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  • SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2
    2 weeks ago by brownpapernutrition SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2 : NUTRITION FOR PREGNANCY on Saturday 17 August, 2019!!!!  @nutritioncollectiveaus  Following on from PART 1: PRECONCEPTION AND FERTILITY we will dive deep into Pregnancy Nutrition. There isn’t a whole lot of information out there regarding what you SHOULD EAT during pregnancy, rather just the scary stuff, so  @wholefoodhealing  and I are absolutely stoked to be bringing our in depth knowledge to you. Brit and I will empower you by taking away the fear and guess work when it comes to nourishing you and your baby during pregnancy. Starting at Trimester One
  • BALI BOUND!!!!! Spending the next week not working cooking cleaning
    1 week ago by brownpapernutrition BALI BOUND!!!!! Spending the next week not working, cooking, cleaning, organising, dealing or doing anything but relaxing, playing, surfing and of course alllllllllll the eating. THANK YOU SO MUCH to everyone who loaned me their hot tips for places to eat around Canggu!!!! Cannot freakin wait!!! PS these are my uber delicious Tahini Macadamia Icy Poles and they await you in this month's issue of Eat Well  @wellbeing_magazine  - easiest dessert to have stashed in the freezer - make them, then you'll feel like it's summer even when it's winter?!?!?!  #everydayisagooddayfornicecream  YOU’LL LOVE TAHINI BECAUSE... it’s rich in calcium for
  • Our touchdown meal in Bali wasnt Indonesian but by god
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  • Rainbow platter I made to kick off our big friends
    2 weeks ago by brownpapernutrition Rainbow platter I made to kick off our big friends lunch last weekend... one of my favourite things to make!  #saysthataboutallfood  Mixed it up to suit all tastebuds - a combo of dips with some dukkah over the top  #fancy  veggie sticks  #hellsyeah , tamari almonds, olives, seed snaps, pickles  #theobsessioncontinues , a few cheeses, crackers, and some baby radish! In a world where we are so 'connected' yet so disconnected at the same time, I truly cherish having my nearest with me to share beautiful food. Eating with joy is powerful for your health, make sure you disconnect from other distractions
  • Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there
    2 weeks ago by brownpapernutrition Sooooooooooooo testing some CINNAMON SCROLLS at the moment and there ain't no complaining in my house about it SUCH a yummy winter treat with a mug of warm ho-cho, chai, tea or dandy - have you tried dandelion tea? Kinda tastes like coffee but without the caffeine hit and made of dandelion root which can help support healthy liver function too, it's delicious - hunt it down if you haven't! Making these with a beautiful spelt flour and plenty of cinnamon (obv) but trying to avoid the extra sugary component on the top - once they're peaking I'll share the

CRISP EGGPLANT, SMOKY BABA, EGGPLANT WAFERS

So lucky to be sharing this recipe with you… Made by Ed Dixon for Jacob’s Creek Wines. I sunk into eggplant heaven when I tasted it at the Made By Dinner with Novak Djokovic recently. (You can read more about this here…) For now, feast your taste buds on this one.

Crispy aubergine, smoky babaganoush, preserved lemon labne, aubergine wafers, maché 

GF : V

Ingredients:

3-4 eggplants depending on size.

1 Lebanese eggplant- long thin eggplant

1 tbsp Tahini paste

1 lemon

½ teaspoon freshly ground cumin

½ teaspoon freshly ground coriander

olive oil

500 gm yoghurt

2 x ¼ pieces of preserved lemon

Green mâche (garnish)

Violas (edible floral garnish)

serves 4

Method:

On an open flame, roast 2 of the eggplants until skin is burnt on all sides and eggplant feels soft inside.

Put in a bowl a cover with cling wrap. This will steam the eggplant.

Cut the remaining eggplant in rounds of about 1 cm thick. You need 8 slices

Season with salt, pepper and smoked paprika.

Cook in a pan with olive oil at medium heat until brown on both sides and soft in the middle.

Peel the skin from the burnt eggplant and wash under cold water to remove all burnt skin.

Put peeled eggplant in a blender with the tahina paste, olive oil, lemon juice and season with salt, pepper, cumin and coriander. Adjust seasoning to taste.

Remove the inside flesh of the preserved lemon and finely chop the skin.

Add the skin to the yoghurt and mix well. Season with salt and pepper.

Thinly slice the Lebanese eggplant into little disks and toss in some rice flour. Deep fry until brown and crispy.

To plate up put three swipes of the eggplant puree on a plate, Top with three pieces of the eggplant, another little dollop of the puree then garnish with the crisps, mâche and the flowers.

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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