On Sunday I made pie and it was delicious. That sounds kind of old school doesn’t… but I loved every minute of it.
Of course, true to my ‘The Whole Life’ approach this wasn’t your ordinary pie. There was no sugar coating or stewed apples. This one was made from quinoa and cinnamon pumpkin.
The incredibly simple and delicious feast was from Donna Hay’s Cookbook Fresh and Easy. While her books don’t usually scream sugar free, gluten free or dairy free recipes, this one offers a seriously good bevy of mostly clean options that’s are pretty easy to adapt to your specific food preferences.
Before embarking on my health journey, I couldn’t have given two clicks about cooking. To me, food prep wasn’t a pleasure it was a pain so convenience in the kitchen was always key. When I started to take an interest in what I was putting in my body, I had to learn from scratch what it meant to actually make something that wasn’t toast or packet pasta with sauce.
At first it was frustrating, but then I slowly built my recipe collection and through trial and error I started to develop confidence in the kitchen. I’ve now learnt that cooking is actually exceptionally easy if you keep the ingredients and process simple. It’s only when you over complicate things that the process goes downhill.
While it’s easy to think that eating healthy means restricting yourself to paleo or sugar free recipes, I certainly don’t think this is the case. Cooking is about testing out recipes and making them work for you. It’s not going to work every time, but eventually you’ll get there.
And that’s what I love about this Donna Hay book. The recipes are clean enough to start with that you only need to experiment a little to still get a great tasting meal. Plus it’s Donna Hay! I mean the woman is an Australian food legend. It’s hard to ruin one of her well-tested masterpieces 😉
Next week I’m going to try her salmon and brown rice parcels. It was on my plan for this week but the market ran out of fish by the time I got there on Sunday. Stay tuned on Insta for an update on how it goes.
Donna Hay’s Scrumptious Quinoa Crust Pumpkin Pie
- 1 1/2 cups of cooked white quinoa (I like to cook mine with veggie or chicken stock for extra flavour).
- 1 egg white
- Sea salt and cracked black pepper
- 1 kg butternut pumpkin, peeled and chopped
- 2 zucchinis, chopped
- 8 sprigs of sage
- Sea salt and black pepper
- Coconut oil
- Desired amount of feta
Remember to use organic where possible!
- Preheat oven to 200C
- To make the roast pumpkin filling, toss together the pumpkin, zuchinni, sage, salt and pepper and oil in a baking tray. I like to sprinkle the pumpkin with some cinnamon for a bit of extra spice.
- Roast for 25 minutes or until the pumpkin is soft and remove from the oven.
- Reduce heat of oven to 160C
- Place the quinoa, eggwhite, salt and pepper in a bowl and mix well to combine.
- Press the mixture into a 20cm coconut oil greased pie dish using the back of a spoon.
- Bake the pie shell for 30 minutes or until slightly crisp.
- Fill the pie shell with the pumpkin mixture and top with the feta.
- Bake for 15 minutes or until the vegetables are warmed through and the feta is golden.