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  • Finished my final work submission today a really bloody exciting
    2 days ago by brownpapernutrition Finished my final work submission today (a really bloody exciting one too!) before I take time out for birth and beyond yassssssssss bebe girl you is welcome to come into the world anytime... but preferably on the weekend when I’ve ticked a few more boxes of the stuff that needs to happen including putting my heavily swollen feet up somehow. I’ll be honest I feel a bit weird and nervous about taking a step away from my business for the next while, I have driven this engine for a solid 7+ years now and not taken any real extended leave,
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  • MANGO YOGHURT RICOTTA SLICE cheesecake thing which I made with
    21 hours ago by brownpapernutrition MANGO YOGHURT RICOTTA SLICE... cheesecake thing which I made with a few things in the fridge and inspired by my case of mangoes : ) I made it by whisking together 3/4 cup ricotta, 3/4 cup greek yoghurt, 3 tablespoons honey, 2 free range eggs, 2 teaspoons vanilla, 2 tablespoons chia seeds, 1 medium very sweet aka brown banana and 2 teaspoons lime zest until all creamy and delicious. Then poured it into a lined loaf tin and popped it in the oven at 180C for about an hour - or until a skewer came out clean and the top
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  • FULLY appreciate that posting Choc Peanut Butter Fudge first thing
    4 days ago by brownpapernutrition FULLY appreciate that posting Choc Peanut Butter Fudge first thing on a Monday morning might be torture, but ACTUALLY what is the point of a Monday unless to be excited about the week ahead?!?!?! ‍♀️ESPECIALLY if it involves making THIS!!!!!! My recipe for this cracker is in this month's Eat Well mag but I've also just done a post on the blog with my favourite WHOLEFOOD, PLANT BASED FUDGE recipes alllllllll there for you. Mate, get amongst it J xo ✌ thebrownpaperbag.com.au  #plantbased   #veganrecipes 

Pregnancy lovin plant based Peanut Date Vanilla Slice

This slice is a great intro recipe for anyone who hasn’t dabbled with wholefood treats much before as it’s simple and delicious. It’s also a winner for my pregnant and breastfeeding mums out there for a few reasons too.

Dates are a wonderful source of fibre – fuelling beneficial gut bacteria, sustaining energy levels and appetite and supporting gut motility to keep you and your bowels regular. Post partum constipation is a common condition for many women which may result from the effects of pregnancy hormones, haemorrhoids, pain from episiotomy or iron supplementation (note: there are many non-constipating iron supplements now available too, speak to your healthcare practitioner and doctor about which suits you best if iron supplementation is necessary) There are some studies on date consumption during the late phase of the third trimester of pregnancy (final 4 weeks) which show more favourable delivery outcomes but further randomised controlled trials are required.

Peanuts are rich in choline – choline is a vital nutrient during pregnancy to support brain and spinal cord structure and function, to reduce risk for neural tube defects and to improve transportation of many nutrients including DHA across the placenta. It’s also required to produce phosphatidylcholine in the body which is vital for the integrity of our cell membranes and in methylation pathways, this list goes on… whilst a bite of the recipe below won’t be sufficient intake of choline during this time of life, it is a means to improve intake of this essential nutrient across the course of your day.

There aren’t too many ingredients in this recipe so hopefully most will be on hand.

No rolling required, cause ain’t no one got time for rolling and coating with imminent baby / newborn.

They’re freezer friendly, so perfect to make and stash for energising treats on the go.

You can use the delicious water from soaking the dates in a smoothie #sustainableeating !

Finally they’re EASY to whip together and you can do it with one hand if you need to.

I know you’ll love this one folks and have learnt a bit more about some of our favourite ingredients in the pantry too. They’re in my freezer ready as we speak!

PEANUT DATE VANILLA SLICE

Gluten free : Dairy Free : Vegan

Makes about 20 pieces

1 1/2 cups organic dried dates

2 cups organic roasted unsalted peanuts

1 tablespoon vanilla extract

pinch sea salt

Pop dates in a bowl and pour enough boiling water to cover them and soak for 10-15 minutes. Drain the water into a jar and save for popping in a smoothie if you like. Combine dates, peanuts, vanilla and pinch of sea salt in a food processor and blitz until dough like consistency. Press mixture into a lined loaf tin and place in freezer to set for 2 hours. Slice into about 20 pieces, store in fridge or freezer.

 

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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