Labor Day Picnic Recipe Roundup

Celebrate the last days of summer with a D R E A M Y + D E L I C I O U S Labor Day Picnic!

I asked a couple of my friends + fellow bloggers to share their favorite recipes for a fabulous end of summer meal:

Kathy Patalsky of Healthy Happy Life has an oh-so-refreshing Watermelon Frosty Drink (which you can also spike for some added fun!) + incredible Sweet Potato Veggie Burgers decked out with everyone’s favorite green buttery fruit! Coconut connoisseur Meredith Baird is also sharing a couple of absolutely beautiful, magical dishes from her new book, Coconut Kitchen: Cooking with Nature's Most Beautifying Superfood (a must-read by the way!), including a divine coconut ceviche + an out-of-this world coconut caesar salad.

Mix + match these recipes for your Labor Day feast or make all four for a heavenly way to bid farewell to summer!


By Kathy Patalsky, Healthy Happy Life


Frosty frozen watermelon, banana and lime blend up into this refreshing blended beverage.

Gather This:

  • 2 1/4 cups frozen watermelon, cubes
  • 1/2 cup coconut water or water (add more as needed)
  • 1-2 tablespoons maple syrup, grade B
  • 1 large lemon or 2 limes, squeezed
  • 1 fresh banana
  • Optional: Add a few pinches of cayenne for a spicy kick!
  • Party Cocktail Version: Add 1-2 shots of your fave alcohol!

Do This:

Add all ingredients to a high speed blender like a Vitamix and blend until frosty. Note: Start off with just 1/4 cup of the water liquid and add more in splashes as needed to blend. Pour into two frosted glasses to keep cool, garnish with lime or fresh watermelon sliced.

COCONUT CEVICHE with Tomatillo, Lime, and Cilantro

By Meredith Baird, Coconut Kitchen: Cooking with Nature's Most Beautifying Superfood

This is one of the easiest and most impressive dishes in the book. Including the avocado is optional. Try serving this with sprouted corn tortillas and a side of guacamole to make ceviche tacos. Finish with your favorite organic hot sauce and a glass of rosé.

Gather This:

  • 2 cups young coconut meat, or 1 bag Exotic Superfoods young coconut meat, thinly sliced into 2 inch–long strips
  • 1/2 cucumber, deseeded and diced
  • 1 cup quartered tomatillos or 1 cup quartered cherry tomatoes
  • 1/2 cup torn cilantro leaves
  • 1/2 jalapeño, deseeded and diced (use more or less depending on your
  • heat tolerance)
  • juice of 2 limes
  • 1/4 cup coconut water
  • 1 tablespoon olive oil
  • sea salt, to taste
  • 1 avocado, diced (optional)

Do This:

Stir together all ingredients. Allow mixture to marinate for at least 30 minutes. Makes 2–4 servings (This dish makes great leftovers and is actually better the next day!)

COCONUT CAESAR with Romaine, Dulse, and Cured Olives

By Meredith Baird, Coconut Kitchen: Cooking with Nature's Most Beautifying Superfood

This salad can be served as a romaine “wedge” inspired by restaurant platings. You can also use romaine hearts or any other crisp lettuce. Oil-cured or sun- dried olives are best, but you can dehydrate pitted olives to get this same effect. The concentrated salty flavor of dulse seaweed makes an excellent substitution for the anchovies that are traditionally found in Caesar salad. Dulse is rich in minerals and is an excellent source of protein. The dressing is great on its own and also makes a delicious dip for crudités.

Coconut Caesar Dressing

Gather This:

  • 1/2 cup young coconut meat
  • 1/3 cup lemon juice
  • 1 clove garlic
  • 2 tablespoons white miso
  • 1/2 teaspoon black pepper
  • 1 teaspoon dulse flakes or finely chopped dulse 1 teaspoon apple cider vinegar
  • 1–2 tablespoons water, or more as needed 1/2 tablespoon nutritional yeast (optional) 1–2 tablespoons olive oil (optional)
  • 1/4 cup pine nuts, or 1/4 avocado (optional)*

*The addition of either pine nuts or avocado will make a thicker, creamier dressing.

Do This:

Blend all dressing ingredients together until smooth.


Gather This:

  • 2–3 small heads or 1 large head of romaine lettuce
  • 1/2 cup chopped dulse or dulse flakes
  • 1/4 cup sun-dried or oil-cured kalamata olives, pitted and chopped

Do This:

Slice romaine hearts on the bias. In a large bowl, gently toss lettuce with the coconut dressing, making sure to fully coat leaves for a wedge-style salad. Garnish with chopped olives and dulse. Try tearing leaves and tossing all ingredients together for a more traditional Caesar salad presentation. Makes 2–4 servings.​


By Kathy Patalsky, Healthy Happy Life

These Sweet Potato Tahini Bean Burgers are super easy to make. Satisfy your burger craving in a flash. And while you are stacking toppings, humming happy burger-eating music, sipping lemonade, ginger ale or iced tea, crunching baked french fries, tater tots or chips - basically feasting however you like - you can laugh at anyone who thinks a "real" burger can't be vegan.

Gather This:

  • 1 medium sweet potato, baked and peeled
  • 16 ounces cooked white beans (canned, drained and rinsed)
  • 1/2 cup white onion, chopped
  • 2-3 tablespoon tahini
  • 3/4 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 - 1 teaspoon chipotle powder (or cajun spice) (use more for spicier burgers)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (add more for more bite!)
  • 1/3 cup nutritional yeast OR any flour (try oat flour)
  • 1/2 - 1 cup finely chopped greens (kale, spinach, parsley)
  • Toppings: avocado, tomato, vegenaise, burger buns, greens
  • Skillet: 1 tablespoon virgin coconut oil
  • Optional: panko bread crumbs for crispy coating

Do This:

  1. Bake your sweet potato in a 400 degree oven for 40-60 minutes or until tender. If in a hurry, you could use the microwave, but oven-baked yields a bit more flavor.
  2. Add the potato and beans to a large mixing bowl. Using a large fork, mash well. Fold in the onion and keep mashing. Add all the remaining burger ingredients and mash, mash, mash well until thickened and mashed well. Tip! Rinse your beans in hot water before adding to bowl, this heats them, making them easier to mash.
  3. Heat oven to 400 degrees.
  4. Heat a skillet over high heat and add the coconut oil.
  5. Form burger mixture into large patties and place on the hot skillet. If using Panko bread crumbs, roll patties in Panko to coat well. Cook 1-3 minutes on each side, just to brown them. Repeat with all the mixture, you should yield 6 large patties or 8 small. Tip: Place mixture in the fridge for a half hour if you want it to be super easy to form into patties, this will increase cooking time by a few minutes though.
  6. Place the 6-8 skillet-cooked patties on a baking sheet and bake for 10-15 minutes, until cooked through. Note: YES you could skip the skillet part and just bake the veggie burgers, but the flavor is better with those crispy coconut-oil seared edges.
  7. Slice up all your burger toppings and toast the buns. Sprouted grain were used! Add vegan mayo or spicy mustard and the patty and toppings. Serve warm!
  8. Store leftover burgers, sealed, in the fridge for up to a day, or freeze and consume within a few weeks for best flavor and texture. To reheat: warm in a 400 degree oven until warmed through, about 12 minutes, depending on burger thickness.
Which are your must-have dishes for a Labor Day Picnic? Share them with us on Facebook with #myphilosophie!

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Recipe Rose + Pitaya Smoothie Recipe

I'm so happy to finally be able to enjoy my usual superfood smoothies, but it's been a slow journey. As I ease back into my usual morning, afternoon and evening smoothie routine this easy refreshing smoothie is a great fix.

Ginger can be a great solution for an uneasy stomach and the magic of Sun Potion + pitaya will help keep your skin glowing! I’ve added Berry Bliss Superfood + Protein Blend for an extra immunity boost. Much needed during the rainy season.

Gather This:

1/2 frozen banana

6oz pure rose water with lemon

1 1/2 fresh dragon fruit (or 1 packet frozen pitaya)

8 strawberries

1 T Berry Bliss Superfood + Protein Blend

1 T Coconut Bliss Superfood Coconut Butter

1 T Sun Potion YIN POWER Tonic Herbs (20% off code Sophielove)

2 small chunks of ginger root

Do This:

Blend all ingredients and top with coconut shreds, and edible flowers. ENJOY! ❤︎

What smoothies do you whip up to get back your amazing, magical self? Share your smoothie secrets with me Facebook using #PhilosphieSuperfoods or #MakeEveryFoodASuperfood.

Green Flower Smoothie Recipe

My creative juices are in high gear at this time of year. I feel so inspired and rejuvenated at the prospect of everything I hope to accomplish and experience. With this little angel growing inside me, I’ve begun to really appreciate life’s mysteries and imperfections. There is so much beauty in the unique and natural. I love to take this creative exploration to my high-vibe Philosophie smoothies.

This smoothie is an explosion of color and creative energy that’s perfect for your little ones. I love waking up with this smoothie because it makes my mornings brighter and it's loaded with nutritional goodness like spinach, banana, and Green Dream Superfood + Protein Blend, which is extra high in iron.

I like to add an edible flower to some of my smoothies because it’s so pretty! Plus, their high antioxidant properties can be good for your body (just be careful where you get them and how much you eat!).

It’s time to get creative with your food! Trust me, if I put more love, play and experimental energy in the kitchen I’m end up being so much more excited to enjoy it! When I bring more love, play, and experimental energy into the kitchen, it just tastes better.

Gather This:

1 Frozen Banana

1 tsp Green Dream Superfood + Protein Blend

1 tbsp Coconut Dream Superfood Coconut Butter

1 cup Spinach

1 scoop of Vital Proteins Collagen

Edible flower(s)

Do This:

In a blender, add banana, Green Dream Superfood + Protein Blend, spinach, collagen, and blend. Pour in a jar (optional: get creative with yogurts or leftover smoothie) and ENJOY!

How do you get creative with Philosophie smoothies? Share your favorite smoothie creations on Instagram using #PhilosophieLove or #PhilosophieSuperfoods

Paleo Breakfast Burrito w/ Green Dream Pesto Recipe

When I want something a little extra savory and flavorful in the morning, I turn to one of my favorite egg dishes. This breakfast burrito gives you everything you need to start your day on a spirited note. I love making these for my family before we go off on our adventures.

My own version of a pesto loaded with Green Dream Superfood + Protein Blend is packed with essential minerals and yummy fats + protein. It’s such an energizing way to kick off your day!

Gather This:

1 Siete Family Grain Free Almond Flour Tortilla

2 eggs

1 tbsp Philosophie Green Dream Pesto (recipe found here!)


Do This:

Scramble eggs in a pan with 1 tsp Coconut Oil. In another pan, heat up the tortilla for 30 seconds on each  side, remove and set on a plate. Add the scrambled eggs in the middle of the tortilla and top with Green Dream Pesto.

How do you love to kick off your day with Philosophie superfoods? Share your favorite breakfast recipes with me on Twitter! Use #PhilosophieSuperfoods or #MakeEveryFoodASuperfood

Cacao Magic Chia Pudding Recipe

While the kids are out of school for the holidays, I love to break out their favorite dishes to make together as a family. This almost always means something sweet and easy. Chia pudding mixed with Cacao Magic Superfood + Protein Blend is an easy snack after our morning walks or activities loaded with superfoods and nutrients.

This chia pudding happens to be a favorite among all Jaffe family members. Both kids (which usually doesn’t happen) equally love this dish. They love helping to prepare it. We make it in an assembly line complete with mason jars so we have plenty to grab and go for the week.


Gather This:

¼ cup chia seeds

½ cups unsweetened homemade cashew milk or full fat canned organic coconut milk

1 tsp Cacao Magic Superfood + Protein Blend

1 tsp Cacao Bee Honey

1 tsp Vital Proteins Collagen

¼ cup unsweetened shredded coconut

Sprinkle of cinnamon, sea salt



Purely Elizabeth Granola

Bee Pollen

Goji Berries

Shredded coconut

Do This:

Add all ingredients into a mason jar. Shake up and let it sit in the fridge for at least an hour, or overnight! Top with the above optional toppings in a pretty bowl that makes you feel good!

Optional note: To make cashew milk, take 1 cup soaked cashews (soak for 1 hour) and blend with 3 cups water. Add sea salt or a pinch of cinnamon if desired.

Find the recipe for Green Dream Matcha Latte here.

Share your high-vibe Philosophie superfood snacks with me on Instagram! Use #PhilosophieSuperfoods or #MakeEveryFoodASuperfood

Cacao Magic Beet Smoothie Bowl Recipe

Hey loves! My stunning Philosophie Babe, Marissa Cohen, shared her smoothie recipe with me and I could not possibly be more in love with it. As an expecting mama, the metabolism and energy kick I get from this recipe are an absolute must. What’s good for me is good for baby girl! Here’s why Marissa swears by this recipe, a delicious and nourishing blend of Cacao Magic Superfood and beets.

I love this smoothie for several reasons. First of all, it looks like a shade of lipstick I used to steal from my mother and wear like a #princess. More importantly, it tastes amazing! I love incorporating grounding, hearty root vegetables into my main meals, so I figured I could give them a chance in my smoothies. It was a success! In this recipe, I used beets, which are full of fiber and nutrients. Beets cleanse the liver too, making them a great veggie to include in your breakfast. They also pair perfectly with Cacao Magic Superfood to create a rich, deep flavor. This smoothie is thick and satisfying, and it gets your metabolism and brain going first thing in the morning. I hope you love this smoothie bowl as much as I do!


Gather This:

1 large or two small beets (you can steam raw beets and then freeze them, or buy beets without any vinegar on them)

1/4 avocado

1/2 frozen banana

1-2 tablespoons Cacao Magic Coconut Butter

2 tablespoons Cacao Magic Superfood + Protein Blend

1 teaspoon of cinnamon

1 teaspoon Cacao Bee Honey + extra for drizzling


Do This:

Throw the beets, avocado, banana, Cacao Magic Superfood, and cinnamon into a high-power blender and blend until smooth. Top with banana, granola (optional) and a drizzle of Cacao Bee Honey and enjoy!

Did you get your fill of Philosophie superfoods today?! I love swapping recipes, share your favorites with me on Facebook. Use #PhilosophieLove or #PhilosophieSuperfoods.


Avocado Curry Toast Recipe

Yummy, nutritious food will make you feel so good and full of that holiday cheer. I’ve been feeling inspired by Kara Elise’s TOAST cookbook. It has so many beautiful, simple toast recipes which are the BEST thing for a busy mama.

I added a Philosophie touch to this variation of an avocado toast. I explored flavor combinations and experimented with playing in the kitchen. I’ve had a interest in curry and came across Jem Organics’ Cashew Curry Tahini and fell in love. It’s made up of five organic ingredients (cashews, sesame seeds, coconut sugar, curry powder, salt) and works as a spread or drizzle. This nutty, bold taste mixed with the subtle, powerful kick of Green Dream Superfood + Protein Blend is magical.

This is such an energizing and satisfying snack or breakfast meal on the go. It’s full of healthy fats and superfoods; ready to keep you moving from yoga class to holiday shopping.

Gather This:

Kite Hill Chive Cream Cheese

1 avocado, sliced

¼ pea sprouts

Drizzle of Jem Organics’ Cashew Curry Tahini

A sprinkling of Everything but the Bagel Seasoning (Trader Joe’s)

½ tsp Green Dream Superfood + Protein Blend


Do This:

Toast bread, spread on the cream cheese, top with avocado slices and a sprinkling of pea sprouts. Finish with a drizzle of curry tahini, seasoning, and Green Dream Superfood + Protein Blend. Enjoy!

How are you celebrating #ToastTuesday? Share your creations with me on Instagram using #PhilsophieSuperfoods.

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