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Joanas Riccardi, specializes in adaptogenic plant-based cuisine and culinary nutrition. Jonas has created an antioxidant and immunity-rich dessert to satisfy the sweet tooth and the eyes, flavored with fresh fruit juice and herbal medicine for restoring health and rejuvenating the body and mind. For the recipe, read more below. (Editorial sidenote: we LOVE this recipe so much!!)


As the temperature begins to drop during the fall, colds and the flu start to attack our system and circulating life force. My apple astragalus kanten, flavored with fresh fruit juice and an herbal medicine for restoring health and rejuvenating the body and mind. It’s taste is complex and refined with layers of flavor and remarkable depth. This beautiful yellow-red-brown color reminds me the autumn foliage in Hokkaido, Japan.
I used Sun Potion's astragalus because it has anti-bacterial, antioxidant properties and is also an immune tonic. I'm always inspired by nature in it's rawest form...



(serves 3-4)


1/4 cup red quinoa

1/4 cup raisins

1/4 cup almonds, finely chopped

3/4 cups fresh apple juice

1 teaspoon cinnamon

pinch of pink Himalayan salt  


Bring apple juice and raisins to a boil.
Add quinoa, salt, and cinnamon and lower heat to simmer, and cover cooking pot.

Cook for 20-30 minutes, or until quinoa is popped open and there is no liquid remaining. You might need to add a little extra hot water.

Spoon mixture into either a 9 or 10 inch metal or glass baking dish or into individual spring-form pans, pressing firmly and leaving room for the kanten layer to be poured on top of mixture.




1 cup fresh apple juice

3 tbsp. maple syrup

2 tbsp. lemon juice

1 tsp. Astragalus (Sun Potion)

1/2 tbsp. agar-agar powder (double if using agar flakes)

1 tbsp. kuzu root starch

pinch of pink Himalayan salt

1 apple 


Slice apple thinly, and arrange on top of quinoa layer.

Bring apple juice and lemon juice to a boil with agar agar and a pinch of pink Himalayan salt.

Simmer until all agar dissolves and add maple syrup to taste.

Stir in kuzu root and Astragalus by mixing in a 1/4 cup of cold apple juice first and then adding it to the heated apple juice and agar mixture.

Stir well for a few more minutes. Strain if it is lumpy as you want the kanten to be super smooth.

Pour mixture over the quinoa base and move to the refrigerator to firm for 1 2 hours.




1/2 cup strongly brewed coffee or espresso

3 tbsp. maple syrup

1/2 tsp. Reishi (Sun Potion)

1/8 tsp. coffee extract (optional)

pinch of pink Himalayan salt


Stir ingredients to combine, place in a shallow bowl or pan. Dehydrate uncovered at 115 degrees, overnight or until desired consistency.




1/2 cup almonds

1/2 cup coconut flour

2 tbsp. maple syrup

1/2 tsp. vanilla extract pinch salt


Coarsely grind the almonds and coconut flour in a small food processor. Add remaining ingredients, process into a moist dough, loosely crumble dough onto a teflex sheet and dehydrate over night or until completely dry.



1 apple

1 2 tbsp. raisins

edible flowers

pinch cinnamon

maple syrup

maple coconut crumble

Reishi coffee reduction

Carefully open spring-form pan.

Sauce the plate with the Reishi coffee reduction.

Place some maple coconut crumble on the plate. Slice the Apple Astragalus Kanten into pieces, and arrange on top of the sauce and crumble. Top with additional crumble and edible flowers.

Store in the refrigerator.

Joanas Riccardi

Growing up in Italy I cultivated my passion for food during my youth. When I moved to America I discovered adaptogenic plants, plant based food, superfoods and other transformational foods. Since then, I’ve been studying and refining recipes to create balance within mind, body and spirit.

Joanas's work is about connecting mind and soul through adaptogenic, plant-based cuisine. He is a raw dessert chef and focuses on culinary nutrition and photography.