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

  • Went on a mission this year to create more delicious
    2 days ago by brownpapernutrition Went on a mission this year to create more delicious curries and whilst it's never going to be mission complete, it's definitely so much further than I had thought it would be - how good is learning right?! Most of my curries have been Indian flavours and dhal which are now becoming super easy because I have a simple method with the spices and then I more or less swap in whatever is in the fridge that week - different veggies, alternate proteins like chickpeas, tofu, lentils, on the weekend I cooked up mung beans and popped them in and
  • SWEET POTATO NACHOS  PINEAPPLE AVOCADO SALSA The most exciting
    4 days ago by brownpapernutrition SWEET POTATO NACHOS + PINEAPPLE AVOCADO SALSA: The most exciting soda to hit the fridge has officially arrived and to party with  @remedydrinks  TEPACHE I’ve created the most deeeeelish and as always nutritious dish to team up with it!!!! Helloooooo SWEET POTATO NACHOS!!!! Remedy Tepache is based on a traditional Mexican recipe and hand crafted the same way all  @remedydrinks  are, with no sugar, naturally. Taking organic pineapple juice and fermenting it with Remedy’s live culture, Tepache is full of beneficial bacteria and organic acids for a scrumptious PINEAPPLE (oooooh yeaaaa) fermented soda. Did you know pineapple is also a
  • Super fun way to end the week celebrating theiconickids Birthday
    15 hours ago by brownpapernutrition Super fun way to end the week celebrating  @theiconickids  Birthday at the very iconic Luna Park. Stepped into my own kiddie element and had my hair braided too (have been told this morning that it’s “a bit embarrassing Mum ” ... oh ) Was actually blown away at how beautiful Luna Park still is and how they’ve managed to maintain it to so much of its original form. Lovely family time together, thanks for having us  @theiconickids   @theiconicau 
  • Happily eating this brekky every day at the moment super
    2 days ago by brownpapernutrition Happily eating this brekky every day at the moment... super satisfying, wholesome, flavoursome and a great start in high quality nutrition to kick off the day. Here's what I do... soak quinoa flakes with coconut, prunes, sunflower seeds, macadamias, almonds, cinnamon overnight just with boiling water, then pop it together with whatever seasonal fruits are around but this week we had amazeballs strawberries and I used up the rest of the frozen organic raspberries in the freezer. Served up either with coconut or greek yoghurt, take your pick, obviously the coconut is a bit richer so I don't find I
  • This photo shows strength the next photo also shows strength
    3 days ago by brownpapernutrition This photo shows strength, the next photo also shows strength. They're strong for different reasons. It's important you see both. Most days I show up give and 250% but if on the next I'm wrecked I know my strongest card is giving myself permission to step back + not have the awful, heavy feeling that I'm not DOING or BEING enough. I don't keep pushing to keep a facade that I can have so much going on and still keep it all together. It's not possible to do so, yet so many of us feel we need to keep pushing

Zucchini Noodle Pho

Gluten, sugar, dairy free: Vegan

(serves 4)

For the broth:
2 carrots, peeled and chopped in large chunks
1 stalk lemon grass, husk removed, bruised and cut in half
2 stalks celery
3cm piece ginger, peeled and sliced
1 large brown onion, peeled and cut in half
6 star anise
½ tsp celtic salt
2L water

For the soup:
2 large zucchini, (approx 500g) spiralised to form noodles
1 cups snow peas
2 cups (400g) broccoli florets, lightly blanched and refreshed
1 cup bean sprouts
2 spring onions, white and green finely sliced
½ cup coriander leaves
½ cup mint leaves
½ cup holy basil
1 large red chili, seeded and finely sliced
1 cup lime juice, approx 2 limes, or to taste

To make the broth:

Combine all ingredients in a large stock or cast iron pot and place on a medium heat on the stove.

Bring to the boil, then reduce heat and allow to simmer 4-5 hours.

Remove the vegetables from the stock pot and eat as you wish. They are delicious with just a hint of spice from star anise and work well with other Asian flavours.

To make the soup:

Arrange snow peas, broccoli, bean sprouts, spring onions, coriander, mint and basil on a beautiful platter ready to create the pho.

Bring your broth to a simmer once again, add zucchini noodles and allow to cook approximately 3-4minutes. Remove from heat and divide between four deep bowls then add 2tbsp lime juice per person.

To serve, delicately drop in a small amount each of snow peas, broccoli, spring onion, coriander, mint, basil and chili. This can be done by the chef but is such a beautiful experience to do as a group together at the table.

Category

Mains

No Comments

Post a Comment