EVEN though she has been producing her eponymous magazine and cookbooks for many years, Donna Hay is still passionate about what she does.
To discuss the release of her newest book, Life In Balance, the Shire-gal-made-good talked cooking with kids, favourite super foods and why toasted quinoa is the bee’s knees.
Her newest book is an ode to the power of food that is fresh, whole and clear of artificial nasties.
Kale, quinoa, cauliflower, nuts, grains and fresh cuts of meat star here.
Never known what to do with edamame? Throw it in a salad alongside chicken and fennel for a fresh take on a summer dish.
Been avoiding brussels sprouts since you were served grey, mushy specimens as a kid? There’s a fresh and crunchy take on them in this book that will turn that attitude around.
Like many of us, Hay was starting to look for ways to live a more balanced life — not an easy thing to do when you are managing an empire, surrounded by amazing food all day and raising young kids.
‘‘I was starting to look for alternatives when I was cooking at home,’’ she said.
‘‘Like most of my books it is a reflection of where I am in my life.’’
Not so keen on quinoa any more? Try her take — cook it as usual, then pop it in the oven to make it crispy and crunchy.
But it isn’t all vegetables and pulses. There is a baking-made-better section that features new and improved versions of sugar hits.
The cacao coconut roughs made my mouth water — they are a healthy yet delectable take on a childhood fave.
Her kids often get into the kitchen to help out and she said their favourite recipe was a simple banana cookie that makes the most of its handful of ingredients.
Fourth Estate, $39.99.
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