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Crispy butterbeans on zucchini babaganoush

MAKE THIS STAT FRIENDS! You could pop on hummus with yog (dairy or plant your choice) too and serve it all up with some flat bread or bitter greens salad – rocket radicchio etc – bitter flavours great for liver. Save and eat the next day too – which SAVED ME come lunch time when the day was passing way too quick. Find the recipe for Zucchini Babaganoush here…

CRISPY BUTTERBEANS

2 tbsp extra virgin olive il

2 asian shallots / spring onions, white part finely chopped

3 tbsp chopped fresh parsley

4 tbsp chopped fresh sorrel leaves or another bitter green leaf like rocket is great too

1 tin butter beans (BPA free) rinsed and drained

sea salt and black pepper

lemon or orange to squeeze over top to finish

Heat frypan on medium heat and add oil and onions and fry off for 2 minutes, add herbs, sorrel (or bitter greens) butter beans and salt, and cook for 5-6 minutes.

Serve it up with the zucchini babaganoush from the blog and some yog as mentioned above – soooooo good!

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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