While you may be used to only having turmeric in your curries, this anti-inflammatory spice featuring a blend of peppery, bitter, and warm flavor should take a starring role in your next dairy-free latte!

Related to ginger, the golden spice has been hailed for centuries for its potent medicinal properties. It contains an incredible chemical compound called curcumin, which combats free radicals and boosts brain function. Combined with the nutrient-dense properties of Green Dream, you have an energizing, gut healthy sweet latte for that mid-afternoon boost. 

Be sure to bookmark this one for times when you need a ridiculously yummy, super detoxifying pick-me-up!

Gather This:

1 cup nut milk
1 tbsp coconut oil
1 tbsp honey (we used Cosmic Dream Honey)
2 tsp freshly grated turmeric
1 tsp ground turmeric
1/4 tsp of ground cardamom
1/4 tsp Green Dream Superfood Blend
coconut sugar (optional)
Handful of ice  

Do This:

Warm all ingredients in a small pot. Pour into a high speed blender, and blitz until frothy. Strain the liquid if you’d like a smoother consistency. Serve hot or over ice & sprinkle with coconut sugar for an extra hint of sweetness!

Food is meant to be enjoyed! We can’t think of anything better than a super delicious, savory veggie-loaded mediterranean flatbread. This simple flatbread crust creates a crispy, crunchy base that is topped with homemade Green Dream and hummus spread, artichoke hearts, bell pepper, zucchini, sun dried tomatoes, crumbled goat cheese, and olives.

This beauty is loaded with tons of health benefits thanks to the addition of Green Dream and plenty of fresh, vibrant veggies. This pizza is PERFECT to make when you’re really in the mood for food, but also wanting to support your body and energy. It feels like comfort food but it's loaded with vegetables! It offers the best of both worlds - cozy, yet filling!

Gather This:

Flatbread of choice

3-4 tbsp hummus (homemade or store bought) 

2 tsp Green Dream

Assorted olives (we used kalamata & castelvetrano)

Marinated, quartered artichoke hearts

Shaved zucchini twists

Sun dried tomatoes & the oil for garnish

Roasted red bell pepper strips

Fresh parsley

Crumbled goat cheese

Do This:

Toast the flatbread on a skillet or in the oven. Mix together hummus with Green Dream then spread on crust. Layer with assorted olives, shaved zucchini twists, sun-dried tomatoes, roasted bell pepper strips. Drizzle with the oil of the sun dried tomatoes and sprinkle with parsley and crumbled goat cheese. Cut into pieces and serve.

Busy mornings made easier with superfood sheet pan pancakes! They're so easy to make and you can customize them however you'd like.

They are a DREAM for mamas like me. Mornings around here are wild and chaotic so I’ll take any excuse to simplify. Sometimes I purchase frozen waffles or pancakes so this not only makes it healthier, but less expensive and more nutritious. All three of my kiddos love these pancakes.

We always buy a giant bag of gluten-free pancake mix, but any pancake mixes would work. I doubled the recipe on the bag but this is the recipe I used, below. You can easily just follow the recipe on the bag, double it, and add Green Dream for extra plant-based protein and all the superfood energy!

The texture turns out so thick & fluffy and it's legit like cake for breakfast! Add raw butter, superfood honey, and whipped cream!

Gather This:
4 cups pancake mix
2 eggs & full-fat 1 cup greek yogurt (or you can do 4 eggs or flax eggs instead)
2 1/2 cups whole milk, dairy-free milk or water
2 tbsp oil or melted butter
1 tsp vanilla extract
Sprinkle of cinnamon & sea salt
2 tsp Green Dream
Top with chocolate chips and/or frozen blueberries or whatever you want)

Do This:
1. Preheat oven to 425F degrees.
2. In a large bowl, whisk together all the ingredients until smooth.
3. Pour the mixture onto a greased sheet pan & spread evenly.
4. Add any toppings you want, I did chocolate chips & frozen blueberries.
5. Bake for 12-15 minutes or until lightly golden & set in the center.
6. Cut into squares & enjoy!
7. I froze them in reusable stasher bags for easy morning breakfasts! Pop in microwave or oven to rewarm.

If you live for zest, you’ll LOVE these dreamy lemon bars. Created with cashews, almonds, oats, coconut, honey, and a whole lotta lemon, this vegan & gluten-free recipe adapted from The Minimalist Baker is a delight to both prepare and eat!  

Not only are these treats pretty on the plate, they’re also packed with vitamin C, which is a tried-and-true free radical neutralizer—thanks to all those lemons and our Philosophie Berry Bee Honey! (You don’t want any pesky radicals hanging around in your body since they can damage blood vessels and alter cholesterol to make it more susceptible to building up in your artery walls.)

The cashews and almonds add some lovely nuttiness and also make the bar quite filling (so they can double as a guilt-free, dessert-like breakfast bar), while the coconut contributes a luscious velvety texture, along with heart-healthy fats.

Since these bars do require some time for cashew soaking, baking, cooling (and potentially dehydrating), definitely save this recipe for a day when you can queue up a classic Spotify playlist, light your favorite soy candle, and bliss out in the kitchen with your loved ones.

Gather This:

FOR THE FILLING

FOR THE CRUST

Do This:

Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour uncovered, then drain thoroughly. If you have more time, you can also soak overnight in cool filtered water.

In the meantime, preheat oven to 350 degrees and line an 8”x8” inch baking dish with parchment paper.

Add oats, almonds, and sea salt to a high-speed blender and mix on high until you have a fine meal.

Transfer to a medium mixing bowl and add Berry Bee Honey and melted coconut oil, starting with 4 tablespoons and adding more coconut oil, if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If it’s too dry, add a bit more melted coconut oil.

Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well-packed.

Bake for 15 minutes, then increase heat to 375 degrees and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees.

Once the cashews are soaked and drained, add to a high speed blender with the coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and Berry Bee Honey. Mix on high until very creamy and smooth.

Taste and adjust flavor as needed. I added a bit more lemon zest! It should be very lemony, and not overly sweet.

Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.

Bake for 20-25 minutes or until the edges look slightly dry and the center appears “giggly” but not liquidy.

Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered)—at least 4 hours, preferably overnight.

To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days (though it’s best within the first 2 days!). Add dehydrated lemons when ready to serve.

This berrylicious smoothie created with rosewater, nut milk, bananas, raspberries, goji berries, and Berry Bliss—superfoods bursting with nutrients that’ll give your skin a natural, beautiful glow!

Beyond creating that creamy base, bananas are packed with vitamins C and B6, which are essential for skin elasticity. They also contain manganese, a mineral that protects the skin from oxygen free radicals that contribute to premature aging.

The tangy raspberries are chock-full of antioxidants, which prevent cellular damage, along with anthocyanin, nutrients that help you maintain a youthful, beautiful complexion. The seeds themselves hold Omega-3 and Omega-6 fatty acids that aid in combating skin ailments like psoriasis and eczema.

And on top of tasting like a fairy’s secret garden, the rosewater hydrates the skin, keeping it plump and radiant!

Gather This:

Do This:

Blitz all ingredients in a high-powered blender until smooth. Add more ice or milk as needed. Either pour in your favorite glass or transform into a smoothie bowl + top with more 'nanas and berries! 

Isn’t it wonderful that avocados seem to always be in season? In California, we’re truly blessed. Avocados have an especially long growing season that lasts from February through September. For the other few months, they're imported from our neighbors.

Avocado toast has become a California staple and I’m still a fan. These nutrient-dense veggies are made up of about 20 vitamins and minerals from Vitamin K to Vitamin C. Take the traditional avocado toast and combine it with Green Dream Superfood Blend for an added superfood punch. Top with feta cheese, nuts and sundried tomatoes for a bit of extra pizzazz and flavor.

Gather This:

1 slice of gluten-free bread (or favorite bread of your choice)

1 small avocado

1 tbsp feta cheese

A handful of chopped sundried tomatoes

1 tbsp of pine nuts

1 tsp Green Dream

Do this:

While the bread is toasting, mash 1 avocado in a bowl with 1 tsp of green dream, spread avo mixture on the bread and top with feta, chopped tomatoes, pine nuts, and a sprinkling of added green dream!

Show me some of your Green Dream #ToastTuesday creations on Instagram! Use #PhilosophieSuperfoods or #PhilosophieLove.