Cooking anything at 2 am for the morning meal (Suhur / Suhoor / Sehri) in Ramadan is an exertion that I for one find unnecessary. But if the recipe takes just ten minutes and will boost my daily productivity, it’s doable.

Bagels and Bananas

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Ingredients

  • 2 tablespoons of a natural nut butter, such as almond, cashew or peanut
  • 1 teaspoon organic honey (acacia honey is a favourite)
  • Pinch of salt
  • 1 whole-wheat bagel, split and toasted
  • 1 small banana, sliced

Method

  • Stir together the nut butter, honey and salt in a small bowl.
  • Divide the mixture between warm bagel halves and top with banana slices.
  • Serve at suhoor.

Blueberries and Lemon Cream

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Ingredients

  • 115g / 4 oz reduced-fat cream cheese,
  • 80g / 3/4 cup low-fat vanilla yogurt (plain yogurt will do)
  • 1 teaspoon honey
  • 2 teaspoons freshly grated lemon zest
  • 2 cups fresh blueberries

Method

  1. Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt and add to the bowl along with honey.
  2. Using an electric mixer, beat the mixture at high speed until light and creamy.
  3. Stir in the lemon zest.
  4. Finally, layer the lemon cream and blueberries in dessert dishes and garnish with extra zest or chopped mint leaves.
  5. Serve at suhoor.

Maxi Cheese Melt

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Ingredients

  • 2 heaped tablespoons canned cooked beans
  • 1 thick slice organic whole-wheat bread, toasted
  • 1 tablespoon prepared salsa (available in jars)
  • 1 tablespoon shredded cheese, such as Mexican blend or Jack

Method

  • Spread beans on toast. Top with salsa, then cheese.
  • Microwave on high temperature until the cheese is melted and the beans are hot, about 45 seconds.
  • Serve at suhoor with mango juice or milk.

 

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