Suncore Foods
With gluten-free organic non-GMO & plant-based products we’re helping make eating healthy food fun colorful & creative one superfood at a time

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Best Deal20% Off
Last UpdatedJune 29, 2018
Average Saving16.7% Discount

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More from Suncore Foods on Instagram

Delightful no-bake lemon tart by @nm_meiyee using @suncorefoods Superfoods Hemp Seeds and Turmeric Powder in the crust to create this gorgeous color 😍 We simply fall in love again with Mei with this stunning, creamy, refreshing and oh so delicious tart! We love this so much and we know you will too! 💛 . Lemon curd • 1 cup fresh lemon juice • ¾ cup maple syrup • ¼ cup cornstarch • ¼ tsp Suncore Foods® Turmeric Powder • ¾ cup coconut cream • 1 tbsp coconut oil • Pinch of salt (use Suncore Foods® Rose Salt for extra flavor) • 2 tsp agar-agar powder . Crust • 1 ¼ cups gluten-free rolled oats • ½ cup almonds • 2 tbsp Suncore Foods® Organic Hemp Seeds • 2 tbsp coconut oil • 12 dates, pitted . Instructions 1. Grease a 8-inch tart tin. Set aside. In a food processor combine oats, hemp seeds, almonds and process until coarsely ground. Add dates, coconut oil and maple syrup, pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling. 2. In a saucepan, combine the lemon juice, maple syrup, cornstarch, oil and salt. Cook on a medium-high heat, with constant stirring, until thickened. 3. Add coconut cream, agar-agar, turmeric and mix until completely dissolved. Pour lemon mixture into the tart and place in the fridge at least 4 hrs to set. 4. Remove tart from fridge and garnish with raspberry and pomegranate.
Caitlin @starinfinitefood here with one last recipe idea for you! VEGAN BLUE SUSHI DONUTS! How fun are these! They are also seriously delicious. Use some spirulina to jazz up dinner tonight. Sharing this recipe below! I hope you enjoyed following along today. I know I had fun! Have the best week lovelies ❤️ • • • 1 cup brown rice 1 2/3 cup water 3 tablespoons rice vinegar 2 tablespoons cane sugar 1/2 teaspoon salt 3 tablespoons @suncorefoods blue spirulina • • • Bring water to a boil, add rice. Bring back to a boil, then reduce to low and cover. Simmer until rice is tender, about 20-25 mins. Drain excess water. In the meantime, Place mix the vinegar mixture over medium heat...add the vinegar, sugar and salt. Stir until all ingredients dissolve. Remove from heat and place mixture in a bowl in the fridge to cool off. Once the rice is done, add the cool vinegar mixture to rice and stir well to release heat. Then add the spirulina and mix to your desired color. Grease a donut pan, and fill the donut pan with rice mixture and press down to form the “donuts.” Place the donut tray in fridge to cool completely. Remove after about 30 minutes. Gently lift the edges with a spoon, careful not to break. Once the edges are lifted. Turn donut pan face down somewhat forcefully, and smack the back of the pan and the donuts will pop out. Align on a plate and add on your “sushi” toppings. I added sliced mango, avocado, radishes and tahini. • • • #sushi #vegansushi #meatlessmonday #veganfoodshare #veganfoodspot #cuisinesworld #healthylunch #thenewhealthy #foodie #foodart #foodblogger #wholesome #glutenfree #healthyfoodporn #feedfeed #eatingwelleats #foodphotography #eatarainbow #eatclean #vegetarian #grainfree #eatmoreplants #plantbasedfood #feedfeedvegan #heresmyfood
Hi all! It’s Caitlin @starinfinitefood and I’m back with another recipe for you! There is nothing I love more than a delicious smoothie...no matter what time if year...and playing with COLOR is fun! Here I have for you a berry bliss smoothie using pink pitaya and blue spirulina from @suncorefoods. SO delicious! Sharing this recipe below! Happy Monday ❤️ • • • 1 1/4 cup almond milk 1/2 frozen banana 3/4 cup steamed then frozen cauliflower 1 scoop protein or collagen • • • Blend ingredients then divide in half. Blend half with 1 tablespoon pink pitaya powder and 1/3 cup frozen raspberries. Blend the other half with 1 tablespoon blue spirulina and 1/3 cup frozen blueberries. Layer the bottom with pink smoothie, then a layer of coconut milk yogurt or coconut cream and some mashed berries. Continue to layer with blue smoothie then pink. Top with almond butter, cacao nibs, and any other toppings you’d like! • • • #smoothie #vegansmoothie #kaylaitsines #thenewhealthy #foodie #eatpretty #veganfoodshare #foodblogger #nourishbowl #glutenfree #foodrecipe #feedfeed #smoothie #foodphotography #eattherainbow #eatclean #vegetarian #chefsofinstagram #veganfoodspot #grainfree #realfood #plantbaseddiet #feedfeedvegan #paleo #dairyfree #healthybreakfast #suncorelife
Good Morning! It’s Caitlin @starinfinitefood here taking over Suncorefoods Instagram for the day ❤️ I hope you all had an AMAZING weekend. I have a new recipe for all you amazing souls...FOUR INGREDIENT crepes stuffed with pink pitaya and raspberry coconut cream! Absolutely DELICIOUS 😋 Sharing recipe for these babies below, and stay tuned throughout the day for more to come! • • • 1 scoop @suncorefoods Vanilla protein powder 1 tablespoon coconut flour 1/2 teaspoon vanilla 1 tablespoon coconut milk 1 egg 2 whites • • Whisk together ingredients. Heat pan over medium high heat, grease with coconut oil. Pour 1/3 cup batter onto pan and spread thin like a crepe. Flip after one minute. For the filling: mix together coconut cream, @suncorefoods pink pitaya powder and mashed raspberries. Top with toppings of choice. • • • #brunch #tastingtable #foodie #vegetarian #thenewhealthy #wholefoods #healthybreakfast #dairyfree #pancakes #grainfree #foodie #todayfood #foodblogger #foodphotography #foodrecipe #organicfood #chefsofinstagram #functionalfood #healthyrecipe #eatarainbow #plantbaseddiet #foodstyling #paleo #healthylifestyle #cuisinesworld #glutenfree #feedfeed