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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Thanksgiving Table // Yummy Superfood Recipes for the Whole Family

Superfood Thanksgiving Recipes

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. 

 

SUPERFOOD SIDES

Fall Vibes Cornbread


Gather This:

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

1 Egg


Do This:

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 


Gather This:

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


Do This:

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. 



MAIN DISHES

Fall Harvest Vegetables

Serves: 10 side portions 


Gather This:

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

¼ cup Cacao Magic Coconut Butter

2 tbsp sherry vinegar

1 tbsp kosher salt

10 sprigs thyme

1 bunch rosemary

OTHER TOPPINGS:

Microgreens

Toasted chopped nuts

Toasted seeds

Bee pollen

Pickled vegetables 


Do This:

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. 

 

SUPERFOOD DESSERTS

Cacao Nice Cream

Makes: 1 Quart


Gather This:

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


Do This:

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 


Gather This:

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 


Do This:

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. 

 

Superfood Apple Pie Filling

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!!


Gather This:

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


Do This:

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!

Dairy + Gluten-Free Pumpkin Bread Recipe w/ Creamy Frosting

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!!

Gather This:

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 egg

1 tsp vanilla


Do This:

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.

Dark Chocolate Peanut Butter Cup Smoothie

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!! 

Gather This:

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


Do This:

Blend all, top with dark chocolate chips or cacao nibs + enjoy with love

Candy Corn Inspired Fall Treat

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!


Thank you to our girl Danielle of @cacaoforcoconuts_ for this yummy recipe using our seasonal Fall Vibes. Enjoy this delicious fall treat!

Gather This:

BASE - 

1 cup chickpeas ⁣

1 tbsp maple syrup⁣

1 tbsp nut butter of choice

1 tsp Fall Vibes

MIDDLE -

1 cup pumpkin purée ⁣

1 tsp maple syrup ⁣

2 tbsp almond flour⁣

TOP -

½ cup cashews (soaked overnight)⁣

2 tbsp lemon juice (½ a lemon)⁣

1 tsp sugar of choice

Do This:

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)!⁣

Easy Superfood Pumpkin Spice Latte

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!

Gather This:

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


Do This:

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!