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  • WINTER HARVEST BOARD Delicious flavours and colours coming together in
    2 days ago by brownpapernutrition WINTER HARVEST BOARD: Delicious flavours and colours coming together in this harvest board. What speaks the loudest though is the delicious fibre, prebiotic and probiotic ingredients in the meal that work within your gut to build beautiful intestinal flora, ready to absorb the nutrition from your food and deliver it to your body. That’s why meals like these are my absolute favourite… I’ve noted the prebiotic and probiotic rich foods on the ingredient list for you. The recipe is now up on the blog -enjoy my friends! Jacq www.thebrownpaperbag.com.au
  • We been making the most delish Coconut Granola for years
    2 days ago by brownpapernutrition We been making the most delish Coconut Granola for years and sending it out on our catering events only to have people ask where they can buy it for home ...well it’s now on our  @brownpapereats  menu friends! Hit the KITCHEN STAPLES to find it and allllllll the other delicious extras to top up your healthy pantry too. So many great meals on there, feel super proud of how far we’ve come in a few months since launch and even more excited for the week ahead! Dream big and those dreams come true! www.brownpapereats.com  #mealdelivery   #fooddelivery   #sydneyeats   #granola 
  • Our nomeat balls with zucchini pasta at brownpapereats are actually
    6 days ago by brownpapernutrition Our no-meat balls with zucchini pasta at  @brownpapereats  are actually the best and they on the menu for our delivery next week we spent aaaaaaages making all different types and each are unique in their own way but I reckon these babies with lentil fennel and quinoa are my fave Also the sugo/pasta sauce our head chef makes has been quoted by my 8 year old as THE MOST DELICIOUS EVER and also on request with “can we have Claire’s pasta sauce please...like not yours Mum?” Um awkward Our team in the kitchen puts so much love into the food,
  • Brown paper packages our favourite! From the catering event menu
    1 day ago by brownpapernutrition Brown paper packages our favourite! From the catering/ event menu  @brownpaperkitchen  : crostata hummus slow roasted tomatoes, rice paper rolls (so many good flavours!) fresh prawns chilli mint cori yoghurt, broccoli feta quinoa Arancini, pumpkin basil frittata - YUM! Book your catering and events via hello @brownpapereats .com  #healthycatering   #sydneyeats 
  • The Split Pea Balls with Broccoli Rice and Zatar Yoghurt
    9 hours ago by brownpapernutrition The Split Pea Balls with Broccoli Rice and Za’tar Yoghurt are one of my favourite and drool worthy dishes on our  @brownpapereats  menu. Seriously best combo, wholesome and warming but still light with all the nourishing feel goods!!! We had our twelfth week of deliveries yesterday far out!!!! You can order yours should you wish  @brownpapereats  or www.brownpapereats.com

CURRIED CAULIFLOWER AND CHICKPEA SALAD

Holy flip – this salad is a total knockout! Best best best combination of spices and flavours. Incredibly hearty with the chunks of cauliflower and a lovely inclusion of proteins – chickpeas and yoghurt.

QUICK PROTEIN SNAPSHOT:

400g tin chickpeas contains approximately 18g protein

3/4 cup (100g) greek natural yoghurt  approximately 8g

Across this recipe you gain an extra 26g protein (total) you may not otherwise from a salad without chickpeas or a greek yoghurt dressing.

So what’s the message here?

Sneak your protein sources in here and there and it all adds up! Don’t become too fixated with big chunks of protein at every single meal, what you do across the entirety of the day all adds value!!!

This salad can be served warm or cold, and it’s even more delicious the following day to be honest! All the flavours marinate together beautifully.

CURRIED CAULIFLOWER, CHICKPEA AND PICKLED ONION SALAD

Serves 6-8 as a side, or 4 as a main lunch

GF : DF : SF

1 head (1.2kg) cauliflower, broken into florets

1 tablespoon curry powder

3 tablespoons olive oil

Pickled onion:   

½ red onion

¼ cup apple cider vinegar

½ cup water

Salad:

3 cups (approx 1/2 small cabbage) shredded white cabbage

1 lebanese cucumber, finely sliced

400g can chickpeas, rinsed and drained 

¼ cup mint leaves, shredded

½ bunch coriander, leaves picked, stalks finely chopped 

Juice of 1 lemon

Dressing:

3/4 cup plain greek yoghurt

Sea salt

Cook cauliflower: Preheat oven to 180C and line a large baking tray with greaseproof paper. Place cauliflower florets on tray, drizzle with olive oil, sprinkle with curry powder and toss to coat. Place in oven to cook for 40 minutes. Remove from oven and cool slightly or completely depending on how you wish to serve your meal – it can be a warm salad or cold.

Pickle onion: Slice the onion finely, then place in small bowl with apple cider vinegar, water and a pinch of sea salt.

Create salad: Combine shredded cabbage, cucumber, chickpeas, mint and coriander in a large bowl, drizzle with lemon juice and toss to combine.

Make dressing: Combine yoghurt and sea salt in a small bowl and whisk with a fork.

Serve: Drain pickle from vinegar, and then gently toss both cauliflower, onion pickle and salad ingredients together in a large bowl. Pop onto a serving platter and place dollops of yoghurt dressing around the platter and serve.

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.

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