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    1 day ago by brownpapernutrition I created some space in my life recently and with that opened the doors to meet and connect with so many gorgeous humans again. A few snaps from this week’s launch of the  @sporteluxe  first Table for 12 Dinners - bringing together such a beautiful bunch of women whom I felt so humbled to share time with Thank you  @sporteluxe   @biancamaycheah   @allyw_   @juliagiampietro  for creating this time for us to all TRULY CONNECT and to  @rosiescoogee   @angostura_au  for the incredible food and conscious cocktails I can’t wait for the next one and so cherish the time and conversation of the
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    5 days ago by brownpapernutrition My waste not want not salad inspo for you this week - what’s a good hashtag for a no waste meal ?  #nowaste  or  #nowastedfood  or shall we create our own???? Anyway! This delicious number is made of roasted carrot tops in cinnamon, baked celery tops and leaves, leftover eggplant, pumpkin skins baked in cumin, random herb bits and the dregs of the seed snap jar all on the pretty outer leaf of the red cabbage You like? I dolloped it with some of the bits of the yoghurt pot around the edge mixed with olive oil and a squeeze
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    4 days ago by brownpapernutrition PEANUT BUTTER OATS BARS!!! Hello hump day happiness! My gorgeous friend Evie  @genevieve .writes made these for me - they're heavenly delicious, simple and nourishing. Great one for an after school treat or 3pm pick me up, such a good combo of healthy carbohydrates (oats / dates) and plant based proteins (peanut butterrrrrrrr). Peanut butter, all natural, no nasty extras added, has is one of the higher sources of amino acids in the nut butter family. If you team it with a grain like oats you deliver a variety of plant based aminos to the body with a simple sweep. Cool
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    2 days ago by brownpapernutrition Friday night = red wine and rocky road Oh yeaaaaah, big week and that right there my friends is BALANCE. Have you made rocky road at home before? It's seriously awesome. I make mine with a coconut milk jelly instead of marshmallows (heaps of jelly recipes on the blog just swap out juice for coconut milk or cream and add some vanilla and honey / maple if you wish), then throw in whatever nuts I have on hand and fresh berries are the absolutely bomb in there too. I haven't in this one but please Aussies include STRAWBERRIES! Buy them,
  • Grilled asparagus smoked trout and the mossssstttt delicious hemp mustard
    3 days ago by brownpapernutrition Grilled asparagus, smoked trout, and the mossssstttt delicious hemp mustard creme! Yum!!! Plenty of essential fatty acids, nourishing proteins and as for the added bonus extras - did you know asparagus is rich in a bioflavonoid call 'rutin' ? Its role is to protect our cells from free radical damage, assist the body's production of collagen, and to strengthen capillaries so it's a wonderful nutrient for the health of our skin! Love knowing this when I'm devouring a yummy meal Would you like this recipe? It’s on the blog now for you! Much love, Jacq

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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