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  • Finished my final work submission today a really bloody exciting
    1 week ago by brownpapernutrition Finished my final work submission today (a really bloody exciting one too!) before I take time out for birth and beyond yassssssssss bebe girl you is welcome to come into the world anytime... but preferably on the weekend when I’ve ticked a few more boxes of the stuff that needs to happen including putting my heavily swollen feet up somehow. I’ll be honest I feel a bit weird and nervous about taking a step away from my business for the next while, I have driven this engine for a solid 7+ years now and not taken any real extended leave,
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  • MANGO YOGHURT RICOTTA SLICE cheesecake thing which I made with
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  • TERIYAKI NO MEAT BALL BOWL  of delicious satisfying happiness!
    2 weeks ago by brownpapernutrition TERIYAKI (NO) MEAT BALL BOWL - of delicious, satisfying happiness! Pickled onion are a staple in our fridge. I use an apple cider vinegar base for it and it's literally ready in 20 minutes for whichever meal I like and then keeps in the fridge a few weeks... if it lasts. Best way to pimp up a meal, adds valuable prebiotic fibres and quercetin to the diet and sans raw onion breath too - win! The (no) meatballs are made with quinoa, beans and mushies and absolutely heaven. Make please! Popped the full recipe on  @bodyandsoul_au  beautiful humans. J xo
Pistachio Matcha Choc Ice Creams

RAW PISTACHIO MATCHA ICE CREAMS

Because when the sun comes out mid winter, all Sydney siders get out in their boardies and thongs and attempt beach action, despite the wind chill of 8deg and the water temp of 10deg. So to honour the summer worshippers, today’s feature recipe is a beautiful nourishing Raw Pistachio Matcha Ice Cream. A treat to satisfy your sweet tooth, bangin in antioxidants and won’t give you the winter bulge for when Summer ACTUALLY arrives. : )

Enjoy my little sun lovers…

J x

RAW PISTACHIO MATCHA ICE CREAM

Makes 8 small ice creams

GF : DF : SF : V : VEGAN : PALEO : RAW

1/2 cup pistachios, shelled (85g shelled weight)
1/2 cup (85g) cashews
1/2 cup coconut milk
1 cup coconut flesh
2 teaspoons vanilla bean paste
2 teaspoons matcha powder
1/4 cup maple syrup
3 tablespoons coconut oil melted
100g good quality dark chocolate or raw chocolate, melted (opt)

Combine pistachios and cashews in food processor or high-powered blender and blitz to a fine crumb.
Add coconut milk, coconut flesh, vanilla, matcha powder and maple and blitz until smooth.
Keep blender running whilst pouring in melted coconut oil. This should create a beautiful creamy consistency in the blend.
Pour into ice cream molds or ramekins and freeze 2-3 hours to set.
To serve, remove ice creams from molds, place on a tray lined with baking paper and drizzle over molten chocolate.
Place back in the fridge to set for a minute or two and then serve.

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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