Oct 2016

An interview with... Farah Fahad

Which came first, the desire to move to LA or to become a registered Nutritionist?

The desire to move to LA- I moved here to go to college at Pepperdine University. I had visited LA the first time the year before and fell in love. And when I got accepted to Pepperdine and googled what the campus looked like I was like that can’t be real- it is such a beautiful school in Malibu, CA.

LA is such a mecca of health. What’s the latest news you can tell us from LA?

There is always a new workout popping up in LA. My favorites are the Tracy Anderson method and Ballet Barre. More than the latest I have a few staples I always stick to. Farmers markets are a must in LA, so much fresh fruits and vegetables. I love Erewhon market- they always carry the latest in health trends and have anything I’m looking for.  They have a paleo bread that I’m obsessed with. My favourite eats are Sweetgreen for salads and Cafe Gratitude for the best vegan food.

Would you ever consider to bring some of these ideas back to your home town in Kuwait?

Not just Kuwait- I hope the middle east in general. I love where I am from and I’m proud to be Arab I am also grateful for all the opportunities I have had to study and work in the US and it would make me so happy if I am able to share what I have learned and help people not only from my region but around the world.

I love the product- my facialist in LA at Dr. Lancer's office introduced it to me after a facial and I fell in love with it!

What is a typical diet in Kuwait like versus LA? Can you give me some pro’s and cons?

I think its easier to eat healthier in LA because there are so many options and most people are health and fitness conscious. I haven’t lived in Kuwait for a long time- but it has changed a lot since I’ve lived there. Now there are a lot more restaurants and people eat out more. It’s harder to live a healthy lifestyle eating out all the time at restaurants let alone ones that don’t have healthy options. LA lifestyle is also more active the weather allows us to be outdoors all year around, in Kuwait it can get quite hot. I think wherever you are in the world you have to make a conscious effort to be healthy some environments make it easier- but I believe you can be healthy anywhere you just have to be determined.

Oct 2016
Oct 2016

We’ve tested your gluten free bread. Here at Dr.Lipp HQ we all think it’s delicious!! What inspired you to come up with the recipe?

A lot of people are gluten sensitive so I wanted them to have an option of something that tasted like bread but was gluten free. I also don’t like a lot of the gluten free products on the market I find them hard to digest. I think fresh home made products are the best. You can also make it in advance and freeze it so it will last longer. Always toast it though- its too dense otherwise.

If this is whetting your appetite here’s the recipe:

Glamazon Gluten-Free Bread

Diamonds are a girl’s best friend, but this gluten-free bread is swiftly becoming my new BFF.

With my homemade gluten-free bread, you don’t have to fear the carbs. These are the good ones! Rolled oats, chia seeds, flaxseeds, psyllium husks- the mineral-infused mana of life, all in a loaf of fiber-rich, protein-packed bread! Spread on some of my berry chia pudding and you’ve officially got a breakfast game-changer.

1 cup of sunflower seeds or pumpkin seeds (or 1/2cup each)

1/2 cup flaxseeds

1/2 cup of almonds

1 1/2 cup of rolled oats

2 tbsp. of chia seeds

3 tbsp. of psyllium husk powder

1 tbsp. of maple syrup or honey

3 tbsp. of melted coconut oil

1 1/2 cups of water

1/2 tsp of cinnamon


  1. In a large bowl, combine all dry ingredients and stir well
  2. Add maple syrup, oil & water to dry ingredients. Mix very well until everything is completely soaked & dough becomes very thick (if dough becomes too thick, add 1-2 tsp. of water until dough is manageable)
  3. Refrigerate overnight
  4. Preheat oven to 350*F
  5. Add a little more water to the dough until it is manageable enough to press into a pre-lined loaf pan .
  6. Place loaf pan in the middle rack of the oven and bake for 20 minutes.
  7. Remove bread from loaf pan and place it upside down directly on the rack then bake for another 30-40 minutes. Let cool completely before slicing.
  8. Cover bread and keep in the fridge for 1 week.
Oct 2016
Oct 2016

We are wondering if you are equally meticulous about what you put on your skin as what you eat. What do you do to have such a healthy glowing complexion, is it all about what you eat or do you have a skincare regime you can tell us about?

I would say its a combination of what I eat and use. I use Shiffa beauty which is a friends skin care line based out of Dubai and all her products are organic. I stay away from all processed junk food and soda that’s a big no, no for glowing skin. And most importantly water and green juice- hydration is key for dewy skin.

What do you think about Dr.Lipp?

I love the product- my facialist in LA at Dr. Lancer’s office introduced it to me after a facial and I fell in love with it. At the time I asked her where I could get it and she said only in England! Then I made her give me hers!

If you were to flirt or tease someone, what would you do?

I mean I personally think I can’t flirt- I laugh too much.

When was the last time you gave a stranger a hug or a kiss?

I’m a hugger- I hug everyone!!