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    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
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    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 
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    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
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    1 hour 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 

FIG PISTACHIO AND PRUNE BARS

GF: DF: SF: V

GF: DF: V: VG

Serves 6

1/2 cup walnuts

1/2 cup shelled pistachios

1/2 cup prunes

1/2 cup dried figs

1/4 cup unsweetened carob powder

Combine all of the ingredients in a food processor or high powered blender and blend for 30 seconds until the mixture comes together. Line a small loaf tin (10x15cm) with baking paper and press the mixture into the tin. Use the back of a spatula to create an even finish. Place in the freezer to set for 1 hour, then slice and serve. Store in fridge or freezer up to 2 weeks.

Category

Snacks, Sweet Treats

Tags
carob, cleaneatingrecipes, dairyfree, entertaining, fig, glutenfree, healthyfamily, nutrition, paleo, pistachio, rawfood, rawtreats, recipes, seasonal, sugarfree, vegan, vegetarian, wholefoods
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