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  • The Split Pea Balls with Broccoli Rice and Zatar Yoghurt
    2 days 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
  • We been making the most delish Coconut Granola for years
    4 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 
  • CHOC GINGER COOKIES  Inspiration for this one from my
    2 days ago by brownpapernutrition CHOC GINGER COOKIES : Inspiration for this one from my lovely friend Leo, whom I’ve known for about 25 years – amazing how time passes so quickly! She wandered into our kitchen in Bondi the other week to pick up some food and we were talking about delicious things to cook and I asked her what she might like to snack on and chocolate ginger flavours immediately popped up. I thought of a few ways we could do it, but the stand out for my gorgeous friend who is known for her love of a cuppa, was a yummy yet
  • WINTER HARVEST BOARD Delicious flavours and colours coming together in
    4 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
  • Brown paper packages our favourite! From the catering event menu
    3 days ago by brownpapernutrition Brown paper packages our favourite! From the catering/ event menu  @brownpaperkitchen  : crostata hummus slow roasted tomatoes, rice paper rolls (so many good flavours!) fresh prawns chilli mint cori yoghurt, broccoli feta quinoa Arancini, pumpkin basil frittata - YUM! Book your catering and events via hello @brownpapereats .com  #healthycatering   #sydneyeats 

NASHI WALNUT BLUE CHEESE AND ENDIVES

If you were a fly on the wall in our kitchen today you’d hear the big questions asked like… “What 5 foods would you take to an island if you had to live on them forever?” Our head chef, responded with cheese as her number one, but all cheese captured under that one, not just a single type of cheese of course.

Yep we are answering life impacting questions today ladies and gents!

Cheese amongst our divine grazing boards are just the start of some of our favourite cheese dishes to create. But, if a weekend grazing board is just a little too far away still then have a taste of this delicious NASHI WALNUT BLUE CHEESE AND ENDIVE SALAD during the week with a portion of protein to accompany.

Nashi are in season throughout the winter and make the perfect crunch in a salad next to the rich flavours of blue cheese. You don’t need much of the blue, but make sure you do include it, as it truly is the hero ingredient of the dish.

NASHI WALNUT BLUE CHEESE AND ENDIVE 

Serves 4 as a side

Gluten Free

2 nashi pears, cored and sliced thin

100g blue cheese, crumbled

1 bunch curly endive

1/4 cup walnuts, roughly chopped or broken

sea salt and black pepper

Quick pickled red onion:

1 small (140g) red onion, peeled and finely sliced

1/3 cup apple cider vinegar

1 1/2 cups water

good pinch sea salt

Dressing:

1 tablespoon extra virgin olive oil

1 teaspoon honey

2 teaspoons apple cider vinegar

Make the quick pickled onion by combining apple cider vinegar, water and sea salt in a medium bowl or jar, then add red onion and allow to pickle for 5-10 minutes. Whilst onion is pickling whisk together ingredients for dressing. When ready to serve, drain the onion from the pickling brine, and toss together endive, nashi, onion and dressing in a large bowl. Transfer to serving platter, sprinkle dollops of blue cheese and walnuts around the salad, season with sea salt and 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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