alanna brown nutritionist


My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Spiced Pumpkin with Lentils

Spiced Pumpkin with Lentils

Elizabeth David inspired this dish. Her simple and comforting recipes made me crave something nourishing and moreish.

If you have not read any of Elizabeth David's books or articles - I highly suggest you do!

A British cook and food writer from the 50's, I loved this article in The Guardian if you want to read more. I have been soaking up all of her recipes lately - the lentils have been cooked according to one of her recipes - very simply.

High in plant-based protein, fibre and good fats, this beautiful autumn meal is perfect for the cooler evenings and packs up wonderfully as a cold lunch during the week. 


Spiced Pumpkin with Lentils

spiced pumpkin and lentils



  • Olive oil

  • 600g Pumpkin, diced

  • 1 tablespoon Cumin, freshly ground

  • 1 tablespoon Cinnamon

  • 1 small Onion, diced

  • 1 cup du Puy Lentil

  • 1 clove of Garlic, crushed

  • 2 cups Baby spinach

  • ½ cup Ricotta

  • ¼ cup Pepitas

Preheat oven to 180°C

  1. Toss the pumpkin in a baking dish with the spices, 1 tablespoon of olive oil and some salt. Bake for 25-30 minutes, until cooked through.

  2. Bring a heavy-based saucepan to medium heat and cover with olive oil, add the onion and stir, cooking for a few minutes until it has softened and starts to turn translucent.

  3. Add the lentils and stir through to coat with the olive oil.

  4. Pour in water until the lentils are just covered and add the garlic, salt and pepper. Bring to boil and  then simmer covered for about 20-25 minutes

  5. To toast the pepitas, bring a frying pan to high heat. Tip the pepitas into the frying pan and toss over high heat for about 3 minutes, taking care not to burn them.

  6. Serve the lentils on top of the pumpkin on a bed of spinach with a dollop of ricotta. Sprinkle the pepitas on top.


Serves 4-5



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