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    5 days ago by brownpapernutrition So imma spicing up the menu with this scrumptious curry - Yummmmmm!!! Veggie curry is a fab way to up the ante on nutrition throughout the week, adding valuable nutrients from culinary spices (turmeric, ginger, chilli) to fire up your immune and circulatory system, making you warm for the winter, and keeping hunger at bay with a vitamin, mineral and protein rich egg. Takes no time to put together either – gluten, dairy, sugar free, vegetarian and paleo. ☝️ Popped the recipe on the blog for you with the yummy egg toppers from the other week too! thebrownpaperbag.com.au Love ya!
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    2 days ago by brownpapernutrition BRB just going to pop a tray of these wedges in the oven and settle in with a movie that I'll likely fall asleep to within 27 minutes. Takes me about 4 nights (non-consecutive of course, therefore 4 weeks plus) to get through anything that is more than 30 minutes in duration...which is everything. Yep the nanna life is reeeeeeeal. Sooooo I likely don't need to tell you how to make the sweet potato wedges buttttt should you wish to make the CHILLI CORI YOGHURT then I'll pop recipe below and the recipe for the Zucchini Babaganoush (all kinds of

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 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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