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09.06.2014
Crab salad at FookaPicture a bowl brimming with fresh crab and a mound of frisee greens tossed in lemon and olive oil. We may blame the fact we don’t have a body to rival Giselle Bundchen on too much time at the Friday brunch table and too little time on the treadmill – but could our body shape actually be down to our genetic makeup? A unique DNA DIET test is now available in Dubai – and it promises to shed light on how our individual metabolism processes food according to our genes. The process is easy… The test involves sending a cheek swab sample to a DNAlysis company (simple, easy-to-follow instructions are included in the package).
Once your genes have been analysed, a 28-page report is sent back to you containing your DNA profile. Previous articlePADDLE BOARD TRY THE LATEST CELEBRITY CRAZENext articleLOOKING FOR SOMETHING REALLY DIFFERENT? Please reply the following answer to confirm you are a human!Question: What is the name of highest tower in the world? About The SiteDubai Confidential is a no-fuss and practical lifestyle website for women, regardless of their age, nationality, income, relationship status and size. Our philosophy is to inspire, motivate and help women discover and explore hidden gems around the UAE. Frisee, a leaf from the chicory plant, is packed with nutrients, very low in calories and is high in folic acid. Could the fact that we gain weight easily – or find it hard to put on weight – be down to variations in our genes? The laboratory tests your DNA for the 20 genes responsible for biological processes – for example, cholesterol, insulin sensitivity and inflammation.
The report includes a recommended diet, a recommended exercise plan, alongside details of the type of food you should go for and a three-day menu plan.
Though we can’t help you do it, we can provide some resources to make it a bit easier to accomplish your goals.
For the gym bods out there, fresh crab meat is a great source of protein and this simple dish can also quite easily be whipped up at home. Join our community to be the first to know.  Register to our newsletter, thousands of readers have signed up already! Whether you are keen to cut the gluten, lose the fat or simply snack on less junk food, here is our rundown of the healthiest dishes in Abu Dhabi.Zucchinori rolls and raviolis at The Raw PlaceThese delicate rolls are made with carrots, cauliflower and cucumber wrapped in thinly sliced courgette.
The raviolis are made with the same ingredients but wrapped in nori sheets and are served on a bed of fresh pomegranate seeds for added crunch.
Eastern Mangroves Promenade, Dhafeer Street (02 441 8244).Cucumber salad with sweet corn, tomatoes and avocado at Cipriani This fresh, simple salad boasts the perfect blend of delicious, nutrient-packed ingredients that will help keep the waistline trim but leave you feeling satisfied. The dipping sauce is a mix of umeboshi (fermented Japanese fruit similar to an apricot or plum and known to be the most alkalizing food on Earth), wasabi, shiro miso, lemon, pink Himalayan sea salt, sesame oil and olive oil.


Topped with herbs and drizzled with the restaurant's homemade dressing, the dish certainly doesn't lack flavour either.Dhs77. I kept asking myself this very question on a loop, as I made my way, comfortably ensconced in a black BMW, passing skyscraper after skyscraper, the Sheikh Zayed Grand Mosque, and then, the Arabian Desert later on. Not only are these rolls healthy, but they’re irresistibly moreish and bursting with flavour – just don't eat too many, that’s not the point. All this, as I drove to my destination on a cool, crisp Middle Eastern November morning.I was in Abu Dhabi to investigate first hand a bizarre rumour I had heard from a fellow foodie. Cipriani Yas Island, Yas Marina (02 657 5400).Chicken light wrap at Zaatar W ZeitIt's not impossible to make "fast food" healthy either, especially at the regionally popular Zaatar W Zeit, which boasts popular Lebanese dishes modelled on the healthy Mediterranean diet. According to her, the capital of the United Arab Emirates was in the throes of a revolution—an organic food revolution no less!
My nosing around resulted in my first pit stop of that day, the Abu Dhabi Organic Farms in the outskirts of Abu Dhabi. It’s loaded with roasted chicken and topped with tomatoes, lettuce and pickles, and drizzled with enough light aioli sauce to make it feel just a bit bad for you. Slap bang in the middle of the desert, this farm is an oasis, where everything from the juiciest of tomatoes and grapes to free-range chickens and herbaceous goodies like coriander and parsley are grown and nurtured with oodles of TLC thrown in for good measure. Set up a few years ago in line with the directives of Sheikh Khalifa Bin Zayed Al Nahyan, the President of the United Arab Emirates, this organic farm was established as the first and only organic farm in the UAE.The farm’s Operations Manager Suraj Shreshta, who is originally from Nepal, explained the organic philosophy of the place, which is to create a holistic production management system that avoids use of synthetic fertilizers, pesticides, plant growth regulators and genetically modified organisms. Their aim, he said, was to minimise pollution of air, soil and water, while at the same time optimising the health and productivity of interdependent communities of plants, animals and people.Feeling all warm and fuzzy with all that ‘feel good’ talk of sustainability and giving back to the environment, I decided to see for myself if the denizens of this city of steel actually paid any attention to the organic way of life.
It’s served as a starter in Hoi An’s new express lunch or as part of the evening a la carte menu. The Mazaraa outlet in Abu Dhabi’s Al Mushrif area is a treasure trove of all things that have cute little tags certifying them as ‘carbon-neutral’ or ‘free range’.
This organic food retailer stocks fruits, vegetables and dairy products that are locally grown and sourced.
But the zinger for me at the end of my visit was that most of the organic products available at Mazaraa were priced at an affordable value—something that is not very common in the world of ethically produced food.
Bain Al Jessrain (02 509 8509).Shish taouk Zaytinya at ZaytinyaThis tasty main boasts cubes of skinless chicken breast marinated in low fat yoghurt, garlic and lemon juice.
This, I was told, was due to the outlet’s endeavours to reduce the carbon footprint, by reducing the waste [and cost!] caused by logistics of importing and then storing the agricultural products from abroad.
The chicken is grilled and served with steamed vegetables on a watercress salad, and it’s one of Zaytinya’s best sellers. No great surprise then, when they claim to run out of supply by 6pm every evening, as shoppers descend on the place in droves to fortify themselves and their families with the healthy stuff.FACT FILEHOW TO GET THERE Abu Dhabi is one of the seven Emirates and the capital of the United Arab Emirates and can be reached from India by several airlines, with return air tickets starting at approximately `20,000.
It feels a little bit naughty but, in fact, it's a great, light lunch that'll fill you up until dinner.


WHEN TO VISIT The comfortably pleasant winter months from early November to late February are the best time to visit Abu Dhabi and the rest of the UAE. ACCOMMODATION One of the best things about the UAE is that there are a whole range of accommodation options available to suit every taste and budget.
Al Seef Mall, Khalifa Park (02 447 4489).Kale and halloumi salad at Soulfull CafeWith kale and chia seeds, this might as well be called a "super food salad". Then topped with lettuce, sun-dried tomatoes, chicken, halloumi cubes and a drizzle of balsamic, the dish is taken to the next level of taste and offers the perfect balance of flavour, protein, nutrients and minerals to make it a good choice for dieting diners.
Gluten-free bread, cakes, muffins, milkshakes made from soy milk and shots of wheat grass juice—one can get them all here under one healthy roof.
And while one’s at it, one may as well throw in a few organic skincare and household cleaning products available here, into the shopping basket.Excruciatingly famished, I headed back to my hotel The Park Hyatt Abu Dhabi Hotel and Villas on Saadiyat Island, which itself whole-heartedly supports Abu Dhabi’s latest love affair with organic food.
The hotel had organised an organic cookery class for me and my tutor was going to be The Park Bar & Grill restaurant’s Chef de Cuisine, Maik Lilienthal.
I was to learn the art of rustling up the perfect organic Lobster and Tuna Carpaccio using local seafood and vegetables and herbs from the Abu Dhabi Organic Farms I had visited earlier that day. The dish I was to make would also serve as my appetiser course for the special three-course sustainable dinner I was later to indulge in at the twin-levelled restaurant.But dismissing any thoughts about dinner, I got down to observing the technique of blanching the perfect lobster. This was followed by searing a loin of coriander-rubbed tuna fillet for all of one minute and dicing—or to use the French culinary term ‘burnoise’—a tomato and a cucumber. To finish off the dish, Chef Maik deftly sliced the lobster and tuna into minuscule, paper-thin slivers, which he then arranged on a square glass platter, spooning over them the tomato, cucumber, fresh coriander and cress leaves along with a dressing of rice vinegar and olive oil that was jazzed up with salt and pepper.Dinner that evening was an organic trio of dishes that included the aforementioned Lobster and Tuna Carpaccio, a Lamb Rump with Mashed Potato and Mushrooms for mains, and a ‘gimme-more’ tasty Arabic dessert called Halawa Bil Jebin made up of semolina rolls, strawberry and rose water salsa dressed with—what else—but organic honey! Unforgettable.Wanting to give a fitting end to my tryst with Abu Dhabi and its organic bounty, the next day I sauntered down to the original organic repository of the city—the Spice Souk at the Central Market. Having traded in spices and other food products for hundreds of years, during an age when the word ‘organic’ was not a fancy term, but just a natural way of life, the souk was filled with goodies a foodie like me couldn’t get enough of.
Exotic Arabic spices like the lemony sumac, za’atar and the all-purpose Middle Eastern spice mix called baharat jostled for space with other familiar ones like cardamom and cinnamon quills, as treats like local camel milk ice-cream and the rose water soaked baklava tempted me. But what I couldn’t resist was a glass of steaming hibiscus or karkade tea, whose tart, yet refreshingly natural taste dances on my tongue to this very day. RAUL DiasRaul Dias is a luxury, fashion,international lifestyle, food and travel writer for over a decade.



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