Beat Magazine

BEAT. Bringing you the latest food beat from around the world.

JUNE 2015

Vol 1, Issue 1

INSIDE Organic food lowdown: A look at the organic food scene in the UAE

Quick and simple recipes which require minimal efforts

Editor’s Note

YOU ARE READING

BEAT. MAGAZINE. BEAT. Magazine brings you the latest food beats from around the world.

My journey with food began when I was probably 10 years old. I still remember that day when I made my first “dish” 2 slices of bread topped with cheese spread, sprinkled with black pepper and a bit of salt. It wasn’t much, but I was still very proud of what I had accomplished.

I had undertaken this venture to the kitchen with hopes of calming down my rumbling stomach, which was emanating noises as loud as the cry of a thousand whales.

Little did I know, that one day, my kitchen and I would become inseparable, just like peanut butter and jelly. I have basically been unstoppable ever since then.

My journey is still going strong. i try to seize every opportunity to cook up a storm. So far, I’ve been sharing my food journey through my blog, but now thanks to my professor, Mr Joseph John, I have got a chance to share my love of all things food through a different medium print. I would also like to thank my family and friends for their constant support. Their patience with me is truly commendable as they stuck by my side everytime I hit a road-block.

I hope you enjoy the ride!

- Kanika Mathur (Editor in Chief)

Contact us beatmagazine@gmail.com Publication Al Hana Contributors: Ralitsa Dias Melita Stella D’Souza Annalisa Martin Sayema Wasi Radhi Kundan Raut Alish Ashraf

CONTENTS FEATURE ARTICLES Ingredient of the month Back to Basics

6-9 16 - 21

6-9

MYSTERY BOX

14 - 15

Inspired by materchef series, we present to you a mystery box chosen by our readers.

16 - 21

COVER STORY Organic food low-down: A look at the organic food scene in the UAE

30 - 35

30 - 35

LET THE JOURNEY BEGIN!

Simply

ingredient of the month

Cinnamon!

From savory dishes to desserts, Kanika tells you why cinnamon is a staple pantry ingredient that will never let you down

I

t is a cold winter’s night, and after a day filled with errands and work, you return home to find some warmth. You open the door and suddenly, a spicy aroma tingles your olfactory senses. The aroma wafts through the kitchen and makes its presence felt. It is so warm and comforting, that it reminds you of sweet and sugary cinnamon rolls or a nice spice kick after the first bite of an Indian curry. The smell is so inviting that it reminds you of a fire crackling away in the fireplace.

Photo taken by Kanika Mathur

Photo taken by Kanika Mathur

Photo taken by Kanika Mathur

However, the aroma may not necessarily emanate from a fire crackling away in the fireplace, but it may also be the magic of a wonderful spice. Now, not all of us may be proud owners of fireplaces or reside in cold places. But all of us do have this staple pantry ingredient, the smell of which makes us feel the warmth similar to that of a fireplace. From savoury dishes to desserts, this ingredient is used to elevate flavours immensely.

Presenting,

Cinnamon comes from the bark of Cinnamomum tree species. Farmers peel the inner layer of the bark of the tree which is identified as cinnamon.

These peels are then left to dry which results in them curling up into quills - beautiful looking quills which bear resemblance to fancy scrolls full of promise.And this spice does come with promise - promise to enhance flavours of any dish that it is used in. But that’s not the end of it.

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ingredient of the month

ingredient of the month

Cere

alBowl

ADD

ADD

ADD

1/2 tsp to your freshly brewed coffee

1/2 tsp to your smoothie

1/2 to 1 1/2 tsp to cereal or oatmeal

THE CINNAMON CHEAT SHEET BOIL

MIX TOGETHER

Lemon slices + cinnamon stick on low flame to make room freshener

1/2 tsp cinnamon powder + honey + nutmeg for a clear, pimple free face

Photo taken by Kanika Mathur And cinnamon is one spice that does offer a whole lot of promises - not just in the taste department, but it also adds to your health.

Several research studies show that incorporating cinnamon into your diet can be extremely beneficial for your health. It helps control cholesterol and stabilizes blood sugar levels. It also improves metabolism, allowing your body to burn fat faster, which helps in keeping the extra pounds off.

Studies have also suggested that smelling cinnamon increases alertness and reduces driver irritability. It has also been known to help control neurodegenerative disorders such as Alzheimer’s.

The power of cinnamon is also recognized in the world of beauty treatments. If your face is a constant battleground for acne, cinnamon can be quite helpful in reducing redness and inflammation.

It is not difficult to integrate this wonderful spice in your diet or beauty regime. Take a look at the cinnamon cheat sheet on the next page for a few simple tips and tricks to integrate this wonderful spice into your diet and beauty regime -

‘

Studies have also suggested that smelling cinnamon increases alertness and reduces driver irritability. It has also been known to help control neurodegenerative disorders such as Alzheimer’s. ’

Yogurt

ADD

BOIL

ADD

1/2 tsp to plain yogurt

Cinnamon sticks with your tea leaves to give cinnamon infused tea

1/2 tsp to your tea

■ 8

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cooking with waste

cooking with waste

THE

B G WAS E

A

djective: waste (of a material, substance, or byproduct) eliminated or discarded as no longer useful or required after the completion of a process.

noun: waste; plural noun: wastes 1. Material that is not wanted; the unusable remains or byproducts of something.

This is what may pop up on your computer screens when you Google the definition of ‘waste’.

Whether it is used as a noun or an adjective, the meaning of the word remains the same - waste is something that has served its purpose and can be used no further. The same logic is used in the kitchen as well. Peels and scraps of fruits and vegetables are regarded as waste and anything that doesn’t look right belongs to the trash can. But that doesn’t always have to be the case. Why trash when you can always reuse and re-purpose?

Do bear in mind that some things cannot be re-purposed once they reach a particular state. For example, tomatoes which have been heavily infected with mold cannot be used in food preparations. The only way they can be used then is as compost.

As food wastage continues to rise, it is extremely important to understand and deal with this issue.

According to a food waste fact sheet compiled by the Environment Agency Abu Dhabi, GCC countries are among the top food wasters.

This makes it even more essential to utilize your produce to the maximum. It’s not only good for the environment, but also good for your wallet. Get your run for the money. Turn over to the next page for some great creative tips on how to use your produce whole.

Kanika gives you top food tips on how to get the best out of your produce and use waste creatively

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cooking with waste

cooking with waste

POTATO PEELS

BREAD

With this neat little food idea, there is no need for you to throw away your potato peels.

Have some leftover bread in your fridge, begging for salvation? Use them creatively to add a quick crunch to your salads and soups.

Wash and dry all your potato peels. Spread them out on a baking sheet and drizzle with olive oil. Bake in the oven at 180° until crispy and brown. Season with salt and pepper.

Cut up the bread into small cubes. Toss them in a bit of olive oil, garlic and a teaspoon of dried herbs. Bake at 180° C for 10 minutes until they are golden brown and ready to be used as croutons.

Another way to use some leftover bread is by making breadcrumbs. Simply blitz bread cubes, parsley, salt and pepper for a nice, herby crumbing.

PASTA SAUCE

More often than not, you discard the seeds and pulp of tomatoes before using them. But the truth is, most of the health benefits lie in the seeds and pulp.

An easy way to use tomatoes as a whole is by making a delicious batch of homemade pasta sauce.

Simply sauté garlic, finely chopped onion and a bay leaf in olive oil. Next, add whole pureed tomatoes. Season with salt, a teaspoon each of sugar, chili f lakes, black pepper. Add 2 tablespoons of tomato ketchup. Stir well and let it simmer for 5 minutes.

To add a bit of creaminess, finish the sauce off with 2 tbsp of cream.

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Bread pudding is another great way to utilize stale bread. Satisfy your sweet tooth while using scraps!

Sweet victory, isn’t it?

HERB STALKS

Herbs are beautiful. They are fresh, aromatic, and full of zing. No dish can ever be complete without a sprinkling of herbs. ut herbs are not always used in their entirety. Herb stalks are seen to be inedible and are often discarded. However, you don’t necessarily have to get rid of the stalks. Just be creative.

Herb stalks can be used to make a flavorful batch of pesto. Simply blend together coriander / parsley (or any available herb) stalks with a clove of garlic, olive oil, walnuts (pine nuts could also be used) and a handful of Parmesan Reggiano. It’s always handy for a quick meal.

CITRUS PEELS

There is no reason why citrus peels cannot be reused. They add tartness and cut through the richness of any dish.

Peel lemons. Make sure to remove the white part since it’s bitter. Chop them finely and add it to your salad dressings and vinaigrettes to add a bold citrus flavor to them.

Alternatively, you add lemon or orange peels to a jar full of sugar to make lemony sugar. Kill two birds with one stone.

Serve them on a big platter. Spoon a ladle-full of salsa over the top. Finish it off with a generous sprinkling of diced jalapeños, olives, and a dollop of sour cream.

Crispy potato peel nacho is ready! It’s definitely not you your regular nachos!

SCRAP GARDEN

This one is our favorite use of food scraps!

If you believe you’ve got a green thumb and a knack for gardening, then this one tip would be your favorite too!

Celery, garlic, and scallions are among the few veggies that can regrow from scraps.

To grow celery, use the white root end.

Place it in a shallow bowl with water until it sprouts a few leaves. Transfer it to a gardening pot filled with soil.

Garlic and scallions can be regrown in a similar manner but they do not necessarily need to be planted in soil. Other than that, do not forget to change the water every few days and your plants are good to go!

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mystery box

mystery box

MYSTERY

I

n the culinary world, there are a few power couples that work very well together. And we’re not talking about chef couples here. We’re talking about the perfect food pairings that are so good, they are a match made in heaven.

But what happens when you have ingredients that are a complete mismatch, and the idea of using trying to wed them together is absurd?

Fear not, and look at the bright side of things.

Because at that moment, you are the proud owner of a mystery box.

B

X

All of us have a masterchef within us, it only takes moments like this inspire us from within.

This week’s mystery ingredient was chosen by one of our readers, Ralitsa Dias. She chose for us a strange mix of ingredients, ones which share a love-hate relationship with most people.

This week’s ingredients are • Bitter gourd • Cabbage • Coconut Milk • Carrots • Chicken Our test kitchen came with a fabulous recipe idea, one which will definitely make you mouth water.

Inspired by the concept of the Masterchef series, we present to you a mystery box. The mystery ingredients are chosen by you, our readers.

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C

OCONUT CHICKEN TART WITH FRIED BITTER GOURD CHIPS

INGREDIENTS: 500 gms chicken breast Half a cabbage head, finely chopped 200 ml coconut milk 2 carrots, finely chopped 1 bitter gourd, sliced Salt to taste 1/2 tsp black pepper 1 tsp red chilli flakes 1 tsp mixed herbs 1 onion, finely chopped Frozen pastry dough, thawed METHOD: Heat olive oil in a pan. Add finely chopped onions, garlic, cabbage and carrots. Saute until carrots are tender and onion and garlic are golden brown. Add your julienned chicken breast into the pan. Season with salt, black pepper, red chilli flakes, and mixed herbs. Cook for 5-10 minutes. Add coconut milk to the mixture and cook for 3 more minutes. Your filling is ready. Leave it aside to cool while you prepare the rest of your dish.

Prepare the bitter gourd. Make fine slices of the bitter gourd and soak them in salt water for 30 minutes to remove the bitterness. After 30 minutes, dry them with paper towels and coat them with a mix of salt, pepper, red chilli flakes and mixed herbs. Fry them off in hot oil until they are nice and golden brown.

Preheat the oven to 180° C. Line a tart pan with parchment paper. Roll your dough over the pan and prick holes into it with a fork to avoid the pastry dough from rising. Place it in the oven for 10-15 minutes or until golden brown. Once done, remove the pan out of the oven. Add your filling. Add a bit of mozzarella cheese on top and once again, bake for another 10 minutes until the cheese becomes nice and bubbly.

Your coconut chicken tart with fried bitter gourd chips is ready to serve.

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back to basics

back to basics

BACK TO BASICS

How to cook perfect eggs Fill a saucepan halfway up with water.

Submerge the eggs in the water and add a pinch of salt. The salt will help the egg shells peel of easily. Boil the eggs until they come to a rolling boil. Your eggs are ready!

It’s back to basics with Kanika, who gives you helpful, kitchen tips and tricks

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back to basics

back to basics

Staple Spices It’s always good to have basic spices on hand, depending on the type of cuisine you cook with most frequently. For Indian cooking, you only need 5 spices to pull your dish together -

How to cook perfect pastaTry to use a big pot for cooking pasta, since it requires a lot of water. Bring the water to a rolling boil and then add lots of salt- this is what is going to add to flavor to your pasta. Also add a tablespoon of olive oil (or vegetable oil) to prevent the pasta from sticking. Test the pasta after about 5 minutes of cooking time. The pasta should be ‘Al dente’, which in Italian means ‘to the tooth’. It should be slightly chewy, but not hard in the center. Drain the pasta. Rinse ONLY if you are using the pasta for cold dishes. Otherwise, directly add your pasta to the sauce. The starch on the pasta helps the sauce to coat it better.

▶ Chili - Chili powder would add an instant spice kick to your dish, It would also add a vibrant red to your dish, which is common with most Indian curries. ▶ Turmeric - For everyday cooking, turmeric is used in a powder form. It is used for it’s antiseptic qualities. ▶ Garam Masala - This is an all spice blend which contains black and white peppercorns, cloves, cinnamon, nutmeg, mace, black and green cardamom pods, bay leaf and caraway seeds. ▶ Mustard seeds - Mustard seeds are used most commonly with Gujarati, South Indian, and Maharastrian dishes. ▶ Asafoetida - Also known as ‘hing’ in Hindi, this spice is used sparingly to avoid a bitter tasting dish. It is used to help in digestion. ▶ Coriander seeds- Coriander seeds are first dried and then powdered. Coriander seeds can also be used whole while preparing pickles.

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back to basics

back to basics

READER’S TIPS sliced

how to chop onionsChopping onions can be a tough task if you aren’t sure of the right way to cut. On your left, there are 3 different ways to cut onions, or any other vegetable for that matter.

From your right onwards, there is a series of pictures showing you how to finely chop onions.

“

step 1: Cut an onion into half, lengthwise.

Keep the root intact for now. Place the onion on it’s flat side and position 3 of your fingers on top of the curvy side, to hold the onion firmly in place. Make slices horizontally, just a few millimeters before the root end.

I’ve learned that using warm water to knead

the dough makes the dough softer and less likely to crack. Also, always keep the dough covered with a moist clean cloth and a cover to ensure softness.”

- Sayema Wasi

roughly chopped

“

Always chill cookie batter for half a day or more before baking. This ensures that cookies, when baked, retain a solid round shape instead of melting and flattening onto the tray.”

- Sayema Wasi

finely chopped

STEP 3:

STEP 2:

Slice the onion horizontally once again to give you perfectly finely chopped onion.

Slice the onion vertically, just till it reaches the root end.

“

I always leave the butter on the counter to come to room temperature before I bake cakes.”

- Annalisa Martin

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recipes

R E C I P E S

recipes

22

Kanika brings you simple recipes which require minimal effort. They’re perfect to beat the summer heat.

PASTA SALAD ingredients : 1 cup boiled pasta (refer to page 16 on how to cook pasta) 3 tbsp yogurt 1 tsp salt & pepper 1 tsp mixed herbs 1 tsp chili flakes 1 tbsp honey 1 tsp dijon mustard Juice of one lemon Handful of cilantro 1/2 an onion, chopped, 4-5 cherry tomatoes or any other vegetables of your choice method: Prepare the dressing. In a bowl, combine yogurt, salt & pepper, mixed herbs, chili flakes, honey, dijon mustard, lemon juice, cilantro, chopped onions and tomatoes.

Mixed well.

Add boiled pasta to the mix and stir well. Your pasta salad is ready to devour!

Lemon Butter Chicken ingredients:

method:

1 chicken breast Juice of one lemon 2 cloves of garlic 1 tsp chili flakes 1 tsp mixed herbs 1 tsp salt 1/2 tsp black pepper 1 tbsp olive oil 2 tbsp butter

Prepare the marinade. In a bowl, combine lemon juice, salt and pepper, mixed herbs, chili flakes, garlic and olive oil. Mix well. Rub the marinade on the chicken breasts and let it sit for 2 hours to let the flavors marry together.

Next, heat a skillet. Add butter to it. Place your chicken breasts in the hot pan and cook for about 4 minutes, undisturbed. Flip the chicken over and cook for 4 more minutes until it’s nice and crusty looking.

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recipes

recipes

Photo by Sayema Wasi

Simple Lemonade

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ingredients:

method:

2 tubs of cream cheese (200 g each) 1 packet marie biscuits 6 tbsp butter 6 tbsp sugar 3-4 tbsp of milk 1 tsp vanilla essence

Line an 8-inch spring-form baking tin with parchment paper.

In a food processor, blitz 1 packet of marie biscuits until they form coarse crumbs.

Add melted butter to the mix. Spread the mix evenly into the tin and set aside in the fridge to set.

In a bowl, combine cream cheese, sugar, vanilla essence, and milk and mix well.

Pour the mix into the tin and leave it to set in the fridge for about 6 hours or overnight. Serve with your choice of sauces (chocolate, berry, caramel, to name a few).

Simple Lemonade ingredients:

method:

2 cups sugar 1 cup hot water 2 cups fresh lemon juice 1 gallon cold water 1 lemon, sliced Mint sprigs, for garnish

In a container, mix togethersugar and hot water. Stir until sugar dissolves.

Combine lemon juice and cold water toget. Mix well. Pour the lemonade over cold ice and garnish with sprigs of mint.

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general

food - vertising

gneera;

Kanika finds out why, what you see is not what you get when it comes to food and advertising.

Photo by Kanika Mathur Every morning, a newspaper delivery boy comes at my doorstep to drop off the newspaper. And very excitedly, I run out the door to grab the newspaper, to see what news lies in store for me. I opened the plastic pack the newspaper comes in, and out fall a couple of pamphlets of restaurants.

My already grumbling stomach started to growl, and my mouth salivated at the sight of good food in front of my eyes. A juicy piece of meat, dripping with sauce of liquid gold consistency, and surrounded with luscious salad that would put the greenery out in the real world to shame. A complete meal stared back at me from the sheet glossy sheet of paper. The sight was so good, I had to resist the urge to lick the paper.

And at that point, I made up my mind to visit the restaurant, whose pamphlet showed the most beautiful looking meal. After a long wait at the restaurant, I finally see the waiter bringing out my plate of food.

My stomach growled in excitement and anticipation,

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unable to wait any longer for the meal to arrive at the table. But when the meal arrived at the table, I could feel my excitement slipping away. I felt a wave of disappointment wash over me.

Because on my plate was a dry, shrunken piece of meat.

It tasted like rubber, hard to chew, hard to swallow. My sauce was anything but liquid gold, and the salad was anything but luscious.

The taste was the only saving grace, but it did raise a question in my mind. Why does food in advertisements look different from the food that comes to your plate?

We’ve all been through this scenario way too many times to count. And for this, advertising may be held responsible. Food stylists are people who work to boost the appeal of food and use several tips and tricks to make food look good. Billions are spent on food advertising to ensure a continuous stream of food demanding consumers. Is it really worth it?

The target population for most food advertisements is teenagers. More and more teenagers are now falling prey to advertisements which make food look irresistible.

This is a growing cause for concern since children are now becoming victims of obesity, diabetes and hypertension.

The results of a study conducted in the UAE in 2013 revealed that of the 1,440 children and 6 to 19 year old teenagers, 14.2 per cent were overweight and an additional 19.8 per cent were obese.

To continue increased sales, big food corporations hire food stylists to make food look appetizing so that it can be used as a perfect bait to lure people in. This takes a lot of time and effort on part of the food stylists, the sort of time that restaurant employees do not have given the huge crowds they have to feed in a short time period.

People also eat with their eyes first, as a popular saying goes. So, if the food looks good, people are automatically going to think that the food tastes delicious and would be tempted to eat it regardless of the health issues.

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general

general

Here are a few techniques which food stylists employ to make food look out-of-this-world delicious!

GLYCERIIN:

HAIRSPRAY & DEODORANT

Anything that looks shiny cold, glycerin gets the due credit for it. Glycerin is often used with beer bottles and ice cubes to emphasise the coldness or to show condensation.

Ever wondered why vegetables and fruits appear vibrant in advertisements but not the same on your plates? It’s all thanks to these beauty products!

CARDBOARD & TOOTHPICKS These trusty tools are basicallly used to hold a huge burger in one place. Or, they could be used in cakes as layers to make everything look more composed and put together.

PAPER TOWELS Do you feel dissappointed when you drizzle syrup on top of your ice cream, only to find it melting awway with the icream? Here is how food stylists prevent that from happening -- paper towels. It holds the syrup drizlzle in place, and allows it to fall like rain drops on a window.

GLUE

BLOW TORCH, SHOE POLISH

Glue is most commonly used while photographing cereal. Cereal has the tendency to become soggy real quick, so glue helps prevent sogginess.

More often than not, meat is not cooked for photoshoots since cooked meat has the tendency to shrink. So, to give the appearance of cooked meat, they use shoe polish to add a bit of color to raw flesh and then use a blowtorch to add a bit of caramelisation.

POTATOES Potatoes are truly the most versatile vegetables on this planet.

Food coloring is added to mashed potatoes and then scooped outo waffle cones to make them look like ice-cream - ice cream that would’nt melt.

Antacids and Soap Bubbles Ever wonder how any fizzy drink looks extra fizzy in a photograph? Say hello to antacids such as aspirin, which prolong the fizzing process.

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MOTOR OIL That sweet maple syrup drizzling down the sides of a huge pancake stack is anything but sweet. Food stylists may use motor oil to help achieve the perfect drizzle - and make it stay in place.

LUSCIOUS BERRIES The berries in photographs look a lot more vibrant than berries in real life. This may have something to do with a fresh coat of lipstick being applied to berries to make them look extra luscious.

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cover story

cover story

S

U R T E A ’ N 100 % FRESH

OR

G A NI

S C

Kanika gives you the low-down on the organic food scene in the UAE

Photo by Kanika Mathur

I

There is heavy reliance on biodiversity as producers of natural fertilizers, which also results in reducing waste and make productive use of it. Organic food also provides consumers the opportunity to embark on a journey of a healthier lifestyle, free of pesticides and harmful chemicals.

Majority of products available in the market are now bearing the ‘organic’ tag. This automatically makes it more difficult to choose from those products and find the right kind of organic.

There is constant debate over the nutrition value that both organic and non-organic food provide. Some research suggests that organic food offers higher nutritional benefits when compared to non-organic food.

Before the big switch from conventional produce to organic produce, it is important to understand what the term ‘organic’ means. Organic production involves zero use of pesticides that are manufactured with chemicals. The use of growth hormones is also restricted for organic poultry and livestock.

An article published by ‘The Guardian’ stated that according to ‘scientific analysis conducted till date’, organic food does have a significantly higher nutritional content, given the amount of anti-oxidants that it contains. However, there were other researches that disagreed.

The question now arises – why organic? What are the benefits that organic food has to offer?

Organic foods do come with a higher price tag. The primary reason for this is high demand but limited supply. Organic food takes longer to grow since no growth hormones are used. So, it takes time for the plants to grow to their normal size.

To start with, producing organic goods ensures that a safe environment is maintained.

The chances of air, water and soil pollution is reduced considerably. Zero use of chemicals also means that organic food contains fewer pesticides, which is highly beneficial for the long term good health of consumers.

Another reason for a higher price tag is the amount of labor involved. Conventional farming uses chemical laden fertilizers, which do most of the labor intensive tasks for farmers. Labor intensive tasks include pulling weeds and cleaning polluted water, among many others.

n recent times, the word ‘organic’ has been gaining increasing popularity. The UAE is not far behind when it comes to supply and production of organic food. People are beginning to make the big switch from fertilizer laden produce to naturally grown produce.

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cover story

cover story

The UAE is not one to be left behind when it comes to adopting latest food trends and incorporating them into this multicultural and diverse environment. The UAE is starting to evolve as a producer and supplier of organic food.

Greenheart Organic Farms, which was established in 2012 proved that it is definitely not impossible to grow fresh produce in a geographical location which is dry, humid, and arid for most parts of the year.

The farm grows about a 120 varieties of herbs and vegetables. They also provide an opportunity to visit farms and see first-hand the beauty of fresh, chemical free produce.

Apart from Greenheart Organic Farms, several other organic food outlets exist in the UAE. One of the oldest organic food outlets is Organic Foods & Café, which was established in 2004. It is family owned business which operates supermarkets and café’s selling organic food, cleaning products, cosmetics.

Farmer’s market is also open to the public on a regular basis which further promotes the consumption of organic food in the UAE. The Ripe Shop offers a large variety of organic produce, jams, dairy, gluten-free chocolate and organic coffee to choose from. The Ripe Food Market at Safa Park also offers local produce.

Blue Planet Green People organizes a farmer’s market for people living at Jumeirah Lake Towers. They work with several farms in the UAE, namely Greenheart Organic Farm.

The Farmer’s Market on the Terrace, along with Jumeirah Emirates Towers is an initiative launched by the community for the months of November – May. They sell products ranging from poultry, to dairy, to fresh vegetables and fruits.

Several supermarkets are also coming up with organic food sections to match the quality standards of organic produce. It always takes time to let go of old habits and adopt new ones. To ease your transition from a non-organic food lifestyle to one filled with abundance of organic food, here are a few simple tips and tricks.

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back to basics

cover story

TIPS FOR GOING ORGANIC p ste

g! pin , p o er sh c Go memb rgani o e R rate nd a o orp slow e step c n i d n foo . Go o e. y d im stea at a t

ORGANIC FOOD FACTS !

There are some fod items which do not necessarily have to be organic.

Presenting, the dirty dozen list, which will help make purchasing organic goods easy on your wallet.

▶ Apples ▶ Celery

ste p

5: Do yo Fin ur rese d a pro out w rch. hat duc s ea ei ava son an s in ilab le lo d is ca l l y.

: p3 ste of list s e a em par y it ave Pre essar uld h ife, nec h wo helf l od. s ic fo wh nger unk a lo ring j bar

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the dirty dozen

▶ Grapes ▶ Cherry tomatoes ▶ Spinach

4: step s meal your Plan rdingly. acco

▶ Not all ingredients in organic packaged foods are organic.

However, most are. To earn an organic label, all agricultural ingredients have to be certified organic, but up to five % of remaining components (not including salt and water) can be non-organic. If a food says “100 percent organic” then all ingredients must be certified organic. A “made with organic ingredients” label means at least 70% of the ingredients are organic.

:

st ep W 6: ha do teve rea no r y o t can d lab forg u bu the ’t e e y m, und ls. If t to , loo go er yo kit ho stan u d up m we on e and b. the

▶ A Stanford University study found that organic produce was 5% more likely to be contaminated with E.coli compared to conventional produce. The study also found a slightly higher risk of bacteria in organic animals:

t. ge d bu that at st r h ou res y w ut y l re su ct ho pa s en exa wit ng. e Pr Thi uy nt, ndi b u u wa spe o y yo ver o 7 ep

st Ch ep ec 1: S ky ex earc our pi h re fo pa bo d ca r an ntry ttl ns y . es . or

r2: to ra ep st ige efr d f rr e i oo ou se r f . ky to ve old ec ck fto m Ch he ny le ith it.

C w a e’s ed rd er ct sca th infe Di

▶ According to PETA, “natural” is virtually a meaningless word when labeled on meat packaging. It does not mean that the product is organic, rather is is free of artificial ingredients or added coloring.

5:

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people

people

Without a doubt, breakfast is the most importantt meal of the day. It is what get’s you pumped for the rest of the day, and the lack of which could result in excessive grumpiness, moodiness, irritability and an overall bad day. Skipping this meal could be life changing as it could turn a glass-half-full person into a I-want-break-this-glass-on-someone’s-head person. Everybody has their own favorite meal to start their day with. BEAT asked a few of it’s readers about what their ideal breakfast would be and why.

The Breakfast Club

“Tea would definitely be on the top of my favorite breakfast item’s list. It keeps me fresh thoughout the day. If I don’t drink tea in the morning, my mood is automatically off for the rest of the day.”

-Ralitsa Dias

“My favorite breakfast item is cereal. It has to be a combination of wheat and chocolate. Oh, let’s not forget the cold milk. If for some reason I don’t get to eat cereal in the morning, I feel empty on the inside. Regardless of whatever else I eat, I feel like if I haven’t had cereal, I haven’t eaten at all. And if I can’t have it in the morning, I make it my late afternoon or early evening snack, without fail.

- Sayema Wasi

“I love having oats in the morning. It’s my favorite breakfast. I know most people may find it gross, but if you make it well and put all the right things in there, it’s awesome. I put in all my favorite dry fruits and fruits so it doesn’t taste as bland. To make it healthy, I add a bit of honey as well, which eliminates processed sugar. I don’t feel hungry for the rest of the day if I have oats for breakfast.

- Melita Stella D’Souza

“Baked goods are my thing. I was born with a sweet tooth, so naturally I am inclined towards anything baked and sugary. Cupcakes are my favorite, especially Oreo cupcakes from Sugaholics.

- Gargi Vyas

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dubai

dubai

SIP N DINE, AL QUSAIS

THE BEST OF DUBAI Kanika explores the streets of Dubai to bring you top food joints selling shawarma

Sip n Dine cafeteria is located in Al Qusais and offers delicious shawarmas at low cost. Order the spicy shawarma if you’re looking for a nice spice kick.

PICNIC HOME RESTAURANT, BUR DUBAI Pincic Home restaurant is located in Bur Dubai.

The restaurant offers a variety of lebanese dishes which are filling without being heavy on the wallet. Plus point: as soon as you get out of Al Fahidi Metro Station, you will find this yummy food haven.

AROOS DAMASCUS RESTAURANT, DEIRA

Aroos Damascus Restaurant is located in Deira. If you’re looking for traditional Lebanese shawarmas, then Aroos Damascus is the perfect spot to head to.

Plus point: you also get delicious, tangy pickles served on the side!

Pumpy’s restaurant is located in Oud Metha.

If you’re looking for shwarmas with an Indian twist, this is the place to be.

PUMPY’S RESTAURANT, OUD METHA

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Next Issue

BEAT. Bringing you the latest food beat from around the world.

MAY 2015

Vol 1, Issue 1

INSIDE

Baker’s paradise: Best equipment to ignite the baker within

Quick and simple recipes which require minimal efforts