“This hot chocolate has become a little daily ritual for me. It tastes gorgeous, but it also gives me something extra — the collagen helps support my skin and joints, and the raw cacao gives me a lift when my energy or mood dips. During menopause, you really notice the difference when you add in things that support your body, and this is such an easy, delicious way to do it.” Lisa Snowdon

Raw cacao provides minerals and mood support, whilst collagen adds protein and benefits skin, hair, and joints — making this more than a cosy drink. It’s a genuinely functional treat. It is naturally low in sugar and contains magnesium and iron, which are excellent for supporting energy, mood and relaxation. It also has antioxidant properties that help keep skin bright and healthy. 

Collagen levels naturally drop during perimenopause and menopause. Adding Correxiko Marine Collagen provides easily absorbed peptides that support skin firmness, joint comfort, hair strength and gut health. It blends smoothly into warm drinks, making it an effortless daily supplement for beauty and wellbeing. 

Lisa’s Collagen Hot Chocolate Recipe

Ingredients

• 1 cup milk of your choice (dairy, plant-based or goat’s milk)
  
• 2 tablespoons Correxiko Marine Collagen (this collagen is unflavoured and mixes perfectly with the cocoa to make a creamy drink)
  
• 2 heaped teaspoons raw cacao
  
• Optional: honey or agave
  

Method

1. Warm your milk gently on the hob.
   
2. Add 2 x tablespoons of Correxiko marine collagen powder and whisk until dissolved
   
3. Stir in 2 x heaped teaspoons of raw cacao
   
4. Sweeten lightly, if desired.
   
5. Whisk again until creamy and well combined.
   

Serve warm. It’s rich, chocolatey and takes only a couple of minutes — ideal for mornings, afternoons or anytime you want a nourishing, midlife-friendly treat. I have been making this drink with Correxiko marine collagen for years, and I love it. It’s such an enjoyable and super simple way to experience the benefits of collagen, and it tastes so good.

The post Lisa Snowdon’s Collagen Hot Chocolate Recipe to Boost Mood and Glow appeared first on Hip & Healthy.

SHAKSHUKA with greens, lentils & feta

I love anything that I call ‘one-and-done’, by which I mean it uses just one pan to cook and serve. The base of this shakshuka is lentils, which bring such substance to the dish. You can add any greens; I’ve suggested chard, but spinach, cavolo nero or kale are great, too. It’s a fantastic sharing dish for when you’ve got a full house: just pop it in the centre of the table with a pile of toast and it keeps everyone going for the day. The perfect brunch.

SERVES 4

1 tablespoon olive oil

1 onion, finely sliced

3 garlic cloves, crushed

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 tablespoon harissa paste

10 chard stems, leaves and stalks roughly chopped

2 small courgettes, coarsely grated

400g (14oz) can of green or brown lentils, drained and rinsed

Finely grated zest of 1 lemon

500ml (18fl oz) hot vegetable stock

4 large eggs

100g (3½oz) feta cheese, crumbled

1 tablespoon chopped flat leaf parsley leaves

Sea salt flakes and freshly ground black pepper

Sourdough toast, to serve (optional)

Method

1. Preheat the oven to 180°C fan (400°F), Gas Mark 6.

2. Set a shallow flameproof casserole or large frying pan over a medium heat and add the olive oil. Once the oil has warmed, stir in the onion and garlic. Reduce the heat to low and allow to cook for 5 minutes, stirring occasionally. Stir in the paprika, cumin and harissa paste and cook for a further minute.

3. Add the chard and courgettes, stir, then cook for 5 minutes to wilt the greens. Next, stir in the lentils, lemon zest and hot stock. Bring to a simmer, stirring occasionally and seasoning with salt and pepper.

4. Make 4 wells in the pot with the back of a spoon and crack an egg into each. Cook until the whites are set but the yolks are still runny, about 8 minutes.

5. Scatter the crumbled feta and parsley on top, then serve, with toasted sourdough, if you like.

INSTANT BENTO NOODLES

This is so fun! For all of us who lead busy lives and need a lunch on the go, here is a recipe that will be so useful. All you need to cook it at work is a kettle. I switch out the vegetables for whatever I have, as it’s great for using up leftover greens, peppers, mushrooms, tomatoes, green beans and so on. I’ve specified using brown rice noodles here. That’s because I’ve recently been moving more towards eating nutritious whole grains, such as brown rice and wholewheat couscous, rather than their refined equivalents, as well as using more wholemeal and less white flour in my baking. You can, of course, use any noodles you prefer, or that you have in the house.

SERVES 1 BUSY PERSON

50g (1¾oz) nest of noodles, ideally brown rice noodles

½ carrot, peeled and cut into thin matchsticks

1 spring onion, sliced

4 spears of purple-sprouting broccoli, halved lengthways

50g (1¾oz) greens – spinach, chard or kale – coarse stems removed, leaves finely sliced

Pinch of chilli flakes

2.5cm (1-inch) piece of root ginger, peeled and grated

1 tablespoon chopped flat leaf parsley leaves, or coriander leaves

1 tablespoon miso paste

1 tablespoon toasted sesame oil

METHOD

1. Place the brown rice noodles, slightly broken, in an airtight lunch box or glass jar, or whatever you have. The only important thing is that you want it to be leak-proof for this.

2. Add the prepared vegetables, chilli flakes, ginger, herbs, miso paste and sesame oil. Close the box or jar.

3. When you are ready to eat the bento noodles, pour in enough boiling water to just cover the veg and noodles. Place the lid back on and leave to steam for 5 minutes, giving it a good shake every minute, then dig in!

BEETROOT-CHOCOLATE CUPCAKES WITH COCONUT ICING

MAKES 12

If you’ve never tried a beetroot-chocolate cake, then you are in for such a treat! The beetroot brings a delicious moist texture and the cakes are majestically rich and deep in flavour, while remaining very light in texture. Topped with the exotic coconut icing, these are complete heaven!

300g (10½oz) cooked beetroot, peeled and cut into chunks

230g (8oz) pitted dates, chopped

115g (4oz) unsalted butter, melted

1 tablespoon tamari

2 teaspoons vanilla extract

85g (3oz) cacao powder

4 eggs

FOR THE ICING

165g (5¾oz) full-fat cream cheese

50g (1¾oz) coconut cream

2 tablespoons maple syrup

METHOD

1. Preheat the oven to 170°C fan (375°F), Gas Mark 5.

2. Blend the beetroot in a food processor with the dates, melted butter, tamari and vanilla extract until smooth.

3. Add the cacao, then the eggs (adding them at the end helps stop the cacao travelling up the sides of the machine). Blend until smooth and creamy.

4. Line a 12-hole muffin tray with paper muffin cases and transfer the mixture into the cupcake cases. These don’t rise and puff up, so fill them almost to the top.

5. Bake for 17–19 minutes. The cakes are ready when still slightly soft in the middle and will firm up as they cool. Cool on a wire rack, then transfer to the refrigerator.

6. To make the icing, whisk all the ingredients together and place in the refrigerator for at least 30 minutes to thicken up.

7. Now spoon the icing on the cupcakes and eat. Pure bliss!

VEGGIE-VIBES POWER BOWL

SERVES 2

When I am feeling overworked and not taking the best care of myself, I make this salad in a big batch, to keep me going (it lasts three days in the refrigerator). When I fuel my body with fresh vegetables and proteins, I feel the difference after a few days, both physically and mentally.

2 beetroot, cooked, peeled and grated or julienned

2 carrots, peeled and grated or julienned

6 large chard leaves (or use kale, spinach or cavolo nero) finely chopped, all leaves chopped

10 broccoli florets, or spears of purple-sprouting broccoli, either slim or halved lengthways

400g (14oz) can of chickpeas, drained and rinsed

1 tablespoon roughly chopped flat leaf parsley leaves

1 tablespoon torn or whole mint leaves

FOR THE LEMONY DRESSING

Finely grated zest and juice of 1 lemon, plus lemon wedges to serve

1 teaspoon Dijon mustard

1 teaspoon honey

100ml (3½fl oz) extra virgin olive oil

Sea salt flakes and freshly ground black pepper

METHOD

1. Place all the ingredients for the lemony dressing in a large mixing bowl and whisk together, seasoning well.

2. Tip the prepared beetroot, carrots, chard or other greens, broccoli, chickpeas and herbs into the mixing bowl with the dressing. Season with salt and pepper and toss well, then serve, with lemon wedges on the side.

The post Clodagh McKenna’s Happy Cooking Recipes That You’ll Love (think bento noodles and beetroot cupcakes)… appeared first on Hip & Healthy.

SERVES 8

Ingredients:

2 1/2 cups (260 g) super-fine blanched almond flour

3/4 cup (75 g) finely shredded unsweetened coconut

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon pink salt

4 large eggs, room temperature (see Note)

2 tablespoons melted coconut oil, plus extra for greasing

2/3 cup (210 g) pure maple syrup

11/2 teaspoons almond extract

5 oz (142 g) coarsely chopped dark chocolate (see Note)

1/2 cup (62 g) sliced almonds, for the topping

Method

Preheat oven to 350°F. Grease a 9-inch (23-cm) nonstick springform pan and line the bottom with a parchment paper round. In a medium mixing bowl, whisk together almond flour, coconut, baking powder, baking soda, and salt, breaking up any lumps. Add the eggs, coconut oil, maple syrup, and almond extract and whisk until the ingredients are well combined and the batter is smooth.

When you get to the chocolate, swap your whisk for a rubber spatula and fold the chocolate into the batter until it’s evenly distributed. Pour the batter into the springform pan and spread it toward the edges. Tap the pan on the counter to level the batter. Sprinkle the sliced almonds evenly over the top, with the goal of covering all the batter. Bake on the centre rack for 30 minutes. Cool before transferring to a serving plate.

The post Coconut-Almond Snack Cake and Dark Chocolate Chunks appeared first on Hip & Healthy.

INGREDIENTS – Makes 10

350g oats
25g flax seeds
25g pumpkin seeds
25g chia seeds
50g organic butter
50g virgin coconut oil
50g honey
250g raspberries
20g coconut flour/oat flour

METHOD

Preheat an oven to 180C, 350F, gas mark 4.  Line a 20cm x 4cm (8 x 1 ½ inch) square cake tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin.

Grind the oats and seeds as this makes the mixture slightly finer and helps it stick together – these flapjacks have a tendency to crumble more than regular ones as they are lower in fat.  If you are short of time, grind only the flax seeds and chia seeds as your body doesn’t break these down.

Melt the coconut oil, butter and honey in a saucepan and add to the dry ingredients.  Add the oil/honey mix in stages, stirring well to make sure it is all incorporated.

Spoon two thirds of the mixture onto a baking tray and press it down firmly into the edges, ensuring it is at least 1cm deep.  Bake at 180C for 5 minutes.

While it is baking, blitz the raspberries in a blender or mash them with a fork.  Add the flour to thicken the consistency, and mix together

Remove the base from the oven and smooth the raspberry mixture over the top.

Sprinkle the remaining third of the oat mixture on top of the raspberries and press it down gently so it sticks into it.

Return to the oven for a further 5 minutes or until brown on top.

Leave to cool before cutting into pieces.

Recipe courtesy of Love Fresh Berries

The post Raspberry Flapjack Slices appeared first on Hip & Healthy.

Peaches & Cream Overnight Oatmeal – From my Bowl

Cherry Pistachio Quinoa Salad – Simple Veganista

Vegan Blueberry Nectarine Crisp – Short Girl Tall Order

Summer Salad With Peaches and Goat Cheese – Simply Recipes

Homemade Creamy Peach Popsicles – Jar Of Lemons

Cherry Smoothie – Olive & Mango

Nectarine Salad with Jalapeño Lime Dressing – Eat Love Eat

Vegan Nectarine Tart – Rainbow Nourishments

Healthy Cherry Pie Oatmeal Bars – Erin Lives Whole 

The post Stone Fruits Are At Their Best: 10 Sweet & Zingy Summer Recipes To Try appeared first on Hip & Healthy.

My mom, like myself, is notoriously not a baker, so on special occasions, she’d treat us to a store-bought angel food cake, a can of Reddi Wip,
and a carton of strawberries. Then during my private chef days, I was introduced to the famous peaches and cream pie at Briermere Farms. This is basically a combination of those two desserts, using my all-

time favourite olive oil cake recipe and whatever fruit is in season, although I’m partial to peaches. For the whipped topping I’ve included two options: a simple three-ingredient whipped cream and a slightly more complicated Italian buttercream. While the whipped cream is easy and delicious, the buttercream is much more stable in hot and humid temperatures. So if you’re serving this on a hot summer day, or assembling it in advance, I highly suggest opting for the buttercream.

INGREDIENTS – Serves 8

For the Olive Oil Cake

3⁄4 cup extra-virgin olive oil, plus more for preparing the pan

11⁄2 cups plain flour, plus 1 tablespoon for dusting

1 teaspoon kosher salt

1 teaspoon baking powder

1⁄4 teaspoon bicarbonate of soda

1 cup sugar, plus more for dusting and macerating

1 tablespoon freshly grated lemon zest

2 medium eggs, at room temperature

1 cup whole milk, at room temperature

1 tablespoon fresh lemon juice

2 pounds fruit of your choice, in this case peaches, sliced

Vanilla Bean Whipped Cream or Vanilla Buttercream (see below), for serving

Vanilla Bean Whipped Cream

2 cups cold double cream

1⁄3 cup icing sugar

2 teaspoons vanilla bean paste

Vanilla Bean Buttercream

1 batch of Marshmallow Meringue (page 256)

4 sticks (32 tablespoons) softened unsalted butter, cubed into tablespoon-size pieces

METHOD

Preheat the oven to 190°C.

PREP THE CAKE PAN: Coat an 8-inch round cake pan with olive oil, line the bottom of the pan with parchment paper, and lightly brush the parchment with olive oil. Coat the inside of the pan with 1 tablespoon of flour, turning the pan over and tapping out any excess.

COMBINE THE DRY INGREDIENTS: In a large bowl, whisk together the remaining 11⁄2 cups of flour, the salt, baking powder, and bicarbonate of soda.

MIX THE BATTER: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if you plan to use a hand mixer, combine
1 cup of the sugar and the lemon zest. Use your fingers to massage the lemon zest into the sugar to bring out the oils in the lemon zest. Add the eggs and beat on high speed until light and fluffy, 3 to 5 minutes. Switch the speed to medium and slowly stream in the olive oil. Beat until fully incorporated, about 2 minutes. Add the milk and lemon juice and beat on low until just combined.

COMBINE WET AND DRY: Stop the mixer and add half of the dry ingredients to the wet, and beat on low speed until most of the flour is incorporated. Stop the mixer, and add the remaining dry ingredients. Beat on low until just combined. Do not overmix or your cake will be tough.

BAKE THE CAKE: Pour the batter into the prepared pan and sprinkle
2 tablespoons of sugar evenly over the top. Bake until a toothpick inserted into the centre comes out mostly clean, 35 to 40 minutes.

COOL THE CAKE: Allow the cake to cool in the pan for about 10 minutes. Carefully run a paring knife around the edge of the cake to loosen it from the sides, remove the cake from the pan, and transfer to a wire rack to cool. Allow the cake to cool for at least 1 hour before slicing or serving.

MACERATE THE FRUIT: In a large bowl, combine the fruit with a few tablespoons of sugar, more or less depending on your preference and the natural sweetness of the fruit. Toss to coat and let sit for 10 to 15 minutes before serving.

PREPARE THE WHIPPED TOPPING: You can make either the whipped cream or the buttercream.

For the whipped cream, in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if you’d rather use a hand mixer, combine the cream, icing sugar, and vanilla bean paste. Whip on high speed until stiff peaks form, 2 to 3 minutes. Transfer to the fridge until you’re ready to use. This will stay good and fluffy in the fridge for a few hours.

For the buttercream, prepare a batch of the marshmallow meringue according to the directions on page 256. Keep the mixer running on low speed and add in the butter 1 tablespoon at a time. Continue beating until the butter is fully incorporated and you achieve a smooth and silky consistency.

TO SERVE: If using the buttercream, spread it over the top of the cake and pile it high with fruit. This can be assembled and kept in the fridge or at room temperature a few hours in advance.

If using the whipped cream, slice the cake into eight equal pieces. Transfer to dessert plates and top each slice with a dollop of whipped cream and a serving of fruit. Serve right away.

The Wishbone Kitchen by Meredith Hayden (Ebury Press, £26). Photography by Emma Fishman.

The post Meredith Hayden’s Olive Oil Cake with Peaches & Cream appeared first on Hip & Healthy.

DF, EF, GF, LF, SF (Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Soy-Free)
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

• 2 tablespoons extra-virgin olive oil
• 500 g (1 lb 2 oz) skinless, boneless chicken thighs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon garlic-infused olive oil
• 1 cup (250 ml) water or Low-FODMAP chicken stock
• 1 low-FODMAP chicken stock cube (omit if using chicken stock)
• 1 teaspoon dried chives
• 1 teaspoon dried oregano
• ¼ cup (60 ml) milk of your choice
• ½ lemon, sliced into 5 mm (¼ in) thick rounds
• 1 tablespoon soft brown sugar
• ¼ cup (45 g) whole green olives
• ¼ teaspoon ground cumin
• 1½ tablespoons cornflour (cornstarch), mixed with ¼ cup (60 ml) cold water
• Fresh flat-leaf (Italian) parsley, to garnish (optional)

Method

1. Preheat the oven to 180˚C (350˚F).
2. Heat the extra-virgin olive oil in a deep, ovenproof frying pan over medium–high heat.
3. Add the chicken, season with salt and pepper, and brown on all sides.
4. Add all the remaining ingredients (except the parsley) to the pan.
5. Cover with a lid or aluminium foil and bake for 20 minutes.
6. Serve hot over cooked pasta, rice, or other grains, and garnish with parsley if desired.
7. Storage:
   • Refrigerate for up to 3 days.
   • Freeze in portions for up to 3 months.
   • Reheat from frozen in the microwave for 4–6 minutes, or thaw overnight and reheat for 2–3 minutes, stirring halfway through.

Low-FODMAP Chicken Stock

DF, EF, GF, LF, NF, SF (Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Nut-Free, Soy-Free)
Prep time: 5 minutes
Cook time: 3 hours
Makes: 4 cups (1 litre)

Ingredients

• 1 kg (2 lb 4 oz) chicken carcass
• 200 g (7 oz) carrot, quartered
• 50 g (1¾ oz) fennel
• 50 g (1¾ oz) fresh flat-leaf (Italian) parsley
• 3 bay leaves
• 1 teaspoon whole black peppercorns
• 40 g (1½ oz) spring onion (scallion) tops, green parts only
• 2 teaspoons dried or fresh rosemary
• 1 teaspoon dried or fresh thyme
• 1 teaspoon salt
• 2 teaspoons apple-cider vinegar
• 2 teaspoons garlic-infused olive oil (optional)

Method

1. Add all ingredients to a large stockpot. Cover with cold water, about 2 cm (¾ inch) above the ingredients.
2. Bring to the boil over medium–high heat, skimming off any foam that forms.
3. Reduce heat to low and simmer gently, uncovered, for 3 hours.
   • If the stock bubbles too rapidly, it may become murky. Add more water if needed to keep ingredients covered.
4. Strain through a sieve or colander into a large bowl to catch the liquid.
5. Allow to cool slightly before portioning.
   • Tip: Store in 1-cup (250 ml) portions.
6. Storage:
   • Refrigerate for up to 5 days.
   • Freeze for up to 3 months.
   • To use, add directly from frozen or defrost in the microwave for 1–2 minutes.

Beef Pad See Ew (Low-FODMAP Thai Stir-Fry)

Dietary Info: DF, GF, LF, NF
Prep time: 10 minutes + marinating
Cook time: 20 minutes
Serves: 4

Ingredients

For the beef marinade:

• 1 tablespoon soy sauce
• 1 teaspoon bicarbonate of soda (baking soda)
• 260 g (9¼ oz) sirloin, flank or skirt steak, sliced thinly (2 mm / 1⁄16 in thick)

For the stir-fry:

• 400 g (14 oz) fresh or 200 g (7 oz) dried thick rice noodles (see Tip below)
• 2 tablespoons garlic-infused olive oil
• 150 g (5½ oz) Chinese broccoli (gai lan) or broccolini, stems cut into 2 cm (¾ in) lengths on the diagonal
• 1 egg

For the sauce:

• 100 ml (3½ fl oz) soy sauce
• ¼ cup (60 ml) oyster sauce
• 1 tablespoon white vinegar
• 1 tablespoon soft brown sugar

Method

1. Marinate the beef:
   In a bowl, combine soy sauce and bicarbonate of soda. Add the beef slices, mix well, and refrigerate for 1–2 hours.
2. Prepare the noodles:
   Cook noodles according to packet instructions (if using dried). Drain and rinse under cold water to stop cooking.
3. Make the sauce:
   In a small bowl, mix all sauce ingredients. Toss half the sauce with the cooled noodles and set aside.
4. Cook the beef:
   Heat 1 tablespoon of garlic-infused oil in a wok or large frying pan over medium–high heat. Sear beef slices for 1 minute on each side without moving them too much—this helps create a nice char. Remove beef from pan once nearly cooked through.
5. Cook the vegetables and egg:
   Add the remaining oil to the pan. Sauté broccoli or broccolini for 4–5 minutes until it begins to soften. Push to one side of the pan and crack in the egg. Scramble, then mix together with the veg. Remove from pan.
6. Finish the dish:
   Add the rice noodles to the pan and let them sit for 1 minute without stirring to develop colour. Then return the beef, veggies, egg, and remaining sauce to the pan. Toss everything together briefly, just until heated through and coated.
7. Serve hot—no garnish needed, but you can add a squeeze of lime or a few chili flakes if desired.

Tip:

Fresh rice noodles really make this dish shine. They’re typically found in the refrigerated section of Asian grocers and bring a chewy, authentic texture that dried noodles just can’t match.

No-Bake Lemon Curd & Lemon Meringue Cheesecake

DF, GF, LF, NF, SF
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 12

This show-stopping dessert combines the creamy richness of cheesecake with the bright, tangy flavour of fresh lemon curd and a cloud-like toasted meringue topping. It’s a family favourite and an instant crowd-pleaser. While it takes a few steps to pull together, every bite is worth it. Since this is a no-bake cheesecake, you’ll need a blowtorch to toast the meringue — putting it in the oven will melt the filling.

Lemon Curd

• 1½ tablespoons cornflour (cornstarch)
• Zest of 1 lemon
• Juice of 3 lemons (approx. 200 ml / 7 fl oz)
• 3 egg yolks (reserve whites for the meringue)
• 125 g (4½ oz) caster (superfine) sugar

Method:

1. Mix cornflour, lemon juice and zest in a small bowl. In another bowl, whisk egg yolks and sugar together.
2. Bring 225 ml (7¾ fl oz) water to a boil. Stir the lemon mixture (cornflour settles) and add to the boiling water, whisking continuously until thickened (2–3 minutes). Remove from heat and let cool slightly.
3. Add a small amount of the egg yolk mixture to temper, then add the rest, stirring quickly.
4. Return to medium–high heat and cook another 2–3 minutes until thickened again. Remove from heat and cool completely.
5. Store in an airtight container in the fridge for up to 1–2 weeks.

Cheesecake Base

• Extra-virgin olive oil or butter, for greasing
• 400 g (14 oz) gluten-free plain sweet meal biscuits
• 100 g (3½ oz) butter, melted (plus extra if needed)

Method:

1. Grease a 24 cm (9½ in) springform tin.
2. Blitz biscuits and melted butter in a food processor until crumbly. Add more butter if the mix is too dry.
3. Press the crumb firmly into the base of the tin with a glass, ensuring an even edge. Chill in the fridge until set.

Cheesecake Filling

• 2 teaspoons gelatin powder
• ¼ cup (60 ml) lemon juice
• 500 g (1 lb 2 oz) cream cheese, softened
• ¾ cup (165 g) caster sugar
• Zest of 1 lemon
• ½ cup (125 g) sour cream
• 1 cup (250 ml) thick (double/heavy) cream

Method:

1. In a small pan, sprinkle gelatin over lemon juice and let stand for a few minutes. Heat gently, stirring until dissolved. Cool slightly.
2. Beat cream cheese and sugar in a mixer until smooth. Add lemon zest, gelatin mixture and sour cream, and beat to combine.
3. Pour in the cream and beat for 2–3 minutes until fluffy.
4. Pour filling over the chilled base and refrigerate for at least 2 hours or overnight to set.
5. Once set, spread lemon curd over the top (1–2 cm / ½–¾ in thick, depending on desired tanginess).

Meringue Topping

• 3 egg whites (reserved from curd)
• ¾ cup (165 g) caster sugar

Method:

1. On the day of serving, place egg whites and sugar in a small saucepan over low heat. Stir continuously until sugar dissolves and whites are frothy.
2. Remove from heat, cool slightly, then whip to stiff peaks using a stand mixer or hand beater.
3. Spoon over cheesecake and gently toast with a blowtorch until golden.

Tips:

• Make ahead: The lemon curd can be prepped up to 1–2 weeks in advance.
• Equipment: A blowtorch is essential for the meringue – do not use the oven.

From the Book:
Always Delicious Low-FODMAP Kitchen by Chrissy Glentis
Published by Murdoch Books, £20.00
www.murdochbooks.co.uk

The post 3 Delicious Low Fodmap Recipes appeared first on Hip & Healthy.

“These truffles are heavenly. I love how chocolatey and amazing they are, but you could easily add a mashed banana or avocado to the mix to increase the variety of nutrients in these balls. This recipe is simply a guide, so do experiment with your own medicinal ball combinations, such as cashew, date and coconut; apricots, turmeric and walnuts; or rose, vanilla and almond. Add your favourite adaptogen for a boost in the morning, a gentle pick-me-up in the afternoon, or a calming treat in the evening.”

Makes 10 – 20 Truffles

Ingredients:

• 100g/3½oz/1 cup desiccated/dried
• shredded coconut
• 150g/5½oz/1 cup nuts of your choice
• handful of pitted dates
• 2 tbsp coconut oil, melted
• 2 tbsp nut butter
• 2 tbsp cacao
• pinch of salt
• 1 tsp vanilla extract

Optional Extras:

• 1 tsp Reishi mushroom powder
• 1 tsp Maca
• 1 tsp Moringa
• 1 tsp Ashwagandha
• 1 tsp ground turmeric

Method:

1. Pulse the coconut, the dates and then the nuts separately in a food processor until fine.
2. Combine all the ingredients including your favourite optional extras in a bowl, mixing well.
3. Roll into balls and place in the fridge for 30 minutes or the freezer for 15 minutes until firm. You can also roll your balls.

NB. Add a combination of these adaptogens and healing spices to really enhance the nutritional benefits of these truffles.

Extracted with permission from The Wanderlust Kitchen by Samantha Dormehl (Nourish, 2025). Available now.

The post Healing Medicinal Truffles Recipe with Nut Butter and Adaptogens appeared first on Hip & Healthy.

From a show-stopping carrot cake to a healthier take on hot cross buns, these recipes showcase the magic that happens when healthy ingredient swaps elevate familiar classics without compromising on taste. By opting for nutrient-rich alternatives and reducing refined sugars, these creations prove that you can have your cake (or chocolate egg) and eat it too!

So, whether you’re hosting an Easter brunch, gathering with loved ones, or simply treating yourself to a moment of sweetness, celebrate the season with these irresistible, health-conscious Easter recipes.

Healthy Paleo Carrot Cake

Ambitious Kitchen

Chocolate Peanut Butter Eggs

Life Made Sweeter

Healthier Hot Cross Buns

Woolworths

Jam & Sunflower Thimbles

Green Kitchen Stories

Healthy Easter Nest Cookies

Joy Food Sunshine

Hazelnut & Saffron Cake with Honey Figs

Green Kitchen Stories

The post Easter Recipes: 6 Healthier Sweet Treats To Make appeared first on Hip & Healthy.

INGREDIENTS – Serves: 10 | Time: 20 minutes plus 1 to 2 hours chilling

For the Biscuit Base

• 1¼ cup (125 g) rolled oats

• ½ cup (70 g) ground almonds

• ½ cup (60 g) pecans

• 1 tablespoon (3 g) ground coffee

• 1 tablespoon (5 g) cacao or cocoa powder

• ¼ cup (60 g) cashew or almond butter

• 3 tablespoons (45 g) coconut oil, melted

• 2 tablespoons (30 ml) maple syrup

• A pinch of salt

For the Caramel

• ½ cup (120 g) cashew or almond butter

• ¼ cup plus 2 tablespoons (90 ml) maple syrup

• ¼ cup plus 1 tablespoon (75 ml) melted coconut oil

• 1 teaspoon coffee dissolved in 1 teaspoon hot water

• A pinch of salt

For the Topping

• 3 ounces (85 g) dairy-free chocolate, chopped

• Coffee beans

• Cacao nibs

• Flaky salt

METHOD

1. Line an 8- x 4-inch (20- x 10-cm) loaf pan with parchment paper.

2. To make the base: Add the oats, almonds, pecans, and coffee to a food processor and blitz to a fine meal. Pour into a medium mixing bowl and add the cacao powder, cashew butter, melted coconut oil, maple syrup, and a pinch of salt. Stir to a sticky mix that holds together when pressed between your fingers.

3. Pour into the pan and press down firmly to form an even base biscuit layer. Chill in the fridge while you make the caramel.

4. To make the caramel: Add all the ingredients to a small bowl. Stir until smooth and silky. Pour over the base layer and chill in the fridge for 1 hour, or until set and firm to touch.

5. Remove the caramel slices from the pan and use a hot, sharp knife to slice into ten bars or squares. Pop the bars in the fridge while you prepare the toppings.

6. To make the topping: Line a baking tray with parchment paper. Melt the chocolate over a double boiler or bain-marie. One by one, dip each caramel slice into the chocolate and place on the tray. Sprinkle with coffee beans, cacao nibs, and flaky salt. Set in the fridge for 10 minutes, or until the chocolate has hardened.

7. Store the slices in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month.

SERVING SUGGESTIONS AND VARIATIONS
Make sure these are gluten-free by using gluten-free certified oats. Make these nut-free by swapping the ground almonds for extra oats, the pecans for seeds such as sunflower or pumpkin seeds, and swap and cashew/almond butter for a seed butter such as tahini.

Nourishing Vegan Every Day by Amy Lanza, £19.99 Fair Winds Press. Photography Amy Lanza

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