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

  • Basic but beautiful quality ingredients and yummy big flavours in
    1 day ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY
  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
    4 days ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
  • Think its time we crank Moroccan flavours a bit more
    10 hours ago by brownpapernutrition Think it's time we crank Moroccan flavours a bit more folks - it's leading into that time of year for yummy warming spices and the combos are heavenly - turmeric, cinnamon, ginger, cumin, cori, chilli, bit of clove. I tend to buy a premade spice mix to use but you could make it up yourself if you have them all on hand, just ready made obviously makes whipping together a yummy tray bake like this bad boy a little faster! If you're new to eating more  #plantbased  then spices are going to be your best mate, go buy a few
  • Double tap for a piece of my yum COFFEE DATE
    3 days ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you
  • Im a big believer that food can be your medicine
    2 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients

BROCCOLI AND SPINACH SOUP

GF: DF: SF: V

Serves 4

 

600g broccoli florets (3 small heads of broccoli)

1 tablespoon olive oil

1 brown onion, diced

2 cloves garlic, peeled and roughly chopped

1 1/2 cups frozen peas

1.25 litres (5 cups) vegetable stock

120g English spinach leaves, shredded

1 cup loosely packed parsley leaves, finely chopped

Salt and Pepper

 

To serve: pesto, yoghurt, fresh herbs of choice

 

Heat the oil in a large saucepan over a medium high heat. Saute the onion until translucent and then add in the garlic and sauté for a further minute.

Add the peas and broccoli florets and sauté for 2 minutes. Pour in the hot stock and bring to the boil with the lid on. Once boiling remove lid and simmer gently for five minutes. Remove from the heat and add in spinach and parsley. Stir through to allow the greens to wilt. Puree in a high powered blender or food processor until smooth. Season to taste. Serve with a generous dollop of pesto, greek yoghurt and top with fresh herbs. Delish with a slice of Sweet Potato and Seed Bread too – find the recipe here.

Category

Mains, Sides & Salads

Tags
broccoli, dairyfree, entertaining, glutenfree, healthyfamily, healthysoups, lightlunchrecipes, lunchrecipes, nutrition, recipes, seasonal, soup, souprecipes, spinach, sugarfree, wholefoods, wintermeals
No Comments

Post a Comment