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  • Im a big believer that food can be your medicine
    2 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
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  • Basic but beautiful quality ingredients and yummy big flavours in
    21 hours ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY

5 ingredient spiced cauliflower and pumpkin

If you have a few simple ingredients on hand you CAN make a nourishing meal. No excuses. I generally have pumpkin and cauliflower in my fridge and because I don’t want to eat it the same way all the time I throw in spices and a couple of other ingredients (kale and walnuts here) and then I’ve the most delicious meal on hand. Just add your choice of protein to this one and it’s beautifully balanced.

5 INGREDIENT SPICED CAULIFLOWER AND PUMPKIN

Serves 4 as a side

Gluten free/dairy free/sugar free/ vegan

750g pumpkin (jap or blue), skin removed and cut into wedges approx 2 cm thick

1/2 head cauliflower, sliced in 1cm thick pieces

4 leaves kale, stems removed, leaves roughly torn

2 teaspoons curry powder

1/2 cup walnuts, roughly chopped

Extras: sea salt, black pepper, olive oil

Preheat oven to 200C and line a large baking tray with greaseproof paper. Place pumpkin pieces and cauliflower on tray drizzle with olive oil, season with sea salt and sprinkle curry powder over the cauliflower pieces (only) and ensure the ingredients are coated well. Place in oven to cook for 40 minutes. Whilst cooking marinate your kale in a touch of olive oil and salt, massage it in with your hands and set aside. Once veggies are cooked, remove from oven and arrange kale leaves through the veggies, sprinkle with all the walnuts, season with pepper and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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