Chef Gabi’s Wellness Tips – Jumeirah Vittaveli Maldives

On vacation, far away form the everyday business and all the distractions, shortcomings of all sorts and stressful lifestyle relaxation and ‘selfness’ are much easier to achieve and a great opportunity to start a number of so called ‘good habits’. These good habits may make it into a routine once you are back to normal life and  work too.
Being recently to Jumeirah Vittaveli in the Maldives where they celebrate in April their ‘Wellness Month’ with a number of special offerings I have to say this is one perfect place to get into the wellness vibe. Such a beautiful place. I couldn’t help shooting my signature apron in front of that view:

apron5

Read a related article in the MALDIVES HOTELIER here.

Now on to the Wellness Tips:
Some small but essential secrets of wellness are so simple we often forget about their importance: WATER. If we drink every hour one glass of water we maintain hydration, help flush out toxins, support brain function, and much more. I have posted earlier about water and hydration here.

water3
In Jumeirah Vittaveli I loved the presence of these drinking water bottles everywhere: In the bathroom, living room, next to the bed, in the minibar to make tea or coffee.

Being inspired by their beautiful organic herb garden, where super green spinach leaves and fragrant holy basil grew in abundance even though the garden was quite new ( I was the first to harvest here – very honored! I heart the Vittaveli landscaping team)  I created a green lemonade, which was served at sunset. Well it can be taken any time of the day, and it tastes really good.

Basil Cucumber Lemonade
What to Buy for 4 large portions

1 small cucumber FullSizeRender
2 teaspoons honey
juice of 1 lemon
4 basil sprigs
2 handful spinach leaves
950 ml still water

 How to Make It

Dice ¼ of the cucumber and the chili. Blend the remaining cucumber with lemon juice, water, honey and basil. Serve with basil sprig on ice.

Chef Gabi’s Tip
This chlorophyll rich elixir hydrates, kick starts metabolism and supports relaxation.

If you manage to hydrate yourself by either drinking plain water, aromatic herb water, aforementioned green lemonade, or my hibiscus ice tea you can already tick off one wellness task.

If you have the chance to soak in natural sea water (or salt water in a bathtub) for at least 30 minutes per day you help detoxification through the largest organ, your skin, with the osmotic pressure through water and the cleansing effect of salt. Well, I risk you envy me now if I show you how enticing that looks in the Maldives. IMG_1013
But rest assured, it works the same way anywhere,  in Dubai (where I am back to now), Abu Dhabi, Mallorca, Turkey or at home in your bathtub.
Stay healthy and hydrated. xx Gabi

Talise Nutrition Healthy Cooking Classes

Meeting people from all walks of life and preparing food not only for them but together Bloomies kitchen poster classwith them, is one of the things I find is the most interesting, rewarding, and worthwhile experience in my work.  I profoundly love conducting cooking classes. And I not only teach people my way of healthy food preparation and all things around healthy lifestyle, I always learn from my guests too.

Here I was with an admittedly massive poster of myself at a cooking event in Dubai.

When there is not much time for cooking and you still want dishes that have the potential to impress – try these two. I admit the Strudel dough is better taught live and requires a bit of secret practice before you can show off with this recipe at a dinner reception. But after you mastered it it will be one of your favorites, trust me. It results in a clean and organized kitchen (the mess is cleared far ahead of the event), a relaxed host (because everything can be prepared and kept), and a perfectly delicious meal your guests will wonder how you did it.

Kale Cauliflower Strudelclass strudel
Whole spelt strudel dough, sunflower pesto

 What to Buy for 10 portions
300g Whole spelt flour
125ml Milk
1 Egg
50g Butter, melted
25g Sunflower seeds
40g Parmesan Cheese, grated
5g Garlic
25ml Olive oil
100g Kale
200g Cauliflower
60g Cherry tomatoes on the vineclass strudel final.png
20g Sour Cream
Salt, pepper to taste
½ bunch each Parsley and Basil
1 sprig Rosemary

How to Make It
Prepare the dough: combine egg, 25 g of the melted butter, flour and milk with a pinch of salt until smooth elastic dough is achieved. Wrap in cling film and rest at room temperature minimum 30 minutes.
In the meantime wash and clean the kale, rough-cut the cauliflower and steam both for a couple of minutes al dente. Kale takes 1 minute, cauliflower about 3-4.
Roll out the dough very thin, place on a flour dusted kitchen towel. Brush the dough with a little butter; place the vegetables on top, season with salt and pepper and place dollops of sour cream. Roll up tight to a sleek strudel, place on a greased baking tray and bake at 200 degrees in the oven for around 15 minutes. Place the cherry tomatoes with rosemary, salt, pepper and a little olive oil in an oven tray and bake as well for 10 minutes.

In the meantime prepare the pesto, using a blender: Garlic, toasted sunflower seeds, basil, parsley, the remaining olive oil, salt and pepper.

Serve slices of strudel with a side of cherry tomatoes and a bit of aromatic pesto.

Chilled Rose Hibiscus Consommé
Frozen yoghurt quenelle, pistachio chia crumble

What to Buy for 10 portionsHibiscus Consomme

550ml Apple juice or apple tea
500ml Water
60g Tapioka
5g Hibiscus flower dried
20g Pistachio
20g Chia seeds
400ml Greek yoghurt or labneh
½ Vanilla pod
1 Organic lemon
180g Agave syrup or acacia honey
15ml Rose water

Apple Tea (highly recommended to make it fresh):
1 l Water
4 Red or yellow apples
1 slice Ginger
1 slice Organic lemon
Acacia honey or agave syrup to taste

How to Make It
Prepare the apple tea: Wash and rough cut the apples, simmer on low heat with the lemon slice and ginger for around 1.5 hours. Allow to chill before straining.
For the Quenelles open the vanilla pod and scrape out the pulp. Mix the pulp with yoghurt, season with some honey and place portion sized dollops on a cling filmed tray fitting your freezer. Freeze for around 30 minutes.
Use the chilled apple tea or alternatively apple juice and water to prepare the consommé: Grind the tapioca (coffee grinder, mortar and pestle).  Bring 1050 ml of the apple tea or juice with water to a boil, stir in tapioca, add the scraped vanilla pod and allow simmering for around 30 minutes, lid on. Once tapioca is dissolved, remove from heat, add hibiscus, season with honey and lemon juice. Chill, strain and finish with a dash of rose water.

Serve the chilled rose tea with a half frozen vanilla yoghurt quenelle, and top it with crushed pistachio and chia seeds.

If you would like to see how I make my Talise Nutrition Flavors of Health from scratch: I am offering cooking workshops in the Talise Wellness Pavilion at Jumeirah Beach Hotel in Dubai. Email me for more information. It would be a pleasure meeting you and cooking together!
class imagePicture on the right shows me teaching a masterclass at the Jumeirah Emirates Academy of Hospitality and Hotel Management.

A long overdue update

Sometimes all exiting things come together…. I have been quite busy at work.
So now finally after a while away from posting blogs let me share with you some impressions of my latest activities – between Dubai and Bavaria, again!

Recent filming at Jumeirah Zabeel Saray on The Palm for Studio One….

Here the sunset opposite the hotel when I arrived for the filming, packed with ingredients and some inevitable kitchen utensils I can’t live or cook without –
My favorite dish, with deep purple colors had to be featured, of course: Purple potato mash

topped with Miso Beetroot and almond foam – delicious, light, vegetarian food!

Then The Caterer ME Chefs and Ingredients Forum held at Madinat Jumeirah took place where I had the honour to be amongst the speakers.

After that I prepared for the Jumeirah Munich Culinary Week, 10 fantastic days in my beloved Bavaria, filled with meeting great people, cooking good food, and bringing arabian flavors and the unique hospitality of our Jumeirah hotels spread across the globe to Germany.
Of course extra soft and delicious dates from Dubai were a must! Our luggage was filled with baklava, sumac, arabic coffee ingredients and many things more we believed we wouldn’t get in Bavaria in the desired quality…