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

  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    4 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    3 days ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
    2 days ago by brownpapernutrition RAINBOW NOODLE BOWL: Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the veggie turmericy lemony ginger chilli broth. If you don't have (leftover) baked sweet potato in the fridge (I tend to - ALWAYS!) then use whatever colourful veggie to make your bowl singggggg!!!! There's even a bit of shredded lettuce in mine too just to use it up. The noodles are rice vermicelli but the turmeric
  • BANANA COOKIES With some slightly overripe bananas on hand the
    1 week ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Naming this dish  lovelyleftovers I truly believe some of
    5 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the

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