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.

paleo macaroni and cheese

Serves 4

For a non-paleo version that the kids will love, substitute the cauliflower (so, substitute the whole of step 1) for some brown rice pasta.

Poppy cooks…

1. Saute
   1.5 cauliflower, cut into florets in
   2 tablespoons nuttelex,
   1/2 teaspoon celtic sea salt and
   1/4 cup filtered hot water until cauliflower is cooked and lightly caramelised, then set aside and keep warm.
   
   
2. Saute
   2 tablespoons nuttelex,
   3 squash, diced,
   carrot, diced,
   onion, diced,
   3 garlic cloves, minced,
   3/4 teaspoon ground mustard and
   1 teaspoon celtic sea salt.
   
   
3. Add
   165ml tin coconut cream and simmer until the coconut cream is slightly reduced.
   
   
4. Place in a blender and puree until smooth.
   
   
5. Add an
   egg yolk and blend well.
   
   
6. Return sauce to the pan, then add a
   bag of spinach and stir through until spinach is slightly wilted.
   
   
7. Add
   cracked black pepper to taste.
   
   
8. Serve cauliflower florets topped with sauce.