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  • Writer's pictureDanny Joyce | Editor

Linwoods support Women’s health during Menopause with Menoligna (plus recipes)

World Menopause Day is held every year on the 18th October. The purpose of the day is to raise awareness of the menopause and the support options available for improving health and wellbeing. Menoligna is one such product that supports women’s health during menopause.

Menoligna is a plant-based blend of sprouted milled flaxseed and milled chia seeds, containing important vitamins, minerals and added Lignans. It has been specifically developed for women during the menopause stage of life.

Lignans are naturally occurring phytoestrogens found in flaxseed which mimic the role of oestrogen. Each 30g serving of Linwoods Menoligna offers 300mg of SDG lignans.

This blend also contains 96% of the daily recommended intake of Vitamin B6, which contributes to the regulation of hormonal activity, and vitamin B12 which can reduce tiredness and fatigue. Additionally, Menoligna contains Calcium, Vitamin D and K2 which contributes to the maintenance of normal bones.

Just two desert spoonfuls (30g) of Menoligna added to any meal is enough to enjoy the benefits.

Menoligna is available in many of Ireland’s independent health food stores and also in Holland & Barrett at an RRP of €12.99 for the 210g pack.

Check out these recipes..

Greek Yoghurt Fruit and Nut Bowl

Preparation Time - 3 minutes

Servings - 1


• 1 cup plain greek yoghurt; or dairy free alternative

• 2 tbsp Linwoods MenoLigna (reserve a little for on top)

• 1 tbsp honey or maple syrup

• ½ a cup of fresh berries

• 1 tbsp mixed toasted seeds

• 1 tbsp mixed toasted nuts


1. Mix together the yoghurt and menoligna in a bowl along with honey or maple syrup to taste.

2. Top with berries, nuts and seeds, and a little more menoligna.

Flax Toast with Avo and Egg

Preparation Time - 15 minutes

Cooking Time - 25 minutes

Servings - 9 hunks of bread


For the Bread

• 5 large eggs

• 80ml olive oil

• 125ml water

• 1 tbsp baking powder

• 220g Linwoods MenoLigna

• ½ tsp salt

Everything Else

• ½ a ripe mashed avocado

• 1 tsp lime juice

• ¼ tsp salt

• 1 fried or poached egg

• 1 slice of flax bread

• Black pepper, toasted seeds and some pomegranate to serve


1. Preheat your oven to 180C (350F).

2. Line a 9 inch square tin with baking paper.

3. Whisk together the eggs, olive oil and water in a large bowl.

4. Add the baking powder, menoligna and salt. Whisk to combine.

5. Pour the mixture into the prepared tin.

6. Bake in the preheated oven for 20 minutes.

7. Allow to cool for 10 minutes before slicing. Toast under a preheated grill for a couple of minutes each side, or pan fry on each side for a couple of minutes.

8. Mix together the avocado, lime juice and salt. Top bread with avocado, egg of choice and sprinkle with seeds, black pepper and some pomegranate arils if desired.

Thrive Protein Balls

(makes approx. 25 balls)

Recipe from Rachel Graham

These are delicious protein-rich & fibre rich with plenty of good fats & antioxidants. They are also filling, providing the perfect snack satisfying any sweet cravings.


• 50g porridge oats

• 1 heaped Tbsp of Linwoods ground flaxseed (Menoligna)

• 3 pitted soft Medjool dates chopped small

• 1 scoop of vanilla plant protein powder

(NuZest or Sunwarrior)

• 4 heaped Tbsp almond butter recipe p237

• 2 Tbsp of maple syrup

• 1 Tbsp of cacao nibs

• 1 Tbsp of olive oil

• 2 Tbsp of water


• 1 x 25g bars of 85% dark chocolate

desiccated coconut to decorate

flaked sea salt to decorate


1. Add the porridge oats to a food processor & blend until you have a smooth flour. Add in the protein powder & flaxseed powder & blend again

2. Chop up the dates & add them to the food processor with the water, almond butter & maple syrup & blitz until all is well combined. Taste the mixture – add a little salt if needed

3. Remove the mixture & place it in a bowl. Add in the cacao nibs & mix well.

4. Next, empty the contents onto a silicone mat. Fold the edges over the mix one by one & press down until you form a square or rectangle with the mix.

5. Using a pastry cutter cut the mix into evenly spaced columns lengthways, then across, until you end up with even-sized squares

6. Lift one square at a time & shape with your fingers into a ball then roll gently in the palm of your hands. The mix will get oily which is ideal for rolling. Chill in an airtight container in the fridge for 2 hours before decorating.

7. Meanwhile, melt the dark chocolate (bain marie style). Once the chocolate is melted, dip the individual protein balls into the chocolate & leave them on a cooling rack.

8. While the chocolate is still wet, sprinkle them with desiccated coconut & a little Himalayan salt (do this quickly & in batches) Refrigerate in an airtight container. These also freeze well. I always try to make a batch for the freezer by doubling the recipe.

For more information and recipe inspiration visit

Slán go fóill.


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