Journal

Iselin Støylen's no-bake raw coffee and caramel cream cake with a date-almond crust, cashew filling and Sun Potion Yin Power, Bio-Active Honey and Tocos.

Cassie Brown's hearty winter solstice soup with black-eyed peas, dino kale, portobello mushrooms and Sun Potion Astragalus — a simple one-pot savory recipe.

Elena Petrossian's gluten-free banana date cake with walnuts, cinnamon and Sun Potion Lion's Mane — plus an optional spoon of sourdough starter for tang.

Kristin Dahl's blended superfood frappuccino with hemp milk, almond butter, dates and Sun Potion Chaga and Anandamide — a caffeine-light coffee-shop swap.

Andrea Ochoa's morning ritual — a sound mix plus a bright orange, carrot, turmeric and Ashwagandha nectar to sip slowly as the day begins.

Amrit-Sadhana Boyd's Good Skin Matcha Tonic with He Shou Wu, Tocos, Pearl and tremella — plus her guide to skincare from the inside out.

A warming autumn chai with pumpkin puree, oat milk and warming spices, plus Sun Potion Ashwagandha, Reishi and Tocos — our signature seasonal potion.

Sarah Considine's raw chocolate chip truffles with almond and coconut flour, maple syrup and Sun Potion Astragalus and Tocos — a no-bake dessert, no refined sugar.

Plant-based chef Joanathan Riccardi on adaptogens in savory cooking, his morning ritual, and a warming autumn elixir with hibiscus, schisandra, Astragalus and Reishi.

Kelly Mason's vegan, gluten-free raspberry tarts on a pistachio and Sun Potion Moringa crust. Four mini tarts, set in the freezer, no baking.

Herbalist and holistic health practitioner Rachelle Robinett shares her morning “coffee-not-coffee” — a blended cup with MCT oil and Sun Potion Mucuna Pruriens.

Plant-based chef Kelly Mason's no-bake orange, cacao and Reishi truffles — vegan, gluten free, freezer-friendly and finished with dried chamomile.