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  • Our nomeat balls with zucchini pasta at brownpapereats are actually
    6 days ago by brownpapernutrition Our no-meat balls with zucchini pasta at  @brownpapereats  are actually the best and they on the menu for our delivery next week we spent aaaaaaages making all different types and each are unique in their own way but I reckon these babies with lentil fennel and quinoa are my fave Also the sugo/pasta sauce our head chef makes has been quoted by my 8 year old as THE MOST DELICIOUS EVER and also on request with “can we have Claire’s pasta sauce please...like not yours Mum?” Um awkward Our team in the kitchen puts so much love into the food,
  • We been making the most delish Coconut Granola for years
    2 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 
  • Brown paper packages our favourite! From the catering event menu
    1 day 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 
  • The Split Pea Balls with Broccoli Rice and Zatar Yoghurt
    9 hours 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
    2 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

WILD RICE, CAVOLO NERO, BEANS AND KRAUT

Cavolo nero sounds far lovelier than cabbage doesn’t it? Yet it’s actually the same thing. Black cabbage, cavolo nero, lacinato all = cabbage.

I’m a fan (big one) of ye ole cavolo nero in dishes because it holds its own in flavour and shape and of course has the bonus big guns in nutrition with a solid hit of fibre (hello digestive health), vitamins A, C and K and the lovely mineral manganese.

The cabbage family (cruciferous or brassicas) are also rich in glucosinolates – sulfur containing compounds – which support the health and function of our liver and are powerful in protecting the body and fighting proliferation of cancerous cells. So many wonderful things in such a humble vegetable.

Teamed with beans and wild rice and sauerkraut this dish is a multivitamin in mouthful. Enjoy…

WILD RICE, CAVOLO NERO, BEANS AND KRAUT

Serves 4 as a side

GF : DF : SF

1/2 cup wild rice (we mixed black and wild)

2 teaspoons coconut oil

180g green beans, trimmed

1 bunch cavolo nero or tuscan kale, stems trimmed

1/2 cup sauerkraut

2 tablespoons pistachios, roughly chopped

sea salt and black pepper

Basil dressing:

2 cups basil leaves

1/2 cup olive oil

good pinch sea salt

1 tablespoons nutritional yeast

Cook rice in saucepan on boil method. Drain and set aside. To make the basil dressing, blend basil leaves, olive oil, sea salt and nutritional yeast in a blender. Heat a large frypan on medium heat and add coconut oil to melt and coat the pan. Add beans and cavolo nero and sauce for 3-4 minutes so the vegetables still maintain a lovely crunch. Remov from heat and in a large bowl toss with rice, sauerkraut, pistachios then season with sea salt and pepper. Transfer to a large platter and dollop basil dressing around the dish before serving.

 

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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