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.

blueberry muffin top cookies

Makes approximately 30 cookies

My husband was very accurate in describing these cookies as tasting like muffin tops! They aren't your usual crunchy cookie but soft just like the best part of any blueberry muffin. The brand of coconut yoghurt and gluten free flour you use will impact on the texture of the cookies, but regardless, they are yum.

Poppy bakes...

1. Preheat oven to 190°C and line baking tray with baking paper
   
   
2. Using a spatula, mix together
   1 cup coconut sugar and 
   1.5 cups coconut yoghurt.
   
   
3. Add
   1 egg and
   1 teaspoon vanilla essence and mix together, then set aside.
   
   
4. Stir together
   2 cups gluten free plain flour,
   2 teaspoons baking powder and
   1/2 teaspoon celtic sea salt.
   
   
5. Add wet ingredients to dry and fold together.
   
   
6. Gently fold in
   1 punnet / 1 cup blueberries.
   
   
7. Spoon desired sized mounds on to baking paper with adequate space in between and bake for 10-20 minutes or until golden.
   
   
8. Cool cookies on a wire rack before eating.

For an energy boosting snack, team these cookies with a glass of coconut water

Notes
These cookies are beautifully soft with a slightly chewy texture, so be sure to carefully lift them off the baking tray using a flat spatula when placing them on a wire rack to cool.

salmon with a summer salsa

Serves 4

Ingredients

1/4 red onion, finely diced

green chilli, seeds removed and finely diced

red capsicum, finely diced

mango, cubed

avocado, cubed

lemon juice

4 potatoes, cubed

hot filtered water

celtic sea salt

nuttelex

4 salmon fillets

Method

1. Toss red onion, chilli, capsicum, mango, avocado and a squeeze of lemon juice together in a salad bowl and set aside
2. In a pot, add potato with enough water to immerse potato. Cook until tender, drain and mash
3. Add nuttelex and salt to mashed potatoes to taste
4. Cook salmon skin side down first until crispy, then turn over until cooked through
5. Divide mashed potato amongst serving plates, place salmon fillets on top followed by salsa. Garnish with micro herbs

Notes
This is a perfect dish for the warmer months. For a lighter meal, you can omit the mashed potato. Another alternative is to swap the mashed potato for mashed cauliflower.

beef stir fry

Serves 4

Ingredients

2 cups jasmine rice

onion, cut into wedges

500g stir fry beef

3 garlic cloves, minced

2 tablespoons manuka honey

2 tablespoons gluten free soy sauce

2 tablespoons tamari sauce

red capsicum, sliced

tray of baby corn, chopped

Method

1. Marinade beef in garlic, honey, soy sauce and tamari sauce for a minimum of 10 minutes
2. Cook rice
3. Saute onion in a wok or large frying pan on medium to high heat
4. Add beef, capsicum and corn and toss until cooked
5. Serve with rice

Notes
To save time, you can marinade the beef up to 24 hours before cooking.

tropical crumble

Serves 8

Ingredients: fruit mixture

1 mango, cubed

1 pineapple, cubed

3 tablespoons coconut sugar

1 vanilla pod, de-seeded

Ingredients: crumble 

1 cup gluten-free flour

1/4 cup coconut sugar

5 tablespoons nuttelex

1/2 cup fine desiccated coconut - toasted

Method

1. Combine mango, pineapple, coconut sugar and vanilla pod in a baking tray and bake for 20 minutes
2. Combine flour and nuttelex using a fork
3. Add coconut sugar and coconut and combine
4. Freeze crumble mixture for 10 minutes
5. Top fruit with crumble mixture and bake for 20 minutes or until golden brown

Notes

If you want to make individual serves, simply spoon the fruit into ramekins before topping with crumble mixture and baking in the oven. You can also halve the amount of desiccated coconut and substitute with quinoa flakes.

noodle stir fry

Serves 4

Poppy cooks...

1. Blend
   juice of 1 lime,
   1/4 teaspoon cayenne pepper,
   3/4 teaspoon ground ginger,
   4 tablespoons tamari sauce,
   2 tablespoons apple cider vinegar,
   3 tablespoons manuka honey and
   5 medjool dates, pitted in a food processor until dates are fully broken down and set aside.
   
   
2. In a wok or non-stick frying pan scramble
   4 eggs, whisked with a drop of olive oil and set aside.
   
   
3. In the same wok/pan, heat
   olive oil over medium heat before adding
   500g chicken tenderloins, diced with
   celtic sea salt + cracked black pepper for 3 minutes.
   
   
4. Add
   onion, thinly sliced and
   5 garlic cloves, minced until chicken is fully cooked and onion is browned. Drain any excess liquid.
   
   
5. Stir through
   1 packet of konjac or rice noodles, prepared according to instructions on packet,
   3 baby zucchini, julienned,
   2 carrots, julienned and
   2 spring onions, diagonally sliced tossing until ingredients start to stick to the pan.
   
   
6. Pour sauce over ingredients and stir to combine. Cook until sauce is absorbed/reduced.
   
   
7. Before serving, stir through egg and
   1/2 cup coriander, chopped.
   
   
8. Serve with
   lime wedge and garnish with
   coriander.

Notes
If you like spicy food, just increase the amount of cayenne pepper in the sauce. And if you aren't allergic to nuts like I am, then top this dish with some toasted cashews.

beef sausage cassoulet

Serves 4

Ingredients

packet of Peppercorn Food Company Extra Lean Beef Sausages

onion, diced

2 garlic cloves, crushed

2 potatoes, diced

410g tin of crushed tomatoes

1 tablespoon organic tomato paste

500ml organic chicken stock

400g tin of cannellini beans

1/2 bunch thyme sprigs

2 bay leaves

Fresh thyme

Method

1. Cook sausages and set aside
2. In a large pot, saute onion and garlic
3. Add potatoes, tomatoes, tomato paste, stock, cannellini beans, thyme and bay leaves. Cover with a lid and bring to the boil then reduce to a simmer for 30 minutes
4. Remove lid, add sausages and simmer for a further 30 minutes until the potatoes are tender and the sauce is reduced

Notes
Depending on the type of sausages you use, season with celtic sea salt and pepper to taste before serving.

french beef stew

Serves 6

Poppy cooks...

1. In a slow cooker place 
   500g organic diced beef,
   2 onions, cut into chunks,
   4 celery stalks, cut into chunks,
   4 carrots, cut into chunks,
   100ml tomato paste,
   750ml filtered water,
   150ml dry cooking sherry (or 40ml red wine vinegar and 110ml extra water),
   4 teaspoons coconut sugar,
   3 teaspoons celtic sea salt,
   cracked black pepper, to taste,
   3 teaspoons dried basil and set on medium for 2 hours.
   
   
   
2. Add
   3 royal blue potatoes, cut into chunks and set on medium for another 2 hours. If necessary, add more water to cover contents.
   
   
   
3. Add
   250g green beans, chopped and
   4 tablespoons of tapioca, to slow cooker and set on medium for another 2 hours.
   
   
   
4. Cook
   3 cups rice using whichever method you prefer.
   
   
   
5. Serve stew on top of rice.