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  • The Split Pea Balls with Broccoli Rice and Zatar Yoghurt
    2 days ago by brownpapernutrition The Split Pea Balls with Broccoli Rice and Za’tar Yoghurt are one of my favourite and drool worthy dishes on our  @brownpapereats  menu. Seriously best combo, wholesome and warming but still light with all the nourishing feel goods!!! We had our twelfth week of deliveries yesterday far out!!!! You can order yours should you wish  @brownpapereats  or www.brownpapereats.com
  • WINTER HARVEST BOARD Delicious flavours and colours coming together in
    4 days ago by brownpapernutrition WINTER HARVEST BOARD: Delicious flavours and colours coming together in this harvest board. What speaks the loudest though is the delicious fibre, prebiotic and probiotic ingredients in the meal that work within your gut to build beautiful intestinal flora, ready to absorb the nutrition from your food and deliver it to your body. That’s why meals like these are my absolute favourite… I’ve noted the prebiotic and probiotic rich foods on the ingredient list for you. The recipe is now up on the blog -enjoy my friends! Jacq www.thebrownpaperbag.com.au
  • Brown paper packages our favourite! From the catering event menu
    3 days ago by brownpapernutrition Brown paper packages our favourite! From the catering/ event menu  @brownpaperkitchen  : crostata hummus slow roasted tomatoes, rice paper rolls (so many good flavours!) fresh prawns chilli mint cori yoghurt, broccoli feta quinoa Arancini, pumpkin basil frittata - YUM! Book your catering and events via hello @brownpapereats .com  #healthycatering   #sydneyeats 
  • CHOC GINGER COOKIES  Inspiration for this one from my
    2 days ago by brownpapernutrition CHOC GINGER COOKIES : Inspiration for this one from my lovely friend Leo, whom I’ve known for about 25 years – amazing how time passes so quickly! She wandered into our kitchen in Bondi the other week to pick up some food and we were talking about delicious things to cook and I asked her what she might like to snack on and chocolate ginger flavours immediately popped up. I thought of a few ways we could do it, but the stand out for my gorgeous friend who is known for her love of a cuppa, was a yummy yet
  • We been making the most delish Coconut Granola for years
    4 days ago by brownpapernutrition We been making the most delish Coconut Granola for years and sending it out on our catering events only to have people ask where they can buy it for home ...well it’s now on our  @brownpapereats  menu friends! Hit the KITCHEN STAPLES to find it and allllllll the other delicious extras to top up your healthy pantry too. So many great meals on there, feel super proud of how far we’ve come in a few months since launch and even more excited for the week ahead! Dream big and those dreams come true! www.brownpapereats.com  #mealdelivery   #fooddelivery   #sydneyeats   #granola 

WARM MUSHROOM PINE NUT BABY SPINACH SALAD

This is one of my favourite recipes from my book, Seasons to Share which heroes our Vitamin D rich Mushroom. It’s hearty and brings all the right flavours together. It’s one of the those salads that actually gets better with age – which sounds awful, but all I mean by that is that it’s great for leftovers the day after!

A small side of seaweed boosts your nutrient intake for the day too.

Enjoy!

WARM MUSHROOM AND PINE NUT SALAD WITH BABY SPINACH 

Serves 4 as as side

GF : DF : SF : V

3 tablespoons olive oil

400g mixed mushrooms such as oyster, shiitake, shimeji, brushed clean

40g pinenuts, toasted

40g sesame seeds, toasted

100g bok choy, trimmed and finely sliced

1 tablespoon dried wakame, soaked in water for a few minutes then drained

30g baby spinach leaves

2 spring onions, finely sliced, white part only

DRESSING:

1 tablespoon lime juice

1/2 teaspoon finely chopped birds eye chilli

1 tablespoon olive oil

1 teaspoon apple cider vinegar

2 teaspoons tamari

1/2 garlic clove, crushed

sea salt and freshly ground black pepper

Garnish with microherbs or coriander leaves

Drop oil into a large frypan, warm on medium heat and add mushrooms. Cook mushrooms over high heat, ensuring they are evenly coated with the oil for 2 minutes. Remove from heat and allow to cool ever so slightly, then add half the pine nuts and sesame seeds and stir gently.  Arrange half the bok choy, baby spinach and onions on a serving plate, top with half the mushroom mixture and repeat the process, finishing with a sprinkle of the remaining pinenuts and sesame seeds. Whisk dressing together then drizzle over the salad and serve.

 

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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