holding the cutest Labrador puppy as her thirtieth birthday gift. They both decided to be good parents to Jazzy and re-pay her for all the unconditional love she gives them. This has also inspired them to help out every pet parent and save them the hassle of worrying to make their dogs enjoy such a day. No more heebie-jeebies; you do not need to worry about your doggo’s health and well-being. Bark! The Dog Bakery has you covered by their petfriendly ingredients approved by specialized experts. Their products include no salt, no sugar, and no preservatives so that your dog can devour a healthy delicious cake or treat. They customize the cake with your pet’s name, can provide you with hats, candles, and other decorations for them Instagram portraits (wink wink). To top it up, they can deliver to your doorstep if you wish. You might wonder, is it just my pet that can eat Bark! The Dog Bakery products? In fact, no. Bark! The Dog Bakery classify their cakes into two types: the classic birthday cake and the meat monster cake. The first is made of a whole wheat mixture, bananas, or carrots (upon your choice), with a frosting of peanut butter and a little bit of cream cheese. This one comes in either a paw or

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a bone shape. The meat monster cake is simply made of minced meat, potato frosting, carrots, and some homemade treats. Sharing food with your pet creates a bond that cannot be formed any other way. If you go to their Facebook page and check out the reviews, you will be surprised at the number of people who said they liked the cakes even more than their pets. It is a different kind of business to see around town that could make a lot of people’s lives easier. Remember it is not just us humans that would die for food, animals have got a special place in their heart for delicious bakeries too. Instagram: barkthedogbakery Facebook: Bark The Dog Bakery

6 Different Ways To Cook Rice by: Lougien Ahmed

In a parallel world where food has its own Oscars, Rice has definitely won the award for best supporting actor. This inexpensive and healthy food ingredient had made it to half, if not most, of the main dishes. It can be a yummy source of B vitamins, thiamin, niacin, riboflavin, fiber, and iron. So, in a tribute to rice, check out the 10 different ways you can cook rice with that you were missing out on.

Excess water boiling: This technique is similar to cooking pasta where you soak the rice in boiling water in a cooking pot and leave it to simmer on medium heat for 15 minutes until the rice is almost fully cooked. After that, the rice is drained from the water in a colander. Finally, the rice is left to sit, removed from the heat in order to steam until it is completely cooked and ready to be served.

Optimum water level method: This is where the rice is cooked with a measured amount of water in a covered pan. The rice absorbs the water completely and is not drained.The water-to-rice ratio varies according to preference, from about 1.5:1 (firm) to about 2:1 (soft). Heat should be reduced to low after the water has started boiling. After it is finally cooked, remove the pan from the heat, still covered, and let it steam for 5 minutes.

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Rice porridge: Rice porridge, aka congee, is generally a breakfast food and is traditional, in some places, food for the sick. Simply add a cup of water after boiling the rice so that the rice softens and disintegrates. It was originally served in Asia.

Compressed rice: This technique is achieved by stuffing partially cooked or cooked rice in a woven coconut leaf or banana leaf pouch or compressing it in a plastic/tin box. This pouch is then boiled where the rice within will have formed a solid mass. It is then cut open, sliced into cubes, and served with side dishes, sauces, and soups. Compressed rice is popular in Indonesia (known as ketupat or lontong) and Malaysia (nasi himpit)

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Stir-frying:Â This technique requires an extra step before boiling the rice. You add rice into a frying pan with the preferred spices and a bit of oil or butter. Then stirr until it is fried, and each kernel is evenly colored. This method is widely recognized in dishes like risotto, paella, saffron rice, Spanish/Mexican rice, pilaf, or biryani.

Boiled rice: Thoroughly wash the rice by water and soak it overnight. In the morning, drain it, and prepare an equal amount of water to that of rice. Add water until it starts boiling, then add the rice and stir for a minute. Put on the cover which is not to be removed during the boiling process. Steam will come out from under the cover. When the steam is reduced to only a faint amount, the pot is then removed from the heat and placed shut in a dry area to swell for another 15 minutes.

Worry No More: Your Guide to Dining Etiquette by: Baher Henein

Whether you are eating at a fancy restaurant, having a family dinner, or even with your work/ college mates at the cafeteria, you should feel confident when having a meal around people. Table manners contribute big time to our image building and help us establish a good impression when meeting people for the first time. With the help of Shirley Shalaby, the Master Etiquette Advisor and Senior Style and Image Consultant, Epicure gives you a simplified guide and some howto’s so that you can have a pleasant dinner.

assertiveness, it completes your image,” says Shirley, “knowing your table manners makes you relaxed and charming since your attention is off of which fork to use, how to use the napkin, etc..” You might think it is too late for you, an adult, to start learning such skills but Shirley says, “table manners and etiquette is a skill that can be acquired and learned.” Although, according to Shirley, it is ideal to introduce a child to basic table manners at the age of 6, you have still got to give it a shot and practice your manners regardless your age until you are used to demonstrating them smoothly. “Exercises are important until we create a new identity and nature through repetition, just like riding a bicycle”, she added. Here are FOUR of what we think the most important do’s and don’ts to keep in mind on a business dinner or an official meal in a restaurant.

Being a long-time aficionado, Shirley Shalaby tells us why it is crucial to be provided with such important advice on our everyday activity, Eating. “Learning your dining skills is part of your lifestyle and your visual

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DO’s

DON’Ts

1.Start eating when everyone is seated. It shows that you want to share this meal with whoever you are with and creates a good vibe between your comrades.

1.Never pass the salt and pepper each at a time. It is thought to be best to pass both salt and pepper together using both hands.

2.When leaving your seat, place the napkin on your chair in the event you will be back. We all know our napkin should be placed on our lap before digging into our food, but some people get confused on where to leave it if we are paying a visit to the buffet. The best choice would be your chair, and then replacing it back to your lap when seated.

2.Never let the used silverware touch the table. In case you will not be using your cutlery for a while, make sure it is rested on the plate instead of the table.

3.Know the right position to put your utensils in different situations. Place your knife and fork in the temporary rest position; knife at the 4 o’clock position, fork across it at the 8 o’clock position with its tines downward as shown. This lets the waiter know you are resting. If you are done with your salad or appetizer, place your knife at the 3 o’clock position, then your fork perpendicular to it. It shows you are ready for the main course. When finished eating, put your fork and knife parallel to each other at the 6 o’clock position. There obviously is more than a way to place your cutlery according to different cultures. This, here, is the recommended continental style mostly used.

3.Never push your plate away when finished eating. It is rude, and it clutters the table for you and your dining companions. It is perfectly acceptable to leave it where it is instead. 4.Do not overload your plate or fork. Add small portions and remember that you can always have a refill whenever desired.

4.Always break bread with your hands. You should never use your knife to cut your rolls at a formal dinner. Break your roll in half, tear off one piece at a time, and butter the piece as you are ready to eat it.

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Epicure Spills the Beans: Over 50% of Epicureans are Coffee Addicts

by: Maria Zaky

When coffee started to spread around the world, it did not have the easiest nor the most straightforward introduction. Some were quite suspicious of this energy-enhancing beverage. Between the early 16th and late 18th centuries, a host of religious influencers and secular leaders prohibited it as they thought it to have mind-altering effects. they believed that it was an objectionable narcotic. Coffee was banned in Mecca as it was believed to stimulate radical thinking. In Istanbul, death was the penalty of drinking coffee in public; likewise, in Italy, it was not permitted until it took the papal blessing. Seen as a narcotic and even labeled as satanic, coffee had a rocky road to becoming the widespread indispensable drink it is nowadays. Judging by the controversy coffee enthused as it became a part of many peopleâ&#x20AC;&#x2122;s daily routine, Epicure was curious to unveil how important coffee is perceived by different people. 400 people of different ages, genders, and social statuses were surveyed. A staggering 90% defined themselves as coffee lovers. However, to them, love is not equivalent to addiction. While 50% see themselves as nonaddicts, the other 50% admitted to being addicted to coffee, 80% of

whom are in their 20s. Although more than 73% drink 1-2 cups of coffee particularly in the morning and again later through the day, some said they consume from 3-5 cups throughout the day and a few more consume more than 5.

9.7%

90.3%

Respondents think that because they only consume from 1-2 cups a day, they do not necessarily consider themselves to be addicted. Nevertheless, according to the FDA, consuming up to four cups a day is a safe dosage of caffeine for the healthy adult. The problem

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would reside when you exceed this limit. Whereas you might be addicted to that one cup of coffee you drink in the morning, it has nothing to do with the number of cups you consume daily but everything to do with whether you can go through your day without it. If you cannot, then you are mostly addicted to it.

Although the love for coffee is common among the respondents, the type of coffee they prefer varies. cappuccino came in the first place, followed by Turkish coffee, then latte, and finally American coffee in the fourth place. a very few hands up went for French coffee, mocha, and espresso.

Concerning when they started overdrinking coffee, more than 50% said in high school, while others said college and work. Only a very few ones connected it with marriage. When they stated their reasons for drinking, almost everyone said that they love to enjoy the taste of coffee even though they do not particularly need it, and all coffee lovers out there would probably agree with this. Other reasons mentioned include that coffee helps them concentrate better, and keeps them awake at night, not to mention that this is scientifically proven. Additionally, around 16% said that drinking coffee is just a pattern that they got used to and cannot stop.

As they consume gallons of coffee daily, nearly 76% of respondents said that they are aware of the negative effects of coffee. What we need to shed some light on is that these side effects only happen when you exceed 4 cups a day. Caffeine is known to improve mental alertness and lessen headaches; nevertheless, larger doses might do the opposite. It could cause anxiety, agitation, chest pain, headache, and other reactions. as for those who suffer from anxiety disorders, it might worsen their symptoms. It can lead to irregular heartbeat in sensitive people. It increases blood sugar levels making it harder for those with type-2 diabetes to manage their insulin.

30.7% 13.6%

53.9%

Knowing that coffee is so essential for all the coffee addictsâ&#x20AC;&#x2122; in order to boost their mood and energy, there are also some hidden and scientifically proven benefits for coffee consumption. It may reduce the risk of Alzheimerâ&#x20AC;&#x2122;s. It lowers the risk of oral cancers. Caffeine appears to improve airway function for up to 4 hours in people with asthma. it also increases physical strength and endurance and might delay exhaustion. It improves memory in some people with outgoing personalities and college students. It helps reduce weight. Coffee drinkers have a lower risk of liver diseases and a lower risk of depression and suicide as well.

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Consuming caffeine might increase blood pressure in people with high blood pressure. When taken in large amounts, it can cause diarrhea. It can diminish bladder control and increase the urge to urinate. It may cause bone weakening as a result of the increased amount of calcium that is flushed out in the urine. So, you might need to take in extra calcium to make up for the amount that may be lost. Also, coffee can have withdrawal symptoms if you wanted to cut off your daily intake.

“Only 34% of those who tried quitting coffee have suffered from withdrawal symptoms”

To this day, coffee still stirs as much controversy as it offers pleasure. From the moment it was discovered and up until now, coffee has changed the world with its mesmerizing aroma and unique tastes. No matter how you prefer your coffee, with sugar, with cream, or just plain black, just make sure to keep your eyes open. Do not get bewitched that you lose count of how many cups of that intoxicating black elixir you take a day.

While 48% admitted they have tried quitting coffee, only 34% of them suffered withdrawal symptoms. Headaches, fatigue, low energy, irritability, anxiety, poor concentration, and depression that could last from two to nine days could be among those symptoms. However, this can be avoided by gradually reducing the caffeine intake over time. Approximately 55% said they tried to substitute coffee with tea. Unfortunately, that would not be the ultimate solution because tea is another form of caffeine. However, green tea and other tea types contain less dosages and, therefore, are healthier. If you are trying to reduce or stop your caffeine daily intake, it would be better to start gradually replacing your coffee with decaf. Also staying hydrated and getting enough sleep is essential in the process. Many surveys that were conducted globally, revealed that men’s coffee consumption is so much higher than women’s. While in Egypt-based Epicure’s survey women’s recorded consumption exceeded that of men, it is imperative to clarify that around 74% of the respondents were females.

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Vegetarian Chocolate Fudge Cake

Epic Recipes

by: Yasmine Nazmy

Ingredients

Directions

4 organic eggs

Preheat the oven to 170℃

¼ cup of coconut oil

Melt the chocolate with the honey and oil in a double boiler, or in the sun.

200g of dark chocolate

Mix well to remove any lumps.

⅓ cup of honey or maple syrup

In a separate bowl, beat the eggs and add them into the chocolate mixture.

A pinch of salt

Place in a cake tray or cupcake liners and bake for 20 minutes.

½ tsp of baking powder (optional)

Serve and enjoy!

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Cinnamon Cakes

by: Arwa Nabil

â&#x20AC;&#x153;Cinnamomumâ&#x20AC;? is the tree where they get the cinnamon from. Anyway, wherever they get cinnamon from, what matters that we have cinnamon now. Besides being tasty, cinnamon has a multi health benefits like reducing heart risks, it also contains large amounts of antioxidants. For instance, it can be very good for diabetes as it improves insulin response and could lower blood glucose levels. Letâ&#x20AC;&#x2122;s now have a look at several mouth watering cakes that includes cinnamon.

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Cinnamon and Molasses cake Ingredients ½ cup of melted butter. ¾ cup of white sugar. ½ cup of molasses. 2 cups of flour. 2 tsp of baking powder. 1 tbsp of cinnamon. 2 eggs. 1 tbsp of vanilla. Sprinkle of salt.

Directions Preheat the oven on 160 Celsius. Mix the eggs, vanilla, butter, and sugar altogether for 2 minutes in the electric mixer. Add the molasses to the mixture. Put the flour, baking powder, cinnamon, and salt and mix it well. Oil the cake pan. Pour the mixture into the cake pan. Bake for 30-35 minutes. Leave it to cool for 10 minutes, serve, and enjoy

Cinnamon and Apple cake Ingredients

Directions

5 eggs. ½ cup of vegetable oil. 1 cup of white sugar. 1 ½ cup of flour. 1 pealed apple sliced into thin pieces. 1 tbsp of vanilla. 1 cup of walnuts. 1 tbsp of cinnamon.

Preheat the oven at 160 Celsius. Mix the eggs, vanilla, oil, and sugar for 4 minutes with in electric mixer. Add the flour and cinnamon and mix them with mixture. Mix the apple smoothly. Pour the mixture in the prepared cake pan and add the walnuts . Bake for 40 minutes. Leave it to cool for 10 minutes and bon appetite.

Cinnamon and Dates cake

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Ingredients

Directions

4 eggs. 1 cup of dates. ½ cup of melted butter. ½ cup of white sugar. 1 cup of brown sugar. 2 tsp of vanilla. 2 ½ cups of flour. 1 tsp of salt. 2 ½ tsp of baking powder. 1 tbsp of cinnamon.

Preheat the oven on 200 Celsius. Mix the butter, and white and brown sugar until it has a creamy texture. Pour the eggs one by one and mix with the mixture. Don’t forget to mix the vanilla with them. Add the dates and mix. Put the flour, baking powder, cinnamon, and salt and mix them well. Pour it into the cake pan. Bake for 40 minutes. Leave it to cool for 20 minutes and then put the dressing on top of it.

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Ingredients

Sweet Potato Fajitas by: Yasmine Nazmy

Cooking time: Under one hour Serving size: 2

200g sweet potato 1 white onion, sliced 4 garlic cloves, grated 1 tbsp grated ginger 2 tbsp olive or coconut oil 1 tomato, sliced 1 bell pepper, sliced 1 cup of mushrooms, sliced 1 orange, juice only 2 tbsp soy sauce 1 tbsp curry powder 1 tsp cumin 1 tsp paprika 1 tsp pepper 1 tsp salt Hot chili powder to taste

Directions Cut the sweet potatoes into very thin slices (3mm). Fry in oil, along with garlic, ginger, and onion. Keep stirring until the onions become translucent. Add the tomato, bell pepper and mushrooms. Stir for a few minutes then add all other ingredients. Cook for 20 minutes or until the sweet potato is tender. Serve with wraps and coriander ginger pesto.

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Peanut Butter Chip Cookies by: Monica Ehab

Directions

Ingredients 1/2 cup butter

In a bowl, mix the butter, the brown sugar and the white sugar.

1/2 cup brown sugar

Add the eggs and vanilla extract.

1/4 cup white sugar

Then add the flour, baking powder, and salt.

1 egg

Beat all the ingredients well with an electric mixer.

1 tsp vanilla extract

After that add the peanut butter chips and stir with a spoon.

1 tsp baking powder

You can use an ice cream scoop to get balls of dough.

1/4 tsp salt

Place them on a baking sheet leaving space apart.

1 1/2 cups flour

Bake them in the oven for 12-15 mins until they turn light golden brown.

Allow to cool for 5 mins.

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1 cup peanut butter chips (you can find this in hypermarkets) Ice cream (optional)

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Directions:

4 Healthy Breakfast Recipes Recipes by: Hannah Tadros Instagram: fullanndfit

There are some (Okay, many) mornings when we rush our way to work without getting the nutrition our body needs, or, worse yet, just get an extra amount of fats and sugar that our body is so not in need for. Not to worry, Epicure has come for the rescue. We are contributing to your healthy lifestyle by bringing you the healthy version of these all-time favorite four breakfast recipes. We reduce the calorie count by eliminating all the unwholesome components and replacing them with healthier ingredients for a nutritious, integrated meal to start off your day with an abundance of energy.

1. Fluffy Pancakes Ingredients: 1 ½ flour ½ cup of rolled oats 2 tbsp sugar cinnamon (optional) 2 tsp of baking powder A pinch of salt 1 cup of milk 2 eggs ¼ cup melted butter 1 medium banana

Combine and mix all ingredients with a hand blender Grease the pan very well so the pancakes won’t stick when you flip them and pour ¼ cup the mix into the pan. Let pancake cook until bubbles form then flip it on the other side Calorie count: Before: 250

After: 180

2. Chocolate Oatmeal Ingredients: White Rice ½ cup of rolled oats Milk Sugar 2 tbsp of unsweetened . cocoa powder egg yolk butter Dried fruits and nuts (of your choice) Directions: Stir the oats, milk, and cocoa powder in a bowl and microwave for 1 minute, or cook by stirring until the milk has reduced. Add in the dried fruits and nuts and microwave for another 30 seconds, or Stir in the dried fruits toasted nuts. Serve hot. Calorie count: Before: 350 After: 220

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4. Zucchini Eggs Ingredients: 2 strips bacon cut into 1-inch pieces 3 cups hash browns 3 Zucchinis 1/4 cup white onion 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 cup water 2 large eggs 1/2 cup shredded cheddar cheese Olive oil 1 tablespoon sliced of green onions Directions: Cut the zucchini into small round pieces. Pour the zucchini in 1 cup of boiling water for 3 minutes. Hard boil the eggs. Place the zucchini in a plate and add the olive oil. Cut the eggs into small pieces and place them on top.

3. No-bake Oat Cookies Ingredients: 2 Eggs 2 cups of all purpose flour ½ cup rolled oats 1 tsp Baking soda 3/4 cup of cocoa powder 1/2 tsp Salt 2 1/4 cups Sugar 2 tsp Vanilla 1 1/4 cup Butter 2 tbsp of crunchy . . .......................................................peanut butter

Calorie count: Before: 450

After: 200

...

Directions: Stir sugar, cocoa, and milk in a 4-cup glass measure or a microwave-safe bowl. Microwave from 1 to 1-1/4 minutes or until it boils. Stir in peanut butter and vanilla until blended. Stir in oats until combined. Drop by spoonfuls onto a waxed paper plate. Cool in the freezer 10 minutes before serving. Calorie count per 6 cookies: Before: 750

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After: 400

Rethinking Diet: Direct To Consumer DNA Testing by: Lougien Ahmed

The first thing that comes to your mind when you hear the word DNA is probably paternity testing that helps identify the true father of the baby. You are not completely wrong. However, DNA can be the key to more than that. DNA can hold information about your entire body functioning. It can tell you more about what dieting works for you and what medication is more suitable for your health. This article should walk you through the details of DNA sequencing. As individuals that are responsible for their health, it is one of our necessities to stay updated with medicinal and scientific advances that not only seek human proper being but also maximize their effort to detect diseases before they even exist. We all know the fact that the sooner we detect a disease the higher probability it is cured. Scientists are studying the chances of treating disease before it can even be there. They can do it by analyzing your DNA. First of all, what is DNA? DNA stands for deoxyribonucleic acid which is composed of two chains that coil around each other carrying strands of genetic information. Each one of us has DNA that holds the structure of their body. This DNA is inherited from both of their parents and also includes what they have inherited from their parents and so on. DNA is constructed of genes. Each gene controls the development of one or more traits. Scientists have denoted alphabets to gene strands and each set of alphabetic patterns is then assigned to a certain trait or function.

“While genetic testing can be a beneficial tool in decoding your health, the results you get from commercial genetic testing labs such as Helix and 23andMe are not likely to be accurate” says James Evans, MD, Ph.D., director of adult and cancer clinical genetics services at the University of North Carolina Medical Center. We talked to Mustafa Mansour, CEO of Hassan Healthcare, the first office to offer direct-to-consumer DNA testing in Egypt. They have 6 tests that concern suitable dietary, suitable fitness programs, detecting diseases, tracing ancestry and even breast cancer detection.

Gene analysis studies have started in the 1980s and have been developing ever since. The first complete DNA sequencing, the Human Genome Project, was done in 2003 and it took 15 years. Now, DNA sequencing will only take 4 weeks. It still seems to face some controversies. However, these controversies are the main motive to develop the system in a more suitable direction.

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The process is facilitated to reach you in the comfort of your home. They send you a DIY kit that includes a cotton swab and a set of questions to answer. First, you start by answering the questions that concern your ancestral history. Then you use the cotton swab to extract saliva from your mouth that will be used later on for DNA profiling. This technique provides the scientist with a sufficient amount of DNA. The only test that would need more DNA segments is the “Breast Cancer gene” test; This is done by blood extraction at a professional clinic. The main concern with these tests that the results are useless on their own. Your results should be presented to a professional that will walk you through your results in the context of your family history. That is why Hassan healthcare does not only perform DNA analysis but also sets up a genetic consultation session with a professional. He analysis is done by receiving back the kit and then sending it to a professional company in India called “Map my genome”, one of the 10 giants of DNA profiling. They identify your DNA pattern using a DNA sequencing machine Called “Hi-Seq” and then compare it to the big data they already have to perfectly interpret your DNA. You can rest assure thatidentifying your DNA is with 99% accuracy. The company is proud to have a 0.05> probability value. However, interpretation accuracy is enhanced the more data is pumped into the system. It is important to understand that genetic profiling only reveals to you your tendencies. You should not stress over your results, neither should you neglect them. “There are two factors that affect your health,” Says Doctor Mustafa, “Nature which is what we reveal here in Hassan healthcare and Nurture is your lifestyle and environment that affect your health like smoking, unhealthy eating and so on”. It is also vital that you do not skip your consultation session to fully comprehend what your results indicate.

“There are two factors that affect your health, Nature which is what we reveal here in Hassan healthcare, and Nurture is your lifestyle and environment that affect your health like smoking, unhealthy eating and so on”. relatively new. Your local analysis center, for example, would not have this kind of test nor would it know details about it. Shaimaa Ahmed, Alpha clinic manager, and the testing doctor said that alpha clinics only do paternity tests when it comes to DNA and the closest test related to food intake is the allergy test which is not related to DNA. The future of genetics still holds a lot of mystery. A lot of scientists promise a future of genetic editing. Diseases can be improved as early as in an embryo and any editing can affect the entire future ancestral line. We still have not reached the phase of genetic editing yet but we almost have the technology for it. It can be useful for disease prevention like cancer and aids. However, what if you can change your baby’s height or skin color. Where would we draw the line?

Having results as such can help you with adjusting your diet according to your bodily needs, picking the correct fitness routine that will give you optimal results and reveal to you the medication that can work for you and others that does not. For now, there is still a lot of development and research being put into DNA profiling. It is still

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Glow by: Habiba Kohail

Glowing Skin

Healthy Hair

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Hair and Skin Masks

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The Perfect Food for Your Mood by: Maria Zaky and Arwa Nabil

starving. A study led by Dundee University’s Psychology Department found that hunger dramatically alters people’s decision-making “making them impatient and more likely to settle for a small reward that arrives sooner than a larger one promised at a later date”. That is why hunger can nudge you into making decisions that may ultimately not be in your best interest. Your preferences change drastically in your hunger state. Of course, hunger is not the only factor to consider before making a big decision. Nevertheless, it is a very important one that would contribute to your thinking patterns. So, you need to choose food that is rich in amino acids. Consider eating chocolates, nuts, seeds, tuna, banana, dairy products, eggs, salmon, spinach, whole grains, and red meat.

Food That will Definitely Make You Happier You know those moments when the smallest thing gets on your nerves and you are being so impatient only to end up feeling that you may have overreacted a little. A few moments later you eat and think “Oh maybe I was just hungry!”

Clichés are clichés for a reason. When someone feels blue, they open the freezer to get the biggest chocolate ice cream scoop only to feel better afterwards. Well, it is true. Chocolates contain

Foods for your big decisions Food, as well as hunger, plays a main role in all areas of life. They contribute to fixing our moods, boosting energy, fighting insomnia, or causing it to happen. They can even have a huge impact on making big decisions. Here is the thing; food is the fuel to our body. When hungry, your body is not working efficiently. Hence, your mind is prone to trick you into making the wrong decision, one which you will most probably regret later. you might not have considered this before, but hunger can be one of the main reasons proven to affect your brain and your thinking patterns. Also, some particular foods may make or break your choice. In most cases, you will settle for less if you are

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components that contribute to our body chemicals which are responsible for our happiness. Serotonin, a neurotransmitter that has a significant effect on happiness, is released through tryptophan which is one of the main components of chocolates. Also, Phenylethylamine stimulates the body to produce the endorphins that play a role in fighting depression. It is also released when we fall in love.

Eat These, Sleep Like a Baby You are Flipping from one side to the other in bed, trying to force your eyes to close, counting sheep, and trying everything to help you sleep; yet, nothing is working. We all have been there at least once. One thing that you might not have considered is that food may be a part of this. Eating certain kinds of food might contribute to better sleep cycles. Melatonin is the hormone responsible for regulating the circadian rhythm, which is the sleep-wake cycle repeated roughly every 24 hours. When you are close to your bedtime, melatonin production naturally

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increases to help you sleep. Fortunately, some foods contain vitamins and minerals that help release that hormone including dairy products (warm milk, low-fat yogurt, and cheese), nuts (cashews, peanuts, almonds, and walnuts), fish (tuna and shrimps), fruits (apples, bananas, peaches, and avocado), grains (wheat, rice, and oats) and veggies (spinach and broccoli). Having those foods will save you from tossing and turning in bed. You can now see that food goes beyond only satisfying our hunger to enhancing our moods and, therefore, our quality of life. Bearing that in mind, we need to be careful in deciding what to eat and when to eat it.

Keto, Atkins, Zero Carb: Unveiling the Dark Side of Low Carb Diets by: Arwa Nabil

If I asked you what is the first thing that pops up in your mind when hearing the word “diet”, it will probably be low carbs and low fats. Going to a nutritionist, you must have been advised to cut carbs and fats if you wish to lose weight. But is it really a good idea? Is eliminating carbs healthy? What if low carb diets have major effects on your health? And if they do, what are the alternatives for eliminating carbs or fats? Epicure explores the most prominent types of diets and their pros and cons to help you determine what type of diet to follow the next time you decide to lose weight.

1. A Typical Low-Carb Diet “Going through low carb diet to lose weight has given me perfect results very quickly; though now, I suffer now from anemia,” said Habiba, an 18-year-old girl who thought she would be happy after reaching her target weight very quickly. This restricted/low-carb diet does not have a definition. It is based on eliminating carbs as much

Before going through different low carb diets, it is imperative to consider the 3 major types of nutrients; Carbohydrates, Protein, and Fats. Dr. Eman Hassan, a nutritionist in El-Demerdash hospital, elaborates that Carbohydrates is metabolized into glucose. Excess glucose is stored as glycogen or converted into fatty acids that, in turn, are stored as fat. Protein is metabolized into amino acids, which are also converted into fat when consumed in large amounts. Fats, which is metabolized into fatty acids, is used by the body as main source of energy production when carbs are not available.

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as possible and replacing them with proteins. So, for example, potatoes, sugary drinks, and high-sugar junk foods will be eliminated and replaced with a high intake of meat, chicken, fish, eggs, nuts, seeds, vegetables, fruits, and healthy fats. The major advantage of this diet is losing weight very quickly and seeing satisfying results. Furthermore, proteins make you feel full, so you do not feel hungry very often. And as for diabetics, it enhances blood sugar levels and insulin sensitivity. However, you might face major health drawbacks going through this diet such as muscle and vitamin loss. Moreover, it might increase your risk of certain cancers, especially bowel cancer, and can cause kidneys and bone damage. Other side effects might also occur such as temporary hair loss, reduced physical endurance and performance, dizziness, and fatigue.

a nutritionist in Al-Qasr Al-Einy Hospital said. “As for the keto diet, it is dependent mainly on using fat as a source of energy production, via degradation of fat lipolysis into ketones. I consider it a very bad regimen; it usually takes the form of voluntary starvation due to restricting carbs which is available in many forms including vegetables. Keto diet increases the risk of cardiac disease, it may exacerbate liver problems, and causes renal diseases,” He added. Keto diet also has other unpleasant drawbacks such as fatigue, brain fog, bad breath, mood swings, dehydration, and headache. Moreover, it affects pregnant women and jeopardize their babies’ development due to the limited carbs intake. “After going through the keto diet, my body became very sensitive to fats and carbs” Salma, a 30-years-old woman, said. She has gone through the keto diet in her twenties losing 20 kg in a month. Impressed by the weight loss, she never thought her body would be gain so much weight so fast, as well.

3. The Atkins Diet

2. Keto Diet The ketogenic diet, or keto diet, is a low-carb, high-fat diet. Its goal is to keep carbs so low that your body goes into a metabolic state called ketosis. in this state, insulin levels fall, and the body releases large amounts of fatty acids from its stores. Those fatty acids supply your body with energy instead of relying on carbs. This type of diet might be very beneficial in treating several diseases, such as epilepsy, bipolar disorder, diabetes, and Alzheimer’s disease. In addition, you can see weight loss very quickly and change in body shape. “The common idea of diets is to decrease carbohydrates intake and increase dependency on the other two major nutrients.” Dr. Mohamed Ehab,

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Unlike the most common low carb diets, the Atkins diet involves cutting carbs through phases. It is split into four phases. Phase 1 is Induction. It lasts for 2 weeks where daily carb consumption is limited to less than 20 grams. Then comes phase 2 which is Balancing; it includes gradually introducing nonstarchy vegetables, fruits, and nuts back to the diet. Phase 3 is Fine-tuning. Once you approach your weight loss target, your carb intake increases to a point where you still see weight loss but at a slower pace. Finally, the last phase, phase 4 is Maintenance where your set carb limit is maintained by eating healthier choices of carbohydrates. This way, you get to enjoy carbs without gaining weight. Similar to the previous diets, the advantage mainly is seeing quick weight loss results, especially within the first two weeks. “Atkins diet is based on lowcarbohydrates intake. It depends mainly on proteins and introduced into 4 phases starting with the restriction of carbohydrates in the first phase then gradually increases it in each phase,” Dr. Mohamed Abdel Moniem, a nutritionist in Ahmed Maher hospital, elaborates. “Atkins is not the perfect regimen; the first phase is the riskiest as it looks like Keto. I do not recommend any restriction of

carbohydrates. Carbohydrates, itself does not cause weight gain, rather, an excess amount of carbs, protein, or fat does.” Furthermore, eliminating fibers from your diet for the first two weeks can lead to painful constipation and digestion problems. Also, it is not the optimum choice if you have a family history of cardiovascular disease, strokes, or heart attacks.

4. Zero-Carb All previous diets included a certain portion of carbs intake though low; yet, this diet eliminates carbs altogether. Also, it excludes vegetables and fruits; only meat, shellfish, eggs, and animal fats, such as lard and butter, are permitted in a Zero-carb diet. Although this diet is the quickest in losing weight, it causes the body to have a serious vitamin C deficiency unless supplements are taken to sustain the daily vitamin intake. Besides, for those who have a history of liver and/or kidney problems, this diet can create undesirable side effects. “I have suffered from obesity for 20 years now, but the worst decision I have ever taken was starting a zero-carb diet”

all back in one month. She also started to develop various health complications such as muscle pain and heart rate problems. Instead of getting healthier, she started a new journey with her doctors to recover from such drawbacks. Undoubtedly, losing weight quickly seems very tempting, though it has major effects on your health such as cardiovascular diseases, liver and kidney problems, fatigue, vitamin and muscle loss, and others. So, what are the alternatives? You have to start mentally. Consistent and slow is better than unsustainable and quick weight loss where you could lose all you have achieved. Replacing unhealthy carbs and fats with healthier alternatives such as nuts is good way to go. In addition, exercising is very essential to lose weight and to tone your body. Dr. Moaaz El Sharabassy, a nutritionist in Al-Qasr el-Einy hospital, says “If you really want to lose weight and maintain your health, you should avoid white flour and soda which are absorbed rapidly and cause insulin surge and fat formation. Instead, you should resort to complex carbohydrates that contains fibers and you should exercise.” Having a healthy diet is a lifestyle rather than a temporary choice, not only for losing weight but also for your health on the long run.

Hana, a 40-years-old woman, tried to lose weight by eliminating all carbs in her diet. Unfortunately, after she lost about 20 kg in 4 months, she gained them

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A Beginner’s Guide to Zero-Waste by: Maria Zaky Recently, the zero-waste lifestyle has been trending. Although it has been there for ages, new terms are emerging to describe it, the green approach, circular economy, the recycling approach, the zero-waste lifestyle, the more natural living, the zero-plastic waste, and others. Many terms are being coined, but regardless of the name they choose, many people are going for it. Simply, a zero-waste lifestyle means sending nothing to the landfill to move into a circular economy and write waste out of existence. We reduce what we buy, reuse it as much as we can, send little to be recycled, and compost what we cannot. We consume so much that recycling is no longer our best option, rather it should be our last resort. The order should be: refuse, reduce, reuse, then recycle. Hence, before making any purchase, a decision must be made as to whether this product is truly needed. Another approach would be checking the second-hand market first. When we fully feed products back into the system, we have what is called a circular economy. This circular economy reflects nature unlike the prevailing linear economy where the Earth’s finite resources are subtracted, manufactured into products, and then thrown into a giant hole in the ground. A zero-waste lifestyle where little to nothing goes to waste helps to maintain the otherwise disturbed balance of earth. Currently, there are multiple civil efforts to infuse the zero-waste concept in people’s daily life. Plastic-Free July is a global movement that helps millions be part of the solution to plastic pollution. It discourages them from buying plastic packaging throughout July through their “Top Four” challenge, no water bottles, no straws, no plastic bags, and no takeaway coffee cups. The Arab World has also seen efforts to adopt a waste free approach; yet, it has not been without difficulty. Karim El Domiaty, the admin of Zerowaste Arabs Facebook group, described how it started back when he wanted to start leading a zero-waste movement. He failed to find any groups in Egypt that would support his idea. So, he started the Zero-waste Arabs initiative and found support in many Egyptians and Arabs who were eager to follow this approach. “My main motivation for creating this community was realising how my daily normal routine

has fatal effects on the environment and how easily I can change that with simple alternatives through my daily decisions. That’s why I wanted to share the information I have and the things I do with other people who /share my interest through this group.” Karim said. “Anyone can participate in this lifestyle and share their experience with others through the Facebook group where people support each other to reach the perfect zero-waste life,” he added. Another movement has also seen the light in 2018. Greenish is a youth-driven environmental movement that focuses on increasing individuals’ awareness and communities’ transformation towards sustainability. Greenish assesses, designs, and implements sustainable environmental solutions for companies, schools, NGOs, retailers, and restaurants. It officially started when two friends came together to raise awareness about everything environmental-related to not only Cairo, but all the other governorates. Greenish’s future vision is to have students’ activities in schools and colleges trained by their teams to implement the zero-waste approach. They also aim to empower 1 million environmental activists around the Middle East and Africa to lead Greenish events and clubs and advocate for climate action.

Road Map to Going Zero-Waste A reusable water bottle instead of the plastic one. A thermal coffee mug instead of the disposable unrecyclable one. A reusable tote grocery bag. A glass, metal, straw or no straw instead of the oneuse straw. A washable cloth napkin instead of a paper napkin. A metal lunch box for children at schools, with adults at work, for restaurants’ leftovers. A bamboo toothbrush. Reusable cutlery and paper plates instead of using plastic. Beeswax wraps instead of plastic wrap for your sandwich.

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Tips to Reduce Food Waste at Home: Be aware of the proportion sizes while preparing. Freeze the leftovers for later. Most frozen food tastes just as delicious as it does when fresh, with few exceptions including milk-based products, fried foods, and vegetables with a high-water content such as lettuce, cabbage, or cucumbers. Freeze those fruits’ leftovers or the so-called “ugly” fruits and blend them later for tasty smoothies. Use the stale bread to make French toast. Use frozen bread leftovers as breadcrumbs over your Caesar salad. Compost certain foods and turn them into a nutrientrich fertilizer. When unpacking groceries, move older products to the front of the fridge and put new products in the back. Remember you can always donate it. Tips to reduce food waste in restaurants: Ask for smaller portions and bring home what you did not finish. Split big meals with friends. Give the rest to those in need when heading out of the restaurant.

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Tips to shop smart: Make a list and stick to it; do not just buy food because there is a sale. Limit your shopping time to be less than 40 minutes so as not to start shopping emotionally and buy stuff you don’t need. Shop at farmers markets instead of supermarkets to ensure freshness. Buy less food and shop often; it is so much better than shopping once a month and wasting too much food.

Buy, Drink, Toss, Repeat: Water Bottles Expire Too

by: Maria Zaky

refrigerate it once open. Reusing the bottles is another concern. You may reuse the plastic bottles one more time only if you wash them with hot water and soap; however, this is not the healthiest choice. Recent researchers proved that plastic bottles of water , juice, and soda are disposable. They can have serious and harmful effects on your health in the event they are used more than once. The ideal solution to make sure you are drinking healthy water is to use a refillable bottle of your own. Aluminum and steel refillable bottles are the best. You would need to wash your refillable bottle once every day with soap and water, rinse it well, then add new fresh water.

More often than not, checking any product’s expiration date before purchasing is a normal activity that anyone would do. Whereas, checking the expiration date of water bottles may not be as popular. Well, the fact is plastic bottled water does expire. Many people know that they should not be drinking from a water bottle that has been sitting on your car seat in the sun for too long. However, what is new is that everyone should be also checking the expiry date of water bottles before buying them. It is not the water quality that might be compromised; instead, it is the plastic that raises a red flag. The chemicals in the plastic may get leaked into the water once expired or exposed to heat including sunlight and hot vehicles. Many bottled water companies print a standard two-year expiration date; yet there is no precise timing for it. A bottle may expire even before it is open if kept in an improper or a hot environment or if exposed to chemicals. This might sound too alarming; it is nearly impossible to know whether a certain water bottle is safe. Nonetheless, there are precautions to take to ensure its safety. Once a water bottle is bought, you should drink it all. If not possible, make sure it is not exposed to intense heat or chemicals. Otherwise, you should

A recent research done by physicians at Al-Qasr Al-Ainy Faculty of Medicine states that “when we reuse the disposable plastic water bottles, some cracks happen within the plastic which results in chemical leakages into the water. These chemicals are dangerous; they could affect the hormones released by the internal glands that, in turn, disrupt the immunity. It is especially dangerous for children as it can interfere with their development and growth. Also, in adults, it is linked with risks of breast and prostate cancer. As a result, there are some corporate efforts to evade such consequences. “Agthia”, a leading Abu Dhabibased food and beverage company, has recently declared the launch of Al Ain Plant Bottle, the region’s first plant-based water bottle. At a press conference on the sidelines of Gulfood 2020 during UAE Innovation Month, Al Ain Plant Bottle came into the light; it is biodegradable and compostable within 80 days, helping to reduce the region’s CO2 footprint.The bottle is made by converting plants into polymer materials obtained from the fermentation of sugars in plant matter. The end result is a plastic-like material made without any petroleum.However, it is not yet declared whether it will be available in Egypt. Whether it is an individual effort to carry your own reusable bottle or a collective act where more beverage companies resort to safer, recyclable containers, an action is needed for a healthier community and a cleaner environment. Every small action is counted, no matter how small your role in society may seem, it has a much bigger impact than you think.

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Tackling The Red Meat Debate by: Lougien Ahmed

Eating meat has been an enjoyable habit in most cultures. Restrictions vary according to beliefs but eventually meat is the delicious, juicy source of rich nutrients type of food. The ways meat is cooked are infinite and the pleasure is immeasurable. However, waves of wakeup calls have been shaking the global stage for a few years now and it is all because of our beloved meat. Between meat is the destroyer of worlds and meat is the best thing one could ever try, there must be a middle ground that one can find when tackling that topic. Historically, meat may be what got us smarter. Eating meat was an essential push start for homo sapiens to nurture the brain. Hunting was one of the reasons that developed language and strategic thinking. Evolution did humans good as we are not either carnivore or herbivore. We have the flat teeth of the herbivore but not their large guts. Also, we have canine and molars like the carnivore but not their saber teeth nor small guts. However, before starting to cheer team meat, evolution has also taught us that although we can eat both, we are more herbivores than a carnivore. Another thing that differentiates us from carnivores is that humans were given the choice. Yes, humans did eat meat for millions of years, but we live in a time where this could change. It also might have helped our ancestors to survive but we do not necessarily need meat anymore. Resources back then were not widely available nor distributed as much as they are now. Meat cannot be neglected. It has heme iron, which can only be found in life form. It helps the body produce hemoglobin, that delivers oxygen to muscles. It also produces myoglobin, which is found in muscles and accepts and uses oxygen. Adding to that, meat is a good source of protein, vitamins, and minerals. Most importantly, is rich in the b12 vitamin that cannot be found in any fruits or vegetables. â&#x20AC;&#x153;Meat contains essential amino acids. Our bodies produce most amino acids. However, there are some amino acids that our body does not produce. This creates the need for the body to obtains them from another source,â&#x20AC;? said Dr. Mohamed Mansour, Associate Professor in Faculty of Medicine at Cairo University, Consultant of Obesity and Pain Management, and member of the European Society for Clinical Nutrition and Metabolism.

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Those amino acids enter the process of the renewal of body cells, hormones, and enzymes. Problems in immunity, skin irritation, growth, and disease like anemia can be caused by the lack of amino acids.

agent in fighting climate change. Furthermore, cows are one of the greatest producers of methane and nitrous oxide gases that contribute to the greenhouse effect that is related to global warming.

Hold your horses! before happily munching on your beef burger or 200 gm steak, you have to know that meat also causes health complications, especially red meat.

Some countries have it more serious than others. In the United States of America, there are around 110 million cows while in Egypt the number is roughly 2.4 million. These differences can affect the price of meat and, thus, the consumer’s buying behavior. In the US, the average American consumes 120kg annually while the average Egyptian consumes 25kg per year.

Dr. Mohamed Mansour warns that people who have high blood cholesterol, Arteriosclerosis and Gout are more susceptible to health issues and should avoid red meat. He states that the best type of meat one can eat is fish, followed by chicken, then, at last, meat, the least recommended. Red meat is high in saturated fat, which can raise blood cholesterol levels, blood pressure, heart disease, and obesity. Moreover, there are links between processed meat and bowel cancer. Research also indicates that a diet where meat is minimal can be more healthful. The department of health in the United Kingdom advised that the perfect portion for meat is 70g/day, which adds up to roughly 25 kilos annually. The implications of meat consumption are not only limited to health; it also is imperative to consider ethical or environmental ramifications. The increased demand for meat lead to the mass production of meat and, therefore, to unethically rear and kill animals. Although this fact is normalized to some, to others it is still an ongoing nightmare. A person does not necessarily need to be a vegetarian to end this horror but reducing meat intake and, accordingly, decreasing general demand may return meat production levels to normal.

Mohamed Saad, Professor of Biochemistry at the Faculty of Agriculture at Cairo University, suggests that a change in the cows’ diet can help to partially solve the problem of climate change. Scientists at Denmark’s Aarhus University found that adding thyme in cows’ diets can change the bacterial balance in their digestive system and, thus, decrease the emission of methane gases. “The rule of thumb is” adds Mohamed Saad “is to decrease the consumption of red meat to the only 1/7 of one’s diet”. In other words, limit meat consumption to only once a week. Meat has not been always a problem for humanity because the demand for it was never as high as it is now. The meat was more valued as it was only served in events and special occasions. It was one of life’s luxuries that should not have been exploited. Currently, millions of processed beef burgers are produced daily; it is not only a waste of good meat but also a harmful intake to humans. Perhaps it would be best to go back to that way it originally was, giving the meat the value it once had.

Another downside for extensive meat mass production is cattle grazing. To graze cattle, wide areas of grass are needed. In most countries, that is not available. Therefore, they instead turn to deforestation to create clear areas to raise the cattle. This causes a serious problem because forests are a great generator of oxygen to the planet and an important

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Sara and Lara’s “Hand-Woven” Baskets: Organic Produce from Sara’s Farm to your Kitchen Table by: Maria Zaky

Growing up with her family on a farm in Switzerland, Sara-Kristina Hanning Nour was accustomed to the beauty of nature and the fresh produce. When she came to Egypt to pursue her master’s degree in organic farming at Cairo University, she envisioned her new dream. When she settled in Egypt and had her first daughter “Lara”, Sara, with her Swiss farming background, realized that the Egyptian crops are the best in the world. Yet, the Egyptians do not have access to it because of the chemicals that are added to the veggies and fruits. Sara said that the produce is not always as good on the inside as it appears on the outside and that the Egyptians had the right to buy vegetables

from a trustworthy source. That inspired Sara to start her farming business, and with her Swiss experience and Egyptian farming wisdom, she was sure that it would be a success. In January 2014, “Sara and Lara’s Baskets”, Egypt’s first farm-to-table delivery, was established. They deliver weekly shipments of organic, seasonal produce to Cairo and Alexandria all in locally hand-woven, eco-friendly baskets. Also, Sara’s fresh products can be found in some stores around Cairo such as the Nun center in Zamalek, Gourmet, NGS Nature’s Market Stores in Zamalek, Sunny supermarket, BESTWAY Supermarket, and Carrefour. The basket contains veggies, fruits, herbs, honey, and eggs.

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Sara’s idea has been trying to contribute to bettering the society. No idea is ever too small to make a big difference and have a huge impact on our planet. “My advice to young women who would want to leave a mark is to go for it, if you have an idea, just give it your all,” said Sara. Maybe now is your time to contribute to building a better environment with a small ecofriendly idea of your own by making healthier choices and taking more environment friendly daily decisions. Preserving the environment starts with one choice.

“We are so proud to say that we are soon extending outside Egypt”, said Sara. “People appreciate our – transparency; they love to know more about their food. People no longer just eat; they need to know where their food was grown and what has gone into the process of creating the food” mentioned Sara. In five years, Sara not only hopes to be a leader in the Egyptian organic fruit and vegetable’s market, but to also proceed on making an impact. She hopes to raise awareness about the benefits of organic and natural produce and build an ever-growing healthy organic mindset. “We are so proud to say that we are soon extending outside Egypt”, said Sara. Sara was one of six international winners of The Cartier Women’s Initiative awards selected by an independent global jury from almost 1,900 female entrants in 120 countries. The awards are open to for-profit businesses run by women who are working to make a strong social impact. The prizes are split into regional categories covering MENA, Latin America, North America, Europe, and Sub-Saharan Africa. Sara was the only woman chosen in the whole MENA region. “The award gave me a boost to go on to the next level”, added Sara. Declaring that everything inside the farm is ecologically sound, environmentally friendly and believing that people have the right to know how and where the products grow, tours at Sara’s farm can now be booked through their website. Such tours include picnics with family and friends and having some of Sara’s vegetarian snacks and freshly baked bread and dips.

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People no longer just eat; they need to know where their food was grown and what has gone into the process of creating the food” Sara asserted.

Sizzler: Great Food that is Worth the Wait by: Hagar Atef

Sizzler is my go-to destination and one of my favorite restaurants. Although they lately made slight changes in the menu including removing my favorite dish, I still love going to this place. So, let me take you on a tour and talk about everything in this restaurant. Starting with the branches, sizzler has 4 restaurants; City Stars mall, Cairo Festival City mall, Maadi, and Mall of Egypt. The restaurants are all the same; they have these low lights that give a calm, romantic atmosphere, their very cozy couches and their ambience provide you a sense of calm and comfort. Personally, I’d love it if they increased the light a little bit as it is sometimes difficult for people to read the menu, especially in Maadi’s branch. The staff is very welcoming and helpful; they are always willing to serve you. Every time I go there, I feel really satisfied with the quality of the food and the service. The restaurant is always clean but what I have noticed lately is that when the place is crowded and they have a waiting list, sometimes they just clean tables with tissues or a small towel even without a detergent to sterilize them. Moving on to our favorite part, the food. Sizzler is one of the few restaurants that gives you quality and great portions for the amount of money you pay. Let’s start with the soups. I’ve tried the Cream Mushroom Chicken Soup; it is not the type of cream soup you always order as the mushroom is blended; so, it is very smooth and rich since blending the mushroom enhances its taste. Their tomato soup is also so tasty and delicious. You feel like it is home-made making it familiar and mouthwatering. For the appetizers, I have tasted their Combo Platter (it is either for 2 or 4 persons); it includes all the fried goods, YUMMY. It has cordon bleu, chicken strips, spring rolls, mozzarella sticks, and onion rings. They do not always add the onion rings and I do not know why but I think there should be standard components for every platter.

And here we reach the main part, AKA, the main course. In every restaurant I review, I always order platters that include fried chicken, so let’s start with that. First comes the Fried Chicken with Gravy and this is my favorite dish. It includes 2 pieces of fried chicken breasts topped with gravy sauce along with 2 side dishes of your choice from many options that we will discuss later. Then comes the Chicken Parmesan, which is the same as the gravy, but instead they add a thick layer of parmesan cheese. Although I am not a huge fan of parmesan cheese, but this platter has a special taste; the cheese with the fried chicken makes a good combination. As for the grilled platters, I tried the Grilled Chicken with the Fresh Grilled Mushroom and also the one with the Cream Mushroom Sauce. They are both so tasty and juicy; so, if you’re a mushroom lover, this is your go-to. With these platters, you can choose two of the following side dishes: baked potatoes, fries, sautéed vegetables, rice, Mexican rice, spinach gratin, and mashed potatoes. I really recommend the Spinach Gratin. It is spinach with cream and mushrooms topped with mozzarella cheese. I usually wait from 30 to 45 mins for my order to be ready which is somehow a reasonable time for such platters especially that I usually go on weekends. However, what concerns me on weekends is the waiting list which is why I either go earlier than the normal dinner time so I would either skip the waiting time or wait for about 30 minutes to 1 hour. So, if you are looking for a lovely place to hang out with your family, friends or even a business dinner, I recommend this place to you.

Opinionated

Arigato Sushi & Grill: The Not So O-fish-al Seafood by: Mena Maurice

A Food Reviewer, a Food Model, a Mystery Shopper and Auditor, a member of the Egyptian and International Gourmet Association affiliated with the French Organisation.

1.Make sure you can see the bar’s glass fridge temperature as it shows how your food is kept and you can definitely tell how fresh the food you are about to eat is. 2.From my own experience and as a sushi expert, there is no such thing as fried sushi for God’s sake. Call it

Having a good sushi experience is all about the harmony of all its components inside your mouth. The taste of the salmon, with the avocado, the teriyaki sauce, the sesame, the seaweed, is like a symphony good to the ear; you can’t tell where the sound is coming from, is it the trumpet? The saxophone? All that matters is you are getting the perfect piece of music from a well-trained orchestra.

3.Sushi is a healthy meal. If you eat it, you benefit your body.

Being greeted in the restaurant you are visiting decides what direction your whole experience will go. It was good to find an Asian face welcoming me in a Japanese restaurant; it gives the customer reassurance and a feel of the place’s expertise. I was offered a variety of tables to sit on, which is important for any restaurant, to give more than one option and leave it to the customer. Check. It should not take more than a minute since you step into the restaurant till you are seated; it took me a few seconds to get to my table. Check.

6.You have to taste a culture to understand it. Eating sushi makes you familiar with a big part of Asian culture.

Arigato Sushi & Grill is a good place for dates, families, friends, reunions and big groups in general. The way this place is divided into partitions helps it receive the different types of get-togethers. First partition, equipped with tables for two, is designed for couples. Second partition is mostly for groups of four. Then comes the area made for bigger groups to reach 12 persons or more. This gives you the feel of privacy and cosiness so that you are not bothered by the great number of people. It was nice not to catch that fishy smell around Arigato, especially that it works with raw fish, so that’s a plus. The reason the air was pure is the balance between the room’s temperature and the fridge’s. This takes me to my next point; let me tell you some tips you can follow before digging into your sushi.

4.When eating sushi, go to experienced, professional sushi places to get its right taste. Sushi bikes will mostly give you a wrong first impression about Japanese food. 5.Take time to read the components of each kind of sushi so that you order something you like.

I insisted on reviewing Arigato Sushi & Grill as it showed a drop in its performance as a restaurant a few years ago. It did not have experienced managers to take the position it deserves in the market. However, it made an extraordinary comeback that I now classify as the best sushi place in Egypt. I honestly have tremendous respect for those places that work on themselves to get over the hard times and establish a good name and reputation. Let’s be fair, there sure are other good sushi restaurants, but I consider this the top not only for their food. How do you know if you are eating good sushi? Its components should be fresh. You can know that from its taste, smell, and color. This applies to the protein in the piece (salmon, shrimp, caviar..), the vegetables and fruits (cucumber, mango, avocado, ..) How it is rolled. It should be contained and not stale. If the rice does not stick together, it probably has not absorbed a fair amount of vinegar. Its protein: either shrimp or whatever, it should be of its normal color. I have ordered almost all the sushi rolls this place serves, and I honestly have nothing to say about any of them. Let’s take the Philadelphia roll as an example, it consists of Philadelphia cheese, salmon, seaweed,

Opinionated

and rice. Very simple, very basic, yet mouthwatering. When evaluating a restaurant, you try its most basic food; if you find it good, you dig into its sophisticated plates. Also, the Hoso, one of sushi’s simplest forms; salmon, rice and seaweed. Another form of sushi is the roll which, as we know, is ordered by either 4 or 8 pieces. As is common knowledge too, Nigiri is served by single pieces which is good if you are looking to order an odd number of pieces. It is basically a layer of rice, with protein of your choice on top, all wrapped by seaweed. We also got the Tamaki, which is a cone filled with your choice of cucumber or avocado and protein. It can be eaten like a sandwich. Oshi and Junkan are two more forms. Oshi consists of a layer of rice, and minced protein on top with a separator, could be cheese. Junkan is the same except it is wrapped with seaweed. Sashimi, mainly consists of protein served with cucumber or celery, cut into slices, also served in 4 or 8 pieces, or 3 or 6 pieces in some places.

Arigato Sushi & Grill serves sushi according to the international standards. It is all by the book, with fresh components to make you feel that indescribable feeling once that piece touches your tongue. Check. Moving forward to the portion; the sushi piece is neither too small, like most Japanese restaurants in Egypt serve it, nor too big for a mouthful. It is an intermediate size for your mouth to swallow and enjoy. So, Check. Let’s talk about the value. Arigato’s “all you can eat” is usually for 250 Egyptian pounds including no tax or service, but since I visited on its anniversary, they had an offer of 200 pounds instead. I think that is a very reasonable price compared to any other place, and you do get value in return for your money. Check. Hygiene is taken care of; all waiters and chefs are neat. It is good to see them with shaved beards and trimmed nails. One of the crucial things to observe when eating outside. Check. It was nice to be followed up by the restaurant’s manager who came to my table and checked if I were satisfied with the food and service. Check. I have been eating sushi for 20 years and have tried it at almost every Japanese restaurant in Egypt; this is one of the few that abide by its rules since the Japanese cuisine invaded the Egyptian market. So, as a sushi expert, I highly and massively recommend Arigato Sushi & Grill for anyone who would like to try the authentic taste of it; I guarantee you will not regret it. Enjoy it!

Photo by: Marina M. Photography

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News How Genetics May Affect Tasting Food

Agriculture and Food of the Moscow Region, farmers in Moscow suburbs have installed sound equipment for broadcasting classical music to create a relaxing effect for cows, which positively affects milk production.

The food consumed is sensed by receptors that are located in the tongue and nose, however, food preferences vary from one person to another. According to a new study, presented at the American Heart Association’s Scientific Sessions, a specific gene makes certain compounds taste bitter, which may further make it harder for some people to add heart-healthy vegetables to their diet. Everyone inherits two copies of a taste gene called “TAS2R38”. People who inherit two copies of the variant called AVI are not sensitive to bitter tastes, so they enjoy some foods like raw veggies such as broccoli and cabbage, dark chocolate, coffee and beer. Yet, those with one copy of AVI and another called PAV find those kinds of food exceptionally bitter.

Sobhy Kaber to Open a Butcher Shop Amid the unrest and restaurants shutting down because of the COVID-19 pandemic, the iconic Egyptain restaurant Sobhy Kaber has announced opening up their new butcher shop on May 3rd where they will sell affordable meat to the public. Also, they announced that they will reopen the restaurant itself on May 8th where it will only be available for delivery and takeout.

VR Cow Headset To Increase Milk Production Employees of one of the largest farms in the Moscow Region, together with IT experts, have been conducting an experiment, developing a prototype VR headset for cows in an attempt to improve their emotional state and increase their milk production. Dairy farms from different countries have allegedly shown that in a calm atmosphere, the quantity, and sometimes the quality, of milk increases as it solves pressing problems in milk production. According to the Ministry of

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News A New Place for Making Sauces and Only Sauces

Starbucks Thanks the Egyptian Medical Professionals

Lou’sauce is the first brand in the Egyptian market to be producing only natural pre-made sauces that you can easily pour on your vegetables or pasta and Voila you have your dish ready in no time. They serve peas sauce, green beans sauce, spinach sauce, zucchini sauce, classic red sauce or with veggies, white sauce with mushrooms with prices ranging from 20 LE to 50 LE. Lou’sauce hasn’t opened their place yet, still they have an online presence and they deliver on weekends.

Amid the world’s effort to battle the COVID-19 pandemic, healthcare workers are working longer, harder hours to take care of the community and save lives. Starbucks has decided to express thankfulness to the front-line warriors by offering them a free tall hot coffee around the globe. According to the company, all first responders including paramedics, doctors, nurses, hospital staff, police officers, firefighters, and also researchers can get a free coffee in all Starbucks stores until May 3. For all medical workers in Egypt, all they need to do is show any proof that they work in a hospital. Starbucks has recently closed most of its branches, if not all by the time this gets published, and is temporarily offering pick-up and drive-thru services only.

Otlob Launches Supermarket Delivery Service With all that is going on around, the plague, selfisolation, and having to stay home, Otlob has made it easier and safer to order groceries while staying home and practicing social distancing. The new service allows users to order household necessities such as canned food, fruits, vegetables, dairy products, juice, and other products in hopes of encouraging people to stay home to help combat the novel COVID-19. Delivery time will range between 60 to 90 minutes, and the user can specify the date which they need their order to be delivered. The service includes various supermarkets such as Kheir Zaman, Alfa Market, Metro Market, as a few more are expected to join the application soon. Otlob has around 2,500 pilots in service and expects this number to rise to 10,000 by the end of the current year.

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Rethinking Diet: Direct to Consumer DNA Testing

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Arigato Sushi & Grill: The Not So O-fish-al Seafood

Sizzler: Great Food that is Worth the Wait

A Beginner’s Guide to Zero-Waste

Buy, Drink, Toss, Repeat: Water Bottles Expire Too

Tackling the red meat debate

Cinnamon Cakes

Sara and Lara’s “Hand-Woven” Baskets: Organic Produce from Sara’s Farm to your Kitchen Table

The Perfect Food for Your Mood

Keto, Atkins, Zero Carb: Unveiling the Dark Side of Low Carb Diets

Rethinking Diet: Direct To Consumer DNA Testing