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  • One of my favourite nourish bowls! Teriyaki veggies baby spinach
    1 week ago by brownpapernutrition One of my favourite nourish bowls! Teriyaki veggies, baby spinach, pickled ginger, boiled eggies, avocadoooooo and herbs. Servin it up with some Remedy for good measure. The recipe for my teriyaki roast veggies is on the blog - so scrumptious - and you can make up the teriyaki sauce in bulk and store it too if you love it as much as I do!!!! There are 9 DIFFERENT plant based ingredients in this meal, a source of protein from eggs, fibre (vegetables) and high quality carbohydrates derived from starchy carbohydrates such as pumpkin. Whilst you may not always have a
  • Our fridge isnt always stocked to the brim in fact
    6 days ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
  • Happy Monday friends!!!! I made this platter for my family
    3 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 
  • So Ive just convinced Jet that brussel sprouts are IN
    7 days ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy

RAW CHOC BERRY BARS

GF:SF:DF:V:VG

 Makes 12 bars

FILLING:

1 cup cashews

1 cup strawberries

1 teaspoon beetroot powder

1/2 cup coconut shredded

1/4 cup coconut cream

2 teaspoons vanilla bean paste

1/4 cup coconut nectar

1/2 cup coconut oil, melted

 

CHOCOLATE COATING:

1/2 cup coconut oil

1/2 cup raw cacao powder

2 tablespoons coconut nectar

pinch sea salt

 

 

Place cashews, strawberries, beetroot powder, coconut, natural yoghurt, vanilla and coconut nectar in blender and blend until uniform in texture and a lovely bright green colour. Add coconut oil and blitz until smooth consistency. Pour into small loaf tin lined with baking paper and place in freezer to set for 2 hours. Just prior to removing filling from freezer prepare the chocolate coating. In a small saucepan gently melt the coconut oil over a very low heat (you don’t want to heat the oil, just melt it). Whisk in raw cacao powder, coconut nectar and sea salt. Remove filling from freezer and cut into bars. Do an initial chocolate coating and place on rack (best to put a sheet of baking paper underneath the rack to catch the chocolate drips), then aim for another coat or more of chocolate, depending on how big you decide to cut the pieces. Place back in the freezer on baking paper in a container to set. Remove form freezer 5 minutes before eating to allow to soften slightly. Store in freezer up to 2 weeks.

Category

Snacks, Sweet Treats

Tags
beetroot, berries, chocolate, coconut, fiveamorganics, glutenfree, health, healthyfamily, healthytreats, honey, minerals, nutrition, phytonutrients, recipes, seasonaleating, strawberries, sugarfree, summer, superfoods, vegan, vegetarian, vitamins, wholefoods, yoghurt
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