To ensure that you begin your holidays with open, radiant energy (not drained and desperate for a vacation), prepare your mind, body, and soul for your packed month of magic with a 5 Day Reset Cleanse.

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With Halloween around the corner, I wanted to take the time and remind you all of something that we strongly believe here at Philosophie. #TREATYOSELF! The holiday season is filled with delicious and tantalizing tempting treats so I’m here to help you navigate and more importantly, truly enjoy this beautiful season.

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Fiber breakfast cookies with Cacao Magic

You know how you’ve heard people say “eat dark chocolate” for antioxidants and abundant health? Yeah, that’s because of UNPROCESSED, RAW, VEGAN Chocolate… CACAO! Cacao powder is chocolate in it’s most raw and nutritious form. The Philosophie Cacao Magic has Cacao nibs, Cacao powder, Tocos (Vitamin E- good for skin and nails), Mesquite (high in iron & protein), Maca (good for energy & balancing mood) and 3 medicinal mushrooms that are excellent for anti-aging, preventing cancer* and healing the body.

WET INGREDIENTS

• 1/2 cup chopped prunes or prune puree*
• 1/4 cup sweetener (such as maple, brown rice or agave syrups)
• 1/4 cup apple sauce
• 1/4 cup nut butter (such as almond, pumpkin seed or tahini)
• 1 Tbsp olive oil
• 1 egg or 1/2 ripe banana
• 1 tsp vanilla

DRY INGREDIENTS

• 1 cup whole grain flour (or gluten-free flour)
• 1/2 cup psyllium
• 1/2 cup ground flax
• 2 tsp cinnamon
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup or more of nuts, seeds, trail mix, or chopped dried fruit
• 2 TBL or more of Philosophie Cacao Magic

*to give them a sweeter taste, you could add chocolate chips!

INSTRUCTIONS:

1. Place chopped prunes in a blender and just cover with boiling water. Let soak while you prepare the dry ingredients. Also, lightly oil a large baking sheet and preheat oven to 350.
2. Measure all dry ingredients into a large bowl and mix well. Measure all wet ingredients into the blender with the soaked prunes (do not drain), then liquify and stir into dry ingredients, combining well. Drop batter by the heaping tablespoon onto the greased cookie sheet and flatten just a bit with wet fingers or the back of a wet spoon. Bake for 15 minutes. Make sure you have a glass of water or cup of tea with each cookie. Makes about 20 cookies.

This recipe makes the cookies slightly crunchy on the outside. For a softer cookie double the amount of prune puree and apple sauce. This will make them almost muffin-like.

Enjoy!

This amazing recipe was contributed and created by Julie Collier–THANK YOU, JULIE! Please keep sharing your delicious, creative recipes, Philosophie lovahs! I’ll keep posting them as you send them in!

Tonight we are having a holiday party and I want to make something festive!!!

• start with 2 Cups of a non-dairy milk such as almond/rice/hazlenut (recipe here)

• add 2 tablespoons agave

• 1/2 teaspoon cinnamon

• fresh vanilla bean (1 tablespoon vanilla extract is fine)

• 1/2 teaspoon cloves

• 2 teaspoons nutmeg

• rum or brandy if you want alcohol

• add 2 drops of vanilla stevia if you want it sweeter

Blend on a low speed for 45 seconds, sprinkle nutmeg on top before serving!

Orange fleshed squash such as acorn and butternut are a large storehouse of beta-carotene. On top of being an antioxidant to help fend off those pesky cell-damaging free radicals, beta-carotene is converted to vitamin A in the body that helps with immune defense and good vision. You could also do this entire recipe with pumpkin... or half and half!

2. Scoop the squash out, allow to cool and puree in your food processor. Set aside.

3. In a medium bowl, whisk together the flour, chia seeds, baking soda & powder, salt, cinnamon, ginger, nutmeg and pumpkin spice and set aside.

4. In a large bowl, whisk together the agave, vanilla, eggs substitute and butter. Add the dry ingredients and whisk until smooth. Then whisk in the butternut squash puree. My batter was a little dry so I added a little almond milk and Organic canned pumpkin.

5. Prepare your muffin pan and add the batter a little over halfway. I made 12 cupcakes, you can make more. Bake at 350º for 18 minutes. Insert a toothpick in the center and check to see if it comes out clean.