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.