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

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