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donna hay: Fresh + Lightdonna hay: Fresh + Light

donna hay: Fresh + Light Issue 11

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.

News Life Media Pty Limited
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After a very busy few months at the end of last year, I feel so happy to have had a quiet and restorative couple of weeks at home over the summer break. Now I’m refreshed and ready to jump into the new year. The key for me is a daily routine I know I can sustain, beginning with my early morning run and green smoothie, healthy snacks and a light lunch during the day. Then, my favourite way to finish the day is with a lean and delicious dinner with my boys. Having these habits in place (with the occasional sneaky treat, of course!) means that when life has other plans – like dinners out and trips away – it’s easy for me to get back on track the next…

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summer ready

SUN DAYS While I love spending lazy days in the sun, and capturing the beauty of the ocean on a waterproof GoPro, I don’t leave home without sun protection. Salt & Stone’s plant-based, antioxidant-rich range of skincare is all natural and luxuriously skin-friendly. OCEAN WAYS One of my favourite ways to stay healthy is to hit the surf – I love the rejuvenating quality of the sea and salty air. Summer surfs call for a practical yet chic Abysse neoprene swimsuit and a stylish, quick-dry cotton towel. SMOOTH OPER ATOR I always aim for a healthy start to the day, and my new Smeg hand-held blender has become an essential addition to my morning routine. It’s perfect for whipping up delicious smoothies and juices, but it’s also great for making a quick pesto or salad…

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we’re talking about...

MAPLE SYRUP If you’re looking for a low-GI sweetener, pure maple syrup is a great option. It’s less processed than other sugars (the maple trees do most of the work naturally) and is highly concentrated, so just a little will give a good burst of sweetness. The amber syrup’s caramel-like flavour lends itself to sweets but is equally at home with vegetables. WE LOVE using maple syrup to add natural sweetness to our morning yoghurt. HONEY This versatile unrefined sweetener is more popular than ever. It’s perfect for using in raw desserts,easy dressings and glazes for roasts . coconut sugar Surprisingly, coconut sugar is not from the coconut fruit but the flower’s nectar, which is heated to remove the water content. It has a lower GI than granulated cane sugar and its caramel, maple-like flavour…

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smoothie bowls

choc-mint matcha smoothie bowl 5 fresh dates (75g), pitted 3 frozen bananas, chopped 5 cups (100g) baby spinach leaves 2 teaspoons matcha powder 2 cups ice cubes 1 teaspoon vanilla bean paste 1¼ cups (310ml) coconut cream 1½ cups mint leaves, plus extra to serve 2 kiwifruits, peeled ¼ cup (50g) pepitas (pumpkin seeds), chopped ¼ cup (45g) cacao nibs Place the dates in a small bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain and place in a blender. Add the banana, spinach, matcha, ice, vanilla, coconut cream, mint and 1 of the kiwifruit. Blend until smooth. Slice the remaining kiwifruit. Divide the smoothie mixture between bowls and top with the sliced kiwifruit, pepitas and cacao nibs. Sprinkle with extra mint to serve. SERVES 4. mixed berry smoothie bowl 2 fresh dates (30g), pitted 1 cup (150g) frozen raspberries 1 cup…

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summer spritzers

watermelon, raspberry and mint spritzer 2 cups (300g) frozen raspberries 2 tablespoons honey ¼ cup (60ml) water 750g peeled and chopped watermelon crushed ice, to serve 2 cups (500ml) sparkling mineral water mint sprigs and thinly sliced lime, to serve Place the raspberries, honey and water in a medium saucepan over high heat. Cook, stirring occasionally, for 10 minutes or until the raspberries have softened. Refrigerate for 1 hour or until cooled completely. Place the watermelon in a blender and blend until smooth. Strain through a fine sieve, discarding the pulp. Place half of the raspberry mixture in a large serving jug. Add the watermelon juice, crushed ice, and mineral water, and serve with mint and lime. SERVES 4. Tip: Any remaining raspberry mixture can be kept in an airtight container in the fridge for up to 5 days. passionfruit…

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stacks of goodness

blueberry, banana and quinoa pancakes 1½ cups mashed banana (about 4 bananas) ⅓ cup (35g) quinoa flakes 2 tablespoons white chia seeds 4 eggs 2 teaspoons vanilla extract 1 teaspoon baking powder 2 tablespoons coconut sugar 2 teaspoons finely grated lemon rind ⅓ cup (50g) buckwheat flour 125g blueberries, plus extra to serve 1 tablespoon light-flavoured extra virgin olive oil natural Greek-style (thick) yoghurt and maple syrup, to serve Place the banana, quinoa, chia, eggs, vanilla, baking powder, sugar, lemon rind, flour and blueberries in a large bowl and mix to combine. Heat a large non-stick frying pan over low heat and brush with a little of the oil. In batches, cook ¼-cups of the pancake mixture for 4 minutes each side or until golden and cooked through, adding the remaining oil as needed. Divide the pancakes between plates and top with yoghurt, extra…