cacao crackles

Serves 12

A great snack for the adults as well as the kids, that tastes even better than the Kellog's version I remember from my childhood.

Poppy makes…

1. Bring a pot of water to the boil.
   
   
2. Place a mixing bowl on top of the pot with
   6 tablespoons coconut oil,
   3 tablespoons coconut butter,
   1/3 cup coconut sugar,
   3.5 tablespoons cacao powder and
   1 teaspoon vanilla extract, and stir until melted together.
   
   
3. Remove mixing bowl from the heat and stir through
   1/2 cup fine desiccated coconut and
   2 cups brown rice puffs.
   
   
4. Spoon into paper patty cases or silicone moulds.
   
   
5. Place in the refrigerator to set.
   

For a more chocolatey indulgent version, increase the proportion of coconut oil and cacao to brown rice puffs. Or for a bit of variety, you can try any puffed grain, such as puffed buckwheat, puffed quinoa or puffed amaranth.

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!

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

raw coconut treats

Serves 12

Poppy makes…

1. Soak
   10 medjool dates in warm water for at least half an hour.
   
   
2. Pit the dates, then blend with
   2 cups fine desiccated coconut,
   1.5 tablespoons cacao powder and
   2 tablespoons coconut cream until well combined.
   
   
3. You can press the mixture into a lined slice tin or roll into balls before placing in the freezer to set - easy!

vegan nachos

Serves 4

Poppy cooks…

1. Saute
   onion, diced and 
   3 cloves garlic, minced, in
   olive oil until golden.
   
   
2. Add and stir for 5 minutes
   410g tinned diced tomato,
   1/2 cup (160g) organic tomato paste (make sure there is no added sugar),
   2 tablespoons coconut sugar,
   1/4 teaspoon ground chilli (feel free to add more to suit your taste),
   1 teaspoon ground cumin,
   1 teaspoon ground coriander,
   1 teaspoon dried oregano,
   1 teaspoon smoked paprika and
   celtic sea salt, to taste.
   
   
3. Add and stir for 2 minutes 
   2 tins of red kidney beans (make sure there is no added sugar), drained and rinsed.
   
   
4. Serve with 
   organic blue maize tortilla chips ( I love the ones by RW Garcia) or corn chips.
   
   
5. Top with chopped
   avocado or guacamole.

roast sweet potato topped with quinoa, kale + cranberries

Serves 6

Poppy cooks…

1. Cut 
   3 sweet potatoes in half lengthways, lay on a baking tray, drizzle with 
   olive oil, season with 
   celtic sea salt + cracked black pepper and roast in a 180˚ oven for 1 hour
   
   
2. In a medium pot, cook 
   1 cup quinoa (you can use white quinoa, red quinoa, or a mixture of both) in 
   2 cups vegetable stock and set aside
   
   
3. Saute 
   diced onion in 
   olive oil
   
   
4. Add 
   4 cups chopped kale (about half a bunch) and 
   1/4 cup dried cranberries and sauté until kale is soft
   
   
5. Stir through cooked quinoa and scoop mixture onto cooked sweet potato halves