Vegetarian or not, there’s no denying the benefits of incorporating plant-based meals into your recipe repertoire. It can lessen digestive strain and help you to move away from processed foods, plus there’s all that green goodness creating the coveted ‘beauty from the inside’ glow. So, partnering with Jurlique  to celebrate Wellness Month this September, Jacqueline Alwill of The Brown Paper Bag shared with us her gluten and dairy-free recipe for a green noodle bowl packed with disease-fighting phytochemicals (and it tastes amazing).


Serves Two.

  • 2 kale leaves, torn from stems
  • 1 bunch broccolini, trimmed
  • 1 bunch asparagus, trimmed
  • 90g soba noodles
  • 1 silverbeet leaf, trimmed on stalks and roughly torn
  • 1 zucchini, spiralised
  • 1 cucumber, shaved into ribbons
  • 2 tablespoons sauerkraut
  • 1 tablespoonpepitas
  • 2 teaspoons sesame seeds
  • 1 tablespoon micro coriander
  • 1 tablespoon micro garnet
  • 1/2 avocado, sliced


  • 1 tablespoon miso
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon honey


Bring a medium saucepan of water to the boil and blanch kale, broccolini and asparagus for 2 minutes. Remove the vegetables and place aside. Add soda noodles to the water and cook according to packet instructions. Meanwhile, prepare salad dressing by whisking ingredients together. Assemble the green bowl with vegetables and soba noodles around the bottom before topping with sauerkraut, pepitas, sesame seeds, avocado and micro herbs. Add dressing and enjoy.

Recipe Courtesy of Jacqueline Alwill from The Brown Paper Bag as part of Jurlique’s Wellness Month. Story by Emily Algar.

Comment (0)

  1. September 28, 2016

    So happy you are posting more recipes/ food articles! Keep them coming 🙂

  2. September 28, 2016

    Does it actually taste as good as it looks?!

  3. October 1, 2016

    Never heard of soba noodles, will have to try! Thanks x

  4. October 1, 2016

    This is full of power foods! Hoping it tastes amazing