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
What to buy
Tartlet Shortcrust 1oo g whole spelt flour
60 g hazelnuts, ground
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.
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:
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.
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
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.
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!
It’s time to get summer ready and have some light sunshine recipes on hand for optimal hydration and cooling effect.
Living and working in sunny Dubai I may have the perfect advise for you:
Keep your food fresh (means a certain percentage also raw), light (means not heavy on fat or carbohydrates), easy to digest, and as natural as possible. And hydrate, hydrate, hydrate. Read more about drinking here and here.
There are food combinations that are close to ideal, because they satisfy the taste buds and our body nutritional requirements in the same time. Such as, for a hot summer day, below salad I often make and truly love:
Watermelon Feta Cheese Salad with Sprouted Nuts
What to buy for 2 portions 1 medium wedge water melon (about 300 g) 2 mint sprigs, leaves picked,washed, pat dried 120 g feta cheese
5 g sunflower seeds
5 g pumpkin seeds 1 lemon (juice) 2 tablespoons olive oil
Salt and pepper to taste
How to Make It Soak the nuts in water for minimum 2 hours or maximum over night. Strain and rinse them well before use.
Peel and deseed the watermelon. Cut it into 1-2 cm cubes. Crumble the feta cheese. Mix all ingredients carefully and season with salt and pepper.
Chef Gabi’s Tip This combination is so good, nutritious and hydrating. It can be ready in 5 minutes, and is absolutely great to take along packed in a cooling bag in case you plan a beach day. Try it and enjoy – the weekend is not far away!
In my consultations people often ask for healthy, guilt free, weight friendly sweets. Well, sweets are not healthy when eaten regularly. But there are some that contain less fat than others. Try my favorite little treat I recommend to those who find it difficult to resist eating something sweet once in a while:
What To Buy
What to Buy for 20-25 pieces 4 egg whites 1 pinch salt ½ vanilla bean seeds scraped out 150 g Acacia honey 1 drop bitter almond oil 65 g low fat quark cheese 200 g coconut desiccated 80 g honey black berry jam
How To Make It Line a baking tray with parchment paper. Pre-heat the oven at 210 degrees Celsius.
Whisk the egg whites with a pinch of salt, almond oil and the vanilla seeds until firm.
Cook the honey in a small pot for around 3 minutes. Gradually add the hot honey into the egg whites while continue whisking. Then carefully fold under the quark and coconut, do not stir too much to retain the foamy texture. Transfer the dough with two teaspoons in dollops (size of a walnut) onto the parchment paper on the baking tray. Make a small whole in each cookie and fill it with a little bit of jam. Close the dough over the jam. Bake for 10-15 minutes at 210 degrees Celsius.
The biscuits can be kept in a box and cool and dry place for up to 3 days.
Chef Gabi’s Tip There is no “healthy” cakes and biscuits to be precise. However above recipe is very low fat, high protein and better carb. Keep this for exceptions when you allow yourself to satisfy sweet cravings, but don’t consume them daily or in larger quantities.
A little detox once in a while is very helpful to maintain good health, radiant beauty and to stay in shape. What better time to tackle the issue than spring?
I recently rediscovered juicing and here is my new favorite – a pale powder rose, fragrant juice I serve in small shots that gives you that extra boost of goodness in a minute!
Pink Grapefruit Fennel Juice
What To Buy for 1 large or 4 small portions
1 medium fennel bulb
1 pink grapefruit
2 yellow apples
1 tablespoon flax seed oil
How To Make It
Peel the citrus fruits. Juice the fruits and the fennel. Stir in the flax seed oil and enjoy immediately.
Chef Gabi’s Tip
Flax seed oil or freshly crushed flax seeds ( I prefer the golden ones with their great nutty flavor on my salads, muesli, smoothies) contain alpha-linolenic acid, a precursor to the essential Omega 3 fatty acid and is said to help lower cholesterol and tryglicerides.
Last weekend Burj Al Arab hosted their annual “Swim around Burj Al Arab” event with a Talise Nutrition treats filled breakfast at their stunning garden. Spot my luxurious layered morning muesli (recipe) and other delicious goodness to refuel the healthy way after workout!