Mango Sorbet – raw and delicious

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:

Mango Sorbet 
4 portions

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.mangosorbet

Raw Spicy Crackers

As a chef and passionate cook I am by nature a fan of all fancy kitchen gadgets. Needless to say I risk running out of space in my test kitchen…But I had a  v e r y  good excuse to buy myself a dehydrator recently (I kept my eyes on several models for quite a while) – needed it to develop more raw food recipes! Now I am excited to try some really delicious treats. With the side effect my friends get to try a lot at our FIFA world cup gatherings (yes I am watching football!).

Raw Spicy Flax Crackers

What to Buy
50 g golden flax seeds
10 g black chia seeds
20 g black sesame seeds
1/2 bunch fresh zaatar or thyme
50 g almonds with skin
1 garlic clove
1 red bell pepper
1 fennel bulb
1 tbsp turmeric powder
1 small red chili (optional, leave it out if you don’t like it hot spicy)
5 ml olive oil
Salt to taste
150 ml water
dehydrator 1dehydrator 2dough spreaddehydrator 3dehydratorcrackers ready

How to Make It
Juice the fennel, the garlic and the red bell pepper. Grind the almonds in a food processor until they are fine. Chop the zaatar, garlic and the chili. Mix all ingredients and add as much water as needed until a semi soft and smooth dough is achieved. Season with salt. Spread the dough out thinly on parchment paper and place in the dehydrator at 45 degrees Celsius for 10 hours. Note: The thinner the dough, the better turn out the crackers.

Chef Gabi’s Tip:
Keep the crackers in an airtight container until use.
Once entirely dehydrated you can brake the crackers into desired size pieces (I love them unevenly broken, they look like we do this with baked Lavosh) and serve them either in bread basket or as pictured below topped with guacamole, cherry tomatoes and basil leaves as a healthy and delicious snack.
crackers avocado

I had made a similar recipe into mini grissinis, for an event in Abu Dhabi Jumeirah at Etihad Towers recently, together with a chilled Carrot Vichysoisse. So good!
vichysoisse 2 bettersetting up AD

Stay balanced, healthy and fit this Ramadan.

 

Delicious Whole Spelt Galette

This recipe provides the good carbohydrates, and plenty of healthy goodness paired with delicious taste. I use my basic recipe for the base.

What To Buy for 1 Galette ( serves 4-6)

150 ml water

200g Whole Spelt flour

5g Fresh yeast

1/2 tsp acacia honey

1/2 tsp salt

1/2 tsp Olive Oil

I topped the dough with the sauteed slices of 1 onion, 1 fennel bulb and a mix of 80 g low fat quark cheese with 5 g grated smoked tofu. All that goes in the preheated oven at 220 degrees for around 15 minutes until the dough is crispy and the surface golden.

Serve with winter lettuce on the side.

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Delicious Cardamom Saffron Cookies

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 cookiesimage
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
1 Egg
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.

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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!

Pumpkin and Polenta Stars, Cranberry Cabbage

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

50g Polenta
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!image
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.

Wellbeing Tip No. 7 – Raw Pralines

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!

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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!

Wishing you a healthy and delicious weekend.

Raw Food is Pure Goodness!

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!

Detox Rolls

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!

Yoga Retreat breakfast 2

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!

bfast

amaranth

 

Fresh cottage cheese, with tomato, cucumber and parsley waits to be dipped with wholesome arabic bread…..

cottage

…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.

amaranth2

 

Healthy Beach Breakfast

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.
beach bfast muesli 1 muesli 2 muesli 3 Yoga

Wishing you all a wonderful weekend!

More delicious recipes for a vegan lifestyle

Talise Nutrition is loving vegan food & lifestyle. It supports in a great way health and wellbeing. Hence I would like to share one more favorite recipe with you. This dish offers a perfect balance of flavors and brings a wealth of nutritional benefits.
Now in late summer the first pumpkins are available on the markets. The perfect time to make this easy and delicious dish!

Avocado, Pumpkin & Quinoa

2 Portions

What to buy
Quinoa
Carrot
Celery root
Zucchini
Leeks
Tomato
Vegetable stock
30g
80g
40g
80g
30g
150g
300ml
Butternut Pumpkin
Orange juice
Avocado
Lemon
Pink Grapefruit
Coriander
Pine Nuts
Olive oil
Rock salt
Pepper
350g
100ml
1pc
1pc
1pc
10g
5g
10ml
to taste

How to prepare it
Peel and deseed the pumpkin and cut it into two identic pieces. Simmer the pumpkin in orange juice, adding some water when required until it is soft. Cut the tomatoes in chunky pieces and blend them with vegetable stock or water. Strain through a sieve to remove the seeds and skin. Dice carrot, celery, zucchini and leeks. Simmer in little olive oil, add the quinoa and roast for 30 seconds. Add carefully some tomato liquid and simmer on low heat. Watch the quinoa, stir once in a while and add more liquid when required. This may take around 45 minutes. Stir in the zucchini and the leeks after 40 minutes and allow them to slightly cook for the remaining 5 minutes. Season to taste. Peel the avocado and remove the stone. Slice it thinly. Cut the filets out of the citrus fruits. Pick the coriander leaves. Serve the poached pumpkin topped with Avocado and citrus wedges and picked coriander leaves. Drizzle with some olive oil and sprinkle with salt and pepper.  Arrange the quinoa next to it.

Chef Gabi’s Tip

Quinoa is a nutritional protein powerhouse, supporting to build a lean figure. Pumpkin and avocado support skin beauty and Vitamin C rich citrus fruits help to burn fat.
With all these benefits on health and wellbeing this dish will be served at our soon to come Yoga Retreat at Madinat Jumeirah. Hope to see you there!

quinoa