Pro-digestion BREAKFAST(1 pancake per pregnant woman!)Serve the pancakes with the well-chilled smoothie. Peach smoothieWITH MINT + SPINACHMAKES 2 LARGE GLASSESPREPARATION TIME 5 MINUTES2 peaches, in large pieces1 sprig mint or a handful of leaves1 handful baby spinach leaves, well washed1 tablespoon agave syrup or flower honeyLiquidise all of the ingredients in a blender. Add a little water to thin out the smoothie.SUGGESTION: choose organic herbs and fruits to keep the vitamin-packed skin.PancakesWITH CHESTNUT FLOURMAKES 15–20 PANCAKES PREPARATION TIME 10 MINUTESRESTING TIME 30 MINUTES COOKING TIME 10 MINUTES110 g (3¾ oz) chestnut flour2 tablespoons sugar1 teaspoon baking powder ½ teaspoon salt250 ml (9 fl oz/1 cup) pasteurised milk1 free-range egg, separated40 g (1½ oz) butter, melted1 teaspoon liquid vanilla extract1 knob of butter or coconut oil, for fryinga little agave syrup (or maple syrup)a few berries, fresh or frozen1 small handful crushed hazelnutsMix together the chestnut flour, sugar, baking powder and salt in a mixing bowl. Whisk the milk and egg yolk in a small bowl, then mix in the milk and melted butter. In another bowl, beat the egg white with a little salt to form firm peaks. Stir the dry mixture into the wet mixture and, using a rubber spatula, gently fold in the egg white. Let the batter rest for 30 minutes. Melt a knob of butter or some coconut oil in a frying pan. Pour in a small ladle full of batter. Cook for about 2 minutes, or until small bubbles form, then turn the pancake over. Repeat until you have used all the batter. Drizzle the warm pancakes with maple or agave syrup and add a few berries and some chopped hazelnuts.TIP: If you’re short on time, you can add the egg whole without beating the egg white.Gluten-free recipeA breakfast without wheat! Instead it uses chestnut flour for super-digestible pancakes.First trimester34Thai beef saladEXPRESS BÚN BÒ STYLEbeef + cucumber + peanutsPlace the rice noodles in a large bowl and add the boiling water. Let them soften for 8 minutes, then drain under cold water.Grill the beef in a dry frying pan for 3 minutes on each side: it should stay pink in the middle. Let it cool on a plate. Alternatively, brush with olive oil and cook in the oven for 10 minutes at 200°C (400ºF).Thinly slice the beef. Put the lime juice, fish sauce, vinegar, hot water and sugar in a bowl. Mix together. Add the garlic, shallot, herbs, lemongrass, noodles and sliced beef. Mix together well. Add the cucumber, carrot and lettuce. Rest for 30 minutes in the refrigerator. Scatter with peanuts at serving time.NOTE: The beef needs to be cooked to medium if you do not have immunity to toxoplasmosis. Choose a quality piece that will stay nice and tender.SERVES 2 PREPARATION TIME 20 MINUTES COOKING TIME 10 MINUTESRESTING TIME 30 MINUTES100 g (3½ oz) thin rice noodles 500 ml (17 fl oz/2 cups) boiling water240 g (9 oz) beef fillet steak3 tablespoons organic lime juice4 tablespoons Vietnamese fish sauce2 tablespoons rice vinegar170 ml (5½ fl oz/⅔ cup) hot water2 tablespoons light brown sugar1 garlic clove, peeled and sliced1 French shallot, peeled and sliced1 large bunch of herbs: mint, coriander (cilantro), Thai basil (or flat-leaf [Italian] parsley, or traditional basil)1 lemongrass stem, thinly sliced (or lime zest)¼ cucumber, sliced into rounds1 carrot, peeled and grated1 baby gem lettuce, washed and shredded1 handful peanuts, roughly choppedThird trimester / Lunch86Veggie burgerBEETROOT + AVOCADO + CHEDDARMAKES 4 HAMBURGERSPREPARATION TIME 25 MINUTESCOOKING TIME 25 MINUTES – RESTING TIME 20 MINUTES2 carrots, grated1 raw beetroot (beet), grated1 small onion, chopped, plus extra whole rings, to serve100 g (3½ oz/1 cup) rolled oats2 free-range eggs½ bunch of chives, finely chopped1 teaspoon salt, freshly ground pepper2–3 drops Tabasco sauce4 slices cheddar cheese4 leaves lettuce 1 avocado, thinly sliced1 tomato, sliced into rounds4 home-made buns (see page 162) or store-bought hamburger bunsYoghurt sauce125 g (4½ oz/1 small tub) Greek yoghurt + 1 teaspoon honey-mustard sauce + 2 spring onions (scallions), sliced + ½ bunch snipped chives + salt, pepperPreheat the oven to 200°C (400ºF). Mix the carrots with the beetroot, onion, oats, eggs and chives. Season and add a few drops of Tabasco. Mix with a fork until smooth. Let the mixture rest, refrigerated, for 20 minutes. Shape into four balls and flatten slightly. Place on a baking tray lined with baking paper. Bake for 15–18 minutes. Five minutes before the end of cooking time, place a slice of cheddar on each patty.Mix the sauce ingredients together. Season.Warm the buns in the oven for 5 minutes, then spread with a little sauce. Add the lettuce, the veggie burger with melted cheese, avocado slices, onion rings and a slice of tomato.Chicken burgerWITH PARMESAN + YOGHURT SAUCECut 4 thick chicken fillets in half horizontally. Cover with plastic wrap and flatten with a rolling pin. Dip in a mixture of beaten egg, paprika, chilli, Tabasco, salt and pepper, then in breadcrumbs flavoured with thyme. Brown them on each side in a frying pan in olive oil. Assemble the burger with the yoghurt sauce, lettuce and shavings of parmesan cheese.I’m craving a…BURGER147I'm craving…We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >