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    5 days ago by brownpapernutrition SECOND POUR TEA CHRISTMAS CAKE!!!!! My friends I have managed with huge willpower to stave off sharing this until December 1st so as to not completely bore you with my obsession with Christmas cake, but now the day is here and I am suuuuuuuuuuper bloody excited!!!! First the title - second pour tea - comes from my need to recycle the tea leaves in my tea pot in the morning for something else. You don't have to do this, just make enough tea for the recipe. Next the beauty of this juicy number is that you can legit have a
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    1 day ago by brownpapernutrition This year I’ve had this absolutely wonderful human  @wholefoodhealing  in my life through our work together and I couldn’t feel more grateful or more aligned with someone in this space. She’s incredibly intelligent, highly motivated, compassionate and kind, with a similar zero bs approach to nutrition, health, parenting and life. We met studying nutrition almost 9/10 years ago (how on earth was it that long?!?!) and I remember thinking what a bright light she was st the time too. This year we created a series of successful, educational workshops with more to come in 2020 and we are in the
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Mexican quinoa corn sweet potato salad

Friends… It happened I managed to make Mexican WITHOUT CORIANDER!!! This move may well win some friends back into my life!!!!! Coriander is delicious and one of my favourite herbs but let’s face it, this herb is definitely not everyone’s cup of tea. And, if I’m to be honest the only reason it didn’t feature here (or mint!) is because I literally had next to nothing left in the fridge to make this. Super grateful to have lots of yum dried herbs and spices on hand always though because I couldn’t live without them and the flavour of them makes a meal go from boring to awesome. See for yourself!

What are your favourite herbs?


Serves 4

Gluten free : Vegetarian

1 large (520g) sweet potato, cut into 2cm chunks

2 cobs corn, cut into quarters

1 medium (200g) red capsicum, deseeded and cut into chunks

2 tablespoons extra virgin olive oil

150g cherry tomatoes, quartered

1 1/2 cups cooked quinoa

1/4 cup pickled red onion or 2 tablespoons finely chopped red onion

1 medium avocado, peeled and sliced

1/2 lemon

Optional to serve: Pickled jalapenos and hemp seeds

sea salt and black pepper

Spiced yoghurt dressing:

1/2 cup natural yoghurt (dairy or coconut as you choose – I used Jalna Biodynamic Organic)

1-2 teaspoons Mexican Spice blend – I used Spice and Co, you can add more to taste

1 tablespoon extra virgin olive oil

few drops of tabasco or to taste


Heat oven to 180C, line a large baking tray with greaseproof paper. Arrange sweet potato, corn and capsicum on tray, drizzle with extra virgin olive oil, toss to coat and place in oven to cook for 30 minutes. Whisk together all ingredients for the dressing and spread over the base of a serving platter. Once vegetables are cooked, cut kernels from corn and toss all ingredients together, except the avocado. Arrange half the salad ingredients over the yoghurt dressing on serving platter, followed by half the avocado and repeat. Finish with a sprinkle of jalapenos, hemp seeds, season with sea salt and black pepper, squeeze with lemon juice and serve.


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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