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.

Healthy Lifestyle – My Wellbeing Tip No 4

Posted on December 15, 2012 by chefgabi

Understanding Food Quality

With supermarkets full of delightful offerings and an overwhelming variety of foodstuff we easlily get confused and pick what is not really beneficial for our health and wellbeing. Especially when we get trapped in storing convenient convenience food in our pantries at home, because it promises to save us time…
Most important is to bear in mind:

We are what we eat.

Let’s have a closer look on the quality of food that helps us to make our choice.

Low quality food = building weak cells High quality food = building strong cells

Leads to an acidic state in the body helps to alkalize the body

higher level of toxins better absorbtion of nutrients

fastens ageing process slows ageing process

canned, preserved food raw, enzyme rich and fresh food

processed, denaturalized food natural vitamin rich food

low fiber food (white flour, white rice) wholesome high fiber food

convenience food, fast food steamed food, raw food and sprouts

Stay healthy and energized through this year’s festive season and don’t forget:

Heirloom Tomatoes and Sumac – a perfect match

Posted on October 30, 2012 by chefgabi

Switching from cooler autumn weather in Munich to Dubai’s still summery temperatures with every day sunshine and a perfect blue sea in the close vicinity, I rediscover my love for light, vitamin rich, raw food.
Arabian flavors are a new favorite of mine – recently I incorporated more and more of the traditional ingredients and tastes into my cooking, thanks to the Jumeirah Munich Culinary Week I was proudly part of.
Try this easy to make salad I am now indulging at home quite often, being a fan of pomegranate since ever, this is really delicious and light. We had a similar dish in Munich served to the guests of Designreisen Deli and journalists alike:

HEIRLOOM TOMATO SALAD with Sumac vinaigrette
2 portions

What to Buy
6 Heirloom tomatoes
2 spring onions (green part)
2 sprigs fresh zaatar
1/2 bunch basil leaves, picked
1/2 pomegranate
1/2 garlic clove
1/2 teaspoon agave syrup or acacia honey
2 tablespoons aged balsamic vinegar
4 tablespoons extra virgin olive oil
salt
1 teaspoon sumac powder

How to Make It
Wash the tomatoes and cut them into wedges. Pick and wash the aromatic basil and zaathar leaves. Slice the spring onion green into very thin stripes and place them for 5 minutes in ice water. Strain them after they have curled up. Open the pomegranate and release the ruby red kernels. Peel the garlic clove and mash it with the salt using the flat side of a knife. Mix balsamic vinegar, agave syrup, sumac, olive oil and garlic mash to a vinaigrette. Arrange the tomatoes on plates, garnish with the aromatic leaves, spring onions, and pomegranate. Drizzle generously the dressing over the salad, sprinkle some extra sumac over it and enjoy!

Chef Gabi’s Tip
Sumac is a red powder with a taste resembling of citrus fruits. It is made from the fruits of shrub called rhus and a very popular ingredient in Middle eastern cuisine. It is perfect in salads to add that special fruity fresh note.
Zaatar is a strong aromatic herb from the oregano family. I love to use it fresh in salads and in dishes with potoes and green beans! It supports digestion, has antiseptic properties and provides chlorophyll.

By the way …. In Munich we met Bavarian institution, Chef Alfons Schuhbeck in his famous place “Das Platzl”, where guests can indulge in an extensive speciality tea shop, well stocked spice shop, very special chocolates, home made ice cream (with fancy flavors like lichee pepper pistachio or Wies’n beer – which I gave a try of course – yum), a relaxed coffee shop and his famous gourmet restaurant and cookery school. I am now even prouder to have had the chance to cook twice next to him at Germany’s well known Friday night cooking show “Lanz kocht” !

Fresh and Fruity Physalis Lemonade

Posted on August 9, 2012 by chefgabi

Recently I happened to get Physalis, also called Inca berries or Country goose berries.
I love their taste. Their ladylike appearance. And their health benefits. They are amazing little wonders, each one dressed in a little leafy frock that makes them fun to eat with your hands.
Have a look, I am sure you will fall for them like I did:
Physalis are one oft the best natural sources of antioxidants. They have plenty of Vitamins A and C, preventing the damage and ageing of cells through free radicals. There is also Vitamin P, an important support for the body to absorb Vitamin C. Their high pectine content helps to bind toxins and lower cholesterol.

As promised, I share here another of my favorite lemonades for hot summer days, this time it is the mild and fruity counterpart of the stronger herbal version with mint:

Physalis Raspberry Lemonade

Remove 8 Physalis from their husk, cut the fruits into quarters and place in a carafe. Mash 6 raspberries with 1 tablespoon of agave syrup or acacia honey (or more if you wish to have your lemonade sweeter). Add to the fruits in the carafe and top with the juice of 1/2 organic orange and 350 ml still water. Stir well and leave the mix in the fridge for around 1 hour for maceration. Serve on the rocks.

Stay healthy and enjoy the summer!

Cool and Green Lemonade for Hot Summer Days

Posted on August 8, 2012 by chefgabi

My favorite drinks in summer are green herbal or sweet fruity lemonades – home made of course.
If you happen to have a similar blessing of mint like me, cut it to encourage even better growth and make this refreshing green lemonade:

Place 10 freshly cut mint stalks with the leaves in the blender, add 500 ml still water, 1 cup of crushed ice, the juice of 1 organic lemon and approximately 2 tablespoons of agave syrup or acacia honey (take more if you love the lemonade sweeter).
Blend the ingredients well for around 30 seconds, then strain through a fine sieve.
Enjoy the green drink immediately after preparation to avoid discoloring and loss of freshness.
This drink has a convincing strong green and minty flavor, is full of chlorophyll, menthol and Vitamin C and is my secret weapon against the summer heat and thirst. The fresh breeze you feel on your taste buds when you take the first sip is something you won’t want to miss anymore once you have tried it.

Stay healthy and enjoy the summer!
Another fruity and mild lemonade recipe will be featured soon on this blog.

Raw Food Gourmet Dinner

Posted on June 25, 2012 by chefgabi

Raw Food is gaining popularity. Not to mention that this is perfect for the hot summer season to stay fresh, hydrated and fit health food enthusiasts know about the benefits of eating raw. Many do so from time to time to detox or to stock up the extra dose of vitamins and freshness, some eat raw only for a lifestyle and some are curious to find out how it feels and ….tastes! Have you ever tried raw bread? A raw soup? Raw lasagna? If not and you wish to do so, you can either sign up for one of my raw food classes (for those who like to prepare it at home) or just sit back and book a set menu with me in any of our restaurants in Madinat Jumeirah.
For me as a chef with profound health food background and lifestyle it is always a pleasure to create and serve food that is thoroughly beneficial and delicious for my guests. There are not many restaurants in the world to serve raw food culinary experience I am proud we at Madinat Jumeirah do. And so I prepared with my team last Friday for a lovely group – all experienced raw food enthusiasts (wow) - a pure RAW FOOD DINNER in five courses, served at the romantic Khaymat Al Bahar:

I hope you enjoy the impressions!

Botanical Garden Harvest
with sprouted Sunflower Seeds

Chilled Green Pea Gazpacho
with Air Dried Back Olive Crackers

Buckwheat Tabouleh (see similar recipe, just with quinoa, here)

Raw Vegetable Lasagna (see recipe here)

….and the sweet finish: Dessert!

If you would like to learn how to prepare raw dishes, drop me a line and sign up to my next Raw Food Class on June 30, 11 am to 2 pm in Magnolia, Al Quasr. The original date was in May but had to be rescheduled due to the fact I worked for a short time in our beautiful new Jumeirah Hotel in Rome. But now it is happening, promise. And it will be a perfect hot climate treat.
We will prepare interesting things like raw bread, raw nuts cheese, raw cake…..
Looking forward to seeing you there!

Eldermania

Posted on June 18, 2012 by chefgabi

The Elder bush is highly appreciated in the region of Germany where I come from. There is a saying you have “to bow down in respect” in front of an elder bush. This plant has indeed great therapeutic benefits. When an Elder bush grows near to a house, people feel lucky through its pure presence. And of course because they can easily access its health benefits when needed. It is a cleansing and cooling herb, boosts immune system, reduces fever, soothes the respiratory tract, is anti inflammatory and purifying the blood.
The tiny white flowers open in late spring, they are used in lemonades, teas and desserts. The black berries are ripe in autumn, and are used for jams, compotes or juices. Both flowers and berries have a very specific, intense, incomparable flavor. Grown up with this taste, comes spring I can’t wait to drink fresh elder flower lemonade. Home made of course (not the bottled syrup from the grocer). If I can get hold of fresh elder flowers here in Dubai (not an easy task) I am not much willing to share my lovely home made elder flower lemonade with anyone. It is too precious! This year only ONE very very good friend got to taste it (comment: “DELICIOUS!”)
But I am sharing my recipe with you – in case you get fresh elder flowers:

ELDERFLOWER LEMONADE

What To Buy
2 l still water
10 fresh elder flowers
1/2 organic lemon
30 ml agave syrup

How To Make It
Pour the water in a large carafe. Wash the lemon and slice it with the skin.Bundle the elderflowers and dip the flowers into the water. Cover with cling film and leave in the fridge for 24 hours.
Remove the elderflowers. Blend some of the elder flavored water with 1 slice of the macerated lemon and the agave syrup, strain and pour the liquid back into the carafe. Serve it cold.
Chef Gabi’s Tip:
This lemonade works only with fresh elderflowers. Not dry ones. (They are good for tea). When making this lemonade, never dip the ends of the elderflower stalks into the water. Elder flower lemonade keeps for just 2 days in the fridge. Anyway: Once you taste it, you can’t stop drinking and it will be gone in no time.
In case elder flower is too difficult to source, another lovely home made lemonade recipe is coming soon – strawberries and rose, another favorite of mine.

Stay healthy and hydrated!
(You might also like Aromatic Water)

More Raw Food – Detox deluxe

Posted on May 8, 2012 by chefgabi

Did you know radishes are known for their anti bacterial and anti fungal properties?
They are an excellent source of riboflavin, vitamin B6, calcium, magnesium, copper, manganese; contain dietary fiber, folate, vitamin C and potassium…..Radishes are very good for the liver and stomach. They help to detox and purify blood and they stimulate digestion.

Also Asparagus can be eaten raw. One raw asparagus a day (during the season, which is now) support kidneys function and help to detox.
The best thing is green asparagus does not require peeling. Here is a crunchy and tasty salad I made today – detox deluxe in almost no time!

Herb Salad with Radish, Asparagus and Young Almonds

2 Portions
What to buy

6 red radishes
6 green asparagus
10 green almonds
1 small gem lettuce or Boston head
20 g mixed herbs (rocket, dill, parsley, spring onion, chervil, basil…)
2 tablespoons olive oil
1 tablespoon herb oil
2 tablespoons lemon juice
Orange salt (find how to make it below)

How to Make It
Wash radishes, asparagus, lettuce and herbs and pat dry. Slice the radish and asparagus. Pick the herbs and lettuce. Open the almond shells and release the young and tender nut. Cut them into halves.
Toss all ingredients with lemon juice and olive oil. Arrange on plates and sprinkle with herb oil and orange salt.

Orange Salt

I use organic orange, grate the skin off with a microplane grater and mix with equal amount of natural rock salt. Air dry for around one day and it is ready to use. Keep the salt in an airtight container and you have a lovely ingredient on hand to add some citrus flavor to a dish.

Delicious Raw Food (2) – Raw Sprouted Quinoa Tabouleh

Posted on May 8, 2012 by chefgabi

With summer starting slowly staying energised even though high temperatures are challenging our body system becomes more and more important. Raw food is a wonderful tool to keep energy levels high. Try this refreshing recipe – it is one of my favorites in summer, packed with vitamins, fiber, plant based protein and the highly recommended living foods (sprouts):

Raw Sprouted Quinoa Tabouleh

2 Portions
What to buy
½ cup quinoa
¼ cauliflower
2 pcs broccolini (tenderstem broccoli)
1/3 ripe mango
¼ red chilli
1 Lime juice and zest
2 tablespoons olive oil
1 good handful garden cress
Salt

How to Make It
Sprout the quinoa by soaking it in water for around 2 days. Rinse every 6 hours. After 2 days you will see small sprouts coming out of the seeds. Wash and strain the quinoa before preparing it: Grate the broccolini and the cauliflower coarsely. Peel the mango and cut it into dices. Deseed the chili and slice it. Mix all the above ingredients and season with salt, lime zest, lime juice and olive oil. Plate with a ring in round shape, garnish with mixed cress.

Chef Gabi’s Tip
Sprouted seeds and grains are so called living foods. Eating living foods in the form of sprouts on a regular basis are the best you can do for your health and wellbeing.

More easy to make living foods recipes are coming soon in this blog. If you wish to learn more about preparation techniques: Sign up for my next Raw Food Class on May 26 in Madinat Jumeirah. We will do a cool and super healthy menu from starter to dessert, even raw vegan cheese. I am looking forward to cooking (without the actual cooking…) with you!

Kick Start your day with Delicious Raw Food

Posted on April 24, 2012 by chefgabi

A secret how to start your day energized and powerful, is a freshly made (means freshly ground) wholesome muesli. It is so delicious, refreshing and the perfect fuel for your body to start into a busy day!

My Muesli
2 Portions

What to buy
4 tablespoons naked oats
2 tablespoons unpeeled almonds
1 red apple
1 banana
1 orange (juice)

Additional: Seasonal berries or fruits

How to Make It
Press the orange juice. Grind the oats coarsely using a mortar and pestle and mix them with the orange juice. Chop the almonds. Peel the banana and cut it into cubes. Core the apple and dice it with the skin. Stir all ingredients into the oats with orange juice and serve with seasonal fruits or berries on top.

Chef Gabi’s Tip
Oats are providing lots of energy. Oats and nuts carry plenty of dietary fiber supporting digestion as well as lowering cholesterol and blood sugar levels.

Try also for a change toasted whole buckwheat (gluten free) with sunflower seeds, or puffed amaranth (gluten free).
I have recently presented all 3 mueslis in my good carbs cooking class – shown in the picture.

Enjoy!

Talise Nutrition

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

Tag Archives: raw food