SWITZERLAND: It’s a simple gesture, but it can help to break a world record — and mend hearts. Little Hearts is a project that gives impoverished children with congenital heart disease (CHD) access to life-saving treatment, thanks in large part to philanthropists from Saudi Arabia. To continue doing its good work, it is aiming to gain international recognition by launching a Guinness World Record attempt to create the largest-ever online photo gallery. Little Hearts is asking people across the globe to submit a picture of themselves making a hand-to-heart gesture to raise awareness of CHD — caused by a problem in the structure of the heart — and vital funds toward the projects’ goals.
“The Guinness World record itself is to get 60,000 photos of individuals making the heart gesture, which just fits perfectly with the campaign, as every heart deserves to beat,” said Reza Malik, fund-raising officer for Little Hearts. “We want to set ourselves a target of a year.”
The Little Hearts project provides free life-saving cardiac surgery and interventional cardiac catheterization for children with congenital heart defects from underprivileged families irrespective of gender, race or religion.
Each year more than a million babies worldwide are born with CHD; 100,000 of them will not live to see their first birthday and thousands more will die before they reach adulthood. “The majority of these who do survive beyond the first year of life will live in pain unless they live in the developed world where they have access to health systems,” Malik said. “That is why our ultimate aim is to provide life-saving heart operations to babies born with congenital heart defects in the Third World.
“We have a criteria: Their families are impoverished. There is no chance they can afford the medical operation and treatment required to help these children survive. Congenital heart defects are treatable. We have the solution for it; the issue is that it costs a lot of money.”
A standard CHD operation costs more than SR7,000 ($1,800) per child. “But that is a direct deliverable,” Malik said. “You are instantly saving a life.”
Little Hearts is the flagship project of the global humanitarian charity Muntada Aid, which operates in some of the world’s most vulnerable places, providing assistance to communities affected by disasters, conflicts and poverty.
The organization’s core values are faith-inspired by the Islamic tenets of integrity, transparency, the uplifting of the needy, safeguarding the vulnerable and having a sustainable impact on the world. It was initiated from Saudi Arabia in the form of a trust.
In the past seven years, the Little Hearts project has conducted 27 successful week-long missions, which involve sending an expert team of 30 — including heart surgeons, pediatricians, anesthesiologists and nurses — to developing countries such as Bangladesh, Sudan, Mauritania, Yemen and Tanzania. The teams have performed dozens of free surgeries. At times many of these countries have not had a single heart surgeon who can perform open-heart surgery on babies and small children. The cause of a congenital heart defect — signs and symptoms of which can include rapid breathing, bluish skin, poor weight gain and feeling tired — is often unknown. However, it can be caused by infections during pregnancy such as rubella, the use of certain medications or drugs such as alcohol or tobacco, parents being closely related and poor nutritional status or obesity in the mother. Serious congenital heart defects usually become evident soon after birth or during the first few months of life.
“It (the Little Hearts project) has a 97-per-cent success rate, so it is promising,” Malik explained. “The risk-to-reward ratio is extremely high. But is is not just about saving a life, but about giving the quality of life back to a child that is their basic human right. These babies are often underdeveloped; they cannot run or play like their peers.
“They have a right to their childhood and a right to life itself. By saving a single baby’s life, potentially you have saved up to nine other members of the immediate family, from parents to siblings. Why? Because usually the parents, the siblings, they are all working for the survival of this baby or child. Their world revolves around them. Usually the siblings are out of education; they are forced to earn a living. The mother’s care goes into the focus of that child. These operations turn tears of grief to tears of joy.”
Since its launch in 2011, Little Hearts has saved the lives of more than 1,800 children. Generous donors, he said, are the heart of the project and allow the team to continue their lifesaving work.
Philanthropists from Saudi Arabia have been the most prolific donors. “Initially a lot of the funding for the project, when it was first initiated, was from philanthropists from the Middle East, primarily Saudi Arabia,” Malik said. “Now we want to take this global. We want to take the Little Hearts mission and the cause of children with congenital heart defects and to turn that into a visible, viable issue and concern for the international community — from the UN to governments themselves. “Because it is not a communicable disease like malaria, there is no governmental or UN agenda to resolve the problem itself — to eradicate the disease and reduce the time it takes to provide treatment to these children.
“We know this is a global epidemic; it is one of the most common diseases of the heart in the world. Yet there is no governmental or UN mandate to reduce the rate, whereas we have the treatment — and we have the solutions.”
Malik said that there are two key goals of the Little Hearts project. “The aim is to continue providing the missions to the communities and countries in developing nations where they need that immediate support, because without it the governments are not going to subsidize the costs related to taking these children in these countries to places where they can get access to the treatment they need,” he said.
“The short-term goal is to continue the mission, but with that is the cost of logistics, bringing those facilities to a country on a temporary basis to be able to carry out these operations and then disbanding and moving on.
“This brings us to our second mission, our long-term goal. In the next three years we want to establish five full-time clinics with trained pediatricians and cardiologists who can perform these operations in these countries such as Egypt, Morocco, Mali, Tanzania and Chad.”
Little Hearts already has a dedicated center in Bangladesh, which has been fully operational for a year. A second center is about to be launched in South Africa.
As well as performing life-saving operations, heart surgeons with Little Hearts also run a training program, equipping local doctors with the knowledge to perform the complex procedures.
The goal over the next three years is to increase the impact of the Little Hearts project by increasing capacity in hospitals and cardiac centers in developing nations to be able to provide an international standard of specialist paediatric cardiac intervention, saving the lives of many more babies in Africa, Asia and the Middle East.
Malik hopes the photo campaign will bring the awareness — and encourage the donation of vital funds — to continue and build on the organization’s life-saving work.
“The campaign has two aims; one to raise awareness of the plight of children suffering with congenital heart disease; secondly to give it that platform and visibility on an international stage and among high-level governments and within the United Nations so we can engage and say these are the solutions, now there needs to be action and finances,” he said.
“You can’t expect the general public to be pooling together these resources, because they are not cheap. We know there is funding for public health care infrastructure. Let’s give it its due. Because those 1.4 million children deserve that.”
Dr. Jamal Al-Ata, head surgeon at Little Hearts, said: “Unfortunately, the treatment of heart disease in the developing world is not given proper attention, due to the lack of financial resources and that of trained medical staff. It is important this is overcome.” His words were echoed by Dr. Mansur Al-Mathari, a consultant pediatric cardiologist with the project. “We need your support,” he said. “We need the support of everyone to keep this program running and hopefully we can save a lot of patients’ lives around the world.” The public can upload their entries for the photo campaign at: http://handstohearts.photos/
Project funded mainly by Saudi donors seeks help to save children with heart disease
Project funded mainly by Saudi donors seeks help to save children with heart disease
- The organization’s core values are faith-inspired by the Islamic tenets of integrity, transparency, the uplifting of the needy, safeguarding the vulnerable and having a sustainable impact on the world
- The goal over the next three years is to increase the impact of the Little Hearts project by increasing capacity in hospitals and cardiac centers in developing nations
From Dubai to LA, ube is the purple gateway to Filipino cuisine
- Ube is a main component of many celebratory dishes, delicacies in the Philippines
- As Filipino cooks abroad feature the tuber in their menus, they become popular internationally
MANILA: For the uninitiated, the experience of ube begins with its vividly purple hue. That is often how the tuber native to the Philippines catches the attention of foodies around the globe, as Filipino cooks turn them into the stars of a variety of snacks and desserts, from traditional rice cakes to ice creams and pastries.
From Dubai to LA, ube has featured as a novelty in Filipino-owned restaurants and shops. In the UAE’s commercial capital, visitors can find ube at Kooya Filipino Eatery, which has it in the form of a latte and milkshake, as well as a topping on halo-halo, the Philippines’ beloved shaved ice dessert.
Even in LA, Filipino-American Chef Andre Guerrero has ube milkshake on his menu at The Oinkster, which many credited as one of the first establishments to bring the purple yam into mainstream culinary consciousness in the US.
“We’re so … proud of it, and we should be; when we invite our new communities to try these brightly colored foods from our strange homeland, we’re attaching it to a good memory,” Manila-based food writer Michiko Manalang told Arab News.
For centuries, ube has been part of the Filipino table as a main component of celebratory dishes and special-occasion treats.
Often confused with the taro root, it is an indigenous staple of the Philippines that has a mellow, sweet and earthy flavor, as well as a striking hue. The root vegetable often used in desserts also conveys certain parts of Philippine culture.
Ube halaya, a rich purple jam made from boiled and mashed ube and thickened with coconut milk or condensed milk and butter, is an example. Typically served cold, the festive delicacy is believed to be more modern than widely perceived, as it would require some refrigeration.
“If someone can serve genuine ube halaya, it’s a subtle sign that they’re well-to-do,” Manalang said.
“Ube lends itself well to a lot of themes of Filipino cooking and culture. We’re a colorful bunch and we like our sweets, our rich textures,” she added. “Ube is good and fun on its own, but if I’m being honest, it’s our pride in it and our willingness to share that might be giving it and other Filipino foods that edge."
In the Philippines, local businesses have recently gotten more creative with ube on their menus, as seen in homegrown favorite Lola Nena’s ramp-up of its traditional doughnut offerings with an ube and cheese variant in May, to one of Manila’s new restaurants, TMBrew + Bistro, introducing Ube & Stracciatella Mozzarella in their menu.
Throughout the years, well-loved Filipino pastries have used ube in them, including the sweet, brioche-like pastry known as ensaymada and the dense, mooncake-like pastry of Chinese origin called hopia, said food and lifestyle writer Diane Go.
“When you think of something purple, automatically ube comes to mind, since it is a rare color in food and hard to attain the same vividness that it provides,” she said.
Ube’s eye-catching qualities have made ube a preferred gift item for travelers and migrant workers and offered an introduction to Filipino cooking, Go added.
“People, after all, eat with their eyes, which is why visual appeal is just as important. That’s why ube is usually the pasalubong (souvenir) of choice for foreigners and OFWs (Overseas Filipino Workers), and the first entryway into local cuisine.”
Ube is “considered to be a unique and important dessert item in the Philippines,” said Raymond Macapagal, an assistant professor at the University of the Philippines’ Center for International Studies.
“It can be appreciated on its own or used to give an attractive purple color to other desserts … Ube is almost exclusively used as a dessert in Philippine cuisine. However, there are more recent recipes that have tried to incorporate it into savory (dishes).”
Though ube has been gaining more ground internationally, Macapagal is optimistic that purple yam will retain its Filipino roots.
“Despite other Southeast Asian countries like Thailand having ube or purple yam products, it seems as if ube has been very well-associated with Filipino cuisine,” he said. “So as long as ube is featured in Filipino-themed meals here and abroad, ube will retain its distinct Filipino-ness.”
Where We Are Going Today: Copa Boutique Chocolate Workshop in Jeddah
- The interactive chocolate-making experience, said to be the first of its kind in Jeddah, is available until the end of the year
Explore the magic of chocolate like never before with an interactive workshop experience at Shangri-La Jeddah, where participants embark on an engaging and educational culinary journey under the expert guidance of chef Paul.
It all begins with a warm welcome at Copa Boutique, where the rookie chocolatiers are presented with a personalized apron embroidered with their initials. This is a nice touch that sets the stage for an unforgettable session.
The participants are taken to the kitchen area where they learn to use the same equipment the professionals typically use. Chef Paul showcases his expertise as he demonstrates and explains how he creates delicious pralines, employing a hands-on approach to teach the various techniques he uses.
Participants get to experience every stage of the process, from selecting and crafting the ingredients to decorating and personalizing their creations. This immersive experience truly allows one to fully understand and appreciate the art and science of chocolate-making.
After completing our masterpieces, we were treated to a bespoke tasting session. This sweet conclusion to our chocolate-crafting journey gave us an even deeper appreciation for the art of creation.
The interactive chocolate-making experience, said to be the first of its kind in Jeddah, is available until the end of the year. The minimum age for participants is 10, with a minimum of two people per class and a maximum of six. It costs SR300 ($80) per person.
From thin to thriving: Saudi content creator shares health tips to thousands
- Ibrahim Al-Dosaimani’s health transformation has inspired 227,000 of his followers on Instagram
RIYADH: Saudi nutrition and culinary content creator Ibrahim Al-Dosaimani’s health transformation has inspired 227,000 of his followers on Instagram who struggle with being underweight.
Known online as Heem Fit, Al-Dosaimani transformed his life through the power of weight training and healthy cooking.
“All of my recipes are healthy and without deprivation. The basic idea of all my recipes is to maintain the beautiful flavor and increase the nutritional value, and my followers love them,” he told Arab News.
The 27-year-old computer engineer began with a struggle against extreme thinness, leading him to discover not only the importance of nutrition, but also his love for creating delicious meals.
“I never expected that one day I would practice weight training and be in the field of cooking,” he added.
His transformation started when he faced a significant challenge: Despite trying a range of methods, he struggled to gain weight. Growing up, Al-Dosaimani often cooked alongside his mother, who encouraged him to eat more. “I would tell her I wanted to gain weight, and she’d say I had to eat a lot, but I didn’t quite understand what that meant.”
HIGHLIGHTS
• In 2017, Al-Dosaimani took the plunge into weight training while gradually honing his culinary skills.
• The combination of exercise and cooking paid off; he began to gain weight, although it fluctuated over time.
In 2017, he took the plunge into weight training while gradually honing his culinary skills. “I found joy in cooking and could spend hours in the kitchen without noticing the time fly by.”
The combination of exercise and cooking paid off; he began to gain weight, although it fluctuated over time. Realizing that he was not eating as much as he thought, Al-Dosaimani delved into the world of nutrition.
“I started learning about calories, macronutrients and how to meet my dietary needs effectively,” he said.
By early 2021, Al-Dosaimani decided to share his journey and knowledge with a broader audience. “I wanted to change people’s perceptions of healthy eating.”
He started creating content and, to date, has filmed more than 250 recipes across various social media platforms, reaching thousands of viewers. His primary goal is to raise awareness about healthy eating and reshape how people perceive it.
“At first, appearing in front of the camera was difficult for me, and I did not like to show my face. Of course, the editing and the way of filming were a challenge, but with time, I was able to develop myself and present the recipe better, and I showed my face,” Al-Dosaimani added.
Throughout his journey, he has faced several challenges, including a lack of nutritional knowledge that delayed his progress. “Not being fully versed in nutrition led to delayed results,” he said. He also encountered misconceptions about healthy eating resulting in bland food that lacks flavor, which he combats by creating delicious recipes that mirror fast food favorites. “I love making burger recipes because I’m a burger lover,” he added.
For those looking to gain weight and be healthy, Al-Dosaimani highlights the importance of a structured meal plan alongside a resistance training regimen to build muscle mass.
“It’s essential to eat high-calorie, low-volume foods that provide the necessary nutrients without overwhelming you,” he said.
Understanding calories and macronutrients has been crucial in Al-Dosaimani’s journey. “Once you grasp these concepts, you can enjoy your food without feeling deprived or restricted. That mindset shift is vital,” he said.
The most rewarding aspect of his work is the positive feedback he receives from those who have benefited from his recipes. “I love hearing from people who have changed their bodies because of my recipes,” he added.
Looking ahead, Al-Dosaimani is excited about an upcoming project: “I’m working on an e-book dedicated to healthy recipes, which will also have educational content to enhance nutrition awareness.”
Reflecting on his transformation, Al-Dosaimani said he would advise his younger self to seek out the right methods to gain weight and to deepen his understanding of nutrition. “Learn the right way to gain weight and increase your knowledge about nutrition,” he said.
His passion for cooking and helping others continues to drive him as he evolves in his fitness and culinary pursuits.
“Through my journey, I not only changed my life, but also hope to inspire countless others to embrace healthy eating and a balanced lifestyle.”
Where We Are Going Today: ‘Cookie Boo’ in Hayy Jameel, Jeddah
- The crazy chocolate cookie is a chocolate lover’s dream, filled with cream cheese and dark and white chocolate
If you’re in Jeddah and craving a sweet treat, head to the recently opened Cookie Boo in Hayy Jameel.
One of the highlights is how they serve their cookies: warm, gooey chocolate chip cookies with ice-cold milk. It’s the ideal pairing, especially when you dip the warm cookie into the chilly milk for the ultimate bite. And if you’re vegan, they’ve got you covered with coconut milk and almond milk options.
Aside from the classics, they also offer some unique stuffed cookies that are worth trying. Their matchy matcha cookies, stuffed with cream cheese and raspberries, are a delicious blend of sweet and tangy.
The crazy chocolate cookie is a chocolate lover’s dream, filled with cream cheese and dark and white chocolate. The caramel crunch cookie, filled with caramelized chocolate, will be satisfying especially if you’re a caramel lover.
If you enjoy baking at home, you can buy frozen cookie dough and bake fresh cookies for your loved ones. The dough, which costs SR55 ($14), is enough to make eight cookies.
I tried the stuffed cookie box, which allowed me to sample three flavors. Cookie Boo also offers a box of six classic chocolate chip cookies with two sauces.
To complement their cookies, Cookie Boo’s menu features regular and iced coffees, as well as matcha lattes. I opted for a matcha latte with coconut milk, although the additional SR5 charge was a bit of a downside.
Cookie Boo also sells matcha powder, tote bags and T-shirts featuring their funky cookie mascot and other fun designs.
For updates and more details check their Instagram @cookieboo_sa.
Where We Are Going Today: Noug Gelato
- In Noug’s gelato recipe, camel milk, which helps produce a thick, creamy consistency, is the primary ingredient
With 2024 being the “Year of the Camel,” lovers of the indigenous “ships of the desert” can sink their spoons into creamy, lactose-free, premium gelato from Noug, a PIF-funded company from Sawani.
All seven distinct gelato flavors made from camel milk are now available at select local Saudi supermarkets across the Kingdom.
While camels have long been symbols of the country, few households in modern Saudi cities consume camel milk as part of their daily diet.
Noug, a relatively new brand on the market, has been expanding its business model rapidly in recent years. Launched this summer, the gelato offers customers a sweet way to rediscover the merits of camel milk.
In Noug’s gelato recipe, camel milk, which helps produce a thick, creamy consistency, is the primary ingredient. Since gelato is also churned at a much slower speed than ice cream, less air gets into the mix, making the cool dessert denser and richer.
We tried the coffee and cardamom flavor. As a lover of coffee, gelato and cardamom, I was a bit hesitant to try this camel milk version, but once I did, it truly hit the spot. It did not taste “weird” at all, but rather like gelato I might find somewhere in Europe, only with a distinctly Saudi flavoring and better packaging.
Each container includes a small spoon underneath the lid, which is convenient. The branding is on point too, with a camel-shaped barcode at the back. It was enjoyable and not foreign at all to my tongue.
Noug opened its first brick-and-mortar shop in the Saudi capital last year. Since then, it has established branches in AlUla, Jeddah, Makkah and a series of trucks in Alkhobar. It also offers delivery via various food apps.
Supermarkets now stock the cool stuff in the freezer aisle, so you can pick up a flavor — or all seven — to try on your next visit to the frozen dessert section. Each one goes for SR17 ($4).
Check @noug.ksa on Instagram for more details.
