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    23 hours ago by brownpapernutrition BROCCOLI APPLE WALNUT SALAD WITH TZATIKI DRESSING... made this one a week or so ago and it was so delicious. So many sources of fibre, flavour and fab healthy fats to satiate your appetite. I had it as is and then next day with soft boiled eggs and some sourdough toasted with evoo - delicious! Popping this recipe below as trying to update the blog with a 5 week old bebe proving just a touch tricky! Loves- Jacq xo Broccoli tzatiki salad Tzatiki dressing : 3/4 cup Greek or coconut yog 1/2 clove garlic, crushed 1 Lebanese cucumber, diced 2
  • Nutty juicy flavour bomb PUMPKIN PEARL COUS COUS SALAD for
    5 days ago by brownpapernutrition Nutty juicy flavour bomb PUMPKIN PEARL COUS COUS SALAD for the picnic I won’t be having on the weekend but will be having delicious leftovers with  #silverlining  ☁️????? I will write the ingredients below as it was kinda free throw tbh but quick question first - DO YOU COUS COUS? Or is it just us living the 90’s dream that still do? I personally think the pearl/ Israeli one is a bloody delight! Here are the ingredients for you: roasted pumpkin in some cinnamon and cumin (do heaps have some did this and then make a soup!), pearl cous cous,
    3 days ago by brownpapernutrition BEAUTIFUL MESS AKA ROCKY ROAD WITH EDGE... I've made the healthy variation of rocky road like this for a while but have generally used a grass fed gelatin from IQS, now that I'm using up what's in the pantry and trying to find all plant based solutions it's agar agar on the cards and I'm battling!!!! Our first crack at the agar jelly ended up like crunchy orange jelly and was frankly rank. ANY TIPS GREATLY APPRECIATED PLEASE????? Meantime you can grab a rocky road recipe lurrrrrrved by my fam on the link in bio. Jacq xo
  • You dont need extra time on your hands to create
    6 days ago by brownpapernutrition You don’t need extra time on your hands to create epic brekkies, you just need qual ingredients and some of your own personal touch. This overnight oats sesh I soaked the oats in coconut kefir  @remedydrinks  and then topped with coyo and fruits the next morn. Deeeeeelicious and satisfied without a wink of a hunger pang until lunch, not to mention upping the gut lovin fermented food ante with the kefir. Going to post lots more pantry love recipes in days coming friends - this one I’ve written and popped on  @remedydrinks  blog  #remedynutritionist  by gorgeous  @sallyoneilstylist  with my fave
  • Tell me your 5 pantry items you cannot live without?
    6 days ago by brownpapernutrition Tell me your 5 pantry items you cannot live without? Mine are legumes, cashews, extra virgin olive oil, oats and spices (yes I cheated and grouped things ) Found out the other day our pantry used to be a doorway which explains a lot to me now... not complaining it’s made it a substantially large one!  #pantryorganization   #cookingathome 

Broccoli butter bean quinoa patties

Can’t tell you how much I love these – super sumptuous and kicker of a mouthful of nutrition too. PLENTY of plant proteins, fibre, phytonutrients and minerals. I eat these guys with salad, or in a burger or smashed into a wrap. At the moment they’d be great just to eat one handed, so I’m posting this as a reminder to me to make them and for you to do so too!
NUTRITION + COOKING TIP WITH CRUCIFEROUS VEGETABLES: Cruciferous vegetables such as broccoli, bok choy, brussel sprouts, cauliflower and cabbage contain a powerful anti-inflammatory compound – ‘sulforaphane’. You can improve the activity and bioavailability of sulforaphane by cutting these vegetables about 45 minutes prior to cooking or heating them. In the instance of these patties the method calls for blitzing the broccoli into a rice like consistency first before combining with other ingredients and setting etc, allowing for ample time for sulforaphane to activated by the enzyme myrosinase. Cool huh? 45 minutes passes quickly in the evening if you take this step first – jump in the shower, have a wine, whatever you need to do! See how you go getting into practice of doing so.
Serves 4-6
Dairy Free : Vegetarian
1/2 cup raw quinoa
200g broccoli florets
400g tin butter beans, rinsed and drained
4 free range eggs
1/2 cup rolled oats
2 cloves garlic, minced
1/4 cup parsley leaves, finely sliced
3 tablespoons olive or coconut oil for frying
sea salt and black pepper
HEAT oven to 200C and line a baking tray with greaseproof paper.
BLITZ broccoli florets in a food processor until rice like in consistency.
COOK quinoa with 1 cup water until water is absorbed, fluff with a fork and set aside to cool.
ADD quinoa, butter beans, eggs, oats, garlic, parsley, sea salt and black pepper to food processor and blitz until uniform in consistency. Remove from food processor.
SHAPE into 12 balls, then place in fridge for 30 minutes to set.
FRY cakes in a medium frypan with olive or coconut oil for 3 minutes each side, then place on tray and bake in oven a further 10 minutes.
SERVE with a sprinkle of sea salt and black pepper. Best enjoyed with a fresh green salad, in a wholemeal roll with avocado tomato and rocket or in school lunch boxes.
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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