The lemon detox has been around for more than half a century but renewed interest has been generated in the diet program after the internationally celebrated American singer, song writer and actress Beyonce announced her secret of going on a lemon detox diet where she lost 10 kilos for the movie Dreamgirl. This kind of diet is known as the Master cleanser and many say it is very effective in breaking down toxins that have built up in the body.
The Lemon Detox diet first became famous when Stanley Burroughs, the creator of the diet and author of “The Master Cleanse” recommended it for the healing of stomach ulcers.
In his book he talked about how he first came to test this diet on a patient who suffered from stomach sores for three years. Left with no other recourse, the patient approached Stanley who recommended that he undertake the cleanse diet. After eleven days, the patient was totally healed leaving doctors amazed. Many other cases followed and the results were consistent curing the patients within ten days. Of particular note also was that those undergoing the Master Cleanse also experienced a reduction in weight.
The diet plan is very strict and involves drinking a lemon juice mixture and not eating any food for up to two weeks and sometimes more. The person on the lemon detox diet is only allowed to consume the Master Cleanse elixir to keep hydrated; this comprises six or more servings of lemonade everyday.
There is another option added to the lemonade, which is a Salt Water Flush of two teaspoons salt mixed in 200 g of water in the morning and warm herbal tea at night.
The diet offers enough nutrients to keep one energized and to cleanse the body of unwanted toxins. If you are looking to lose anywhere from 12 to 20 pounds in just two short weeks with a Detox that has been around for years and you want to jump start your metabolism, the Lemon Detox Diet will get your body off to a great start.
Dietitian Sara Abduljawad said she tried the diet herself and it worked like a miracle but she suggests that women eat healthy along with the diet. “All you need is to take half a glass of very cold water and squeeze in the juice of half a lemon leaving the pulp and seeds out. You should add two tablespoons of pure Maple Syrup and a pinch of cayenne pepper or ground ginger to that and stir it well,” she said. “Then you should fill up the other half of the glass with cold water, stir and enjoy,” she added.
Abduljawad said there is no scientific evidence that one might need to go on any kind of detox diet and she did it only to test it herself. “If you want to cleanse your body you should eat healthy, quit smoking and trust your liver to do its job,” she said. “This diet is unbalanced and is very dangerous for your body because it can rob your intestines of healthy bacteria that aid digestion and boost immunity,” she added.
The dietitian says this kind of diet can induce rapid weight loss which may result in losing lean muscle. “We sometimes don’t understand why people and especially women cannot follow a healthy meal plan and instead choose to go on an all liquid diet,” said Abduljawad. “The lemon diet lacks essential nutrients such as calories, protein, carbs, fiber, vitamins, minerals and fat. This is why I don’t recommend it because every diet should either contain the essential nutrients or the person should take supplements,” she added.
Fitness expert and personal trainer Salah Mansour said fasting and detoxing is risky. In the long term one should eat fewer carbs, less sugar, fat and hit the gym everyday.
“Lean muscle and fluids and not belly fat are the first to go in starvation diets. Usually when one starves their body they end up bingeing on unhealthy foods high in sugar and fat,” he said. “Any diet should contain protein because your body will have to get protein from other sources which will lead it to burn your own muscle mass leaving your body with high fat and low muscle,” he added.
Manour said if women want to lose weight fast for a special occasion they should exercise more and go on a low-calorie balanced diet because quick weight loss doesn’t last and in many cases the lost weight returns with added kilos.
• Rima.almukhtar@arabnews.com
The lemon detox diet: A quick weight loss plan
The lemon detox diet: A quick weight loss plan
Registration opens for Bocuse d’Or, Pastry World Cup contests in Riyadh
- The initiative extends the partnership between the commission and Sirha Food, boosting competition in the national culinary sector and helping Saudi chefs make their mark internationally
RIYADH: Saudi Arabia’s Culinary Arts Commission has opened registration for the Bocuse d'Or championship and Pastry World Cup, both taking place during the Sirha Arabia exhibition in Riyadh in October.
The competitions will select top Saudi chefs to compete in the Middle East qualifiers, to be hosted by the Kingdom in 2026 in collaboration with Sirha Food. These in turn lead to the global finals which will take place in France at the Sirha Lyon exhibition in January 2027.
The initiative extends the partnership between the commission and Sirha Food, boosting competition in the national culinary sector and helping Saudi chefs make their mark internationally.
The competitions will discover and develop local talent, providing a platform for Saudi chefs to display their skills and highlight the diversity and creativity of the Kingdom’s cuisine.
Participants will undergo a process that includes technical tests, creativity evaluations and interviews. Finalists will receive tailored support to prepare for the international stage.
For Bocuse d’Or, dishes must exhibit mastery of either the turned vegetable or brunoise technique. Candidates must be Saudi, aged 23 or over and provide proof of identity.
For the Pastry World Cup, entries must creatively reflect the theme of “Elevating Saudi Dessert.” There is no age restriction, but non-Saudi applicants must state how long they have worked in the Kingdom.
Hopeful chefs can register at engage.moc.gov.sa/reg_forms/tracks/40/?lang=ar.
Where We Are Going Today: Sofia’s Bistro – Italian dishes
- The pepperoni pizza was topped with thinly sliced Italian beef pepperoni and buffalo mozzarella
Sofia’s Bistro is a cozy Italian-inspired eatery with great options for pizza and pasta lovers.
On a recent visit to the Hayy Jameel branch with friends, we sampled several dishes, starting with the taco de pollo, a grilled chicken taco with pickled cabbage, fresh salsa, jalapenos and guacamole.
There were a variety of salads to choose from including the kale and goat cheese salad, which offered a contrast of creamy goat cheese and crunchy, caramelized pecans. The Thai shrimp salad brought bold flavors but while it seemed promising it did not fully live up to my expectations.
We tried the spaghetti bolognese and truffle fettuccine from the pasta section. The latter was rich and indulgent, though bordering on heavy, while the former was hearty, if slightly under-seasoned.
The pepperoni pizza was topped with thinly sliced Italian beef pepperoni and buffalo mozzarella. The margherita, a classic done right, stood out for its simplicity and balance of sauce and cheese.
The dining space is relaxed and modern, with soft background music. It strikes a middle ground between casual and slightly upscale, making it a good spot for casual lunches.
The menu includes gluten-free options for both pasta and pizza, along with drink and dessert offerings.
Sofia’s Bistro has branches in Hayy Jameel and Al-Hamra. For more details, see Instagram @sofias_bistro.
Recipes for Success: Dubai’s Dragonfly Head Chef Biman Rai talks clarity and craftsmanship
DUBAI: For Sri Lankan chef Biman Rai, the kitchen has always been more than a workplace — it’s where memory, culture, and tradition come together. In his childhood home, he says, food was “both ritual and a form of storytelling.” His earliest inspiration came from his grandmother, whose sunrise spice-grinding sessions laid the foundation for his culinary career.
Inspired by the women in his family, Rai set out to become a professional cook. He has worked in kitchens across the Middle East, and says he was particularly influenced by Japanese and pan-Asian cuisines. “The respect for detail, for balance… it aligned perfectly with how I saw the world,” Rai tells Arab News.
Now, as head chef at pan-Asian restaurant Dragonfly in Dubai, Rai is bringing that vision to life.
“What makes us unique isn’t just the food, it’s the feeling. We honor the spirit of Japanese and pan-Asian cuisine while giving it a bold, modern twist,” he says. “There’s finesse, but also a quiet rebellion in the flavors and plating. It’s about creating impact through precision and personality.”
When you started out professionally, what was the most common mistake you made?
Trying to do too much. I believed more was more — more components, more garnishes, more flair. I’ve learned that restraint is power. Now, I focus on clarity and intention in every dish.
What’s your top tip for amateur chefs at home?
Taste as you go — and trust your palate. Recipes are guides, but your instinct is the real compass. Also, don’t underestimate the power of acid. A squeeze of citrus can bring a dish to life.
What one ingredient can instantly improve any dish — and why?
Yuzu. It’s electric. Just a few drops can brighten a dish, elevate aroma, and add that perfect high note without overpowering the core flavors. It’s subtle, but transformative.
When you dine out, do you find yourself critiquing the food?
It’s second nature, yes. But not in a negative way; I pay attention.
What’s the most common issue you notice?
Lack of harmony — flavors fighting each other instead of working together. Also, when the service doesn’t match the ambition of the kitchen, the experience falls flat. Great dining is holistic.
What’s your favorite cuisine to eat?
Italian and Japanese. They both celebrate ingredients, not just technique. A perfect bowl of ramen or a plate of cacio e pepe — both are about balance, soul, and simplicity done well.
What’s your go-to 20-minute meal to cook at home?
A miso-marinated salmon with steamed rice and quick-pickled cucumbers. It’s comforting, fast, and packed with umami. Plus, it gives you that sense of a complete meal without needing much time or effort.
What customer request most annoys you?
When guests try to reinvent the dish at the table with endless modifications. I fully respect dietary needs, but there’s a difference between adjusting and redesigning. Every dish is built to tell a story; the best experience comes when you trust that process.
What’s your favorite dish to cook?
Nigiri sushi. It’s pure craftsmanship. You’re working with just a few elements — rice, fish, soy, wasabi — but every detail matters. It’s the kind of dish that keeps you humble and sharp, no matter how long you’ve been cooking.
What’s the hardest dish to perfect?
Ramen. It’s deceptively hard. The broth alone is a science — depth, clarity, timing. Then you have the noodles, the toppings, the balance of fat and acid. One small misstep and the entire bowl is off.
What kind of head chef are you? Strict? Calm? Loud?
Calm, always. Precision doesn’t require shouting. I lead by consistency, clarity, and presence. I believe a composed kitchen is a creative kitchen. My team knows I expect high standards, but also that I support them fully in achieving it.
RECIPE: Assorted vegetable stir-fry noodle
INGREDIENTS
Any long noodle 100g
Olive oil 15ml
Finely chopped garlic 5g
Black pepper powder 1g
Thinly-sliced mix vegetables 60-70g
Tonaktsu sauce 20g
Light soy sauce 40g
INSTRUCTIONS
Boil water in a pot and cook 100g of any child noodle until just done (follow package instructions for time. Drain and rinse with cold water to stop cooking. Set aside with a drizzle of oil to prevent sticking.
Stir-fry the vegetables:
Heat 15ml olive oil in a wok or large saute pan over medium-high heat. Add 5g finely chopped garlic and sauté until fragrant (about 15–20 seconds). Add white onion julienne and stir for 1 minute until slightly soft. Add 60–70g of mixed vegetables (can include carrots, bell peppers, cabbage, zucchini, broccoli, etc. whatever available
Stir-fry for 2–3 minutes until vegetables are cooked but still crisp.
Season and Combine Add 1g black pepper powder and toss to coat.
Add cooked noodles to the pan and stir well. Add Sauce and Finish
Pour in the noodle sauce mixture: and add 20g Tonkatsu sauce
40g Light soy sauce Toss everything together over high heat until noodles are fully coated and heated through (1–2 minutes).
Adjust seasoning if needed.
How the Michelin Guide will boost the culinary scene in Saudi Arabia
RIYADH: The Michelin Guide — the restaurant industry’s most-respected guidebook — has finally come to Saudi Arabia. In a significant milestone for the Kingdom’s culinary scene, the guide — organized in partnership with the Saudi Culinary Arts Commission — will be released in three stages: on the 15th of each month from October to December this year, it was announced at the launch event last month.
The guide “will focus on the bustling cities of Riyadh and Jeddah, while also beginning to explore the diverse regions of the Kingdom, including Khobar, AlUla, and many more,” Michelin said in a statement, adding that its inspectors — who visit venues anonymously — are “already in the field.”
As it does throughout the world, Michelin will award one star to restaurants providing “high-quality cooking that is worth a stop,” two stars for “excellent cooking that is worth a detour,” and three stars for “exceptional cuisine that is worth a special journey.”
Alongside the much-coveted star ratings, the selection also includes the popular Bib Gourmand category, a distinction awarded to restaurants that provide good quality food at a moderate price.
The well-known Jeddah-based chef and restauranteur Nihal Felemban says the arrival of the Michelin Guide will raise the bar for chefs and restaurants in Saudi Arabia.
“It's a dream for most chefs to obtain that star. That will create a very healthy sense of competition,” she tells Arab News.
And Felemban believes the Kingdom’s local and homegrown concepts are more than capable of holding their own against the big-name brands that have been imported in recent years.
“These concepts deserve to be known. They deserve to be recognized outside the Saudi market,” she says.
“This will give a chance to these homegrown concepts to be on the international culinary map, similarly to what happened in Dubai,” she adds, referring to the 2022 launch of the guide in the UAE. “There were a lot of restaurants we didn't know about (then). The Michelin Guide gave them a voice, gave them a name abroad; it’s a beautiful thing.”
UAE-based Samantha Wood, founder of the impartial restaurant review website FooDiva.net, says the Michelin Guide has had a hugely positive impact on Dubai’s culinary scene.
“Since the launch, the number of independent homegrown concepts has grown every year, with the most recent 2025 guide featuring 29 independent homegrown concepts taking the lion’s share in the top cut of Michelin stars and Bib Gourmand.”
For the Saudi guide, Wood says, “I hope Michelin will prioritise dishing out stars and bibs for the homegrown concepts — like it has done in Dubai. This gives restaurateurs the incentive to develop their own (ideas), rather than rely on importing concepts and franchise agreements.”
Felemban is the founder of one of those homegrown concepts that will be hoping for recognition later this year. Her Jeddah restaurant, The Lucky Lllama, offers Nikkei cuisine, blending Peruvian and Japanese culinary traditions. “I would love to see The Lucky Llama (in the guide), because I believe it can compete on international levels,” she says.
Felemban predicts that the French Riviera-inspired Le Petite Maison — more commonly known as LPM — and top burger spot Marble will earn some recognition, as well as Jeddah’s Korean BBQ joint HWA-RO.
The guide isn’t just a boon to the restaurant industry either. Michelin-starred restaurants can offer a significant boost to tourism.
“Foodie travellers use these guides to plan holidays, often booking high ranking restaurants first before planning holidays around these reservations,” says Wood.
Lifestyle and food blogger Sarah Taha, who showcases the luxury food industry in Saudi on her page Swirl The Fork, also believes the guide could be a game-changer for tourism in the Saudi capital.
“The arrival of the Michelin Guide has the potential to spotlight both ends of Riyadh’s culinary spectrum — from its most luxurious dining rooms to its beloved casual gems — making it one of the most exciting food cities in the region,” she tells Arab News.
“Michelin’s presence won’t just put a global spotlight on our chefs and restaurants; it will also raise the bar for quality, creativity, and service across the board. It’s a powerful statement that Saudi is ready to be recognized as a serious player in the world of fine dining,” she continues.
Riyadh is home to several standout restaurants that Taha believes are strong contenders for Michelin stars. Her predictions include Japanese restaurants Zuma, Myazu, and Nozomi (the latter “remains a benchmark for upscale dining,” she says), and Italian restaurant Mamo Michelangelo.
When it comes to the Bib Gourmand category, which celebrates more affordable yet high-quality dining, Taha highlights Saudi staples like Mama Noura — concepts that “fuse authenticity with consistency and have built loyal followings. They may not be fine dining, but they’re rooted in culinary excellence and local relevance,” she says.
Like Felemban, Taha is confident the arrival of the Michelin Guide can only be a good thing for the Saudi food scene.
“From what I’ve seen running Swirl the Fork, there’s so much passion and creativity here. This kind of spotlight will not only validate that, but also inspire a new generation to invest — and believe — in local culinary ventures. It’s about putting Saudi flavors and stories on the world stage.”
Recipes for Success: Alexandre Thabard offers advice and a tasty ‘honey lemon pollen’ recipe
DUBAI: At just 26 years old, Alexandre Thabard is responsible for the pastry program at one of the most high-profile kitchens in the UAE.
As executive pastry chef at Emirates Palace Mandarin Oriental in Abu Dhabi, Thabard manages everything from banquets and afternoon tea to the hotel’s cake shop, and has created custom desserts for members of the Abu Dhabi royal family.
Originally from Paris, Thabard trained at Maison Lenôtre, where he also taught pastry courses and honed his technical skills across pastry, chocolate and ice cream. In 2018, he received the “Best Young Pastry Hope” award from Relais Desserts.
Thabard told Arab News his goal is “to reduce sugar as much as possible and celebrate the natural flavors of each ingredient” when it comes to pastries.
“To maintain consistency and lower glycemic impact, I often use Nascita date sugar and allulose as alternatives,” he said.
Here, Thabard talks about learning to slow down in the kitchen, why balance matters more than sweetness, and offers a honey lemon pollen recipe.
When you started out, what was the most common mistake you made?
In the early days, I often found myself rushing — eager to be efficient and to see the final result. That sometimes meant I overlooked crucial steps. I’ve learned that great desserts demand patience and precision. Quality takes time. Cooking should be a joyful, sensory experience, not a race.
What’s your top tip for amateur chefs?
Keep it simple and let the quality of your ingredients shine. Follow the recipe and, most importantly, taste along the way.
What one ingredient can instantly improve any dish?
Lime, or any good source of acidity. A touch of lime zest can instantly lift a dessert, bringing balance, freshness and vibrancy. It can transform something pleasant into something memorable.
When you go out to eat, do you find yourself critiquing the food?
I try to enjoy the experience as any guest would, but, naturally, I tend to view things through a professional lens.
What’s the most common issue that you find in other restaurants?
Often, I see desserts that are visually stunning but not well-balanced in flavor. They’re either too sweet, lacking contrast, or missing freshness. For me, the priority should be flavor and emotional connection, not just presentation.
What’s your favorite dish to order?
I have a deep appreciation for plated desserts, especially those paired with sorbets or ice cream. The interplay of temperatures and textures — warm and cold, smooth and crisp — creates a dynamic and refined end to a meal.
What’s your go-to pastry when you want to make something quick at home?
A quick pavlova. I usually have baked meringues on hand, made from leftover egg whites. So, I top them with vanilla cream, fresh seasonal fruits, and a touch of lime zest. It’s a simple yet elegant dessert that delivers texture, flavor and freshness in under 20 minutes.
What customer request most annoys you?
When a guest asks to change a dessert entirely before tasting it, or dismisses it based on appearance. While we aim to accommodate, I believe in trusting the chef’s vision. Occasionally, I receive feedback that my desserts aren’t sweet enough, which I actually take as a compliment — it means I’ve succeeded in creating something balanced.
What’s your favorite pastry to make?
I particularly enjoy working with chocolate-based desserts. There’s a refined technicality and sensory depth to chocolate that allows for endless creativity — whether you’re exploring bitterness, sweetness, or contrasting temperatures and textures. I’ve had the opportunity to collaborate with (chocolate brand) Valrhona on a bespoke couverture, crafted specifically to reflect the luxury and distinct identity of Emirates Palace. The result is a unique chocolate with complex notes that elevates our plated desserts. I also work extensively with camel milk chocolate, which has become really popular in the region. Its naturally tangy flavor, combined with the use of date sugar as a sweetener, creates a beautifully balanced profile is perfect for guests seeking lighter, more mindful indulgence.
What’s the most difficult dessert for you to get right?
The soufflé. It’s technically demanding, time-sensitive and allows no margin for error. When executed well, it’s a true testament to skill and discipline.
As an executive chef, what are you like?
I’d say I’m demanding but nurturing. I believe in building strong, collaborative teams and mentoring young talent. A good dessert is often the result of a unified, motivated kitchen. My style is modern and refined, with a strong focus on health-conscious and sustainable practices — no additives, no artificial colors, and a respectful use of sugar. I aim to create pastries that are elegant, balanced, and meaningful — desserts that not only please the palate but tell a story.
Chef Alexandre’s honey lemon pollen recipe
Honey sponge
Ingredients:
Butter: 150 g
Egg yolks: 220 g
Whole eggs: 90 g
Honey: 270 g
Sugar: 170 g
Almond powder: 30 g
Sour cream: 170 g
Cream: 30 g
Flour: 350 g
Salt: 2 g
Baking powder: 10 g
Method:
Whip the egg yolks, whole eggs, sugar, and honey until light and airy.
Add the sour cream and cream.
Incorporate the melted butter (at 45°C).
Fold in the dry ingredients.
Pour into a frame or mould and bake at 170°C for 18 minutes. Cool and cut to fit your insert mould.
Honey mousse
Ingredients:
Milk: 72 g
Honey: 14 g
Egg yolk: 10 g
Gelatin: 2 g
Water: 9 g
Whipped cream: 143 g
Method:
Soak the gelatin in cold water.
Heat the milk.
Mix the honey and egg yolk, then combine with the milk and cook to 83°C.
Remove from heat and add the gelatin.
Cool to 25°C, then fold in the whipped cream.
Use immediately for assembly.
Lemon confit:
Lemon juice: 308 g
Sugar: 115 g
Lemon zest: as needed
Additional lemon juice: 77 g
Method:
Blanch the lemon zest three times to remove bitterness.
Cook the zest with sugar and lemon juice until translucent and candied.
Blend into a smooth confit.
Pollen shortbread:
Icing sugar: 40 g
Butter: 35 g
Egg: 20 g
Almond powder: 12 g
Flour: 92 g
Salt: 1 g
Pollen: 15 g
Method:
Mix all ingredients until combined.
Roll out to 2 mm thickness.
Bake at 160°C for 12 minutes. Cool completely.
Assembly:
Spread a thin layer of lemon confit on the honey sponge.
Pipe or pour the honey mousse into a mould.
Insert the sponge with confit into the mousse.
Freeze until solid, then unmould.
Place the entremets on the pollen shortbread.
Decorate with bee pollen, chocolate garnishes, and edible flower petals.
