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

  • Lunch on the go homemade tabouleh with quinoa or cracked
    4 days ago by brownpapernutrition Lunch on the go... homemade tabouleh with quinoa or cracked wheat (can swap either in or buckwheat too if handy, bangin recipe on the blog) heaps of nuts and seeds in there to add healthy fats and plant protein, tomatoes, avocado  @australianavocados  , hummus (homemade yasssss - never bother with making hummus at home but mate this one delishhhhh), cheese, kraut  @peaceloveandvegetables  , tomatoes, olives, pickles (pregnancy craving prob the only main one - vinegary salty kinda food...) and a newbie lunchbox which I freakin love from  @thinc .eco - this year and end of last I started making habit of
  • TERIYAKI NO MEAT BALL BOWL  of delicious satisfying happiness!
    1 day 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
  • EGGPLANT MUNG BEAN CURRY Making this one because Ive not
    2 days ago by brownpapernutrition EGGPLANT MUNG BEAN CURRY: Making this one because I’ve not been able to stop thinking about it but also to store in the freezer for post partum meals which are easy to pull, defrost, nourish and restore. The eggplant gives a really substantial element to this curry, complimented well by mung beans. Mung beans are some of my favourites for curries, they have a delicious flavour, but also deliver significant amounts of fibre, plant based amino acids for protein, iron and interestingly a dense amount of folate too. Folate (Vitamin B9) during pregnancy is required to help reduce the risk
  • FULLY appreciate that posting Choc Peanut Butter Fudge first thing
    2 days ago by brownpapernutrition FULLY appreciate that posting Choc Peanut Butter Fudge first thing on a Monday morning might be torture, but ACTUALLY what is the point of a Monday unless to be excited about the week ahead?!?!?! ‍♀️ESPECIALLY if it involves making THIS!!!!!! My recipe for this cracker is in this month's Eat Well mag but I've also just done a post on the blog with my favourite WHOLEFOOD, PLANT BASED FUDGE recipes alllllllll there for you. Mate, get amongst it J xo ✌ thebrownpaperbag.com.au  #plantbased   #veganrecipes 
  • Ive been snuggled into this beautiful human for 4 years
    4 days ago by brownpapernutrition I’ve been snuggled into this beautiful human for 4 years now but we’ve known each other for more than 12. In the past year we’ve done so much travel, work, adventure and of course baby making The past few months have been some of the hardest, saddest and the most trying but we stand even stronger, more in love, and grateful for everything we share with each other in this life. I love you always gorgeous man and trust me when I say THE BEST IS YET TO COME  @svendsenfitnesshealth  xoxoxox  #38weekspregnant   #love 

CINNAMON ROASTED CARROTS WITH TAHINI YOGURT & DUKKAH

GF : SF : V

I had forgotten how much I love cinnamon on roast veggies and this recipe was a wonderful reminder – super easy too and so impressive with flavour. Plus, cinnamon is packed with protective antioxidants, anti-inflammatory and immune boosting capabilities. And we all want more of that coming our way!

Ingredients:

4 bunches heirloom carrots or 1kg carrots, washed, trimmed and sliced lengthways

2 tablespoons olive oil

1 teaspoon ground cinnamon

1 cup (250g) greek or natural yogurt

1 tablespoon tahini

1 orange, peeled and cut into segments

2 tablespoons dukkah

1/4 cup walnuts, roughly chopped

2 tablespoons mint, finely sliced

Method:

Preheat oven to 200C and line a large baking tray with greaseproof paper. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray. Place in oven to cook for 1 hour. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then spring with dukkah, walnuts, mint and good grind of black pepper.

If using dutch carrots the cook time will be approximately 30 minutes.

Category

Sides & Salads

Tags
antiinflammatory, antioxidants, cinnamon, healthyrecipes, immuneboosting, vegetarian, vegetariansides
No Comments

Sorry, the comment form is closed at this time.