Butternut Squash + Brussels Sprouts GF StuffingGather:
- 1 pound butternut squash, cubed
- 1 pound brussels sprouts, halved
- 1 medium gala apple, cut into a 1/2 inch dice
- 2 shallots, thinly sliced
- 3 T olive oil, divided into 2 T + 1 T
- 1 C onion, diced
- 1 C celery, diced
- 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 C low sodium vegetable broth (plus extra as needed)
- 2 t fresh rosemary, chopped
- t fresh thyme
- t chopped fresh sage
- 1/3 C dried cranberries or dried goji berries
- 1/3 C pecans or walnuts
- Sea salt + pepper to tasteDO THIS:
- Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, + shallots in 2 T oil, season well with salt + pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
- Heat other tbsp oil in a large pot. Sautee the onion + celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
- Add the roasted vegetables, vegetable broth, cranberries (or goji berries), pecans, + seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet + bake at 350 for about 20 minutes. Serve hot.
These little bites are the perfect treat to enjoy before we kick off our Philosophie Fall Reset next week, starting Monday, Sept. 23! Chocolate truffle bites are such a fun and entertaining dessert, and surprisingly simple to make. PLUS, it’s so easy to substitute for healthy ingredients and add superfood toppings for a gourmet chocolate truffle superfood treat!
I know these sound fancy but you really don’t need much to create them and trust me, your whole family will LOVE them! Because these bites are made with our Cacao Magic Superfood + Protein Blend you’ll also get a nice little protein boost and natural energy. I love making these for special dinners, family occasions and sometimes on a Saturday night to enjoy around the fireplace because why not?! Balance, my friends!
Makes: 12 truffles
16 oz dark chocolate
½ cup full-fat coconut milk/cream
1 tsp pure vanilla extract
pinch sea salt
Dark chocolate (melted)
Matcha powder (ceremonial-grade)
Chop dark chocolate. Heat chocolate and coconut milk in a double boiler, stirring until melted. Remove from heat and stir in the vanilla, sea salt, and 2 tablespoons of Cacao Magic Superfood + Protein Blend.
Refrigerate until the mixture is set but still pliable (about 2 hours).
Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet or plate.
Melt dark chocolate and dip scoops into dark chocolate and sprinkle on your favorite superfood toppings like matcha powder, bee pollen, coconut shreds, and goji berries.
Refrigerate and serve.
If anyone from our wonderful community makes decadently clean treats with Cacao Magic, please share them with us on Instagram with #MyPhilosophie and #PhilosophieSuperfoods!
Oats are a breakfast go-to because there’s so much flexibility available. You can make them sweet or savory and light or filling. Oats are also super cleansing and full of fiber to keep you full longer! As a bonus, they are a time saver in the mornings. Let’s be honest, most mornings you just don’t have time to make yourself breakfast especially when you have 3 hungry kiddos to feed. I just don’t have the time or patience to sit by the stoke and make the oatmeal most morning. So what do I do? Overnight oats all the way!!
This is the perfect end-of-summer recipe to slowly transition your body into more fall seasonal recipes which officially starts next Monday with the Autumn Equinox! We’re hosting a group fall reset so make sure you purchase either a 5-day, 10-day, or 14-day program to join in! This recipe is cleanse-friendly and super healing for the body! I used a Berry Bliss overnight oats recipe and added a layer of my go-to Berry Bliss smoothie recipe on top and that’s it! So simple. So tasty. So satisfying.
FOR THE OVERNIGHT OATS
½ cup oats
1 cup unsweetened almond milk
1 tbsp chia seeds
1 tbsp shredded coconuts
1 tsp cinnamon
FOR THE BERRY SMOOTHIE
1 packet Pitaya Plus smoothie packet
4 oz. coconut milk
1 frozen banana
½ cup fresh or frozen fruit of your choice (I love adding something tropical like pineapple)
1 tbsp cashew butter
The night before, combine all the overnight oats ingredients in a mason jar. Screw on the lide and store it in your fridge for the night. In the morning, combine all your smoothie ingredients in a blender and blend until smoothie then layer it on top of your oats mixture. Add an extra tbsp of Berry Bliss Superfood + Protein Blend then top with Berry Bee Honey or sweetener of choice. Eat on-the-go and enjoy!
What's your favorite easy breakfast hack? Share with us on Twitter!
Cake for dinner? Sure, why not! If it’s plant-based, dairy-free and loaded with superfoods it’s not a bad choice. Plus, enjoying fruits or honey before dinner actually helps with digestion as more savory foods need acid for digestion found if most fruit! This beautiful Berry Bliss Coconut Cake is a great place to start!
We used strawberries for this one because that’s what the Jaffe kids love the most, but you can easily substitute for raspberries, blueberries, or maybe even peaches. You’ll be surprised by how tasty and sweet this cake comes ou!. This dish comes out super sweet because we used dates and Berry Bee Honey (bonus points for the vitamin C boost!) and it’s cheesecake-like richness comes directly from the cashews. You can make any sweet treat healthy with just a few substitutions!
FOR THE FILLING
2 C cashews
1 C frozen strawberries
2 T Berry Bee Honey
2 T coconut oil
FOR THE CRUST
2 C walnuts
1 C pitted dates
2 T shredded coconut
1 tsp vanilla extract
1/4 t sea salt
Soak the cashews overnight (or for a minimum of two hours). Simply put them in a glass or bowl covered with water, and drain them before using.
Start with the crust. Add all of the ingredients to a food processor. Pulse until the mixture is fully incorporated. If it’s really difficult to blend, and small amounts of warm water (up to a tablespoon).
Add the mixture to the bottom of a small springform baking pan
You have to freeze each layer before assembly. Place the pan into the freezer while you work on the filling.
Add all of the ingredients of the filling to the food processor the same way you did with the crust.
Take the pan out of the freezer and add the layer of filling
Take a knife and scrape across the top to make sure the top of the cake has a flat surface
Put the pan back in the freezer. When you are ready to serve, take the cake out of the springform pan while it is still very frozen, and then let it thaw a bit once you take it out of the pan.
What are some of your favorite healthy desserts? Extra points if tell us how you incorporate your favorite superfoods! Share with us below or tag us on Instagram using #PhilosophieLove or #PhilosophieSuperfoods!
We use the beautiful properties of roast beets to turn this toast into a magical #ToastTuesday creation. When roast beets are whipped up in a food processor with lemon juice, garlic, garbanzo beans, and Berry Bliss, they create a divine hummus that's high in immune-boosting vitamin C, potassium, manganese, and fiber. Spreading a bit of this hummus on gluten-free toast and adding radishes - you have an amazing little savory treat!
It’s no secret that I love beets - they’re definitely one of my favorite fall veggies. They are packed with nutrients and have a rich, earthy flavor that is so satisfying. There are so many ways to enjoy beets, from raw and sliced to roasted whole, but one of my family’s favorite ways to have them is beet hummus. When roasted, beets become subtly sweet and tender, making them an excellent choice for hummus recipes.
1 slice of gluten-free toast (we love Canyon Bakehouse)
1 can garbanzo beans
juice of 1 lemon
1 roasted beet
1 clove of garlic
2 thinly sliced radishes
1 tablespoon extra virgin olive oil
salt + pepper
1 tsp Green Dream Savory Blend
Combine all ingredients in a food processor and process until smooth. Spread hummus on toast and top with sliced radishes, salt, and pepper!
Share your gorgeous Berry Bliss toasts on Instagram using #PhilosophieSuperfoods and #PhilosophieLove!
As most of you know, my favorite way to energize in the afternoons is a beautiful high-vibe matcha latte. I love adding Green Dream Superfood + Protein Blend to these drinks and some of my favorite adaptogens and superfoods to not only give me the perfect mid-day pick up but also give me nutrients that keeping me feeling vibrant throughout the rest of the day.
Matcha is a beautiful powdered green tea with a ton of antioxidants and nutritional properties. It’s been around for hundreds of years and is extremely healing and detoxifying. In one cup of matcha, you’re drinking about three times the antioxidants of regular green tea. Matcha also supports healthy brain health and boosts your metabolism, making this drink a Philosophie cleanse-friendly recipe. I also added my favorite Four Sigmatic Mushroom Focus Shot elixir to this latte which is one of their new energizing blends and promotes focus and energy.
This is the LAST day to save 15% off Coconut Dream Coconut Butter (which gives this latte a sweet, creaminess) use the code “COCONUTDREAM15” now!
4 oz hot water
2 oz dairy-free creamer or coconut milk (to make it iced use almond milk)
1 tsp matcha (we used Matchaeologist artisanal matcha - so yummy!)
1-2 tbsp Coconut Dream Coconut Butter (helps the body to absorb superfoods, makes latte creamy and adds sweetness)
1 tbsp Green Bee Honey or another form of sweetener
1 packet Four Sigmatic Focus Shot
Heat your water to make it hot or pour cold water in a blender to make it iced. Combine all other ingredients in a blender and combine. Pour and sip!
What other coffee alternatives do you turn to for fuel? Share on Twitter using #PhilosophieLove or #PhilosophieSuperfoods.
We’re so excited to share a super fun takeover with Philosophie Babe Grace of Grace’s Food Feed! She brought us all the weekend vibes with these super delicious and gorgeous Cacao Magic chocolate chip pancakes! You can bet we’re making these babies at our next weekend brunch! Thank you for sharing Grace! Head to our Instagram (@philosophielove) to see the full takeover.
I’m so happy to show you all how to make chocolate pancakes for a fun weekend brunch using the Philosophie superfood blends! I love using the Philosophie blends because they have the best ingredients, are highly concentrated in nutrients and taste so yummy! For this recipe, I used Cacao Magic Superfood + Protein Blend which is entirely plant-based and made from super clean ingredients. It has a rich source of protein and fiber to help to keep you full longer, energized and helps build strong digestion. And instead of maple syrup, I topped with Berry Bee Honey which contains almost 300% of your daily vitamin C intake and tastes amazing with everything! So in love with this superfood blends that make healthy cooking fun, tasty and inspiring!
2 organic, free-range eggs
2 tbsp almond flour
½ banana (sliced)
½ zucchini (cubed)
Dash of cinnamon
Dash of Himalayan pink sea salt
A drizzle of Berry Bee Honey
Chop and slice ½ zucchini and ½ banana, then add them both to a blender.
To the same blender add 2 eggs. Then add 2 tbsp of almond flour. Add 2 heaping tbsp of Cacao Magic and finally, add a heavy shake of cinnamon and dash of pink salt to the blender.
Blend all of that together to create a batter.
For each pancake, use 1-2 tbsp of batter. Cook pancakes as normal (flip when bubbles form) over low heat in a generous amount of avocado oil.
Before you flip each pancake add a couple of vegan chocolate chips to each one.
When the pancakes are done stack them up (makes around 10 mini pancakes).
Top with banana slices, bee pollen, coconut flakes, grain-free granola, almond butter, and the vitamin C powerhouse Berry Bee Honey. ENJOY!