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

  • One of the beautiful creations made by brownpaperkitchen this week
    3 days ago by brownpapernutrition One of the beautiful creations made by  @brownpaperkitchen  this week - all vegetarian, wholefoods, plenty of colour and variety and of course plain ole scrumptious!  @w1llstudio   @h2coco   #eattherainbow 
  • MEAL PREP  Whether you love or loathe meal prep
    1 day ago by brownpapernutrition MEAL PREP : Whether you love or loathe meal prep I’m going to keep popping up ideas whenever I can because my role is to support you and make it a bit easier for you to work through different stages of your health, diet and nutrition – meal prep included. This meal prep session was actually a little while ago and I didn’t post it at the time because I was busy getting  @brownpapereats  off the ground, but goodness was I grateful for it. A few of the ideas and ingredients for you… -Quinoa cinnamon pops with dehydrated apples Oat
  • ZATAR BAKED EGGPLANT GREENS AND BUTTER BEAN PUREE  Seriously
    11 hours ago by brownpapernutrition ZATAR BAKED EGGPLANT, GREENS AND BUTTER BEAN PUREE : Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za'tar flavours with the creamy butter bean puree are next level - butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids - the building blocks for complete proteins. Enjoy folks! RECIPE ON THE BLOG. www.thebrownpaperbag.com.au  #plantbased 
  • TOMATO AND CARROT SOUP ON THE MENU brownpapereats From my
    6 days ago by brownpapernutrition TOMATO AND CARROT SOUP ON THE MENU  @brownpapereats  From my book, Seasons to Share, this delicious soup warms hearts and tummies with delicious antioxidant rich ingredients, is light yet satisfying and even better teamed with a slice of our BUCKWHEAT SEED BREAD from the STAPLES menu. Perfect for an evening meal or packed up in your bag for a take your own lunch to work. Gluten, dairy, sugar, nut free and vegan. Order now for delivery next Tuesday. www.brownpapereats.com
  • RAW CHOC WALNUT BROWNIE  Weve made these raw brownies
    5 days ago by brownpapernutrition RAW CHOC WALNUT BROWNIE : We've made these raw brownies so many times now but they never get old - seriously does a good chocolate recipe actually ever get old?!?! Thought today sharing the recipe (just below) with you would be a delicious way to jump over the middle of the week together yes? Oh, we also added wattleseed to this batch and they were insane. Wattleseed is an aussie bush native with quite a nutty kind of coffee flavour and it's yummoo with the choc flavours in this raw treat. RAW CHOC WALNUT BROWNIE GF : DF : RSF

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.

No Comments

Post a Comment