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    5 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
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    11 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 
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    3 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 

SMOKED SALMON MANGO AND CRISPY CAPER SALAD

Never too hot to eat when these ingredients are involved. Pulled this salad together quickly the other night when it was a ridiculously warm day and it went down a treat. Enjoy!

MANGO SMOKED SALMON SALAD WITH CRISPY CAPERS

Serves 4 as part of a shared meal

GF : RSF

3 cups rocket

1 large mango, peeled and sliced

200g smoked salmon, hot or cold is fine

50g capers

70g goat cheese

1 avocado, peeled and sliced

1/4 cup dill leaves

Dressing:

2 tablespoons lemon juice

1/4 cup extra virgin olive oil

Sea salt and black pepper

To make the crispy capers: place half the olive oil in a small frypan, heat to medium, add capers and fry until crispy. Remove from pan and drain through a sieve lined with baking paper.

Arrange salad on a plate by layering half the ingredients and then follow with the remaining half. Drizzle with dressing, season with black pepper and sea salt and serve.

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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