Life in Balance: A Fresher Approach to Eating by Donna Hay

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  • Espresso granola (page 12)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: espresso; rolled oats; raisins; maple syrup; sunflower seeds; flaked almonds
    show

  • Amaranth oats with cashews (page 12)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Breakfast / brunch
    • Ingredients: rolled oats; sea salt flakes; milk; amaranth flakes; honey; ground cinnamon; apples; cashew nuts
    show
  • Banana buckwheat pancakes

    Banana buckwheat pancakes (page 12)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: buckwheat flour; spelt flour; ground cinnamon; bananas; maple syrup; milk; vanilla yoghurt
    show

  • Coconut and chai chia (page 17)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Breakfast / brunch
    • Ingredients: chai tea; coconut milk; milk; honey; chia seeds; coconut yoghurt; pistachio nuts; pomegranate seeds
    show
  • Power seed Bircher with maple vanilla yoghurt

    Power seed Bircher with maple vanilla yoghurt (page 17)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Breakfast / brunch
    • Ingredients: sunflower seeds; pumpkin seeds; linseeds; rolled spelt; milk; ground cinnamon; honey; pears; raspberries; Greek yogurt; maple syrup; vanilla bean paste
    show

  • No-knead seeded morning bread (page 17)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Bread & rolls, savory; Breakfast / brunch; Vegan
    • Ingredients: active dry yeast; maple syrup; sea salt flakes; spelt flour; linseeds; sunflower seeds
    show

  • Baked spinach and Parmesan egg white souffles (page 20)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: Parmesan cheese; baby spinach; egg whites; tarragon; ricotta cheese; white pepper
    show

  • The smoothest of green smoothies (page 20)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Vegan
    • Ingredients: bananas; spinach; silverbeet; parsley; mint; coconut water
    show

  • Cool smoothies (page 20)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Vegan
    • Ingredients: Lebanese cucumbers; mint; matcha; coconut water
    show
  • Breakfast fritters

    Breakfast fritters (page 20)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Fried doughs; Breakfast / brunch; Vegetarian
    • Ingredients: cauliflower; eggplants; zucchini; goat cheese; egg whites; rice flour; lemons; parsley; labne cheese; sumac
    show

  • Watercress, broccoli and roasted garlic pesto (page 26)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Sauces, general; Vegetarian
    • Ingredients: garlic; broccoli; watercress; roasted almonds; lemons; Parmesan cheese; olive oil
    show
  • Green vegetable salad

    Green vegetable salad (page 26)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Dressings & marinades; Salads; Main course
    • Ingredients: Brussels sprouts; asparagus; green beans; fennel; ricotta salata cheese; chervil; roasted hazelnuts; Greek yoghurt; buttermilk; tarragon; chives; anchovies
    show
  • Kale and spinach omelette

    Kale and spinach omelette (page 26)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Egg dishes; Main course; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: kale; frozen spinach; eggs; Parmesan cheese; cheddar cheese; goat cheese; ricotta cheese; chives; frozen peas
    show

  • Green minestrone (page 31)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Soups; Italian; Vegetarian
    • Ingredients: garlic; onions; leeks; stock; fennel; celery; frozen peas; broad beans; baby spinach; pesto Genovese; Parmesan cheese
    show
  • Chicken Caesar salad with crispy kale

    Chicken Caesar salad with crispy kale (page 31)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Dressings & marinades; Salads; Main course
    • Ingredients: chicken breast fillets; Brussels sprouts; baby cos lettuce; baby spinach; pine nuts; kale; Parmesan cheese; egg yolks; garlic; apple cider vinegar
    show

  • Kale, pea & ricotta fritters (page 31)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Fried doughs; Lunch; Main course; Vegetarian
    • Ingredients: frozen peas; kale; ricotta; eggs; chia seeds; lemons; mint; baba ganoush; watercress
    show
  • Cauliflower pizzas with mozzarella kale and lemon

    Cauliflower pizzas with mozzarella kale and lemon (page 43)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Pizza & calzones; Main course; Vegetarian
    • Ingredients: kale; garlic; dried chilli flakes; lemons; Parmesan cheese; buffalo mozzarella cheese; basil; cauliflower; almond meal; eggs
    show

  • Kale, snow pea and pork dumplings (page 43)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Main course; Asian
    • Ingredients: kale; snow peas; water chestnuts; coriander leaves; garlic chives; fresh ginger; mirin; sesame oil; pork mince; gow gee wrappers; green onions; chilli sauce; Chinese black vinegar
    show

  • Super green stir-fry (page 46)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Stir-fries; Main course; Asian; Vegan; Vegetarian
    • Ingredients: peanut oil; fresh ginger; asparagus; green onions; sugar snap peas; Chinese chilli bean paste; light soy sauce; edamame beans; enoki mushrooms; baby English spinach; brown rice noodles; red chillies; coriander leaves
    show

  • Silverbeet and cavolo nero whole-wheat pies (page 46)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: celeriac; lemon thyme; silverbeet; cavolo nero; dill; ricotta cheese; soft goat cheese; poppyseeds; wholemeal spelt flour; whole wheat flour; psyllium powder; butter; egg yolks
    show
  • Roasted zucchini lasagne

    Roasted zucchini lasagne (page 49)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Stews & one-pot meals; Main course; Vegetarian
    • Ingredients: zucchini; onions; dried oregano; kale; English spinach; ricotta cheese; lemons; parsley; mozzarella cheese; Parmesan cheese
    show

  • Baked broccolini and mushroom tempura (page 49)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Fried doughs; Dressings & marinades; Main course; Asian; Vegetarian
    • Ingredients: sesame seeds; rice flour; sea salt flakes; broccolini; eschalots; enoki mushrooms; oyster mushrooms; egg whites; soy sauce; mirin; red chillies; limes
    show

  • Grilled cauliflower and broccoli steaks with smoky eggplant (page 52)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Dressings & marinades; Grills & BBQ; Main course; Vegetarian
    • Ingredients: oregano; fennel seeds; broccoli; cauliflower; eggplants; sumac; tahini; Greek yoghurt; lemons
    show

  • Brussels sprouts and goat's cheese galettes (page 52)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: Brussels sprouts; lemons; oregano; caramelised onions; goat cheese; ricotta cheese; wholemeal spelt flour; whole wheat flour; psyllium powder; butter; egg yolks
    show

  • Skillet greens with eggs (page 55)

    from Life in Balance: A Fresher Approach to Eating Life in Balance by Donna Hay

    • Categories: Stews & one-pot meals; Main course; Vegetarian
    • Ingredients: leeks; green onions; silverbeet; lemons; eggs; Greek yoghurt; dried chilli flakes; sumac; oregano
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Banana buckwheat pancakes

    • Wanahca on February 21, 2021

      Add a 1/4 tsp salt to dry ingredients. Cinnamon masks the flavor of the buckwheat and banana somewhat. Thick pancakes.

  • Skillet greens with eggs

    • tmjellicoe on December 08, 2022

      Wow! This one tasted better than expected (even with substitutions). I was missing leeks so I subbed white onion. Then, I did not have fresh oregano so I added dried to the cook of the Swiss chard. I do question the amount of chard for four servings. I used one as per the recipe and found it just enough for the two of us. I also made just two eggs (one each). The garlic yogurt and the sumac/chili oil finish was the flavour push to moreish.

  • Roasted cabbage and Brussels sprouts with crispy herbs and tahini dressing

    • Frogcake on May 27, 2017

      I thought this salad had interesting tastes -cabbage and brussel sprouts roasted in a honey lemon drizzle, tossed with what I consider to be fairly strong herbs (sage, marjoram, and oregano all crisped), then served with a yogurt tahini dressing. Really, this salad has two dressings that work well together, in my view. Although they are related, I would have never thought to serve cabbage and brussel sprouts together. I think the key here is the type of cabbage you choose, which she doesn't specify. I used Napa, which is sweeter and more pleasant roasted than the generic cabbage heads she may be referring to in the recipe.

  • Peri peri chicken

    • peaceoutdesign on April 05, 2022

      A good recipe but it took a lot longer to cook than 25 minutes. I cooked on the grill at times indirectly and weighted with castiron weights. I did marinate it overnight because I had not pre-read the recipe and didn't leave enough time for the 2-4 hours called for. Happy I did because It turned out very tender with a good flavor. The garlic yogurt was great with the chicken.

  • Grilled beef skewers with red chimichurri

    • peaceoutdesign on April 02, 2022

      I roasted the tomatoes until charred for the chimichurri and it was tasted but I still prefer a green one. The skewers were simple and tasty.

  • Smoky pumpkin, spelt, pomegranate and feta salad

    • dinnermints on January 25, 2017

      Excellent! Love this mix of flavors. I decreased the olive oil some in the squash and the spelt.

  • Chicken, zucchini and feta meatballs

    • MADCH82 on May 25, 2017

      Love the flavours, but balls tend to fall apart, even when adding an egg. Any tips?

  • Pumpkin, chickpea and brown rice balls with labne and roasted carrots

    • MADCH82 on May 25, 2017

      bit bland, chili hit gives it umph! My balls fall apart.... even when adding an egg... any tips?

  • Moroccan chicken and carrot salad with whole-wheat couscous

    • MADCH82 on May 25, 2017

      Packed with flavor. Absolutely delicious and super easy! Leftovers perfect for lunch. Has been a dinner party succes twice!

    • nadiam1000 on April 25, 2022

      Delicious and substantial salad bowl. Perfect recipe to use some preserved lemon. My chicken needed closer to 20 mins to be cooked and I ended up tripling the dressing - it seemed to get soaked up by the couscous which left the salad rather dry - I also added additional salt and pepper. This will definitely be repeated and leftovers make a great lunch.

  • Beetroot and horseradish cured salmon

    • peaceoutdesign on April 06, 2022

      I thought that this sounded great but it was pretty much a waste of salmon.

  • Kale and cashew dip

    • Frogcake on May 10, 2017

      Delicious. Really easy and quick. Soaking the cashews is the only time-consuming step. I've also used Swiss chard in place of kale. Really yummy with the seeded crackers and a great spread on sandwiches in place of butter and mayo.

  • Seeded crackers

    • Frogcake on May 10, 2017

      We loved these crackers -delicious and nutritious. Perfect with anything but very much enjoyed with the kale cashew dip. Not sure why I waited so long to make home-made crackers. Next time I will roll them thinner and bake for a full 25 minutes for extra crispness. I found the dough came together very easily -I rolled it between parchment paper and wax paper on top, then slid it onto a baking sheet.

  • Chilli caramel popcorn clusters

    • IvyManning on September 18, 2018

      These don't stick together at all. Perhaps there should be a note on the temperature needed to get the honey to before pouring over the popcorn?

  • Banana cookies

    • Astrid5555 on February 18, 2022

      These cookies are a great way to use up all those bananas lingering in your fruit bowl and a change to the usual banana bread routine. Great little pick-me-ups with a cup of tea or coffee in the afternoon.

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  • ISBN 10 1443452203
  • ISBN 13 9781443452205
  • Published Oct 18 2016
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries Canada
  • Publisher HarperCollins Canada

Publishers Text

Australia’s most trusted home cook is celebrating a fresher approach to eating.

These days we’re bombarded with so many messages about what to eat more of and what to eat less of and what to give up altogether, it can all get a little confusing and, let’s face it, overwhelming. When there are so many passing fads and extreme diets out there, it’s a relief to turn to a voice of reason, Australia’s bestselling and most trusted cook, Donna Hay, for a realistic, sustainable and more balanced approach to fresher, healthier eating.

Donna says: ‘If there’s one thing I’ve learned about myself, it’s that I’m happiest when life is balanced. It rings true in all areas- work and play, friends and family, and, for me especially, food. Diets have never been my thing, I don’t like the idea of anyone being on one! But I do love the way food can make me feel, uplifting me with energy, nourishing me with cozy goodness, or treating me with a little sweetness. Life in Balance is about embracing food and all its benefits. Each chapter, from breakfast to baking, has simple recipes enriched with nature’s superfoods - think leafy greens, bright fresh berries, creamy nuts and nourishing grains. Plus, I’ve profiled all my power pantry staples for you, like chia seeds, coconut sugar and raw cacao. Let this book help you find your own perfect balance, while enjoying every bite.’

In a gorgeous new user-friendly square paperback format, featuring tactile paper stock and stunning photography, Donna packs in a wealth of ideas and information that you can trust, and flavours and tastes that will inspire you. From new ideas for power dinners to tempting grills, from super-charged breakfasts to low-carb options, Life in Balance is full of super-satisfying recipes - nourishing, virtuous and delicious. And because we all need the occasional treat, there’s also a few yummy better-for-you sweets. The only kind of diet that works, after all, is the balanced diet - the one you can sustain long term. And when your life is in balance, you feel great and it shows - from the inside out.

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