For all those loving some sweet bites guilt free and raw – this is one of my favorite little numbers for a sweet bite. Great to snack on or for Canapés.
RAW FRUIT TARTLETS
What to buy
Tartlet Shortcrust 1oo g whole spelt flour
60 g hazelnuts, ground
150 ml water
Cream 2 tablespoons almond or cashew butter Juice of 1 organic orange 1 tablespoon honey vanilla 2 tablespoons crushed ice
Mixed fruits and berries like strawberries, raspberries, grapes, figs, pomegranates…..
How to make it
Combine the ingredients for the dough. Press the dough into small non-stick tartlet forms and allow air drying for around 6 hours or using a dehydrator for about 3 hours. Carefully remove the shells from the forms. For the cream combine and puree all ingredients in a blender. Pipe the cream into the tartlet shells and garnish with fruits and berries. Serve immediately.
Chef Gabi’s Tip
Prepare tartlet shells in advance, as well the nut cream. The tartlets are easily assembled a la minute short before serving.
This recipe is from my mother’s book, Die Vegetarische Kochschule, titled “Best Vegetarian Cookbook” at the Gourmand Cookbook Awards in Paris.
What should we demand more of desserts than being without added sugar, raw, and full of vitamins? Mango season is on here in Dubai and hence also my ice cream maker busy for this quick and easy treat:
What to Buy
1 ripe mango
1 pinch vanilla
juice of 1 orange and 1 lemon
25 ml coconut milk
optional: agave, stevia or acacia honey
How to Make It
Peel the mango and cut the flesh off the stone (or is it called seed?).
Blend mango, the juices, coconut milk and vanilla to a smooth and silky cream and transfer in an ice cream maker to freeze.
Depending on volumes your sorbet should be ready within 10 -20 minutes.
Chef Gabi’s Tip:
Mangoes are high in Vitamin A, C and pectin, support digestion and alkalize. Fresh and ripe mangoes don’t even need to be sweetened, and their flesh pureed is smooth as silk. That’s why this sorbet always turns out picture perfect!
I have garnished my sorbet on this picture with freshly pureed raspberries (added a little lemon juice and a dash of agave or honey here), pistachios and fresh coconut. There is nothing better in my Dubai summer, seriously.
Discover the Flavors of Health. Wishing you all blessed Eid Holidays.
As a chef and passionate cook I am by nature a fan of all fancy kitchen gadgets. Needless to say I risk running out of space in my test kitchen…But I had a v e r y good excuse to buy myself a dehydrator recently (I kept my eyes on several models for quite a while) – needed it to develop more raw food recipes! Now I am excited to try some really delicious treats. With the side effect my friends get to try a lot at our FIFA world cup gatherings (yes I am watching football!).
Raw Spicy Flax Crackers
What to Buy 50 g golden flax seeds
10 g black chia seeds
20 g black sesame seeds
1/2 bunch fresh zaatar or thyme
50 g almonds with skin
1 garlic clove
1 red bell pepper
1 fennel bulb
1 tbsp turmeric powder
1 small red chili (optional, leave it out if you don’t like it hot spicy)
5 ml olive oil
Salt to taste
150 ml water
How to Make It
Juice the fennel, the garlic and the red bell pepper. Grind the almonds in a food processor until they are fine. Chop the zaatar, garlic and the chili. Mix all ingredients and add as much water as needed until a semi soft and smooth dough is achieved. Season with salt. Spread the dough out thinly on parchment paper and place in the dehydrator at 45 degrees Celsius for 10 hours. Note: The thinner the dough, the better turn out the crackers.
Chef Gabi’s Tip:
Keep the crackers in an airtight container until use.
Once entirely dehydrated you can brake the crackers into desired size pieces (I love them unevenly broken, they look like we do this with baked Lavosh) and serve them either in bread basket or as pictured below topped with guacamole, cherry tomatoes and basil leaves as a healthy and delicious snack.
I had made a similar recipe into mini grissinis, for an event in Abu Dhabi Jumeirah at Etihad Towers recently, together with a chilled Carrot Vichysoisse. So good!
Being a cookbook author myself writing and developing recipes is one of my most loved tasks. I am currently experimenting a lot with raw, detoxing, vegan food for our Talise Spas. Because Spa food is by nature a light, detoxing, skin beautifying treat.
What more I need to say, take a look at my delicious edible wellness!
I am very proud that a selection of the dishes will be available soon through Talise Nutrition at Jumeirah Talise Spas in Jumeirah Hotels and Resorts. I will keep you posted!
Have a blessed Ramadan everyone, be balanced, stay healthy, radiant and fit.
I posted on this Blog already often about RAW food. This very special, delicious, highly nutritious way of eating is much more than only salads and smoothies. Today I am preparing delicious, savory, crunchy, spicy dehydrated raw Mini Grissini for an upcoming prestigious event at Jumeirah at Etihad Towers in Abu Dhabi. Need to start early, dehydrating at low temperature takes time.
I am looking forward to a trip to the capital and serving Talise Nutrition food!
A little detox once in a while is very helpful to maintain good health, radiant beauty and to stay in shape. What better time to tackle the issue than spring?
I recently rediscovered juicing and here is my new favorite – a pale powder rose, fragrant juice I serve in small shots that gives you that extra boost of goodness in a minute!
Pink Grapefruit Fennel Juice
What To Buy for 1 large or 4 small portions
1 medium fennel bulb
1 pink grapefruit
2 yellow apples
1 tablespoon flax seed oil
How To Make It
Peel the citrus fruits. Juice the fruits and the fennel. Stir in the flax seed oil and enjoy immediately.
Chef Gabi’s Tip
Flax seed oil or freshly crushed flax seeds ( I prefer the golden ones with their great nutty flavor on my salads, muesli, smoothies) contain alpha-linolenic acid, a precursor to the essential Omega 3 fatty acid and is said to help lower cholesterol and tryglicerides.
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!