Recipes supplied by the culinary team at Fairmont The Palm, Dubai.
Vegetable crudités coated with raw honey and oats
Serves 4
Ingredients
8 baby carrots (green leaves removed)
2 cucumbers (peeled)
½ bunch celery
3 peppers (red, yellow or green capsicum)
1 radish
2tsp raw honey
3tsp oats
1tbsp lemon juice
Method
Wash the baby carrots, cucumbers, celery, peppers and radish. Peel if necessary and cut into desired sizes.
Raw honey and oats mixture: In a small bowl, add the honey, oats, lemon juice and mix well.
To finish: On a large plate, line the vegetable crudités, coat with the raw honey and oats mixture and serve.
Power sandwich
Serves 1
Ingredients
Multigrain bread bun
50g spinach
1tbsp peanut butter
50g cheddar cheese
Method
Slice the bread bun in half.
Spread the peanut butter on the base of the bun. Place the spinach and cheddar cheese over the peanut butter. Top with the other half of the bun.
Mango and yogurt pops
Makes 10
Ingredients
5 fresh mangoes
300g unsweetened yogurt
1 vanilla pod
50g honey
Also need
10 ice-cream moulds with sticks
Method
Peel the mangoes and add to a blender with the remaining ingredients – including the whole vanilla pod. Blend until smooth.
Pour the mixture in to an ice-cream mould and add an ice cream stick to the centre of each mould.
Freeze overnight. Keep in freezer until ready to serve.
