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  • Friday night  red wine and rocky road Oh yeaaaaah
    2 days ago by brownpapernutrition Friday night = red wine and rocky road Oh yeaaaaah, big week and that right there my friends is BALANCE. Have you made rocky road at home before? It's seriously awesome. I make mine with a coconut milk jelly instead of marshmallows (heaps of jelly recipes on the blog just swap out juice for coconut milk or cream and add some vanilla and honey / maple if you wish), then throw in whatever nuts I have on hand and fresh berries are the absolutely bomb in there too. I haven't in this one but please Aussies include STRAWBERRIES! Buy them,
  • My waste not want not salad inspo for you this
    5 days ago by brownpapernutrition My waste not want not salad inspo for you this week - what’s a good hashtag for a no waste meal ?  #nowaste  or  #nowastedfood  or shall we create our own???? Anyway! This delicious number is made of roasted carrot tops in cinnamon, baked celery tops and leaves, leftover eggplant, pumpkin skins baked in cumin, random herb bits and the dregs of the seed snap jar all on the pretty outer leaf of the red cabbage You like? I dolloped it with some of the bits of the yoghurt pot around the edge mixed with olive oil and a squeeze
  • I created some space in my life recently and with
    1 day ago by brownpapernutrition I created some space in my life recently and with that opened the doors to meet and connect with so many gorgeous humans again. A few snaps from this week’s launch of the  @sporteluxe  first Table for 12 Dinners - bringing together such a beautiful bunch of women whom I felt so humbled to share time with Thank you  @sporteluxe   @biancamaycheah   @allyw_   @juliagiampietro  for creating this time for us to all TRULY CONNECT and to  @rosiescoogee   @angostura_au  for the incredible food and conscious cocktails I can’t wait for the next one and so cherish the time and conversation of the
  • Grilled asparagus smoked trout and the mossssstttt delicious hemp mustard
    3 days ago by brownpapernutrition Grilled asparagus, smoked trout, and the mossssstttt delicious hemp mustard creme! Yum!!! Plenty of essential fatty acids, nourishing proteins and as for the added bonus extras - did you know asparagus is rich in a bioflavonoid call 'rutin' ? Its role is to protect our cells from free radical damage, assist the body's production of collagen, and to strengthen capillaries so it's a wonderful nutrient for the health of our skin! Love knowing this when I'm devouring a yummy meal Would you like this recipe? It’s on the blog now for you! Much love, Jacq
  • PEANUT BUTTER OATS BARS!!! Hello hump day happiness! My gorgeous
    4 days ago by brownpapernutrition PEANUT BUTTER OATS BARS!!! Hello hump day happiness! My gorgeous friend Evie  @genevieve .writes made these for me - they're heavenly delicious, simple and nourishing. Great one for an after school treat or 3pm pick me up, such a good combo of healthy carbohydrates (oats / dates) and plant based proteins (peanut butterrrrrrrr). Peanut butter, all natural, no nasty extras added, has is one of the higher sources of amino acids in the nut butter family. If you team it with a grain like oats you deliver a variety of plant based aminos to the body with a simple sweep. Cool

BEAUTIFUL MESS AKA ROCKY ROAD WITH EDGE

It’s funny how sometimes you want to make things with all the jazz and pizazz and then they don’t necessarily work and then one day you think, I have these ingredients, I am going to throw them all into one place and see what happens and… EPIC result. Like this one! The random bit of this bit of that turned seriously juicy ROCKY ROAD WITH EDGE.

The fun ingredient (well they’re all fun but you know what I mean) in this one is the Strawberry Jelly we’ve made using our IQS pasture fed gelatin (great for some tummy love). It’s taking the place of the traditional marshmallow and adding some healthful edge to this treat.

Ready to make it? Do this…

ROCKY ROAD WITH EDGE 

GF : DF : RSF

1 1/2 cups strawberries

1 tablespoon rice malt or honey

3 tablespoons IQS gelatin

1/3 cup water

1/2 cup coconut oil

1/2 cup raw cacao

2 tablespoons rice malt syrup, honey or maple

1 teaspoon vanilla extract

1 teaspoon orange zest

1/4 cup dried figs, sliced

1/4 cup hazelnuts, roughly chopped

1/4 cup dried apricots, sliced

2 tablespoons goji berries

 

To make the strawberry gummies for the marshmallow – place strawberries in blender and blitz to puree, transfer to a small saucepan, add sweetener (rice malt, maple,honey) and place on medium heat to warm so it is almost hot. Whilst puree is warming, in a separate bowl mix together gelatin and water with a fork, it will become quite solid but don’t worry it won’t stay that way. Once strawberry puree is warm pour over gelatin mix and whisk together until lumps are broken up and mix is a smooth consistency. Pour into a lined cake or loaf tin and place in fridge to set for 2 hours. Once set cut into cubes ready to pop into the rocky road. First make the chocolate by melting coconut oil, add cacao, rice malt/maple/honey and orange zest and whisk until lovely and glossy. Line a loaf or rectangular cake tin with baking paper and arrange half the figs, hazelnuts, strawberry jelly, apricots and goji berries, pour half the chocolate then repeat. Place back in the fridge to set 2 hours, then slice and eat!

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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