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

  • As you shop for your groceries this weekend have a
    4 days ago by brownpapernutrition As you shop for your groceries this weekend, have a think about ingredients you can batch prep (roast, steam, blanch for veggies) and legumes like chickpeas, lentils, kidney beans that can easily be thrown into meals and keep your vegetable and fibre intake topped up. There is absolutely no denying that laying the foundations of your diet with plants is tremendously beneficial for your health on so many levels. There's also no denying that I am a massive believer in delicious condiments in the fridge and pantry to make meals interesting rather than plain and frankly a little boring so
  • Finished my final work submission today a really bloody exciting
    6 days ago by brownpapernutrition Finished my final work submission today (a really bloody exciting one too!) before I take time out for birth and beyond yassssssssss bebe girl you is welcome to come into the world anytime... but preferably on the weekend when I’ve ticked a few more boxes of the stuff that needs to happen including putting my heavily swollen feet up somehow. I’ll be honest I feel a bit weird and nervous about taking a step away from my business for the next while, I have driven this engine for a solid 7+ years now and not taken any real extended leave,
  • FULLY appreciate that posting Choc Peanut Butter Fudge first thing
    1 week ago by brownpapernutrition FULLY appreciate that posting Choc Peanut Butter Fudge first thing on a Monday morning might be torture, but ACTUALLY what is the point of a Monday unless to be excited about the week ahead?!?!?! ‍♀️ESPECIALLY if it involves making THIS!!!!!! My recipe for this cracker is in this month's Eat Well mag but I've also just done a post on the blog with my favourite WHOLEFOOD, PLANT BASED FUDGE recipes alllllllll there for you. Mate, get amongst it J xo ✌ thebrownpaperbag.com.au  #plantbased   #veganrecipes 
  • MANGO YOGHURT RICOTTA SLICE cheesecake thing which I made with
    5 days ago by brownpapernutrition MANGO YOGHURT RICOTTA SLICE... cheesecake thing which I made with a few things in the fridge and inspired by my case of mangoes : ) I made it by whisking together 3/4 cup ricotta, 3/4 cup greek yoghurt, 3 tablespoons honey, 2 free range eggs, 2 teaspoons vanilla, 2 tablespoons chia seeds, 1 medium very sweet aka brown banana and 2 teaspoons lime zest until all creamy and delicious. Then poured it into a lined loaf tin and popped it in the oven at 180C for about an hour - or until a skewer came out clean and the top
  • TERIYAKI NO MEAT BALL BOWL  of delicious satisfying happiness!
    1 week ago by brownpapernutrition TERIYAKI (NO) MEAT BALL BOWL - of delicious, satisfying happiness! Pickled onion are a staple in our fridge. I use an apple cider vinegar base for it and it's literally ready in 20 minutes for whichever meal I like and then keeps in the fridge a few weeks... if it lasts. Best way to pimp up a meal, adds valuable prebiotic fibres and quercetin to the diet and sans raw onion breath too - win! The (no) meatballs are made with quinoa, beans and mushies and absolutely heaven. Make please! Popped the full recipe on  @bodyandsoul_au  beautiful humans. J xo

Vegan green pea, spinach and mung bean curry

Gluten free : Dairy Free : Sugar free : Vegan

SERVES 4

3 tablespoons coconut oil

4 cloves garlic, roughly chopped

1 small (100g) brown onion, roughly chopped

2 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

2 teaspoons curry powder

pinch ground cinnamon

pinch chilli flakes

200g cooked mung beans (100g dry) or you can use 200g cooked / tinned lentils

400ml coconut cream

400ml water

400g frozen peas

250g frozen spinach

To serve:

1/2 bunch coriander, leaves and stalks finely chopped

1 bunch broccolini, trimmed and blanched

Brown rice

Coconut flakes, if handy

Heat a large saucepan on medium heat, add coconut oil, garlic and onion, cover and cook for 4 minutes.

Add spices and cook a further minute, stirring throughout.

Add cooked mung beans / lentils, coconut cream, water and a good pinch of salt, bring to the boil with lid on, remove lid and lower heat to simmer for 10 minutes.

Add frozen peas and frozen spinach and cook a further 6-10 minutes until spinach both have completely defrosted and curry is hot enough to eat. The curry sauce should be lovely and thick at this stage.

Serve with chopped coriander, blanched broccolini, brown rice and coconut flakes if handy.

Category

Mains

No Comments

Post a Comment