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.
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!
Add some RAW FOOD to you life and stay healthy and energetic. You can also read about its significant benefits here…. Needless to say living in sunny and warm Dubai eating Raw is just a great thing to do in this climate!
Below delicious and pure Detox Rolls, made from grated organic roots vegetables, wheat grass vinaigrette and paper thin cucumber slices have been served at the Madinat Jumeirah Luxury Yoga Retreat last weekend!
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.
Good morning from Al Quasr Beach!
After an early morning Yoga workout this is exactly what nourishes body and soul…..
If you are not with us this morning you can get the recipe for the muesli here to make it at home.
It was a pleasure to be a guest at Suzanne’s at Dubai Eye today. See here a picture of the wrap! Now I was busy cooking for our first luxury Yoga Retreat at Madinat Jumeirah. Healthy and light food of course that our participants enjoyed after an intense full moon Yoga execise by the beach.
Tomorrow we will have a cooking class which I am very much looking forward to - more pictures are coming soon.
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.
At Madinat Jumeirah Talise Spa and Talise Nutrition team up for the First Talise Luxury Yoga Retreat. As wellbeing and beauty stems from within, healthy food is as important as perfectly executed asanas!
I am looking forward to cooking with and for you and share tips and recipes for delicious and nutritious food.
In the hot Dubai summer my Aloe Vera grows bigger and bigger. At least one of us enjoys the climate…. !
Today I gave it a try to start reducing it a little bit, so it would not take all the place away:
I made a refreshing lemonade with jelly like pulp of the leaves. What to say, it turned out to be a delicious drink I will definitely have again!
Aloe Vera Lemonade 1 portion
What To Buy
1 organic lime (juice)
1 teaspoon acacia honey or agave syrup
a small piece of an Aloe Vera leaf (about 3 cm)
250 ml still or sparkling water
How To Make It
Press the lime juice and stir in the honey or agave syrup. Pour into a glass with ice cubes. Wash the Aloe leaf and peel it carefully. Dice the jelly like pulp finely and add to the lime juice. Top with water and stir well.
Chef Gabi’s Tip Aloe juice helps to improve digestion. It is good for cleansing and detoxifying the body due to antibacterial, antifungal and antiviral properties.
Here is two versions of my drink, that is now a regular on my personal summer treats. Which one you like better?