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  • Like a jigsaw puzzle but the best kind because you
    4 days ago by brownpapernutrition Like a jigsaw puzzle but the best kind because you can eat allllll the pieces? Not chocolate folks… nope… I know the horror right?!?!?!?! This scrumptiousness is PEPPERMINT PISTACHIO CAROB SLICE and because it’s ridiculously simple and ridiculously delicious I think you should make it stat. Ingredients from  @nakedfoods  - have you been there? It’s like a foodie mecca. Recipe here for you - tag a friend who would love to do eating the puzzle with you! PEPPERMINT PISTACHIO CAROB SLICE Serves 20 Gluten free : Dairy Free 2 cups carob peppermint buds 1/2 cup organic coconut oil 1 tsp
  • Happiest when Im eating from a bowl is that weird?
    6 days ago by brownpapernutrition Happiest when I'm eating from a bowl... is that weird? Plates are great, but how good are bowls?!?!?!?!? This one made with soft boiled eggs rolled in dukkah, sauteed kale, peas, parsley, dill (most underrated herb), baby radish sprouted bread and avooooooooooooo. Tag a buddy who loves a good bowl food sesh with you! Have a wonderful Wednesday / hump day my friends... Love Jacq  #buddhabowl   #nourishbowl   #everythingbowl 
  • I was about to post my usual Monday night foodie
    1 week ago by brownpapernutrition I was about to post my usual Monday night foodie inspo for you, but I’ve been thinking recently about sharing a bit more about well…me, and my story. There’s been quite a few new people in the  @brownpapernutrition  community of late - and rather than launch straight into my story I thought I’d introduce myself to you and tell you just a few things to start, here goes! ➕I’m the youngest of 3 girls and my sisters and I have French names - Nadine, Romaine, Jacqueline or a little less French we’re known as - Dini, Romy and Jacq ➕As
  • Moving house soon and holy shiz balls baby am I
    1 day ago by brownpapernutrition Moving house soon and holy shiz balls baby am I excited for a new kitchen to cook up a storm in!!!! This snap is actually last weekend's session - you can watch it in the stories archive on 'Meal Prep' - it's simple, delicious and lasted us well into the week. From top right : pumpkin fritters (need to tweak it and add a few more eggs but yummy all the same!), baked pears for brekky or dessert with greek yoghurt, raw juices (been loving these as snacks mid morning because been a bit fluey), zucchini noodles ready for whichever
  • PUY LENTIL BROCCOLINI PEPITA AND GOAT CHEESE SALADGot your green
    10 hours ago by brownpapernutrition PUY LENTIL BROCCOLINI PEPITA AND GOAT CHEESE SALAD....Got your green hit sorted right here! Some crave sweet, the gals in our kitchen and I craving crunchy, savoury with a little bit a creamy and this one delivers! Have you tried Puy Lentils before? They’re slightly smaller than a brown lentil, green and more delicate in flavour, super duper hit of plant based proteins, teamed with the broccolini, pepitas and goat cheese they make the most delicious side salad topped with some protein and lunch for the next day! We grabbed our dry ingredients for this recipe – lentils, pepitas, chilli

BLACK RICE MANGO AND SMOKED SALMON SALAD

Seems to be the week of mango here in our little kitchen – and delicious colour!!!! I love all the contrast going on this recipe, sweet salty, crunchy, smooth, black, bright – all so beautiful! This recipe is a win for you festive season ahead. Enjoy!

BLACK RICE MANGO AND SMOKED SALMON SALAD

Serves 4 as a side

GF : DF : SF

1 cup black rice

1/4 cup pomegranate arils (about half a pomegranate)

1/4 cup mint, shredded

1/4 cup dill, leaves picked

1/4 cup cashews, toasted

1/4 small spanish onion, peeled and finely sliced+

200g smoked salmon, sliced

1 avocado, peeled and sliced

1 mango, peeled and sliced

Sea salt and black pepper

Dressing:

3 tablespoons extra virgin olive oil

3 tablespoons lemon juice

1 tablespoon orange juice

2 teaspoons honey

1/2 clove garlic, crushed

Rinse black rice until water runs clear, then place in medium saucepan with 2 cups water, cover and bring to simmer on medium heat with lid on for 25 minutes. Once cooked, keep lid on for 10 minutes, then rinse with cold water to refresh and cool rice before mixing with salad ingredients. To make the salad, toss rice with dressing, pomegranate, mint, dill cashews, onion and season with sea salt and black pepper. Layer onto serving platter with smoked salmon, avocado and mango and serve!

+If you have time, soak the onion in water and drain to reduce bitterness

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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