prepare well and follow some tips

Ramadan starts this weekend. A religious practice which requires, for those who practice fasting, to prepare well and rigorously control their diet.

Practicing a fast such as Ramadan is not trivial in terms of nutrition. The rule is – let’s remember – not to eat anything from daybreak until sunset. The chef of the Choukran restaurant in Paris has been doing it since his childhood. And when you cook for others, it’s undoubtedly even more difficult, as Abdel Alaoui confides:

“I prepare myself about ten days before, I try to eat less and do more sport. Once Ramadan begins, you have a headache for two or three days. In the evening, I break the fast with milk and dates, then comes a Harira soup, like at home in Morocco, made with chickpeas, lentils, tomatoes, vermicelli, with meat or not, and finally pastries and mint tea.” Not forgetting salads and other small dishes that everyone shares with family or friends. The Choukran restaurant also offers the experience every evening, whether you are Muslim or not.

Watch out for cravings

Not swallowing anything for long hours can make you tired, or even cause reactions in the body, starting with food cravings. Marie-Laure André, dietitian nutritionist, confirms this: “Cravings or cravings for sugar during the day, which are linked to a drop in blood sugar. This is why you should avoid sugary products at breakfast, as well as salt which makes you thirsty and excites your appetite. ‘appetite.”

You will find all of Marie-Laure André’s advice on her Passion Nutrition website. For example, with your morning meal, eat fat, a satiating protein (like eggs or almonds), fruit and drink nearly a liter. And for the evening, don’t forget starchy foods and prefer lean meats.