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TRY THESE STYLISH AND SATISFYING RECIPES FROM THE CHEFS AT COMO SHAMBHALA’S GLOW RESTAURANT

Food that feels as good as it tastes? Yes, it is possible, and rarely have I seen it done better than at the Como Shambhala Estate.

Thanks to the fabulous cuisine from their restaurant Glow, not once did I experience hunger or cravings during my 13 Day Ayurvedic cleanse. Instead I felt balanced, clear, and totally satisfied. I even got to enjoy delicious desserts!

Designed by renowned chefs and expert nutritionists, the dishes at Glow are all built to pack a hearty punch of what your body really needs. This is super food with a purpose, intended to boost concentration and energy, balance blood-sugar levels, and deliver just the right enzymes for flawless digestion.

Lucky for us, the Chefs at Glow have been generous enough to divulge some of their culinary secrets. I’ve chosen my favorite recipes from their wonderful menu to share with you here. These light, yet flavorful dishes are just the thing to spice up your summer while flattering your figure. Enjoy whether you’re doing a detox, or just looking for an inspired and healthy meal to share with loved ones.

divi-lime

Food that feels as good as it tastes? Yes, it is possible, and rarely have I seen it done better than at the Como Shambhala Estate.

Thanks to the fabulous cuisine from their restaurant Glow, not once did I experience hunger or cravings during my 13 Day Ayurvedic cleanse. Instead I felt balanced, clear, and totally satisfied. I even got to enjoy delicious desserts!

Designed by renowned chefs and expert nutritionists, the dishes at Glow are all built to pack a hearty punch of what your body really needs. This is super food with a purpose, intended to boost concentration and energy, balance blood-sugar levels, and deliver just the right enzymes for flawless digestion.

Lucky for us, the Chefs at Glow have been generous enough to divulge some of their culinary secrets. I’ve chosen my favorite recipes from their wonderful menu to share with you here. These light, yet flavorful dishes are just the thing to spice up your summer while flattering your figure. Enjoy whether you’re doing a detox, or just looking for an inspired and healthy meal to share with loved ones.

divi-lime

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Smoothies

smoothie

Pre-Workout Smoothie:

Serves: 1

1 whole mango
1 cup coconut water ice cubes
1/2 cup papaya, diced
1/2 tablespoon orange zest
1/2 tablespoon lime zest
1 whole orange

Whizz all ingredients in the blender, pour into a chilled glass and serve.

Post-Workout Smoothie:

Serves: 1

1 whole mango
1 banana
1 cup coconut water ice cubes
1 cup almond milk
1/2 cup coconut meat
2 pinches of cinnamon
1 tablespoon almond butter
1 tablespoon flax seed meal
4 dates
1 tablespoon cocoa beans

Whizz all ingredients in the blender, pour into a chilled glass and serve.

 
Jicama, Shitake, Avocado & Cucumber Maki Roll

starter

Makes: 6 to 8 rolls

FILLING
1 cup of thinly sliced shiitake
Light soy sauce
Juice of 1 lemon
1/2 cup sliced spring onions, sliced into rounds
3/4 cup cucumber, julienned
1 avocado cut into wedges
4 rocket leaves per roll


1. In a small bowl, toss the shiitakes with a 1/4 cup of light soy sauce and a 1/4 cup of lemon juice.
2. Allow to marinate for about one hour. Drain well and set aside.

RICE
6 cups chopped jicama
1/2 cup pine nuts
1 tablespoon sea salt
3 tablespoons tamari soy
1 tablespoon miso paste


1. Finely chop the jicama until it’s approximately the size of rice grains. This is best achieved by slicing on a mandolin first, then cutting them julienne, then finely chopping.
2. Pound the pine nuts with a pestle and mortar.
3. In a large bowl, combine the jicama, sea salt and pine nuts together.
4. Season with tamari and miso paste to taste.

ASSEMBLE ROLLS
1. Place a sheet of nori on a bamboo mat with the rough side facing up.
2. Place about half a cup of rice on the nori, and spread out evenly across the bottom third of the sheet, leaving one inch of space clear on the bottom.
3. Lay some of the cucumber, avocado, shitakes, rocket and spring onions down, then fold the bottom of the bamboo mat up and over the filling and roll the nori tightly.
4. Cut the roll in to six pieces, arrange on the plate and garnish with sesame seeds and coriander.
5. Serve with wasabi tofu and soy in ramekins.

GARNISH
Shoyu or tamari for dipping sauce
Wasabi tofu (Japanese silken tofu mixed with wasabi powder or paste)
Handful of sesame seeds

 
Young Coconut and Vegetable Noodle Salad

salad

Serves: 4

ALMOND CHILI DRESSING
1 1/4 cups flaked almonds
1/2 inch knob ginger, sliced
2 cloves garlic, germ removed, sliced
2 fresh long red chillies, split lengthwise, seeds removed, roughly chopped
1/4 cup lemon juice
2 tablespoons raw honey
2 tablespoons tamari soy
1/4 cup extra virgin olive oil


1. Place almonds in a bowl, cover with purified water and soak for 1 hour, then drain and rinse.
2. Place almonds, 1/3 cup purified water and remaining ingredients in a blender and whizz until smooth.

TAMARIND DRESSING
2/3 cup tamarind water
2 tablespoons agave nectar
2 tablespoons tamarisoy
1/2 clove garlic, germ removed, sliced
1/2 fresh long red chili, split lengthwise, seeds removed, sliced
1 coriander root, cleaned, scraped, sliced
1/4 cup olive oil

Place all ingredients in a blender and whizz until combined.

 
CHILI CASHEWS
1/2 cup raw cashews
1 teaspoon curry powder
2 pinches ground paprika
2 teaspoons raw honey
Sea salt


1. Place cashews in a bowl, cover with purified water and soak for 2 hours, then drain and rinse.
2. Toss the drained cashews with curry powder, paprika, honey and 1/4 teaspoon sea salt in a bowl until evenly coated.
3. Spread in one layer on a Teflex dehydrator mat on a dehydrator shelf and dry on 48c for 48 hours or until crunchy.
4. Roughly chop and store in an airtight container for up to 1 week.

SALAD
1 cup young coconut flesh
1/2 zucchini
1/2 carrot
1/2 telegraph cucumber
1/2 red capsicum, cut into quarters, seeds and pith removed, julienned and put in ice water to curl
1/4 red onion, thinly sliced
1 cup picked mixed herbs: Thai basil, mint and coriander


1. Using a turning slicer, cut young coconut flesh, zucchini, carrot and cucumber into spaghetti, or cut into 2 1/2 inch long julienne slices and combine in a bowl.
2. Add drained capsicum, onion, 1/4 cup tamarind dressing, two-thirds of the herbs, and toss to combine.

 

TO SERVE
1/2 cup picked bean sprouts
1 tablespoon dehydrated shallots, optional
1 long red chili split lengthwise, seeds removed, cut into julienne then put in ice water to curl


1. Spread 1/2 cup almond chili sauce on a large plate, place dressed salad in the center
2. Scatter with the bean sprouts, shallots, chili and remaining mixed herbs and finish with the chopped chili cashews. Serve immediately.

 
Seared Salmon with Seaweed

entree

SEARED SALMON WITH SEAWEED
4 6oz salmon fillets
2 rocket leaves per portion for garnish
Jerusalem artichoke puree
Seaweed salsa

SEAWEED SALSA
5 oz baby green beans blanched, refreshed and sliced into rounds
4 oz fresh soy beans blanched, refreshed, podded and chopped
4 oz lemon segments chopped
2 oz parsley, chiffonade
3 oz hijiki seaweed soaked in warm water, strained and chopped
2 oz capers, chopped

Sea salt, freshly cracked white pepper, extra virgin olive oil to taste
Mix all the ingredients and season to taste. Best mixed and seasoned just prior to use.

JERUSALEM ARTICHOKE PUREE
2 cups onion, finely chopped
2 garlic cloves sliced
1 lb Jerusalem artichokes, peeled and cut in half
2 cups vegetable stock
Olive oil
Salt and pepper


1. Heat some oil in a pot and add the onions, garlic and salt.
2. When moderately hot, cook until soft without allowing the onions to color.
3. Add the artichokes and stock and cover with a cartouche made from baking paper.
4. Cook until the liquid has reduced to and the artichokes are tender.
5. Blend to a fine puree, taste and adjust seasoning as necessary.

 


TO ASSEMBLE
1. Heat a frying pan on the stove to cook the salmon.
2. Season the salmon with salt then add a small amount of oil to the pan.
3. When it is almost smoking, place the salmon in the pan and turn down the heat to medium.  The aim is to achieve a golden, caramelized piece of fish.
4. After 4 minutes of cooking place it in the oven and cook for a 4 or 5 minutes, depending on your preference.
5. While the salmon is cooking, warm the puree.
6. Remove the salmon from the oven and squeeze lemon juice over the fish.
7. Remove the salmon from the pan and place on a plate to rest in a warm place.
8. Meanwhile mix the salsa ingredients together and season.
9. Place the salmon pieces in the middle of the plates, spoon some salsa on top of the fish, then to the side of the fish spoon some jerusalem artichoke puree.
10. Garnish with rocket leaves and serve.

 
Southern Indian Lentil Curry With Pumpkin

side

LENTILS
1 tsp cumin seed
1 tsp yellow mustard seed
4 garlic cloves, chopped
1/2 white onion, sliced
1 long red chili
1 inch piece of ginger, cut julienne
1/2 cup olive oil
6 curry leaves
1 tsp turmeric powder
1 tsp cumin powder


1. Heat the oil on medium heat and gently fry the cumin and mustard seed.
2. Slowly add the garlic and onion, sauté until soft.
3. Add the chili and ginger.
4. Add the curry leaves and spices, then pour in the stock.
5. Place lentils into the stock, and boil until cooked.

PUMPKIN
1 tbsp tamarind water (place 3.5oz tamarind in 1 1/3 cups hot water, soak and crush, strain off the water and discard the pulp. Add a 1 inch piece of fresh turmeric, skin removed, to the water and blend together to create a watery paste.)
3 spinach leaves, roughly shredded
3 cooked baby carrots
3 wedges pumpkin
2.5 oz cooked green beans
3 cherry tomatoes, blanched and skinned
1 tsp sliced coriander lea


1. Place all the ingredients into a bowl and gently fold in the lentil curry mixture.
2. Season with the tamarind water  (one tbsp or to taste) and garnish with a sprinkle of shaved, dried coconut, coriander leaves, and a dollop of plain Greek yoghurt.

 
Pumpkin and Quinoa Pudding with Orange, Young Coconut Salad & Coconut Sorbet

dessert

PUDDING
2 oz coconut milk
1/2 cup corn flour
1/4 cup water
½ tsp salt
1/3 cup cooked / steamed quinoa

Add the coconut milk, water and corn flour together and whisk until there are no lumps.

2.5 cups mashed pumpkin (steam, then use a masher or push through a sieve.)
1 1/8 cups sugar
1 1/2 cups water
1 piece each pandan leaf


1. Place the sugar with the water and the pandan leaf and bring to the boil.
2. When water comes up to the boil, add in the pudding batter, and continue whisking and cook until it bubbles and boils, like custard.
3. Add the pumpkin mash and beat with a wooden spoon, when it begins to boil remove from heat.
4. Pour into the quinoa and whisk.
5. Pour into prepared cake tin or pastry mold.
6. Set in fridge for approximately 3 hours.

COCONUT SORBET
Makes: 30 portions
2 cups good quality coconut cream
2 cups filtered water
Mix cream and water together
1 3/4 cup white sugar
2 cups filtered water
3.5 oz liquid glucose
1/3 cup Malibu rum


1. Bring sugar, liquid glucose and water to a boil.
2. Remove from heat and add the coconut / water mix.
3. Add the Malibu, and place into an ice cream machine and churn for approximately 25 mins, or until it starts to freeze.

ORANGE SALAD GARNISH
Makes: 4 portions
1 orange, peeled & cut into segments 
3/4 cup young coconut, cut into triangles
3/4 cup raw pumpkin julienne
Raw pumpkin seeds

CANDIED ORANGE
Makes: 20 portions
2 cups sugar
1/2 cup liquid glucose
3/4 cup filtered water
12 oranges, zested, then julienned


1. Place the orange skin in cold water and bring to a boil 3 times, refreshing in cold water after each time.
2. Melt the sugar in the water, add liquid glucose, and add the orange zest and bring to the boil.
3. Boil for approximately 3-4 minutes, remove from heat and store.

 

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