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  • We been making the most delish Coconut Granola for years
    4 days ago by brownpapernutrition We been making the most delish Coconut Granola for years and sending it out on our catering events only to have people ask where they can buy it for home ...well it’s now on our  @brownpapereats  menu friends! Hit the KITCHEN STAPLES to find it and allllllll the other delicious extras to top up your healthy pantry too. So many great meals on there, feel super proud of how far we’ve come in a few months since launch and even more excited for the week ahead! Dream big and those dreams come true! www.brownpapereats.com  #mealdelivery   #fooddelivery   #sydneyeats   #granola 
  • WINTER HARVEST BOARD Delicious flavours and colours coming together in
    4 days ago by brownpapernutrition WINTER HARVEST BOARD: Delicious flavours and colours coming together in this harvest board. What speaks the loudest though is the delicious fibre, prebiotic and probiotic ingredients in the meal that work within your gut to build beautiful intestinal flora, ready to absorb the nutrition from your food and deliver it to your body. That’s why meals like these are my absolute favourite… I’ve noted the prebiotic and probiotic rich foods on the ingredient list for you. The recipe is now up on the blog -enjoy my friends! Jacq www.thebrownpaperbag.com.au
  • Brown paper packages our favourite! From the catering event menu
    3 days ago by brownpapernutrition Brown paper packages our favourite! From the catering/ event menu  @brownpaperkitchen  : crostata hummus slow roasted tomatoes, rice paper rolls (so many good flavours!) fresh prawns chilli mint cori yoghurt, broccoli feta quinoa Arancini, pumpkin basil frittata - YUM! Book your catering and events via hello @brownpapereats .com  #healthycatering   #sydneyeats 
  • CHOC GINGER COOKIES  Inspiration for this one from my
    2 days ago by brownpapernutrition CHOC GINGER COOKIES : Inspiration for this one from my lovely friend Leo, whom I’ve known for about 25 years – amazing how time passes so quickly! She wandered into our kitchen in Bondi the other week to pick up some food and we were talking about delicious things to cook and I asked her what she might like to snack on and chocolate ginger flavours immediately popped up. I thought of a few ways we could do it, but the stand out for my gorgeous friend who is known for her love of a cuppa, was a yummy yet
  • The Split Pea Balls with Broccoli Rice and Zatar Yoghurt
    2 days ago by brownpapernutrition The Split Pea Balls with Broccoli Rice and Za’tar Yoghurt are one of my favourite and drool worthy dishes on our  @brownpapereats  menu. Seriously best combo, wholesome and warming but still light with all the nourishing feel goods!!! We had our twelfth week of deliveries yesterday far out!!!! You can order yours should you wish  @brownpapereats  or www.brownpapereats.com

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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