HOMEMADE COLLAGEN + FIBER GELATIN

Real Bones. No Gelatin Powder. Whole-Food Nutrition.

My homemade edible skincare ritual, combining naturally gelatin-rich veal bone broth, Zen Basil seeds, and fresh seasonal fruit.

Collagen-derived protein, fiber, and micronutrients all in one nourishing, bite-sized snack.

STEP 1: MAKE YOUR HOMEMADE VEAL GELATIN

Ingredients:

6 lbs grass-fed veal knuckle bones, preferably large bones with plenty of cartilage and connective tissue
6 cups water
1 large onion, cubed
Salt, to taste

Preparation:

Ask your butcher for large, collagen-rich veal knuckle bones, cut into pieces that fit your stockpot. Keep the cartilage and connective tissue attached.
Place the bones and onion in a large, heavy-bottomed pot.
Add 6 cups of water and salt to taste.
Bring to a gentle boil, then immediately reduce the heat to a very low simmer.
Cover and simmer for approximately 6–8 hours, checking periodically. Add small amounts of water only if necessary to prevent the pot from drying out.
Remove the bones, meat, and onion. Strain the broth through a fine-mesh strainer.
Transfer the broth into shallow, refrigerator-safe containers. Cool promptly and refrigerate until the broth becomes gelatinous and the fat solidifies on top.
Remove the entire hardened layer of fat. Keep the naturally formed gelatin underneath.

You now have homemade gelatin from real veal bones without using gelatin powder.

STEP 2: ADD ZEN BASIL SEEDS

For every 4 cups of homemade gelatin, add:

2 tablespoons Zen Basil seeds.

Gently warm the chilled gelatin over low heat until it becomes liquid.
Add Zen Basil seeds.
Stir well and allow the seeds to hydrate for approximately 5 minutes.

Zen Basil adds:

15 g fiber
5 g plant protein
Calcium, magnesium, and iron
Plant-based omega-3 ALA

Nutrition listed above is for the 2 tablespoons of Zen Basil seeds added to the entire 4-cup mixture, not each individual cup.

STEP 3: ADD FRESH SEASONAL FRUIT

My favorites:

Pomegranate
Grapes
Oranges
Berries

Preparation:

Wash and cut your fresh fruit into bite-sized pieces.
Place fruit into small glass pudding cups or reusable molds.
Pour approximately ¼ cup of the warm gelatin-and-Zen-Basil mixture into each cup.
Refrigerate for approximately 4 hours, or until fully set.

Enjoy chilled and store in the refrigerator for up to 3 days.

HOMEMADE VS. STORE-BOUGHT GELATIN

Store-Bought Gelatin

Commercial gelatin is made by extracting collagen from animal tissues, then processing, purifying, and drying it into powder. What I’ve observed in commercial manufacturing process, especially the treatment required to make something liquid into something dry is the reason why I prefer to make my own homemade. It’s a easy meal prep recipe. You may also make a larger batch and use the extra protein for other meal prep recipes.

If you’re using store-bought unflavored gelatin, simply follow the preparation instructions on the package, including the recommended gelatin-to-liquid ratio and refrigeration time.

You can then add Zen Basil seeds and your favorite seasonal fruit.

My Homemade Version No Powder Used

Real veal knuckle bones → Slow simmering → Natural gelatin extraction → Refrigeration → Fat removal → Zen Basil seeds → Fresh fruit.

Both homemade and commercially prepared gelatin contain collagen-derived protein.

What I love about my homemade version is knowing exactly what goes into it, beginning with whole bones and finishing with nutrient-rich seeds and fruit.

Collagen-derived protein
Soluble and insoluble fiber
Calcium, magnesium, and iron
Plant-based omega-3 ALA
Fresh fruit vitamins and antioxidants

One batch. Three days of nourishing snacks.

No gelatin powder needed.

My kind of edible skincare.

Peach Clafoutis

Ingredients

  • 7 large farmers market peaches

  • 4 tbsp Zen Basil seeds

  • 2 cups green tea

  • Dash of saffron

  • 1 cup almond flour

  • 1 cup allulose sweetener

  • 1 tsp vanilla bean extract

  • ½ cup heavy cream

  • 3 eggs

  • ¼ cup olive oil

  • Dash of salt

  • 1 tsp cinnamon

  • 1 tsp pumpkin spice

  • ¼ tsp nutmeg

  • 1 tsp baking powder

Instructions

Hydrate the Zen Basil seeds in 2 cups of green tea with a dash of saffron and chill overnight.

Preheat oven to 350°F. Line and grease a 12 × 9-inch pan with parchment paper.

Whip the eggs until light and frothy. Add the almond flour, allulose, vanilla, heavy cream, olive oil, salt, cinnamon, pumpkin spice, nutmeg, and baking powder. Mix well, then fold in the hydrated Zen Basil seeds.

Slice the peaches and gently mix them into the batter. Pour into the prepared pan and arrange additional fresh peach slices over the top.

Cover the top loosely with a layer of parchment paper and slow bake at 350°F for about 2 hours, or until the center is set and the peaches are tender.

Allow to cool before slicing. Enjoy warm or chilled!

Zen Basil Seed Peach Pudding

Pudding Base

  • ½ cup Zen Basil Seeds

  • 1 cup milk of choice

  • 1 cup yogurt

  • 1 tsp vanilla bean paste

  • Pinch of sea salt

Peach Layer

  • 2 ripe peaches, diced

  • 1–2 tbsp maple syrup or honey

  • ½ tsp cinnamon

Directions

  1. In a bowl, combine the Zen Basil Seeds, milk, yogurt, vanilla bean paste, and sea salt. Stir well and let sit for 10–15 minutes, until thick and creamy.

  2. Add the diced peaches, maple syrup or honey, and cinnamon to a small saucepan. Cook over medium-low heat for 5–7 minutes, stirring occasionally, until the peaches soften and become juicy. Let cool.

  3. Spoon the Zen Basil pudding into serving glasses or jars and layer with the cinnamon peaches.

  4. Top with fresh sliced peaches and a light sprinkle of cinnamon.

Serve immediately or refrigerate until chilled.

Cinnamon Cake

Ingredients

  • ½ cup Zen Basil seeds

  • 1 cup almond milk, plus a little extra if needed

  • 3 eggs

  • 3 tbsp maple syrup

  • 1 tsp vanilla extract

  • ½ cup Greek yogurt

  • 2 tsp baking powder

  • 2 cups almond flour

  • Powdered sugar and cinnamon, for topping

Directions

  1. Combine the Zen Basil seeds and almond milk. Soak for 5 minutes.

  2. In a mixing bowl, whisk the eggs until light and foamy.

  3. Add the sweetener or maple syrup, vanilla extract, Greek yogurt, and baking powder. Mix until combined.

  4. Slowly add the soaked Zen Basil seed mixture and gently whisk through.

  5. Add the almond flour and mix with a spoon until you have a smooth, even batter.

  6. Pour the batter into a lined and greased cake tin.

  7. Bake in a preheated oven at 180°C / 350°F for 35–45 minutes, or until the cake is firm to the touch and cooked through.

  8. Allow to cool, then sprinkle with powdered sugar and cinnamon before slicing and serving.

Cabbage Pasta

Ingredients

  • 1 head cabbage, thinly sliced

  • 2 tbsp butter, divided

  • 2 tbsp Zen Basil Seeds

  • 1/4 cup water

  • 1/2 lemon, juiced and zested

  • Salt to taste

Instructions

  1. Melt 1 tbsp butter in a large pan over medium-high heat.

  2. Add the sliced cabbage, Zen Basil Seeds, salt, and 1/4 cup water. Toss to combine.

  3. Cover and cook for 10–15 minutes, starting on high heat for the first few minutes, then reducing to medium-high.

  4. Cook until the cabbage is soft and tender, stirring occasionally.

  5. Remove the lid and add the lemon juice and zest.

  6. Stir in the remaining 1 tbsp butter until melted and everything is well coated.

  7. Taste, add more salt if needed, and serve warm.

Peach Cake Squares

Ingredients

  • 2 cups almond flour

  • 1/4 cup Zen Basil Seeds

  • 1/4 cup butter, melted

  • 1 egg + 1 egg yolk

  • 1/2 cup maple syrup

  • 1/2 tsp baking soda

  • 1/4 tsp baking powder

  • 1 tsp cinnamon

  • Pinch of sea salt

  • 3 peaches, diced or sliced

Cream Cheese Topping

  • 4 oz cream cheese, softened

  • 1/2 cup plain Greek yogurt

  • 1/2 tsp cinnamon

  • Pinch of sea salt

  • 1 peach, thinly sliced

Instructions

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

  2. In a large bowl, whisk together the melted butter, egg, egg yolk, and maple syrup until smooth.

  3. Add the almond flour, Zen Basil Seeds, baking soda, baking powder, cinnamon, and sea salt. Mix until a thick batter forms.

  4. Fold in the 3 peaches.

  5. Spread the batter evenly into the prepared baking pan.

  6. Bake for 25–30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.

  7. Allow the peach squares to cool completely.

  8. In a small bowl, blend together the cream cheese, Greek yogurt, cinnamon, and a pinch of sea salt until smooth and creamy.

  9. Spread the cream cheese mixture evenly over the cooled peach squares.

  10. Arrange the thinly sliced peach over the top.

  11. Slice into squares and enjoy. Store covered in the refrigerator until ready to serve. 🍑🌱

Granola Parfait

Ingredients

Blueberry Granola

  • 1/4 cup Zen Basil Seeds

  • 1/3 cup maple syrup

  • 2 tbsp coconut oil

  • 1/3 cup peanut butter

  • 1 cup rolled oats

  • 1 cup oat flour

  • 1 cup blueberries

  • 1/4 cup water

Zen Basil Pudding

  • 1/2 cup Zen Basil Seeds

  • 1 cup milk

  • 1 cup yogurt

  • 1 tsp vanilla extract

Instructions

  1. Grease or line a loaf pan with parchment paper.

  2. In a small saucepan over medium heat, combine the blueberries and water. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 5–7 minutes, stirring occasionally and lightly mashing the berries until thickened.

  3. In a large bowl, mix together the Zen Basil Seeds, maple syrup, coconut oil, peanut butter, rolled oats, and oat flour until well combined. The mixture should hold together when pressed. If it's too dry, add a little more peanut butter. If it's too wet, gradually add more oat flour.

  4. Reserve about 1/4 cup of the granola mixture for the topping.

  5. Press the remaining mixture firmly into the prepared loaf pan.

  6. Spread the blueberry mixture evenly over the base, then crumble the reserved granola mixture over the top.

  7. Refrigerate for at least 2 hours, or until firm.

  8. While the bars chill, stir together the Zen Basil Seeds, milk, yogurt, and vanilla extract in a bowl. Refrigerate for at least 2 hours, or until thickened.

  9. Once set, break the blueberry granola bars into bite-sized clusters.

  10. Layer the Zen Basil pudding and granola clusters in glasses or jars, repeating the layers until full.

  11. Serve immediately and enjoy.

Blueberry Granola Bars

Ingredients

  • 1/4 cup Zen Basil Seeds

  • 1/3 cup maple syrup

  • 2 tbsp coconut oil

  • 1/3 cup peanut butter

  • 1 cup rolled oats

  • 1 cup oat flour

  • 1 cup blueberries

  • 1/4 cup water

Instructions

  1. Grease or line a loaf pan with parchment paper.

  2. In a small saucepan over medium heat, combine the blueberries and water.

  3. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 5–7 minutes, stirring occasionally and lightly mashing the berries until thickened.

  4. In a large bowl, mix together the Zen Basil Seeds, maple syrup, coconut oil, peanut butter, rolled oats, and oat flour until well combined. The mixture should hold together when pressed. If it's too dry, add a little more peanut butter. If it's too wet, gradually add more oat flour.

  5. Reserve about 1/4 cup of the oat mixture for the topping.

  6. Press the remaining mixture firmly into the prepared loaf pan, using the back of a spoon or your fingers to create an even, compact layer.

  7. Spread the blueberry mixture evenly over the base.

  8. Crumble the reserved oat mixture over the top.

  9. Refrigerate for at least 2 hours, or until firm.

  10. Slice into bars and enjoy. Store in an airtight container in the refrigerator.

Berry Pudding Parfait

Ingredients:

Pudding Base

  • 1/2 cup Zen Basil Seeds

  • 1 cup milk of choice

  • 1 cup yogurt

  • 1 tsp vanilla bean paste

  • Pinch of sea salt

Berry Layer

  • 1 cup mixed berries

  • 1–2 tsp maple syrup or honey (optional)

Topping

  • Cream cheese

Instructions:

  1. In a large bowl, combine the Zen Basil Seeds, milk, yogurt, vanilla bean paste, and sea salt. Stir well.

  2. Cover and refrigerate for 2 hours or until thick and creamy.

  3. Add the mixed berries to a small saucepan over medium heat. Cook for 3–5 minutes, stirring occasionally, until they soften and become jam-like. Stir in the maple syrup or honey, if using. Let cool slightly.

  4. Spoon a generous layer of the chilled Zen Basil pudding into serving glasses or jars.

  5. Add a layer of the cooked mixed berries.

  6. Repeat the layers if desired, then finish with a generous layer of cream cheese on top.

  7. Serve immediately or refrigerate until ready to enjoy. 🍓🫐

Fudge Brownies

Ingredients

  • 2 cups almond flour

  • 1/4 cup Zen Basil Seeds

  • 2 eggs

  • 1/4 cup butter

  • 1/2 cup maple syrup

  • 1/2 tsp baking soda

  • 1/4 tsp baking powder

  • Pinch of salt

  • 1/2 cup chocolate chips

  • 1/4 cup cacao powder

Instructions

  1. Preheat oven to 350°F (175°C).

  2. In a large bowl, whisk together the eggs, butter, Zen Basil Seeds, and maple syrup until smooth.

  3. Add the almond flour, baking soda, baking powder, cacao, and salt. Mix until a thick dough forms.

  4. Fold in the chocolate chips.

  5. Press the dough evenly into a parchment-lined 8x8-inch baking dish.

  6. Bake for 15-20 minutes, or until the edges are lightly golden and the center is set.

  7. Allow to cool completely before slicing into squares.

Enjoy as a satisfying snack, healthy dessert, or grab-and-go treat.

Chocolate Berry Frozen Yogurt

Ingredients

  • 2 tbsp Zen Basil Seeds

  • 1/4–1/2 cup milk of choice

  • 1 1/4 cups plain yogurt

  • 6 tbsp nut butter (almond, peanut, or cashew)

  • 1 tsp cinnamon

  • 1 tbsp honey

  • 1 cup frozen mixed berries

  • Chocolate chips

  • Chopped pistachios

  • Pistachio shavings, for topping

Instructions

  1. In a small bowl, combine the Zen Basil Seeds with 1/4–1/2 cup milk. Refrigerate for 10 minutes, or until thick and gel-like.

  2. In a large bowl, mix together the yogurt, nut butter, cinnamon, honey, and hydrated Zen Basil Seeds until smooth.

  3. Fold in the 1 cup frozen mixed berries.

  4. Spread the mixture evenly onto a parchment-lined tray or baking dish.

  5. Freeze for 2 hours, or until firm.

  6. Remove from the freezer and top with chocolate chips and pistachio shavings.

  7. Break or scoop into servings and enjoy immediately.

Store leftovers in an airtight container in the freezer for a refreshing, nutrient-rich treat anytime.

Chocolate Banana Bread

Ingredients

  • 3 ripe bananas

  • 3 eggs

  • 1/2 cup nut butter (almond, cashew, or peanut)

  • 1/4 cup Zen Basil Seeds

  • 3/4–1 cup almond flour (adjust for desired batter thickness)

  • 2 tsp baking powder

  • 1 tbsp cinnamon

  • 1/2 cup chocolate chips

Optional Toppings

  • Chopped walnuts or pecans

  • Extra chocolate chips

Instructions

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

  2. Mash the Bananas:
    In a large bowl, mash the bananas until smooth.

  3. Mix the Wet Ingredients:
    Add the eggs and nut butter to the bananas and whisk until well combined.

  4. Add the Dry Ingredients:
    Stir in the Zen Basil Seeds, almond flour, baking powder, and cinnamon until fully incorporated. The batter should be thick but pourable.

  5. Fold in the Chocolate Chips:
    Gently fold in the chocolate chips, reserving a few to sprinkle on top if desired.

  6. Fill the Pan:
    Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips and optional chopped walnuts or pecans.

  7. Bake:
    Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean.

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

High-Fiber Basil Seed Barley Bread

A soft, rustic loaf made with simple ingredients—no yeast or kneading required.

Ingredients

  • 1 1/2 cups barley flour

  • 1/4 cup Zen Basil Seeds

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup plain Greek yogurt

  • 1 tbsp honey

  • 2 1/2 tbsp olive oil

  • 1 large egg

Instructions

  1. Preheat your oven to 350°F (180°C). Grease or line an 8.5 x 4.5-inch loaf pan.

  2. In a large bowl, whisk together the barley flour, Zen Basil Seeds, baking powder, baking soda, and salt.

  3. Add the Greek yogurt, honey, olive oil, and egg. Stir until just combined. Do not overmix.

  4. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.

  5. Bake for 47–50 minutes, or until a toothpick inserted into the center comes out clean.

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

Serving Ideas

Enjoy warm on its own or topped with cream cheese, homemade jam, butter, or a drizzle of honey.

Blueberry Scones

Ingredients

  • 2 cups almond flour

  • 1/4 cup Zen Basil Seeds

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1/4 cup cold butter, cubed

  • 1/3 cup maple syrup (or honey)

  • 1 large egg

  • 1/2 cup buttermilk

  • 1 tsp vanilla extract

  • 1 cup fresh or frozen blueberries

Optional Topping

  • Powdered sugar

  • Honey, for drizzling

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the almond flour, Zen Basil Seeds, baking powder, and salt.

  3. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

  4. In a separate bowl, whisk together the maple syrup, egg, buttermilk, and vanilla extract.

  5. Pour the wet ingredients into the dry ingredients and gently mix until just combined.

  6. Fold in the blueberries, being careful not to overmix.

  7. Transfer the dough to a parchment-lined baking sheet, form it into a 1-inch-thick circle, and cut into 8 wedges. Gently separate the wedges.

  8. Bake for 20–25 minutes, or until the tops are lightly golden.

  9. Allow the scones to cool slightly, then dust with powdered sugar and finish with a light drizzle of honey.

Serve warm and enjoy!

Chocolate Chip Cookie Bars

Ingredients

  • 1 cup peanut butter

  • 2 cups almond flour

  • 1/4 cup Zen Basil Seeds

  • 1 egg

  • 1 egg yolk

  • 1/2 cup maple syrup

  • 1/2 tsp baking soda

  • 1/4 tsp baking powder

  • Pinch of salt

  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C).

  2. In a large bowl, whisk together the peanut butter, egg, egg yolk, and maple syrup until smooth.

  3. Add the almond flour, Zen Basil Seeds, baking soda, baking powder, and salt. Mix until a thick dough forms.

  4. Fold in the chocolate chips.

  5. Press the dough evenly into a parchment-lined 8x8-inch baking dish.

  6. Bake for 18–22 minutes, or until the edges are lightly golden and the center is set.

  7. Allow to cool completely before slicing into bars.

Enjoy as a satisfying snack, healthy dessert, or grab-and-go treat.

Warm Sesame Basil Seed Bread

Ingredients

  • 4 eggs

  • 2 1/2 cups plain yogurt

  • 2 cups almond flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp salt

  • Zen Basil Seeds, for topping

  • Sesame seeds, for topping

Instructions

  1. Preheat oven to 350°F (175°C).

  2. In a large bowl, whisk together the eggs, yogurt, and salt until smooth.

  3. Add the almond flour and baking powder. Mix until fully combined.

  4. Pour the batter into a greased or parchment-lined loaf pan.

  5. Generously sprinkle the top with Zen Basil Seeds and sesame seeds.

  6. Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

  7. Allow to cool for 10–15 minutes before slicing.

Enjoy warm for a delicious bread that's soft on the inside and perfectly golden on the outside.

Grain-Free Basil Seed Flatbread

Ingredients

  • 2 tbsp Zen Basil Seeds

  • 2 eggs

  • 3/4 cup almond flour

  • 1 cup milk of choice

Optional Toppings

  • Avocado

  • Mustard

  • Baked chicken

  • Fresh basil

  • Or any toppings you love

Instructions

  1. Using a coffee grinder, grind the Zen Basil Seeds into a fine powder.

  2. In a bowl, whisk together the eggs and milk.

  3. Add the almond flour and ground basil seeds. Mix until smooth and let the batter rest for 2–3 minutes.

  4. Heat a lightly greased skillet over medium heat.

  5. Pour batter into the pan, spreading it into flatbread-sized rounds (similar to pancakes).

  6. Cook until the bottom is golden and the edges begin to set, about 2–3 minutes.

  7. Flip and cook for another 1–2 minutes until golden and cooked through.

  8. Top with your favorite ingredients and enjoy.

Serving Idea

Layer with avocado, mustard, baked chicken, and fresh basil for a delicious grain-free sandwich wrap packed with fiber and flavor. 🌿🍞

Orange Berry Zen Cups

Ingredients

Custard Base

  • 2 large eggs

  • 1/4 cup maple syrup (or honey)

  • 2 tbsp Zen Basil Seeds

  • 1/4 cup orange juice

  • 1 1/2 tbsp arrowroot flour (or cornstarch)

  • Pinch of sea salt

For Layering

  • 1 scoop plain Greek yogurt

  • 1/4 cup mixed berries (fresh or frozen; if frozen, sauté briefly to release juices)

  • Sprinkle of sliced almonds (or nuts of choice)

  • Orange zest, for garnish

Instructions

  1. Preheat oven to 350°F.

  2. In a medium bowl, whisk together the eggs, maple syrup (or honey), Zen Basil Seeds, orange juice, and sea salt until smooth.

  3. Add the arrowroot flour (or cornstarch) and whisk very well until there are no clumps.

  4. Divide the mixture evenly between 2 ramekins.

  5. Bake for 18 minutes.

  6. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator for an additional 20–30 minutes to set.

  7. Top each custard with a scoop of Greek yogurt, mixed berries, sliced almonds, and fresh orange zest.

  8. Serve chilled and enjoy!