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.

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.

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.

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.

crispy skin salmon with a dill, cucumber + celery salad

Serves 2

Poppy cooks…

1. In a bowl combine
   4 tablespoons coconut yoghurt,
   1 tablespoon dill, roughly chopped,
   garlic clove, minced,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon coconut sugar,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon cracked black pepper.
   
   
2. Add
   lebanese cucumber, finely sliced and
   2 celery sticks, finely sliced and toss to combine.
   
3. Place salad in the refrigerator and cook
   2 salmon fillets in a non-stick frying pan, skin side down first.

beetroot + potato salad

Serves 4

Poppy cooks...

1. Boil
   500g (approximately 3) royal blue potatoes, peeled and chopped in a pot of filtered water with a pinch of
   celtic sea salt until tender, then allow to cool.
   
   
2. To make dressing, whisk together
   2.5 tablespoons mayonnaise,
   3 sprigs tarragon, finely chopped,
   1 garlic clove, crushed,
   2 teaspoons capers (approximately 9), finely chopped,
   1.5 tablespoons white wine vinegar,
   1.5 tablespoons oil and a pinch of
   celtic sea salt + cracked black pepper; and keep in the fridge until you are ready to serve.
   
   
3. Prepare
   150g radish (approximately 3), finely sliced and
   250g beetroot, cooked, peeled and diced.
   
   
4. To serve, add dressing to potatoes and toss, place in serving bowl, top with radishes and beetroot in layers and garnish with some extra
   tarragon.

Notes
As I have mentioned in previous posts, Love Beets produce pre-cooked and pre-peeled beetroots with no preservatives or added nasties - a great time saver! They are available at most IGAs in the fresh vegetable section.