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    6 days ago by brownpapernutrition Totally logical that the first celebration to follow Mother’s Day is INTERNATIONAL HUMMUS DAY personally I loooooove a hummus party, can easily turn a simple veggie plate into something super juicy I also often encourage clients to have hummus and veggie sticks as an afternoon snack. The combo is a great source of fibre, plant based protein, energy sustaining carbohydrates, calcium and healthy fats from tahini. This hummus party though - roasted broccoli, Spanish onion, cauliflower, sweet potato, coriander, dukkah, cherry tomatoes, hummus of course and totally more-ish turmeric chilli honey walnuts almonds and sunflower seeds - swipe over to
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    1 hour ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
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  • BANANA COOKIES With some slightly overripe bananas on hand the
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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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