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Tagged "recipe"

Vegan Turmeric + Cinnamon Pancake Recipe

Posted by Lisa Pastor on

Adding turmeric to your pancake batter is one of the most unique ways to pack more health into your breakfast, and by pairing it with cinnamon, you can create a nutritionally superior version of the average flapjack. Turmeric and cinnamon are a powerful duo and adding them to your pancakes will give your breakfast a vibrant golden color and an anti-oxidant boost.

This recipe is inspired by one of our favorite vegan blogs, Produce on Parade. You can follow Katie’s full recipe by adding 1 cup of canned pumpkin to get your pumpkin fix!

These pancakes are a healthy and easy way to feed lots of family and friends over your eventful holiday weekend!


  • 1 ½ cups white or wholemeal spelt flour

  • 2 tbsp coconut sugar

  • 1 tbsp ground flaxseed

  • 1 tbsp baking powder

  • 1 tsp ground turmeric

  • ½ tsp ground cinnamon

  • ¼ tsp table salt

  • 1 ½ cups nondairy milk

  • 1 tsp apple cider vinegar

  • 3 tbsp coconut oil, melted

  • 1 tsp vanilla extract

To serve

  • ½ tsp vegan butter

  • Drizzle of maple syrup


  1. In a large bowl, whisk together the dry ingredients. Once mixed, gradually whisk in the remaining wet ingredients until smooth.

  2. Heat a cast iron pan over medium to high and coat with coconut oil. Once hot, pour batter onto skillet, using approximately 1/4 cups for each pancake. Cook until edges begin to dry, then flip and cook the other side until golden. Repeat with remaining batter and serve hot with maple syrup and vegan butter. Makes about 8 pancakes.

  3. Enjoy!

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Raw Vegan Chocolate-Beet Cheesecake

Posted by Lisa Pastor on

Loaded with healthy fats, powerful antioxidants, and inflammation-fighting adaptogens, this raw vegan chocolate-beet cheesecake featuring Copper Cup Red latte mix checks off all the health boxes. Most importantly, though, it’s lick-the-bottom-of-the-pan delicious!




1/2 cup raw almonds (or your preferred nut)

1 tbsp maple syrup or agave nectar

1 tbsp coconut oil 

1 tbsp cocoa powder 



1 scoop or sachet of Copper Cup Red latte mix 

1 cup raw cashews, pre-soaked and strained 

5 tbsp almond milk (unsweetened vanilla or plain)

3 tbsp maple syrup or agave nectar

3 tbsp coconut oil 

Pinch of salt 




Combine all ingredients together in food processor. Pulse to mix. 

Press into an 8” pan and place in fridge to chill.



Combine all ingredients together in blender. Blend until smooth. 

Remove pan from fridge and pour filling in. Smooth until even. 

Place in fridge for 3-4 hours or overnight.



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Supergreens Protein Power Smoothie Recipe

Posted by Lisa Pastor on

Channel your inner Pop Eye morning, noon, or night with this protein power smoothie featuring Copper Cup Supergreens latte mix. Pro tip: do a bicep flex as you gulp for optimal enjoyment.



1 scoop or sachet of Copper Cup Supergreens latte mix

1 cup fresh or frozen spinach 

1 banana

1 cup blueberries 

1 serving of your preferred protein powder

1 cup water or milk 

1 cup ice (optional)



Add all ingredients to blender. Blend to desired consistency. Sit back, sip, and enjoy!

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Vegan Copper Cup Lassi Smoothie Bowl Recipe

Posted by Andrea Slinde on

Okay so this recipe seems like a bit of a word salad, but I promise the results will be worth it! Let’s dissect each word, starting with ‘Lassi’. A lassi is a traditional Indian yogurt-based beverage that is typically a creamy, smooth, mango flavor. Think of it like a mango milkshake. Lassi drinks are served cold as a refreshing beverage on a hot day or while eating spicy Indian cuisine. Most lassi’s have savory spices like cardamom or ginger to balance the sweet fruit flavor, so we thought it would be only fitting to add our Copper Cup turmeric latte mix!

We put a vegan spin on this recipe by substituting the traditional dairy yogurt base with organic coconut milk & almond milk. We then threw the blended beverage into a bowl and added texture with some nutrient dense toppers. This recipe tastes how I imagine liquid gold would taste. It tastes incredible. My favorite part is the unsweetened coconut flakes that freeze in the smoothie bowl to add the perfect crunch factor.

Yield: 1-2 servings
Prep time: 10 minutes

Ingredients for Smoothie:
1 banana
1 cup frozen mango
1/2 cup ice
Juice of 1/2 lime
1 piece raw ginger
1 piece raw turmeric
1 tablespoon hemp seeds
1/4 cup almond milk
1/2 cup full fat coconut milk
1 tablespoon Nutiva coconut oil
1 sachet or 1 Tbsp of Copper Cup turmeric latte mix

Optional Toppings:
Chia seeds
Banana slices
Unsweetened coconut flakes
Love Grown Raisin Almond Crunch granola

Put all ingredients for the smoothie into a blender and blend until smooth. Add more almond milk to adjust consistency. Pour contents into 1-2 bowls and add arrange desired toppings.

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Copper Cup Turmeric Gummies Recipe

Posted by Andrea Slinde on

If you're looking for a quick and healthy on-the-go energy boost then try these Copper Cup Gummies! With just 3 ingredients and 1 sachet of Copper Cup, they are a safe and healthy snack that your kids will devour.
This recipe was inspired by the Paleo recipe developer Squirrel In The Kitchen.
A batch of these gummies provides 1000mg of turmeric on top of other healthful ingredients found in Copper Cup, including ginger, ginseng, and cayenne pepper. Snacking on these healing gummies helps to ease inflammation, joint pain, and menstrual cramps.
• 1 Tbsp Copper Cup or 1 Copper Cup sachet
• 3 tbsp Honey
• 2 cups of Water
• 4 tbsp Unflavored Gelatin
1. In a saucepan/pot, add Copper Cup, water and honey. Heat ingredients for about 5 minutes on medium-high.
2. Continue stirring and check for taste. Add more honey if it needs to be sweeter (optional).
3. Remove saucepan/pot from the heat and pour in the unflavored gelatin while continuing to stir.
4. Whisk for about 1-2 minutes or until the gelatin has dissolved.
5. Pour into a pan/dish (9" x 6") and refrigerate for at least 2 hours or until firm.
6. Cut up the gummies in any size or shape.

• Store in refrigerator to maintain firmness.
• Try freezing leftover gummies to be consumed later.
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