Spring – best time for a cleanse from the inside out

Although it is always good to do regular detoxes, spring is the most popular time to refresh, re-energize and cleanse the body from stored toxins. Getting rid of lazy fat deposits gained over winter, reverse the lack of exercise, increase dramatically oxygen and sunlight intake and dedicate your menu planning to all clean eats has an immediate positive impact on our overall well-being and look.

A program can be tailored and done anywhere and anytime, while at work or on vacation. Whilst during a busy schedule at work it might  be a bit harder to pursue, vacation is a perfect time to reverse some (bad) habits, maybe say good-bye to them for good and introduce healthier lifestyle choices with ease.

Talise Nutrition just got back from a work visit to the Maldives, where our beautiful Resort on Bolifushi Island introduced the Jumeirah Vittaveli’s Talise Wellness Month.

Highly recommended for a Wellness escape Talise style.

Discover your inner balance. XX Chef Gabi

Let me share with you some of my favorite detox recipes, a delicious and healthy, shown at my cooking classes at Jumeirah Vittaveli. Stay tuned, more posts about my trip to the Maldives to come!

Beetroot TARTAR
What to Buy for 2 portions

300 g beetroot, cooked

1 tsp mustard
1 tsp capers
Salt, pepper
¼ bunch chives
50 g cauliflower
30 ml yoghurt

How to Make It

Peel and grate the soft cooked beetroot. Season it with salt, pepper, mustard and chopped capers. Finely cut the chives. For the cauliflower “Remoulade” grate the cauliflower, steam it until al dente and mix it with the yoghurt. Add salt, pepper and a little mustard to taste. Arrange on plate using a ring. Garnish with cauliflower “Remoulade”, finish with chives.

Chef Gabi’s Tip

Beetroots are an excellent food for overall health. Mostly known as a blood builder and blood purifier that help create red blood cells, beetroots help also improve the structure of the blood. Besides this it is great support  to the digestive system, large intestine, and circulatory system.

Cauliflower, a member of the cabbage family, is known as a vegetable supportive to weight management. It acts anti-inflammatory due to its content of Vitamin K and is a great source of dietary fiber and antioxidants.  Antioxidants are essential in destroying free radicals that accelerate the signs of aging. It provides also important B Vitamins like niacin, riboflavin, pantothenic acid, and thiamine.


Soups – Quick Food for a Busy Day

I am apparently very busy those days and just wanted to share a tip with all of you who face similar problems once in a while. When I can’t spend much time in my kitchen at home, I do a vegetable puree soup. The texture and density comes from the vegetable you have chosen itself. And yes, this works with many vegetables. So I just check what’s in the fridge – carrots, pumpkin, broccoli or cauliflower. I follow always the same procedure: Clean the vegetables, cut them into chunky pieces and steam them over boiling water until they are tender enough to puree them in a blender with some liquid. This can be vegetable stock, milk, or simply water. I season the soup and it can be served.

Here is my favorite cauliflower soup. A vegetable often underestimated. You should try it. The lentils are an extra, the soup tastes also great without them, just sprinkled with some chives or a cloud of whipped cream.

Cauliflower Velouté with Beluga Lentils Caviar
2 generous Portions

What to buy
300 g cauliflower
600 ml vegetable stock and 100 ml milk
½ garlic clove
25 g each of carrots, zucchini and leeks
25 g Beluga lentils (very small black lentils)
5 ml olive oil and 5 ml herb oil
Nutmeg, salt and pepper to taste

How to make it
Use the whole cauliflower for the soup: Cut it into chunky pieces and steam until it is soft. Blend the cauliflower with 500 ml of the vegetable stock, the milk and garlic until a creamy texture is achieved. The amount of liquid might be increased if the soup is too thick. Season the soup with salt, pepper and a little bit of freshly grated nutmeg.

For the lentils dice the carrot, zucchini and leeks. Braise the dices in olive oil; add the beluga lentils and 100 ml of vegetable stock. Simmer for 10 minutes and set aside. Pour the soup into warm soup bowls, place beluga lentils in the center and drizzle some herb oil over the soup.

For those who wonder now how I make the herb oil: I will share my recipe with you very soon!