Get healthy for the holidays with three sweet superfood recipes from FP Escapes food expert Sophie Jaffe.
Whoever said the holidays and healthy eating can’t go hand in hand has never met Sophie Jaffe. The food and wellness expert and founder of Philosophie will soon be joining us on our upcoming FP Escape to Yelapa, Mexico, and today she’s sharing three incredible recipes that prove December can indeed be both sweet and guilt-free. Read on to get the recipes, then be sure to share your own holiday health tips in the comments!
Spiked Peppermint Hot Chocolate
The ancient Mayans believed that cacao was a gift from the gods and, with all of the amazing health benefits of this delicious superfood, we just might have to agree. Raw cacao, the unprocessed predecessor of chocolate, is rich in detoxifying antioxidants, and the flavonoids have also been shown to help prevent arterial plaque formation and improve circulation. This rich, minty hot chocolate gets its smooth texture from highly nutritious nut milk and its subtle sweetness from immunity-boosting honey. Philosophie’s Cacao Magic Superfood + Protein Blend adds an extra pop of protein plus a variety of potent superfoods, including a dose of finely milled reishi mushroom powder, known to have an ever-growing list of healing properties. And a splash of vodka ensures that this warming drink will leave you feeling merry and bright!
1 cup non-dairy milk
1/2 cup water
3 tbsp Philosophie Cacao Magic Superfood + Protein Blend or raw cacao
1 1/2 tbsp sweetener of choice
a small pinch of salt
1/4 tsp peppermint extract
1-2 ounces of vodka
1 ounce of chocolate ( raw, vegan carob will also work)
Blend all of the ingredients together, except for the chocolate and vodka. Pour the liquid into a small saucepan, add the chocolate and slowly bring to a simmer over medium heat. Whisk in the chocolate, and add one ounce of vodka. Simmer for another minute or so, keeping an eye on the chocolate to make sure it doesn’t burn. Remove from heat, and add more vodka if desired. Enjoy warm or chilled (martini glass or wine glass over ice)!
Cranberry Cashew Fudge
This decidedly decadent, yet ultra nourishing fudge makes the perfect dessert for your holiday soiree, especially for nut lovers. Together, the almond butter and cashews provide a boost of heart-protective antioxidants, as well as a wealth of minerals, including copper, phosphorus, manganese, magnesium and zinc. Philosophie’s Coconut Bliss Coconut Butter and Berry Bee Honey impart a lovely, immunity-boosting sweetness that pairs wonderfully with dried cranberries. Be sure to make an extra batch for sweet + healthy stocking stuffers!
3/4 cup of raw cashews, soaked
1/4 cup almond butter
3 tbsp coconut nectar or Philosophie Berry Bee Honey
2 tbsp coconut oil
1 tablespoon Philosophie Coconut Bliss Coconut Butter
1/2 tsp vanilla extract
1/2 tsp Himalayan pink salt
¼ to ⅓ cup dried unsweetened cranberries
Blend the cashews in a high powered mixer or blender until they start to form a butter. Slowly add the remaining ingredients until fully incorporated (the batter should be relatively thick, but feel free to stir in some chopped cashew pieces to bulk it up).
Pour the mixture into a lined baking pan, and top with additional cranberries if desired. Place in the freezer to set, about 2-3 hours. To serve, cut into squares and sprinkle with raw coconut sugar.
Store in an airtight container, and the fudge will last up to two weeks in the freezer.
“Hot Cacao” Magic Mug Cake
Give the gift of nourishing yumminess with a gluten-free + vegan DIY mug cake! These cakes are created with low-glycemic coconut sugar, energizing coconut oil, Philosophie’s Healing Cacao Magic Superfood + Protein Blend, nut milk and a hint of java. After you’ve shopped for your baking goodies, pick out a gorgeous, inspirational mug, handwrite the recipe, and wrap up with the dry ingredients (and be sure to make yourself one as well!).
1/4 cup gluten-free baking flour
2 tbsp coconut sugar
1 tbsp vegan marshmallow
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp white vinegar
1/4 tsp vanilla extract
2 1/2 tbsp coconut oil, melted
2 tbsp nut mylk
2 tbsp brewed coffee
Lightly grease a microwave-safe coffee mug with non-stick coconut oil spray or coconut oil. Combine the dry ingredients in a small bowl. Slowly mix in the vanilla, milk, vinegar and oil. Once incorporated, transfer the batter into your mug, mix in the marshmallows, and pour the coffee over the top.
Microwave on high for 1 1/2- 2 minutes. Make sure to watch the cake so it doesn’t overcook! Editor’s note: If you don’t own a microwave or don’t care to use one, simply stick the mug in an oven pre-heated to 400 degrees F for 10-15 minutes.
Top with chocolate or carob pieces, cacao nibs, nuts, coconut ice cream, or whipped topping of choice.
A cute mug
A handwritten list of ingredients and instructions
Dry ingredients and marshmallows, combined in a small pastry or wax paper bag
Place the package of dry ingredients in the center of the mug, along with the recipe card. Wrap the mug with cellophane, and tie with ribbon or twine.