glazed carrots

 Poppy cooks...

1. In a frying pan heat
   3 tablespoons olive oil.
   
   
2. Add
   600g baby carrots, peeled and halved and toss to coat in oil and cook for 5-7 minutes cut side down.
   
   
3. Add
   2 teaspoons honey,
   1/3 cup water,
   Celtic sea salt and pepper then stir and allow to cook for about 3 minutes or when water is evaporated and carrots start to caramelise.
   
   
4. Stir a few more times to coat evenly, then serve with a sprinkle of
   parsley, finely chopped.

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.

caramelised onion

 Poppy cooks...

1. Place
   2 tablespoons ghee,
   500g red onion, sliced,
   2 tablespoons honey,
   2 tablespoons balsamic vinegar,
   1/4 teaspoon Celtic sea salt into the Thermomix bowl and cook 10 mins/Varoma/reverse/speed soft.
   
   
   
2. Scrape down sides of bowl and cook a further 10 mins/Varoma/reverse/speed soft with measuring cup removed.
   
   
   
3. Store in sterilised jars in the fridge.

chutney

A great fridge staple that can keep for up to 4 weeks and is perfect in toasted cheese sandwiches.

Poppy cooks...

1. In a medium saucepan add
   250g red onions, thinly sliced,
   500g mixed-colour tomatoes, chopped,
   red chilli, finely chopped,
   75ml apple cider vinegar,
   140g coconut sugar,
   celtic sea salt and pepper and simmer for 1 hour or until jam-like.
   
   
2. Leave to cool then transfer to sterilised jars to keep in the fridge.

broccoli salad

Serves 3-4

Poppy cooks...

1. Place
   250g broccoli, cut into large florets,
   red capsicum, quartered,
   apple, quartered,
   15g buckwheat groats,
   25g olive oil,
   15g balsamic vinegar,
   1 teaspoon raw honey,
   1.5 teaspoons dijon mustard,
   1 teaspoon celtic sea salt and
   1/2 teaspoon cracked black pepper in your thermomix or food processor on speed 4 for 5 seconds.

guacamole

 Poppy cooks...

1. In a medium-sized mixing bowl add
   2 tablespoons onion, finely diced,
   1/2 teaspoon Celtic sea salt,
   2 tablespoons coriander leaves, minced; and mash together with a fork.
   
   
   
2. Add
   2 avocados to mixture and mash together.
   
   
   
3. Add
   1/2 lime, juiced and
   1 roma tomato, finely chopped; and stir together.
   

fritters

 Poppy cooks...

1. Place
   500g zucchini, roughly chopped,
   300g sweet potato, peeled and roughly chopped,
   carrot, peeled and roughly chopped with
   1 teaspoon Celtic sea salt in Thermomix bowl 7sec/speed 7.
   
   
   
2. Tip mixture into a fine mesh sieve over a bowl to drain for 15 minutes.
   
   
   
3. After discarding liquid, place mixture into mixing bowl, then add
   3 eggs and
   1/2 cup gluten free plain flour.
   
   
   
4. Mix together and then cook on a sandwich press (or frying pan) lightly coated with
   coconut oil until brown.

popcorn

Poppy cooks...

1. Heat
   1.5 tablespoons coconut oil in a large pot with a lid on medium heat.
   
   
2. Test whether the oil is hot enough by placing one corn kernel in the oil to see if it pops. If not, wait until it does.
   
   
3. Add
   1/4 cup popping corn and
   1/4 teaspoon celtic sea salt, tossing in pot to coat corn kernels in oil and salt.
   
   
4. Periodically shake pot to keep the corn kernels from burning and leave the lid slightly ajar to allow the steam to escape to prevent chewy popcorn.
   
   
5. Once all the corn has popped, turn off the heat and stir through
   1 tablespoon nuttelex until melted.

cauliflower pizza base

Poppy cooks...

Makes 12 small or 2 large

1. Preheat oven to 200ºC.
   
   
2. Blitz
   500g cauliflower, roughly chopped for 5 sec/speed 4.5. You can also sneak in some broccoli with 400g cauliflower and 100g broccoli if you prefer.
   
   
3. Add
   2 eggs,
   75g buffalo mozzarella cheese, shredded, (or bio cheese for a dairy-free version)
   75g bio cheese, grated (or tasty cheese),
   celtic sea salt and cracked black pepper (optional) and mix 20 sec/speed 4.
   
   
4. Press into pizza base shape on a baking tray lined with baking paper and bake for 30 minutes or until golden brown.

In true toddler fashion, Ella loves the mini versions of these healthy pizza bases without any toppings. To be fair, the mini versions are much firmer and easier to eat. Depending on her mood, she'll have them topped with avocado, my home made chutney or ham and pineapple; but feel free to put anything you like on top. 

chocolate + date brownies

Serves 20

Poppy bakes...

1. Preheat oven to 190ºC.
   
   
2. Line slice tray with baking paper.
   
   
3. Break
   160g 70% dark chocolate (I use Loving Earth) into mixing bowl and mill 10seconds / speed 9.
   
   
4. Add
   150g dates (approximately 9-10), pitted and diced into mixing bowl and chop 15 seconds / speed 10. (I find that if I don't dice them, depending on the brand of date, that my thermomix struggles to chop them and ends up heating up the chocolate which makes it very hard to mix together.)
   
   
5. Add
   180g coconut oil and cook 5 minutes / 60ºC / speed 2.
   
   
6. Add
   30g coconut flour,
   4 eggs,
   1/2 teaspoon vanilla extract,
   1/4 teaspoon celtic sea salt and mix 20 seconds / speed 8.
   
   
7. Scrape down sides and mix for another 10 seconds / speed 6.
   
   
8. Scrape mixture into slice tray and bake for 15 minutes or until just firm before it burns.
   
   
9. Remove from oven, cool, cut into squares and keep in the fridge.

roast potatoes

Poppy bakes...

1. Preheat oven to 190ºC.
   
   
2. Add
   1.5kg Royal Blue potatoes, peeled, chopped, rinsed to a large saucepan.
   
   
3. Cover with
   filtered water and
   pinch of celtic sea salt; and parboil for 8 minutes.
   
   
4. Drain into a colander to steam dry for 3 minutes.
   
   
5. Shake colander to fluff up potatoes and place on a baking tray.
   
   
6. Drizzle
   coconut oil over and season with 
   celtic sea salt and cracked black pepper, toss to coat and roast for 30 minutes. (You can pause before roasting and pop in fridge until ready to cook).
   
   
7. Using a potato masher, squash each potato.
   
   
8. In a small bowl stir together
   3 tablespoons coconut oil,
   bulb of garlic, smashed,
   splash of red wine vinegar and
   bunch of rosemary and pour over potatoes, putting back in the oven for another 40 minutes.

butter chicken

Serves 4

We have nicknamed this dish butter chicken in our household as the consistency of the sauce reminds us of it. It is by no means a traditional butter chicken dish as we can't eat nuts and don't eat dairy in our house - just a little disclaimer so you don't have different expectations of this dish, haha.

Poppy cooks...

1. Cook
   2 cups of basmati rice and set aside.
   
   
2. Saute
   onion, diced in
   coconut oil.
   
   
3. Add
   4 garlic cloves, minced and
   2 teaspoons ginger, grated.
   
   
4. Add
   2 teaspoons garam masala,
   2 teaspoons ground cumin and
   1 teaspoon ground turmeric, stirring until fragrant.
   
   
5. Add
   400ml coconut cream and
   8 tablespoons tomato paste and bring to the boil.
   
   
6. Add
   500g chicken tenderloins, diced until cooked, stirring occasionally.
   
   
7. Add
   broccoli, cut into florets and
   1 cup corn kernels.
   
   
8. Add
   1 teaspoon cornflour and incorporate.
   
   
9. Season with
   2 teaspoons celtic sea salt and cracked black pepper.

As a summer version, omit the broccoli and corn but make a side salad of shredded cabbage, mango, cucumber and coriander. If you have young kids or toddlers, you can also omit the celtic sea salt and it still tastes amazing!

chocolate + avocado mousse cake

Serves 12

Poppy bakes…

1. Line a cake tin with baking paper.
   
   
2. Mix together
   1 cup gluten free self raising flour,
   3 tablespoons cacao powder and
   1/2 teaspoon celtic sea salt.
   
   
3. Beat in
   2 eggs,
   4 tablespoons coconut oil,
   6 tablespoons maple syrup,
   3 tablespoons rice milk and
   teaspoon vanilla extract.
   
   
4. Pour into cake tin and bake at 185ºC for 25 minutes, then allow to cool to room temperature before placing in the fridge to chill.
   
   
5. Blend
   2 avocados,
   4 tablespoons cacao powder,
   1.5 tablespoons coconut cream,
   6 tablespoons coconut oil,
   4 tablespoons maple syrup and
   tablespoon vanilla extract.
   
   
6. Pour mousse on top of cold cake and set in the fridge.

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.

home-made potato nuggets

Serves 2

A great side for adults, or for kid's meals! Just allow one potato per serve.

Poppy cooks…

1. Wash and peel
   2 potatoes and boil in
   filtered water until cooked, then drain.
   
   
2. Grate potatoes, drain excess moisture, add
   celtic sea salt and cracked black pepper then form into nuggets shapes.
   
   
3. Place in a frying pan with a little
   olive oil, continually turning until golden all around.

You can also use sweet potato and/or oven bake the nuggets instead of pan-frying.

avocado hummus

Serves 2

Poppy cooks…

1. Blend together
   1/3 can chickpeas, drained,
   avocado,
   2 tablespoons olive oil,
   2 teaspoons tahini,
   1/4 lime, juiced,
   clove garlic,
   pinch of celtic sea salt and cracked black pepper and
   pinch of ground cumin for 3 minutes on speed 3 if you have a Thermomix.

smashed cannellini bean, cucumber + avocado open sandwich

Serves 1

Poppy cooks…

1. In a small mixing bowl add
   1/2 tin of cannellini beans, rinsed and drained,
   tablespoon olive oil,
   squeeze of lemon juice,
   pinch of celtic sea salt + crack black pepper and mash together with a fork.
   
   
2. Spread some
   nuttelex on
   2 slices of gluten-free toasted bread, and then cover with the smashed bean mixture.
   
   
3. Top with
   1/2 avocado, sliced or chopped and
   1/2 lebanese cucumber, sliced or chopped.

apple + maple syrup cake

Serves 10

Poppy bakes…

1. Preheat oven to 180ºC and line a cake tin.
   
   
2. In a mixing bowl combine
   5 tablespoons nuttelex, melted,1/2 cup coconut sugar,
   1/2 cup maple syrup,
   1 egg, lightly beaten and
   1 teaspoon vanilla extract.
   
   
3. Stir through
   1 cup gluten-free plain flour,
   1 teaspoon baking powder,
   1/4 teaspoon celtic sea salt and
   1.5 cups granny smith apples, chopped.
   
   
4. Pour mixture into cake tin, bake for 30 minutes or until a skewer comes out clean and allow to cool before serving.

roast pumpkin risotto

Serves 4

This is somewhat of a cheat's risotto using a rice cooker that doesn't compromise on taste but is a lot easier and quicker than cooking it on the cooktop or in the oven - but if you don't have a rice cooker, feel free to cook this recipe the traditional way by slowly adding 1 cup of hot stock to the risotto at a time until it is absorbed. You will also need twice as much stock if cooking with this method.

Poppy cooks…

1. Preheat oven to 200˚C.
   
   
2. Place
   500g butternut pumpkin, diced on a baking tray. Coat with
   olive oil and
   celtic sea salt and cracked black pepper. Bake for 40 minutes or until slightly caramelised.
   
   
3. Turn on your rice cooker and sauté an
   onion, diced and
   4 cloves garlic, minced.
   
   
4. Add
   1/2 teaspoon curry powder,
   1/2 teaspoon ground nutmeg,
   1.5 cups arborio rice and stir to mix.
   
   
5. Stir in
   1 cup white wine and leave for a few minutes.
   
   
6. Then add
   500ml vegetable stock.
   
   
7. When the rice cooker has finished cooking the risotto, and the pumpkin is roasted, add the pumpkin to the rice and stir through.
   
   
8. Serve risotto with
   pepitas,
   parsley, chopped and
   dried cranberries.

blueberry chutney

This blueberry chutney is so unique, tasty and healthy! We love eating it as a dipping sauce with sweet potato chips or homemade chicken nuggets. For a smoother sauce consistency, simply blitz with a stick blender.

Poppy cooks…

1. In a small saucepan, bring to the boil
   2 cups blueberries,
   4 teaspoons garlic, minced,
   1/4 cup red wine vinegar,
   1/2 teaspoon ground ginger,
   1/4 teaspoon onion powder,
   1/4 teaspoon celtic sea salt,
   2 tablespoons coconut sugar and then reduce to a simmer for 25 minutes.
   
   
2. Chill in the fridge and serve!