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  • 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
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    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 
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    1 hour 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 
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Sumac pumpkin, lentils and herbs

So many yummy meals I want to make over the weekend I don’t even know where to start, will there be enough hours in the day for alllllllll the yummy food – truly?!?!? Definitely making this delish, protein and fibre rich, WARM SUMAC PUMPKIN LENTILS + TAHINI number again – it’s absolutely scrumptious.

SUMAC PUMPKIN LENTILS AND HERBS

Serves 4 as a side, can be served hot or cold

Gluten free : Dairy Free : Vegan

700g jap or kent pumpkin, cut into 2cm thick wedges
2 tablespoons extra virgin olive oil
2 teaspoons ground sumac
1 1/2 cups cooked lentils
1 cup baby spinach
2 cups fresh herbs (I used mint and coriander), picked and chopped
60g red onion, finely diced
1/4 cup sultanas
2 tablespoons hemp seeds
1 orange, half juiced and other half cut into segments
1/4 cup walnuts, roughly chopped
2 tablespoons extra virgin olive oil
Dressing:
2 tablespoons tahini
3 tablespoons warm water

Preheat oven to 180C and line a large baking tray with greaseproof paper.
Place pumpkin pieces on tray, drizzle with olive oil, sprinkle with sumac, season with sea salt and black pepper, toss to coat then place in oven to cook for 30-35 minutes.
Whilst pumpkin is cooking toss together lentils, baby spinach, herbs, red onion, sultanas, hemp seeds, orange juice and segments, walnuts and extra virgin olive oil.
Whisk together tahini and warm water until loose enough consistency to drizzle over salad.
Once pumpkin is cooked toss all ingredients together and serve on a big platter with dollops of tahini dressing.

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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