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    Eat your way to radiant skin with Jacqueline Alwill

    Inspired by our NEW Body Care Range, our favourite Australian Nutritionist, Jacqueline Alwill cooked up two rather delicious and delightful meals with freshest of ingredients full of antioxidants that will help you achieve radiant skin by nourishing you from inside out and get you started for a glowing spring.

    There is SO MUCH to look forward to in the Spring, it’s one of my favourite times of year. New season produce, lighter meals, fresh ingredients to make you feel nourished from the inside out. In partnership with Jurlique and for the launch of their NEW Body Care Range I’ve created this delicious recipe which draws on ingredients from the range and delivers it to you ready to eat. Pretty great right?

    SAGE BRUSSEL AND CAULIFLOWER RICE

    Breakfast (brunch, lunch - maybe dinner too?) of champions - SAGE BRUSSELS AND CAULIFLOWER RICE. Abundant with nutrition from cauliflower, garlic and brussels to support our bodies natural detoxification processes. Full of fibre to aid digestion and satiate our appetite. And with the gentle inclusion of sage, enriches this dish with both anti-oxidant and anti-inflammatory nutrients too.

    You can play with additional flavours such as pecorino or if you prefer dairy free and purely plant based then a touch of vitamin B rich nutritional yeast will do the trick. Serve with fresh sourdough or gluten free bread, some sautéed mushrooms and beans and you have the perfect, nutrient dense, balanced meal.

    SAGE BRUSSEL AND CAULIFLOWER RICE

    Serves 4

    1/4 cup extra virgin olive oil
    2 cloves garlic
    1 leek, white part only, diced
    1 head (700g) cauliflower, cut into florets, blitzed to form a rice
    200g brussel sprouts, finely sliced
    small handful sage leaves
    2 teaspoons lemon rind
    2 teaspoons nutritional yeast OR 1/4 cup pecorino, shaved
    1 cup baby spinach
    sea salt and black pepper

    Heat a large frypan on medium heat, add olive oil, garlic and leek and cook 3-4 minutes until translucent. Add cauliflower rice, brussel sprouts, sage leaves and lemon rind and cook approximately 6-8 minutes. Sprinkle nutritional yeast if using a non dairy option and toss through baby spinach to warm. Seasons with sea salt and black pepper and sprinkle with pecorino if using. Serve direct from the frypan with sautéed mushrooms and butter beans and avocado for a delicious wholesome meal anytime of the day.

    SAGE BRUSSEL AND CAULIFLOWER RICE 
    - Inspired by Restoring Lemon, Geranium & Clary Sage Shower Gel
    

    CITRUS ASPARAGUS AND QUINOA SALAD

    Using antioxidant rich citrus fruits such as grapefruit, blood orange and lemon, plant protein charged quinoa, asparagus, liver supportive bitter leaves, maple and olive oil it’s such a winning combo to create not only a beautiful salad to look at but one that makes you feel great too. And when we feel great and our bodies are well nourished our skin shows that wouldn’t you agree? Citrus Asparagus and Quinoa Salad… welcome to Spring my friend.

    CITRUS ASPARAGUS AND QUINOA SALAD

    Serves 4

    2 blood oranges, peeled and sliced
    1 ruby grapefruit, peeled and sliced in segments
    1 bunch asparagus, trimmed and cut in thirds
    1/4 cup quinoa, rinsed
    3 cups mixed rocket and watercress
    1/4 small red onion, peeled and finely sliced
    100g coconut yoghurt or ricotta
    sea salt
    black pepper

    Dressing:
    1 tablespoon extra virgin olive oil /
    1 tablespoon maple syrup
    1 tablespoon lemon juice

    Place quinoa in a small saucepan with 1/3 cup water and bring to boil, reduce heat, simmer covered for 10-15 minutes or until water is absorbed and the tails of the quinoa are showing. Fluff with a fork and set aside to cool. Whilst quinoa is cooling blanch the asparagus in boiling water, refresh in icy cold water, and drain. Whisk the dressing ingredients together in a small bowl. Arrange the rocket and watercress on a large serving platter, sprinkle quinoa over the leaves, followed by the blood oranges, grapefruit and red onion. Place small dollop of coconut yoghurt or ricotta around the platter. Drizzle with dressing, season with sea salt and black pepper and serve.

    CITRUS ASPARAGUS AND QUINOA SALAD 
    - Inpired by Refreshing Citrus Shower Gel & Body Lotion

     

    By Jacqueline Alwill xxxx 
    www.thebrownpaperbag.com.au 
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