In the first of our new recipe series, we asked nutritionist and health food advocate Jacqueline Alwill of The Brown Paper Bag to share one of her freshest and healthiest spring lunch recipes to help inspire clean eating in the lead up to summer.
Recipe and images by Jacqueline Alwill of The Brown Paper Bag
With the weather warming and spring vibes filling the air, this is often the time of year we do a little lifestyle cleanse. Whether it’s clearing the clutter from our homes and wardrobe or looking at our diet and health, now is the perfect time to refresh and renew. When it comes to food, light meals with an abundance of gorgeous seasonal ingredients and nutrition to stimulate our body’s natural detox pathways will be the key to spring-cleaning our health. Think fresh colours in lemons and limes with the sours to stimulate the liver, raw vegetable dishes that celebrate the beauty of food and its wonderful nutrition, and light proteins to balance the meal.
STEAMED FISH WITH GINGER DRESSING
GF : DF : SF : PALEO
4 x 150g pieces white fish (barramundi, ling, blue eye and cod all work well)
2 teaspoons fresh grated ginger
2 tablespoons olive oil
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
Pinch finely grated lemon zest
To serve: baby spinach leaves and fresh herbs of choice
Bring a large saucepan of water to the boil and check the steamer basket sits comfortably. Wrap the fish in baking paper, place in steamer basket over boiling water and cover. Steam 10-12 minutes. While fish is cooking combine ingredients for dressing in a small bowl and whisk. Remove fish from steamer, unwrap and arrange on serving platter or individual plates on a bed of baby spinach leaves. Drizzle dressing over the fish and garnish with fresh herbs.
SHAVED CUCUMBER AND MISO AVOCADO SALAD
GF : DF : SF : V : PALEO
350g lebanese cucumbers
2 tablespoons pepitas
2 tablespoons sesame seeds, toasted
¼ cup finely chopped red onion
1 cup rocket or watercress leaves
1/3 cup coriander leaves, picked
1/2 medium avocado, mashed until smooth
1 1/2 tablespoons red miso paste
3 tablespoons olive oil
3 tablespoons tahini
4 tablespoons lemon juice
White balsamic vinegar or apple cider vinegar
Sea salt and freshly ground black pepper
Finely slice the cucumbers with a vegetable peeler or mandolin to create long ribbons and set aside. Combine avocado, miso, olive oil, tahini and lemon juice in a small bowl and whisk well to combine. Arrange half the cucumber slices onto a serving platter or salad bowl, place a few small dollops of the avocado around it, top with half the pepitas, sesame seeds, onion, rocket and coriander leaves. Do the same again to create a lovely second layer in the salad. Drizzle with white balsamic or apple cider vinegar, season with salt and pepper and serve.