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  • Our nomeat balls with zucchini pasta at brownpapereats are actually
    6 days ago by brownpapernutrition Our no-meat balls with zucchini pasta at  @brownpapereats  are actually the best and they on the menu for our delivery next week we spent aaaaaaages making all different types and each are unique in their own way but I reckon these babies with lentil fennel and quinoa are my fave Also the sugo/pasta sauce our head chef makes has been quoted by my 8 year old as THE MOST DELICIOUS EVER and also on request with “can we have Claire’s pasta sauce please...like not yours Mum?” Um awkward Our team in the kitchen puts so much love into the food,
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  • We been making the most delish Coconut Granola for years
    2 days ago by brownpapernutrition We been making the most delish Coconut Granola for years and sending it out on our catering events only to have people ask where they can buy it for home ...well it’s now on our  @brownpapereats  menu friends! Hit the KITCHEN STAPLES to find it and allllllll the other delicious extras to top up your healthy pantry too. So many great meals on there, feel super proud of how far we’ve come in a few months since launch and even more excited for the week ahead! Dream big and those dreams come true! www.brownpapereats.com  #mealdelivery   #fooddelivery   #sydneyeats   #granola 
  • The Split Pea Balls with Broccoli Rice and Zatar Yoghurt
    9 hours ago by brownpapernutrition The Split Pea Balls with Broccoli Rice and Za’tar Yoghurt are one of my favourite and drool worthy dishes on our  @brownpapereats  menu. Seriously best combo, wholesome and warming but still light with all the nourishing feel goods!!! We had our twelfth week of deliveries yesterday far out!!!! You can order yours should you wish  @brownpapereats  or www.brownpapereats.com
  • WINTER HARVEST BOARD Delicious flavours and colours coming together in
    2 days ago by brownpapernutrition WINTER HARVEST BOARD: Delicious flavours and colours coming together in this harvest board. What speaks the loudest though is the delicious fibre, prebiotic and probiotic ingredients in the meal that work within your gut to build beautiful intestinal flora, ready to absorb the nutrition from your food and deliver it to your body. That’s why meals like these are my absolute favourite… I’ve noted the prebiotic and probiotic rich foods on the ingredient list for you. The recipe is now up on the blog -enjoy my friends! Jacq www.thebrownpaperbag.com.au

MOROCCAN PUMPKIN SALAD

Fairly in love with pumpkin, more so than sweet potato and some of the other root vegetables and this super robust dish really speaks for just how insane pumpkin is. The nature of the pumpkin carries spices such as sweet paprika, turmeric and cinnamon so well, not to mention by adding these culinary spices we add small amounts of valuable nutrients to our diet. Everything adds up, remember that. Don’t dismiss a little bit here and a little bit there to the overall combined value in our diet – think of all fruits, veggies, herbs and spices as your multivitamin.

Quick nutrition snapshot of this awesome MOROCCAN PUMPKIN SALAD and then time to dive in:

  • rich source of fibre to support digestive health
  • valuable and grain free source of carbohydrate for sustained energy
  • abundance of vitamins including vitamin C, riboflavin, potassium, copper, and manganese
  • rich in carotene (the orange in fruits and vegetables indicates the carotene) which converts to Vitamin A in the body – we mostly remember Vitamin A’s role in good vision, but it’s also considered a key nutrient in reducing the risk of heart disease and cancer
  • BONUS inclusion of pumpkin seeds and almonds means we’ve upped your daily intake of essential fats, minerals and amino acids including tryptophan which promotes relaxation, calm and supports your body’s ability to move into a peaceful sleep

Serve this one as is or pop you preferred piece of protein on top. Enjoy…

MOROCCAN PUMPKIN SALAD

GF : DF : SF : VEGAN

Serves 6 as a side

1.5kg pumpkin (kent or jap), peeled and cut into 3cm thick wedges

2 teaspoons sweet paprika

1/4 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3 tablespoons extra virgin olive oil

1 cup baby spinach

1/4 cup organic turkish apricots, sliced

400g tin organic chickpeas, rinsed and drained

80g cherry tomatoes, halved

1/3 cup sultanas or raisins

1/3 cup almonds, roughly chopped

1/4 cup pepitas

1/2 bunch parsley

1/2 lemon

sea salt and black pepper

Preheat oven to 200C and line a large baking tray with greaseproof paper. Place pumpkin on tray, drizzle with olive oil, then sprinkle paprika, turmeric, cinnamon, ginger and a pinch of sea salt and using hands rub olive oil and spices into the pumpkin. Cook in oven for 45-60minutes. Once pumpkin is cooked, remove from oven and allow to cool or you can serve as a warm salad. Transfer to a serving platter (or use the oven tray if you wish!) toss baby spinach, apricots, chickpeas cherry tomatoes, sultanas/raisins, almonds, pepitas and parsley through the pumpkin pieces. Give the dish a big squeeze of lemon juice, season with black pepper 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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