A little detox once in a while is very helpful to maintain good health, radiant beauty and to stay in shape. What better time to tackle the issue than spring?
I recently rediscovered juicing and here is my new favorite – a pale powder rose, fragrant juice I serve in small shots that gives you that extra boost of goodness in a minute!
Pink Grapefruit Fennel Juice
What To Buy for 1 large or 4 small portions
1 medium fennel bulb
1 pink grapefruit
2 yellow apples
1 tablespoon flax seed oil
How To Make It
Peel the citrus fruits. Juice the fruits and the fennel. Stir in the flax seed oil and enjoy immediately.
Chef Gabi’s Tip
Flax seed oil or freshly crushed flax seeds ( I prefer the golden ones with their great nutty flavor on my salads, muesli, smoothies) contain alpha-linolenic acid, a precursor to the essential Omega 3 fatty acid and is said to help lower cholesterol and tryglicerides.
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!
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.
Any workout and good, healthy food is a perfect match. However – here is something special and a holistic exercise you must try: Tai Chi.
You can learn from and train with the expert: Madinat Jumeirah’s Master Can from the Maling Shaolin Kung Fu Academy in the Henan Province of China. Exclusive to Talise Spa from 1st November 2013 until 31st April 2014, Master Can will pass on his knowledge of the ancient Chinese martial art by giving individual and group classes of Kung Fu and Tai Chi. For bookings or enquiries, please call + 9714-3666818 or email MJtalise@jumeirah.com.
Today morning I witnessed this very special workout and prepared a healthy treat for the participants afterwards.
What a better way to start your morning with a calm and meditative workout by the beach followed by a very healthy breakfast – young coconut, puffed amaranth muesli, fresh cut fruits and yoghurt!
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
Today’s post is for those with a sweet tooth. Because raw food can be so much more than just salads. Dried or dehydrated ingredients also belong to this section, which adds more excitement to exploring raw food preparation.
These simple raw pralines are a great option to satisfy the taste buds and highly beneficial for the energy level. If I would work in an office I would add them to my daily lunch box!
Aren’t they pretty? I served these simple but very delicious ones recently at a Talise event in Madinat Jumeirah.
Here is how you can make them at home:
Pit and chop dates and dried apricots. Add a generous splash of orange blossom water, orange juice and a pinch of orange zest. Wet your hands and form bite size marbles of this base.
Roll the marbles in crushed dried hibiscus, finely cut lime leaves and sesame seeds. Voila!