Heavenly Rosewater Cake with Berry Bliss Icing Recipe

Rose Water Cake with Berry Bliss Icing

My hubby, kids, and I traveled to Israel to visit family over the winter holidays and we decided to spend our layovers in Paris. On the flight over, I decided to get into true Parisian spirit by watching some classic French cooking shows. There is so much beauty in French culture and I adore the way that French cuisine approaches cooking more as an art form than a chore. There is so much care put into each creation that both cooking and eating become a truly sensual experience. As I took in this incredible culinary approach during my long flight, I started dreaming about bringing even more art and beauty into my own culinary creations and that is what inspired this absolutely heavenly cake, which brings together soft colors, delicate flavors, and the ethereal beauty of classic French pastries.

Gather This:

For the Rose Water Cake:

  • ¾ cup almond flour
  • ½ cup of gluten-free flour
  • 1 ½ cup pistachios
  • 1 cup of butter, softened
  • 1 cup of coconut sugar
  • 3 large eggs
  • 3 Tablespoons of lemon juice
  • 5 teaspoons of rose water
  • 1 teaspoon of baking powder
  • Himalayan pink salt
  • 1 Tablespoon Berry Bliss Superfood + Protein Blend

 

For the Berry Bliss Icing:

 

Do This:

Preheat the oven to 300F. Spread pistachios out on a cookie sheet and place in oven for 3-5 minutes or until they turn a slightly golden color. Remove pistachios from oven and allow to cool.

Once the pistachios have cooled, remove ¾ cup and set aside to use as decoration. Add the rest of the pistachios to a food processor and process until coarsely chopped. Remove the ground pistachios form the food processor and set aside. 

In a small food processor, cream the butter and coconut sugar together on a low setting, until fully combined. While the food processor is running, add eggs, one at a time, and then add the lemon juice and rose water.

With the food processor off, remove the lid of the food processor, and add the baking powder, gluten-free flour, almond flour, the ground pistachios, a pinch of pink salt, Berry Bliss powder, and pulse until well combined. Test the consistency on by scooping a bit up with a spoon. If it isn’t soft enough to fall easily off the spoon right away, but slowly slides off, then it’s perfect! If it’s too stiff to slide off the spoon, then add water, one teaspoon at a time until it is soft enough to slide off of the spoon.

Scoop the batter in a round spring-form cake pan and smooth out the top with a spoon or spatula. Bake on your oven’s center rack at 300F for 40-50 minutes. Test doneness by inserting a toothpick into the center of the cake. Once it comes out clean, remove the cake from the oven. (I recommend checking on this cake about 20 minutes into the baking time. If the cake is starting to look too brown on the top, cover it with foil, return it to the oven, and check for doneness regularly.)

Once cake is done, remove from oven and allow to cool in the pan for 15-20 minutes. Then, remove the cake from the pan and place on a wire rack or dish to continue cooling. While the cake is cooling, you can prepare the icing.

In a food processor, combine the coconut shreds, melted coconut butter, honey, and coconut milk and blend until smooth and creamy. Once the cake is completely cool, drizzle with Berry Bliss Icing and sprinkle with the toasted whole pistachios that were set aside earlier. You may also garnish with rose petals, which are edible either raw or crystallized with sugar and egg whites.

You can store this cake in an airtight container for several days or serve immediately with LOVE!

Be sure to check out the video of Sophie creating this heavenly cake in her home kitchen and subscribe to The Philosophie on YouTube for more great recipes, fitness tips, and guides to living a beautiful, bliss-filled life!

Leave a comment:

Please note, comments must be approved before they are published

Other articles:

Green Dream Supergreens Smoothie Recipe

My life has been insane with the big move but in the BEST WAY. We’re officially at the new home and hardly anything is packed but you know one of the first things I’ll be making in our brand new kitchen is a vibrant superfood smoothie.


What keeps me energized and active every day, especially during major life transitions, is superfoods! Incorporating greens and superfoods whenever I can, even when I can’t get a workout in, is really what keeps me looking and feeling amazing! Between the açai, the matcha, and the Green Dream...I think we had our bases covered! It may sound like a weird combo, but that’s usually when the magic happens! It was the perfect post-workout treat!


Gather This:

1 frozen banana

1 cup nut milk

1 packet of Sambazon Supergreens Açai (so yum and pure magic!)

½ frozen mango

1 tsp matcha

1 tbsp Green Dream Superfood + Protein Blend

1 tbsp Coconut Dream Coconut Butter

1 tsp honey or preferred sweetness


Do This:

Blend all of the ingredients in a high-speed blender

Add the smoothie mixture to a bowl and top with your favorite goodies!

 

Tag us in your superfood smoothie photos on Instagram!

Berry Bliss Ice Cream Recipe

One of my joys in life is making my own versions of treats that most people would buy at their local market, and ice cream is no exception. Homemade ice cream is super easy to make, especially when you’ve got an ice cream machine that does most of the work for you. The best part of making homemade ice cream is the variety of ingredients that can make it healthier and more delicious than what you buy at the store. 


I especially love adding our superfood blends and any one of them can be used depending on what you feel you need or are in the mood for! It’s all about your intuition. Lately I’ve been obsessed with this Berry Bliss version that I’ve perfected over the years, especially during the summer season when all my body is craving is fruits and ingredients filled with vitamin C. The tart natural flavors of goji berry, pomegranate, and acai within Berry Bliss complement syrupy-sweet strawberries and fragrant rosewater so perfectly. It’s a simple recipe that takes less than an hour to make with an ice cream maker. If you don’t have one, there are plenty of no-churn ice cream methods online - or, you can pour the base into a popsicle mold and enjoy this treat on a stick. This method is especially great for kiddos!

Gather This: 

1 tsp rose water

1/2 can full-fat coconut milk

1 tbsp Berry Bliss Superfood + Protein Powder 

1 tbsp Berry Bee Honey 

1/2 cup frozen strawberries


Do This: 

In a high powered blender, mix all ingredients until pureed with no lumps remaining. Add to a chilled ice cream maker or popsicle mold. If using an ice cream maker, the mixture should be ready in about 20 minutes. Popsicles may take anywhere from 2-4 hours to solidify, depending on the temperature of your freezer. Garnish with your favorite berries, rose petals, or a small mint leaf.

Breakfast Fried Rice Recipe

There’s a stigma around breakfast that you need to eat light, eat small and eat simple. Well, that’s NOT for everyone and there are some days where you wake up with a serious hunger and you want all the savory goodness you could imagine. Veggie fried rice with a quality protein like fried egg or tempeh and a bit of greens is absolutely perfect. 


When you think of breakfast, you normally don’t think of fried rice but it has all the components of a satisfying and nutrient-dense meal. You can make it a lighter, healthier dish by using cauliflower rice and sesame oil. The best thing about using cauliflower rice is how fast it cooks making it a reliant breakfast meal when you don’t have a lot of time to spare. Take this dish to the next level by adding a seasoning that lights up your tastebuds and balances out your dish like the Green Dream Savory Blend which uses our detoxifying and energy-boosting Green Dream Superfood + Protein Blend


This breakfast fried rice is packed with veggies, delicious greens, seasoned just right and topped with satisfyingly cooked eggs.

Gather This:

2 eggs

8 oz riced cauliflower

½ cup mixed veggies

1 tsp Green Dream Savory Blend 

1 cup arugula

1 tbsp sesame oil

1 tsp Green Dream Superfood + Protein Blend


Do This:

Roast your mixed veggies (frozen or fresh) and set aside.

Add sesame oil to a pan and turn to medium heat, add in your riced cauliflower. Stir to fully coat cauliflower rice with the other veggies and bacon. Cook, stirring occasionally for 45-60 seconds or until softened.

Lower the heat to low and create 2 grooves for the eggs. Add a bit of oil to each groove and crack an egg in each one. Sprinkle with salt, pepper, and Green Dream Savory Blend, then cover the skillet and cook about 2 minutes, or until eggs are cooked to preference. 

Remove from heat and add top with arugula and Green Dream Superfood + Protein Blend. Enjoy!


What are some of your favorite savory breakfast recipes? Share yours with me on Facebook using #PhilosophieLove or #PhilosophieSuperfoods!

Kelp Seaweed Salad Recipe

I love getting my fill of greens in creative and exciting ways. Feeling the fire and playful energy this Leo season and taking it to the kitchen! You don’t have to travel across the ocean or spend a ton of money to feel that spirit of adventure and childlike nature, it can happen right in your home. Experiment with flavors and food sensations and make something you’ve never made before. This is how your intuition is built. It’s the second you get out of your head and into your body when you let your senses do the talking and your gut reactions take over. 


One way to switch up your green routine? Seaweed. This ocean-grown veggie is super rich in antioxidants, vitamins and minerals. There are different type from red algae, the kind in sushi, to blue-green algae or spirulina. I LOVE spirulina and use it in ALL our Green Dream Superfood + Protein Blend products. Most people are used to seeing the nori sheets wrapped around sushi or in or snack aisle, but you can also use dried seaweed which looks like seaweed noodles and tastes super yummy!


Other seaweed benefits include:

  • Pulls toxins from the body
  • Antioxidant, antifungal and anti-inflammatory
  • Said to help regulate estrogen

Enjoy this super simple and delicious kelp seaweed salad to get you started!

Gather This:

1 oz dried kelp seaweed

½ avocado (sliced)

½ cup multi-tomatoes (cut in half)

2 tbsp sesame seeds (toasted)

2 tbsp rice vinegar

1 tsp Green Dream Savory Blend

Dried lemon (for garnish)

Handful of olives


Do This:

Place seaweed in a bowl, cover with cold water by a few inches and soak until tender, about 15 minutes. Drain and transfer to a large bowl. 

Add avocado, tomatoes, sesame seeds, vinegar and Green Dream Savory Blend and toss well to combine. 

Serve immediately or cover and refrigerate for up to 1 day. Serve chilled or at room temperature with a handful of olives and dried lemon. ENJOY!

What are your favorite salad superfoods? Share them with us on Twitter using #PhilosophieLove! 

Vibrant Summertime Breakfast Sandwich Recipe

Brunchin’ it up easy like a Sunday morning. You all know how much I love food but I also love a body that makes me feel vibrant, beautiful and strong. A savory and filling breakfast sandwich always puts me in the right mood for the day ahead. I used the most delicious (and my personal favorite) Gluten-free Everything Bagel by Canyon Bakehouse to make the most perfect and EPIC savory sandwich. 


It’s SO important to fuel your beautiful bod with nourishing foods that energize and satisfy you. Why deprive your body when you can give it a bagel topped with smoked salmon, avocado and a drippy over-easy organic free-range egg? Sounds amazing, right?! We use Canyon Bakehouse because all their bagels are made from 100% whole grains, no GMOs and only the best all-natural ingredients. It’s the best! 


If you’d like to make this magical breakfast sandwich, please vote for my bagel creation at Canyon Bakehouse’s Bagel Battle! Every vote is a chance for my bagel to win a $1,000 donation to a charity of their choice. I’m competing for Project Angel Food who works to prepare and deliver healthy meals to those affected by a serious illness. Our whole team volunteers at least once or twice a month to help prep all the food - they do so much!


You can vote once a day starting July 30 and up until August 13th. Head to Canyon Bakehouse HERE and vote now! Make this super tasty bagel-wich on your own using the recipe below! Share your creation on Instagram using #CanyonBagelBattle and tag me! 


VOTE NOW

Gather This: 

1 Gluten-free Everything Bagel from Canyon Bakehouse

1/2 organic California-source avocado (sliced)

Pesto sauce

1 organic free-range egg

Handful of arugula 

Smoked salmon 

Garlic spread 


Do This:

Toast Gluten-free Everything Bagel from Canyon Bakehouse. Meanwhile, cook the egg to your liking - I love a creamy over-easy egg for all my breakfast sandwiches. Spread on some pesto and garlic spread on each half of the bagel. Top with smoked salmon, avocado, a bed of arugula and your egg. Take a big bite and enjoy! 


Can’t wait to see all your bagel creations! Share yours with me on Instagram using #CanyonBagelBattle and tag me (@sophie.jaffe)!

Summer Harvest Bowl Recipe

Today on The Chalkboard Mag we share a gorgeous summer harvest bowl recipe with ingredients that don't seem like they go well together but they do!!

"The combination of sweet and savory ingredients is a little untraditional in all the right ways, making it a playful staple for office lunches all season long. Amp it up with Sophie’s new, protein-packed savory superfood seasoning blend and a few edible flowers for extra style points…" - TCM

Read the full post on TCM

Gather This:

FOR THE BOWL

1 cup cooked grain of choice (quinoa, brown rice, etc.)

1 cup cabbage

½ roasted eggplant (sliced)

1 cup organic blueberries

½ cup dried mango

½ avocado

1 cup macadamia nuts

2 sticks of celery

 

FOR THE DRESSING

1 tsp Green Dream Savory Blend

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

salt + pepper (to taste)

 

Do This:

Preheat oven to 350 degrees. Cut the eggplant in half then slice. Dress in olive oil, salt, and pepper and then roast at 350 for 25-30 minutes until golden brown (add a dash of Green Dream Superfood + Protein Blend for an extra superfood & nutritional boost). While the eggplant is roasting, whisk all of the dressing ingredients together. Once the eggplant is finished, arrange all of the items in a bowl and lightly toss with the dressing. Enjoy!

What are some of your favorite superfood summer harvest bowl combos? Share yours with me on Instagram using #PhilosophieLove or #PhilosophieSuperfoods!