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

  • Golden flax and almond bread with home made ginger berry
    19 hours ago by brownpapernutrition Golden flax and almond bread with home made ginger berry jam yummmmmm and my fave new  @remedydrinks  booch - ginger berry - to accompany Both these recipes are on the blog aaaaaand because it’s all the winter feels right now I’ve popped some easy tips and remedies for including a little more ginger in your life too. Ginger is chock-a-block with nutrients to pump up the volume on your health. Read up folks and of course get a lil baking happening too! ‍ Now on the blog - www.thebrownpaperbag.com.au  #healthhacks   #guthealth   #bppartner   #remedynutritionist 
  • I love alllll food but seriously if I had to
    4 days ago by brownpapernutrition I love alllll food but seriously if I had to pick one for right nowwwwww it would be my MEXICAN SOUP which I created one weekend to put on our  @brownpapereats  menu and I am so stoked so many people be trying it next week when it lands on their doorstep!!!! Orders close tonight, you can pop your in if you might like via www.brownpapereats.com  #veganfood   #mealprep   #sydneyeats 
  • Winter picnic perfection by our catering team in brownpaperkitchen for
    5 days ago by brownpapernutrition Winter picnic perfection by our catering team in  @brownpaperkitchen  for event catering and bookings contact hello @brownpapereats .com  #catering   #sydneyeats   #healthycatering   #wholefoods 
  • So imma spicing up the menu with this scrumptious curry
    5 days ago by brownpapernutrition So imma spicing up the menu with this scrumptious curry - Yummmmmm!!! Veggie curry is a fab way to up the ante on nutrition throughout the week, adding valuable nutrients from culinary spices (turmeric, ginger, chilli) to fire up your immune and circulatory system, making you warm for the winter, and keeping hunger at bay with a vitamin, mineral and protein rich egg. Takes no time to put together either – gluten, dairy, sugar free, vegetarian and paleo. ☝️ Popped the recipe on the blog for you with the yummy egg toppers from the other week too! thebrownpaperbag.com.au Love ya!
  • BRB just going to pop a tray of these wedges
    2 days ago by brownpapernutrition BRB just going to pop a tray of these wedges in the oven and settle in with a movie that I'll likely fall asleep to within 27 minutes. Takes me about 4 nights (non-consecutive of course, therefore 4 weeks plus) to get through anything that is more than 30 minutes in duration...which is everything. Yep the nanna life is reeeeeeeal. Sooooo I likely don't need to tell you how to make the sweet potato wedges buttttt should you wish to make the CHILLI CORI YOGHURT then I'll pop recipe below and the recipe for the Zucchini Babaganoush (all kinds of

WINTER GREENS SOUP

When I first made a greens soup I basically threw in everything green from the fridge in a saucepan with onion, garlic, random herbs stock and the almighty sea salt and black pepper and it worked a treat. And you can 100% do that of course, but if perhaps you don’t have the leftovers on hand and are inspired to boost your green intake (without another green smoothie or juice in your life) then this winter warmer is for you. No need for a long slow cook on your green soup, it’s super quick and just the right booster for these cooler days.

WINTER GREENS SOUP

GF : DF : SF : VEGAN

Serves 4

2 tablespoons coconut oil

2 cloves garlic, peeled and sliced

1 brown onion, peeled and roughly chopped

3 stalks celery, trimmed and chopped

2 teaspoons ground turmeric

2 medium zucchini, trimmed and roughly chopped

1 head broccoli, cut into florets, stems roughly chopped

1 bunch english spinach, trimmed and roughly torn

3 cups vegetable stock

2 cups frozen peas

pinch sea salt and black pepper

To serve: fresh herbs, seeds and a touch of coconut milk if desired

Heat a large saucepan on medium heat, add coconut oil, garlic, onion and celery and cover with a lid to sweat the vegetables for 4-5 minutes. Add turmeric, zucchini, broccoli and stock and bring to boil, reduce heat and simmer for 30 minutes. Add peas, pinch of sea salt and black pepper and cook a further 5 minutes. Remove from heat and blend. Serve with fresh herbs, a sprinkle of raw seeds and a spoonful of coconut milk if desired.

Served with Buckwheat Seed Bread – find the recipe here.

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