Thursday, 30 March 2017

Strawberry and Mango Popsicles

When was the last time you had an ice pop? If you had to think about it, it’s been too long. Beat the heat with this nostalgic treat that used to be a summer staple for you but fell by the wayside when you – well – grew up. We think it shouldn’t have, so we are giving you a healthy twist to them now.

Strawberry and Mango Popsicles

  • 1 1/2 cup Mango pieces, fresh or frozen
  • 1 1/2 cups Strawberries, fresh or frozen
  • 1 tsp Honey
  • Nuts & seeds
  • 4 tsp Chia seeds
  • 1 1/4 cup Coconut water
  • First in a blender pulse frozen strawberry pieces with coconut water, honey, chia seeds and nuts (as desired).
  • Keep the mixture aside.
  • Blend frozen mango pieces with the remaining with coconut water, honey, chia seeds and nuts (as desired).
  • In clean popsicle moulds, put a few spoons of the strawberry mixture, topped with the mango one.
  • Repeat until the mould is completely filled.
  • Freeze for 4-6 hours or overnight.
  • Serve and enjoy!
These popsicles can be made with the fresh fruits of your choice. So get your favourite fresh fruits from Nature's Basket. Shop online or find the nearest Nature’s Basket on 

As cool as a cucumber

Cucumber, kheera, kakadi, kakdi, kakkarikkari or tar. No matter what name you address it with, cucumber is a summer essential for all of us. With 95% water content and low calorie count, cucumber makes for a great choice to keep your body hydrated and is a good addition in a weight loss plan. It’s benefits go way beyond cooling:

•Revitalizes skin
•Reduces dark circles
•Reduces Hairfall
•Aids digestion
•Cures hangovers
•Strengthens bones
•Aids in weight loss

It can be enjoyed in salads, juices, sandwiches or infused waters. Here are a few options below to include this in your diet.

Cucumber Salad

Cucumber Salad

•2 large cucumbers, sliced
•1/4 cup red onion, sliced
•1/4 cup greek yogurt (or sour cream or mayo or combination)
•1 lemon, juice and zest (or 1/4 cup white vinegar)
•2 tablespoons dill, chopped
•salt and pepper to taste
•1 clove garlic, grated (optional)


Mix all ingredients in a large bowl and serve chilled!
Cucumber and Tuna Sandwich

Cucumber and Tuna Sandwich

•8 slices of wholemeal bread
•Butter/ cream cheese spread
•400 g tinned tuna, drained
•4 tbsp mayonnaise
•half a cucumber, washed and sliced
•200 g carrots, washed, peeled and cut into batons

1.Spread butter/ cream cheese of your choice on the bread slices.
2.Mash drained tuna with mayonnaise and spread on 4 of the slices.
3.Top the slices with cucumber, carrot batons and red grape slices.
4.Cut and serve!
Watermelon and Cucumber Cooler

Watermelon and Cucumber Cooler
•½ watermelon cut into large pieces (roughly 4.5 lbs)
•¼ C. honey
•¼ cucumber peeled
•½ C. mint
•2 limes
•Club soda

1.Top crushed ice with muddled mint in glasses.
2.In a blender add watermelon, honey, cucumber and blend until smooth.
3.Pour the mix into glass and fill ⅔ of the way
4.Squeeze juice from half of lime into each glass
5.Top with a bit of club soda, stir and enjoy!

Refresh and rejuvenate yourself with a twist of cooling cucumber in your diet. Get your stock of fresh cucumber from Nature’s Basket. Shop online or at a store nearest to you

Tips to cool down this summer

Summers are filled with loads of fun, but it is important to keep the body hydrated. Whether you’re off on a getaway, taking a dip in the pool or a walk in the park, it is imperative to drink enough water and include hydrating foods in your diet. Here’s 6 tips to stay hydrated this summer:  

healthy drinks for the summer

•Start the day with glass of water. Add lime for some freshness if you need. Follow this up with a wholesome breakfast comprising of a banana-apple smoothie. Blend ½ cup orange juice, 1 banana, 1 peeled apple and ¼ cup low-fat milk for a low calorie but highly nutritious liquid intake.
•Infuse pitchers of water with slices of lemon, cucumber, berries and mint leaves to add a tasty punch to water intake. You won’t have another reason to avoid drinking water anymore. Easily carry this in a bottle on the go.
•Add some citrus fruits such as oranges, sweetlime, watermelon and berries as part of your daily snack and a mid-day boost.
•Make a refreshing fresh fruit popsicles with 100% natural fruits, coconut water, honey and chia seeds for a chilled, sweet and refreshing yet healthy evening drink.
•Include veggies such as broccoli, zucchini, celery and cucumber in your diet as they are a high source of fibres and water.
•Have some aloe vera gel ready to cool off your skin after an afternoon out in the sun.
•Use cucumbers to rest your eyes at the end of a long day.
•Include yoghurt as a part of your daily meal. Refrigerated curd immediately cools down the body and can be topped with some delicious fruits.

So beat the heat this summer by including these summer essential in your diet. Get the freshest produce from Nature’s Basket. Shop online or at a store nearest to you

Friday, 24 March 2017

7 Ingredient divine paleo truffles

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.

Healthy colourful food

Day 1: Red

Red fresh foods      
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

Yellow fresh foods

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

Green fresh foods

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 Fresh foods

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

Purple Fresh Foods

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

All color fresh and healthy foods

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

 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

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:

·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

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
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

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
·        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

Womens day
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

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.


Detox water

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.


Blueberry superfood muffin

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