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  • How good is pumpkin and miso  seriously?!?!?!! One of
    6 days ago by brownpapernutrition How good is pumpkin and miso - seriously?!?!?!! One of my faaaaaave flavours combos everrrrrrr. Did you know miso is a fermented food? The Japanese often start their day with miso soup to warm and energise the body and stimulate digestion. I love love love their gentle approach to the morning with food. I knowwwwww I haven't reinvented the wheel by teaming pumpkin wth a miso dressing, I have however on this occasion gone a bit crazy with our home grown cress and then tossed it all with brown rice, peanuts and sesame seeds and a big juicy serve of
  • Booked a holiday to Sri Lanka!!!!! Yewwww!!! Id love your
    20 hours ago by brownpapernutrition Booked a holiday to Sri Lanka!!!!! Yewwww!!! I'd love your tips please if you have been to the southern province? Best waves, local restaurants and anything else you recommend - count down to curry feasting is on! Meanwhile... thought I'd keep the festive dish-spiration happening for you - this one is PEACH BOCCONCINI BASIL AND TOMATO all the favourites at this time of year - how good is stone fruit season!??!?!? To make it do this: Cut about 500g mixed cherry/heirloom tomatoes in half then toss with 150g baby bocconcini, 1 cup torn basil leaves and 1/2 cup pecans (break
  • Ahhh Mexican a most delicious distraction from all the festive
    5 days ago by brownpapernutrition Ahhh Mexican… a most delicious distraction from all the festive foods floating around right now - fresh, spicy, a little bit saucy, creamy, colourful and abundant with nutrients bebe!!!! In le bowl: Cauliflower steaks baked with smoky paprika and turmeric Simplest ever quick salsa with fresh, beautiful and bursting with flavour  @australiantrusstomatoes  , avocado, spanish onion and chilli flakes Shredded red cabbage Baked spicy beans (all in the oven) with cumin, cori, turmeric, paprika and evoo ✅Fun nutrient fact: truss tomatoes are a super source of Vitamin C, folate, potassium and lycopene AND they make the best snack too -
  • Thoughts and words from me this holiday season as you
    4 days ago by brownpapernutrition Thoughts and words from me... this holiday season as you catch up with people you may have not seen for a while, if their body shape has changed please refrain from making a comment on it...even if you are trying to offer them a compliment. E.g “you’ve lost weight! You look fantastic!” We cannot assume, (although society loves to) that weight loss for example = healthy. Maybe they have been on a health kick, maybe they have been seriously ill, maybe what was a health kick at the beginning of 2018 has become obsessive and unhealthy - you simply cannot
  • But have you ACTUALLY eaten pizza if you havent had
    3 days ago by brownpapernutrition But have you ACTUALLY eaten pizza if you haven’t had the 3m pizza  @crinitis  ? This feast was BEYOND and the pizza was only a part of the second course ps. Yes we all put our phones away and devoured it  @mrsimonhancock   @svendsenfitnesshealth   #crinitismoments   #atcrinitis 

Spiced pumpkin, quinoa and maple nuts

I think Halloween is subliminally affecting my creative brain, because I made this delicious pumpkin dish with candied (maple) nuts – see what happened there? Pumpkins and candies?!?! A few Halloweens ago I made an old Hallow pumpkin spewing guacamole out its mouth, this year going for something a little more stylish, classic AND can be served way beyond Halloween.

Enter Spiced Pumpkin, Quinoa and Maple Nuts.

I hope you love this recipes as much as I, the maple nuts may well be the end of you – so hard to resist!!! Don’t let the joy of them on this occasion mean you eat them alllll the time however. Nutritionally, a small handful nuts (brazil, cashew and almond are a super combo) for your daily snack is recommended and then a little treat like these on occasion is the way to go!

SPICED PUMPKIN QUINOA AND MAPLE NUTS

Gluten free : Vegan

Serves 4 as a side

1/4 jap pumpkin, approx 700-800g, sliced into 4 wedges

2 teaspoons ground cinnamon

2 teaspoons olive or melted coconut oil

1/4 cup tricolour quinoa

1/2 cup fresh herbs, rocket or baby spinach, finely sliced

1/4 small Spanish onion, finely diced

1/2 lemon cut in wedges

Sea salt and black pepper

Maple nuts:

1/4 cup walnuts, roughly chopped

14 cup pecans

1/4 cup pistachios

1 tablespoon maple syrup

Dressing:

1 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

HEAT oven to 200C and line two baking trays with greaseproof paper. Place pumpkin pieces on one tray, sprinkle with cinnamon and oil and toss to coat. Place in oven to cook for 20 minutes.

ROAST nuts on the other tray, by tossing with maple syrup and placing in oven to cook for 12 minutes. Check half way for even cooking and toss gently. 

COOK quinoa with 3/4 cup cup water, until absorbed and tender. Fluff with a fork and set aside.

WHISK dressing ingredients together in a small bowl.

SERVE on large platter or tray. Sprinkle half the spanish onion, maple nuts, fresh herbs and cooked quinoa on the base of the tray, top with pumpkin pieces then repeat. Pour dressing into a small dish on the side of the platter, season all with sea salt and black pepper and serve with lemon wedges.

+ Collaboration with Naked Foods 

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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