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  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    1 day ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • BANANA COOKIES With some slightly overripe bananas on hand the
    5 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Totally logical that the first celebration to follow Mothers Day
    6 days ago by brownpapernutrition Totally logical that the first celebration to follow Mother’s Day is INTERNATIONAL HUMMUS DAY personally I loooooove a hummus party, can easily turn a simple veggie plate into something super juicy I also often encourage clients to have hummus and veggie sticks as an afternoon snack. The combo is a great source of fibre, plant based protein, energy sustaining carbohydrates, calcium and healthy fats from tahini. This hummus party though - roasted broccoli, Spanish onion, cauliflower, sweet potato, coriander, dukkah, cherry tomatoes, hummus of course and totally more-ish turmeric chilli honey walnuts almonds and sunflower seeds - swipe over to
  • Naming this dish  lovelyleftovers I truly believe some of
    2 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    38 mins ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 


Curry spice is underrated. Massively. Maybe it’s because it was overused in the 70-80s hit favourite – curried eggs, or maybe it’s simply because we don’t know when or how to use it. Hopefully this will change things for you. Curry spice sprinkled over pumpkin in this recipe is the simplest way to up the flavour and change the humble roast veg in a heart beat. Nutritionally, pumpkin is incredibly grounding (being a root vegetable) and has the heavenly vitamin benefits of A and C – think healthy eyes, skin and immunity.

As for the cauli and dukkah, well, they speak for themselves right?


Serves 4 as part of a shared meal

GF : DF : SF

1/4 jap pumpkin (approx 750g), sliced 2cm thick, skin removed

2 teaspoons curry spice powder

1/2 cauliflower, sliced on the round to create ‘steaks’

1/2  teaspoon cumin

1 teaspoon turmeric

sea salt

4 asian spring onions, sliced lengthways, white part only

1/2 bunch kale, stalks removed, leaves roughly torn

2 tablespoons dukkah

2 tablepsoons tahini

1/2 lemon

1/4 bunch coriander, picked into long pieces (stalks included)

pomegranate, optional but delicious

3 tablespoons melted coconut oil

Heat oven to 220C and line 2 large baking trays with greaseproof paper. Arrange pumpkin on tray, drizzle with coconut oil to coat, then sprinkle curry spice powder over the top. Mix together cumin, turmeric and a good pinch of sea salt in a small bowl, then arrange cauliflower over second  tray, drizzle with coconut oil and sprinkle spice mix evenly over the cauli. Place the veggies in the oven to cook for 40 minutes. Toss kale leaves in a touch of coconut oil and massage through the leaves. Once pumpkin and cauliflower are cooked, remove from oven, pop kale leaves on the oven tray of the cauliflower and place back in oven to cook for 5 minutes, so the kale cooks ever so slightly and the cauliflower becomes a touch more golden. Remove from oven, arrange over a large serving platter with pumpkin and spring onions, sprinkle with dukkah and coriander sprigs, drizzle with tahini, and squeeze lemon all over. Sprinkle pomegranate seeds over the dish and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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