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    2 weeks ago by brownpapernutrition SUPER EXCITED to announce NUTRITION COLLECTIVE WORKSHOP PART 2 : NUTRITION FOR PREGNANCY on Saturday 17 August, 2019!!!!  @nutritioncollectiveaus  Following on from PART 1: PRECONCEPTION AND FERTILITY we will dive deep into Pregnancy Nutrition. There isn’t a whole lot of information out there regarding what you SHOULD EAT during pregnancy, rather just the scary stuff, so  @wholefoodhealing  and I are absolutely stoked to be bringing our in depth knowledge to you. Brit and I will empower you by taking away the fear and guess work when it comes to nourishing you and your baby during pregnancy. Starting at Trimester One
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  • Rainbow platter I made to kick off our big friends
    2 weeks ago by brownpapernutrition Rainbow platter I made to kick off our big friends lunch last weekend... one of my favourite things to make!  #saysthataboutallfood  Mixed it up to suit all tastebuds - a combo of dips with some dukkah over the top  #fancy  veggie sticks  #hellsyeah , tamari almonds, olives, seed snaps, pickles  #theobsessioncontinues , a few cheeses, crackers, and some baby radish! In a world where we are so 'connected' yet so disconnected at the same time, I truly cherish having my nearest with me to share beautiful food. Eating with joy is powerful for your health, make sure you disconnect from other distractions

NOURISHING CHICKEN SOUP

WORDS + RECIPE : JODY VASSALLO 

“This is my talented friend Kelly and this books wonderful designer favourite recipe ever, I first made it for her a couple of years ago when she was poorly. She hasn’t stopped mentioning it since then, should have seen her joy when I sent her home with the whole pot after we photography it. I believe wholeheartedly that chicken soup is medicine, too many cultures around the world have a version of it for it not to be. It calms the body and soothes the worried mind, there is magic in the broth and nourishes as no other food can. Simmer it until the chicken falls away from the bone on its own, cook it for hours topping up the water as you. I never both removing all of the bones just the big ones my tongs can find, I like to chew on the bones as I find them because the marrow inside them is also very healing.”

1 organic chicken

1 cinnamon stick

3 star anise

4 cloves

6 black peppercorns

2 tablespoons coriander roots

6 spring onions

1 bulb garlic, halved

5 cm piece ginger, sliced

3 celery stalks, chopped

3 carrots, chopped

250 ml shaoxing (Chinese rice wine), optional

1 tablespoon tamari

300 g cauliflower, cut into florets

1 bunch broccoli, cut into florets

Put the chicken into a pan, add the spices, spring onions, garlic, ginger, celery, carrot, shaoxing, 4 litres water and cook over a medium heat for 3 hours or until the chicken is very soft and falling away from the bones. You may need to add more water during this time, just keep the chicken covered. Remove any large bones and discard.

Add the tamari and cauliflower and cook for 15 minutes or until the cauliflower is soft. Add the broccolini and cook 5 minutes or until soft.

Serves 6-8

Find more of Jody’s recipes in her book Beautiful Food and at jodyvassallo.com

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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