Healthy Food on the go

What to do when you have busy schedule and want to maintain a healthy eating pattern on the run? I have written a book about food suitable for all busy bees out there, however it is in German language only, so here is a simple, wholesome and delicious dish out of it for all English speakers. It can be easily packed and taken along. Enjoy!

Buckwheat Taboulehimage

2 Portions

What to buy

50 g buckwheat
150 g tenderstem broccoli and 150 g cauliflower
150 g mango
Salt
2 tablespoons olive oil1 small chili
½ vanilla pod
1 lime (juice)
cress for garnish

How to Make It

Toast the buckwheat slightly in the oven.
Wash the broccoli and cauliflower and shred them. Peel the mango and dice it. Deseed the chili and chop it. Mix all ingredients and season with lime juice, olive oil, salt and vanilla. Serve topped with cress.

Chef Gabi’s Tip
Buckwheat is a gluten free grain providing high dietary fiber, eight essential amino acids, phosphorus, magnesium, iron, zinc and copper. The grains are a rich supply of flavonoids, particularly Rutin.

Quality of Life

#youngonesMy Fridays start colorful, aromatic, delicious and communicative. Coming to the farmers market at Jumeirah Emirates Towers beautiful garden here in Dubai is definitely enhancing my and many other’s quality of life. It is a true gem of a market, relaxed,intimate, beautiful, and filled with some of the best produce the region has to offer. I often come here for my personal grocery shopping and get the freshest organic locally grown vegetables, Yemeni honey, artisan bread, organic eggs, olive oil and amazing tahini. Not to forget the lovely chats along the shopping with the farmer’s and producers, fellow chefs and food bloggers, friends and colleagues.
Occasionally I also come here to inspire….Eat more vegetables! I show how I prepare  my healthy vegetarian dishes. Vegetable cooking benefits like any other cooking from that little bit of extra love and passion, seasoning, and creative combinations.
We all agree that “eating the colours of a rainbow” helps enormously in not missing out essential nutrients. However whilst many of us know exactly what to do with the bright ones yellow, orange, red and green, there is often a lack of imagination what to do creatively with the whites and (almost) blacks. That’s why this Friday fennel bulbs and eggplants took center stage on my demo. The dishes are not necessarily related, even though they have been presented together for the tasters.
Seeing people lining up to purchase fennel and more fennel after the show was awesome.
The benefits of fennel are manifold. There is a whole pharmacy in a fennel bulb. And eggplants are definitely the vegetable of choice for those watching their caloric intake. Especially when steamed, which hardly anyone does. Something to try!

Here are the recipes of yesterday’s Talisenutrition show cooking. Enjoy and have a lovely weekend!

Aromatic Fennel Puree
What to Buy for 2 portions
1 medium fennel bulb
1 clove garlic
1 small white onion
1 clove garlic
1 star anise
20 g Tahini (sesame paste)
5 cherry tomatoes
1 organic lemon (zest)
salt and pepper to taste
10 ml olive oil

How to Make It
Clean the fennel. keep the greens if they are fresh. Steam the fennel until soft. Meanwhile braise the garlic, onion and freshly ground star anise in olive oil. Blend the fennel with the aromatic oil-garlic-star anise mixture, the Tahini, lemon zest and add a splash of water if needed to get the blade of the blender running. Season with salt and pepper.
Garnish with fennel greens and cherry tomato halves.

Chef Gabi’s Tip:
This aromatic, velvety puree is very versatile. I use it as a bread dip, for crudites, spread it on grilled Portobello mushrooms, eggplant halves or serve it with a main course.

Eggplants with Pomegranate and Rosewater #workingmagic
What to Buy for 2 portions
2 small eggplants
3 gloves garlic
1 teaspoon ground cinnamon
Juice of 1 lemon
5 ml olive oil
4 sprigs thyme or zaathar, leaves picked
30 ml rose water
1/2 teaspoon honey or maple syrup
10 g flaked almonds with the skin
Seeds of 1/2 pomegranate
salt and pepper to taste
for those who like it a little bit spicy: 1 small chili, seeds removed, chopped

How to Make It:
Pound garlic, cinnamon, chili, lemon juice, thyme, salt and pepper in amortar and pestle to a coarse paste. Transfer into a bowl. Add oil, rosewater, pomegranates, honey or maple syrup. Mix well.
Toast the almonds until they are golden.
Cut the eggplants in quarters and steam for around 3-5  minutes. Arrange steamed eggplants on plates and spoon the pomegranate dressing over. Sprinkle with toasted almonds.

Chef Gabi’s Tip:
I clearly love the middle eastern approach to cooking. Since living and cooking in Dubai for 8 years now I have definitely embraced being generous with aromatic seasonings. This combination brings out the best in eggplants. I can eat this every day.
You can add short braised kale or spinach to the dish as shown in the picture. Or cooked quinoa, black rice (my current favorite), or brown rice to make it a more filling main course.

#dish

Raw Fruit Tartlets

For all those loving some sweet bites guilt free and raw – this is one of my favorite little numbers for a sweet bite. Great to snack on or for Canapés.

 

RAW FRUIT TARTLETS

imageWhat to buy

Tartlet Shortcrust
1oo g whole spelt flour
60 g hazelnuts, ground
salt
150 ml water

Cream
2 tablespoons almond or cashew butter
Juice of 1 organic orange
1 tablespoon honey
vanilla
2 tablespoons crushed ice

Mixed fruits and berries like strawberries, raspberries, grapes, figs, pomegranates…..

How to make it
Combine the ingredients for the dough. Press the dough into small non-stick tartlet forms and allow air drying for around 6 hours or using a dehydrator for about 3 hours. Carefully remove the shells from the forms. For the cream combine and puree all ingredients in a blender. Pipe the cream into the tartlet shells and garnish with fruits and berries. Serve immediately.

Chef Gabi’s Tip
Prepare tartlet shells in advance, as well the nut cream. The tartlets are easily assembled a la minute short before serving.
This recipe is from my mother’s book, Die Vegetarische Kochschule,  titled “Best Vegetarian Cookbook” at the Gourmand Cookbook Awards in Paris.

Healthy Food for Running

running

Dubai Holding annual Womens Run is coming up soon, hence I have been asked to give some tips how to nourish the body in preparation, during and after running a marathon.
Nourishing the body and eating smart is always a good idea. It can help in many ways to be better, support sports performance, look great, feel good every day.

Read the article here.
dscn17421As the good carbs play a role when it comes to endurance sport performance
this simple and delicious recipe might be of interest!

Stay healthy and enjoy life!

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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