Journal

A Valentine's chocolate fondue made with cacao liquor, cacao butter and coconut milk, plus your Sun Potion herb of choice — Reishi, Yin Power or Anandamide — with Pearl-dusted marshmallows...

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

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

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

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.

No-bake raw cacao brownies with Reishi, almond flour and medjool dates — a five-ingredient freezer recipe from Sun Potion contributor Sofiia Manousha.

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.

Taryn Davis on her nightly cacao ritual, plus a heart-opening cashew cacao elixir made with homemade Reishi cashew milk and Sun Potion Anandamide.

Autumn Martin, founder of plant-based creamery Frankie & Jo's, on sourcing vanilla from Veracruz, building a B Corp, and the Sun Potion collaboration flavors.

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.

A zero-waste adaptogenic vegetable broth recipe: simmer your veggie scraps, then stir in Reishi, Ashwagandha and Jasmine Tocos for a nourishing, sippable stock.

Samantha Reto's coconut cacao smoothie — coconut milk, frozen cauliflower, strawberries and greens with Sun Potion Reishi and Chaga. Tastes like dessert for breakfast.