Pumpkin Blondies

Ingredients:

Dry Ingredients

1 1/2 cups almond flour

1/4 cup Zen Basil Seeds

1/2 tsp baking powder

1/4 tsp baking soda

Pinch of sea salt

Wet Ingredients

1 can pumpkin purée

1/2 cup maple syrup

2 tsp vanilla extract

1/4 cup melted coconut oil or unsalted butter

1 egg and 1 egg yolk

Add-Ins

1/2 cup sugar-free white chocolate chips

Topping

4 oz cream cheese (softened)

2 tbsp honey

2 tbsp freshly squeezed orange juice

Zest of 1 orange

Instructions:

Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.

Combine dry ingredients in a bowl.

Mix wet ingredients in a separate bowl, then fold into the dry ingredients until just combined.

Gently fold in the sugar-free white chocolate chips.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.

While the blondies cool, make the topping: whisk softened cream cheese, honey, and orange juice until smooth.

Spread the frosting over the cooled blondies and sprinkle with orange zest.

Chill in the fridge for a few hours or overnight for the ultimate flavor and texture boost – I absolutely love them this way!

Festive Persimmon Cake

Ingredients:

2 1/4 cups almond flour

1/4 cup Zen Basil Seeds

1/4 cup maple syrup

1/3 cup coconut oil, melted

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup chopped persimmons

For the Topping:

1/2 cup Greek yogurt

2 tbsp honey

1/4 cup pomegranate

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

Prepare Wet Ingredients: In a mixing bowl, combine the Zen Basil Seeds, maple syrup, melted coconut oil, and vanilla extract. Mix well.

Combine Dry Ingredients: In a separate bowl, whisk together almond flour, baking powder, baking soda, and salt.

Mix the Batter: Gradually fold the dry ingredients into the wet mixture until well combined. Gently fold in the chopped persimmons.

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Topping: In a small bowl, mix Greek yogurt and honey until smooth.

Assemble: Spread the yogurt honey mix over the cooled persimmon bread and sprinkle with pomegranates for a festive touch.

Slice, serve, and enjoy this flavorful, fiber-packed holiday treat!

Roasted Veggie Bowl with Creamy Zen Basil Yogurt Sauce in a Pumpkin Bowl

Ingredients:

For the Veggies:

• 2 cups pre-cut squash (skinned and chopped)

• 2 cups Brussels sprouts (washed and halved)

• 2-3 small beets (peeled and cubed)

• 1 mini pumpkin (top cut off, seeds removed)

For Roasting:

• Olive oil (for drizzling)

• Salt and pepper

• ½ teaspoon cinnamon

• ½ teaspoon paprika

For the Yogurt Sauce:

• 2 tablespoons Zen Basil seeds

• ½ cup yogurt

• ½ cup milk of choice

• 1-2 tablespoons sour cream

• 1 teaspoon chopped garlic

• 1 teaspoon salt

For the Honey Butter Drizzle:

• 2 tablespoons butter

• 2 tablespoons honey

• 2 tablespoons Zen Basil seeds

• 2 ounces goat cheese (or cheese of choice, for creaminess)

For Toppings:

• ¼ cup walnuts

• ¼ cup dried cranberries

• ½ cup shredded cheese (e.g., truffle cheese or your choice)

• Fresh herbs (e.g., basil or parsley)

Instructions:

1. Prepare Veggies and Pumpkin:

• Preheat the oven to 350°F (175°C).

• Arrange the squash, Brussels sprouts, and beets on a baking tray. Drizzle with olive oil and season with salt, pepper, cinnamon, and paprika.

• Season the inside of the mini pumpkin with salt and pepper, place it on the same tray.

• Roast everything for 30-40 minutes, or until the veggies and pumpkin are fork-tender.

2. Make the Yogurt Sauce:

• In a bowl, combine the Zen Basil seeds, yogurt, milk, sour cream, garlic, and salt.

• Stir well and let the mixture sit for 5-10 minutes to allow the basil seeds to fully hydrate and thicken the sauce.

3. Prepare the Pumpkin Bowl:

• Remove the roasted mini pumpkin from the oven. Using a fork or spoon, shred the soft pumpkin flesh inside without breaking the outer shell.

• Drizzle some of the yogurt sauce into the pumpkin, mix it with the pumpkin flesh, and set aside as a serving bowl.

4. Dress the Veggies:

• Drizzle the remaining yogurt sauce over the roasted squash, Brussels sprouts, and beets.

5. Make the Honey Butter Drizzle:

• In a small pan over medium heat, melt the butter. Add honey, Zen Basil seeds, and goat cheese, stirring until the cheese melts and the mixture becomes creamy.

• Let the mixture sizzle for 1-2 minutes, then drizzle over the roasted veggies.

6. Add the Final Touches:

• Sprinkle the veggies with walnuts, dried cranberries, and shredded cheese.

• Garnish with fresh herbs and finish with a light drizzle of olive oil and an extra sprinkle of basil seeds for added texture.

Serving Suggestion

Serve the roasted mini pumpkin filled with creamy yogurt sauce as the centerpiece, surrounded by the roasted veggie medley. This nutrient-rich, visually stunning dish is perfect for fall meals or festive gatherings. The combination of textures, flavors, and wholesome ingredients makes it a true showstopper!

Protein-Packed Antioxidant Salad Recipe

Ingredients:

• 10 oz fresh arugula

• 2 tablespoons basil seeds (providing prebiotic fiber and complete protein)

• 1 cup cooked split peas

• 6 Brazil nuts, chopped

• A handful of walnuts (~1 oz)

• ½ cup mixed berries (blueberries, strawberries, or raspberries)

• ½ cup pomegranate arils

• 2 oz goat cheese, crumbled (optional for a creamy texture)

• Handful of dried cranberries

• Juice of ½ a lemon

• 2 tablespoons olive oil

• Salt and pepper to taste

Ingredients:

1. Prep the Base: In a large salad bowl, add the arugula as the base.

2. Hydrate the Basil Seeds: Soak 2 tablespoons of basil seeds in water for 10 minutes until they swell and form a gel-like texture. Drain and set aside.

3. Layer the Ingredients: Add cooked split peas, walnuts, Brazil nuts, mixed berries, pomegranate arils, and cranberries on top of the arugula.

4. Add Goat Cheese: Crumble the goat cheese evenly over the salad (omit for a vegan option).

5. Prepare the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

6. Combine and Serve: Drizzle the dressing over the salad, top with the hydrated basil seeds, and toss gently to combine.

Nutritional Highlights

• Fiber: ~47.7 grams

• Protein: ~46.4 grams

Why This Salad Works

This recipe is a powerhouse of nutrients:

• Arugula: A leafy green rich in antioxidants and phytonutrients.

• Basil Seeds: High in prebiotic fiber, omega-3s, and complete protein.

• Split Peas: Packed with plant-based protein and fiber.

• Nuts and Seeds: Brazil nuts provide selenium, while walnuts add omega-3 fatty acids.

• Berries and Pomegranate: Loaded with antioxidants for skin and heart health.

• Goat Cheese: Adds creaminess and protein (optional).

• Olive Oil and Lemon Juice: Healthy fats and a zesty flavor boost.

This salad is perfect for lunch, dinner, or post-workout fuel. It’s gluten-free, high in fiber, and full of whole food goodness. Feel free to customize with your favorite berries or nuts!

Enjoy a salad that nourishes your body and supports your health goals!

Vegan Pumpkin Bread

Ingredients:

1 cup pumpkin puree

2 ½ cups almond flour

¼ cup maple syrup

2 teaspoons baking powder

½ teaspoon baking soda

⅓ cup melted coconut oil (or light olive oil, canola oil)

2 teaspoon pumpkin spice

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon salt

1/4 cup Zen Basil Seeds (for fiber, polyphenols, and prebiotics)

Ingredients:

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.

Prepare the Zen Basil Seeds:

Soak the ¼ cup of Zen Basil Seeds in ½ cup of water for about 5-10 minutes until they form a gel-like consistency.

Mix Wet Ingredients:

In a large bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, vanilla extract, and the soaked Zen Basil Seeds.

Combine Dry Ingredients:

In a separate bowl, mix the almond flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.

Blend Wet and Dry:

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread light and fluffy.

Pour and Smooth:

Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

Bake:

Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover with foil during the last 10 minutes of baking.

Cool:

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy!

Slice it up and enjoy this fiber-packed, wholesome treat that’s perfect for fall vibes. 🧡

Vegan Crackers

Ingredients:

• 10 ounces cooked split peas (pre-soaked and cooked)

• 1/4 cup olive oil

• 2 tablespoons Zen Basil seeds

• Dash of salt

• Optional (but recommended for extra flavor):

• 1/2 teaspoon garlic powder

• 1 teaspoon onion powder

Ingredients:

1. Soak and Cook the Split Peas:

• Wash and soak split peas in water for 2 to 4 hours to reduce their lectin content and improve digestion.

• Rinse thoroughly, then cook in fresh water until tender. Allow to cool before using.

2. Prepare the Dough:

• Add the cooked split peas, olive oil, Zen Basil seeds, salt, and optional seasonings to a high-speed blender or food processor.

• Blend until a thick dough forms.

3. Shape evenly on a 12x12 tray:

• Line a baking tray with parchment paper.

• Transfer the dough onto the tray and spread it evenly using your fingers, forming a flatbread about 1 inch thick.

4. Add Toppings:

• Sprinkle additional Zen Basil seeds over the top for extra texture and nutrition.

• Drizzle a little olive oil to enhance the flavor and create a golden finish.

5. Bake:

• Preheat your oven to 350°F (175°C).

• Bake for about 30 minutes, or until the flatbread is golden and firm like a cracker to the touch.

6. Serve and Enjoy:

• cool slightly, simply crack to size you prefer ..no need to slice, .

• Serve as a healthy snack, dip into hummus, or use as a base for your favorite toppings!

Why Pre-Soak Split Peas?

Soaking split peas for 2 to 4 hours reduces their natural lectins, which can be inflammatory or hard to digest. This simple step enhances their nutritional value and makes them more gut-friendly.

The Zen Basil Difference

Zen Basil seeds is organically Lectin free, no soaking is required. It bring a unique texture and nutrient boost to this recipe, the high fiber and zero Net carb properties of Zen Basil Seed help off set the high carb aspect of any bean alone recipe. High in complete fiber, protein, and antioxidants, and omega-3, they make this cracker a powerhouse for health and wellness.

This easy-to-make cracker is a perfect addition to your clean-eating lifestyle!

Chocolate Chip Frosted Pumpkin Bread

Ingredients:

Dry Ingredients

2 ¼ cups almond flour

¼ cup Zen Basil Seeds

1 tsp baking soda

1 tbsp cinnamon

½ tbsp pumpkin spice

½ tsp sea salt

Wet Ingredients

1 can pumpkin purée (about 15 oz)

2 eggs

2 tbsp melted coconut oil

2 tbsp almond milk

1 tsp vanilla extract

Mix-ins

As many chocolate chips as your heart desires (coconut sugar, dairy-free chocolate chips recommended)

Optional Frosting

Add this creamy, lightly sweetened frosting to take your pumpkin bread to the next level.

Frosting Ingredients

1 cup Greek yogurt (plain, unsweetened)

2 tbsp honey

1 tsp cinnamon

Instructions:

Preheat Oven

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

Prepare the Batter

In a large mixing bowl, combine the almond flour, Zen Basil Seeds, baking soda, cinnamon, pumpkin spice, and sea salt. Stir to blend.

In a separate bowl, whisk together the pumpkin purée, eggs, melted coconut oil, almond milk, and vanilla extract.

Combine Wet and Dry

Slowly pour the wet ingredients into the bowl of dry ingredients. Mix until just combined.

Add Chocolate Chips

Fold in your desired amount of chocolate chips for melty bursts of sweetness.

Bake

Pour the batter into the prepared loaf pan and smooth out the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Once cool, spread the frosting or serve it alongside.

Slice and Serve

Slice the bread into 10 pieces and enjoy!

Nutritional Highlights (Including Frosting)

Entire Loaf + Frosting

Fiber: 61.3g

Protein: ~89.5g

Calories: ~2,625

Per Slice (10 slices)

Fiber: ~6.1g

Protein: ~8.9g

Calories: ~263

This Chocolate Chip Pumpkin Bread, paired with a tangy yogurt-honey frosting, is perfect for cozy fall mornings or as a decadent dessert. It’s a wholesome and satisfying treat you’ll love! 🍂

Holiday Citrus Pudding

Ingredients:

1 1/2 cups of your favorite milk

• 1/3 cup Zen Basil seeds

• Juice of 1 orange, plus zest

• 1/4 cup maple syrup

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cardamom

• 1/3 cup pomegranate seeds

• 1 tangerine, peeled and sliced

• A pinch of salt (optional)

• Fresh rosemary sprig (optional)

For the Yogurt Layer:

• 1 cup yogurt

• A dash of cinnamon

• 1/4 teaspoon vanilla extract

• Honey, to taste

Instructions:

1. Prepare the Basil Seed Pudding:

In a small pot, combine the milk and Zen Basil seeds. Bring to a gentle boil, then reduce heat and simmer for a few minutes until the mixture thickens. Set aside to cool.

2. Prepare the Holiday Citrus Topping:

In a separate pan, add the orange juice, orange zest, maple syrup, cinnamon, cardamom, pomegranate seeds, and tangerine slices. Add a pinch of salt and a sprig of rosemary, if desired. Simmer the mixture until it begins to sizzle and the flavors blend. Remove from heat.

3. Prepare the Yogurt Layer:

In a small bowl, mix the yogurt with a dash of cinnamon, vanilla extract, and honey to taste.

4. Assemble the Layers:

In serving glasses or bowls, layer the ingredients as follows:

• Start with the Zen Basil pudding as the base.

• Add a layer of the spiced yogurt mixture.

• Top with the warm holiday citrus topping.

5. Serve:

Enjoy this warm and festive treat!

Almond Banana Bread

Ingredients:

1 ½ cups mashed bananas (about 3 large bananas)

2 ½ cups almond flour

¼ cup maple syrup or agave syrup

2 teaspoons baking powder

½ teaspoon baking soda

⅓ cup melted coconut oil (or light olive oil, canola oil)

1 teaspoon almond extract

½ teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon salt

1/4 cup Zen Basil Seeds (for extra fiber, prebiotics, and polyphenols)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper and lightly oil the paper with cooking spray.

Prepare the Wet Ingredients: In a mixing bowl, mash the bananas and measure exactly 1 ½ cups. Stir in the melted coconut oil, maple syrup, vanilla extract, and almond extract until well combined.

Combine Dry Ingredients: In a separate bowl, mix together the almond flour, cinnamon, salt, baking powder, and baking soda.

Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet banana mixture using a rubber spatula. Add the Zen Basil Seeds and combine until a thick, smooth batter forms.

Pour and Add Topping: Transfer the batter to the prepared loaf pan. Sprinkle the chopped almonds evenly over the top of the batter for added crunch.

Bake: Place the loaf pan on the center rack of the oven and bake for 50 minutes. If the top of the bread begins to darken too quickly, cover with foil after 30 minutes. Continue baking until a toothpick inserted into the center comes out clean.

Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack.

Enjoy this nourishing, almond-topped banana bread with the added benefits of Zen Basil Seeds! 🍌

Pumpkin Fiber Protein Balls

Ingredients:

1/4 cup Zen Basil Seeds

1/2 cup nut butter (almond or peanut butter)

1/4 cup flaxseeds

1/4 cup hemp seeds

1/4 cup pumpkin puree

1/2 tsp pumpkin spice

Pinch of cinnamon

1 teaspoon vanilla extract

1/4 cup honey

Topping:

2 tablespoons almond butter

1 tablespoon maple syrup (to mix and drizzle over the top)

Instructions:

In a large mixing bowl, combine the Zen Basil Seeds, nut butter, flaxseeds, hemp seeds, pumpkin puree, vanilla extract, and honey.

Stir the mixture until everything is evenly combined. If the mixture seems too dry, you can add a bit more nut butter or honey to help bind everything together.

Once the mixture is well combined, use your hands to roll it into small balls, about 1 inch in diameter.

Place the energy balls on a baking sheet lined with parchment paper, and chill them in the refrigerator for at least 30 minutes to firm up.

For the topping, mix together 2 tablespoons of almond butter and 1 tablespoon of maple syrup. Drizzle this mixture over the chilled energy balls.

Once topped, your energy balls are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week.

These energy balls are perfect for a quick, nutritious snack on the go, packed with fiber, protein, and healthy fats to keep you energized throughout the day. Soft, chewy, nutty, and so delicious!

Apple Bread Pudding with Pumpkin Cashew Ice Cream and Olive Oil Caramel Drizzle

Ingredients:

For the Bread Pudding:

1/4 cup Zen Basil Seeds

1 cup water

1 cup almond flour

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

Pinch of cloves

1/4 tsp salt

2 tbsp melted butter (unsalted)

1/2 cup whole milk (room temperature)

1 tsp vanilla extract (or vanilla bean paste)

3 large eggs

2/3 cup monk fruit sweetener

2 lb apples, finely chopped or sliced

1/2 cup sliced almonds

Cinnamon for sprinkling on top

Hemp seeds for topping (optional)

For the Olive Oil Caramel:

2 tbsp olive oil

2 tbsp honey

1 tsp vanilla extract

Dash of salt

Instructions:

Hydrate Zen Basil Seeds: Combine the seeds and 1 cup of water. Set aside for 5 minutes to thicken.

Prepare the Dry Ingredients: In a medium bowl, mix together the almond flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

Mix the Wet Ingredients: In a larger bowl, use a mixer to beat together the melted butter, milk, vanilla extract, eggs, and monk fruit sweetener until well combined.

Combine Wet and Dry Ingredients: Gradually fold the wet mixture into the dry mixture until smooth. Then, fold in the chopped apples and hydrated Zen Basil Seeds.

Bake: Pour the mixture into a lined, lightly coated glass cake pan. Sprinkle sliced almonds and cinnamon on top.

Bake at 375°F (190°C) for 75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Prepare the Olive Oil Caramel: In a small bowl, mix together the olive oil, honey, vanilla extract, and a dash of salt until thickened into a caramel sauce.

Serve: Slice the apple bread pudding and serve with a scoop of pumpkin cashew ice cream (recipe here). Drizzle the olive oil caramel on top and sprinkle with hemp seeds for extra crunch.

Enjoy this cozy fall dessert!

Pumpkin Spice Ice Cream

Ingredients:

1/4 cup Zen Basil Seeds

1 (13.5 oz) can full-fat coconut milk (avoid lite for creamier texture)

1 cup raw cashews (or 1/2 cup cashew butter if you don’t have a high-speed blender)

1/2 cup pure pumpkin purée

1/3 cup pure maple syrup (or raw honey)

1 1/2 tsp pumpkin spice

1 tsp pure vanilla extract

1/4 tsp Himalayan pink salt

Instructions:

In a high-speed blender, combine all ingredients except the Zen Basil Seeds. Blend until the mixture is smooth and creamy.

Stir in the Zen Basil Seeds, mixing thoroughly.

Taste the mixture and adjust sweetness or spices as needed.

Pour the mixture into a container and freeze for 6 hours or overnight.

For a Creamy Texture:

If the ice cream is too icy after freezing, scoop it into a blender with 1/4 cup milk. Blend for 5-10 seconds, just until smooth.

Return the blended mixture to the freezer for an additional 20-30 minutes to set.

Enjoy your creamy, flavorful Pumpkin Spice Ice Cream!

Salty Chip Cracker

Ingredients:

1/2 cup Zen basil seed

1/2 cup almond flour

1/2 cup flaxseed

1/4 cup nutritional yeast

1 cup water

1/2 tsp Garlic

1 tsp paprika

1/2 tsp cumin

1 tsp onion powder

1 tsp lemon pepper salt

Instructions:

Mix all dry ingredients together

Add water and mix again

Set for 20 min and mix again

Spread over parchment paper

Bake at 350F for 30 min

Cool down completely before cutting

Enjoy!

Keto Zen Basil Seed Bread

Ingredients:

5 large pasteurized eggs

• 5 tablespoons quality melted butter or coconut or avocado oil

• 1 tablespoon honey or maple syrup

• 1 teaspoon apple cider vinegar (don't skip - helps the bread rise)

• ¼ teaspoon salt

• 1/4 cup Zen Basil seeds

• 1/2 cup water

• 1 ¾ cup almond flour blanched, super-fine (7 oz)

• ½ teaspoon baking soda

Instructions:

Preheat your oven to 350°F.

Grease an 8-inch loaf pan. You can line the pan with parchment paper with an overhang for easy removal (or simply spray your loaf pan well, both work just fine)

• In a medium bowl, whisk the eggs. Whisk in the oil, vinegar, salt, seeds water and mix together then almond flour, and baking soda.

• Mix all together

• Pour the batter into the prepared pan.

• Bake until the bread is golden brown and set, and a toothpick inserted in its center comes out clean, 30-35 minutes (check at 30'minutes to allow for oven differences

• Cool for 10 minutes in the pan on a wire rack before gently releasing

Good Energy Plate

Ingredients:

• 2 tablespoons Zen Basil seeds

• 1/2 cup plain yogurt (Greek or your choice, preferably organic)

• 1/4 teaspoon sea salt

• 2-3 garlic cloves, smashed

• 2 tablespoons feta or goat cheese (optional for extra flavor and nutrients)

For the Chicken:

• 1 chicken pasteurized cage free antibiotic free and organic with bone and skin, cut into 8 pieces

• 1 tablespoon sea salt

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 2 to 4 tablespoons olive oil

Instructions:

Instructions for Zen Basil Yogurt Mix:

1. In a bowl, mix the Zen Basil seeds, yogurt, sea salt, smashed garlic, and feta or goat cheese.

2. Stir well and let it chill in the fridge overnight to allow the basil seeds to hydrate and absorb the flavors.

3. Store in an airtight container in the fridge for up to three days. Make a larger batch to have it readily available for various meals.

Instructions for Chicken:

1. Preheat your air fryer to 450°F (or oven if you prefer).

2. In a bowl, season the chicken pieces with sea salt, pepper, paprika, garlic powder, and cumin.

3. Add olive oil and mix until the chicken is well coated with the spices.

4. cook according to your Air fry recipe for the chicken ie 450°F for 30 to 35 minutes, or until the skin is crispy and the meat is tender (adjust cooking time based on your air fryer model).

To Build the Plate:

1. Spread a layer of the Zen Basil yogurt mixture on the bottom of your plate.

2. Optionally, drizzle some hot sauce over the yogurt for an extra kick.

3. Add your roasted chicken pieces (remove bones)on top of the yogurt mix.

4. Build your salad around the chicken: toss together a handful of fresh arugula, chopped fresh basil, pecans, and goat cheese.

5. Drizzle the salad with honey, olive oil, and the zest and juice of half a lemon and sprinkle flaky salt for a bright, tangy flavor.

6. Enjoy!

This recipe combines the rich nutrients of Zen Basil seeds, the satisfying flavors of crispy chicken, and the freshness of arugula and basil, making it a balanced and flavorful meal.

Roasted Carrot Leaf Salad with Zen Basil Yogurt Dressing

Ingredients:

• ⅓ cup Zen Basil seeds (6 tablespoons)

(Zen Basil seeds are USDA-certified organic, providing 15g of fiber and 5g of complete protein per 2 tablespoons, meaning 22.5g of fiber, 7.5g of complete protein, and 4,290mg of omega-3s per ⅓ cup. These seeds are packed with essential nutrients like calcium, magnesium, iron, and polyphenols. Hydrating them in yogurt brings out their full nutritional benefits. Zen Basil seeds were a game changer for my family’s health, helping with metabolic health, weight management, and reversing chronic conditions like diabetes, joint issues, asthma, and sleep apnea. Always verify the organic certification of any product through the Organic Integrity Database to ensure you’re getting real, clean nutrients.)

• 24 ounces grass-finished organic yogurt (or clean vegan yogurt for my vegan friends)

(Grass-finished yogurt is packed with probiotics, calcium, and healthy fats. You can also choose a clean, additive-free vegan yogurt. It’s important to stay informed about your supply channels as many processed foods, even labeled as healthy, come from the same supply chains as the processed food industry. Nutrients from whole foods are much more bioavailable than those from processed sources.)

• 1/4 tsp sea salt

(Sea salt enhances the flavor of the dish while providing essential minerals.)

• 3 bunches of organic carrots

(Sourced from a local farmer’s market, organic carrots are rich in beta-carotene, vitamin A, antioxidants, and fiber. Organic sourcing is vital for ensuring the highest nutritional value.)

• Carrot leaves

(Carrot leaves are nutrient-rich, packed with vitamins A, C, and K, and minerals like potassium, magnesium, and iron. After washing and chopping, massage them with salt, pepper, and lemon juice for a fresh, tangy flavor.)

• 2-3 cloves of garlic, chopped

(Garlic adds antioxidants and anti-inflammatory properties, boosting immune health.)

• 1 lemon, juiced

(Provides vitamin C and antioxidants, helping with iron absorption from the meal.)

• Generous amount of extra virgin olive oil

(Rich in healthy fats and antioxidants, olive oil supports heart health and helps reduce inflammation.)

• Salt and pepper to taste

(I personally use JF salt, known for its clean and pure flavor. I’ve trusted Jennifer Fisher for five years. Although she’s primarily known for jewelry, her salt aligns with her anti-inflammatory mission.)

• Chopped nuts (optional, such as Brazil nuts)

(Brazil nuts provide selenium, which supports immune and thyroid health.)

• Balsamic vinegar

(Adds depth and tang to the dish, balancing the flavors beautifully.)

Instructions:

1. Prepare the Zen Basil Yogurt Mixture:

In a large bowl, hydrate ⅓ cup of Zen Basil seeds (6 tablespoons) with 24 ounces of grass-finished organic yogurt and ¼ tsp of sea salt. Stir well and chill overnight. This allows the seeds to fully absorb the liquid and create a creamy texture. For this dish, you’ll use half of this mixture.

2. Prepare the Carrots:

Preheat the oven or air fryer to 400°F. Wash the carrots and drizzle them with olive oil. Roast for 10-12 minutes until golden and slightly caramelized. No need to season with salt and pepper at this stage.

3. Prepare the Carrot Leaves:

After washing and chopping the carrot leaves, massage them with salt, pepper, and lemon juice until tender. Set aside.

4. Assemble the Salad:

• Spread half of the Zen Basil yogurt mixture on the base of your serving plate.

• Sprinkle the chopped garlic over the yogurt.

• Add a layer of the massaged carrot leaves.

• Top with the roasted carrots.

• Drizzle more of the Zen Basil yogurt mixture over the carrots, followed by any leftover olive oil from the pan.

• Add a drizzle of balsamic vinegar, fresh lemon juice, and sprinkle with freshly chopped basil leaves.

• Finish with a final sprinkle of JF salt and pepper to bring all the flavors together.

Nutritional Insights for Half the Zen Basil Mixture:

1. Zen Basil Seeds (6 tablespoons hydrated in 24 ounces of yogurt):

• Fiber: 22.5g total in ⅓ cup → 11.25g in half

• Protein: 7.5g total in ⅓ cup → 3.75g in half

• Omega-3s: 4,290mg total in ⅓ cup → 2,145mg in half

• Calcium: 555mg total in ⅓ cup → 277mg in half

• Magnesium: 135mg total in ⅓ cup → 67.5mg in half

• Iron: 7.05mg total in ⅓ cup → 3.52mg in half

• Rich in polyphenols (antioxidants with anti-inflammatory properties).

2. Total Nutritional Profile for the Dish:

• Fiber: ~21g (from whole food sources, providing significantly more benefits than isolated fiber supplements)

• Protein: ~14g (from Zen Basil seeds, yogurt, and carrot leaves, much more bioactive than isolated pea protein found in supplements)

• Omega-3s: 2,145mg

• Calcium: ~577mg (approximately 45% of the daily recommended value)

• Potassium: ~510mg

• Magnesium: ~135mg

• Iron: ~5.8mg (approximately 32% of the daily recommended value)

Real Nutrients vs. Processed Supplements:

This dish is packed with real whole food nutrients. The 21g of fiber and 14g of protein in this recipe come from complete, unprocessed sources, making them superior to the isolated nutrients found in processed supplements. For example, 3.75g of complete protein from Zen Basil seeds is far more bioavailable and effective than 10g of cheaper protein value like pea protein found in supplements, which isn’t even a complete protein.

And

The 21g of fiber in this dish is sourced from real whole foods, offering far greater digestive and overall health benefits than usually cheap sources of fiber powders, which is highly processed and only a fraction of what real fiber offers.

By choosing real whole foods like Zen Basil seeds and organic ingredients, you’re providing your body with bioactive, absorbable nutrients that nourish you at the cellular level. Unlike processed supplements, which can be isolated and incomplete, whole foods offer complete nutritional benefits.

Salted Crunchy Date Snicker Bars

Ingredients:

2 tbsp Zen Basil seeds

12-16 fresh, Medjool dates

3/4 cup almond butter

3/4 cup almonds, chopped

125g 70% dark chocolate, chopped

Optional- flakey sea salt

Instructions:

Prepare the Dates Layer:

Grease and line a 20cm square baking tin (or silicone tray) with baking paper.

Split the dates open (removing pits), lay them open-side down in the bottom of the tin. Press down with a spoon or fingers to create an even date layer without gaps. Set aside.

Hydrate Zen Basil Seeds:

Mix 2 tbsp of Zen Basil Seeds with ½ cup water, let them hydrate for about 10 minutes.

Prepare Almond Butter Layer:

In a mixing bowl, combine the runny almond butter and the hydrated Zen Basil Seeds. Stir until everything is well mixed and uniform in texture.

Pour this mixture over the date layer, spreading it evenly with a spoon.

Add Nuts:

Sprinkle the chopped peanuts or almonds over the almond butter layer.

Place the tin in the freezer for 1 hour or until firm.

Prepare the Chocolate Layer:

Melt the dark chocolate with 2 tbsp almond butter or coconut oil using the microwave in 15-second increments, stirring in between, until smooth.

Pour the melted chocolate over the top of the slice and spread it evenly with a spoon.

Optional: Sprinkle flaky sea salt over the top for an extra sweet-salty flavor.

Final Freeze & Serve:

Set the bars in the freezer for 30 minutes until firm.

Once set, use a hot, sharp knife to cut into 16 squares.

Serve straight from the freezer for the best texture. Store in an airtight container in the freezer or fridge.

Almond Joy Cookies

Ingredients:

2 tbsp Zen Basil Seeds

3 cups milk chocolate chips

1 cup almonds, chopped

14 oz. coconut milk (or condensed milk)

5 cups coconut flakes (14 oz. bag)

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).

Mix Ingredients: In a large bowl, combine Zen Basil Seeds, coconut milk (or condensed milk), coconut flakes, and chopped almonds. Stir until well combined.

Shape Cookies: Use a tablespoon to scoop out portions of the mixture and shape them into small mounds on a baking sheet lined with parchment paper.

Bake: Bake for 14-15 minutes or until the edges are golden brown.

Melt Chocolate: While the cookies are baking, melt the milk chocolate chips in a microwave, stirring every 30 seconds until smooth.

Dip or Drizzle: Once the cookies are slightly cooled, dip the bottoms into the melted chocolate or drizzle it over the top.

Cool: Let the cookies cool completely until the chocolate sets.

Chickpea Blondies

Ingredients:

1 can chickpeas, rinsed, drained, and patted dry

1/4 cup Zen Basil Seeds

1/3 cup nut butter (your choice: almond, peanut, etc.)

1/2 cup maple syrup

2 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp baking soda

Pinch of sea salt

1/3 cup almond flour

1/3 cup dark chocolate chips (plus extra for topping)

Instructions:

Prepare the Chickpeas:

Rinse and drain the chickpeas thoroughly, then pat them dry with a paper towel to remove excess moisture.

Blend the Base:

In a blender or food processor, add the dried chickpeas, nut butter, maple syrup, vanilla extract, baking powder, baking soda, and sea salt.

Blend until the mixture is completely smooth and well combined.

Add Almond Flour:

Once smooth, add the almond flour to the blender or food processor.

Blend again until the almond flour is fully incorporated into the mixture.

Stir in Zen Basil Seeds and Chocolate Chips:

Transfer the batter to a mixing bowl if needed, and stir in the Zen Basil Seeds and dark chocolate chips until evenly distributed.

Prepare to Bake:

Line an 8"x8" baking dish with parchment paper.

Spread the chickpea mixture evenly into the prepared dish.

Add Extra Chocolate:

Sprinkle a few more chocolate chips on top for an extra chocolaty finish.

Bake:

Bake the blondies in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean (I baked mine for 30 minutes).

Cool & Set:

Let the blondies cool in the pan for at least 20 minutes.

For best results, place the cooled blondies in the refrigerator for at least an hour, or overnight, to set.

Slice & Enjoy:

Once chilled, slice the blondies into squares and enjoy your soft, chewy, and nutrient-packed treat!

These blondies are perfect for a healthy snack or dessert, with a surprising twist of chickpeas and Zen Basil Seeds for added fiber and nutrition!