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  • MEAL PREP  Whether you love or loathe meal prep
    2 days ago by brownpapernutrition MEAL PREP : Whether you love or loathe meal prep I’m going to keep popping up ideas whenever I can because my role is to support you and make it a bit easier for you to work through different stages of your health, diet and nutrition – meal prep included. This meal prep session was actually a little while ago and I didn’t post it at the time because I was busy getting  @brownpapereats  off the ground, but goodness was I grateful for it. A few of the ideas and ingredients for you… -Quinoa cinnamon pops with dehydrated apples Oat
  • ZATAR BAKED EGGPLANT GREENS AND BUTTER BEAN PUREE  Seriously
    17 hours ago by brownpapernutrition ZATAR BAKED EGGPLANT, GREENS AND BUTTER BEAN PUREE : Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za'tar flavours with the creamy butter bean puree are next level - butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids - the building blocks for complete proteins. Enjoy folks! RECIPE ON THE BLOG. www.thebrownpaperbag.com.au  #plantbased 
  • One of the beautiful creations made by brownpaperkitchen this week
    4 days ago by brownpapernutrition One of the beautiful creations made by  @brownpaperkitchen  this week - all vegetarian, wholefoods, plenty of colour and variety and of course plain ole scrumptious!  @w1llstudio   @h2coco   #eattherainbow 
  • TOMATO AND CARROT SOUP ON THE MENU brownpapereats From my
    6 days ago by brownpapernutrition TOMATO AND CARROT SOUP ON THE MENU  @brownpapereats  From my book, Seasons to Share, this delicious soup warms hearts and tummies with delicious antioxidant rich ingredients, is light yet satisfying and even better teamed with a slice of our BUCKWHEAT SEED BREAD from the STAPLES menu. Perfect for an evening meal or packed up in your bag for a take your own lunch to work. Gluten, dairy, sugar, nut free and vegan. Order now for delivery next Tuesday. www.brownpapereats.com
  • RAW CHOC WALNUT BROWNIE  Weve made these raw brownies
    6 days ago by brownpapernutrition RAW CHOC WALNUT BROWNIE : We've made these raw brownies so many times now but they never get old - seriously does a good chocolate recipe actually ever get old?!?! Thought today sharing the recipe (just below) with you would be a delicious way to jump over the middle of the week together yes? Oh, we also added wattleseed to this batch and they were insane. Wattleseed is an aussie bush native with quite a nutty kind of coffee flavour and it's yummoo with the choc flavours in this raw treat. RAW CHOC WALNUT BROWNIE GF : DF : RSF

MOTHER’S DAY BLACKBERRY KALE RADISH SALAD

A beautiful mess, made with love, and all I be craving with a cuddle on top this Mother’s Day…

Blackberry kale radish chervil salad with Driscoll’s Blackberries would team perfectly with a serve of mum’s fave protein (I love a big side of salmon!) and maybe some cheese or choccy for dessert.

A little inspiration for you to get some ideas flowing to spoil your mumma this Sunday.

Recipe below – be sure to tag us in your creations!


BLACKBERRY KALE RADISH CHERVIL SALAD
 

1 punnet Driscoll’s Blackberries

1 red onion, peeled and cut in quarters

1 tbsp extra virgin olive oil

1/2 bunch (about 5 stalks) kale, stems removed, leaves roughly torn

1 tablespoon lemon juice

1 bunch rainbow radish, finely sliced

1 bunch chervil or 1/2 bunch mint, leaves picked and torn

Dressing:

2 tablespoons lime juice (approx 1-2 limes)

1/4 cup extra virgin olive oil

1 teaspoon apple cider vinegar

1 teaspoon maple syrup

Preheat oven to 180C and line a baking tray with greaseproof paper. Place red onion on tray, drizzle with 1 tablespoon extra virgin olive oil and cook 40 minutes. Whilst onion is cooking massage lemon juice into kale leaves and set aside to marinate. Once onion is cooked peel onion pieces apart and cool slightly. Whisk all dressing ingredients together in a small bowl. To finish the salad toss together kale, rainbow radish, onion and chervil or mint and place into a low serving bowl with the Driscoll’s Blackberries. Season with sea salt and black pepper and serve.

+ This is a partnered post with Driscoll’s Berries. 

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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