So we are talking about the ELEPHANT in the corner. MUSLIMS WOMEN AND MENTAL HEALTH on Facebook with Muslim Psychiatrist Farah Rahiem MD MPH on Muslim women and mental health. [Video Below]
Depression, Anxiety, Bipolar, Self-Harm are just some of the issues that Muslims deal with. Many think they should pray it away and when it becomes worse and “just” praying doesn’t work, they fall into the MYTH that having a mental health issue means you are not “Muslim enough” or somehow your Iman is weak.
We are having REAL TALK about what happens in the Muslim Communíty when someone has a mental health issue.
Farah Rahiem MD MPH is a community psychiatrist who trained at both Yale and Harvard. She was an American Psychiatric Association Minority Fellow in 2012-2013. Farah speaks both English and Spanish and enjoys working with ethnically diverse populations. She was the first author of a chapter in “Counseling Muslims”, a handbook on Muslim mental health.
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Mind Body Stress and Wellness workshop done for
Healthy Family Initiatives [Providence RI]
Muslims do not believe we can “speak” things into existence. Islam is a religion of action. We look at three sources from Quran and Hadith that instructs us how to achieve Transformation and Change.
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The Worse Container: Obesity
By Dr. Bilal Philips
OMG! Not only is it delicious but the nutritional value is off the charts! Black rice has more antioxidants than blue berries and of course more fiber. With only 261 calories per serving, I am in heaven.
Asian Black Rice Salad:
1/2 cup black rice
1 carrot, shredded
1/2 cup green bell pepper, diced
1/2 pint grape tomatoes, halved
1/4 cup dried cranberries, chopped
1/4 cup slivered almonds
Greens as desired (arugula, spinach, or shredded kale)
1 tsp grated ginger
1 Tbsp soy sauce
2 Tbsp honey
1 Tbsp light sesame oil
1/2 tsp black pepper
Rinse black rice well and drain. Bring to a boil in 2 cups of water;
reduce to simmer,
adding additional water as necessary, 50-60 minutes, until soft but chewy.
Remove from heat and allow to cool completely.*
Combine all sauce ingredients in bowl; set aside 15 minutes or longer
to let the flavors blend. Add sauce to cooled rice and combine.
Combine rice and all other ingredients in a bowl and toss.
For added color and fiber toss rice and sauce mixture with your favorite greens.
Per serving: 218 cals; 32g carb; 5g protein; 8g fat; 2.58g fiber; 34g calcium;
244mg sodium; 0mg cholesterol
*To reduce cooking time to about 20 minutes, soak rice overnight before cooking.