Easy-peasy healthy meals from Chef Gabi Kurz

From broccoli soup to layered morning muesli, Jumeirah's executive well-being chef Gabi Kurz shares her recipes with us.

Broccoli soup.

Chef Gabi shares some simple recipes that are nutritious and tasty.

Broccoli soup (serves 2)

Ingredients

60g broccoli

300ml vegetable stock or water

Salt, pepper, nutmeg

1 slice fresh garlic (less than a clove)

Optional: 4 cherry tomatoes, 20g smoked tofu

Method

1. Steam the broccoli for 3-5 minutes.

2. Blend with water or vegetable stock and garlic. Season with salt, pepper and nutmeg.

3. Garnish with tomatoes and smoked tofu. Alternative garnish: chopped pumpkin seeds and chives.

Chef Gabi's tip: This smooth-textured, low-calorie soup has a delicious fresh taste, and makes a chlorophyll- and vitamin-packed appetiser, lunch or dinner.

Steamed tofu and butternut squash - with spinach pistachio pesto, fennel radish slivers, green tea wakame broth (serves 4)

Ingredients

200g silken tofu

400g butternut squash

25g spinach leaves

5ml grape seed oil

1g garlic

15g pistachio

80g fennel

80g white radish

1g macha powder

250ml vegetable stock

2g dried wakame

1ml agave syrup

Salt and pepper to taste

Method

1. Peel the pumpkin and slice. Season with salt and pepper. Steam until tender.

2. Slice the tofu in the same shape as the pumpkin. Put together with the pumpkin piece and reheat in steam shortly before serving.

3. Spinach pesto: Chop spinach, toss in hot grape seed oil, season with salt, pepper and mashed garlic. Add crushed pistachios. Place pesto on top of tofu slice when serving.

4. Thinly slice radish and fennel lengthwise. Sauté à la minute and season with salt and pepper.

5. Simmer wakame, vegetable broth and green tea powder for five minutes. Season with salt and a hint of agave syrup. Set aside.

6. Garnish: Pour the broth in deep bowls. Place pumpkin brick in the middle, arrange vegetables and garnish with pistachio.

Layered morning muesli (serves 2)

Ingredients

10g buckwheat

5g puffed amaranth

10g oat flakes

10g almonds

50g mango

50g papaya

30g pomegranate seeds

50g strawberries

10g passion fruit pulp

200ml low-fat yoghurt

5g acacia honey

Method

1. Toast the buckwheat, oat flakes and sunflower seeds in a non-stick pan without any fat.

2. Toast the almonds the same way and crush them roughly. Mix the seeds and nuts with puffed amaranth.

3. Peel the papaya and mango. Dice the strawberries, mango and papaya and keep separate.

4. Spoon the prepared ingredients in layers into the glasses. Seeds and nut mix, top with yoghurt and one type of fruit. Repeat the layers with alternating fruits.

5. Serve topped with a drizzle of honey.

Chef Gabi's tip: This morning treat is packed with nutrients supporting beautiful skin, shiny hair, strong nails and bones. At the same time, it provides lots of energy for a fresh start.

Aromatic milk-poached parsnips (serves 4)

With green vegetables pio pin mushrooms, avocado, pea mousse, vanilla, star anise and orange salt

Ingredients

20g shimeji mushrooms

300g parsnips

200ml milk

1g star anise

1g vanilla bean

40g avocado

40g green peas

20g kale

80g green asparagus

20g baby pâtisson

40g pearl onions

150ml orange juice

40g butter

15ml olive oil

5ml agave syrup

Orange salt for garnish

Salt and pepper to taste

Method

1. Steam the green peas and blend hot with avocado to purée. Season with salt. Keep in piping bag to reheat easily for plating.

2. Peel the parsnips, cut in wedges and simmer in half water, half milk with star anise and a pinch of salt. Ideally leave them in the spiced milk overnight to infuse.

3. Caramelise onions with olive oil and agave syrup.

4. Melt butter with vanilla and star anise, gradually stir in some orange juice. Season with salt.

5. Steam kale, sauté the mushrooms and vegetables.

6. Garnish: Arrange parsnips and vegetables on plate. Place dollops of avocado green pea mousse in between. Garnish with kale and mushrooms. Drizzle with the vanilla star anise butter mix and orange salt.

Fennel with tomato and olives (serves 2)

Ingredients

200g fennel bulbs, divided into leaves

2 tomatoes, chopped

1 small onion, diced

1 garlic clove

50ml vegetable stock

Salt and pepper to taste

3ml olive oil

6 black olives, stones removed

3g pine nuts, toasted

Method

1. Steam fennel for around 5 minutes.

2. Braise onion and garlic in olive oil. Add tomatoes and simmer for about 5 minutes.

3. Chop olives and add together with pine nuts to tomato ragout. Season with salt and pepper.

4. Place fennel leaves on plates and fill with tomato ragout.

Chef Gabi's tip: This light vegetable dish can be served as a vegetarian main or as a side dish with fish or chicken.

• Find more of chef Gabi's recipes and well-being tips on her blog at www.talisenutrition.com