Friday, 24 March 2017


Typically chocolate truffles are considered a cheat meal and super indulgent because they are made with heavy cream to make the ganache filling! But for those of us on a health kick following a dairy-free or paleo diet, we have ensured you get your chocolate craving satisfied with these truffles that substitue heavy diary cream with either almond or coconut milk.  

Take a walk on the dark side of healthy indulgance and you won’t be able to go back – we bet that you won’t be able to stop at just one melt in your mouth truffle! How can it be, when it’s melted chocolate and roasted hazelnuts!!!

Get cooking now!

·        12oz L’exclusif dark chocolate
·        1cup almond milk (can substitute with coconut milk as well)
·        1 Tbsp maple syrup (You can add more depending on how indulgent you want the recipe to be)
·        1 tsp vanilla extract (optional)

For the coating:
·        1 cup roasted chopped hazelnuts
·        1/2 cup cocoa powder
·        Dash of cinnamon powder

1. In a large skillet, heat the almond milk, chocolate and maple syrup.
2. Stir and mix until combined.
3. Remove mixture and set the bowl in the fridge for 2-3Hrs, until firm.
3. Roll the mixture into balls.  TIP: You could also use a melon baller to get evenly-sized truffles.
4. Cover the balls in cocoa powder and cinnamon by rolling them in it by hand.
5. Roll each ball in a bowl of roasted chopped hazelnuts, pressing on the hazelnut pieces as you go. Place on a baking tray lined with parchment paper, then repeat for all the remaining truffles. Place in the fridge for at least an hour to harden.
5. When the truffles are firm, you could dip the truffles in melted chocolate one by one, working quickly. Leave to set in the fridge for 10-15 minutes, then serve! (Optional)
These healthy truffle balls can be stored in an airtight container and can be your muse for indulgence as and when you like. Get the ingredients for this recipe at Nature’s Basket. Shop online or find the nearest store on

Friday, 17 March 2017

Easy 5 ingredient party appetizer

Cream cheese rolled in crunchy pistachios, juicy cranberries and orange zest served with buttery crackers. Does it get any better than that?! We don’t think so. This is the perfect (and easy) party appetizer which your guests will love. It’s an easy vegetarian and gluten free starter which can be paired with salty crackers. You could even lighten things up with light cream cheese to make it a little friendlier on the waist line.

Read, the recipe below to prepare this for your weekend party.  

•    ⅓ c. shelled pistachios
•    ½ c. dried cranberries
•    200 gms. cream cheese
•    1 Tbsp orange zest
•    ¼ tsp. salt
•    Crackers for serving

1.    Pulse the pistachios in a food processor until they are roughly chopped and set aside.
2.    Roughly chop the cranberries for 60 seconds in the food processor. Set aside half the cranberries. Add the cream cheese, orange zest, and salt to the remaining cranberries. Process the mixture until smooth.
3.    Roll the mixture into balls and cover in a combination of the chopped pistachios and cranberries. Serve with crackers.

Serve with crackers and chips and we are sure it will have your guests asking for more. Get the ingredients for this party starter from Nature’s Basket. Shop online or find the store nearest to you on

Friday, 10 March 2017

Your 6 colour meal plan

Don't we all agree that colours are so much better than monochrome? How about adding a whole lot of colour to your foods on this festival of colours.
The 6 Colour Diet is a great way to eat healthy and nutritious food – one colour at a time! Pick your favourite color foods for every day of the week from red, yellow, green, orange, purple, brown & white. Treat yourself with a multi color meal on the 6th days for a delicious meal.

Day 1: Red

The first day color is Red. Pick the freshest red fruits and vegetables cook something delicious. Choose from red apples, beetroot, cherries, pink grapefruit, red grapes, red peppers, red potatoes, strawberries, tomatoes, and watermelon. Red food contains Lycopene which is a powerful antioxidant that can help reduce the risk of cancer and keep our heart healthy. Make a refreshing salad with apples, carrots, beetroots or make a pomodoro Spaghetti.

Day 2 Yellow

Pick from the wide range of yellow foods available including lemons, mangoes, peaches, yellow pears, yellow peppers, pineapple, corn, etc. Yellow foods contain carotenoids, which help with eye health, reduce the risk of some cancers. Make a stir fry with corn, yellow peppers or a refreshing juice with pineapples or mangoes, etc. Throw in a salad and top it up with some lemon juice and pepper for a quick meal.

Day 3 Green

On day 3, go green and cook something luscious. Ingredients for day 3 would be green apples, artichokes, avocados, asparagus, broccoli, green beans, cucumbers, green grapes, peas, lettuce, limes, green pepper, spinach, and zucchini. Green food is clean food and can protect against some forms of cancer, some veggies are very high in iron and versatile at the same time. Leafy greens such as spinach and broccoli are also excellent sources of folate. You can make spiralised zucchini pesto with olives and broccoli and a freshly squeezed green apple, lettuce and lemon. Grill some veggies and enjoy fresh for dinner.

Day 4 Orange

Orange is the colour for day four, pick from apricots, butternut squash, carrots, grapefruit, nectarines, oranges, pears, sweet potatoes, tangerines, and cook something mouth-watering. Orange food helps prevent heart disease and improve your immune system and also maintains healthy mucous membranes and healthy eyes. Make a wholesome with carrots and sweet potatoes and make a healthy drink using orange and/or tangerines. Snack on baked sweet potato or apricots for that mid-day craving.

Day 5 Purple

On day five, pick some exotic blackberries, blueberries, plums, eggplant, figs, purple grapes, prunes, raisins, and cook something delectable. Purple foods protect cells from damage and can help reduce the risk of cancer, stroke and heart disease. You could make an eggplant lasagne for lunch and a purple grape or blueberries smoothie with chia seeds for breakfast.

Day 6 All colours

Mix some of your favourite colourful foods and create something unique. Put together a rich salad, some fresh vegetable dips with cheese, a light curry or a Rainbow Burrito bowl. Be free Eat free.

Buy the freshest colours for your palate from Nature’s Basket. Shop online or find the store nearest to you on:

Eating bright, done right

This festival of colours, infuse lovely and fresh colours even in your diet. Here are 4 simple and colourful dishes you can make at home. Not only do these look amazing because of their eye-catching colours, but are also delicious to eat.

1 Falafel and Winter veggie bowl

For the Roasted Veggies
5-7 carrots 
4 teaspoons cumin
2 tablespoons olive oil
1 head cauliflower
salt and pepper to taste

For the Bliss Bowls
8-10 pieces of Falafel
1-2 cups chopped red cabbage
¼ cup crushed pistachios
2-3 cups spinach
1 jalapeño, cut into slices
tahini, lemon juice, honey, and/or olive oil for drizzling


·You can either make falafels at home or use store bought ones.
·Preheat the oven to 400 degrees. Place peeled carrots and chopped cauliflower covered with olive oil and salt and pepper and bake for 20-30 minutes. Remove from oven once golden brown and set aside to cool.
·In a bowl assemble cucumber, red cabbage, falafel, tomatoes carrots, and roasted cauliflower in the bowls. Top with jalapeño and pistachios. Drizzle with tahini, lemon juice, honey, olive oil, and salt and pepper as needed.

2 Crispy Zucchini Tacos With Cherry Pepper Cream


For the zucchini:
1 large zucchini squash, cut into 2-inch long pieces
1 teaspoon chili powder
1 cup seasoned panko bread crumbs
1 tablespoon flour
1/4 teaspoon salt
3 tablespoons coconut oil
1/4 teaspoon pepper
2 large eggs

For the cherry pepper cream:
1/4 cup plain greek yogurt
1 lime, juiced
1/4 cup half and half
2 tablespoons diced cherry peppers

For the tacos:
12 small corn (or flour!) tortillas, warmed
shredded red cabbage
thinly sliced scallions
thinly sliced radish
fresh cilantro
lime wedges
crumbled queso fresco cheese
cherry tomatoes, quartered or halved


For the zucchini tacos:
· In three separate bowls place the following:
  • Zucchini
  • the eggs
  • panko, flour, chili powder, salt, and pepper.

·Heat a large skillet over medium heat and add the coconut oil. Take each zucchini piece and coat it in the egg then dredge it through the bread crumbs, pressing gently to adhere. Place it in the skillet and repeat with other pieces. Cook the zucchini on each side until golden brown, flipping gently when needed. Once finished, place the zucchini on a paper towel to remove any excess oil.

For the cherry pepper cream:
·Whisk half and half cream, greek yogurt, lime juice and cherry peppers together in a bowl until combined.

For the tacos:
·Assemble the tacos as you wish! I like to spoon some cherry peppers onto the warm tortillas before adding the zucchini. From there, I add the zucchini, radish, tomatoes, cabbage, scallions, cilantro, crema, cheese and a spritz of lime.

3 Mediterranean Quinoa Bowls

This filling rainbow bowl is a mish-mash of quinoa, cucumber/ kale/ spinach and feta cheese, kalamata olives, pepperoncini eaten straight out of the jar because they are so salty and delicious.


Roasted Red Pepper Sauce:
1 16 ounce jar roasted red peppers, drained
½ teaspoon salt 
1 clove garlic
juice of one lemon
½ cup almonds
½ cup olive oil

For the Mediterranean Bowls 
cooked quinoa
feta cheese
spinach, kale, or cucumber
kalamata olives
thinly sliced red onion
olive oil, lemon juice, salt, pepper
fresh basil or parsley


·Pulse roasted peppers, lemon, salt, garlic, olive oil and almonds in a food processor to prepare the red pepper sauce. Blend until thick texture is achieved.
·Cook quinoa as per packaged instructions.
·Toss the quinoa, red pepper sauce, diced tomatoes, diced onions, avocado, lettuce, cucumber, olives, feta cheese, olive oil, salt, and pepper.
·Garnish with fresh parsley and cilantro and serve!

4 Clean-out-the-fridge miso ramen

A colorful and healthy upgrade on instant ramen and made of everything kept in your refrigerator.

3 cups baby spinach
1 carrot, grated
2 green onions, thinly sliced
1/2 cup corn kernels, frozen, canned or roasted
1 tablespoon Sriracha, optional
1 teaspoon black sesame seeds
100 ml Miso 

·Cook ramen according to package instructions.
·Stir in baby spinach, corn, carrot, and Sriracha until the spinach has wilted, about 2 minutes.
·Serve immediately, garnished with green onions and sesame seeds, if desired.
·You can add boiled eggs for a protein punch.

Shop all these colourful fresh dailies at Nature's Basket. Shop online or find the nearest store on:

Spicy Thai Chicken and Quinoa

Spicy Thai Chicken and Quinoa is the perfect and wholesome meal to relish on a day off. This dish will have you hooked with its flavour-loaded, saucy, sticky exterior and light-your-face-on-fire spice levels from the very first bite. Read below quick and easy steps to make this delight.



For the Spicy Thai Sauce:
·        ½ cup Thai style chili sauce
·        ½ cup water or chicken broth
·        ¼ cup Wholesome!® Organic Blue Agave
·        ¼ cup soy sauce
·        2 tbsp rice vinegar
·        2 tblsp lime juice
·        2 tbsp Wholesome!® Organic Light Brown Sugar
·        1 clove garlic, minced

For the Chicken:
·        2 lbs. boneless skinless chicken thighs
·        2 cups uncooked quinoa
·        chopped peanuts, cilantro, and chili flakes for topping

1.     To prepare the sauce, whisk all the sauce ingredients together. Marinate the chicken with about ½ cup sauce. Bring the remaining sauce to a boil over medium heat. Simmer for 30 minutes while it reduces and thickens.
2.     Cook the quinoa according to package instructions.
3.     In a bowl, marinate the chicken with ½ cup sauce. Refrigerate the marinate and let it all hang out for 30 minutes or so, while the sauce thickens. Shake off excess marinade and transfer to a hot grill pan or skillet. Cook the chicken for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.
4.     Plate the quinoa on a large platter and top with the chicken. Brush the extra sauce on the chicken pieces. Sprinkle with cilantro, peanuts, and chili flakes and serve.

Buy the perfect ingredients from Nature’s Basket. Shop online or find the nearest store on:

Wednesday, 8 March 2017

Super recipes for superwomen

Not all superheroes wear capes, some of them look like a mother, a daughter, a sister, a friend, a guide, a confidant, a wife or a lover. Without them our lives would definitely not be the same. So this Women’s Day celebrate and pamper yourself with these bold and delicious recipes that rejuvenate, refresh and stimulate you!

Men, feel free to also make these recipes for your loved ones (but ofcourse you know you don’t need a "day" to do this!) 


Eggs Benedict is a traditional American breakfast or brunch dish consisting of toasted halves of an English muffin topped with broiled ham, poached eggs, and hollandaise sauce. Often times the ham is replaced with either bacon or spinach.

2 tablespoons chopped parsley, for garnish
2 teaspoons white or rice vinegar
2 English muffins
4 eggs
8 pieces of bacon or 4 pieces of Canadian bacon

Firstly prepare the bacon or garlic spinach to be made as the base while bringing the poaching water to a boil. Add a tablespoon of vinegar to the water. Poach the eggs to the desired level. Simultaneously toast the muffins. Once done, place the spinach/bacon on the toast, carefully top the poached egg and cover with the delicious hollandaise sauce and garnish with parsley.


Infuse a refreshing change in the life of the woman of substance! Detox water is an infused water recipe that helps flush your system of toxins, increases your metabolism and improves your health. If you’re trying to lose weight, drinking water is one of the easiest things you can do to give your efforts a boost.
You can make a fruit infused water as you like. Add some lemons and cucumbers for a refreshing taste and Vitamin C packed drink. The lemon in the water helps reduce bloating and at the same time helps improve skin and hair as well.

Cucumbers are one of the most underrated antioxidants around, even though they have so many health benefits.They’re made up of mostly water, which makes them a perfect component of a cooling detox drink.
Among its many health benefits, cucumbers are a great source of vitamin B, and are rich in potassium and magnesium.
Detox water can be made with different ingredients like oranges, berries, melons, etc. Add a few leaves of mint/lavender for fragrance and taste.


This is not the regular muffin that you can find in any bakery. This indulgent muffin is not only delicious but very healthy too. It is power packed with the goodness of oats and blueberries which are well known antioxidants.

2 cups all-purpose flour
1 cup oats–quick or regular oats
1/4 cup + 1 Tablespoon + 2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups honey nonfat Greek yogurt
2 large eggs, lightly beaten
4 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

Preheat the oven and coat muffin tin with cooking spray or liners. Combine flour, sugar, oats, baking powder, baking soda, and salt in a bowl. Combine yogurt, eggs, butter, and vanilla in a second bowl. Fold the yogurt mixture into dry mixture; stir to combine completely. Gently mix in blueberries. Spoon into muffin tins filling them full. Bake for 20-25 minutes until top is golden and springs back when you gently touch it.

Shop for the super ingredients for this super recipe at Nature's Basket. Find the nearest store to you on

Tuesday, 7 March 2017

Healthy Thai Cooking

Who said that all that tastes good is unhealthy? Thai food is aromatic, flavorsome, delicious and is secretly packed with healthy goodness.

Raw sides are a nutrient boost
One can always notice a plate of assorted fresh raw herbs and vegetables on the side of a Thai main dish. Cucumber (skin off), sweet Thai basil, apple, long beans, aubergine, chives, bean sprouts and spring onions are often served as sides. These provide the extra nutrients and vitamins that are lacking in cooked dishes. A little ice put on the plate not only acts as a 'cooler' for both body and mouth but also keeps the vegetables extra crispy.

Natural Healing
Thai cuisine comprises of basic herbs that have many health benefits, and they taste great too.
·         Fresh chilies - Good source of vitamins A, C and K. Research continues into pain relief potential.
·         Coriander:- Good source of dietary fiber and packed with vitamins and minerals.
·         Lemongrass - Very good source of iron and potassium and thought to be an effective alternative treatment for yeast infections.
·         Lime - Good source of potassium and vitamin C.
·         Galangal (Thai ginger) - Aids digestion and is often used to help treat the common cold.
·         Garlic - Antioxidant, aids digestion and said to help relieve blood pressure and cholesterol
·         Kaffir lime - Promotes gum health and is good for digestion
·         Turmeric - Used as an effective anti-inflammatory and antioxidant
Broth to your wok
The Thais use very little oil and majorly add broth to their stir fries to ensure that their dish does not get too dry. The oil primarily softens the garlic and its low quantity ensures healthy cooking.
Use Natural Sweeteners
Thai dishes use natural sweeteners like coconut sugar and palm sugar which not only have a richer taste but are healthier as they have lower GI compared to other sweetners.
Fish sauce is the salt of Thailand
Fish sauce added to the dish not gives them a richer taste, but it is also full of proteins, vitamins, minerals and a source of Omega-3.
Thais do not do Dairy
Since dairy farming is not very popular in Thailand, dairy is amongst the less used food groups in Thai cooking. This indirectly reduces the consumption of fats from dairy ingredients like butter and cream.
Quick Cooking
Thai dishes require quick cooking on high flame, keeping the nutrient value of the foods used unlike the Western tendency to cook the food to death where it loses all its nutritious value along the way.
Eat All Day
The Thai do not eat three large meals a day but eat when they are hungry. Following this habit can help improve metabolism with consumption of healthy soups and fresh fruits along ticking clock of the day.
It is all about the balance
Thai food is not only balanced between the four flavors of sweet, spicy, sour and salty, but also for the body. When a heavy dish like a curry made of coconut milk is prepared it is served with an easier digesting side made of fresh herbs and vegetables. Thus maintaining a balance in the meal.