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  • Happy Monday friends!!!! I made this platter for my family
    1 week ago by brownpapernutrition Happy Monday friends!!!! I made this platter for my family yesterday as a starter before a big lunch to celebrate some birthdays and it went down a treat, especially for me as Saturday I spent feeling just outright wretched with zero desire to do anything but rest - which I did and by Sunday morning I was back on top and ready to eat! Amazing that old REST chestnut isn't it? It's amazing how we sometimes resist it but how restorative is it??!?! Back to food... This platter appealed to both the kiddies and adults so if you're planning a
  • Im going to cuddle the living bejesus out of this
    4 days ago by brownpapernutrition I'm going to cuddle the living bejesus out of this gorgeous boy of mine alllllllll weekend!!!! His warmth, love, delicious smiles and funny little jokes are EVERYTHING that I ever need. How good is his most recent  #jokebyjet : Q: Where's the tallest place in the world? A: The LIBRARY - it has the most STORIES. Hehehehehehhe... I'd love to hear some of your kids jokes and funny sayings too if you'd share them! Comment below if you like, or just switch off and enjoy the divine cuddles with them instead of being on social media I'm off for now -
  • Our fridge isnt always stocked to the brim in fact
    2 weeks ago by brownpapernutrition Our fridge isn’t always stocked to the brim, in fact quite the opposite, I LOVE to let it run low so I can get creative with what is in there, team the ingredients up with what I have in the pantry and make meals I wouldn’t usually have thought of. However, I probably wouldn’t be able to make as many of those meals without a few key ingredients which make their permanent home in the fridge – check out my fridge team on the blog today and the how’s and why’s of their importance for nutritious meals in our home.
  • RAW LAMINGTONS PLANT BASED  NUT FREE  To be
    5 days ago by brownpapernutrition RAW LAMINGTONS (PLANT BASED / NUT FREE) : To be honest…when I started making these I had full intention of making a healthy variation on a Bounty Bar, but then I completely forgot to add in a step and the chocolate spread into the coconut and thennnnn as it turned out these taste SO MUCH like LAMINGTONS, in their raw, whole seeds (cause no nuts in this one!) and delicious date and cacao-y form. I've popped the recipe on the blog lovely peeps... link in bio for you! PS. I still plan to make a bounty bar but for now…ENJOY!!!!!
  • Diving into Mondayyyyyyy like Ok so my brekky isnt this
    1 day ago by brownpapernutrition Diving into Mondayyyyyyy like.... Ok so my brekky isn't this today unfortunately, HOWEVER before you pass this off as a fruit salad, I wanted to break down PROTEIN in this meal for you. The common misconception is that we need a big chunky protein source (most identify as eggs, bacon, chicken, fish, beef or protein powder) in order to have 'protein' in a meal. This isn't actually true. Proteins are comprised of essential amino acids. Essential amino acids are those amino acids the body cannot synthesise and need to be obtained from the diet. Plant foods contain essential amino acids,

HEALTHY PUMPKIN PIE

So, I’m evidently not American and Thanksgiving isn’t my celebration (we’re excitedly awaiting arrival of the big man with the white beard and red suit in our home…) but I was asked to produce a pumpkin pie of late and it is admittedly really delicious, so best this one be shared with you.

One other thing I am most definitely not, is a baker. But, I’ve figured out some super simple ways to do pastry and this pumpkin pie is testament to that. A lot of traditional recipes call for blind baking and the pastry can be really tricky with keeping the butter short etc, so I stick to things I feel I can do with ease rather than cursing my way through the experience. Anyone else get like that? Takes ALL the fun out of cooking indeed.

The crust is essentially nuts, seeds (quinoa flakes you say? Yep… quinoa is a seed) and fruit with some coconut oil to provide the extra binding. I am completely in love with using oats and quinoa flakes in my pastries/tarts/pies at the moment because they give it oomph in texture flavour and nutrition. Whilst the recipe calls for baking if for any reason you were without le oven, you could easily pop this on in the freezer to set and then pour in the filling, set in the fridge for a couple of hours and then serve.

For now – tuck in…

PUMPKIN PIE WITH QUINOA CRUST

GF : DF : SF

Serves 10

CRUST:

1/3 cup (100g) medjool dates, seeds removed

1/3 cup (85g) dry figs

1 cup (80g) quinoa flakes

1/2 cup (70g) walnuts

1/2 teaspoon cinnamon

pinch sea salt

3 tablespoons coconut oil, melted

FILLING:

1 cup pumpkin puree

1 cup coconut cream

3/4 cup maple syrup

1/2 cup coconut oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

pinch sea salt

1 teaspoon ground turmeric

1/2 cup chopped pecans

Optional: ground cinnamon or cacao nibs to sprinkle over the top before serving

For the crust.

Preheat oven to 180C. Combine all ingredients in a food processor and blitz until it becomes a crumb. Press into a 25cm diameter tart tin with removable base, prick tart crust with a skewer a few times and bake for 20 minutes at 180C. Allow to cool completely before adding filling.

For the filling:

Combine all ingredients in the bowl of a mixer or large bowl and whisk to combine well. Pour into cooked and cooled tart crust, then set in fridge for 2 hours. Sprinkle chopped pecans over the top of the tart before serving.

Store in fridge up to 1 week.

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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