Packed with delicious fusion flavours, this Asian-inspired mushroom risotto is the ultimate comfort food to sink your teeth into all year round!
Jacqueline Alwill
Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.
This vegetable-rich dish is full of hearty Italian flavours, while staying low in kilojoules too — and perfect for kids that refuse to eat tomatoes!
This gluten-free zucchini pasta recipe is perfect for summer days when you’re craving pasta without that heavy carb feeling.
Pumped with plant protein and essential fats, these gluten-free crumbed Brussels sprouts are the ultimate vegan snack, side or lunch!
Ready for a nutritious greens hit? Look no further than this fibre-packed bowl, full of magnesium for energy and sleep, plant proteins for repair and plenty of flavour too!
Two of my favourite go-to soup ingredients feature in this recipe. They’re both rich in flavour and plenty of beautiful antioxidants to boost your body and protect it from the effects of stress. Ready in under 30 mins — go!
I love recipes that are super-quick yet so abundant in flavour, high-quality nutrition and colour — this one ticks all those boxes.
There’s something a little magical about mushrooms. Not only are they delicious, they’re also jam-packed with health benefits. Dive into the world of ’shrooms with these three tasty recipes.
The past year my baking has transitioned a lot to learning and creating with plant-based ingredients. It’s been a year of delicious afternoon teas including this recipe for vegan carrot cake.
I’ve remade this traditional sweet of New Zealand with all plant-based ingredients, and given it a real hit of ginger to stimulate circulation and warm the body. It’s the perfect afternoon tea treat with edge for the cooler months of the year.
This recipe is a great one to cook with kids — they love getting their hands into it. If they don’t love cinnamon that’s okay; just remove the topping and let them pop some honey or butter on top when it comes out of the oven instead.
One-pan bakes are some of the best ways to be resourceful and sustainable in the way you eat, using up whatever is left in the fridge and pantry.
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