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  • Friends Im SO excited to announce our next workshop POST
    6 days ago by brownpapernutrition Friends I'm SO excited to announce our next workshop POST NATAL NUTRITION on Tuesday 24th September at Double Bay Library. This is the 3rd workshop in our wonderful series! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We will share with you all our knowledge as nutritionists and fellow mums, as well as the protocol I'll personally be following once my little crumpet is born! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Join us for an informative and nourishing morning. We’ve had so many people enquiring already which is very exciting and tickets are selling fast. This is a stage of life that so desperately needs more attention and more supportive advice
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  • Brekky on repeat at the moment Seriously hits the spot
    3 days ago by brownpapernutrition Brekky on repeat at the moment. Seriously hits the spot and will surprise you how quick it is... as quick as cooking an omelette cos that’s what it is!!!!! SWEET BANANA OMELETTE (or pancake if you want to reframe it for kids!) with a bit of yogurt and berries over the top! To make it simply: mash 1 banana in a bowl, whisk in 2 free range eggs, dash of vanilla and whisk until creamy and not too lumpy. Then cook it in a greased frypan, on a medium heat until you see the sides looked mostly cooked but the

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
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