raw broccoli salad

Serves 4

This is a variation on a Thermomix classic to make it dairy free. Love this recipe for its speed and healthiness.

Poppy cooks...

1. Place
   250g broccoli, cut into florets,
   100g carrot, cut into pieces,
   95g apple, quartered,
   1/4 red onion,
   100g coconut yoghurt,
   1/2  lemon, juiced,
   pinch of celtic sea salt + cracked black pepper and chop 8 seconds / speed 4.
   
   
2. Scrape down sides of bowl and chop 3 seconds / speed 4.

chicken, beetroot + pear salad

Serves 4

Poppy cooks…

1. In a small saucepan (or rice cooker), boil
   1.5 cups white quinoa in
   3 cups hot filtered water until the quinoa is cooked, then set aside.
   
   
2. Grill
   500g chicken tenderloins with
   celtic sea salt + cracked black pepper.
   
   
3. On a serving platter or individual plates, layout
   180g baby spinach, roughly sliced topped with quinoa, chicken,
   pear, diced and
   250g "Love Beets" baby beetroot, diced.
   
   
4. Lightly whisk together
   1 tablespoon red wine vinegar and
   1 tablespoon olive oil, and season with 
   pinch of celtic sea salt + crack black pepper. Drizzle dressing over the salad.

In this picture compared to the previous one I tossed the salad and omitted the chicken which I had instead served on the side with my home made herbed mayonnaise.

chicken + potato salad with herbed mayonnaise

Serves 4

Poppy cooks…

1. To make the herb mayonnaise, combine
   1/2 cup Norganic mayonnaise,
   1 tablespoon dijon mustard,
   2 tablespoons lemon juice,
   2 tablespoons parsley, chopped and
   4 mint leaves, chopped and set aside or place in the fridge if you are making this in advance.
   
   
2. Place
   4 desiree potatoes, cut into wedges and
   1/4 teaspoon celtic sea salt in a large pot of
   filtered water, bring to the boil and cook until the potatoes are tender.
   
   
3. Remove the potatoes using a slotted spoon, then place
   250g green beans trimmed in the hot water to blanche them.
   
   
4. In a non stick frying pan, grill
   500g chicken tenderloins seasoned with
   celtic sea salt + cracked black pepper.
   
   
5. Serve by arranging the potatoes, green beans and chicken on a platter or plates then drizzle the herbed mayonnaise over the top.

prawn summer salad

Serves 4

Poppy cooks…

1. Dice
   300g sweet potato and place on a baking tray. Drizzle with
   olive oil  and season with
   celtic sea salt + cracked black pepper and roast in a 180ºC oven for 30 minutes.
   
2. On a serving platter or divided amongst 4 dinner plates, place
   2 cups iceberg lettuce, sliced,
   mango, diced,
   100g snow peas, sliced diagonally,
   1/2 cup red cabbage, sliced,
   avocado, diced and roasted sweet potato.
   
3. In a frying plan combine
   1 tablespoon olive oil,
   2 teaspoon lime juice,
   red chilli, finely chopped,
   bunch coriander, chopped,
   300g prawns, deveined and cook until the prawn flesh is no longer translucent.
   
4. Serve the prawns on top of the salad.

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.

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.

beetroot + apple salad

Serves 2

Poppy cooks…

1. In a bowl combine
   250g beetroot, cooked, peeled and diced,
   granny smith apple, cored and diced,
   1/2 bunch chives, chopped and
   4 tablespoons mayonnaise (such as Norganic).
   
   
2. Garnish with additional chopped chives.

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.

thai beef salad

Serves 4

Ingredients

1/2 cup quinoa

1 cup hot filtered water

500g fillet steak

1/4 red onion, finely diced

2 spring onions, sliced diagonally

red capsicum, finely sliced

handful bean sprouts

125g green beans, sliced diagonally

lebanese cucumber, chopped

green chilli, finely sliced

1 cup coriander, chopped

50ml tamari sauce

juice of 1 lime

2 cloves garlic, crushed

Method

1. Cook green beans
2. Cook quinoa in filtered hot water
3. Grill steak with seasoning until medium rare. Leave to rest for 10 minutes before slicing into thin pieces
4. Combine onion, spring onion, capsicum, bean sprouts, beans, cucumber, chilli, coriander, quinoa and steak in a large serving bowl
5. Mix together tamari sauce, lime juice and garlic to make dressing and pour over salad

Notes
Feel free to use more red onion if you like red onion, or try adding a red chilli too if you like really spicy food.

yoghurt chicken with a broccolini, beetroot + seed salad

Serves 4

Ingredients: chicken

1/4 cup coriander, finely chopped

1/4 cup parsley, finely chopped

garlic clove, crushed

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 teaspoons finely grated lemon rind

1 cup coconut yoghurt

500g free-range chicken tenderloins

Ingredients: salad

250g broccolini, diagonally cut into 5cm lengths

250g cooked beetroot, chopped

1 tablespoon sunflower seeds

1 tablespoon pepitas

1 tablespoon sesame seeds

gluten-free soy sauce

1 tablespoon olive oil

juice of 1/2 lemon

celtic sea salt + cracked black pepper

small handful chives, chopped

Method

1. Combine chicken ingredients (except the chicken) in a bowl. Add chicken and thoroughly coat in mixture and allow to marinade for as long as you like
2. Blanch broccolini
3. Combine seeds in a bowl and mix together with a dash of soy sauce
4. Whisk together olive oil, lemon juice and seasoning
5. Serve broccolini and beetroot with seeds sprinkled and lemon dressing drizzled on top
6. Grill chicken on both sides until cooked

Notes
You can bulk up this meal with a small bowl of jasmine rice. Any leftovers can be turned into wraps for lunch the next day too!

cumin spiced chicken on a beetroot rice salad

Serves 4

Poppy cooks...

1. Cook
   2.5 cups of jasmine rice.
   
   
   
2. Boil
   300g beetroot.
   
   
   
3. Preheat oven to 180C.
   
   
   
4. Mix together
   4 tablespoons olive oil,
   2 tablespoon ground cumin,
   4 garlic cloves, minced,
   1/2 teaspoon of celtic sea salt + cracked black pepper and
   1kg chicken thigh, diced in a large baking dish and bake for 30 minutes. This can be done up to 24 hours ahead of time to marinade.
   
   
   
5. Once the rice is cooked, stir through
   2 spring onions, diagonally sliced,
   handful coriander, roughly chopped,
   2 mint leaves, roughly chopped and the beetroot, peeled and diced.
   
   
   
6. Make dressing by mixing together
   orange, juice + zest,
   1 tablespoon white wine vinegar,
   2.5 tablespoons olive oil,
   celtic sea salt + cracked black pepper, to taste. Stir through rice salad.
   
   
   
7. Serve salad with chicken on top.