How to revive a healthy lifestyle and keep the Ramadan spirit alive
Expert opinions on how to maintain a good diet and a healthy body in the holy month
Dr. Vivian Mohammad Wahbe, a nutritionist, recommends baking instead of frying food, using whole wheat instead of white flour, low-fat milk and yoghurt, and replaying sugar with natural sweeteners.
Updated 03 June 2018
Deema Al-Khudair and Ameera Abid
JEDDAH: As the holy month of Ramadan is halfway through, Muslim dining tables have been bejeweled with a vast variety of dishes. Along with that comes complaints of gaining weight.
Ramadan must-haves are different in different countries. but they have something in common. As well as delicious, they are also often fried, which causes a lot of trouble. And the most common side-effect of fried food and sugar-loaded drinks is obesity.
Dr. Vivian Mohammad Wahbe, a nutritionist, said: “You can bake things instead of frying them, using whole wheat instead of white flour, low-fat milk and yoghurt. You can replace sugar with natural sweeteners."
She also recommended eating a bigger portion of fresh salad and fruit salad, “as they tend to make the person fell full and have low calories.”
"Consider this month as the beginning, so you control the amount of calorie intake, switching to a healthier lifestyle. Because if you control yourself in Ramadan you can control yourself later.”
RK Fit’s founder and coach Reham Kamal encourages people to exercise whether it is before or after breaking their fast during Ramadan.
“I recommend moving while fasting -- it helps blood flow. I recommend doing light cardio or mid-low intensity exercises an hour before the iftar, because drinking water and replenishing your body with nutrients will aid in recovery, which helps lose fat.” Kamal told Arab News.
“For those doing weight and high-intensity exercises, I recommend they do it two hours after iftar because the body will be well-hydrated and has the fuel to make more effort,” she added.
Another coach, Najm Al-Hashmi, said: “We would advise someone trying to reduce body fat to exercise about half an hour before breaking their fast. They have to eat healthily and well for the glycogen to be restored in the muscle.
“I see that exercising half an hour before iftar is good, but it must be a mid-intensity type of exercise, for example, brisk walking."
Up to 4 in 10 people could develop dementia after 55. What you can do to lower your risk
Taking longer to recall a name or where you put your keys is typical with older age
Prior studies estimated about 14 percent of men and 23 percent of women would develop some form of dementia during their lifetime
Updated 14 January 2025
AP
WASHINGTON: About a million Americans a year are expected to develop dementia by 2060, roughly double today’s toll, researchers reported Monday.
That estimate is based on a new study that found a higher lifetime risk than previously thought: After age 55, people have up to a 4 in 10 chance of eventually developing dementia — if they live long enough.
It’s a sobering number but there are steps people can take to reduce that risk, such as controlling high blood pressure and other bad-for-the-brain health problems. And it’s not too late to try even in middle age.
“All of our research suggests what you do in midlife really matters,” said Dr. Josef Coresh of NYU Langone Health, who coauthored the study in the journal Nature Medicine.
Dementia isn’t only Alzheimer’s
Taking longer to recall a name or where you put your keys is typical with older age. But dementia isn’t a normal part of aging — it’s a progressive loss of memory, language and other cognitive functions. Simply getting older is the biggest risk and the population is rapidly aging.
Alzheimer’s is the most common form, and silent brain changes that eventually lead to it can begin two decades before symptoms appear. Other types include vascular dementia, when heart disease or small strokes impair blood flow to the brain. Many people have mixed causes, meaning vascular problems could exacerbate brewing Alzheimer’s symptoms.
Measuring the risk from a certain age over the potential remaining life span can guide public health recommendations and medical research.
“It’s not a guarantee that someone will develop dementia,” cautioned Dr. James Galvin, a University of Miami Alzheimer’s specialist. He wasn’t involved with the new study but said the findings fit with other research.
Dementia risk is different by age
Prior studies estimated about 14 percent of men and 23 percent of women would develop some form of dementia during their lifetime. Coresh’s team analyzed more recent data from a US study that has tracked the heart health and cognitive function of about 15,000 older adults for several decades.
Importantly, they found the risk changes with the decades.
Only 4 percent of people developed dementia between the ages of 55 and 75, what Coresh calls a key 20-year window for protecting brain health.
For people who survive common health threats until 75, the dementia risk then jumped — to 20 percent by age 85 and 42 percent between ages 85 and 95.
Overall, the lifetime dementia risk after age 55 was 35 percent for men and 48 percent for women, the researchers concluded. Women generally live longer than men, a main reason for that difference, Coresh noted. Black Americans had a slightly higher risk, 44 percent, than white people at 41 percent.
Yes, there are ways to help lower dementia risk
There are some risk factors people can’t control, including age and whether you inherited a gene variant called APOE4 that raises the chances of late-in-life Alzheimer’s.
But people can try to avert or at least delay health problems that contribute to later dementia. Coresh, for example, wears a helmet when biking because repeated or severe brain injuries from crashes or falls increase the risk of later-in-life dementia.
Especially important: “What’s good for your heart is good for your brain,” added Miami’s Galvin. He urges people to exercise, avoid obesity, and control blood pressure, diabetes and cholesterol.
For example, high blood pressure can impair blood flow to the brain, a risk not just for vascular dementia but also linked to some hallmarks of Alzheimer’s. Similarly, the high blood sugar of poorly controlled diabetes is linked to cognitive decline and damaging inflammation in the brain.
Stay socially and cognitively active, too, Galvin said. He urges people to try hearing aids if age brings hearing loss, which can spur social isolation.
“There are things that we have control over, and those things I think would be really, really important to build a better brain as we age,” he said.
Where We Are Going Today: ‘Kintan’ Japanese BBQ restaurant
The vegetables are the perfect light pairing to an otherwise meat-heavy meal, and they are grilled and dipped in sauce or butter as well
Updated 12 January 2025
Tamara Aboalsaud
Kintan is a lively Japanese BBQ restaurant perfect for families and friends alike situated in the Al-Wadi neighborhood of Riyadh.
A grill-it-yourself-style restaurant, Kintan brings out the meats for you to sear to your desired degree.
The restaurant is dressed in ambient warm lighting that creates a relaxing atmosphere without being too dark to detract from the fun or the visibility.
Kintan’s menu offers a selection of a la carte meats topped with your choice of sauce — miso, sweet soya, spicy garlic, and others — as well as a selection of chicken, lamb, and seafood for those less beef-inclined.
The vegetables are the perfect light pairing to an otherwise meat-heavy meal, and they are grilled and dipped in sauce or butter as well.
The meat is fresh and tender, with a variety of cuts tailored to those who like thick, thin, or fatty strips. It is also highly recommended that you give your strips an additional dip into the provided sauces before or after grilling for extra flavor.
They additionally offer six types of sushi rolls including a California roll, crunchy spicy tempura, ebi roll, and more, as well as some rice and noodle dishes such as beef or vegetable bibimbap and chicken or vegetable garlic noodles. The garlic fried rice is a must-have.
To accompany your meal are “agenomo,” or deep-fried dishes, and a variety of appetizers, including soups, gyoza, kimchi, chicken karaage, and spring rolls.
The appetizers felt a bit weak-flavored and lackluster. The “spicy addicting cucumber” and the “spicy addicting cabbage” were topped with a spicy sauce rather than marinated, lacking effort. The chicken gyoza and kimchi were also less than impressive and easily skipped.
Overall, if you are looking for a fun night out or hoping to indulge in conversation with your friends while you wait for your meat to cook, Kintan is a great place to be.
The Vida Brunch is offered on the last Friday of every month from 12:30 p.m. to 4:30 p.m. For SR195 ($52) per person, you can indulge in a thoughtfully curated set menu
Updated 11 January 2025
Rahaf Jambi
Picture this: An afternoon filled with a delightful set menu, live entertainment and a vibrant atmosphere that feels like a celebration. Sushisamba in Riyadh offers the kind of brunch that lingers in your memory.
Nestled in the bustling King Abdullah Financial District, Sushisamba offers a fusion of Japanese, Brazilian and Peruvian flavors that truly captivates the palate.
As soon as you step inside, you are greeted by a spacious dining area, a charming private room on the mezzanine and the stunning Samba Room — a glass-enclosed space that offers breathtaking views of the Wadi. The open kitchen, two sushi bars and a live robata grill create an interactive dining experience.
The Vida Brunch is offered on the last Friday of every month from 12:30 p.m. to 4:30 p.m. For SR195 ($52) per person, you can indulge in a thoughtfully curated set menu. If you are bringing kids, Sushisamba has a special menu priced at SR130.
What makes the Vida Brunch unforgettable is the live entertainment. Each month, a different DJ or live musician sets the mood, making every visit feel fresh and exciting.
The menu is a feast for the senses. I particularly enjoyed the corn fritters and pao de queijo as appetizers. For the main course, the black cod bolinho and robata salmon were standout dishes. The sushi assortment — three maki rolls and two nigiri pieces — was also enjoyable.
To finish off the experience, the chef’s selection of desserts is a sweet ending I always look forward to.
Sushisamba blends culture, music and design, embodying the spirit of Japan, Brazil and Peru.
Where We Are Going Today: Ramen Korean & Japanese Restaurant
For those seeking a more interactive dining experience, the barbecue sets are a highlight of Korean cuisine, allowing diners to cook their own meals at their table
Updated 10 January 2025
Rahaf Jambi
Nestled in vibrant Riyadh Park, Ramen Korean & Japanese Restaurant offers a delightful fusion of authentic cuisine. As one of the city’s most renowned dining spots, it stands out not just for its location but also for its commitment to high-quality ingredients and diverse menu options.
Visitors will enjoy the warm and inviting atmosphere, which perfectly complements the culinary experience. The extensive menu features a wide variety of Asian dishes, from crispy gyoza and fresh edamame to perfectly fried tempura. However, the true star here is ramen, with more than ten varieties catering to different tastes.
You might opt for seafood, with its delightful blend of flavors. The rich chicken stock serves as a comforting base, enhanced by fresh scallions, onions and choy. The addition of kamaboko fish cake, shrimp, and squid creates a harmonious medley, while the perfectly cooked ramen noodles provide a satisfying texture. Each bite is a reminder of the restaurant’s dedication to authentic flavors.
You may also try the jajangmyeon, a classic noodle dish famous for its depth of flavor. The combination of tender beef, sauteed onions and scallions, enveloped in a savory black bean sauce, is simply irresistible.
For those seeking a more interactive dining experience, the barbecue sets are a highlight of Korean cuisine, allowing diners to cook their own meals at their table. The set for two, featuring Wagyu ribeye, brisket roll and shrimp, is priced at SR290 ($77); while on the pricier side, this reflects the standard of both the food and experience on offer.
While the prices may be considered steep, the location and exceptional quality justify the cost. For example, the kimchi ramen at SR80 is testament to the restaurant’s dedication to providing a memorable dining experience.
Overall, Ramen Korean & Japanese Restaurant is a must-visit for anyone craving authentic Asian flavors in Riyadh.
Recipes for success: Chef Massimiliano Blasone shares insights as L~ARIA pop up delights Riyadh foodies
The head chef of L~ARIA offers advice and a tasty seafood pasta recipe
Updated 09 January 2025
Arab News
RIYADH: Last month, the Mandarin Oriental Al-Faisaliah in Riyadh welcomed an exclusive pop-up of L~ARIA, from its sister property on the shores of Lake Como in Italy’s Lombardy region. Along for the ride was chef Massimiliano Blasone, who heads the kitchen at L~ARIA and oversaw the launch of the pop-up, which runs until Feb. 26.
L~ARIA, according to a press release, “fuses traditional Italian dishes with strong Oriental influences. Japanese cooking practices and techniques enhance the finest seasonal ingredients…”
L~ARIA pop-up restaurant. (Supplied)
The menu at the Riyadh pop-up includes lobster tempura, truffle taglioni and A5 Wagyu, as well as artisanal gelato for dessert.
Here, Blasone discusses early errors, love for lemons, and comfort cuisine.
When you started out, what was the most common mistake you made?
Trying to add in too many elements. It just disrupts the harmony of flavors and confuses the palate.
What’s your top tip for amateurs cooking at home?
Base your cooking on fresh and balanced ingredients that will maintain freshness and lightness. Your dishes will then be a celebration of both those things.
What one ingredient can instantly improve any dish?
Lemon. It’s so versatile. You can use its lemon juice or lemon zest to add flavor to salads, to seafood dishes, and even to desserts.
What’s the most common issue that you find in other restaurants when you go out to eat?
A lack of communication between the staff. In the restaurant industry, mistakes are inevitable, so the real challenge lies in minimizing them through continuous refinement. The focal point of my attention is always constant training and timely communication. Communication is the key to smooth and immediate coordination: every detail, every need must be shared clearly and promptly, so that every team member is aligned towards the common goal of providing a flawless culinary experience, without hesitation or misunderstandings.
What’s your favorite cuisine?
I am a passionate fan of comfort food — that type of cuisine that embraces the soul. So I’m always looking for dishes that are fresh, natural, and full of authenticity — qualities that only the most genuine dishes can convey.
What’s your go-to dish if you have to cook something quickly at home?
Risotto. I’m a true Italian, and risotto is one of the most beloved and versatile dishes in our cuisine. It’s a dish that, despite its simplicity, lends itself to countless interpretations, seasons, and ingredients.
What customer request or behavior most annoys you?
I always try to maintain a balanced, positive attitude; that’s just my natural inclination, professionally. But I do find it quite annoying when I sense signs of impatience from guests.
What’s your favorite dish to cook and why?
Right now, while I’m in Riyadh, my favorite dish to cook is salt-crusted sea bass. It perfectly embodies the harmony between simplicity and sophistication. It is a dish that respects the quality of the ingredients and enhances every nuance of their flavor.
As a head chef, what are you like? Are you a disciplinarian? Do you shout a lot? Or are you more laid back?
I’d say that, as a head chef, I’m the result of all the experience gained from working with professionals of great precision and discipline. I think my leadership is based on a foundation of rigor, but, at the same time, I firmly believe in the importance of serenity and clear communication, and, above all, balance.
Chef Massimiliano’s maccheroncini with shellfish recipe
Chef Massimiliano’s maccheroncini. (Supplied)
(Serves 6)
Dry pasta maccheroncini
400 gr
Ingredients:
Lobster Bisque
Lobster meat
Shrimp meat
Spring onion
Tomato coulis
Tomato concasse
Sun-dried tomatoes
Almond pesto
For the Bisque:
Ripe tomatoes
Celery
Carrots
Onion
Fennel
Double concentrated tomato paste
Leeks
Non alcoholic white wine
Garlic
Shells (lobster carcasses)
Basil
Thyme
Instructions:
Roughly chop the vegetables.
Toast the lobster heads.
Sauté the vegetables and garlic.
Deglaze with non alcoholic white wine.
Add the tomatoes and the toasted lobster heads.
Add ice and water to cover, along with the aromatic herbs.
After 45 minutes, remove the shells and vegetables and strain the bisque through a fine mesh strainer.
Let the bisque reduce over low heat, then strain it again through a fine mesh strainer.
Tomato Coulis (for 1 portion):
Ingredients:
Date tomatoes (300g)
San Marzano tomatoes (300g)
Spring onion (100g)
Garlic cloves, without the germ (20g)
White onion (80g)
Instructions:
Chop the spring onion and white onion finely.
Crush the garlic cloves.
Sauté the garlic, then add the tomatoes, cut into large pieces.
After 40 minutes, add salt to taste.
Remove the garlic and infuse the basil in the sauce for 10 minutes.
After 10 minutes, remove the basil, then blend the mixture using a Thermomix (or similar blender), adding extra virgin olive oil slowly in a thin stream while blending.
Almond Pesto
Ingredients:
Cow’s ricotta (300g)
Toasted, skinless almonds (150g)
Confit tomatoes with thyme (30 pieces)
Vegetable broth (200g)
Garlic clove, without the germ (1 piece)
Maldon salt (3g)
Cooked basil, squeezed dry (150g, from cooked basil)
Extra virgin olive oil (200g)
Instructions:
Prepare the broth by simmering carrots, celery, and onions that have been charred.
Blanch the garlic 3 times in boiling water, using 3 different pans each time.
Blanch the basil, then cool it in ice water and squeeze out any excess moisture.
Combine the liquids (which should have been previously frozen as a cream), along with the confit tomatoes, almonds, garlic, and salt.
Finally, add the ricotta, making sure not to overheat the mixture.
Place the mixture in the Pacojet and freeze it.
Blue Lobster Cooking Method
Ingredients:
1 kg Blue Lobster
100g Leek
100g Carrot
100g Celery
80g Fresh Parsley
100g Lemon Juice
10g Black Peppercorns
Procedure:
Prepare the vegetable broth: In a large pot, combine the leek, carrot, celery, and parsley. Add water and bring to a gentle boil, allowing the vegetables to release their flavors and aromas. Season the broth with black peppercorns and lemon juice for a delicate balance of freshness and heat.
Cook the lobsters: Once the broth is simmering, carefully tie the lobsters in pairs, securing them upright to maintain their shape during cooking. Gently immerse the lobsters into the boiling broth and cook for exactly 5 minutes, ensuring the flesh remains tender yet firm.
Cool and extract the lobster meat: After 5 minutes, immediately remove the lobsters and allow them to cool in the cooking liquid to preserve their flavor. Once cooled, carefully extract the lobster meat from the shells, preserving the delicate flesh. Store the lobster meat in the refrigerator until ready for use, ensuring it remains fresh and juicy.
Dish Preparation
Use a sauté pan made of stainless steel, with a height of 7 cm and a diameter of 20 cm, to allow for perfect emulsification of the pasta. Begin by gently sautéing the garlic in extra virgin olive oil, making sure not to burn it, to extract the flavors in a balanced way. Next, add a finely chopped mix of confit tomatoes, along with a spoonful of fresh tomato concassé, peeled and seeded, for a touch of freshness and sweetness. Cook gently over low heat, allowing the flavors to blend harmoniously.
Deglaze with a slight splash of lime juice to add freshness and a subtle acidity. At this point, add the lobster bisque and allow it to reduce gently until a rich, flavorful sauce forms. Then, incorporate the tomato coulis, which will add an additional layer of freshness and depth to the sauce.
Add a handful of chopped parsley, a few finely sliced basil leaves, and a small pinch of Espelette pepper, which will provide a mild spicy note without overwhelming the other flavors. Keep the sauce warm so it can meld together perfectly.
Meanwhile, bring a pot of salted water to a boil for cooking the pasta. Cook the pasta al dente, then drain it and transfer it directly into the sauce, stirring gently to allow the pasta to absorb the flavors. If necessary, add a bit more lobster bisque to adjust the sauce's consistency.
Remove from heat and add the previously cut lobster meat, making sure the residual heat warms it through without overcooking. Finish the dish with a final sprinkle of fresh parsley, a drizzle of extra virgin olive oil, and a squeeze of lemon juice to balance and enhance all the flavors.
Pomodori Confit Preparation
Ingredients:
1 kg San Marzano tomatoes
100 g Extra virgin olive oil
100 g Fresh basil
60 g Fresh thyme
80 g Garlic, in the skin
Procedure:
Blanch the tomatoes: Bring a large pot of water to a boil. Immerse the San Marzano tomatoes for about two minutes. Once the time has passed, quickly remove the tomatoes and transfer them into ice water to stop the cooking process and preserve their color and freshness.
Peel and seed the tomatoes: Carefully peel the tomatoes, removing the seeds as well to obtain a clean pulp, ready for slow cooking.
Prepare for the confit cooking: Arrange the tomatoes, well-spaced, on a steel baking tray. Drizzle with extra virgin olive oil, add the garlic cloves (still in their skin), a few fresh basil leaves, and sprigs of thyme to create an aromatic bouquet that will enhance the flavor.
Slow cooking: Place the tray in a static oven set to 70°C (160°F) for a prolonged period of 6 hours, allowing the tomatoes to slowly dehydrate and concentrate their flavors without overcooking.
Cooling and storage: Once the cooking is complete, let the tomatoes cool in the tray, then store them in the refrigerator to preserve their freshness and delicate flavors.
