Chef Gabi’s Wellness Tips – Chlorophyll

When I was a child my mother always was very strict with me eating some greens, ideally before anything else. (why eating something raw and ideally green before anything else is great read this).
I still remember our green juice cure, inspired by Kneipp. It was made from fresh pressed foraged stinging nettle.  And nothing else, which made the drink tasting like – erm – medicine. Well food is medicine, isn’t it? But does it have to taste like medicine? No, not necessarily. In our early years of experimenting with healthy eating, and if I say healthy eating I really mean the restrictive version of it, without exception and excuses, we didn’t care much.  At least my mother didn’t. I was a bit revolutionary about it though. (My mother can tell stories about me exchanging my healthy school breakfast she gave me with my schoolmates’ ones!).
The juice time wasn’t my favorite time of the day. Until the juice got enhanced by fresh pressed apple. Now I love it, this foamy green shot of chlorophyll and liver detox, a skin beautifier par excellence.
For those who are far away from fresh foraged nettles: Try green lemonade or the green mint drink for similar effect. Or maybe a homemade pesto? I reveal my latest green pesto recipe below – vegan and made with broccoli and kale.
We have started green juicing in Dubai in  Madinat Jumeirah (where most of my blog posts relate to as you may discover), Jumeirah Beach Hotel, in Jumeirah Emirates Towers and in the Maldives Jumeirah Vittaveli where I recently attended the launch of their ‘Wellness Month’. (below some photos from my recent Maldives work visit)
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So now my wellness tip of today: Eat (or drink) your greens. Daily. Why?

CHLLOROPHYLL

Green food nutrients support healthy blood and circulation. Iron, folic acid, vitamin C, vitamin B12, pyridoxine and protein are all vital for the formation and maintenance of adequate levels of hemoglobin and red blood cells. In addition, chlorophyll, vitamin K, and calcium are all involved in blood clot formation and breakdown.
Chlorophyll helps to gently cleanse the body, balance pH levels, promote good digestion and fight free radicals. Active enzymes help digestion, promote energy production and support metabolism. Antioxidants support the immune system, healthy aging and cardiovascular function.

Stay healthy and have some green food every day. xx Gabi

Broccoli and Kale Pesto – vegan
What to Buy for 2 portions

50 g Kale
50 g Broccoli
20 g Sunflower seeds or Cashew nuts
20 g Parsley
10 g fresh Zaathar or Basil
3 g Garlic
100 ml Olive oil
zest of ½ Organic lemon
Salt & crushed black pepper to taste

Optional: 1 small green chili, seeds removed (for those who like a spicy pesto)

How to Make It
Wash, pick and pat dry the leaves. Toast the sunflower seeds and cashew nuts to enhance flavor. Rough cut the broccoli and the kale leaves. Crush the garlic.
Prepare the pesto, using a blender: Garlic, lemon zest, toasted sunflower seeds and cashew nuts, basil or zaatar, parsley, broccoli, kale leaves and the olive oil, salt and pepper.  If you decided to add that spicy touch, also throw in the green chili.

Chef Gabi’s Tip
This pesto is delicious as a dip with baked sweet potatoes, for crudités, for zucchini “noodles” or regular pasta, with a risotto, or on top of a bruschetta. Enjoy your greens!

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!
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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.

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