Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • Someone please deliver me the weekend? Had to work all
    6 days ago by brownpapernutrition Someone please deliver me the weekend? Had to work all of last weekend sooooooo this hump day feels pretty ready to be a Friday. QUICK TIP for your platter endeavours as the festive season aka most hectic time of year fast approaches... Dips are rad and obvs super easy but they'll look a bit more fun if you pop different ones together in a bowl and spread them about a little, then give them a sprinkle of something. The sprinkles are the best part! Dukkah, sesame seeds, some chopped nuts or herbs, sea salt, ground spices like paprika, coriander, turmeric,
  • SMILE because in every moment you can make a choice
    5 days ago by brownpapernutrition SMILE because in every moment you can make a choice to be happy. ALSO smile BECAUSE IT’S MANGO SEASON BABYYYYYYYYYY YEAAAAAAA - blissing out with my little bear  #mango 
  • CHOC BANANA PADDLE POPS because the sun is showing its
    7 hours ago by brownpapernutrition CHOC BANANA PADDLE POPS, because the sun is showing its beauuuuutiful face and these are proof that I don't just make salad... I make lazy ice creams with a blender and make them look fancy with a couple of pieces of banana One of my lovely buddies once said to me these pops and my healthy snickers bar (recipe on the blog) were the two treats that turned him away from being a refined sugar addict for good. They were simple swaps which created big change for him. Pretty great right? I'll pop the recipe below, time to dig your
  • New catering menus to read  guaranteed to give you
    4 days ago by brownpapernutrition New catering menus to read - guaranteed to give you your daily dose of brassicas Cauliflower chickpea salad and a new Broccoli quinoa number added to the menu because love of broccoli! Enquiries - contactus @thebrownpaperbag .com.au
  • Believe it or not I do cook a lot more
    1 day ago by brownpapernutrition Believe it or not I do cook a lot more than salads ... but rn my plate is pretty full with work, family and life and I've got some rad salad combos up my sleeve to share with you so heeeerrrrre ya gooooooooo PUMPKIN MUNG BEAN DUKKAH KALE SALAD : Make this one! You'll love it - promise! It's super hearty, pumped up with flavour and makes plant based proteins a real hero because mung beans are in fact the bomb. Popping link in bio for you... Also if you jump over to my insta-stories I'm doing some more of

PUMPKIN MUNG BEAN AND DUKKAH SALAD

Scrumptious creation in the kitchen today inspired by left over roast pumpkin pieces and marinated kale. Been wanting to use more pulses in salads to amp up the protein and so far lentils and chickpeas have been sweet, but then I came across these mung beans the other day and couldn’t wait to start using them! Think any roast veggies leftover on hand would work well here, and plenty of fresh herbs too.

Out of curiosity and to ensure there are balanced macro nutrients in the meals we producing especially more of the vegetarian meals I did a quick addition of the protein – these are close estimates.

PROTEIN FACTOIDS:

  1. Mung beans in this salad contain 15g protein per 50g. I’ve used 1 cup which is approx 250g = 75g protein.
  2. Tahini generally contains approximately 2.6g protein per tablespoon, there’s about 4 tablespoons in this recipe making protein content coming from tahini = 10.4g
  3. If you add in about 1/4 cup almonds to the mix = approx 5g protein
  4. Seeds – let’s average them at about 1/4 cup altogether = approx 5g protein

Add all together we have abouuuut 95g protein in this salad and it’s all veggies. Pretty great result would you agree?

If you’re not convinced plant based protein is enough here then of course add your choice – fish, chicken or red meat etc. Would be rockin with some kind of feta in there too I think !

I kind feel this just tastes like health in a bowl… Enjoy x

MUNG BEAN PUMPKIN KALE SALAD

Serves 4 as a side

GF : DF : SF : VEGAN

1 cup mung beans, cooked until tender

2 cups marinated kale+

2 stalks celery, diced

1/4 cup mixed toasted sunflower seeds and pepitas

1/4 cup chopped almonds

2 tablespoons lemon juice + 2 teaspoon finely grated zest

2 tablespoons extra virgin olive oil 

1/2 cup mint leaves or other herbs on hand- coriander / parsley will work well, finely chopped

2 cups cooked pumpkin pieces

1/4 cup dukkah

1/4 cup tahini

sea salt and black pepper

Toss cooked mung beans, marinated kale, celery, sunflower seeds, pepitas, almonds, lemon juice, zest, evoo and herbs in a bowl with a good pinch of sea salt and black pepper. Lightly toss through the pumpkin. Arrange half the salad on a serving platter, sprinkle with half the dukkah and half the tahini then repeat and serve.

+To marinate kale: pull leaves from stem and into bite size pieces then place in a bowl, drizzle with lemon juice, add a good pinch of sea salt and massage in to ‘marinate’

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.

No Comments

Post a Comment