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  • Mum sent me home with some chocolate melts she didnt
    1 week ago by brownpapernutrition Mum sent me home with some chocolate melts she didn’t know what to do with ... I had two options, 1/ eat them straight up, as they delicious 2/ be kind and get my bake on even though temp and humidity feels like 45 deg C today. Option 2 evidently won, the melts didn’t melt and I am not one bit worried about it. I’ve done plenty of melting today for everyone This ALMOND BROWNIE recipe is a quick variation from one I’ve got on the blog and it’s nek level... especially with cheeky chocolate care of the my lil
  • Hi friends please excuse my radio silence as weve launched
    2 weeks ago by brownpapernutrition Hi friends, please excuse my radio silence as we've launched into 2020 I had a little break from social media to refresh and have honestly just felt a bit speechless with the bush fire devastation in our country so haven't been posting, rather I've quietly plugged away with $ donations to different charities, donated supplies to any of the collections possible and have been supporting those close to us, in particular my family, caught in the fires. My aunty has had to evacuate her home, it's situated right in the middle of the two southern fires, as a family we
  • VANILLA PEANUT DATE SLICEa great intro recipe for anyone who
    2 days ago by brownpapernutrition VANILLA PEANUT DATE SLICE...a great intro recipe for anyone who hasn’t dabbled with wholefood treats much before as it’s simple and delicious. It’s also a winner for my pregnant and breastfeeding mums out there for a few reasons too. DATES are a wonderful source of fibre – fuelling beneficial gut bacteria, sustaining energy levels and appetite and supporting gut motility to keep you and your bowels regular. Post partum constipation is a common condition for many women which may result from the effects of pregnancy hormones, haemorrhoids, pain from episiotomy or iron supplementation (there are many non-constipating iron supplements now
  • I didnt want to share too much of our excitement
    6 days ago by brownpapernutrition I didn’t want to share too much of our excitement for this little person whilst there is so much devastation in our country, but after speaking to a few friends and being reminded that with all darkness we must also have light to look forward to I thought maybe a bit of bump might be ok to share here too. Can’t wait to meet this tiny human... only about 6 weeks to go. Love.  #34weekspregnant   @svendsenfitnesshealth 
  • QUINOA PEACH TOMATO SALAD to make the most of the
    3 days ago by brownpapernutrition QUINOA PEACH TOMATO SALAD to make the most of the beautiful seasonal peaches we have in Australia. Peaches contain valuable vitamins, minerals, antioxidants and my fave fibre - making them an easy means of upping your daily intake by integrating them into your diet as snacks and meals too of course! I team this salad with a piece of fresh salmon, barramundi or a juicy big handful of chickpeas or butterbeans - it's scrumptious! I've popped my recipe on the link in comments below for you. Copy and paste to cook and dive in!!! Jacq xo  #plantbased   @eimele_australia   @aussiesummerstonefruit   @countryroad 

Baked broccoli, miso and pickled vegetables

New greens recipe going on repeat right here… bringing my love of baked broccoli together with frozen peas and broad beans, plus some pickled veggies for good measure. The pickles take literally no time to whip together and keep really well in the fridge as a nice crunchy, slightly sour addition to meals. The nature of apple cider vinegar (used in the pickle liquid) also helps to break down and more readily digest food too. If you don’t have pickles, ingredients to make pickles or don’t want to make them you can omit or use some sauerkraut or kimchi instead.

BAKED BROCCOLI, MISO AND PICKLED VEGETABLES 

Serves 4 as a side

Gluten free : Dairy free : Vegan

1 head broccoli, cut into florets

1 1/2 tablespoons extra virgin olive oil

1 cup frozen peas

1 cup frozen broad beans

4 asian shallots, trimmed and sliced

1 small red capsicum, seeded and diced

1/2 cup pickled carrot pieces+

1 avocado, peeled and sliced

1/4 cup tamari almonds or dry roasted for gluten free option

2 tablespoons furikake / gomaiso or toasted sesame seeds and finely chopped seaweed

Dressing:

1 tablespoon white miso past

2 teaspoons maple syrup

1 tsp apple cider vinegar

2 tablespoons extra virgin olive oil

 

Heat oven to 180C and line a large baking tray with greaseproof paper. Spread broccoli florets over the tray drizzle with extra virgin olive oil and toss to coat. Bake in oven for 20 minutes. Whilst broccoli is baking, cook the broad beans and peas in boiling water and drain. If the broad beans are in their skin, peel the skin off after cooking as it’s tough to chew on on in the salad. Whisk together ingredients for dressing. Arrange broccoli, peas, broad beans, shallots and capsicum on a serving plate, top with pickled carrot, avocado slices and drizzle with miso dressing. Sprinkle with almonds, furikake/sesame (whichever is your choice) and serve with protein  – delicious with grilled fish, seared tofu or tempeh or add a handful of legumes such as cannellini beans or lentils per person.

+ To make pickled carrot, combine 1/2 cup boiling water with 1/2 cup apple cider vinegar and a good pinch of sea salt. Add finely sliced or matchstick thin carrot pieces from 2-3 carrots, toss and set aside to pickle for about 20 minutes. Keep in fridge up to 1 month.

 

 

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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