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  • Make this tonight if you can  you will love!!!
    5 days ago by brownpapernutrition Make this tonight if you can - you will love!!! This beautyf is STEAMED FISH WITH RED ONION PESTO FENNEL AND OLIVES - it's warming, satisfying and with plenty of anti-inflammatory and immune boosting properties too. Did you know these super cool ONION NUTRITION FACTS: onions contain over 25 phytonutrient compounds including anthocyanins, sulfoxides and quercetin. It's these phytonutrients that act as powerful antioxidants in our body to combat the effects of stress (hi!) and free radical damage and reduce our risk of chronic disease red / spanish onions contain anthocyanins which make them the glorious purple colour (you find
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    22 hours ago by brownpapernutrition BEAUTIFUL MESS AKA ROCKY ROAD WITH EDGE... I've made the healthy variation of rocky road like this for a while but have generally used a grass fed gelatin from IQS, now that I'm using up what's in the pantry and trying to find all plant based solutions it's agar agar on the cards and I'm battling!!!! Our first crack at the agar jelly ended up like crunchy orange jelly and was frankly rank. ANY TIPS GREATLY APPRECIATED PLEASE????? Meantime you can grab a rocky road recipe lurrrrrrved by my fam on the link in bio. Jacq xo
  • Nutty juicy flavour bomb PUMPKIN PEARL COUS COUS SALAD for
    3 days ago by brownpapernutrition Nutty juicy flavour bomb PUMPKIN PEARL COUS COUS SALAD for the picnic I won’t be having on the weekend but will be having delicious leftovers with  #silverlining  ☁️????? I will write the ingredients below as it was kinda free throw tbh but quick question first - DO YOU COUS COUS? Or is it just us living the 90’s dream that still do? I personally think the pearl/ Israeli one is a bloody delight! Here are the ingredients for you: roasted pumpkin in some cinnamon and cumin (do heaps have some did this and then make a soup!), pearl cous cous,
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Baby puree pears and a nourishing breakfast for mum or dad too

Some for bub, some for you and a deliciously, nourishing and simple way to get good nutrition in to kick off the day. Smooth pureed Packham Pears are some of the best fruits to wean your bub and start on solids. They’re obviously so delicious, but from a nutrition perspective they’re a source of Vitamin C and the soluble fibre, pectin, which helps support bowel movements in bubs too.

Not sure how or when to start? A small portion (1/2 – 1 teaspoon) first thing in the morning is best when bub is ready for solids. This way you can monitor their response to different foods, and as you enjoy your breakfast – (scrumptious honey ricotta toast with sliced pears perhaps?)  you can feed bub theirs.

You’re both part of the process then too and bubba can see you enjoying nourishing food for brekky as well as begin to copy the way you physically eat. As your bubba grows, you can change the texture of the pear puree to slightly more lumpy which encourages their oral development and then when the little toothy pegs come through move to steamed or baked pear pieces too. 

 

PURE PEARS

Makes 450g puree

3 medium (750g) Packham Pears

1 cup water

Wash Packham Pears, trim ends, remove cores and leave skin on . Slice into 2cm chunks and place into saucepan with water. Cover and place on low medium heat to bring to simmer. Cook covered until soft approximately 30 minutes, then blend to a smooth puree. Store in fridge up to 4 days or freezer up to 6 weeks.

 

BAKED PEARS

2 medium (500g) Packham Pears

1/2 teaspoon extra virgin olive, coconut or macadamia oil

Optional: 1/2 teaspoon ground cinnamon

Wash Packham Pears, trim ends, remove cores and slice into about 16 pieces per pear. Line a baking tray with greaseproof paper, place pears, flesh side down and drizzle with oil of choice. Sprinkle with cinnamon if desired, toss to coat and place in oven to cook. Bake for 15 minutes, enjoy warm and fresh or cold on top of your choice of yoghurt, cereal, toast or as is.

 

TOASTED SOURDOUGH WITH HONEY RICOTTA, PEAR AND CRUSHED NUTS

Serves 1

2 slices sourdough bread

2 tablespoons ricotta

1/2 teaspoon honey

1/2 medium (115g) Packham Pear, trimmed and cored

1/2 tablespoon (7g) pistachios, finely chopped

1/2 tablespoon (8g) pecans, finely chopped

Toast sourdough to your preference or enjoy fresh! Whisk together ricotta and honey in a small bowl. Slice Packham pears thinly. Spread honey ricotta over toasted sourdough, top with sliced Packham Pears, sprinkle with finely chopped pistachios and pecans and serve.

+ This is a partnered post with Aussie Pears, all thoughts and opinions expressed are the authors own.

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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