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donna hay: Fresh + Lightdonna hay: Fresh + Light

donna hay: Fresh + Light Issue 8

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

Now that the air is crisp and evenings have that autumn chill, it’s natural to start craving rich meals and comforting food – I know I do! Thankfully, the abundance of fresh vegetables at our fingertips makes it simple to enjoy amazing wholesome meals, no matter what the weather holds. I’m so excited to share this issue with you, as it features a delicious mix of classics with our signature Fresh + Light twist, plus new ideas to revitalise your cooking routine. You have to make our better-for-you takes on chicken dinners (page 70) – each one is easy and impressive, perfect for weeknights or weekends. I’m a big fan of a fun pizza night at home, so we’ve given it an upgrade with our selection of produce-packed versions made…

access_time3 min.
black + white

THE NEW BLACKI’m exploring charcoal beauty products – their colour is startling (to say the least!) but they leave me feeling purified and refreshed. There are options for hair, face, hands and even teeth, all ideal for a good cleanse. NICE KICKSEvery weekend I have about a million places to be, so my fashion needs to keep up! These cute Spring Court sneakers and Fog Linen socks provide all the support and comfort I need to run errands. THE BEST TIMEI love how I can subtly stay connected wearing my Apple Watch with its elegant Hermès leather strap. It combines my love of technology with beautiful craftsmanship and timeless style. JEAN THERAPYDenim is an essential, and this vintage-look Acne Studios jacket goes with everything. And here’s the ultimate accessory –…

access_time1 min.
we’re talking about…

KALE We’ve well and truly embraced the kale revolution and now it’s one of our everyday favourites. The leafy green is part of the brassica family , which includes cabbage, broccoli and Brussels sprouts , and shares their nutrition credentials, boasting fibre, vitamins and antioxidants. Try baby kale (right) or the hardier and darker, green or purple varieties . BABY KALE has tender stalks, so you can eat the whole bunch with no wastage. Wrap kale in damp paper towel and refrigerate in a plastic bag for up to five days. For regular kale, you can remove the stems before storing so it takes up less room. THINK OF IT AS A MORE NUTRITIOUS MINI POPCORN, IDEAL FOR SNACKING OR USED AS A TOPPINGwhat you need to know about PUFFED…

access_time2 min.
overnight oats

coconut and blueberry overnight oats1 cup (250ml) coconut milk, plus extra to serve2 cups (500ml) water½ cup (45g) rolled oats⅓ cup (70g) dried blueberries¼ cup (50g) white chia seeds½ cup (40g) shredded coconut1 tablespoon honey, plus extra to serve1 teaspoon vanilla bean pasteblueberries and toasted shredded coconut, to serve Place the coconut milk, water, oats, dried blueberries, chia seeds, coconut, honey and vanilla in a large bowl and stir well to combine. Cover with plastic wrap and refrigerate for 6 hours or overnight.Add extra coconut milk to loosen the mixture. Divide between bowls and top with the blueberries, coconut and extra honey to serve. SERVES 4. seeded overnight oats seeded overnight oats ½ cup (75g) sunflower seeds½ cup (90g) linseeds (flaxseeds)½ cup (80g) almonds, roughly chopped2 tablespoons black chia seeds½…

access_time4 min.
take a slice

Using RICH, NATURAL YOGHURT for a soft, moist texture and delicate tangy flavour, these breads are topped off with a mix of nuts and seeds to add a WHOLESOME CRUNCH.quinoa, nut, fruit and seed loaf¼ cup (40g) sunflower seeds¼ cup (40g) pepitas (pumpkin seeds)¾ cup hazelnuts (115g), roughly chopped½ cup brazil nuts (80g), roughly chopped¼ cup (40g) currants½ cup (75g) raisins1 cup cooked white quinoa + , cooled½ cup (85g) rapadura sugar2 teaspoons baking powder2 eggs1 cup (280g) natural Greek-style (thick) yoghurt2 teaspoons vanilla extract1 cup (140g) wholemeal spelt flour, sifted Preheat oven to 160°C (325°F). Place the sunflower seeds, pepitas, hazelnuts and brazil nuts in a large bowl and stir to combine. Remove ½ cup of the mixture and set aside for the topping. Add the currants, raisins, quinoa,…

access_time3 min.
autumn slaws

brussels sprout and kale slaw (RECIPES AMBER DE FLORIO)brussels sprout and kale slaw1 tablespoon extra virgin olive oil1 brown onion, cut into thin wedges500g Brussels sprouts, shredded1 clove garlic, crushed200g baby cavolo nero leaves, trimmed2 small Granny Smith (green) apples, sliced into rounds⅓ cup (55g) sultanas50g marinated feta, crumbledapple cider mustard dressing1 tablespoon Dijon mustard¼ cup (60ml) apple cider vinegar2 tablespoons extra virgin olive oilsea salt and cracked black pepper To make the apple cider mustard dressing, place the mustard, vinegar, oil, salt and pepper in a small bowl and stir to combine.Heat the oil in a large frying pan over high heat, add the onion and cook for 2 minutes. Add the Brussels sprouts and garlic and cook, stirring, for 4–5 minutes or until softened and lightly charred.…

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