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donna hay: Fresh + Lightdonna hay: Fresh + Light

donna hay: Fresh + Light Issue 7

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.
welcome

Summer is well and truly upon us, and I can’t help but reflect each year on how lucky we are to have the new year start in the summer season – there is so much amazing fresh produce available, making it easy to follow through on all those good intentions and eat well. These sunny days and balmy evenings always put me in the mood for light, energising meals with plenty of bright flavours. For this issue, we started with the most delicious salads you can imagine (page 78) – each and every one is packed with wholesome ingredients that turn this classic side dish into a dazzling main. It goes without saying that we enjoy cooking with new ingredients, but we also have favourites we love revisiting – that’s…

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fun in the summer sun

ENJOY THE VIEW I’m getting my fix of the ocean even when I’m not there, with this print from Aquabumps on my wall, featuring the Icebergs pool at Bondi. This comfortable, low-slung safari chair from Dunlin is just the thing for relaxing indoors or out. Handmade from sturdy canvas, jute and beechwood, the whole thing packs into a neat bag so I can take it wherever I go! PLAY BALL This solid wood bat and ball set from Oroton adds a touch of luxury to picnics and beach days. The kit comes in a handy case that I can throw straight in my bag when I’m heading out . SUMMER STYLE I love an outfit that can go from beach to dinner, like this airy, cool dress from Bassike. The hat completes the look –…

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plant power

the dawn of dairy-free The rise of foodie culture has increased the array of ingredients available to us, particularly for those with intolerances or limited diets, but finding a dairy alternative that’s suitable can still be hard. With the Australia’s Own range of almond, coconut-almond, soy and rice milks, changing up your morning menu using a non-dairy drink has never tasted better. Plus, as the entire range is free from artificial flavours, colours or additives, it’s easier to get your day off to a healthy start. start fresh The real breakfast of champions is one that inspires you to start the day at your best. Pour almond and coconut milk on your cereal, sip a banana and almond milk smoothie when you’re on the run, or swap it for a smoothie bowl…

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we’re talking about…

RADISHES We can’t get enough of this crunchy vegetable with its unique peppery kick and crisp texture. As a bonus, the vibrant root is a source of fibre, folate and vitamin C. Add radishes to salads for a crunchy, flavourful hit, or use them as a tasty vehicle for snacks – the zesty flavour pairs well with creamy or bean-based dips (see our wholesome dips on page 36). Don’t bin the leaves – they may need a good rinse but are a source of vitamins, have a distinctive, earthy taste, and are great lightly sautéed like spinach. RADISHES are crisp and spicy, making them a refreshing and tasty snack. Separate the radishes and leaves then wash well to remove any dirt. Wrap the leaves and radishes in paper towels and refrigerate in airtight…

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smoothie popsicles

kale and kiwi smoothie popsicles 1 cup (25g) shredded kale 1 kiwifruit, peeled 2 tablespoons water 1½ cups (420g) natural Greek-style (thick) yoghurt ½ cup mint leaves 2 tablespoons honey Place the kale, kiwifruit, water, ½ cup of the yoghurt, half the mint and half the honey in a blender and blend until smooth. Divide the mixture between 8 x / 3 -cup-capacity (80ml) popsicle moulds and freeze for 45 minutes or until firm. Place the remaining yoghurt, mint and honey in a blender and blend until smooth. Pour on top of the frozen mixture and insert popsicle sticks. Freeze for 4–5 hours or until frozen. Serve. MAKES 8. beetroot, cashew and orange smoothie popsicles ½ cup (75g) cashews 1¼ cups (310ml) orange juice 2 teaspoons finely grated orange rind 140g beetroot, peeled and roughly chopped 125g raspberries Place the cashews in a bowl and cover…

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toast toppers

scrambled eggwhite, avocado and radish toast 4 eggwhites 2 tablespoons water sea salt and cracked black pepper 2 teaspoons extra virgin olive oil 4 slices dark rye bread, toasted 1 avocado, quartered 2 radishes, thinly sliced ¼ cup (30g) mung bean sprouts micro (baby) mustard cress and lemon wedges, to serve Place the eggwhites, water and salt in a bowl and whisk to combine. Heat the oil in a medium non-stick frying pan over medium heat. Add the egg mixture and cook, without stirring, for 30 seconds or until beginning to set. Using a wooden spoon, gently scramble the eggs until just cooked. Divide the egg between the toasts and top with the avocado, radish, mung bean sprouts, mustard cress, salt and pepper. Serve with lemon wedges. MAKES 4. zucchini, bean and chilli toast with coriander pesto 1 zucchini (courgette),…

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