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supported by Homey’s Guide to HEALTHY RECIPES #eathealthy FOLLOW US ON beatdiabetes beat.diabetes 2beatdiabetes beatdiabetes.me About the Chefs Nadia Having grown up in Dubai, Nadia was able to witness, first-hand, the transformations the region went through over the years, and experienced the development of Dubai’s cutting-edge restaurant scene. Nadia graduated with the Grand Diplome (including Pastry and Cuisine) from Le Cordon Bleu School of Culinary Arts in London, and specialized in pastry at William Curley’s Chocolatier and Sheraton on Park Lane before moving back to Dubai, eventually starting her own home-based catering business, website and blog, Mélange. For Nadia, cooking went from being her hobby, to being her life, and she loves everything about the process from selecting the ingredients to tasting the end result. To know more about Nadia, visit melangeme.com Nabih and Ghalia Driven by a mutual passion for the culinary arts, Nabih and Ghalia came together to create a signature approach to cuisine, which combines rich, wholesome flavors and nutrition with a fun, creative twist. Ghalia brings forth a family tradition of cooking and entertaining, which combined with her interest in energy and alternative healing led her to become a certified Raw Food Chef. She spends a significant portion of her time experimenting to create healthy alternatives that are both nutritious and flavorful. Nabih is a certified Chef who is identified as a food artist, placing great emphasis on each aspect of the dining experience. He strives to present gourmet cuisine as an engaging community experience, encouraging foodies to enjoy a meal as they would an exquisite work of art. To know more about Nabih and Ghalia, visit nabzandg.com CONTENTS Soup Starters Main Course Dessert Amhiye Gazpacho Shorbit Addas Baked Lamb Samosa Beetroot Napoleon with Honey Drizzled Goats Cheese Betinjan Salad Fattet Hummus Kale Quinoa Tabouleh Mutabbal Onion and Goats Cheese Tart Pomegranate Salad (Salatit Romman) Sparkling Iced Tea Spelt Dakos Vegan Quinoa Chilli Vietnamese Shrimp with Mango and Avocado Salsa Vietnamese Spring Rolls Watermelon and Feta Salad Zucchini Hummus Cauliflower Baby Potato Stew Fattet Djaj Fish En Papillote Kousa Bi Banadura Makmoura Mediterranean Fish Stew Mini Mousaka Moroccan Meatballs with Couscous Pumpkin Coconut Curry Quinoa Stuffed Bell Pepper (Mahashi Khodra) Salmon Wellington Seared Sesame Crusted Ahi Tuna with Soba Noodles Stuffed Chicken Breast with Polenta Vegetarian Shepherds Pie with Sweet Potato Mash Veggie Tofu Chia Arabiya Chocolate and Raspberry Tart Chocolate Chia Mousse Cake Coconut and Vanilla Rice Pudding Date Balls (Tabat Tamer) Grilled Peach Crumble with Maple Mascarpone Pineapple, Mint and Basil Popsicles 7 9 11 13 15 17 19 21 23 25 27 29 31 33 35 37 39 41 43 45 47 49 51 53 55 57 59 61 63 65 67 69 71 73 75 77 79 81 83 85 Amhiye INGREDIENTS 2 cups skinless wheat 2 garlic cloves, crushed 1.5 litre chtoura yogurt 4 tsp dry mint 4 cups of water Dash of salt INSTRUCTIONS 1. Place the wheat in a cooking pot, cover with water and boil in medium heat for approximately one hour or until tender. 2. Remove the wheat from the heat, drain the water and set aside. 3. Pour the yogurt in a serving bowl, add the crushed garlic, mint, dash of salt, the wheat and mix. 7 INGREDIENTS For the gazpacho: 500g chopped and strained tomatoes 2 ripe plum tomatoes, quartered 1 cucumber, roughly chopped 6 garlic cloves 2 tbsp olive oil 2 tsp tomato paste 2 tbsp hot sauce of your preference 2 tsp white balsamic 1 red pepper, seeds removed and quartered 2 tbsp worcestershire sauce 1 red onion, quartered and core removed 1 tsp ground cumin 1/4 cup basil Salt and pepper to taste Mascarpone mousse: 90g mascarpone 150ml whipping cream, whipped to soft peak 1 shallot, finely chopped 30ml milk 1 basil leaf, finely chopped Salt and pepper to taste INSTRUCTIONS 1. For the gazpacho, put all ingredients into a food processor and blitz until well mixed. It won’t be completely smooth. If possible make 1 or 2 days in advance and store in the fridge, the flavors are stronger the longer it sits. Divide into bowls. 2. For the mascarpone mousse: fold the mascarpone, shallots, basil, salt, pepper and milk into the whipped cream. Quenelle onto the gazpacho and serve chilled. Gazpacho 9 INGREDIENTS 1/2 onion 2 carrots 4 celery sticks 1 1/2 cup yellow lentils 1 cube of vegetable stock 1 litre water 1 tbsp cumin 1/2 tbsp salt 1 tsp black pepper Olive oil as needed INSTRUCTIONS 1. In a large pot, sauté the onions in olive oil until soft. 2. Cut the vegetable stock in small pieces and drop in the pot. 3. Add the carrots and celery and stir until tender (2-3 minutes). Add the lentils and stir for 2 minutes. 4. Add water and bring the heat down to medium low. 5. Cover and allow to cook for 45 minutes. Take off the lid and add the cumin, salt and pepper. Adjust salt according to taste. Shorbit Addas 11 INGREDIENTS For the lamb mix: 500g minced indian lamb 3 tbsp ghee 2 tomatoes, blanched, peeled and chopped 1 cup medium potato, peeled and diced into small cubes 2 small red onion, finely chopped 1 1/2 tsp minced ginger 1 1/2 tsp minced garlic 1 tsp ground coriander 1 tsp turmeric 1/2 tsp chilli powder 1/2 tsp red chilli flakes 1 green chilli, finely chopped 1 cup frozen peas, defrosted Salt and pepper to taste 3 tbsp freshly chopped coriander 1 tbsp flour 5 tbsp water 1 packet sambosa leaves, thawed but cold from the fridge INSTRUCTIONS 1. To make the lamb mix, heat the ghee in a large sauté pan. Add the onion and cook until slightly browned. Add the ginger and garlic, cook for another minute. Add the meat and cook for a further minute, add all spices, including salt and pepper to taste, tomatoes and chili. Bring the heat up again, add potatoes, cover and cook about 15 minutes. Add the peas and fresh coriander. Remove from heat and keep aside. 2. Mix very well 1 tablespoon of flour with 5 tablespoons of water, until all the flour has dissolved. 3. Prepare a baking tray lined with parchment paper. 4. To assemble the samosa, place 1 tablespoon of lamb in the centre of each piece of spring roll wrappers, brush a little flour mixture around all 4 edges, fold the top edges together to make a ‘hat’. Fold the ‘hat’ over. Fold one flap over and seal, fold the last flap over and seal. 5. Place assembled samosas on the baking tray and brush with ghee. Bake at 180 degrees C until the top has browned, (about 10 minutes) remove from the oven and turn over, brush with more ghee if needed and return to the oven to brown further (another 10 minutes). Serve warm. Baked Lamb Samosa 13 INGREDIENTS 4 small red beets, roasted or boiled 200g goats cheese, softened 2 tbsp honey 3-4 tbsp greek yogurt 2 tbsp balsamic reduction 2 tbsp groundnut oil 50g chopped and roasted hazelnuts Mixed leaves to finish INSTRUCTIONS 1. Using a mandolin slice the beets very thinly and using a 2 inch diameter cutter, cut into circles. Place on a tray generously lined with paper towel and rest in the fridge overnight. 2. Mix the softened goats cheese with the honey and add the greek yogurt one tablespoon at a time, mixing until slightly softened but still holding it’s weight. Put in a piping bag. 3. Mix the balsamic and groundnut oil well, and dress the mixed leaves and hazelnuts together. 4. Start to build the napoleon: starting with 1 beet slice, pipe a bit of goats cheese mixture in a swirling motion, top with another beet slice and press down slightly if the cheese mixture has not made it to the edge. Repeat to create a stack of 6 layers of beet and 5 layers of goats cheese. 5. Serve chilled with the dressed mixed leaves and hazelnuts. Beetroot Napoleon with Honey Drizzled Goats Cheese 15 INGREDIENTS 1 small eggplant 2 cucumbers 1 large tomato 1 yellow bell pepper Parsley Fresh mint 1 tbsp pomegranate molasses 1 tbsp tahini 1 tbsp olive oil 1 tbsp balsamic vinegar Salt to taste INSTRUCTIONS 1. Cut the eggplant in half and cut into julienne strips. Sprinkle some salt and leave on the side for 5 minutes. 2. Preheat the oven to 250 degrees C. Wrap the eggplant in foil paper and bake for 25-30 minutes. Make sure the eggplant is fully covered with foil paper. Once ready, allow to cool for 30 minutes. 3. Cut the cucumbers and bell pepper into long strips. 4. Cut the tomatoes into cubes. 5. In a large bowl, mix the cucumbers, tomatoes, bell pepper, and eggplant. Add fresh mint leaves and parsley. 6. For the dressing: mix the tahini, molasses, olive oil, salt, balsamic vinegar and mix well. 7. Adjust salt according to taste. Betinjan Salad 17 INGREDIENTS 5-7 medium-sized whole-wheat pita uploads/s1/ homey-x27-s-guide.pdf