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


  • 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



  • 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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    Warm Winter Chai Smoothie

    Chai Smoothie

    Enjoy this warm and comforting start to your day with a blend of aromatic chai tea, our energizing and antioxidant-rich Cacao Magic, creamy almond butter, and a sprinkle of warming spices. It’s everything you love about a chai tea latte but with inflammation-fighting antioxidants and a boost of energy, plus almond butter for a great meal replacement when you want something a little lighter first thing in the morning.

    Recreate this soul-soothing recipe that will leave you feeling energized and ready to take on the day.

    Warm Winter Chai Latte

    Gather This:

    1 cup warm brewed rooibos chai tea

    1 tsp cinnamon

    ½ tsp allspice

    2 tsp ground ginger (or 1-2 tablespoons of fresh squeezed ginger juice)

    ½ cup almond or coconut milk

    2 tbsp almond butter

    Monkfruit, coconut nectar, raw honey, or stevia to taste

    1 tbsp Cacao Magic

    Do This:

    Start by brewing a cup of rooibos chai tea. Allow it to steep until it reaches a warm and comforting temperature.

    In a blender, combine the warm brewed chai tea, cinnamon, allspice, ground ginger (or ginger juice), almond or coconut milk, almond butter, and the sweetener of your choice. Adjust the sweetness according to your taste preferences.

    Enhance the nutritional profile and flavor of your chai brew by adding 1 tablespoon of Cacao Magic.

    Secure the lid on your blender and blend the ingredients until smooth and creamy. The rich aroma of chai combined with the decadent flavor of Cacao Magic creates a delightful sensory experience.

    For optimal digestion and to relish the warmth, it's best to enjoy your Nourishing Chai Brew before it cools. Pour it into your favorite mug or glass and savor each sip.

    Warm Winter Chai Smoothie


    What cold-weathered treat would you like to see made healthy + healing? Share it with us on Instagram by tagging @philosophielove!

    Sweet & Simple Cacao Yogurt Parfait

    Cacao Yogurt Parfait

    There’s something about a parfait that feels oh-so-decadent. This sweet & simple cacao yogurt parfait recipe is rich, creamy, sweet, and satisfying, but it comes with a twist – it's loaded with superfoods. Mixing Philosophie Superfood Blends into your snacks is a great way to get extra proteins and nutrients without the added sweeteners or fillers. It’s the perfect treat to keep you feeling light and energized!

    All you need is a nourishing yogurt (regular or dairy-free, your choice!), plus the Cacao Magic Superfood Blend, Cosmic Elixir collagen + adaptogen superfood blend, almond butter, and chocolate. For toppings, add your favorite nuts and sprinkle on pink salt making a picture-perfect parfait!

    Cacao Parfait

    Gather This:

    ½ cup coconut yogurt

    ¼ cup almond butter

    1 tbsp Cacao Magic Superfood Blend

    1 tbsp Cosmic Elixir or collagen of choice

    ¼ cup melted chocolate

    Sprinkle of chopped pistachios + pink salt

    Superfood Parfait

    Do This:

    Mix the coconut yogurt, Cacao Magic and collagen in a bowl. In a clear cup of your choice, layer half the coconut yogurt mixture then add a layer of almond butter followed by the rest of the coconut yogurt mixture. Top with a layer of melted chocolate and top with chopped pistachios and pink salt. Put in the freezer for 15 minutes and ENJOY!

    Cacao Yogurt Parfait

    Vegan Cobb Salad with Green Honey Maple Mayo

    Vegan Cobb Salad

    Salads don’t have to be boring! The secret to a savory and tasty salad? A variety of flavors, colors and superfoods! For this vegan cobb salad, we combined a savory take on coconut chips and a homemade Green Dream honey maple mayo dressing that’s a little bit sweet & savory. 

    This salad would also be good as a sandwich, in lettuce cups, and pretty much any way you serve it. The crisp coconut chips and the nutrient-rich Green Honey Maple Mayo will turn any “boring” salad into your next lunch go-to. Enjoy every bite, and don't forget to share this recipe with your friends – they'll thank you later!

    Salad Prep

    Gather This:


    2 cups coconut chips

    ¼ cup tamari

    ¼ cup maple syrup

    1 - 2 tsp garlic powder

    1-2 tsp smoked paprika

    Pinch of cayenne (if you like spice)

    Pinch of sea salt

    FOR THE GREEN HONEY MAPLE MAYO [makes about 1/2 cup]

    Liquid from 1 can of chickpeas

    ¼ cup of chickpeas

    1 tbsp Green Dream 

    ¼ cup apple cider vinegar

    2 tbsp maple syrup

    2 tbsp dijon mustard

    1 clove of garlic

    1 tsp sea salt

    ½ cup olive oil


    Spring peas

    Snap peas




    Vegan Cobb Salad with Green Honey Maple Mayo

    Do This:

    Make your coconut topping by preheating the oven to 350. Toss coconut with tamari, maple, garlic, paprika, and cayenne if using. Bake for 10 minutes. Stir about halfway through baking so that it doesn't burn. Remove from the oven, and wait a few minutes until it crisps up.

    Make your Green Honey Maple Mayo by blending all ingredients except olive oil until smooth. Add olive oil and blend until everything is emulsified and creamy.

    Toss your salad together and arrange to make it beautifully according to you! 

    Vegan Cobb Salad with Green Honey Maple Mayo

    Iced Pumpkin Chai Tea Latte

    Iced Pumpkin Chai Tea Latte

    Re-create the Starbucks Pumpkin Cream Chai Latte the Philosophie way with superfood blends, adaptogens and healing fall spices that leave with you a sugar crash. This pumpkin chai latte is made with natural ingredients: pumpkin puree, nut milk, maple syrup and spices. 


    The detoxing honey, grounding fall spices, and mood-supporting ashwagandha blend beautifully with the chai tea, composed of medicinally active herbs. Since this latte has substantially less caffeine than regular ol' java, you can use it as mood + energy booster anytime of day! 

    Pumpkin Chai Tea Latte Copycat

    Gather This:

    1 tea bag of spiced chai (or decaf spiced chai rooibos)

    ½ cup nut milk of choice

    2 tbsp real pumpkin purée

    1 tbsp maple syrup or honey (we recommend Fall Vibes Honey!)

    1 tsp Fall Vibes

    ¼ tsp vanilla extract

    Tiny dash salt

    Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream

    Iced Pumpkin Chai Tea Latte

    Do This:

    In a small saucepan, bring ½ cup water to a gentle boil. Remove the water from heat, add the tea bag, and let it steep for 4 minutes. Before removing the tea bag, squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon.

    Add the nut milk, pumpkin purée, maple syrup or honey, vanilla, Fall Vibes and salt to the pan. Pour the mixture into a stand blender and blend for a minute or two, or whisk until the drink is nice and creamy.

    Gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with totally optional cinnamon stick or star of anise. ENJOY!!

    Homemade Pumpkin Chai Tea Latte

    What cold-weathered treat would you like to see made healthy + healing?

    Deliciously Spiced Pumpkin Muffins: Gluten-Free and Dairy-Free

    Fall Vibes Pumpkin Muffins

    These cozy, tasty pumpkin muffins are not just a delightful treat, they're also gluten-free and dairy-free, making them a perfect indulgence anytime of day. They’re more nutritious than they look as they’re made entirely gluten-free and sweetened with real maple syrup. We topped them with dark chocolate which is said to be one of the best sources of antioxidants and can improve blood flow. Plus, they’re made with pumpkin which is actually a superfood!.

    Savor the fall flavors, the subtle sweetness of maple syrup, and the delightful combination of pumpkin and spices. No pumpkin muffin is complete without traditional warming spices which is why the Fall Vibes Superfood Blend is PERFECT for these treats that smell & taste just like fall. 

    Share these with friends and family, or keep them all to yourself for a little taste of autumn whenever you desire. We won’t tell. ;)

    Pumpkin Spiced Muffins

    Gather This:

    2 cups almond flour

    ¼ tsp salt

    ½ tsp baking soda

    ¼ cup oil of choice

    ¼ cup maple syrup

    2 eggs

    ⅓ cup pumpkin puree

    1 tsp vanilla extract

    2 tbsp Philosophie Fall Vibes

    ½ cup of gluten-free dark chocolate chips or cacao nibs 

    Pumpkin Gluten-Free & Dairy-Free Muffins

    Do This:

    Preheat oven to 350℉. 

    In a large mixing bowl, whisk together the almond flour, salt, and baking soda. Add wet ingredients + mix until well combined.

    For that unmistakable pumpkin spice taste, add 2 tablespoons of Philosophie Fall Vibes or your preferred pumpkin spice blend. This is where the magic happens! 

    Stir in chocolate chips or cacao nibs and then spoon the batter into paper liners in a cupcake pan. 

    Pop your muffin pan into the preheated oven and bake for 22-24 minutes. Keep a watchful eye on them – you'll know they're done when the center is set, and a toothpick or fork comes out clean when inserted into the muffin.

    Once they're ready, remove your pumpkin spice muffins from the oven and let them sit for about 5 minutes. 


    Philosophie Pumpkin Muffins

    Blue Butterfly Cashew Butter Bowl

    Blue Butterfly Bowl

    We’re dreaming of a beautiful blue galaxy with this delicious Butterfly Boost Cashew Butter Bowl! Did you know blue is the color of confidence and calmness? It manifests intuition, balance, tranquility and intelligence. So infusing more of your meal with blue foods can really calm and center the mind especially when you load it with nutrients and ingredients that support brain health, energy and mood.

    Enjoy this beautiful bowl made with homemade Butterfly Boost cashew butter and topped with blueberries, nut butter and supercharged raw honey. You can have it in the morning with oatmeal, in the afternoon with quinoa or for dessert with rice puffs - whatever you desire!

    Philosophie Blue Snack Bowl

    Gather This:


    1 cup of cashews

    1 tbsp of Butterfly Boost

    1 tbsp of Coconut Magic or coconut manna


    1 cup of quinoa, rice puffs or oatmeal

    Butterfly Boost Cashew Butter 

    Handful of blueberries

    Nut Butter of choice

    Drizzle with Berry Bee Honey

    Do This:

    Combine all ingredients for the Butterfly Boost Cashew Butter in a high speed blender and blender until smooth (add water to create desired consistency). Then in a bowl, start with a layer of quinoa, rice puffs or oatmeal and top with your Butterfly Boost Cashew Butter, handful of blueberries, nut butter and a drizzle of Berry Bee Honey. ENJOY!

    Blue Butterfly Cashew Butter Bowl

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