There’s no need to punish yourself to shed a few pounds before hitting the beach. The Original FX Mayr clinic in Austria, Wildfitness, The Alpina Gstaad and Ananda in the Himalayas are sharing delicious, filling dish ideas packed-full with superfoods and vitamins, with fewer calories and none of the guilt. Eat yourself happy and healthy, safe in the knowledge there are plenty of finger-licking good, guilt-free recipes to satisfy your food cravings this summer.
A summery alkaline quinoa salad from The Original FX Mayr Clinic
Who said salads were boring? Put a spin on your al desko lunch with Dr Domenig’s bowl of crunchy goodness.
45 g quinoa
120 ml water
Handful of parsley, finely chopped
1 avocado, peeled, pitted and diced
Half a small tomato, chopped
Juice of half a grapefruit
10 pine nut kernels
Rinse the quinoa under cold running water and drain. Add the quinoa and water to a saucepan and bring the water to a boil. Cover with a lid, let it simmer and reduce the heat to low. Cook for fifteen minutes, then remove from the heat. Fluff with a fork and allow to cool.
Sprinkle the parsley, avocado and tomato over the top of the cooled quinoa. Pour the grapefruit juice over the quinoa, toss in the pine nut kernels and serve.
The Alkaline Cure by Dr Stephan Domenig published by Modern Books, copyright Elwin Street Productions
Taste of the Spices – Wildfitness’ Citrus and Avocado Salad
A refreshing citrus and avocado salad, ideal with grilled oily fish.
Mixed red and green lettuce or other salad leaves
2 sweet pink grapefruits
1 large or 2 small avocados, peeled, stoned (pitted) and sliced
For the dressing
90ml/6 tablespoons extra-virgin oil
30ml/ 2 tablespoons red wine vinegar
1 garlic clove, crushed
5ml/ 1 tablespoon Dijon Mustard
Salt and ground black pepper
For the caramelized peel
4 oranges and the juice of one
50g/2oz/ ¼ cup caster (superfine) sugar
60ml/4 tablespoons cold water
To make the caramelized peel, using a vegetable peeler, carefully remove the rind from the oranges in thin strips and reserve the fruit. Scrape away the white pith from the underside of the rind with a small, sharp knife, and cut the rind into fine shreds.
Put the sugar and water in a small pan and heat gently until the sugar has dissolved. Add the shreds of orange rind, increase the heat and boil steadily for 5 minutes, or until the rind is tender. Using two forks, remove the orange rind from the syrup and spread it out on a wire rack to dry. Reserve the cooking syrup to add to the dressing.
Wash and dry the lettuce or other salad leaves and tear or chop them into bite size pieces. Using a sharp knife, remove the pith from the oranges and the pith and peel from the grapefruit. Hold the citrus fruits over a bowl and cut out each segment leaving the membrane behind. Squeezing the remaining juice from the membrane in the bowl.
Put all the dressing ingredients into as screw-top jar and shake well. Add the reserved syrup and adjust the seasoning to taste. Arrange the salad ingredients on plates with the scliced avocado. Spoon over the dressing and sprinkle with the caramelized peel. Serve immediately.
The Original FX Mayr’s alkaline minestrone
Minestrone might not be the first dish you think of in the summer but in fact it’s a much loved dish in Southern Europe all-year long. And it’s the ideal comfort dish for those windy, slightly chilled British summer days.
950 ml water or organic
1 medium potato,
peeled and chopped
1 carrot, chopped
1 parsnip, chopped
1 turnip, chopped
1 celery stalk, chopped
50 g diced green onions
160 ml fresh cream
Rock or sea salt
Bring 950 millilitres of water or stock to a boil in a large saucepan. Add the chopped potato, followed by the other vegetables to the pot. Simmer for about 15 minutes, or until the vegetables are soft. If you wish to liquidise your soup right away, turn off the heat and pour carefully into a food processor or use an electric handheld blender. Add the cream and the rock or sea salt to taste. Blend into a purée and garnish.
The Alkaline Cure by Dr Stephan Domenig published by Modern Books, copyright Elwin Street Productions.
Pannacotta with Berries from Ananda in the Himalayas
Pannacotta in the Himalayas? Oh yes.
For panna cotta
3/4 teaspoon powdered unflavoured gelatin (1/4-ounce envelope)
1/2 cup heavy cream
1/4 cup sugar
1 vanilla bean
1 cup buttermilk
1/2 cup mixed fresh berries such as blackberries, blueberries, and raspberries
1/4 cup fresh strawberries, hulled and quartered
1/2 cup heavy cream
3 large egg yolks
2 tablespoons sugar
2 tablespoons sweet dessert wine, such as sauterne
1 tablespoon orange liqueur such as Grand Marnier
Method – panna cotta
In a small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute. In a medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, for about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into a medium bowl, discarding the vanilla bean. Cover surface with plastic wrap and let cool down at room temperature 15 minutes.
Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
Method – zabajone
In a medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
In another bowl whisk together egg yolks and sugar until light. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens. Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
Using a thin knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmould remaining panna cottas.Arrange berries on top and around each panna cotta and spoon zabajone over berries.
To make an avocado terrine: peel and pitt avocados and then cut them into sixths, add tomato water, sea salt and white pepper and press firmly into a terrine form.
Cut and peel a cucumber into strips. Vacuum seal for about 15 minutes with rice vinegar, bay leaf and mustard seed, and marinate. Thicken passion fruit pulp and vegetable stock with agar and let it cool, then blend it to a gel using the Thermomix.
To make the sesame paste, freeze and packetize the black sesame with rice vinegar, sesame oil and fresh coriander using a Pacojet beaker.
Use sesame cracker with sea salt, sesame crumble and cress.