Linwoods have teamed up with Hazel Wallace aka The Food Medic to launch their ‘Sprinkle Awesome’ campaign.
The ‘Sprinkle Awesome’ message revolves around lots of Linwoods products, as demonstrated by the brand’s new partner and fitness influencer, Hazel Wallace – an Irish, London-based doctor and popular health blogger. Inspired by her medical background and interest in nutrition and fitness, Hazel created The Food Medic blog, in order to show people that eating healthy can be enjoyable and uncomplicated.
The ‘Sprinkle Awesome’ mindset echoes the company’s philosophy of delivering great tasting, quality products, making it easy to create health-boosting meals on-the-go and at home. Products include nutritional foods such as Chia Seed, Flaxseeds, Goji Berries, Hemp and a range of seeds, nuts and berries blends – all of which can be used to sprinkle across meals and snacks from breakfast through to dinner.
To celebrate the launch of their exciting new campaign Linwoods gathered the best and brightest food and lifestyle bloggers together in Dublin, bringing fun and flavour into healthy eating. Under the watchful eye of event MC and food fanatic Rozanna Purcell, health geek and best-selling author, Susan Jane White and award-winning UK food and fitness blogger, Madeleine Shaw treated guests to food masterclasses highlighting the versatility of the Linwoods product range. Leading Irish food photographer, Joanne Murphy then shared with attendees her top tips for creating mouthwatering images, which look good enough to eat.
Here are our top picks of the recipes from Hazel Wallace, Susan Jane White and Madeleine Shaw:
Hazel Wallace’s Overnight Oats
- 50g Oats (soaked in almond milk overnight)
- Linwoods Milled Organic Flaxseed
- Fresh Raspberries
- Combine the oats and milk in a jar or airtight container and place in the fridge overnight.
- Remove from the fridge and top with flaxseed, banana and raspberries.
- Enjoy hot or cold!
Hazel Wallace’s Creamy Avocado, Chicken & Chilli Courgette Fettuccine
- 1 chicken breast, diced
- 1 large ripe avocado
- ½ lime, juiced
- ½ cup almond milk
- ¼ tsp chilli flakes
- 3-4 courgettes
- 10 cherry tomatoes
- 1 tablespoon of coconut oil
- Salt & pepper to taste
- Linwoods Milled Flaxseed & Goji Berries
- Place the avocado, lime juice, almond milk, and chilli flakes in a blender.
- Combine until smooth and creamy, adding more milk if required. Season with salt and pepper.
- Fry the chicken in a tablespoon of coconut oil on the pan until cooked and add in the cherry tomatoes for 3-5minutes.
- Using a standard vegetable peeler, peel the courgettes around the outside into long ribbons until you reach the seeded core.
- Next sauté the courgettes on the pan for 2 minutes.
- Place the courgette, chicken and tomatoes in a large bowl and dress with the creamy avocado mixture.
- Sprinkle with Linwoods Milled Flaxseed & Goji Berries
Susan Jane White’s Peppermint Energy Grenades
Makes 1 large batch. Can be frozen.
- 1 & ½ cup squidgy Medjool dates
- Nearly 1 cup of Linwoods Milled Sunflower & Pumpkin Seeds
- 3 tablespoons extra virgin coconut oil
- 1 tablespoon spirulina powder
- 4 tablespoons raw cacao or cocoa powder
- Pinch of flaky sea salt
- 3-4 drops culinary grade peppermint oil or ¼ teaspoon real peppermint extract
- Belt everything in a food processor (not a blender) until it forms a dough ball.
- Pinch a small blob off, and roll between your fingertips into a chocolate bon bon. You’ll get about 30 of these.
- Chill until set. They also keep really well in the freezer.
Susan Jane White’s Chocolate Seed Soldiers
- 1 cup (140g) dates, chopped
- Just under 1 cup (100g) Linwoods Milled Sunflower & Pumpkin Seeds
- 1/2 cup (55g-65g) coconut flour
- 1/2 cup (75g) raisins
- 1/2 cup (140g) cashew nut butter
- Up to 1/2 cup (125ml) maple syrup or agave (honey doesn’t work)
- 3 tablespoons raw cacao nibs
- 2 tablespoons Linwoods Whole Goji Berries
- 2 generous pinches of sea salt flakes
- Zest from 1 unwaxed orange
- 100g bar of 75% dark chocolate
- 1/2 block of creamed coconut (only 1 euro in specialist Asian grocers)
- Handful of Linwoods Whole Goji Berries
- Some raw cacao nibs
- Blue cornflowers (for a touch of Mary Poppins, but you can’t taste them)
- In a food processor (a simple fork and a temper will also work), combine all the base ingredients until gorgeously gooey.
- Spoon it out over a parchment-lined shallow tin. The perfect size tin is a 20cm x 25cm rectangular one, a little larger than the traditional 20cm x 20cm square brownie tin. Place another piece of parchment paper on top of the base mixture, pressing down firmly with my fingers. Once the base is smooth, you can ditch the top piece of parchment. Chill in the fridge.
- Meanwhile, slowly melt the chocolate and creamed coconut in a bain-marie. This is basically a pot of simmering water, 2.5cm in depth, with a heatproof bowl sitting on top where a lid might otherwise have gone. The contents of the bowl will gently melt from the steam of the water underneath. The trick is not to let the water boil or let the bottom of the bowl touch the water underneath.
- Smother the chilled base in this coconut and chocolate ganache. Parachute a couple of Linwoods Whole Goji Berries, cacao nibs, mulberries and blue cornflowers on top for colour.
- Refrigerate overnight. I doubt you’ll need an alarm clock to wake you up in the morning!
Madeleine Shaw’s Squash and Coconut Soup with Toasted Hemp Seeds
- 1 white onion, finely chopped
- 1 tbsp of coconut oil
- 1 tbsp of grated ginger
- ½ red chili, finely chopped
- 2 crushed garlic cloves
- 1 medium squash, peeled and chopped
- 1 can of coconut milk
- 500ml of fresh chicken or vegetable stock
- 2 tbsp of Linwoods Hemp
- 2 tbsp of pumpkin seeds
- Yoghurt to serve – optional
- Heat the oil in a large lidded pot, allow it to melt then add the onion and a big pinch of salt, sauté for 7 minutes until golden.
- Add the garlic, ginger and chilli, stir for 30 seconds then add the squash and another pinch of salt, stir well then pour over the coconut milk and stock.
- Bring to the boil then reduce to a simmer, allow this to simmer for 40 minutes with the lid on.
- While this is cooking toast the pumpkin and hemp seeds in a dry pan for a few minutes until golden, then leave to the side to cool.
- Once the squash is cooked though, puree the soup until smooth. Pour into bowls and top with a swirl of yoghurt, if using, and scatter over the toasted seeds.
Madeleine Shaw’s Chocolate Chip and Flaxseed Blondie Brownies
- 2 medium organic eggs
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- 175g of almond butter
- 120g coconut sugar
- 1 tsp baking soda
- 100g of good quality dark chocolate, ( Brand – Om bar)
- 2 tbsp of Linwoods Milled Flaxseed
- Preheat oven 160°C and line a 20cm baking tray with baking paper.
- Mix the eggs, vanilla, cinnamon, almond butter, coconut sugar, baking soda and a pinch of salt until smooth.
- Break 50g of the chocolate into small pieces. Mix the chocolate and flax seeds in with the mixture.
- Pour the mixture into the prepared tin and bake for 25 minutes, then leave to cool.
- Melt the remaining chocolate and drizzle over the cooled brownies.
- Cut into 16 pieces and enjoy.
- These will keep for 3 days in an airtight container (but they will probably last 1 minute!)
For more information on the Linwoods product range, health benefits and mouth-watering recipe ideas from the Linwoods Sprinkle Awesome visit www.linwoodshealthfoods.com/ie