All the ladies I work with get together about once a month for a girls lunch out of the office. Yesterday we went to this cute little greek place, I got a salad with lots of feta and onions + falafel, lemon garlic fries and stuffed grape leaves to go around. Oh and super flaky, sticky baklava for the road. On the walk back to the car some of the ladies got distracted and what started as some casual window shopping turned into: “I need that outfit, I’m going in”. Since I drove, I told them it was fine and to just take their time. I had a cookbook in the car that needed reading. Is that weird?! Yeah, when I get a new cookbook I take it with me wherever I go, like a 5 year old with her little pony or something. I can’t help it, I just want to immerse myself in the pages, soak up every word and stare at every photo. Needless to say I don’t have a closet full of shoes or dresses but I do have quite a little cookbook collection. The most recent addition to the collection is A Modern Way to Eat by Anna Jones. I love this book, plain and simple, it’s exactly the kind of way I like to eat everyday. This eggs benedict was first to catch my eye. Sweet potato, sautéd greens with a boiled egg has been in my regular lunch rotation since like forever and this was a brilliant new way of looking at it – the simplest of ingredients presented in the loveliest way. I’ve been obsessing over these organic asian sweet potatoes, their super delicate, sweet buttery flavor is the perfect foundation for this stack of deliciousness.
Want more recipes from Anna’s lovely book? Check out these posts!
Raw Thai Citrus Crunch Salad | Vegetarian ‘Ventures
Avocado Lemon Zest Spaghetti | Love & Lemons
Super Raw Brownies | Sweet Kabocha
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Step 1
Toss the sliced sweet potatoes in a bit of olive oil, salt and pepper. Roast in oven at 425F for 15 to 20 minutes. While the potatoes roast, sauté the onions in a bit of olive oil and or butter or ghee. Season with salt and pepper and do the the same for the spinach – just a quick sauté until slightly wilted.
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Step 2
Soak the cashews (half an hour or overnight), drain and place all the ingredients into the food processor and blend. Using water or vegetable stock to thin the sauce if necessary depending on desired consistency.
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Step 3
Assemble as shown.
Ingredients for the Sweet Potato Stacks
2 large sweet potatoes, scrubbed and sliced into 3/8-inch rounds
sea salt and freshly ground black pepper
olive oil
2 medium red onions, peeled and finely sliced
6 handfuls baby spinach / greens
4 eggs
Directions
Toss the sliced sweet potatoes in a bit of olive oil, salt and pepper. Roast in oven at 425F for 15 to 20 minutes. While the potatoes roast, sauté the onions in a bit of olive oil and or butter or ghee. Season with salt and pepper and do the the same for the spinach – just a quick sauté until slightly wilted. Poach an egg. Layer all the ingredients as shown. Top with cashew avocado sauce, see below.
Ingredients for the Quick Hollandaise
small handful cashew nuts, soaked* in water
½ an avocado
small bunch fresh dill
juice of ½ a lime
pinch of salt
Directions
Soak the cashews (half an hour or overnight), drain and place all the ingredients into the food processor and blend. Using water or vegetable stock to thin the sauce if necessary depending on desired consistency.
Notes
I received a copy of A Modern Way to Eat in exchange for an honest review.