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donna hay: Fresh + Lightdonna hay: Fresh + Light

donna hay: Fresh + Light Issue 9

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

I’ve always found that everything in life, from what to wear to what to eat, is best when kept as simple as possible. That’s why, when I look through our beautiful new issue of Fresh + Light, it sparks so much happiness and inspiration. As we planned the issue, we talked about how much better we feel when we eat fresh and wholesome food all day long, so we’ve packed the pages with balanced choices for every meal – plus snacks for in-between and the occasional treat. Speaking of treats, our cover star is one of our amazing new bliss balls (page 126). There are six to choose from, in flavours including rocky road and choc caramel, and each one is an all-natural energy booster. We’ve also fallen for lighter…

access_time4 min.
a new vitality

GOLD STARSAdding an element of sparkle never fails to make an outfit a little bit more special, and this applies to activewear, too! That’s why I’m so excited that my light jacket, super cool leggings and sporty crop top from PE Nation have a touch of glam gold detailing to brighten me up.TIME FOR A STROLLOn weekend mornings, I often like to take a long walk along the coast and finish off with a coffee. Thankfully, my Adidas Originals Stan Smiths are just the right mix of comfort and style for whatever the day holds.WELL PACKEDSuper chic, yet durable enough to use every day, this waterproof rucksack from Burberry is a trustworthy bag that I can pop all the essentials in, knowing that they’re secure and easy to access (love…

access_time1 min.
we’re talking about…

CAR ROTSRainbow is the new orange when it comes to carrots, with the Dutch (baby) variety now available in a multitude of shades. All carrots contain fibre and nutrients such as vitamin A, but the different colours also have their own benefits. Slightly peppery, purple carrots contain anti-inflammatory antioxidants, while milder red carrots contain heart-healthy lycopene.CARROT TOPS taste fresh and slightly bitter. We love adding them to pesto or soups.Cut off carrot tops before storing, as they draw moisture from carrots. Refrigerate the carrots loose and the tops in a bag, and wash the tops before using. white misoyellow misomisoThe varieties of miso differ in colour and flavour based on how long they have been fermented. Mellow white miso is a good all-rounder, ideal for most recipes, while yellow miso…

access_time2 min.
breakfast crumbles

almond, apple and rhubarb baked oats (RECIPES AMBER DE FLORIO)WHOLESOME rolled oats are minimally processed compared to their quick-cooking alternatives – they add a DELIGHTFUL chewy texture and contain soluble fibre, which is great for digestion.almond, apple and rhubarb baked oats1 large Granny Smith apple (200g), peeled and chopped300g rhubarb, trimmed and thinly sliced2 cups (500ml) almond milk1 teaspoon vanilla extract⅓ cup (115g) honey1 cup (90g) rolled oats2 tablespoons white chia seeds1 cup (80g) natural flaked almondsPreheat oven to 180°C (350°F). Place the apple and rhubarb in a 6-cup-capacity (1.5 litre) ovenproof baking dish. Place the almond milk, vanilla and 1 tablespoon of the honey in a large bowl and whisk to combine. Pour over the rhubarb mixture.Place the oats, chia seeds, almonds and remaining honey in a large bowl…

access_time2 min.
the good egg

power greens and ricotta baked eggsOur fresh takes on amazing Middle Eastern SHAKSHUKA use FRAGRANT aromatics to deliver beautiful flavour. They’re great for breakfast or a SPEEDY midweek dinner.power greens and ricotta baked eggs2 teaspoons extra virgin olive oil1 onion, thinly sliced2 cloves garlic, crushed100g cavolo nero (Tuscan kale), trimmed and halved3 cups (60g) baby spinach leaves6 sprigs lemon thyme1 teaspoon finely grated lemon rind sea salt and cracked black pepper1 cup (240g) fresh ricotta4 eggs baguette, to servePreheat grill (broiler) to high heat. Heat the oil in an 18cm non-stick frying pan over medium heat, add the onion and cook, stirring occasionally, for 6 minutes or until soft. Add the garlic and cavolo nero and cook, stirring, for 2 minutes or until just wilted. Add the spinach, thyme, lemon…

access_time3 min.
big fritters

mushroom and cabbage fritters¼ cup (60ml) buttermilk1 egg½ cup (80g) wholemeal self-raising (self-rising) flour1 tablespoon oyster sauce½ teaspoon sea salt flakes80g shredded cabbage2 long green onions (scallions), thinly sliced, plus extra to serve1 tablespoon extra virgin olive oil100g king brown mushrooms, sliced lengthways pickled ginger, to serve1 tablespoon black sesame seeds ginger tofu mayo150g silken tofu2 teaspoons grated ginger½ teaspoon sea salt flakesTo make the ginger tofu mayo, place the tofu, ginger and salt in a small food processor and process until smooth. Set aside.Place the buttermilk, egg, flour, oyster sauce and salt in a large bowl and stir well to combine. Add the cabbage and onion and stir to combine.Divide half the oil between 2 x 12cm cast iron skillets or non-stick frying pans over medium heat. Add the…

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