You would’ve heard all about how we should stay away from processed foods and move towards eating whole foods -that’s foods grown and harvested naturally. But transitioning to whole foods can be a challenge for some. Adelaine Ng spoke with nutritionist Vladia Cobrdova, who has just written the recipe book, A Whole New Way To Eat. Vladia is also Wellness Ambassador for About Life, Australia’s largest independent wholefoods retail chain.
Vladia's recipe for NUTRITIOUS MACARONI CHEESE
I love anything with cheese! This satisfying take on macaroni uses spelt or other wholemeal pasta, sweet potatoes and cauliflower.
+ Vegetarian
Serves 4
Prep time: 15 minutes
Cooking time: 40 minutes
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 florets
1 large kale leaf, finely chopped stalk removed (about 1 cup)
130 g (4½ oz/1 cup) crumbled feta cheese
300 g (10½ oz/3 cups) grated cheddar cheese
Sauce
80 g (2¾ oz) unsalted butter
65 g (2½ oz/½ cup) spelt flour
420 ml (14½ fl oz/12/3 cups) milk
400 ml (14 fl oz) tinned coconut milk
1 teaspoon salt
1 pinch freshly ground black pepper
Preheat 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.