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.

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.

chicken san choy bow

Serves 4

Poppy cooks…

1. Chop
   1 carrot and
   1/4 red cabbage in thermomix for 20 seconds at speed 4 then tip into a mixing bowl. Alternatively, julienne / thinly slice ingredients by hand.
   
   
2. Add to the mixing bowl
   1 lebanese cucumber, julienned and
   1 spring onion, thinly sliced then set aside.
   
   
3. Grill
   500g chicken tenderloins in
   olive oil with
   celtic sea salt and cracked black pepper.
   
   
4. While the chicken is cooking, in a small bowl mix together
   1/4 cup manuka honey,
   1 tablespoon gluten free soy sauce,
   2 teaspoon white wine vinegar and
   1/2 lime, juiced.
   
   
5. Shred the chicken, then add it to the vegetables. Pour dressing on top and mix together.
   
   
6. Prepare
   12 iceberg lettuce cups, spoon filling into cups and sprinkle with
   fried shallots.

quinoa + blueberry slice

Serves 12

This yummy and healthy slice has a hidden ingredient...dōTERRA'S lemon essential oil, which is dōTERRA's top-selling essential oil. Lemon has multiple benefits and uses, being a powerful antioxidant that can help ward off free radicals due to its high limonene content. When ingested, it provides cleansing and digestive benefits, can soothe an irritated throat, and supports healthy respiratory function. Extracted from the lemon rind, a single bottle of dōTERRA lemon essential oil is equal to 45 lemons; with the lemons used in dōTERRA's product sourced in Italy. You can purchase the oil from my online dōTERRA shop at http://www.mydoterra.com/kerryjacobs/

Poppy bakes…

1. Preheat oven to 180º and line a slice tin with baking paper.
   
   
2. In a mixing bowl combine
   2 cups quinoa flakes,
   1/2 cup brown rice flour,
   1/2 cup fine desiccated coconut,
   2 teaspoon ground cinnamon,
   1 teaspoon gluten-free baking powder and
   1/8 teaspoon celtic sea salt.
   
   
3. In a small saucepan on low heat, melt together
   4 tablespoons coconut oil,
   1/2 cup manuka honey and
   1/3 cup coconut sugar, then add to dry ingredients and combine.
   
   
4. Mix through
   2 free-range eggs and
   2 drops dōTERRA lemon essential oil.
   
   
5. Fold through
   1 cup blueberries, then pour mixture into the slice tin and spread evenly.
   
   
6. Bake for 20-25 minutes or until slightly golden. Allow to cool and then slice.
   
   
   I like to store mine in the fridge and heat up in the oven for 5 minutes before eating to make the batch of slices last longer than a few days.
   
   
   

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.

honey tofu with fried quinoa

Serves 3

Poppy cooks…

1. In a mixing bowl, stir together
   1/2 tablespoon olive oil,
   1 tablespoon gluten free soy sauce,
   1 tablespoon coconut amino sauce,
   2 tablespoons manuka honey and
   juice of 1/4 lime.
   
   
2. Add
   packet firm tofu, cubed into mixture and marinade for at least half an hour.
   
   
3. In a deep frying pan on medium heat, fry
   1 cup quinoa until it crackles and becomes aromatic then set aside.
   
   
4. In a rice cooker, add
   onion, diced to the pan with
   olive oil and cook until lightly browned.
   
   
5. Add
   green chilli, deseeded and chopped and
   2 cloves garlic, minced and cook for 1 minute.
   
   
6. Add
   500ml vegetable stock and quinoa and cook until all the stock is absorbed.
   
   
7. While the quinoa is cooking, steam some
   asian greens in the steamer insert.
   
   
8. Also while the quinoa is cooking, cook the marinated tofu in a frying pan; cooking until the sauce caramelises, tossing frequently to coat the tofu.
   
   
9. Stir
   juice of 1/4 lime,
   4 spring onions, sliced diagonally,
   handful coriander, chopped and
   1/4 cup pepitas through the quinoa mixture.
   
   
10. Serve the tofu on top of the quinoa and sprinkle with
    sesame seeds, with the asian greens to the side.
    

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.

beef stir fry

Serves 4

Ingredients

2 cups jasmine rice

onion, cut into wedges

500g stir fry beef

3 garlic cloves, minced

2 tablespoons manuka honey

2 tablespoons gluten free soy sauce

2 tablespoons tamari sauce

red capsicum, sliced

tray of baby corn, chopped

Method

1. Marinade beef in garlic, honey, soy sauce and tamari sauce for a minimum of 10 minutes
2. Cook rice
3. Saute onion in a wok or large frying pan on medium to high heat
4. Add beef, capsicum and corn and toss until cooked
5. Serve with rice

Notes
To save time, you can marinade the beef up to 24 hours before cooking.

noodle stir fry

Serves 4

Poppy cooks...

1. Blend
   juice of 1 lime,
   1/4 teaspoon cayenne pepper,
   3/4 teaspoon ground ginger,
   4 tablespoons tamari sauce,
   2 tablespoons apple cider vinegar,
   3 tablespoons manuka honey and
   5 medjool dates, pitted in a food processor until dates are fully broken down and set aside.
   
   
2. In a wok or non-stick frying pan scramble
   4 eggs, whisked with a drop of olive oil and set aside.
   
   
3. In the same wok/pan, heat
   olive oil over medium heat before adding
   500g chicken tenderloins, diced with
   celtic sea salt + cracked black pepper for 3 minutes.
   
   
4. Add
   onion, thinly sliced and
   5 garlic cloves, minced until chicken is fully cooked and onion is browned. Drain any excess liquid.
   
   
5. Stir through
   1 packet of konjac or rice noodles, prepared according to instructions on packet,
   3 baby zucchini, julienned,
   2 carrots, julienned and
   2 spring onions, diagonally sliced tossing until ingredients start to stick to the pan.
   
   
6. Pour sauce over ingredients and stir to combine. Cook until sauce is absorbed/reduced.
   
   
7. Before serving, stir through egg and
   1/2 cup coriander, chopped.
   
   
8. Serve with
   lime wedge and garnish with
   coriander.

Notes
If you like spicy food, just increase the amount of cayenne pepper in the sauce. And if you aren't allergic to nuts like I am, then top this dish with some toasted cashews.