broccoli salad

Serves 3-4

Poppy cooks...

1. Place
   250g broccoli, cut into large florets,
   red capsicum, quartered,
   apple, quartered,
   15g buckwheat groats,
   25g olive oil,
   15g balsamic vinegar,
   1 teaspoon raw honey,
   1.5 teaspoons dijon mustard,
   1 teaspoon celtic sea salt and
   1/2 teaspoon cracked black pepper in your thermomix or food processor on speed 4 for 5 seconds.

raw broccoli salad

Serves 4

This is a variation on a Thermomix classic to make it dairy free. Love this recipe for its speed and healthiness.

Poppy cooks...

1. Place
   250g broccoli, cut into florets,
   100g carrot, cut into pieces,
   95g apple, quartered,
   1/4 red onion,
   100g coconut yoghurt,
   1/2  lemon, juiced,
   pinch of celtic sea salt + cracked black pepper and chop 8 seconds / speed 4.
   
   
2. Scrape down sides of bowl and chop 3 seconds / speed 4.

butter chicken

Serves 4

We have nicknamed this dish butter chicken in our household as the consistency of the sauce reminds us of it. It is by no means a traditional butter chicken dish as we can't eat nuts and don't eat dairy in our house - just a little disclaimer so you don't have different expectations of this dish, haha.

Poppy cooks...

1. Cook
   2 cups of basmati rice and set aside.
   
   
2. Saute
   onion, diced in
   coconut oil.
   
   
3. Add
   4 garlic cloves, minced and
   2 teaspoons ginger, grated.
   
   
4. Add
   2 teaspoons garam masala,
   2 teaspoons ground cumin and
   1 teaspoon ground turmeric, stirring until fragrant.
   
   
5. Add
   400ml coconut cream and
   8 tablespoons tomato paste and bring to the boil.
   
   
6. Add
   500g chicken tenderloins, diced until cooked, stirring occasionally.
   
   
7. Add
   broccoli, cut into florets and
   1 cup corn kernels.
   
   
8. Add
   1 teaspoon cornflour and incorporate.
   
   
9. Season with
   2 teaspoons celtic sea salt and cracked black pepper.

As a summer version, omit the broccoli and corn but make a side salad of shredded cabbage, mango, cucumber and coriander. If you have young kids or toddlers, you can also omit the celtic sea salt and it still tastes amazing!

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.