Spinach Crêpe Roulade with Spicy Celery Salad

2 Portions

What to buy

Spinach Crepe Roll

Spinach Crepe Roll

100 g spinach
100 g millet flour
2 eggs
250 ml milk
50 g ricotta
25 g parmesan cheese
15 ml olive oil
50 g celery sticks
30 g cherry tomatoes
10 ml chili sauce
Mesclun salad and garden cress or rocket leaves
Salt and pepper to taste

How to make it

Steam the spinach. Blend the spinach with the eggs and strain finely. Mix the spinach puree with milk and flour. Bake thin crêpes out of the spinach dough. Stir grated parmesan, olive oil and ricotta to a creamy paste. Season it with a little bit of salt. Spread the ricotta on each crêpe and roll it up tight. Chill the crêpe roll wrapped in cling film until you serve it. Peel the celery sticks, and cut them finely. Cut the cherry tomatoes into halves. Season them with chili sauce and salt. Cut the crêpe rolls into pieces, arrange with garden cress, mesclun and celery salad.

Chef Gabi’s Tip: This dish is very good to prepare if you have guests as it can be made in advance. The crêpes are made with gluten free millet flour, which is a rich source in silica. Try to eat millet regularly and you will be granted firm skin and strong hair.

Cucumber Bavaroise with Tapenade and Dill

2 Portions

What to buy

1 small cucumber
125 ml cream
125 ml sour cream
1.5 teaspoons agar agar
125 ml vegetable stock
Salt and pepper to taste
2 sprigs dill
10 g black olives
10 g capers in vinegar
1 clove garlic
10 ml olive oil
5 ml herb oil

How to make it

Cut the cucumber into chunky pieces, boil with vegetable stock for 5 minutes, blend and strain finely. Boil the cucumber liquid with half of the agar agar, season with salt and pepper. Boil the cream with the remaining agar agar, season with salt and add the sour cream once liquid is removed from the fire. Pour half of the cucumber liquid into 2 cups. Allow to chill. As soon as the surface is firm enough, add the cream mix. Chill the cups again. Then top with the remaining cucumber liquid. Once the jelly is entirely firm, remove it carefully from the cups. Prepare the tapenade: Mash garlic, black olives, capers, salt and pepper to a paste. Place a quenelle of tapenade on each bavaroise and garnish with dill and herb oil.

Chef Gabi’s Tip: Fresh cucumbers pack a lot of nutrition and provide plenty of “distilled” water and chlorophyll if eaten with their skin. They are an excellent source of the Vitamins A, C, and folic acid. Cucumbers provide also silica, which is a trace mineral that contributes to the strength of our connective tissue.

Post-Festive Detox Crunchy Salad

Now is the perfect time to stimulate your system.

Getting rid of all the extra pounds gained through the festive days is a good plan after all!

I am sharing today one very simple but delicious recipe with you for one of my favorite raw foods. It is a crunchy salad, with fresh ingredients that are very easy to get from the region, full of stimulating flavors and vitamins.

What to buy:

Cucumbers: We get beautiful small and crunchy cucumbers here in the UAE. I definitely fell in love with these baby cucumbers, where you can eat everything, even the tiny seeds and the soft skin.  Fresh cucumbers pack a lot of nutrition and provide plenty of “distilled” water and chlorophyll if eaten with their skin. They are an excellent source of the Vitamins A, C, and folic acid. Cucumber provides also silica, which is a trace mineral that contributes to the strength of our connective tissue.
Ginger: The root is one of the only foods which can increase digestive heat without over stimulating.
Chili: Chili’s increase digestive heat and stimulates the stomach secretions.
Lime: Limes contain natural anti-parasitic agents and natural bitters which stimulate liver function. A high content of Vitamin C supports our immune system.
Coriander: All green herbs act as natural carminatives. Coriander improves digestion, helps to eliminate excess water, and can reduce fevers.
Mint: Mint leaves have a cooling effect on the body, strengthen the stomach, defines the skin and is a perfect stimulant.

How to make it: 

Wash all ingredients. Slice 2-3 small cucumbers lengthwise into thin shavings with the help of a good peeler. Peel also a small piece of ginger and grate it finely (perfect with a micro plane grater, available in good kitchen and home stores). Peel one garlic clove and grate it on the same grater. Deseed one (or a half, if you don’t like your food to be hot and spicy) chili and chop it. Grate the skin of 1 lime with the micro plane grater and press the lime juice. Pick a generous amount of equals mint leaves and coriander leaves. Now mix all ingredients gently, add a little bit of salt and a generous splash of olive oil.

Crunchy Cucumber Salad

Chef Gabi’s Tip:

Serve the salad immediately after you have prepared it. The cucumbers don’t stay crunchy if they rest in the dressing, and most vitamins are also not resistant to oxygen. The amount of chili is up to everyone’s taste – start careful with a few slices for the first time.

Another favorite crunchy cucumber dish is “Cucumber, Quinoa & Feta”. We serve it at Talise Spa, Madinat Jumeirah, and you definitely should try it when you are there!

For a refreshing drink just place some fresh mint leaves, one slice of ginger and lime into your glass of water.

Post-Festive Detox Juice

Now is the perfect time for a post-festive season detox!

While detoxifying the body once in a while on a regular basis helps to maintain good health and wellbeing in general, now, after feasting on rich Christmas and New Year’s buffets many of us make plans to cleansing the stressed cells. Here is one easy to-do tip that brings back radiant skin, good digestion, and energy!

Stock up your fridge with:

Apples: A flavonoid called phlorizin that is found only in apples may increase bone density. Boron, another ingredient in apples, strengthens bones. The pectin in apples helps maintain a healthy digestive tract. It also supplies galacturonic acid to the body which lowers the body’s need for insulin and may help in the management of diabetes. And pectin helps to lower LDL (“bad”) cholesterol.

Green Papaya

Green Papayas: Green papaya is naturally high in papain which is a digestive enzyme needed in the second phase of digestion in the small intestine. The green, unripe fruit is much higher in papain than mature papaya, although mature fruits are still a good source. The white sap in the green papaya is actually the papain. This enzyme dissolves toxins and mucus in the body when taken on an empty stomach.

Drink a freshly pressed apple and green papaya juice (use also the skin for juicing) every day in the morning on an empty stomach. After a few days you will be granted perfect digestion, some weight loss, smooth detoxification and radiant skin!

Red Cabbage during the Festive Season

In one of our latest festive cooking classes we featured Red Cabbage. This deep purple vegetable from the cabbage family becomes very popular in the festive season. It is amazingly low in calories and a rich source of vitamins and minerals.Red Cabbage

Red cabbage provides the vitamins C, A and E which all help in anti-oxidation and are therefore involved in delaying aging naturally. It is also a good source of calcium which aids in the strengthening of bones and teeth.  Researchers have identified 36 different varieties of anti- cancer chemicals in red cabbage. This beneficial property is due to the high content of anthocyanin, a class of flavonoids that has been linked to cancer protection.

Recipe for Red Cabbage Strudel – 2 Portions

What You Need

300 g spelt flour, 1 egg, 125 ml milk, 10 g butter, 300 g red cabbage, sliced, 1 clove, ½ apple (diced), 1 shallot (diced), 2 tablespoons olive oil and 1 teaspoon agave syrup, 100 ml apple juice, 2 tablespoons apple cider vinegar, Salt and pepper, 2 tablespoons crème fraîche, 20 g butter (melted).

How to Make It

Mix the milk, flour, egg, butter to a semi firm dough, wrap in cling film and rest for 30 minutes at room temperature.

Braise the shallots in olive oil and agave syrup, add the apple dices and the cabbage. Add apple juice and simmer covered for around 30 minutes. Season with salt, pepper and vinegar. Strain the cabbage before filling into the strudel.  Roll out the strudel dough very thinly, brush melted butter on it and roll up with red cabbage and a little bit of crème fraîche. Bake in the preheated oven at 200 degrees Celsius for 15 minutes. Serve with mushrooms and baby leeks.


Red Cabbage Strudel by Chef Gabi

Wellbeing is edible!

50% of Health and Wellbeing comes from the way we Eat and Drink.
The human body builds its cells out of the food we eat – every day.

Fruits and Vegetables Rainbow

Nature produces perfectly balanced nutritional value. Scientific researches admit that even though we have explored all ingredients of an apple for example we are not able to build a real apple out of these ingredients. It is a perfect artwork in itself like all naturally grown foods.

Health conscious food is all about natural ingredients, wisely combined and carefully prepared.


Here a few points to consider when it comes to our daily choice of food:

  • QUALITY (focus on fresh, natural ingredients and prefer preparation methods like steaming rather than deep fat frying to avoid damages to  valuable nutrients)
  • VARIETY (eat a rainbow of colors, including black as for example black berries over purple like red cabbage and purple potatoes to white e.g. white radish or dairy)
  • WHOLESOME (eat the good carbs in all hulled starches and vegetables if possible with their skin, nuts and seeds,  and avoid or reduce the bad carbs like white sugar, white flour, peeled rice etc.)
  • BALANCE (35 % raw 65% cooked food ratio, avoid pH imbalance or over acidity)
  • MODERATE (eat slowly, consume moderate portions, don’t over indulge too regularly)