Anzac biscuits

1.  In your Thermomix bowl mix
   160g gluten free plain flour,
   80g coconut sugar,
   100g rolled oats,
   70g desiccated coconut, and
   1/4 teaspoon Celtic sea salt for 10sec/speed 3.
   
   
2. In a small dish mix
   1/2 teaspoon baking soda and
   2 tablespoons boiling water.
   
   
3. Add this and
   130g coconut oil (slightly melted) and
   1 tablespoon honey to the Thermomix bowl and mix 10 sec/speed 3 or until combined.
   
   
4. Preheat oven to 180ºC.
   
   
5. Form mixture into cookies about 5mm thick on a lined baking tray.
   
   
6. Bake for 15-20 minutes then allow to cool on the trays until nice and crisp.

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.

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.

cranberry sauce

Makes 1 large jar

Poppy cooks...

1. Place
   500g cranberries,
   2 granny smith apples, peeled, cored and finely diced,
   150g coconut sugar,
   1 cinnamon stick and
   splash of filtered water in a large saucepan and bring to the boil.
   
   
2. Reduce to a simmer and continue to simmer until the apple softens and the sauce boils down to the desired consistency.
   
   
3. Allow to cool and serve, or pop in a jar to store in the fridge for later.

In the pot, ready to cook

I store my cranberry sauce in a jar in the fridge and it lasts seemingly forever, but maybe that's because we go through it so quickly! A great home made version that you can make well before Christmas dinner

Scooped up into a fancy secondhand glass bowl ready for Christmas dinner (or any meal!)

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chia pudding

Poppy makes...

Serves 2

1. In a large measuring jug combine
   2/3 cup filtered water,
   1/3 cup rice milk,
   2.5 tablespoons white chia seeds,
   1/8 teaspoon vanilla bean powder and
   1 teaspoon maple syrup with a fork.
   
   
2. Leave for 10 minutes, stir again then pour into serving bowls, glasses or containers.
   
   
3. Serve with
   seasonal fruit and/or some
   chocolate buckinis.

Feel free to double or triple this recipe to make more serves if you prefer to make a large batch or simply larger serves. 

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.

moroccan roast salad

Serves 2

Poppy cooks...

1. Preheat oven to 190ºC.
   
   
2. Place
   5 carrots, sliced into discs,
   1.5 tablespoons raw honey,
   1 tablespoon olive oil and
   pinch of celtic sea salt on a baking tray and bake for 30 minutes or until slightly caramelised.
   
   
3. In a freezer bag marinade chicken by combining
   500g chicken tenderloins,
   2 teaspoons ground sweet paprika,
   2 teaspoons ground coriander,
   2 teaspoons olive oil and
   pinch of celtic sea salt + cracked black pepper.
   
   
4. While carrots are still baking, make salsa verde by blending
   handful parsley,
   1/4 lemon, juiced,
   1.5 tablespoons olive oil,
   1.5 tablespoons filtered water,
   pinch of celtic sea salt + cracked black pepper in a small blender to ensure a smooth consistency.
   
5. Once the carrots are cooked, combine with
   two large handfuls of spinach,
   2 sprigs of parsley, minced,
   1/4 lemon, juiced.
   
   
6. Pan fry chicken until cooked, adding a little olive oil if necessary.
   
   
7. Serve carrot salad, place sliced or shredded chicken on top, then sprinkle
   2 teaspoons currants and
   2 teaspoons pepitas over each serve and drizzle with salsa verde.

kedgeree

Serves 6

Poppy cooks...

1. Soak
   1 cup puy lentils for at least an hour, then drain.
   
   
2. In a saucepan, boil
   4 eggs with
   2 fillets salmon in a steamer insert above. Once the salmon is cooked through, flake; and once the eggs are cooked, cut into quarters; then set all aside.
   
   
3. Saute
   2 onions, sliced to your desired level of caramelisation, then set aside.
   
   
4. Melt
   2 tablespoons coconut oil in a large pan, then add
   1.5 cups basmati rice, lentils,
   2 bay leaves,
   4 garlic cloves, minced,
   knob of ginger, grated,
   sprinkle of chilli powder to your liking,
   1 teaspoon ground turmeric,
   2 teaspoons ground cumin,
   2 teaspoons ground coriander and stir until fragrant.
   
   
5. Add
   3 cups filtered water and bring to the boil then reduce heat to low and cover, cooking until the rice and lentils are done.
   
   
6. Stir through
   bag spinach, then add fish, eggs, onions and
   bunch parsley, chopped.
   
   
7. Serve with a
   wedge of lemon.

sago jelly

Serves 2

Poppy cooks…

1. Add
   4 tablespoons tapioca pearls to a small saucepan of boiling water, stirring continuously so they do not stick to the bottom until the tapioca turns clear (approximately 15 minutes).
   
   
2. Drain tapioca pearls in a fine mesh sieve under cold running water.
   
   
3. Return tapioca pearls to saucepan and mix through
   2 tablespoons coconut cream,
   2 tablespoons filtered water,
   1/2 tablespoon vanilla extract and
   1 tablespoon rice malt syrup.
   
   
4. Pour mixture into serving ramekins or glasses and set in the fridge for at least 2 hours.
   
   
5. Serve topped with
   mango cheek, diced and
   toasted desiccated coconut sprinkled 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.

strawberries + cream tart

Serves 12

Poppy bakes…

1. The night before you plan to make this dish, soak
   1.5 cups dates in
   filtered water. If you don't have time to soak the dates, you can steam them for approximately 10 minutes.
   
   
2. At high speed, blend
   1.5 cups desiccated coconut until it forms a paste.
   
   
3. Set aside 1/3 cup of the soaked dates and place the remainder in the blender with the coconut and process until the dates are broken down and combined well with the coconut.
   
   
4. Press mixture into a loose-base tart pan and bake in a 160º oven for 20 minutes. Then set aside and allow to cool.
   
   
5. To make the filling, blend
   1.75 cups coconut milk, remaining 1/3 cup of dates,
   2 tablespoons powdered gelatin,
   1/4 cup arrowroot flour and
   1.5 tablespoons coconut oil then pour on top of crust and place in the fridge while you make the strawberry layer.
   
   
6. For the strawberry layer blend
   2 cups strawberries,
   2 tablespoons coconut oil,
   2 tablespoons powdered gelatin and
   1/4 cup coconut milk then pour on top. You can create a pattern by using a butter knife to drag the strawberry layer through the coconut layer.
   
   
7. Refrigerate for at least 2 hours before serving and garnish with any leftover strawberries you may have and a sprinkling of desiccated coconut.  Any leftovers can be stored in the fridge or the freezer.

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.

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.

orange + beef stew on creamy mash

Serves 4

Poppy cooks…

1. Between 12 to 24 hours before you plan to cook this meal, put
   500-600g organic diced beef in a large pot or french oven and season with
   celtic sea salt + cracked black pepper.
   
   
2. Add
   750ml red wine (1 bottle),
   3 sprigs fresh thyme,
   2 bay leaves,
   5 carrots, peeled and cut into chunks,
   half an orange cut into wedges,
   onion, cut into rings, and
   2 garlic cloves, sliced. Place in the fridge to marinate.
   
   
3. When you are ready to start cooking, heat some
   olive oil in a frying pan, remove the beef from the marinade and brown on all sides, then set aside.
   
   
4. Place pot with marinade on the cooktop and bring to the boil, then lower to a simmer.
   
   
5. Add chuck steak back into the pot with
   170g tomato paste and
   2.5 cups of hot filtered water and leave to cook on low with the lid on for 2 hours or until meat is tender, stirring occasionally. Remove the lid for approximately another 30 minutes for the liquid to reduce to form a thick sauce.
   
   
6. In a separate pot, boil
   1.5 kg royal blue potatoes, peeled and diced until they crumble with no resistance when pierced with a fork. Drain water and mash with
   tablespoon nuttelex and
   1/2 teaspoon celtic sea salt.
   
   
7. Serve mashed potato topped with stew mixture, making sure to discard the bay leaves and orange peels.

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.

mápó dòufu

Serves 4

Poppy cooks…

1. Cook
   2 cups brown basmati rice.
   
   
2. Before putting on the heat, in a wok combine
   1 egg, lightly beaten,
   1 tablespoon cornflour,
   1/2 teaspoon ground five spice,
   1 tablespoon spring onion, finely chopped,
   1/2 teaspoon coconut sugar,
   1/4 teaspoon olive oil and
   1/4 teaspoon celtic sea salt.
   
   
3. Add in
   500g free range pork mince, mixing to coat pork in marinade; then cook pork mixture on a high heat.
   
   
4. Add
   red capsicum, finely diced,
   handful green beans, finely chopped,
   1/2 teaspoon chilli flakes,
   1 tablespoon garlic, minced,
   1 tablespoon ginger, minced,
   2.5 teaspoons coconut sugar and combine.
   
   
5. Add
   1 cup chicken stock,
   2 tablespoons gluten free soy sauce and
   2 tablespoons coconut amino sauce, reducing the heat if it starts to spit.
   
   
6. In a small dish, dissolve
   2 teaspoons cornflour in
   2 teaspoons filtered water and add to the pot and stir through.
   
   
7. Add
   4 spring onions, finely sliced, and
   2 packets of firm tofu, cubed until most (but not all) of the liquid is absorbed.
   
   
8. Serve on cooked rice with extra
   spring onions, sliced on top.

asian style salmon

Serves 2

A super easy Asian dish that you can easily multiply depending on how many serves you want to make. 

Poppy cooks…

1. Line a baking dish with foil and place
   2 salmon fillets, skin side down, in the baking dish.
   
   
2. Cover the fish with
   2 spring onions, diagonally sliced,
   1 red chilli, deseeded and finely sliced,
   2 garlic cloves, minced,
   knob of ginger, minced, and
   2 teaspoons sesame seeds.
   
   
3. Pour juice of
   1/4 lime,
   1.5 tablespoons tamari sauce and
   1 tablespoon coconut amino sauce over the ingredients.
   
   
4. Cover and bake in a 180˚C oven for 25 minutes.
   
   
5. While the fish is in the oven cook
   1 cup jasmine rice in a rice cooker, with a bunch of
   asian greens, chopped in the steamer tray.
   
   
6. Plate up rice, followed by greens, place salmon fillet on top, drizzle remaining sauce over the whole dish and garnish with fresh
   coriander.

sausage + roast pumpkin salad

Serves 4

Poppy cooks…

1. Place
   500g pumpkin, cut into chunks, on a roasting tray with
   olive oil,
   celtic sea salt and
   cracked black pepper and roast in a 180˚C oven until it starts to caramelise
   
   
2. Cook
   1 cup of quinoa in
   2 cups of hot filtered water
   
   
3. Cook
   4 gluten free beef sausages in a fry pan or on the barbecue, then slice diagonally
   
   
4. Combine pumpkin, quinoa, sausages and
   2 cups of baby spinach in a bowl
   
   
5. Garnish with
   basil leaves and a drizzle of
   balsamic vinegar

roast pumpkin + lentil stew

Serves 4

Ingredients

500g pumpkin, cubed

olive oil

celtic sea salt + cracked black pepper

onion, diced

1/2 teaspoon tomato paste

1/4 teaspoon chilli flakes

1/2 cup green lentils

1/2 cup chickpeas

green capsicum, diced

3 cloves garlic, minced

1 cup hot filtered water

lemon

dried mint, for garnish

sumac, for garnish

Method

1. Place pumpkin on a roasting tray and coat with olive oil and seasoning. Roast for approximately 30 minutes or until starting to caramelise
2. In a medium pot, saute onion in olive oil
3. Stir through tomato paste and chilli flakes
4. Stir through lentils and chickpeas
5. Stir through capsicum and garlic until garlic gains a bit of colour
6. Add water, juice from lemon and season to taste. Cook until lentils are cooked
7. Stir through roast pumpkin and garnish with dried mint and sumac

Notes
To create more of a soup, you can add an extra cup of hot filtered water and serve with gluten free bread.