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  • BANANA COOKIES With some slightly overripe bananas on hand the
    5 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    1 day ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    44 mins ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
  • Naming this dish  lovelyleftovers I truly believe some of
    2 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • Totally logical that the first celebration to follow Mothers Day
    6 days ago by brownpapernutrition Totally logical that the first celebration to follow Mother’s Day is INTERNATIONAL HUMMUS DAY personally I loooooove a hummus party, can easily turn a simple veggie plate into something super juicy I also often encourage clients to have hummus and veggie sticks as an afternoon snack. The combo is a great source of fibre, plant based protein, energy sustaining carbohydrates, calcium and healthy fats from tahini. This hummus party though - roasted broccoli, Spanish onion, cauliflower, sweet potato, coriander, dukkah, cherry tomatoes, hummus of course and totally more-ish turmeric chilli honey walnuts almonds and sunflower seeds - swipe over to

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
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