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One of my intentions for this year is to make little things for and to see more of my beautiful friends. Sometimes I’ll post them, sometimes I’ll leave them on their doorstep, sometimes I’ll be able to give them with a cuddle. Last year I didn’t see enough of my friends, this year will be different.

Now whilst THIS ‘post’ isn’t what I mean by posting (think snail mail Australia post style), I did want to make some of the recipes my gorgeous friends do and share them with you here also. Recipes we’ve devoured together on some of our brunches, lunches, dinners and arvo teas – recipes made with love.

My primary school buddy, Anna, makes this SWEET BREKKY RICE all the time, and brought it on an occasion to brunch and it is HEAVEN. I always nudge her for the recipe but as with the simplicity of this dish it’s one of those you can pop in whatever it is on hand and in season which is what lovely Anna does every time she makes it.

Whilst there are there of plenty of reasons to dive into this dish I personally love most of all that it’s made with rice because as a grain rice is one that loves my gut most. Yep, not quinoa, not buckwheat, not oats – rice… And it’s important for me to tune into that.

Not everyone digests the food the same, so when it comes to food take the time (because too many of us rush) to tune in and listen to how your body responds ok?

If you push against that and persevere with something that doesn’t work for you but you ‘think’ should then you do yourself a disservice. And if you’re new on the health journey then leaning gently into the simple staples, rice my example here, might be an easier step for you than launching hell for leather into superfood smoothie bowls. Those can happen in time – if they work for YOU. Remember that…

And on that note, if rice does work for your gut, then this recipe you will adore.

From Anna (and a sprinkle of Brown Paper..), with love.


Serves 2

1 cup (uncooked) black or brown Rice

1 tbsp Macadamias (or any nut of your fancy) chopped

1 tbsp Maple Syrup

2 tbsp shredded coconut

1 tbsp golden linseeds

1 tbsp almonds (roughly chopped)

1 tbsp sultanas

1 tbsp coconut flakes

Optional : 2 tsp chia seeds, small handful dehydrated/sun dried pineapple 

Cook rice as per instructions. Black – cook 1 cup of rice with two cups of water, bring to boil then  turn down to a simmer and put on a tight lid for 25 minutes. Once cooked let stand covered for 10 minutes. Chop nuts and dried pineapple into small pieces. Once rice is cooked, toss with maple and other ingredients. Serve with fresh fruit and a dollop of yoghurt.

+ We served this with hand picked strawberries from Ricardoes (you can read more about our PICK YOUR OWN FRUIT adventures here and Hemp and Blueberry Coconut Yoghurt from our friends at Coyo is Coconuts. 

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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