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  • Thoughts and words from me this holiday season as you
    6 days ago by brownpapernutrition Thoughts and words from me... this holiday season as you catch up with people you may have not seen for a while, if their body shape has changed please refrain from making a comment on it...even if you are trying to offer them a compliment. E.g “you’ve lost weight! You look fantastic!” We cannot assume, (although society loves to) that weight loss for example = healthy. Maybe they have been on a health kick, maybe they have been seriously ill, maybe what was a health kick at the beginning of 2018 has become obsessive and unhealthy - you simply cannot
  • Ahhh Mexican a most delicious distraction from all the festive
    7 days ago by brownpapernutrition Ahhh Mexican… a most delicious distraction from all the festive foods floating around right now - fresh, spicy, a little bit saucy, creamy, colourful and abundant with nutrients bebe!!!! In le bowl: Cauliflower steaks baked with smoky paprika and turmeric Simplest ever quick salsa with fresh, beautiful and bursting with flavour  @australiantrusstomatoes  , avocado, spanish onion and chilli flakes Shredded red cabbage Baked spicy beans (all in the oven) with cumin, cori, turmeric, paprika and evoo ✅Fun nutrient fact: truss tomatoes are a super source of Vitamin C, folate, potassium and lycopene AND they make the best snack too -
  • But have you ACTUALLY eaten pizza if you havent had
    5 days ago by brownpapernutrition But have you ACTUALLY eaten pizza if you haven’t had the 3m pizza  @crinitis  ? This feast was BEYOND and the pizza was only a part of the second course ps. Yes we all put our phones away and devoured it  @mrsimonhancock   @svendsenfitnesshealth   #crinitismoments   #atcrinitis 
  • Feel like 2018 was very much the year weve not
    13 hours ago by brownpapernutrition Feel like 2018 was very much the year we've not only educated more people to  #eatmoreplants  but also we made plants a whoooooole lotta more sexy too. So with the Christmas countdown on I've popped 5 easy tips and tricks to make plant based swaps on your festive feast this year. Find it on the blog (link in bio) with a cocktail-mocktail or whatever is your mojo of  @remedydrinks  too. Love ya! Jacq  #plantpower   #remedynutritionist 
  • Booked a holiday to Sri Lanka!!!!! Yewwww!!! Id love your
    3 days ago by brownpapernutrition Booked a holiday to Sri Lanka!!!!! Yewwww!!! I'd love your tips please if you have been to the southern province? Best waves, local restaurants and anything else you recommend - count down to curry feasting is on! Meanwhile... thought I'd keep the festive dish-spiration happening for you - this one is PEACH BOCCONCINI BASIL AND TOMATO all the favourites at this time of year - how good is stone fruit season!??!?!? To make it do this: Cut about 500g mixed cherry/heirloom tomatoes in half then toss with 150g baby bocconcini, 2 yellow peaches sliced, 1 cup torn basil leaves and

Kombucha Chia Pudding

Admission : I’ve never loved chia pudding, I found it weird, texturally, so I dismissed it from my kitchen repertoire…until recently.

One of the gorgeous girls in my team brings it with her everyday to work and pops it in the fridge as her afternoon snack and each time she does I look at it thinking, maybe I should give you another chance my chia? So I did, but I did so with  new twist in our relationship and tuned into my gut loving ingredients  and made it with kombucha. Oh yeah. The booch is making the chia great baby and imma pretty stoked about it.

Chia already has a whole host of nourishing elements but teamed with kombucha (my favourite Remedy Kombucha)gives this chia pudding some serious nutrition bragging rights – check it out:

  • chia are a dense source of minerals including magnesium, potassium and calcium
  • chia are high in antioxidants and heart loving, appetite satiating, skin glowing Omega 3 ALA fats
  • protein are a key element in chia seeds too and they are some of the richest plant based sources of amino acids, the building blocks for protein
  • kombucha delivers a delicious taste but through the fermentation process, adds live cultures which create short chain fatty acids…
  • short chain fatty acids in kombucha and thus in this recipe support your metabolism, digestive/gut health, and can boost immunity too – gosh knows we all need a bit of that over the winter!
  • the combination of chia and kombucha are like the ultimate team players for healthy digestion and wellbeing

Need more reasons? Well I could go on, but let’s take it one chia pudding at a time…

KOMBUCHA CHIA PUDDING

Serves 1

GF : DF : SF : VEGAN

4 tablespoons chia seeds

1 cup (250ml) kombucha (we used Remedy Hibiscus Kiss)

1/2 teaspoon vanilla

2 teaspoons maple syrup

Top with:

1-2 tablespoons coconut yoghurt

¼ cup frozen or fresh raspberries or fresh strawberries

Toasted coconut

Crushed nuts if desired

Whisk together chia, kombucha, vanilla and maple with a fork a medium sized bowl. Allow to sit for 10 minutes, whisk again to ensure even distribution then pop in fridge to set overnight. When ready to serve, top with coconut yoghurt, berries, toasted coconut and nuts if desired. We also added some leftover baked rhubarb which was delicious!

To note: this is not a sponsored post, I used the Kombucha I have on hand which is Remedy.

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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