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
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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.
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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!

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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.

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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Pumpkin and Polenta Stars, Cranberry Cabbage

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

50g Polenta
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!image
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.

Festive Cooking in Souk Madinat

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Souk Madinat Jumeirah has every year a beautiful Festive Market, but this year topped it all! Built on a stage above the water, visitors can truly experience festive flair with stunning views and more entertainment and food.

Talise Nutrition healthy food preparations were showcased too of course – with delicious and preparable Christmas Flavors.

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Wishing you all Merry Christmas!

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Spa Nibbles

Right now I pepared a few bites to a special group in Talise Spa at Madinat Jumeirah….what better way to end a day than being pampered and have some healthy snacks on the side table in the relaxation room?
I especially am in love with the “snowy strawberries”: Fresh strawberries dipped in organic honey sweetened chocolate and coated with crispy puffed Amaranth.

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Have a great evening!

Dubai TV filming at Talise Wellness, Madinat Jumeirah

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!

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PRO CHEF AWARD … so honoured

I am extremely honoured and very proud to be awarded with the
PRO CHEF MIDDLE EAST AWARD “Culinary Influencer of the Year”. This is a moment that makes me speechless, does not happen too often.
And I definitely LOVE the frying pan shaped Award, this is so cool!

A big Thank You to all who support the importance of healthy cooking.

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Summer flavors to stay in shape

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 gabriele.kurz@jumeirah.com

Tomato Jelly

Yoga Retreat breakfast 2

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!

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Fresh cottage cheese, with tomato, cucumber and parsley waits to be dipped with wholesome arabic bread…..

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…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.

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