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Brussel sprout carrot fritters

The January issue of Eat Well mag is full of delicious recipes including a number I’ve written. One chapter in the issue is devoted entirely to Chutneys and Relishes and of all of my favourites – beetroot relish is up there! Grab a copy yourself to get the amazing different wholefood relish recipes (without the addition of refined sugars etc you find in standard commercial relishes and pickles) and for the fritters which may have just sparked your interest keep on reading below…



Makes 8 fritters

3 eggs

300g brussel sprouts, trimmed and finely sliced

250g carrots, peeled and grated

1/2 cup wholemeal spelt flour

1 teaspoon baking powder

1/4 cup milk

3 tablespoons oil for frying

Crack eggs into a large mixing bowl and whisk. Add brussel sprouts, carrot, flour baking powder and milk and mix to combine. Heat a fry pan on low to medium heat, add enough coconut or olive oil to coat the pan well then take 1-2 tablespoon measures of the mix and drop into the pan gently. Fry for about 6 minutes each side. Serve warm with your favourite relish, feta, goat cheese or avocado.


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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