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Jacqueline Alwill on Muck Rack

Jacqueline Alwill

As seen in: Sydney Morning Herald, 9Honey | Coach, BODY + soul, Women's Health (Australia), RUSSH, Sporteluxe, The Latch, Eat Well Australia, Beauticate, The Beast and
Mother : Nutritionist : Event Caterer IG : @brownpapernutrition FB : The Brown Paper Bag Nutrition & Wellness
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Articles

Halloumi with dukkah, roast eggplant, tomato and rocket

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By Jacqueline Alwill
| RUSSH Verified
In recent years we have shifted the focus of fats in our diet from hindrance to healthful. Unsaturated fats are forever our heroes (nuts, seeds, olive oil, avocado and the like), but knowing the brain is primarily made up of saturated fatty acids and cholesterol, nutritionally we encourage people to consume a moderate dose of quality saturated fats to fuel the brain so it can function optimally. A small dose of dairy such as cheese, butter or ghee - or coconut oil - will do the trick.
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Cooking with Ancient Grains

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By Jacqueline Alwill
| Eat Well Australia Verified
Ancient grains are nutrient-dense, high in fibre and linked to health benefits like decreased cholesterol and lower risk of stroke. Discover some of our favourite ancient grains like farro, spelt, millet, bulgur and teff, and learn how to prepare and cook them. Grown as they were many thousands of years ago, ancient grains pack a nutritious punch while being readily available on supermarket shelves and in whole-foods stores for keen foodies to embrace and enjoy in everyday cooking.
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Millet Buckwheat Wraps

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By Jacqueline Alwill
| Eat Well Australia Verified
Millet has a creamy, mild flavour (not overbearing like quinoa or buckwheat) in cooking. 1 free-range egg ¾ cup (190mL) plant-based milk 2 tsp (10mL) extra-virgin olive oil, plus extra for frying 1⁄3 cup (50g) millet flour 1⁄3 cup (50g) buckwheat flour Pinch sea salt ½ tsp baking powder Oil In a mixing bowl, whisk together egg, plant-based milk and extra-virgin olive oil. Sift millet, buckwheat fl our, sea salt and baking powder into the wet ingredients and whisk again to form the batter.
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