Aug. 12, 2009 at Aubergine Restaurant and Patisserie (11am)

In the C-Lium High-Fiber Cook-off, we discovered that today’s busy lifestyle shouldn’t stop us from enjoying easy-to-prepare high-fiber meals.

Renowned gourmet chefs, Stefan Langehan, Aubergine Restaurant Patisserie’s Executive Chef, and Samuel Linder, Aubergine Restaurant Patisseries’s Sous Chef, showed guests how to prepare three delightfully healthy high-fiber dishes, including a delectable Poached Quail egg on truffled Parsley mousse dish, a Seafood medley on Barley green pea risotto on asparagus and a Pan seared duck foie gras dish.

Celebrated chef and TV personality Tristan Encarnacion also shared some tips on how to transform everyday meals into high-fiber dishes with a special ingredient – C-Lium Fibre. He changed a simple dish like Stir-Fried Chicken with Mushrooms and Zucchini into a healthier high fiber one that helps fulfill your family’s daily fiber requirements.

Even delicious drinks and desserts could be fiber-fortified  we experienced yummy fresh fruit salad with pistachio ice cream and hazelnut crumble topped with C-Lium Fibre, a glass of refreshing C-Lium enriched iced tea – another popular and convenient way to enjoy C-Lium aside from mixing it with fruit juices.

So grab a bottle of C-Lium Fibre because having a high-fiber diet has a host of health benefits..from reducing the risk of heart disease and diabetes to promoting better weight management and over-all wellness.

Cheers to good health and Godbless! =]