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

  • I didnt want to share too much of our excitement
    1 day ago by brownpapernutrition I didn’t want to share too much of our excitement for this little person whilst there is so much devastation in our country, but after speaking to a few friends and being reminded that with all darkness we must also have light to look forward to I thought maybe a bit of bump might be ok to share here too. Can’t wait to meet this tiny human... only about 6 weeks to go. Love.  #34weekspregnant   @svendsenfitnesshealth 
  • Mum sent me home with some chocolate melts she didnt
    3 days ago by brownpapernutrition Mum sent me home with some chocolate melts she didn’t know what to do with ... I had two options, 1/ eat them straight up, as they delicious 2/ be kind and get my bake on even though temp and humidity feels like 45 deg C today. Option 2 evidently won, the melts didn’t melt and I am not one bit worried about it. I’ve done plenty of melting today for everyone This ALMOND BROWNIE recipe is a quick variation from one I’ve got on the blog and it’s nek level... especially with cheeky chocolate care of the my lil
  • simplification Lots of New Year resolution chats happening this time
    3 weeks ago by brownpapernutrition  #simplification  Lots of New Year resolution chats happening this time of year and before the anxiety of wtf shall I resolve to do and an epic long list appears before you I just wanted to drop this thought which is - it’s ok to resolve to do less. Doing less and simplifying things doesn’t make you any less. In fact, if anything, just doing a few less things but doing those chosen things with INTENTION will mean you are doing more - because of the QUALITY of your attention to it. I scaled back on SO MUCH in 2019 and
  • INDIAN SPICE SAUSAGE ROLLS WITH RAITA  Most of my
    3 weeks ago by brownpapernutrition INDIAN SPICE SAUSAGE ROLLS WITH RAITA : Most of my sausage roll creations come about from leftover veggies, a handful of herbs and a well fuelled spice rack. I don’t ever recall going out and physically purchasing anything for them and that I think is the best principle when it comes to these things – especially when there’s some cheeky pastry to wrap around it like a present to your tastebuds. Having oats, eggs and sunflower seeds on hand helps here but no doubt you could do with breadcrumbs and whatever other nuts or seeds you might have for some
  • Hi friends please excuse my radio silence as weve launched
    1 week ago by brownpapernutrition Hi friends, please excuse my radio silence as we've launched into 2020 I had a little break from social media to refresh and have honestly just felt a bit speechless with the bush fire devastation in our country so haven't been posting, rather I've quietly plugged away with $ donations to different charities, donated supplies to any of the collections possible and have been supporting those close to us, in particular my family, caught in the fires. My aunty has had to evacuate her home, it's situated right in the middle of the two southern fires, as a family we

PUMPKIN AND PECAN ICE CREAM

GLUTEN/DAIRY/SUGAR FREE : VEGETARIAN : VEGAN : PALEO

Makes 1.3 litres

900ml coconut cream
4 egg yolks
1/2 cup honey
300g cooked mashed pumpkin (cold)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger

In a saucepan heat the coconut cream until simmering. Take off the heat and set aside. In a large bowl using a hand blender blend the egg yolks and honey together until light and fluffy. Slowly pour in the hot coconut cream with the blender running to mix well. Make sure the coconut cream isn’t boiling at this point (you don’t want scrambled egg yolks!). Return the mixture to a large saucepan and simmer gently until it thickens slightly to form a custard, covering the back of a wooden spoon. Set aside. In a separate bowl mix the pumpkin mash with the spices together well. Add the pumpkin mash mix to the coconut ‘custard’. Mix well, cover with plastic wrap and put in the fridge for at least two hours. Pour the mix into an ice cream maker and follow manufacturers instructions (mine took 50 mins with the ice cream paddle). Put the mix into a container, cover and put in freezer.

Caramel sauce:
1 cup medjool dates, pitted
1/2 cup coconut oil (melted)
2 tablespoons nut butter/ spread (macadamia or almond are great)
1/3 cup maple syrup
1/3 cup almond milk
4 tablespoons boiling water

Method for Caramel Sauce:
Blend everything together, adding the boiling water as you go, until very smooth.

Topping:
1 cup pecans, chopped

Method for topping:
Toast pecans in a hot fry pan until golden and take off the heat to cool.

To serve: Leave ice cream on bench for 15 mins or so until it softens. Scoop into bowls or cups. Top with caramel sauce and pecans.

Category

Snacks, Sweet Treats

Tags
caramel, glutenfree, icecream, nosugar, nourish, organic, paleo, pecans, pumpkin, recipes, seasonal, seasonaleating, sugarfree, superfoods, sweettreats, vegan, vegetarian, wholefoods
No Comments

Post a Comment