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

  • One of my simpler cheese platters for an impromptu family
    12 hours ago by brownpapernutrition One of my simpler cheese platters for an impromptu family wedding the other day Evidently loving strawberries right now, my little crumpet is stealing all essential nutrients from me right now, and my body is craaaaavingggggg the top up, in particular vitamin C and iron, which goes well because C supports absorption of iron too!!!! And while I am on topic make sure you grab your POST NATAL NUTRITION WORKSHOP tickets this week!!!! It’s on Tuesday 24 September 930am and set to be another FANTASTIC event.  @wholefoodhealing  and I will take you through all the important nutrition for healing during
  • WHAT NEW FRUITS AND VEGGIES ARE YOU TRYING THIS WEEK
    5 days ago by brownpapernutrition WHAT NEW FRUITS AND VEGGIES ARE YOU TRYING THIS WEEK TO DIVERSIFY YOUR PLANT BASED NUTRIENT INTAKE? I'm trying something new - JACKFRUIT!!!! Fun!!!! I was given some recently so had to throw it into good ole mexican with delicious spices - smoky paprika, cumin, cori, chilli, and lots of fresh veggies all wrapped up in a taco. Can't imagine life without Mexican food or VEGETABLES. Might need a trip to Mexico to completely immerse myself in the food and flavours and become a taco. Obsessed by veggies and look well I know jackfruit is a fruit, but I think
  • Friends Im SO excited to announce our next workshop POST
    6 days ago by brownpapernutrition Friends I'm SO excited to announce our next workshop POST NATAL NUTRITION on Tuesday 24th September at Double Bay Library. This is the 3rd workshop in our wonderful series! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We will share with you all our knowledge as nutritionists and fellow mums, as well as the protocol I'll personally be following once my little crumpet is born! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Join us for an informative and nourishing morning. We’ve had so many people enquiring already which is very exciting and tickets are selling fast. This is a stage of life that so desperately needs more attention and more supportive advice
  • Brekky on repeat at the moment Seriously hits the spot
    4 days ago by brownpapernutrition Brekky on repeat at the moment. Seriously hits the spot and will surprise you how quick it is... as quick as cooking an omelette cos that’s what it is!!!!! SWEET BANANA OMELETTE (or pancake if you want to reframe it for kids!) with a bit of yogurt and berries over the top! To make it simply: mash 1 banana in a bowl, whisk in 2 free range eggs, dash of vanilla and whisk until creamy and not too lumpy. Then cook it in a greased frypan, on a medium heat until you see the sides looked mostly cooked but the
  • A little muffin delivery this morning to the Wayside Chapel
    5 days ago by brownpapernutrition A little muffin delivery this morning to the Wayside Chapel Community in Bondi Beach. A few years ago I set up a roster which I named "THE MUFFIN PROJECT" and each week either myself, a friend, family or someone from my community helped bake muffins and deliver them to Wayside in Potts Point or Bondi for their community to enjoy. Wayside has been around for decades, supporting those in our community who perhaps do not have a home, have experienced domestic violence, grief, loss and the list goes on. Their cafes serve these beautiful people and when I offered to

CARROT ROSEMARY AND THYME SODA BREAD

SUGAR FREE : VEGETARIAN

 Makes one small round loaf

 

250g spelt flour

1/2 teaspoon sea salt

1/2 teaspoon bi-carb soda

1/2 tablespoon chopped rosemary

1/2 tablespoon thyme leaves

1 carrot, peeled and grated

2 tablespoons brown linseeds

150ml yoghurt

100ml milk

1 teaspoon Dijon mustard

 

 

Preheat oven to 200 degrees and line a baking tray with baking paper.

Sift the flour, sea salt and bi-carb into a mixing bowl.

Stir in the chopped rosemary, thyme, carrot and linseeds.

In a small mixing bowl whisk together the yoghurt, milk and Dijon mustard.

Make a well in the dry mix and gently pour in the wet ingredients. Gently fold the ingredients together until combined.

Using floured hands scrape the dough onto a baking sheet and manipulate into a rough round. Top with and a dusting of flour.

Bake in the oven for 40 minutes.

Allow to cool before slicing.

Category

Breakfast, Sides & Salads

No Comments

Post a Comment