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

  • 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
  • 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
  • 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 
  • 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

CHOCOLATE CHERRY CHEESECAKE

GF:  SF: V

Base:

1/2 (90g) cup raw almonds

1/2 (70g) cup raw pecans

45g Well Naturally Cherry Chocolate, broken into pieces

1 teaspoon vanilla essence

1/3 cup (approximately 4) medjool dates, pitted

2 tablespoons coconut oil, melted

 

Filling:

2 cups cashews, soaked (for 2 hours min), drained

1 cup coconut cream

90g Well Naturally Cherry Chocolate, broken into pieces

1/2 cup (approximately 6) medjool dates, pitted

1 cup cherries, pitted

 

Top:

90g Well Naturally Cherry Chocolate, broken into pieces

1/2 cup pitted cherries, halved

1/2 cup strawberries

1/2 cup blueberries

1/3 cup pomegranate arils

 

To make the base combine the almonds, pecans and Well Naturally Cherry Chocolate pieces in a food processor and blend for 20 seconds. Add in the vanilla, dates and coconut oil and blend for 20 seconds.

Line a 14 x 24cm loaf tin with baking paper and press the base mixture into the tin. Use a spatula to press the mixture down evenly. Set in freezer.

Combine the filling ingredients in the food processor and blitz until smooth and creamy.

Remove the base from the freezer and pour over the filling. Return to freezer to set for 4 hours.

When the cheesecake has almost set begin making the chocolate topping. Bring a small saucepan of water to a gentle simmer, place a stainless steel mixing bowl on top with Well Naturally Cherry Chocolate.

Melt chocolate, stirring occasionally to ensure the heat does not get too high. This should take around 10 minutes to melt completely.

Remove the tart from the freezer and transfer to a wire baking rack.

Pour half of the chocolate mixture over the top of the cheesecake before arranging berries, cherries and pomegranate on top, then finish by drizzling with remaining chocolate and return to freezer to set.

Remove from fridge 10 minutes before serving.

Store in freezer up to 1 week.

Category

Snacks, Sweet Treats

Tags
cherrychocolate, chocolate, entertaining, glutenfree, howtomakerawcheesecake, nutrition, rawcheesecake, recipes, seasonal, sugarfree, wellnaturallychocolate, wholefoods
No Comments

Post a Comment