And do not waste God’s bounties:
verily, He does not love the wasteful!
Incorporating challenge foods is a big step towards achieving a relaxed, enjoyable relationship with food.
It is perfectly okay to have a piece of cake at a birthday party – or any day at all really. Desserts, caloric beverages, and other common fear foods are all part of a normal, healthy diet.
Eating is, by design, supposed to be pleasurable. You are allowed to (and deserve to) eat foods you enjoy. Remember: this is nourishing for both your body and your mind!
Rebecca Hart, RD, LDN and Caitlin Royster, RD, LDN
Please find below an incredible recipe from Sufi Cook Book: Chocolate Zucchini Cake. This is amazing as a dessert or as a snack. It contains blessed ingredients from the kitchen of Prophet Muhammad (pbuh). We hope this will become a part of your recovery meal plan. In an effort to help support healing, we need to incorporate fear foods or challenge foods during eating disorder recovery in order to challenge the “at least I’m eating” mindset that can lead to relapse.According to Rebecca Hart, RD, LDN and Caitlin Royster, RD, LDN, Registered Dietitians at The Center for Eating Disorders at Sheppard Pratt
Eating fear foods allows you to challenge the idea of “perfect eating.”
There is no such thing as perfection when it comes to food or eating. In fact, striving to eat “perfectly” can have negative consequences. A rigid approach to food doesn’t allow for flexibility or enjoyment. Trying to adhere to a “perfect” diet can also have social consequences.
Many people with eating disorders become isolated and avoid social gatherings that involve foods that don’t fit within their predetermined “perfect” plan. Learning to eat fear foods is important in breaking out of this isolation and perfectionism trap.
Chocolate Zucchini Cake
Cooling: ½ hour
½ cup unsweetened cocoa
2-½ tsp. baking powder
1-½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
¾ cup (1-½ sticks) butter, softened
2 cups sugar
2 tsp. vanilla
2 tsp. grated orange peel
2 cups coarsely shredded zucchini
½ cup milk
1 cup pecans or walnuts
2 cups confectioners’ sugar
3 tbsp. milk
1 tsp. vanilla
Preheat the oven to 350°F.
Combine the flour, cocoa, baking powder, baking soda, salt and cinnamon in a small mixing bowl. In another, larger bowl, cream together the butter and sugar. Beat in the eggs one at a time, then add the vanilla, orange peel and zucchini. Stir in half of the dry ingredients, half of the milk, then the remaining dry ingredients and milk. Stir in the nuts.
Grease and lightly dust with flour a 10″ tube or bundt pan. Pour in the batter and smooth it with a fork. Bake for 1 hour or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to finish cooling.
While the cake cools, make the glaze. Beat together the confectioners’ sugar, milk and vanilla until they are smooth. When the cake has cooled, drizzle this glaze over it and let it set for several minutes before serving.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel