broccoli + zucchini bake

Serves 4

Ingredients

red onion, diced

broccoli, cut into small florets

2 zucchini, sliced

celtic sea salt + cracked black pepper

crushed chilli flakes

hot filtered water

1/2 cup rice milk

4 free-range organic eggs

ground nutmeg

handful basil, chopped

Method

1. Saute onions in a frying pan with olive oil until softened
2. Add broccoli and zucchini, season lightly and add a pinch of crushed chilli flakes to taste. Add a dash of hot filtered water to the pan to soften the vegetables, and add more as necessary
3. In a separate bowl, whisk together milk, eggs, pinch of celtic sea salt and a pinch of ground nutmeg until fluffy
4. Stir basil through egg mixture
5. When vegetables are softened and slightly browned, place in a baking dish and pour egg mixture over the top
6. Bake in a 180°C oven for about 30 minutes

Notes
If you are not following a dairy or lactose free diet, then sprinkle with cheese before placing in the oven.

popcorn cacao squares

Makes approximately 12 squares

Ingredients

8 pitted medjool dates

1/2 cup finely desiccated coconut

3/4 cup raw organic cacao powder

3/4 cup coconut oil

2 teaspoons honey

2 cups organic popcorn with salt

Method

1. Finely chop dates and then blend into a smooth paste
2. Over a low heat combine dates, desiccated coconut, cacao powder, coconut oil and honey
3. Take mixture off the heat and stir through popcorn
4. Spread into a slice tin and set in the freezer for 20 minutes
5. Remove from freezer and cut into desired squares

Notes
This sweet snack not only tastes good, but is packed full of flavonoids which act as natural antioxidants!

roast pumpkin + cranberries with red quinoa

Serves 4

Poppy cooks...

1. Cook
   1 cup red quinoa with
   3 cups of filtered water in a rice cooker or on the cooktop.
   
   
2. Preheat oven to 180°C.
   
   
3. On a baking tray, combine
   2.5 cups pumpkin, diced,
   1/2 red onion, finely diced and
   2 cloves garlic, minced,
   olive oil (enough to coat vegetables),
   2 teaspoons manuka honey,
   generous pinch of celtic sea salt + cracked black pepper,1/8 teaspoon ground ginger and
   1/8 teaspoon curry powder.
   
   

   

   
   Preparing ingredients in the roasting tray
   

   
   

4. Place in the oven and roast for 30 minutes or until the pumpkin and garlic are golden.
   
   
5. To serve, combine roasted ingredients with the cooked quinoa,
   1/2 cup dried cranberries and
   2 tablespoons parsley, chopped.

vegetable + bean soup

Serves 4

Poppy cooks...

1. In a large soup pot, heat
   1 tablespoon coconut oil.
   
   
2. Add
   1 bunch kale, stems removed and torn,
   onion, diced,
   3 garlic cloves, crushed,
   carrot, diced,
   zucchini, diced,
   red capsicum, diced,
   1/4 cup coriander, chopped,
   1/4 cup parsley, chopped,
   1/2 teaspoon cumin seeds,
   1/2 teaspoon ground cumin and
   1/4 teaspoon ground paprika. Saute uncovered over medium heat for 5 minutes, or until the vegetables start to soften.
   
   
3. Add
   2.5 cups filtered water and
   2 teaspoons celtic sea salt, cover with a lid and simmer for 10 minutes.
   
   
4. Stir in
   2 400g tins of red kidney beans, drained and mashed and
   2 400g tins of black beans, rinsed. Simmer, uncovered, stirring occassionally for 10-15 minutes.
   
   
5. Serve with desired garnish such as cracked black pepper, pepitas, coriander and flax seed oil.

Notes

You can also serve with gluten-free bread or coconut yoghurt. The use of cumin is a great source of iron and was used traditionally to help relieve allergy symptoms, reduce heartburn and improve digestion.

vegetarian nasi goreng

Serves 2

Ingredients

1 cup rice

4 eggs

2 red onions

2 red chillies

3 cloves of garlic

1 red capsicum

1 carrot

2 spring onions, sliced diagonally

coriander

Method

1. Cook rice in advance and stand to cool
2. Scramble eggs and set aside
3. Add one onion, half a chilli & garlic to a food processor to make a paste
4. Heat oil in a wok and fry paste for 3 minutes or until fragrant
5. Add thinly sliced onion, red chillies, yellow capsicum & carrot for another 3 minutes
6. Stir through rice, eggs and season with celtic sea salt & pepper
7. Toss through spring onions and coriander

Notes
This dish, as well as any other fried rice dishes, work best with left over rice or rice that has been cooked in advance and allowed to cool.