sweet potato quinoa patties with avocado sauce

Serves 4

Poppy cooks…

1. 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.
   
   
2. Boil
   1/2 cup quinoa in
   1 cup filtered water until all the water is absorbed and set aside.
   
   
3. Insert butterfly whisk into thermomix.
   
   
4. 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.
   
   
5. Remove butterly whisk, drain water, insert measuring cup and mash for 30 seconds/speed 4.
   
   
6. 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.
   
   
7. Form patties and bake in a 190ºC oven for 15 minutes.
   
   
8. Flip patties over and bake for a further 15 minutes.
   
   
9. Serve on a
   mesclun salad with the avocado sauce drizzled over the top.

sushi bowl with teriyaki chicken

Serves 5

Poppy cooks…

1. Boil
   1 cup quinoa in
   2 cups filtered water until all the water is absorbed, then set aside.
   
   
2. Blanche
   1 cup frozen edamame beans until done, then set aside.
   
   
3. Finely slice or chop in a thermomix
   1 cup carrot and
   1 cup purple cabbage, then set aside.
   
   
4. Prepare the dressing by whisking together
   1 tablespoon tahini,
   1 tablespoon filtered water,
   2 teaspoons tamari sauce,
   1/2 teaspoon olive oil,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon honey,
   1/4 teaspoon freshly grated ginger, then set aside.
   
   
5. Grill
   500g chicken tenderloins seasoned with
   celtic sea salt and
   cracked black pepper being careful not to overcook.
   
   
6. Shred chicken.
   
   
7. In a saucepan combine
   1/4 cup coconut amino sauce,
   1/4 cup manuka honey,
   1.5 tablespoons orange juice,
   1 tablespoon rice wine vinegar,
   1 teaspoon arrowroot flour,
   2 teaspoons grated ginger,
   garlic clove, minced,
   2 teaspoons olive oil and
   small pinch of chilli flakes over medium heat until it begins to boil, about 2-3 minutes.
   
   
8. Return shredded chicken to the pan with sauce and toss to coat chicken.
   
   
9. Assemble bowls by either combing or layering quinoa, carrot, purple cabbage, shelled edamame,
   avocado, diced, teriyaki chicken and tahini dressing.
   
   
10. Garnish with
    black and white sesame seeds and
    shredded seaweed.