Subscribe to our Newsletter


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:
02 9211 1322
[email protected]
[email protected]

Instagram Slider

  • Delicious in the scrimmis see video of beautiful Mia bondibubs
    5 days ago by brownpapernutrition “Delicious in the scrimmis” (see video of beautiful Mia  @bondibubs  a couple of posts ago) actually apparently means “delicious and nutritious” ☺️ bless My delicious in the scrimmis bowl here is coconut yoghurt, peanut butter, banana, fresh pecans from my friend  @annabellehickson  farm , mango, granola, blueberries and hemp seeds. I’ve just run out of my homemade granola and may not get around to making my own today so would love to you know your faves in the comments below if you have any. I am packing a heap of groceries today to send to some families who have been
  • Feel like Im going back to square one I keep
    2 days ago by brownpapernutrition "Feel like I'm going back to square one" I keep hearing myself say in response to people asking how I feel about our bubba. But actually no, i’m not, I have many more lessons than when i started motherhood with Jet almost 10 years ago. So I thought I would share 5 of them with you... 1. TAKE THE TIME YOU NEED. I rushed a lot with Jet. Mostly with healing, I pay the price for it now. I went back to exercise WAY TOO SOON convinced a) my body would bounce back with being young b) I had to
  • I havent been so active on social media this week
    6 days ago by brownpapernutrition I haven’t been so active on social media this week, to be honest I’ve felt really paralysed by what is happening with the fires in our country. I’ve watched, listened, grieved with those affected, it’s so devastating I have felt completely unsure how to communicate about it. I’ve sat in fear. This isn’t just a reflection of what we have done in the past, this dire situation is a look into what our future is if we don’t do, think, be, act more. I’ve felt frightened for those out there in the middle of it, fighting it, beautiful Australian wildlife
  • Not gonna lie  definitely missing my SMOKY TROUT AND
    13 hours ago by brownpapernutrition Not gonna lie - definitely missing my SMOKY TROUT AND SPROUT BOWLS! Two things I can't really eat during pregnancy. Avocado and tomato yes, and whilst I loooooove these ingredients they are much yummier with their friends. Sprouts are a nutrient POWERHOUSE - the sprouting process helps to increase nutrient levels and they come from some of nature's finest foods too - chickpeas, mung beans (think plant proteins) and broccoli as a start. It's not recommended to eat them during pregnancy however (despite their amazing nutrition) because of risk of bacterial growth. Sooooo Imma just gonna wait another 12 weeks
    3 days ago by brownpapernutrition PEANUT BUTTER STRAWBERRY SLICE RECIPE... I'd planned for it to be something else, but I think I went into a PB food coma and it became slice instead Popped a banana in there as part of the sweetener because it looked brown and I was low on coconut sugar but you can swap it and up the coco sugar or maple if you like. I like the banana effect - more fibre and potassium too that way.  @picspeanutbutter  sent me a mega jar the other day  #waytomyheart  and I'm still deciding whether I share it or hide it at the

Warming vegetable miso soba with tamari walnut spinach

I moved to Japan when I was 9 years old and to be honest it truly has shaped the way I create and experience food today. I remember being SO nervous about the move, but my sisters reassured me that living over seas will be one of the best things I’ll do as a kid.

They were right.

We’d go as a family to the food markets and local restaurants of Tokyo, totally immersing ourselves in the food culture of Japan and of all the meals we loved, a big pot of warming soba with some pickles and delicious sesame spinach definitely topped the list. We’d eat it out, we’d recreate it at home together, and then as I grew to know the locals better, they’d take me under their wing and show me how they’d make it.

I’ll never forget these moments, they sculpted so much of how I live today, how my family share food together, and these flavours and dishes I have brought into my own family home, with my gorgeous boy Jet just as captivated and in love with them as I was as a child too. Make this warmth in your home with me with this beautiful recipe for Warming vegetable miso soba and tamari walnut spinach. Recipe below. Jacq xo



Gluten free : Dairy Free : Vegan

Serves 4

Prep time: 10 minutes

Cook time: 20 minutes

350g eggplant, cute into 2cm cubes

2 tablespoons coconut or olive oil

1 bunch broccolini, cut into 2cm pieces, stalks included

1 bunch asparagus, trimmed and cut into 2cm pieces

200g green beans, trimmed and cut into 2cm pieces

2 asian shallots, finely sliced

350g buckwheat soba

1 tablespoon sesame seeds

sea salt and black pepper

Miso broth:

4 L vegetable stock or broth

1/3 cup white miso paste

50g piece fresh ginger, peeled and finely sliced

1 tablespoon tamari or gluten free soy sauce

5-6 cloves garlic, peeled and finely sliced

Tamari spinach:

1/2 teaspoon sesame oil

300g baby spinach

50g walnuts, chopped

3 teaspoons tamari

2 teaspoons maple syrup

Preheat oven to 180C and line a baking tray with greaseproof paper.

Place eggplant pieces on tray, drizzle with coconut or olive oil, season with sea salt and place in oven to cook for 20 minutes or until lightly golden.

Make the tamari spinach by adding sesame oil to a  frypan and cooking spinach until wilted, about 3-4 minutes.

Whisk together  maple and tamari, pop spinach into a bowl, drizzle over maple tamari, top with walnuts and set aside (it’s totally fine and absolutely delicious to eat this at room temperature!).

Whilst eggplant is cooking, make the broth by combining all ingredients in a large saucepan.

Bring to the boil, then reduce heat to simmer for about 8 minutes.

Add broccolini, asparagus, beans and cook for 3-4 minutes, remove from broth, pop into a bowl, cover and set aside.

Add soba noodles to broth, cook 4 minutes or according to packet instructions then divide broth and soba between four bowls.

Top with green vegetables, cooked eggplant, add asian shallots, sprinkle with sesame seeds and serve with tamari spinach and some little japanese pickles if you have them handy too!


+ This is a partnered post with Masterfoods Australia, all thoughts and opinions expressed are the author’s own.

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.

No Comments

Post a Comment