donna hay - Fresh + Light - Issue 3

8/18/2019 donna hay - Fresh + Light - Issue 3

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FR ESH + LIGHT

F O R A L I F E I N B A L A N C E

fresh coconut

ISSUE 3

www.donnahay.com

CLEAN EATING feel great with fresh seasonal foods!

grain salads dairy-free dessertslighter dinners guilt-free snacking


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DESIGNED TO MATCH

Not only are Fisher & Paykel products designed to match each other,

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Seven hundredand twenty, in case

you’re counting.


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That’s all we could t on these pages. And you’ll nd even more olives in every bottle of our premium extra virgin olive oil.

These aren’t your everyday olives. They’re Cobram Estate olives and we go to great

lengths to get the best out of every single one. The result is a avour like no other –

perfect for dipping, drizzling, frying or marinading, celebrated all the way from

the world’s premier olive oil competitions to your dining table.

Discover a delicious new world of cooking ideas at cobramestate.com.au and win

a few accolades of your own.


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KUVINGS ‘WHOLE FRUIT’ COLD-PRESS JUICER. $598B6000SV Save time and energy with this innovative juicer. It cansqueeze and press whole fruit and vegetables - no choppingrequired! Using a gentle crushing method of extraction, it reduceslayer separation, ensuring you get more juice and maximumnutrition from your food. The innovative design also offers theability to create frozen desserts and refreshing smoothies.

DELICIOUS JUICE, FAST

BREVILLE JUICEFOUNTAIN. $199 BJE430SILA powerful 850-wattmotor generates up to13,000rpm processingspeed so it’s easy toprocess the toughest fruitsand vegetables instantly.Features an extra-largepulp container, Seal &Store jug, wide feed chuteand Cold Spin technologyfor refreshing results.

BREVILLE ‘THE COLD FOUNTAINPRO’ JUICER. $398 BJE825BALFeatures cold press technology, a wide

feed chute and ten juicing speeds thatcan handle whole fruits and vegetables.

Blenders and juicers are easy and efcient tools to help you meet your nutritional needs. With a fabulous range availableat Harvey Norman, now’s the time to give your health a real kick-start with drinks everyone can enjoy.

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*Blend smoothies that are 42% ner than some other blenders. Test conducted at University of Sydney, June 2015. Results will vary based on blending time and other variables.


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We love seeing what you cook – tag us in your photos:

@freshandlight @donna.hay facebook.com/donnahay @donnahay

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L E T T E R

editor’s

I’ve never been very good at following strict rules, so when it comes to healthy eating, I like to keep things as simple as possible. That’s why I am so in love with our latest beautiful issue of Fresh + Light, packed with another stunningcollection of inspiring recipes to help you enjoy lighter, more balanced meals.Even if your new year resolutions seem like a distant memory, this issue willhelp you make a clean start for 2016. Try our low-carb pizzas, with lighter veg packed bases (page 64) or our colourful salads bursting with superfood

grains and all things virtuous. Plus, we have so many refreshing ideas forguilt free desserts you just have to try the irresistible cucumber, lime andmint popsicles (page 84) and my favourite dairy-free ice creams, all made with coconut milk! (page 134). Everyone always asks me what my secret tomaintaining a balanced life is, and I can honestly say, it’s no secret! I try to cookfrom scratch as much as possible and eat natural, minimally processed foods(with lots of fresh vegetables). Most of all, I enjoy my food, and I know that if you take time to prepare a nutritious meal and share it with people you love,it never fails to make you feel great – that works for me anyway. I hope you enjoy!

www.donnahay.com


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P H O T O G R A P H Y B E N D E A R N L E Y S T Y L I N G E M M A L Y S T E W A R T . S H O R T S L E E V E S H I R T A N D L I N E N S H O R T S

I N W H I T E F R O M I N B E D

. M E T R O T A B L E L A M P F R O M F R E E D O M

. C H O P P I N G S T O O L F R O M R A B B I T T R A P

T I M B E R

. T A N L E A T H E R C U S H I O N S W I T H B E L G I U M

L I N E N B A C K

, M A D E T O O R D E R

, F R O M

U R Z O N

.

I’ve started the year with a few fresh buys– some a little more indulgent than others!From on-trend updates for the home to luxetreats to make you feel great from the insideout, these are my latest must-haves…

SIMPLY LOVELY

Slee ping be aut y

I’m extending my currentobsession with linen sheetsto my pyjamas! This cutesleepwear set from In Bedis 100 per cent linen and isseriously super soft. Lovethe drawstring shorts!

KEEPING IT NEUTRAL

When it comes to homedecor, I like to mix naturalmaterials and textures.These tan leather cushionsare the perfect partner forthis gorgeous timber stool,which can also double as aside table. I’m still lovingall things copper too, andthis understated lamp is anabsolute steal from Freedom.

MUST HAVES

editor’s


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RAREDRYGINFROM F

OURPILLARSGIN .SERUM ,VOLUMIS

INGCONDITIONER ,HYDRATINGSHAMPOO ,

S E A S A L T S P R A Y , T H E F O U N D A T I O N

, A L L F R O M

M R S M I T H .

T H E O R I G I N A L L O N G S E T F R O M

W E T L E O P A R D

.

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FOR GIN O’CLOCK…

Australia is having a loveaffair with boutique gins rightnow, and there are a fewdelicious options to choosefrom. I’ve recently added thisclassic gin from the smallbatch distillery, Four Pillars(from the Yarra Valley in

Victoria), to my collection.It’s definitely elevatedmy gin and tonic game!

STYLE AND SUBSTANCE

Not only is the packagingfor these Mr Smith hairproducts incredibly elegant,but they’re crafted froma selection of premiumAustralian botanicals andessential oils. Plus, they

always leave my locks feelinghydrated, lightweight andnourished. I’m addicted tothe Sea Salt Spray, withadded UV protection – itgives me instant beach hair!

suiting up

It’s difficult to make awetsuit look sophisticated,but the clever people at theAustralian luxury swimsuitcompany, Wet Leopard,have managed it! I’ve beenwearing this super-sleek setto protect my skin from thesun during my weekendbeach days and paddle-boarding adventures. It’sthe definition of style andfunctionality, all in one.


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H B T E L I T E S K I N F E M A L E C O M P R E S S I O N T A N K A N D H B T E L I T E S K I N F E M A L E C O M P R E S S I O N T H R E E - Q U A R T E R T I G H T F R O M

H U E G I L L B O D Y T E C H

. E X F O L I A T I N G S W I P E Y S

, L I P S ! , V E R Y U S E F U L F A C E C R E A M

, E X C E P T I O N O I L

, F A C E H E R O A N D P R O P E R L Y

C L E A N

, A L L F R O M

G O

- T O S K I N C A R E

. Y O N A N A S M A K E R F R O M

Y O N A N A S

.

Summer is still going strong, soI’m stocking up on luxe activewear and delicious treats that

will refresh and replenish.

MUST HAVES

editor’s

Lycra LOVE

After spending 20 yearswearing Lycra in the pool,you can be sure that GeoffHuegill knows his stuff whenit comes to comfortablehigh-performance activewear! I love his new HuegillBodytech range – I’m wearingthis compression tank andcropped tights on my morning

runs through Bondi. They’remade from an ultra supportiveyet flexible stretch fabric,and are especially designedto maximise your muscleperformance. Soundsperfect for my hill sprints!

SMOOTH OPER ATOR

I bought this nifty Yonanasgadget for my youngest sonfor Christmas, and he’s been

making the easiest frozenbanana soft serve ever since!He’s been getting creativewith flavours too, addingdark chocolate and frozenberries – it’s the perfectguilt-free summer snack.

Gorgeously gLOWING

Effective, natural andcruelty-free skin care

products? Yes, please!Founded by Australianbeauty editor, Zoë FosterBlake, Go-To specialises inharnessing the benefits ofnature to protect, nourishand strengthen the skin. I’m abig fan of this beautiful littlecollection of lotions andpotions – they have agorgeous scent and I lovethe pretty packaging, too!


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85%DARKCHOCOLATE2015HARVEST ,CHO

COLATECOATEDINCANBERRIESINCOCONUTMYLKCHOCOLATE ,CHOCOLATECOATEDALMONDSINMYLK&

C A R A M E L C H O C O L A T E

, A L L F R O M L O V I N G E A R T H

. R E H A B ( C L E A N S E & D E T O X ) A N D ‘ I N E E D A M O M

E N T ’ T E A S

, F R O M L I T T L E W I L D L I N G C O

. V I T A M I X S 3 0 F R O M

V I T A M I X

. R A B B I T T R A P M E D I U M S H A R E P L A T T E R W I T H R E D X F R O M R A B B I T T R A P T I M B E R

. ‘ S E R V E

M E U P ’ B O A R D F R O M T I M B E R M I L L

. W H I T E M A R B L E C H

E E S E

K N I F E F R O M

P A P A Y A

. C H E E S E C L U B ( A G E D T O M

, S A I N T , 1 7 9 2

, S P I C E D C H E R R I E S ) , F R O M

B R U N Y I S

L A N D C H E E S E C O

. S E E D I R E C T O R Y F O R S T O C K I S T D E T A I L S

.

BEAUTIFULLY BLENDED

We love a nutritious smoothiehere at the fresh + light magoffice, and we honestly don’tknow how we ever survivedwithout our clever VitamixS30 blender. It has a specialhigh tech motor system thatensures our veg packedblends get the perfectconsistency, every time.

Cheese, please! We all need a littleindulgence every nowand again, and last year myteam and I discovered thestunning cheeses from theartisan producers at theBruny Island Cheese Co.Now, thanks to their geniusCheese Club, we’ve sortedourselves out with regulardeliveries for our platters!

FEEL- GOOD SNACKING

Our friends at Loving Earthkindly keep us stocked upwith all things delicious,and they know I can’t resisttheir 85% dark chocolate(all organic and fair-trade,and looking great lately ingorgeous new packaging!).We’ve also fallen in lovewith their new choc-coatedIncan berries and tasty

choc-coated almonds –they’re our new go-to snacksin the office. So irresistible!

need a moment?

In my (so far unsuccessful)quest to give up coffee, I ’mturning to these cleansingand calming teas from LittleWildling Co. They’re madefrom organic, wild grown andmostly local ingredients.

ww w.donnahay.com


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wondering what’s for dinner ?

One of life’s daily questions is now one of thesimplest to answer with the donna hay app.

The app for iPhone, iPad and iPad mini is available now in the App Store.

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helpful features to keep you organised

recipes shopping list weekly planner» » »

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VIC ACCOUN T EXECUTI VE

QLD, SA & WA ACCOUNT EXECUTIVES

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CHIEFEXECUTIVE OFFICER NicoleSheffieldGROUP PUBLISHER FOOD Fiona NilssonSENIOR COMMERCIALANALYST Sarah BaldwinDIRECTOR OF COMMUNICATIONS Sharyn WhittenGENERALMANAGER, RETAIL& CIRCULATION Brett WillisMARKETINGDIRECTOR Ali CassimMARKETINGMANAGER DylanEdwardsJUNIOR BRAND MANAGER Alyssa Piva PRODUCT MANAGER DIGITAL EDITIONS Danielle StevensonPRODUCTIONDIRECTOR MarkMoes (02)8045 4918PRODUCTION MANAGER Leanne George (02)8045 4921 ADVERTISI NG PRODUCTION COORDINATOR Galina Karavaev(02) 8045 5962PRE PRESS PRODUCTION News PreMedia donna hay (editorial) Level5, 83–97Kippax Street, Surry Hills,NSW 2010

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Published by NewsLifeMedia Pty Ltd ( ACN 088 923 906), Level 1, 2 Holt St, Surry Hills NSW 2010.NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007871 178). DistributedbyGordon & Gotch, Unit2, Bldg2B, mFive Industry Park, 1 Moorebank Ave, Moorebank NSW 2170. Printedby Offset Alpine, 42 Boorea Street, Lidcombe, NSW 2141, under ISO14001 Environmental Certification.Offset Alpine are committed to continuous environmental improvement by using environmentalmanagement systems, introducing environmental initiatives and benchmarking to globally recognisedstandards and monitoring. Paper fibre is from PEFC certif ied forests and controlled sources.

FR ESH + LIGHT


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www.donnahay.com

EVERY DAY!

Cool and creamy breakfastpopsicles makea refreshingly sweet start to the day 21

Packedwithnutritiousnuts,seedsandfruit,these bliss ballsarea better way to snack 26

A one-pan meal sure to satisfy, veg-packedfrittatas are a lighter idea for dinner 31

Crunchynutand seed mixes arethe best way to beat afternoon hunger pangs 36

Try these all-natural versions of fragrant,flavoursome pestos to boost pastas,saladsand tender grilled meats 38

Usingquinoa, wholesome brown riceand gluten-freesoba noodles, we’vemade sushi rolls even better for you 40

Our tasty menu ofmeat-free burgers with vegetarian patties and healthy sauces will cure your fast-food cravings 45

Swap mayonnaisefor light creamy dressingsto toss through this season’s salads 50

Our newfavouritesuperfood is the secretingredient to a tasty nutrition boost 52 Lightly spicedandperfectlycreamy, oursimple seeded dips are a feel-good choice 58

SPECIAL DAYS With vegetable bases and fresh, tasty toppings, our super-charged pizzasmake a perfectly satisfying slice 64

In itsmany shapesand sizes,cucumberadds refreshing crunch to grilled seafood,quick salads andchilled desserts 76 From breakfast through to dinner anddessert, this flavoursome sesame pastestars in a varietyof energising meals 88

Global flavours and spicy marinadesmakethese a barbecue favourite 100

Nourishinggrain salads are full of fibreto fill youup and fuel your day 110

Our favouritesummerfruit shines insuper saladsand icytreats 124

- -The coolest, creamy ice-cream recipesto get you through the summer 134

21 76


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contents

I S S U E

cover fresh coconutPH OTOG RAPHY BEN DEARNLEY S T Y L I N G DONNA HAY

EVERY ISSUE ’ -

EverythingI needfora relaxedandstylish summer – these are my favouritepicks ofthe season! 10

Take advantage of thisspecial subscriptionoffer andyou’llnever miss out onany of our fresh and light recipes 60

Themetal of the moment,copper shinesin a modern tablesetting ofclean marble basics and neutral timber accents 149

Where to find our favourite products andtheitems that feature in these pages, as well as our handy conversion chart 157

Easily findevery fresh and light recipefrom thisissue categorisedand rightat your fingertips 158 Keep your kitchenwell-stockedwiththese essential products, homewaresand favourite ingredients 159

Our go-to guide explainsthe best freshandlight ingredients to have on hand so you can make the most of these recipes 160

A fresh smoothie packed with vegetables,fruitand a dash ofcoconut wateris my trick to getting a daily dose of greens 162

64 100


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sherpaykel.com


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P H O T O G R A P H YWILLIAM M

EPPEM S T Y L I N G + H A N D W R I T I N

GJUSTINEPOOLE


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Shop 2104, Building 210, TheEntertainment Quarter122 Lang Rd, Moore Park, Sydney

10am–6pm Wednesday to Saturday | 10am–4pm Sunday

My beautiful range of homewares and kitchen tools, homemade pastries and fresh salads, plus my own donna hay for Messina

ice-cream flavours – see it all at my new pop-up shop.


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R E C I P E S

AMBERDEFLORIO

Enjoy a better start to the day with these clever breakfast popsicles. All set to grab andgo in the morning, these frosty winners are packed with all things deliciously good.

PHO TOGRA PHY WILLI AM MEPPEM S T Y L I N G HANNAH MEPPEM

POP TO IT!

yoghurt granola popsicles


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www.donnahay.com

fresh

BREAKFAST POPSICLES

summer berry popsicles

125g strawberries, hulled and halved125g raspberries1 teaspoon vanilla bean paste2 tablespoons maple syrup125g blueberries2 cups (560g) natural Greek-style (thick) yoghurt

Preheat oven to 180°C(350°F).Line 2 baking trays withnon-stick baking paper. Place the strawberr ies, raspberries, vani lla andhalf the maple syrup ona tray and mixgently to combine.Cookfor 10 minutes. Place the blueberries and remaining maple syrupon the remaining tray and cook for 5 minutes or until just soft.

Place the strawberry mixture in a bowl and crush with a forkuntil smooth. Place theblueberrymixture in a separatebowl andcrush with a fork until smooth. Allow to cool slightly.

To assemble, spoon alternate layers of the yoghurt, strawberry and blueberry mixtures into 8 x ⁄ -cup-capacity (80ml) popsiclemoulds. Swirl gently with a butter knife and insert popsicle sticks.Freeze for 3–4 hours or until set. MAKES 8.

yoghurt granola popsicles

1⅓ cups (160g) store-bought granola+1½ tablespoons date syrup++2 cups (560g) natural Greek-style (thick) yoghurt

Place the granola and date syrup in a small bowl and stir well tocombine. Divide the granola mixt ure between 8 x ⁄ -cup-capacity (80ml) popsicle moulds and press down firmly with the end of a wooden spoon. Fill each mould with the yoghurt, insert popsiclesticks and freeze for 3–4 hours or until set. MAKES 8 .+ Look for low sugar granola in the health food aisle of yoursupermarket.++ Date syrup is a natural sweetener with richness andtreacly depth. You can find it in health food stores.

summer berry popsicles


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apple bircher popsicles


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www.donnahay.com

fresh

BREAKFAST POPSICLES

mango, coconut and chia popsicles

2 mangoes, peeled, seeded and chopped1 cup (250ml) coconut milk1 tablespoon white chia seeds1 cup (80g) shredded coconut, toasted

Place themango, coconut milkand chia seeds in a blender andblenduntil smooth. Divide between 8 x ⁄ -cup-capacity (80ml) popsiclemoulds and insert popsicle sticks. Freeze for 3–4 hours or until set.Roll 1 side of the popsicles in the coconut just before serving. MAKES 8.

apple bircher popsicles

1 Granny Smith (green) apple, thinly sliced1 tablespoon lemon juice1 cup (250ml) unsweetened almond milkapple bircher 2 Granny Smith (green) apples, grated½ cup (45g) rolled oats¼ cup (20g) shredded coconut½ cup (125ml) unsweetened almond milk1 tablespoon honey½ cup (40g) toasted flaked almonds

Place the apple and lemon juice in a medium bowl and toss tocombine.Place 1 apple sliceintoeachof 8 x ⁄ -cup-capacity (80ml)popsicle moulds. Dividethe almond milk between the moulds andfreeze for 1 hour or until firm.

To make the apple bircher, place the apple, oats, coconut,almond milk, honey and almonds in a large bowl. Set aside intherefrigerator to chillfor 30 minutes until theoats are softened.Divide the bircher betweenthe moulds and insert popsicle sticks.Freeze for 3–4 hours or until set. MAKES 8.

mango, coconut and chia popsicles


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Looking for a versatile healthy cooking oil ? Try Melrose Organic CoconutOil. The perfect addition to your summer smoothies or as an alternative tobutter in baking, Melrose Organic Coconut Oil is ideal for frying stir-fry’s,

scrambled eggs or baking potatoes. Try Unrened Coconut Oil if you wantto add a delicious coconut aroma and avour to your cooking, or if youprefer a more subtle avour try our Rened Coconut Oil.

Melrose Organic Coconut Oils are certied organic and Australian ownedand can be found in the health food aisle.

Visit www.melrosehealth.com.au for more information.

Like us: /melrosehealth Follow us: @melrosehealth @melrosesuperfoods @littlebirdskincare


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light

S U M M E R B L I S S B A L L S

coconut, chia and apricot bliss balls

coconut, chia and apricot bliss balls

1½ cups (240g) blanched almonds1 tablespoon vanilla extract1 tablespoon coconut oil¼ cup (25g) LSA mix+2 tablespoons white chia seeds1 cup (80g) desiccated coconut1½ cups (225g) whole dried apricots

Place the almonds, vanilla, coconut oil, LSA mix, chia seeds,half the desiccated coconut and 1 cup (150g) of the apricots ina food processor andprocess for 1–2 minutes or until themixturecomes together. Transfer to a bowl. Finely chop the remainingapricot, addto thebowl andstir to combine. Place theremaining

coconut on a large plate. Roll tablespoons of the mixture into balls and roll in the coconut to coat. MAKES 28 .+ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find itin thehealthfoodaisleof the supermarket.Tip: The bliss balls will keep refrigerated for 2–3 weeks.

choc-orange and date bliss balls

25 fresh pitted dates2 cups (320g) almonds⅓ cup (35g) raw cacao powder, plus extra for rolling2 tablespoons finely grated orange rind

Place the dates, almonds, cacao and orange rind in a food processorand process for 2–3 minutes or until the mixture comes together.Roll tablespoons of the mixture into balls and roll in extra cacaoto coat. MAKES28 .Tip: The bliss balls will keep refrigerated for 2–3 weeks.


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carrot cake bliss balls


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light

S U M M E R B L I S S B A L L S

lemon, almond and sesame bliss balls

2 cups (320g) blanched almonds½ cup (75g) sesame seeds2 tablespoons honey¼ cup (50g) finely grated lemon rind2 tablespoons lemon juice2 cups (160g) desiccated coconut

Place the almonds, sesame seeds, honey, lemon rind, lemon juice and half the coconut in a food processor and process for1–2 minutes or until the mixture comes together. Place theremaining coconut on a large plate. Roll tablespoons of themixture into balls and roll in the coconut to coat. MAKES28 .Tip: The bliss balls will keep refrigerated for 2–3 weeks.

lemon, almond and sesame bliss balls

carrot cake bliss balls

3 cups (360g) pecans20 fresh pitted dates2 carrots (160g), peeled and grated1 teaspoon ground cinnamon½ teaspoon ground nutmeg½ teaspoon ground ginger1⅓ cups (130g) LSA mix+

Place 1 cup (120g) of the pecans in a food processer and pulseuntil finely chopped. Place in a small bowl and set aside.

Place thedates,carrot,cinnamon, nutmeg, ginger,LSA mix andremaining pecans in thefoodprocessor andprocess for 1–2 minutesoruntil themixture comes together. Roll tablespoons ofthe mixture

into balls and roll in the chopped pecan to coat. MAKES28 .+ LSA is a mixture of ground linseeds, sunflower seeds and almonds.Find itin the health food aisle of the supermarket.Tip: The bliss balls will keep refrigerated for 2–3 weeks.

THISPAGE :STYLINGJUSTINEPOOLE


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P H O T O G R A P H Y W I L L I A M

M E P P E M S T Y L I N G

D O N N A H A Y

FRESH + LIGHT


Our next issue will help you transform chilly days with enriching soups, satisfying bowls of nutritious veg and comforting desserts to warm and nourish.

on sale 2 May

n e x t i s s u e

Now a quarter ly magaz ine!


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R E C I P E S

AMBERDEFLORIO

ww w.donnahay.com

We’ve updated our favourite weeknight dinner and low-carb hero, the frittata, with these new ideas – so simple to makeand packedwith nutritious vegetables.

PHO TOGRA PHY WILLIAM MEPPEM S T Y L I N G HANNAH MEPPEM

TAKE A SLI CE

zucchini, basil and yoghurt frittata


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mushroom and cauliflower frittata

1 tablespoon extra virgin olive oil1 onion, finely chopped4 cloves garlic, crushed300g button mushrooms, thinly sliced200g small Swiss brown mushrooms, thinly sliced500g cauliflower florets8 eggs½ cup (125ml) milk¼ cup tarragon, finely chopped1 cup flat-leaf parsley leaves, finely choppedsea salt and cracked black pepper100g feta, crumbledmicro (baby) flat-leaf parsley leaves, to serve

Preheat oven to 200°C (400°F). Heat the oil in a large frying panover high heat. Add the onion, garlic and mushroom, and cookfor 3 minutes or until lightly golden. Set aside.

Place thecauliflower in a food processorand pulse until it resemblesrice. Placethe eggs, milk, tarragon,parsley, salt andpepper in a large bowl, whisk to combine. Add the cauliflower and mushroommixtureandstir to combine. Divide between 2 x 4-cup-capacity (1-litre)20cm baking dishesand sprinklewith the feta. Cookfor20–30 minutes oruntil justcookedthrough. Servewith parsley. SERVES4 6 .Tip:You can alsocookthisin an8 cup capacity(2 litre) bakingdish and cook for 35 minutes or until just cooked through.

sweet potato and spinach frittata

350g sweet potato (kumara), peeled and cut into 1cm pieces1 red onion, cut into wedges4 cloves garlic, skin on1 tablespoon extra virgin olive oil8 eggs½ cup (125ml) milksea salt and cracked black pepper1 cup spinach leaveswatercress leaves, to serve

Preheat oven to 180°C(350°F).Placethe sweet potato, onion, garlicandoil in a 6-cup-capacity (1.5-litre) ovenproofbakingdish, toss tocombineand cook for 45 minutes or until thesweet potato is tender

and the garlic is soft.Allowthe garlic to cool slightly.Squeeze the cooled garlic cloves out of their skins into a large

bowl and mash w ith a fork. Add the eggs, milk, salt and pepperand whisk to combine. Place the spinach leaves in the baking dish with the sweet potato and onion,and toss to combine.Pour over theegg mixture and cook for 35–40 minutes or until just cooked. Top with watercress to serve. SERVES 4 6 .

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VEGE TA BL E FR I T TA TA S

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VEGE TA BL E FR I T TA TA S

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zucchini, basil and yoghurt frittata

1 tablespoon extra virgin olive oil1 leek, white part only, thinly sliced4 cloves garlic, crushed4 eggwhites4 eggs1 cup (280g) natural Greek-style (thick) yoghurt⅓ cup chopped chives600g zucchini (courgette), grated3 cups basil leaves, roughly chopped, plus extra to serve2 tablespoons capers, drained and rinsedsea salt and cracked black pepper¼ cup (20g) finely grated parmesan, to serve

Preheat oven to 200°C (400°F). Heat the oil in a 6-cup-capacity (1.5-litre) ovenproof fryingpan over mediumheat, addthe leek andgarlic andcook for 4–5minutesor untilsoftened. Setaside to coolslightly. Place theeggwhites,eggs,yoghurt andchive in a largebowland whisk to combine. Add the zucchini, basil, capers, salt andpepper andstir to combine. Pour into the fryingpan and cookinthe ovenfor 30–40 minutes or until cooked through. Top with theparmesan and extra basil to serve. SERVES4 6 .

tomato, basil and ricotta frittata muffins

½ cup (95g) quinoa1 cup (250ml) water9 eggs2 cloves garlic, crushed1½ cups basil leaves, chopped200g ricotta2 green onions (scallions), finely chopped250g cherry tomatoes, halved and quarteredsea salt and cracked black pepperspinach and cashew pesto (recipe, page39) or store-bought pesto, to serve

Preheat oven to 180°C (350°F). Place the quinoa and water in a saucepan over highheatand bring to theboil.Reduce heat to low, coverandcookfor15minutes.Removefromthe heat andset asideto steamfor a further 10minutes oruntil cooked. Allow to cool slightly. Placethe eggs and garlic ina largebowlandwhisk tocombine. Add the basil,ricotta,onion, tomato, salt, pepperand ¾ cupof thecooked quinoa.Stiruntil justcombined.Dividebetweena 12x ½-cup-capacity (125ml)muffin tin linedwith papercases.Topwith theremainingquinoa andcook for 30 minutes or until firm and golden. Serve with pesto. MAKES12 .


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sriracha and lime pumpkin seeds R E C I P E S

A M B E R D E F L O R I O

SPICE MIXKeep your snack mixes all natural and preservative-free by making your own. Thesecrunchy bites are perfect party starters, and are ideal for an easy guilt-free nibble.

PHOTOGRAPH Y WILLIAM MEPPEM S T Y L I N G HANNAH MEPPEM JUSTINE POOLE


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crunchy dukkah chickpeas

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SPICED SNACKS

sriracha and lime pumpkin seeds

1½ cups (300g) pumpkin seeds (pepitas)1 tablespoon sriracha hot chilli sauce+2 teaspoons finely grated lime rind½ teaspoon sea salt flakes

Preheat oven to 160°C(325°F).Place thepumpkin seeds,sriracha,lime rind and salt ina bowland mixto combine.Spread the seedsevenly on a lightly greased large oven tray lined with non-stick baking paper. Cook for 10 minutes or until golden and crispy. Allow to cool before serving. MAKES1½ CUPS.

+ Sriracha is a hot chilli sauce available from selected supermarketsand Asiangrocers.Tip: These seeds will keep in an airtight container for up to two weeks.

crunchy dukkah chickpeas

2 x 400g cans chickpeas (garbanzos), drained and rinsed2 tablespoons store-bought dukkah1 tablespoon extra virgin olive oil½ teaspoon sea salt flakes

Preheat oven to 180°C(350°F).Placethe chickpeas ona clean dry tea towel and rub dry, removing the outer skins where possible.Place the chickpeas, dukkah, oil and salt in a large bowl and tossto combine. Spread evenly ona lightly greasedlarge oven traylined with non-stick baking paper and cook for 50–55 minutes or untilcrunchy and golden. Allow to cool before serving. MAKES2 CUPS.

Tip: This snack will keep in an airtight container for up to two weeks.


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Tossed through pasta, dolloped over grilled meats or served as a dip with crunchy raw vegetables, these super-green pestos are a quick, easy way to add a flavour boost to your day.

PH OTOG R APHY WILLI AM MEPPE M S T Y L I N G JUSTINE POOLE

POWER PESTO

spinach and cashew pesto


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POWER PESTO

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kale, nori and almond pesto

150g kale, trimmed and chopped2 sheets nori (dried seaweed), chopped½ teaspoon sea salt flakes1 cup (160g) almonds, plus extra, chopped, to serve2 cloves garlic2 tablespoons lemon juice2 tablespoons extra virgin olive oil¾ cup (180ml) watersliced baby cucumbers (cukes) and radishes, to serve

Place the kale, nori, salt, almonds, garlic and lemon juice in a large food processor and process until finely chopped. Whilethemotor is running, graduallyadd theoil andwater, andprocessuntil combined. Top with chopped almond and serve with babycucumber and radish. MAKES2 CUPS .Tip: Youcan keep this pestoin an airtight container in therefrigerator for 3–4 days.

spinach and cashew pesto

4 cups (100g) baby spinach leaves1½ cups basil leaves, plus extra to serve1 cup (150g) roasted cashews, plus extra, chopped, to serve1 clove garlic1 teaspoon sea salt flakes1 tablespoon lemon juice1 tablespoon finely grated lemon rind2 tablespoons extra virgin olive oil2 tablespoons water

Place the spinach, basil, cashews, garlic, salt, lemon juice andlemon rind in a large food processor and process until finely chopped. While themotoris running, gradually addthe oiland water, and process until combined. Top with extra basil andchopped cashew to serve. MAKES1½ CUPS .Tip: Youcan keep this pestoin an airtight container in therefrigerator for 3–4 days.

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Loaded with healthy wholegrains, fresh seafood and tangy pickles, or all rolledup in a light omelette wrap, your lunchtime sushi just became better than ever.

PHOTOGRAPHY WILLIAM MEPPEM STYLING HANNAH MEPPEM JUSTINE POOLE

READY TO ROLL

brown rice and beetroot-cured kingfish sushi hand rolls


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THE NEW SUSHI

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kimchi and green tea noodle sushi

200g green tea soba noodles+4 sheets nori (dried seaweed)200g snow peas (mange tout), thinly sliced1 carrot, peeled and shredded1½ cups (360g) kimchi++, roughly choppedsesame seeds, soy sauce and wasabi paste, to serve

Cook the noodles in a large saucepan of salted boiling water for4–5 minutes or until tender. Drain and refresh with cold water.

Placea sheet ofnori ona sushi mat, top with one-quarterof thenoodles in an even layer, leavinga 3cm edge. Top with one-quartereachof thesnow pea,carrotand kimchi,and roll to enclose.Repeat with the remaining nori, noodles, snow pea, car rot and kimchi.Slice into rounds, sprinkle with the sesame seeds and serve withthesoy sauce andwasabi. MAKES 4 LARGE ROLLS .+ Soba are Japanese noodles made from buckwheat and wheat f lour.You can find 100% buckwheat flour varieties for a gluten free option. Find green tea soba noodles in Asian supermarkets and grocers.++ Kimchi is a Korean spicy fermented cabbage known to helpaid digestion. Find it at Asian supermarkets and grocers.

Swap white rice for gluten-free sobanoodles in your next homemade roll. Add pickled kimchi for tangy flavour and a boost of powerful antioxidants.


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quinoa, chia and sesame tuna sushi

¾ cup (145g) black quinoa1 cup (250ml) water2 tablespoons tamari+1 tablespoon black chia seeds1 tablespoon black sesame seeds, toasted300g sashimi-grade tuna loin, trimmed, cut into 2cm-thick strips4 sheets nori (dried seaweed)1 cup baby spinach leaves¼ cup (70g) pickled ginger1 Lebanese cucumber, cut into wedges1 cup (40g) alfalfa sproutsginger tofu dressing300g silken tofu, drained1 teaspoon pickled ginger, plus 1 tablespoon of the pickling liquid

To make thetofu dressing, place the tofu, ginger and pickling liquidin a food processor and process until smooth.Set aside.

Place thequinoa andwater in a medium saucepan over high heat.Bring to the boil, cover with a lid and reduce the heat to low. Cookfor 15–20 minutes or until almost tender. Remove from the heat,add the tamari and stir to combine. Cover and allow to steam for8 minutes or until tender. Set aside to cool slightly. Add ⁄ cup of the tofu dressing to the quinoa and mix well to combine. Set aside.

Place the chia seeds and sesame seeds on an oven tray and rollthe tuna in the seed mixture to coat. Set aside.

To assemble, place a sheetof nori ona sushi mat andspread evenly with ½ cup of the quinoa, leaving a 3cm border at one edge. Top withone-quarter each of the spinach, ginger, cucumber, tuna and alfalfa.Roll to enclose. Repeat with the remaining ingredients. Slice andserve with the remaining tofu mayonnaise. MAKES4 LARGE ROLLS.

+ Tamari is a Japanesestyleof soysauce.It is traditionally madewith little tono wheat,so is often gluten free (however, be sure tocheck the label if you have gluten intolerances).

Our favourite superfoods combinein this seeded tuna quinoa sushi.Black quinoa adds a crunchier texture,while silky tofu provides a lighter alternative to creamy mayonnaise.


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THE NEW SUSHI

kale and mushroom omelette sushi with wasabi tofu dressing


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THE NEW SUSHI

brown rice and beetroot-cured kingfishsushi hand rolls

1 cup (200g) brown rice, rinsed1½ cups (125ml) water½ teaspoon sea salt flakes2 tablespoons mirin (Japanese rice wine)1 tablespoon rice wine vinegar4 sheets nori (dried seaweed), cut in half2 cups shredded savoy cabbage1 avocado, cut into wedges½ cup snow pea (mange tout) sprouts¼ cup (70g) pickled ginger, plus extra to servebeetroot-cured kingfish400g rock salt300g beetroot, peeled and grated1 tablespoon wasabi paste1 tablespoon mirin (Japanese rice wine)350g sashimi-grade skinless kingfish fillet

To make the beetroot-cured kingfish, place the rock salt, beetroot, wasabi and mirin in a large bowl and mix to combine. Place 2 sheetsofplastic wrapon a clean work surface, overlappingslightly to makea sheet longenough to completely cover thekingfish.Spreadwith half thesalt mixture, topwith thekingfish andcoverwith theremainingsalt mixture. Wrap tightly in plastic wrap andplace in a deep-sidedoven tray. Topwitha smaller oven tray, weigh down withheavy objectsandrefrigeratefor 30 minutes. Removethe kingfish from theplastic wrap and wipe with paper towel to completely remove the saltmixture. Using a sharp knife, thinly slice into 24 pieces.

While the kingfish is curing, place the rice, water and salt in a mediumsaucepan over high heat. Bring to theboil, cover witha lidand reduceheat to low. Cook for 25 minutes or until almost tender.Removefromtheheat, addthemirinand vinegar andstirto combine.Cover with a lidandset asidefor10 minutes. Allowto cool.

Spread 2 tablespoons of the rice on half of each nori sheet. Top with the cabbage, avocado, snow pea sprouts, ginger and kingfish.Take1 corner from the filled end ofthe nori,fold overthe fillingtothe centre of the opposite edge, and rollto form a cone. Repeat withremaining rolls. Serve with extra pickled ginger. MAKES 8 .

kale and mushroom omelette sushi with wasabi tofu dressing

¾ cup (145g) white quinoa1 cup (250ml) water4 eggs1 teaspoon fish sauce2 tablespoons milk2 tablespoons sesame oil300g oyster mushrooms, sliced4 sheets nori (dried seaweed)4 radishes, cut into batons2 cups (60g) shredded kale2 green onions (scallions), thinly slicedsoy sauce, to servewasabi tofu dressing300g silken tofu, drained1 teaspoon wasabi paste, plus extra to serve1 tablespoon rice wine vinegar

Placethe quinoa and waterin a medium saucepan overhigh heat.Bringto the boil,coverwith a lid andreduce theheat to low. Cookfor 12 minutes or until almost tender.Remove from the heat andallow to steam for 8 minutes oruntil tender.Allow to cool slightly.

To make the wasabi tofu dressing, place the tofu, wasabi and vinegar in a small food processor and process unti l smooth. Add

⁄ cup of the wasabi tofu dressing to the quinoa and mix to combine.Set aside.

Placethe eggs,fish sauceand milkin a bowl andwhisk to combine.Heat a 20cm non-stickfryingpan overmediumheatand brushwithhalfthesesame oil.Place ¼ cup ofthe eggmixture into the panandgently tiltthe pan to evenlyspreadthe mixture. Cook for 1 minuteeach sideor until golden. Repeat with the remaining egg mixture tomake4 omelettes.Set aside.

Increase the heat to high,add theremaining oil andcook themushroom, stirring occasionally, for 3–4 minutes or until golden.

Place1 omelette ona sushimat,spread with 1 tablespoonof theremaining tofu mayonnaise and top with a sheet of nori. Spread½ cup of the quinoa mixture over the nori, top with one-quartereachof the radish, kale, onion and mushrooms and roll to enclose.Repeatwith the remaining ingredients. Slice into rounds and serve with soy sauce and extra wasabi. MAKES 4 LARGE ROLLS .


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R E C I P E S

AMBERDEFLORIO +STEVEPEARCE

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Satisfy fast-food cravings with our vegetarian burgers, packed with power vegiesand lighter sauces, all ona wholesome bun– it’s lunch you canfeelgreat about.

PHOTOGRAPH Y WILLIAM MEPPEM S T Y L I N G HANNAH MEPPEM JUSTINE POOLE

TOP BUN

mushroom and quinoa burger with wasabi tofu mayonnaise


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mushroom and quinoa burger with wasabi tofu mayonnaise

150g button mushrooms150g firm tofu, drained227g can water chestnuts, drained1 tablespoon tahini1 egg1 teaspoon togarashi+2 cloves garlic, crushedsea salt and cracked black pepper1½ cups (130g) quinoa flakes2 tablespoons extra virgin olive oil4 wholemeal buns, halved1 cup snow pea (mange tout) sprouts1 Lebanese cucumber, thinly sliced on a mandolin200g daikon radish, peeled and thinly sliced on a mandolin¼ cup (70g) pickled ginger2 tablespoons black sesame seedswasabi tofu mayonnaise300g silken tofu, drained2 teaspoons mirin (Japanese rice wine)2 teaspoons rice wine vinegar½ teaspoon wasabi paste1 teaspoon sea salt flakes

To makethe mayonnaise, place thetofu, mirin, vinegar, wasabi andsalt in a small food processorand process until smooth. Set aside.

Place themushrooms in a large food processor andpulse untilcoarsely chopped. Place in a large bowl. Place thetofu andwaterchestnutsin thefood processor andpulse until finelychopped. Add the tofumixture, tahini, egg, togarashi, garlic,salt, pepperand½ cup of the quinoa flakes to the mushroom, and mix to combine.Shape themixtureinto 4 patties.Place the remaining quinoa flakeson a plate and gently press each patty into the f lakes to coat.

Heat the oil in a large fryingpan overmedium heat.Cook thepatties for 2–3 minutes each side or until golden and crispy.

To serve, spread2 tablespoonsof the tofumayonnaise onthe baseof eachbun, topwith a patty, snow peasprouts, cucumber,daikon, gingerandsesameseeds.Top with the remaining bunhalfto serve. SERVES 4 .+ Togarashi is a Japanese chilli powder and is available from Asiansupermarkets and grocers.

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seeded butter bean burger

2 cloves garlic, crushed½ cup (75g) sunflower seeds½ cup (100g) pumpkin seeds (pepitas)2 tablespoons dukkah, plus extra to serve2 tablespoons black chia seeds400g can butter (lima) beans, drained and rinsed1 zucchini (courgette) (160g), grated1 teaspoon sea salt flakes½ cup (40g) quinoa flakes2 tablespoons extra virgin olive oil4 wholemeal seeded bread rolls, halved160g store-bought beetroot dip½ cup (140g) natural Greek-style (thick) yoghurt1 cup watercress sprigs4 radishes, thinly slicedcoriander (cilantro) leaves, to serve

Preheat oven to 200°C (400°F). Place the garlic, half of thesunflower and pumpkin seeds, the dukkah, chia seeds, butter beans, zucchini and salt in a large food processor and pulse untilthe mixture just comes together. Place the mixture in a large bowl,add the quinoa flakes andremainingsunflower andpumpkinseeds,and mixwell to combine. Shape into 4 pattiesand placeon a lightly greasedlarge oven traylinedwith non-stick baking paper. Brushthe patties with half the oil and cook for 10 minutes. Turn thepatties over, brush with the remainingoil and cook for another10 minutes or until firm and golden.

Spread thebaseof each bunwithbeetroot dip and topeachwitha patty, theyoghurt,watercress, radish and coriander. Sprinkle with ext ra dukkah and sandwich with remaining roll halves toserve. SERVES 4 .

Blend a crunchy mix of super seedswith smooth butter beans and grated zucchini to make a better-for-youburger that’s rich in protein, fullof fibre and just as satisfying.


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crispy eggplant and pesto burger

2 eggs2 cloves garlic, crushedsea salt and cracked black pepper1½ cups (285g) quinoa flakes1 eggplant (aubergine), sliced into 8 x 1cm rounds2 tablespoons extra virgin olive oil4 wholemeal seeded bread rolls, halved½ cup (130g) store-bought basil pesto250g cherry tomatoes, sliced125g buffalo mozzarella, torn1 zucchini (courgette), shredded½ cup basil leaves

Place the eggs, garlic, salt and pepper in a bowl and whisk tocombine. Place the quinoa flakes in a separate bowl. Working with one eggplant slice at a time, dip the eggplant into the egg

mixture and then into the quinoa flakes, pressing to coat.Heat halfthe oil in a largenon-stick fryingpan overmedium

heat andcook halfthe eggplant for 3–4 minuteseach sideor untilgolden and crisp. Repeat with remaining oil and eggplant.

Spreadthe base ofeach roll withthe pesto.Place a layerof eggplant and tomato on each base and repeat to make 2 layers. Top with the mozzarella, zucchini, basil and remaining tomato.Sprinkle with salt and pepper and sandwich with remaining rollhalf to serve. SERVES 4 .

T H I S P A G E

: S T Y L I N G J U S T I N E P O O L E


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chilli peanut tofu burger with pickled red onion

2 cloves garlic, crushed2 tablespoons Asian chilli jam2 tablespoon hoisin sauce350g firm tofu, cut into 8 slices1 tablespoon sesame oil4 wholemeal seeded bread rolls, halved1 cup baby spinach leaves2 baby cucumbers (cukes), thinly sliced pickled red onion1 red onion, thinly sliced½ cup (125ml) white wine vinegar peanut sauce⅓ cup (45g) unsalted roasted peanuts, finely chopped⅓ cup (120g) hoisin sauce1 teaspoon grated ginger¼ cup (60ml) water

To make the pickled red onion, place the onion and vinegar ina bowl, toss to combine and set aside to pickle for 15 minutes.

To makethe peanut sauce,place the peanut, hoisinsauce,

ginger andwater in a bowl andstir to combine. Setaside.Placethe garlic, chillijam andhoisinsauce in a bowl andmix to

combine. Brush both sides ofthe tofu withthe chilli jammixture.Heat theoil in a largefryingpan overmedium heat.Cookthe

tofu, in batches, for 2–3 minutes each side or until caramelised.Spread the peanut sauce on the base of each roll. Top each with

¼ cup of the spinach leaves, 2 slices of the tofu and one-quarterseach of the baby cucumber and pickled onion. Sandwich with thetop half of the roll to serve. SERVES 4 .


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Creamy salad dressings no longer have to be your guilty pleasure with these lighter versions, ideal for tossing through your greens or livening up wraps and sandwiches.

PH OTOG R APHY WILLI AM MEPPEM S T Y L I N G JUSTINE POOLE

ALL DRESSE D UP

creamy tofu dressing

avocado salsa verde


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C R E A M Y D R E S S I N G S

buttermilk, cashew and basil dressing

¾ cup (180ml) buttermilk1 tablespoon chopped chives½ cup basil leaves½ cup (75g) cashews, toasted1 teaspoon lemon juicesea salt and cracked black pepper

Place the buttermilk, chives, basil, cashews, lemon juice,salt and pepper in a food processor and process until smooth.Serve. MAKES 1 CUP .Tip: Use as a lighter alternative to caesar dressing. Itwill keep for 2–3 days in the refrigerator.

avocado salsa verde

1 avocado, chopped½ cup flat-leaf parsley leaves½ cup mint leaves2 teaspoons lemon juice1 tablespoon baby capers, drained and rinsedsea salt and cracked black pepper½ cup (125ml) water1 green onion (scallion), chopped

Place the avocado, parsley, mint, lemon juice, capers, salt,

pepper, water and onion in a small food processor and processuntil smooth. Serve. MAKES 1¼ CUPS .Tip: This salsa is perfect with grilled chicken or fish. It willkeep for 2–3 days in an airtight container in the refrigerator.

creamy tofu dressing

300g silken tofu, drained1 teaspoon Dijon mustard1 clove garlic, crushed1 tablespoon white wine vinegar¼ cup (20g) finely grated parmesan2 tablespoons extra virgin olive oil½ teaspoon sea salt flakes

Place the tofu, mustard, garlic, vinegar, parmesan, oil and saltin a food processor and process until smooth. Serve. MAKE S 1 ⁄ CUPS .

Tip: This is delicious spread on wraps or sandwiches, or toss with potatoes in a salad. It will keep for 2–3 days in the refrigerator.

buttermilk, cashew and basil dressing


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Scatter your salads with this simple superfood! Seaweed is full of a range ofessential nutrients and adds a flavourful hit to fresh, summery dishes.

P HOTO GRAPHY WILLI AM MEPPEM S T Y L I N G HANNAH MEPPEM & J USTINE POOLE

SEAWEE D SA LA DS

R E C I P E S


arame and black rice salad with soy sauce egg


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nori prawn salad with broccolini

SEAWEED SALADS

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arame and black rice salad with soy sauce egg

2½ cups (625ml) water2 tablespoons dashi powder+1½ cups (300g) black rice4 eggs½ cup (125ml) soy sauce1 cup (15g) dried arame (dried seaweed), soaked++1 cup coriander (cilantro) leaves5 cups (200g) shredded kale400g green beans, trimmed and shredded2 tablespoons sesame seeds, toasted2 green onions (scallions), thinly slicedtahini dressing½ cup (140g) tahini½ cup (125ml) water2 tablespoons lemon juice

Placethe water and dashi in a mediumsaucepan overhigh heatandbring to theboil. Add therice, reduce theheat to low andcover with a lid. Cook for 40–45 minutes or until tender and the waterhas absorbed. Set aside.

While the rice is cooking,place the eggs in a mediumsaucepanofboilingwaterand cook for 6 minutes. Transfer to a bowl oficed water and allow to cool for10 minutes.Peel the eggs and place in a small bowl withthe soysauce,turningto coat, for 10minutesoruntil coloured. Removethe eggs, reserving half the soy sauce. Cutin halfand set aside.

To make the tahinidressing, place the tahini, water and lemon juice in a bowl and whisk to combine. Place the arame, coriander,kale,beans, sesame seeds, onion, reserved soy sauce and the tahinidressing in a bowl and toss to combine. Divide among bowls and top with the egg to serve. SERVES 4

+ Dashi is a simple Japanese stock that’s made by heating kombu(dried seaweed) and dried bonito fish flakes. It’s available as a powder from the Asian aisle of supermarkets and in Asian grocers.++ Arame is a type of sea kelp and is rich in iron, calcium and potassium. To rehydrate dried arame, place in a large bowl of cold water and set aside for 15 minutes. Drain before using.

tuna and soba noodle wakame salad with lotus root chips

250g soba noodles+⅔ cup (100g) cashews, toasted and finely chopped400g sashimi-grade tuna loin, trimmed300g Japanese seaweed salad (wakame)++150g sugar snap peas, blanched and halved2 cups (160g) bean sproutsginger miso dressing1 teaspoon grated ginger¼ cup (60ml) mirin (Japanese rice wine)1 tablespoon white miso paste1 tablespoon sesame oil1 tablespoon water½ teaspoon sea salt flakeslotus root chips300g lotus root+++, peeled and thinly sliced1 tablespoon sesame oil1 teaspoon sea salt flakes

Preheat oven to 180°C (350°F). To makethe dressing, place theginger, mirin, miso, sesame oil, water and salt in a bowl and stirto combine. Set aside.

To make thelotus root chips, placethe lotus root,sesameoiland salt in a bowl and toss to combine.Place on2 lightlygreasedlargeoven trays lined with non-stickbaking paper and cook for8–10 minutes or until crispand golden. Set aside to cool.

Cook the noodles in a largesaucepan of salted boilingwaterfor 4–5 minutes or until tender. Drainand refresh under cold water.

Spread thecashew ona plate. Roll thetuna in the cashew to coatall sides and thinly slice.Place the noodles, seaweed salad, sugarsnappeas,bean sproutsand dressing in a bowl and toss to combine.Divide the mixture among 4 plates and serve with the tuna andlotus root chips. SERVES 4 .+ Soba are Japanese noodles made from buckwheat and wheat flour.You can find 100 per cent buckwheat flour varieties for a gluten-freeoption look for them in Asian supermarkets and grocers.++ Japanese seaweed salad is a fresh, green pre packaged salad made

from wakame. It can be found in Japanese grocers or sushi shops.+++ It’s best to use fresh lotus root, not frozen, for this recipe. It’s available fresh at Asian supermarkets or select grocers.

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tuna and soba noodle wakame salad with lotus root chips

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SEAWEED SALADS

nori prawn salad with broccolini

20 large green (uncooked) prawns (shrimp), peeled,deveined and tails intact

1 tablespoon sesame oil2 cloves garlic, crushed⅓ cup (20g) nori (dried seaweed) flakes+4 cups baby spinach leaves1 cup (260g) podded frozen edamame beans, blanched2 bunches broccolini, trimmed and blanched1 long red chilli, thinly slicedmicro (baby) coriander (cilantro) leaves, to servesesame tamari dressing2 tablespoons sesame oil1 tablespoon honey2 teaspoons tamari2 tablespoons water

Preheat oven to 200°C (400°F). To make the dressing, place the oil,honey, tamari and water in a bowl and whisk to combine. Set aside.

Place the prawns, oil and garlic in a large bowl and toss to coat.Place half the nori on a plate and press the prawns in the nori to coatall sides. Place the prawns on a large lightly greased oven tray lined with non-stick baking paper and cook for 5–6 minutes or until justcooked through.

Place the spinach, edamame, broccolini, chilli, dressing andremaining nori in a bowl and toss to combine. Divide the mixture between serv ing bowls and top with the prawns and coriander toserve. SERVES 4.+ Nori is a red seaweed that becomes green or black once dried. Thelarge dried sheets are often used to make sushi rolls but you can alsobuy it in flakes to sprinkle through salads or coat seafood or meat. Find it in health food stores and select greengrocers.

It’s not just for sushi! Nutritious noriflakes are a clever way to seasona salad, adding subtle texture, colour and an umami-rich boost of flavour.

cook’s tips

+ Seaweed comes in manycolours and varieties, butit’s brown seaweed (such askelp and wakame) and redseaweed (like nori) that arecommonly used in cooking.

+ Whichever type youchoose, all seaweed hasvery few calories and is oneof the most nutritionallydense ingredients foundnaturally. It’s packed witha long list of vitamins and

minerals, including iodineessential for a healthy

thyroid, metabolism andenergy levels.

+ You can add this powerfulsuperfood to your diet inmany ways; sprinkle driednori flakes through salad,rice or even bread dough;add fresh wakame to soupstock; or use a powderedvariety to stir throughsmoothies and juices.


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Super boost your saladwith McKenzie’s pulses.

For this recipe and more

visit us atwww.mckenziesfood.com.au

#lovepulses

sweet potato & pear salad


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light

SEEDED DIPS

roast garlic and sesame seed dip

1 bulb garlic½ cup (80g) toasted sesame seeds, plus extra to serve¼ cup (70g) tahini1 teaspoon ground cumin1 teaspoon ground coriander2 tablespoons lemon juice½ cup (125ml) watersea salt and cracked black pepper

Preheat oven to 200°C (400°F). Wrap the garlic in aluminiumfoil, place on an oven tray and cook for 40 minutes or until soft.

Remove thegarlic from thefoil andallowto cool slightly. Carefully squeeze thegarliccloves out oftheir skins andplace in a large bowl. Add the sesame seeds, tahini, cumin, coriander, lemonjuice, water,salt and pepper. Using a hand-held stick blender, blend until smooth.Sprinkle with extra sesame seeds to serve. MAKES 1 CUP .Tip:Thisdipwill keeprefrigerated for3 4 days. Youcan turnit into a light salad dressing by mixing it with a little water.

pea, pumpkin seed and feta dip

¾ cup (120g) pumpkin seeds (pepitas), plus extra to serve1½ cups (210g) frozen baby peas, thawed80g feta1 clove garlicsea salt and cracked black pepper2 tablespoons lemon juicemicro (baby) mint leaves, to serve

Place the seeds, peas, feta, garlic, salt, pepper and lemon juicein a small food processor and process until smooth. Sprinkle with the extra pumpkin seeds and mint to serve. MAKES1¼ CUPS .Tip:This dip is also delicioustossed throughspeltpastaor spreadon toast with avocado – it will keep refrigerated for 3–4 days.


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FR ESH + LIGHT


LEAN& GREEN

POWER

low carbfeasts

& CHEAT’SSWEETS

our lighter takeon dessert

Cavolo nero(Tuscan kale)

ISSUE 1www.donnahay.com

F R E S H + L I G H T

F O R A L I FE IN BA LA NC E

L E A N & G R E E N

new w a y s w ith kales u p er s mo o t hi es

P O W E R D I N N E R S

v ibr ant salad bow lse n e r g i s i n g id ea s l o w c a r b f e a s t s

& C H E A T ’SS W E E T Sour lig hter take

on desser t

Ca volo ne r o( Tus can kale )ISSUE 1w ww .donnahay .com


watermelon radish

ISSUE 2

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F R E S H + L I G H T

FO R A L I FE IN B AL A N C E

E A T W E L Lvibrant v eg etabless u pe r g r e e n d in ne rs l ow c ar b lu nc h e snew nut but ter s

r a w d e s s e r t sw at er m elon r ad shS SU E 2w w w.donnahay .com

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a fresher approach

toeating

NEW BOOK OUT NOW


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P H O T O G R A P H YWILLIAM M

EPPEM S T Y L I N G + H A N D W R I T I N

GJUSTINEPOOLE


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R E C I P E S A M B E R D E F L O R I O +

S T E V E P E A R C E M E R C H A N D I S I N G J U S T I N E P O O L EEveryone loves a pizza, but with these clever

versions, you can enjoy it without the guilt!Start with a lighter base made from zucchini,cauliflower or super-charged quinoa, then top

with nutrient-rich vegetables for a new favouritethat means you can ditch those takeaways.

PH OTOG R AP HY ANSON SMART S T Y L I N G JUSTINE POOLE

POWER PACKED

P I Z Z A


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Cauliflower,caramelised onion and goat’scheese piz z a


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quinoa pizza with grilledharissa eggplant and labne

2 teaspoons harissa paste1 tablespoon extra virgin olive oil2 cloves garlic, crushed8 Japanese (finger) eggplants (aubergines), halved lengthways½ cup (130g) labne (yoghurt cheese)⅓ cup (95g) tomato puree (tomato passata)1 long red chilli, thinly sliced¼ cup coriander (cilantro) leaveslabne dressing½ cup (130g) labne (yoghurt cheese)2 tablespoons lemon juicequinoa base¾ cup (145g) white quinoa1 cup (250ml) water⅓ cup (130g) quinoa flour2 eggs⅓ cup (80ml) buttermilksea salt and cracked black pepper

Preheat oven to 200°C (400°F). To make the quinoa base, place thequinoa andwater in a medium saucepan over high heat. Bringto the boil, cover with a lid and reduce the heat to low. Cook for 12 minutesor until tender. Remove from the heat and set aside to cool.

Place the cooled quinoa, quinoa flour, eggs, buttermilk, saltand pepper in a large bowl and mix to combine. Divide the mixturein half and place each portion on a lightly greased large oven tray lined with non-stick baking paper. Press each portion into a 20cmx 28cm rectangle. Cook for 15 minutes.

Preheat a char-grill pan over medium heat. Place the harissa,oil and garlic in a bowl and stir to combine. Brush the eggplant with the ha rissa mixture and cook for 3 minutes on each side oruntil tender. Set aside.

Spread thebases with thelabne andtomato, top with theeggplantandchilli andcook for a further 10minutesor until the base iscrisp.

To make the labne dressing, place the labne and lemon juice ina bowl and whisk to combine. Top the pizzas with the corianderand drizzle with the labne dressing to serve. MAKES 2 .

cauliflower, caramelised onionand goat’s cheese pizza

3 large onions, thinly sliced¼ cup (60ml) balsamic vinegar1 tablespoon rapadura sugar1 tablespoon extra virgin olive oil1 teaspoon sea salt flakes60g goat’s cheese, crumbled1 bunch rocket, trimmedcauliflower base600g cauliflower florets¾ cup (90g) almond meal (ground almonds)½ cup (40g) finely grated parmesan3 eggs, lightly beatensea salt and cracked black pepper

Preheat oven to 200°C (400°F). Place the onion, balsamic vinegar,sugar, oil and salt on a large oven tray lined with non-stick bakingpaper. Toss to combine and cook for 20 minutes, stirring halfway,or until golden. Set aside.

To make the cauliflower base, place the cauliflower in a foodprocessor, in batches, and pulse until it resembles fine crumbs.Transfer to a large bowl, add the almond meal, parmesan, egg,salt andpepper andmix tocombine.Divide themixture between2 lightly greased largeoven trayslined with non-stick bakingpaper,spread out each to form a 30cm circle and cook for 15 minutes.

Divide theonionmixture between thepizza bases, topeach witha little of the goat’s cheese and cook for a further 10–15 minutesor until the base is golden and cooked through. Top with therocket and remaining goat’s cheese to serve. MAKES 2 .


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Quinoa piz z awith grilled

har issaeggplant

and labne


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Gluten-free mushr oom piz z awith buffalo

moz z arella and chilli


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gluten-free mushroom pizza with buffalo mozzarella and chilli

500g mixed mushrooms+, sliced1 tablespoon extra virgin olive oil2 tablespoons lemon thyme leaves4 cloves garlic, crushedsea salt and cracked black pepper½ cup radish sprouts++125g buffalo mozzarella, torn1 teaspoon dried chilli flakesgluten-free pizza base1 cup (280g) natural Greek-style (thick) yoghurt2 cups (290g) self-raising (self-rising) gluten-free flour+++2 teaspoons extra virgin olive oil

Preheat oven to 200°C (400°F). Place the mushroom, oil, thymeandgarlicin a largebowland toss to combine.Place ona large oventray lined with non-stick baking paper and cook for 10 minutes oruntil softened.

To make the pizza base, place the yoghurt, flour and oil in a large bowland mixwellto combine.Place themixture ona lightlyflouredworksurface andknead until it forms a soft dough.Dividethe mix ture in half and roll out each portion to forma 20cm x 30cm rectangle. Divide the bases between 2 lightly greased large oven trays lined with non-stick baking paper.Divide the mushroom between the pizza bases, sprinkle withsalt and pepper and cook for 12–14 minutes oruntil thebasesaregoldenand cookedthrough. Top with the radish sprouts, buffalomozzarella and chilli flakes to serve. MAKES 2 .+ We used a mix of button mushrooms, Swiss brown mushroomsand chestnut mushrooms.++ Radish sprouts can be found in selected greengrocers.+++ Self raising gluten freef lour can be found in the health

food aisle in supermarkets .

This quick gluten-free base is made with just

three ingredients! Thegreek-style yoghurt

helps to make a perfectly light and cr isp base .


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Cook’s tip Fresh ricottais readily available fromsupermarket deli counters,delicatessens and cheeseshops. It’s more flavourfulwith a creamier texturethan tub varieties.

A nutritious zucchini basetopped with fresh tomato and basil offers a low-carb twist on a classic margherita pizza.

zucchini pizza with pesto,tomato, basil and ricotta

⁄ ₃ cup (180g) store-bought pesto250g vine-ripened cherry tomatoes, halved2 oxheart tomatoes, thinly sliced1 cup watercress sprigs1 cup basil leaves150g fresh ricotta, crumbled2 tablespoons baby capers, drained and rinsed zucchini base

6 medium zucchini (courgettes), grated1 cup (80g) finely grated parmesan2 cloves garlic, crushed1 egg

⁄ ₃ cup (95g) wholemeal spelt flour1 tablespoon finely chopped oreganosea salt and cracked black pepper

Preheat oven to 180°C (350°F). To make the zucchini base,place the zucchini, parmesan, garlic, egg, flour, oregano, saltand pepper in a large bowl and mix to combine. Divide themixture between 2 lightly greased large oven trays lined withnon-stickbaking paper andspreadouteach to form a 22cmcircle.Cook for 35–40 minutes or until golden and cooked through.

Spreadeach ofthe bases withthe pesto.Topwith thetomato, watercress, basil, ricot ta and capers to serve. MAKES2 .


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Z ucchini pizz awith pesto,tomato, basil

and r icot ta


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cheat’s yoghurt and artichoke pizzas

4 small wholemeal pita breads⁄ ₃ cup (190g) natural Greek-style (thick) yoghurt

8 marinated artichokes, halved lengthways1 cup (120g) frozen baby peas, thawed½ cup micro (baby) mint leavessea salt and cracked black pepperextra virgin olive oil, to serve

Preheat oven to 200°C (400°F). Place the pita breads on a lightly greased large oven tray lined with non-stick bakingpaper. Spread each of the pitas with yoghurt and top withthe artichoke. Cook for 10 minutes or until golden and crisp.

Place the peas in a bowl and gently mash. Divide the pea among the pitas, top each with mint, sprinkle with salt andpepper, and drizzle with oil to serve. MAKES 4 .

Pizza night just became a whole lot easier! Usemini wholemeal pita breadS as a ready-made

base, top with creamy yoghurt and add babypeas and mint for freshness and colour.

Cook’s tip These quickand clever pita bread pizzasare also delicious toppedwith a good-quality tomatopassata instead of yoghurt.


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cheat’s yoghurt and

artichokepizzas


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broccoli, olive and pine nut whole-wheatpizza


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broccoli, olive and pine nut whole-wheat pizza

600g broccoli florets2 tablespoon extra virgin olive oil2 tablespoon finely grated lemon rind2 cloves garlic, crushed12 white anchovy fillets2 cups (50g) baby spinach leaves1 cup (130g) mixed pitted olives¼ cup (40g) pine nuts, toastedlemon wedges (optional), to servewhole-wheat pizza base½ teaspoon dried yeast1 teaspoon caster (superfine) sugar½ cup (125ml) lukewarm water1¼ cups (185g) whole-wheat flour+, plus

extra for dusting1 teaspoon sea salt flakes2 teaspoons extra virgin olive oil

To make the pizza base, place the yeast, sugar and water in a small bowl and mix to combine. Set aside in a warm place for5 minutes or until bubbles appear on the surface. Place the flourandsaltin a largebowland make a well inthe centre.Add theyeastmixture and oil and, using well-floured hands, mix together toform a dough. Knead the dough on a lightly floured surface for4–5 minutes or until smooth and elastic. Place the dough ina large, lightly greasedbowl andcover witha clean, damp cloth.Set aside in a warm place for 30 minutes to rest.

Preheatoven to 200°C(400°F).Dividethe dough in half.Rollout each half ona lightly flouredsurfaceto form a 35cmx 25cmoval.Place each baseon a lightly greasedlarge oven traylinedwithnon-stick baking paper. Place the broccoli, oil, lemon rind andgarlic in a bowland toss to combine. Divide thebroccolimixture between the pizzasand cookfor15 minutes or until the bases arecookedthrough.Top with the anchovy, spinach, olives and pine nuts.Servewith lemonwedges, if using. MAKES 2 .+ Made by grinding the entire grain of wheat, whole wheat flour isless refined thanwhite flour, leaving the mostnutrient rich partsof the grain intact. It’s available from health food stores.

A little squeeze of lemoncuts through the natural

saltiness of anchovies andolives for vibrant flavour

in this simple feel-good dinner.


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RECIPES

AMBERDEFLORIO

RECIPES

EMMALYSTEWART

Bursting onto the summerscene with their distinctivefresh, cooling flavour, we’reloving crispy cucumbers in

colourful nutritious salads andguilt-free treats. So refreshing

and ultra crunchy, they’re ourgo-to for the sunny season.

PHO TOGRA PHY CHRIS COURTS T Y L I N G JUSTINE POOLE


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From long telegraph cucumbers with smooth dark green skins to

spicy cucumber and tuna wraps

2 telegraph (large) cucumbers1 avocado, seed removed1 teaspoon lemon juice¼ teaspoon shichimi togarashi+, plus extra to serve½ teaspoon sea salt flakescracked black pepper 150g kale, leaves trimmed and cut into small pieces1 cup mint leaves1 carrot, peeled and shredded185g can tuna chunks in chilli oil, drained

Using a mandolin, thinly slice the cucumbers intostrips and setaside. Place the avocado,lemon juice, shichimi togarashi, saltandpepper in a large bowl. Using a fork,mashto combine.

Lay 2 of the strips of cucumber, side by side and overlappinghalfway, on a flat surface. Top 1 end with 1 teaspoon of theavocado mixture, a little of the kale, mint, carrot and tuna.Roll to enclose and repeat with remaining ingredients. Serve with extra shichimi togarashi for sprinkling. MAKES 12.+ Shichimi togarashi is a Japanese spice mix and is available

from Asian supermarkets.

mediterranean cucumber salad

1 teaspoon extra virgin olive oil250g haloumi, cut into 4 pieces4 Lebanese cucumbers, cut into spirals+400g cherry tomatoes, halved and quartered1 cup (160g) pitted Kalamata olives, halved1 cup basil leavescracked black pepper, for sprinklingcucumber, cashew and basil dressing1 Lebanese cucumber, roughly chopped½ cup basil leaves½ cup (75g) roasted cashews¼ cup chopped oregano leaves2 tablespoons chopped chives1 tablespoon extra virgin olive oil¼ cup (60ml) water

To make the cucumber, cashew and basil dressing, placethe cucumber, basil, cashews, oregano, chives, oil and waterin a smallfood processor andprocessuntil smooth. Setaside.

Heat the oil in a large non-stick frying pan over mediumheat. Cook thehaloumifor 2 minuteseachside oruntilgolden.

Tearthe haloumi into smallpiecesand placein a large bowl with the cucumber, tomato,olive,basil and dressing,and tossto combine. Divide between serving bowls and sprinkle withpepper to serve. SERVES 4.+ We’ve used a spiraliser tool to cutour cucumbers– they areavailablefrom kitchenware and homewares stores. If you don’t have one, you can shred the cucumber with a peeler instead.


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spicy cucumber and tuna wraps


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mediterranean cucumber salad

www.donnahay.com


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beef eye fillet steaks with apple and cucumber salad


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steamed snapper with coriander,cucumber and tamari salad

2 x 450g whole baby snapper, scaled and gutted1 lime, thinly sliced2 long red chillies, thinly sliced10cm piece ginger, thinly shredded½ cup micro (baby) coriander (cilantro) leavescoriander, cucumber and tamari salad

2 tablespoons rice wine vinegar 2 teaspoons sesame oil1 clove garlic, crushed½ cup coriander (cilantro) leaves, finely chopped1 long red chilli, seeded and finely chopped1 tablespoon tamari+

5 Lebanese cucumbers, sliced diagonally

Wash the fish and pat dry with paper towel. Score the f lesh,3cm apart, on each side. Place the lime, chilli and ginger intothe cavity of each fish.

Bring a wok or large saucepan of water to the boil over high heat.Place the fish in a 36cm steamer lined with baking paper, placeover the pan and cook for 12 minutes or until just cooked.

While the fish is cooking, make the salad. Place the vinegar,oil, garlic, coriander, chilli and tamari in a medium bowl and mixto combine. Place the cucumber in a medium bowl, add half thedressing and toss to combine. Top the fish with the coriander andserve with the cucumber salad and remaining dressing. SERVES 4.+ Tamari is a Japanese style of soy sauce. It is traditionally madewith little to no wheat, so is often gluten-free (however, be sure tocheck the label if you have gluten intolerances).


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steamed snapper with coriander, cucumber and tamari salad


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Say hello to your new

with just the right

cucumber, lime and mint popsicles

1 Lebanese cucumber, roughly chopped¼ cup (60ml) light agave syrup (nectar)⅓ cup (80ml) lime juice1 tablespoon chopped mint leaves2½ cups (625ml) water 2 baby cucumbers (cukes), thinly sliced

Place the Lebanese cucumbers in a small food processor andprocess untilsmooth.Using a fine sieve, strainthe mixtureanddiscard the pulp to create approximately ¼ cup (60ml) of liquid.

Placethe liquid in a mediumjug,add theagave,limejuice,mint and water and whisk to combine. Divide the mixturebetween 8 x ⁄ -cup-capacity (80ml) popsicle moulds. Divide

the baby cucumbers between the moulds and freeze for 1 hour.Insert popsiclest icks and freeze for a further 2–3 hours or untilfrozen. MAKES8.+ You can find agave syrup(nectar) in the health food aisleof some supermarkets and in health food stores.


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cucumber, lime and mint popsicles


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cucumber and basil frozen yoghurt

3 Lebanese cucumbers, peeled and chopped1½ cups (420g) natural Greek-style (thick) yoghurt¼ cup basil leaves, finely chopped¼ cup (60ml) rice malt syrup1 Lebanese cucumber, extra, peeled and thinly slicedmicro (baby) basil leaves, to serve

Place thecucumber, yoghurt, basil andsyrup in a blender andblenduntil smooth. Pour the mixture into a large zip-lock bag and seal,pressing out as much air as possible. Lay the bag flat on a bakingtray and freeze for 3–4 hours or until frozen.

Removefromthe freezer and, using your hands, bend each bagto break up the mixture into small pieces. Place the mix ture in a foodprocessorand process for 2–3 minutes or until just smooth, scrapingdownthe sides ofthe food processor. Spoon into a 1.5-litre-capacity tinand freeze for 2 hoursor until frozen. To serve, spoonintocupsand top with extra cucumber slices and micro basil. SERVES 4 6.

beef eye fillet steaks withapple and cucumber salad

800g beef eye fillet, trimmed and tiedextra virgin olive oil, for brushingsea salt and cracked black pepper4 apple cucumbers (750g), peeled and thinly sliced1 Granny Smith (green) apple, thinly sliced3 cups (45g) watercress sprigsdill buttermilk dressing½ cup (125ml) buttermilk⅓ cup dill leaves, finely chopped2 tablespoons extra virgin olive oil2 teaspoons apple cider vinegarsea salt and cracked black pepper

Preheat ovento 180°C(350°F).Heat a largefryingpan over highheat. Brush the beef with a little oil and sprinkle with salt andpepper. Cook for 10 minutes, turning, or until golden brown.Place on an oven tray and cook in the oven for 15 minutes formedium-rare or until cookedto your liking. Slice into 4 pieces.

To make the dressing, place the buttermilk, dill,oil, vinegar,salt andpepper in a bowl andwhisk to combine.Place thebeef,cucumber, apple and watercress on serving plates. Drizzlethecucumberwith a little ofthe dressing and serve with theremaining dressing on the side. SERVES 4.

This perfect teams luscious,

delicate cucumber

withand nat

donna hay - Fresh + Light - Issue 3

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Transcript of donna hay - Fresh + Light - Issue 3