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  • Totally logical that the first celebration to follow Mothers Day
    6 days ago by brownpapernutrition Totally logical that the first celebration to follow Mother’s Day is INTERNATIONAL HUMMUS DAY personally I loooooove a hummus party, can easily turn a simple veggie plate into something super juicy I also often encourage clients to have hummus and veggie sticks as an afternoon snack. The combo is a great source of fibre, plant based protein, energy sustaining carbohydrates, calcium and healthy fats from tahini. This hummus party though - roasted broccoli, Spanish onion, cauliflower, sweet potato, coriander, dukkah, cherry tomatoes, hummus of course and totally more-ish turmeric chilli honey walnuts almonds and sunflower seeds - swipe over to
  • Naming this dish  lovelyleftovers I truly believe some of
    2 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    1 day ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • BANANA COOKIES With some slightly overripe bananas on hand the
    5 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    2 hours ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 

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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