glazed carrots

 Poppy cooks...

1. In a frying pan heat
   3 tablespoons olive oil.
   
   
2. Add
   600g baby carrots, peeled and halved and toss to coat in oil and cook for 5-7 minutes cut side down.
   
   
3. Add
   2 teaspoons honey,
   1/3 cup water,
   Celtic sea salt and pepper then stir and allow to cook for about 3 minutes or when water is evaporated and carrots start to caramelise.
   
   
4. Stir a few more times to coat evenly, then serve with a sprinkle of
   parsley, finely chopped.

orange + beef stew on creamy mash

Serves 4

Poppy cooks…

1. Between 12 to 24 hours before you plan to cook this meal, put
   500-600g organic diced beef in a large pot or french oven and season with
   celtic sea salt + cracked black pepper.
   
   
2. Add
   750ml red wine (1 bottle),
   3 sprigs fresh thyme,
   2 bay leaves,
   5 carrots, peeled and cut into chunks,
   half an orange cut into wedges,
   onion, cut into rings, and
   2 garlic cloves, sliced. Place in the fridge to marinate.
   
   
3. When you are ready to start cooking, heat some
   olive oil in a frying pan, remove the beef from the marinade and brown on all sides, then set aside.
   
   
4. Place pot with marinade on the cooktop and bring to the boil, then lower to a simmer.
   
   
5. Add chuck steak back into the pot with
   170g tomato paste and
   2.5 cups of hot filtered water and leave to cook on low with the lid on for 2 hours or until meat is tender, stirring occasionally. Remove the lid for approximately another 30 minutes for the liquid to reduce to form a thick sauce.
   
   
6. In a separate pot, boil
   1.5 kg royal blue potatoes, peeled and diced until they crumble with no resistance when pierced with a fork. Drain water and mash with
   tablespoon nuttelex and
   1/2 teaspoon celtic sea salt.
   
   
7. Serve mashed potato topped with stew mixture, making sure to discard the bay leaves and orange peels.

fake fried rice with fake honey chicken

Serves 4

I was amazed when I first cooked this dish as it immediately reminded me of being a child because it tasted exactly like my mother's cooking. Without compromising on taste, this version of fried rice with sticky honey chicken is so much healthier than the traditional version - you have to try it to believe it!

Poppy cooks…

1. In a large pot combine
   1/4 cup apple cider vinegar,
   1/4 cup coconut amino sauce,
   2 cloves garlic, minced,
   1.5 teaspoons manuka honey,
   4 black peppercorns and
   2 bay leaves.
   
   
2. Add
   500g chicken thighs to the pot and add enough 
   chicken stock until the chicken is submerged. Place in the fridge to marinade for at least 3 hours.
   
   
3. Whilst the chicken is marinading, cook the fried rice. Begin by scrambling
   4 eggs with a pinch of
   celtic sea salt and pepper, then set aside.
   
   
4. In a wok or large frying pan on high heat, sauté an
   onion, diced,
   4 cloves garlic, minced and
   2 carrots, peeled and diced until onion is golden and carrots are softened, then set aside.
   
   
5. Pulse
   1/2 cauliflower in a food processor until it resembles rice. Then sauté in work with oil until the cauliflower browns slightly.
   
   
6. Add carrot mixture back into the wok, along with
   2 tablespoons coconut amino sauce and
   1/4 teaspoon tamari sauce.
   
   
7. Then add
   1/2 cup frozen peas and stir until peas are cooked, then set aside and keep warm while you cook the chicken.
   
   
8. Place the pot with the marinaded chicken on high heat to bring it to the boil, then reduce to a simmer. Once the chicken is cooked, remove from the pot.
   
   
9. Reduce the remaining sauce until it forms a thick and sticky consistency, then add the chicken back in to heat up before serving.
   
   
10. Just before serving, combine the scrambled egg into the fried rice.

lamb, rosemary + orange cassoulet

Serves 4

This is my first recipe using certified pure therapeutic grade essential oils in cooking. My naturopath introduced me to dōTERRA and I have been blown away by the power of these essential oils in all areas of holistic health. I will have to write more about them another time, but this recipe uses dōTERRA's lavender oil which you can substitute with fresh or dried lavender.

Poppy cooks…

1. In a large stock pot or dutch oven, heat up some
   olive oil and brown
   700g lamb, diced with
   celtic sea salt + cracked black pepper.
   
   
2. Add
   onion, diced,
   3 carrots, chopped,
   3 celery sticks, chopped and cook for 5 minutes.
   
   
3. Add
   3 garlic cloves, minced,
   orange zest and juice,
   2 sprigs rosemary,
   1 drop of dōTERRA lavender oil,
   2 cups pinot noir,
   2 cups chicken stock and bring to a boil then reduce to a simmer, covered for 2 hours (or up to 5 hours if you have the time to make the lamb meat really tender), stirring occasionally. If the dish starts looking dry, add more stock; or if there is too much liquid, remove the lid.
   
   
4. Before serving add
   1 tin cannellini beans and stir through.

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.