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  • RAW LAMINGTONS PLANT BASED  NUT FREE  To be
    21 hours ago by brownpapernutrition RAW LAMINGTONS (PLANT BASED / NUT FREE) : To be honest…when I started making these I had full intention of making a healthy variation on a Bounty Bar, but then I completely forgot to add in a step and the chocolate spread into the coconut and thennnnn as it turned out these taste SO MUCH like LAMINGTONS, in their raw, whole seeds (cause no nuts in this one!) and delicious date and cacao-y form. I've popped the recipe on the blog lovely peeps... link in bio for you! PS. I still plan to make a bounty bar but for now…ENJOY!!!!!
  • Our fridge isnt always stocked to the brim in fact
    7 days ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
  • So Ive just convinced Jet that brussel sprouts are IN
    1 week ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy
  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 
  • Happy Monday friends!!!! I made this platter for my family
    4 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a

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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