Friday - - Interview -

BREAK­FAST: “Four ta­ble­spoons of yo­gurt with two straw­ber­ries or three or four dates be­cause I love dates! On week­ends, a scram­bled egg with a bit of av­o­cado.”

LUNCH: “A huge pile of basil leaves and herb salad with ri­cotta cheese and oil-free hazel­nut dress­ing. Banana peanut but­ter chia pud­ding with goji berries for dessert.”

DIN­NER: “A piece of grilled chicken or fresh fish with veg­eta­bles and maybe some or­ganic red ca­mar­gue rice made with caramelised shal­lots and lots of spices. Plus a huge slab of cashew cheese­cake with fresh berries for dessert.”

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