cranberry sauce

Makes 1 large jar

Poppy cooks...

1. Place
   500g cranberries,
   2 granny smith apples, peeled, cored and finely diced,
   150g coconut sugar,
   1 cinnamon stick and
   splash of filtered water in a large saucepan and bring to the boil.
   
   
2. Reduce to a simmer and continue to simmer until the apple softens and the sauce boils down to the desired consistency.
   
   
3. Allow to cool and serve, or pop in a jar to store in the fridge for later.

In the pot, ready to cook

I store my cranberry sauce in a jar in the fridge and it lasts seemingly forever, but maybe that's because we go through it so quickly! A great home made version that you can make well before Christmas dinner

Scooped up into a fancy secondhand glass bowl ready for Christmas dinner (or any meal!)

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vegan tortillas

Serves 12

Poppy cooks...

1. Cook
   1/4 cup red quinoa in
   3/4 cup hot filtered water and set aside.
   
   
2. In a large saucepan cook
   onion, diced and
   sweet potato, diced in
   olive oil until sweet potatoes are tender.
   
   
3. Add
   2 cloves garlic, minced and saute for 30 seconds.
   
   
4. Add cooked quinoa and cook for 5 minutes (don't worry if the quinoa gets crispy).
   
   
5. Add
   3/4 cup hot filtered water,
   410g tin diced tomato,
   1/4 teaspoon chilli powder,
   1 teaspoon smoked paprika,
   1 teaspoon ground cumin,
   1 teaspoon coconut sugar, and
   1/4 teaspoon cayenne pepper bringing to the boil then reducing to a simmer for 5-10 minutes until liquid is absorbed.
   
   
6. Remove from the heat and stir through
   400g tin of black beans, drained and rinsed,
   1/4 cup coriander, chopped and
   juice of 1 lime.
   
   
7. To make the salsa, combine in a mixing bowl
   arils from 1 pomegranate,
   1/2 cup dried cranberries and
   zest and juice of 1 lime.
   
   
8. In a non-stock frying pan, heat up
   12 white corn tortillas as per packet instructions.
   
   
9. To assemble, spoon quinoa mixture down the centre of a tortilla, top with
   avocado, diced and finish with the salsa.

roast sweet potato topped with quinoa, kale + cranberries

Serves 6

Poppy cooks…

1. Cut 
   3 sweet potatoes in half lengthways, lay on a baking tray, drizzle with 
   olive oil, season with 
   celtic sea salt + cracked black pepper and roast in a 180˚ oven for 1 hour
   
   
2. In a medium pot, cook 
   1 cup quinoa (you can use white quinoa, red quinoa, or a mixture of both) in 
   2 cups vegetable stock and set aside
   
   
3. Saute 
   diced onion in 
   olive oil
   
   
4. Add 
   4 cups chopped kale (about half a bunch) and 
   1/4 cup dried cranberries and sauté until kale is soft
   
   
5. Stir through cooked quinoa and scoop mixture onto cooked sweet potato halves

cranberry chicken wraps

Serves 4


A perfect packed lunch solution for kids, road trips or picnics. We have used free range chicken tenderloins as they are always as their names alludes to - super tender - but you can use chicken thighs, breasts or even turkey.

Poppy cooks...

1. Grill
   500g free range chicken tenderloins with
   celtic sea salt + pepper in
   coconut oil until cooked through, then shred into a mixing bowl.
   
   
2. Add
   6 tablespoons (1/2 cup) Norganic mayonnaise,
   half a bunch of chives, finely chopped,
   avocado, chopped; and mix together.
   
   
3. Spread
   mayonnaise onto 
   4 (1 packet) Old Time Bakery certified organic gluten free wraps, lay some
   shredded green cabbage or lettuce down the centre of each wrap, spoon chicken mixture and then sprinkle some
   dried cranberries.

avocado + egg crispibreads

Per serve

Ingredients

Orgran Multigrain Crispibread with Quinoa

egg, boiled and chopped

1/4 avocado, diced

cracked black pepper

Method

The method is, there is no real method! Just pile the ingredients on the Crispibread for a quick snack. Obviously, this is more a concept than a recipe - so feel free to use toasted gluten-free bread, corn crackers, rice crackers or any other type of base. You can smash the avocado instead of dicing it, and add any ingredients you have to hand. I quite like adding dried cranberries for a sweeter version.

roast pumpkin + cranberries with red quinoa

Serves 4

Poppy cooks...

1. Cook
   1 cup red quinoa with
   3 cups of filtered water in a rice cooker or on the cooktop.
   
   
2. Preheat oven to 180°C.
   
   
3. On a baking tray, combine
   2.5 cups pumpkin, diced,
   1/2 red onion, finely diced and
   2 cloves garlic, minced,
   olive oil (enough to coat vegetables),
   2 teaspoons manuka honey,
   generous pinch of celtic sea salt + cracked black pepper,1/8 teaspoon ground ginger and
   1/8 teaspoon curry powder.
   
   

   

   
   Preparing ingredients in the roasting tray
   

   
   

4. Place in the oven and roast for 30 minutes or until the pumpkin and garlic are golden.
   
   
5. To serve, combine roasted ingredients with the cooked quinoa,
   1/2 cup dried cranberries and
   2 tablespoons parsley, chopped.