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  • Think its time we crank Moroccan flavours a bit more
    3 days ago by brownpapernutrition Think it's time we crank Moroccan flavours a bit more folks - it's leading into that time of year for yummy warming spices and the combos are heavenly - turmeric, cinnamon, ginger, cumin, cori, chilli, bit of clove. I tend to buy a premade spice mix to use but you could make it up yourself if you have them all on hand, just ready made obviously makes whipping together a yummy tray bake like this bad boy a little faster! If you're new to eating more  #plantbased  then spices are going to be your best mate, go buy a few
  • Hi my name is Elke I know you arent really
    2 days ago by brownpapernutrition Hi my name is Elke... I know you aren’t really here for my cuteness you probably really like my mums food but I thought I would say hi and let you know I let my mum sleep a bit more last night and she’s like different mumma today!!! It wasn’t lots more sleep cos you knowwwww we small humans gotta eat BUT it was something! I don’t know if I will do it again tonight so I won’t get my mum too excited We did smile a lot together this morning though and I told her she’s doing a great
  • Basic but beautiful quality ingredients and yummy big flavours in
    4 days ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY
  • WHOLESOME SPICED APPLES yummy dessert option or breakfast too To
    22 hours ago by brownpapernutrition WHOLESOME SPICED APPLES yummy dessert option, or breakfast too. To make them simply follow my recipe below, tag me in when you do - love seeing your pics of my recipes! Delicious with greek or coconut yoghurt, ice cream or honey ricotta for a yummy treat on weekend too! WHOLESOME SPICED APPLES Serves 4 Gluten free : Dairy Free : Vegan 2 tablespoons coconut oil 700g green apples, core removed, sliced thin 1/2 cup sultanas 3 teaspoons ground cinnamon 1/3 cup macadamias, chopped Heat a large frypan on low-medium heat, add coconut oil, apples, sultanas and cinnamon and toss to
  • Im a big believer that food can be your medicine
    5 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients


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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