It is a busy season indeed. Healthy food is much in demand! Here is a sneak peak into our recent filming for “Daleelok Show” on Dubai TV. It was all about healthy living and Talise - enjoy the pictures. We will let you know when it will be aired soon!
It is still summer here in Dubai, but now with pleasant temperatures outside again. Just lovely for the beginning beach season. Light an low fat food helps to stay in perfect bikini shape!
If you don’t want to sacrifice lean cuisine to flavor, you should try my Aromatic Tomato Agar Agar, topped with spiced vegetables and fried sage leaves and an encapsuled yoghurt dollop - all vegetarian summer flavors. Delicious! I serve this at Madinat Jumeirah on special occasions and show how to make it in my cooking classes. To register, please drop me an email firstname.lastname@example.org
Add some RAW FOOD to you life and stay healthy and energetic. You can also read about its significant benefits here…. Needless to say living in sunny and warm Dubai eating Raw is just a great thing to do in this climate!
Below delicious and pure Detox Rolls, made from grated organic roots vegetables, wheat grass vinaigrette and paper thin cucumber slices have been served at the Madinat Jumeirah Luxury Yoga Retreat last weekend!
At Madinat Jumeirah Talise Spa and Talise Nutrition team up for the First Talise Luxury Yoga Retreat. As wellbeing and beauty stems from within, healthy food is as important as perfectly executed asanas!
I am looking forward to cooking with and for you and share tips and recipes for delicious and nutritious food.
To read more and for bookings please log onto www.jumeirah.com/mjyogaretreat. For more details please call Talise Spa on +9714-3666818.
Keep balance this weekend and see you at Madinat Jumeirah!
I love to share my recipes. Not only because I am not seeing cooking meant to be a secret science behind closed doors. Also I believe we don’t give away our souls with recipes. It is a creative thing. Food and food recipes constantly develop and change. There are always new ideas waiting to come live. So why not share the current favorites?
There is a funny thing about recipes: You can give the same recipe to 5 people and let them execute it, what is on the plate can be 5 times different! Sometimes a cooking demo gives much more confidence. And consistency, if desired. One can see how a dish is developed, get involved in the steps needed to build and complete it, learn how to mise-en-place for it and lastly serve and present it. And you can always pick up some extra tips and hints that come along during such culinary sessions.
Written recipes are helpful – in particular in the beginning. In my cooking classes I always hand out recipes….and then we do the cooking, tasting, some dertours and extras. This is when a recipe becomes more: A story. At this stage you are half way to an even more interesting field, to creativity. You will start to enjoy free style cooking, based on the stories you have in mind.
This week we concluded the “season” for cooking classes in Madinat Jumeirah with a few really lovely group team buildings and demos that have been very nice and fun – thank you all for attending! I hope to see you back after the Holy Month of Ramadan.
Meanwhile please keep reading my Blog. I will continue to share tips, thoughts and recipes around healthy lifestyle.
Herbs are such a wealth in the kitchen. I love using them plentiful. Being a dedicated herb lover (with a very own organic garden here in Dubai at Madinat Jumeirah, we do even composting) I recently showed in one of my cooking classes a hand made parsley pesto which is versatile for many dishes and food preparations. It turns out so much better with mortar, pestle and muscle power than the soft and smooth puree you get when you make it in a blender. The original would be with basil though, but made with parsley it is equally delicious and worth trying.
And so beneficial!
Parsley is providing a generous portion of vitamin C, A and K, and chlorophyll (helping your body to absorb oxygen). It is good for your bones, strengthens the immune system, helps you getting radiant skin, is detoxing in general and supports kidney function. So many reasons to eat parsley as often as possible. Cheers to Arabic food having invented parsley packed and lovely Tabouleh!
So now back to the kitchen: We used a stone mortar and pestle, in the best spirit of the word “pesto” rooting from “pestare”….! This makes in my opinion the best pesto ever. It is worth all the effort.
A pesto can be used as bread dip (get one easy bread recipe here), with grilled vegetables, oven potatoes, or pasta…
In this class we prepared Purple Potato Vegetable Kebabs with Parsley Pesto, they were served along with Green Pea Gazpacho (see recipe here) and made a great summer starter.
What to Buy
40 g parmesan cheese, grated
15 g pine nuts, toasted
1 organic lemon for a little bit of lemon skin, grated
1 small chili (optional)
½ garlic clove, peeled
½ bunch parsley
8 tablespoons olive oil
Salt and pepper
4 bamboo skewers
2 baby capsicum
4 cherry tomatoes
100 g purple potatoes (you can also use white potatoes or sweet potatoes instead)
2 tablespoons olive oil
How to Make It
Cut the potatoes and the zucchini into 2×2 cm and steam them for around 2 minutes al dente. Also steam the capsicum for 2 minutes (and cut them only if they are too big). Stick all vegetables on the skewers. For the pesto chop the parsley coarsely and, if you like it hot, a little bit of chili or some more…. Combine the ingredients for the pesto in a mortar and pestle starting to mash with very little salt (because parmesan is salty too) the garlic, lemon skin and chili. Then constantly sprinkle in small portions of pine nuts, parmesan and parsley, and top each helping with a drizzle of the olive oil. Continue until all ingredients are used up and the pesto looks shiny, creamy, but with small bits and pieces in it. Check seasoning and add some coarsely ground black pepper, and salt if necessary.
Braise the skewers in olive oil in a non stick pan for 2 minutes on all sides and serve them warm with the room temperature pesto on top. Truly convincing flavors!
Chef Gabi’s TIP:
This dish is great for MISE EN PLACE – a magic word in the restaurant kitchen and so is at home if you expect guests. Pesto can keep in the fridge for some days. However: I am not a fan of keeping it for more than 24 hours as its flavor is best when it is fresh. I always serve it at room temperature for optimum flavor, so don’t forget to take it out of the fridge on time.
The skewers can be prepared a couple of hours in advance and you are ready to serve your guests without standing in the kitchen for long time. You just need to do the pan frying part à la minute, that’s all.
This recipe works with many vegetables, whatever is available – spring onions, fennel, potatoes, snow peas, eggplants, mushrooms…have fun playing with it!
Herbs keep a special place in my heart – not alone for culinary reasons. My grandfather had always cultivated 30 (!) chives plants in his small garden. One to be cut per day so each plant could recover and grow one month until he would cut it again. That’s maybe why I use to keep a small herb garden wherever I live – be it on a small balcony, a dedicated area in a large landscaped garden or best a patch close to the kitchen so I can reach my favorite ingredients easily and pick them a la minute.
Herbs add incredible benefits to our lives: Taste, aromatherapy, medicine.
This weekend I conduct a cooking class in Madinat Jumeirah with the theme
“Energize Yourself with Herbs”
Talise Herb Water
Light Summer Tomato Terrine With Herbal Cream Cheese
Rosemary Whole Spelt Baguette
Green Pea Mint Gazpacho
Purple Potato and Vegetable Kebabs with Parsley Pesto
Lavender Oat Cookies
Lavender Black Currant Trifle
See you there – I hope to inspire you to be generous with herbs in your cooking!
Introduce more PURE RAW FOOD to your daily menu plan
Healthy eating is not complicated. It is much closer to nature than you might expect.
Nature for example provides perfect balanced, wholesome foods. Raw fruits, grains, nuts and vegetables supply a high amount of vitamins, minerals, fiber and – enzymes.
The body needs enzymes to run smooth and to digest food.
Now please read on:
Only raw and living foods (like sprouts) carry these enzymes to support digestion and to release nutrients out of the food we eat.
Heat (over 40 degrees Celsius) kills enzymes. Ergo cooked food does not carry those enzymes anymore.
Another interesting fact is that it makes a significant difference WHEN raw food is eaten – at the beginning of a meal or at the end.
The human body reacts surprisingly different when cooked food is eaten before raw food is consumed (or if any). It increases white blood cells (leukocytes), a reaction of the immune system against foreign materials or infectious disease.
However, if a certain amount of raw food is consumed first, at the beginning of a meal, it reacts with an increase of red blood cells (erythrocytes). They transport oxygen-rich blood to the body tissues and remove carbon dioxide from the body.
Prof. Dr. Claus Leitzmann, from the Institute for Science of Nutrition in Germany, (my mentor), says ideally the daily raw food consumption should make up to 50 % of the overall food intake to respond to the increased oxidative stress (more about in the next blogs) a normal adult person is exposed in life.
If you now worry how in this world you can bring the suitable amount of rabbit food into your daily menu plan: Review your eating habits and you will find that you can make simple improvements immediately. Have a freshly made muesli (get the recipe here) for breakfast, snack on crudités and unsalted nuts for example, drink a fresh pressed vegetable or fruit juice (see recipe here), order a large raw salad as a first course, eat fresh fruits for dessert and you are almost there.
If you wish to upgrade your kitchen repertoire with some interesting raw food recipes, check this blog from time to time or join my raw food cooking classes (next on May 26, from 11 am to 2 pm in Madinat Jumeirah).
These delicious cherry tomatoes and basil leaves I have picked today from my private garden (very proud of my brave little tomato plant producing every day the perfect amount) - they will be eaten raw of course!
Wishing you a healthy and energized weekend!
After winter is the time when energy levels are sometimes a little bit low. Then it is time to upgrade your menu with more red and orange color fruits and vegetables for a healthy and natural energy kick like
Carrot Passion Fruit Cranberry Smoothie
Lettuce hearts with Pomegranate and Pink Grapefruit
Red Pepper Terrine, Fine Beans and Red Onions Jam
Light Tomato Cappuccino
Miso Glazed Beetroot, Sweet Potato Mash, and Savoy Cabbage
Raw Rhubarb Compote and Strawberries Granité
This is the light and bright menu all in red, pink and purple I am just preparing for my next cooking class on Saturday, February 25 (taking place in Madinat Jumeirah, on Magnolia Water Terrace next to Talise Spa).
This delicious food is also suitable for those who want to get rid of some extra weight and get ready for the beach season to come!