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

  • Made this absolutely delishhhhhh toastie with gluten free bread new
    1 week ago by brownpapernutrition Made this absolutely delishhhhhh toastie with gluten free bread, new Gluten Free Vegemite, avocado, sprouts and some sauerkraut and it was honestly next level!!! Told one of my besties who is coealic that our ole favourite  @vegemite  had brought a new Gluten Free Vegemite to the pantry and she just about died and went to heaven - yayyyy!!! Pretty sure I know what our new toastie fave is from here on hey.... yummmmmmmm  #glutenfreevegemite   #putsaroseoneverycheek   #ad 
  • Happy Monday friends!!!! I made this platter for my family
    2 days ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • One of my favourite nourish bowls! Teriyaki veggies baby spinach
    1 week ago by brownpapernutrition One of my favourite nourish bowls! Teriyaki veggies, baby spinach, pickled ginger, boiled eggies, avocadoooooo and herbs. Servin it up with some Remedy for good measure. The recipe for my teriyaki roast veggies is on the blog - so scrumptious - and you can make up the teriyaki sauce in bulk and store it too if you love it as much as I do!!!! There are 9 DIFFERENT plant based ingredients in this meal, a source of protein from eggs, fibre (vegetables) and high quality carbohydrates derived from starchy carbohydrates such as pumpkin. Whilst you may not always have a
  • So Ive just convinced Jet that brussel sprouts are IN
    6 days ago by brownpapernutrition So I've just convinced Jet that brussel sprouts are IN FACT AWESOME. He, like many, were utterly disgusted by the miniature cabbbage like veg untillllllllll lots of olive oil and sea salt and a crispy bake came into the mix and now- the whole family are slowly morphing into brussel sprouts hehehehehehe... try it yes!!! Here's what to do: Lots (and I mean lots, not just a measly spray) of olive oil and a generous pinch of sea salt on sliced brussels, is the trick then into the oven at 200C for about 10-15 minutes depending on how much crispy
  • Our fridge isnt always stocked to the brim in fact
    6 days ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.

PEA, KALE AND SOBA RICE PAPER ROLLS

GF: DF: SF: V: VG

Makes 18 rolls

 

1 cup frozen peas, blanched

1 tablespoon coconut cream or milk

1 tablespoon coconut oil

1 teaspoon lime zest

1/2 teaspoon wasabi paste

2 spring onions, white and green part finely chopped

1/2 tablespoon lime juice

Pinch of sea salt

1/4 cup mint leaves, picked

3 stalks kale, leaves picked and stalks discarded

70g green tea or buckwheat soba noodles (or noodles of choice)

18 small rice paper wraps

 

In a blender or food processor combine the peas, coconut cream, coconut oil, lime zest, wasabi paste, spring onions, lime juice and salt. Blitz intermittently to combine. Place in the fridge to set for 1 hour. Cook soba noodles according to packet instructions and leave to drain. To make the rolls, dip rice paper wrap into a bowl of boiling water for 20 seconds, remove and keep flat on chopping board. Place one mint leaf in the middle of the wrap, add 2 tablespoons pea mix and top with a kale leave and a couple of noodles. Roll one edge up, fold in each side and then finish the roll. Place in a container lined with damp tea towels and store in the refrigerator to ensure they stay fresh. Serve as is or with a small dipping bowl of tamari.

Category

Mains, Sides & Salads, Snacks

Tags
canapes, dairyfree, entertaining, glutenfree, healthyfamily, howtomakericepaperrolls, japanese, nutrition, peas, recipes, ricepaperrolls, seasonal, sugarfree, summerrecipes, wholefoods
No Comments

Post a Comment