coconut water

As the weather is very slowly starting to warm up, I thought it was fitting to talk about coconut water. When I feel like I need an energy pick-me-up in the warmer months, or when I have a beach volleyball training session or match, I drink coconut water. Not only does it taste great, it contains 5 key electrolytes and is very hydrating. Here are some handy facts about 100% pure organic coconut water:

1. Coconut water is a liquid naturally present in the centre of a young coconut
2. It is clear and contains no fat or cholesterol unlike coconut milk and coconut cream which is derived from coconut flesh
3. There are no preservatives, no colouring and no additives
4. It is naturally rich in 5 key electrolytes - potassium, calcium, sodium, magnesium and phosphorous
5. Being rich in potassium (more than four bananas), coconut water can help reduce muscle cramping during exercise
6. It is a natural isotonic beverage with the same level of electrolytic balance present in human blood
7. It is more hydrating than water, being a great natural sports drink
8. It has fewer calories, less sodium, and more potassium than a sports drink
9. It boosts your immune system naturally
10. Contains chemicals that counter fatigue
11. Increases metabolism and weight loss
12. Aids in circulation
13. Detoxifies and fights viruses
14. Fights against stress
15. Balances body pH
16. Clears complexion
17. Is a great hangover cure
18. Is best served cold

quick spaghetti

Similar to my previous post on gluten-free pizza, gluten-free pasta is a great pantry staple that you can whip up very easily and quickly for lunch, or for dinner when you don't feel like cooking anything too labour intensive.

Pictured is some gluten free spaghetti with asparagus, semi-dried tomatoes and seaweed sprinkled on top.

After boiling your pasta, you can add anything that is in your fridge and pantry: tinned tomatoes, tomato paste, any vegetables in your fridge or freezer, tinned tuna or salmon, fresh or dried herbs etc.

gluten-free pizza

Serves 1

Ingredients

gluten-free pizza base

organic + sugar free tomato paste

Topping suggestions

sliced onion, caramelised

garlic

avocado

roast pumpkin

roast capsicum

grilled eggplant

zucchini

olives

herbs (fresh or dried)

coconut yoghurt

Method

1. Spread tomato paste over pizza base
2. Add desired toppings
3. Bake in oven and drizzle with coconut yoghurt before serving

Notes
There are a variety of gluten free pizza bases available on the market - I quite like Bodhi Bakeries Wheat Free Pizza Bases available online which I find serve 1 person per pizza base.

This is a great option for a quick lunch, of for those nights you don't feel like cooking. It is also a great way of using up any left-over vegetables in your fridge. Be creative with your flavour combinations!

Are there any other brands of pizza bases you have tried that you would recommend?

tofu paella

Serves 6

Poppy cooks…

1. Add1 tablespoon coconut oil and
   onion, diced to a rice cooker and stir occasionally for 5 minutes.
   
   
2. Stir through
   red capsicum, diced for a further 3 minutes.
   
   
3. Add
   2 garlic cloves, minced,
   2 cups arborio rice,
   500ml vegetable stock,
   1.5 cups hot water,
   tin of diced tomato,
   1/4 teaspoon saffron,
   1 teaspoon dried thyme,
   1 teaspoon sweet paprika,
   1 teaspoon celtic sea salt and
   1 teaspoon cracked black pepper, stirring occasionally until rice cooker has finished cooking.
   
   
4. Stir through
   1 cup peas and
   350g silken tofu, chopped and leave in the rice cooker to warm through before serving.

Notes
Some rice cookers need a certain weight before they will turn on - simply apply a bit of pressure to the bowl if your rice cooker won't turn on with just the onion in it to begin with. My easy rice cooker version can also be replicated in a large pan. If preferred, firm tofu can be used by cutting into cubes and frying off prior to the method described above.

kale + tomato spaghetti

Serves 4

Ingredients

1 packet gluten-free spaghetti

2 tablespoons olive oil

red onion, thinly sliced

2 cloves garlic, chopped

1 bunch kale, chopped

1 packet cherry tomatoes, halved

pepitas

Method

1. Bring 2 litres of water to the boil in a large pot. Add gluten free spaghetti and gently stir to prevent spaghetti sticking together
2. Remove from the heat once spaghetti is al dente and drain water
3. In a non-stick frying pan, heat oil
4. Add onion and garlic and stir until brown
5. Add kale and toss until wilted
6. Add tomatoes and toss until softened
7. Add kale mixture to spaghetti, combine and serve with pepitas on top

Notes
Feel free to grate some parmesan cheese on top to serve as pictured above if you are not following a dairy free diet

oven roasted chickpeas

Serves 1-6

Ingredients

1 tablespoon coconut oil

400g can of organic chickpeas

1/2 teaspoon celtic sea salt

OPTIONS:

pepper

1/4 teaspoon cumin powder

1 teaspoon coconut sugar

1 teaspoon sweet paprika

Method

1. Preheat oven to 200C
2. Place coconut oil in a medium or large sized baking dish. If necessary, place in oven until coconut oil is melted
3. Rinse and drain chickpeas and soak up extra moisture with a kitchen towel
4. Place chickpeas in baking dish with coconut oil
5. Toss through chosen seasoning and spices
6. Back in the oven for 30 minutes or until they start popping and are crunchy

Notes
This is a great guilt-free protein packed snack! It is a good idea to bake them in a deep dish rather than on a baking tray, as when they pop they can make a mess of your oven

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.

moroccan lamb soup

Serves 4

An excellent winter warmer that is hearty and filling. Feel free to accompany with gluten-free bread or make your own toasted gluten-free herb bread.

Poppy cooks…

1. Boil
   1/2 cup quinoa in
   1 cup of hot filtered water until all the water is absorbed and then set aside.
   
   
2. In a large pot over medium heat, place
   2 tablespoons coconut oil,
   2 cloves garlic, minced,
   1/2 teaspoon ground coriander,
   1.5 teaspoons ground cumin and
   3/4 teaspoon turmeric. Stir for 1-2 minutes.
   
   
3. Add 2 lamb shanks and toss to coat with spices until lightly browned on all sides.
   
   
4. Add
   2 purple carrots, sliced,
   2 orange carrots, sliced, 
   1/2 red capsicum, diced,
   1 cup pumpkin, diced,
   400g tin diced tomatoes,
   500ml gluten-free vegetable stock,
   celtic sea salt and cracked black pepper, to taste and bring to the boil.
   
   
5. Add
   1 cup hot filtered water, reduce to a simmer and cook uncovered for 2.5 hours or until the meat is falling off the bone. Add more water if required.
   
   
6. Remove shanks, shred meat and add back to the pot.
   
   
7. Add quinoa into the pot and stir through.

chocolate + strawberry cake

Serves 2

Ingredients

4 tablespoons gluten free self raising flour

4 tablespoons coconut sugar

3 tablespoons cocoa powder

3 tablespoons rice milk

3 tablespoons olive oil

1 egg

punnet strawberries

coconut ice cream

Method

1. Combine all ingredients (except strawberries and ice cream) and whisk well with a fork
2. Cut strawberries into bite-size pieces and add
3. Pour into a mini cake tin, small oven-proof bowl or 2 ramekins (or you can mix it in the bowl you plan to cook it in)
4. Bake in a fan forced oven at 180 degrees for 30 minutes
5. Serve with your choice of coconut ice cream and strawberries

Notes
You can double, triple or quadruple this recipe to make a larger cake. I like being able to make a single serve cake for my husband and I for a one-off bit of indulgence. You can also cook this cake in the microwave by cooking on high for 1.5 - 3 minutes. Pictured below is an organic coconut ice cream I have come across called Coco Luscious...

chicken shepherd's pie

Serves 4

This version of shepherd's pie can be made using any white meat, whether chicken, turkey or pork. You can make it in separate ramekins or a single pie dish. For anyone not following a dairy free diet, feel free to add cheese to the top of the mashed potato before grilling.

Poppy cooks...

1. Peel and dice
   800g potatoes, then place in boiling water until soft. Mash up with
   1 tablespoon nuttelex (or butter) and
   1/4 teaspoon celtic sea salt and set aside.
   
   
2. In a large pot, saute an
   large onion, diced,
   2 carrots, diced and
   2 celery stalks, diced with
   olive oil until the onion lightly browns.
   
   
3. Stir through
   3 garlic cloves, minced,
   3-4 squash, diced and
   1/2 teaspoon dried thyme, and cook for 1 minute.
   
   
4. Add
   600g free-range chicken (or turkey) mince and break up with a wooden spoon, cooking until the chicken is no longer pink.
   
   
5. Stir through
   handful spinach,
   400g tin of sugar-free diced tomatoes and
   2 tablespoons organic sugar-free tomato paste, simmering until there is very little liquid left.
   
   
6. Stir through
   1.25 cup peas and season with
   celtic sea salt + cracked black pepper.
   
   
7. Spoon mixture into 4 ramekins or a single baking dish and top with mashed potato.
   
   
8. Place under a grill until the potato browns.

pumpkin + fish risotto

Serves 5

Poppy cooks...

1. Preheat oven to 180ºC.
   
   
2. Dice
   butternut pumpkin into 1cm squares, place in a baking tray and coat with
   olive oil and bake until the pumpkin starts to get a little colour.
   
   
3. In the meantime, heat
   3 tablespoons coconut oil in a cast iron casserole dish.
   
   
4. Add
   onion, diced and
   2 cups arborio rice, tossing to coat in coconut oil.
   
   
5. Add
   5 cups filtered water and
   2 teaspoons celtic sea salt.
   
   
6. Once half the liquid has been absorbed by the rice, stir through
   6 mushrooms, sliced,
   handful spinach, sliced,
   2 white fish fillets, chopped.
   
   
7. Occasionally stir the risotto, and when all the liquid is absorbed, add
   3 tablespoons parsley, chopped and roasted pumpkin.
   
   
8. Serve risotto into bowls topped with a sprinkle of 
   chia seeds,
   crispy bacon and
   parmesan cheese.

The beginning...

After spending some time setting up my blog, it is well and truly live! I wanted to create a recipe blog to help other people who might share the same experiences as me when it came to eating well.

In 2011, my skin specialist suggested I remove all gluten, dairy and processed sugar from my diet in an effort to help my body overcome the acne condition I had. I found this extremely challenging at first - not only did I have cravings for sugar and pastry, but so many products at the shops contained sugar, and when they didn't, they were twice the price. And everything tasted quite bland! I lost some weight to begin with, probably because I didn't know what I could eat.

Things got easier with time. I now have a repertoire of ingredients and recipes to draw from. I feel a lot healthier and a lot less bloated. I don't suffer from stomach aches anymore either, which used to be a daily occurrence. I have also found an excellent naturopath who has given me invaluable guidance on what is best for me.

I never shop at Coles or Woolworths (for political reasons as much as health reasons), but buy organic produce as much as I can from our local markets and independent grocers.

These recipes are not only loved by me, but also by my husband who hasn't restricted his diet, but will eat all of these recipes without feeling like he is eating healthy. It's true - healthy food can be tasty too! My use of herbs and spices has certainly grown since my diet overhaul.

I also run my own business with my husband - so it goes without saying that as a small business owner, we are extremely time poor. That made eating well even harder! That is why this recipe blog includes recipes that I have tried and tested myself, and are easy for enough for anyone to try.

Oh, and did I mention I have a nut allergy? So this is a nut free environment too.

Over time, I will keep adding more recipes. Whether they are old time favourites of mine, or new ones I discover.

P.S. Why is this blog called "Poppy loves pear"? My husband and I currently have one fur child, an 8 year old West Highland Terrier named Poppy. This dog will do absolutely anything for some pear! We even managed to train her into dinging a reception bell whenever she wanted to go outside or come back inside using pear.

kaffir lime chicken with cucumber + mango salad

Serves 4

Ingredients

2 cups jasmine rice

16 kaffir lime leaves, centre vein removed, finely chopped

2 garlic cloves, crushed

60ml (1/3 cup) lime juice (or juice from 1 fresh lime)

2 tablespoons olive oil

2 lebanese cucumbers, halved lengthways, thinly sliced diagonally

mango, sliced

1/4 red onion, thinly sliced

1/2 cup coriander

160ml (2/3 cup) coconut cream

500g chicken tenderloins, chopped (or pork)

Preparing the salad

Method

1. Cook rice
2. Combine 16 lime leaves, garlic, lime juice & oil in mixing bowl. Add chicken, coat, cover & place in fridge to marinade for 4-6 hours
3. Place cucumber, mango, onion & coriander in large bowl to make salad & toss
4. Drain chicken and cook in a non-stick frying pan
5. Serve rice, top with salad & chicken, and spoon over coconut cream to serve

The finished product!

Notes
Kaffir lime leaves can be quite hard to cut, so feel free to use kitchen scissors instead!