Recipe Roundup: Superfood Thanksgiving Dishes

Thanksgiving is this Thursday! Are you ready? 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. You’re friends and family will be grateful for it!


Here’s a roundup of some of our favorite Thanksgiving dishes!

Pumpkin Spice Smoothie

Start off your holiday with this sweet take on a pumpkin spice smoothie made with Berry Bliss Superfood + Protein Blend, Green Bee Honey and Coconut Dream Coconut Butter.

Gather This:
1 cup almond milk
1 frozen banana
2 pluots or persimmons
1 tbsp Green Bee Honey
1 tbsp Coconut Dream Coconut Butter
2 tbsp Berry Bliss Superfood + Protein Blend
1 tbsp almond butter
1/2 cup organic pumpkin puree
1 tbsp cinnamon
1 tbsp pumpkin pie spice


Do This:

Mix all ingredients in a high-speed blender. Top with pecans and granola (optional). Cut open and scoop out the contents of a pumpkin to use it as your cup for an extra fall flavor and fun!

Colorful Quinoa Salad

This salad is the perfect pair for any turkey or mashed potatoes. Every ingredient in this dish has tons of health benefits! Add in a dash of Green Dream Superfood + Protein Blend for extra nutrients!

Gather This:

2 cups of cooked tricolor quinoa
1 tbsp coconut oil
½ red onion
2 cups of kale, washed, ribbed, and chopped
¼ cup of pine nuts
juice of 1 medium lime
1 roasted or boiled sweet potato (peeled + diced)
¼ tsp Himalayan pink salt
¼ tsp pink peppercorns
¼ cup pomegranate seeds 


Do This:
Heat coconut oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, about 5 minutes. Add kale, stirring until wilted and just tender (but still bright green) about 3 to 4 minutes
. Add salt + pepper and stir. Add sweet potatoes, kale and onion mixture, Green Dream and lime juice to cooked quinoa. Fluff with a fork to combine.

Garnish with chopped pine nuts and pomegranate seeds and serve slightly warm or at room temperature.

Gluten-Free Stuffing

I’m obsessed with this butternut squash + brussels sprouts stuffing it’s such a better alternative than stuffing you would pick up at the store. Add in some Green Dream Superfood + Protein Blend for an extra energetic boost!

Gather This:

1 lb butternut squash (cubed)
1 lb brussels sprouts (halved)
1 medium gala apple (diced)
2 shallots (thinly sliced)
3 tbsp olive oil (divided into 2 tbsp + 1 tsp) + 1 cup onion (diced)
1 cup celery (diced)
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten-free then millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cup low sodium vegetable broth (plus extra as needed)
2 tsp fresh rosemary (chopped)
1 tsp fresh thyme
1 tsp chopped fresh sage
1/3 cup dried cranberries or dried goji berries
1/3 cup pecans or walnuts
Sea salt + pepper to taste


Do This:
Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, + shallots in 2 T oil, season well with salt + pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
Heat other tbsp oil in a large pot. Sautee the onion + celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
Add the roasted vegetables, vegetable broth, cranberries (or goji berries), pecans, Green Dream + seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet + bake at 350 for about 20 minutes. Serve hot.

Persimmon Pumpkin Pie

This recipe is SO good. We gave the pumpkin pie a sweet makeover by adding persimmons, our vitamin C-packed Berry Bliss Superfood + Protein Blend, and a scrumptious coconut crust.

Gather This:
1 cup raw macadamia nuts
1 ¾ cup shredded coconut
1 tsp vanilla
¾ tsp Himalayan Pink Salt
3 tbsp coconut nectar
2 tbsp coconut oil
3 tbsp garbanzo bean flour
¾ cup dried figs (soaked in hot water for 10 min + drained)
3 ripe persimmons (de-stemmed + peeled)
½ cup canned pumpkin
¾ cup full fat coconut milk
4 eggs (separated)
1 tsp of freshly grated ginger root
¼ tsp of allspice
¼ cup of palm sugar
1 tbsp of Berry Bliss Superfood + Protein Blend


Do This:

First create the crust by adding macadamia nuts, shredded coconut, vanilla, coconut nectar, coconut oil, and ½ a teaspoon of the salt to a high-speed blender and processing until ingredients are well combined. Use a spatula to scrape this mixture into a mixing bowl, add garbanzo bean flour to mixture, and stir until mixture is well combined and forms a crumbly, moist texture. Press the mixture into a well-oiled pie pan and bake at 325 F for 15 minutes. Remove from oven and set aside.

Create the pie filling by adding the figs, persimmons, pumpkin puree, coconut milk, egg yolks, ginger root, allspice, palm sugar, the remainder of the salt, and the Berry Bliss Superfood Blend, if desired, to a large high speed blender, blend on high until smooth and then transfer mixture into a large mixing bowl. In a small blender, add egg whites, blend on high until frothy, and then fold egg whites into pie filling mixture in large mixing bowl. (If you only have one blender, blend the egg whites first and pour them into a separate bowl before blending other ingredients.)
Pour the pie filling into the cooled pie crust and bake at 350 F for about 60 minutes or until the filling sets up to a thick, creamy consistency. Allow the pie to cool before cutting.

Spiced Apple Manhattan

We can’t have a Thanksgiving roundup without a little something for the adults. With refreshing apple cider, a sprinkle of cinnamon, and warming whiskey, this is one refreshment that is guaranteed to boost your holiday spirit.

Gather This:
2 oz of whiskey
1 tsp sugar in the raw
apple cider (premade + cooled)
apple slice for garnish
ground cinnamon for garnish

Do This:
Put ice in a shaker and add cider, whiskey, and brown sugar. Shake well and strain into a mason jar glass filled with ice. Garnish with apple slice and a sprinkle of cinnamon. Check out the video below to see Sophie create this beautiful cocktail in her kitchen!


We wish you all a beautiful Thanksgiving with your loved ones!! Thank you, thank you, thank you!



Share your high-vibe superfood creations with us on Instagram using #PhilosophieSuperfoods or #PhilosophieLove.

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Mediterranean Roasted Spring Vegetable Pasta Recipe

Sometimes you crave a delicious bowl of pasta and that is perfectly okay! Our beautiful Philosophie Babe, Marissa Cohen (@cohenmarissafaith) shared this tasty spring veggies pasta bowl recipe and we’re in heaven!


Pasta is an all-around crowd pleaser! For a plant-based, protein-rich meal I combined chickpea pasta with veggies roasted in the new Green Dream Savory Blend and finished it off with fresh herbs, hemp seeds, and Kalamata olives. I chose asparagus and zucchini, which are abundant during the springtime, but feel free to use whatever vegetables you have on hand! This is the perfect quick-and-easy dinner for one, but also can be made in big batches to share with loved ones.


Gather This:

Chickpea pasta (or any pasta of choice)

1 bunch asparagus (chopped)

1 zucchini (chopped)

Small handful of fresh basil

Small handful of fresh parsley

1 tablespoon of chopped Kalamata olives

1 tsp Green Dream Savory Blend

Black pepper

A sprinkle of hemp seeds

1 tablespoon of olive oil


Do This:

For the roasted vegetables: Cover the chopped vegetables in olive oil and Green Dream Savory Blend and bake at 375 F for 15 minutes.

For the pasta: Follow the box instructions and prepare the pasta accordingly.

For the toppings: While the pasta and vegetables cook, chop your herbs and olives and set aside

To assemble: Drain the pasta and mix in the roasted vegetables. Serve topped with hemp seeds, herbs, olives, fresh cracked black pepper, and an extra drizzle of olive oil.


What are some of your favorite ways to incorporate the Green Dream Savory Blend into your dishes? Share yours with us on Facebook and use #PhilosophieLove or #PhilosophieSuperfoods.

Superfood Bagel Brunch Recipe

I love a good brunch with my sisters and family - slow, soft morning and all the delicious foods you could get. The best brunches are warm, savory and satisfying. Nothing makes me more filled up than cooking up a delicious brunch with my kiddos.


Good foods are made so much easier now especially when we use the Green Dream Savory Blend, which has all you want in a seasoning. The nutritional yeast is an excellent source of B vitamins, fiber, and important minerals like zinc. It's also gluten-free, dairy-free, and extremely low-fat. Mixed with the variety of protein-rich ingredients in Green Dream Superfood + Protein Blend (plus a little bit of sea salt), it's the perfect seasoning for a tasty brunch treat like these tasty gluten-free bagel creations. This avocado bagel recipe is easy and delicious, especially when seasoned with Green Dream. Try it out (bonus points for enjoying yours with a gorgeous avocado flower like the one in the picture!).


Gather This:

1 bagel, cut in half (we LOVE Canyon GF Everything Bagel)

1 avocado (½ smashed, ½ sliced)

1 fried egg

1 tbsp Green Dream Savory Blend

1 tsp hemp seed


Do This:

Cut the bagel in half and toast for about 3-4 minutes, depending on how toasty you like it.

Fry the egg in avocado oil over-medium (just enough for the yolk to run a bit, but not enough to spill over).  

Slice ½ of the avocado into a flower (or, if you aren't feeling fancy, any way you prefer).

Top one half of the bagel with the sliced avocado. Smash the remaining avocado to top the other half of the bagel and top it with the fried egg.  

Sprinkle Green Dream Savory Blend and hemp seed over both bagel halves and enjoy!


What are your favorite brunch go-to's? Share with me in the comments below or share on Instagram using #PhilosophieLove!

Strawberry Layered Superfood Parfait

Welcoming in the weekend early with this super yummy parfait that tastes like fro-yo thanks to our amazing Philosophie Babe, Marissa Cohen (@cohenmarissafaith). It’s so easy to dress up any simple snacks like yogurt and granola with superfoods, nut butter and organic fruits. Pure heaven!


There’s something about a parfait that feels oh-so-decadent. Wherever you are in the world, this recipe will make you feel like a French girl indulging during an afternoon in Paris. It is rich and creamy, sweet and satisfying, but packed full of superfoods. Mixing Philosophie Superfood Blends into your snacks is a great way to get 10 grams of plant-based protein, with absolutely no fillers or sweeteners. It’s the perfect treat to keep you feeling light and energized this spring!


Gather This:

1 cup yogurt of choice (use plain almond milk yogurt for a dairy-free version)

1 tsp Berry Bliss Superfood + Protein Blend

1 tsp Cacao Magic Superfood + Protein Blend

½ banana

¼ cup granola (we love Purely Elizabeth Original flavor in this recipe)

1 tsp almond butter

1 tsp Cacao Bee Honey

Fresh berries of choice


Do This:

Mix ½ cup yogurt with Berry Bliss Superfood + Protein Blend, and add to the bottom of a jar. Layer with bananas and granola. Mix the remaining yogurt with Cacao Magic Superfood + Protein Blend and layer on top of the fruit/granola. Sprinkle with remaining fruit and granola. Finish with a drizzle of honey and almond butter and voila!


What are some of your favorite superfood parfait combinations? Share with me on Twitter using #PhilosophieLove or #PhilosophieSuperfoods!

Cacao Magic Persimmon Toast Recipe

It’s #ToastTuesday – and this month, that means another delicious sweet potato toast recipe featuring yummy superfoods. Today’s recipe stars dried persimmon, an amazing snack that’s surprisingly full of protein. With cashew butter, granola, and Cacao Magic Superfood + Protein Blend, this treat has all the fuel your body needs and all the flavors you could wish for!   

 

Gather This:

1 sweet potato slice

1 dried persimmon

1/2 tsp Cacao Magic Superfood + Protein Blend

2 tbsp Purely Elizabeth Granola

1 tbsp Georgia Grinders Cashew Butter

2 tsp Golden Berries

A drizzle of Berry Bee Honey

1 tsp Coconut flakes

Do This:

Slice your sweet potato and cook in the oven at 450° for 18-22 minutes, flipping over halfway through. In a small bowl, mix the cashew butter with the Cacao Magic. Once your toast is slightly cooled, spread the cashew butter mixture evenly on one side. Press dried persimmon into the center of the slice and surround with granola, golden berries, and coconut flakes. Drizzle BerryBee Honey over the toast and enjoy!


How do you dress up your toast creations? Share yours with me on Instagram using #PhilosophieSuperfoods!

 

Rosewater Cake Recipe

Let’s make it birthday week all week! I’m celebrating by bringing back this heavenly rosewater cake topped with Berry Bliss frosting - pure happiness! This cake was inspired by French cooking and the art of turning food into an experience.


This cake made from clean ingredients combined with the immune-boosting and beautifying properties of the Berry Bliss Superfood + Protein Blend creates a truly delicate and blissful experience. Perfect for birthday dinners, brunches and get-togethers, this cake represents the soft colors, enticing flavors and beauty found in all classic French pastries.


You can still enjoy all the baked good and pastries your heart desires as long as you substitute for clean ingredients. We used gluten-free flour and almond flour instead of all-purpose flour for a lighter cake. We also substituted regular sugar with coconut sugar which retains some of the same nutrients found in coconut palm. There are so many ways to substitute with a natural sugar alternative and make it vegan by using flax egg (though other ingredients may need to be adjusted). Everyone can enjoy a delicious rosewater cake and make it to your liking!

Gather This:

FOR THE CAKE -

¾ cup almond flour

½ cup of gluten-free flour

1 ½ cup pistachios

1 cup of butter (softened)

1 cup of coconut sugar

3 large eggs

3 tbsp of lemon juice

5 tsp of rose water

1 tsp of baking powder

Himalayan pink salt

1 tbsp Berry Bliss Superfood + Protein Blend

FOR THE FROSTING -

1 cup of unsweetened coconut shreds

1/3 cup of Berry Bliss Coconut Butter (melted)

2 tbsp of Berry Bee Honey

1-2 tbsp of canned coconut milk

 

 

Do This:

Preheat the oven to 300F. Spread pistachios out on a cookie sheet and place in the oven for 3-5 minutes or until they turn a slightly golden color. Remove pistachios from oven and allow to cool.

Once the pistachios have cooled, remove ¾ cup and set aside to use as decoration. Add the rest of the pistachios to a food processor and process until coarsely chopped. Remove the ground pistachios form the food processor and set aside.


In a small food processor, cream the butter and coconut sugar together on a low setting, until fully combined. While the food processor is running, add eggs, one at a time, and then add the lemon juice and rose water.


With the food processor off, remove the lid of the food processor and add the baking powder, gluten-free flour, almond flour, the ground pistachios, a pinch of pink salt, Berry Bliss, and pulse until well combined. Test the consistency on by scooping a bit up with a spoon. If it isn’t soft enough to fall easily off the spoon right away, but slowly slides off, then it’s perfect! If it’s too stiff to slide off the spoon, then add water, one teaspoon at a time until it is soft enough to slide off of the spoon.


Scoop the batter in a round spring-form cake pan and smooth out the top with a spoon or spatula. Bake on your oven’s center rack at 300F for 40-50 minutes. Test doneness by inserting a toothpick into the center of the cake. Once it comes out clean, remove the cake from the oven. (I recommend checking on this cake about 20 minutes into the baking time. If the cake is starting to look too brown on the top, cover it with foil, return it to the oven, and check for doneness regularly.)


Once the cake is done, remove from oven and allow to cool in the pan for 15-20 minutes. Then, remove the cake from the pan and place on a wire rack or dish to continue cooling. While the cake is cooling, you can prepare the icing.


In a food processor, combine the coconut shreds, melted coconut butter, honey, and coconut milk and blend until smooth and creamy. Once the cake is completely cool, drizzle with Berry Bliss Icing and sprinkle with the toasted whole pistachios that were set aside earlier. You may also garnish with rose petals, which are edible either raw or crystallized with sugar and egg whites.


You can store this cake in an airtight container for several days or serve immediately with LOVE!


What are some of your favorite superfood desserts and pastries? Share your beautiful creations with us on Instagram with #PhilosophieLove or #PhilosophieSuperfoods!

Berry Bee Banana Tahini Muffins

I have a Berry Bliss spring fever! I want Berry Bliss and Berry Bee honey on everything!! Philosophie babe, Marissa Cohen, made the most perfect and delicious banana tahini muffins using our Berry Bliss blend. So good!


These muffins are perfectly sweet with just a touch of savory. Tahini is one of my absolute favorite ingredients to use in recipes. It’s what’s responsible for making hummus have its creamy consistency. Tahini is made from ground sesame seeds and has a rich, earthy flavor. In my opinion, it has the light sweetness of almond butter and the slight saltiness of peanut butter. It is a great source of healthy fats and minerals like calcium, magnesium, and iron, making it a perfect addition to a plant-based diet.


These muffins are grain free, dairy free, and nut free, so most anyone can enjoy them. They pack perfectly in kid’s lunch boxes for snacks at school and make an amazing on-the-go breakfast option, paired with one of our Philosophies smoothies. The sweetness comes from the banana and Berry Bee Honey, made from mixing raw, unfiltered Manuka honey with two full cups of our Berry Bliss Superfood + Protein Blend to give you a mega-dose of antioxidants and vitamin C. Your whole house will be left smelling amazing once you pop these in the oven.

Gather This:

3 large overripe bananas (mashed)

¼ cup tahini

2 tbsp Berry Bee Honey

2 eggs (room temperature)

1 tsp vanilla extract

½ cup coconut flour

¾ tsp baking soda

½ tsp cinnamon

¼ tsp sea salt


Do This:

Preheat the oven to 350 degrees. Use an electric mixer to combine mashed bananas, tahini, and honey then mix until creamy.


Add the eggs one at a time into the mixture and combine.


Then, add all of the dry ingredients and mix until smooth.

Add ¼ cup of the combined mixture to each muffin tin. Bake for 20-25 minutes, or until a knife comes out smooth

Let cool and serve!



What are some of your favorite ways to incorporate superfoods into baked goods? Let us know in the comments below or connect with us on Facebook!