Purple Cauliflower & Roasted Garlic Soup Recipe

We love celebrating the Seder in our home and bringing in seasonal spring ingredients. Purple cauliflower is popping up in my local farmers’ market, and the color is breathtaking. Take a boring soup and make the color P O P with spring purple! Your Passover or Easter guests will be impressed with this delicious vegan and gluten-free soup and will never know how simple it was to make.

Gather This:

(Serves 4)

  • 1 large head (or 2 small heads) of purple (or white) cauliflower (about 2lbs), chopped into 1-inch florets
  • 3 tablespoons extra virgin olive oil
  • 1 head of garlic
  • 1 medium onion, diced
  • 4 cups vegetable stock
  • 1 1/2 teaspoons Herbes de Provence
  • a dash of red pepper flakes (optional)
  • sea salt
  • cracked black pepper
  • 1 tablespoon Green Dream Superfood and Protein Blend
  • fresh thyme sprigs

Do This:

Fire up the oven to 425ºF. Peel off the garlic skin, keeping the bulb whole, and then cut the top of the cloves by 1/4 inch. Rest the garlic in foil, drizzle with about a teaspoon or two of olive oil, and then wrap up.

On a baking sheet, mix 2 tablespoons of olive oil with the cauliflower, and then pop the cauliflower into the oven on the top rack. Place the foil-wrapped garlic head on the bottom rack, and bake both for approximately 30-40 minutes. Gently shift the cauliflower twice while it’s cooking. Once the garlic smells delicious and becomes soft, and the cauliflower acquires a beautiful golden or dark brown color, remove them from the oven.

When the garlic has cooled, squeeze each of the cloves into a bowl. In a medium-sized saucepan, heat the rest of the olive oil, toss in the diced onion, and cook it for about 5-8 minutes. Once the onion has become translucent and tender, add the cauliflower, garlic, vegetable broth, Herbes de Provence, and red pepper, allowing the mixture to simmer until the cauliflower has become soft (about 30 minutes).

Using an immersion blender, puree the mixture until it becomes smooth. (You can also blend it in small batches with a food processor or a normal blender, but if you do, be sure to remove the small cap in the lid and tightly hold a towel over it.) Return it to the pot and simmer, adding the sea salt and cracked pepper.

Remove the soup from the heat, and add Green Dream, mixing well. If you enjoy a thinner consistency, add more broth. With love, ladle the soup into bowls for your family and friends, and sprinkle the thyme on top.


We’d love to see photos of any dishes that you’ve created with fresh spring ingredients! Share them with Philosophie on Facebook and remember to tag #myphilosophie!   

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Corn and Tomato Salad Recipe

Create this gorgeous and vibrant salad with phytochemical-rich arugula and bell pepper, tomatoes, and sweet, nutritious summer corn. Tossed with our favorite Green Dream Savory Blend and you have a tasty, hydrating and nourishing summer salad!

I love making a refreshing salad like this one because it’s bright, colorful and loaded with everything I need to keep my day happy and elevated. Sweet corn balances the peppery arugula and tart tomatoes. It’s the perfect combination of sweet and savory, satisfying and hydrating, light and filling. 

Pair it with a superfood kombucha mocktail or herbal water and you’re ready for all the summer vibes!

Gather This:

1 cup arugula

½ red bell pepper (sliced)

Handful of multi tomatoes (halved)

3 cups corn (fresh, grilled, or frozen)

1 small onion (chopped)

1 lemon (juiced)

1/4 cup sesame seed oil

1 tsp Green Dream Savory Blend

3 tbsp Green Dream-covered roasted pumpkin seeds (Coat seeds in superfood powders and roast them in the oven at 350F for 5-7 minutes for a wholesome crunch!)

Salt + pepper to taste

Do This:

If using fresh corn, blanch the corn for 1 minute or grill the corn. If using frozen corn, thaw out the corn before using. Chop tomatoes, bell pepper and onion. In a large mixing bowl, combine the arugula, corn, bell pepper, tomatoes and onion. Add the lemon juice, sesame oil, Green Dream Savory Bend, and salt & pepper. Mix well to combine. Taste for seasoning adding more lemon juice or salt & pepper as needed. Finish with a handful of Green Dream roasted pumpkin seeds and you’re done! Enjoy right away, or let the salad sit for about 10 minutes (you can also chill it if you like). The arugula will soften and slightly wilt during that time, making it a bit easier to eat. ENJOY!

What are some of your favorite superfood salads to enjoy during the summer season? Share yours with me on Instagram using #PhilosophieSuperfoods or #PhilosophieLove!

Dragonfruit Berry Bee Smoothie Bowl Recipe

We’re in the thick of summer and the heat is INTENSE. I hope you and your loved ones are staying healthy and hydrated because this is the time of year the sun does all of its hardest work. That means eating plenty of clean, cool foods loaded with nutrients and prepared as simple as possible. 

Smoothies (and smoothie bowls) are a favorite of mine because they cover all of those bases in the summer. They’re delicious, super easy to make, and can be modified to suit your body’s tastes and needs. Right now, our summer cleanse is in full gear, so I’m packing my smoothie bowls with all the fiber and antioxidants I can. This dragonfruit smoothie bowl has everything I need to stay hydrated, healthy, and cool in the July heat. 

Dragonfruit - that spiny, egg-shaped fruit you see in your grocery stores produce section - has a mild sweet flavor similar to a kiwi or pear. It’s loaded with fiber and antioxidants, along with crucial nutrients like iron and vitamin C. Normally it’s used to add texture to a fruity dessert, but I’ve been obsessed with these dragonfruit chips so I thought I’d add them to the recipe for a little sweet crunch. This smoothie also includes bee pollen, one of the most broadly nutritious ingredients you can include in a dish and a favorite of mine. Throw in Berry Bee Honey, some Berry Bliss Superfood + Protein Blend, and a base of frozen berries with plant-based milk, and you’ve got a frozen, yogurt-like treat that’s simple to make - a much-needed breeze in this summer heat. 

Gather This: 

½ cup red dragonfruit chips

½ cup fresh raspberries 

1 tbsp Berry Bliss Superfood + Protein Blend

1 cup frozen mango

1 cup frozen blueberries 

1 cup plant-based milk

1 tbsp bee pollen

2 tbsp coconut shreds

1 tbsp Berry Bee Honey

Do This:

Blend all the wet/frozen ingredients and Berry Bliss in a high-powered blender and pour in your favorite bowl. Add dragonfruit chips in a neat arrangement around or on one side of the bowl (for dipping) and top with bee pollen, coconut shreds, and more honey as desired. Enjoy! 

What are some of your favorite superfood smoothie bowl recipes to make in the heat of summer? Share your creations with us on Instagram and we may reshare and tag you!

Papaya Summer Smoothie Recipe

Sharing one of my favorite summer smoothies that is full of superfoods and vibrant tropical flavor! You can enjoy this smoothie any time of day, all summer long! I love papaya because it helps promote healthy skin and supports a strong metabolism and digestion. Plus its cleanse friendly and great for the whole family! 

Papaya is the perfect summer fruit because it's loaded with antioxidants and enzymes which help slim you down and keep you energized all summer long! Watch the full how-to on my YouTube Channel!

Gather This:

1 papaya 

1 cup of frozen coconut meat

1 packet Sambazon Acai Tropical Immunity

2 cups cashew milk (video tutorial here)

2 tbsp Berry Bliss Superfood + Protein Blend

½ cup of strawberries

1 tbsp Coconut Dream Coconut Butter

½ tbsp Berry Bee Honey

Do This:

Cut the papaya in half and scrape out the seeds (use 1 tsp of seeds in your smoothie if you’re feeling adventurous). Add all ingredients to a blender and mix well. For extra fun, while sipping, pour into half of the papaya, add your favorite toppings then ENJOY! 

Stuffed Mushrooms Recipe

Summer is in full swing and that means more family dinners and backyard parties! I always have dishes ready to go that are simple to make, great for the body and something everyone can enjoy. One of my favorite easy dinner recipes that works great as an appetizer or a dinner side are stuffed mushrooms. 

For this dish, we used crimini mushrooms, which are amazing little “button” mushrooms that add a lot of nutritional value to your meals. They’re low in calories, fill you up with fiber and help boost metabolism. Plus they taste delish making them the perfect summer veggie for dinners with the family and friends!

Gather This:

8-10 crimini mushrooms

½ cup vegan cheese

1 can sliced or quartered artichoke hearts

A handful of kale (finely chopped)

½ cup sun-dried tomatoes (chopped)

1 tsp Green Dream Savory Blend

Do This:

Line up crimini mushrooms on a cookie sheet and spray with EVOO then season with Green Dream Savory Blend

In a large mixing bowl, combine chopped artichoke hearts, sun-dried tomatoes, kale, and vegan cheese. Season with Green Dream Savory Blend. Mix well.

Using a spoon (with the help of your fingers), take a portion of your filling and carefully stuff each mushroom cap. Place into oven and cook for 15 - 17 minutes or until golden brown at 400°.


What are some of your favorite superfood appetizers for family dinners? We’re always looking for new Shabbat dinners to try! Let me know below or tag us on Facebook using #PhilosophieSuperfoods or #PhilosophieLove.

Red, White & Blue Yogurt Bowl Recipe

Happy 4th of July loves! After an enchanting family vacation in Tel Aviv, I’m thrilled to be back in the United States to celebrate this country’s birthday. With everything that’s been going on in America recently, it might be hard for some people to feel patriotic - but like our bodies, minds, and souls, our country has its own imperfections, and the desire for positive changes that we want to see it make come from our love for the place we call home. That’s why, on Independence Day, I celebrate my country the same way I celebrate my body: by giving it what it craves and needs. 

This yogurt bowl recipe accomplishes just that. I’ve fallen in love with this unique cashew yogurt from Forager Project, a dairy-free yogurt made from organic, ethically-sourced and sustainably farmed cashews that include healthy cultures to promote the replenishment of crucial gut bacteria. It’s creamy, yummy, and an excellent source of protein and essential vitamins and minerals. To that, I add a fresh assortment of my favorite summer berries such as strawberries, raspberries, and blueberries for both flavor and antioxidants. Then, I throw in some coconut flakes and garnish with a heavy drizzle of Berry Bee Honey, the perfect sweetener for a colorful, tasty finish. It’s got all the red, white, and blue you need to feel like a true patriot this 4th of July. 

I recently tried this recipe with a Cacao Magic Cupcake on the side and could not believe what was going on with my taste buds...SO GOOD! Try it yourself and feel the fireworks in your belly with every scrumptious bite. 

Gather This:

1 cup Forager Project organic dairy-free cashewgurt

A drizzle of Berry Bee Honey

¼ cup assorted berries 

1 tbsp coconut flakes

Cacao Magic Cupcake (optional)

Do This:
Add the yogurt to a small bowl and top with berries and coconut flakes. Scoop desired amount of honey into a microwaveable glass and zap just long enough to liquefy about 15 seconds. Drizzle honey over a bowl and enjoy! 

How are you celebrating today? Let me know in the comments below or tagging us on Instagram using #PhilosophieLove!

Summer Veggie Plate Recipe

We like to think we have perfected the art of eating the rainbow. Want in on the secret? Lots of fruits and veggies, of course! This summer veggies plate is a great addition to a family barbeque or picnic in the park. Veggies can be a tasty treat if you buy fresh and organic then top them with delicious superfoods & seasonings.

A beautiful veggie plate like this one is such a great way to entertain and appeal to lots of different taste buds at any social gathering or family dinner. We started with a base of spiralized butternut squash for an enhanced flavor profile and added peppadew peppers, olives, and almonds. Peppadew peppers are beautiful South African peppers that little like tomatoes and have a sweet, slightly spicy taste. 

We topped everything with our powerhouse seasoner Green Dream Savory Blend which includes the detoxifying and nutritional properties of Green Dream with nutritional yeast for a cheesy flavor and sea salt. Topped with pesto and you’re ready to dig in!

Gather This:

Spiralized butternut squash (or make your own using a spiralizer!)

1 cup peppadew peppers

1 tbsp pesto

1 cup olives

1 cup truffle macadamia almonds

1 tsp Green Dream Savory Blend

1 tsp pepper

Do This:

Roast the peppers in the oven at 350° for 8 minutes with EVOO and Green Dream Savory. While those are roasting, spiralize your butternut squash with a spiralizer then toss with Green Dream Savory Blend and pepper. Layer your spiralized squash onto a plate, then add olives, almonds and your roasted peppers. Top everything with a spoonful of pesto and enjoy!


How do you create your veggie platter? Tag us on Instagram @philosophielove or use #PhilosophieLove. We adore seeing your magical food creations.