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donna hay: Fresh + Lightdonna hay: Fresh + Light

donna hay: Fresh + Light Issue 10

Enjoy a wider variety of delicious, nutritious foods and embrace a more balanced lifestyle! We've packed vibrant vegetables, healthy grains and top proteins into more than 80 recipes, including super salads and smoothies, power dinners, low-carb options, smart snacks, wheat-free breads and more.

Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
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IN THIS ISSUE

access_time1 min.
invest in yourself

What started as a wellness trend, is now a global shift, a way of life and an integral part of a super-healthy daily regime. WelleCo has pioneered the beauty ingestible movement with its premium line of wholefood absorbable nutrients. If beauty begins from the inside out, then taking a daily shot of easily absorbed, nutrient-rich powder is a beauty nobrainer. Cult product, THE SUPER ELIXIR by WelleCo was developed by leading nutritional doctors and has a growing fan-base worldwide due to its efficacy. Sharpen up your self-care regime with a daily dose of THE SUPER ELIXIR and see and feel the benefits in under 30 days. welleco.com YOUR GIFT A berry, organic tinted lip and cheek pot with every purchase of a limited edition 300g SUPER ELIXIR Silver Caddy welleco.com.au/christmasgift…

access_time1 min.
welcome

As always seems to happen in the second half of the year, it feels like time is speeding up, but to be honest I don’t really mind when I know summer is around the corner and there’s more daylight to enjoy being outdoors. I love the warmer weather for so many reasons, but top of the list has to be how much easier it is to eat well when the shops are brimming with beautiful fresh ingredients. We’ve filled the recipes in this issue with an abundance of colour and flavour using in-season produce – even dessert! If you have a sweet tooth, head straight to page 126, where our array of gorgeous cupcakes prove that good things really do come in small packages. They’re all made using nutritious flours,…

access_time4 min.
simply lovely fresh finds

A NEW TWIST I love the Sydney-based label Albus Lumen for their simple, elegant pieces, such as this gorgeous black dress. It’s so light and comfortable and the subtle pop of colour on the canvas ribbons is just the right twist for summer. BEACH READY My goal when I do a beach trip is always to keep things to the basics and this heavy-duty canvas bag from My Life Aquatic is ideal to carry everything I need. Coupled with a soft linen beach throw, I’m ready to hit the sand. SITTING PRETTY On long beach days, it’s lovely to be able to sit comfortably on the sand. These folding natural rattan chairs from Byron Bay Hanging Chairs are light and easy to carry, and the clever design allows the sand to just shake off when…

access_time1 min.
we’re talking about…

BUCKWHEAT It looks like a grain (and the name certainly sounds like a grain), but buckwheat is actually a seed related to rhubarb and sorrel. Perfect for people avoiding gluten, it contains no wheat and is a nourishing addition to recipes. The whole seeds and buckwheat flour are available in the health food aisle of supermarkets. BUCKWHEAT contains nutrients including iron, protein, fibre and potassium. Use buckwheat as a substitute for oats in porridge, as a nutritious side dish or ingredient in grain salads, or add to baked goods such as bread or biscuits. nut spreads We’re loving the choice of natural nut spreads and butters available to buy these days. A good source of heart-heathy fats and protein, they are brilliant in savoury sauces or indulgent desserts. We also love making our own and…

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full of oats

caramel date oat shake 6 fresh dates (90g), pitted 1 cup (90g) rolled oats 1 cup (250ml) water 2 cups (500ml) oat milk ¼ cup (70g) tahini 1 teaspoon vanilla bean paste 1 cup ice cubes honey, to serve Place the dates, oats, water, oat milk, tahini, vanilla and ice in a blender and blend until smooth. Drizzle the honey in glasses and pour over the smoothie. Stir well and serve. MAKES 1.25L. blueberry banana oat shake 1 cup (90g) rolled oats 1 cup (250ml) water 1 cup (150g) frozen blueberries 2 bananas, chopped 2 cups (500ml) rice milk 1 teaspoon vanilla bean paste 1 tablespoon honey 1 cup ice cubes Place the oats, water, blueberries, banana, rice milk, vanilla, honey and ice in a blender and blend until smooth. Serve. MAKES 1.25L. coconut raspberry oat shake 1 cup (90g) rolled oats 1½ cups (375ml) water 400ml can coconut milk 2 cups (300g) frozen…

access_time3 min.
breakfast muffins

strawberry and ricotta muffins with oat crumble topping 400g strawberries, halved ½ cup (90g) rapadura sugar 1 teaspoon vanilla bean paste 2 cups (320g) wholemeal self-raising (self-rising) flour ⅔ cup (160ml) light-flavoured extra virgin olive oil 2 eggs 1 cup (250ml) buttermilk 1 cup (240g) fresh ricotta oat crumble 2 tablespoons rolled oats 1 tablespoon wholemeal self-raising (self-rising) flour 1 tablespoon light-flavoured extra virgin olive oil 1 tablespoon rapadura sugar Preheat oven to 180°C (350°F). To make the oat crumble, place the oats, flour, oil and sugar in a small bowl and mix to combine. Set aside. Place the strawberry, sugar and vanilla in a large bowl, toss to combine and set aside for 10 minutes. Add the flour, oil, eggs, buttermilk and ricotta and stir until just combined. Divide the mixture between 12 x ½-cup-capacity (125ml) muffin tins. Sprinkle with the oat crumble. Cook…

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