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  • Im a big believer that food can be your medicine
    5 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
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  • Basic but beautiful quality ingredients and yummy big flavours in
    4 days ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY
  • WHOLESOME SPICED APPLES yummy dessert option or breakfast too To
    21 hours ago by brownpapernutrition WHOLESOME SPICED APPLES yummy dessert option, or breakfast too. To make them simply follow my recipe below, tag me in when you do - love seeing your pics of my recipes! Delicious with greek or coconut yoghurt, ice cream or honey ricotta for a yummy treat on weekend too! WHOLESOME SPICED APPLES Serves 4 Gluten free : Dairy Free : Vegan 2 tablespoons coconut oil 700g green apples, core removed, sliced thin 1/2 cup sultanas 3 teaspoons ground cinnamon 1/3 cup macadamias, chopped Heat a large frypan on low-medium heat, add coconut oil, apples, sultanas and cinnamon and toss to
  • Hi my name is Elke I know you arent really
    2 days ago by brownpapernutrition Hi my name is Elke... I know you aren’t really here for my cuteness you probably really like my mums food but I thought I would say hi and let you know I let my mum sleep a bit more last night and she’s like different mumma today!!! It wasn’t lots more sleep cos you knowwwww we small humans gotta eat BUT it was something! I don’t know if I will do it again tonight so I won’t get my mum too excited We did smile a lot together this morning though and I told her she’s doing a great

Mung bean cucumber salad

Tastiest Mung Bean and Cucumber Salad feature in this bowl – I made with cooked mung beans which I also used in my delicious Mung Bean Pea and Spinach Curry (SO GREEN! Recipe on the blog – it’s deeeelish too) so when there are some cooked and ready they go in all sorts of dishes! Grab dried beans and keep them stashed in your pantry ready, you can soak them overnight if you have the time, if not just give them a really good wash and then boil, drain, rinse and use. To make this one do this:

MUNG BEAN CUCUMBER SALAD
1 cup cooked mung beans – if you can’t find go with sprouty ones you can buy at the fruit and veg shop
1 lebanese cucumber
1/4 cup sunflower seeds
1/4 cup chopped almonds
2 tablespoons freshly chopped parsley
2 tablespoons freshly sliced mint
Dressing: (or go with just extra virgin olive oil and lemon if you can’t do the below BUT the below VERY TASTY.)
1/2 cup natural greek yoghurt or 1/4 cup coconut for vegan option
1 tablespoon extra virgin olive oil
2 teaspoons tahini
1 teaspoon maple syrup
pinch sea salt
Mix all ingredients for salad together in a bowl and season with sea salt and black pepper. Whisk together dressing, and stir through salad. Makes enough to enjoy over 4 meals teamed with other delicious ingredients like avocado, kraut, tuna and extra greens / herbs.
DO IT!

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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