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Miso corn on the cob

Cooking corn on the cob hack: don’t shred the husk away and cover or boil, simply pop the whole corn in its husk to cook in the microwave for 5-6 minutes. SIMPLE!

This delight is corn on the cob, miso butter and sprinkle of furikake (japanese seasoning or you can just chop up toasted seaweed too). Serving this one up with brown rice and quinoa combo, spring onions and wilted spinach, bit of tamari too. I’ve also mashed some avo with wasabi and then you can eat it with your choice of protein. So so good!

I’m popping the recipe for MISO BUTTER below. It makes more than you need so just store it in an airtight container in the fridge and enjoy as you wish.

To make the MISO BUTTER… soften 60g butter and then combine with 2 tablespoons white miso paste, whip together until creamy and serve it up!

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.

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