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  • This is me and one of the first photos with
    1 week ago by brownpapernutrition This is me... and one of the first photos with my little GIRL... ☺️I feel a bit nervous to share this photo, but in the same breath very proud that I said yes to being part of a beautiful project and book - THIS IS ME - which will be published in March 2020, right around when my lil crumpet comes into the world. I did this for me, to remind myself how far I have come from my own troubled past with tremendous body image issues and disordered eating. I did this for my little girl, to one day
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    19 hours ago by brownpapernutrition DOUBLE TAP IF YOU LOVE A GOOD CURRY????... and hear me out on this random one before you judge - I was clearing out my fridge this morning and wanted to use up the leftover coconut milk, herbs and craving a good Thai curry. I saw some pears on the table and thought how similar in texture pears can be to potatoes (taters are often used in curries!), plus they add that yummy element of sweet to flavour of curries sooooooooo enter the THAI CAULIFLOWER, BEAN AND PEAR CURRY!!!! ACTUALLY so ridiculously yummy and obviously being curry takes no time
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    2 weeks ago by brownpapernutrition RASPBERRY LEMON SPELT CUPCAKES... as promised to lots of you who had asked when they made a sneaky appearance in stories this week. Best way to bring in the weekend... spelt is a lovely, nutritious, ancient grain with a perfect swap for swap with a polished white wheat, it's always been my go to. I've popped this recipe on the blog wonderful humans, there's a link in bio for you. Happy weekending... Jacq xoxo
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Heart warming green risotto

Risotto is one of the most heart warming dishes in my eyes. Maybe it’s the carbohydrate dense rice, maybe the delicious creaminess, maybe just the love that goes into each little stir whilst it’s cooking, whatever it is there is something about it that makes it comfort food.

I play around with different varieties in risotto all the time for our family, swapping in different vegetables, cheeses, no cheese options and using nutritional yeast, swapping rice for buckwheat or quinoa, you name it I’ve probably tried it. This Green Risotto however I kept to more or less to the original idea of arborio rice and really amped up the green factor and as we enjoyed it at dinner, my darling Jet (9 years old) turned to me and said, “mum, this is definitely your best risotto yet”. As if the love and comfort of the risotto wasn’t enough, those words just about made me melt.

One of the wonderful things about this recipe in particular is that (minus the broccoli but you may have some of it on hand in the freezer too!) you can pull together this recipe from your pantry and freezer and that’s about it. So it’s worth having a little supply of frozen veggies in the freezer box, because you never know how they’ll make what might seem a boring night of dinner become something very beautiful instead.

Enjoy this recipe my friends, it’s won hearts in our home, I have faith it will do in yours too.

HEART WARMING GREEN RISOTTO 

Serves 4

Gluten free : Vegetarian

1/4  cup extra virgin olive oil

1 medium (180g) brown onion, chopped

3 cloves garlic, finely sliced

1 1/2 (430g) cups arborio rice

150g frozen spinach

1375-1500ml salt reduced vegetable stock or broth

300g frozen peas

150g (1 small head) broccoli, grated

1/2 teaspoon lemon zest

1/3 cup parmesan or 2-3 tablespoons nutritional yeast for vegan option

3 tablespoons fresh herbs of choice such as dill or parsley, finely chopped to serve

sea salt and black pepper

Heat a large saucepan on medium heat, add olive oil, onion and garlic, cover and cook 3-4 minutes, stirring frequently.

Add arborio rice and cook a further 2-3 minutes, until rice is lightly golden, stirring frequently (it’s all about a good stir with risotto!)

Add frozen spinach and 1 cup stock, stir and allow the rice to absorb most of the stock before adding the next cup, repeat until about 1L of stock is used, always stir frequently to stop rice sticking to base of pot.

Add peas, broccoli and lemon zest and about 300ml stock (there is more in ingredient list in case you find yours evaporates too quickly and you need a little extra), stir and cook until peas are defrosted and tender, if you need a touch more stock to loosen it at this stage, then add.

Remove from heat, stir through parmesan or nutritional yeast, season with sea salt and black pepper and serve with your choice of herbs and a crunchy green salad.

You can make this a side dish of course to any protein you might like to serve it with such as grilled fish.

 

 

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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