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Beetroot Feta Dip

| Healthy Lunchbox, After School Snacks, Dips, Members only

Delicious and easy to make – this Beetroot Feta Dip is not only a stunning, colourful addition to any snack plate, it tastes incredible. It’s perfect to make for any festive ‘bring a plate’ dates – it’s nourishing, colourful and delicious!! Instead of visiting the dip section of the supermarket, go to the veggie and…

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Red Wine Jus

| Sauces and Dressings, Members only

Sometimes all a meal needs is a delicious sauce. This Red Wine Jus is the perfect accompaniment to a simple steak and salad (or vegetables). It’s easy to make while your steak rests, or you can make it in a pot along side the steak as it cooks to save even more time. Just remember…

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Swiss Potato Gratin

| Members only, Side dishes

This Swiss Potato Gratin is my version of the creamy gratin of my childhood. I started making it this way to include a bit of  nourishing bone broth which adds protein and minerals as well as a beautiful flavour to the dish. You can read about the amazing qualities of home made bone broth here….

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Beef Wellington (simple)

| Red Meat, Holidays & Entertaining, Members only

This Beef Wellington is my simple take on the classic. It’s a sensational combination of flavours – a beautiful fillet wrapped in mushrooms, parma ham and crispy puff pastry. I first heard of Beef Wellington in ‘The Castle’ and was intrigued… years later when I actually ate it I was amazed at the textures, flavour…

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Strawberry Cream Cake Wreath

| Baked Sweets, Holidays & Entertaining, Desserts, Members only

This Strawberry Cream Cake Wreath is a versatile cake that’s perfect for the festive season. I’ve used the Simple Vanilla Cake as the base, but you can certainly use any of the cake recipes baked in a bundt or ring tin and decorate it as instructed below. Other cake options: Chocolate Vanilla Marble Cake (spelt…

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Pumpkin Sage Rotolo

| Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian, Holidays & Entertaining, Members only

This Pumpkin Sage Rotolo is a delicious vegetarian meal. I’ve made it for a vegetarian family member on Christmas Day as its a lovely meal to pre-make and serve as part of a big feast. This dish is rustic, so it isn’t the prettiest but I assure you what it lacks in looks, it makes…

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Cranberry Camembert Wreath

| Vegetarian, Savoury Snacks, Holidays & Entertaining, Members only

This easy to make Cranberry Camembert Wreath is a very festive, indulgent Christmas nibbles. Not only does it look the part, it’s all kinds of deliciousness. The sweet cranberry is complimented by the creamy melted camembert and the basil gives a fresh herby taste of summer. Crispy puff pastry encompasses it all, making each mouthful…

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Maple Bacon Dates

| Holidays & Entertaining, Members only

I’ve had a few requests for some tasty nibbles or hors d’oeuvres ahead of Christmas and these Maple Bacon Dates fit the bill nicely. They are a delicious blend of sweet and salty flavours and a real mix of textures too. Based on the classic Devils on Horseback with a few twists. Health benefits Dates…

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Lemon Manuka Cheesecake

| Holidays & Entertaining, Desserts

This scrumptious, easy to make Lemon Manuka Cheesecake is an incredible dessert that won’t leave you with a sugar hangover. It feels like an indulgent dessert, but it’s really quite nourishing.

It’s no secret I’m a huge fan of Barnes Naturals Manuka honey. Other than being immune supportive, the taste of this Aussie made Manuka has a smooth flavour and is absolutely delicious – it was the obvious choice for this decadent dessert. I used 100+MGO Manuka but you can use any strength you prefer.

This silky, creamy and zesty Lemon Manuka Cheesecake suits a range of dietary preferences including dairy-free, gluten-free, grain-free and egg-free. It’s sure to become your new favourite dessert!

Health benefits

Cashews provide healthy fats, plant-based protein and minerals like magnesium and zinc, while coconut oil offers stable fats that support satiety. Using Manuka honey adds not just sweetness but also its naturally occurring bioactive compounds, and fresh lemon brings vitamin C and digestive support, helping balance the richness of the cheesecake.

Ingredients

This manuka honey lemon cheesecake recipe is made with raw cashews blended with coconut milk, coconut oil, fresh lemon zest and lemon juice, Manuka honey and vanilla for the filling, and a simple base of shredded coconut, almond meal, coconut oil and Manuka honey, finished with toasted macadamias and an optional drizzle of extra honey to serve.

How to make this Lemon Manuka Cheesecake

After soaking the cashews to ensure a silky-smooth texture, the firm cheesecake base ingredients are pressed into a lined tin and chilled. The filling is blended until completely smooth, then the cheesecake batter mixture is poured over the base and set in the fridge until firm, creating a creamy, cheesecake-like texture without any baking.

Serving suggestions and how to store

Serve chilled, topped with toasted macadamia nuts, a drizzle of Manuka honey and edible flowers or fresh berries for a beautiful finish. This cheesecake is ideal for making ahead and keeps well stored airtight in the fridge, or it can be frozen and thawed slightly before serving.

Vary this Lemon Manuka Cheesecake to suit your dietary needs

You can easily change the flavour by swapping the lemon for orange or lime for a different citrus profile. For a nut-free base, sunflower seed meal works well in place of almond meal, and the sweetness can be adjusted to taste depending on how tangy you like your cheesecake.

This silky, creamy and zesty Lemon Manuka Cheesecake suits a range of dietary preferences including dairy-free, gluten-free, grain-free and egg-free. It’s sure to become your new favourite dessert!
Print Recipe
4.50 from 2 votes

Lemon Manuka Cheesecake

This silky, creamy and zesty Lemon Manuka Cheesecake suits a range of dietary preferences including dairy-free, gluten-free, grain-free and egg-free. I
Prep Time20 minutes
Soak & set4 hours
Total Time4 hours 20 minutes
Course: Dessert
Servings: 10
Author: Georgia Harding

Ingredients

Filling

  • 400 g raw cashew nuts (3 cups), approx
  • 150 ml canned coconut milk (⅔ cup)
  • 70 g coconut oil (⅓ cup)
  • 1 lemon/s – zest and approx. ⅓ cup juice
  • 110 g Barnes Naturals manuka honey (⅓ cup)
  • 1 tsp vanilla

Base

  • 80 g shredded coconut (1 cup)
  • 100 g almond meal (1 cup)
  • 3 tbsp coconut oil
  • 2 tbsp Barnes Naturals manuka honey

Serve

  • 60 g macadamia nuts (½ cup)
  • 1-2 tbsp Barnes Naturals manuka honey – to drizzle (optional)
  • Edible flowers – or fresh berries to decorate (optional)
Metric – US Customary

Instructions

  • Start with soaking the cashew nuts. Place them in a large bowl, cover with boiling water and soak for 30-60 minutes.
  • Line the base of a spring form cake tin (I used a 22cm tin). I slightly grease the tin with coconut oil then press the baking paper into the base.
  • Combine all of the ingredients for the base in a bowl or food processor and mix (or pulse) to combine. Press into the base of the tin and set aside in the fridge.
  • Once the cashews have soaked, place all of your filling ingredients into a high speed blender or food processor. I used a vitamix. Blend on high until the filling is smooth and silky and has no lumps or grit. It should be the consistency of a smooth cream cheese. You may need to scrape the sides of your blender or processor a few times.
  • Taste and adjust the sweet/ sour flavour by adding more honey or lemon to your taste.
  • Pour over the base and place in the fridge for 2-3 hours to set. Once set, remove from the tin and place on a serving plate.
  • While the cheesecake is in the fridge, toast your macadamia nuts in a pre-heated oven at 120°C for 8-10 minutes and allow to cool fully.

Serve

  • Before serving, top the cheesecake with the macadamia nuts and drizzle with more manuka. Decorate with flowers or fresh berries. Enjoy immediately.

Store

  • This can be made ahead.
  • Store in an airtight container in the fridge or freezer.

Notes

Different flavour

Orange or lime make a wonderful citrus variation!
 
 
 
 
 

What did you think of this delicious Lemon Manuka Cheesecake, let me know in the comments below…

Biscotti

| After School Snacks, Baked Sweets, Holidays & Entertaining, Members only

Who doesn’t love the Italian classic biscuit – Biscotti! Whilst the dough is surprisingly simple to make, you do need to follow the instructions closely and you absolutely need a very sharp serrated knife to cut them. Biscotti, otherwise known as “cantucci” are the classic twice-baked Italian biscuits from Tuscany and, if you haven’t heard about them before,…

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Sweet Roasted Carrots

| Members only, Side dishes

This Sweet Roasted Carrots recipe turns the humble carrot into something very special. You can of course add in any extra vegetables you like to extend the variety of this dish. Also feel free to mix it up with different coloured carrots if available to you. Health benefits Carrots are rich in beta-carotene, a precursor…

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Vegan Rice Paper Dumplings

| Budget Friendly, Vegetarian, After School Snacks, Members only

These gluten-free Vegan Rice Paper Dumplings are a delicious vegetarian meal or snack. They are really very easy to make, take a look at the video below to see how they are rolled. If you’re not vegetarian, these Chicken Rice Paper Dumplings are also a winner! Health benefits This is a beautifully balanced plant-based dish,…

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Béchamel

| Dips, Sauces and Dressings, Staples, Members only

This is my take on a classic Béchamel – I love to substitute some of the milk with chicken stock or bone broth, but you could use a vegetable stock if you are vegetarian. If you are vegan or dairy-free, this recipe is for you- Dairy-free Béchamel. I use bechamel sauce as the base for…

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Maltese Tuna Pumpkin Pie

| Make-ahead Meals, Fish & Seafood, Members only

This Maltese Tuna Pumpkin Pie was a recipe request by a Well Nourished Family member. After a fair bit of research and trials of various flavour combinations, this delicious pie was born. Traditionally, there seemed to be two ways to make the filling, one more chunky (which is what I went with as it requires…

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Beef Peanut Lettuce Cups

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Red Meat, Freezable Meals, Members only

These Beef Peanut Lettuce Cups are a quick, easy to make healthy family meal. Serve the mince buffet style so the family can make their own ‘cups’ adding whatever they like to serve. It’s a super flavoursome meaty meal, wonderfully hands-on, that is a great way to enjoy fresh ingredients together. Health benefits This dish…

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Vegan Vanilla Cake

| Baked Sweets, Desserts, Members only

This Vegan Vanilla Cake is for the many ‘egg-free’ cake requests I’ve received. I’m really proud of this delicious, really easy to make cake. My son took it to school one day and shared it with a very fussy friend who declared it ‘the best cake ever’ (trust me, praise from food fussy teens is…

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Simple Gravy

| Sauces and Dressings, Staples, Members only

I make gravy in a few different ways, but if I don’t have pan drippings to work with (after cooking a roast), I make this very simple gravy. It’s a lovely sauce to add flavour to any meal. Health benefits A homemade gravy built from real stock, onions, fresh herbs and healthy fats gives you…

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Honey Roasted Cauliflower Chickpea Salad

| Vegetarian, Salads, Side dishes

This beautiful Honey Roasted Cauliflower Chickpea Salad is a flavour bomb and a beautiful, nutrient packed side to accompany simply prepared protein. All meats work well with this, from fish to chicken to red meats. I’d suggest grilled haloumi if you are vegetarian and pan-fried tofu or tempeh if vegan. Best of all this salad has a really short prep time and is so quick and easy to make (total time 30 minutes). It’s sweet, savoury, and full of vibrant flavours.

Health benefits

Cauliflower is rich in fibre and antioxidants, which support digestive health and reduce inflammation. Chickpeas provide plant-based protein and are a good source of fibre, vitamins and minerals. The addition of mint and lemon adds a refreshing boost, while almonds offer healthy fats and protein.

Ingredients

The salad features roasted cauliflower florets, chickpeas, and red onion wedges, coated in a honey-paprika-olive oil dressing. Fresh mint leaves and toasted almonds add texture and flavour, with a squeeze of lemon to brighten the dish. For a vegan version, the honey can be replaced with rice malt syrup or maple syrup.

How to make this honey roasted cauliflower salad

Simply toss the medium head cauliflower, chickpeas, and onions with a spiced honey dressing and roast on a baking tray (sheet pan) until golden. In the last few minutes, toast the almonds for a crispy garnish. Once cooled, mix everything together with fresh mint and serve with a wedge of lemon.

Serving suggestions and how to store

Serve this salad warm or at room temperature with a good squeeze of lemon (or lime juice), either on its own or alongside grilled meats or fish. Store leftovers in an airtight container in the fridge for up to 3 days. For best results, add the almonds and mint just before serving to maintain their texture.

Vary this honey roasted cauliflower chickpea salad to suit your dietary needs

For a nut-free version, swap the almonds with one cup sunflower seeds (toasted). To make it vegan, replace the honey with rice malt syrup or maple syrup.

For more easy, healthy salad recipes, click HERE.

This beautiful Honey Roasted Cauliflower Chickpea Salad is a flavour bomb and a beautiful side to accompany simply prepared protein (or I’d suggest grilled haloumi if you are vegetarian).
Print Recipe
4.34 from 3 votes

Honey Roasted Cauliflower Chickpea Salad

This beautiful Honey Roasted Cauliflower Chickpea Salad is a flavour bomb and a beautiful side to accompany simply prepared protein.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish, Salad
Servings: 4
Author: Georgia Harding

Ingredients

  • 1 head/s cauliflower
  • 425 g can chickpeas – drained
  • 1 red onion/s – peeled, cut into wedges
  • 2 tsp smoked paprika
  • 3 tbsp honey
  • 3 tbsp olive oil
  • Sea salt and freshly ground black pepper – to taste
  • 95 g flaked almonds (1 cup)

Serve

  • 1 bunch/s fresh mint leaves – leaves picked
  • 1 lemon/s – quartered
Metric – US Customary

Instructions

  • Preheat the oven to 200°C / 390°F (fan-forced).
  • Break the cauliflower into small florets and place on a large baking tray with the chickpeas and quartered wedges of onion.
  • Mix the paprika, honey, olive oil and seasoning in a small bowl.
  • Pour over the veggies and mix well with your hands to coat the cauliflower, onion and chickpeas.
  • Bake in the preheated oven for 25- 30 minutes.
  • Place the almonds on a tray and add to the oven to toast for the last 5 minutes.
  • Allow it all to cool before mixing together with the mint leaves to serve.

Serve

  • Serve with a wedge of lemon – make sure you squeeze over the lemon juice, it really makes the salad!

Make ahead

  • Mix through the nuts and mint just prior to serving.

Store

  • In an airtight container in the fridge.

Notes

Nut-free

Serve with toasted sunflower seeds instead of the almonds.

Vegan

Replace the honey with rice malt syrup or maple syrup.
 
 
 
 

This salad combines such delicious flavours…let me know what you thought in the comments below…

Sourdough Naan Bread

| Sourdough Baking, Members only

I am always looking for ways to use leftover sourdough starter (discard). This soft, chewy sourdough naan bread not only uses up leftover discard, they are delicious and versatile. We eat them brushed with ghee alongside a curry or dahl or use them as a wrap to make souvlaki. They are best enjoyed warm not…

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Teriyaki Chicken Stir-fry

| Budget Friendly, 30 Minute Meals, Chicken, Members only

This very quick and easy to make Teriyaki Chicken Stir-fry is sure to become a family favourite – its SO easy to make and you can vary the vegetables to suit your supplies and dietary preferences. I’ve chosen to add ginger to this recipe because I love the flavour (and health benefits) even though it’s…

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Smoky Pork Stew

| Make-ahead Meals, Pork recipes, Freezable Meals, Slow Cooked, Members only

Another one pot wonder, this Smoky Pork Stew is a sweet and smoky meal that you’re going to love. Count the steps … TWO! The pork shoulder goes into the dish with an assortment of vegetables, spices and seasoning then time does its magic to turn this into a tender, flavoursome stew. Health benefits Pork…

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Roasted Cheesy Cabbage (dairy-free)

| Make-ahead Meals, Vegetarian, Members only, Side dishes

This Roasted Cheesy Cabbage is a beautiful combination of flavours and a really simple side. I know that cabbage is a great vegetable for its fibre and neutral taste, so giving this underrated veggie a chance to shine was such fun! The result is a cheesy, veggie dish with a bit of crunchy almond crumb…

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No (tomato) Sauce

| 30 Minute Meals, Sauces and Dressings, Members only

This No (tomato) Sauce is a delicious substitute for those who would like to make some of the tomato based dishes, but find tomatoes irritating. My son doesn’t tolerate a lot of tomato sauce, so this is a common sub, especially when I find capsicum at a good price at the market. I often batch…

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Thai Drunken Noodles

| Budget Friendly, 30 Minute Meals, Pasta and Noodles, Chicken, Vegetarian, Members only

These Thai Drunken Noodles are such a quick and easy meal, and very easily adapted to suit your own tastes, pantry supplies and dietary requirements. These are perfect to enjoy with a chilled alcoholic beverage (from whence the name came!) otherwise anything chilled and bubbly matches the Asian flavours and can tame any chilli you…

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