tofu + mango salsa

Serves 4

Poppy cooks…

1. Cook
   1 cup basmati rice in a rice cooker.
   
   
2. In the meantime, make the optional sauce first by whisking together
   tablespoon tahini,
   tablespoon apple cider vinegar,
   tablespoon tamari sauce,
   tablespoon olive oil,
   teaspoon agave syrup and
   wedge of lime, juiced, then set aside.
   
   
3. Saute
   2 cups green cabbage, finely sliced in
   olive oil seasoned with
   celtic sea salt and cracked black pepper.
   
   
4. Add rice, toss together and serve onto plates.
   
   
5. To make tofu marinade, in a large mixing bowl dissolve
   4 teaspoons cornflour in
   2 tablespoon olive oil and
   2 tablespoon tamari sauce.
   
   
6. Add
   2 packets firm tofu, diced to marinade, tossing to coat, then cook in a frying pan until the tofu is slightly crispy and the marinade is sticky and reduced.
   
   
7. While the tofu is cooking, prepare the mango salsa by combining
   2 mangos, finely diced,
   red capsicum, finely diced,
   1/2 bunch chives, chopped,
   handful coriander, chopped and
   1/4 lime, juiced. Serve salsa on top of cabbage rice.
   
   
8. When tofu is cooked, place on top of salsa, drizzle sauce over each dish and garnish with
   fried shallots.

turkey + vegetable buckwheat pasta

Serves 6

Poppy cooks…

1. Saute
   onion, diced and
   4 garlic cloves, minced in
   olive oil.
   
   
2. Add
   3 carrot, diced,
   2 red capsicum, diced,
   2 zucchini, diced,
   1/2 cup semi sun-dried tomatoes, quartered and sauté until vegetables are softened then set aside. Feel free to add more olive oil if necessary. You can also use any seasonal or left over vegetables you might have.
   
   
3. Cook
   500g turkey mince until browned then add vegetables back in with
   700g passata,
   3 teaspoons dried oregano,
   1/2 teaspoon chilli flakes,
   handful basil leaves, torn,
   celtic sea salt and cracked black pepper, to taste and allow to simmer while cooking the pasta.
   
   
4. Cook
   500g buckwheat spiral pasta according to packet instructions.
   
   
5. Add pasta to sauce, combine, then serve with
   parmesan cheese (optional).

healthy char kway teow

Serves 4

Poppy cooks…

1. Lightly beat
   5 eggs with a fork, pour into a lined brownie tray and cook in a 180ºC oven until done.
   
   
2. In a wok on high heat, saute
   red capsicum, thinly sliced,
   yellow capsicum, thinly sliced,
   3 garlic cloves, minced,
   carrot, finely julienned,
   1/2 zucchini, julienned in
   olive oil until cooked and slightly softened.
   
   
3. In the meantime, in a large pot, boil 
   400g thick rice noodles in accordance with packet instructions, then drain.
   
   
4. Return noodles to pot, then add
   2 handfuls of spinach, sliced,
   2 sprigs of coriander, minced, oven cooked eggs, sliced and stir fried veggies.
   
   
5. In a small mixing bowl, stir together
   3 teaspoons coconut sugar,
   4 tablespoons gluten-free soy sauce,
   6 tablespoons coconut amino sauce, and
   2 tablespoon olive oil and pour into pot.
   
   
6. Stir together on high heat until ready and serve with
   black and/or white sesame seeds sprinkled on top.

asian fusion salad

Serves 4

Poppy cooks…

1. In a small pot bring to the boil
   3/4 cup quinoa in
   1.5 cups hot filtered water and simmer until liquid is absorbed.
   
   
2. In a salad bowl, place the quinoa with
   3/4 cup shelled edamame beans,
   red capsicum, diced,
   carrot, peeled into ribbons or grated,
   1 cup pineapple, cut into bite size pieces,
   1.5 cups purple cabbage, finely shredded and mix together.
   
   
3. In a small bowl, whisk together
   juice of 1/4 lime,
   1.5 tablespoons tamari sauce,
   tablespoon agave syrup and
   2 teaspoons rice wine vinegar.
   
   
4. Add dressing to salad and mix together.
   
   
5. Garnish with
   teaspoon sesame seeds.

mápó dòufu

Serves 4

Poppy cooks…

1. Cook
   2 cups brown basmati rice.
   
   
2. Before putting on the heat, in a wok combine
   1 egg, lightly beaten,
   1 tablespoon cornflour,
   1/2 teaspoon ground five spice,
   1 tablespoon spring onion, finely chopped,
   1/2 teaspoon coconut sugar,
   1/4 teaspoon olive oil and
   1/4 teaspoon celtic sea salt.
   
   
3. Add in
   500g free range pork mince, mixing to coat pork in marinade; then cook pork mixture on a high heat.
   
   
4. Add
   red capsicum, finely diced,
   handful green beans, finely chopped,
   1/2 teaspoon chilli flakes,
   1 tablespoon garlic, minced,
   1 tablespoon ginger, minced,
   2.5 teaspoons coconut sugar and combine.
   
   
5. Add
   1 cup chicken stock,
   2 tablespoons gluten free soy sauce and
   2 tablespoons coconut amino sauce, reducing the heat if it starts to spit.
   
   
6. In a small dish, dissolve
   2 teaspoons cornflour in
   2 teaspoons filtered water and add to the pot and stir through.
   
   
7. Add
   4 spring onions, finely sliced, and
   2 packets of firm tofu, cubed until most (but not all) of the liquid is absorbed.
   
   
8. Serve on cooked rice with extra
   spring onions, sliced on top.

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.

thai beef salad

Serves 4

Ingredients

1/2 cup quinoa

1 cup hot filtered water

500g fillet steak

1/4 red onion, finely diced

2 spring onions, sliced diagonally

red capsicum, finely sliced

handful bean sprouts

125g green beans, sliced diagonally

lebanese cucumber, chopped

green chilli, finely sliced

1 cup coriander, chopped

50ml tamari sauce

juice of 1 lime

2 cloves garlic, crushed

Method

1. Cook green beans
2. Cook quinoa in filtered hot water
3. Grill steak with seasoning until medium rare. Leave to rest for 10 minutes before slicing into thin pieces
4. Combine onion, spring onion, capsicum, bean sprouts, beans, cucumber, chilli, coriander, quinoa and steak in a large serving bowl
5. Mix together tamari sauce, lime juice and garlic to make dressing and pour over salad

Notes
Feel free to use more red onion if you like red onion, or try adding a red chilli too if you like really spicy food.

cauliflower paella

Serves 4

Ingredients

onion, diced

red capsicum, diced

3 celery stalks, chopped

1/2 cauliflower, diced in food processor

3 garlic cloves, crushed

3 teaspoons smoked paprika

1/4 teaspoon turmeric

1/8 teaspoon cayenne pepper

3/4 cup hot filtered water

1/2 teaspoon celtic sea salt

bay leaf

cracked black pepper

1/2 cup artichokes, diced

400g tin diced tomato

1/4 cup olives, sliced

juice of 1 lime

parsley, for garnish

Method

1. Saute onion in olive oil
2. Add capsicum and celery until softened
3. Add cauliflower and stir for 3 minutes
4. Add garlic, paprika, turmeric, cayenne pepper, water, bay leaf, salt, pepper, artichokes, tomato and olives
5. Bring to the boil, and reduce to a simmer until most of the liquid is absorbed
6. Serve with lime and parsley

Notes
A paella without rice?! Who knew cauliflower was such a great rice substitute. This vegetable-packed meal tastes even better the next day! I love to heat it up in the oven to caramelise it further until the top is slightly crunchy.