Raphael Stevens

The wellness industry is growing at an unprecedented rate, with the supplements sector expecting to hit $216 billion by 2026. Powders, tablets and gels that strive to improve performance on a physical and mental level are the latest obsession.
The key to understanding what supplement you need, and if they even work, is to decipher exactly what they are. In short, supplements are used to bridge the nutritional gap, so the focus remains on a balanced diet rather than on unpronounceable ingredients. Over the past few years, the intimidating giant bottles of protein powder have transformed into packaging you’d happily display on your bathroom shelf, but it’s the ingredients that hit the mark.

“Supplements can work, but where and when is indicated by the name itself – to ‘supplement’ and add to your existing diet and training regime,” explains Dr Paul Macnamara, Consultant – Orthopedic Surgeon, Medcare Orthopaedics & Spine Hospital, SZR. “They should not take priority over the meals you eat and the exercise you perform.”
“Some supplements are also more effective than others, “she continues. “For example, whey protein, creatine monohydrate and fish oil have all been proven to aid goals such as muscle gain, fat loss and recovery from intense training. Detox teas, on the other hand, have no discernible benefits (other than upping your water intake) despite social media seeming awash with them.”

Someone who has put her body through a range of gruelling challenges is Egyptian marathon runner and mountaineer, Manal Rostom. Now in her forties, she has been conscious of her diet and supplements since she was 16 years old, but it was in her thirties when she stepped up her fitness regime and started to introduce more supplements.
“I’ve been taken collagen glucosamine and chondroitin supplements. I’ve taken iron supplements since I was 16 and I also take magnesium and calcium and I dedicate a whole day to the sun so my body gets as much vitamin D as possible (with SPF). I sometimes take L-Carnitine supplement that helps transport the fat to the cells and that’s the only amino acid I’m on, and your body makes it naturally anyway.”
The supplements she uses are specific to her needs as a long-distance competitive runner and compliment her clean diet. With so many formulas promising to better your ability, Rostom is very aware of what products to avoid: “I don’t believe in fat burners and all these things that interfere with your hormones, mood or stress levels. Look after what you’re eating, get your vitamins in, and sleep seven to eight hours a day.”
Eating habits can significantly alter your decision on whether to add supplements to your diet or not. If you’re vegetarian or vegan, for example, you need additional vitamins and protein to build muscle and boost your overall physical and mental performance.
Some of the most recommended supplements include fish oil tablets that contain fatty acids known as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). They are essential for brain function and a healthy heart. There is also magnesium that tackles muscle ache; Nitrate that improves speed and performance; Vitamin K2 for strong bones and heart (ideal for those following a meat-free diet); and amino acid supplements that are known for repairing muscle tissue as well as reducing fatigue and boosting energy mid-workout.

“I believe you have to find the right combination of ingredients to see any bene t, there’s no one size fits all protein blend or supplement,” says Amanda Rushforth, Dubai-based wellness content creator. “I think if you do take them consistently enough, you will, of course, bene t from the uptake in minerals or vitamins which either directly or indirectly will boost energy or performance. I find personally that I get more energy and see better results just by increasing my green juice intake.”
Supplements should offer support for something that is lacking in your diet but not replace it. Thoroughly analyse your fitness goals before introducing additional enhancers into your routine and your research before you buy.
Consult professionals and continue with editing your diet until you have the powerful blend of what is needed to achieve your goals be they beauty related or performance-enhancing.
– For more about Dubai’s lifestyle, news and fashion scene follow Emirates Woman on Facebook and Instagram
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September’s – ‘The Power Issue’ – Download Now
We spoke to co-founder of Three Coffee, Drew Dennehy about creating the perfect morning ritual.
What is your early morning coffee ritual?
My morning coffee is a small space that I have for myself each day. It allows me to think about what happened yesterday, how that impacts our business, and what I need to do for the rest of the day. I choose one of our coffees and make myself a series of espressos. This changes daily so that I can assess how our coffees are performing over time and ensure that our customers are getting the quality we promise them.
How did the Three Coffee concept begin?

Both Karthik, (my business partner) and I, have been passionate about coffee for a long time. When you spend enough time in an industry you’re passionate about, you get to a point where you say, “I think it’s time to do something ourselves”. We had connections to producers and farmers at origin so that helped us present interesting coffees to people here. We aim to try and make the coffee industry better by helping farmers farm and process their coffee and get them higher prices for their coffee. We want to help our customers make better coffee in their cafes and homes, so we focus a lot on education and training. If our customers and, in turn, their customers, notice an increase in quality in the coffee they buy, we can pay higher prices to the farmers and producers we work with. But, providing high-quality coffee is only half the job. Supplementing this with high-level training and support ensures that our partners are producing delicious coffees for their customers.
What is the difference between the three colour categories:
Each colour represents a basic set of sensory qualities we believe all coffees can be grouped into.

Brown Coffees tend to exhibit traditional characteristics, like chocolates, caramels and nuts. These tend to be more smooth and balanced coffees. Their tasting notes range from molasses, dark chocolate and tobacco at the darker end of the roast spectrum to toffee, almonds and butter at the lighter end.
Purple Coffees are very aromatic, flavourful and sweet. They tend to be naturally or experimentally processed coffees. These give them their purple fruit, dried fruit and deeper notes. These are coffees that are complex and often exhibit notes of berries, chocolate, sweet citrus and deep sweetness.
Green Coffees are fruit-forward and lively, often displaying sweet citrus, stone fruit and floral notes. They’re characterised by their vibrancy and celebrate a key component of speciality coffee; positive acidity. Often, speciality coffee gets a bad wrap for presenting customers with sour coffees. If sourced, roasted and brewed with care, these coffees can be beautifully sweet with their acidity coming through as something positive in the cup. Green coffees hint at lighter fruits rather than the deeper fruits that Purple Coffees display.
We wanted to try and make it easy for people to understand what they were drinking, without having to know too much about the coffee. If they know that they like green coffees, they know they can pick up pretty much any coffee within that colour range and enjoy it. But the system doesn’t stop you from enjoying coffees in other colours, it just allows you to know the general characteristics of the coffee you’re looking at.

How long have you been involved in the world of coffee?
I’ve been in the industry for around 12 years. I initially started working as a barista to pay for food and rent when I was at university. From there, I started my journey and fell into the rabbit hole that is speciality coffee. It’s such an interesting and diverse industry, there’s so much to continue learning to do.
Why do you think coffee is so important to people?
Coffee is and has been important for hundreds of years, dating back to the religious practice of the Sufis in ancient Arabia, to the Ottoman empire and the advent of the industrial revolution. Coffee is important for four main reasons; acuity (caffeine), ritual, socialising, and of course taste. Throughout the recent lockdown, it’s been interesting to see how people’s priorities have changed. People haven’t needed the caffeine to wake up as often and haven’t been able to socialise. The ritual and, more importantly, the taste of coffees they buy have become so much more important. People have become more interested in where coffee comes from, why it tastes the way it does and how they can incorporate slower, pour-over style coffees into their morning routines. Coffee has become more about connecting with the product, not simply a crutch to get through the day.
How do you source your coffee beans?
Our co-founder and Head of Coffee, Karthik, used to travel 3-4 months of the year sourcing new coffees and building relationships with farmers and producers. We work with farmers and producers directly for around 90 per cent of the coffees we source, a number we aim to get to 100 per cent in the next year. This means going to farms, seeing how they grow their coffee and providing them ideas on how they can increase the potential of their coffee. Sometimes this is buying new equipment for them, sometimes it’s offering advice on how to process their coffee differently. Being able to do this is rewarding because you get to buy really tasty coffee and feel good about it. Making the coffee industry better means ensuring the people we’re buying from, grow with us.
How does one differentiate between beans?
People are often aware that every origin has its own set of tastes, aromas and flavours. But even more interesting is that you can have an even broader range of flavours that come from within each origin. For example, we have two Colombian coffees from the same farm. They were processed (see boxout) differently and, as a result, they taste completely different. One tastes like caramel and chocolate, the other like plums and orange! To be able to differentiate between coffees takes a little practice. It’s a bit like becoming a sommelier of wine!
Why did you choose Dubai to launch your brand?
Dubai had always interested me as a place where things were happening and business was being done. The speciality coffee scene here is fairly new but has developed so fast over the last couple years. The UAE and the Gulf region, in general, are placed to make some big things happen in the coffee industry.
What do you think sets Three Coffee apart from other brands?
Aside from our Coffee by Colour system, I think that three main things set us apart; our relationships with farmers, our knowledge and experience, and our team. Our relationships with our farmers and producers allow us to source and provide unique coffees to our customers. From Indonesia and Thailand, to Costa Rica and El Salvador, we have a diverse range of tastes and flavours. Our team’s combined experience in the coffee industry is almost 90 years’ and so we know what we’re doing. I think the biggest thing that people say when they meet us is that despite being a new company, our customers trust us.
Our team is the best bunch of people and I love them. They’re so professional. They love what they do and they have this crazy desire to be the best. Whether that’s roasting or making coffee, to educating and training people.

Why should you bloom coffee before you’re making it?
“Blooming” coffee refers to ‘saturating’, or fully wetting, your coffee grounds, and waiting for a short while, before you begin brewing. When coffee is roasted, it produces CO2 gas as a natural by-product. This gas is trapped in the beans and is something we don’t want in there. The idea behind ‘blooming’ is to wet the coffee so that the gas can escape, giving us better-tasting coffee.
What is the perfect brewing technique?
There is no one perfect brewing technique. Many different steps need to be followed depending on which piece of equipment you’re using to make your coffee. But, there is an overarching idea that never changes. And this is the idea that you want your extraction (how the water travels through the coffee grounds and removes flavour from them) to be as even as possible. There’s a few tips and tricks that you can use to try and make extractions as even as possible, but it requires training and patience to get them right.
Which of your products is the best all-rounder if you’re looking to gift someone?
Definitely, the Aeropress because it can produce a few different types of beverages, can travel with you and doesn’t break easily. They can also make some awesome tasting coffee if used right.
How powerful is coffee in today’s world?
Coffee isn’t just a drink. It’s a global commodity. It comes second only to oil in total value traded each year and, as such, employs millions of people around the world. Coffee is the lifeblood of the capitalist economy. I think around a quarter of the developed world is semi-addicted to coffee without even realising it. So much of our global economy is not just made up of the trade in coffee futures and physical stock, but relies on our caffeine addicts’ brains to make it run.
What’s next for Three Coffee?
We’re going big. We want to be known as the best coffee company in the Middle East. That doesn’t just mean coffee quality, but also how we support the people who buy coffee from us; cafes, restaurants and people at home. We’re currently building our showcase roastery, which will include a service centre for equipment, glass-cased roasting room, espresso bar, experience centre and most importantly, a training facility. Training is so important as it allows people to understand the story of the coffee, how we roast it and how they can use techniques and knowledge to get the best out of it. High-quality beans are only half the story – how you make it is the other. We want to empower everyone who buys from us to make better coffee and from those cups, make coffee better.
A recipe for the perfect hot brew 
What you need
Aeropress
Aeropress filters
Grinder or already pre-ground coffee
1 Aeropress scoop (16g or 2tbsp) of coffee
Hot water just off the boil (about 90°C)
Aeropress paddle or spoon
Timer
Cup or mug
Method
1. Push plunger out of the chamber
2. Put the filter in a filter cup. (Use two filters for cleaner taste)
3. Twist the filter cup onto the chamber. Preheat the brewer and rinse the filter with hot water. This gets rid of any paper flavour and warms everything up. Heat your cup or mug with hot water while you are at it.
4. Stand the chamber on a sturdy mug. Measure and grind the coffee about as fine as table salt.
5. Shake to level coffee. Discard the rinse water from your mug.
6. Add water up to Level 4 on the chamber or 210gr of water. 90°C for hot brewing. Start your timer when you pour hot water into your brewer. Saturate all the grounds within 10 seconds.
7. Stir for about 45 seconds for hot brewing.
8. Insert plunger and gently press down with steady pressure, stopping as soon as you hear a hissing sound. This entire brew process should take just under 1.3 seconds for hot brewing and yield around 7 oz of coffee.
9. Remove filter cap, push the plunger to eject used coffee and rinse seal. Clean the rubber plunger with hot kettle water and you’re ready for your next brew.
September’s – ‘The Power Issue’ – Download Now
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Ready for a busy weekend? From happy hours to fabulous staycations and indulgent dining experiences, we have more than one reason to get excited for some much deserved time off.
Cheers to the weekend

We can finally enjoy a drink or two outdoors and what better way to kick off the weekend than with a happy hour. Hosted at NOÉPE, located within the iconic Park Hyatt Dubai, from 5pm to 8pm you can avail a buy one get one free offer on selected beverages. Why not make a night of it and tuck into the newly revamped menu that celebrates the best of the vibrant food from New England, Californian and Nikkei cuisines.
Just the two of us

Overdue a date night or celebrating a special anniversary? One&Only The Palm wants to create an unforgettable night for the lovebirds of Dubai in a private setting overlooking the Grand Pool. Follow the candlelit pathway to a beautifully arranged table set in a secluded cabana and enjoy a bottle of champagne alongside a three-course meal curated by three-Michelin starred chef as a curated playlist sets the scene. The romantic experience starts at Dhs1,500 for in-house guests and Dhs3,000 for external guests. For more information on booking the experience contact info@oneandonlythepalm.com or call +971 4 440 1010.
We’re jammin’

Dubai’s favourite Caribbean hotspot, Miss Lily’s, introduces a vibin’ Saturday offering that will bring the island to the city with a tropical burst of Jamaican plates, rum refreshments and tunes to match. Kick-off your Foreign + Yard night by choosing either Patties – beef, chicken or callaloo (vegetarian), Peppa Shrimp- whole white prawns and scotch bonnet pepper or Stamp & Go- salted cod, Jamaican spices and tomato salsa. Follow this up with a choice from the mains which include fried or jerk chicken with the best sides of coleslaw and mac & cheese and Ackee & Saltfish and make sure to have room for Dark Fruit Cake or Homemade Coconut Cake to finish. Foreign + Yard is available from 6pm to 3am and is priced Dhs165 for food only with drinks bought separately.
Did someone say brinner?

Who is to tell you how to spend your weekend. If you want to have breakfast for dinner, go for it. Need a quick lunch stop with minimum fuss? You got it. Flexible grub is exactly what Tom&Serg offers with it new all-day dining menu for you to indulge in any type of dish no matter what time it is. It’s the weekend, enjoy the flexibility.
 24 hours of bliss

Fancy a quick staycation to reset without strict check-in and check-out rules? At Renaissance Downtown Hotel, you can come and go within the 24 hours that you booked and immerse yourself in luxury in one of chic suites, complete with rich designs and local flair, overlooking Dubai’s unique views. The 24-hour Staycation is priced from Dhs650 up and includes buffet breakfast at Basta and covers two adults and two children. You will also receive a 25 per cent discount on food and drinks as well as the Spa. Use promotional code ROM when making a reservation.
A stylish comeback

The chic rooftop bar Mercury Lounge at the Four Seasons Resort Dubai at Jumeirah Beach has reopened with a new theme. Relax in the shady red and white striped cabanas reminiscent of the Côte d’Azur, indulge in a host of new dishes crafted by Head Chef Andrea Ierardi or enjoy an intimate dinner in the new Private Dining Room with views of the Arabian Gulf. Why not kick off your weekend with Mercury’s aperitivo which is served daily from 6pm to 8:00 pm, and includes miniature bites with each drink ordered from the aperitivo menu. Prices start at Dhs70.
Naughty Brunch

Head to Five Palm Jumeirah this Friday for an indulgent Naughty Noodles Champagne Brunch at Maiden Shanghai. On from1pm to 4pm, the dining experience includes unlimited gourmet Chinese food, unlimited crafted cocktails and sips, unlimited champagne for an hour all with a side of tunes by Sam Starks. Priced at Dhs450, if you are a FACE card holder then you pay Dhs325. Not ready to go home? Stick around for the afterparty from 4pm to 7pm where you can three drinks for Dhs100.
Heading to Abu Dhabi?

A tranquil hideaway, EDITION Spa has reopened its doors with several indulgent packages to treat yourself to. First up is the GLOW-GETTER, a 60-minute experience that includes an EDITION House Massage for Dhs496 with a complimentary upgrade to 90-minutes when reserving between 10am to 3pm daily. There’s also SKINSATIONAL at Dha600 that will help you restore with a deep cleansing facial, elevated by a choice of complimentary back and shoulder massage or healing sound therapy. Want to make a day of it? Then book in for SPA & SUN SEEKERS package for two priced at Dhs990 and enjoy a day of relaxation and sunshine, paired with a 60-minutes couples massage and complimentary pool access.
– For more about Dubai’s lifestyle, news and fashion scene follow Emirates Woman on Facebook and Instagram
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It appears HH Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum has taken a trip down memory lane.
Taking to Instagram yesterday afternoon, the Crown Prince of Dubai shared a series of old photos, some of which included his late brother HH Sheikh Rashid bin Mohammed bin Rashid Al Maktoum.

Many of the photos featured His Highness horse riding, a passion which has been in the family for years. Some images also featured Sheikh Hamdan with his father, HH Sheikh Mohammed bin Rashid Al Maktoum, the Vice President and Prime Minister of the UAE and Ruler of Dubai.
The Crown Prince simply captioned the reminiscent Instagram post: “Good old days.”

Over the weekend, Sheikh Hamdan paid tribute to his elder brother Sheikh Rashid on the fifth anniversary of his death.
He took to Twitter to share a video montage which showcased photos of the late Sheikh Rashid.
Some images were from his younger years, some were from later in his life and some were taken with Sheikh Hamdan.
Alongside the video, the 37-year-old Crown Prince also posted some poetic words in Arabic which translate into: “Brotherhood feelings of love inspire him. The word ‘brother’ spoken from the mouth of my brother is the sweetest thing someone’s lips could say.”
– For more about Dubai’s lifestyle, news and fashion scene follow Emirates Woman on Facebook and Instagram
Images: Sheikh Hamdan Instagram and Twitter More