Some people choose their drink based on what it looks like, but I prefer my cocktails to be both beautiful and nourishing. This lovely libation combines the healing properties of sage, Manuka honey, and kombucha for an effervescent drink that will be a treat for both your taste buds and your body.

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The only thing better than fresh apple cider is spiced and spiked apple cider! Try this holiday twist on the classic Manhattan at your next cocktail party for a delicious dose of holiday spirit.

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We’re almost halfway through October and squash season is in full effect. This sweet and spicy mousse is a delightful way to satisfy your sweet tooth while getting all of the nutritional benefits of squash.

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Orange fleshed squash such as acorn and butternut are a large storehouse of beta-carotene. On top of being an antioxidant to help fend off those pesky cell-damaging free radicals, beta-carotene is converted to vitamin A in the body that helps with immune defense and good vision. You could also do this entire recipe with pumpkin... or half and half! the bonus of sneaking Philosophie Green Dream in this recipe helps boost the nutrition and adding protein!

2. Scoop the squash out, allow to cool and puree in your food processor. Set aside.

3. In a medium bowl, whisk together the flour, chia seeds, green dream, baking soda & powder, salt, cinnamon, ginger, nutmeg and pumpkin spice and set aside.

4. In a large bowl, whisk together the agave, vanilla, eggs substitute and butter. Add the dry ingredients and whisk until smooth. Then whisk in the butternut squash puree. My batter was a little dry so I added a little almond milk and Organic canned pumpkin.

5. Prepare your muffin pan and add the batter a little over halfway. I made 12 cupcakes, you can make more. Bake at 350º for 18 minutes. Insert a toothpick in the center and check to see if it comes out clean.

This is an alkalizing, detoxifying & nourishing salad that also happens to taste INCREDIBLE. It will be the perfect compliment to your labor day party or BBQ! Leave a comment below and let me know how much you LOVE it! 

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I'm SO ready for Fall (PUMPKIN EVERYTHING!!!)! Although Los Angeles hasn't quite gotten the autumn memo, (it's going to be 92 degrees this weekend) I'm moving on without her. This bread is packed with superfoods from the Green Dream powder and the pumpkin! It's so tasty that most people (even vegans) don't even know that it's so nutrient-dense, vegan and gluten-free!!

Ingredients:

• (2) 8" x 4" loaf pans

•  1 C* chopped walnuts

• 3 1/2 C all-purpose whole wheat flour (or to make it gluten-free use my fave: Bob's Red Mill Gluten Free Flour mix)

• 2 C packed dark brown sugar

• 2/3 C vegan white sugar

• 2 T Philosophie Green Dream Superfood powder

• 2 t baking soda

• 1 t salt

• 1 t ground nutmeg

• 1 1/2 t ground cinnamon (or 2 t Pumpkin Spice)

• 2 C pumpkin puree

• 1 C coconut oil (or any vegetable oil)

• 2/3 C coconut milk (or any dairy-free milk alternative)

• 2/3 C flaked unsweetened coconut

1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, Philosophie Green Dream superfood powder, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Other Gluten-Free Fall Quick Bread Recipes:

• Paleo Pumpkin Bread

from Elana’s Pantry

• Cranberry Orange Loaf

from The Baking Beauties

• Cranberry Walnut Bread

from SS&GF

• Pumpkin Pie Bread

from Gluten-Free Goddess

Have you tried the Green Dream muffins yet??? Please share some creative ways you're using your Green Dream powder! :)

Tonight we are having a holiday party and I want to make something festive!!!

• start with 2 Cups of a non-dairy milk such as almond/rice/hazlenut (recipe here)

• add 2 tablespoons agave

• 1/2 teaspoon cinnamon

• fresh vanilla bean (1 tablespoon vanilla extract is fine)

• 1/2 teaspoon cloves

• 2 teaspoons nutmeg

• rum or brandy if you want alcohol

• add 2 drops of vanilla stevia if you want it sweeter

Enjoy!! Happy holidays from the Philosophie!! Blend on a low speed for 45 seconds, sprinkle nutmeg on top before serving!

I stared at my fruit bowl today and felt sad. My pears and apples were going to go bad any minute and I knew we wouldn't eat them in time. There were just too many. What to do??  Make a raw pie crumble of course!! This  dessert can obviously be made of just apples and use as man different varieties as you like.

Ingredients for Crust:

* 2 cups almonds (soaked 12-24 hours)

*2 cups pitted dates

*1 tsp orange or lemon zest

Ingredients for filling:

*5-6 organic apples

*3-4 organic pears

*1 cup raisins (soaked several hours in just enough water to cover them)

*2 tbsp ground flax seeds or psyllium powder

*2 tsp cinnamon powder

*1/2 tsp allspice powder

*1/2 tsp nutmeg powder

*1 pinch Garam masala

To make crust:

place all crust ingredients in a food processor and process with the S blade until it resembles dough. It will form a ball in the processor, then you know it's ready! Press into a pie plate or 9x12 pan.

To make filling:

*Core and chop the apples and pears into medium sized pieces. Place half the apples into a food processor along with the rest of the ingredients, including the water from the soaking raisin's, and process until smooth. Set aside the mixture in a mixing bowl.

Place the rest of the apples in food processor and pulse until a chunky texture is achieved. Mix the batches together. Pour into the pie shell or pan and enjoy!

Letting the pie settle in the refrigerator for a few hours will stiffen up the filling. Or place in the oven on low for a few minutes with vegan ice cream on top! yum!

Garnish with apple slices and sprinkle spices on top!