A power blend of linseed meal, spelt flour, spinach and yogurt form these light wraps from Donna Hay’s latest Fresh and Light magazine. Pack them with lean fillings like colourful vegetables and a smoky eggplant dip for a low-carb lunch, which is high in omega-3 fatty acids, fibre and protein.
An easy-to-make mid-week solution that’s healthy and delicious – who could ask for anything more?
160g baba ghanoush
2 cups baby spinach leaves
2 large carrots, shredded
1 large beetroot, peeled and grated
2 large Lebanese cucumbers, thinly sliced
1 green onion (scallion), thinly sliced
1 cup mint leaves
lemon wedges, to serve
120g baby spinach leaves
2 tablespoons natural Greek-style (thick) yoghurt
sea salt and cracked black pepper
⅓ cup (40g) linseed (flaxseed) meal
⅔ cup (150g) wholemeal spelt flour
Donna Hay’s newest edition of Fresh and Light is jam packed with over 80 healthy recipes. From nutrient rich salads, low-carb dinner options, delectable raw desserts to superfood smoothies, there is something for everyone.