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!

paleo macaroni and cheese

Serves 4

For a non-paleo version that the kids will love, substitute the cauliflower (so, substitute the whole of step 1) for some brown rice pasta.

Poppy cooks…

1. Saute
   1.5 cauliflower, cut into florets in
   2 tablespoons nuttelex,
   1/2 teaspoon celtic sea salt and
   1/4 cup filtered hot water until cauliflower is cooked and lightly caramelised, then set aside and keep warm.
   
   
2. Saute
   2 tablespoons nuttelex,
   3 squash, diced,
   carrot, diced,
   onion, diced,
   3 garlic cloves, minced,
   3/4 teaspoon ground mustard and
   1 teaspoon celtic sea salt.
   
   
3. Add
   165ml tin coconut cream and simmer until the coconut cream is slightly reduced.
   
   
4. Place in a blender and puree until smooth.
   
   
5. Add an
   egg yolk and blend well.
   
   
6. Return sauce to the pan, then add a
   bag of spinach and stir through until spinach is slightly wilted.
   
   
7. Add
   cracked black pepper to taste.
   
   
8. Serve cauliflower florets topped with sauce.

chocolate + avocado mousse cake

Serves 12

Poppy bakes…

1. Line a cake tin with baking paper.
   
   
2. Mix together
   1 cup gluten free self raising flour,
   3 tablespoons cacao powder and
   1/2 teaspoon celtic sea salt.
   
   
3. Beat in
   2 eggs,
   4 tablespoons coconut oil,
   6 tablespoons maple syrup,
   3 tablespoons rice milk and
   teaspoon vanilla extract.
   
   
4. Pour into cake tin and bake at 185ºC for 25 minutes, then allow to cool to room temperature before placing in the fridge to chill.
   
   
5. Blend
   2 avocados,
   4 tablespoons cacao powder,
   1.5 tablespoons coconut cream,
   6 tablespoons coconut oil,
   4 tablespoons maple syrup and
   tablespoon vanilla extract.
   
   
6. Pour mousse on top of cold cake and set in the fridge.

sago jelly

Serves 2

Poppy cooks…

1. Add
   4 tablespoons tapioca pearls to a small saucepan of boiling water, stirring continuously so they do not stick to the bottom until the tapioca turns clear (approximately 15 minutes).
   
   
2. Drain tapioca pearls in a fine mesh sieve under cold running water.
   
   
3. Return tapioca pearls to saucepan and mix through
   2 tablespoons coconut cream,
   2 tablespoons filtered water,
   1/2 tablespoon vanilla extract and
   1 tablespoon rice malt syrup.
   
   
4. Pour mixture into serving ramekins or glasses and set in the fridge for at least 2 hours.
   
   
5. Serve topped with
   mango cheek, diced and
   toasted desiccated coconut sprinkled on top.

raw coconut treats

Serves 12

Poppy makes…

1. Soak
   10 medjool dates in warm water for at least half an hour.
   
   
2. Pit the dates, then blend with
   2 cups fine desiccated coconut,
   1.5 tablespoons cacao powder and
   2 tablespoons coconut cream until well combined.
   
   
3. You can press the mixture into a lined slice tin or roll into balls before placing in the freezer to set - easy!

blueberry, lime + coconut cake

Serves 10

Dry ingredients

1/2 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon coconut sugar

Wet ingredients

4 free-range eggs

3 tablespoons nuttelex, melted

juice + zest of 1 lime

zest of 1/2 lemon

6 tablespoons coconut milk

1 teaspoon vanilla extract

punnet (1/2 cup) blueberries

Glaze ingredients

1/4 tablespoon coconut oil, melted

30ml coconut cream

Pinch of celtic sea salt

25ml honey

15ml lemon juice

1/4 teaspoon vanilla extract

Method

1. Preheat oven to 180°C
2. In a bowl combine dry ingredients
3. In a separate bowl mix wet ingredients, excluding blueberries
4. Mix dry ingredients into wet ingredients using a spatula
5. Combine blueberries into mixture
6. Spoon mixture into a cake tin and bake for 30 minutes, or until a skewer inserted comes out clean
7. Remove and allow to cool for 10 minutes before serving
8. On low heat, combine glaze ingredients until smooth
9. Cool glaze in the fridge for at least 30 minutes before spreading over cake

Notes
This is a delightfully light and fluffy cake, due to the use of coconut flour. Like most cake recipes, you can use this same mixture to make muffins - this recipe makes about 6 large muffins.