Dubai Holding annual Womens Run is coming up soon, hence I have been asked to give some tips how to nourish the body in preparation, during and after running a marathon. Nourishing the body and eating smart is always a good idea. It can help in many ways to be better, support sports performance, look great, feel good every day.
Read the article here. As the good carbs play a role when it comes to endurance sport performance
this simple and delicious recipe might be of interest!
In my consultations people often ask for healthy, guilt free, weight friendly sweets. Well, sweets are not healthy when eaten regularly. But there are some that contain less fat than others. Try my favorite little treat I recommend to those who find it difficult to resist eating something sweet once in a while:
What To Buy
What to Buy for 20-25 pieces 4 egg whites 1 pinch salt ½ vanilla bean seeds scraped out 150 g Acacia honey 1 drop bitter almond oil 65 g low fat quark cheese 200 g coconut desiccated 80 g honey black berry jam
How To Make It Line a baking tray with parchment paper. Pre-heat the oven at 210 degrees Celsius.
Whisk the egg whites with a pinch of salt, almond oil and the vanilla seeds until firm.
Cook the honey in a small pot for around 3 minutes. Gradually add the hot honey into the egg whites while continue whisking. Then carefully fold under the quark and coconut, do not stir too much to retain the foamy texture. Transfer the dough with two teaspoons in dollops (size of a walnut) onto the parchment paper on the baking tray. Make a small whole in each cookie and fill it with a little bit of jam. Close the dough over the jam. Bake for 10-15 minutes at 210 degrees Celsius.
The biscuits can be kept in a box and cool and dry place for up to 3 days.
Chef Gabi’s Tip There is no “healthy” cakes and biscuits to be precise. However above recipe is very low fat, high protein and better carb. Keep this for exceptions when you allow yourself to satisfy sweet cravings, but don’t consume them daily or in larger quantities.
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!
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!
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!
Another wonderful morning by the beach at Al Quasr Hotel….after a blissful workout a very healthy breakfast awaited our guests of our first Luxury Yoga Retreat at Madinat Jumeirah. Enjoy the pictures of the weekend and try my Amaranth Muesli!
Fresh cottage cheese, with tomato, cucumber and parsley waits to be dipped with wholesome arabic bread…..
…and my dairy free and gluten free Amaranth muesli for a perfect powerful start into the day – plenty of diced fruits like banana, apple, water melon, papaya, mango, orange topped by freshly puffed amaranth seeds.
Good morning from Al Quasr Beach!
After an early morning Yoga workout this is exactly what nourishes body and soul…..
If you are not with us this morning you can get the recipe for the muesli here to make it at home.
It was a pleasure to be a guest at Suzanne’s at Dubai Eye today. See here a picture of the wrap! Now I was busy cooking for our first luxury Yoga Retreat at Madinat Jumeirah. Healthy and light food of course that our participants enjoyed after an intense full moon Yoga execise by the beach.
Tomorrow we will have a cooking class which I am very much looking forward to – more pictures are coming soon.
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!
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
Flat leave Parsley
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.
It is summer in Dubai, and by nature this means quite hot weather. This summer I have almost spent entirely in Dubai. And enjoyed it! One reason is a newly purchased, beautiful ice cream maker at home, all my pride, especially in this hot weather. Prefering sugar free, additive free food for myself I usually never eat ice cream or sorbet which is not home made. Because of the heat I currently do mainly sorbets at home. Delicious, pure fruit purees with no or very little agave syrup or acacia honey, depending on the sweetness of the fruits. Sometimes I just don’t add anything. Sometimes I add some spices too. It is ready in almost no time and such a pleasure to snack on!
See here how a basic healthy and pure fruit sorbet is made:
Choose a ripe and sweet fruit, my current favorites are pineapple or strawberries.
Wash, clean or peel the fruits, and puree them with a little amount of water. Just enough for the blade to take the fruits. Add agave syrup if necessary and a dash of lime juice to taste. For the pineapple sorbet I didn’t add anything. Often fruits are by nature perfectly sweet. Adding a little bit of pure vanilla to strawberries or a little bit of ginger to pineapple is a good idea but not a must. Try it if you like – the sorbets you see pictured here are pure and taste great as they are…. Strain. This is an option but I do it because the texture of the sorbet turns out much more smooth. Beauty tip: The leftover in the sieve, especially pineapple or strawberry, makes a great face mask, mixed with natural yoghurt 🙂 Pour the strained fruit puree into the ice cream maker and turn it on. Depending of the volume you make this can take from 10 minutes to 30 minutes. Then the sorbet is ready to serve!
I often or always make more than I can consume in one go. Hence I store my sorbet in a small container in my freezer. Ready to take out any time. By the way …. pictured below is one of the rare occasions I ordered “normal” sorbet in a restaurant. It was on a trip abroad. I especially loved the inspirational text on the placemat. So true.