Vegetable skewers

 Poppy cooks...

1. If using wooden skewers, soak 8 skewers for 30 minutes.
   
   
2. In a large mixing bowl, toss together
   120g baby mushrooms, whole or halved,
   capsicum, large dice,
   120g squash, sliced,
   1/2 pineapple, cut into chunks,
   1/2 red onion, large dice,
   15g olive oil,
   1 teaspoon Celtic sea salt,
   sprinkle of cracked black pepper,
   1 teaspoon paprika,
   1/2 teaspoon dried garlic powder and
   1/2 teaspoon dried onion powder.
   
   
3. Skewer the vegetables leaving a bit of space between each to evenly cook.
   
   
4. BBQ skewers for 12 minutes, rotating 2-3 times. You can also cook these in the oven at 200C for 6 minutes, then flip and cook for a further 6 minutes.

asian fusion salad

Serves 4

Poppy cooks…

1. In a small pot bring to the boil
   3/4 cup quinoa in
   1.5 cups hot filtered water and simmer until liquid is absorbed.
   
   
2. In a salad bowl, place the quinoa with
   3/4 cup shelled edamame beans,
   red capsicum, diced,
   carrot, peeled into ribbons or grated,
   1 cup pineapple, cut into bite size pieces,
   1.5 cups purple cabbage, finely shredded and mix together.
   
   
3. In a small bowl, whisk together
   juice of 1/4 lime,
   1.5 tablespoons tamari sauce,
   tablespoon agave syrup and
   2 teaspoons rice wine vinegar.
   
   
4. Add dressing to salad and mix together.
   
   
5. Garnish with
   teaspoon sesame seeds.

tropical crumble

Serves 8

Ingredients: fruit mixture

1 mango, cubed

1 pineapple, cubed

3 tablespoons coconut sugar

1 vanilla pod, de-seeded

Ingredients: crumble 

1 cup gluten-free flour

1/4 cup coconut sugar

5 tablespoons nuttelex

1/2 cup fine desiccated coconut - toasted

Method

1. Combine mango, pineapple, coconut sugar and vanilla pod in a baking tray and bake for 20 minutes
2. Combine flour and nuttelex using a fork
3. Add coconut sugar and coconut and combine
4. Freeze crumble mixture for 10 minutes
5. Top fruit with crumble mixture and bake for 20 minutes or until golden brown

Notes

If you want to make individual serves, simply spoon the fruit into ramekins before topping with crumble mixture and baking in the oven. You can also halve the amount of desiccated coconut and substitute with quinoa flakes.

pork + pineapple salad

Serves 4

Poppy cooks...

1. Cook
   2 cups brown basmati rice and leave to cool (best to cook rice earlier in day or night before).
   
   
2. In a large frying pan, saute
   shallot, finely sliced, 
   2 cups red or green cabbage, shredded and
   1/4 pineapple, cut into pieces in
   olive oil until onion is slightly browned.
   
   
3. Add cold rice,
   punnet cherry tomatoes, halved and season with
   gluten free soy sauce and
   cracked black pepper to taste. Toss for 3 minutes and set aside.
   
   
4. Season
   pork fillet with
   celtic sea salt + cracked black pepper and cook in frying pan.
   
   
5. Slice pork and serve on bed of fried rice.

jerk chicken with pineapple

Serves 6

You can adjust the heat of this one pot wonder by either de-seeding all the chillies or leaving them whole. You can also use any cut of chicken you prefer, or even roast a whole chicken!

Poppy cooks...

1. To make the marinade, place
   2 red chillies, 1 deseeded,
   3 garlic cloves,
   handful coriander,
   handful parsley,
   2 sprigs thyme,
   1 lime, zest and juice,
   3 tablespoons coconut sugar,
   1/4 teaspoon ground cinnamon,
   1/4 teaspoon ground nutmeg,
   1/2 teaspoon celtic sea salt,
   1/2 teaspoon cracked black pepper and
   1.5 tablespoons olive oil in a food processor and pulse until combined.
   
   
2. Poor the marinade into a plastic freezer bag, then add
   1kg chicken thigh fillets and massage the marinade into the chicken. Set aside for at least 30 minutes.
   
   
3. Preheat the oven to 200°C and line a roasting pan with foil.
   
   
4. Scatter chicken in roasting pan and roast for 40 minutes until golden.
   
   
5. While the chicken is cooking, cook
   3 cups jasmine rice in
   6 cups filtered water.
   
   
6. Blanch
   2 cups green beans, sliced diagonally in hot filtered water.
   
   
7. 10 minutes before the chicken is finished, add
   2 cups pineapple, cut into pieces to the roasting pan.
   
   
8. Serve rice topped with chicken. Add green beans to roasting pan and toss with roasting juices before serving pineapple and green beans.