Donna Hay - Fresh + Light - Issue 3

FOR A L IFE IN BAL ANCE
FR ESH + LIGHT
CLEAN EATING
fresh coconut
ISSUE 3
www.donnahay.com
feel great with fresh seasonal foods!

grain salads dairy-free desserts
lighter dinners guilt-free snacking
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BLEND & JUICE

YOUR WAY TO
BETTER HEALTH
Blenders and juicers are easy and efficient tools to help you meet your nutritional needs. With a fabulous range available
at Harvey Norman, nows the time to give your health a real kick-start with drinks everyone can enjoy.
ELEVATED JUICING SYSTEM

BREVILLE JUICE
FOUNTAIN. $199 BJE430SIL
A powerful 850-watt
motor generates up to
13,000rpm processing
speed so its easy to
process the toughest fruits
and vegetables instantly.
Features an extra-large
pulp container, Seal &
Store jug, wide feed chute
and Cold Spin technology
for refreshing results.
SUMMER
BLITZ
JUICE
For a refreshing Summer
Juice great for BBQs try
our Summer Blitz Juice full
of nutrients and enzymes.
BREVILLE THE COLD FOUNTAIN

PRO JUICER. $398 BJE825BAL
Features cold press technology, a wide
feed chute and ten juicing speeds that
can handle whole fruits and vegetables.
RETAINS
VITAMINS
& MINERALS
Peel and cut 2 Oranges

into appropriate sizes or put
through whole through the
Whole Slow Juicer
Wash 2 Apples and put
through the feeding chute
Wash and take out the seed of
2 Peaches and put through
the feeding chute
Peel and cut up Rockmelon
and put through the
feeding chute
Your guests will love this
delicious juice.
DELICIOUS JUICE, FAST

KUVINGS WHOLE FRUIT COLD-PRESS JUICER. $598
TIP
After juicing pour a jug of

water through the chute for
easy self cleaning.
Save time and energy with this innovative juicer. It can

squeeze and press whole fruit and vegetables - no chopping
required! Using a gentle crushing method of extraction, it reduces
layer separation, ensuring you get more juice and maximum
nutrition from your food. The innovative design also offers the
ability to create frozen desserts and refreshing smoothies.
B6000SV
NUTRIBULLET PRO 9-PIECE SET.

$198 NB9-0907M Includes high torque
power base, extractor blade, colossal
cup (900ml) with flip top lid, short cup
(500ml) with handled comfort lip ring,
stay fresh resealable lid, instructions
and a pocket nutritionist guide.
POWERFUL
900W!
KEEN ON GREEN
Start the day right with a boost of green goodness!
Spinach is high in fibre and vitamins A and K; while
kiwifruit fights bloating and aids digestion. Celery gives
you vital antioxidants and fibre, and spinach is great for
hair, skin and bone health. Crunchy apple, banana and
kiwifruit make this recipe a flavour hit! Packed with slow
burning energy, its the perfect way to start your day.
14 of a green
apple with skin
1 small celery stick with leaves
14 of a red apple
with skin
2 dashes of water
12 a banana
1 handful of spinach
12 a kiwifruit
BREVILLE BOSS TO GO PLUS

PERSONAL BLENDER. $199 BPB620CRN
Blend smoother smoothies with the
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cups with travel lids: 1x 700ml and 2x
500ml.
BLEND
SMOOTHIES UP
TO 42%* FINER
VARIABLE
SPEED
WHY CHOOSE
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TYPICAL
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THE
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20%
80%
PARTICLES
UNDER 200
PARTICLES
INCLUDES
RECIPE BOOK
OSTER VERSA BLENDER.

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Prepare delicious drinks quickly and
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BREVILLE THE BOSS

SUPER BLENDER. $899 BBL910
TO BUY ONLINE, VISIT

RVE
EYNORMAN COM AU
OR CALL 1300 464 278 (1300 GO HARVEY)
Online | Mobile | In Store
Harvey Norman stores are operated by

independent franchisees. Ends 08/03/16.
*Blend smoothies that are 42% finer than some other blenders. Test conducted at University of Sydney, June 2015. Results will vary based on blending time and other variables.
316114_NAU
Reduce whole fruits, seeds and frozen food

to tiny particles in next to no time! Features
variable speed controls and a continual
blade folding action to ensure consistent
results no matter the ingredients or recipe.
Keep up to date with news, recipes

and every quarterly issue of
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editors
L ET T ER
Ive never been very good at following strict rules, so when it comes to healthy
eating, I like to keep things as simple as possible. Thats why I am so in love
with our latest beautiful issue of Fresh + Light, packed with another stunning
collection of inspiring recipes to help you enjoy lighter, more balanced meals.
Even if your new year resolutions seem like a distant memory, this issue will
help 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 for
guilt free desserts you just have to try the irresistible cucumber, lime and
mint popsicles (page 84) and my favourite dairy-free ice creams, all made
with coconut milk! (page 134). Everyone always asks me what my secret to
maintaining a balanced life is, and I can honestly say, its no secret! I try to cook
from 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
editors
MUS THAVES
SIMPLY LOVELY
Ive started the year with a few fresh buys
some a little more indulgent than others!
From on-trend updates for the home to luxe
treats to make you feel great from the inside
out, these are my latest must-haves
Im extending my current
obsession with linen sheets
to my pyjamas! This cute
sleepwear set from In Bed
is 100 per cent linen and is
seriously super soft. Love
the drawstring shorts!
KEEPING IT NEUTR AL
When it comes to home

decor, I like to mix natural
materials and textures.
These tan leather cushions
are the perfect partner for
this gorgeous timber stool,
which can also double as a
side table. Im still loving
all things copper too, and
this understated lamp is an
absolute steal from Freedom.
PHOTOGRAPHY BEN DEARNLEY STYLING EMMALY STEWART. SHORT SLEEVE SHIRT AND LINEN SHORTS
IN WHITE FROM IN BED. METRO TABLE LAMP FROM FREEDOM. CHOPPING STOOL FROM RABBIT TRAP
TIMBER. TAN LEATHER CUSHIONS WITH BELGIUM LINEN BACK, MADE TO ORDER, FROM URZON.
Sleeping beauty
RARE DRY GIN FROM FOUR PILLARS GIN. SERUM, VOLUMISING CONDITIONER, HYDRATING SHAMPOO,
SEA SALT SPRAY, THE FOUNDATION, ALL FROM MR SMITH. THE ORIGINAL LONG SET FROM WET LEOPARD.
FOR GIN OCLOCK
Australia is having a love

affair with boutique gins right
now, and there are a few
delicious options to choose
from. Ive recently added this
classic gin from the small
batch distillery, Four Pillars
(from the Yarra Valley in
Victoria), to my collection.
Its definitely elevated
my gin and tonic game!
STYLE AND SUBSTANCE
Not only is the packaging

for these Mr Smith hair
products incredibly elegant,
but theyre crafted from
a selection of premium
Australian botanicals and
essential oils. Plus, they
always leave my locks feeling

hydrated, lightweight and
nourished. Im addicted to
the Sea Salt Spray, with
added UV protection it
gives me instant beach hair!
suiting up
Its difficult to make a

wetsuit look sophisticated,
but the clever people at the
Australian luxury swimsuit
company, Wet Leopard,
have managed it! Ive been
wearing this super-sleek set
to protect my skin from the
sun during my weekend
beach days and paddleboarding adventures. Its
the definition of style and
functionality, all in one.
www.donnahay.com
11
editors
Summer is still going strong, so

Im stocking up on luxe active
wear and delicious treats that
will refresh and replenish.
Lycr a LOVE
After spending 20 years

wearing Lycra in the pool,
you can be sure that Geoff
Huegill knows his stuff when
it comes to comfortable
high-performance active
wear! I love his new Huegill
Bodytech range Im wearing
this compression tank and
cropped tights on my morning
runs through Bondi. Theyre
made from an ultra supportive
yet flexible stretch fabric,
and are especially designed
to maximise your muscle
performance. Sounds
perfect for my hill sprints!
SMOOTH OPER ATOR
I bought this nifty Yonanas

gadget for my youngest son
for Christmas, and hes been
making the easiest frozen

banana soft serve ever since!
Hes been getting creative
with flavours too, adding
dark chocolate and frozen
berries its the perfect
guilt-free summer snack.
Gorgeously gLOWING
Effective, natural and

cruelty-free skin care
products? Yes, please!
Founded by Australian
beauty editor, Zo Foster
Blake, Go-To specialises in
harnessing the benefits of
nature to protect, nourish
and strengthen the skin. Im a
big fan of this beautiful little
collection of lotions and
potions they have a
gorgeous scent and I love
the pretty packaging, too!
HBT ELITE SKIN FEMALE COMPRESSION TANK AND HBT ELITE SKIN FEMALE COMPRESSION THREE-QUARTER TIGHT FROM
HUEGILL BODYTECH. EXFOLIATING SWIPEYS, LIPS!, VERY USEFUL FACE CREAM, EXCEPTIONOIL, FACE HERO AND PROPERLY
CLEAN, ALL FROM GO-TO SKIN CARE. YONANAS MAKER FROM YONANAS.
MUS THAVES
85% DARK CHOCOLATE 2015 HARVEST, CHOCOLATE COATED INCAN BERRIES IN COCONUT MYLK CHOCOLATE, CHOCOLATE COATED ALMONDS IN MYLK &
CARAMEL CHOCOLATE, ALL FROM LOVING EARTH. REHAB (CLEANSE & DETOX) AND I NEED A MOMENT TEAS, FROM LITTLE WILDLING CO. VITAMIX S30 FROM
VITAMIX. RABBIT TRAP MEDIUM SHARE PLATTER WITH RED X FROM RABBIT TRAP TIMBER. SERVE ME UP BOARD FROM TIMBERMILL. WHITE MARBLE CHEESE
KNIFE FROM PAPAYA. CHEESE CLUB (AGED TOM, SAINT, 1792, SPICED CHERRIES), FROM BRUNY ISLAND CHEESE CO. SEE DIRECTORY FOR STOCKIST DETAILS.
FEEL-GOOD SNACKING
BEAUTIFULLY BLENDED
Our friends at Loving Earth

kindly keep us stocked up
with all things delicious,
and they know I cant resist
their 85% dark chocolate
(all organic and fair-trade,
and looking great lately in
gorgeous new packaging!).
Weve also fallen in love
with their new choc-coated
Incan berries and tasty
choc-coated almonds
theyre our new go-to snacks
in the office. So irresistible!
We love a nutritious smoothie

here at the fresh + light mag
office, and we honestly dont
know how we ever survived
without our clever Vitamix
S30 blender. It has a special
high tech motor system that
ensures our veg packed
blends get the perfect
consistency, every time.
need a moment?
In my (so far unsuccessful)

quest to give up coffee, Im
turning to these cleansing
and calming teas from Little
Wildling Co. Theyre made
from organic, wild grown and
mostly local ingredients.
Cheese, please!
We all need a little

indulgence every now
and again, and last year my
team and I discovered the
stunning cheeses from the
artisan producers at the
Bruny Island Cheese Co.
Now, thanks to their genius
Cheese Club, weve sorted
ourselves out with regular
deliveries for our platters!
www.donnahay.com
13
FR ESH + LIGHT
wondering
whats for dinner?
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21
76
SPECIAL DAYS
EVERY DAY
POP TO IT!
ALL DRESSED UP
POWER PACKED PIZZA
Cool and creamy breakfast popsicles make
Swap mayonnaise for light creamy dressings
With vegetable bases and fresh, tasty
a refreshingly sweet start to the day
to toss through this seasons salads
toppings, our super-charged pizzas
21
SEAWEED SALADS
make a perfectly satisfying slice
Packed with nutritious nuts, seeds and fruit,
Our new favourite superfood is the secret
CUCUMBER
these bliss balls are a better way to snack
ingredient to a tasty nutrition boost
26
52
64
In its many shapes and sizes, cucumber
TAKE A SLICE
A QUICK DIP
adds refreshing crunch to grilled seafood,
A one-pan meal sure to satisfy, veg-packed
Lightly spiced and perfectly creamy, our
quick salads and chilled desserts
frittatas are a lighter idea for dinner
simple seeded dips are a feel-good choice 58
A DAY IN THE LIFE OF TAHINI
31
SPICE MIX
way to beat afternoon hunger pangs
dessert, this flavoursome sesame paste

36
stars in a variety of energising meals
POWER PESTO
SIMPLE SKEWERS
Try these all-natural versions of fragrant,
Global flavours and spicy marinades
flavoursome pestos to boost pastas,
make these a barbecue favourite
salads and tender grilled meats
76
From breakfast through to dinner and
Crunchy nut and seed mixes are the best
38
88
100
GOING WITH THE GRAIN
READY TO ROLL
Nourishing grain salads are full of fibre
Using quinoa, wholesome brown rice
to fill you up and fuel your day
made sushi rolls even better for you
40
Our favourite summer fruit shines in
TOP BUN
super salads and icy treats
Our tasty menu of meat-free burgers
DAIRY-FREE ICE-CREAM
with vegetarian patties and healthy sauces
The coolest, creamy ice-cream recipes
will cure your fast-food cravings
to get you through the summer
www.donnahay.com
110
MANGO
and gluten-free soba noodles, weve
16
50
SWEET BLISS
45
124
134
contents
I S SUE 3
64
100
EVERY ISSUE
EDITORS MUST-HAVES
GLOSSARY
Everything I need for a relaxed and
Our go-to guide explains the best fresh
stylish summer these are my favourite
and light ingredients to have on hand so
picks of the season!
10
you can make the most of these recipes 160
SUBSCRIBE
THINGS I LOVE
Take advantage of this special subscription
A fresh smoothie packed with vegetables,
offer and youll never miss out on any of
fruit and a dash of coconut water is my
our fresh and light recipes
60
trick to getting a daily dose of greens
162
STYLE
The metal of the moment, copper shines
in a modern table setting of clean marble
basics and neutral timber accents
149
STOCKISTS
Where to find our favourite products and
the items that feature in these pages, as
well as our handy conversion chart
157
RECIPE INDEX
Easily find every fresh and light recipe
from this issue categorised and right
at your fingertips
158
AD DIRECTORY
cover
Keep your kitchen well-stocked with
fresh coconut
these essential products, homewares

and favourite ingredients
PH OTO G R APHY
159
S T Y L IN G
BEN DEARNLEY
DONNA HAY
fisherpaykel.com
PHOTOGRAPHY WILLIAM MEPPEM STYLING + HANDWRITING JUSTINE POOLE
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.
Shop 2104, Building 210, The Entertainment Quarter

122 Lang Rd, Moore Park, Sydney
10am6pm Wednesday to Saturday | 10am4pm Sunday
POP TO I T!
Enjoy a better start to the day with these clever breakfast popsicles. All set to grab and
go in the morning, these frosty winners are packed with all things deliciously good.
RECIPES AMBER DE FLORIO
PH OTO G R APHY
WILLIAM MEPPEM
S T Y L IN G
HANNAH MEPPEM
yoghurt granola popsicles

www.donnahay.com
21
fresh
BR E A K FAST POPSICL E S

1 cups (160g) store-bought granola+
1 tablespoons date syrup++
2 cups (560g) natural Greek-style (thick) yoghurt
Place the granola and date syrup in a small bowl and stir well to
combine. Divide the granola mixture between 8 x 13-cup-capacity
(80ml) popsicle moulds and press down firmly with the end of a
wooden spoon. Fill each mould with the yoghurt, insert popsicle
sticks and freeze for 34 hours or until set.
MAKES 8 .
+ Look for low sugar granola in the health food aisle of your
supermarket.
++ Date syrup is a natural sweetener with richness and
treacly depth. You can find it in health food stores.
summer berry popsicles

125g strawberries, hulled and halved
125g raspberries
1 teaspoon vanilla bean paste
2 tablespoons maple syrup
125g blueberries
Preheat oven to 180C (350F). Line 2 baking trays with non-stick
baking paper. Place the strawberries, raspberries, vanilla and
half the maple syrup on a tray and mix gently to combine. Cook
for 10 minutes. Place the blueberries and remaining maple syrup
on the remaining tray and cook for 5 minutes or until just soft.
Place the strawberry mixture in a bowl and crush with a fork
until smooth. Place the blueberry mixture in a separate bowl and
crush with a fork until smooth. Allow to cool slightly.
To assemble, spoon alternate layers of the yoghurt, strawberry
and blueberry mixtures into 8 x 13-cup-capacity (80ml) popsicle
moulds. Swirl gently with a butter knife and insert popsicle sticks.
22
www.donnahay.com
Freeze for 34 hours or until set.
MAKES 8.
apple bircher popsicles
fresh
BR E A K FAST POPSICL E S

1 Granny Smith (green) apple, thinly sliced
1 tablespoon lemon juice
1 cup (250ml) unsweetened almond milk
apple bircher
2 Granny Smith (green) apples, grated
cup (45g) rolled oats
cup (20g) shredded coconut
cup (125ml) unsweetened almond milk
1 tablespoon honey
cup (40g) toasted flaked almonds
Place the apple and lemon juice in a medium bowl and toss to
combine. Place 1 apple slice into each of 8 x 13-cup-capacity (80ml)
popsicle moulds. Divide the almond milk between the moulds and
freeze for 1 hour or until firm.
mango, coconut and chia popsicles

2 mangoes, peeled, seeded and chopped
1 cup (250ml) coconut milk
1 tablespoon white chia seeds
1 cup (80g) shredded coconut, toasted
To make the apple bircher, place the apple, oats, coconut,

almond milk, honey and almonds in a large bowl. Set aside in
24
the refrigerator to chill for 30 minutes until the oats are softened.
Place the mango, coconut milk and chia seeds in a blender and blend
until smooth. Divide between 8 x 13-cup-capacity (80ml) popsicle
Divide the bircher between the moulds and insert popsicle sticks.
moulds and insert popsicle sticks. Freeze for 34 hours or until set.
Freeze for 34 hours or until set.
Roll 1 side of the popsicles in the coconut just before serving.
www.donnahay.com
MAKES 8.
MAKES 8.
Looking for a versatile healthy cooking oil ? Try Melrose Organic Coconut
Oil. The perfect addition to your summer smoothies or as an alternative to
butter in baking, Melrose Organic Coconut Oil is ideal for frying stir-frys,
scrambled eggs or baking potatoes. Try Unrefined Coconut Oil if you want
to add a delicious coconut aroma and flavour to your cooking, or if you
prefer a more subtle flavour try our Refined Coconut Oil.
Melrose Organic Coconut Oils are certified organic and Australian owned
and can be found in the health food aisle.
Visit www.melrosehealth.com.au for more information.
Like us: /melrosehealth
Follow us: @melrosehealth @melrosesuperfoods @littlebirdskincare
SWEET BL ISS
Nutritious snacking is made easier with our new recipes for raw bliss balls.
Just mix and roll these energy boosting blends of nuts, seeds and superfoods
to beat afternoon cravings and put an extra little spring in your step.
WILLIAM MEPPEM
choc-orange and date bliss balls

Download our app for iPad and Android devices to
watch our video and see Donna give her tips and
tricks for making these nutritious bliss balls.
26
www.donnahay.com
S T Y L IN G
HANNAH MEPPEM + JUSTINE POOLE
RECIPES AMBER DE FLORIO + STEVE PEARCE
PH OTO G R APHY
light
SUM M E R BL ISS BA LLS
coconut, chia and apricot bliss balls

1 cups (240g) blanched almonds
1 tablespoon vanilla extract
1 tablespoon coconut oil
cup (25g) LSA mix+
2 tablespoons white chia seeds
1 cup (80g) desiccated coconut
1 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 in
a food processor and process for 12 minutes or until the mixture
comes together. Transfer to a bowl. Finely chop the remaining
apricot, add to the bowl and stir to combine. Place the remaining
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 it in the health food aisle of the supermarket.
Tip: The bliss balls will keep refrigerated for 23 weeks.

25 fresh pitted dates
2 cups (320g) almonds
cup (35g) raw cacao powder, plus extra for rolling
2 tablespoons finely grated orange rind
Place the dates, almonds, cacao and orange rind in a food processor
and process for 23 minutes or until the mixture comes together.
Roll tablespoons of the mixture into balls and roll in extra cacao
to coat.
MAKES 28 .
carrot cake bliss balls
light
SUM M E R BL ISS BA LLS
lemon, almond and sesame bliss balls
3 cups (360g) pecans

20 fresh pitted dates
2 carrots (160g), peeled and grated
1 teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground ginger
1 cups (130g) LSA mix+
2 cups (320g) blanched almonds

cup (75g) sesame seeds
2 tablespoons honey
cup (50g) finely grated lemon rind
2 tablespoons lemon juice
2 cups (160g) desiccated coconut
Place the almonds, sesame seeds, honey, lemon rind, lemon
Place 1 cup (120g) of the pecans in a food processer and pulse
juice and half the coconut in a food processor and process for
until finely chopped. Place in a small bowl and set aside.
12 minutes or until the mixture comes together. Place the
Place the dates, carrot, cinnamon, nutmeg, ginger, LSA mix and
remaining coconut on a large plate. Roll tablespoons of the
remaining pecans in the food processor and process for 12 minutes
mixture into balls and roll in the coconut to coat.
or until the mixture comes together. Roll tablespoons of the mixture
into balls and roll in the chopped pecan to coat.
MAKES 28 .
MAKES 28 .
+ LSA is a mixture of ground linseeds, sunflower seeds and

almonds. Find it in the health food aisle of the supermarket.
THIS PAGE: STYLING JUSTINE POOLE

www.donnahay.com
29
FR ESH + LIGHT
on sale 2 May
Now a quarter ly magaz ine!

Our next issue will help you transform chilly days
with enriching soups, satisfying bowls of nutritious
veg and comforting desserts to warm and nourish.
PHOTOGRAPHY WILLIAM MEPPEM STYLING DONNA HAY
ne x te
is su
TAKE A SLICE
Weve updated our favourite weeknight dinner and low-carb hero, the frittata,
with these new ideas so simple to make and packed with nutritious vegetables.
PH OTO G R APHY
WILLIAM MEPPEM
S T Y L IN G
HANNAH MEPPEM
zucchini, basil and yoghurt frittata

www.donnahay.com
31
fresh
V EGETA BLE FR I T TATAS
sweet potato and spinach frittata

350g sweet potato (kumara), peeled and cut into 1cm pieces
1 red onion, cut into wedges
4 cloves garlic, skin on
1 tablespoon extra virgin olive oil
8 eggs
cup (125ml) milk
sea salt and cracked black pepper
1 cup spinach leaves
watercress leaves, to serve
Preheat oven to 180C (350F). Place the sweet potato, onion, garlic
and oil in a 6-cup-capacity (1.5-litre) ovenproof baking dish, toss to
combine and cook for 45 minutes or until the sweet potato is tender
and the garlic is soft. Allow the garlic to cool slightly.
Squeeze the cooled garlic cloves out of their skins into a large
bowl and mash with a fork. Add the eggs, milk, salt and pepper
and whisk to combine. Place the spinach leaves in the baking dish
with the sweet potato and onion, and toss to combine. Pour over the
egg mixture and cook for 3540 minutes or until just cooked. Top
with watercress to serve.
SERVES 46 .
mushroom and cauliflower frittata

1 onion, finely chopped
4 cloves garlic, crushed
300g button mushrooms, thinly sliced
200g small Swiss brown mushrooms, thinly sliced
500g cauliflower florets
8 eggs
cup (125ml) milk
cup tarragon, finely chopped
1 cup flat-leaf parsley leaves, finely chopped
100g feta, crumbled
micro (baby) flat-leaf parsley leaves, to serve
Preheat oven to 200C (400F). Heat the oil in a large frying pan
over high heat. Add the onion, garlic and mushroom, and cook
for 3 minutes or until lightly golden. Set aside.
Place the cauliflower in a food processor and pulse until it resembles
rice. Place the eggs, milk, tarragon, parsley, salt and pepper in a large
bowl, whisk to combine. Add the cauliflower and mushroom mixture
and stir to combine. Divide between 2 x 4-cup-capacity (1-litre) 20cm
baking dishes and sprinkle with the feta. Cook for 2030 minutes or
until just cooked through. Serve with parsley.
SERVES 46 .
Tip: You can also cook this in an 8 cup capacity (2 litre) baking
sweet potato and
spinach frittata
dish and cook for 35 minutes or until just cooked through.

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33
fresh
V EGETA BLE FR I T TATAS

tomato, basil and ricotta frittata muffins
1 leek, white part only, thinly sliced
4 eggwhites
4 eggs
1 cup (280g) natural Greek-style (thick) yoghurt
cup chopped chives
600g zucchini (courgette), grated
3 cups basil leaves, roughly chopped, plus extra to serve
2 tablespoons capers, drained and rinsed
cup (20g) finely grated parmesan, to serve
cup (95g) quinoa

1 cup (250ml) water
9 eggs
1 cups basil leaves, chopped
200g ricotta
2 green onions (scallions), finely chopped
250g cherry tomatoes, halved and quartered
spinach and cashew pesto (recipe, page 39) or store-bought pesto, to serve
Preheat oven to 180C (350F). Place the quinoa and water in a
34
Preheat oven to 200C (400F). Heat the oil in a 6-cup-capacity
saucepan over high heat and bring to the boil. Reduce heat to low, cover
(1.5-litre) ovenproof frying pan over medium heat, add the leek and
and cook for 15 minutes. Remove from the heat and set aside to steam
garlic and cook for 45 minutes or until softened. Set aside to cool
for a further 10 minutes or until cooked. Allow to cool slightly. Place
slightly. Place the eggwhites, eggs, yoghurt and chive in a large bowl
the eggs and garlic in a large bowl and whisk to combine. Add the basil,
and whisk to combine. Add the zucchini, basil, capers, salt and
ricotta, onion, tomato, salt, pepper and cup of the cooked quinoa.
pepper and stir to combine. Pour into the frying pan and cook in
Stir until just combined. Divide between a 12 x -cup-capacity (125ml)
the oven for 3040 minutes or until cooked through. Top with the
muffin tin lined with paper cases. Top with the remaining quinoa and
parmesan and extra basil to serve.
cook for 30 minutes or until firm and golden. Serve with pesto.
www.donnahay.com
SERVES 46 .
MAKES 12 .
SPICE M IX
Keep your snack mixes all natural and preservative-free by making your own. These
crunchy bites are perfect party starters, and are ideal for an easy guilt-free nibble.
sriracha and lime pumpkin seeds
WILLIAM MEPPEM
S T YLIN G
PH OTO G R APHY
light
SPICE D SNACK S

1 cups (300g) pumpkin seeds (pepitas)
1 tablespoon sriracha hot chilli sauce+
2 teaspoons finely grated lime rind
teaspoon sea salt flakes
Preheat oven to 160C (325F). Place the pumpkin seeds, sriracha,
lime rind and salt in a bowl and mix to combine. Spread the seeds
evenly 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.
MAKES 1 CUPS.
+ Sriracha is a hot chilli sauce available from selected supermarkets

and Asian grocers.
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 rinsed
2 tablespoons store-bought dukkah
Preheat oven to 180C (350F). Place the chickpeas on a 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 toss
to combine. Spread evenly on a lightly greased large oven tray lined
with non-stick baking paper and cook for 5055 minutes or until
crunchy and golden. Allow to cool before serving.
MAKES 2 CUPS.
Tip: This snack will keep in an airtight container for up to two weeks.

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37
POWER PESTO
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.
spinach and cashew pesto
WILLIAM MEPPEM
S T Y L IN G
JUSTINE POOLE
PH OTO G R APHY
fresh
POWER PESTO
kale, nori and almond pesto
150g kale, trimmed and chopped

2 sheets nori (dried seaweed), chopped
1 cup (160g) almonds, plus extra, chopped, to serve
2 cloves garlic
2 tablespoons extra virgin olive oil
cup (180ml) water
sliced baby cucumbers (cukes) and radishes, to serve
4 cups (100g) baby spinach leaves

1 cups basil leaves, plus extra to serve
1 cup (150g) roasted cashews, plus extra, chopped, to serve
1 clove garlic
1 teaspoon sea salt flakes
1 tablespoon finely grated lemon rind
2 tablespoons water
Place the kale, nori, salt, almonds, garlic and lemon juice in a
Place the spinach, basil, cashews, garlic, salt, lemon juice and
large food processor and process until finely chopped. While
lemon rind in a large food processor and process until finely
the motor is running, gradually add the oil and water, and process
chopped. While the motor is running, gradually add the oil and
until combined. Top with chopped almond and serve with baby
water, and process until combined. Top with extra basil and
cucumber and radish.
chopped cashew to serve.
MAKES 2 CUPS .
MAKES 1 CUPS .
Tip: You can keep this pesto in an airtight container in the
Tip: You can keep this pesto in an airtight container in the
refrigerator for 34 days.
refrigerator for 34 days.

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39
REA DY TO ROL L
Loaded with healthy wholegrains, fresh seafood and tangy pickles, or all rolled
up in a light omelette wrap, your lunchtime sushi just became better than ever.
WILLIAM MEPPEM
brown rice and beetroot-cured kingfish sushi hand rolls
ST YLING
PHOTOG R APHY
fresh
THE NEW SUSHI
Swap white rice for gluten-free soba

noodles in your next homemade roll.
Add pickled kimchi for tangy flavour
and a boost of powerful antioxidants.
kimchi and green tea noodle sushi
200g green tea soba noodles+
4 sheets nori (dried seaweed)
200g snow peas (mange tout), thinly sliced
1 carrot, peeled and shredded
1 cups (360g) kimchi++, roughly chopped
sesame seeds, soy sauce and wasabi paste, to serve
Cook the noodles in a large saucepan of salted boiling water for
45 minutes or until tender. Drain and refresh with cold water.
Place a sheet of nori on a sushi mat, top with one-quarter of the
noodles in an even layer, leaving a 3cm edge. Top with one-quarter
each of the snow pea, carrot and kimchi, and roll to enclose. Repeat
with the remaining nori, noodles, snow pea, carrot and kimchi.
Slice into rounds, sprinkle with the sesame seeds and serve with
the soy sauce and wasabi.
MAKES 4 LARGE ROLLS .
+ Soba are Japanese noodles made from buckwheat and wheat flour.
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 help
aid digestion. Find it at Asian supermarkets and grocers.
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41
Our favourite superfoods combine

in this seeded tuna quinoa sushi.
Black quinoa adds a crunchier texture,
while silky tofu provides a lighter
alternative to creamy mayonnaise.
quinoa, chia and sesame tuna sushi

cup (145g) black quinoa
1 cup (250ml) water
2 tablespoons tamari+
1 tablespoon black chia seeds
1 tablespoon black sesame seeds, toasted
300g sashimi-grade tuna loin, trimmed, cut into 2cm-thick strips
1 cup baby spinach leaves
cup (70g) pickled ginger
1 Lebanese cucumber, cut into wedges
1 cup (40g) alfalfa sprouts
ginger tofu dressing
300g silken tofu, drained
1 teaspoon pickled ginger, plus 1 tablespoon of the pickling liquid
To make the tofu dressing, place the tofu, ginger and pickling liquid
in a food processor and process until smooth. Set aside.
Place the quinoa and water in a medium saucepan over high heat.
Bring to the boil, cover with a lid and reduce the heat to low. Cook
for 1520 minutes or until almost tender. Remove from the heat,
add the tamari and stir to combine. Cover and allow to steam for
8 minutes or until tender. Set aside to cool slightly. Add 13 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 roll
the tuna in the seed mixture to coat. Set aside.
To assemble, place a sheet of nori on a sushi mat and spread evenly
with cup of the quinoa, leaving a 3cm border at one edge. Top with
one-quarter each of the spinach, ginger, cucumber, tuna and alfalfa.
Roll to enclose. Repeat with the remaining ingredients. Slice and
serve with the remaining tofu mayonnaise.
MAKES 4 LARGE ROLLS.
+ Tamari is a Japanese style of soy sauce. It is traditionally made

with little to no wheat, so is often gluten free (however, be sure to
check the label if you have gluten intolerances).
fresh
THE NEW SUSHI
kale and mushroom omelette sushi with wasabi tofu dressing

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43
fresh
THE NEW SUSHI
brown rice and beetroot-cured kingfish

sushi hand rolls
kale and mushroom omelette sushi

with wasabi tofu dressing
1 cup (200g) brown rice, rinsed

1 cups (125ml) water
2 tablespoons mirin (Japanese rice wine)
1 tablespoon rice wine vinegar
4 sheets nori (dried seaweed), cut in half
2 cups shredded savoy cabbage
1 avocado, cut into wedges
cup snow pea (mange tout) sprouts
cup (70g) pickled ginger, plus extra to serve
beetroot-cured kingfish
400g rock salt
300g beetroot, peeled and grated
1 tablespoon wasabi paste
1 tablespoon mirin (Japanese rice wine)
350g sashimi-grade skinless kingfish fillet
cup (145g) white quinoa

1 cup (250ml) water
4 eggs
1 teaspoon fish sauce
2 tablespoons milk
2 tablespoons sesame oil
300g oyster mushrooms, sliced
4 radishes, cut into batons
2 cups (60g) shredded kale
2 green onions (scallions), thinly sliced
soy sauce, to serve
wasabi tofu dressing
1 teaspoon wasabi paste, plus extra to serve
1 tablespoon rice wine vinegar
To make the beetroot-cured kingfish, place the rock salt, beetroot,
wasabi and mirin in a large bowl and mix to combine. Place 2 sheets
of plastic wrap on a clean work surface, overlapping slightly to make
for 12 minutes or until almost tender. Remove from the heat and
a sheet long enough to completely cover the kingfish. Spread with half
allow to steam for 8 minutes or until tender. Allow to cool slightly.
the salt mixture, top with the kingfish and cover with the remaining
To make the wasabi tofu dressing, place the tofu, wasabi and
salt mixture. Wrap tightly in plastic wrap and place in a deep-sided

oven tray. Top with a smaller oven tray, weigh down with heavy objects
vinegar in a small food processor and process until smooth. Add

13 cup of the wasabi tofu dressing to the quinoa and mix to combine.
and refrigerate for 30 minutes. Remove the kingfish from the plastic
Set aside.
wrap and wipe with paper towel to completely remove the salt
mixture. Using a sharp knife, thinly slice into 24 pieces.
Place the eggs, fish sauce and milk in a bowl and whisk to combine.
Heat a 20cm non-stick frying pan over medium heat and brush with
While the kingfish is curing, place the rice, water and salt in a
half the sesame oil. Place cup of the egg mixture into the pan and
medium saucepan over high heat. Bring to the boil, cover with a lid
gently tilt the pan to evenly spread the mixture. Cook for 1 minute
and reduce heat to low. Cook for 25 minutes or until almost tender.
each side or until golden. Repeat with the remaining egg mixture to
Remove from the heat, add the mirin and vinegar and stir to combine.
make 4 omelettes. Set aside.
Cover with a lid and set aside for 10 minutes. Allow to cool.
Spread 2 tablespoons of the rice on half of each nori sheet. Top
with the cabbage, avocado, snow pea sprouts, ginger and kingfish.
Increase the heat to high, add the remaining oil and cook the
mushroom, stirring occasionally, for 34 minutes or until golden.
Place 1 omelette on a sushi mat, spread with 1 tablespoon of the
Take 1 corner from the filled end of the nori, fold over the filling to
remaining tofu mayonnaise and top with a sheet of nori. Spread
the centre of the opposite edge, and roll to form a cone. Repeat with
cup of the quinoa mixture over the nori, top with one-quarter
remaining rolls. Serve with extra pickled ginger.
each of the radish, kale, onion and mushrooms and roll to enclose.
MAKES 8 .
Repeat with the remaining ingredients. Slice into rounds and serve
with soy sauce and extra wasabi.
44
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MAKES 4 LARGE ROLLS .
TOP BUN
Satisfy fast-food cravings with our vegetarian burgers, packed with power vegies
and lighter sauces, all on a wholesome bun its lunch you can feel great about.
RECIPES AMBER DE FLORIO + STEVE PEARCE
PH OTO G R APHY
WILLIAM MEPPEM
S T Y L IN G
mushroom and quinoa burger with wasabi tofu mayonnaise

www.donnahay.com
45
light
M E AT-F R E E BURGE RS
Blend a crunchy mix of super seeds

with smooth butter beans and grated
zucchini to make a better-for-you
burger thats rich in protein, full
of fibre and just as satisfying.
mushroom and quinoa burger

with wasabi tofu mayonnaise
150g button mushrooms
150g firm tofu, drained
227g can water chestnuts, drained
1 tablespoon tahini
1 egg
1 teaspoon togarashi+
seeded butter bean burger

1 cups (130g) quinoa flakes
4 wholemeal buns, halved
1 cup snow pea (mange tout) sprouts
1 Lebanese cucumber, thinly sliced on a mandolin
200g daikon radish, peeled and thinly sliced on a mandolin
2 tablespoons black sesame seeds
wasabi tofu mayonnaise
2 teaspoons mirin (Japanese rice wine)
2 teaspoons rice wine vinegar
teaspoon wasabi paste
To make the mayonnaise, place the tofu, mirin, vinegar, wasabi and

cup (75g) sunflower seeds
cup (100g) pumpkin seeds (pepitas)
2 tablespoons dukkah, plus extra to serve
2 tablespoons black chia seeds
400g can butter (lima) beans, drained and rinsed
1 zucchini (courgette) (160g), grated
cup (40g) quinoa flakes
4 wholemeal seeded bread rolls, halved
160g store-bought beetroot dip
cup (140g) natural Greek-style (thick) yoghurt
1 cup watercress sprigs
4 radishes, thinly sliced
coriander (cilantro) leaves, to serve
salt in a small food processor and process until smooth. Set aside.
Place the mushrooms in a large food processor and pulse until
Preheat oven to 200C (400F). Place the garlic, half of the
coarsely chopped. Place in a large bowl. Place the tofu and water
sunflower and pumpkin seeds, the dukkah, chia seeds, butter
chestnuts in the food processor and pulse until finely chopped.
beans, zucchini and salt in a large food processor and pulse until
Add the tofu mixture, tahini, egg, togarashi, garlic, salt, pepper and
the mixture just comes together. Place the mixture in a large bowl,
cup of the quinoa flakes to the mushroom, and mix to combine.
add the quinoa flakes and remaining sunflower and pumpkin seeds,
Shape the mixture into 4 patties. Place the remaining quinoa flakes
and mix well to combine. Shape into 4 patties and place on a lightly
on a plate and gently press each patty into the flakes to coat.
greased large oven tray lined with non-stick baking paper. Brush
Heat the oil in a large frying pan over medium heat. Cook the
patties for 23 minutes each side or until golden and crispy.
To serve, spread 2 tablespoons of the tofu mayonnaise on the base of
each bun, top with a patty, snow pea sprouts, cucumber, daikon, ginger
and sesame seeds. Top with the remaining bun half to serve.
SERVES 4.
the patties with half the oil and cook for 10 minutes. Turn the
patties over, brush with the remaining oil and cook for another
10 minutes or until firm and golden.
Spread the base of each bun with beetroot dip and top each with
a patty, the yoghurt, watercress, radish and coriander. Sprinkle
+ Togarashi is a Japanese chilli powder and is available from Asian
with extra dukkah and sandwich with remaining roll halves to
supermarkets and grocers.
serve.
SERVES 4 .

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47
crispy eggplant and pesto burger
Place the eggs, garlic, salt and pepper in a bowl and whisk to
combine. 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 half the oil in a large non-stick frying pan over medium
heat and cook half the eggplant for 34 minutes each side or until
golden and crisp. Repeat with remaining oil and eggplant.
Spread the base of each roll with the pesto. Place a layer of
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 roll
half to serve.
SERVES 4 .
THIS PAGE: STYLING JUSTINE POOLE
2 eggs
1 cups (285g) quinoa flakes
1 eggplant (aubergine), sliced into 8 x 1cm rounds
cup (130g) store-bought basil pesto
250g cherry tomatoes, sliced
125g buffalo mozzarella, torn
1 zucchini (courgette), shredded
cup basil leaves
48
www.donnahay.com
light
M E AT-F R E E BURGE RS
chilli peanut tofu burger with pickled red onion
To make the pickled red onion, place the onion and vinegar in
a bowl, toss to combine and set aside to pickle for 15 minutes.

2 tablespoons Asian chilli jam
2 tablespoon hoisin sauce
350g firm tofu, cut into 8 slices
1 tablespoon sesame oil
1 cup baby spinach leaves
2 baby cucumbers (cukes), thinly sliced
pickled red onion
1 red onion, thinly sliced
cup (125ml) white wine vinegar
peanut sauce
cup (45g) unsalted roasted peanuts, finely chopped
cup (120g) hoisin sauce
1 teaspoon grated ginger
cup (60ml) water
To make the peanut sauce, place the peanut, hoisin sauce,

ginger and water in a bowl and stir to combine. Set aside.
Place the garlic, chilli jam and hoisin sauce in a bowl and mix to
combine. Brush both sides of the tofu with the chilli jam mixture.
Heat the oil in a large frying pan over medium heat. Cook the
tofu, in batches, for 23 minutes each side or until caramelised.
Spread the peanut sauce on the base of each roll. Top each with
cup of the spinach leaves, 2 slices of the tofu and one-quarters
each of the baby cucumber and pickled onion. Sandwich with the
top half of the roll to serve.
SERVES 4 .
ALL DRESSED UP
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 OTO G R APHY
WILLIAM MEPPEM
S T Y L IN G
JUSTINE POOLE
avocado salsa verde
creamy tofu dressing
light
CR EA M Y DR E SSI NGS
avocado salsa verde

1 teaspoon Dijon mustard
1 clove garlic, crushed
1 tablespoon white wine vinegar
cup (20g) finely grated parmesan
1 avocado, chopped
cup flat-leaf parsley leaves
cup mint leaves
2 teaspoons lemon juice
1 tablespoon baby capers, drained and rinsed
cup (125ml) water
1 green onion (scallion), chopped
Place the tofu, mustard, garlic, vinegar, parmesan, oil and salt
in a food processor and process until smooth. Serve.
MAKES 113 CUPS .
Tip: This is delicious spread on wraps or sandwiches, or toss with

potatoes in a salad. It will keep for 23 days in the refrigerator.
Place the avocado, parsley, mint, lemon juice, capers, salt,

pepper, water and onion in a small food processor and process
until smooth. Serve.
MAKES 1 CUPS .
Tip: This salsa is perfect with grilled chicken or fish. It will

keep for 23 days in an airtight container in the refrigerator.
buttermilk, cashew and basil dressing
cup (180ml) buttermilk

1 tablespoon chopped chives
cup basil leaves
cup (75g) cashews, toasted
1 teaspoon lemon juice
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. It

will keep for 23 days in the refrigerator.
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51
SEAWEED SALADS
Scatter your salads with this simple superfood! Seaweed is full of a range of
essential nutrients and adds a flavourful hit to fresh, summery dishes.
WILLIAM MEPPEM
arame and black rice salad with soy sauce egg
S T Y L IN G
HANNAH MEPPEM & JUSTINE POOLE
PH OTO G R APHY
fresh
SEAWE ED SA LA DS
nori prawn salad with broccolini

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53
fresh
SEAWE ED SA LA DS
arame and black rice salad with soy sauce egg

2 tablespoons dashi powder+
1 cups (300g) black rice
4 eggs
cup (125ml) soy sauce
1 cup (15g) dried arame (dried seaweed), soaked++
1 cup coriander (cilantro) leaves
5 cups (200g) shredded kale
400g green beans, trimmed and shredded
2 tablespoons sesame seeds, toasted
tahini dressing
cup (140g) tahini
cup (125ml) water
Place the water and dashi in a medium saucepan over high heat
and bring to the boil. Add the rice, reduce the heat to low and cover
tuna and soba noodle wakame salad

with lotus root chips
250g soba noodles+
cup (100g) cashews, toasted and finely chopped
400g sashimi-grade tuna loin, trimmed
300g Japanese seaweed salad (wakame)++
150g sugar snap peas, blanched and halved
2 cups (160g) bean sprouts
ginger miso dressing
1 teaspoon grated ginger
cup (60ml) mirin (Japanese rice wine)
1 tablespoon white miso paste
1 tablespoon water
lotus root chips
300g lotus root+++, peeled and thinly sliced
with a lid. Cook for 4045 minutes or until tender and the water
has absorbed. Set aside.
While the rice is cooking, place the eggs in a medium saucepan
of boiling water and cook for 6 minutes. Transfer to a bowl of iced
water and allow to cool for 10 minutes. Peel the eggs and place in a
Preheat oven to 180C (350F). To make the dressing, place the

ginger, mirin, miso, sesame oil, water and salt in a bowl and stir
to combine. Set aside.
To make the lotus root chips, place the lotus root, sesame oil
small bowl with the soy sauce, turning to coat, for 10 minutes or
and salt in a bowl and toss to combine. Place on 2 lightly greased
until coloured. Remove the eggs, reserving half the soy sauce. Cut
large oven trays lined with non-stick baking paper and cook for
in half and set aside.
810 minutes or until crisp and golden. Set aside to cool.
To make the tahini dressing, 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 tahini
Cook the noodles in a large saucepan of salted boiling water

for 45 minutes or until tender. Drain and refresh under cold water.
Spread the cashew on a plate. Roll the tuna in the cashew to coat
dressing in a bowl and toss to combine. Divide among bowls and top
all sides and thinly slice. Place the noodles, seaweed salad, sugar
with the egg to serve.
snap peas, bean sprouts and dressing in a bowl and toss to combine.
SERVES 4
+ Dashi is a simple Japanese stock thats made by heating kombu
Divide the mixture among 4 plates and serve with the tuna and
(dried seaweed) and dried bonito fish flakes. Its available as a
lotus root chips.
powder from the Asian aisle of supermarkets and in Asian grocers.
+ Soba are Japanese noodles made from buckwheat and wheat flour.
++ Arame is a type of sea kelp and is rich in iron, calcium and
You can find 100 per cent buckwheat flour varieties for a gluten-free
potassium. To rehydrate dried arame, place in a large bowl of
option look for them in Asian supermarkets and grocers.
cold water and set aside for 15 minutes. Drain before using.
++ Japanese seaweed salad is a fresh, green pre packaged salad made
SERVES 4 .
from wakame. It can be found in Japanese grocers or sushi shops.

+++ Its best to use fresh lotus root, not frozen, for this recipe.
Its available fresh at Asian supermarkets or select grocers.
tuna and soba noodle wakame salad with lotus root chips
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55
fresh
SEAWE ED SA LA DS

20 large green (uncooked) prawns (shrimp), peeled,
deveined and tails intact
cup (20g) nori (dried seaweed) flakes+
4 cups baby spinach leaves
1 cup (260g) podded frozen edamame beans, blanched
2 bunches broccolini, trimmed and blanched
1 long red chilli, thinly sliced
micro (baby) coriander (cilantro) leaves, to serve
sesame tamari dressing
2 tablespoons sesame oil
1 tablespoon honey
2 teaspoons tamari
2 tablespoons water
Preheat oven to 200C (400F). 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 coat
all sides. Place the prawns on a large lightly greased oven tray lined
with non-stick baking paper and cook for 56 minutes or until just
cooked through.
Place the spinach, edamame, broccolini, chilli, dressing and
remaining nori in a bowl and toss to combine. Divide the mixture
between serving bowls and top with the prawns and coriander to
serve.
SERVES 4 .
+ Nori is a red seaweed that becomes green or black once dried. The
large dried sheets are often used to make sushi rolls but you can also
buy it in flakes to sprinkle through salads or coat seafood or meat.
Find it in health food stores and select greengrocers.
Its not just for sushi! Nutritious nori

flakes are a clever way to season
a salad, adding subtle texture, colour
and an umami-rich boost of flavour.
56
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cooks tips
+ Seaweed comes in many
colours and varieties, but

its brown seaweed (such as
kelp and wakame) and red
seaweed (like nori) that are
commonly used in cooking.
+ Whichever type you
choose, all seaweed has
very few calories and is one
of the most nutritionally
dense ingredients found
naturally. Its packed with
a long list of vitamins and
minerals, including iodine
essential for a healthy
thyroid, metabolism and
energy levels.
+ You can add this powerful
superfood to your diet in
many ways; sprinkle dried
nori flakes through salad,
rice or even bread dough;
add fresh wakame to soup
stock; or use a powdered
variety to stir through
smoothies and juices.
sweet potato & pear salad
Super boost your salad

with McKenzies pulses.

For this recipe and more
visit us at
www.mckenziesfood.com.au
#lovepulses
A QUICK DI P
Light, easy and seriously tempting, were loving these wholesome seed dips spread
on wraps and sandwiches. Or, serve simply with crackers and vegetable crudits.
PH OTO G R APHY
WILLIAM MEPPEM
S T YLIN G
HANNAH MEPPEM
butter bean and sunflower seed dip
1 beetroot, peeled and grated

cup (75g) sunflower seeds, plus extra to serve
2 teaspoons sumac, plus extra to serve
400g can butter (lima) beans, drained and rinsed

1 tablespoon dukkah, to serve
Place the beetroot, seeds, yoghurt, sumac, salt and pepper in
Place the beans, seeds, yoghurt, lemon juice, salt and pepper
a small food processor and process until smooth. Sprinkle with
in a small food processor and process until smooth. Sprinkle
extra sunflower seeds to serve.
with the dukkah to serve.
MAKES 1 CUPS .
MAKES 1 CUPS .
Tip: This dip is also delicious spread on a wrap or sandwich
Tip: Try as a lighter substitute for mashed potato with fish or meat
it will keep refrigerated for 34 days.
it will keep refrigerated for 34 days.
beetroot, sumac and sunflower seed dip
light
SE E DE D DI PS
roast garlic and sesame seed dip

1 bulb garlic
cup (80g) toasted sesame seeds, plus extra to serve
cup (70g) tahini
1 teaspoon ground cumin
1 teaspoon ground coriander
cup (125ml) water
Preheat oven to 200C (400F). Wrap the garlic in aluminium
foil, place on an oven tray and cook for 40 minutes or until soft.
Remove the garlic from the foil and allow to cool slightly. Carefully
pea, pumpkin seed and feta dip

cup (120g) pumpkin seeds (pepitas), plus extra to serve
1 cups (210g) frozen baby peas, thawed
80g feta
1 clove garlic
micro (baby) mint leaves, to serve
squeeze the garlic cloves out of their skins and place in a large bowl.
Add the sesame seeds, tahini, cumin, coriander, lemon juice, water,
Place the seeds, peas, feta, garlic, salt, pepper and lemon juice
salt and pepper. Using a hand-held stick blender, blend until smooth.
in a small food processor and process until smooth. Sprinkle
Sprinkle with extra sesame seeds to serve.
with the extra pumpkin seeds and mint to serve.
MAKES 1 CUP.
MAKES 1 CUPS .
Tip: This dip will keep refrigerated for 3 4 days. You can turn
Tip: This dip is also delicious tossed through spelt pasta or spread
it into a light salad dressing by mixing it with a little water.
on toast with avocado it will keep refrigerated for 34 days.

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59
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F OR A L IFE IN B AL ANCE
FR ESH + LIGHT
LEAN
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FOR A L IFE IN
BAL ANCE
F OR A L IFE IN
BAL ANCE
LEAN
& GREE N
low carb feasts
new ways with kale

super smoothies
&
Cavolo nero
(Tuscan kale)
ISSUE 1
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FR ESH + LIGHT
FR ESH + LIGHT
POWER
POW ER
DINN ERS
vibrant salad bowls

energising ideas
low carb feasts
CHEATS
SWEETS
&
our lighter take

on dessert
Cavolo nero
(Tuscan kale)
ISSUE 1
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CHEATS
SWEETS
our lighter take

on dessert
watermelon radish
EAT WEL L
ISSUE 2
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watermelon rad sh
SSUE 2
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vibrant vegetables
super green dinners
low carb lunches
new nut butters
raw desserts
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NEW BOOK OUT NOW
a
fresher
approach
to
eating
PHOTOGRAPHY WILLIAM MEPPEM STYLING + HANDWRITING JUSTINE POOLE
POWER
Everyone 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 favourite
that means you can ditch those takeaways.
PH OTO G R APHY
ANSON SMART
S T Y L IN G
JUSTINE POOLE
RECIPES AMBER DE FLORIO + STEVE PEARCE MERCHANDISING JUSTINE POOLE
PACKED
PI Z Z A
Cauliflower ,
car amelised
onion and goats
cheese piz z a
www.donnahay.com
65
quinoa pizza with grilled

harissa eggplant and labne
2 teaspoons harissa paste
8 Japanese (finger) eggplants (aubergines), halved lengthways
cup (130g) labne (yoghurt cheese)
cup (95g) tomato puree (tomato passata)
cup coriander (cilantro) leaves
labne dressing
cup (130g) labne (yoghurt cheese)
quinoa base
cup (145g) white quinoa
1 cup (250ml) water
cup (130g) quinoa flour
2 eggs
cauliflower, caramelised onion

and goats cheese pizza
3 large onions, thinly sliced
cup (60ml) balsamic vinegar
1 tablespoon rapadura sugar
60g goats cheese, crumbled
1 bunch rocket, trimmed
cauliflower base
600g cauliflower florets
cup (90g) almond meal (ground almonds)
cup (40g) finely grated parmesan
3 eggs, lightly beaten
Preheat oven to 200C (400F). To make the quinoa base, place the
quinoa and water in a medium saucepan over high heat. Bring to the
boil, cover with a lid and reduce the heat to low. Cook for 12 minutes
or until tender. Remove from the heat and set aside to cool.
Preheat oven to 200C (400F). Place the onion, balsamic vinegar,
Place the cooled quinoa, quinoa flour, eggs, buttermilk, salt
sugar, oil and salt on a large oven tray lined with non-stick baking
and pepper in a large bowl and mix to combine. Divide the mixture
paper. Toss to combine and cook for 20 minutes, stirring halfway,
in half and place each portion on a lightly greased large oven tray
or until golden. Set aside.
lined with non-stick baking paper. Press each portion into a 20cm
To make the cauliflower base, place the cauliflower in a food

processor, in batches, and pulse until it resembles fine crumbs.
x 28cm rectangle. Cook for 15 minutes.

Preheat a char-grill pan over medium heat. Place the harissa,
Transfer to a large bowl, add the almond meal, parmesan, egg,
oil and garlic in a bowl and stir to combine. Brush the eggplant
salt and pepper and mix to combine. Divide the mixture between
with the harissa mixture and cook for 3 minutes on each side or
2 lightly greased large oven trays lined with non-stick baking paper,
until tender. Set aside.
spread out each to form a 30cm circle and cook for 15 minutes.
Divide the onion mixture between the pizza bases, top each with
a little of the goats cheese and cook for a further 1015 minutes
Spread the bases with the labne and tomato, top with the eggplant
and chilli and cook for a further 10 minutes or until the base is crisp.
To make the labne dressing, place the labne and lemon juice in
or until the base is golden and cooked through. Top with the
a bowl and whisk to combine. Top the pizzas with the coriander
rocket and remaining goats cheese to serve.
and drizzle with the labne dressing to serve.
MAKES 2 .
MAKES 2 .
Quinoa piz z a
with grilled
harissa
eggplant
and labne
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67
Gluten-free
mushroom piz z a
with buffalo
moz z arella
and chilli
gluten-free mushroom pizza with

buffalo mozzarella and chilli
500g mixed mushrooms+, sliced
2 tablespoons lemon thyme leaves
cup radish sprouts++
125g buffalo mozzarella, torn
1 teaspoon dried chilli flakes
gluten-free pizza base
2 cups (290g) self-raising (self-rising) gluten-free flour+++
2 teaspoons extra virgin olive oil
Preheat oven to 200C (400F). Place the mushroom, oil, thyme
and garlic in a large bowl and toss to combine. Place on a large oven
tray lined with non-stick baking paper and cook for 10 minutes or
until softened.
To make the pizza base, place the yoghurt, flour and oil in a
large bowl and mix well to combine. Place the mixture on a lightly
floured work surface and knead until it forms a soft dough.
Divide the mixture in half and roll out each portion to form
a 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 with
salt and pepper and cook for 1214 minutes or until the bases are
golden and cooked through. Top with the radish sprouts, buffalo
mozzarella and chilli flakes to serve.
MAKES 2 .
+ We used a mix of button mushrooms, Swiss brown mushrooms

and chestnut mushrooms.
++ Radish sprouts can be found in selected greengrocers.
+++ Self raising gluten free flour can be found in the health
food aisle in supermarkets.
This quick gluten-free

base is made with just
three ingredients! The
greek-style yoghurt
helps to make a perfectly
light and cr isp base.
www.donnahay.com
69
A nutritious zucchini base

topped with fresh tomato
and basil offers a low-carb twist
on a classic margherita pizza.
zucchini pizza with pesto,

tomato, basil and ricotta
2 cup (180g) store-bought pesto
250g vine-ripened cherry tomatoes, halved
2 oxheart tomatoes, thinly sliced
1 cup watercress sprigs
1 cup basil leaves
150g fresh ricotta, crumbled
2 tablespoons baby capers, drained and rinsed
zucchini base
6 medium zucchini (courgettes), grated
1 cup (80g) finely grated parmesan
1 egg
2 cup (95g) wholemeal spelt flour
1 tablespoon finely chopped oregano
Preheat oven to 180C (350F). To make the zucchini base,
place the zucchini, parmesan, garlic, egg, flour, oregano, salt
and pepper in a large bowl and mix to combine. Divide the
mixture between 2 lightly greased large oven trays lined with
non-stick baking paper and spread out each to form a 22cm circle.
Cook for 3540 minutes or until golden and cooked through.
Spread each of the bases with the pesto. Top with the tomato,
watercress, basil, ricotta and capers to serve.
Cooks tip Fresh ricotta
is readily available from

supermarket deli counters,
delicatessens and cheese
shops. Its more flavourful
with a creamier texture
than tub varieties.
70
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MAKES 2 .
Z ucchini piz z a
with pesto,
tomato, basil
and ricotta
Pizza night just became a whole lot easier! Use

mini wholemeal pita breadS as a ready-made
base, top with creamy yoghurt and add baby
peas and mint for freshness and colour.
cheats yoghurt and artichoke pizzas

4 small wholemeal pita breads
8 marinated artichokes, halved lengthways
1 cup (120g) frozen baby peas, thawed
cup micro (baby) mint leaves
extra virgin olive oil, to serve
Preheat oven to 200C (400F). Place the pita breads on a
lightly greased large oven tray lined with non-stick baking
paper. Spread each of the pitas with yoghurt and top with
the 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 and
pepper, and drizzle with oil to serve.
Cooks tip These quick
and clever pita bread pizzas

are also delicious topped
with a good-quality tomato
passata instead of yoghurt.
MAKES 4 .
cheats
yoghurt and
artichoke
piz z as
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73
broccoli, olive
and pine nut
whole-wheat
piz z a
broccoli, olive and pine nut

whole-wheat pizza
600g broccoli florets
2 tablespoon finely grated lemon rind
12 white anchovy fillets
2 cups (50g) baby spinach leaves
1 cup (130g) mixed pitted olives
cup (40g) pine nuts, toasted
lemon wedges (optional), to serve
whole-wheat pizza base
teaspoon dried yeast
1 teaspoon caster (superfine) sugar
cup (125ml) lukewarm water
1 cups (185g) whole-wheat flour+, plus
extra for dusting
2 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 for
5 minutes or until bubbles appear on the surface. Place the flour
and salt in a large bowl and make a well in the centre. Add the yeast
mixture and oil and, using well-floured hands, mix together to
form a dough. Knead the dough on a lightly floured surface for
45 minutes or until smooth and elastic. Place the dough in
a large, lightly greased bowl and cover with a clean, damp cloth.
Set aside in a warm place for 30 minutes to rest.
Preheat oven to 200C (400F). Divide the dough in half. Roll
out each half on a lightly floured surface to form a 35cm x 25cm oval.
Place each base on a lightly greased large oven tray lined with
non-stick baking paper. Place the broccoli, oil, lemon rind and
garlic in a bowl and toss to combine. Divide the broccoli mixture
between the pizzas and cook for 15 minutes or until the bases are
A little squeeze of lemon

cuts through the natur al
saltiness of anchovies and
olives for vibr ant flavour
in this simple feel-good dinner.
cooked through.Top with the anchovy, spinach, olives and pine nuts.
Serve with lemon wedges, if using.
MAKES 2 .
+ Made by grinding the entire grain of wheat, whole wheat flour is

less refined than white flour, leaving the most nutrient rich parts
of the grain intact. Its available from health food stores.
www.donnahay.com
75
RECIPES AMBER DE FLORIO RECIPES EMMALY STEWART
Bursting onto the summer

scene with their distinctive
fresh, cooling flavour, were
loving crispy cucumbers in
colourful nutritious salads and
guilt-free treats. So refreshing
and ultra crunchy, theyre our
go-to for the sunny season.
PH OTO G R APH Y
S T Y L IN G
CHRIS COURT
JUSTINE POOLE
www.donnahay.com
77
From long telegraph cucumbers

with smooth dark green skins to
mediterranean cucumber salad
spicy cucumber and tuna wraps
1 teaspoon extra virgin olive oil

250g haloumi, cut into 4 pieces
4 Lebanese cucumbers, cut into spirals+
400g cherry tomatoes, halved and quartered
1 cup (160g) pitted Kalamata olives, halved
1 cup basil leaves
cracked black pepper, for sprinkling
cucumber, cashew and basil dressing
1 Lebanese cucumber, roughly chopped
cup basil leaves
cup (75g) roasted cashews
cup chopped oregano leaves
2 tablespoons chopped chives
cup (60ml) water
2 telegraph (large) cucumbers

1 avocado, seed removed
teaspoon shichimi togarashi+, plus extra to serve
cracked black pepper
150g kale, leaves trimmed and cut into small pieces
1 cup mint leaves
1 carrot, peeled and shredded
185g can tuna chunks in chilli oil, drained
Using a mandolin, thinly slice the cucumbers into strips and set
aside. Place the avocado, lemon juice, shichimi togarashi, salt
and pepper in a large bowl. Using a fork, mash to combine.
Lay 2 of the strips of cucumber, side by side and overlapping
halfway, on a flat surface. Top 1 end with 1 teaspoon of the
To make the cucumber, cashew and basil dressing, place
avocado mixture, a little of the kale, mint, carrot and tuna.
the cucumber, basil, cashews, oregano, chives, oil and water
Roll to enclose and repeat with remaining ingredients. Serve
in a small food processor and process until smooth. Set aside.
with extra shichimi togarashi for sprinkling.
Heat the oil in a large non-stick frying pan over medium

heat. Cook the haloumi for 2 minutes each side or until golden.
Tear the haloumi into small pieces and place in a large bowl
with the cucumber, tomato, olive, basil and dressing, and toss
to combine. Divide between serving bowls and sprinkle with
pepper to serve.
SERVES 4.
+ Weve used a spiraliser tool to cut our cucumbers they are

available from kitchenware and homewares stores. If you dont
have one, you can shred the cucumber with a peeler instead.
78
www.donnahay.com
MAKES 12.
+ Shichimi togarashi is a Japanese spice mix and is available

from Asian supermarkets.

80
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beef eye fillet steaks with apple and cucumber salad
steamed snapper with coriander,

cucumber and tamari salad
2 x 450g whole baby snapper, scaled and gutted
1 lime, thinly sliced
2 long red chillies, thinly sliced
10cm piece ginger, thinly shredded
cup micro (baby) coriander (cilantro) leaves
coriander, cucumber and tamari salad
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
cup coriander (cilantro) leaves, finely chopped
1 long red chilli, seeded and finely chopped
1 tablespoon tamari+
5 Lebanese cucumbers, sliced diagonally
Wash the fish and pat dry with paper towel. Score the flesh,
3cm apart, on each side. Place the lime, chilli and ginger into
the 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, place
over 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 mix
to combine. Place the cucumber in a medium bowl, add half the
dressing and toss to combine. Top the fish with the coriander and
serve with the cucumber salad and remaining dressing.
SERVES 4.
+ Tamari is a Japanese style of soy sauce. It is traditionally made

with little to no wheat, so is often gluten-free (however, be sure to
check the label if you have gluten intolerances).
steamed snapper with coriander, cucumber and tamari salad

www.donnahay.com
83
cucumber, lime and mint popsicles

1 Lebanese cucumber, roughly chopped
cup (60ml) light agave syrup (nectar)
cup (80ml) lime juice
1 tablespoon chopped mint leaves
Place the Lebanese cucumbers in a small food processor and
process until smooth. Using a fine sieve, strain the mixture and
discard the pulp to create approximately cup (60ml) of liquid.
Place the liquid in a medium jug, add the agave, lime juice,
mint and water and whisk to combine. Divide the mixture
between 8 x 13-cup-capacity (80ml) popsicle moulds. Divide
the baby cucumbers between the moulds and freeze for 1 hour.
Insert popsicle sticks and freeze for a further 23 hours or until
frozen.
MAKES 8.
+ You can find agave syrup (nectar) in the health food aisle
of some supermarkets and in health food stores.
Say hello to your new
with just the right
84
www.donnahay.com
beef eye fillet steaks with

apple and cucumber salad
800g beef eye fillet, trimmed and tied
extra virgin olive oil, for brushing
4 apple cucumbers (750g), peeled and thinly sliced
1 Granny Smith (green) apple, thinly sliced
3 cups (45g) watercress sprigs
dill buttermilk dressing
cup dill leaves, finely chopped
2 teaspoons apple cider vinegar
Preheat oven to 180C (350F). Heat a large frying pan over high
heat. Brush the beef with a little oil and sprinkle with salt and
pepper. Cook for 10 minutes, turning, or until golden brown.
Place on an oven tray and cook in the oven for 15 minutes for
medium-rare or until cooked to your liking. Slice into 4 pieces.
To make the dressing, place the buttermilk, dill, oil, vinegar,
salt and pepper in a bowl and whisk to combine. Place the beef,
cucumber, apple and watercress on serving plates. Drizzle
the cucumber with a little of the dressing and serve with the
remaining dressing on the side.
SERVES 4.
cucumber and basil frozen yoghurt

3 Lebanese cucumbers, peeled and chopped
cup basil leaves, finely chopped
cup (60ml) rice malt syrup
1 Lebanese cucumber, extra, peeled and thinly sliced
micro (baby) basil leaves, to serve
Place the cucumber, yoghurt, basil and syrup in a blender and blend
until 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 baking
tray and freeze for 34 hours or until frozen.
Remove from the freezer and, using your hands, bend each bag to
break up the mixture into small pieces. Place the mixture in a food
processor and process for 23 minutes or until just smooth, scraping
down the sides of the food processor. Spoon into a 1.5-litre-capacity
tin and freeze for 2 hours or until frozen. To serve, spoon into cups
and top with extra cucumber slices and micro basil.
86
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SERVES 46.
This perfect
teams luscious,
delicate cucumber
with
and natural yoghurt
for a guilt-free dessert
thats wonderfully
light and refreshing.
a da
of
e
h
l
t
i
fe
n
i
tahini
RECIPES AMBER DE FLORIO MERCHANDISING EMMALY STEWART
Best known for its flavoursome role in hummus, halva

and baba ghanoush, tahini proves it has a few more tricks
up its sleeve with new ideas to nourish you all day long.
PH OTO G R APHY
S T Y L IN G
BEN DEARNLEY
JUSTINE POOLE
www.donnahay.com
89
Made from ground roasted sesame seeds,

tahini has been a hero ingredient in Middle Eastern
cuisine for centuries. Recently, this creamy paste
has gained cult status in the Western world, too,
thanks to its versatility and rich nutty flavour.
ricotta and banana toasts

with cinnamon tahini
cup (70g) tahini
1 tablespoon raw honey (see note, below)
1 tablespoon water
teaspoon ground cinnamon, plus extra to serve
cup (120g) fresh ricotta
4 slices seeded bread, toasted
2 bananas, sliced
Place the tahini, honey, water and cinnamon in a small bowl and
stir to combine. Spread the ricotta on the toasts and top with the
banana. Drizzle with the tahini mixture and sprinkle with extra
cinnamon to serve.
SERVES 4.
r aw honey Unlike
most commercial honeys,
this natural sweetener
is cold-extracted and
unpasteurised so its
nutrients are not damaged
by heat. It contains enzymes
that can help aid digestion.
Find it at health food stores.
90
www.donnahay.com
BR EAK FAST
ricotta and banana toasts with cinnamon tahini
Tahini is a good source

of protein, calcium and
a whole host of essential
minerals and vitamins.
Just a spoonful or two
is all you need to add a
quick nutritional boost
to everyday lunches.
cauliflower falafels with

creamy tahini-yoghurt sauce
250g cauliflower florets (from approximately cauliflower), chopped
cup (70g) tahini
1 cup flat-leaf parsley leaves
cup mint leaves
2 tablespoons chopped preserved lemon rind
1 long green chilli, seeds removed and chopped
3 green onions (scallions), roughly chopped
1 cups (180g) almond meal (ground almonds)
4 wholemeal pita breads, halved
lemon wedges, to serve
tomato and herb salad
1 cup mint leaves
250g cherry tomatoes, quartered
tahini yoghurt sauce
cup (90g) tahini
cup (80ml) lemon juice
Preheat oven to 180C (350F). To make the cauliflower falafels,
place the cauliflower, tahini, parsley, mint, preserved lemon rind,
chilli and onion in a food processor and process for 1520 seconds or
until the mixture just comes together. Place the mixture in a large
bowl, add the almond meal, salt and pepper and stir to combine.
Shape cup of the mixture into a patty and place on a large oven
tray lined with non-stick baking paper. Repeat with remaining
mixture. Cook for 1520 minutes or until golden and firm.
To make the tahini yoghurt sauce, place the yoghurt, tahini
and lemon juice in a bowl. Sprinkle with salt and stir to combine.
To make the salad, place the mint, parsley, tomato and lemon
juice in a bowl and toss to combine.
Fill the pita bread with the falafels, salad and tahini yoghurt
sauce. Serve with baby cucumbers and lemon wedges.
pr eserved lemon A
mainstay of North African

cooking, preserved lemon
adds a zesty note to dishes.
To use, remove and discard
the salty flesh and bitter
white pith, then chop or
shred the flavoursome rind.
SERVES 4.
LU NCH
cauliflower falafels with creamy tahini-yoghurt sauce
www.donnahay.com
93
DR INK
date and tahini smoothie

5 fresh dates (90g), pitted and halved
cup (125ml) boiling water
cup (140g) tahini
3 cups (875ml) unsweetened almond milk (see note, below)
10 ice cubes, plus extra crushed ice to serve
2 tablespoons date syrup (see note, below)
Place the date in a heatproof bowl and cover with the boiling
water. Set aside for 15 minutes to allow the date to soften and
the water to cool.
Place the date, soaking water, tahini and almond milk in
a blender and blend until smooth. Add the ice and blend until
smooth and cold. Divide the date syrup, crushed ice and
smoothie among 4 glasses to serve.
Naturally sweet and

dairy-free, this date
smoothie enriched with
tahini is a sweet way to
kick-start your day
or lend a quick energy
hit so you can power
through the afternoon
slump. Refreshing and
balanced its the perfect
drink for busy days.
SERVES 4.
almond milk This

plant-based milk is made
by soaking raw almonds
overnight, then blending
them and straining the liquid.
Find fresh, unsweetened
almond milk at health food
stores or long-life varieties
in the UHT milk aisle of
supermarkets.
date syr up A popular
ingredient in Middle
Eastern cooking, this rich
natural sweetener has a
caramel-like flavour. Its
made by blending soaked
dates. Find it in the health
food aisle in supermarkets.
Cooks tip For a
chocolate twist, try

adding 12 tablespoons
of raw cacao powder to
the mixture before you
blend the smoothie.
www.donnahay.com
95
DI N N ER
green bean and freekeh salad with grilled tahini chicken
96
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green bean and freekeh salad

with grilled tahini chicken
1 cup (190g) cracked freekeh
2 tablespoons tahini
cup (80ml) water, extra
3 x 220g chicken breast fillets, trimmed
150g green beans, trimmed, blanched and sliced
2 apple cucumbers, peeled and thinly sliced
150g sugar snap peas, blanched and refreshed
1 pomegranate, seeds removed
2 cups micro (baby) coriander (cilantro) leaves
tahini dressing
cup (90g) tahini
cup (125ml) water
A pantry staple that

can be used in just about
anything, tahini adds
full-bodied flavour and a
deluxe new dimension to
both savoury dressings
and sweet desserts.
tahini and pistachio fudge

1 cup (280g) tahini
cup (270g) honey
cup (45g) pistachios, roughly chopped
cup (35g) sesame seeds, toasted
Place the tahini in a small saucepan over low heat and cook for
5 minutes, stirring occasionally, or until just warmed through.
Set aside.
While the tahini is warming, place the honey in a separate small
saucepan over medium heat and cook for 56 minutes or until the
Place the freekeh and water in a medium saucepan over high heat,
temperature reaches 120C (250F) on a sugar (candy) thermometer.
cover and cook for 10 minutes. Reduce heat to low, remove the lid
Remove from the heat.
and cook for a further 25 minutes, stirring occasionally, or until

tender and cooked through.
Working quickly, pour the warm tahini into the honey, whisking
to combine. Add the pistachio and stir to combine. Pour into in a
While the freekeh is cooking, place the garlic, tahini, lemon juice,
lightly greased 20cm x 10cm loaf tin lined with non-stick baking
extra water, salt and pepper in a large bowl and stir to combine. Add
paper. Allow to set at room temperature for 4 hours or until firm.
the chicken and mix to coat. Cover with plastic wrap and refrigerate
for 10 minutes to marinate.
Cut the fudge into 5cm x 2cm pieces. Spread the sesame seeds out
on a plate and press the fudge into the seeds to coat.
Preheat a char-grill pan or barbecue to high heat. Cook the

chicken, in batches, for 45 minutes each side or until charred
and cooked through. Slice into thin strips.
To make the dressing, place the tahini, lemon juice, water, salt
and pepper in a bowl and stir to combine.Place the freekeh, beans,
cucumber, sugar snap peas, pomegranate seeds, sunflower seeds and
half the dressing in a large bowl and toss to combine. Divide among
bowls and top with the chicken, coriander and remaining dressing.
Sprinkle with pepper to serve.
SERVES 4.
Cooks tip This fudge
makes a great gift you

can also swap the pistachios
for almonds or any of your
favourite nuts. It will keep
in an airtight container
at room temperature for
34 days.
MAKES 20.
Youll generally find

two varieties of tahini
in the health food aisle of
your supermarket. Weve
used hulled tahini,
which has a smooth
texture and milder
flavour, but youll also find
unhulled tahini. This is
a less processed variety
with a higher nutritional
value (the flavour can be a
little more bitter, though).
98
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DESSERT
PH OTO G R APHY
CHRIS COURT
S T YLIN G
JUSTINE POOLE
RECIPES AMBER DE FLORIO MERCHANDISING EMMALY STEWART HANDWRITING JUSTINE POOLE
The light and smoky hero of the grill, skewers make a fast
and flavoursome addition to summer barbecues (with the
help of a few quick sauces and homemade marinades).
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102
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thai chicken lemongrass skewers
spicy tahini and harissa beef skewers
4 lemongrass stalks
4 kaffir lime leaves, stem removed and chopped
1 tablespoon grated galangal
4 cloves garlic
2 tablespoons fish sauce
2 teaspoons soy sauce
1 cups coriander (cilantro) leaves and stems, chopped
700g chicken mince
chilli dipping sauce
2 red birds-eye chillies, thinly sliced
2 tablespoons grated palm sugar
1 teaspoon fish sauce
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon lime juice
1 tablespoon harissa paste (see note, below)

2 teaspoons smoked paprika
cup (90g) tahini
1 teaspoon cracked black pepper
850g beef rump steak, trimmed and cut into 5cm cubes
1 tablespoon dukkah
2 cups watercress sprigs
spicy tahini sauce
cup (70g) tahini
1 tablespoon harissa paste (see note, below)
Preheat a char-grill pan or barbecue to high heat. Using a small
Place the harissa, paprika, tahini, garlic, salt and pepper in a
sharp knife, split 3 of the lemongrass stalks lengthways. Halve
bowl and mix to combine. Add the beef and toss to coat. Cover
lengthways again and trim to make 12 x 15cm skewers. Set aside.
and refrigerate for 20 minutes to marinate.
Finely chop the white part of the remaining lemongrass stalk
Preheat a char-grill pan or barbecue to high heat. To make the
and place in a small food processor with the lime leaf, galangal,
spicy tahini sauce, place the yoghurt, tahini, harissa and salt in
garlic, fish sauce, soy sauce and coriander. Process to form apaste.
a bowl and stir to combine.
Place the paste in a large bowl, add the chicken and mix well
Thread 2 pieces of beef onto 2 metal skewers. Repeat with the
to combine. Using wet hands, divide the chicken mixture into
remaining beef. Brush the grill with the oil and cook the beef
12 portions and shape each around the end of a lemongrass skewer.
skewers for 10 minutes, turning, for medium-rare or until cooked
Lightly brush the chicken with oil and cook, in batches, for
to your liking. Serve the skewers with the tahini sauce, dukkah,
8minutes, turning, or until charred and cooked through.
watercress and lemon wedges.
To make the dipping sauce, place the chilli, palm sugar, fish
sauce, soy sauce, water and lime juice in bowl and stir to dissolve
the sugar. Serve the skewers with the dipping sauce.
SERVES 4.
harissa paste This North

African condiment is made
from dried chillies and a mix
of aromatic spices including
cumin and coriander. It adds
an intense heat to dishes.
SERVES 4.
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105
Forget all about ordering in tonight,

pork loin marinated in a
then charred to perfection, far
outshines any takeaway option.
miso and ginger salmon skewers
chinese pork skewers
cup (55g) white miso paste

2 teaspoons grated ginger
cup (80ml) water
800g skinless salmon fillet, pin-boned and cut into 5cm pieces
4 green onions (scallions), cut into 4cm lengths
1 teaspoon black sesame seeds
shichimi togarashi+ and micro (baby) purple basil, for sprinkling
wasabi paste, to serve
2 tablespoons hoisin sauce

2 tablespoons oyster sauce
2 teaspoons grated ginger
850g pork loin fillet, trimmed and sliced into 1cm rounds
cup (60ml) Chinese black vinegar
1 tablespoon sriracha hot chilli sauce+
2 green onions (scallions), finely shredded
cup (40g) cashews, toasted and roughly chopped
cup red-vein sorrel leaves
Place the hoisin sauce, oyster sauce, garlic and ginger in a large
Preheat a char-grill pan or barbecue to medium heat. Place the
bowl and mix to combine. Add the pork and toss well to coat.
miso, ginger, garlic and water in a large bowl and mix to combine.
Cover and refrigerate for 20 minutes to marinate.
Thread the salmon and onion onto 8 skewers, and brush both sides
with the miso marinade. Brush the grill with the oil and cook the
skewers, turning, for 34 minutes or until charred.
Brush the pan with oil, thread the pork onto 8 skewers and
Sprinkle the skewers with the sesame seeds, shichimi togarashi

and micro basil. Serve with the pickled ginger and wasabi.
106
Preheat a char-grill pan or barbecue to high heat. Place the

vinegar and sriracha in a bowl and stir to combine. Set aside.
SERVES 4.
cook for 34 minutes, turning, or until charred and cooked through.

Serve with the vinegar mixture, onion, cashew and sorrel.
SERVES 4.
+ Shichimi togarashi is a Japanese spice mix and is available
+ Sriracha hot chilli sauce is available from the Asian food aisle
from Asian supermarkets.
of most supermarkets and from Asian supermarkets.
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Homemade raita is
to make
and provides a refreshing and cooling
portuguese-style chicken skewers

with coriander yoghurt sauce
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
2 teaspoons oregano leaves, finely chopped
800g chicken thigh fillets, trimmed and cut into thin strips
12 oregano sprigs, halved
1 lemon, halved
micro (baby) coriander (cilantro) leaves, to serve
coriander yoghurt sauce
1 cup coriander (cilantro) leaves, chopped
teaspoon cracked black pepper
tandoori prawn skewers

1 tablespoon tandoori paste
1 tablespoon water
24 medium green (uncooked) tiger prawns (shrimp)
store-bought mango pickle, mint and micro (baby)
mint (optional) leaves, to serve
cucumber raita
2 Lebanese cucumbers, grated
cup mint leaves, finely chopped
Preheat a char-grill pan or barbecue to high heat. To make the raita,
place the cucumber in a clean tea towel and squeeze out any excess
water. Place half the cucumber in a bowl with the yoghurt, mint,
salt and pepper, and stir to combine. Set aside.
Preheat a char-grill pan or barbecue to high heat. Place the paprika,
Place the yoghurt, tandoori paste, water and salt in a bowl and
cayenne, oregano, garlic, salt and oil in a large bowl and mix to
stir to combine. Thread each prawn onto a skewer and brush with
combine. Add the chicken and toss well to coat. Thread the chicken
the marinade. Cook, in batches, for 4 minutes, turning, or until
onto 8 metal skewers and tuck 3 oregano sprigs onto each skewer.
charred and cooked through. Serve the skewers with the raita,
Cook the skewers for 34 minutes each side or until charred and
mango pickle, mint and remaining cucumber.
SERVES 4.
cooked through. Cook the lemon, cut-side down, for 34 minutes

or until charred. Set aside and keep warm.
To make the coriander yoghurt sauce, place the yoghurt,
coriander, salt and pepper in a small food processor and process
for 30 seconds to combine. Serve the skewers with the yoghurt
sauce, lemon and micro coriander.
SERVES 4
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109
GOING
with the
GRAIN
Nutrient-dense and
full of fibre, were loving
bowlfuls of wholesome
grains to add substance and
style to our salads. From
low-GI freekeh to earthy,
gluten-free buckwheat,
discover these fresh new
ways to add satisfaction
to light summer dishes.
PH OTO G R APHY
CHRIS COURT
JUSTINE POOLE
RECIPES AMBER DE FLORIO MERCHANDISING JUSTINE POOLE
S T YLIN G
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111
quinoa and asparagus salad

2 cups (380g) white quinoa
3 bunches baby asparagus, trimmed, blanched and refreshed
100g soft goats cheese, crumbled
1 pomegranate, seeds removed
cup (80g) tamari almonds+, chopped
watercress sprigs, to serve
cracked black pepper, for sprinkling
pomegranate dressing
2 tablespoons pomegranate molasses
cup (60ml) water
Bring to the boil, cover with a lid and reduce heat to low. Cook for
With a vibrant
BURST OF GREENS,
jewel-coloured
pomegranate seeds,
and our FAVOURITE
SUPERGRAIN
quinoa, this balanced
salad makes an ideal
powerhouse lunch.
12 minutes or until almost tender. Remove from the heat and allow
to steam, covered, for 5 minutes or until tender and the water has
absorbed. Set aside to cool.
To make the pomegranate dressing, place the pomegranate
molasses, oil and water in a bowl and whisk to combine. Place the
cooled quinoa and half the dressing in a bowl and toss to combine.
Divide among bowls and top with the asparagus, goats cheese,
pomegranate seeds, almond and watercress. Drizzle with the
remaining dressing and sprinkle with pepper to serve.
SERVES 4.
+ Tamari almonds are whole almonds that have been roasted in

tamari. Tamari is a Japanese style of soy sauce traditionally
made with little to no wheat, so its often gluten-free.
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charred broccoli and brown rice salad
sweet potato chip salad with nori and barley
1 cups (300g) brown rice

2 teaspoons ground cumin
2 heads broccoli (600g), cut into 1cm steaks
1 cup (120g) pitted green olives, halved
1 cup (120g) mung beans
cup (50g) pine nuts, toasted
1 avocado, sliced
2 cups baby red-vein sorrel leaves
1 cup sunflower sprouts+
chilli honey dressing
cup (60ml) apple cider vinegar
1 tablespoon honey
1 long red chilli, seeds removed and finely chopped
2 cups (400g) pearl barley (see note, page 123), rinsed

800g sweet potato (kumara), peeled and cut into chips
1 tablespoon grated ginger
1 tablespoon honey
1 bunch (300g) kale, finely chopped
cup (70g) unsalted roasted peanuts, roughly chopped
2 sheets nori (dried seaweed), shredded
1 tablespoon black sesame seeds
flowering garlic chives+, to serve
ginger dressing
cup (80ml) brown rice vinegar++
2 tablespoons white miso paste
1 tablespoon grated ginger
1 tablespoon honey
Preheat oven to 180C (350F). Place the barley and water in a large
Place the rice and water in a medium saucepan over high heat.
saucepan over high heat. Bring to the boil, cover with a lid and
reduce heat to low. Cook for 18 minutes or until almost tender.
Remove from the heat and allow to steam, covered, for 10 minutes
allow to steam, covered, for 10 minutes or until tender and the
or until tender and the water has absorbed.
water has absorbed. Set aside to cool.

While the rice is cooking, preheat a char-grill pan over medium
heat. Place the garlic, cumin, oil, lemon juice, salt and pepper
alarge oven tray lined with non-stick baking paper and cook for
in abowl and stir to combine. Brush both sides of the broccoli
25 minutes or until tender.
with the garlic mixture and grill for 34 minutes each side or
until charred and tender.
To make the dressing, place the vinegar, honey, oil and chilli in
To make the dressing, place the vinegar, miso, ginger and honey
in a small bowl and whisk to combine. Divide the barley, sweet potato,
kale, peanut and nori among bowls. Sprinkle with the sesame seeds,
abowl and stir to combine. Place the cooled rice, olive, mung beans,
garnish with chives and drizzle with the dressing to serve.
pine nuts and half the dressing in a bowl and toss to combine. Divide
+ You can find flowering garlic chives at Asian grocers and
the rice mixture among plates, top with the broccoli, avocado, sorrel
supermarkets. If unavailable, use regular chives instead.
and sprouts. Drizzle with the remaining dressing and sprinkle with
++ Find brown rice vinegar at Asian supermarkets.
pepper to serve.
SERVES 4.
+ Sunflower sprouts are a good source of zinc and folic acid. They are
available from health food stores.
114
While the barley is cooking, place the sweet potato, garlic, oil,
ginger, honey, salt and pepper in a bowl and toss to coat. Place on
www.donnahay.com
SERVES 4.
sweet potato chip salad with nori and barley
Loaded with nourishing

ANTIOXIDANTS, lightly
charred broccoli shines
in this FIBRE-RICH
brown rice salad.
116
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green goddess buckwheat salad
corn and cucumber salad with cracked freekeh

1 cups (240g) raw buckwheat (see note, page 123), rinsed
4 stalks celery, trimmed and thinly sliced
4 cups (100g) rocket (arugula) leaves
300g snow peas (mange tout), trimmed, blanched and thinly sliced
1 cup (150g) raw unsalted cashews, toasted and roughly chopped
green goddess dressing
1 cup mint leaves
2 green onions (scallions), chopped
2 cups (380g) cracked freekeh (see note, page 123)

2 corncobs, husks removed
2 cups micro (baby) flat-leaf parsley leaves
2 long green chillies, thinly sliced
cup (80g) dried currants
2 cups stone sprouts+
2 Lebanese cucumbers, thinly sliced lengthways
buttermilk dressing
cup finely chopped chives
cracked black pepper
Place the freekeh and water in a medium saucepan over high heat.
allow to steam, covered, for 10 minutes or until tender and the
water has absorbed.
While the freekeh is cooking, preheat a char-grill pan over high
heat. Cook the corn, turning, for 20 minutes or until lightly charred
all over. Cool slightly and cut the kernels from the corncobs. Set aside.
To make the dressing, place the buttermilk, chive, salt and pepper
Bring a large saucepan of water to the boil. Add the buckwheat and
in a bowl and stir to combine. Place the freekeh, corn, parsley,
cook over high heat for 6 minutes or until tender. Drain and rinse
sunflower seeds, chilli, half the currants and half the dressing
under cold water. Set aside.
in a bowl, and toss to combine. Divide among bowls and top with
To make the dressing, place the parsley, mint, lemon juice, onion,
the sprouts, cucumber and remaining currants. Serve with the
yoghurt, salt and pepper in a small food processor and process until
remaining dressing.
smooth. Divide the buckwheat, onion, celery, rocket, snow pea and
+ Stone sprouts are an Asian herb with a sweet, crisp flavour and
cashew among bowls and drizzle with the dressing. Sprinkle with
are available at health food stores or specialty grocers. If you cant
pepper and serve with lemon wedges.
find them, substitute with mung beans or your favourite herbs.
SERVES 4.
SERVES 4.
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119
corn and cucumber salad with cracked freekeh

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121
honey mustard chickpea, millet and feta salad
honey mustard chickpea, millet and feta salad

1 cup (220g) hulled millet (see note, right)
1 teaspoon extra virgin olive oil
400g can chickpeas (garbanzos), drained and rinsed
cup (40g) store-bought dukkah
100g feta, sliced
2 zucchini (courgettes), shredded
cup (100g) pumpkin seeds (pepitas)
coriander (cilantro) leaves, to serve
honey mustard dressing
2 teaspoons Dijon mustard
2 teaspoons honey
Bring a large saucepan of water to the boil. Add the millet and cook
for 5 minutes over high heat or until tender. Strain and rinse under
cold water. Set aside.
While the millet is cooking, heat the oil in a large frying pan
over medium heat. Add the onion and cook, stirring, for 5 minutes
pearl barley With the

tough outer layer of the grain
removed, pearl barley cooks
quicker and has a chewier
texture than unhulled barley.
It is high in fibre, which is
said to help manage blood
sugar levels and cholesterol.
Find it in supermarkets.
r aw BUCKWHEAT Derived
from the seeds of a flowering
plant, raw buckwheat is not a
wheat at all. It is gluten free
and contains essential amino
acids. Find it at health food
stores in raw or flour form.
FREEKEH This is the
immature or green wheat

grain that has been roasted.
It has a smoky, nutty
flavour, is low-GI, low-carb
and high in fibre. Its cracked
form, from supermarkets
and health food stores,
cooks very quickly.
or until softened. Add the chickpeas and dukkah, and cook for
a further 5minutes to warm through.
To make the dressing, place the lemon juice, oil, mustard and
honey in a small bowl and whisk to combine. Place the millet,
chickpea mixture and spinach in large bowl, add the dressing
and toss to combine. Divide among plates and top with the feta,
zucchini, pumpkin seeds and coriander to serve.
SERVES 4.
Millet This gluten-free

ancient grain is rich in
iron and a good source of
magnesium, which can help
lower high blood pressure.
It has a mild flavour and
crunchy texture find it
in health food stores.
A meat-free medley of
PROTEIN-PACKED
chickpeas, millet and
flavoursome feta
unite to make this
SATISFYING SALAD.
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123
mango
Juicy and satisfying, these blushing beauties are one
of the most iconic fruits of the season, lending tropical
sweetness to fresh summer salads and lighter desserts.
CHRIS COURT
S T Y L IN G
JUSTINE POOLE
RECIPES AMBER DE FLORIO MERCHANDISING LYNSEY FRYERS
PH OTO G R APHY
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125
Char-grill juicy mango

to intensify its natural
sweetness, or swap ice-cream
for homemade granita
a cool treat to beat the heat.
grilled mango with frozen vanilla yoghurt
LEFT TO RIGHT: DEEP BLUE CUPCAKE DISH FROM THE FORTY NINE STUDIO.
LITTLE DISH MADE BY BRETT STONE FROM CLAYPOOL.
mango and passionfruit granita
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127
grilled mango with frozen vanilla yoghurt
charred squid, green mango and coconut salad

cup (125ml) rice malt syrup
1 teaspoon vanilla bean paste
2 mangoes, cut into cheeks
melted coconut oil, for brushing
micro (baby) mint leaves, to serve
20 small cleaned squid tubes, scored and cut into 4cm pieces
2 Lebanese cucumbers, shredded
2 (500g) Thai green mangoes (see note, below), peeled and shredded
1 cup mint leaves
300g snow peas (mange tout), trimmed and thinly sliced
mixed micro (baby) herbs and shaved fresh coconut (optional), to serve
chilli, coconut and cashew dressing
1 green onion (scallion), finely chopped
1 long red chilli, finely chopped
cup (50g) cashews, toasted and chopped
2 tablespoons palm sugar
2 tablespoons chopped mint leaves
1 tablespoon fish sauce
2 tablespoons coconut water+
Place the yoghurt, syrup and vanilla in a bowl and mix to combine.
Pour the yoghurt mixture into a large zip-lock bag and squeeze out
as much air as possible. Seal the bag and lay flat in the freezer for
23 hours or until solid.
Remove the bag from the freezer and bend to break up the yoghurt
mixture. Place the mixture in a food processor and process until
smooth. Pour into a 1.5-litre-capacity metal tin and freeze for
2 hours or until firm.
Preheat a char-grill pan over high heat. Brush the mango cheeks
with oil and cook, flesh-side down, for 12 minutes or until charred.
Top the mango cheeks with frozen yoghurt and mint to serve.
SERVES 4.
Preheat a char-grill pan over high heat. To make the dressing, place
the onion, chilli, cashew and palm sugar in a mortar and gently
pound with a pestle until roughly crushed. Add the mint, fish sauce,
1kg mango flesh (from approximately 4 mangoes)

cup (125ml) passionfruit pulp (from approximately 6 passionfruit)
lemon juice and coconut water, and stir to combine. Set aside.
Sprinkle the squid with salt and pepper, and cook, in batches,
for 12 minutes, turning, or until charred and just cooked through.
Place the mango in a food processor and process until smooth.
Place the cucumber, mango, mint, snow pea and spinach leaves
Place the mango mixture and passionfruit in a large bowl and stir
in a large bowl and toss to combine. Divide the salad among bowls
to combine. Pour the mixture into a 20cm x 30cm slice tin lined
and top with the squid, micro herbs and fresh coconut (if using).
with non-stick baking paper. Freeze overnight or until firm.
Drizzle with the dressing to serve.
Remove from the freezer and stand at room temperature for

10 minutes. Scrape the mixture with a fork, spoon into serving
glasses and serve immediately.
thai green mango
This slender green variety

has a sour flavour and
firmer flesh, making it ideal
for Asian salads. Refrigerate
to slow the ripening process
and use as soon as possible.
Find it at Asian food stores
and selected greengrocers.
SERVES 46.
SERVES 4.
+ We used the water from the fresh coconut, but you could also
use store-bought coconut water.
FLIP FLOP PINCH DISH IN COBALT FROM THE FORTY NINE STUDIO.
charred squid, green mango and coconut salad

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129
With its firm flesh and tangy flavour, green mango

adds texture and bite to Asian-style dishes.
kingfish sashimi with green mango, coriander and coconut salad

130
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FLIP FLOP SIDE PLATE IN COLOUR COBALT FROM THE FORTY NINE STUDIO.
mango and herb salad with sesame ginger dressing
mango and yoghurt swirl macadamia tartlets
mango and yoghurt swirl macadamia tartlets

1 cups (300g) sliced mango flesh (approximately 1 large mango)
2 teaspoons lime juice
2 teaspoons finely grated lime rind, plus extra to serve
1 tablespoon coconut sugar+
macadamia tart shells
cup (70g) raw unsalted macadamias
cup (20g) shredded coconut
cup (60g) almond meal (ground almonds)
1 tablespoon maple syrup
1 tablespoon coconut sugar+
1 tablespoon coconut oil
1 egg yolk
Preheat oven to 160C (325F). To make the macadamia tart shells,
place the macadamias on a small oven tray and cook for 5 minutes or
until golden. Allow to cool. Place the cooled macadamias, shredded
coconut, almond meal, maple syrup, sugar, oil and egg yolk in a
mango and herb salad with

sesame ginger dressing
2 mangoes, peeled and cut into thin strips
2 cups (240g) mung beans
1 cup Thai basil leaves
1 cup Vietnamese mint leaves
1 ruby grapefruit, peeled and cut into segments
6 cups (400g) finely shredded savoy cabbage
cup (70g) roasted peanuts, roughly chopped
1 tablespoon sesame seeds, toasted
sesame ginger dressing
cup (60ml) lime juice
1 tablespoon finely grated palm sugar
1 teaspoon sesame oil
2 tablespoons finely grated ginger
1 tablespoon fish sauce
food processor and process until smooth. Spoon the mixture into
a lightly greased 8 x -cup-capacity (125ml) muffin tin, pressing
To make the dressing, place the lime juice, lemon juice, sugar, oil,
the mixture into the sides and base of each hole. Prick the bases with
ginger and fish sauce in a bowl and mix to combine. Place the mango,
a fork and cook for 810 minutes or until golden brown and cooked
mung beans, basil, mint, chilli, grapefruit, cabbage and onion in
through. Allow to cool in the tin for 5 minutes before transferring
a large bowl, add the dressing and toss to combine. Divide among
to a wire rack to cool completely.
bowls and top with the peanut and sesame seeds to serve.
SERVES 4
While the tart shells are cooling, place the mango, lime juice, lime
rind, sugar and 1 tablespoon of the yoghurt in a food processor and
process until smooth. Divide the mango mixture among the tart
shells, top with the remaining yoghurt and use a skewer to swirl
together. Sprinkle over extra lime rind to serve.
MAKES 8.
+ Coconut sugar is from the nectar of the coconut palm flower. Its low
GI and adds a lovely caramel flavour when baking. Find it in specialty
food stores, Asian grocers, health food stores and supermarkets.
Tip: To keep the tart shells crispy, keep all the tart components in
OPPOSITE PAGE: LITTLE INDIGO DYED BOARD FROM PRINTS CHARMING.
SEE DIRECTORY FOR STOCKIST DETAILS.
the refrigerator separately and assemble just before serving.
Mangoes A good source
of fibre, betacarotene and

vitamins A and C, mangoes
are also low GI, slowly
releasing energy to keep you
feeling satisfied. Theyre a
naturally sweet addition to
savoury dishes, and their
creamy flesh is perfect for
desserts and smoothies.
kingfish sashimi with green mango,

coriander and coconut salad
cup (160ml) coconut milk
1 stalk lemongrass, white part only, grated
2 teaspoons lime juice
1 tablespoon finely chopped coriander (cilantro) leaves
1 tablespoon grated palm sugar
sea salt flakes
1 Thai green mango (see note, page 128), peeled and shredded
400g fillet sashimi-grade kingfish, thinly sliced
micro (baby) coriander (cilantro), to serve
Place the coconut milk, lemongrass, lime juice, coriander, sugar
and salt in a bowl and mix to combine. Place the shredded mango in
a separate bowl, add half the coconut dressing and toss to combine.
Divide the kingfish among plates, top with the green mango
salad and coriander, and drizzle with the remaining coconut
dressing to serve.
SERVES 4.
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133
we love
DAIRY-free
ICE-CREAM
RECIPES AMBER DE FLORIO MERCHANDISING EMMALY STEWART
Ultra creamy and definitely dreamy, weve

gone dairy-free for this seasons scoops,
swapping cream and eggs for rich coconut milk
in these luxe ice-creams. Naturally sweetened
with our favourite fruits and flavours, and using
a few clever tricks to speed up the process,
weve turned the classic summer treat into a
seriously simple sweet that anyone can enjoy.
PH OTO G R APHY
S T Y L IN G
WILLIAM MEPPEM
JUSTINE POOLE
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135
PAPAYA AND LIME ICE-CREAM

136
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papaya and lime ice-cream

1.3kg ripe papaya, peeled, seeds removed and chopped
2 tablespoons finely grated lime rind, plus extra to serve
2 tablespoons lime juice
2 tablespoons light agave syrup+
300ml coconut cream
Place the papaya, lime rind, lime juice, agave syrup and coconut
cream in a blender and blend until smooth. Pour the mixture
into 2 large zip-lock bags, pressing out as much air as possible,
and seal. Lay the bags flat on a baking tray and freeze for 2 hours
or until just frozen.
Remove from the freezer and, using your hands, bend the bags
to break up the mixture into small pieces. Place the mixture in
a food processor, in batches, and process until smooth, scraping
down the sides of the processor. Spoon the ice-cream mixture into
a 2-litre-capacity tin and freeze for 3 hours or until just frozen.
Sprinkle with extra lime rind to serve.
SERVES 68.
+ Agave syrup is a natural sweetener from the agave plant, and

is similar in consistency to honey. Find it in health food stores
and some supermarkets.
raw cacao ice-cream with hazelnut praline

cup (50g) raw cacao powder
cup (80ml) maple syrup
2 x 400ml cans coconut cream
400ml can coconut milk
hazelnut praline
cup (45g) hazelnuts, roughly chopped
1 tablespoon maple syrup
Place the cacao, maple syrup, coconut cream and milk in a blender
and blend until smooth. Pour the mixture into 2 large zip-lock bags,
pressing out as much air as possible, and seal. Lay the bags flat on a
baking tray and freeze for 2 hours or until just frozen.
To make the hazelnut praline, preheat oven to 180C (350F).
Place the hazelnut and maple syrup on a baking tray lined with
non-stick baking paper and toss to combine. Cook for 68 minutes
or until golden. Set aside to cool and break into small pieces.
Set aside.
Remove the cacao mixture from the freezer and, using your
hands, bend the bags to break up the mixture into small pieces.
Place the mixture in a food processor, in batches, and process until
smooth, scraping down the sides of the processor. Spoon the ice-cream
mixture into a 2-litre-capacity tin and freeze for 3 hours or until just
frozen. Sprinkle with the hazelnut praline to serve.
138
www.donnahay.com
SERVES 68 .
Our DARK AND DECADENT

raw cacao ice-cream is just the bowl
to get your CHOCOLATE FIX.
Drizzle golden maple syrup over
buttery hazelnuts and roast to make
a QUICK AND CRUNCHY
praline to sprinkle over the top.
RAW CACAO ICE-CREAM

WITH HAZELNUT PRALINE
STRAWBERRY, RHUBARB
AND COCONUT ICE-CREAM
140
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strawberry, rhubarb and coconut ice-cream

coconut ice-cream
400ml can coconut cream
2 tablespoons raw honey+
strawberry and rhubarb ice-cream
180g chopped rhubarb
250g strawberries, hulled and chopped
2 tablespoons raw honey
1 tablespoon water
To make the strawberry and rhubarb ice-cream, place the rhubarb,
strawberry, honey and water in a medium saucepan over medium
heat. Cook, stirring occasionally, for 810 minutes or until soft. Set
aside for 10 minutes to cool slightly. Place the mixture in a blender
with the coconut cream and blend until smooth. Pour into 2 large
zip-lock bags, squeezing out as much air as possible, and seal. Lay the
bags flat on a baking tray and freeze for 2 hours or until just frozen.
While the rhubarb and strawberry mixture is freezing, make
the coconut ice-cream. Place the coconut cream, milk and honey
in a blender and blend until smooth. Pour into 2 large zip-lock bags,
squeezing out as much air as possible, and seal. Lay the bags flat on
a baking tray and freeze for 2 hours or until just frozen.
Remove the rhubarb and strawberry mixture from the freezer
and, using your hands, bend the bags to break up the mixture into
small pieces. Place the mixture in a food processor, in batches,
and process until smooth, scraping down the sides of the processor.
Spoon the ice-cream mixture into a bowl and set aside in the freezer.
Remove the coconut mixture from the freezer and, using your
Place the mixture in a food processor, in batches, and process
until smooth, scraping down the sides of the processor.
Remove the rhubarb and strawberry ice-cream from the freezer
and spoon half into a quarter of a 2-litre-capacity 20cm x 30cm tin.
Spoon in half of the coconut ice-cream and fill the tin with the
remaining ice-cream, alternating flavours++. Return to the
freezer for a further 34 hours or until firm. Scoop into bowls or
cones to serve.
SERVES 68 .
+ Raw honey hasnt been heat-treated or pasteurised like regular

honey. It contains higher amounts of pollen and offers an intense,
pure flavour.
++ If the ice-cream starts to melt, freeze for a few minutes before
adding the next flavour.
COFFEE ICE-CREAM
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143
COCONUT ICE-CREAM WITH

PEACH AND NECTARINE SWIRL
coconut ice-cream with

peach and nectarine swirl
2 tablespoons light agave syrup+
2 x 400ml cans coconut cream
3 ripe peaches (350g), chopped
2 ripe nectarines (250g), chopped
2 tablespoons maple syrup
2 tablespoons water
coffee ice-cream
8 fresh dates, seeds removed and chopped
cup (20g) instant coffee granules
cup (125ml) boiling water
crushed coffee beans, to serve (optional)
Place the date, coffee and boiling water in a heatproof bowl. Set
aside for 15 minutes or until the date has softened. Place the date,
Place the agave syrup, coconut cream and milk in a bowl and whisk
soaking water, coconut cream and milk in a blender and blend
to combine. Pour the mixture into 2 large zip-lock bags, pressing
until smooth. Pour into 2 large zip-lock bags, pressing out as much
out as much air as possible, and seal. Lay the bags flat on a baking
air as possible, and seal. Lay the bags flat on a baking tray and
tray and freeze for 2 hours or until just frozen.
freeze for 2 hours or until just frozen.
Place the peach, nectarine, maple syrup and water in a medium
Remove from the freezer and, using your hands, bend the bags
saucepan over medium heat. Cook for 1520 minutes or until soft.
to break up the mixture into small pieces. Place the mixture in
Allow to cool. Place the cooled mixture in a blender and blend until
a food processor, in batches, and process until smooth, scraping
smooth. Strain through a fine sieve into a jug and set aside.
down the sides of the processor. Spoon the ice-cream mixture into
Remove the ice-cream mixture from the freezer and, using your
a 2-litre-capacity tin and freeze for 3 hours or until just frozen.

Sprinkle with crushed coffee beans (if using) to serve.
SERVES 68 .
Place the mixture in a food processor, in batches, and process until

smooth, scraping down the sides of the processor. Spoon the
ice-cream mixture into a 2-litre-capacity tin, spoon over the peach
mixture and gently stir through with a metal spoon. Freeze for
3 hours or until just frozen. Scoop into bowls or cones to serve.
SERVES 68 .
+ Agave syrup is a natural sweetener from the agave plant,

similar in consistency to honey. Find it in health food stores
and some supermarkets.
Turn peaches and cream into a

GUILT-FREE TREAT, and use
up the seasons ripening haul
of juicy stone fruit to make a
FRAGRANT SWIRL through
ice-cream that bursts with
THE SCENT OF SUMMER.
www.donnahay.com
145
RASPBERRY AND LIME ICE-CREAM
Just as good, IF NOT BETTER, than the original, our coconut-based

treats have a rich creaminess you wont believe is dairy-free. Their sweet
tropical flavour works perfectly with BRIGHT SUMMER FRUITS.
raspberry and lime ice-cream
3 cups (480g) frozen raspberries
1 tablespoon finely grated lime rind
2 tablespoons honey
cup (25g) coconut flakes, toasted
Place the raspberries, lime rind, honey, coconut cream and milk
in a blender and blend until smooth. Pour into 2 large zip-lock bags,
pressing out as much air as possible, and seal. Lay the bags flat on
a baking tray and freeze for 2 hours or until just frozen.
Remove from the freezer and, using your hands, bend the bags to
break up the mixture into small pieces. Place the mixture in a food
processor, in batches, and process until smooth, scraping down the
sides of the processor. Spoon the ice-cream into a 2-litre-capacity
tin and freeze for 3 hours or until just frozen. Sprinkle with coconut
flakes to serve.
SERVES 68 .
cooks tips
+ After placing the
ice-cream mixture in
the zip-lock bags, freeze
only until just frozen.
If you freeze for longer,
leave the zip-lock bags
out at room temperature
for 10 minutes to soften
slightly before bending.
This will make it easier
to break the mixture up.
+ These ice creams are
best eaten on the day they

are made, but most will keep
frozen for up to 2 weeks.
The coconut ice cream
with peach and nectarine
swirl will keep frozen for
3 4 days. If frozen for more
than three hours, allow the
ice cream to soften for
1 hour before serving.
www.donnahay.com
147
COPPER CRUSH
Let radiant copper homewares add a modern glow to your tabletops,
matched with cooling marble and blushing pink pastel accessories.
When it comes to this luxe colour palette, we just cant get enough.
PHOTOGRAPHY BEN DEARNLEY STYLING EMMALY STEWART
CHIC STYLING
(from top left) Copper vessel/planter, $94, from Lightly.

Aliz oak paper weight, $34.95, from Country Road.
Alek shelf with leather strap, $99, from Papaya. Copper
Real Good chair, $499, from Blu Dot. Italian Carrara
marble square tray, $269, from Urban Couture. Zahra
votive copper, $14.95, from Adairs. Copper oval spoon,
$16, from Lightly. Menu salt and pepper bottle grinder
in nude, (from set of 2) $129, from Urban Couture.
Colour glass carafe in gold dot, $117, from Cult Design.
www.donnahay.com
149
metal magic (this page)

Lightly Leather Holder
Copper Pot, $195, from
Top3 By Design. Pippin
Side Table Copper,
$135.95, from Adairs.
Key Bowl in White Marble,
$135, from Design Hunter.
Calypso Stool Small, $240
and Tall, $290, both from
Clickon Furniture.
deep dish (opposite
page, from top) AYTM

Quarter Circle Unity Rose
Tray, $39, from Urban
Design. Infinity Bowl in
Copper, $92, from Lightly.
Small Bowl in Copper,
$30, and Copper Oval
Spoon, $16, from Lightly.
timber details (opposite
page from bottom) Couture.
Hex marble Board, $49.95,
Britta Ash Trivet, $19.95,
from Country Road.
Normann Timber Trivet,
$45, from Top3 By Design.
150
www.donnahay.com
style
COPPE R CRUSH
Customise your servingware with

geometric pieces in these
contemporary textures.
Boldly shaped trivets are both
functional and beautiful resting
places for your pots and pans.
cocktail culture (opposite

page) Copper bottle opener,
$32.50, from Lightly. Menu
bottle carafe with copper lid,
$110, and glass water bottle,
$39.90, from Top 3 By Design.
Colour glass with gold dot, $50
each, colour glass champagne
glass with gold lines, $86 each,
from Cult Design. Cocktail
shaker in matte bronze, $29.95,
from Wheel & Barrow.
cool cutlery (above)

Rose gold 4 piece place
setting, $45, from Gray
& Co. Copper mini spoon,
$15, Copper oval spoon,
$16, from Lightly. Round
white marble platter with
copper lines, $125, from
Clickon Furniture. Medium
arch board, $91.30, from
Cult Design.
moder n textures
(right) Piccolo metallic

bag in sand rose gold,
$12.50, from Uashmama.
Hammered copper salt
and pepper shakers, $40,
from Williams-Sonoma.
Copper mini spoon, $15,
from Lightly.
golden er a (above right)
Mule shaped copper cup,
$19.95 each, and copper
finish scoop, $12.95, both
from Wheel & Barrow.
152
www.donnahay.com
style
COPPE R CRUSH
Just a touch of our metallic muse brings

vintage appeal to your drink station, with
fine glassware adding modern elegance.
style
COPPE R CRUSH
Eye-catching accents of bright copper

will warm up your storage selections.
Pale leather trims and smooth timber
grains complement the rosy tones.
little treasures
(right) Small marble

rectangle serving board,
$20.89, from Freedom.
Allegra marble cheese
set by Home Republic,
special servings
(below) Trinity salad

servers in rose gold, $45,
from Gray & Co. Allegra
marble desert server set
by Home Republic,
chic stor age (opposite page) White

marble multi vessel with copper detail,
$89, small strapped marble hurricane,
$135, from Clickon Furniture. Beechwood
spatula, $7.95, 20cm beechwood spoon
with white handle, $7.95, 30cm beechwood
spoon, $9.95, from Wheel & Barrow.
Medium hex box in coppery bronze by
Evie, $50, from Top3 By Design. Itta small
marble dip bowls, $24.95 each, from
Country Road. American oak & Italian
carrara marble storage box, $169, from
Urban Couture. Round copper tin, $59,
from Lightly. Lens box stackable by Wrong
For Hay, $109 (small), from Cult Design.
www.donnahay.com
155
solid server s (left

to right) Tom Dixon form
bowl tall large, $345 (set of
5), from de de ce. Copper
salad servers, $66, and
copper infinity tray, $140,
from Lightly. Marble round
serving board 30cm,
$34.95, from Freedom.
copper concepts
SEE DIRECTORY FOR STOCKIST DETAILS.
(below) Saffi trivet, $39.95,

and Itta large marble dip
bowl, $39.95, from Country
Road. Rosy spread knife,
$42 (set of 4), and rosy
cheese knife, $59 (set of 4),
both from Clickon Furniture.
156
www.donnahay.com
shopping
ST OCK IST S
DIRECTORY + MEASURES
No matter where you live, youll be able to use our recipes by following these
simple guidelines. For a more extensive conversion chart visit donnahay.com.
Where to find the suppliers used in this

issue of donna hay fresh + light magazine
CUP CONVERSIONS FOR BASIC INGREDIENTS

1 cup almond meal (ground almonds)
110g
3 oz
1 cup brown sugar
175g
6 oz
1 cup white sugar
220g
7 oz
1 cup caster (superfine) sugar
220g
7 oz
1 cup icing (confectioners) sugar
150g
5 oz
+ Country Road 1800 801 911; countryroad.com.au
1 cup plain (all-purpose) or self-raising f lour
150g
5 oz
+ Cult Design 1300 768 626; cultdesign.com.au
1 cup fresh breadcrumbs
70g
223 oz
1 cup finely grated parmesan
80g
2 oz
1 cup uncooked rice
200g
7 oz
+ Four Pillars Gin fourpillarsgin.com.au
1 cup cooked rice
165g
5 oz
+ Freedom 1300 135 588; freedom.com.au
1 cup uncooked couscous
200g
7 oz
+ Go-To Skin Care gotoskincare.com, info@gotoskincare.com
1 cup cooked, shredded chicken, pork or beef
160g
5 oz
1 cup pitted olives
160g
5 oz
+ Adairs 1300 783 005; adairs.com.au

+ Blu Dot (02) 9313 5400; bludot.com.au
+ Claypool 0422 392 502; claypool.com.au
+ Clickon Furniture (03) 9417 1183; clickonfurniture.com.au
+ Dandi Studio dandi.com.au; info@dandi.com.au

+ De de ce (02) 9360 2722; dedece.com
+ Design Hunter (02) 9369 3322; thedesignhuntershop.com
+ Gray & Co grayandco.com.au; gray@grayandco.com.au

+ Huegill Body Tech huegillbodytech.com
+ In Bed inbedstore.com; info@inbedstore.com
+ Lightly (03) 9417 2440; lightly.com.au
+ Little Wildling Co 0424 614 845; littlewildlingco.com
LIQUID MEASURES
cups
metric
imperial
+ Loving Earth (03) 9095 6250; lovingearth.net
cup
60ml
2 fl oz
+ Mr Smith (03) 9416 3040; mr-smith.com.au
13 cup
80ml
2 fl oz
+ Papaya (02) 9386 9980; papaya.com.au
cup
125ml
4 fl oz
23 cup
160ml
5 fl oz
+ The Fortynine Studio thefortynine.com.au;
cup
180ml
6 fl oz
info@thefortynine.com.au
1 cup
250ml
8 fl oz
+ Timbermill (02) 8068 1152; timbermill.com.au
2 cups
500ml
16 fl oz (1 American pint)
2 cups
625ml
20 fl oz (1 Imperial pint)
4 cups
1 litre
32 fl oz
+ Prints Charming 0438 212 231; printscharming.com.au

+ Rabbit Trap Timber 0432 214 520; rabbittraptimber.com.au
+ Top3 by design 1300 867 333; top3.com.au

+ Uashmama (02) 9130 7875; uashmama.com.au
+ Urban Couture (02) 9698 0736; urbancouture.com.au
+ Urzon urzon.com.au
+ Vitamix 1800 766 437; vitamix.com.au
SOLID MEASURES
+ Wet Leopard wetleopard.com; contact@wetleopard.com
metric
+ Wheel & Barrow wheelandbarrow.com.au
20g
oz
+ Williams-Sonoma 1800 231 380; williams-sonoma.com.au
60g
2 oz
125g
4 oz
180g
6 oz
collection or from overseas. All prices listed are approximate
250g
8 oz
and correct at the time of going to press. Details were given
500g
16 oz (1 lb)
1kg
32 oz (2 lb)
1kg
32 oz (2 lb)
+ Yonanas 1300 966 262; yonanas.com.au

If items are not listed, they are from Donna Hays personal
by the suppliers and manufacturers listed.
imperial
www.donnahay.com
157
recipe
I NDEX
MEAT + POULTRY
VEGETABLES, PASTA + CHEESE
beef eye fillet steaks with apple and
arame and black rice salad with
cucumber salad
chinese pork skewers
86
106
green bean and freekeh salad with

grilled tahini chicken
97
spicy tahini and harissa beef skewers
104
thai chicken lemongrass skewers
104
FISH + SEAFOOD
75
frittata muffins
44
kingfish sashimi with green mango,
66
basil and ricotta
tahini-yoghurt sauce
92
SOMETHING SWEET
24
cheats yoghurt and artichoke pizzas
72
29
27
27
49
corn and cucumber salad with

crispy eggplant and pesto burger
coconut ice-cream with peach

119
48
and nectarine swirl

coffee ice-cream
86
84
69
miso and ginger salmon skewers
106
119
grilled mango with frozen
56
quinoa, chia and sesame tuna sushi
42
123
78
kale and mushroom omelette sushi
tamari and coriander
82
kimchi and green tea noodle sushi
tandoori prawn skewers
109
mango and herb salad with sesame
and feta salad

with wasabi tofu dressing
ginger dressing
54
vanilla yoghurt
44
41
macadamia tartlets
24
147
78
raspberry and lime ice-cream
32
raw cacao ice-cream with
wasabi tofu mayonnaise
46
ricotta and banana toasts with
113
eggplant and labne
133
138
hazelnut praline
quinoa pizza with grilled harissa
29
128
papaya and lime ice-cream

mushroom and quinoa burger with
128
mango and yoghurt swirl

133
145
buffalo mozzarella and chilli

honey mustard chickpea, millet
145
133
with lotus root chips
70
114
coriander and coconut salad
tuna and soba noodle wakame salad
34
zucchini pizza with pesto, tomato,
gluten-free mushroom pizza with
steamed snapper with cucumber,
34
cracked freekeh
128
114
cauliflower falafels with creamy
pickled red onion
charred squid, green mango and

coconut salad
tomato, basil and ricotta
chilli peanut tofu burger with
brown rice and beetroot-cured kingfish

sushi hand rolls
54
cauliflower, caramelised onion and

goats cheese pizza
109
nori and barley
broccoli, olive and pine nut

whole-wheat pizza
portuguese-style chicken skewers

with coriander yoghurt sauce
soy sauce egg
sweet potato chip salad with
cinnamon tahini
138
90
strawberry, rhubarb and

66
coconut ice-cream
141
46
22
sweet potato and spinach frittata
32
97
22
EVERYTHING ELSE
51
beetroot, sumac and sunflower

seed dip
158
www.donnahay.com
58
butter bean and sunflower seed dip
58
51
51
37
95
39
pea, pumpkin seed and feta dip
59
roast garlic and sesame seed dip
59
39
37
PHOTOGRAPHY CHRIS COURT STYLING JUSTINE POOLE
avocado salsa verde
advertising directory
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McKenzies
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With Brevilles kinetix blade system, a large
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minimal pulp. Available from Harvey Norman.
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glossary
OU R CO OK I NG E S SE N T I A LS
When armed with these wholesome pantry alternatives and nutrient-rich fresh foods
that we love from this issues recipes, youll always have everything you need for a fresh
and light meal. Many of these ingredients are sourced from supermarkets, but there are
some you may need to track down in health food stores, greengrocers or delicatessens.
almonds This nutritious nut is high in protein and
rich in vitamin E. Its also a source of calcium, which
makes it a great dairy-free addition to smoothies. Try
grinding into a gluten-free flour, blending into a pesto
or even just enjoying as an energising snack.
coconut sugar Also known as coconut palm sugar,

this is similar to coconut nectar but in granule form.
Its caramel flavour gives a lovely note to baked goods.
Find it in specialty food stores, Asian grocers, health
food stores and supermarkets.
almond milk This plant-based milk is made by
Date Syrup This traditional Middle Eastern syrup
soaking raw almonds in water overnight, then blending

them and straining the liquid. Find fresh almond milk at
health food stores, or look for unsweetened long-life
almond milk in the UHT milk aisle of supermarkets.
is made from dates and makes a rich and flavoursome

alternative to refined sugar thats all-natural and
gluten-free. It adds a deep, caramelised flavour
to smoothies, cakes and more.
brown r ice The perfect staple to use as a base
dukkah Use this nutty Middle Eastern spice mix
for curries, stir-fries or to mix through salads, brown

rice is a whole grain with a nuttier flavour and chewier
texture than white rice. As it is unhulled, it retains
more vitamins and minerals as well as being protein
and fibre-rich and naturally gluten-free.
to boost the flavour of salads, crust grilled meats and

seafood or sprinkle over your morning toast. It also
makes a flavoursome snack with bread and olive oil.
labne This Middle Eastern yoghurt cheese makes a
low-calorie alternative to cream cheese or sour cream.

Use it to dollop onto roast vegetables or on top of salads.
You can find it in delicatessens and some supermarkets.
light agave syrup This is the nectar from the
butter milk Made by adding lactic acid bacteria to
regular milk, buttermilk is a slightly fermented type of

milk. The fermenting process means its full of probiotics,
which help limit the amount of unhealthy types of
bacteria in your digestive tract. Use it for baking or
drizzle over salads for a mayonnaise-free dressing.
cashews This buttery nut is naturally cholesterol-
free and a high source of copper, which helps to

maintain blood cells in the body. They are perfect
for snacking but also make a great addition to desserts
and can be blended into a creamy nut butter.
freekeh This is the immature or green wheat grain
that has been roasted. It can be bought in its wholegrain

form or cracked, which will cook faster. Use it in the
place of cracked wheat in tabouli or use as you would
rice, lentils or grains. It is low-GI, low-carb and high in
fibre. Find it in supermarkets and health food stores.
Fr esh Coconut Find fresh coconuts, with their
brown husks intact, in selected greengrocers and

supermarkets. After opening, grate their soft flesh
into salads and desserts to add a slightly sweet and
tropical flavour. Young coconuts have the sweetest
water, which can be used as a refreshing addition to
popsicles, smoothies, juices and iced teas.
agave succulent and is a light-coloured natural syrup

that has a mild, neutral sweetness. Drizzle it over
pancakes, desserts or muesli.
LSA MIX Perfect for sprinkling into smoothies, baked
treats or breakfast cereals, this fine mix of ground

linseeds, sunflower seeds and almonds is a highly
nutritious and versatile ingredient to add to your diet.
Its rich in fibre and omega 3 fatty acids.
maple syrup Made from the sap of the maple tree,
this amber syrup has a rich, caramelised sweetness.
Be sure to use the pure maple version rather than
imitation or pancake syrup. The latter is made from
corn syrup flavoured with maple and does not have
the same intensity in flavour.
Millet This gluten-free ancient grain is rich in iron
and a good source of magnesium, which can help lower
high blood pressure. It has a mild flavour and crunchy
texture find it in health food stores.
miso paste A traditional Japanese ingredient
produced by fermenting rice, barley or soy beans
with salt and fungus to form a thick paste. Available
from most supermarkets (in the Asian food aisle)
and Asian food stores.
cauliflower Whether its fresh or cooked, we

love blitzing up these fibre and vitamin-rich florets
into a low-carb rice or pizza base or blending to make
a comforting soup. Its mild, nutty taste makes it
perfect to partner with strong flavours.
fresh dates One of the oldest cultivated fruits in
chia seeds These black or white seeds come from a
flowering plant and are full of protein, omega-3 fatty

acids, minerals and fibre. Available in supermarkets
and health food stores, theyre great for smoothies,
jams and baking, or sprinkle over salad or breakfast.
gluten-free flour If youre allergic to gluten,

this is a handy alternative to regular plain flour and
is typically a mix of tapioca starch, rice flour and
vegetable gums. Its great to use for baking or doughs.
Find it in the health food aisle of supermarkets.
coconut milk A can of this rich milk, made
kale The all-star green thats deserving of its
from the flesh of the coconut, is a great way to add

lactose-free richness to desserts without the use of
cream or condensed milk.
quinoa flour Made from ground quinoa, this
coconut oil Extracted from the meat of mature
superfood reputation, this hardy curly leaf from the

brassica family is packed with beta carotene, folate
and vitamin C, and is one of the highest vegetable
sources of calcium. Its perfect for adding nutritional
punch to juices, smoothies, salads and more.
coconuts, coconut oil is a saturated fat that has a high

smoking point, so it can be used for frying at high
temperatures (you buy it as a solid, so you may need
to melt before using). It makes a dairy-free alternative
to butter and adds extra flavour to bakes and slices.
Find it in supermarkets and health food stores.
Kimchi This beloved Korean staple is made by

fermenting cabbage in a mix of vinegar, garlic, chilli,
salt and other spices and is served with soups, rice,
noodles and more. It is packed with healthy bacteria to
aid digestion, and can be found in Asian supermarkets.
r aw buckwheat Derived from the seeds of a
the world, dates have a rich, toffee-like sweetness

which makes them a flavoursome substitute for refined
sugar in baking and desserts. They are also known as
being a high source of dietary fibre.
quinoa Although it looks like a grain, quinoa is
actually a seed. Full of protein, it has a chewy texture

and nutty flavour and is fluffy when cooked. You can
use it as you would couscous or rice. Find it in
supermarkets and greengrocers.
quinoa flakes This is simply quinoa that has been
steamrolled into flakes. Use them in muesli, pancakes

or baked goods, or use as a gluten-free crumb. They are
available from health food stores and supermarkets.
gluten-free flour is one of the most nutritious

available, being a source of complete protein and
providing all of the essential amino acids. Use it in
pancakes, waffles or a gluten-free pizza base.
flowering plant, raw buckwheat is not a wheat at all.

These little pyramid-shaped seeds are light brown or
green in colour and make a nutritious grain to add
to salads and more. Find it at health food stores.
r aw cacao powder Raw cacao is made by
spinach Whether youre using a bunch, fresh baby
cold-pressing unroasted cocoa beans. This means it

retains more minerals and antioxidants. Raw cacao
is also available in the form of nibs. You can buy it
from some supermarkets and health food stores.
or snap-frozen leaves, spinach is an excellent source

of nutrition, known to be a source of iron, calcium
and antioxidants. To get the most benefits, eat it raw,
steamed or lightly cooked in a small amount of water.
R aw Honey Unlike most commercial honeys, this

natural sweetener is cold-extracted and unpastuerised
so its nutrients are not damaged by heat. This results
in a more fragrant flavour and contains enzymes that
can help aid digestion. Find it at health food stores.
tahini Tahini is a paste made from roasted and

ground sesame seeds you can buy it in jars in the
health food section of supermarkets. Its a key
ingredient in hummus, but you can use your leftover
tahini in lots of other ways. Add dollops to dressings
and soups for extra flavour or mix it into biscuits,
slices and cakes.
r ice malt syrup Made by culturing cooked
brown rice with enzymes to break down the starches,

this honey-like syrup is a great sweetener. It contains
no fructose (unlike honey and maple syrup). Find it
in some supermarkets and health food stores.
sesame seeds These little white or black seeds are
clever way to quickly add flavour and crunch to a dish.
Use them to crust meat or fish, sprinkle through
noodles or stir-fries, or add extra flavour to bread.
wholemeal spelt flour With a high fibre

content, this ancient grain facilitates a healthy
digestive system as well as boasting high levels of
vitamins and minerals. While its not gluten-free,
the soluble fibre content can make it easier to
digest than regular wheat flours. Its nutty flavour
makes it perfect for baking and doughs.
watercress A relative of mustard and radish, this
semi-aquatic green has a slightly peppery, piquant

flavour. It is worthy of the name supergreen as its
high in vitamin C and minerals as well as omega-3.
greek-style yoghurt Made with probiotic
tamar i Often used as a gluten-free substitute for
soy sauce, tamari (like soy sauce) is a byproduct of

fermented soybeans but has a darker colour and richer
flavour. Its traditionally used in Japanese dishes.
bacterial cultures, yoghurt is essential for a healthy

digestive system. Its a versatile ingredient that adds
light creaminess to sauces or tangy balance to sweet
desserts or breakfast bowls. Look for natural varieties
that dont have any added sugar.
tuna Eaten raw, seared or straight from the tin,

tuna is a handy go-to protein and a rich source of the
essential omega-3 fatty acids found in fish oil. Its
a satisfying addition to salads, patties and wraps.
silken tofu This Japanese-style, undrained
variety of tofu has a custard-like texture and is often

eaten simply by itself drizzled with a soy and dashi
dressing. Its silky consistency makes it the perfect
substitute for mayonnaise, and its also a creamy,
dairy-free addition to desserts, sauces and dips.
PHOTOGRAPHY CHRIS COURT STYLING JUSTINE POOLE
soba noodles These traditional Japanese noodles

are made using either a combination of buckwheat
flour and regular wheat flour or 100 per cent
buckwheat flour making a quick and simple
gluten-free option. Find them in Asian supermarkets.
www.donnahay.com
161
things
I L OV E
GREEN SMOOTHIES
Here at DH HQ, were very passionate about our green smoothies! In fact, weve had many office
discussions around which ingredients make up the ultimate super-green combination and which blender
we should use to get that perfect consistency. Youll often find my managing editor, Pru, chopping up
a mountain of leafy vegetables to blend into something refreshing for the team when they need a boost.
I usually make mine at home before I come into work my favourite blend uses spinach, parsley, mint
and coconut water and I just pop it in a plastic smoothie cup so I can sip it on the drive in and at my desk
PHOTOGRAPHY BEN DEARNLEY STYLING EMMALY STEWART
throughout the morning. Its a great way to start the day and ensure I get an extra dose of goodness.
162
www.donnahay.com
With a vintage design and classic style, my new

servingware range will complete your collection.
Available from selected David Jones and other premium homeware stores.
1300 852 022 | www.royaldoulton.com.au
Donna Hay is a registered trademark of Haywire Enterprises Pty Limited used under licence. Royal Doulton is a registered trademark. 2016 WWRD.
W W W. L O V I N G E A R T H . N E T

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FOR A L IFE IN BAL ANCE

feel great with fresh seasonal foods!

Thats all we could fit on these pages.

BLEND & JUICE

ELEVATED JUICING SYSTEM

BREVILLE THE COLD FOUNTAIN

Peel and cut 2 Oranges

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After juicing pour a jug of

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1 small celery stick with leaves

BREVILLE BOSS TO GO PLUS

OSTER VERSA BLENDER.

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TO BUY ONLINE, VISIT

Online | Mobile | In Store

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Reduce whole fruits, seeds and frozen food

Keep up to date with news, recipes

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

When it comes to home

FOR GIN OCLOCK

Australia is having a love

Not only is the packaging

always leave my locks feeling

Its difficult to make a

Summer is still going strong, so

After spending 20 years

I bought this nifty Yonanas

making the easiest frozen

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We love a nutritious smoothie

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One of lifes daily questions is now one of the

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CHIEF EXECUTIVE OFFICER Nicole Sheffield

POWER PACKED PIZZA

Cool and creamy breakfast popsicles make

Swap mayonnaise for light creamy dressings

With vegetable bases and fresh, tasty

a refreshingly sweet start to the day

to toss through this seasons salads

toppings, our super-charged pizzas

make a perfectly satisfying slice

Packed with nutritious nuts, seeds and fruit,

Our new favourite superfood is the secret

these bliss balls are a better way to snack

ingredient to a tasty nutrition boost

In its many shapes and sizes, cucumber

adds refreshing crunch to grilled seafood,

A one-pan meal sure to satisfy, veg-packed

Lightly spiced and perfectly creamy, our

quick salads and chilled desserts

frittatas are a lighter idea for dinner

simple seeded dips are a feel-good choice 58

A DAY IN THE LIFE OF TAHINI