Nutrition

Deluxe Plant-Based Burgers

Finally scraping the barrel of iso-recipe ideas? We're in the same boat. One more curry and we may just have a new turmeric-coloured wallpaper on our hands. It's either that or the beans get a spin in the microwave again. Luckily our main gal and Remedy nutritionist Jacqueline Alwill came in to save the day with this banger of a burger recipe. Plant-based deliciousness which uses simple ingredients and is oh-so easy to make (it also happens to go REAL well with a Remedy Ginger Beer). Get on it!

Deluxe Plant-Based Burgers by Jacqueline Alwill

Gluten Free, Dairy Free, Vegan
Serves 4

Ingredients

  • 1 tablespoon ground flaxseed 
  • 1 cup (200g) frozen peas, defrosted 
  • 1 cup (200g) cooked chickpeas or tinned, rinsed and drained 
  • 1/2 cup (70g) cooked brown rice 
  • 1/2 cup (48g) almond meal 
  • 1/4 cup (60g) caramelised onion 
  • 2 tablespoons (40ml) extra virgin olive oil 
  • 2 tablespoons finely chopped parsley 
  • 2 tablespoons finely chopped coriander (or your herb of choice) 

Method

1. Start by making the flax egg. Combine ground flaxseed with 2.5 tablespoons water in a small bowl, mix and set aside.

2. In a food processor combine defrosted peas, chickpeas, brown rice, almond meal, caramelised onion and oil and pulse to chop a few times. Add flax egg and blitz briefly so the mixture comes together but you can still see small pieces of peas and chickpeas.

3. Shape into 4 even sized burgers approximately 10cm in diameter, pop on a plate, cover and set in the fridge for 20 minutes.

4. Heat the oven to 180°C and line a large baking tray with greaseproof paper. Place burgers on baking tray, spray lightly with extra virgin olive oil and bake in oven for 40 minutes.

5. Team with your favourite burger bun (bread or lettuce) and choice of juicy burger extras - pickles, hummus, mustard, beetroot, tomato, sprouts, onion, kraut and serve with sweet potato wedges for extra delicious trimmings. 

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

Coconut Water Kefir Overnight Oats

Who said breakfast had to be boring? Our Remedy nutritionist Jacqueline Alwill has done it again with this delicious recipe for Remedy Coconut Water Kefir Overnight Oats! If you're a meal prep lover this dish will have you sorted for 4 breakfasts whilst looking like something straight out of your favourite influencers Instagram feed. 

Coconut Water Kefir Overnight Oats by Jacqueline Alwill

Dairy Free, Vegan
Serves 4

Ingredients

  • 1 1/2 cups (160g) rolled oats 
  • 2 cups (500ml) Remedy Coconut Water Kefir Pure
  • 2 teaspoons (10ml) vanilla 
  • 1 cup (80g) shredded unsweetened coconut 
  • 1/2 cup (75g) raw cashews, chopped

Method

1. Combine all ingredients in a bowl and mix to combine. Cover and place in fridge overnight to soak.

2. Serve with coconut yoghurt and your choice of seasonal fruits. 

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

Raw Nut-Free Lamington Slice

Back to school is here. It's that time of year when Pinterest's search tool gets a hammering by mums desperately seeking new lunchbox inspiration. It's gotta be nut-free, vegan, gluten-free yet still tasty enough for your child to not use it as a makeshift ball in a game of 4-square. With a few mums in the Remedy office – we know the panic stations of back to school are REAL. So, we threw it over to Remedy nutritionist, super mum and all-around legend, Jacqueline Alwill to share one of her favourite lunchbox snacks and BOY did she deliver with this Nut-free Lamington Slice!

Raw Nut-Free Lamington Slice by Jacqueline Alwill

Gluten Free, Dairy Free, Vegan, Raw, Nut Free
Makes 25 pieces

Ingredients

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 syrup
  • Extra desiccated coconut, for sprinkling on top

Method

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

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

3. Whisk together ingredients for chocolate in a bowl and pour over the top of the coconut, sprinkle with extra coconut and place in freezer to set for 3-4 hours.

4. Slice into pieces and serve. Store in fridge or freezer up to 2 weeks. 

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

MUNG BEAN PUMPKIN KALE SALAD WITH TAHINI DRESSING

And just like that, we’re in 2020. Forget reflecting on 2019 (and that bad lower back tattoo... Becky) and embrace the New Year cheer. With eating better at the top of our resolution lists, we asked our good mate, and Remedy nutritionist Jacqueline Alwill to throw us her salad to end all salads. So if you’re 15 days deep into a plant-based diet or want to make friends with salad for once and all - try this Mung Bean, Pumpkin & Kale salad today. It’s easy. It’s delicious. It won’t disappoint!

Mung Bean Pumpkin Kale Salad with Tahini Dressing by Jacqueline Alwill

Gluten Free, Dairy Free, Vegan
Servings: 4 - 6 as a side

Ingredients

  • 1 cup of mung beans, cooked until tender
  • 2 cups marinated kale
  • 2 stalks celery, diced
  • 1/4 cup mixed toasted sunflower seeds and pepitas
  • 1/4 cup chopped almonds
  • 2 tablespoons lemon juice + 2 teaspoon finely grated zest
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup mint leaves or other herbs on hand- coriander/parsley will work well, finely chopped
  • 2 cups cooked pumpkin pieces
  • 1/4 cup dukkah
  • 1/4 cup tahini
  • Sea salt & black pepper

Method

1. Toss cooked mung beans, marinated kale, celery, sunflower seeds, pepitas, almonds, lemon juice, zest, evoo and herns in a bowl with a good pinch of salt and black pepper. 

2. Lightly toss through the pumpkin. 

3. Arrange half the salad on a serving platter, sprinkle with half the dukkahand half the tahini then repeat and serve. 

*If you can't find dried mung beans, chickpeas work just as well. To marinate kale: pull leaves from the stem and chop into bite sized pieces, then place into a bowl. Drizzle with lemon juice, add a good pinch of sea salt and massage into leaves to marinate and tenderise. 

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition