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  • I love alllll food but seriously if I had to
    4 days ago by brownpapernutrition I love alllll food but seriously if I had to pick one for right nowwwwww it would be my MEXICAN SOUP which I created one weekend to put on our  @brownpapereats  menu and I am so stoked so many people be trying it next week when it lands on their doorstep!!!! Orders close tonight, you can pop your in if you might like via www.brownpapereats.com  #veganfood   #mealprep   #sydneyeats 
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    5 days ago by brownpapernutrition Winter picnic perfection by our catering team in  @brownpaperkitchen  for event catering and bookings contact hello @brownpapereats .com  #catering   #sydneyeats   #healthycatering   #wholefoods 
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    2 days ago by brownpapernutrition BRB just going to pop a tray of these wedges in the oven and settle in with a movie that I'll likely fall asleep to within 27 minutes. Takes me about 4 nights (non-consecutive of course, therefore 4 weeks plus) to get through anything that is more than 30 minutes in duration...which is everything. Yep the nanna life is reeeeeeeal. Sooooo I likely don't need to tell you how to make the sweet potato wedges buttttt should you wish to make the CHILLI CORI YOGHURT then I'll pop recipe below and the recipe for the Zucchini Babaganoush (all kinds of
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    5 days ago by brownpapernutrition So imma spicing up the menu with this scrumptious curry - Yummmmmm!!! Veggie curry is a fab way to up the ante on nutrition throughout the week, adding valuable nutrients from culinary spices (turmeric, ginger, chilli) to fire up your immune and circulatory system, making you warm for the winter, and keeping hunger at bay with a vitamin, mineral and protein rich egg. Takes no time to put together either – gluten, dairy, sugar free, vegetarian and paleo. ☝️ Popped the recipe on the blog for you with the yummy egg toppers from the other week too! thebrownpaperbag.com.au Love ya!
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    19 hours ago by brownpapernutrition Golden flax and almond bread with home made ginger berry jam yummmmmm and my fave new  @remedydrinks  booch - ginger berry - to accompany Both these recipes are on the blog aaaaaand because it’s all the winter feels right now I’ve popped some easy tips and remedies for including a little more ginger in your life too. Ginger is chock-a-block with nutrients to pump up the volume on your health. Read up folks and of course get a lil baking happening too! ‍ Now on the blog - www.thebrownpaperbag.com.au  #healthhacks   #guthealth   #bppartner   #remedynutritionist 

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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