Designed to prevent you from fretting and obsessing over food, Sandra Mahut’s new go-to guide for future mums, provides a wealth of information as to what you can, and can’t, eat whilst you are pregnant, as well as providing delicious, nutritious and pregnant-friendly recipes that will help satisfy all of your cravings…
sweet potato + parsnip + carrot + purple potato
makes one large bowl of chips | preparation time 20 minutes | cooking time 20-25 minutes
Ingredients: 1 potato | 1 sweet potato | 1 parsnip | 1 carrot | 2 purple potatoes, such as congo, sapphire, purple gem | 2 tablespoons olive oil | 2 garlic cloves, peeled and crushed | paprika or mild chilli powder (optional) | salt flakes (e.g. Maldon) or fine sea salt
Method: Preheat the oven to 210°C (425°F). Wash and dry all of the vegetables (keep the skin on if they are organic). Using a Y-shaped peeler or a mandoline, cut the vegetables into very thin slices. | Place the vegetables into a zip-lock bag and add the olive oil, garlic and your choice of spice. Seal the bag and shake so that the vegetables are well-coated with the seasonings. | Lay the vegetable slices flat on a baking tray lined with baking paper, without overlapping them. Bake for 20-25 minutes. Remove the chips from the oven, season with salt and let them cool. Store in an airtight container. Note: Choose fresh, firm vegetables which will be easier to cut into very thin slices.
with lime + spinach
serves 2 | preparation time 10 minutes | cooking time 10 minutes | resting time 5 minutes
Ingredients: 200 g (7 oz) rice noodles | boiling water, as required | 1 tablespoon shelled unsalted peanuts | 2 handfuls baby spinach leaves | ½ organic lime, plus wedges, to serve | 1 pinch of hot paprika (optional) | Sauce | 3 tablespoons home-made peanut butter (see below) | juice of ½ lime | 1 garlic clove, peeled | 1 tablespoon soy sauce (salt-reduced if possible) | 2 tablespoons agave or maple syrup | 1 pinch of chilli powder
Method: Blend all the sauce ingredients together with 150 ml (5½ fl oz) water in a food processor until creamy. In a small saucepan, heat the sauce for 5 minutes over low heat. | Place the noodles in a large mixing bowl and cover with boiling water. Let them stand for 5 minutes, then drain. | Toast the peanuts for a few minutes in a dry frying pan, add the spinach and stir fry it very quickly. Mix the noodles with the sauce. Divide between shallow bowls and top with the spinach and toasted peanuts. | Serve with a wedge of lime and sprinkle with a little hot paprika if you like spicy dishes. Note: You can also add a small, well-cooked chicken breast fillet.
Craving: Eating Well Throughout Your Pregnancy by Sandra Mahut (Murdoch Books, £14.99). Photography by Emile Guelpa. Sandra has written and photographed several books on food. Her recipes are delicious, easy and fun.