Dubai Holding annual Womens Run is coming up soon, hence I have been asked to give some tips how to nourish the body in preparation, during and after running a marathon. Nourishing the body and eating smart is always a good idea. It can help in many ways to be better, support sports performance, look great, feel good every day.
Read the article here. As the good carbs play a role when it comes to endurance sport performance
this simple and delicious recipe might be of interest!
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.
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!
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.
This week I was extremely honored to be invited to a panel discussion at the Hospitality Business Summit Middle East. The topic: ‘The perfect menu – trends in dining’.
Healthy eating has become a mainstream trend. But definitely not one of those trends that lasts only one season. It’s a lifestyle followed by many. Good to see it broadly influencing the food offerings of the business.
This is why Talise Nutrition is one of the 3 core pillars of Talise, Jumeirah Group’s Wellness brand. Healthy food is an essential source for a healthy body. Because we are what we eat. Together with Talise Fitness and Talise Spa it is the destination of good living:
Food provides our bodies with the fuel source to manufacture energy. We often forget the importance of a healthy diet in producing energy. The key to having a diet which produces high levels of energy is to avoid refined foods. Basically the more food is refined, the more energy deficient it becomes. Foods like sugary sweets, lollies, chips, fried foods, fast foods and junk food are all heavily refined and lacking in nutrition.
Another important element related to food is the amount we eat. Digestion takes up over 50% of our energy reserves. So overeating is one of the largest energy drainers on the body.
The human body is the same as a plant. If you give it the correct environment and food, it will flourish and heal itself. We often complicate our health, when in reality it is very simple. Look after yourself, eat healthy food, exercise regularly, get plenty of sleep and maintain a positive, happy outlook on life. Your body will produce bounds of excessive energy.
With Ramadan just around the corner I am sharing one summery and light sweet treat with you that might become also your favourite once you tried it. Easy, quick, packed with nutrients and delicious.
Eat healthy, stay fit and look good!
RAW Chia Almond Pudding with Exotic Fruits
What to Buy for 2 portions
20 g Chia seeds
200 ml almond milk (I make it fresh and raw with 1/2 cup soaked almonds and 200 ml water in a blender, strained through a fine sieve)
1 teaspoon honey
80 g diced mango, papaya, dragon fruit
juice of 1 lime
How to Make It
Mix honey and almond milk. Stir in the chia seeds and transfer immediately into serving bowls. Allow to sit for at least 30 minutes. The chia seeds will absorb most of the almond milk and create a thick texture.
Short before serving top with the fruits and lime juice.
Chef Gabi’s Tip
Nutrient packed and raw – a dessert that supplies long lasting energy and vitamins without sitting on the hips. Mango season is coming soon here in Dubai. But the dessert tastes also very good with fresh berries or peaches.
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!
Baking the healthy way! It is the season for cookies and here is one new favorite of mine, definitely with Arabian flavors, and wholesome of course. They are quickly made and so delicious. If you wish to try your hand on baking, here is the recipe:
Cardamom Saffron Cookies
What to Buy for 40 small cookies
1 g Cardamom seeds, roughly ground with mortar and pestle
0.1 g Saffron
150 g Butter (room temperature)
80 g Acacia honey
Organic orange zest (from 1 orange)
50 ml Orange juice
225 g Finely ground whole spelt flour
1 pinch Salt
100 g Finely ground almonds
120 g Dark chocolate
How to Make It
Warm up the orange juice and dissolve the saffron in it. Whisk the butter with honey, cardamom, orange zest, and a little bit salt to a creamy texture. Add the egg and continue stirring. When mixed well add flour, almonds and saffron-orange-mix and fold under. Form small cookies of the soft dough mixture with the help of a piping bag on a baking tray lined with pergament paper and chill for a minimum of one hour or over night before baking.
Bake the cookies at 180 degrees Celsius for 5 – 7 minutes. Once the cookies are chilled, dip the tips in melted dark chocolate.
Chef Gabi’s Tip
They taste best freshly baked. However I recommend to keep the remaining cookies in an airtight container and refrigerated for further use.
Enjoy and have a lovely winter day!