Who are Health Synergy?

Health Synergy is a mother/daughter team that has evolved from a mutual passion for health and vitality. Jen (mum) has been studying and/or practicing as a health practitioner for nearly 20 years with qualifications in nutrition, psychotherapy and coaching psychology. Hannah (daughter) is a media and communications student at Sydney University who has brought the company to life with her documentation of our food creations and recipes on instagram and subsequently our blog. Our focus is on variety and balance. Our recipes are easy to make, delicious, contain high quality, nutritionally dense foods, and are gluten and refined sugar free with a number of dairy free options. We don’t believe in diets and deprivation, it is about nourishing our bodies and minds and bringing awareness to the way we live our lives.


The importance of quality wholefoods!


Today we are fortunate enough to have a wide range of superfoods available, it is much easier to choose healthy options and rely less on supplementation. Quality whole foods are always preferable and have superior digestibility and absorption. The closer to the original source and the less processing the better. It is so easy to augment the nutritional value of smoothies for example, by adding acai, macqui or other superfood powders. The pigment creating the rich colour of these berries provides an abundant supply of anti-oxidants, as well as a wide range of nutrients including amino acids, minerals and vitamins, fibre, as well as mono-unsaturated fats. This extraordinary nutritional profile is the reason for their superfood status.


Quality, Philosophy, Fair Trade...


With the popularity of such products though, there is an influx onto the market and it is difficult for people to choose which products to purchase. The most important factors for us are the quality of the product (organic with as little processing as possible), and the philosophy of the company. Power Super Foods not only has an excellent range of superior quality products, from Wakame to super berries, to Chia and Cacao. We love using all of them and do so on a daily basis! Importantly, Power Super Foods also adopt a fair trade policy and acknowledge the gift that these foods offer by giving back to communities who produce them.


We look forward to creating more recipes using the Power Super Foods range which will be featured on our blog (www.healthsynergy.com.au/blog), instagram (@healthsynergy), Facebook (Health Synergy Corporate) and on our soon to be released app (Health Synergy).



Neapolitan Icecream cake




Makes 2 mini cheesecakes (we use 2 small spring form tins, 10.5cm in diameter and 5cm deep)



1/3 cup buckinis (ground to a flour)

1/4 cup blanched almond meal

1/4 cup shredded coconut

1 heaped tbsp Cacao Powder

2 tbsp ‘sweet’ Cacao Nibs

6 medjool dates*

Pinch Peruvian Pink Salt

Dash of filtered water


*Soak in warm water for a few minutes to allow to soften


Chocolate layer

1/2 cup cashews (soaked 3-6 hours)

1/4 cup coconut cream

2-3 tbsp Cacao Powder

1-2 tbsp coconut nectar

1 tbsp melted Cacao Butter


Coconut layer

1/2 cup cashews (soaked 3-6 hours)

1/4 cup coconut cream

1 tbsp coconut nectar

1 tbsp shredded coconut

1 tsp coconut oil

1-2 tbsp almond milk

3/4 tsp vanilla bean paste

3/4 tsp mesquite powder

Pinch Peruvian Pink Salt


Berry layer

1/2 cup cashews (soaked 3-6 hours)

1/4 cup coconut cream

3/4 cup frozen strawberries or raspberries

1 tsp macqui or Acai Powder

1 tsp lucuma powder



1. Place buckinis in a food processor (we use a vitamix) and blend until ground

2. Add in all other ingredients for the base and blend until smooth

3. Press into the base of a greased* and lined spring form cake tin(s)

4. Place in the freezer while you prepare the chocolate layer

5. Clean the blender and then add in all ingredients for the chocolate layer, blend until smooth (this takes a few minutes)

6. Pour on top of the base and return to freezer

7. Again, clean the blender and add in all ingredients for the coconut layer, blend until smooth

8. Once the chocolate layer has set, pour the coconut layer on top and return to freezer

9. Finally, add in all ingredients for the berry layer and blend until smooth

10. When the coconut layer has set, pour the berry layer on top

11. Return to freezer and allow to set for 3-4 hours or overnight

12. Place in the fridge an hour or so before serving

13. If desired, refer to our basics for the choc-tahini sauce recipe to drizzle on top of the cake

14. Top with fresh berries and serve

*Lightly grease with coconut oil