apple coleslaw

Serves 6

Poppy cooks…

1. In a mixing bowl, combine
   2 cups green cabbage, finely sliced,
   1.5 cups red cabbage, finely sliced,
   carrot, julienned and
   granny smith apple, julienned.
   
   
2. In a small mixing bowl, whisk together
   3 tablespoons mayonnaise,
   2 tablespoons olive oil,
   1 tablespoon apple cider vinegar,
   1 tablespoon lemon juice,
   2 teaspoons poppy seeds,
   celtic sea salt and cracked black pepper to taste.
   
   
3. Pour dressing over coleslaw and serve.

strawberry + avocado salad

Serves 4

Poppy cooks…

1. To make the dressing, in a small pot combine
   125g strawberries, chopped,
   1/4 teaspoon coconut sugar,
   small pinch of celtic sea salt and
   1/2 teaspoon filtered water on low heat until the strawberries soften and release their juices.
   
2. Use a stick blender to liquify the mixture.
   
   
3. Stir through
   2 teaspoons olive oil,
   1/4 teaspoon balsamic vinegar and
   1/2 teaspoon poppy seeds, and then place in the fridge to cool.
   
   
4. In a salad bowl, add
   bag of mesclun,
   avocado, peeled and cut into chunks and
   125g strawberries, cut into chunks.
   
   
5. When ready to serve, drizzle strawberry dressing over the salad.