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  • Vegan Cypriot Sausage and a whoooooole chapter on beautiful Cypriot
    2 weeks ago by brownpapernutrition Vegan Cypriot Sausage and a whoooooole chapter on beautiful Cypriot style food this month in Eat Well mag - I've written a few recipes in this chapter and about 12 others throughout the rest of the mag - it's a ripper!!!! On stands now so grab quick, also I think you'd love the section on IRON RICH MEALS too - one of my faves for sure Hope the weekend is kind to you wonderful humans - J xo  @wellbeing_magazine   #plantbased   #veganfoodshare 
  • Delicious in the scrimmis see video of beautiful Mia bondibubs
    4 days ago by brownpapernutrition “Delicious in the scrimmis” (see video of beautiful Mia  @bondibubs  a couple of posts ago) actually apparently means “delicious and nutritious” ☺️ bless My delicious in the scrimmis bowl here is coconut yoghurt, peanut butter, banana, fresh pecans from my friend  @annabellehickson  farm , mango, granola, blueberries and hemp seeds. I’ve just run out of my homemade granola and may not get around to making my own today so would love to you know your faves in the comments below if you have any. I am packing a heap of groceries today to send to some families who have been
  • Feel like Im going back to square one I keep
    1 day ago by brownpapernutrition "Feel like I'm going back to square one" I keep hearing myself say in response to people asking how I feel about our bubba. But actually no, i’m not, I have many more lessons than when i started motherhood with Jet almost 10 years ago. So I thought I would share 5 of them with you... 1. TAKE THE TIME YOU NEED. I rushed a lot with Jet. Mostly with healing, I pay the price for it now. I went back to exercise WAY TOO SOON convinced a) my body would bounce back with being young b) I had to
  • I havent been so active on social media this week
    5 days ago by brownpapernutrition I haven’t been so active on social media this week, to be honest I’ve felt really paralysed by what is happening with the fires in our country. I’ve watched, listened, grieved with those affected, it’s so devastating I have felt completely unsure how to communicate about it. I’ve sat in fear. This isn’t just a reflection of what we have done in the past, this dire situation is a look into what our future is if we don’t do, think, be, act more. I’ve felt frightened for those out there in the middle of it, fighting it, beautiful Australian wildlife
    2 days ago by brownpapernutrition PEANUT BUTTER STRAWBERRY SLICE RECIPE... I'd planned for it to be something else, but I think I went into a PB food coma and it became slice instead Popped a banana in there as part of the sweetener because it looked brown and I was low on coconut sugar but you can swap it and up the coco sugar or maple if you like. I like the banana effect - more fibre and potassium too that way.  @picspeanutbutter  sent me a mega jar the other day  #waytomyheart  and I'm still deciding whether I share it or hide it at the

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.


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


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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