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  • Q Why was the lettuce embarrassed? A Cos he saw
    4 days ago by brownpapernutrition Q. Why was the lettuce embarrassed? A. Cos he saw the salad dressing! so bad hey!!!! can’t help it Jetty bought a book of the Worst Jokes in the World and I will absolutely bringing the worst of them to the table (pardon the pun ). Showing you how I make this delicious Mango Tofu Salad on my stories today. If tofu ain’t your thang you can swap for tempeh, chicken or egg as you wish! Love meals like this - fresh light delicious easy wholesome! THAI MANGO TOFU NOODLE SALAD 1 pack rice vermicelli 1/2 cup peanuts 400g firm
  • I wasnt going to post this because Ive never been
    5 days ago by brownpapernutrition I wasn’t going to post this because I’ve never been great with a selfie and my ego says “eeeek Jacq don’t do that!” any time I’ve considered it but you know what? - This is actually the STRONGEST AND FITTEST I’ve felt in YEARS! ☺️It’s ridiculous that so often we don’t acknowledge our achievements isn’t it? That our ego will say “do more, be more, more more more!!!!” but you MUST PAUSE and celebrate your goals otherwise what is actually the point?!?!?! I’ve put in a massive effort to create more BALANCE in my exercise in order to feel this
  • Weekend weather lookin alright for a picnic! Well you can
    3 days ago by brownpapernutrition Weekend weather lookin alright for a picnic! Well you can picnic haha - I have a tonne of work to get through on the weekend to play catch ups for the past few weeks! Find the recipe for my PUMPKIN CHICKPEA WRAPS in this months issue of Eat Well magazine  @wellbeing_magazine  - available in supermarkets, groceries and newsagents! Woo hoo!!!! Can't wait to see my next submission in print - it has some of my favourites in there! Love ya! Jacq  #shesaysfavouriteswhenallfoodisallfavourite   #eatwell 
  • GLUTEN AND GRAIN FREE APPLE HAZELNUT SLICE Did you know
    6 days ago by brownpapernutrition GLUTEN AND GRAIN FREE APPLE HAZELNUT SLICE Did you know apple season actually starts in January? I was always baffled by this because I felt forever that apples were an autumn or winter fruit, but they start so much earlier than we think. So now that it’s February and apples are dropping fresh from the tree, it’s time for some tribute recipes to the humble fruit. This Apple Hazelnut Slice is one of my favourites of late. It’s scrumptious of course, but also gluten and grain free and my absolute winning element is actually step 2 of the recipe which
  • Cookies perfect for school lunchboxes AND with hidden veggies! Save
    17 hours ago by brownpapernutrition Cookies perfect for school lunchboxes AND with hidden veggies! Save this post so you can make for the week ahead. Full of fibre from wholegrains, seeds and veggies so you a satisfy a hungry tummy and a sweet tooth all at once. Recipe in my recent story for  @countryroad  - link in bio my friends - have a lovely week! Jacq  #hiddenvegies   #cookies   #sundaysorted   #healthyrecipes 

REECE CARTER’S RECIPE TO BUST A BAD MOOD

I know what you’re thinking: chocolate will lift anyone’s mood. And it’s true! But I’ve taken the mood-altering powers of raw cacao, and removed any trace of dairy or refined sugars. I’ve also added powdered maca root, an Incan adaptogen that was once reserved for their best warriors. Wearied warrior or not, this low-fructose treat can be enjoyed in moderation on those days when you feel like a little pick-me-up.

 MACA MACADAMIA CHOCOLATE BARK  

Makes 12 serves.

You will need:

1 vanilla bean pod

155 g (1 cup) macadamia nuts

1⁄2 cupcoconutoil

125 g (1⁄2 cup) coconut cream

1⁄4 cup raw cacao powder

9 teaspoons dried maca root powder

9 teaspoons (45 millilitres) rice malt syrup

Pinch of sea salt

1⁄4 teaspoon dried chilli powder

1⁄4 cup shredded coconut

How to:

Step 1 Slice the vanilla pod lengthways, then scrape out the seeds using the back of a knife. Discard the pod and keep the seeds.

Step 2 Roughly chop the macadamias in half, and place to one side for later.

Step 3 Melt the coconut oil in a large mixing bowl over a water bath.

Step 4 Remove bowl from heat and stir through the coconut cream, cacao, vanilla seeds, maca, rice malt syrup, sea salt and chilli powder. Whisk until smooth.

Step 5 Add half the macadamias and half the coconut. Stir through with a wooden spoon or spatula.

Step 6 Line a baking tray with baking paper, then spread the mixture over evenly.

Step 7 Top with the remaining macadamias and coconut.

Step 8 Refrigerate until set, then break into twelve pieces roughly the same size. To store, layer the pieces in an airtight container, separated by baking paper. Keep refrigerated or—if like me you prefer it with a little more snap to it—in the freezer.

Words and recipe : Reece Carter, Naturopath / Author ‘The Garden Apothecary’

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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