Raw Fruit Tartlets

For all those loving some sweet bites guilt free and raw – this is one of my favorite little numbers for a sweet bite. Great to snack on or for Canapés.

 

RAW FRUIT TARTLETS

imageWhat to buy

Tartlet Shortcrust
1oo g whole spelt flour
60 g hazelnuts, ground
salt
150 ml water

Cream
2 tablespoons almond or cashew butter
Juice of 1 organic orange
1 tablespoon honey
vanilla
2 tablespoons crushed ice

Mixed fruits and berries like strawberries, raspberries, grapes, figs, pomegranates…..

How to make it
Combine the ingredients for the dough. Press the dough into small non-stick tartlet forms and allow air drying for around 6 hours or using a dehydrator for about 3 hours. Carefully remove the shells from the forms. For the cream combine and puree all ingredients in a blender. Pipe the cream into the tartlet shells and garnish with fruits and berries. Serve immediately.

Chef Gabi’s Tip
Prepare tartlet shells in advance, as well the nut cream. The tartlets are easily assembled a la minute short before serving.
This recipe is from my mother’s book, Die Vegetarische Kochschule,  titled “Best Vegetarian Cookbook” at the Gourmand Cookbook Awards in Paris.

Healthy Food for Running

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Dubai Holding annual Womens Run is coming up soon, hence I have been asked to give some tips how to nourish the body in preparation, during and after running a marathon.
Nourishing the body and eating smart is always a good idea. It can help in many ways to be better, support sports performance, look great, feel good every day.

Read the article here.
dscn17421As the good carbs play a role when it comes to endurance sport performance
this simple and delicious recipe might be of interest!

Stay healthy and enjoy life!

Mango Sorbet – raw and delicious

What should we demand more of desserts than being without added sugar, raw, and full of vitamins? Mango season is on here in Dubai and hence also my ice cream maker busy for this quick and easy treat:

Mango Sorbet 
4 portions

What to Buy
1 ripe mango
1 pinch vanilla
juice of 1 orange and 1 lemon
25 ml coconut milk
optional: agave, stevia or acacia honey

How to Make It
Peel the mango and cut the flesh off the stone (or is it called seed?).
Blend mango, the juices, coconut milk and vanilla to a  smooth and silky cream and transfer in an ice cream maker to freeze.
Depending on volumes your sorbet should be ready within 10 -20 minutes.

Chef Gabi’s Tip:
Mangoes are high in Vitamin A, C and pectin, support digestion and alkalize. Fresh and ripe mangoes don’t even need to be sweetened, and their flesh pureed is smooth as silk. That’s why this sorbet always turns out picture perfect!
I have garnished my sorbet on this picture with freshly pureed raspberries (added a little lemon juice and a dash of agave or honey here), pistachios and fresh coconut. There is nothing better in my Dubai summer, seriously.

Discover the Flavors of Health. Wishing you all blessed Eid Holidays.mangosorbet

Raw Spicy Crackers

As a chef and passionate cook I am by nature a fan of all fancy kitchen gadgets. Needless to say I risk running out of space in my test kitchen…But I had a  v e r y  good excuse to buy myself a dehydrator recently (I kept my eyes on several models for quite a while) – needed it to develop more raw food recipes! Now I am excited to try some really delicious treats. With the side effect my friends get to try a lot at our FIFA world cup gatherings (yes I am watching football!).

Raw Spicy Flax Crackers

What to Buy
50 g golden flax seeds
10 g black chia seeds
20 g black sesame seeds
1/2 bunch fresh zaatar or thyme
50 g almonds with skin
1 garlic clove
1 red bell pepper
1 fennel bulb
1 tbsp turmeric powder
1 small red chili (optional, leave it out if you don’t like it hot spicy)
5 ml olive oil
Salt to taste
150 ml water
dehydrator 1dehydrator 2dough spreaddehydrator 3dehydratorcrackers ready

How to Make It
Juice the fennel, the garlic and the red bell pepper. Grind the almonds in a food processor until they are fine. Chop the zaatar, garlic and the chili. Mix all ingredients and add as much water as needed until a semi soft and smooth dough is achieved. Season with salt. Spread the dough out thinly on parchment paper and place in the dehydrator at 45 degrees Celsius for 10 hours. Note: The thinner the dough, the better turn out the crackers.

Chef Gabi’s Tip:
Keep the crackers in an airtight container until use.
Once entirely dehydrated you can brake the crackers into desired size pieces (I love them unevenly broken, they look like we do this with baked Lavosh) and serve them either in bread basket or as pictured below topped with guacamole, cherry tomatoes and basil leaves as a healthy and delicious snack.
crackers avocado

I had made a similar recipe into mini grissinis, for an event in Abu Dhabi Jumeirah at Etihad Towers recently, together with a chilled Carrot Vichysoisse. So good!
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Stay balanced, healthy and fit this Ramadan.

 

Delicious Edible Wellness – raw vegan!

Being a cookbook author myself writing and developing recipes is one of my most loved tasks. I am currently experimenting a lot with raw, detoxing, vegan food for our Talise Spas. Because Spa food is by nature a light, detoxing, skin beautifying treat.

What more I need to say, take a look at my delicious edible wellness!

dessert1` parline salad and soup smoothie tartar vegchips2

 

 

 

 

 

 

 

 

I am very proud that a selection of the dishes will be available soon through Talise Nutrition at Jumeirah Talise Spas in Jumeirah Hotels and Resorts. I will keep you posted!

Have a blessed Ramadan everyone, be balanced, stay healthy, radiant and fit.

Healthy Eating Tips for Ramadan

To ensure good health and fitness during the time of fasting, Talise Fitness and
Talise Nutrition have teamed up with health tips around the holy month of Ramadan.
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A booklet of healthy lifestyle tips will be available in any Talise Fitness comprising my recipes, a meal plan recommendation and below generic tips to help maintain good health and optimal nutrition.

I hope you enjoy reading my tips, stay healthy and energized.

Wishing you all a peaceful and blessed Ramadan.

 

When breaking the fast in Ramadan, the quality of the food for Iftar and Suhoor is very important.


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Food provides our bodies with the fuel source to manufacture energy. We often forget the importance of a healthy food in producing energy. The key to having a diet which produces high levels of energy is to avoid refined foods. Basically the more food is refined, the more energy deficient it becomes.

Ramadan 1 newThe second element related to diet is the amount we eat. Digestion takes up over 50% of our energy reserves. So overeating is one of the largest energy drainers on the body.

 

Ramadan 1 newFinally is lifestyle. Balance is the key. The most important element to lifestyle is ensuring adequate sleep. Sleep is when our bodies repair.
Look after yourself, eat a healthy diet, exercise regularly, get plenty of sleep and maintain a positive, happy outlook on life. Your body will produce bounds of excessive energy, heal itself and you will feel and look ten years younger.

Add variety, but avoid volumes. Maintain balance. Embrace healthier foods.

VARIETY Ideal is eating a rainbow of colors, including black as for example black berries over purple like red cabbage and purple potatoes to white e.g. white radish or dairy

POWER PROTEIN We recommend to eat high quality, low fat protein. Prefer low purine meats such as white fish and poultry over red marbled meats prepared with very little fat (grilled, steamed, baked). For vegetarians: mushrooms, soy bean products, pulses, eggs, dairy, nuts and super grains quinoa and amaranth provide high quality protein.

HIGH FIBRE & WHOLESOME
Many vegetables are fibruous, and hence help digestion and detoxification. Look for broccoli, green beans, spinach leaves, savoy cabbage, pak choy, kale.

Eat a small to medium amount of good carbs which support slow and constant energy supply into the bloodstream, digestion and detoxification in all hulled starches and whole grains such as unpeeled rice, or quinoa, nuts and seeds. Avoid or reduce the bad carbs like white sugar, white flour, peeled rice etc.).

LOW FAT and LOW SUGAR
Avoid cream sauces and soups, deep fried and breaded foods, fatty cheeses, creamy desserts, and all things made with white sugar and white flour. Have fruits for dessert instead, and pick the wholegrain bread rolls from the basket.

BALANCE A 35 % raw 65% cooked food ratio is beneficial to avoid pH imbalance or over acidity. Have Something RAW in the beginning of a meal – you can start with a salad and a light dressing, or have some crudités with light dips, a cold soup (gazpacho) or fruits (for Suhoor).

MODERATE Eating very slowly and chewing well helps to consume moderate portions and optimal nutrient absorption. Don’t “clean the plate” – stop eating when you feel you are satisfied.

 

 

A wellbeing chef’s perspective – my top 20 favorite ingredients

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I love my ingredients – every single one for a different reason. Being recently asked what I personally would put on a top grocery list, here is what you always find in my fridge or kitchen cupboard:

 

Extra virgin olive oil – for salads and infused oil preparations. Its a pity to heat this oil however I do it – occasionally.
Raw coconut oil – for cooking, baking and for beauty (yes, I put it on my skin every day)
Fresh avocado – a super basic for salads, salsas, smoothies, spreads and raw ice cream. Exceptional healthy fat.
Green lettucevitamin rich raw ‘rabbit food’ with high chlorophyll factor, good to improve oxygen absorption and digestion
Parsley – great for detoxification and of course for taste. I sometimes juice it with apple to a delicious green super juice. It is a main ingredient in my aromatic herb oil.
Tomatoes – for everything from salads, soups and broths, base for cooking healthy complex carbs such as quinoa. A very versatile vegetable I can’t live without. See here something ideal for a summer party!
Cucumbers – for their high water content, low calories and and fresh taste. And I use the juice as skin tonic too.
Pumpkin – for color, taste, smooth texture when cooked in purees and soups and for their support in kidney function. You should try one of my most famous recipes.
Almonds skin on – for non dairy milks, for baking, in muesli and for the extra crunch in salads and their good fats. The leftover pulp when I made almond milk is good face scrub by the way.
Himalaya salt – my favorite quality when it comes to salt. It has an almost sweet and mild taste, less aggressive than many other salts and great for cleansing too.
Bird’s eye Chillies – my personal every day favorite. The little hot and spicy devils I just put often in my home cooked dishes. I keep a home made chilli oil next to the basic salt and pepper, so I can drizzle a little dash on my salads.  For those less adventurous with spicy flavors: Sometimes a hint of chili brings the little something to soups and marinades, when used sparingly.
Artichokes – a little luxury and one delicacy I buy when i come across fresh and good quality ones. Although they need a little extra attention to clean and leave a somewhat brown color on the fingers, they are so delicious and support liver detoxification. I use them cooked in salads, or just braise them with garlic, lemon zest, rosemary and tomatoes.
Naked oats – I never buy flakes, but crush the oats freshly before use in mueslis, protein pancakes, quenelles and much more. Crushed oats mixed with honey and yoghurt make a great skin treatment too.
Quinoa and Amaranth – wholesome healthy protein packed powerhouses. I cook them, sprout them, puff them, bake with the flour….very versatile and taste delicious. My signature puffed Amaranth muesli featured at the Burj Al Arab.
Black Rice – this wholesome carbohydrate is a great asset in the kitchen, it turns into a dramatic deep purple shade when cooked. Rice has an alkalizing effect.
Cottage Cheese – low in fat, high in protein I mix it into pancakes, spreads and toppings. Together with diced tomato, cucumber and parsley a super snack. You can see it here on a super healthy beach breakfast after a yoga session at Madinat Jumeirah Resort.
Acacia honey – besides agave and maple syrup great to sweeten foods when necessary. Although I have not a sweet tooth, I often add a hint of honey to anything cooked with tomato to balance flavors.
Raspberries – fresh or frozen they add antioxidative power and a lovely taste to my herb water, non alcoholic punches and desserts.
Passion fruit – high in Vitamin C and the seeds add extra crunch. I love this fruit. Just 1 added to a fruit salad or muesli lifts tastes to new heights.
Lemon – without lemons I just can’t work, similar to tomatoes. They balance flavors, prevent from browning, add Vitamin C and their fresh taste to many food preparations.

Eat healthy, be balanced and stay fit!

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