Delicious Edible Wellness – raw vegan!

Being a cookbook author myself writing and developing recipes is one of my most loved tasks. I am currently experimenting a lot with raw, detoxing, vegan food for our Talise Spas. Because Spa food is by nature a light, detoxing, skin beautifying treat.

What more I need to say, take a look at my delicious edible wellness!

dessert1` parline salad and soup smoothie tartar vegchips2

 

 

 

 

 

 

 

 

I am very proud that a selection of the dishes will be available soon through Talise Nutrition at Jumeirah Talise Spas in Jumeirah Hotels and Resorts. I will keep you posted!

Have a blessed Ramadan everyone, be balanced, stay healthy, radiant and fit.

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!

image

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!

Talise Nutrition on Dubai Eye!

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!

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

Vegan is the new lifestyle

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:

VEGAN

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
Zucchini
Bean sprouts
Fenugreek leaves
Flat leave Parsley
Silken Tofu
Lemon juice
Dijon mustard
Olive oil

Orange Salt:
Orange zest
Salt

500g
80g
5g
10g
120g
5ml
3g
20ml3g
10g
Tomatoes
Shallots
Garlic
Agave syrup
Red pepper
Carrot
Balsamic vinegar
Salt Pepper
200g
50g
5g
5ml
50g
50g
3ml
To taste
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.

RAW

The Magic Cabbage Soup

Even though I am far from recommending a diet restricting anything else than just one food item I admit that cabbage soup works wonders…..and is truly recommendable to be included in your healthy menu plan.
But I just wanted to use the headline. Because my cabbage soup is magic –  only look at this color! It is made of red cabbage. I love purple anyway. Purple in foods is due primarily to their anthocyanin content. The darker the blue hue, the higher the phytochemical concentration. Anthocyanins are antioxidants that are particularly heart healthy and may help support healthy blood pressure. As a color is so special for food and a little bit irritating at times. But nothing to worry. Everything in the following recipe is natural. You can make it for a great entree in a menu, or just use it as the “Magic Soup”, that helps you to manage your weight and to detox. Enjoy!

Red Cabbage Capuccino
2 Portions

What to buy
300 gm red cabbage, chopped
1 shallot, diced
¼ apple, peeled, chopped
2 cloves
5 ml agave syrup
2 tablespoons olive oil
Salt, pepper
1 tablespoon apple vinegar
50 ml soy milk

How to Make It
Braise the shallot, cloves, apple and cabbage in olive oil and agave syrup. Add 300 ml water and simmer for around 20 minutes.  Blend the soup and work through a semi fine sieve. Season with salt, pepper, and vinegar. Top the soup with soy milk foam.