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

  • Super fun way to end the week celebrating theiconickids Birthday
    14 hours ago by brownpapernutrition Super fun way to end the week celebrating  @theiconickids  Birthday at the very iconic Luna Park. Stepped into my own kiddie element and had my hair braided too (have been told this morning that it’s “a bit embarrassing Mum ” ... oh ) Was actually blown away at how beautiful Luna Park still is and how they’ve managed to maintain it to so much of its original form. Lovely family time together, thanks for having us  @theiconickids   @theiconicau 
  • SWEET POTATO NACHOS  PINEAPPLE AVOCADO SALSA The most exciting
    4 days ago by brownpapernutrition SWEET POTATO NACHOS + PINEAPPLE AVOCADO SALSA: The most exciting soda to hit the fridge has officially arrived and to party with  @remedydrinks  TEPACHE I’ve created the most deeeeelish and as always nutritious dish to team up with it!!!! Helloooooo SWEET POTATO NACHOS!!!! Remedy Tepache is based on a traditional Mexican recipe and hand crafted the same way all  @remedydrinks  are, with no sugar, naturally. Taking organic pineapple juice and fermenting it with Remedy’s live culture, Tepache is full of beneficial bacteria and organic acids for a scrumptious PINEAPPLE (oooooh yeaaaa) fermented soda. Did you know pineapple is also a
  • Went on a mission this year to create more delicious
    2 days ago by brownpapernutrition Went on a mission this year to create more delicious curries and whilst it's never going to be mission complete, it's definitely so much further than I had thought it would be - how good is learning right?! Most of my curries have been Indian flavours and dhal which are now becoming super easy because I have a simple method with the spices and then I more or less swap in whatever is in the fridge that week - different veggies, alternate proteins like chickpeas, tofu, lentils, on the weekend I cooked up mung beans and popped them in and
  • This photo shows strength the next photo also shows strength
    3 days ago by brownpapernutrition This photo shows strength, the next photo also shows strength. They're strong for different reasons. It's important you see both. Most days I show up give and 250% but if on the next I'm wrecked I know my strongest card is giving myself permission to step back + not have the awful, heavy feeling that I'm not DOING or BEING enough. I don't keep pushing to keep a facade that I can have so much going on and still keep it all together. It's not possible to do so, yet so many of us feel we need to keep pushing
  • Happily eating this brekky every day at the moment super
    2 days ago by brownpapernutrition Happily eating this brekky every day at the moment... super satisfying, wholesome, flavoursome and a great start in high quality nutrition to kick off the day. Here's what I do... soak quinoa flakes with coconut, prunes, sunflower seeds, macadamias, almonds, cinnamon overnight just with boiling water, then pop it together with whatever seasonal fruits are around but this week we had amazeballs strawberries and I used up the rest of the frozen organic raspberries in the freezer. Served up either with coconut or greek yoghurt, take your pick, obviously the coconut is a bit richer so I don't find I

Quick and easy chickpea zucchini curry

There are so many reasons why beans such as chickpeas, lentils, kidney beans, cannellini etc are important to your diet and nutrition yet so many people avoid them out of fear of digestive discomfort (bloating/flatulence) or that they’re not sufficiently delivering the nutrition they need. The latter is so far wrong and discomfort can be reduced / avoided if you learn how to do beans well.

Try these key tips for loving a life with beans:

  • If you’re new to beans, don’t go hell for leather, swapping all your traditional proteins to beans in one hit. Transition slowly. This will help with digestion, flatulence (if you have it, not everyone does) and your experience with beans from day one.
  • When cooking beans team them with cooked vegetables too. A gentle cooking process such as steaming veggies eases digestion of the fibre rich foods.
  • If cooking from raw, ensure you rinse them and then simply cook them with a piece of kombu to tenderise them.
  • If eating them tinned, rinse the tinned beans really well prior to use.
  • When enjoying them cold, squeeze lemon or lime over the top or team with a portion of papaya, kiwi or pineapple which are rich in digestive enzymes and help to break down proteins. Beans such as lentils, chickpeas, mung, kidney beans and their friends are the richest plant based sources of amino acids – eat them!
  • Finally, if you’re starting to make more swaps from meat to beans find flavours that you love in your meat dishes – curries, moroccan stews, tamari ginger stir fry, teriyaki, miso, mexican spice (I’m sure you have a stack more!) and translate them to your bean dishes. Often people try to eat them plain and enjoy them, which you can of course, but they’re far more delicious with flavours like these.

To get you started, and quick, try my super quick and easy Chickpea and Zucchini Curry to kick off the week. Amazingly wholesome and satisfying teamed with quinoa or brown rice.

CHICKPEA ZUCCHINI CURRY 

Serves 2

Gluten free : Dairy Free : Vegan 

1 teaspoon coconut oil

1/2 small (75g) brown onion, peeled and chopped

2 cloves garlic, peeled and chopped

2 teaspoons madras curry powder

1x 400ml tin organic light coconut milk 

good pinch chilli flakes or to taste

1x 400g tin chickpeas, rinsed and drained or 300g cooked 

1 medium (200g) zucchini, cut into small chunks

1/4 bunch coriander, leaves picked, stalks finely chopped

1/2 small head (120g) broccoli, cut into florets, stalks finely chopped

1/2 cup frozen peas 

To serve: 1 cup cooked quinoa or brown rice, cashew nuts, Indian chutney/ kasaundi / curry kraut if handy, 

In a small saucepan heat coconut oil, and add garlic and onion. Place the lid on and sauté on medium heat for 3 mintues. Add curry powder, chilli flakes and a pinch of sea salt plus the top layer of the coconut milk (this will be more fatty in substance) and saute, stirring for 1 minute so the spice becomes fragrant. Add  chickpeas, zucchini, coriander stalks, broccoli stalks and the remainder of the coconut milk tin, cover to bring to the boil then uncover and reduce heat to a simmer for 10 minutes. Add broccoli florets and peas and cook a further 3 minutes so they retain their green colour and a bit of crunch in the broccoli. Serve with quinoa or brown rice, coriander leaves, cashew nuts, chutney and extra chilli if desired. 

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.

No Comments

Post a Comment