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
    5 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
  • 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
  • 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 
  • 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 
  • 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

Gluten free grape and goat cheese galette

Serves 8

Gluten free : Vegetarian

Filling:

400g Australian Seedless Grapes, cut in halves

80g goat cheese (chevre)

1 1/2 teaspoons finely chopped rosemary

Pastry:

120g buckwheat flour

40g arrowroot flour

125g cold butter, cut into cubes

1 teaspoon apple cider vinegar

2-3 tablespoons cold water

In a food processor combine buckwheat and arrowroot flour and blitz quickly to combine. Add cold butter, apple cider vinegar and blitz again to form a fine crumb.

Pour 2 tablespoons cold water into the food processor and blitz ingredients until it forms a smooth but elastic dough.

Form into a ball, pop in a bowl, cover and place in fridge for 30 minutes.

Heat oven to 180C.

Take dough out of fridge, place one large piece of baking paper on bench top, dust with some buckwheat flour, place dough on top, followed by another dust of buckwheat flour. Place a second sheet of baking paper over the top and roll out to approximately 1cm in thickness.

The pastry doesn’t need to be a perfect round at all, that’s the beauty of a galette.

Using the baking paper, transfer the pastry to a large baking tray then remove top layer of baking paper.

Allow approximately 3cm edge around the pastry to fold in, then arrange grapes over the base, followed by dollops of goat cheese and a sprinkle of rosemary to finish.

Fold the edges of the pastry around the grapes and goat cheese, press pastry down firmly onto the fruit, then cook in oven for 35 minutes, or until pastry is lovely and golden.

Cool slightly then slice and serve.

Category

Mains, Sweet Treats

No Comments

Post a Comment