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