Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • But have you ACTUALLY eaten pizza if you havent had
    3 days ago by brownpapernutrition But have you ACTUALLY eaten pizza if you haven’t had the 3m pizza  @crinitis  ? This feast was BEYOND and the pizza was only a part of the second course ps. Yes we all put our phones away and devoured it  @mrsimonhancock   @svendsenfitnesshealth   #crinitismoments   #atcrinitis 
  • How good is pumpkin and miso  seriously?!?!?!! One of
    6 days ago by brownpapernutrition How good is pumpkin and miso - seriously?!?!?!! One of my faaaaaave flavours combos everrrrrrr. Did you know miso is a fermented food? The Japanese often start their day with miso soup to warm and energise the body and stimulate digestion. I love love love their gentle approach to the morning with food. I knowwwwww I haven't reinvented the wheel by teaming pumpkin wth a miso dressing, I have however on this occasion gone a bit crazy with our home grown cress and then tossed it all with brown rice, peanuts and sesame seeds and a big juicy serve of
  • Ahhh Mexican a most delicious distraction from all the festive
    5 days ago by brownpapernutrition Ahhh Mexican… a most delicious distraction from all the festive foods floating around right now - fresh, spicy, a little bit saucy, creamy, colourful and abundant with nutrients bebe!!!! In le bowl: Cauliflower steaks baked with smoky paprika and turmeric Simplest ever quick salsa with fresh, beautiful and bursting with flavour  @australiantrusstomatoes  , avocado, spanish onion and chilli flakes Shredded red cabbage Baked spicy beans (all in the oven) with cumin, cori, turmeric, paprika and evoo ✅Fun nutrient fact: truss tomatoes are a super source of Vitamin C, folate, potassium and lycopene AND they make the best snack too -
  • Booked a holiday to Sri Lanka!!!!! Yewwww!!! Id love your
    19 hours ago by brownpapernutrition Booked a holiday to Sri Lanka!!!!! Yewwww!!! I'd love your tips please if you have been to the southern province? Best waves, local restaurants and anything else you recommend - count down to curry feasting is on! Meanwhile... thought I'd keep the festive dish-spiration happening for you - this one is PEACH BOCCONCINI BASIL AND TOMATO all the favourites at this time of year - how good is stone fruit season!??!?!? To make it do this: Cut about 500g mixed cherry/heirloom tomatoes in half then toss with 150g baby bocconcini, 1 cup torn basil leaves and 1/2 cup pecans (break
  • Thoughts and words from me this holiday season as you
    4 days ago by brownpapernutrition Thoughts and words from me... this holiday season as you catch up with people you may have not seen for a while, if their body shape has changed please refrain from making a comment on it...even if you are trying to offer them a compliment. E.g “you’ve lost weight! You look fantastic!” We cannot assume, (although society loves to) that weight loss for example = healthy. Maybe they have been on a health kick, maybe they have been seriously ill, maybe what was a health kick at the beginning of 2018 has become obsessive and unhealthy - you simply cannot
BPB-posts-carrotrosemarytymesodabread

CARROT ROSEMARY AND THYME SODA BREAD

There is nothing quite like the smell of home baked bread flowing through the house. Whilst baking bread at home can honestly be quite an intimidating experience, this loaf will prove you wrong. I’ve integrated carrot, thyme and rosemary into this loaf which creates the most divine flavor. A smear of organic butter and you drift into heaven…

CARROT ROSEMARY AND THYME SODA BREAD

Makes one small round loaf

250g spelt flour
1/2 teaspoon sea salt
1/2 teaspoon bi-carb soda
1/2 tablespoon chopped rosemary
1/2 tablespoon thyme leaves
150ml yoghurt
100ml milk
1 teaspoon Dijon mustard
1 carrot, peeled and grated
2 tablespoons flax seeds

Preheat oven to 200 degrees and line a baking tray with baking paper.
Sift the flour, sea salt and bi-carb into a mixing bowl. Stir in the chopped rosemary.
In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard. Then add in the grated carrots and flax seeds.
Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined.
Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with thyme leaves and a dusting of flour.
Bake in the oven for 30 minutes.
Allow to cool before slicing.

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.

No Comments

Post a Comment