22 A WHOLE NEW W AY TO E ATHeat the olive oil in a large frying pan over medium heat. Add the onion and stir for 3–4 minutes until golden. Add the cooked quinoa and stir until heated through. Whisk the eggs, add to the pan and stir through. Add the pesto and stir through for 1 minute. Add the cherry tomatoes, cavolo nero, salt and pepper and mix for another minute. Remove from the heat and divide between two bowls. Sprinkle with linseeds and serve immediately with lemon wedges.1 tablespoon olive oil1 red (Spanish) onion, finely chopped 370 g (13 oz/2 cups) cooked quinoa (see note on page 12) 4 eggs4 tablespoons basil pesto (home-made or ready-made is fine)160 g (5¾ oz) cherry tomatoes, halved50 g (1¾ oz/2 cups) finely chopped cavolo nero or kale leaves, stalks removed 1 teaspoon each salt and freshly ground black pepper1 tablespoon linseeds (flaxseeds)Lemon wedges, to servePREP TIME:10 minutesCOOKING TIME:10 minutes+ VE GETARIAN+ GL UTEN FREEThis is a bestselling dish in our cafés: we change menus seasonally, but I would not dare touch this one. People from all over ask for the recipe for this tasty creation — so delicious and creamy, and good to eat at any time of day — so we’ve included it again in this book. It’s a winner!SERVES 2 AS A MAINOR 4 AS A SIDEEG G NOURISHMENT01_A Whole New Way to Eat_010-35_SI.indd 2217/10/2016 2:03 pm01_A Whole New Way to Eat_010-35_SI.indd 2317/10/2016 2:03 pm122 A WHOLE NEW W AY TO E ATPreheat the oven to 180°C (350°F).Put the chopped sweet potato in a saucepan and cover with cold water. Bring to the boil over medium heat and cook for 15 minutes or until very soft. Drain, mash until smooth, then set aside. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, stir well, then cook for 10–15 minutes until tender. Drain and return to the pan. Add the sweet potato mash and stir to combine. To make the sauce, melt the butter in a small saucepan over low heat. When the butter has melted but not browned, add the flour and stir well with a wooden spoon until the mixture becomes thick and crumbly. Whisking continuously, gradually add the milk until smooth and well combined. Add the coconut milk, then simmer, whisking regularly, for 5 minutes or until the sauce is smooth and thick. Remove from the heat and season with the salt and pepper.Stir the sauce into the pasta and sweet potato mixture and combine well. Add the cauliflower, kale, feta and 100 g (3½ oz/1 cup) of the grated cheddar and mix well. Spoon into a shallow 2 litre (70 fl oz/8 cup) capacity ovenproof dish, and scatter with the remaining cheddar. Bake for 15 minutes or until golden brown and crisp. 400 g (14 oz/about 1 large) sweet potato, peeled and chopped 600 g (1 lb 5 oz) dried spelt macaroni (or wholemeal wheat or gluten-free pasta)300 g (10½ oz) cauliflower, cut into small florets1 large kale leaf, finely chopped stalk removed (about 1 cup) 130 g (4½ oz/1 cup) crumbled feta cheese300 g (10½ oz/3 cups) grated cheddar cheeseSAUCE 80 g (2¾ oz) unsalted butter65 g (2½ oz/½ cup) spelt flour420 ml (14½ fl oz/1 ⁄ cups) milk400 ml (14 fl oz) tinned coconut milk1 teaspoon salt1 pinch freshly ground black pepperPREP TIME:15 minutes COOKING TIME:40 minutes + VE GETARIANI love anything with cheese! This satisfying take on macaroni uses spelt or other wholemeal pasta, sweet potatoes and cauliflower. SERVES 4NUTRITIOUS MA CARONI CHEESE06_A Whole New Way to Eat_106-137_SI.indd 12218/10/2016 9:25 am06_A Whole New Way to Eat_106-137_SI.indd 12318/10/2016 9:25 am216 A WHOLE NEW W AY TO E ATPreheat the oven to 160°C (315°F). Grease a 30 x 12 x 10 cm (12 x 4½ x 4 inch) loaf (bar) tin and line it with baking paper, leaving the sides overhanging. Put the banana, maple syrup, eggs, vanilla bean paste and almond butter in a large bowl and stir to combine well. Combine the remaining dry ingredients in a separate bowl, then add to the banana mixture and stir until well combined. Pour into the prepared tin. Put all of the topping ingredients in a bowl and stir until well combined. Sprinkle on top of the batter, then cover the tin with foil or a metal tray and bake for 1 hour. Remove the foil and bake for another 20–30 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and stand until cool, then slice and serve. + NO TE Coconut sugar is mineral rich and has a low glycaemic index (GI). As an alternative to granulated sugar, it gives a rich toee flavour to desserts. 4 bananas, sliced 125 ml (4 fl oz/½ cup) pure maple syrup 7 eggs1 tablespoon vanilla bean paste 330 g (11¾ oz/1¼ cups) almond butter 100 g (3½ oz/¾ cup) coconut flour 1 tablespoon baking powder 1 tablespoon bicarbonate of soda (baking soda)1 tablespoon ground cinnamon 1 teaspoon pink Himalayan salt TOPPING2 tablespoons unsalted butter, softened2 tablespoons coconut sugar 1 tablespoon ground cinnamon 25 g (1 oz/¼ cup) almond meal 85 g (3 oz/ ⁄ cup) chopped pecans PREP TIME:20 minutesCOOKING TIME:1½ hours+ VE GETARIAN+ GL UTEN FREE+ P ALE OThis banana bread is super-yummy, moist and light. Grain-free, it just ticks all the boxes for me. I’ve called it the best ever because, when I first published the recipe, the comments on social media went wild!SERVES 6 MAKES 1 LOAFBEST EVER BANANA BREAD10_A Whole New Way to Eat_208-241_SI.indd 21618/10/2016 11:01 am10_A Whole New Way to Eat_208-241_SI.indd 21718/10/2016 11:01 amWe 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 >