Jennifer Hanway

Enliven Your Lightest, Brightest You

Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London but now living in Newton Centre and working in Back Bay, Boston.

Filtering by Tag: tahini

Valentine’s Day Tahini and Goji Berry Bites with New Chapter’s Fermented Maca Booster Powder

Not just for Valentine’s Day, these delicious Tahini and Goji Berry Bites with New Chapter’s Fermented Maca Booster Powder are packed full of great fats, plant based protein and gut health boosting fibre, combined with the energy and vitality boosting benefits of my favorite New Chapter Fermented Maca Booster Powder.


 They are so easy to make with no cooking required, and can be stored in the refrigerator for up to a week, and the freezer for up to a month, although they get eaten within days (sometimes hours) in my house! This recipe is super flexible too and you can add chopped nuts, coconut butter and even cacao nibs depending on what you have in the pantry at home.

I love to use tahini as a great alternative to regular nut butter - in my opinion it is such an unsung superfood hero! It’s packed full of Omega 6 fatty acids, a group of essential fats that you can only get from dietary sources, that help ensure a healthy inflammatory response and keep your cell walls permeable for energy transfer and cellular communication. It is also an amazing source of some of the much-needed minerals that our western day diets are woefully lacking in, including zinc, magnesium, copper, phosphorus, manganese and iron.

 Hemp seeds provide plant based protein and help to balance the higher fat content of this nutrient dense snack. Hemp seeds are an great source of Gamma Linoleic Acid or GLA, one of the active forms of Omega 6 fatty acids that is rarely found in other food sources. GLA is used by the body to produce prostaglandins that help regulate immune function, manage inflammation, and it can help to alleviate PMS and menopause symptoms.

 Ground flaxseed gives this superfood snack some crunch and texture, whilst helping boost digestion and detoxification thanks in part to its high concentration of lignans, compounds that act like a sponge whilst moving through the GI tract.

 Antioxidant and phytochemical rich goji berries add a pop of colour and sweetness whilst still keeping this recipe low in fructose and carbohydrates, and coconut oil adds satiating, energy rich medium chain triglycerides that help ensure a heathy cellular membrane.

 Rounding off this superstar line up of health boosting whole foods is New Chapter’s Fermented Maca Booster Powder, which I keep on my countertop at all times to add to lattes, smoothies and healthy snacks such as this one.

 New Chapter’s patented fermentation process uses clinically studied probiotics that ensures my body can use and assimilate all of the energy, endurance and vitality boosting benefits of maca powder at a cellular level, whilst making this booster powder easily digestible and absorbable (remember, you are not what you eat, but what you absorb). *

 And as Maca was traditionally used as an aphrodisiac, it’s the perfect addition to any Valentine’s Day recipe!

 Tahini and Goji Berry Bites with New Chapter’s Fermented Maca Booster Powder

·       ½ cup coconut oil

·       ½ cup tahini

·       ¼ cup hemp seeds

·       ¼ cup ground flaxseed

·       10 drops stevia or 1 teaspoon raw honey

·       ½ teaspoon ground cinnamon

·       ½ teaspoon vanilla extract

·       ¼ teaspoon Himalayan salt

·       ¼ cup goji berries

·       1 serving New Chapter Fermented Maca Booster Powder

Boil 1 cup of water, and soak goji berries whilst preparing the rest of the ingredients.

Melt together the coconut oil and tahini in a pan on the stove top, and stir until fully combined. Stir in the hemp seeds, ground flaxseed, sweetener of choice, vanilla, cinnamon, Himalayan salt and New Chapter Fermented Maca Booster Powder, then drain the goji berries and stir these into the mixture too.

Line a freezer safe dish (I used an 8.1 x 5.9 x 11.9 inches) with parchment paper, or use an ice cube tray (like the cute heart shaped one I used in honour of Valentine’s Day), then pour in the mixture. Freeze for a minimum of 4 hours (if you can wait that long), then remove from the freezer and slice if needed.


 *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.







Plant Based: Warm Fall Salad with Tahini Cumin Dressing

Who said salads were just for summer? ⠀

This Warm Fall Salad with Tahini Cumin Dressing from my 28 Day Guided Gut Healing Program is perfect for these transitional weeks: serving the warm squash over the salad leaves help to wilt and soften them, making them easier to break down when we eat them, and the delish Tahini Cumin Dressing provides fat and acidity to help with digestion. ⠀

Serve topped with the last of the summer berries, toasted walnuts for crunch, and my favourite Wildbrine Organic Smoky Kale Kraut for its microbiome boosting benefits and its perfect level of smokiness for a warm salad...⠀

Warm Fall Salad with Tahini Cumin Dressing ⠀

(makes 2 servings)

*For the squash⠀

1 medium butternut squash ⠀
2 tablespoons coconut oil, melted⠀
1 teaspoon cinnamon⠀
1 teaspoon Himalayan salt ⠀

*Tahini Cumin Dressing ⠀

2 tablespoons tahini⠀
2 tablespoons extra virgin olive oil⠀
1 clove garlic, minced⠀
Juice and zest of 1 lemon⠀
1 teaspoon cumin ⠀
Pinch Himalayan salt and black pepper ⠀


4 handfuls baby spinach⠀
4 tablespoons @wildbrine Organic Smoky Kale Kraut⠀
¼ cup walnuts, toasted⠀
¼ cup blueberries ⠀

Preheat oven to 400F.⠀

Peel the butternut squash, then chop off the top and bottom. ⠀
Slice from the top into rings until you get to the seeds, then turn the other way and slice vertically. Scoop out the seeds and discard, cube the squash and place in a large bowl.⠀

Melt the coconut oil, then add in the cinnamon and Himalayan salt. Pour this over the cubed squash ensuring all the cubes are covered. ⠀

Place on a baking sheet and leave to roast in the oven for 25-30 minutes, or until soft. ⠀

In a mason jar add all of the dressing ingredient and shake until thoroughly mixed. ⠀

Dress the spinach with the Tahini Cumin Dressing, add in the Smoky Kale Kraut, and top with the warm squash, walnuts and blueberries. Serve with roast chicken or your choice of protein. ⠀