crispy skin salmon with a dill, cucumber + celery salad

Serves 2

Poppy cooks…

1. In a bowl combine
   4 tablespoons coconut yoghurt,
   1 tablespoon dill, roughly chopped,
   garlic clove, minced,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon coconut sugar,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon cracked black pepper.
   
   
2. Add
   lebanese cucumber, finely sliced and
   2 celery sticks, finely sliced and toss to combine.
   
3. Place salad in the refrigerator and cook
   2 salmon fillets in a non-stick frying pan, skin side down first.

christmas cake

Serves 10

Despite containing no gluten, dairy, refined sugar or nuts, this Christmas cake tastes even better than traditional Christmas cakes. I made a single cake, but you can use the same recipe to make individual single serves using pudding moulds. Depending on your dietary requirements, you can serve with cream, coconut cream, or for added indulgence, white chocolate sauce with cognac & vanilla bean by "a bit on the side" (a local Denmark brand who make THE BEST sauces and preserves which are all gluten free).

Poppy bakes…

1. Around 12 hours before you plan to bake the cake, soak
   400g currants,
   175g raisins,
   175g sultanas,
   50g dried cherries in 
   4 tablespoons of cognac (you can also use brandy or cherry liquor).
   
   
2. Preheat the oven to 135˚C.
   
   
3. Using an electric mixer with a whisk attachment, cream together
   220g unsalted butter at room temperature and
   220g coconut sugar until light, pale and fluffy (approximately 5 minutes).
   
   
4. Slowly add
   4 lightly beaten eggs whilst using the whisk attachment.
   
   
5. Gently fold in
   200g plain gluten-free flour,
   1/4 teaspoon ground nutmeg and
   1/2 teaspoon ground allspice.
   
   
6. Gently fold in soaked fruits,
   zest of 1 orange,
   zest of 1 lemon and 
   1 tablespoon of molasses.
   
   
7. Pour mixture into cake tin and cover with a circle of baking paper with a small hole cut out of the centre.
   
   
8. Bake towards the bottoms of the oven for 1.5 hours and then cool on a wire rack.
   
   
9. Using a skewer, make small holes in the cake; and once a week (or twice before serving), feed the cake with a drizzle of cognac. Use a basting brush to spread the cognac over the surface for an even colour.

gingerbread cookies

Makes 16

Poppy bakes...

1. Preheat oven to 180˚C.
   
   
2. In a mixing bowl, mix together
   1/2 cup plain gluten-free flour,
   1/3 cup coconut flour,
   2 tablespoons arrowroot powder,
   1 tablespoon ground chia seeds,
   2 tablespoons quick oats,
   1/4 teaspoon celtic sea salt,
   1/2 teaspoon baking soda,
   1/3 cup coconut sugar,
   1 teaspoon ground cinnamon,
   1.25 teaspoon ground ginger and
   1/4 teaspoon ground cloves.
   
   
3. Add
   3 tablespoons coconut oil,
   2 tablespoons manuka honey, 
   2 eggs and combine.
   
   
4. Scoop mixture onto a large sheet of baking paper. Place another sheet of baking paper on top and use a rolling pin until you reach the thickness you want for the cookies.
   
   
5. Use gingerbread men cookie cutters and place unto a baking tray lined with baking paper (or you can roll/press into cookies which are just as yummy).
   
   
6. Bake for 10 minutes and allow to cool (make sure not to leave them in for any longer as they dry up very easily).

vegan tortillas

Serves 12

Poppy cooks...

1. Cook
   1/4 cup red quinoa in
   3/4 cup hot filtered water and set aside.
   
   
2. In a large saucepan cook
   onion, diced and
   sweet potato, diced in
   olive oil until sweet potatoes are tender.
   
   
3. Add
   2 cloves garlic, minced and saute for 30 seconds.
   
   
4. Add cooked quinoa and cook for 5 minutes (don't worry if the quinoa gets crispy).
   
   
5. Add
   3/4 cup hot filtered water,
   410g tin diced tomato,
   1/4 teaspoon chilli powder,
   1 teaspoon smoked paprika,
   1 teaspoon ground cumin,
   1 teaspoon coconut sugar, and
   1/4 teaspoon cayenne pepper bringing to the boil then reducing to a simmer for 5-10 minutes until liquid is absorbed.
   
   
6. Remove from the heat and stir through
   400g tin of black beans, drained and rinsed,
   1/4 cup coriander, chopped and
   juice of 1 lime.
   
   
7. To make the salsa, combine in a mixing bowl
   arils from 1 pomegranate,
   1/2 cup dried cranberries and
   zest and juice of 1 lime.
   
   
8. In a non-stock frying pan, heat up
   12 white corn tortillas as per packet instructions.
   
   
9. To assemble, spoon quinoa mixture down the centre of a tortilla, top with
   avocado, diced and finish with the salsa.

cacao crackles

Serves 12

A great snack for the adults as well as the kids, that tastes even better than the Kellog's version I remember from my childhood.

Poppy makes…

1. Bring a pot of water to the boil.
   
   
2. Place a mixing bowl on top of the pot with
   6 tablespoons coconut oil,
   3 tablespoons coconut butter,
   1/3 cup coconut sugar,
   3.5 tablespoons cacao powder and
   1 teaspoon vanilla extract, and stir until melted together.
   
   
3. Remove mixing bowl from the heat and stir through
   1/2 cup fine desiccated coconut and
   2 cups brown rice puffs.
   
   
4. Spoon into paper patty cases or silicone moulds.
   
   
5. Place in the refrigerator to set.
   

For a more chocolatey indulgent version, increase the proportion of coconut oil and cacao to brown rice puffs. Or for a bit of variety, you can try any puffed grain, such as puffed buckwheat, puffed quinoa or puffed amaranth.

blueberry chutney

This blueberry chutney is so unique, tasty and healthy! We love eating it as a dipping sauce with sweet potato chips or homemade chicken nuggets. For a smoother sauce consistency, simply blitz with a stick blender.

Poppy cooks…

1. In a small saucepan, bring to the boil
   2 cups blueberries,
   4 teaspoons garlic, minced,
   1/4 cup red wine vinegar,
   1/2 teaspoon ground ginger,
   1/4 teaspoon onion powder,
   1/4 teaspoon celtic sea salt,
   2 tablespoons coconut sugar and then reduce to a simmer for 25 minutes.
   
   
2. Chill in the fridge and serve!

asian style salmon

Serves 2

A super easy Asian dish that you can easily multiply depending on how many serves you want to make. 

Poppy cooks…

1. Line a baking dish with foil and place
   2 salmon fillets, skin side down, in the baking dish.
   
   
2. Cover the fish with
   2 spring onions, diagonally sliced,
   1 red chilli, deseeded and finely sliced,
   2 garlic cloves, minced,
   knob of ginger, minced, and
   2 teaspoons sesame seeds.
   
   
3. Pour juice of
   1/4 lime,
   1.5 tablespoons tamari sauce and
   1 tablespoon coconut amino sauce over the ingredients.
   
   
4. Cover and bake in a 180˚C oven for 25 minutes.
   
   
5. While the fish is in the oven cook
   1 cup jasmine rice in a rice cooker, with a bunch of
   asian greens, chopped in the steamer tray.
   
   
6. Plate up rice, followed by greens, place salmon fillet on top, drizzle remaining sauce over the whole dish and garnish with fresh
   coriander.

sausage + roast pumpkin salad

Serves 4

Poppy cooks…

1. Place
   500g pumpkin, cut into chunks, on a roasting tray with
   olive oil,
   celtic sea salt and
   cracked black pepper and roast in a 180˚C oven until it starts to caramelise
   
   
2. Cook
   1 cup of quinoa in
   2 cups of hot filtered water
   
   
3. Cook
   4 gluten free beef sausages in a fry pan or on the barbecue, then slice diagonally
   
   
4. Combine pumpkin, quinoa, sausages and
   2 cups of baby spinach in a bowl
   
   
5. Garnish with
   basil leaves and a drizzle of
   balsamic vinegar

raw coconut treats

Serves 12

Poppy makes…

1. Soak
   10 medjool dates in warm water for at least half an hour.
   
   
2. Pit the dates, then blend with
   2 cups fine desiccated coconut,
   1.5 tablespoons cacao powder and
   2 tablespoons coconut cream until well combined.
   
   
3. You can press the mixture into a lined slice tin or roll into balls before placing in the freezer to set - easy!

vegan nachos

Serves 4

Poppy cooks…

1. Saute
   onion, diced and 
   3 cloves garlic, minced, in
   olive oil until golden.
   
   
2. Add and stir for 5 minutes
   410g tinned diced tomato,
   1/2 cup (160g) organic tomato paste (make sure there is no added sugar),
   2 tablespoons coconut sugar,
   1/4 teaspoon ground chilli (feel free to add more to suit your taste),
   1 teaspoon ground cumin,
   1 teaspoon ground coriander,
   1 teaspoon dried oregano,
   1 teaspoon smoked paprika and
   celtic sea salt, to taste.
   
   
3. Add and stir for 2 minutes 
   2 tins of red kidney beans (make sure there is no added sugar), drained and rinsed.
   
   
4. Serve with 
   organic blue maize tortilla chips ( I love the ones by RW Garcia) or corn chips.
   
   
5. Top with chopped
   avocado or guacamole.

roast sweet potato topped with quinoa, kale + cranberries

Serves 6

Poppy cooks…

1. Cut 
   3 sweet potatoes in half lengthways, lay on a baking tray, drizzle with 
   olive oil, season with 
   celtic sea salt + cracked black pepper and roast in a 180˚ oven for 1 hour
   
   
2. In a medium pot, cook 
   1 cup quinoa (you can use white quinoa, red quinoa, or a mixture of both) in 
   2 cups vegetable stock and set aside
   
   
3. Saute 
   diced onion in 
   olive oil
   
   
4. Add 
   4 cups chopped kale (about half a bunch) and 
   1/4 cup dried cranberries and sauté until kale is soft
   
   
5. Stir through cooked quinoa and scoop mixture onto cooked sweet potato halves

cranberry chicken wraps

Serves 4


A perfect packed lunch solution for kids, road trips or picnics. We have used free range chicken tenderloins as they are always as their names alludes to - super tender - but you can use chicken thighs, breasts or even turkey.

Poppy cooks...

1. Grill
   500g free range chicken tenderloins with
   celtic sea salt + pepper in
   coconut oil until cooked through, then shred into a mixing bowl.
   
   
2. Add
   6 tablespoons (1/2 cup) Norganic mayonnaise,
   half a bunch of chives, finely chopped,
   avocado, chopped; and mix together.
   
   
3. Spread
   mayonnaise onto 
   4 (1 packet) Old Time Bakery certified organic gluten free wraps, lay some
   shredded green cabbage or lettuce down the centre of each wrap, spoon chicken mixture and then sprinkle some
   dried cranberries.

strawberry cake

Serves 10

Ingredients

250g fresh strawberries

1/2 cup coconut sugar

1/2 cup EVOO

1 egg

1.5 cups gluten-free self raising flour

1/2 cup rice milk

Method

1. Line a medium loaf tin or cake tin with baking paper
2. Halve enough strawberries to cover tin and set aside. Chop remaining strawberries
3. Beat together sugar, oil and egg on high for 5-8 minutes until thick and creamy
4. Fold in flour and milk
5. Fold in chopped strawberries
6. Pour mixture into tin and top with halved strawberries
7. Bake in a 170˚C oven for 70 minutes or until a skewer comes out clean
8. Stand to cool before serving

Notes
For added texture to this light and fluffy cake, try adding quinoa flakes!

roast pumpkin + lentil stew

Serves 4

Ingredients

500g pumpkin, cubed

olive oil

celtic sea salt + cracked black pepper

onion, diced

1/2 teaspoon tomato paste

1/4 teaspoon chilli flakes

1/2 cup green lentils

1/2 cup chickpeas

green capsicum, diced

3 cloves garlic, minced

1 cup hot filtered water

lemon

dried mint, for garnish

sumac, for garnish

Method

1. Place pumpkin on a roasting tray and coat with olive oil and seasoning. Roast for approximately 30 minutes or until starting to caramelise
2. In a medium pot, saute onion in olive oil
3. Stir through tomato paste and chilli flakes
4. Stir through lentils and chickpeas
5. Stir through capsicum and garlic until garlic gains a bit of colour
6. Add water, juice from lemon and season to taste. Cook until lentils are cooked
7. Stir through roast pumpkin and garnish with dried mint and sumac

Notes
To create more of a soup, you can add an extra cup of hot filtered water and serve with gluten free bread.

rooibos tea

There is something very relaxing about sitting down with a good cup of tea. During the working day, I am pretty partial to elevenses and/or afternoon tea involving a sweet treat and a good cup of black tea with rice milk.

Our naturopath recently asked my husband and I to try and cut out caffeine (and therefore black tea) all together. My husband and I looked at each other with fear! How were we going to get through the day without copious amounts of black tea?!

After a bit of tea research, and some trial and error, we have come across our perfect replacement black tea. And, to be fair, it is actually much nicer than black tea - Rooibos (red) Earl Grey!!! The infusion of earthy, mellow rooibos and bergamot is divine, and is as full-flavoured and full-bodied as black tea.

I have mine the same as I had black tea - with a splash of rice milk. My husband (who is a lot less strict with his diet) has his with sugar and cow's milk. As it turns out, the rooibos and honey bush tisanes generally taste quite good with milk, unlike green, white or other herbal teas.

Everything has been restored in the world!

Here is an excerpt from the T2 website about rooibos and honeybush:

"A famed & feisty South African infusion.

Same, same but different, these two African varieties of bush tea are an absolute bombshell of health benefits. Naturally sweet and slightly nutty, Rooibos or “red bush” is cultivated from a native South African shrub, as is the closely related Honeybush or “bush tea” which has a distinctly sweet fragrance that is similar to honey. While not technically teas both are caffeine-free and high in antioxidants and minerals, providing a plethora of healthy gains. Beautiful in colour and mellow in flavour, our Rooibos range is red hot and rousing."

To find out more, head here 

http://www.t2tea.com/

beetroot + potato salad

Serves 4

Poppy cooks...

1. Boil
   500g (approximately 3) royal blue potatoes, peeled and chopped in a pot of filtered water with a pinch of
   celtic sea salt until tender, then allow to cool.
   
   
2. To make dressing, whisk together
   2.5 tablespoons mayonnaise,
   3 sprigs tarragon, finely chopped,
   1 garlic clove, crushed,
   2 teaspoons capers (approximately 9), finely chopped,
   1.5 tablespoons white wine vinegar,
   1.5 tablespoons oil and a pinch of
   celtic sea salt + cracked black pepper; and keep in the fridge until you are ready to serve.
   
   
3. Prepare
   150g radish (approximately 3), finely sliced and
   250g beetroot, cooked, peeled and diced.
   
   
4. To serve, add dressing to potatoes and toss, place in serving bowl, top with radishes and beetroot in layers and garnish with some extra
   tarragon.

Notes
As I have mentioned in previous posts, Love Beets produce pre-cooked and pre-peeled beetroots with no preservatives or added nasties - a great time saver! They are available at most IGAs in the fresh vegetable section.

warm lemon water

Humans are creatures of habit.

Every morning, I have the same ritual of a warm glass of lemon water followed by a glass of fermented greens with chia seeds to accompany whatever I am eating for breakfast.

Today I wanted to talk about the benefits of starting your day with a warm glass of lemon water. There are 2 important parts to this equation: warm + lemon.

I always use warm filtered filter for the following reasons (source: www.studiowellnessclinic.com):

• Hydrates the body more efficiently as it doesn't constrict the blood vessels in the same way cold water does
• Flushes the kidneys and helps with bowel movements
• Stimulates the glands of the stomach and prepares the stomach for food
• After eating it aids digestion and detoxifies as it prevents the solidification of foods
• When you are sick with a fever, it helps the body maintain its natural heat whilst fighting against the virus

To my glass of warm water, I add the juice of half a lemon. The benefits of lemon water are (source: http://tasty-yummies.com):

1) Aids Digestion. Lemon juice flushes out unwanted materials and toxins from the body. It’s atomic composition is similar to saliva and the hydrochloric acid of digestive juices. It encourages the liver to produce bile which is an acid that is required for digestion. Lemons are also high in minerals and vitamins and help loosen ama, or toxins, in the digestive tract. The digestive qualities of lemon juice help to relieve symptoms of indigestion, such as heartburn, belching and bloating. The American Cancer Society actually recommends offering warm lemon water to cancer sufferers to help stimulate bowel movements.

2) Cleanses Your System / is a Diuretic. Lemon juice helps flush out unwanted materials in part because lemons increase the rate of urination in the body. Therefore toxins are released at a faster rate which helps keep your urinary tract healthy. The citric acid in lemons helps maximize enzyme function, which stimulates the liver and aids in detoxification.

3) Boosts Your Immune System. Lemons are high in vitamin C, which is great for fighting colds.  They’re high in potassium, which stimulates brain and nerve function. Potassium also helps control blood pressure. Ascorbic acid (vitamin C) found in lemons demonstrates anti-inflammatory effects, and is used as complementary support for asthma and other respiratory symptoms plus it enhances iron absorption in the body; iron plays an important role in immune function. Lemons also contain saponins, which show antimicrobial properties that may help keep cold and flu at bay. Lemons also reduce the amount of phlegm produced by the body.

4) Balances pH Levels. Lemons are one of the most alkalizing foods for the body. Sure, they are acidic on their own, but inside our bodies they’re alkaline (the citric acid does not create acidity in the body once metabolized). Lemons contain both citric and ascorbic acid, weak acids easily metabolized from the body allowing the mineral content of lemons to help alkalize the blood. Disease states only occur when the body pH is acidic. Drinking lemon water regularly can help to remove overall acidity in the body, including uric acid in the joints, which is one of the primary causes of pain and inflammation.

5) Clears Skin. The vitamin C component as well as other antioxidants helps decrease wrinkles and blemishes and it helps to combat free radical damage. Vitamin C is vital for healthy glowing skin while its alkaline nature kills some types of bacteria known to cause acne. It can actually be applied directly to scars or age spots to help reduce their appearance. Since lemon water purges toxins from your blood, it would also be helping to keep your skin clear of blemishes from the inside out. The vitamin C contained in the lemon rejuvenates the skin from within your body.

6) Energizes You and Enhances Your Mood. The energy a human receives from food comes from the atoms and molecules in your food. A reaction occurs when the positive charged ions from food enter the digestive tract and interact with the negative charged enzymes. Lemon is one of the few foods that contain more negative charged ions, providing your body with more energy when it enters the digestive tract. The scent of lemon also has mood enhancing and energizing properties. The smell of lemon juice can brighten your mood and help clear your mind. Lemon can also help reduce anxiety and depression.

7) Promotes Healing. Ascorbic acid (vitamin C), found in abundance in lemons, promotes wound healing, and is an essential nutrient in the maintenance of healthy bones, connective tissue, and cartilage. As noted previously, vitamin C also displays anti-inflammatory properties. Combined, vitamin C is an essential nutrient in the maintenance of good health and recovery from stress and injury.

8) Freshens Breath. Besides fresher breath, lemons have  been known to help relieve tooth pain and gingivitis. Be aware that citric acid can erode tooth enamel, so you should be mindful of this. No not brush your teeth just after drinking your lemon water. It is best to brush your teeth first, then drink your lemon water, or wait a significant amount of time after to brush your teeth. Additionally, you can rinse your mouth with purified water after you finish your lemon water.

9) Hydrates Your Lymph System. Warm water and lemon juice supports the immune system by hydrating and replacing fluids lost by your body. When your body is deprived of water, you can definitely feel the side effects, which include: feeling tired, sluggish, decreased immune function, constipation, lack of energy, low/high blood pressure, lack of sleep, lack of mental clarity and feeling stressed, just to name a few.

10) Aids in Weight Loss. Lemons are high in pectin fiber, which helps fight hunger cravings. Studies have shown people who maintain a more alkaline diet, do in fact lose weight faster. I personally find myself making better choices throughout the day, if I start my day off right, by making a health conscious choice to drink warm lemon water first thing every morning.

shop local

Over the last few years, I have noticed a major shift in my values as my understanding of the world has evolved. When it comes to spending money, I have realised that I don't "need" more material items like clothes, shoes and bags, and have ultimately started to invest more in my future. And no, I don't mean a house or other major investments. I mean investing in my health, the health of my family, and the health of my community.

One particular aspect of this ideal, has been a major shift in my food shopping decisions. I stopped shopping at Coles and Woolworths a couple of years ago and made the baby step to shopping at IGA. It sounds easier than it is, as we always tend to stick with whatever is familiar, and for me, going food shopping with my mum every week as a child was a Coles excursion. I then started incorporating getting my fresh produce from the local markets, organic growers and farms.

Due to the nature of these suppliers, it often meant going to more than one destination each week to get the ingredients I needed to cook meals. A couple of friends suggested I try shopping online with Aussie Farmers, but I never really bought into the whole online food shopping ritual.

Now, as our business is growing, and our workload is increasing, I find meal planning super important. Once I week I plan every meal and every snack for the coming week. It means we always have what we need without having to rush to the shops at the last minute, and no food goes to waste. We also eat a lot healthier.

After seeing a promotion for Aussie Farmers, I thought it made sense to give it a go. I knew exactly what I needed from my meal planning exercise, and it meant I wouldn't have to drive anywhere or spend any time searching for the produce and groceries I needed.

I was very impressed with the Aussie Farmers customer service over the phone - the people were friendly, efficient, knowledgeable and helpful (and local). Their website and mobile device app were great too, showing what was available according to my local farmers.

Poppy licking her lips in anticipation with our very first greengrocer delivery

Our local franchisee delivered our first greengrocer delivery and was super friendly. He introduced himself to my husband and explained a little bit about himself, leaving his direct contact details in case we had any queries, and ended the conversation with "we will see you next week". The old school milko is back!!!

The meat and bakery goods subsequently got delivered through the night, and were left in a handy freezer bag, that you leave out for them to re-use each time.

The service has been impeccable…we just can't wait to see Aussie Farmers expanding there available produce as they sign up more local farmers. On a selfish level, it is surprisingly satisfying to know you are supporting local farmers and suppliers, through a business model that gives so much back to the community in general. Check out their website to find out more: http://www.aussiefarmers.com.au

The beautiful contents of our very first greengrocer box

[Edit: I found this video made by a resident in Iowa but the principles apply to everyone everywhere. Support local, sustainable, community-based practices! Click here to watch]

avocado + egg crispibreads

Per serve

Ingredients

Orgran Multigrain Crispibread with Quinoa

egg, boiled and chopped

1/4 avocado, diced

cracked black pepper

Method

The method is, there is no real method! Just pile the ingredients on the Crispibread for a quick snack. Obviously, this is more a concept than a recipe - so feel free to use toasted gluten-free bread, corn crackers, rice crackers or any other type of base. You can smash the avocado instead of dicing it, and add any ingredients you have to hand. I quite like adding dried cranberries for a sweeter version.