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  • ZATAR BAKED EGGPLANT GREENS AND BUTTER BEAN PUREE  Seriously
    17 hours ago by brownpapernutrition ZATAR BAKED EGGPLANT, GREENS AND BUTTER BEAN PUREE : Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za'tar flavours with the creamy butter bean puree are next level - butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids - the building blocks for complete proteins. Enjoy folks! RECIPE ON THE BLOG. www.thebrownpaperbag.com.au  #plantbased 
  • One of the beautiful creations made by brownpaperkitchen this week
    4 days ago by brownpapernutrition One of the beautiful creations made by  @brownpaperkitchen  this week - all vegetarian, wholefoods, plenty of colour and variety and of course plain ole scrumptious!  @w1llstudio   @h2coco   #eattherainbow 
  • MEAL PREP  Whether you love or loathe meal prep
    2 days ago by brownpapernutrition MEAL PREP : Whether you love or loathe meal prep I’m going to keep popping up ideas whenever I can because my role is to support you and make it a bit easier for you to work through different stages of your health, diet and nutrition – meal prep included. This meal prep session was actually a little while ago and I didn’t post it at the time because I was busy getting  @brownpapereats  off the ground, but goodness was I grateful for it. A few of the ideas and ingredients for you… -Quinoa cinnamon pops with dehydrated apples Oat
  • RAW CHOC WALNUT BROWNIE  Weve made these raw brownies
    6 days ago by brownpapernutrition RAW CHOC WALNUT BROWNIE : We've made these raw brownies so many times now but they never get old - seriously does a good chocolate recipe actually ever get old?!?! Thought today sharing the recipe (just below) with you would be a delicious way to jump over the middle of the week together yes? Oh, we also added wattleseed to this batch and they were insane. Wattleseed is an aussie bush native with quite a nutty kind of coffee flavour and it's yummoo with the choc flavours in this raw treat. RAW CHOC WALNUT BROWNIE GF : DF : RSF
  • TOMATO AND CARROT SOUP ON THE MENU brownpapereats From my
    6 days ago by brownpapernutrition TOMATO AND CARROT SOUP ON THE MENU  @brownpapereats  From my book, Seasons to Share, this delicious soup warms hearts and tummies with delicious antioxidant rich ingredients, is light yet satisfying and even better teamed with a slice of our BUCKWHEAT SEED BREAD from the STAPLES menu. Perfect for an evening meal or packed up in your bag for a take your own lunch to work. Gluten, dairy, sugar, nut free and vegan. Order now for delivery next Tuesday. www.brownpapereats.com

WARM BRUSSELS, EGGPLANT AND SPROUT SALAD

GF : DF : SF : V

Serves 4 

I love warming salads for this time of year when the weather is just a few degrees cooler but you still feel like lighter foods and this warming brussel eggplant and sprouts salad is the solution to that! All your flavour dreams come true with this one, oh my and the ingredients just make me one very happy nutritionist indeed. I’ll be honest the only thing missing is avocado which we didn’t have on hand but you can absolutely add!

Ingredients:

1 large eggplant (600g), cut into cubes

1/4 cup olive oil 

350g Brussel sprouts, halved 

1 cup (220g) Buckwheat

1/2 cup (130g) Chickpea sprouts

1/2 cup (130g) Mung Bean sprouts 

3/4 cup Coriander (½ bunch stalks and leaves)

3-4 spring onions, sliced white part only

100g baby spinach

Dressing:

1 tbsp tamari

1 tbsp sesame oil

½ tbsp maple syrup

½ tbsp apple cider vinegar

2 teaspoons finely grated ginger

Sea salt and black pepper

Method:

Preheat oven to 180C, line a large baking tray with greaseproof paper, place eggplant on tray, toss in approximately 3 tablespoons olive oil and season with sea salt and pepper. Bake for 45-50 minutes until soft and golden. About half way through, place brussels on a separate lined baking tray, toss with remaining olive oil and bake for 30-35 minutes. Place the buckwheat in a small saucepan on the stove with 2 cups water, bring to the boil, then turn down and simmer until water is absorbed and buckwheat is cooked – approximately 10-15 minutes. Fluff with a fork and leave to cool slightly. Combine dressing ingredients in a small bowl and whisk to combine. Place buckwheat, chickpea sprouts, mung beans, coriander, spring onion and baby spinach in a large bowl, drizzle over dressing and toss to coat. Arrange half the salad on a large serving plate, with half the eggplant and half the brussels and repeat. 

Category

Sides & Salads

Tags
brusselsprouts, easyrecipes, eggplantrecipes, healthysalads, salads, wintersalads
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