Makes 16
Poppy bakes…
- 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.
- Soak
5 dates in warm water until soft (a minimum of 30 minutes).
- Blend dates until smooth to form a paste.
- 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.
- Remove saucepan from the heat and stir through
3 tablespoons coconut oil until combined.
- Add
1/2 teaspoon baking soda,
1/4 teaspoon celtic sea salt, and slowly add
1.75 cups sunflower seed flour.
- Allow mixture to cool or place in the fridge.
- Roll out dough between two pieces of baking paper to desired thickness, then cut into desired shapes.
- Bake in a 180ºC oven for approximately 10 minutes or until they brown.
- Allow to cool before eating.
Serves 3
This meal is perfect for when you want some comforting home-cooked food but don't have a lot of time. I usually whip this up in about 10 minutes and it is yum!
Poppy cooks…
- Cook
340g buckwheat pasta in accordance with packet instructions.
- Blend
avocado,
1/2 cup semi sundried tomatoes,
1/4 cup basil,
2 garlic cloves,
1.5 tablespoons lemon juice,
1/4 teaspoon celtic sea salt and
1/4 teaspoon chilli flakes.
- Once pasta is cooked, toss through pesto and serve!
Serves 12
Poppy bakes…
- 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.
- At high speed, blend
1.5 cups desiccated coconut until it forms a paste.
- 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.
- Press mixture into a loose-base tart pan and bake in a 160º oven for 20 minutes. Then set aside and allow to cool.
- 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.
- 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.
- 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.
Serves 2
A great side for adults, or for kid's meals! Just allow one potato per serve.
Poppy cooks…
- Wash and peel
2 potatoes and boil in
filtered water until cooked, then drain.
- Grate potatoes, drain excess moisture, add
celtic sea salt and cracked black pepper then form into nuggets shapes.
- 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.
Serves 4
Poppy cooks…
- 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.
- Boil
1/2 cup quinoa in
1 cup filtered water until all the water is absorbed and set aside.
- Insert butterfly whisk into thermomix.
- 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.
- Remove butterly whisk, drain water, insert measuring cup and mash for 30 seconds/speed 4.
- 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.
- Form patties and bake in a 190ºC oven for 15 minutes.
- Flip patties over and bake for a further 15 minutes.
- Serve on a
mesclun salad with the avocado sauce drizzled over the top.
Serves 5
Poppy cooks…
- Boil
1 cup quinoa in
2 cups filtered water until all the water is absorbed, then set aside.
- Blanche
1 cup frozen edamame beans until done, then set aside.
- Finely slice or chop in a thermomix
1 cup carrot and
1 cup purple cabbage, then set aside.
- Prepare the dressing by whisking together
1 tablespoon tahini,
1 tablespoon filtered water,
2 teaspoons tamari sauce,
1/2 teaspoon olive oil,
2 teaspoons rice wine vinegar,
1/2 teaspoon honey,
1/4 teaspoon freshly grated ginger, then set aside.
- Grill
500g chicken tenderloins seasoned with
celtic sea salt and
cracked black pepper being careful not to overcook.
- Shred chicken.
- In a saucepan combine
1/4 cup coconut amino sauce,
1/4 cup manuka honey,
1.5 tablespoons orange juice,
1 tablespoon rice wine vinegar,
1 teaspoon arrowroot flour,
2 teaspoons grated ginger,
garlic clove, minced,
2 teaspoons olive oil and
small pinch of chilli flakes over medium heat until it begins to boil, about 2-3 minutes.
- Return shredded chicken to the pan with sauce and toss to coat chicken.
- Assemble bowls by either combing or layering quinoa, carrot, purple cabbage, shelled edamame,
avocado, diced, teriyaki chicken and tahini dressing.
- Garnish with
black and white sesame seeds and
shredded seaweed.
Serves 2
Poppy cooks…
- 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.
