Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • I was about to post my usual Monday night foodie
    1 week ago by brownpapernutrition I was about to post my usual Monday night foodie inspo for you, but I’ve been thinking recently about sharing a bit more about well…me, and my story. There’s been quite a few new people in the  @brownpapernutrition  community of late - and rather than launch straight into my story I thought I’d introduce myself to you and tell you just a few things to start, here goes! ➕I’m the youngest of 3 girls and my sisters and I have French names - Nadine, Romaine, Jacqueline or a little less French we’re known as - Dini, Romy and Jacq ➕As
  • Moving house soon and holy shiz balls baby am I
    1 day ago by brownpapernutrition Moving house soon and holy shiz balls baby am I excited for a new kitchen to cook up a storm in!!!! This snap is actually last weekend's session - you can watch it in the stories archive on 'Meal Prep' - it's simple, delicious and lasted us well into the week. From top right : pumpkin fritters (need to tweak it and add a few more eggs but yummy all the same!), baked pears for brekky or dessert with greek yoghurt, raw juices (been loving these as snacks mid morning because been a bit fluey), zucchini noodles ready for whichever
  • Like a jigsaw puzzle but the best kind because you
    4 days ago by brownpapernutrition Like a jigsaw puzzle but the best kind because you can eat allllll the pieces? Not chocolate folks… nope… I know the horror right?!?!?!?! This scrumptiousness is PEPPERMINT PISTACHIO CAROB SLICE and because it’s ridiculously simple and ridiculously delicious I think you should make it stat. Ingredients from  @nakedfoods  - have you been there? It’s like a foodie mecca. Recipe here for you - tag a friend who would love to do eating the puzzle with you! PEPPERMINT PISTACHIO CAROB SLICE Serves 20 Gluten free : Dairy Free 2 cups carob peppermint buds 1/2 cup organic coconut oil 1 tsp
  • PUY LENTIL BROCCOLINI PEPITA AND GOAT CHEESE SALADGot your green
    10 hours ago by brownpapernutrition PUY LENTIL BROCCOLINI PEPITA AND GOAT CHEESE SALAD....Got your green hit sorted right here! Some crave sweet, the gals in our kitchen and I craving crunchy, savoury with a little bit a creamy and this one delivers! Have you tried Puy Lentils before? They’re slightly smaller than a brown lentil, green and more delicate in flavour, super duper hit of plant based proteins, teamed with the broccolini, pepitas and goat cheese they make the most delicious side salad topped with some protein and lunch for the next day! We grabbed our dry ingredients for this recipe – lentils, pepitas, chilli
  • Happiest when Im eating from a bowl is that weird?
    6 days ago by brownpapernutrition Happiest when I'm eating from a bowl... is that weird? Plates are great, but how good are bowls?!?!?!?!? This one made with soft boiled eggs rolled in dukkah, sauteed kale, peas, parsley, dill (most underrated herb), baby radish sprouted bread and avooooooooooooo. Tag a buddy who loves a good bowl food sesh with you! Have a wonderful Wednesday / hump day my friends... Love Jacq  #buddhabowl   #nourishbowl   #everythingbowl 

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.

No Comments

Post a Comment