Journal

A refined-sugar-free banana nice cream with Mucuna, drizzled with maple-tahini halva and topped with dates and pistachio. Vegan, and sweetened only with fruit and maple.

Kelly Mason's plant-based, gluten-free adaptogenic mushroom brownies with Sun Potion Chaga, Cordyceps and Lion's Mane — chewy, rich and simple to make. Makes 6 mini brownies.

Andrea Ochoa's plant-based pumpkin cake, vegan cream cheese filling and crumble in one bite, with Sun Potion He Shou Wu in the crumb and the cake. A holiday dessert.

Brianna Beard's vegan mole and butternut squash tacos, adapted from a recipe learned in Bocas del Toro, Panama, with Sun Potion Reishi and Lion's Mane.

Nikki Haun's dehydrator 'cheesy' kale chips made with wildcrafted Sun Potion Chaga, cashews, nutritional yeast and red bell pepper — plus how to slow-brew Chaga.

Kelly Mason's vegan banana and coconut ice cream with Sun Potion Pine Pollen and chamomile, finished with a chamomile-infused syrup. Serves 4–6.

Jennifer Kurdyla's Lion's Mane lentil wraps — a red lentil and cashew spread with Sun Potion Lion's Mane, turmeric and ginger, plus roasted beets, broccoli and mushrooms.

Jennifer Kurdyla's summer pesto of dandelion, kale and fresh herbs with Sun Potion Ashitaba and Moringa — bitter greens, cooling energetics, ready in 30 minutes.

Lisa Müller's vegan, gluten-free Breakfast Brain Cookies — nuts, seeds, dates and Sun Potion Mucuna Pruriens. Make ahead, freeze, and grab one on busy mornings.

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.

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.