Iced Turmeric Green Tea

Cool and refreshing, this iced turmeric tea is packed with nutrients. Skip the drinks with unhealthy artificial ingredients and make this beautifully delicate green tea version at home!

Prep Time: 15 mins | Serves: 1-2

Ingredients

  • 2 cups (500ml) water
  • 1 inch fresh ginger root, minced
  • 2 teaspoons ground turmeric
  • 1 green tea bag
  • 1 pinch of salt
  • 1/4 cup (85g) honey
  • Ice and fresh lime slices to serve (optional)

Method

1. In a medium pot, bring water close to a boil and add minced ginger, turmeric, honey, and salt. Simmer for 10 minutes then turn off the heat. Add the green tea bag and steep for 3 minutes, then take out. Strain out the solids using a fine mesh strainer and set aside.

2. Pick any sized glass or mason jar you like, fill 3/4 height with ice cube, pour the tea over the ice. Add fresh lime juice, honey to taste, garnish with a slice of lime, and enjoy!

Antioxidant Fruit Salad with Bee Pollen

Antioxidants are essential to good health and keeping age at bay. This fruit salad packs in a punch with lots of raw fruits and bee pollen – a superfood. If you’re new to bee pollen, start small with a sprinkle and gradually increase your intake to a teaspoon.

Prep Time: 5 mins | Serves: 4

Ingredients

Method

Cut the fruit into bite-size pieces and arrange in a bowl. Drizzle over with the vanilla infused honey & sprinkle the bee pollen.

Cranberry Smoothie Bowl

Super simple to make, easy to eat and tasty to boot. Start your mornings off right!

Prep Time: 10 mins | Serves: 2

Ingredients

For smoothie:

For toppings:

Method

  1. In a high powdered blender add almond milk, frozen cranberries, mixed berries, banana and brown sugar to the mixer.
  2. Start off blending your mixture slowly and once it starts to break up blend faster until the mixture is completely smooth. If the mixture is too thick add in a little more almond milk until you have reached your desired consistency.
  3. Pour your smoothie into 2 bowls and top with desired toppings.

 

Kesar Rose Gulab Jamun Ice Cream Cake

All your favourite sweets in one delicious avatar? We’ve got it right here for you! Super simple to make and your guests will definitely be wowed. Stand out from the crowd of regular Indian ‘mithai’ without compromising on the unmistakable flavours.

Prep Time: Serves: 1 cake

Ingredients

Method

  1. Boil the milk, grind the almonds  and add them along with the spice extracts. Turn off the heat, cover and allow the flavors to infuse for ten minutes.
  2. Whisk egg yolks along with sugar. Strain the flavored, cooled milk onto the whisked eggs.
  3. Return to a gentle flame and keep stirring constantly until the milk thickens. Cool.
  4. Add cream and flavor with rose water, fresh chopped rose petals.
  5. Freeze until set.
  6. Remove from refrigerator and soften slightly. In a rectangular cake tin place a layer of the ice cream. Then place the gulab jamuns evenly in 2 lines.
  7. Cover with the remaining ice cream, so that the gulab jamuns are hidden.
  8. Freeze again.
  9. When serving, cut diagonally so that each slice has a section of gulab jamun in it. Sprinkle with pistachios and more rose petals.

Rocket Kebabs

You can’t go wrong with kebabs at a party! This version is super healthy, and made with minimal oil, but packed full of flavour. The best bit though is the decoration! These bite-sized kebab rockets are sure to be all the rage at your parties.

Prep Time: 45 mins| Serves: 12-14 Kebabs

Ingredients

  • 1 cup mixed vegetables, chopped (carrots, beans etc)
  • 1/2 cup paneer
  • 2 medium boiled mashed potatoes
  • 3 green chillies, chopped
  • 1 inch ginger, chopped
  • 3-4 garlic cloves
  • 1/4 cup fresh mint leaves
  • 2 tbsp corn flour
  • 1/2 tsp garam masala powder
  • Himalayan Pink Salt – to taste
  • 1 tbsp chaat masala
  • Oil for shallow frying
  • 12-14 bamboo skewers
  • 1 red & yellow bell peppers, cut into triangles

Method

  1. Soak the bamboo skewers for 2-3 hours in water, so that they don’t burn when baking.
  2. Chop the mixed vegetables, and place them in a food processor/blender. Add the paneer, chillies, ginger, garlic and mint and blend till the mixture is a rough crumb. (Do not overblend!)
  3. Transfer to a bowl. Add the mashed potatoes, cornflour, masala powders and salt and mix with your hands till the mixture starts coming together.
  4. Once the mixture is ready, divide equally into lemon sides balls (approx 24-28). Wet your palms and place 2 each on a bamboo skewer. Top with a triangular piece of red or yellow bell pepper to give the effect of a rocket.
  5. Heat the oil in a shallow non-stick pan and space 2-3 kebabs in it. Cook till golden brown, and keep rotating will all sides are cooked.
  6. Once kebabs are done, drain on absorbent paper to remove excess oil, and serve upright in a tall container, along with mint chutney & fresh lemon wedges.

Gluten-Free Flax Seed Quinoa Crackers

Chips and dip are essential for entertaining. They’re a party staple that never go out of style. We’ve reinvented the chips into healthy, guilt-free crackers that make munching totally stress free. Perfect for those late nights, when hunger pangs just can’t be controlled!

Prep Time: 30 mins | Serves: 1 bowl

Ingredients

Method

  1. Soak flax seeds in water for 15 minutes. Grind them up.
  2. Mix quinoa flour with soaked, ground flax seeds (do not strain)
  3. Add olive oil, sea salt, and baking powder.
  4. Grease a  cookie sheet then spread the mixture out. Spread it out flat so it fills the entire sheet.
  5. Bake at 375 degrees F until it starts to brown on the edges (about 15 minutes), flip and bake a few more minutes.
  6. Cut up roughly or into squares & cool before serving.

Serve with any of our range of dips, hummus and yummy accompaniments!

Chamomile Strawberry Orange Cold-Brewed Tea

The most-fuss free, refreshing drink you could serve to your guests! Amazing for parties, morning refreshment, and also great with a splash of vodka.

Prep Time: 10 mins | Total Time: 12 hrs | Serves: 8

Ingredients

  • 8 chamomile tea bags
  • 12 cups filtered water, at room temperature
  • 2 small juice oranges (thin-skinned), peeled, cut into slices, and seeded
  • 24 large strawberries, halved
  • 4 teaspoons honey
  • 4 teaspoons hot water

Method

  1. Place the tea bags in the water in a jarge jar with a lid. Place orange slices, strawberry halves and cover with lid. Refrigerate for 12-24 hours. (Longer the better).
  2. Remove tea bags from jar.  Combine honey and 4 teaspoons hot water. Add the honey to the mixture divide into glasses to serve. Garnish with fresh mint and fruits.

Matcha Chia Pudding

Never scramble about for a healthy breakfast again, or end up reaching for that croissant! This Matcha Chia Pudding can be prepared the night before, or even a few nights in advance and stored in batches too. Superfoods + fresh fruits – that’s your breakfast sorted! Though in our opinion, this works just as well as a dessert or day time snack.

Serves: 1 | Prep Time: 5 mins

Ingredients

1 cup almond milk (or any milk)

1/3 cup chia seeds

2 tbsp maple syrup or honey

1 tsp matcha

1 tsp vanilla extract

Optional toppings: shredded coconut, berries, fruits

 

Combine the matcha and chia seeds in the final container in which you want the pudding (we recommend making individual portions).

Mix the milk, maple syrup/honey and vanilla together in a separate container. Once combined pour over the chia-matcha mixture and stir thoroughly.

Let the mixture rest for 5-6 hours in the refrigerator, preferably overnight.

Before serving, top off with seasonal berries or fruits of your choice, and even nuts or dried coconut!

Miso Matcha Eggplant Rice

Matcha and miso are a match made in Japanese heaven! This recipe brings together classic ingredients from there into a more modern dish. Also a great twist to use that ‘baigan’ that nobody seems to like. (Very unfair, if you ask us! Maybe we’ll discuss the versatility of the eggplant in an upcoming article..? Let us know your thoughts on this.)

Serves: 2 | Prep Time: 40 mins

Ingredients

  • 2 eggplants (aubergine/baingan)
  • 1 bunch cilantro (dhaniya)
  • 1 clove garlic
  • 1 small piece ginger
  • ¾ cup rice
  • 2 tbsp. white miso paste
  • 2 tbsp. mirin (or any sweet cooking wine)
  • 2 tbsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. sugar
  • 1 tsp matcha powder
  • 1 tsp black sesame seeds

Preheat the oven to 260°C.

Heat a pot of salted water to boiling. Add the sushi rice to the boiling water and cook for 16 to 20 minutes, or until tender. Drain thoroughly and keep aside.

Cut the eggplants in half lengthwise, then crosswise into quarters. With the tip of a knife, score a diagonal crosshatch pattern into the cut sides of the eggplant. Place the eggplant on a lightly oiled baking sheet, patterned-side up.

Finely chop the cilantro. Peel and mince the ginger and garlic, smashing until they resemble paste. Whisk together the ginger, garlic, miso, mirin, and half the soy sauce.

Drizzle the eggplant with olive oil and spread the miso mixture on the top of the eggplant slices. Roast in the preheated oven 14 to 16 minutes, or until the eggplant is tender and the topping is lightly browned.

Add the cooked rice back to the pot. Add the rice vinegar, sugar, matcha powder, half the black sesame seeds, and all but a pinch of the cilantro; stir until well combined.

Divide the green tea rice and eggplant slices between 2 plates. Garnish with the remaining black sesame seeds, cilantro, and soy sauce. Enjoy!

Matcha Protein Bars

This one is for all those gym devotees perpetually in the search for more protein (especially all you vegetarians out there!). This recipe is choc-a-bloc full of all the healthy alternatives to the usual culprits in other health bars. So go on, make this one post-workout snack you’ll never regret!

Serves: 10 pieces Prep Time: 30 mins

Ingredients

Line an 8-inch brownie pan with parchment paper both ways.

In a bowl, add the almond butter, milk, stevia and lemon flavor. Beat on low speed.In another bowl, whisk together the protein powder, oat flour and matcha powder. Slowly add this to the almond butter-milk mixture.

Mix until everything is well-combined and has the texture of cookie dough, scraping down the sides of the bowl if necessary.

Scoop the mixture into the prepared pan and flatten the surface. Tightly cover the pan with plastic wrap and refrigerate overnight.

The next day, slice the protein bars and drizzle them liberally with chocolate! (More the better we say!)

To store, place the protein bars on a plate and wrap tightly.