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These delicious and nutritious waffles happen to be full of superfoods, gluten-free and paleo (grain-free)! They are perfect for a brunch with family (surprise mom for Mother’s Day!) and/or friends. They will never know that something so healthy could be so tasty!

Note: You could easily swap ANY of the superfood blends out for the Green Dream and it would be equally as yummy! You could also use this batter for pancakes.

Ingredients:

• 4 eggs, separated
• 2 T coconut oil, melted
• 1 tsp. vanilla
• 1/2 tsp. baking soda
• 1 T green dream superfood powder
• 1/8 tsp. salt
• 1/4 tsp. cinnamon
• 1/3 cup almond milk or coconut milk
• 1/4 cup coconut flour
• 1/2 T Philosophie Honey (or coconut sugar, maple syrup, etc.)

Directions:

1. In a bowl, use an electric mixer to beat egg whites until stiff peaks form.
2. In a separate bowl, whisk together coconut flour, baking soda, salt, and cinnamon. In a medium bowl, mix melted coconut oil, vanilla, milk, egg yolks, and sweetener. Then stir coconut flour mix into the wet mixture.
3. Plug in your waffle maker. Fold egg whites into mixture.
4. Grease waffle maker with some coconut oil and pour in the batter (you can use as much batter as you would with any waffle recipe).

Topping Ideas:

• Coconut Butter
• Nut butter
• Fresh fruit
• Granola

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.

These muffins are probably the healthiest, nutrient dense muffins you can possibly make. Amazingly, they still taste incredible so you aren’t sacrificing flavor or taste while making them healthy. They not only include over a cup of fresh spinach, but the Philosophie Green Dream superfood mix which includes chia seeds, spirulina, chlorella, hemp protein, maca and mesquite. You can rest easy knowing your family is getting amazing nutrients while enjoying these yummy gluten-free, superfood muffins.

Dry Ingredients:

• 1/2 cup tapioca flour
• 1/2 cup oat flour
• 1 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp pink sea salt (or any salt)
• 1/2 tsp baking soda
• 1 T Green Dream superfood blend

Wet Ingredients:

• 1/4 cup vanilla coconut milk-based yogurt (or use plain and add 1 tsp vanilla and a little extra sugar – maybe a tbsp or two) *If not vegan, substitute 1 egg for the yogurt
• 1/3 cup sugar (I used honey but that isn’t vegan- up to you!)
• 1 single serving applesauce (or 1/2 cup)
• 1 cup packed, triple washed baby spinach, chopped by blender or food processor into small bits
• 3 tbsp coconut oil
• 1/2 – 1 tsp lemon zest (depending on how lemony you want it)
• have about 1/4 C almond milk (or any dairy-free milk) ready just in case your batter is thick/dry. Add spoonfuls of the milk until it’s a smooth, easy to mix consistency.

Optional ingredient: 1/4 cup chopped walnuts/pecans, plus extra for topping

Directions:

1. Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray or coconut oil.
2. Add dry ingredients into a medium bowl and whisk together.
3. Whisk to beat yogurt and sugar together until light (I did this by hand for just a couple minutes).
4. Process or blend the spinach until fine.
5. Whisk in the rest of the wet ingredients (I added all the wet ingredients into the blender so they were all blended well).
6. Pour dry ingredient mixture into the wet ingredient mixture, add 1/4 cup walnuts/pecans if desired, and stir gently just to combine – do not over-mix.
7. Pour muffin batter into muffin tin cups – about 3/4 full each. If using nuts, sprinkle them on top of each muffin.
8. Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
9. Cool at least 10-15 minutes before serving.

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.

This is a delicious superfood filled, raw, vegan, paleo-friendly recipe that will satisfy anyone you love!

Crumble Topping:

note: t= teaspoon, T=tablespoon, C=cup

• 1 C walnuts (or any mixed such as brazil nuts + macadamia nuts)
• 1/2 C pitted, packed dates
• 1/2 C shredded coconut
• 1/3 C ground raw oat or regular oats
• 1/2 t pure vanilla extract
• Pinch of pink Himalayan salt
• 1-2 t water

Directions:

1. In a food processor, grind all ingredients together into a crumbly, yet moist texture.
2. If you want the mixture to press together a bit better, add 1-2 t of water.
3. Transfer to a bowl and make the filling.

Filling:

• 2/3 C blueberries
• 1 T Philosophie Berry Bliss powder
• 3-4 dates, pitted (or 1/2 banana)
• 1-2 t lemon juice
• 4 C strawberries and/or raspberries
• 1/2 C pomegranate and/or goji berries (soaked for 30 min)

Directions:

1. Blend the first ingredients in a food processor.
2. Transfer to a bowl and fold in the 4 C fruit.

Whipped Cream:

This whipped cream thickens quickly when spread in a large flat dish and is perfect for filling!

• 3/4 C cashews
• 1/3- 1/2 C water
• 2 T Philosophie Berry Bliss Honey (or regular honey/agave)
• 1 1/2 t lemon juice
• 1 1/2 t vanilla
• 3 drops stevia
• 1/4 cup melted coconut oil

Directions:

1. Blend all but the coconut oil until smooth + creamy.
2. Add the oil and blend to incorporate.
3. Pour the mixture into an 8-8″ pan (to create a thin layer and thicken faster) and chill at least 6 hours.

NUT-FREE Whipped Cream:

• 1 C packed young coconut pulp or 3/4 C coconut butter
• 2/3 – 3/4 C coconut water* Depending on how thick you like it.
• 3-4 drops stevia
• 8 drops vanilla essence (or pure vanilla extract, to taste)
• 1/2 t lemon juice

Blend all ingredients until smooth in a blender.

Grab a glass and begin layering! Start with the fruit filling first at the bottom, then whipped cream, then the crumble and repeat, ending with whipped cream at the top + adding strawberries + goji berries on top! Be creative + have FUN!

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.