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  • 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
  • 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 
  • 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
  • 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 

PEANUT BUTTER AND DATE CARAMEL ICE CREAM

Yep. You heard it and it probably requires no further explanation because the ingredients in the title have well and truly drawn you in on this one.

To note, this ice cream is OUTRAGEOUSLY GOOD. Beyond that. It’s UNBELIEVABLE. However, it’s also quite rich and decadent even though it goes without the refined sugars, dairy, additives or preservatives etc of regular ice cream so just have a small portion to get your hit. You shouldn’t feel like too much more anyway because it will fill you up with it’s delicious healthy fats and proteins from the peanut butter, coconut cream and almond butter. Not to mention that sweetness from the dates and a bonus punch of fibre – seriously how many other ice creams give you a fibre hit?!?!?!

PEANUT BUTTER ICE CREAM WITH DATE CARAMEL

Serves 8-10
GF : DF : SF : VEGAN

Caramel:

1/2 cup medjool dates, pitted

1/4 cup almond butter

2 tablespoons almond milk, or add more if you need to loosen the caramel slightly

PB Ice Cream:

400ml coconut cream

1 tablespoon vanilla extract

1 cup peanut butter

3 tablespoons maple syrup

For the caramel:

Combine all ingredients in a high powered food processor or blender and blitz until a sticky caramel consistency forms. You may need to move the mix around with a spatula and then blitz briefly again to ensure it is uniform. Remove from blender and set aside.

For the ice cream:

Place all ingredients in blender and blitz until creamy. Pour into a small (500-750ml) loaf tin or stainless steel bowl. Dollop the caramel through the ice cream as desired. Cover with a small piece of greaseproof paper, then cover with cling wrap and freeze for 12-18 hours.

When you are ready to serve remove the ice cream from the freezer for about 10 minutes prior, then scoop and serve as usual. The ice cream will become harder over time so it’s best consumed within a few days.

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.

1 Comment
  • Olivia
    Reply

    Looks great! Do you make your own peanut and almond butters or a just get decent store bought?

    March 16, 2017 at 8:32 am

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