beef broth gravy

Poppy cooks...

1. In a small saucepan add
   6 teaspoons Nutra Organics beef broth powder, to
   300ml filtered water on medium heat, stirring to dissolve powder.
   
   
2. Immediately dissolve
   6 teaspoons cornflour in
   6 teaspoon filtered water and add to the saucepan.
   
   
3. Continually stir until it reaches desired consistency.

sweet potato quinoa patties with avocado sauce

Serves 4

Poppy cooks…

1. Make avocado sauce by blending
   1 large avocado,
   1/4 cup olive oil,
   1/4 cup filtered water,
   couple sprigs of coriander,
   2 garlic cloves,
   juice of 1/2 lime and
   celtic sea salt, to taste then place in the fridge.
   
   
2. Boil
   1/2 cup quinoa in
   1 cup filtered water until all the water is absorbed and set aside.
   
   
3. Insert butterfly whisk into thermomix.
   
   
4. Place
   1 medium sweet potato, cut into 1cm pieces,
   pinch of celtic sea salt, and enough
   filtered water to cover the sweet potato and cook for 25 minutes/95ºC/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
   
   
5. Remove butterly whisk, drain water, insert measuring cup and mash for 30 seconds/speed 4.
   
   
6. In a mixing bowl, combine, cooked quinoa, mashed sweet potato,
   1/2 small red onion, diced,
   tin of black beans, drained,
   1/8 teaspoon cayenne pepper,
   celtic sea salt and cracked black pepper to taste.
   
   
7. Form patties and bake in a 190ºC oven for 15 minutes.
   
   
8. Flip patties over and bake for a further 15 minutes.
   
   
9. Serve on a
   mesclun salad with the avocado sauce drizzled over the top.

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!