Recipes

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

Mango, Haloumi & Asparagus Salad

Entertaining this festive season?! Not sure what to make? Remedy nutritionist Jacqueline Alwill from The Brown Paper Bag shares her go-to salad for the silly season to sort you right out. 

Mango, Haloumi and Asparagus Salad by Jacqueline Alwill

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients

  • 2 mangoes
  • 2 bunches asparagus, ends trimmed
  • 250g haloumi, sliced approx 5mm thick
  • extra virgin olive oil
  • 2 cups baby rocket leaves

Dressing

  • 2 teaspoons dijon mustard
  • 2 tablespoons olive oil
  • 1/4 cup Remedy Peach Kombucha
  • 1 teaspoon honey
  • Sea salt and black pepper

Method

1. Heat a frypan on medium heat, add a drizzle of extra virgin olive oil. Cook asparagus on the pan for 3-4 minutes, turning half way. Once cooked, transfer to a plate, add another small amount of extra virgin olive oil, spread around the pan then add haloumi slices and cook 1-2 minutes each side or until golden.

2. Whilst they are cooking whisk together ingredients for the dressing and pop the rocket leaves on a large serving platter.

3. Once asparagus and haloumi are cooked arrange over the rocket, drizzle with dressing, season with sea salt and black pepper and serve.

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

Remedy summer cocktail countdown!

It’s warming up, the sun’s still high in the sky come knock offs and we’re heading into party and festive season…that can only mean one thing! Cocktails! As per usual, Remedy’s got your back with a few cheeky bevvie ideas to keep you swinging all the way through summer.

Let’s start with our Remedy Pimped Pimms! 

Remedy Ginger Lemon Pimped Pimms

Remedy Kombucha Ginger Lemon Pimms Cocktail

Ingredients

  • 330ml Remedy Kombucha Ginger Lemon
  • 110ml Pimm’s
  • Fresh fruit, cucumber and fresh mint
  • Ice

Combine all ingredients in a jug and give it a good stir. Pour into two glasses and serve!

Go Troppo

Gettin’ ready for an island escape and feeling those tropical vibes? Stir it up (little darling) with this not so typical tropical little number.

Remedy Switchel Tropical Cocktail

Ingredients

  • 330ml Remedy Switchel Tropical
  • 2 shots of white rum
  • Pineapple wedges if you fancy
  • ?Ice

Take two glasses, fill with ice, pour a shot of rum in each glass, top with Remedy Switchel Tropical and garnish with pineapple wedges if you’re trying to impress someone.

Pure Pina

Do you like Pina Coladas? Gettin’ caught in the rain? Nuh. Us neither. What we DO like is a Pina Colada made with a cheeky Remedy Coconut Water Kefir.

Remedy Coconut Water Kefir Pure Cocktail

Ingredients

  • 330ml Coconut Water Kefir Pure
  • 1 shot Malibu
  • 100ml coconut milk
  • ½ cup ice

Whack all ingredients in a blender and turn that dial UP! Once smooth, pour into two glasses, put on your sunglasses and take a trip to pure paradise.

The BOSS (The Blood Orange Switchel Swirl)

Need a cocktail that’s going to wake up your taste buds and give you a bit of a smack upside the head? (figuratively speaking of course!) The BOSS is that loud one that shouts ‘RISE AND SHINE’ right in your ear.

Remedy Switchel Blood Orange Cocktail

Ingredients

  • 330ml Remedy Switchel Blood Orange
  • 2 shots of vodka
  • Ice

Fill a cocktail shaker with ice, pour in two shots of vodka and top with Remedy Switchel Blood Orange, stir to combine and pour into two glasses. Garnish with a lemon twist or slice of citrus. Drink! Wake up and get ready to get down!

Peach Bellini

Summer = peaches. Peaches = Bellinis. Simples. Here’s Remedy’s take on the Harry’s Bar classic.

Remedy Kombucha Peach Bellini

Ingredients

  • 1 330ml bottle of Remedy Kombucha Peach
  • Prosecco

Pour chilled Remedy Kombucha Peach into two glasses and top with prosecco. Feelin’ fancy? Add a peach slice garnish. Even fancier? Top with Persian fairy floss AKA pashmak! Oooh get you!

Plant Based Taco Tuesday with Remedy Tepache

It's our favourite day of the week - TACO TUESDAY!! To celebrate our mate Rebecca Young from The Orange Kitchen has whipped together these mouth watering plant based tacos we just had to share!

Plant Based Tacos by Rebecca Young

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2

Ingredients

  • 1 brown onion, finely diced
  • 2 stalks celery, finely diced
  • 1 tsp minced garlic
  • 400gm plant-based mince
  • 1 can diced tomatoes
  • Splash of water
  • 40gm burrito/taco seasoning
  • Cracked black pepper (to taste)
  • Pinch salt
  • Olive oil

To serve

  • White corn mini tortillas
  • 1 avocado
  • ½ red onion, finely sliced
  • Kernels from 1 cob sweet corn
  • Handful fresh coriander
  • Lime juice

Method

1.     Add a splash of olive oil to a large fry pan over medium-high heat. Add in the finely diced onion and celery and cook until lightly browned.

2.     Add in the garlic and stir through well.

3.     Add in the plant-based mince and cook for 5 minutes, stirring throughout to ensure it cooks through evenly. 

4.     Add in the can of diced tomatoes along with a splash of water and the burrito/taco seasoning. Stir through well and continue cooking for a few minutes longer.

5.     Add in cracked black pepper and salt to taste, cover and set aside.

6.     Heat another fry pan to high heat and cook each white corn tortilla for a few minutes on either side. 

7.     To assemble your soft shell tacos, spread some smashed avocado on the tortilla as your base, then add the mince mix on top, along with some sliced red onion, corn kernels and coriander, along with a squeeze of fresh lime juice and you’re done! Enjoy your handiwork!

https://the-orangekitchen.blogspot.com/

Instagram @young_rebecca

5 hacks for a healthier kids' party

by Jacqueline Alwill

Most parents would agree that planning a kids’ party with the (inevitable) sugar highs that come with party food and treats is a tad exhausting even before the party starts. So to save you from your next kids’ party headache, dive into these 5 hacks for a healthier kids’ party.

1. FIND FAMILY FAVES

Plan the party WITH your kids when it comes to activities and food. Understand what makes them completely stoked and then be clever in the way you balance the party and health-ify it. If a piñata is on the cards, pop in some cool treats to balance the sweet ones exploding out of it. If your family loves a chocolate cake then make that the hero and leave the extra sugary cupcakes or dense brownies out of the plan. And, if lolly bags to take home are a non-negotiable then top up with some items that maybe aren’t related to food, but still super fun – try packs of cards, cool pencils or mini joke books instead. 

2. ENJOY THE SWEET

But be savvy in how you peel it back, so it doesn’t become a sugar rave. Kids actually don’t care if it’s lollypops on a table or watermelon cut and presented with a stick like a lollypop. It’s the novelty that counts for them and they’ll eat whatever is there. Remember that, because in the midst of wanting to make each party epic for your kids, it can be lost. Simple go to treats without the refined sugar hit might include:

3. SAY HEY TO SAVOURY

To balance the sweet, make it a 2:1 ratio of savoury to sweet on the table and you’ll have a much happier bunch of kids in your company. Remember you don’t have to be making everything yourself, hunt down good quality party food from your local baker, pizzeria or sushi store to top things up and get some quick, little person loving, savoury action on the food table. Consider these crowd favourites:

  • pizza slices - many great pizza shops will happily make up a large slab of pizza with a simple margherita topping if you order in advance
  • mix of brown and white rice vegetable sushi
  • veggie dip boats
  • mini frittata
  • sweet potato wedges
  • vegetarian sausage rolls
  • lavosh or pita bread chips with (no spice) guacamole

4. SWAP THE SODAS

There are always better options and Remedy Drinks has just made the healthiest yet with their NEW fermented soda range. Whilst the idea of juice boxes and some sneaky sugar laden soft drinks might be tempting to keep the small peeps happy this party season, rethink your choices for a HAPPIER and HEALTHIER event. Remedy Drinks has just introduced five new fermented sodas to the Remedy stable including crowd favourites such as Cola, Lemon Lime and Bitters, Lemonade, Ginger Beer and Oranja which means there is a flavour for everyone big and little alike. What’s the difference between Remedy and the ‘usual’ soft drinks or sodas you ask? Well … Remedy Sodas are made with organic fruit juices brewed with Remedy’s live culture to ferment out all of the sugar before adding all natural ingredients including spices and botanicals. Remedy Drinks are making sodas right, with no sugar, naturally. A healthier, tasty fizzy? Yes please!

5. RUN THEM RAGGED

Finally, rather than leave the cake til last, sneak it in half way, get the savoury food out and run kids around before parents come to pick up. Tap into all your old favourite party games and tricks you loved growing up and bring them to life again - pin the tail on the donkey (maybe a minion?), three legged or egg and spoon races, tag, tip you name it. A party planned around great games, healthy food and drinks and family faves are fun filled, healthy kids’ parties done right. 

Recipe: Choc Dipped Pineapple Triangles

Makes approximately 24 slices

Dairy Free: Gluten Free: Refined Sugar Free: Vegan

  • 1 small pineapple, sliced into 1cm thick triangles, skin left intact
  • 1/2 cup coconut oil, melted
  • 1/2 cup raw cacao powder
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • Toppings: finely chopped pepitas, pistachios, coconut flakes, cranberries, or any other dried fruits and nuts you wish

Whisk together coconut oil, raw cacao powder, maple syrup and vanilla.

Line a large baking tray with greaseproof paper.

Dip 3/4 pineapple piece into melted chocolate, allow a little to drip off the end, lay onto tray and repeat.

Place in fridge to set for 10 minutes then repeat with remaining chocolate this time adding the dried fruit, seeds and nuts (optional) on the top of the pineapple and chocolate.

Pop back in fridge or freezer to set and serve straight from fridge or freezer (chocolate will melt quickly if it’s a hot day!).

This post originally appeared on Remedy Nutritionist Jacqueline Alwill's Brown Paper Bag blog.