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

  • Our next and final workshop for 2019  STARTING SOLIDS
    2 days ago by brownpapernutrition Our next and final workshop for 2019 - STARTING SOLIDS is live on Wednesday 13 November and it’s going to be super juicy, insightful, educational and completely practical. This workshop is for you if you want to know the best foods to introduce to your baby first, how to start, how to best nurture your baby’s gut health, reducing allergies and so much more. We have 2 time slots available for this workshop 930 and 1100am at the very divine  @nuboplay  Alexandria. Tickets sell quickly so grab yours and feel free to bring your gorgeous bubs along too.  @wholefoodhealing  and
  • RASPBERRY LEMON SPELT CUPCAKES as promised to lots of you
    6 days ago by brownpapernutrition RASPBERRY LEMON SPELT CUPCAKES... as promised to lots of you who had asked when they made a sneaky appearance in stories this week. Best way to bring in the weekend... spelt is a lovely, nutritious, ancient grain with a perfect swap for swap with a polished white wheat, it's always been my go to. I've popped this recipe on the blog wonderful humans, there's a link in bio for you. Happy weekending... Jacq xoxo
  • This is me and one of the first photos with
    4 days ago by brownpapernutrition This is me... and one of the first photos with my little GIRL... ☺️I feel a bit nervous to share this photo, but in the same breath very proud that I said yes to being part of a beautiful project and book - THIS IS ME - which will be published in March 2020, right around when my lil crumpet comes into the world. I did this for me, to remind myself how far I have come from my own troubled past with tremendous body image issues and disordered eating. I did this for my little girl, to one day
  • ROAST CAULIFLOWER WITH CAJUN CHICKPEAS  Really quite stoked on
    1 week ago by brownpapernutrition ROAST CAULIFLOWER WITH CAJUN CHICKPEAS : Really quite stoked on this meal... Roasted some cauliflower steaks in extra virgin olive oil and sea salt, and whilst they were in the oven I made the cajun chickpeas to go with. Whisked together coyo and hummus (keeping it  #plantbased ) and once they were all cooked, layered the base of the plate with the humm-yoghurt, then topped with the cauliflower, tomatoes, cajun chickpeas, herbs and some hemp seeds. Such a cracker of a meal!!! Plenty of plant based proteins. If you jump onto my insta-stories I'm showing you how to make the chickpeas
  • 5 HACKS FOR A HEALTHIER KIDS PARTY now up on
    1 week ago by brownpapernutrition 5 HACKS FOR A HEALTHIER KIDS PARTY now up on the blog...because eeeeeeeek help us the sugar highs and lows are epic when they're fuelled with it! AND thank the  @remedydrinks  gods cos now you can include a healthier alternative to the traditional soft drink with their suuuuper recent launch of the most delicious Remedy Sodas - yewwwwww! What’s the difference between  @remedydrinks  and the ‘usual’ soft drinks or sodas you ask? Well … Remedy Sodas are made with organic fruit juices brewed with Remedy’s live culture to ferment out all of the sugar before adding all natural ingredients including

RAW CHERRY RIPE SLICE

GF:DF:SF:V:VG:PALEO

Makes 12 bars

 

Base:

1 cup pecans

1/2 cup almonds

1/4 cup cacao nibs

1/4 cup coconut oil, melted

1/4 cup rice malt syrup

1 tablespoon cacao powder

Pinch salt

 

Filling:

2 cups fresh or frozen cherries, pitted

1 1/2 cups shredded coconut

1 cup almond meal

1/2 cup medjool dates, pitted (approximately 5 dates)

1 teaspoon vanilla extract

3 tablespoons coconut oil, melted

1 teaspoon beetroot powder

 

Top:

1/2 cup coconut oil

1/2 cup cacao powder

1 1/2 tablespoons maple syrup

Pinch salt

1/2 cup cherry halves

 

To make the base combine all of the ingredients in a food processor and blitz until well combined. Line a rectangular tin well with greaseproof paper and press the base mixture into the tin using your fingers. To create a smooth base use the back of a spatula to flatten it out evenly. Transfer to the freezer to set. While the base is setting the filling can be prepared. Place all of the ingredients for the filling in a food processor and blitz to combine. You may need to process the ingredients intermittently for a few minutes to ensure a smooth texture. Pour over the set base and smooth he mixture out with a spatula before returning to the freezer to set. Once the slice has set for an hour the chocolate topping can be prepared. Melt the coconut oil in a small saucepan over a low heat. Once melted removed from the heat and whisk in the cacao, maple syrup and salt. Remove the slice from the freezer and evenly pour over 1/2 of the raw chocolate mix.  Return to the freezer and allow to set for 30 minutes. Remove from the freezer and using a small spoon drizzle the remaining chocolate over the top of the slice and place the cherry halves on top of the drizzled chocolate. Return to the freezer to set. When ready to serve remove from the freezer and slice. Store in freezer up to 2 weeks.

 

 

 

 

 

 

 

 

 

Category

Snacks, Sweet Treats

Tags
beetroot, berries, cherries, chocolate, coconut, dairyfree, glutenfree, health, healthyfamily, healthytreats, minerals, nutrition, paleo, phytonutrients, rawfood, rawtreats, recipes, seasonaleating, strawberries, sugarfree, summer, superfoods, vegan, vegetarian, vitamins, wholefoods, yoghurt
No Comments

Post a Comment