12 Unique & Plant-Based Holiday Dishes Made by Sunfoodies Like You! 2018 Sunfood Superfoods
Superfood Pear Breakfast Bowl Servings: 2 Bowls 2 large frozen bananas 2 Tbsp gluten-free oats 1/2 cup coconut milk yogurt 1/3 cup almond milk 1 tsp almond butter or cashew butter 2 dates 1 tsp orange zest 1 tsp Sunfood Organic Super Shake, Vanilla 1/2 tsp Sunfood Golden Milk Super Blend 8 Tbsp pumpkin purée TOPPINGS: Pear cut in thin slices Orange slices Sunfood Pumpkin Seeds Sunfood Hemp Seed Sunfood Chia Seeds Sunfood Cacao Nibs Shredded coconut 1. Cut dates into small pieces and soak in 1/4 cup hot water for 2 minutes. Drain water. 2. In a food processor add frozen bananas, oats, coconut milk yogurt, almond milk, Sunfood Organic Super Shake Vanilla, almond butter, dates, and orange zest. 3. Pulse until smooth. Scrape from the sides and keep pulsing. About 3-4 minutes until banana is smooth. 4. Add pumpkin puree and mix well. 5. Scoop into bowls. YOGURT PATTERN INSTRUCTIONS: 1. Place 2 Tbsp coconut yogurt in a small Ziploc bag. Cut a tiny hole at the corner. Pipe thin lines about an inch apart horizontally. 2. Take a toothpick and draw lines up and down vertically running through the horizontal yogurt lines to make the effect seen in the picture. 3. Add toppings: thinly sliced pears, orange slice, Sunfood Hemp Seeds, Sunfood Chia Seeds, Sunfood Pumpkin Seeds. Serve and Enjoy! 1
Apple Pie Rose Muffins Servings: 10 2 cups gluten-free flour 1/2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger powder 1 tsp Sunfood Maca Powder 1 tsp Sunfood Milled Flaxseed 1/3 cup chopped Sunfood Macadamia Nuts 1/2 cup sugar 1/2 cup coconut sugar 1/3 cup avocado oil or olive oil 3 Tbsp unsweetened applesauce 3/4 cup grated apple 1 tsp white vinegar 6 Tbsp water APPLE ROSES: 3 to 4 red Fuji or Gala apples 1/2 tsp cinnamon Hot water FOR MUFFINS: 1. Preheat the oven to 350 F. 2. In a large bowl, combine the shredded apple, unsweetened applesauce, avocado oil, water, vanilla extract, and vinegar. Stir well. 3. Add the sugars and stir to combine. Add the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, Sunfood Maca Powder, Sunfood Milled Flaxseed, and Sunfood Macadamia Nuts. Mix well. 4. Use a 1/4 measuring cup and scoop batter into lined muffin pan. Set aside. FOR APPLE ROSES: 1. Cut the apples in quarters and remove the core. Slice quarters thinly. 2. Sprinkle apples with cinnamon and cover with hot water. Let sit for 7-10 minutes until soft and pliable. 3. Roll one apple slice in a tight coil to create the center of the rose. Place it on a flat surface and wrap a second apple slice around the first one. Continue adding slices of apples around the perimeter, making sure to overlap each petal slightly to get a nice rose effect. About 9-11 thin slices to form the rose. 4. Gently press the rose into each muffin dough. 5. Bake at 350 F for 18 minutes, or until a toothpick comes out clean. 6. Let muffins cool completely. Use a kitchen brush to coat roses with sugar water to add shine. Enjoy! 2
Golden Spice Cappuccino Servings: 1 1 cup brewed organic coffee 1/4 cup coconut milk or creamer 2 tsp coconut sugar 1/2 tsp Sunfood Cacao Powder 1/4 tsp Sunfood Maca Powder 1/4 tsp Sunfood Golden Milk Super Blend 1/4 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp vanilla extract 1. Brew one cup of hot organic coffee. 2. Pour coffee into blender with all other ingredients. Blend until frothy. 3. Enjoy! 3
Vegan Chocolate Chip Pumpkin Bread Servings: 8 1 cup pumpkin purée 1/3 cup melted coconut oil 1/3 cup coconut sugar 1 flax egg (1 Tbsp Milled Sunfood Flaxseed + 3 Tbsp of water) 3 tbsp almond milk 1 3/4 cup gluten-free flour 3/4 cup almond meal (1 1/3 cups ground Sunfood Almonds) 1 tsp baking soda 1/2 tsp baking powder 1 1/2 tsp cinnamon 3 tsp pumpkin pie spice 1/4 tsp salt 1/3 cup vegan dark chocolate chips 1/4 cup Sunfood Pumpkin Seeds 1. Preheat oven to 350 F. Line a loaf pan with parchment paper and spray with coconut oil. 2. In a large bowl, mix together pumpkin purée, coconut sugar, coconut oil, vanilla, almond milk, and flax egg. 3. Add flour, almond meal, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix well. 4. Stir in chocolate chips. 5. Pour batter into prepared loaf pan, and top with pumpkin seeds and additional chocolate chips. 6. Bake for 50-55 minutes or until a toothpick inserted in the center of loaf comes out clean. Let cool before removing from pan and slicing. Enjoy! Recipe Created and Photographed by: Paola Mcconnell 4
Roasted Acorn Squash & Qunioa Salad Servings: 6 1 cup uncooked quinoa 1 Tbsp lime juice 1 acorn squash cut into circles, (1 inch thick)-remove seeds. 2 Tbsp olive oil 1 tsp garlic granules 1/2 tsp onion powder 1/2 tsp paprika 1/4 tsp cinnamon Sunfood Pink Himalayan Salt + pepper 1 tsp chopped thyme 1 1/2 cups arugula 2 red pears cored + cut in half and then thinly sliced Arils (seeds) from 1 pomegranate 1/4 cup Sunfood Pumpkin Seeds 1 tsp Sunfood Black Seeds 1 Tbsp Sunfood Hemp Seeds 1/4 cup Sunfood Almonds 2 avocados sliced in half and then in thin slices 2 Tbsp orange zest 1. Preheat the oven to 425 F. 2. Cook 1 cup quinoa according to instructions on package and let cool. 3. Line baking sheet with parchment paper, add acorn squash rings. Sprinkle with garlic granules, olive oil, salt, pepper, cinnamon, and paprika. Place in the oven and roast for 25-30 minutes, turning twice throughout cooking until the squash is tender and lightly caramelized. 4. In a mixing bowl add cooked quinoa, salt and pepper to taste, lime juice, garlic granules, onion powder, fresh thyme and 1 Tbsp olive oil. Mix together. 5. Toss in arugula and Sunfood Almonds. Top the quinoa salad with the roasted squash, avocado slices, pear slices, pomegranate arils, Sunfood Hemp Seeds, Sunfood Black Seeds, Sunfood Pumpkin Seeds, and orange zest. 6. Dress with pomegranate vinaigrette. Enjoy! 5
Pomegranate & Orange Vinaigrette Servings: 6 1/4 cup coconut vinegar 1/2 tsp Dijon mustard 1 Tbsp orange juice 1 Tbsp pomegranate juice 2 Tbsp finely chopped parsley 3/4 cup olive oil 2 garlic cloves finely chopped 1 Tbsp maple syrup 1 tsp orange zest Pinch of turmeric powder Salt & pepper to taste 1. Combine all ingredients and mix well. 2. Dress salads with a generous amount. Enjoy! 6
Kabocha Squash Soup Servings: 1 1 large kabocha squash 1 medium onion 1 tsp olive oil 1 tsp coconut oil 2 garlic cloves ¼ cup coconut milk 6 cups of water Sunfood Pink Himalayan Salt Pepper 1. Preheat oven to 375 F. 2. Chop the squash into even wedges and place on a lined baking sheet. 3. Brush on coconut oil and bake for 20 minutes or until fully cooked. 4. While the squash cools down, sauté onion, and garlic. season with Sunfood Pink Himalayan Salt and pepper in a large pot on medium heat. 5. Once onions are translucent peel the skin off your squash and add it to the pot. Pour in 6 cups of water and bring to a boil. 6. Reduce heat and let soup simmer for 5-10 minutes on low heat. 7. Stir in coconut milk and incorporate well. 8. Place your mixture in the blender in two batches. Pulse until smooth. 9. This is the time to add in your preferred salt and pepper. 10. Serve and Enjoy! Recipe Created and Photographed by: Sara Ali 7
Roasted Butternut Squash & Turmeric Hummus Servings: 1 Bowl FOR ROASTED BUTTERNUT SQUASH: 1 small butternut squash, cubed 2 Tbsp avocado oil Sunfood Pink Himalayan Salt & pepper to taste FOR HUMMUS: 1 cup roasted butternut squash 2 cloves garlic, peeled 1/4 tsp Sunfood Pink Himalayan Salt 1/2 tsp Sunfood Turmeric Powder 1/4 cup extra virgin olive oil 1 (15 oz) canned chickpeas, drained & rinsed 2 Tbsp tahini 1 lemon, juiced Dash of pepper 1. Preheat oven to 400 F. 2. Place cubed butternut squash on a tin foiled baking sheet and drizzle avocado, Sunfood Pink Himalayan Salt & pepper on top and mix the butternut squash into the oil mixture. 3. Place in oven for 20-30 minutes, until butternut squash is cooked. Remove from oven and let cool. 4. In a food processor, place butternut squash, garlic, Sunfood Pink Himalayan Salt, pepper, tahini, extra virgin olive oil, chickpeas, Sunfood Turmeric Powder, and lemon juice. Puree until the mixture is creamy and smooth. If it is too thick, add water little by little until you get the desired consistency. 5. Top with chopped parsley and a dash of smoked paprika. Enjoy! Recipe Created and Photographed by: Lauren Waskewicz 8
Drunken Pear Ginger & Superfood Chocolate Loaf Servings: 8 DRY : 1 1/4 cups gluten-free flour 1/2 cup Sunfood Cacao Powder 1 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon 1 tsp ground ginger 1/4 tsp clove 1/2 tsp Sunfood Maca Powder 1/2 tsp sea salt 1 cup coconut sugar 1/4 cup chocolate chips WET : 2 large ripe bananas 1/3 cup coconut oil, melted 1 Tbsp orange zest 1 tsp apple cider vinegar 8 Tbsp water 3 medium pears CACAO CHOCOLATE SAUCE: 4 Tbsp coconut oil, melted 3 Tbsp Sunfood Cacao Powder 2 Tbsp maple syrup 1. Preheat the oven to 350 F. 2. Line a loaf pan with parchment paper enough to cover the sides to the top. 3. Place the dry ingredients in a bowl and whisk together. 4. Place the bananas in a separate bowl and mash with a fork. Add the melted coconut oil, orange zest, vanilla extract, apple cider vinegar, and water. Stir well. 5. Pour the wet ingredients over the dry ingredients and stir until combined. Pour the batter into the lined baking pan. Gently press each pear into the batter making a row. 6. Bake 40-45 minutes, or until a toothpick comes out clean. 7. Let cool completely in the pan before using the parchment paper to remove the loaf. 8. Mix chocolate sauce ingredients and drizzle over the loaf. Be generous and cover the bread with sauce. Place loaf in a fridge for 30 minutes. Enjoy! 9
Superfood Layered Pumpkin Cheesecake Servings: 8 CRUST 1 cup medjool dates pitted 1 1/4 cups raw walnuts 1 Tbsp orange juice 1/4 cup shredded coconut 3 Tbsp almond flour 1/2 tsp ground ginger 1/4 tsp nutmeg 1 tsp Sunfood Organic Super Shake, Vanilla 1 pinch Sunfood Pink Himalayan Salt 1 Tbsp orange zest FILLING: 1 1/2 cups Sunfood Cashews (soaked 1 hour) 1/2 tsp Sunfood Golden Milk Super Blend 1 tsp Sunfood Organic Super Shake, Vanilla Sunfood Pumpkin Seeds (Chopped) 2 Tbsp orange juice 1/3 cup full-fat coconut milk or cream 3 Tbsp coconut oil (sub melted) 1/2 cup maple syrup 1/3 cup pumpkin puree 1 pinch sea salt 3/4 tsp pumpkin pie spice 1. Add walnuts to a food processor and pulse into small bits. Then add dates and process again into small bits. 2. Add shredded coconut, almond flour, orange juice, ground ginger, nutmeg, Sunfood Organic Super Shake (Vanilla), orange zest, salt and process everything together until loose dough forms Set aside. 3. Place cupcake liners in a muffin pan. Evenly distribute crust to fill muffin forms and press down with fingers. Wet your fingers with water if it s too sticky. Set in freezer. 4. Add soaked Sunfood Cashews to a power blender with remaining filling ingredients and puree until very smooth. 5. Divide filling evenly into muffin forms. Fill to the top. Tap a few times to release any air bubbles, freeze until firm, about 4-6 hours. 6. Once set, gently remove from muffin pan. Top them with coconut whipped cream, dried, sugared or fresh orange slices and sprinkle with chopped Sunfood Pumpkin Seeds and pumpkin pie spice. 7. Let thaw at room temperature 10 to 15 minutes before serving for best texture. Enjoy! 10
Vegan Gingerbread Cookies Servings: 12 1 cup gluten-free flour 1 cup almond flour 3 ½ tsp ground ginger 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1 cup sugar 1/3 cup coconut oil 1/4 cup molasses 1 flax egg (1 Tbsp milled Sunfood Flaxseed + 3 Tbsp of water) 1. Preheat oven to 350 F. 2. Mix gluten free flour, almond flour, ginger, baking soda, salt, and cinnamon in a large bowl. Set aside. 3. Mix sugar, coconut oil, molasses, flaxseed egg, vanilla, and whisk until blended. 4. Mix wet and dry ingredients until dough forms. 5. Refrigerate dough for half an hour. 6. Line a baking sheet with parchment paper. Roll dough into balls and roll in coconut sugar. Place on baking sheet and lightly press each ball with a fork. 7. Bake for 6-7 minutes. 8. Let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. Enjoy! Recipe Created and Photographed by: Paola Mcconnell 11
Pumpkin Pie Superfood Bars Servings: 8 CRUST: 1 cup medjool dates 1 cup Sunfood Almonds PUMPKIN CHEESECAKE FILLING: 2 cups Sunfood Cashews (soaked overnight) 1 Tbsp vegan cream cheese 7 medjool dates 1 cup pumpkin puree 1 tbsp pumpkin pie spice 1/4 cup almond milk 1. Blend dates and Sunfood Almonds in a food processor until you can form chunks. 2. Press your mixture in a 9-inch pan. Use a rubber spatula for an even layer. Line yours with parchment paper if it isn t non-stick. 3. Blend Sunfood Cashews with the remaining ingredients and aim for a thick yet creamy consistency. Add a little more almond milk if your blender isn't high speed. 4. Pour mixture onto your crust and freeze overnight. 5. Let thaw at room temperature before serving. Enjoy! Recipe Created and Photographed by: Sara Ali 12