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

  • Believe I might be avoiding getting back into swing of
    7 days ago by brownpapernutrition Believe I might be avoiding getting back into swing of reality by thinking, writing and doing all the baking of cookies. Living the summer holiday dream I say! Then I thought to myself I think it’s time to consolidate all my cookie recipes and see what new ones I can make this year – and so the avoidance continues… So my lovely friends on the blog are 9 OF THE BEST HEALTHY COOKIE RECIPES for you to get mixing and baking. I’d love your comments below on new flavours and what ingredients or dietary requirements you would like to see
  • HEALTHY MANGO MACADAMIA BAR  Its only 200 days in
    3 days ago by brownpapernutrition HEALTHY MANGO MACADAMIA BAR : It's only 200 days in a mango season - which seems like a lot, but when it's during the holiday time and all you can think about is mangoes, eating of mangoes and cooking with said mangoes the season seems to go far too quickly would you agree? So I made the most of the above mentioned seeing, eating and cooking with mangoes and whipped up a HEALTHY FROZEN MANGO MACADAMIA BAR. It's a bit of a Weiss Bar imposter... although I think the freshness of the fruit and the fact the white creamy stripey
  • Baked eggplant zucchini tomato and tahini yoghurt with a sweet
    5 days ago by brownpapernutrition Baked eggplant, zucchini, tomato and tahini yoghurt with a sweet potato bread, smoked trout, avo and some kimchi on the side. How I love to create, cook and eat. So excited to be sharing these recipes and the story I wrote, styled and shot for  @countryroad  on their blog to kick off the year. I know you'll love these recipes too - such amazing flavours. All gluten and dairy free. All 100% scrumptious. Cook with - hit the  @countryroad  live with us blog - lots of love, Jacq
  • GREEN PEA SPINACH AND MUNG BEAN CURRY  Aiming this
    4 days ago by brownpapernutrition GREEN PEA SPINACH AND MUNG BEAN CURRY : Aiming this year to do a series of recipes that use some ingredients from pantry and freezer only. Quick, easy, super tasty, not a cheat’s variation per se, but no excuses meals because the ingredients are there, ready and waiting for you in the freezer and pantry – you know what I’m saying? For the days you can’t be bothered to go to the shops, or have come from travel (my inspiration moment for this series), or maybe just want to budget your diet more, you know where I am coming from
  • PLANT BASED Made this scrumptious plant based nourish bowl this
    18 hours ago by brownpapernutrition PLANT BASED: Made this scrumptious plant based nourish bowl this week and it's all I want to eat right now again! I used rocket, tomato, zucchini noodles, mint and sprouts as my fresh ingredients and then made all the flavours juicy and delicious with the toppers in my fridge and pantry. If you have some staples there to bring flavour into the meal then you can create deliciousness from the most basic ingredients on hand. My fun little taste boosters included: + kimchi + dukkah + olives + hemp butter - just made using hemp seeds and olive oil much

SWEET POTATO AND KALE DHAL

GF:DF:SF:V:VG

This recipe is based on and inspired by that of my wonderful friend Jody Vassallo from her book Beautiful Food.

Serves 4

 

1 1/4 cups split mung beans or red lentils

1 tablespoon finely grated ginger

1 teaspoon ground turmeric

1 teaspoon black mustard seeds

1 teaspoon garam masala, plus extra for sprinkling

1 small dried red chilli

1 bay leaf

6 curry leaves

1 teaspoon sea salt

1/2 tablespoon coconut oil

100g cherry tomatoes, halved

2 tablespoons ghee

1 tablespoon lemon juice

1 cup chopped roasted sweet potato (Jody uses pumpkin)

100g kale leaves, stalks removed and roughly torn (Jody uses spinach)

basmati rice and lemon wedges ,to serve

 

Put the split mung beans or lentils, ginger, spices, chilli, bay leaf, curry leaves, salt, oil and cherry tomatoes in a large saucecpan, add 3 1/2 cups water and bring to the boil over medium heat.

Reduce heat to low and simmer for 20minutes, until the beans or lentils are just soft. Don’t overcook them, you don’t want mushy.

Remove pan from heat, stir in ghee, lemon juice, sweet potato or pumpkin pieces, sprinkle with extra garam masala, cover with a lid and allow to stand for 5 minutes.

Serve with basmati rice, lemon wedges and an extra sprinkle of garam masala. I added a few coriander leaves too but that’s up to you!

Category

Mains

Tags
carbs, dairyfree, fats, ghee, glutenfree, health, healthyfamily, kale, lentils, meatfreemonday, nutrition, plantbased, protein, recipes, seasonal, sugarfree, sweet potato, vegan, vegetarian, wholefoods
2 Comments

Post a Comment