This creamy, cake-like smoothie created with avocado and beet is a dream come true. We've made it superfood style by adding our mood-balancing Cacao Magic. On top of adding decadent chocolatey goodness, this nourishing and energizing blend of organic cacao, cacao nibs, reishi mushroom, maca, chia seeds, hemp protein, and vanilla is extremely high in antioxidants and magical magnesium!

Gather This:

2 cups coconut milk, almond milk, or milk of choice
2 cups of ice cubes
½ avocado
½ small frozen beet
3 tbsp Cacao Magic
¼ tsp vanilla
18 drops stevia or 2 tbsp of granular sweetener of choice

Do This:

Add all ingredients to a high-speed blender and blend until creamy and smooth.

If you have a weak blender, you may want to boil your beet, and then freeze before blending. Pour into a glass, add your favorite superfood toppings, and enjoy!  

Snap a pic of your Valentine's Day smoothies + share them with us on Instagram with #myphilosophie! 

Cloudy days call for soup and lots of it. Here at Philosophie HQ, we love creating soups with full, rich flavors that have grounding and soothing properties. Everything is created with careful love and intention. The best part? They’re so easy to reciprocate right in your own kitchen!

This is a gorgeous creamy butternut squash soup with a delicious savory flavor. We've added Green Dream Superfood Blend (of course!) for extra superfoods and protein. Gently warm it up as the cold approaches. Don’t heat it too much or too long so the enzymes stay alive and well! 

Do This:

1 butternut squash (peeled, seeded, and cubed into 1-inch pieces)

2 ½ cup vegetable broth

3 garlic cloves (peeled)

2 small shallots or 1/2 sweet onion (peeled + halved)

1 tbsp olive oil

1 tbsp Green Dream Superfood Blend

1/2 tsp sea salt

Gather This:

Preheat oven to 400 degrees. Prep veggies by tossing with olive oil and placing on roasting pan or rimmed cookie sheet lined with parchment paper. Roast veggies for 45 minutes, stirring once or twice and cooking until squash is tender. Remove any shallot, onion, or garlic that seems to be over-roasting. Remove and let cool for 10 to 15 minutes. Place squash and shallots in blender/food processor and blend until creamy. In a large pot, place blended mix and add broth and salt. Cook on medium-low until heated through, adding more broth or water as needed. Taste for seasoning, stir in Green Dream and top with pumpkin seeds. ENJOY!

What superfood soups do you love as the weather starts to cool? Share with me on Facebook using #PhilosophieSuperfoods or #PhilosophieLove.

Green veggie salads are NOTHING to be scared of. They can be just as delicious, nutritious and satisfying as any other salad. This baked brussels salad is perfect for those chilly afternoons and it is AMAZING! Make it with family, friends or as a wholesome lunch for just yourself. Add Green Dream to an anchovy oil dressing (TRUST US!), which melts anchovies in their oil then is added in with tahini, lemon and parsley, and creates one of the most savory, satisfying dressings you’ll ever have on a baked salad. 

This roasted brussels salad will feel like a ceasar salad but with a bit fresher and brighter texture. A Green Dream dressing will add an extra dose of nutrients and plant protein. The ingredient list may look long but totally worth it for a salad this filling and flavorful.

Gather This:

1 15 oz. can of chickpeas

1 tbsp za’atar seasoning

1 & ¼ lbs brussels sprouts (approx. 5 cups)

FOR THE DRESSING

1 tin anchovies (optional but so tasty!)

2 cloves garlic minced or grated with a microplane

1 tsp Green Dream

½ cup tahini

1 lemon for juicing

½ cup flat leaf parsley finely chopped

¼ cup cold water

Do This:

Preheat your oven to 400°F.

Drain and rinse chickpeas. Dry them well before adding them to a food processor. Pulse until they form chickpea "crumbs." Spread out evenly on a baking sheet.

Generously drizzle the chickpea crumbs with olive oil, then toss in the za'atar and season with salt. Toss with your hands until everything is coated.

Thinly slice brussel sprouts and add them to a separate baking sheet. You want them to have enough space on the pan to breathe and crisp up, so feel free to use two baking sheets if needed. Drizzle with olive oil and season with salt and pepper.

Add the chickpeas and the brussel sprouts to the oven, with the chickpeas on the highest rack. Bake the brussel sprouts for 20-22 minutes, and the chickpeas for 25-30 minutes or until dry and crisp.

While the brussel sprouts and chickpeas are roasting, make the GREEN DREAM DRESSING.

Put a small saucepan on medium low heat. Add in just the oil from the tin of anchovies, and let it heat up. Then add the anchovies to the pan, they should immediately sizzle and begin to "melt" into the oil.

Add the grated garlic into the pan with the anchovy oil. Cook on medium heat for 2-3 minutes or until you can no longer taste any raw garlic. This will look like a thick paste.

Add this paste, the tahini, the juice from one lemon, the Green Dream and the parsley to a bowl. Combine everything to a blender for a light green sauce. 

Remove the brussel sprouts and chickpea crumble from the oven. Drizzle a good amount of the dressing onto the brussel sprouts and give them a toss in the pan.

To serve, pile the brussel sprouts into two bowls. Sprinkle the chickpea crumbles on top. ENJOY!

Who says bone broth can’t be sweet? Bone Broth Hot Chocolate is the PERFECT excuse to satisfy your coco cravings while supporting your health & nutrition. This creamy, gut-friendly, sweet drink is the perfect way to boost you mid-day or end your day. Collagen-rich bone broth combined with our Cacao Magic Superfood Blend AND Cosmic Elixir Collagen + Adaptogen Blend will have you and your gut do a little happy dance.

If you’re a fan of rich cacao lattes, THIS is for you! You can also add superfood honey for extra sweetness but the slightly spicy & savory flavor combined with a rich chocolate flavor is one you can’t miss, plus a list of nutrients that you’ll never find in traditional hot chocolate.

Gather This:

1 cup plain bone broth (we love using Owl Venice)

2 tbsp Cacao Magic

1 tbsp Cosmic Elixir

½ cup nut milk or canned coconut milk (we added 1-2 tbsp coconut cream)

Optional: 1 tbsp superfood honey

Do This:

Whisk everything together in a pot over low to medium heat. Adjust sweetness with honey. Pour into a mug and top with vegan whipped cream then ENJOY!

Tag us on Instagram if you end up trying this recipe! Comment below what other cacao recipes you love!

When you step up your oats game and get this beauty in a bowl. It’s berry season and I’m all about it. This oats breakfast is super sweet and just what you need to make your mornings better.

Raspberries and blueberries make such an amazing combination and when tossed with Berry Bliss, you can’t go wrong. Kids love this brekkie because it’s like desert in a bowl! Psst. Mama loves it too.

Gather This:

½ cup organic oats

1 cup unsweetened vanilla almond mylk or milk of choice

1 tsp Berry Bliss Superfood Blend

1 tbsp Berry Bee Honey

½ tsp cinnamon

½ cup organic berries (we opted for raspberries + blueberries, but use whatever you like!)

Do This:

Combine almond mylk and oats over medium heat and cook according to the package. Once finished, add 1 tsp Berry Bliss + Berry Bee Honey, a scoop of collagen, and the cinnamon, then stir all ingredients well. Remove cooked oats and place them in a bowl, sprinkle organic berries on top and an extra drizzle of Berry Bee Honey if you wish! Enjoy!

What superfoods do you add to your morning oats? Share with me on Facebook using #PhilosophieSuperfoods or #MakeEveryFoodASuperfood.