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  • Grilled asparagus smoked trout and the mossssstttt delicious hemp mustard
    3 days ago by brownpapernutrition Grilled asparagus, smoked trout, and the mossssstttt delicious hemp mustard creme! Yum!!! Plenty of essential fatty acids, nourishing proteins and as for the added bonus extras - did you know asparagus is rich in a bioflavonoid call 'rutin' ? Its role is to protect our cells from free radical damage, assist the body's production of collagen, and to strengthen capillaries so it's a wonderful nutrient for the health of our skin! Love knowing this when I'm devouring a yummy meal Would you like this recipe? It’s on the blog now for you! Much love, Jacq
  • I created some space in my life recently and with
    1 day ago by brownpapernutrition I created some space in my life recently and with that opened the doors to meet and connect with so many gorgeous humans again. A few snaps from this week’s launch of the  @sporteluxe  first Table for 12 Dinners - bringing together such a beautiful bunch of women whom I felt so humbled to share time with Thank you  @sporteluxe   @biancamaycheah   @allyw_   @juliagiampietro  for creating this time for us to all TRULY CONNECT and to  @rosiescoogee   @angostura_au  for the incredible food and conscious cocktails I can’t wait for the next one and so cherish the time and conversation of the
  • My waste not want not salad inspo for you this
    5 days ago by brownpapernutrition My waste not want not salad inspo for you this week - what’s a good hashtag for a no waste meal ?  #nowaste  or  #nowastedfood  or shall we create our own???? Anyway! This delicious number is made of roasted carrot tops in cinnamon, baked celery tops and leaves, leftover eggplant, pumpkin skins baked in cumin, random herb bits and the dregs of the seed snap jar all on the pretty outer leaf of the red cabbage You like? I dolloped it with some of the bits of the yoghurt pot around the edge mixed with olive oil and a squeeze
  • Friday night  red wine and rocky road Oh yeaaaaah
    2 days ago by brownpapernutrition Friday night = red wine and rocky road Oh yeaaaaah, big week and that right there my friends is BALANCE. Have you made rocky road at home before? It's seriously awesome. I make mine with a coconut milk jelly instead of marshmallows (heaps of jelly recipes on the blog just swap out juice for coconut milk or cream and add some vanilla and honey / maple if you wish), then throw in whatever nuts I have on hand and fresh berries are the absolutely bomb in there too. I haven't in this one but please Aussies include STRAWBERRIES! Buy them,
  • PEANUT BUTTER OATS BARS!!! Hello hump day happiness! My gorgeous
    4 days ago by brownpapernutrition PEANUT BUTTER OATS BARS!!! Hello hump day happiness! My gorgeous friend Evie  @genevieve .writes made these for me - they're heavenly delicious, simple and nourishing. Great one for an after school treat or 3pm pick me up, such a good combo of healthy carbohydrates (oats / dates) and plant based proteins (peanut butterrrrrrrr). Peanut butter, all natural, no nasty extras added, has is one of the higher sources of amino acids in the nut butter family. If you team it with a grain like oats you deliver a variety of plant based aminos to the body with a simple sweep. Cool

LEMONGRASS BROTH TOFU AND RICE NOODLES

We made this one the other day from a craving for a warm yet light meal and it hit the spot! Most of the ingredients were on hand too, which sometimes is the trip-up with asian inspired recipes. A recipe calls for heaps of ingredients you don’t usually have on hand and perhaps won’t use again for a while so they kind of go to waste? Not in this one though.

We’ve substituted out ingredients like kaffir lime and used whole limes, and tamari in place of fish sauce too to make it super easy for you. If you want to use up the extra cloves (of course you could keep making the recipe and that would use them too!) pop them into a little cloth pouch and tie with string, then place in your pantry to ward off the pantry moths as the months warm up!

LEMONGRASS BROTH WITH TOFU AND RICE NOODLES

GF : DF : SF : V

Serves 4

Broth:

8 cups vegetable broth

1 whole clove

2cm ginger, peeled and sliced

2 sticks lemon grass

1 cup chopped coriander stalks, leaves reserved

1 teaspoon sea salt

3cm piece lime zest + juice of half a lime

1 tablespoon nutritional yeast (optional but delicious)

Add ons:

300g tofu, sliced in 1cm thick pieces

2 tablespoon tamari

1 tablespoon rice malt syrup

80g vermicelli rice noodles

4 baby bok choy, ends trimmed

1/4 bunch coriander leaves, picked

1/4 cup mint leaves

Red chilli, sliced

Lime wedges to serve

Place all ingredients for the broth in a large saucepan, pop the lid on and bring to a simmer for 45 minutes. Whilst broth is simmering, prepare the remaining ingredients to add to the  dish. Marinate the tofu in tamari and rice malt syrup, then sear 2 minutes on each side and set aside. The tofu should be a lovely golden colour.  Cook the vermicelli in boiling water according to packet instructions, drain and set aside. Once the broth is simmered, drop the bok choy in to blanch a few minutes, then divide the soup between 4 bowls. Top with noodles, tofu, herbs, chilli and lime and serve.

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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