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  • PLANT BASED Made this scrumptious plant based nourish bowl this
    18 hours ago by brownpapernutrition PLANT BASED: Made this scrumptious plant based nourish bowl this week and it's all I want to eat right now again! I used rocket, tomato, zucchini noodles, mint and sprouts as my fresh ingredients and then made all the flavours juicy and delicious with the toppers in my fridge and pantry. If you have some staples there to bring flavour into the meal then you can create deliciousness from the most basic ingredients on hand. My fun little taste boosters included: + kimchi + dukkah + olives + hemp butter - just made using hemp seeds and olive oil much
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    3 days ago by brownpapernutrition HEALTHY MANGO MACADAMIA BAR : It's only 200 days in a mango season - which seems like a lot, but when it's during the holiday time and all you can think about is mangoes, eating of mangoes and cooking with said mangoes the season seems to go far too quickly would you agree? So I made the most of the above mentioned seeing, eating and cooking with mangoes and whipped up a HEALTHY FROZEN MANGO MACADAMIA BAR. It's a bit of a Weiss Bar imposter... although I think the freshness of the fruit and the fact the white creamy stripey
  • GREEN PEA SPINACH AND MUNG BEAN CURRY  Aiming this
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    5 days ago by brownpapernutrition Baked eggplant, zucchini, tomato and tahini yoghurt with a sweet potato bread, smoked trout, avo and some kimchi on the side. How I love to create, cook and eat. So excited to be sharing these recipes and the story I wrote, styled and shot for  @countryroad  on their blog to kick off the year. I know you'll love these recipes too - such amazing flavours. All gluten and dairy free. All 100% scrumptious. Cook with - hit the  @countryroad  live with us blog - lots of love, Jacq
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    7 days ago by brownpapernutrition Believe I might be avoiding getting back into swing of reality by thinking, writing and doing all the baking of cookies. Living the summer holiday dream I say! Then I thought to myself I think it’s time to consolidate all my cookie recipes and see what new ones I can make this year – and so the avoidance continues… So my lovely friends on the blog are 9 OF THE BEST HEALTHY COOKIE RECIPES for you to get mixing and baking. I’d love your comments below on new flavours and what ingredients or dietary requirements you would like to see

SPROUTY CHICKPEA SALAD WITH TAHINI YOGHURT

A bit like a waldorf salad but with a seriously nutritious punch! Loving my throw this in and throw that in, create with whatever is on hand salads that are rocking lunch break at the moment!

Chickpeas and sprouts are the hero in this salad. You might be seeing a few sprouts pop up in the recipes at the moment:

a) because they’re on hand and if it’s on hand it’s going in! and

b) because these tiny sprouts are rich in ‘proteolytic enzymes’

Proteolytic enzymes help digest protein and carbohydrates so they are highly valuable to us in the diet, and win win win one of the richest sources is SPROUTS!

I’ve used mung and alfalfa here, if honestly I had a bit more time I would try to sprout my own chickpeas too, but use what is on hand and easy for you to bring this beauty together. Playing with broccoli sprouts is on my list next.

You can eat as is because there are lovely sources of plant based proteins in this salad or team it up with a piece of protein of your choice.

Enjoy wonderful humans… J x

SPROUTY CHICKPEA SALAD WITH TAHINI YOGHURT

GF : DF : RSF : VEGAN 

Serves 4 as a side

2 cups cooked chickpeas (about 2 tins organic chickpeas, rinsed and drained)

1 cup mung beans

1/2 cup alfalfa sprouts

2 cups rocket

2 stalks celery, finely chopped

1/4 cup parsley leaves plus finely chopped stalks

1/4 bunch basil, leaves roughly torn

3 teaspoons dried mint (optional but delicious and can be used in lots of other dressings too)

4 asian shallots, white part finely chopped

1/2 cup walnuts, roughly chopped

1/4 cup raisins/sultanas/currants (whatever is on hand)

3 tablespoons mini capers

1 green apple, finely sliced

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

Sea salt and black pepper

Tahini yoghurt dressing:

3/4 cup greek natural yoghurt or use coconut yoghurt for dairy free

1 1/2 tablespoon tahini

In a large mixing bowl toss together chickpeas, mung beans, alfalfa, rocket, celery, herbs, shallots, walnuts, raisins, capers and apple. Drizzle extra virgin olive oil and apple cider vinegar over the salad, and season with sea salt and black pepper and toss again gently. In a small bowl whisk together yoghurt and tahini. When ready to serve arrange onto a large serving bowl or platter with dollops of tahini yoghurt.

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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