Journal

Plant-based chef Kelly Mason's Reishi-infused wild rice with shiitake, porcini and a parsley, lemon and truffle Brazil nut cream. Vegan and gluten free.

Vivian Zaret's gluten-free banana muffins, made with Sun Potion Lion's Mane, Mucuna Pruriens and Tocos. Makes 6 jumbo or 12 regular muffins in 25 minutes.

Fluffy plantain-flour banana bread pancakes with Ashwagandha, from contributor Andrea Ochoa — a vegan, gluten-free breakfast recipe inspired by Tulum.

Alice York's Banana Bliss Muffins made with Sun Potion Anandamide — gluten free, sweetened with coconut sugar and applesauce, with a warm hit of spice. Makes 12.

Two no-bake seed macaroons from Sophie Haber — a lemon poppy seed version and a carob Mexican hot cocoa version, both made with Sun Potion Yin Power.

Lucette Romy's Moringa pistachio olive oil cake — polenta, citrus and ground pistachios with Sun Potion Moringa and Ashitaba. Gluten free, bakes in 50 minutes.

Cathryn Fowler's Anandamide bliss bread: a gluten-free chocolate beet loaf made with tigernut flour, cassava, Sun Potion Anandamide and He Shou Wu.

Adaptogenic cacao donuts from Madeleine Trueman — refined sugar free, gluten and grain free, with a ghee icing built on Sun Potion Reishi and Lion's Mane.

Brianna Beard's raw vegan blueberry cheesecake on a blood orange turmeric crust, with Sun Potion Reishi blended into the cashew coconut filling.

Gluten-free, vegan brownies by Brianna Beard blending heart-opening cacao with He Shou Wu — a root traditionally valued in Chinese herbalism. Made with almond flour.

Vegan, gluten-free almond butter cookies made with Astragalus, Ginkgo and Ginseng, dipped in dark chocolate — a tonic herb recipe from Brianna Beard.

Sofiia Manousha's raw, no-bake granola — buckwheat flakes, medjool dates, coconut and Sun Potion White Dragon Matcha. Ten minutes in a blender, gluten free.