orange + beef stew on creamy mash

Serves 4

Poppy cooks…

1. Between 12 to 24 hours before you plan to cook this meal, put
   500-600g organic diced beef in a large pot or french oven and season with
   celtic sea salt + cracked black pepper.
   
   
2. Add
   750ml red wine (1 bottle),
   3 sprigs fresh thyme,
   2 bay leaves,
   5 carrots, peeled and cut into chunks,
   half an orange cut into wedges,
   onion, cut into rings, and
   2 garlic cloves, sliced. Place in the fridge to marinate.
   
   
3. When you are ready to start cooking, heat some
   olive oil in a frying pan, remove the beef from the marinade and brown on all sides, then set aside.
   
   
4. Place pot with marinade on the cooktop and bring to the boil, then lower to a simmer.
   
   
5. Add chuck steak back into the pot with
   170g tomato paste and
   2.5 cups of hot filtered water and leave to cook on low with the lid on for 2 hours or until meat is tender, stirring occasionally. Remove the lid for approximately another 30 minutes for the liquid to reduce to form a thick sauce.
   
   
6. In a separate pot, boil
   1.5 kg royal blue potatoes, peeled and diced until they crumble with no resistance when pierced with a fork. Drain water and mash with
   tablespoon nuttelex and
   1/2 teaspoon celtic sea salt.
   
   
7. Serve mashed potato topped with stew mixture, making sure to discard the bay leaves and orange peels.

quinoa + blueberry slice

Serves 12

This yummy and healthy slice has a hidden ingredient...dōTERRA'S lemon essential oil, which is dōTERRA's top-selling essential oil. Lemon has multiple benefits and uses, being a powerful antioxidant that can help ward off free radicals due to its high limonene content. When ingested, it provides cleansing and digestive benefits, can soothe an irritated throat, and supports healthy respiratory function. Extracted from the lemon rind, a single bottle of dōTERRA lemon essential oil is equal to 45 lemons; with the lemons used in dōTERRA's product sourced in Italy. You can purchase the oil from my online dōTERRA shop at http://www.mydoterra.com/kerryjacobs/

Poppy bakes…

1. Preheat oven to 180º and line a slice tin with baking paper.
   
   
2. In a mixing bowl combine
   2 cups quinoa flakes,
   1/2 cup brown rice flour,
   1/2 cup fine desiccated coconut,
   2 teaspoon ground cinnamon,
   1 teaspoon gluten-free baking powder and
   1/8 teaspoon celtic sea salt.
   
   
3. In a small saucepan on low heat, melt together
   4 tablespoons coconut oil,
   1/2 cup manuka honey and
   1/3 cup coconut sugar, then add to dry ingredients and combine.
   
   
4. Mix through
   2 free-range eggs and
   2 drops dōTERRA lemon essential oil.
   
   
5. Fold through
   1 cup blueberries, then pour mixture into the slice tin and spread evenly.
   
   
6. Bake for 20-25 minutes or until slightly golden. Allow to cool and then slice.
   
   
   I like to store mine in the fridge and heat up in the oven for 5 minutes before eating to make the batch of slices last longer than a few days.
   
   
   

oven baked chicken with sugarsnaps

Serves 4

Poppy cooks…

1. Preheat oven to 180ºC and line a baking tray with foil.
   
   
2. Add
   500g chicken tenderloins, cut into bite size pieces to a mixing bowl with
   1 tablespoon olive oil,1 tablespoons tamari sauce,
   2 tablespoons coconut amino sauce,
   2 tablespoon manuka honey,
   2 teaspoons ginger, finely grated,
   3 garlic gloves, minced,
   1 cup spring onions, finely chopped and mix together.
   
   
3. Spread chicken on baking tray and cook for 15 minutes before turning pieces over and baking until sauce is reduced and chicken looks sticky (about another 15 minutes).
   
   
4. While the chicken is cooking, in a rice cooker cook
   2 cups jasmine rice with
   200g sugarsnaps in the steamer insert.
   
   
5. Serve rice, topped with sugar snaps then chicken. Sprinkle dish with
   sesame seeds and a little
   lemon zest.

gluten-free apple crumble

Serves 8

Poppy bakes…

1. Preheat oven to 180ºC.
   
   
2. In a mixing bowl place
   6 granny smith apples, cored and diced then squeeze a bit of
   lemon juice over the apples and toss to coat.
   
   
3. Stir through
   2 tablespoons agave syrup then dust with
   2 teaspoons tapioca flour and toss to coat.
   
   
4. Poor the apple mixture into your baking dish or ramekins.
   
   
5. In another mixing bowl combine
   1 cup quinoa flakes,
   3/4 cup gluten-free plain flour,
   1 cup coconut sugar,
   2 teaspoons ground cinnamon,
   1 teaspoon ground ginger and
   1/2 teaspoon celtic sea salt and mix together.
   
   
6. Add
   3/4 cup coconut oil and combine.
   
   
7. Spoon crumble mixture over apple mixture and bake using bottom element only for 15 minutes, and then with both top and bottom elements on for another 20 minutes or until the crumble topping is crisp.