4 Thistle Recipes Supercharged with Philosophie Superfoods

I love the work that Thistle is doing! They’re a healthy food subscription company that delivers plant-based meals and cold-pressed juice to health conscious foodies all over the Bay Area.

Not everyone (myself included) in the Philosophie Tribe lives in the Bay Area, so Thistle curated a collection of wholesome lunch and dinner recipes for us to try out at home (and I selected superfood + protein blends that we can sneak into each one!).

From looking at the ingredients lists + the pics, ALL of the recipes look super delicious, but with my sweet tooth constantly calling the shots, I’ll probably be making the Samoan Coconut Tapioca Porridge first ;)

Daikon & Parsnip Breakfast Hash

The turmeric in this dish turns the tofu a wonderful yolk-yellow. Combined with the fresh herbs and salsa, it’s a colorful, flavorful addition to your weekend breakfast or brunch menu.

Gather This:

(Serves 4)

For the hash:

  • 2 cups daikon medium dice
  • 2 cups parsnip medium dice
  • 1 cup bell pepper medium dice
  • 20 ounces extra firm tofu
  • 1 teaspoon turmeric for color
  • 1 1⁄2 tablespoon olive oil
  • 1 teaspoon Green Dream Superfood + Protein Blend
  • sea salt and freshly ground pepper
  • 4 cups spinach (1 cup per plate)
  • 1⁄8 bunch parsley leaves chopped for garnish

To make the salsa:

  • 1/2 cup cherry tomatoes
  • 1 shallot
  • 1 clove of garlic
  • 2 tablespoons fresh lime juice
  • small handful of fresh cilantro or parsley
  • sea salt and freshly ground pepper (to taste)

Do This:

  1. Preheat the oven to 425ºF
  2. Toss the daikon and parsnip in the Green Dream, 1 tbsp of olive oil, salt and pepper and roast for 25 – 40 minutes or until tender.
  3. Using a fork or potato masher, crumble the tofu to give it a scrambled egg consistency. Toss the tofu with turmeric (for color), olive oil, salt and pepper.
  4. Sauté the tofu mixture in a skillet until heated through, then fold in the spinach so it wilts just a bit.
  5. To make the salsa: In a food processor, combine the cherry tomatoes, shallot, garlic, lime juice, cilantro, salt and pepper. Pulse until you get the salsa to the consistency you like.
  6. Serve the roasted parsnip and daikon with the tofu/spinach mixture and garnish with a dollop of salsa and fresh parsley.

Root Vegetable Roast with Chimichurri Sauce

A hearty, healthy, winter dish with a little dash of Argentine inspiration.

Gather This:

(Serves 4)

Chimichurri Sauce:

  • 2 cups packed fresh Italian parsley leaves
  • 2 medium garlic cloves peeled and smashed
  • 1⁄2 cup packed fresh oregano leaves (or 1/4 as much dried oregano)
  • 1⁄4 cup red wine vinegar
  • 1 tablespoon Green Dream Superfood + Protein Blend
  • red pepper flakes
  • sea salt
  • freshly ground black pepper
  • 1⁄2 cup extra-virgin olive oil

Roast:

  • 4 cups parsnip (raw) medium dice
  • 1 1⁄3 chioggia beet (raw) medium dice
  • 1 1⁄3 delicata squash (raw) skin on, de-seeded, medium dice
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 teaspoons Green Dream Superfood + Protein Blend
  • sea salt and freshly ground pepper
  • 2 cups beluga lentils (cooked)
  • 8 ounces chimichurri sauce
  • 1⁄2 bunch parsley roughly chopped
  • 1 lemon wedge (1 wedge per plate)
  • 8 ounces baby kale
  • 3⁄4 cup sunflower seeds & pine nuts mixed

Do This:

For the Chimichurri Sauce:

  1. Place parsley, garlic, oregano, vinegar, red pepper flakes, Green Dream, and salt and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
  2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.

For the Roast:

  1. Preheat the oven to 400ºF
  2. Toss the parsnip, beet and squash with the garlic, olive oil, Green Dream, salt, and pepper and roast the for 35 – 40 minutes, until tender.
  3. Rinse the lentils and cook them in 4 cups of water until tender.
  4. Once the lentils are cooked, season them with salt and pepper and coat with a few dashes of olive oil.
  5. Once the root vegetables are cooked, toss them with the cooked lentils, the baby kale and garnish with chopped parsley and the sunflower seed/pine nut mix. Serve with 1/4 lemon wedge and a generous drizzle of chimichurri sauce.

Kelp Noodle Bowl with Creamy Wasabi Miso Dressing

This refreshing bowl of nutrition is packed with raw veggies and bursting with flavor. One of the best to have come out of the Thistle kitchen.

Gather This:

(Makes 4)

  • 2 cup kelp noodles
  • 12 ounces baby bok choy cut into thin strips
  • 16 ounces red cabbage shredded
  • 2 cups edamame shelled
  • 2 cups carrot cut into matchsticks
  • 1⁄4 bunch green onions cut into small pieces

Topping

Dressing

  • 1⁄2 cup organic tahini
  • 1⁄2 cup water
  • 1⁄2 cup coconut aminos
  • 3⁄8 cup white miso
  • 1⁄2 cloves garlic
  • 2 teaspoons fresh ginger minced
  • 2 teaspoons maple syrup
  • 4 teaspoons wasabi powder

Do This:

For the Kelp Noodle Salad:

  1. Rinse and cut the kelp noodles. Add to a large bowl.
  2. Add all the veggies to the bowl with the kelp noodles and mix together.
  3. Squeeze the lime over the vegetables.
  4. Add remaining toppings to the salad.
  5. Dish up with your preferred amount of dressing.

Wasabi Miso Dressing

  1. Add all the ingredients to your blender and blend until well incorporated.

    Samoan Coconut Tapioca Porridge

    Inspired by the Samoan dish vaisalo, which is made with fresh coconut meat and starch, this warming porridge can be enjoyed for either breakfast or dessert. The hint of sweetness and coconut is complemented by the texture of tapioca.

    Gather This:

    (Serves 4)

    • 1⁄2 cup small-pearl tapioca
    • 3 1⁄3 cups coconut milk
    • 2 teaspoons coconut sugar
    • 2 teaspoons lemon juice
    • 1 teaspoon Cacao Magic Superfood + Protein Blend
    • 1⁄4 teaspoon ground cardamom
    • 1 vanilla bean
    • 1 1⁄3 cup coconut chips

    Do This:

    Place tapioca and 2 cups water into a medium heavy-bottomed saucepan and let soak 30 minutes.

    Add the coconut milk, coconut sugar, Cacao Magic, ground cardamom and vanilla bean to the pan (scrape the vanilla beans from the pod, but throw the pod in the saucepan too as extra vanilla beans will seep out of it). Bring to a boil over medium heat, stirring constantly.

    Reduce heat to a simmer and cook for about 15 minutes, or until tapioca is translucent, stirring frequently to prevent scorching.

    Stir in lemon juice and garnish with coconut flakes.

     

    To find out more about Thistle, you can follow them on Facebook, Instagram, and Twitter

    Which Thistle recipe are you excited to try in your kitchen? Let us know on Twitter with #myphilosophie! 

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    Paleo Vanilla Cookies Recipe

    Kai and I made these cookies together when we were both CRAVING chocolate chip cookies. They are so soft and coconutty (courtesy of some unsweetened shredded coconut)—you'd never know they are grain-free + gluten-free!

    For this recipe, swap regular ol’ wheat flour for amazing almond flour! This wheat flour alternative is gluten-free, high in fiber, a good source of protein, and chock-full of iron, riboflavin, magnesium, potassium, vitamin E, and calcium. Quite the upgrade.

    The Cacao Magic gives the cookie a lovely hint of chocolatey-ness, while also providing an energy-lifting burst of nutrients. Then sneak some serious detoxification powers into your treats with a spoonful of Green Dream. A serving of this superfood blend packs more protein than an egg, more iron than a serving of beef, less sugar than a stick of gum, and more fiber than bran cereal!

    Once you’ve gathered all of the beautiful ingredients for your cookies, click play on the video below and get baking with me!

     

    Gather This:

    Do This:

    Preheat oven to 350. Line two baking sheets with parchment paper.

    In a large bowl, combine almond flour, coconut, baking powder, baking soda, salt, and the superfood blends.

    In a separate bowl, whisk together the eggs, honey, and vanilla until smooth. Add the wet mixture to the dry ingredients and stir until well combined. Add chocolate chips.

    Using a tablespoon, drop the batter evenly onto the prepared baking sheets; repeat with all of the batter to make 6 cookies on each baking sheet. Bake for 15 minutes or until a toothpick inserted into a cookie comes out clean. Transfer to a rack to cool completely.  

    Pro Tip: Create superfood ice cream sandwiches with one of our dreamy ice creams!

    Got a sweet tooth like me? Subscribe to our Youtube Channel so you catch all of our recipes for heavenly superfood treats!

    Cacao Magic Zucchini Smoothie Recipe

    Philosophie VIP Ambassador Blair Flynn dreamt up this chocolatey green smoothie featuring a nutritional powerhouse of zucchini, avocado, spinach, AND Cacao Magic
    .
    I absolutely love that Blair snuck a dinner veggie into a breakfast (or dessert) smoothie. This beautiful squash is packed with potassium, a mineral that helps reduce blood pressure, as well as manganese, which safeguards your tissues from pesky free radicals. Zucchini also contains lutein and zeaxanthin, two phytonutrients that protect your eyes from harmful light rays. Gotta love those phytonutrients! 
    .
    Gather This: 
    • 1 frozen small zucchini 
    • handful of frozen spinach 
    • half of avocado (if you love avocado + like it extra creamy!)
    • 1 cup (or 1 1/2 cups) almond milk
    • 2 heaping teaspoons Cacao Magic Superfood + Protein Blend 
    • 1 tablespoon Coconut Magic Coconut Butter
    • 1 tablespoon ground flaxseed 
    • 1/2 tablespoon vanilla 
    • few shakes of cinnamon 
    • handful of ice
    Do This: 
    Blitz all ingredients in a high-speed blender. (Pro tip: If you want to make it a Mint Chocolate Chip Smoothie, add peppermint and cashew butter.) Pour into a gorgeous glass and sprinkle on bee pollen + cacao nibs OR your favorite superfood toppings! 
    .
    It MAKES my day when you share your magical creations featuring #PhilosophieSuperfoods with us on Instagram. Share away + let us know if you have any dreamy recipes you'd like us to feature on our blog! 

    Cacao Magic Ice Cream Recipe

    I love eating ice cream in the winter just as much as I do in the summer – especially when I’ve whipped it up myself at home with dreamy, nourishing superfoods!

    And if you scream for ice cream (especially the chocolatey variety), but don’t love the high sugar levels and energy crash that come with this decadent treat, this is the recipe for you.

    The Coconut Magic Coconut Butter, coconut oil, and MCT oil (medium chain triglycerides) are easily absorbed by the body and actually supply quick + lasting energy (not something your average ice cream cone can do). You also get a natural energy boost courtesy of the organic cacao powder in our Cacao Magic Superfood + Protein Blend!

    Plus, I’ve added 8 drops of apple cider vinegar to help balance your pH levels + promote a healthy heart.

    And even though this Cacao Magic Ice Cream is super healthy, it doesn’t lack in flavor! The vanilla bean perfectly complements the chocolatey goodness of the cacao, and the Cacao Bee Honey adds a lovely touch of superfood-charged sweetness.

    I also like to use beautiful organic eggs, which provide a healthy-dose of protein, create that creamy texture, and help your treat stay frozen and last longer in your freezer – so be sure to make extra :) 


    Gather This:


    Do This:

    Blend all ingredients, except the ice in your high-speed blender, making sure they’re blended thoroughly. Add the ice cubes and continue to blend well. Pour the mixture in your ice cream maker and follow that particular model’s instructions from there!

    .

    What are your favorite guilt-free, superfood treats? Share them with us on Instagram with #MyPhilosophie + #PhilosophieSuperfoods! 

    Cacao Magic Cauliflower Bowl Recipe

    I LOVE sneaking nutrient-dense veggies into smoothie bowls. While leafy greens like spinach and kale are easy go-to's, sometimes it's fun to venture out and try something different. Like cauliflower! 

    This snowy white cruciferous plant is perfect for ramping up the nutritional benefits in your brekie. Beyond supplying antioxidants, vitamin C, and fiber, it offers up cancer-fighting compounds called glucosinolates. 

    And while these phytochemicals are also behind the slightly bitter taste of cauliflower, when you blend it up with the chocolatey deliciousness of Cacao Magic, Cacao Bee, and Coconut Magic (not to mention 'nanas, almond butter, cinnamon, and vanilla), you're left with a dreamy, "I can't believe there's veggies in here!" treat to kickstart your day! 

    Gather This:

    Do This:

    Blend all ingredients and top with cacao nibs, blueberries, coconut shreds, and crumbled Elemental Superfood Granola.

    I'd love to see the superfood bowls you dream up! Share them with us on Instagram with #MyPhilosophie! 

    Toast Tuesday: Strawberry + Berry Bee Honey Toast Recipe

    Happy Toast Tuesday, Philosophie Tribe!

    For this week's sweet + savory combo, I used my favorite dairy-free cream cheese from Kite Hill, fresh strawberries, our Berry Bee Honey, and a sprinkling of hemp seeds for an added protein boost!

    I especially love using our yummy, super-charged honey due to its antibiotic properties, energy-lifting powers, and plant-based protein from brown rice. This natural sweetener includes pomegranate, acai, goji, and camu-camu (ALL organic!), which are incredibly high in antioxidants. 

    Berry Bee Honey also features mangosteen, an exotic fruit found in the Southeastern Asia that is low in calories AND rich in fiber. Last but not least, it includes maca, which is amazing for balancing energy and hormones.

    For the finishing touch on your toast, sprinkle on a spoonful of hemp seeds! These are an excellent source of omega 3 and 6 fatty acids, which promote cardiovascular health. Omega 6s have also been proven to naturally balance hormones. As a added bonus, hemp seeds help cleanse the colon and reduce those unhealthy cravings we all get thanks to their high fiber content.

    Now that you've got the nutritional low-down on this beautifying brekie, get toastin'! 

    Gather This:

    Do This: 
    Toast your slice of bread, spread on the cream cheese, and top with the strawberries, Berry Bee Honey, and hemp seeds. Enjoy!
    .
    What superfoods do you use to top your toast? Share with us on Twitter with #MyPhilosophie + #ToastTuesday! 

    Sophie’s 6 Love-Filled February Dinner Recipes

    I believe a home cooked-meal created with beautiful, nourishing ingredients + joyful energy is one of the greatest expressions of love.

    Whether you’re planning an evening with a close friend, looking to make something special for your partner (or kiddies), or pampering yourself (why not?!), here are 6 delightfully delicious dinners to dream up in your kitchen this month with Philosophie Superfoods!

     

    1) Organic Pork Lettuce Wraps Recipe

     

    Gather This:

    • 1 pound lean ground organic pork
    • 10 leaves of butter lettuce or romaine lettuce
    • 4 green onions, thinly sliced
    • 1 lime, sliced into 4 wedges
    • 2 tablespoons cilantro, chopped
    • 2 cloves garlic, chopped
    • 2 tablespoons tamari (gluten-free soy sauce)
    • 8 teaspoons plum sauce (look for gluten-free)
    • 2 teaspoons extra virgin olive oil
    • 1 teaspoon Green Bee Honey
    • ½ teaspoon ground ginger
    • sesame seeds

     

    Do This:

    In a large pan, heat olive oil over medium heat and add pork. Cook, stirring until it starts to brown. Drain excess fat.

    Stir in green onions, Green Bee Honey, ginger, garlic, and tamari. Cook for 3 minutes. Place lettuce leaves on plate and 1/2 cup or so of the meat mixture on each leaf. Add a sprinkle of cilantro and top with a dash of sesame seeds!

     

    2) Kale Chicken Caesar Salad Recipe

     

    Gather This:

    • 12 ounces chicken breast, grilled or baked
    • 5 cups chopped kale
    • 2 anchovy fillets
    • 1/2 cup roasted chickpeas
    • 1/4 cup grated Parmesan cheese
    • 2 egg yolks
    • 1 garlic clove, finely minced
    • 2 tablespoons Dijon mustard
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon lemon juice
    • 1/2 teaspoon freshly ground black pepper
    • 1/8 teaspoon kosher salt
    • sprinkle of Green Dream Superfood + Protein Blend

     

    Do This:

    In your blender, toss the anchovies, garlic, egg yolk, lemon, mustard, vinegar, lemon juice, pepper, and salt, plus 1/4 cup water if needed.

    Rinse and chop kale, and add the dressing. Massage the kale until the leaves start to soften. You can leave it in the refrigerator too for a bit if you like (the kale won’t wilt much!). Top with roasted chickpeas and/or roasted chicken for an added protein boost and a sprinkle of Green Dream for a savory kick!

     

     

    3) Pesto Chicken and Veggie Skewers


    Gather This:

    For the Pesto:

    • 1 cup of basil
    • ¾ cup cashews
    • ½ cup pine nuts
    • ¼ cup olive oil
    • 1 clove of garlic
    • 2 tablespoons water
    • 1 tablespoon nutritional yeast
    • 1 teaspoon Green Dream Superfood + Protein Blend
    • 1 teaspoon garlic powder (optional)
    • 1 teaspoon sea salt

    For the Chicken + Veggies:

    • 1 pound organic chicken, cubed (your butcher can cube it for you too!)
    • 1 red pepper
    • 1 green pepper
    • 1 tablespoon extra virgin olive oil
    • salt and pepper, to taste

     

    Do This:

    Combine all pesto ingredients in a blender on medium, until the texture is smooth. Chop the peppers into 2-inch pieces. Thread your chicken and peppers, alternating between the two, onto the skewers. Drizzle olive oil over the chicken + veggie combo, and add salt and pepper to taste.

    Place the skewers over a grill on medium-high, cooking for 5 minutes on each side. Remove from heat and spread the pesto on the chicken and veggies. You can also enjoy this with quinoa or wild rice!

     

     

    4) Quinoa Mushroom Risotto

    Gather This:

    • 2 ½  cups beef stock
    • 2 cups chopped mushrooms
    • 1 cup quinoa, rinsed
    • ¾ cup white wine
    • 1/2 onion, finely chopped
    • 4 cloves garlic
    • 2 tablespoons grass-fed butter
    • 1 teaspoon Cacao Bee Honey
    • ½ teaspoon thyme
    • ¼ teaspoon salt
    • shredded parmesan (optional topping)

     

    Do This:

    Warm beef stock in a pan on high until it begins to boil. Add quinoa, and then turn to medium-low heat and leave to simmer covered for 25 minutes or so (until all the liquid has evaporated).

    Chop the onions and mushrooms, and add both to a pan to cook on medium-low heat, with the butter. After 3 minutes, add the thyme, wine, and garlic. Keep cooking until the mixture evaporates, for another 5-10 minutes. Add in Cacao Bee and stir. Combine everything together and top with shredded parmesan, if you like!

     

    5) Mexican Shrimp Cauliflower Bowls


    Gather This:

    For the Bowls:

    • 1/2 pound shrimp
    • 3 cups cauliflower rice (I get mine at Trader Joe’s)
    • 1 cup black beans
    • 1 cup blackened corn (Trader Joe’s frozen section)
    • 1 cup fire roasted tomatoes
    • 1 avocado
    • 1/2 sweet onion
    • 2 tablespoons chopped jalapeno

    For the Dressing:

    • ¼ cup olive oil
    • 3 tablespoons lime juice
    • 1 tablespoon smoked paprika
    • 1 ½ tablespoon cumin
    • 1 teaspoon Cacao Bee Honey
    • pinch of salt

     

    Do This:

    Cook the cauliflower in a pan with the olive oil for about 10 minutes on medium heat, stirring occasionally. In a separate pan, cook shrimp for about 4 minutes, stirring often. Top the cauliflower with the black beans, corn, tomatoes,  jalapeno, shrimp, onion, and chopped avocado. Mix together the ingredients for the dressing. In a bowl combine all ingredients and whisk together.

     

     

    6) Butternut Squash and Sage Soup

    Gather This:

    • 3 cups of organic chicken broth
    • 1 ½ cups of butternut squash, peeled, seeded, and cubed
    • 1 organic red apple, chopped and seeded
    • 1/2 onion, chopped
    • 3 cloves of garlic, minced
    • 2 teaspoons of fresh sage, chopped
    • 2 teaspoons extra virgin olive oil
    • 1 teaspoon Green Dream Superfood + Protein Blend
    • Shaved parmesan

     

    Do This:

    Cook onion for 4 minutes with the olive oil. Add in garlic, onion, sage, apple, chicken broth, and squash. Bring to a boil on high heat. Once your soup is boiling, put the lid on, turn it down to medium low, and let simmer for 25 minutes, stirring occasionally. After 25 minutes, add the Green Dream and blend with an immersion blender. You can also pour the whole mixture in a regular blender as well. Serve in your favorite bowl (or mug if you’re enjoying it on the sofa!) + top with parmesan!

     

    Did you know I share 6 Dinner Recipes at the beginning of every month? Like my page on Facebook to stay connected + nourished!