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  • Zucchini pasta peas almond pesto caperberries feta spinach and lotsssssss
    2 days ago by brownpapernutrition Zucchini pasta, peas, almond pesto, caperberries, feta, spinach and lotsssssss of herbs winner dinner - quick easy nutritious. Going to show you how to make it on my stories now so get ya mitts ready ‍ Trying to video more how tos for you - RECIPE REQUESTS? Hope you’ve had a lovely start to the week my friends - love Jacq  #vegetarian   #meatlessmonday   @scanpan_australia 
  • Plenty of delicious wholefood and green nutrition heading out the
    1 day ago by brownpapernutrition Plenty of delicious wholefood and green nutrition heading out the door! Our catering  @brownpaperkitchen  firing out the best food for conferences, board room meetings, picnics, baby showers alllll sorts of events! Feedback is so wonderful which makes us the happiest humans Enquire via contactus @thebrownpaperbag .com.au  #healthycatering   #sydneycatering   #wholefoods   #eattherainbow 
  • Hi my lovely ones  wondering if I can plant
    5 days ago by brownpapernutrition Hi my lovely ones - wondering if I can plant a seed for you before you launch into the weekend... do you reckon we can all come together and think about how we can be super extra resourceful with the bits and pieces left in the fridge before we do the next shop and refresh for the week ahead? Look at every little herb stem, veggie 'scrap', piece of roast veggie or miniscule amount of lentils or meat or WHATEVER and consider - how can I best make use of this? Because really we are SO PRIVILEGED to have these
  • Ive never met a jar I didnt love Pantry in
    3 days ago by brownpapernutrition I’ve never met a jar I didn’t love Pantry in our new home well and truly stocked! Tap for more ingredients!  #wholefoods   @nakedfoods   @kilner_au   #plantbased   #inmykitchen 
  • My waste not want not salad inspo for you this
    22 hours ago by brownpapernutrition My waste not want not salad inspo for you this week - what’s a good hashtag for a no waste meal ?  #nowaste  or  #nowastedfood  or shall we create our own???? Anyway! This delicious number is made of roasted carrot tops in cinnamon, baked celery tops and leaves, leftover eggplant, pumpkin skins baked in cumin, random herb bits and the dregs of the seed snap jar all on the pretty outer leaf of the red cabbage You like? I dolloped it with some of the bits of the yoghurt pot around the edge mixed with olive oil and a squeeze

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 below on the ingredient list for you. Enjoy!

WINTER HARVEST BOARD

Serves 4

GF : DF : SF : Vegetarian

300g beetroot, heads only, scrubbed (prebiotic)

1 bunch of dutch carrots, trimmed and scrubbed gently (fibre)

2 tbsp olive oil

200g cherry tomatoes, halved (fibre)

½ bunch cavolo nero, trimmed (fibre)

¼ cup broccoli sprouts (fibre)

100g mung sprouts (fibre)

100g quinoa (fibre)

½ cup sauerkraut (prebiotic)

¼ cup dill leaves 

¼ cup parsley leaves

¼ cup mint leaves

¼ cup walnuts (fibre)

Yoghurt dressing:

3 tbsp greek natural yogurt (probiotic)

1 tsp apple cider vinegar (gut elixir)

2 tbsp olive oil

Pinch of sea salt

½ clove garlic, minced (prebiotic)

2 tsp whole grain or dijon mustard

Preheat oven to 180C. Wrap beetroot in foil and place in oven to cook 60-80 minutes or until soft. Arrange carrots on a lined baking tray with 2 tbsp olive oil. Roast in the oven for 30-40 minutes until soft. When the carrots are almost cooked, rub cavolo nero in remaining olive oil roast for 5-10 minutes. While carrots and beetroot are roasting, cook quinoa and leave to cool. Toss shredded herbs through the quinoa. Combine all ingredients for the yoghurt dressing in a bowl and whisk. Peel beetroot and cut into pieces. Arrange all the other ingredients with the carrots and cavolo nero on the baking tray 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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