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  • Cacao hazelnut risotto for brekky lunch dinner or dessert yummmmmm
    3 days ago by brownpapernutrition Cacao hazelnut risotto for brekky, lunch, dinner or dessert yummmmmm. I make this one with quinoa, coconut milk, vanilla, cacao, rice malt and top with seasonal fruits (snapped when peaches were still in season!) coconut and hazelnuts to give it that choc hazelnut deliciousness. I've popped the full recipe on the blog for you to enjoy this rainy weekend indoors. J x
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    1 day ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
  • Double tap for a piece of my yum COFFEE DATE
    9 hours ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you

PURELY PLANT BASED ALMOND FETA

Hanging for some more vegetarian recipes to revamp your cooking repertoire? Time to get amongst this sensational Almond Feta. Made purely from plants, not a touch of dairy in sight, and with these ingredients by your side you’ll giving your body that extra serve of protein, fibre and essential fatty acid rich plant power.

ALMOND FETA

GF : DF : SF : V

Makes 1 ball of dairy free ‘feta’

1 cup blanched almonds+

1/4 cup lemon juice

1 teaspoon apple cider vinegar

3 tablespoons extra virgin olive oil

sea salt

1/3 cup filtered water

You will need to start this recipe the day before. Soak almonds in filtered water for 12 hours, after this time rinse and drain.

Combine almonds with lemon juice, apple cider vinegar, olive oil, sea salt and water in Kitchenaid ProLine Blender and blend until even consistently.

Lay cheese cloth, or alternatively a new chux cloth over a medium sized bowl, pour almond feta into the centre of the cloth, then draw the sides up and around the almond feta, squeezing tightly into a ball and tying at the top. You can do so with an elastic band.

Elevate from the base of the bowl, by tying the cloth to chopsticks or a knife and allow to drain overnight in the fridge.

Remove from the cloth, and eat as desired. (It’s delish with spinach pancakes – recipe here…)

Store in fridge up to 1 week.

+ You can use almonds with skin on but it will change the colour of the feta to a light brown.

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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