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.

Sticky ribs

Poppy cooks...

Serves 2

1. Preheat oven to 200ºC.
   
   
2. Cut
   rack of pork ribs into individual ribs and place in a roasting dish (with a lid) lined with foil.
   
   
3. To make the marinade, place in a small pot
   1 teaspoon ginger, grated,
   clove of garlic, minced,
   75ml apple juice,
   50ml white wine vinegar,
   1.25 tablespoons tomato paste,
   2 teaspoons dijon mustard,
   50ml soy sauce and
   4 tablespoons manuka honey, whisking together over medium heat until sauce thickens (approximately 10-15 minutes).
   
   
4. Coat the ribs with marinade, put lid on and place in oven for 10 minutes.
   
   
5. Flip ribs over, place lid back on and in oven for another 10 minutes.
   
   
6. Remove from oven, turn ribs around, and place back in oven without lid for a further 5 minutes.
   
   
7. Flip ribs over, still without lid on and in oven for a final 5 minutes.
   
   
8. We serve these with rice and stir fried greens to make a whole meal.

creamy zucchini pasta bake

Serves 4

Poppy cooks…

1. Saute
   zucchini, diced,
   2 carrots, diced,
   handful green beans, chopped,
   1 cup purple cabbage, diced,
   4 garlic cloves, minced,
   pinch of italian herbs (such as marjoram, basil, rosemary, oregano, thyme), celtic sea salt + cracked black pepper in
   olive oil, then set aside.
   
   
   
2. To make sauce heat
   1 tablespoon nuttelex and
   2 tablespoons olive oil in a small saucepan, then add
   4 tablespoons brown rice flour or buckwheat flour and stir with a whisk to form a paste.
   
   
   
3. Slowly add
   2 cups rice milk, followed by
   1/4 cup nutritional yeast flakes,
   1 teaspoon garlic powder,
   1 teaspoon celtic sea salt,
   1/2 teaspoon ground nutmeg,
   1 teaspoon rice wine vinegar and
   1 teaspoon dijon mustard, stirring on low heat until it thickens.
   
   
   
4. Cook
   500g buckwheat pasta or brown rice penne in accordance with packet instructions.
   
   
   
5. Drain the pasta then combine in a baking dish with zucchini, 
   1/2 cup semi sun-dried tomatoes, quartered, sauce and sprinkle with
   chives, chopped.
   
   
   
6. Bake in a 180ºC oven for 20 minutes or until it starts to crisp on top.

chicken + potato salad with herbed mayonnaise

Serves 4

Poppy cooks…

1. To make the herb mayonnaise, combine
   1/2 cup Norganic mayonnaise,
   1 tablespoon dijon mustard,
   2 tablespoons lemon juice,
   2 tablespoons parsley, chopped and
   4 mint leaves, chopped and set aside or place in the fridge if you are making this in advance.
   
   
2. Place
   4 desiree potatoes, cut into wedges and
   1/4 teaspoon celtic sea salt in a large pot of
   filtered water, bring to the boil and cook until the potatoes are tender.
   
   
3. Remove the potatoes using a slotted spoon, then place
   250g green beans trimmed in the hot water to blanche them.
   
   
4. In a non stick frying pan, grill
   500g chicken tenderloins seasoned with
   celtic sea salt + cracked black pepper.
   
   
5. Serve by arranging the potatoes, green beans and chicken on a platter or plates then drizzle the herbed mayonnaise over the top.