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  • PEANUT BUTTER CHOCOLATE  Id say treat yoself cos its
    4 days ago by brownpapernutrition PEANUT BUTTER CHOCOLATE : I’d say treat yoself cos it's Tuesday but you don't really need to save a weekday treat for a Tuesday or wait until the weekend to blow out your healthy eating for the week either. Eat intuitively my lovely friends. Listen to your body, when you feel like something e.g treat, ice cream, chocolate, eat and enjoy it mindfully instead of starving yourself of x and then overdoing/bingeing on it when you finally give in. I have lots of different treats in our fridge and freezer, I don't feel tempted to eat them all the time,
  • For my little pasta lover  Jet and all the
    5 days ago by brownpapernutrition For my little pasta lover - Jet and all the pasta lovers in my life aka basically everyone. This RAINBOW PASTA is too easy not to make, and the lovely quinoa rice (gluten free) rainbow pasta shapes make it all the lovelier. Beautifully balanced in macronutrients and flavour, and ace because whilst you can eat it hot it’s also absolutely yummo as a pasta salad served cold. Been a feature in lunchboxes for us too, as a change to sambos and other more picky / small food type items. HOW PRETTY IS IT THOUGH? recipe just below for you, can
  • PEANUT BUTTER POPCORN BARS  treats done right Made 400
    1 week ago by brownpapernutrition PEANUT BUTTER POPCORN BARS = treats done right Made 400 of these yesterday to share with the peeps at the  @tasteofsydney  with my  @picspeanutbutter  fam, they were an absolute hit! Love seeing people’s faces light up, ESPECIALLY when they realise how easy they are - 3 ingredients, 5 minutes, in the freezer, done! Recipe below my fellow pb lovers. Have a fabbbbbulous weekend! Much love, Jacq PEANUT BUTTER POPCORN BARS Makes 16 GF : DF : VEGAN (OPT) 4 cups cooked popcorn (approx 2 tablespoons kernels) 3/4 cup smooth  @picspeanutbutter  1/4 cup honey OR 1/3 cup rice malt syrup Place
  • This was my plane food the other day Maybe its
    3 days ago by brownpapernutrition This was my plane food the other day. Maybe it’s a bit nerdy to pack a lunch box and raw snacks, but I can’t bear the thought of being caught out at the airport, on the plane or touching down and being hungry, sooooo I go prepared. Plane and airport food has come a long way yes but it ain’t gonna change to uber healthy for, well, ever most likely so if being a health nerd is my only option then I am totally down with that. Plus food, and certainly a grown woman with a byo lunch box on
  • MUSHROOM PIZZAS  SCRUMPTIOUS took about 5 minutes prep and
    2 days ago by brownpapernutrition MUSHROOM PIZZAS = SCRUMPTIOUS, took about 5 minutes prep and 15 minutes in the oven, plus if you have left overs (unlikely as too yummy) you could chop them up and whack them into a pasta mmmm mmmmmm. Simple steps below for you and if you tune into my insta-stories and on the COOKING highlights reel thing I am doing heaps of kitchen how-tos for you. (Think it's my way of blogging right now as I haven't been doing much of that otherwise, other things happening - wont' be forever though!) MUSHROOMS PIZZAS 12 flat mushrooms, stalks removed 1/4 cup

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 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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