Talise Nutrition on Physique TV

Posted on June 16, 2013 by chefgabi

Many ingredients from the vegetable sector are very healthy by nature. However, we can easily diminish their benefits by preparation. Deep frying is just one example.
Healthy food is not only the ingredient itself. I highly recommend looking also at how a dish is made.

Ideal are raw preparations and marinations, steaming, baking, grilling, short braising or sous vide cooking on low temperatures. Adding salt and fat as late as possible is a bonus too.

Please see here how one of my favorite dishes is made and what the benefits are. It is a good example how a minimum of loss of benefits and a maximum of flavor can be achieved. As well this dish is one of my favorites!

This was a broadcast about Talise Nutrition at Madinat Jumeirah on Physique TV. Enjoy!

Taste the Flavors of Rejuvenation

Posted on June 10, 2013 by chefgabi

Talise Nutrition is one of the three core pillars of Talise, the flagship wellness brand from Jumeirah Group. Because wellbeing, health, fitness and beauty stems from within. The food we eat is the very base for how our cells are built.

With this in mind we have created

The Flavours of Rejuvenation

for our Talise Spas, which supports detoxification, enhances skin beauty and body shape whilst also boosting relaxation. Three specific icons indicate the potential of a dish and how it supports your body system -

Skin Beauty: Enhances radiance and clarity of the skin by providing essential vitamins and minerals.

Detox: Flushes out harmful toxins that age the skin, whilst also providing nutrients to replenish the skin.

Relaxation: Promotes a sense of overall wellbeing by calming nerves and alleviating stress.

If you now come to the Talise Spa in Madinat Jumeirah, this new dedicated Spa cuisine is served in chic Bento boxes, perfect for consumption pre and post treatment. Enjoy!

My workplace in German Media

Posted on June 7, 2013 by chefgabi

I proudly read a lovely article in the German Diners Club Magazine about Dubai, Madinat Jumeirah, and myself recently! Please click on the link below to read it in German language:
Diners Club Germany DUBAI

Cocoa Swiss Roll

Posted on June 2, 2013 by chefgabi

Home made jam part 2!

I used the raspberry jam (pictured above right) to flavor my recently home made cocoa swiss roll. I have shared a similar recipe last year. But here is the “dark” brother – also very delicious. See the recipe here but replace 120 g millet flour with 60 g cocoa powder and 40 g whole spelt flour, skip the almonds. Don’t worry about the difference in flour and cocoa though, cocoa powder is much lighter in weight than volume! Below is a step by step image guide. Enjoy!

The Joy of Homemade Jam

Posted on May 21, 2013 by chefgabi

I just wanted to share with you a simple recipe for a bit of healthier jam. Guilt free, almost!Honey sweetened and freshly made, it may make a great option for breakfast, cakes, cookies or desserts.

When ever I have some fruits or berries that are a bit on the softer and riper side, I combine them in a small sauce pan, add a slice of organic lemon with the skin, a small piece of vanilla pot and as much acacia honey as required to sweeten the fruits. This depends pretty much on the fruits and on your taste.

Then I simmer them on low temperature for around 10 – 15 minutes. This is enough to deconstruct the fruits and still leave them in a vivid color a flavor. After that I add a spoonful of either arrowroot, agar agar or tapioca flour, or and stir that in for a last bubble up on the heat. Again here it depends on the pectine content of the fruits if I need a little bit more of the thickening agent or not. Rule of thumb: 1 teaspoon for around 350 – 400 ml of jam.

Now the jam is ready to be filled in a glass or bowl and it goes in the fridge, awaiting its final use! It keeps well for around 3-5 days when refrigerated. So I never produce too much of it. Making such a small amount of deliciously smelling jam in your kitchen is no work at all and so much pleasure. You should give it a try! I love to eat this jam with some fresh yoghurt for example when I am craving something sweet….

Luxurious Muesli – Start fresh into April!

Posted on April 2, 2013 by chefgabi

I now can reveal the recipe for my latest favorite muesli, as shown and created for MBC1 The Green Apple Show, aired recently. View the video sequence here.
By the way, there is more healthy treats to come soon on this channel. Keep watching it.
To easy make and enjoy this perfect morning treat at home, please follow below recipe.
I am sure you will like it as much as I do!

Luxurious Layered Morning Muesli
2 portions

What To Buy
10g Buckwheat
5g Puffed Amaranth (it is easy to puff Amaranth, as shown in the video, if you want to do it yourself as I do it)
10g Oat flakes
10g Almonds with skin
50g Mango
50g Papaya
30g Pomegranate seeds
50g Strawberry
10g Passion fruit pulp with seeds
200ml low fat Yoghurt
5g Acacia honey

How To Make It
Toast the buckwheat, the oat flakes and the sunflower seeds slightly in a non stick pan without any fat. Toast the almonds the same way and crush them roughly. Mix the seeds and nuts with the puffed amaranth.

Peel the papaya and the mango. Dice strawberry, mango and papaya and keep separate.
Spoon the prepared ingredients layered into glasses, so you can display the colorful layers: Some seeds and nuts mix, top with yoghurt, one type of fruit. Repeat the same layers with a different type of fruit.

Serve topped with a drizzle of acacia honey.

Chef Gabi’s Tip
This morning treat is packed with nutrients supporting beautiful skin, shiny hair, strong nails and bones. In the same time it provides you with lots of energy for a fresh start in the day.
p.s. left is one “making of” picture with the presenter Howayda and me, preparing the muesli. In the back you see beautiful Madinat Jumeirah Resort with its waterways, where guests are transported by boats …enjoy something truly inspirational about it here.

Vegetarian Food for Events – a busy March!

Posted on March 31, 2013 by chefgabi

Spreading my health inspired food everywhere …

Our guests with a healthy lifestyle could enjoy some special treats at ART DUBAI in Madinat Jumeirah and at the DUBAI WORLD CUP at Meydan. Enjoy the impressions!

Above the outdoor food stall at Art Dubai in Madinat Jumeirah, the team getting ready to serve……

And here is the Dubai World Cup 2013 at Meydan:

Talise Nutrition on MBC 1

Posted on March 14, 2013 by chefgabi

Our latest filming will be aired tomorrow, Friday, at 9 pm, at the Green Apple Show on MBC1…..very excited, and hope you all watch!

I have been very busy at work the last few weeks. Oh what am I saying, the last few months! No chance for even a short trip abroad to visit my beloved Bavaria, where I come from, to see the winter. Everyone at home is jealous though that I have everyday sunshine and warm weather while they have been freezing and shoveling snow. At least until recently, now finally some signs of spring are in the air.

To cure my longing for Bavaria I cooked some

flavors from home – away from home.

My home grown sweet marjoram (oregano family, but sweeter and milder) is beautiful and just perfect with its fragrant little leaves. Apart from its antioxidative benefits (think eternal youth!) it is a staple seasoning ingredient in Bavarian cuisine. I added it to my very simple but delicious

Potato Vegetable Soup with fresh Marjoram
2 portions

What to Buy
1 carrot, diced
1 parsnip or parsley root (however parsley root is difficult to source here in the Middle East), diced
2 small potatoes, peeled, diced
1 small leek, sliced
1 bay leaf
1 small piece mace
2 tablespoons olive oil
500 ml vegetable stock
salt, pepper
5 sprigs fresh marjoram, leaves picked

How to Make It
Braise in olive oil until golden the potatoes, parsnip and carrot with bay leaf and mace. Then add the vegetable stock and simmer for around 15 minutes on low heat. Add the leek, season with salt and pepper and serve with fresh marjoram leaves sprinkled all over.

Chef Gabi’s Tip:
I add sometimes dried cepes to the soup – they give this simple soup a significant upgrade! Must try.
This is what I cook at home when I feel not like cooking. A really easy to make recipe.

More Healthy Cooking on TV

Posted on February 18, 2013 by chefgabi

Healthy cooking is my passion since I became a chef. Because I believe that the food we eat is playing a major part in how strong, healthy and fit we are. So sharing recipes and ideas on how to live healthy and enjoy delicious food in the same time has become part of my daily work. An exciting part, I have to admit.

Yesterday I had the pleasure of meeting a truly amazing film team from MBC, and it was much fun to work and cook with Howayda in our lovely outside kitchen set up at the Madinat Jumeirah in Dubai with view to the waterways!

I will share with you soon the dates when it will be aired!
Here some impressions from the filming….

Cooking with Love

Posted on February 12, 2013 by chefgabi

Everyone talks about Valentines day! It is, indeed, ante portas…
I was invited again to Studio One with Ash and Tom for the culinary support of their Valentines….week.

Thinking what to present I came across one of my long time favorites, an hors d’oeuvre, perfect to start a romantic dinner. Simple, quickly done, with impressive aroma. Because who wants to spend the time in the kitchen on Valentines day?

All you need is a slowly reduced tomato relish, a little bit of tapenade (olives and capers paste), and one hard boiled egg chopped and mixed with yoghurt and mustard. For the grissini look here. Watch the sequence here.

Enjoy!

Talise Nutrition

Madinat Jumeirah's wellbeing Chef shares her passion about healthy cuisine!

Tag Archives: Healthy Lifestyle