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.

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!

kedgeree

Serves 6

Poppy cooks...

1. Soak
   1 cup puy lentils for at least an hour, then drain.
   
   
2. In a saucepan, boil
   4 eggs with
   2 fillets salmon in a steamer insert above. Once the salmon is cooked through, flake; and once the eggs are cooked, cut into quarters; then set all aside.
   
   
3. Saute
   2 onions, sliced to your desired level of caramelisation, then set aside.
   
   
4. Melt
   2 tablespoons coconut oil in a large pan, then add
   1.5 cups basmati rice, lentils,
   2 bay leaves,
   4 garlic cloves, minced,
   knob of ginger, grated,
   sprinkle of chilli powder to your liking,
   1 teaspoon ground turmeric,
   2 teaspoons ground cumin,
   2 teaspoons ground coriander and stir until fragrant.
   
   
5. Add
   3 cups filtered water and bring to the boil then reduce heat to low and cover, cooking until the rice and lentils are done.
   
   
6. Stir through
   bag spinach, then add fish, eggs, onions and
   bunch parsley, chopped.
   
   
7. Serve with a
   wedge of lemon.

vegetable stir fry with mango tahini sauce

Serves 4

Poppy cooks…

1. Cook
   2 cups jasmine rice in a rice cooker.
   
   
2. Make sauce by blending
   mango,
   1 tablespoon ginger, grated,
   1 tablespoon tahini,
   1 tablespoon rice wine vinegar,
   1 tablespoon tamari sauce and
   1 tablespoon olive oil and set aside.
   
   
3. In a large frying pan or work, heat
   1/2 tablespoon coconut oil then add
   onion, thinly sliced,
   2 garlic cloves, minced,
   3 cups red cabbage, finely sliced,
   2 cups celery, finely sliced,
   2 cups sweet potato, finely sliced and
   2 tablespoons filtered water, stirring until the vegetables are cooked.
   
   
4. Serve rice, topped with vegetables, drizzle mango tahini sauce over the top and sprinkle with
   black sesame seeds.

gingerbread cookies (paleo version)

Makes 16

Poppy bakes…

1. If you are unable to buy sunflower seed flour, you may want to start by milling sunflower seeds in a thermomix to create the sunflower seed flour required at step 8.
   
   
2. Soak
   5 dates in warm water until soft (a minimum of 30 minutes).
   
   
3. Blend dates until smooth to form a paste.
   
   
4. In a medium saucepan on medium heat, heat up
   1/3 cup manuka honey,
   1.5 tablespoons ground ginger,
   1/2 tablespoon ground cinnamon,
   1/3 teaspoon ground nutmeg and date paste until the edges begin to bubble slightly.
   
   
5. Remove saucepan from the heat and stir through
   3 tablespoons coconut oil until combined.
   
   
6. Add
   1/2 teaspoon baking soda,
   1/4 teaspoon celtic sea salt, and slowly add
   1.75 cups sunflower seed flour.
   
   
7. Allow mixture to cool or place in the fridge.
   
   
8. Roll out dough between two pieces of baking paper to desired thickness, then cut into desired shapes.
   
   
9. Bake in a 180ºC oven for approximately 10 minutes or until they brown.
   
   
10. Allow to cool before eating.

sushi bowl with teriyaki chicken

Serves 5

Poppy cooks…

1. Boil
   1 cup quinoa in
   2 cups filtered water until all the water is absorbed, then set aside.
   
   
2. Blanche
   1 cup frozen edamame beans until done, then set aside.
   
   
3. Finely slice or chop in a thermomix
   1 cup carrot and
   1 cup purple cabbage, then set aside.
   
   
4. Prepare the dressing by whisking together
   1 tablespoon tahini,
   1 tablespoon filtered water,
   2 teaspoons tamari sauce,
   1/2 teaspoon olive oil,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon honey,
   1/4 teaspoon freshly grated ginger, then set aside.
   
   
5. Grill
   500g chicken tenderloins seasoned with
   celtic sea salt and
   cracked black pepper being careful not to overcook.
   
   
6. Shred chicken.
   
   
7. In a saucepan combine
   1/4 cup coconut amino sauce,
   1/4 cup manuka honey,
   1.5 tablespoons orange juice,
   1 tablespoon rice wine vinegar,
   1 teaspoon arrowroot flour,
   2 teaspoons grated ginger,
   garlic clove, minced,
   2 teaspoons olive oil and
   small pinch of chilli flakes over medium heat until it begins to boil, about 2-3 minutes.
   
   
8. Return shredded chicken to the pan with sauce and toss to coat chicken.
   
   
9. Assemble bowls by either combing or layering quinoa, carrot, purple cabbage, shelled edamame,
   avocado, diced, teriyaki chicken and tahini dressing.
   
   
10. Garnish with
    black and white sesame seeds and
    shredded seaweed.

oven baked chicken with sugarsnaps

Serves 4

Poppy cooks…

1. Preheat oven to 180ºC and line a baking tray with foil.
   
   
2. Add
   500g chicken tenderloins, cut into bite size pieces to a mixing bowl with
   1 tablespoon olive oil,1 tablespoons tamari sauce,
   2 tablespoons coconut amino sauce,
   2 tablespoon manuka honey,
   2 teaspoons ginger, finely grated,
   3 garlic gloves, minced,
   1 cup spring onions, finely chopped and mix together.
   
   
3. Spread chicken on baking tray and cook for 15 minutes before turning pieces over and baking until sauce is reduced and chicken looks sticky (about another 15 minutes).
   
   
4. While the chicken is cooking, in a rice cooker cook
   2 cups jasmine rice with
   200g sugarsnaps in the steamer insert.
   
   
5. Serve rice, topped with sugar snaps then chicken. Sprinkle dish with
   sesame seeds and a little
   lemon zest.

gluten-free apple crumble

Serves 8

Poppy bakes…

1. Preheat oven to 180ºC.
   
   
2. In a mixing bowl place
   6 granny smith apples, cored and diced then squeeze a bit of
   lemon juice over the apples and toss to coat.
   
   
3. Stir through
   2 tablespoons agave syrup then dust with
   2 teaspoons tapioca flour and toss to coat.
   
   
4. Poor the apple mixture into your baking dish or ramekins.
   
   
5. In another mixing bowl combine
   1 cup quinoa flakes,
   3/4 cup gluten-free plain flour,
   1 cup coconut sugar,
   2 teaspoons ground cinnamon,
   1 teaspoon ground ginger and
   1/2 teaspoon celtic sea salt and mix together.
   
   
6. Add
   3/4 cup coconut oil and combine.
   
   
7. Spoon crumble mixture over apple mixture and bake using bottom element only for 15 minutes, and then with both top and bottom elements on for another 20 minutes or until the crumble topping is crisp.

slow cooked beef cheeks

Serves 4

This recipe is best prepared the day before you intend to serve it!

Poppy cooks…

1.  24 hours before cooking, in a large pot combine
   4 beef cheeks,
   knob ginger, grated,
   4 spring onions, finely chopped,
   5 cloves garlic, minced,
   red chilli, finely chopped,
   1 teaspoon chinese five spice,
   2 teaspoons coconut sugar,
   1/3 cup rice wine,
   1/4 cup tamari sauce,
   1/2 cup filtered water, place the lid on the pot and leave to marinade in the fridge.
   
   
2. The next day, pour over
   1 cup beef stock and place on low heat for 4 hours or until the beef cheeks are tender and all the fat is rendered.
   
   
3. While the beef cheeks are cooking, in a rice cooker cook
   2 cups jasmine rice with
   bunch of pak choy, chopped or any other asian greens in the steamer insert.

mongolian beef

Serves 2

Poppy cooks…

1. Cook
   1 cup jasmine rice in a rice cooker with
   bunch of asian greens in the steamer tray on top.
   
   
2. In a frying pan saute
   4 cloves garlic, minced,
   3/4 teaspoon dried ginger and
   1/8 teaspoon dried chilli flakes.
   
   
3. Add
   3 tablespoons coconut aminos,
   1 teaspoon chicken stock paste (or 3 tablespoons chicken stock) and
   1.5 tablespoons manuka honey stirring frequently until the honey dissolves and the sauce thickens slightly.
   
   
4. Add
   500g stir fry beef and toss until cooked.
   
   
5. Stir through
   3 spring onions, sliced diagonally and serve on steamed rice with steamed greens to the side.

mápó dòufu

Serves 4

Poppy cooks…

1. Cook
   2 cups brown basmati rice.
   
   
2. Before putting on the heat, in a wok combine
   1 egg, lightly beaten,
   1 tablespoon cornflour,
   1/2 teaspoon ground five spice,
   1 tablespoon spring onion, finely chopped,
   1/2 teaspoon coconut sugar,
   1/4 teaspoon olive oil and
   1/4 teaspoon celtic sea salt.
   
   
3. Add in
   500g free range pork mince, mixing to coat pork in marinade; then cook pork mixture on a high heat.
   
   
4. Add
   red capsicum, finely diced,
   handful green beans, finely chopped,
   1/2 teaspoon chilli flakes,
   1 tablespoon garlic, minced,
   1 tablespoon ginger, minced,
   2.5 teaspoons coconut sugar and combine.
   
   
5. Add
   1 cup chicken stock,
   2 tablespoons gluten free soy sauce and
   2 tablespoons coconut amino sauce, reducing the heat if it starts to spit.
   
   
6. In a small dish, dissolve
   2 teaspoons cornflour in
   2 teaspoons filtered water and add to the pot and stir through.
   
   
7. Add
   4 spring onions, finely sliced, and
   2 packets of firm tofu, cubed until most (but not all) of the liquid is absorbed.
   
   
8. Serve on cooked rice with extra
   spring onions, sliced on top.

gingerbread cookies

Makes 16

Poppy bakes...

1. Preheat oven to 180˚C.
   
   
2. In a mixing bowl, mix together
   1/2 cup plain gluten-free flour,
   1/3 cup coconut flour,
   2 tablespoons arrowroot powder,
   1 tablespoon ground chia seeds,
   2 tablespoons quick oats,
   1/4 teaspoon celtic sea salt,
   1/2 teaspoon baking soda,
   1/3 cup coconut sugar,
   1 teaspoon ground cinnamon,
   1.25 teaspoon ground ginger and
   1/4 teaspoon ground cloves.
   
   
3. Add
   3 tablespoons coconut oil,
   2 tablespoons manuka honey, 
   2 eggs and combine.
   
   
4. Scoop mixture onto a large sheet of baking paper. Place another sheet of baking paper on top and use a rolling pin until you reach the thickness you want for the cookies.
   
   
5. Use gingerbread men cookie cutters and place unto a baking tray lined with baking paper (or you can roll/press into cookies which are just as yummy).
   
   
6. Bake for 10 minutes and allow to cool (make sure not to leave them in for any longer as they dry up very easily).

blueberry chutney

This blueberry chutney is so unique, tasty and healthy! We love eating it as a dipping sauce with sweet potato chips or homemade chicken nuggets. For a smoother sauce consistency, simply blitz with a stick blender.

Poppy cooks…

1. In a small saucepan, bring to the boil
   2 cups blueberries,
   4 teaspoons garlic, minced,
   1/4 cup red wine vinegar,
   1/2 teaspoon ground ginger,
   1/4 teaspoon onion powder,
   1/4 teaspoon celtic sea salt,
   2 tablespoons coconut sugar and then reduce to a simmer for 25 minutes.
   
   
2. Chill in the fridge and serve!

asian style salmon

Serves 2

A super easy Asian dish that you can easily multiply depending on how many serves you want to make. 

Poppy cooks…

1. Line a baking dish with foil and place
   2 salmon fillets, skin side down, in the baking dish.
   
   
2. Cover the fish with
   2 spring onions, diagonally sliced,
   1 red chilli, deseeded and finely sliced,
   2 garlic cloves, minced,
   knob of ginger, minced, and
   2 teaspoons sesame seeds.
   
   
3. Pour juice of
   1/4 lime,
   1.5 tablespoons tamari sauce and
   1 tablespoon coconut amino sauce over the ingredients.
   
   
4. Cover and bake in a 180˚C oven for 25 minutes.
   
   
5. While the fish is in the oven cook
   1 cup jasmine rice in a rice cooker, with a bunch of
   asian greens, chopped in the steamer tray.
   
   
6. Plate up rice, followed by greens, place salmon fillet on top, drizzle remaining sauce over the whole dish and garnish with fresh
   coriander.