Dubai Raw Food Training by Chef Mia | May 5-10, 2017


Dehydrated Gluten Free Buckwheat Rawnola with Apricot & Nectarine by Chef Mia of Graciously Green | Raw Food Chef Training in Dubai, May 5-10, 2017

MAY 5-10, 2017

Gluten intolerant? Well, did you know that Buckwheat is a seed and a relative of the rhubarb fruit which has nothing to do with wheat? Buckwheat is actually gluten free!

Buckwheat has a delicious toasted satisfying texture and flavor while being packed with potassium, magnesium and manganese – important minerals that are often lacking in our diets and excellent for muscle and nerve function

And we all know that breakfast is important because it sets the tone for how you feel throughout the rest of your day. Once you start with a healthy, nutritious and filling breakfast, it is highly likely you will continue to choose healthy choices.

This Sprouted Raw Buckwheat Granola with Peach & Apricot recipe is one of Chef Mia of Graciously Green‘s favorite breakfast creation and a taster to many recipes you’ll learn how to create using the power of the food dehydrator at her upcoming Raw Food Chef Training on May 5-10, 2017 held at Tom&Serg in Dubai.

Prep Time: 15 mins plus 10 hours to dehydrate
Yields: 8 – 10 portions

2 nectarines finely sliced
2 peaches finely sliced
2 cups of buckwheat groats – raw
2 TBS baobab
10 drops Caramel Medicine Flower (available on Amazon), or 6-8 drops of other caramel essence
1 cup dried apricots (finely sliced)
1/4 cup white chia seeds
1/4 tsp high mineral salt to taste

First soak your buckwheat groats in water for an hour and rinse. Then leave covered in a sieve or colander for up to 48 hours [rinsing every few hours] until you see small tails appear. You have now activated your buckwheat and you can eat it in it’s raw state once dehydrated.

In a large bowl, add the buckwheat to the other ingredients and combine with your hands.

Next place all the mixture onto dehydrator trays – make sure to spread the mixture out so that it has enough room to dry. Store in airtight container for up to 4 weeks.

Big thanks to our kitchen sponsors at Tavola for extending 15% discount to our trainees and food dehydrator to learn how to create endless healthy recipes under Chef Mia’s expertise

*We now have 12 spots left at our inaugural training!


Source: Dubai Raw Food Chef Training by Mia | May 5-10, 2017



yogalates bliss in dubai


We all know by now that Yoga and Pilates improves your posture and core strength.
At our signature Yogalates sessions, we combine the best of both to explore the layers that make up your core then work to build strength and tone in those muscles. Building greater strength in the core is the one thing EVERYONE needs in order to transition smoothly between standing postures, side bends, balancing sequences, spinal twists and invigorating chest openers. Explore these benefits and much more at Yogalates every Monday + Wednesday in the refreshing outdoors at Fraser Suites Dubai!

On an annual basis, we cherry pick a multi diverse range of Yoga Alliance Registered Trainings led by senior guest teachers from across the world to inspire you in becoming your best as a confident student, empower you in becoming a strong yoga teacher and support you in continuing your education with advanced intensives. Discover our upcoming 2016 Yoga Teacher Trainings in Dubai today!

At Bliss, we preach the outdoors, great food and adventure! Watch this space as we reveal our next 2017 Yoga retreat to Bali revolving around nature inspired activities, invigorating and therapeutic yoga sessions, rich integration with the local culture, delicious local cuisine and PLENTY of downtime to reset your system and reawaken your five senses.

And if you are a wellness / health professional looking to setup your own wellness business in Dubai from healthy foods concept, fitness event or exhibition, yoga or pilates studio, to ‘how to’ build your private clientele base, I can assist you along your path of growth in your business with over 8 years of marketing and management consultancy services specifically geared towards the UAE’s progressive wellness scene.

Visit our website at

Raw Pizza with Garlic & Seed crust, Spinach Pesto and Marinated Veggies



1/2 cup each of hemp seeds, raw pumpkin seeds and sunflower seeds
1 cup walnuts
1 teaspoon salt & pepper
2 teaspoons dried basil (or a handful of fresh, lucky you)
1 tablespoon agave/maple syrup or a few dates
1-2 tablespoons water, as needed
1/2 onion, sliced
4 peeled garlic cloves

Spinach pesto:
4-5 cups organic spinach
1/2 cup raw pine nuts
1 peeled garlic clove
1/2 teaspoon salt & pepper
1/4-1/2 cup water, as needed
1 teaspoon agave/maple syrup or a couple dates

3 mushrooms
1 bell pepper
1 tomato
1 teaspoon tamari
1 teaspoon fave dried herb blend

To make the crust: pulse all ingredients in your food processor until it sticks together (and tastes delicious!) now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper. dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy.

To make the pesto: put all the ingredients in your food processor (no need to wash it after making the crust) and process until it reaches that yummy pesto consistency – not totally smooth, but still quite creamy. mmm. put in a bowl, cover with plastic wrap and put in the fridge.

To prepare the veggies: cut them all into thin slices and mix in with the tamari and herb blend. marinate them in your dehydrator (or oven) until they are soft and taste freaking amazing.

Put it all together: when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. if you have any raw vegan cheese that would be a tantalizing addition for your taste buds.

{Purchase your Excalibur Food Dehydrator​ to prepare this recipe and many more to come by emailing me for rates, specs and free delivery within the UAE in 3 working days:}

Recipe shared by This Rawsome Vegan Life


Roasted Organic Golden & Red Beetroot with Yellow Carrots in Ponzu-Sesame Dressing

Roasted Organic Golden & Red Beetroot with Yellow Carrots in Ponzu-Sesame Dressing

Roasted Organic Golden & Red Beetroot with Yellow Carrots in Ponzu-Sesame Dressing

It’s ironic that the irregular shaped organic produce can scare clients away when in fact, they taste just as great, if not, richer than the non-organic counterparts. I’m a big believer in eating LOCALLY and SEASONALLY. Organic is great, but why purchase a bombshell of a price if it’s been shipped miles away – and really defeats the purpose? Greenheart Organic Farms are pioneers when it comes to growing and delivering UAE local, organic and in-season produce. And your wallet will be in awe at how reasonable the prices are. And it’s a wonderful feeling to support your local farmers. Seriously. Check them out :

I chopped up 3 ruby red beetroots & 1 golden beetroot, 2 medium sized yellow carrot in thick chunks, tossed them with festive allspice (Cinnamon, Cloves, Nutmeg, Ginger and Pimento), before roasting them on a non-stick pan, in the oven for 40 minutes (or until tender but has that golden crispy look round the edges). Then I drizzled the roasted beauties with 2 tb of Japanese Organic Citrus Ponzu Dressing and a dash of the incredibly delicious Sesame-Milk dressing purchased from a Japanese vendor in Times Square Mall. Otherwise a dash of sesame oil and dollop of yogurt works. Garnish with fresh rosemary and serve with steamed rice and bowl of yogurt to complement the earthy roasted taste and crunch. This…is the ultimate, healthiest, easiest, filling, comfort food for the soul.

ありがとう !!

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Collard Green Wraps filled with Hummus, Roasted Baby Corn + Sweet Pepper.

The benefits of Collard are endless but mainly act as a great substitute to bread (low carb & low calorie), a delicious alternative to kale and cabbage, packed with tremendous dose of nutrients and especially powerful in minimizing your risk against certain cancers while lowering the level of oxidative stress on your cells. In a nutshell, substituting your tortilla wraps with collard greens is one heck of a smart idea and tastes delicious as you can fill it with whatever your taste buds desire. Cheers to healthy eating!


Roasted Zucchini stuffed with Sweet Cherry Tomatoes, Thyme and Grilled Nabulsi Cheese

I love cheese. With thyme leaves. My trade off for diving into this decadence without the heaviness of carbs as a base, is to layer the cheese generously on warm grilled vegetables instead. For this recipe, I placed an order for zucchinis/courgettes, sweet cherry tomatoes and Nabulsi cheese from Greenheart Organic Farms to create this simple, healthy organic dish. Zucchini is a winner sitting at only 17 calories per 100g, contains no saturated fats or cholesterol and its peel is a great source of dietary fiber that helps reduce constipation. Nabulsi cheese is a Palestinian cheese (made from goats and cows milk at Greenheart’s farm – free from antibiotics and pesticides) and is very versatile when cooked and grilled…giving it the perfect melt-in-the-middle and grilled to crispy-golden-perfection at the top. It is also used in traditional Arabic desserts during Ramadan such as Konafah.
This is one of my favorite no-fuss healthy recipes – I hope you enjoy recreating it at home!

Roasted Zucchini stuffed with Sweet Cherry Tomatoes, Thyme and Melted Nabulsi Cheese | Created by Noura El-Imam of

Roasted Zucchini stuffed with Sweet Cherry Tomatoes, Thyme and Melted Nabulsi Cheese | Created by Noura El-Imam of

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Roasted Bell Peppers with Quinoa & Feta paired with Sweet Potato Salad mixed with Coriander & Lime Zest!


Whipping up a two-course meal is never a speedy, easy task. But when you finally sit down, 4 hours later, to dig into your culinary creation of Roasted Stuffed Bell Peppers with Quinoa & Feta Cheese, paired with Sweet Potato Salad fused with Coriander & Lime, your exhaustion is completely wiped off your face and replaced with a massive, massive grin! These two pair very well with each other. Red Bell Peppers are an excellent source of Vitamin C. Quinoa is packed with protein. Sweet Potato is high in Vitamin B-6. Your two-course meal is just bursting with flavor, goodness and if delivered by my partners “Greenheart Organic Farms” – then you’ve got yourself an organic, seasonal and super healthy meal to look forward to.


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Zesty Zucchini with Lemon, Mint and Basil


A very healthy and organic delivery had arrived to my doorstep by Greenheart Organic Farms. A bag mixed with colorful produce and with a generous dose of Zucchini in there alongside mint and plenty of zesty lime, I have decided to create a very simple dish using these ingredients in addition to basil sprinkles for a sweet touch. The turn out is a crispy, golden and tangy creation paired well with steamed rice and my next recipe – a lighter version of the addictive Kashk Bademjan (Persian Eggplant Dish made with caramelized onions & saffron). So here goes from Yogalates Bliss in Dubai to you!

Zucchini, Basil, Mint and Lemon roasted to perfection !

Zucchini, Basil, Mint and Lemon roasted to perfection !

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Almond Crusted White Fish Fillet with Cilantro Raisins Quinoa

Almond Crusted White Fish Fillet with Cilantro Raisins Quinoa

Serves: 4 hungry mouths

Almond Crusted White Fish Fillet with Raisins & Cilantro Quinoa in Orange Sauce |

Almond Crusted White Fish Fillet with Raisins & Cilantro Quinoa in Orange Sauce |

Gluten-Free, Dairy-Free and Soy-Free!!
  • For White Fish Fillet (Dover Sole or Salmon can be replaced if you prefer!)
  • • 5 Tbsp. sliced / slivered almonds
  • • 4 Tbsp. finely chopped fresh parsley
  • • Juice of 1 fresh orange or 1 cup of fresh orange juice
  • • 1 tsp. sea salt
  • • 1 tsp. freshly ground pepper
  • • 4  white fish fillets
  • • Nonstick cooking spray or stick-free pan
  • For Quinoa
  • • 1 cup uncooked quinoa
  • • 1 can (15 oz.) chickpeas, drained and rinsed
  • • 1 tsp. extra virgin olive oil
  • • 1 Tbsp. dried raisins
  • • 2 Tbsp. finely chopped cilantro
  • • ¼ tsp. sea salt
  • • ¼ tsp. freshly ground pepper
    1. Preheat the oven to 425˚ F. Prepare a shallow baking dish with nonstick cooking spray.
    2. In a medium sized bowl, combine almonds, parsley, orange juice, sea salt and pepper; mix well to combine.
    3. Place the fish fillets in the prepared baking dish. Drizzle the orange juice mixture onto each fillet.
    4. Transfer the tray to the oven for approximately 12 minutes or until fish is cooked through and almonds nicely crispy/crusted on the top.

While fish is cooking, prepare 1 cup quinoa according to package directions.

  1. Transfer cooked quinoa to a large mixing bowl with chickpeas, olive oil, dried cherries, cilantro, orange zest, sea salt and pepper; mix well to combine.
  2. Remove fish tray after being cooked and transfer to serving plates with a side of cooked quinoa.
  3. Serve warm & if you like, a green cool salad on the side.

Really simple. Very filling. Super nutritious. Feeds the family. Or just yourself, four times.

Ofcourse, I welcome any feedback and suggestions – have you tried this dish at home? Let me know how you liked it ! 🙂

Noura El-Imam founder of Yogalates Bliss in Dubai. She loves to cook, practice Yoga & Pilates, head out to sea and pack up for an adventure when she can. Live life to the fullest – always!
Visit: for our latest Yogalates sessions, Dubai Yoga Teacher Trainings, Organic meals and Yoga Clothes….

Raw Vegan Peanut Butter Cheesecake with Decadent Dark Chocolate!


Raw Vegan Dark Chocolate and Peanut Butter - Yogalates Bliss in Dubai

Thanks to dark chocolate and peanut butter for making its way on our planet. This recipe tastes even better the next day – so beware!

You’ll need 4 small bowls / ramekins to make these or a large non-stick tray which is what I’ve used.

Recipe for 4 people…double up if you like, as it may get quite addictive!

For the crust:
1/2 cup graham cracker crumbs (I took 4 full light digestive biscuits)
1.5 Tbsp pure maple syrup
1 heaping teaspoon coconut oil or olive oil
2 Tbsp cocoa powder

1/2 cup silken (soft) tofu
1/4 cup low fat creamy peanut butter
1/8 cup brown sugar (+/- depending on how sweet you want it)
1 Tbsp almond milk
1 tsp vanilla extract
pinch of salt

Chocolate shell:
Break a 70% dark chocolate bar [I used Vivani] in a cup and melt in the microwave until creamy. Melt 10 seconds, stir, then melt again for 10 seconds and stir..keep repeating until the dark chocolate is fully melted & smooth . The 10 seconds intervals is the best way to avoid burning the chocolate.

Blend all crust ingredients in a blender until they’re crumby and combined. It should look a lot like wet sand. Spoon 2 TBSP of the crust into small ramekins and press gently with the back of a spoon until “packed.”

Rinse out your blender and combine all the filling ingredients, blending until super smooth and creamy. You may have to scrape the sides down a couple times like I did to mix it fully. Spoon 4 Tbsp of the filling into each ramekin and place in the fridge for about an hour just to let it set.

Remove the ramekins from the fridge and drizzle melted chocolate over the top. Place back in fridge for another 30 minutes if you can stand to wait that long – DIG IN!

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