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.
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.
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.
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!
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.
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
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.
I am excited to talk today 10 – 11 am on Dubai Eye Radio about Talise Nutrition and what we do at Jumeirah Hotels and Resorts in terms of healthy lifestyle support. As well, I am looking foreward to seeing some of my readers at the Yoga Retreat that starts today at Madinat Jumeirah!
A few years ago vegan guests were an exception in restaurants, special requests once in a while. And now: More and more people prefer vegan food, and they dine out and demand it - a quite interesting change in the culinary landscape. Vegan seems to be the new cool lifestyle everywhere. See what I found recently in a German Magazine:
I love vegan food. Despite I am not considering myself as a strict vegan person, because I am eating dairy once in a while I have to admit I feel much better without. Vegan often has a lighter and fresher approach to cooking and eating. For example the following recipe ”Zucchini Spaghetti & Bean Sprout Roulade” is one of my favourites for summer, when there are great zucchinis, tomatoes and bell peppers. My recipe has been featured recently in Good Health Arabia Magazine, and here is the English version for all who don’t understand Arabic.
The Orange Salt mentioned in below recipe is a staple ingredient in my kitchen. I love to finish dishes with it on the plate. Look here for a detailed description how to make it.
Enjoy and stay healthy this summer!
Zucchini Spaghetti and Bean Sprout Roulade 2 portions
What to buy
Flat leave Parsley
How to prepare it Grate some skin off the orange and mix with 2 teaspoons of salt. Keep this orange salt aside for garnish. Dice the tomato, ½ of the carrot, ½ of the shallots and simmer in little olive oil with agave syrup and balsamic to a relish. Crush the garlic. Deseed the red pepper, cut roughly and roast in the oven at 200 degrees together with garlic, remaining carrots and shallots, drizzled with olive oil until very soft. Blend with the oil to a paste and press through a fine sieve. Season both sauces with salt and pepper and keep aside.
Slice half of the zucchini very thin lengthwise and lay a 8×8 square on a sheet of cling film. Blend tofu with lemon juice, little olive oil, mustard, salt and pepper. Mix it with the bean sprouts and roll the mix in the zucchini sheet. Cut the rolls in 3-5 cm pieces. Slice half of the zucchini to spaghetti. Toss them in a hot pan with a few drops of olive oil for 1 minute. Season with salt and pepper. Arrange on plate with fenugreek and orange salt sprinkles.
Chef Gabi’s Tip Sprouts are so called Living Foods, and very beneficial to our body system. Living Foods provide the purest energy available through food, are packed with vitamins and minerals and are naturally high in fiber.