Serves 24
A great easy dish to get a decent serve of vegetables into your (or your child's) diet. Whilst this is a Thermomix recipe, a food processor would do exactly the same job.
Poppy cooks...
- Preheat oven to 170ºC and either line two small slice trays with baking paper, or oil two pie dishes (or one of each!).
- Place
onion, chopped and
2 cloves of garlic, peeled in mixing bowl and chop 3 seconds / speed 7.
- Scrape down bowl, add
splash olive oil and saute 2 minutes / varoma / speed 2.
- Add
2 carrots, chopped,
zucchini, chopped,
small sweet potato and chop 5 seconds / speed 5.
- Add
400g corn kernels,
100g bio cheese, grated,
1 tablespoon wholegrain mustard,
180g gluten free self raising flour,
6 eggs,
1 teaspoon baking powder,
celtic sea salt and cracked black pepper and mix 20 seconds / reverse / speed 4.
- Pour mixture into slice tins or pie dishes.
- Sprinkle
pepitas and
sunflower seeds over the top.
- Place in oven for 50 minutes or until golden brown.
Serves 4
Poppy cooks...
- Heat
1 tablespoon coconut oil in a large pan (with lid) and brown
4 lamb shanks, then set aside.
- Saute
leek, cut lengthways in half and sliced,
2 celery sticks, diced,
3 carrots, diced and
6 garlic cloves, sliced until soft.
- Add lamb shanks back in with
2 cups red wine,
4 cups beef broth,
10 sprigs thyme,
4 sprigs of rosemary,
teaspoon celtic sea salt and bring to a boil, then reduce to a simmer and cook for at least 2.5 hours with the lid on, or until meat falls off the bone.
- In the meantime, boil
2kg sweet potato, peeled and chopped, then drain and mash.
- This stage is optional, but I like to remove the lamb shanks, shred the meat and return the meat to the sauce to mix through. If necessary, you can let the sauce reduce with the lid off while shredding the meat and add
2 teaspoons cornflour to thicken the sauce too.
Serves 4
Poppy cooks…
- Cook
2 cups jasmine rice in a rice cooker.
- Make sauce by blending
mango,
1 tablespoon ginger, grated,
1 tablespoon tahini,
1 tablespoon rice wine vinegar,
1 tablespoon tamari sauce and
1 tablespoon olive oil and set aside.
- In a large frying pan or work, heat
1/2 tablespoon coconut oil then add
onion, thinly sliced,
2 garlic cloves, minced,
3 cups red cabbage, finely sliced,
2 cups celery, finely sliced,
2 cups sweet potato, finely sliced and
2 tablespoons filtered water, stirring until the vegetables are cooked.
- Serve rice, topped with vegetables, drizzle mango tahini sauce over the top and sprinkle with
black sesame seeds.
Serves 4
Poppy cooks…
- Make avocado sauce by blending
1 large avocado,
1/4 cup olive oil,
1/4 cup filtered water,
couple sprigs of coriander,
2 garlic cloves,
juice of 1/2 lime and
celtic sea salt, to taste then place in the fridge.
- Boil
1/2 cup quinoa in
1 cup filtered water until all the water is absorbed and set aside.
- Insert butterfly whisk into thermomix.
- Place
1 medium sweet potato, cut into 1cm pieces,
pinch of celtic sea salt, and enough
filtered water to cover the sweet potato and cook for 25 minutes/95ºC/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
- Remove butterly whisk, drain water, insert measuring cup and mash for 30 seconds/speed 4.
- In a mixing bowl, combine, cooked quinoa, mashed sweet potato,
1/2 small red onion, diced,
tin of black beans, drained,
1/8 teaspoon cayenne pepper,
celtic sea salt and cracked black pepper to taste.
- Form patties and bake in a 190ºC oven for 15 minutes.
- Flip patties over and bake for a further 15 minutes.
- Serve on a
mesclun salad with the avocado sauce drizzled over the top.
Serves 4
Poppy cooks…
- Dice
300g sweet potato and place on a baking tray. Drizzle with
olive oil and season with
celtic sea salt + cracked black pepper and roast in a 180ºC oven for 30 minutes.
- On a serving platter or divided amongst 4 dinner plates, place
2 cups iceberg lettuce, sliced,
mango, diced,
100g snow peas, sliced diagonally,
1/2 cup red cabbage, sliced,
avocado, diced and roasted sweet potato.
- In a frying plan combine
1 tablespoon olive oil,
2 teaspoon lime juice,
red chilli, finely chopped,
bunch coriander, chopped,
300g prawns, deveined and cook until the prawn flesh is no longer translucent.
- Serve the prawns on top of the salad.
Serves 12
Poppy cooks...
- Cook
1/4 cup red quinoa in
3/4 cup hot filtered water and set aside.
- In a large saucepan cook
onion, diced and
sweet potato, diced in
olive oil until sweet potatoes are tender.
- Add
2 cloves garlic, minced and saute for 30 seconds.
- Add cooked quinoa and cook for 5 minutes (don't worry if the quinoa gets crispy).
- 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.
- 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.
- 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.
- In a non-stock frying pan, heat up
12 white corn tortillas as per packet instructions.
- To assemble, spoon quinoa mixture down the centre of a tortilla, top with
avocado, diced and finish with the salsa.
Serves 6
- 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
- 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
- Saute
diced onion in
olive oil
- Add
4 cups chopped kale (about half a bunch) and
1/4 cup dried cranberries and sauté until kale is soft
- Stir through cooked quinoa and scoop mixture onto cooked sweet potato halves
