- 2 cups of almond flour (I love Trader Joe's brand)
- 1 pinch of sea salt
- ½ teaspoon baking soda
- 1 can of full fat organic coconut milk
- 1 tablespoon Berry Bliss Protein Superfood + Protein Blend
- 2 organic eggs
- 4 tablespoons Berry Bee Honey (or any organic honey or coconut syrup)
- 1 vanilla pod scraped (or 1 teaspoon of vanilla extract)
- 1/2 cup of fresh strawberries, halved
We LOVE Thanksgiving because you’re able to celebrate the beauty + bounty of food and the loved ones that fill up your life. If you’re still looking for a dish to bring to the table, spice it up with a nourishing, high-vibe superfood dish! It’s so easy to incorporate superfoods into any dish you plan to make and loads on the nutrients. Your friends and family will be grateful for it!
Traditional holiday staples, like sweet potatoes and pumpkin, are already full of vitamins and antioxidants. Why not take your favorite classic recipes up a notch by adding superfoods like quinoa, kale, pomegranate, and our superfood blends with EVEN more superfoods like cacao and maca.
Fall Vibes Cornbread
6 tbsp melted unsalted butter (or canola oil for a healthier version)
2 tbsp unsalted butter (or canola oil for healthier version)
1 ¾ cup cornmeal
½ cup Fall Vibes
1 tsp kosher salt
1 tsp baking powder
½ tsp baking soda
1 ½ cup buttermilk
Preheat the oven to 425 degrees, and place 9” cast iron skillet in oven while it preheats.
Combine the cornmeal, Fall Vibes, salt, baking powder, and baking soda in a bowl.
Combine the buttermilk, egg, melted butter(or oil) in a small bowl.
Stir the wet ingredients into the dry ingredients, making sure not to over mix.
Carefully place the skillet on the stove over high heat. Add the 2 tablespoons of butter (or oil) to the skillet. Pour in the batter, and spread evenly.
Bake for about 20 minutes. A toothpick should come out of the center clean.
Kale Salad with Green Bee Honey Vinaigrette
4 bunches kale (chopped into small pieces)
1 cup pecans (chopped and toasted)
3 tbsp sesame seeds (toasted)
1 bunch green onions (sliced on a bias)
½ cup Green Bee Honey
½ cup wildflower honey
¼ cup white balsamic vinegar
1 ½ cup grapeseed oil
Pinch of salt
In a blender or food processor, add the honeys and vinegar. Mix until fully incorporated, very slowly drizzle in the oil. This will create an emulsion, season with salt and pepper to taste. The dressing will keep for 1 week refrigerated and is great on roasted veggies.
Mix together the chopped kale and honey vinaigrette, really work it into the kale. Let stand at room temperature for 5 to 10 minutes. Then toss with the nuts, seeds and green onions. Season to taste.
Fall Harvest Vegetables
Serves: 10 side portions
5 pounds of your favorite vegetables, like squash, eggplant, carrots, brussel sprouts and cauliflower. Peeled and sliced into bite size pieces.
½ cup grapeseed oil
¼ cup wildflower honey or Philosophie Honey
2 tbsp sherry vinegar
1 tbsp kosher salt
10 sprigs thyme
1 bunch rosemary
Toasted chopped nuts
Preheat the oven to 425 degrees.
In a large bowl mix together the oil, honey ,vinegar and salt. Once fully mixed together add the vegetables and herbs. Toss everything together and place on a sheet tray lined with parchment paper.
Cover the tray with foil and roast for 30 minutes. Once the vegetables feel tender to the touch, remove the foil and roast for another 15 to 20 minutes longer. This will allow the vegetables to caramelize a bit and add a ton of flavor. Remove the herbs and toss with your favorite toppings.
Cacao Nice Cream
Makes: 1 Quart
6 oz. dark chocolate (chopped up)
2 cup whole milk (or milk of choice)
2 cup heavy cream
1 cup sugar
½ cup Cacao Bee Honey
5 egg yolks
Pinch of salt
Melt the chocolate in a heat proof bowl, on top of a double boiler. Set aside to cool slightly.
Pour the milk and cream into a medium saucepan and bring to a simmer over medium heat. When it just comes to a simmer, whisk in the melted chocolate and turn the heat off.
Prepare an ice bath. Set up a fine mesh strainer over a clean bowl.
Whisk together the egg yolks, sugar, and honey in a heatproof bowl. Temper ⅓ of the hot milk mixture into the egg mixture. Slowly pour the egg mixture back into the pan and stir to incorporate. Turn the heat back on to medium and cook the custard. Stirring constantly and making sure to scrape the sides of the pan so that you don’t curdle the eggs. When the custard starts to steam and it thickens enough to coat the back of a spoon. Immediately pour the mixture through the strainer, and set the bowl in the ice bath. Stir in the salt and let cool.
Once cool, transfer mixture to an airtight container and refrigerate overnight. The next day churn according to your machine's instructions.
Cocoa Magic Brownies
1 ¼ cup all-purpose flour (GF version I prefer Anson Mills GF Blend)
1 cup cocoa
1 cup Cacao Magic
1 ½ tsp salt
2 sticks room temperature unsalted butter (medium dice)
1 cup canola oil
4 large eggs
1 ½ cup sugar
1 cup Cacao Bee Honey
¾ tsp vanilla extract
10 oz. chocolate chips
Preheat the oven to 350 degrees. Spray a 9” x 13” baking tray and line with parchment paper.
Melt the butter and mix together with the oil. Set aside to cool.
Sift together the flour, cocoa, cocoa magic, and salt. Set aside to mix in later.
Using a stand mixer fitted with the paddle attachment, whip the eggs, sugar and honey until the mixture is light and airy about 3-4 minutes. With the mixer running on lowest setting, slowly mix in the dry ingredients alternating with the oil and butter mix. Be careful not to over mix at this stage. Once everything is fully incorporated, remove bowl from mixer and fold in the chocolate chips. Pour brownie mixture into the pan and bake for 50 to 65 minutes. The edges should just start to pull away from the pan, and a tooth pick in the middle should come out clean. Make sure you don’t hit any chocolate chips when you test it.
So many wanted the recipe for this apple pie filling with added superfoods! It’s a simple and delicious topping for ice cream, waffles, pancakes, or used as expected: for apple pie! It's not too sweet, has a wonderful bright flavor from the lemon zest and lemon juice, and is super easy to make.
We added our seasonal Fall Vibes blend which has all your favorite fall spices with the benefits of adaptogens like ashwagandha and superfoods like tocos. Can’t wait to hear what you think!!
4-7 medium apples
1 tbsp lemon juice
⅓ cup + 1 tbsp brown sugar/coconut sugar
¼ cup tbsp cornstarch
1 tbsp Fall Vibes
1 cup water
In a medium sized pot over medium heat, combine your diced and peeled apple pieces, lemon zest, lemon juice, brown sugar, Fall Vibes, water, cornstarch, and salt and mix until everything is nicely coated and the cornstarch is dissolved.
Allow to cook for 30 minutes, stirring every 2-3 minutes so the apples can get cooked through evenly.
Once apples are cooked as desired, transfer to a clean jar to store in the fridge, or serve warm over your favorite desserts! Allow to cool to warm or room temperature before using in a pie so it doesn't melt your pastry dough!
Nothing says fall like a gooey, warm pumpkin bread with creamy frosting! Make your favorite pumpkin bread recipe a superfood treat by adding our Fall Vibes seasonal, adaptogenic blend and substituting ingredients for more vibrant, nourishing options.
Our girl, Heather of @thewestsidecollective created this dish by adapting a super gooey Pumpkin Oat Cake recipe to her mainly dairy and gluten-free diet and added in Fall Vibes to make it a superfood.
Your whole family will LOVE!!
1 cup almond flour
½ cup old fashioned oats
2 tsp cinnamon
2 tbsp Fall Vibes
½ cup earth balance butter (or butter of choice)
½ cup pumpkin puree
½ cup brown sugar
½ cup coconut sugar
¼ cup almond milk
1 tsp vanilla
Mix all ingredients. Cook on 350 for 40 minutes in a small baking pan. After cooling add frosting and ENJOY!!
What sweets + treats are you making this holiday season? Share your favorite superfood desserts on Instagram using #PhilosophieSuperfoods or #MakeEveryFoodASuperfood.
For all our chocolate lovers and sweet tooth fiends, this is for YOU! This smoothie is inspired by the deliciousness of a PB cup but made with nourishing, healthy ingredients to support you rather than deplete you!
Making sweet (yet so nutritious) smoothies really helps us feel like we’re getting dessert throughout the day!
This smoothie uses organic pumpkin, Coconut Magic Coconut Butter for healthy fats, Cacao Magic, persimmons and our seasonal Fall Vibes blend full of adaptogens, superfoods and fall spices. A healthy, yummy treat for you and the family!!
8-10 oz almond milk
1 tbsp Cacao Magic
1 tbsp Fall Vibes
1-2 frozen bananas (depending on your thickness desire)
⅓ cup puréed canned organic pumpkin
1-2 tbsp organic unsalted peanut butter
1-2 tbsp Coconut Magic Coconut Butter
1 handful frozen cauliflower
1 tbsp Cacao Bee Honey
Optional chopped persimmon
Blend all, top with dark chocolate chips or cacao nibs + enjoy with love
While we’re loving our seasonal superfood + adaptogen blend, Fall Vibes in our morning coffee the possibilities for this pumpkin spice superfood blend are ENDLESS.
These candy corn inspired fall treats are made with chickpeas which are high in protein and pumpkin which is highly nutritious and loaded with vitamin A, as well as our Fall Vibes blend made with healing medicinal herbs, antioxidant-rich superfoods, plant-based sweetener, and traditional fall spices. Make sure you save yourself one of these babies before giving them to your kids; they won’t last long!
1 cup chickpeas
1 tbsp maple syrup
1 tbsp nut butter of choice
1 tsp Fall Vibes
1 cup pumpkin purée
1 tsp maple syrup
2 tbsp almond flour
½ cup cashews (soaked overnight)
2 tbsp lemon juice (½ a lemon)
1 tsp sugar of choice
Soak cashews over night.
Rinse and drain chickpeas.
In a food processor, make the base. Press into silicon muffin tins (used 4).
Freeze while you make the next layer!
Make pumpkin layer in food processor and add to the base.
Freeze again while you make cashew layer!
Use food processor to make the top cashew layer.
Freeze for at least an hour before cutting and enjoying!
Keep in freezer (makes about 8 servings)!
One of our favorite ways to use our seasonal pumpkin spice superfood blend, Fall Vibes is in our morning coffee. We’re sharing an easy superfood pumpkin spice latte recipe that’s delightfully sweet and so much better for you than your go-to $5 latte!
If I had to describe what the flavors of fall would be, I would use this blend. It’s creamy, light and sweet that doesn’t leave you tired, heavy or achy from added sugar. It’s entirely vegan and all organic. You know, only the good stuff.
What’s in a Pumpkin Spice Latte?
In the PSLs you find at your local coffee shop you’ll find ingredients that aren’t so great for the body and often include LOTS of sugar and sweeteners. Making it at home meals you CHOOSE the ingredients and can sub out any sugars or sweeteners for better options.
Our seasonal FALL VIBES blend is only available for a limited time with a limited amount in stock so make sure to get your hands on it. It has a shelf life for a year so you can celebrate fall all year long!
1 cup almond milk
2 tbsp pumpkin puree canned or fresh
2 tsp maple syrup
1 tsp Fall Vibes
1 tsp Cacao Magic (optional)
½ cup strong brewed coffee or 2 shots of espresso
Combine almond milk, pumpkin, maple syrup, Fall Vibes and Cacao Magic (optional) in a small saucepan over a medium low heat. Whisk everything together and as soon as the milk begins to simmer, shut off the heat and transfer the milk mixture to a blender.
Add a cup of strong brewed coffee to the blender and blend for 10 seconds or until light and frothy. (You can also add the coffee right to the pot and skip the blender but the blender does add a bit of extra froth to the top.)
Pour into your favorite mug. Top with fresh cinnamon and enjoy!
What cold-weathered treat would you like to see made healthy + healing? Share below!