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!


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
Celery root
Vegetable stock
Butternut Pumpkin
Orange juice
Pink Grapefruit
Pine Nuts
Olive oil
Rock salt
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!


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:


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

Orange Salt:
Orange zest

Agave syrup
Red pepper
Balsamic vinegar
Salt Pepper
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.


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.

New Year – New You

Who has not made some New Years resolutions that are related to a fitter, healthier body?

Detox is key after the festive season just concluded and some extra pounds gained! You can easily get back to a healthy and new you with some carefully selected food that helps to flush out the toxins and in the same time is nourishing your cells with the right amount of nutrients. Especially when working out we need to have some healthy proteins, good complex carbohydrates and plenty of vitamins with our food. In the same time it should be not so heavy on calories and fat. See here one of my favorite salads, that can make a complete lunch or dinner, and is even suitable to be taken to the office in a lunch box. Try this deliciouysly nourishing salad with cleansing beetroot, liver function supporting artichokes and vegetable protein providing lentils. In the same time this dish is vegan and free of gluten. Not to mention it is easy to make and tastes great….

Beetroot Lentil Salad

What to Buy
2 large or 4 smaller portions

50 g Du Puy Lentils
500 ml Vegetable stock
2 Cloves and 1 Bay leave
1 White Onion, peeled
500 gm Beetroot, cooked
1 Artichoke bottom, cleaned
8 ml Balsamic Vinegar
5 ml Lemon Juice
10 gm Parsley and Mint, leaves picked and washed
10 ml Olive oil
80 gm Mixed Lettuce, picked and washed
Salt and Black Pepper to taste

How to Make It
Stick the bay leave with the cloves on the onion surface. Cook the lentils with onion, cloves, bay leaf and vegetable stock. This may take up to 25 minutes to get them soft. In the meantime dice the beetroot, slice the artichoke bottom and mix olive oil, lemon juice and baslamic vinegar to a dessing.
Remove the onion with the bay leaf. Toss the warm lentils with beetroot, artichokes and the vinaigrette. Season to taste and arrange with lettuce and the herbs on plates.

lentil salad

To round up your resolutions and make them work much more effective, visit beautiful Talise Spa at Madinat Jumeirah. Be guided to a new glowing you by a consultation with Dr Erzebeth Makk and Kay Vosloo. Besides that we serve at the Spa carefully selected healthy dishes that restore energies and help to create that “feel good in the inside” supporting whatever treatment you choose.

Nevertheless as a chef I am running around all day, but specific training and guided movements are much more effective to tone muscles and build shape. I have started some workout recently and can only recommend it. Besides it is fun it makes you feel much better after only a few sessions already.
Have a look at what the new Talise Fitness at Madinat Jumeirah has on offer. I am sure there is something for everyone. And their new menu at Quay Cafe is tuned up with healthy options that suit and support deliciously your work out aspirations. Enjoy!

Wishing everyone a healthy, happy and successful New Year!

Summer Treat with Zucchini the Arabian Way

It was lovely being home in Bavaria, with some rainy days, cool air and the impressive nature scenery I grew up with. As you could see I indulged extensively in my favorite mushroom hunting, and all culinary experience related to it. It was just wonderful.  Now I am already a couple of days back to Dubai, with everyday sunshine, sand, sea and a still very warm summer! No question my food reflects on the weather …..
Try my middle eastern inspired squash recipe, glutenfree, vegan, light and very summer! (taken from one of my cookbooks, Ludwig Verlag Germany, also the image) 

Basmati Rice and Pomegranate stuffed Rondini
4 Portions

What to buy
8 rondini (or optional small zucchini)
200 gr brown Basmati rice
500 ml vegetable stock
1 onion
20 g pistachios
1 organic orange
5 g agave syrup
10 ml olive oil
1 g saffron
1 pomegranate
1 bunch dill
1 bunch spring onions

How to Make It
Wash the orange and grate some of the skin off. Press the juice. Peel the onion and dice it finely.Wash the dill and the spring onions, pat dry and cut finely. Open and clean the pomegranate. Bring the vegetable stock to a boil and add the basmati rice. Cover and simmer on low temperature for around 15 – 20 minutes. Prepare the rondini or zucchini to be filled: Cut a lid off and scrape out the inside with a small spoon. Steam the rondini or zucchini until semi soft for around 3 minutes. Braise the onions in olive oil and agave syrup until golden. Add the orange juice, skin and saffron. Season the rice with this mixture and some salt. Add dill, spring onions and pistachios. Spoon the stuffing into the rondini and keep warm until you serve them.

Chef Gabi’s Tip
Zucchini bring summer on our plates –   they are easy to prepare and taste just great when temperatures outside are still high. Zucchini and all summer squashes are hydrating, very low in calories, and easy to digest. They contain a significant amount of vitamin A, potassium, manganese and folate.