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    5 hours 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
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  • BANANA COOKIES With some slightly overripe bananas on hand the
    6 days 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

SPINACH & BROCCOLI CURRY WITH TURMERIC CAULIFLOWER

GF : DF : SF : V

During winter it’s easy to crave things that are bad for us – a cream-filled butter chicken, or bacon-covered fettuccine carbonara – but it turns out you can get your winter warmers without the nasties.

This delicious curry-style dish will have you thinking ‘I’m indulging’, while it nourishes your body. With the benefits of turmeric and seasonal veg like cauliflower and broccoli, this is the perfect healthy comfort food for your high rotation. Plus, it has 5 serves of veg – what’s not to love?!

Ingredients:

1 long green chilli, seeded and roughly chopped

2cm piece of ginger, peeled and sliced

2 cloves garlic, peeled and sliced

1 tsp garam masala

6 cups baby spinach (140g)

200g broccoli florets (approx 1 small head)

1 cup (200g) frozen peas, blanched to defrost

400ml coconut cream

1/4 cup coconut oil

1 large brown onion, peeled and diced

1 small head cauliflower, cut into steaks

2 teaspoons turmeric sea salt and black pepper

To serve: toasted coconut, green chilli and fresh herbs

Method:

Place chilli, ginger, garlic, garam masala, 4 cups baby spinach, broccoli florets, peas, coconut cream and 3/4 cup water in a food processor and blitz to create a paste.

In a large saucepan, melt 2 tablespoons coconut oil on medium heat, add onion, cook 2-3 minutes, then add spinach paste and cook a further 10 minutes on a simmering heat.

Whilst curry is cooking melt remaining coconut oil in a large frypan on medium heat, dust cauliflower seeks with turmeric and place in frypan to cook covered for 5 minutes, then remove cover, flip cauliflower and cook a further 5 minutes uncovered.

When both curry and cauliflower are cooked, stir through remaining 2 cups spinach through spinach curry and toss to wilt.

Season with sea salt and black pepper, add extra coconut, fresh herbs and chilli as desired and serve with quinoa or rice.

Category

Mains

Tags
broccoli, curry, meatfreemonday, spinach, vegan, winterwarmers
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