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  • Baked eggplant zucchini tomato and tahini yoghurt with a sweet
    5 days ago by brownpapernutrition Baked eggplant, zucchini, tomato and tahini yoghurt with a sweet potato bread, smoked trout, avo and some kimchi on the side. How I love to create, cook and eat. So excited to be sharing these recipes and the story I wrote, styled and shot for  @countryroad  on their blog to kick off the year. I know you'll love these recipes too - such amazing flavours. All gluten and dairy free. All 100% scrumptious. Cook with - hit the  @countryroad  live with us blog - lots of love, Jacq
  • GREEN PEA SPINACH AND MUNG BEAN CURRY  Aiming this
    4 days ago by brownpapernutrition GREEN PEA SPINACH AND MUNG BEAN CURRY : Aiming this year to do a series of recipes that use some ingredients from pantry and freezer only. Quick, easy, super tasty, not a cheat’s variation per se, but no excuses meals because the ingredients are there, ready and waiting for you in the freezer and pantry – you know what I’m saying? For the days you can’t be bothered to go to the shops, or have come from travel (my inspiration moment for this series), or maybe just want to budget your diet more, you know where I am coming from
  • PLANT BASED Made this scrumptious plant based nourish bowl this
    18 hours ago by brownpapernutrition PLANT BASED: Made this scrumptious plant based nourish bowl this week and it's all I want to eat right now again! I used rocket, tomato, zucchini noodles, mint and sprouts as my fresh ingredients and then made all the flavours juicy and delicious with the toppers in my fridge and pantry. If you have some staples there to bring flavour into the meal then you can create deliciousness from the most basic ingredients on hand. My fun little taste boosters included: + kimchi + dukkah + olives + hemp butter - just made using hemp seeds and olive oil much
  • HEALTHY MANGO MACADAMIA BAR  Its only 200 days in
    3 days ago by brownpapernutrition HEALTHY MANGO MACADAMIA BAR : It's only 200 days in a mango season - which seems like a lot, but when it's during the holiday time and all you can think about is mangoes, eating of mangoes and cooking with said mangoes the season seems to go far too quickly would you agree? So I made the most of the above mentioned seeing, eating and cooking with mangoes and whipped up a HEALTHY FROZEN MANGO MACADAMIA BAR. It's a bit of a Weiss Bar imposter... although I think the freshness of the fruit and the fact the white creamy stripey
  • Believe I might be avoiding getting back into swing of
    7 days ago by brownpapernutrition Believe I might be avoiding getting back into swing of reality by thinking, writing and doing all the baking of cookies. Living the summer holiday dream I say! Then I thought to myself I think it’s time to consolidate all my cookie recipes and see what new ones I can make this year – and so the avoidance continues… So my lovely friends on the blog are 9 OF THE BEST HEALTHY COOKIE RECIPES for you to get mixing and baking. I’d love your comments below on new flavours and what ingredients or dietary requirements you would like to see

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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