Health Synergy: the mother-daughter passion project
With over sixty-nine thousand Instagram followers across the globe, two published e-books and their very own app, Hannah Singleton and Jennifer Murrant are the mother-daughter duo doing big things in the health and wellness industry. Their project, Health Synergy, is gaining a massive following, born from a shared passion for helping others to live their lives to the fullest.
Jen started Health Synergy as a wellness clinic, after she gained her qualifications in Psychotherapy and Counselling, Complementary Medicine and Psychology of Coaching, with a direct focus on health, nutrition and general wellbeing.
“There are many aspects to health and wellbeing,” says Jen.
“Everything is interconnected, from food and lifestyle choices, to relationships, kindness, ethics and sustainability, positivity and resilience.
“It had long been a passion of mine, and I am very grateful to have had the opportunity for this passion to become my career.”
Eventually, Jen’s daughter, Hannah, a recent graduate in Media and Communications, came on board to create the project’s website and Instagram page. Then, the project really took off, and the mother-daughter team have been working hard at building their now huge fan base.
“The Instagram account was started and grown by Hannah, really taking on a life of its own that we didn’t expect,” says Jen.
“This inspired us to keep creating and sharing our recipes on this platform, and gradually Health Synergy became very different to the clinic, with much broader reach and many more possibilities.”
Health Synergy now spans a massive range of well being topics, with a major focus on healthy, nutritional recipes. The pair’s philosophy on food is using ingredients that are as close to their natural source as possible, organic, seasonal and nutrient dense. All of their recipes are refined sugar free, most are gluten free and there are numerous vegan options. One of the most popular recipes to date are their raw, vegan ‘cheesecakes’, which replicate the smooth, creamy texture of traditional cheesecakes without any dairy, gluten or refined sugar. The flavours range from berry,lemon, lime and matcha to more decadent flavours including peanut butter, caramel and chocolate.
According to both Jen and Hannah, their relationship hasn’t been affected by their new business partnership. If anything, they feel it’s brought them closer together.
“We have always had a strong relationship and enjoyed good communication. It seems sometimes we even communicate telepathically,” says Jen.
“This makes collaboration easy, and because we are passionate about what we do, it never seems like a chore.”
The two women certainly make a strong business team. Jen’s background in nutrition, health and counselling provides all the grounding for their project’s material, while Hannah’s media and photography experience means the pair have a consistent marketing strategy backed up with fantastic visual content.
Both Jen and Hannah admit that a major reason for Health Synergy’s success is their well-paired skill sets and ability to communicate and consult with each other constantly.
“The level of trust and respect we have for each other would be difficult to achieve in another business partnership,” says Hannah.
“I can’t speak for other people but there is no one I can count on more, that I trust more or whose work ethic I admire more than my mum,” says Hannah.
The two women agree that a mother-daughter business venture has been a hugely positive decision, and encourage any other families with a shared passion to consider taking the plunge.
“Embarking on this business venture with my Mum has made every achievement more rewarding and has made it easier to get through any challenges that have arisen,” says Hannah.
“It keeps evolving, which we both love,” agrees Jen.
“And I couldn’t be happier that this is something we can do together.”
Below, find the recipe for Health Synergy’s much loved Double-Decker Chocolate Cheesecake.
Health Synergy’s Double-Decker Chocolate Cheesecake
Serves 4-8 (We use 2 small spring form tins – 10.5cm in diameter and 5cm deep)
3 x Simply Raw Coconut Rough bars
1 cup cashews (soaked for 3-6 hours)
1/2 cup coconut cream
2-3 tbsp coconut flower nectar
2 tbsp cacao butter (melted)
1 tbsp coconut oil (+ extra to grease)
Pinch vanilla bean powder or vanilla extract
3 tbsp cacao powder
2-3 tbsp filtered water
1/4 cup frozen raspberries
- Place all coconut rough bars in a high power blender (we use a vitamix) and blend until it forms a crumb like consistency, add a dash of water if required*
- Press into the base of a greased and lined spring form cake tin(s) and set aside while you make the filling
- Clean the blender and add in cashews (drained and rinsed), coconut cream, 1 tbsp coconut nectar, 1 tbsp cacao butter, coconut oil, vanilla bean powder and filtered water
- Blend until smooth and creamy (this takes a few minutes)
- Remove approximately half of the mixture and pour on top of the base, ensuring the surface is evenly covered
- Return to freezer while you make the ‘black’ chocolate layer
- Add cacao powder, raspberries, 1-2 tbsp coconut nectar and 1 tbsp cacao butter to the remaining ‘white’ chocolate mix and blend for a further minute or so
- Gently spoon on top of the cakes
- Return to freezer again and allow to set for 4-5 hours or overnight
- Remove from cake tin(s) and stack mini cakes on top of one another
- 10. Transfer to fridge 1-2 hours before serving
- 11. Top with ‘sweet’ cacao nibs, coconut rough bar crumbs and/or fresh berries
*Reserve some coconut rough ‘crumbs’ to use as topping, optional