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

  • If you have carrots and chocolate then whack them together
    5 days ago by brownpapernutrition If you have carrots and chocolate then whack them together to make this scrumptious EASTER BUNNY BREAD (ok it’s more cake like but bread sounds better for this title and I couldn’t find my cake tin thus loaf tin soooooooo...) it’s a fun way to use up the imminent overload of chocolate this weekend whilst actually adding some quality nutrients to a snack. The recipe is below! You can use buckwheat, brown rice or your own blend of gluten free flour in the mix, up to you! ‍ (Side note : the moon looks stunning tonight - is a full
  • Did I eat lots of chocolate and cheese on the
    24 hours ago by brownpapernutrition Did I eat lots of chocolate and cheese on the weekend? YES. Am I worried about it? NO. Indulgence is healthy and you don't need to be highly restrictive with your food intake or over exercising this week to compensate for the Easter weekend. Just get back to the foundations of a healthy diet - stacks of vegetables, some good quality protein and a nugget of healthy fats to balance your meals. I personally crave the simple things after a yummy weekend of eating with family so this plate of steamed veggies with a basic home made satay (recipe below)
  • HELLO LOVERRRR Green Sauso Rolls  vego obv and not
    4 days ago by brownpapernutrition HELLO LOVERRRR... Green Sauso Rolls - vego obv and not an every day food but something to enjoy on weekends like these. I’ve replaced meat with lentils, peas, spinach, buckwheat, herbs, sunflowers seeds - lots of yummy plants. I may have added some cheeky feta in there too. Recipe below, hope you’re having a lovely holiday!!! Jacq GREEN SAUSAGE ROLLS Makes 18 small rolls Vegetarian 1 cup buckwheat 150g frozen spinach, defrosted and drained well 100g frozen peas, defrosted 200g cooked lentils 1/2 cup sunflower seeds 1/2 cup feta 1 clove garlic, peeled 1 cup mixed fresh herbs Sea salt
  • Did you know exercise supports GIT gastro intestinal health from
    3 days ago by brownpapernutrition Did you know… exercise supports GIT (gastro intestinal) health from gut motility to even increasing the diversity of gut micro flora? (Monda, Villano et al 2017) That’s just a start too... There have been a number of recent studies showing the impact exercise has on our gut microbiome. Exercise has such incredible benefits for our mental and cardiovascular health, skin and obviously to support and strengthen our musculo skeletal system too. For me... exercise reduces any stress and anxiety, keeps things moving, shaking and strengthening within, increases my productivity with work, challenges me so that I can overcome other obstacles
  • Long weekend breakfasts  SAUTEED KALE SWEET POTATO HASHBROWNS AVO
    1 day ago by brownpapernutrition Long weekend breakfasts - SAUTEED KALE, SWEET POTATO HASHBROWNS, AVO, RADISH, TOMATOES, CHERVIL, LEMON AND S+P (naturally...) - delicious, slow, mostly balanced with a gentle lean toward extra hot cross buns today because you knowwwwwww Easter only once a year. Hope you've all had a super relaxing one my friends - can't wait for this short week ahead hey!!! No pressure to pack a 5 day week into 3 eeeek no none at all! Such is life running your own business but I wouldn't have it any other way! Jacq  #Buddhabowl   #breakfast   #plantbased   #eattherainbow 

MOROCCAN PUMPKIN SALAD

GF : DF : SF: V

Serves 6 as a side

Fairly in love with pumpkin, more so than sweet potato and some of the other root vegetables and this super robust dish really speaks for just how insane pumpkin is. The nature of the pumpkin carries spices such as sweet paprika, turmeric and cinnamon so well, not to mention by adding these culinary spices we add small amounts of valuable nutrients to our diet. Everything adds up, remember that. Don’t dismiss a little bit here and a little bit there to the overall combined value in our diet – think of all fruits, veggies, herbs and spices as your multivitamin.

Ingredients:

1.5kg pumpkin (kent or jap), peeled and cut into 3cm thick wedges

2 teaspoons sweet paprika

1/4 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3 tablespoons extra virgin olive oil

1 cup baby spinach

1/4 cup organic turkish apricots, sliced

400g tin organic chickpeas, rinsed and drained

80g cherry tomatoes, halved

1/3 cup sultanas or raisins

1/3 cup almonds, roughly chopped

1/4 cup pepitas

1/2 bunch parsley

1/2 lemon

sea salt and black pepper

Method:

Preheat oven to 200C and line a large baking tray with greaseproof paper. Place pumpkin on tray, drizzle with olive oil, then sprinkle paprika, turmeric, cinnamon, ginger and a pinch of sea salt and using hands rub olive oil and spices into the pumpkin. Cook in oven for 45-60minutes. Once pumpkin is cooked, remove from oven and allow to cool or you can serve as a warm salad. Transfer to a serving platter (or use the oven tray if you wish!) toss baby spinach, apricots, chickpeas cherry tomatoes, sultanas/raisins, almonds, pepitas and parsley through the pumpkin pieces. Give the dish a big squeeze of lemon juice, season with black pepper and serve.

Category

Sides & Salads

Tags
dairyfreerecipes, glutenfreerecipes, healthysalads, moroccanrecipes, pumpkin, pumpkinrecipes, salads, veganrecipes, vegansalads, vegetariansalads
No Comments

Sorry, the comment form is closed at this time.