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    1 week ago by brownpapernutrition Ok so you see haloumi pop up a bit on my page - it's freakin delicious - but no doubt a few of you are wondering if it's 'healthy'. Well healthy firstly isn't restriction and avoiding foods that make you happy, e.g. haloumi, healthy is enjoying good food moderately and mindfully. Haloumi isn't an everyday cheese though 1) we'd probs go broke 2) it's higher in sodium than other cheeses and whilst a moderate level of good quality salt is necessary for our body we don't need to exceed the RDI of sodium by eating salty cheese everyday 3) whilst
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  • Believe it or not I do cook a lot more
    12 hours ago by brownpapernutrition Believe it or not I do cook a lot more than salads ... but rn my plate is pretty full with work, family and life and I've got some rad salad combos up my sleeve to share with you so heeeerrrrre ya gooooooooo PUMPKIN MUNG BEAN DUKKAH KALE SALAD : Make this one! You'll love it - promise! It's super hearty, pumped up with flavour and makes plant based proteins a real hero because mung beans are in fact the bomb. Popping link in bio for you... Also if you jump over to my insta-stories I'm doing some more of
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    6 days ago by brownpapernutrition Someone please deliver me the weekend? Had to work all of last weekend sooooooo this hump day feels pretty ready to be a Friday. QUICK TIP for your platter endeavours as the festive season aka most hectic time of year fast approaches... Dips are rad and obvs super easy but they'll look a bit more fun if you pop different ones together in a bowl and spread them about a little, then give them a sprinkle of something. The sprinkles are the best part! Dukkah, sesame seeds, some chopped nuts or herbs, sea salt, ground spices like paprika, coriander, turmeric,

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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