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.
Festive season includes often overeating on food that is not so good for us. Let us show you delicious dishes that are light, nutritiously healthy and bring the typical festive flavors to your plate!
Pumpkin & Polenta Stars, Cranberry Cabbage
What to Buy for 4 portions
150 ml Milk and water each
10 g Butter
80 g Savoy Cabbage
300 g Butternut
50 ml Orange juice
5 g Agave Syrup
1 g Cinnamon Stick
1 Onion and 1 Garlic
5 ml Olive oil
5 g Rock Salt
10 g Parsley
How to Make It
Bring water and milk to a boil and stir in the polenta. Cook for 5 minutes, add the butter and season with salt. Spread the polenta on a tray to chill and cut out stars. Put then either in the oven to bake until golden or pan fry them in little olive oil.
Peel and slice the pumpkin. Cut stars from the pumpkin slices and simmer them in a non stick pan with some olive oil, a dash of agave syrup and little orange juice.
Dice garlic and onion, cut savoy cabbage and sauté them together with olive oil. Season to taste with salt, pepper and chopped parsley. In a separate pan simmer the cranberries with the remaining agave syrup.
Arrange on plates and enjoy!
This is how we presented the tasters at the Festive Market – sorry for the picture quality but I do hope it gives you at least an idea of it. Chef Gabi’s Tip
This dish is great to prepare and needs only a few final touches before serving.
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!
Another wonderful morning by the beach at Al Quasr Hotel….after a blissful workout a very healthy breakfast awaited our guests of our first Luxury Yoga Retreat at Madinat Jumeirah. Enjoy the pictures of the weekend and try my Amaranth Muesli!
Fresh cottage cheese, with tomato, cucumber and parsley waits to be dipped with wholesome arabic bread…..
…and my dairy free and gluten free Amaranth muesli for a perfect powerful start into the day – plenty of diced fruits like banana, apple, water melon, papaya, mango, orange topped by freshly puffed amaranth seeds.
Good morning from Al Quasr Beach!
After an early morning Yoga workout this is exactly what nourishes body and soul…..
If you are not with us this morning you can get the recipe for the muesli here to make it at home.
In the hot Dubai summer my Aloe Vera grows bigger and bigger. At least one of us enjoys the climate…. !
Today I gave it a try to start reducing it a little bit, so it would not take all the place away:
I made a refreshing lemonade with jelly like pulp of the leaves. What to say, it turned out to be a delicious drink I will definitely have again!
Aloe Vera Lemonade 1 portion
What To Buy
1 organic lime (juice)
1 teaspoon acacia honey or agave syrup
a small piece of an Aloe Vera leaf (about 3 cm)
250 ml still or sparkling water
How To Make It
Press the lime juice and stir in the honey or agave syrup. Pour into a glass with ice cubes. Wash the Aloe leaf and peel it carefully. Dice the jelly like pulp finely and add to the lime juice. Top with water and stir well.
Chef Gabi’s Tip Aloe juice helps to improve digestion. It is good for cleansing and detoxifying the body due to antibacterial, antifungal and antiviral properties.
Here is two versions of my drink, that is now a regular on my personal summer treats. Which one you like better?