Fellow Sydneysider, magazine editor, food stylist and television presenter Donna Hay has raised the bar in food publishing and has inspired generations to get into the kitchen. With more than 6 million copies of her cookbooks worldwide (in nine different languages!), Hay continues to inspire us all. The latest addition to her empire is the launch of the new quarterly magazine ‘Fresh + Light’ – which to be honest, its just a more accessible extension of her beautiful books. They’re packed with delicious recipes + ideas, along with homewares and interiors that are sure to make you green with envy.
I’m lucky enough to share 3 EXCLUSIVE recipes with you from the brand new issue – and clean eating is the name of the game. It’s my new go-to!
On the magazine, Donna says: “This magazine truly represents the way I love to eat and cook. The recipes are so simple and delicious – it’s the perfect issue to help you make a fresh, clean change to your everyday meals and snacks.”
Check out her delicious popsicle recipes for the ultimate summery guilt-free indulgence below.
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
Place the mango, coconut milk and chia seeds in a blender and blend until smooth. Divide between 8 x ⅓-cup-capacity (80ml) popsicle moulds and insert popsicle sticks. Freeze for 3–4 hours or until set. Roll 1 side of the popsicles in the coconut just before serving.
Apple Bircher Popsicles
- 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
- ½ cup (45g) rolled oats
- ¼ cup (20g) shredded coconut
- ½ cup (125ml) unsweetened almond milk
- 1 tablespoon honey
- ½ 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 ⅓-cup-capacity (80ml) popsicle moulds. Divide the almond milk between the moulds and freeze for 1 hour or until firm.
To make the apple bircher, place the apple, oats, coconut, almond milk, honey and almonds in a large bowl. Set aside in the refrigerator to chill for 30 minutes until the oats are softened. Divide the bircher between the moulds and insert popsicle sticks. Freeze for 3–4 hours or until set.
Yoghurt Granola Popsicles
- 1⅓ cups (160g) store-bought granola+
- 1½ tablespoons date syrup++
- 2 cups (560g) natural Greek-style (thick) yoghurt
Place the granola and date syrup in a small bowl and stir well to combine. Divide the granola mixture between 8 x ⅓-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 3–4 hours or until set.
+ 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.
If you liked these, you’re going to love the mag. The photography + recipes are simple, inspired and healthy – do yourself a favour and get hold of a copy pronto.
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