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    2 weeks ago by brownpapernutrition Hi friends, please excuse my radio silence as we've launched into 2020 I had a little break from social media to refresh and have honestly just felt a bit speechless with the bush fire devastation in our country so haven't been posting, rather I've quietly plugged away with $ donations to different charities, donated supplies to any of the collections possible and have been supporting those close to us, in particular my family, caught in the fires. My aunty has had to evacuate her home, it's situated right in the middle of the two southern fires, as a family we
  • QUINOA PEACH TOMATO SALAD to make the most of the
    2 days ago by brownpapernutrition QUINOA PEACH TOMATO SALAD to make the most of the beautiful seasonal peaches we have in Australia. Peaches contain valuable vitamins, minerals, antioxidants and my fave fibre - making them an easy means of upping your daily intake by integrating them into your diet as snacks and meals too of course! I team this salad with a piece of fresh salmon, barramundi or a juicy big handful of chickpeas or butterbeans - it's scrumptious! I've popped my recipe on the link in comments below for you. Copy and paste to cook and dive in!!! Jacq xo  #plantbased   @eimele_australia   @aussiesummerstonefruit   @countryroad 

Immune boosting miso carrot corn and sweet potato soup

That time of year has arrived, sniffles, colds and a few lurgies lurking so it’s definitely soup season! I’ve incorporated miso and ginger into this supercharged soup. Ginger is a wonderful ingredient to support digestion and immunity whilst the fermented nature of miso also support immunity and the improves the uptake of nutrients in our digestive system. We’ve enjoyed some and popped a few serves in the freezer for the days when there’s not much in the fridge too.

 

IMMUNE BOOSTING MISO CARROT CORN AND SWEET POTATO SOUP 

Serves 4

Gluten free : Dairy Free : Vegan

2 tablespoons extra virgin olive or coconut oil

1 brown onion, peeled and roughly chopped

3 cloves garlic, peeled and roughly chopped

2 teaspoons finely chopped fresh ginger

3 tablespoons miso paste

630g carrots, roughly chopped

320g (approx 1 medium) sweet potato, peeled and roughly chopped

250g corn kernels (approx 3 corn)

500ml vegetable broth or stock

250ml water

sea salt and black pepper

To serve: sesame seeds, coriander, walnuts

Heat oil in a large saucepan, add onion, ginger and garlic and saute 3-4 minutes.

Add miso paste, carrots, sweet potato, corn, broth or stock, water and season with sea salt and black pepper, cover and bring to boil, then reduce heat to simmer for 30-40 minutes.

Once veggies are tender, blend until smooth.

Serve with crushed walnuts, sesame seeds and coriander (if desired).

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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