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A nutritious spin on a classic, this Adaptogenic Caesar Salad by Brianna Beard is the perfect healthy alternative to bring to a holiday gathering or to indulge in between all the rich and delicious dishes of the season.

This is a crowd pleaser! This salad is creamy, flavorful, fresh, medicinal and satisfying! Cashews are the best nuts to replace any kind of dairy item, instead of mayonnaise or egg yolk for your traditional caesar dressing, cashews offer that rich creamy consistency. The miso paste takes place of anchovies. Miso is a fermented food that provides your gut with healthy bacteria, it is also full of B vitamins, vitamins E, K and folic acid. The beautiful flowers on top are not only edible, they are also medicinal! Borage flowers and leaves are used for fever, cough, and depression. Borage is also used for a hormone problem called adrenal insufficiency and a great blood purifier.

Since your traditional Ceasar dressing comes with anchovies from the sea, I thought I would use Pearl powder to follow that theme. Thank you mother ocean for this beauty enhancing ancient health secret! Pearl powder is calming, used for longevity and skin regeneration. The "parmesan" crumble is not only mouthwatering, it supports the health of your brain with a dose of Lion's Mane. If there is one thing we could all benefit from it's enhanced brain function. Hope you enjoy!!

Medicinal 'Parmesan' Caesar Salad



1 cup raw cashew 

(soaked 2 hours, drained and rinsed)

1/2 cup water

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon dijon mustard

1 teaspoon whole peppercorn

2 cloves garlic

1 tablespoon Sun Potion Pearl

1 tablespoon miso paste (optional but recommended)

1/2 teaspoon sea salt


1 cup brazil nuts

1/2 teaspoon garlic powder

1 tablespoon Sun Potion Lion's Mane

2 tablespoons nutritional yeast

1/4 teaspoon sea salt


5 stems lacinato kale

4 cups Osceola Farms spring mix

2 carrots (shredded)

4 radishes (shaved)

Edible Borage Flowers from Osceola (optional)




Place all of the ingredients into a blender and blend until smooth and creamy

You will need a high speed blender in order to grind up the whole peppercorn, if you don’t have one replace with 1 teaspoon ground pepper


Place in a blender and grind for about 30 seconds until crumbly


In a large bowl mix the kale, spring mix, carrot and radish with a few tablespoons of the dressing

Plate the salad and top with a generous amount of Brazil nut “parmesan” and garnish with the edible borage flowers



All images courtesy of Brianna Beard

Click here to discover another amazing recipe of Brianna's, her Immunity Cookies!

Brianna Beard

My fondest memory of childhood was my first trip to Hawaii. Everything was so vibrant and fresh. The first time I tasted a mango I became obsessed with food in that form, simple and unprocessed. I’ve gone through every food phase, from vegetarian to vegan to pescatarian to completely raw. Through those experiences I have discovered I need flexibility in order to maintain balance. So my approach now is MOSTLY plant based with medicinal herbs and adaptogens infused into as many meals as possible. The food I make is an exploration of the unlimited potential of nature, preparing foods with seeds, nuts, roots, stems, pollens, algae, seaweeds, fungi, sprouts, leaves and flowers!