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  • Im a big believer that food can be your medicine
    5 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
  • WHOLESOME SPICED APPLES yummy dessert option or breakfast too To
    20 hours ago by brownpapernutrition WHOLESOME SPICED APPLES yummy dessert option, or breakfast too. To make them simply follow my recipe below, tag me in when you do - love seeing your pics of my recipes! Delicious with greek or coconut yoghurt, ice cream or honey ricotta for a yummy treat on weekend too! WHOLESOME SPICED APPLES Serves 4 Gluten free : Dairy Free : Vegan 2 tablespoons coconut oil 700g green apples, core removed, sliced thin 1/2 cup sultanas 3 teaspoons ground cinnamon 1/3 cup macadamias, chopped Heat a large frypan on low-medium heat, add coconut oil, apples, sultanas and cinnamon and toss to
  • Basic but beautiful quality ingredients and yummy big flavours in
    4 days ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY
  • Hi my name is Elke I know you arent really
    2 days ago by brownpapernutrition Hi my name is Elke... I know you aren’t really here for my cuteness you probably really like my mums food but I thought I would say hi and let you know I let my mum sleep a bit more last night and she’s like different mumma today!!! It wasn’t lots more sleep cos you knowwwww we small humans gotta eat BUT it was something! I don’t know if I will do it again tonight so I won’t get my mum too excited We did smile a lot together this morning though and I told her she’s doing a great
  • Think its time we crank Moroccan flavours a bit more
    3 days ago by brownpapernutrition Think it's time we crank Moroccan flavours a bit more folks - it's leading into that time of year for yummy warming spices and the combos are heavenly - turmeric, cinnamon, ginger, cumin, cori, chilli, bit of clove. I tend to buy a premade spice mix to use but you could make it up yourself if you have them all on hand, just ready made obviously makes whipping together a yummy tray bake like this bad boy a little faster! If you're new to eating more  #plantbased  then spices are going to be your best mate, go buy a few

HEALTHY GOLDEN GAYTIMES

Beyond delicious, these Healthy Golden Goodtimes (aka Gaytimes) are a wicked take on an old time Aussie favourite the Golden Gaytime

Made with nuts, seeds, fruits and healthy fats has there ever been a better reason to have a gay-time?

GAYTIMES LSLR - 1

HEALTHY GOLDEN GOOD-TIMES 

GF : DF : SF : VEGAN

Makes 6 ice blocks

Ice-cream mix:

1/2 cup raw cashews, soaked for 2 hours

1/2 cup coconut flesh

400ml coconut cream

2 teaspoons vanilla extract

1/4 teaspoon ground turmeric

6 medjool dates, pitted

Golden crunch mix:

1/2 cup coconut oil, melted

1/2 cup raw cacao

2 tablespoons maple syrup

1 cup organic rice puffs

1/2 cup pecans, finely chopped

To make the ice-cream:

Drain water from cashews. Place in high powered blender or food processor with coconut flesh, coconut cream, vanilla, turmeric and pitted dates and blitz until smooth. Pour into 6 ice cream moulds and place in freezer to set 6 hours.

To make the golden crunch:

Crush the rice puffs by placing on a chopping board and pressing down on the puffs with back of a knife until they break into smaller pieces.

To make the chocolate: 

Whisk together coconut oil, raw cacao and maple in a small bowl or saucepan.

Remove ice creams from moulds and use a spoon to pour chocolate evenly on each side. You can create two layers of chocolate per ice cream with this amount of melted chocolate. On the second layer be ready to sprinkle the rice puffs and finely chopped pecans all over the chocolate before it sets and freezes. Once all ice creams are coated, eat immediately or pop back in the freezer until ready to serve. If eater later, remove ice creams from freezer 8-10 minutes prior to serving so the ice cream mix softens slightly.

Keep in freezer up to 4 weeks.

 

 

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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