Food for Thought
Make your own plant-based breakfast, as served at TED 2017.
On April 25, we will be hosting Food for Thought, a breakfast event for 40 attendees of the global flagship event TED 2017: The Future You. We invited guests of the Vancouver-based event to support their bodies and minds with plant-based nutrition and wholistic wellness at the beginning of a week designed to explore today’s pressing questions and foster personal learning, growth and empowerment.
As they enjoyed a meal created by Anna Kobuladze, Saje’s In-House Natural Food Specialist, Co-Founder Jean-Pierre explained his journey to wellness through blending essential oil remedies. We were so thrilled to make some new friends and fuel their day of learning and personal exploration with wellness.
We love spreading wellness, so we’re sharing the Food for Thought recipes so you can bring the same health and vitality into your own home.
Transform your everyday coffee with the benefits of a latte enhanced with ingredients that will help you overcome stress and fatigue.
Makes 2 cups.
- 1 cup almond mylk (or your favourite homemade mylk)
- ¾ cup brewed French press coffee
- 1 tbsp Anandamide Blend (we like to use Sun Potion’s blend)
- ½ tbsp coconut oil
- 1 tbsp maple syrup
1. Warm almond mylk in frother or in a saucepan.
2. In a blender, combine all ingredients.
3. Blend on high for 30 seconds.
We’ve taken everyone’s favourite snack — avocado toast – and elevated it with a puffy flatbread and an collagen-boosting cashew cream. Make it Anna-style way by adding a dash of garlic powder, onion powder and truffle oil before baking.
- 1 puffy potato pizza crust (you can find this recipe in the "Blissful Basil" cookbook)
- 2-3 ripe avocados, sliced
- ¼ cup sunflower sprouts
- Lemon cashew cream (see recipe below)
- Sea salt
- Red pepper flakes
- Extra virgin olive oil
- Balsamic reduction
1. Cut the puffy potato crust into wedges or square pieces.
2. Coat each piece with cashew cream, avocado and sunflower shoots.
3. Top each flatbread with a drizzle of balsamic reduction, extra virgin olive oil and a sprinkling of sea salt red pepper flakes.
Lemon Cashew Cream Ingredients
- ½ cup raw cashews (soaked in room temperature water for 6-8 hours)
- Juice of one lemon
- ½ clove garlic (crushed)
- Pinch of salt
- 2 tbsp fresh rosemary (chopped)
- 4 tsp nutritional yeast
- ½ tsp extra virgin olive oil
- 4 tbsp water
Lemon Cashew Cream Instructions
1. Strain cashews and rinse well.
2. Combine all ingredients in a blender and mix until smooth.
3. Add more water for a thinner consistency.
Mason Jar Stack
There’s layers on layers of wellness in this delicious take on chia pudding, including metabolism and energy boosting ingredients.
- 1 can of full fat coconut milk
- Seeds from 1 vanilla bean
- ½ cup of white chia seeds
- 1 tsp lemon zest
- ¼ - ½ cup almond or hazelnut butter
- 1 cup coconut yogurt
- ¼ cup dried or fresh figs (chopped)
- 2 apples (cut into small cubes)
- ¼ cup almond flour
- ¼ cup rolled oats
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tbsp pumpkin seeds
- 1 handful of hazelnuts
- 1 tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp ginger
- ¼ tsp nutmeg
- 1 tsp reishi powder
1. In a medium bowl, whisk coconut milk, vanilla seeds, lemon zest and chia seeds until well mixed.
2. Spoon mixture into mason jars or medium glasses (approximately 1 inch thick). Set aside mixture in fridge, allowing it to set.
3. In a large pot, melt coconut oil. Then add figs, apples, almond flour, oats, maple syrup, pumpkin seeds, hazelnuts, cinnamon, cardamom, ginger, nutmeg and reishi.
4. Mix well and cook on medium to low heat until apples are soft, then let the mixture cool. You can also bake this mixture in the oven.
5. While your apples are cooking, remove the chia seed pudding from the fridge and layer each jar or glass (depending on your preference) with nut butter and coconut yogurt.
6. Top with apple crumble and enjoy!
Matcha Coconut Bars
Good for the soul and the brain, these matcha bars have ingredients that support your memory and your concentration. Look for tocos, reishi and ashwagandha in your local health food store. If you can’t find these ingredients, don’t worry: just make it without. These bars are best served cold!
- 1 cup rolled oats
- 2 ½ cups puffed brown rice cereal
- ½ cup almond flour
- 8 dried dates
- ¼ cup coconut oil (melted)
- ¼ cup coconut manna (melted)
- ½ cup maple syrup
- ½ cup almond butter
- ½ cup sliced almonds
- ½ cup pumpkin seeds
- 2 tbsp flaxseed
- 2 tbsp chia seed
- 1 tbsp tocos powder
- ½ tbsp reishi powder
- 1 tsp ashwagandha powder
- 1 tsp cinnamon
- 1 pinch of salt
- 2 ½ tbsp matcha powder
- 1 tsp vanilla extract
1. Line an 8”x8” pan with parchment paper and set aside.
2. In a food processor, combine coconut oil, coconut manna, maple syrup, almond butter, vanilla and dates.
3. In a separate bowl, combine remaining ingredients.
4. Pour wet ingredients into dry ingredients and stir well.
5. Press the mixture into the lined pan and place in the freezer to harden for approximately 1 hour.
6. Once bars are firm to the touch, take out of the freezer and slice into squares.