It is still summer here in Dubai, but now with pleasant temperatures outside again. Just lovely for the beginning beach season. Light an low fat food helps to stay in perfect bikini shape!
If you don’t want to sacrifice lean cuisine to flavor, you should try my Aromatic Tomato Agar Agar, topped with spiced vegetables and fried sage leaves and an encapsuled yoghurt dollop – all vegetarian summer flavors. Delicious! I serve this at Madinat Jumeirah on special occasions and show how to make it in my cooking classes. To register, please drop me an email firstname.lastname@example.org
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!
Last weekend Talise hosted a prestigious Les Mills Masterclass at Jumeirah Beach Hotel in Dubai. The culinary team has contributed delicious Talise Nutrition inspired health food. As important as training is food, the “fuel” one puts to get the body working well and energized.
Healthy food – healthy body!
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.
Talise Nutrition is loving vegan food & lifestyle. It supports in a great way health and wellbeing. Hence I would like to share one more favorite recipe with you. This dish offers a perfect balance of flavors and brings a wealth of nutritional benefits.
Now in late summer the first pumpkins are available on the markets. The perfect time to make this easy and delicious dish!
Avocado, Pumpkin & Quinoa
What to buy
How to prepare it Peel and deseed the pumpkin and cut it into two identic pieces. Simmer the pumpkin in orange juice, adding some water when required until it is soft. Cut the tomatoes in chunky pieces and blend them with vegetable stock or water. Strain through a sieve to remove the seeds and skin. Dice carrot, celery, zucchini and leeks. Simmer in little olive oil, add the quinoa and roast for 30 seconds. Add carefully some tomato liquid and simmer on low heat. Watch the quinoa, stir once in a while and add more liquid when required. This may take around 45 minutes. Stir in the zucchini and the leeks after 40 minutes and allow them to slightly cook for the remaining 5 minutes. Season to taste. Peel the avocado and remove the stone. Slice it thinly. Cut the filets out of the citrus fruits. Pick the coriander leaves. Serve the poached pumpkin topped with Avocado and citrus wedges and picked coriander leaves. Drizzle with some olive oil and sprinkle with salt and pepper. Arrange the quinoa next to it.
Chef Gabi’s Tip
Quinoa is a nutritional protein powerhouse, supporting to build a lean figure. Pumpkin and avocado support skin beauty and Vitamin C rich citrus fruits help to burn fat.
With all these benefits on health and wellbeing this dish will be served at our soon to come Yoga Retreat at Madinat Jumeirah. Hope to see you there!
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.