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Sun Potion Journal

Transformational Foods for a Transformational Life

Welcome to the journal - an online, intersectional wellness platform - to connect, educate and inspire our international community.

PEARL + CARROT CAKE PARFAITS WITH ALMOND CASHEW PEARL CREAM

Ingredients Almond cashew filling    1/2 cup smooth almond butter  1/2 cup cashews (soaked) 1/4 cup almond milk + more for consistency 3 tbsp maple syrup  1 tbsp pearl powder  1/2 tsp vanilla paste     Carrot cake crumb    1 medium carrot - grated  1/2 cup walnuts 1/4 cup coconut flour  1/4 cup dates (soaked)  1 tbsp maple syrup  1 tbsp coconut oil  1 tbsp pearl powder  1 tsp cinnamon powder  1/2 tsp ginger powder  Pinch nutmeg       Method For the carrot cake crumb, pulse all ingredients together and place aside.  For the almond cashew cream, blend all ingredients until smooth Build your parfaits and place into the fridge for 2-4 hours before serving

CHAGA MUSHROOM CACAO COCONUT GANACHE

Ingredients Chaga Ganache Filling    1 1/3 cup vegan chocolate  3/4 cup coconut cream  1/4 cup maple syrup 1 tsp vanilla paste  1/2 cup cacao powder  1 tbsp Chaga powder    Garnish   200g fresh raspberries  3 tbsp cacao nibs    Method Place all the main ingredients except Chaga powder into a glass bowl and gently melt.  Allow to slightly cool and then stir in the Sun potion Chaga powder Transfer to chosen moulds or glasses and place in fridge for 2-4 hours to set  Garnish with fresh raspberries and cacao nibs Serve and enjoy  

WHITE DRAGON MATCHA, VEGAN PANNA COTTA, GRILLED SWEET PINEAPPLE AND FRESH MANGO

I have been experimenting with my plant based panna cotta desserts over the last couple of years. I'm always playing around with the flavours.  I especially love my raspberry and rose panna cotta and there is nothing nicer than finishing a dinner and refreshing your palate with a zesty lemon and pearl version of this dessert!  This time I chose to make a beautiful, delicate Asian themed dessert to pair with my homemade vegetable panang curry and I thought what better ingredient for this pairing than Sun Potion's White Dragon Matcha powder along with two of the most well known Asian fruits. The Mango!  You can also make this into a breakfast version with slightly less natural sugar content and using homemade coconut kefir or coconut yogurt instead of the cream!  Serve Est. 8 Dish Type. Dessert  VG. GF  Ingredients   Filling    400ml plant based cream (I used Oatly oat cream) 400ml plant based milk (I used rude health coconut) 2 tbsp maple syrup  1 tbsp agar agar powder  1 vanilla pod  4 tsp white dragon matcha powder  Squeeze lemon  Pinch sea salt     Grilled sweet pineapple & Fresh mango    1/2 Large pineapple (Cut into 1cm cubes) 2 tbsp fresh orange juice  juice 1 lime  1 tbsp coconut sugar  1 tbsp maple syrup  1/2 tbsp coconut oil  1 Ripe mango (chopped into small cubes)      Method For the Matcha panna cotta, mix all ingredients except the Matcha into a pan and allow to sit for ten minutes.  Bring the liquid to a boil and then take it to a simmer for a further 7-10 minutes  Remove from heat and allow to slightly cool then transfer to your serving glasses and place in the fridge to set For the grilled pineapple, mix all the ingredients in a bowl and allow 30 minutes for the pineapple marinade then place under the grill for 10-15 minutes or until slightly charred Allow to cool then garnish the dessert and finish with fresh mango cubes

RAW ADAPTOGENIC CACAO GEMS

Raw Adaptogenic Cacao Gems   2 cups cacao butter, chopped 1 cup cacao powder 1/3 cup maple syrup 1 pinch sea salt 1 dash of vanilla extract 1 tablespoon lavender buds 1 tablespoon Lions Mane 1 teaspoon cinnamon 1/8 teaspoon cayenne 1 tablespoon Cordyceps   In a double broiler melt down the cacao butter and just before melted add the cacao powder and maple syrup.  Mix in a pinch of sea salt and vanilla, then remove from heat. Divide into 2 bowls in order to separately flavor.  In one batch add the lions mane and lavender buds.  In the other bowl mix in the cinnamon, cayenne and cordyceps.   Using any mold of choice, begin to fill the molds with melted cacao mixtures and refrigerate until firm.  You could also pop it in the freezer (I usually do) if you’re really anxious to give it a try!    If you want to add some garnishes, once molds are filled you would put them on before the fridge or freezer. I used edible flower petals on the lavender lions mane.  For the spicy cordyceps combo I used coconut sugar and flaked sea salt on top. IN-JOY!

DECADENT CHOCOLATE CAKE

This cake is what dreams are made of. It’s sweet, rich, decadent and overall just utterly delicious. Get the recipe below!

BANANA CINNAMON CREAM CACAO ADAPTOGENIC BLISS BARS

A must try! These Banana Bliss Bars made with our cacao and tonic herbs is such a treat ~ grab the recipe below!

DETOX DANDELION + SPIRULINA SMOOTHIE BOWL

Dandelion Greens, Frozen Banana, Chia Seeds, Spirulina, Coconut Water, + @sunpotion Tocos From our friend Riley Lynch @riley.approved

PLANT BASED GF “MINT NO CHOC CHIP” PEPPERMINT ICED LATTE

  I love making this latte!! There is no better drink for the summer months and personally, rain or shine I have this recipe over ice ever single time! Wanna know why? Cause it tastes like I am eating liquid form chocolatechip mint ice cream! However for all you warm drink lovers you can adapt my methods to create a hot version of the recipe for those cold winter months!Every person I have made this drink for has fallen head over heels. It’s light, beautiful to look at, so refreshing and is packed with benefits in every sip for both the mind and the body! Oh, and did I mention ittastes like Mint choc chip (but without the dairy or the calories!)Matcha is packed with antioxidants, it tastes amazing, it promotes a sense of calm and aids in a more focused mind. You can see why more and more people are switching to this nutrient rich tea as an alternative to their highly stimulating morning coffee!In this recipe I have used the Doterra peppermint edible oil. Please be careful when adding the correct amount of oil as you can very easily totally ruin your latte by adding too much of this very potent oil! That is why I have requested you use the “Toothpick swirl” Method to ensure you don’t over add the oil to yourlatte. WHAT IS A “TOOTHPICK SWIRL”?A toothpick swirl is a simple method for incorporating tiny amounts of very potent essential oils into foods. I use the toothpick method with all oils that are so strong that even a single drop can completely overpower a recipe.To measure out a toothpick swirl you’ll need to start with a plain, non infused toothpick. Simply dip the tip of that toothpick into your peppermint essential oil, and then stir into your ingredients using the now infused toothpick.The deeper you dip the toothpick, the more essential oil you’ll get and the stronger the scent will be. I recommend starting with what seems like too little and working your way up!

PLANT BASED GF MOOD ELEVATING ADAPTOGENIC MUSHROOM BROWNIES WITH CHAGA CORDYCEPS & LIONS MANE.

Mushroom Brownies

INTUITIVE WRITING: WINTER WRITING RITUAL

Intuitive Writing: Winter Writing Ritual Writing and the intuitive sense are intricately linked. Writing can be used to connect with our intuition. Writing requires observation, attention and listening, just as intuition does.   When we write, we are channeling, we are exploring possibility. When we write, we create something that wasn’t there before. Join us for this ongoing series of intuitive writing prompts with writer & poet Kate Belew.