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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 sure enough I had something else!

I had no idea what that something else was going to be but 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.

PS. I still plan to make a bounty bar but for now…ENJOY!!!!!

PLANT BASED, RAW, NUT FREE LAMINGTONS

Makes 25 pieces

Gluten free : Dairy Free : Vegan : Nut free

Base:

1/2 cup sunflower seeds

1/4 cup sesame seeds

1/4 cup raw cacao powder

1 cup medjool dates, pitted

No sponge-sponge:

2 cups desiccated coconut

1/4 cup coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla

pinch sea salt

Chocolate:

1/3 cup coconut oil, melted

1/3 cup raw cacao powder

3 tablespoons maple

Extra desiccated coconut for sprinkling on top

Place ingredients for base in a food processor and blitz to a crumb, then press into a lined 25x25cm cake tin or dish.

Blend ingredients for sponge in the food processor until it comes together, then press on top of base.

Whisk together ingredients for chocolate in a bowl and pour over the top of the coconut (this was the step where I was meant to do something else to make it a bounty but didn’t!), sprinkle with extra coconut and place in freezer to set for 3-4 hours.

Slice into pieces and serve.

Store in fridge or freezer up to 2 weeks.

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Um yummmmmmmm!!! It’s Coealic Awareness Week, so I’ve created some scrumptious gluten free recipes with Woolworths for you. These Gluten Free Pizza Scrolls include Woolworths Free From Gluten Flour and 4 different veggies for extra fibre, vitamins and minerals. They’re divine hot out of the oven – actually, they’re completely irresistible!!!! See below for some foodspiration and the video is waiting for you on @brownpapernutrition when you’re ready to make these delicious numbers yourself. Enjoy!

GLUTEN FREE PIZZA SCROLLS

Gluten free : Vegetarian

Makes 8-10 scrolls

2 1/2 cups Free From Gluten Self Raising Flour

1 small (60g) carrot, grated

1/4 cup (35g) linseeds

1/2 cup (125ml) milk of choice

1/4 cup (62ml) olive oil

4 tablespoon no added salt tomato passata

1 teaspoon dried oregano

1/2 cup (18g) baby spinach, shredded

60g mushrooms, chopped

1 cup (100g) mozarella cheese, grated

Preheat oven to 200C.

In a bowl combine Free From Gluten Self Raising Flour, carrot and linseeds and mix.

Add milk and olive oil to bowl and combine ingredients with a fork, then use your hands to knead the dough until it is uniform in texture and quite smooth.

Place a sheet of greaseproof paper on bench top, dust lightly with flour, then place dough in middle of paper.

Press out gently with hands to start, then lay another sheet of greaseproof paper on top and roll out dough with a bottle or glass until about 5-7mm thick.

Remove greaseproof paper from top, then spread tomato passata evenly over the dough, followed by oregano, baby spinach, mushrooms and mozzarella cheese.

Roll the dough tightly to form scrolls, squeezing gently as you go.

Slice into 8-10 pizza scrolls, transfer to baking tray, lined with a piece of the greaseproof paper used for rolling and place in oven to cook 25-30 minutes.

Serve with extra raw veggies and enjoy!

+ This is a partnered post with Woolworths, all thoughts, opinions and ideas are the authors own.

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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. Amazing that old REST chestnut isn’t it? It’s amazing how we sometimes resist it but how restorative is it??!?!
 
Back to the food…
 
This platter appealed to both the kiddies and adults so if you’re planning a get together look at doing the combination of kiddy and adult food can be a fun change, instead of separating the two, and that way we all engage with it together and kids can try and learn a few new foods in the process. Plus you’re not buying a huge number of ingredients only to see half go to waste.
 
You can see pretty easily what’s on it but just in case you’re curious for more of the details:
– beetroot hummus / regular hummus / green hummus (I just blended baby spinach and coriander into the hummus blend to make it green) topped with some dukkah
– cheddar cheese
– pears and apples
– bocconcini
– seed snaps, lavosh and blue corn / hemp corn chips (oh my god so yummy)
– cashews and walnuts
– sicilian olives (kids love these!)
– cherry tomatoes and capsicum sticks
– polski ogorki aka gherkins – because I’m a child of the 80s and they were so popular and I’m bringing them back (thanks @bondibubswholefoods for instigating that obsession!)
 
I want to mention too – this platter is really economical.
There aren’t many indulgent and expensive cheeses.
I made one hummus then just whacked in a few things here and there to make them different.
I’ve used fruit and vegetables to mix things up instead of all crackers (which can add up in price, especially if they’re not eaten and are left to go stale) and included some of my homemade seed crackers (which I batch cook and keep in an airtight jar for weeks on end).
So you can see, you can make beautiful, decadent looking but nourishing food on a budget.
Throwing a do or a cheese platter and nibbles for drinks, doesn’t have to be expensive to be healthy which I think can often happen for many people – it doesn’t have to be the case though.
 
I hope that’s given you some extra reasons to take this week by the balls so you can excitedley bring in next weekend with a healthy platter of deliciousness by your side!
 
Lots of love, Jacq xo
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One of my favourite nourish bowls! Teriyaki veggies, baby spinach, pickled ginger, boiled eggies, avocadoooooo and herbs. Servin it up with some Remedy for good measure. The recipe for my teriyaki roast veggies is heavenly – so scrumptious – and you can make up the teriyaki sauce in bulk and store it too if you love it as much as I do!!!! 
There are 7 DIFFERENT plant based ingredients in this meal, a source of protein from eggs, fibre (vegetables) and high quality carbohydrates derived from starchy carbohydrates such as pumpkin. Whilst you may not always have a number of ingredients to play with at each meal, aim for diversity on your plate and you should start to naturally meet daily RDI (recommended daily intake) for the essential nutrients we need to thrive.
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Just made dinner in 15 minutes.
Prepped and cooked = happy days.

I had some quinoa and mushies in the fridge so I popped them in the pan with coconut oil, garlic, ginger, tamari, sesame, shallots and cori and because I freakin loooooove mung beans I added some of those in for plant protein too. Tastiest, lightest, fastest, most flavoursome meal when you don’t have time, or when you do have time but would prefer to spend it doing other things than cooking – totally fine too! I made this so we could come back to it after a dip in the ocean. Popping the recipe below for you – you can honestly throw in whatever legumes you like you don’t have to use mung beans, they all add the protein you need in the meal and the extra delicious factor too.

MUSHROOM QUINOA MUNG BEAN SUNG CHOI BAO
Serves 4

Gluten free : Dairy Free : Vegan

In a fry pan combine on medium heat 2 teaspoons coconut oil, 2 cloves garlic, peeled and finely chopped, 2 teaspoons grated ginger and cook for 3 minutes. Add 200g mushrooms, 3/4 cup cooked quinoa, 1/2 cup cooked mung beans or lentils, 2 tablespoons water, 3 tablespoons gluten free tamari or soy sauce, 2 teaspoons sesame oil and cook 5 minutes. Add 3 finely chopped asian shallots (white and green part) and 1/4 bunch coriander (chop the stalks then add the leaves to the top of your lettuce bundle). Spoon into lettuce leaves and enjoy!

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The most delicious teriyaki dish you ever did eat! Prepared in 5 minutes, ready in 20, and with some left for the next day one of the best dishes to cook once, eat twice. You can add your choice of protein (chicken fish beef) to this dish or enjoy as is with some brown rice/quinoa and avocado if you’re looking for a hearty vegan meal.

ULTIMATE TERIYAKI ROASTED VEGETABLES

Serves 4 as a side or 2 as a main

2 medium (750g) eggplant, sliced 1-2cm thick

500 jap pumpkin, cut into wedges

4 asian shallots, white and green sliced into thin pieces

olive oil

1 tablespoon sesame seeds

good handful of coriander, leaves and stalks

Teriyaki sauce:

2 tablespoons tamari or gluten free soy sauce

1 tablespoon honey or maple syrup if vegan

1 teaspoon sesame oil

Heat oven to 200C and line a large baking tray with greaseproof paper.

Arrange eggplant, pumpkin and onions around the tray drizzle with olive oil, toss and coat with extra olive oil if the eggplant requires it, season with sea salt and place in oven to cook for 20 minutes.

Whilst cooking whisk together ingredients for teriyaki in a bowl.

Once veggies are cooked drizzle with teriyaki sauce, sesame seeds and coriander and serve.

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Shepard avocado season is here and as you can imagine when they’re in abundance, they’re featuring in a whole stack of recipes and meals over here at Brown Paper Nutrition.

Avocados smash through the roof (see what I did there… avo smash… moving on…) when it comes to nutrition. Their unique combo of vitamins and minerals keep your immune system top notch, can boost your energy, enhance brain power, build bone strength, aid gut health, stabilise mood and one of my personal favourites – help create a beautiful glow in your skin.

Whilst Shepard Avos are yummoooooooo as is with lemon, salt and pepper or on top of toast or crackers, I’m loving them with baked veggies like broccoli and a kick of za’tar spice, which is exactly what inspired this recipe!

It’s delicious as is, or with an added grain such as brown rice tossed through or a slice of bread on the side, but we personally enjoyed it with some tinned tuna as a quick Monday night meal. Hope you love it too!

ZA’TAR BROCCOLI AVOCADO BEANS AND GREEN APPLE 

Serves 4 as a side

Gluten free : Dairy Free : Vegan

1 head broccoli (300g), cut into florets

400g tin butter beans, rinsed and drained

1 small (120g) red onion, sliced into eight wedges

2 tablespoons extra virgin olive oil

1/4 bunch parsley, finely chopped

Juice of 1/2 lemon

1 green apple, sliced into sticks

3 tablespoons za’tar spice

1 shepard avocado, peeled and sliced

sea salt and black pepper

Heat oven to 180C and line a baking tray with greaseproof paper.

Place broccoli florets, butter beans and red onion on tray, toss with olive oil, season with salt and pepper and bake for 30 minutes.

Once cooked, toss with chopped parsley and lemon juice, green apple, za’tar spice and avocado and serve with your choice of protein (we love fish with this one!)

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Loveliest of shoots this February with my darling boy, Jet, and gorgeous Australian lifestyle brand – Country Road.  Feel so humbled to be included again on their blog LIVE WITH US speaking about back to school nutrition and of course some delicious recipes including Hidden Veggie Cookies and Rainbow Wraps

You can find the full shoot, (styled and shot be me – Jacq Alwill) and recipes on the Country Road blog.

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It’s an honour this year to be writing a column and recipes for the ever popular Australian magazine Eat Well!

Eat Well is chock a block full of nutritious and diverse recipes and articles on how to eat your way to better health and well being.

Issue 22 and my first issue to submit articles to includes Recipes rich in and inspired by:

  • Plant protein 
  • Picnics
  • Tofu 
  • Coffee
  • Vietnamese flavours
  • Passionfruit
  • Poke bowls

Bit of a sneaky look into the recipes of mine you’ll find in the mag below! Plusss…..

My recipe and image made it to the cover of Issue 22! So honoured and incredibly thrilled to be contributing to the magazine in the years to come. You can pick it up in Woolworths and other grocery outlets and of course newsagents across Australia.

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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 below and the how’s and why’s of their importance for nutritious meals in our home.

  1. Lemons – simple but important, for drinking, juicing and balancing flavours in meals (curries and stir fries etc) plus the acids in lemon help to tenderise (chicken, meat and fish if you choose) and break down proteins so they are more readily absorbed by the body
  2. Kraut or kimchi – they’re both a great source of enzymes to support healthy digestion but they flavours also add great value to simple meals like grilled fish with sauteed spinach and avo or a delicious nourish bowl which I do quite a few of! My favourite is Peace Love and Vegetables
  3. Hummus – if I have time, I’ll make my own, otherwise I’ll go for one of my favourites such as Pilpel or Yalla
  4. KombuchaRemedy of course!
  5. Nut milk – I never make nut mylk, it’s the one thing I simply cannot be bothered to make and there are some great brands on the market – currently sitting in the fridge is Nutty Bruce, however I stash extra in the pantry from Woolworths too
  6. Carrots – when asked what my favourite snack is, carrots are the reply! This comes as a surprise to some, I think they’re expecting some creative raw treat but to be honest I think there’s nothing better than carrots and hummus – and the combo ups your fibre, beta-carotene and plant based protein intake for the day too
  7. Frozen peas (ok so these are freezer ingredients but you get me) because they’re delicious, sweet but savoury and easy to stash into the freezer and blanch quickly to throw into a salad for the green component with grated carrot, eggs, feta, kraut and olives!
  8. Frozen spinach – makes for a great back up green hit, the nuggets of spinach you could also throw into your smoothie to ice and boost your green vitamin and mineral intake for the morning if it’s sitting in the freezer and you don’t have any baby spinach handy – tricks yes!
  9. Maple syrup – for the moment when I MUST MAKE CHOCOLATE. The 3 ingredient combination for raw chocolate I stand by is maple, raw cacao and coconut oil. From there you can be adventurous but these are the best to start with
  10. Olives – because if there’s nothing in the fridge and I’m waiting for home delivery to arrive, then olives and red wine will keep me sane – hehe. Also Jet LOVES olives and it’s a great pre dinner, savoury snack for him too. We usually keep kalamata and Sicilian green on hand
  11. Goat cheese or feta – do these need explaining? I admittedly keep the marinated variety on hand because it’s scrumptious and what really is life without some indulgences, and as they keep better too
  12. Buckwheat or quinoa bread sliced and frozen – that way you’re never short on a meal, also such a great solution when you come home from travel! Find the recipe for Quinoa Seed Bread here and Buckwheat Sweet Potato Bread here. 
  13. Onions – basic but delicious and with an onion I can create a pantry curry with lentils and probably peas from the freezer and then a meal is ready! Did you know onions are a great source of prebiotic fibre to feed the healthy gut bacteria too? Nutrition factoid for you to take with you today!
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