Subscribe to our Newsletter


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:
02 9211 1322
[email protected]
[email protected]

Instagram Slider

    22 hours ago by brownpapernutrition BROCCOLI APPLE WALNUT SALAD WITH TZATIKI DRESSING... made this one a week or so ago and it was so delicious. So many sources of fibre, flavour and fab healthy fats to satiate your appetite. I had it as is and then next day with soft boiled eggs and some sourdough toasted with evoo - delicious! Popping this recipe below as trying to update the blog with a 5 week old bebe proving just a touch tricky! Loves- Jacq xo Broccoli tzatiki salad Tzatiki dressing : 3/4 cup Greek or coconut yog 1/2 clove garlic, crushed 1 Lebanese cucumber, diced 2
  • Tell me your 5 pantry items you cannot live without?
    6 days ago by brownpapernutrition Tell me your 5 pantry items you cannot live without? Mine are legumes, cashews, extra virgin olive oil, oats and spices (yes I cheated and grouped things ) Found out the other day our pantry used to be a doorway which explains a lot to me now... not complaining it’s made it a substantially large one!  #pantryorganization   #cookingathome 
    3 days ago by brownpapernutrition BEAUTIFUL MESS AKA ROCKY ROAD WITH EDGE... I've made the healthy variation of rocky road like this for a while but have generally used a grass fed gelatin from IQS, now that I'm using up what's in the pantry and trying to find all plant based solutions it's agar agar on the cards and I'm battling!!!! Our first crack at the agar jelly ended up like crunchy orange jelly and was frankly rank. ANY TIPS GREATLY APPRECIATED PLEASE????? Meantime you can grab a rocky road recipe lurrrrrrved by my fam on the link in bio. Jacq xo
  • Nutty juicy flavour bomb PUMPKIN PEARL COUS COUS SALAD for
    5 days ago by brownpapernutrition Nutty juicy flavour bomb PUMPKIN PEARL COUS COUS SALAD for the picnic I won’t be having on the weekend but will be having delicious leftovers with  #silverlining  ☁️????? I will write the ingredients below as it was kinda free throw tbh but quick question first - DO YOU COUS COUS? Or is it just us living the 90’s dream that still do? I personally think the pearl/ Israeli one is a bloody delight! Here are the ingredients for you: roasted pumpkin in some cinnamon and cumin (do heaps have some did this and then make a soup!), pearl cous cous,
  • You dont need extra time on your hands to create
    6 days ago by brownpapernutrition You don’t need extra time on your hands to create epic brekkies, you just need qual ingredients and some of your own personal touch. This overnight oats sesh I soaked the oats in coconut kefir  @remedydrinks  and then topped with coyo and fruits the next morn. Deeeeeelicious and satisfied without a wink of a hunger pang until lunch, not to mention upping the gut lovin fermented food ante with the kefir. Going to post lots more pantry love recipes in days coming friends - this one I’ve written and popped on  @remedydrinks  blog  #remedynutritionist  by gorgeous  @sallyoneilstylist  with my fave

Folate and fibre rich food plus a delicious eggplant mung bean curry

Making this one because I’ve not been able to stop thinking about it but also to store in the freezer for post partum meals which are easy to pull, defrost, nourish and restore. The eggplant gives a really substantial element to this curry, complimented well by the mung beans.

Mung beans are some of my favourites for curries (see a delicious recipe for Green Pea Spinach and Mung Bean Curry HERE), they have a delicious flavour, but also deliver substantial amounts of fibre, plant based amino acids for protein, iron and interestingly a significant amount of folate too. Folate (Vitamin B9) during pregnancy is required to reduce the risk of neural tube and birth defects and support optimal growth of bub.

Other great food sources of folate include:

  • leafy greens
  • beetroot – yummo beetroot recipes HERE
  • eggs – plenty of delicious egg recipes HERE
  • broccoli – aim to add steamed broccoli to your curries and you’re well and truly ticking B9 box
  • citrus fruits
  • legumes (covered well and truly in a lot of my recipes!)

If you can’t find dried mung beans (different to a mung bean sprout which can carry bacterial risk for mummas during pregnancy), dried lentils or chickpeas will work just as well. If using tinned beans, rinse and drain approximately 2-3 tins of 400g beans. Always aim for BPA free or organic where possible with tinned beans and other tinned items. The BPA is used in the lining of the tin, there are now quite a few tinned brands on the market which clearly label BPA free.



Serves 4

Gluten free : Dairy Free : Vegetarian

1 cup (225g) dried mung beans+

3 tablespoons (45ml) coconut oil

1 large (500g) eggplant, cut into 3-4cm chunks

1 large (180g) brown onion, peeled and roughly chopped

3 cloves garlic, peeled and sliced

2 teaspoons grated ginger

1 tablespoon ground cumin

2 tablespoons garam masala

pinch chilli flakes or more to taste

1/2 bunch coriander, leaves picked stalks finely chopped

1x 400g tin chopped (BPA free preferably) tomatoes

1x 400g tin (BPA free preferably) coconut milk

400ml water

sea salt and black pepper

To serve: Basmati rice, steamed greens of choice, chutney if on hand

Soak dried mung beans+ for 1-2 hours, rinse and then boil in plenty of water until tender. Rinse and drain again and set aside. Heat 2 tablespoons coconut oil in a large saucepan or deep fry pan on medium heat, add eggplant pieces and fry for 4-5 minutes to tenderise, pop a lid on to accelerate this step a little. Turn eggplant pieces frequently so they don’t stick. Remove from pan, add remaining coconut oil, onion, garlic, ginger, cumin, garam masala, chilli and coriander stalks and cook on low to medium heat for 3-4 minutes, stirring throughout, until the spices become fragrant. Add cooked mung beans, eggplant, chopped tomatoes, coconut milk, water and season with sea salt and black pepper. Bring to the boil and then reduce heat to a simmer to cook for 30-40 minutes. Serve with basmati rice, steamed greens of choice, fresh coriander leaves and any extra condiments you might have on hand to compliment this delicious dish.

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.

No Comments

Post a Comment