As stigma about mental health is rising, there are still different thoughts about depression which actually made me ask myself “When will people ever take depression seriously?”
Its often said that depression isn’t about feeling sad. It’s part of it, of course, but we can’t compare the two because the one dealing with depression feels as if the their inside is dying. It’s with the person when they wake up in the morning, telling them there’s nothing or anyone to get up for and there are no dreams to chase. Every single day many people around the world are diagnosed with different various stages of depression. Every single day that passes by we have people who have thoughts of committing suicide. Traumatic experiences, that could stem from any number of places. How one is parented, how one is over worked, how ones emotions are abused which breaks one’s emotional capacity. All these and so much more is happening because of our denial and the fact that we go around making fun of people who are battling depression not knowing the kind of damage its causing.
We all have our ups and downs and sometimes this pain and stress becomes too much for someone who’s dealing with depression to a point where they feel like the world is crumbling onto their shoulders or to a point where they can’t hold their tears because that pain has become unbearable and sadly that pain sticks by and affects their daily lives.
Let’s allow people to open up and let them accept the fact that they aren’t okay. No one should be ashamed of being depressed and sometimes its not easy to spot someone who’s dealing with depression since they may appear to be very happy on the outside and always put on a “happy face” but deep inside they are bleeding and feeling so helpless…
some might not even realize that they are depressed because their thinking is externally oriented and may not focus on their inner emotional state, some have sought “help” from the wrong people and all what they were told is “Just get over it” “think positive” etc etc and since they haven’t got the kind of help they needed they’ve also decided to brush it off and live a “happy life” Because they are scared that they’ll get judged.
So knowing the kind of damage depression can cause in someone’s life I think it is the high time that people get to know and learn about it because the more we ignore the more many people suffer.
Also the simple issues like media and how they can easily demonize certain groups of people and keep pointing suggestions round the clock which can cripple a person in a box, simple things like when children who are exposed on social media at a young age. They are under intense competition with other people to gain followers as a mark of value.
I really hope we can spread more awareness to the public and find new ways to reconstruct our society and make room for those who have been ousted out for their mental health.
The word Tiramisù literally means “pick me up”. It comes from the Treviso dialect, “Tireme su”, Italianised into Tiramisù in the latter half of the 20th century. Historical records state that Tiramisù originated in Treviso in 1800. It is said that this dessert was invented by a clever “maitresse” of a house of pleasure in the centre of Treviso.
Ingredients
EGGS, 4 separated yolks and whites
ICING SUGAR, 100 grams
MASCARPONE CHEESE, 500 grams
COFFEE espresso, 250 ml (about a cup)
LADYFINGERS, 200 grams
COCOA POWDER, 3 tbs
Elaboration:
1. Spread out the ladyfingers on a tray, and brush with the coffee using a pastry brush, until soaked but not soggy (you should be able to hold it without it collapsing).
2. Mix egg yolks with the icing sugar, whisk (with electric whisk) until light and creamy (the color of the mixture should lighten).
3. Stir in the mascarpone into this mixture.
4. Whisk the egg whites until they form stiff peaks(you should be able to turn the bowl upside down and the whisked egg whites not slip out).
5. Gently but thoroughly fold into the mascarpone mixture.
6. In a glass dish (preferably square/oblong) put alternate layers of cream mixture and biscuit – starting and finishing with the cream mixture.
7. Leave for at least 3 hours to chill in the ‘fridge. Preferably overnight.
8. Dust the top with cocoa powder.
About the Author: Marisa Lopez Chicote is an event planner and mother of 5, living in Cairo and Muslim since 1985, alhamdullah. She loves travelling and cooking.
Being a revert comes with many challenges. In the beginning we are so excited with our new found faith. We approach it all at full force. The desire to want to grow and learn as much as we can, as quickly as we can, can be overwhelming. What makes things even harder at times, is the lack of support many of us encounter. Many times family walks away making things even harder. On top of all of that, we find that the communities that we expect to extend their love and support, do the complete opposite, leaving us feeling alone and second guessing the choice that we have made. How do we stay focused and keep moving forward while going through these trials? This will be a two part post. Day one we will discuss the struggles reverts face on a daily basis. Day two we will discuss tips on how to cope with these struggles.
Lack of Support and Isolation
Most, if not all, reverts face this dilemma at some point. Our friends and families begin to distance themselves from us. Whether it’s a matter of not fully understanding the choice that we have just made, or they flat out do not agree with it. Whatever the reason, this brings intense feelings of loneliness and isolation. The people that we once felt closest to have turned their backs on us. At least that’s how it feels. Depending on where you live, finding a good support system within the Muslim community can be difficult. Believe it or not, there are many who are not so willing to take you under their wing. On the upside, sometimes a little alone time can be beneficial. After all we are never truly alone. Allah swt is with us always.
Stuck In the Middle
At times we feel as if we are stuck between two worlds. It is like we are in a limbo of sorts. Swinging between two worlds and are unable to be comfortable in neither, as we no longer fit in the non-Muslim world we have left and haven’t yet found our place in the Muslim one we have entered. We struggle as a revert to find acceptance from those around us as we are viewed as betrayers of our nationality. This was the case with me and my family. I come from a traditional Mexican family, so not only was I making the catastrophic decision to walk away from my faith, but I had somehow turned my back on my own culture/ nationality so that I could join my husbands. Many times we face rejection from our own families. I rarely see my own family due to the fact that they can not stand to see me in my hijab. It is a constant reminder to them of what they consider to be the biggest betrayal.
“Coming Out” in a timelike this
During a time when Islam is portrayed as a religion of violence. We have to deal with the issues of confronting our families and our society as well. With all of the misinformation about Islam that is flooding the media these days, and has been since 9/11, when someone chooses to embrace Islam, it often comes as a great shock to our family and everyone around us. Most often families feel that the revert is no longer the person they used to know and love. Distorted images of extremists and terrorist groups flood their minds and sometimes they go to extreme measures to make the new Muslims leave this strange new way of life and return to being our old selves When we cannot find support and see so much rejection around us, we may become scared and prefer to just go back to being non-muslims. There was a short time when I too thought “ Am I doing the right thing?” “ Is it worth it?” It can be so difficult at times that we just want to give up and just take the easy road. Early on in my own personal journey, a good friend of mine, Leila, said to me “ Allah swt tests those whom He loves the most.” It was these very words and my own heart’s desires of course that kept me going. No matter how tough the road may seem, never lose sight of the ultimate goal. Closeness to Allah swt. Remind yourself of why and how you came to make this beautiful decision. Although the challenge of dealing with the hate and insult that is fuelled by Islamophobic prejudices, is something faced by all Muslims, the struggles as a revert Muslim may seem slightly more difficult. This is because most of the time, we are facing it from our own families. People we feel we can relate to in terms of culture e.g. friends. And in some cases, for people, who, in the past had already faced prejudice due to their ethnicity, this can be an additional cross for them to bear. The struggle to find our place within the Muslim community, while tryign to maintain our place within our own families is tough. Stay strong and rest on Allah. Trust Him.
What’s Reliable and What’s Not?
As new Muslims we are all fired up and want to absorb all of the information that we can regarding Islam. It is no doubt and can sometimes be confusing, with the volume and variety of sources available, so many opinions and so many Quranic verses and hadith to back up all these opinions, it can be really easy to become confused and not know who to trust. Especially when you are learning and are not quite sure what is an opinion and what is a fact. It becomes somewhat impossible to know where to start, where to look and whom to turn to. Add to that the highly opinionated and often loud voices of the right and the left wings, i.e the “strict adherents” on one hand and the “secular and liberal” on the other. Each claiming that their version of Islam is the right one. We are told by the left that we are too strict and we are told by the right that we are not strict enough. We are searching for where we belong, but the truth is we are strangers in this world. Strangers in our western society where we grew up and strangers in the Muslim community because we are different yet trying to blend in. These struggles as a revert leave a lot of us baffled and confused because we don’t know which way to turn. We don’t have enough support so we are left to find our own way.
Hijab
One of the biggest questions I’ve been asked, and at one point I too was asking, was, “Where do you find your strength to wear hijab?” To begin with it’s not something that we are used to. So not only do we have to get used to wearing it, we have to get used to people around us getting used to us wearing it. Here in the west we still get the occasional look, depending on where you live. Hijab is probably one of the biggest struggles for many female reverts. You have to constantly remember the reward is much bigger than this Dunya. Your strength and your pride are much greater than this society. Allah knows your struggle and your intentions. It is so important to surround yourself with positive people who remind you of your Creator. Try new styles and colors that make you feel comfortable and make lots and lots of dua. May Allah make it easy on all of us.
Marriage
New Muslim sisters cringe at the slew of questions that are thrown at us. The most common being that they changed their faith to get married. Or after they married. While this may be true for a few, for most, especially in Western countries like North America and Europe, to say that finding a spouse, getting married and staying happily married isn’t one of the greatest challenges they face, would be untrue.
Hailing from a past devoid of Islamic belief and its practice, they are sometimes avoided warily by born-Muslim immigrant families in their area that are seeking suitors for their adult and single children. When they do marry someone from a born Muslim family, it is with expectations of them sharing, if not exceeding, their own passion for Islam.
But sometimes the indifference of Muslims towards the religion of their birth is a shock for the new Muslim. A lot of new Muslim sisters enter an intercultural marriage without realising the expectations their husband or the immediate family will have. Unfortunately, we will then feel isolated within the family.
The result of this is that many women end up leaving Islam after having terrible experiences in bad marriages where they were disrespected, controlled, or even abused. The very person (the husband) who it was assumed would protect her from the vices of her American/European upbringing actually ends up driving her away because of his own cultural vices.
Haram versus Halal
Overzealous brothers and sisters often take it upon themselves to become the ‘moral police’, with little concern for subtlety or empathy for the other. And if the new Muslim is fortunate enough, (or should we say, unfortunate) to be accepted by the pack, the leader, then tries to impose his own culture which is mistaken for Islam by the unsuspecting newbie.
Many times it leaves converts with a feeling of being ‘impure’ because of their past lives as non-Muslims. Many sisters especially feel inadequate as Muslim women because of this, which even though being completely wrong is no less existent.
Too Much Too Soon…. Many reverts forget about the golden rule of “step by step” in Islam and instead, they try to do everything at once. From starting to pray five times a day, to wearing the hijab, making lifestyle changes about food and dress, getting away from music and avoiding a certain type of friends, trying to follow every single rule in Islam.
These struggles become painful as you are constantly trying to follow every rule, you’re being advised by a lot of people, some who are hypocrites. Unfortunately, you may begin to lose hope and revert back to your former self as a result. Again stay strong.
When The Enthusiasm Dies Down
Sure it’s a good thing to try and be the best Muslim you can be by striving to please your Lord. But without a strong foundation, even the tallest buildings can crumble to the ground. What happens is that without a solid foundation, very soon it all feels like a burden. Soon we begin to lose the enthusiasm we started with and end up giving up everything because we feel it is ‘just too much’. The feeling of being overwhelmed ends up taking over and many reverts go backwards and not forwards. Yes, reverts need to be incorporated into the Islamic community for integration, however, they need to take a step back and figure out how we will incorporate our own cultural practices into our new Islamic practice. This will help us to not only hold onto the identity we have been living with for most of our lives but in turn, we can be a source of positive influence on the Muslim ummah as a whole.
Sister Rebecca is a SAHM living in Houston Texas. Married for 13 years with two children, and a revert since 2014, her hobbies include cooking, reading, and spending time with family.
In ancient Egypt, bread was made of a kind of ancient wheat called “Emmer”. At that time, there were two types of grains that ancient Egyptians planted: wheat and barley.
Wheat had an important status in the Ancient Egyptian economy. It was not only used for bread making; it was also a form of payment. Wheat was both a strategic commodity of the state and kept in vaults, as well as an investment for more difficult times. Emmer earned its worth from its high fiber content, low gluten content, and organic quality. It was the food that both the rich and the poor ate, and it was a sacred plant to ancient Egyptian gods, particularly Osiris.
Harvest time was a great celebration in Ancient Egypt, especially when prayers were answered and the great Nile River flooded generously to water different crops, most importantly wheat. Even today, growing wheat brings happiness, hope and thankfulness to God by Egyptian farmers and their families.
This wheat growing tradition, which dates back more than 5,000 years, brought about Egyptian “Baladi Flatbread” – a very special bread that is not like any other. Though it may look similar to pita bread in shape, Baladi Flatbread has a much different taste.
Ancient Egyptians baked bread from emmer wheat or barley, and added wild yeast to help the dough rise. They used to flatten the dough on a round baking board and bake it on high temperature in ovens built from Nile red mud. The baking method and ingredients have remained the same in every farmer’s house in both lower and upper Egypt since the pharos started the tradition.
But what is really unique about Egyptian bread?
Bread in standard Arabic is “Khobz”, which is the most common word for bread in Arab countries, except Egypt. There, Egyptians call bread “Aish baladi”.
Baladi means traditional or authentic in English, but the word “Aish” is the key to understanding the special place of bread in Egyptian heritage. Aish means “life”, which is how Egyptians have perceived bread since ancient times. Bread is considered a commodity that Egyptians cannot live without in their daily diet. It is on every table, breakfast to dinner. It never fails to make a person feel full and happy. It is a thermometer of mood.
Poor or rich, everyone eats bread. If a person doesn’t have money and is hungry, just get a loaf of “Aish baladi” and a cup of tea. If a farmer wants to take a break from his work, he eats “Aish”, and maybe some onion, arugula, or cottage cheese.
Bread is the sign of friendship, love, loyalty, and long-lasting relations. You can hear it in friendly conversations over “breaking bread.” Aish is a symbolic expression of prosperity, as it has always been a secure job and income source for Egyptians of all ages throughout time.
“Aish Baladi” has been a dear friend to Egyptians since ancient times. A prayer to get God’s blessings during harvest time is immortal in Egyptian genes. The country sings for the bread, celebrating wheat harvest.
“Aish Baladi “is not only a food item for Egyptians; it is a reflection of Egyptian culture and a significant meaning of life.
Ingredients for 10 loaves
1 1/2 cup white flour
1 1/2 cup whole wheat flour.,
1/4 teaspoon sugar
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon dry yeast
1/2 cup to 1 cup of very warm water
Cracked wheat bran for proofing
Elaboration:
In a large bowl, whisk the yeast with the water and honey and let stand until foamy, 10 minutes. Add 1 1⁄2 cups of the whole-wheat flour and 1 ½ cup of white flour stir until smooth. Cover the dough with plastic wrap and let stand for 30 minutes.
Uncover the dough and, using your hand, stir the salt and oil into the dough and then add the remaining 2 1⁄2 cups whole-wheat flour and mix until the dough comes together. Scrape the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Place the dough in a large bowl greased with oil and cover with plastic wrap. Let stand until doubled in size, about 1 1⁄2 hours.
Punch the dough down and divide into 10 equal pieces. Roll each piece into a ball and then flatten into a 5-inch circle. Lightly sprinkle the cracked wheat bran, if using, or more whole-wheat flour over 2 parchment paper-lined baking sheets. Divide the dough circles between the baking sheets and loosely cover with a kitchen towel. Let stand until slightly puffed, about 30 minutes.
On high heat, place the pan to be really hot.
Put the hand grill on the other stove top on high heat.
Take a piece of dough and flatten it with your roller over some wheat flour. Make it thin in your first trial. When you become comfortable with this recipe, you can play around with the thickness to make it fuller.
Place the flat dough on the hot pan for 10 seconds. Now flip on the other side for 10 seconds.
Move it to the hand grill and be careful with heat control.
As soon as the bread starts to rise, lower the heat a bit and flip on the other side.
Cous Cous is the National dish of several countries from Morocco to Tunisia through Algeria, the couscous speaks to everyone but is cooked a thousand different ways, according to seasonal products. This dish has charmed various European countries such as France, Spain, Italy and Portugal thanks to its taste and simplicity.
Semolina, various fresh vegetables, meat, a good broth of vegetables, and voila, you have a couscous!
There are different theories accepted as to the origin of couscous, but the most widespread, is the one that testifies to a Berber origin. But historians are divided on the exact origin of couscous and the date of its appearance in the Maghreb. Some of them affirm it is from China, others say from Eastern Africa from Sudan via Egypt.
After its appearance, each country in the Maghreb has adopted this concept to create their own recipe.
I was introduced to this delicious dish by a dear Moroccan friend, Aisha, she taught me how to make it and I have developed my own recipe with my touch as I do not like some of the traditional veggies that couscous used to have like pumpkin or turnips.
Couscous
½ kg couscous medium caliber
2 tablespoons olive oil or ghee
1.5 l water
2 to 3 tsp salt
2 tbsp soft butter
Chicken and Broth Seasoning
1 large whole chicken
1 large onion, coarsely chopped
3 fresh tomatoes, peeled and coarsely chopped
55 ml olive oil or vegetable oil
1.5 tbsp salt
1 tbsp ginger
1 tbsp pepper
1 tsp turmeric
1 handful parsley and cilantro sprigs, – tied into a bouquet
2 tsp of ghee
Veggies
100 g dried chickpeas, soaked overnight
1 small head of cabbage, cut in half or quartered
8 to 10 carrots, peeled – (cut in half lengthwise if large)
1 or 2 small tomatoes, peeled, seeded and quartered
1 or 2 small onions, cut in half – (can use some whole fresh pearl onions instead)
4 or 5 small zucchini, ends trimmed – (or 8-ball round, cut in half)
Optional Tafaya – Caramelized Onions and Raisins
70 g raisins, – soaked in water for 15 minutes
2 or 3 large onions, – preferably red
125 ml water
2 tbsp butter
2 tbsp honey
0.5 tsp pepper
0.5 tsp cinnamon
0.25 tsp ginger
0.25 tsp turmeric
1 pinch saffron threads, crumbled
1 pinch salt
1 tsp orange flower water – (optional)
Elaboration:
Ahead of Time
Soak the dried chickpeas in a large bowl of water overnight. (Or, use a quick soak method: boil the dried chickpeas for 4 or 5 minutes, then turn off the heat and leave them to soak for an hour.)
Wash and prep your vegetables. Start making the tfaya
Set up an area to work with the couscous. In Morocco they use a gsaa (very wide, shallow serving and mixing dish), but another very large wide vessel or bowl can work. Have oil, water, salt, and butter out and ready. Lightly oil the steamer basket of a couscoussier.
The Broth
Brown the chicken with the oil, onion, tomatoes and spices in the base of a couscoussier over medium-high heat. Continue cooking, uncovered and stirring frequently, for about 10 to 15 minutes, until a very thick and rich sauce begins to form.
Add the soaked, drained chickpeas along with the parsley/cilantro bouquet and about 3 quarts (or liters) of water. Bring to a boil, cover, and cook over medium heat for about 30 minutes
First Steaming of the Couscous
Drizzle 1/4 cup of oil over the couscous. Toss and roll the couscous around between your hands for a minute to distribute the oil evenly and break up any balls or clumps.
Add 1 cup of water and work it into the couscous in the same way–tossing and rubbing the couscous until all is well blended and there are no clumps.
Transfer the couscous to a lightly oiled steamer basket, taking care not to compress the grains in the process. Place the basket on the couscoussier and steam for 15 to 20 minutes, timing from when the steam first appears over the couscous.
Second Steaming of the Couscous
Turn the couscous back into your gsaa or bowl. Allow it to cool briefly, then work in 1 cup of water, using the same tossing and turning as you did before. (You may need to use a wooden spoon if the couscous is too hot, but move to using your hands when it has cooled enough.)
Add the salt in the same manner, then add in another 1 cup of water. Toss and roll and rub the couscous with your hands for a good minute or two, again making sure there are no balls.
Transfer the couscous back to the steamer basket, again taking care not to compress or pack the grains.
Add the onions, tomatoes to the couscous pot, then place the couscous basket on the couscoussier. Steam for 15 to 20 minutes, timing from when you first see steam emerge from the couscous.
Third and Final Steaming of the Couscous
Turn the steamed couscous out into your bowl.
Add the turnips and carrots to the pot; cover and allow them to cook for 15 minutes while you work with the couscous.
In increments, work 2 to 3 cups of water into the couscous in the same manner as before–tossing and turning and rubbing the grains between your hands and making sure there are no clumps. Use only as much water as needed to make the couscous al dente.
Taste the couscous for salt and add a little more if desired. Transfer half of the couscous to the steamer basket, again being careful not to pack the grains.
Add the zucchini. Top with a little water if the level has dropped below the vegetables. Taste and adjust seasoning–it should be well flavored, a bit salty and peppery.
Place the couscous basket back on the pot and cook until steam begins to emerge from the couscous. Gently add the remaining couscous to the basket and continue cooking. Once you see steam rise from the couscous, allow it to steam for another 10 to 15 minutes, or until light and fluffy and the latest additions of vegetables have cooked.
To make tafaya:
Combine all tafaya ingredients (except for the orange flower water) in a small pot. Cover and simmer over medium-low heat until the onions and raisins are tender and liquids have reduced to a thick syrup, about 30 minutes to 1 hour. Stir occasionally, and add a small amount of water during cooking if it’s needed. An optional last step is to add a little bit of orange flower water to taste. Serve warm.
Serving the Couscous
Turn the couscous out into your bowl and work in the butter.
Add the ghee to the broth in the pot and swirl to incorporate.
Work about 1 cup of broth into the couscous, tossing as you did before. Arrange the couscous into a large, shallow mound in your gsaa or on a deep serving platter. Make a large indentation in the middle to hold the meat.
Retrieve the meat from the pot and place in the center of the couscous. Top it with the vegetables from the broth with a slotted spoon and arrange all around chicken (in pyramid fashion, if you like). Garnish with the chickpeas Drizzle several cups of broth carefully over the couscous. Offer the remaining broth in bowls on the side.
Tafaya is optional and can be used as a garnish or served on the side. I like to add also almonds with the Tafaya
While so many are sad that Ramadan will be over in less than two weeks, the blessed month’s last 10 days offer us a final push to do as much good as we can. We cannot let our enthusiasm slow down.
Prophet Muhammad, peace and blessings be upon him, used to strive hard (in worship) during the last ten days of Ramadan in a way that he did not strive at any other times (Muslim).
Here are 10 things we can do during these last 10 days of Ramadan.
1. Pay Zakat
Many Muslims plan to pay this obligatory pillar of Islam at some point during Ramadan, to benefit from the greater spiritual reward attached to charity during the month. If you haven’t already, do so this month, do so. While keeping needy, family, neighbors, and your communities in mind, find a charity that feeds the hungry. There are many all over the world.
2. Pay Zakat al-Fitr
Zakat al-Fitr allows needy families to enjoy the Eid holiday. Pay this to your local Masjid or an organization of your choice well before Eid-ul-Fitr in these last 10 days of Ramadan.
3. Increase your Giving
With news of a possible double-digit recession and a roller coaster stock market, it’s tempting to withhold or limit our giving this year. But don’t let that stop you from being generous. Remember that Allah is al-Razzaq, the Provider, and that that the Prophet reminded us that “charity does not decrease wealth” (Muslim).
Remember giving does not always have to be monetary. There are so many things that we can do to help others. Feed the poor, give someone water, help a widow, donate to an orphanage, and so much more.
Humble, modest and loving, Prophet Muhammad (saw) was known for his generosity. As “the most generous of all the people” (Bukhari), the Prophet (saw) continuously encouraged his followers to help others, calling upon Muslims to support their families, neighbors, communities, and the wider ummah. Emphasising the importance of charity, the Prophet (saw) said:
“Generosity is near to Allah swt, near to paradise, near to the people, and far from the Hellfire” (Tirmidhi)
4. Attend Tarawih more than you have all month
If you haven’t been able to attend Tarawih prayers most of the month of Ramadan due to work or other commitments, make a special effort to go in these last 10 days. Even if you decide to pray only eight units of prayer in a Masjid that normally offers 20, you will benefit from the sense of community and the blessings of congregational prayer.
To be able to stay awake for Tarawih, try your best to take a short nap after coming home from work. Also, try not to overeat during Iftar, making it more likely you will be sluggish and sleepy come Tarawih time.
5. Connect to Laylatul Qadr with more Quran reading
Muslims are encouraged to seek the night of Laylatul Qadr in the odd nights of the last ten days of Ramadan.
This is the night that is described as better than a thousand months (Quran 97:3)
This is when the Quran’s revelation began.
Apart from seeking to do more good than usual, push yourself to finish reading at least a couple of parts of the Quran, preferably in Arabic and English. Cut or drastically reduce television, social media, and socializing time to accomplish this goal.
6. Connect with family
Islam puts such an importance on maintaining family ties. If you haven’t been able to keep in touch with relatives, use these last 10 days to call or send them an email or text about getting together for Eid-al-Fitr or simply just to keep in touch and wish them Happy Eid.
7. Remember those in need
As you shop for Eid for yourself or your kids, pick up a few extra clothes, toys, or games and drop them off at various sites collecting these things for those in need if you are able to.
8. Make your last fasts really count
If you’ve caught yourself falling back on old habits while fasting, make an extra special effort in these last days of the month to become conscious of these behaviors and stop them before they start again.These can range from swearing, backbiting, watching television shows or movies that we should not be watching.
9. Set your alarm for Tahajjud
It’s hard getting up for Suhoor, so why make the effort for Tahajjud? This blessed time is one in which Allah is very close, answering prayers and offering forgiveness, in particular (Bukhari).
Multiply that by the fact that it’s Ramadan and you’ve got an exceptional opportunity to really connect with Allah swt and ask for all that you need or want.
10. Make lots of dua…. and then make more dua
Use as many of Ramadan’s last minutes to make plenty of Dua. These include not only the standard supplications recommended for everyday use (e.g. before and after eating, dressing, entering and leaving the home, etc.), and those seeking God’s Mercy and Forgiveness. Truly pour your heart out, asking from the One Who already knows your needs and wants and faces no barriers to fulfilling them. Don’t forget to ask for not only the big things, but even the smaller ones.
May Allah swt accept our duas and fasts during these last 10 days of this blessed holy month InshaAllah Ameen
Sister Rebecca is a SAHM living in Houston Texas. Married for 13 years with two children, and a revert since 2014, her hobbies include cooking, reading, and spending time with family.
