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

  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
    4 days ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
  • Double tap for a piece of my yum COFFEE DATE
    3 days ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you
  • Think its time we crank Moroccan flavours a bit more
    11 hours ago by brownpapernutrition Think it's time we crank Moroccan flavours a bit more folks - it's leading into that time of year for yummy warming spices and the combos are heavenly - turmeric, cinnamon, ginger, cumin, cori, chilli, bit of clove. I tend to buy a premade spice mix to use but you could make it up yourself if you have them all on hand, just ready made obviously makes whipping together a yummy tray bake like this bad boy a little faster! If you're new to eating more  #plantbased  then spices are going to be your best mate, go buy a few
  • Im a big believer that food can be your medicine
    2 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
  • Basic but beautiful quality ingredients and yummy big flavours in
    1 day ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY

ROASTED CITRUS SALMON WITH TEFF AND DATE TABOULI AND LABNE

GF: SF

Serves 4

 

4 fillets of salmon or ocean trout around 200 g each.

 

For the Citrus glaze:

Juice of 6 oranges and 2 lemons

2 star anise

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 stick of cinnamon

5 tablespoons caster sugar

+ caster sugar can be replaced with 3 tablespoons maple syrup

To make the glaze combine all of the ingredients in a small saucepan over a medium heat.Cook while stirring until it has reduced down to a quarter of its original size.Remove from the heat and allow to cool before filtering the glaze through a strainer.

For the Teff tabouli:

150g ivory teff grain

150g brown teff grain

3 roma tomatoes, medium size

1 Spanish onion, small size

100g parsley

8 mint leaves

5 medjool dates, pitted

2 tablespoons dried cranberries

1 lemon

Olive oil

Pinch of ground All Spice.

Pinch 5 spices mix

To make the tabouli place heat a medium sized saucepan over a medium high heat and heat a tablespoon of olive oil. Once heated add both the ivory and brown Teff grain and fry for around 1 minute. Then add 1.5 parts of water and cook for around 8 minutes or until most of the liquid has reduced. Remove from the stove and rest for another 10 minutes and allow to cool. Cut the tomatoes into quarters, remove the seeds and then finely dice. Dice the onions, chop the parsley, mint, dates and cranberries and put in a large mixing bowl with the tomatoes.Add the cooked Teff to the bowl along with the spices. Mix all ingredients together and dress with lemon juice, olive oil , salt and pepper.

For the Labne:

200g thick yogurt

1 tablespoon lemon juice

1 tablespoon olive oil

1 pinch salt and pepper

1 pinch of zaatar

1 pinch of dried mint

To make the labne whisk all ingredients together in small bowl and leave to sit overnight.

When all other ingredients are prepped preheat the oven to 200 degrees.Line a baking tray with baking paper and roast the salmon fillets for around 7 minutes or as to your preference.Serve with the tabouli, labne and citrus glaze.

Category

Mains

Tags
citrusglazedsalmon, glutenfree, healthyfamily, howtocookteff, howtomakeacitrusglaze, howtomakebakedsalmon, howtomaketabouli, nutrition, protein, recipes, seasonal, simplerecipes, sugarfree, teff, tefftribe, wholefoods
No Comments

Post a Comment