Healing Roasted Turnip Bowl with Zen Basil Seed Garlic Yogurt Sauce

Ingredients:

For the Roasted Turnips

• 8 medium-sized turnips, washed and cubed

• 1 teaspoon salt

• ½ teaspoon pepper

• 1 teaspoon turmeric (anti-inflammatory, immune-boosting)

• ½ teaspoon paprika

• ½ teaspoon cumin (aids digestion)

• ½ teaspoon cinnamon (anti-inflammatory, antioxidant)

• 2–3 tablespoons olive oil (rich in polyphenols and healthy fats)

For the Zen Basil Seed Garlic Yogurt Sauce

• 1 cup yogurt (probiotic, supports gut health)

• ½ cup kefir (rich in probiotics and immune-enhancing nutrients)

• 2 tablespoons hydrated Zen Basil seeds (anti-inflammatory, antibacterial, rich in flavonoids, omega-3s, fiber, and micronutrients; aids gut health and reduces oxidative stress)

• 3–5 garlic cloves, chopped (antimicrobial, boosts immune function)

• 1 teaspoon salt

• Juice of 1 lime (high in vitamin C, supports immunity)

Optional Toppings

• 2 dates, chopped (natural sweetness, energy boost)

• 4 Brazilian nuts, chopped (selenium-rich, supports immunity)

• Handful of cranberries (antioxidants, vitamin C)

• Generous amount of parsley (detoxifying, rich in vitamin C)

• Juice of ½ lime

• Drizzle of olive oil

• Drizzle of balsamic vinegar

Instructions:

1. Roast the Turnips

1. Preheat your oven to 450°F (230°C).

2. In a large bowl, toss the turnip cubes with salt, pepper, turmeric, paprika, cumin, cinnamon, and olive oil until well coated.

3. Spread the seasoned turnips evenly on a parchment-lined baking tray.

4. Roast for 20–25 minutes, stirring halfway through, until the turnips are golden and sizzling.

2. Make the Zen Basil Seed Garlic Yogurt Sauce

1. While the turnips roast, combine yogurt, kefir, hydrated Zen Basil seeds, chopped garlic, salt, and lime juice in a bowl.

2. Mix well and let it sit for 5–10 minutes to allow the flavors to meld and the basil seeds to thicken the sauce.

3. Assemble and Serve

1. Spread a generous layer of the garlic-yogurt sauce onto the base of your serving plate.

2. Top with roasted turnips.

3. Drizzle additional yogurt sauce over the turnips.

4. Add toppings: sprinkle chopped dates, Brazilian nuts, cranberries, and parsley over the dish.

5. Finish with a squeeze of lime juice, a drizzle of olive oil, and a touch of balsamic vinegar for extra flavor.

Healing Properties of Zen Basil Seeds

• Anti-inflammatory & Antibacterial: Based on published studies, Zen Basil seeds help combat inflammation and fight harmful bacteria.

• Rich in Flavonoids: These antioxidants reduce oxidative stress, protecting cells and boosting overall health.

• Omega-3s & Micronutrients: Essential for heart health, brain function, and immune support.

• Fiber & Gut Health: Packed with prebiotic fiber, they enhance digestion, feed beneficial gut bacteria, and support immunity.

• Immune Boosting: Zen Basil seeds are a nutrient-dense superfood that helps your body recover faster and stay strong.

This dish, combining Zen Basil seeds, turnips, Turmeric, lime, garlic, and yogurt, is a powerhouse of nutrients to fuel healing, restore balance, and support your immune system. Enjoy its delicious flavors while knowing you’re nourishing your body deeply!

Healthy Eggnog

Ingredients:

1 banana

2-4 dates

2 Tbsp Zen Basil Seeds

1 cup milk of choice

1/2 cup coconut milk

1/2 tsp vanilla

1/8 tsp cinnamon

1/8 tsp nutmeg

1-2 cloves

Pinch of salt

1 cup of ice

Instructions:

Combine all ingredients in a blender and blend for 15-20 seconds, or until smooth and creamy.

Frosted Gingerbread Cookies

Ingredients:

2 cups almond flour

1/4 cup Zen Basil Seeds

1/2 cup monk fruit sweetener

1/4 cup honey or maple syrup

1 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

Pinch of salt

1/4 cup melted coconut oil or unsalted butter

1 egg (or flax egg for vegan option)

1 tsp vanilla extract

Frosting:

4 oz cream cheese (softened)

2 tbsp heavy cream

2-3 tbsp monk fruit sweetener (adjust to taste)

1/2 tsp almond extract

Natural Color Additions for Decorating:

1 tsp beet powder (for red)

1 tsp matcha powder (for green)

Instructions:

Prepare the Dough:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together almond flour, Zen Basil Seeds, monk fruit, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.

In a separate bowl, mix the coconut oil (or butter), honey or maple syrup, egg, and vanilla extract.

Gradually combine the wet ingredients with the dry ingredients, stirring until a dough forms.

Shape and Bake:

Roll the dough between two sheets of parchment paper to about 1/4-inch thickness.

Use holiday-themed cookie cutters to cut out shapes, then place them on the prepared baking sheet.

Bake for 8-10 minutes or until edges are lightly golden. Cool completely before decorating.

Make the Frosting:

In a medium bowl, beat together the cream cheese, heavy cream, monk fruit sweetener, and almond extract until smooth.

Divide the frosting into three portions: leave one white, mix one with beet powder for red, and another with matcha powder for green.

Decorate the Cookies:

Use a piping bag or spread the white frosting base on the cookies.

Add festive designs using the red and green frosting. Be creative—stripes, dots, or classic holiday motifs!

Serve and Enjoy:

Let the frosting set slightly before serving. Store any leftovers in an airtight container in the fridge for up to 5 days.

These gingerbread cookies are nutrient-packed, dye-free, and deliciously festive! 🎄

Winter Waldorf Salad

Ingredients:

Salad

1/4 cup Zen Basil Seeds (soaked in 1/2 cup water for 5-10 minutes)

4 cups mixed winter greens (kale, arugula, spinach)

2 medium apples, cored and diced (Honeycrisp or Gala work well)

1 cup grapes, halved

1/2 cup celery, thinly sliced

1/2 cup walnuts, toasted and roughly chopped

1/4 cup pomegranate seeds

1/4 cup dried cranberries or raisins (optional)

Dressing

1/2 cup plain Greek yogurt or coconut yogurt (for dairy-free option)

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp honey or maple syrup (adjust to taste)

Salt and pepper to taste

Instructions:

Prepare the Zen Basil Seeds:

Soak 1/4 cup Zen Basil Seeds in 1/2 cup water for 5-10 minutes until they expand and become gelatinous. Drain any excess water.

Toast the Walnuts:

Preheat a skillet over medium heat. Add the walnuts and toast for 2-3 minutes, stirring frequently, until fragrant. Set aside to cool.

Make the Dressing:

In a small bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and creamy.

Assemble the Salad:

In a large salad bowl, combine the mixed greens, diced apples, grapes, celery, pomegranate seeds, and soaked Zen Basil Seeds. Toss gently.

Add Dressing:

Pour the prepared dressing over the salad and toss to evenly coat the ingredients.

Garnish:

Top with toasted walnuts, dried cranberries (optional), and an extra sprinkle of pomegranate seeds.

Serving Suggestion

Serve immediately for a fresh, crisp texture. Pair it with roasted chicken, turkey, or a warm bowl of soup for a balanced winter meal.

White Frosted Banana Brownie Cup

Ingredients:

5 ripe bananas, mashed

1/4 cup Zen Basil seeds

1/2 cup almond butter

1/2 cup cacao powder

1 handful of crushed pistachios

Instructions:

Instruction use the back of the fork to mash the bananas. Add Zen basil seeds. Mix well and let sit for 5 to 10 minutes until the seeds are hydrated.

Add the rest of the ingredients and pour into a slightly oiled baking dish. I poured the batter into two 12 oz ramekin dishes to make brownie cups, but up to preference! Any standard baking dish should be fine.

Bake at 350F for 20 minutes.

For the filling use your favorite cream cheese (I used mascarpone cheese) mixed with enough milk to make the layer creamy.

Optional: cinnamon mixed with a little honey or maple syrup goes a long way!

Top with pistachios.

Enjoy

Pecan Peach Cobbler

Ingredients:

For the Bottom Layer:

1/3 cup salted butter or coconut oil

1 cup pecans, chopped

Sweet Peach Cake:

1 1/2 cups almond flour

2 1/4 tsp baking powder

3/4 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg or pie spice (optional)

1/2 cup monk fruit sweetener

1/2 cup milk of choice

1 cup peaches (fresh, canned, or homemade; room temperature and pitted)

1/4 cup Zen Basil Seeds

2 tsp vanilla extract

For the Topping:

1/2 cup sweetener of choice

1/2 cup pecans, chopped

1 tbsp cinnamon

1 1/2 cups hot water

Instructions:

Prepare the Bottom Layer:

Preheat your oven to 350°F (175°C).

Melt the butter or coconut oil and pour it into a 9x13-inch baking dish.

Sprinkle the chopped pecans evenly over the melted butter. Set aside.

Make the Sweet Peach Cake:

In a large bowl, whisk together almond flour, baking powder, salt, cinnamon, and nutmeg (if using).

Add monk fruit sweetener, milk, Zen Basil Seeds, and vanilla extract. Mix until combined.

Gently fold in the peaches.

Pour the batter evenly over the pecan-butter layer in the baking dish.

Add the Topping:

In a small bowl, mix sweetener, chopped pecans, and cinnamon.

Sprinkle the mixture evenly over the cake batter.

Pour the hot water evenly over the entire dish. (Do not stir; this creates the cobbler's caramel-like sauce as it bakes.)

Bake:

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cobbler is bubbling around the edges.

Cool and Serve

Allow the cobbler to cool for 10 minutes before serving. Enjoy warm with a scoop of your favorite ice cream (I used our homemade nutrient rich pumpkin ice cream) which you can find the recipe here!

This dessert balances the wholesome flavors of sweet potatoes and peaches with a crunchy, spiced pecan topping for a delicious treat everyone will love!

Squash with Zen Basil Seed Yogurt Sauce

Ingredients:

Yogurt-Basil Sauce:

Ingredients:

• 1/4 cup Zen Basil seeds

• 1 cup yogurt of choice

• 1 cup kefir (substitute with water or milk if preferred)

• 1 cup milk of choice

• 2 tablespoons sour cream

• 1 teaspoon minced garlic

• 1 teaspoon salt (adjust to taste)

Baked Squash with Spiced Tomato-Coconut Sauce:

Ingredients:

• 4 cups squash, cut into squares (pre-cut and washed store-bought squash works well)

• 4 tablespoons coconut oil

• 2 tablespoons tomato paste

• 3–4 cloves garlic, minced

• 1 teaspoon salt

• 1 teaspoon paprika

• 1/2 teaspoon black pepper

• Chili pepper or flakes (optional, for added heat)

• 1-2 tablespoons honey or maple syrup

• 1 cup water

Instructions:

Yogurt-Basil Sauce:

1. In a bowl, combine all ingredients and Mix thoroughly until all ingredients are well incorporated.

3. Cover the mixture and refrigerate overnight to let the flavors meld and the sauce thicken.

Baked Squash with Spiced Tomato-Coconut Sauce:

1. Preheat your oven to 315°F (157°C).

2. In a large skillet, heat the coconut oil over medium heat. Add the squash pieces and sauté until they are lightly browned, similar to frying sweet potatoes.

3. Transfer the sautéed squash to a baking dish. Season evenly with salt, paprika, black pepper. If you prefer a spicy kick, sprinkle with chili pepper or flakes.

4. In the same skillet, add garlic to golden for 30 seconds or till lightly sizzling but be careful it may burn quickly next add the tomato paste and cook for a minute to enhance its flavor, add the water to boil

5. Pour the tomato-coconut sauce over the seasoned squash in the baking dish, drizzle the honey or maple evenly over the squash ensuring all pieces are well coated.

6. Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for 20–25 minutes, or until the squash is fork-tender.

7. Once done, remove from the oven and let it rest for a few minutes.

Serving:

• On a serving platter, spread a base layer of the chilled yogurt-basil seed sauce.

• Place the baked squash over the sauce.

• Drizzle additional yogurt-basil seed sauce on top.

• Garnish with fresh basil leaves.

• Pour any remaining pan juices over the dish for added flavor.

This dish combines the creamy tanginess of the yogurt-basil seed sauce with the sweet and savory notes of the spiced squash, creating a harmonious blend of textures and flavors.

Zen Basil Seed Mayo

Ingredients:

2 tablespoon Zen Basil seeds

4 pasteurized, hard boiled eggs

3 tablespoon mustard

1 teaspoon salt

1/2 teaspoon apple cider vinegar

1 teaspoon minced garlic

1 teaspoon lemon juice

One cup water

Five ice cubes

Instructions:

Blend all ingredients together until smooth refrigerator up to five days

Mayonnaise with benefits:

fiber, protein, micro nutrients, prebiotic, omega, and lots of antioxidants!

Pumpkin Snickerdoodle

Ingredients:

For the Cookies:

- 1/4 cup Zen basil seeds

- 1/3 cup pumpkin puree

- 1/4 cup monk fruit sweetener (or other preferred sweetener)

- 1 tbsp maple syrup

- 1 egg

- 1/4 cup melted coconut oil

- 1 tsp vanilla extract

- 1 tbsp pumpkin spice

- 1 tbsp ground cinnamon

- 1/4 tsp baking soda

- Pinch of salt

- 1 1/2 cups almond flour

For the Cinnamon Sugar Coating:

- 1 tbsp ground cinnamon

- 2 tbsp monk fruit sweetener

Instructions:

1. Prepare the Dough:

- In a large bowl, combine the pumpkin puree, monk fruit sweetener, maple syrup, egg, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.

2. Mix Dry Ingredients:

- In a separate bowl, combine the almond flour, Zen basil seeds, pumpkin spice, ground cinnamon, baking soda, and a pinch of salt. Stir together until evenly mixed.

3. Combine Wet and Dry Ingredients:

- Gradually add the dry ingredients to the wet mixture, stirring until well incorporated and a dough forms.

4. Shape the Cookies:

- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

- Scoop about 1-2 tablespoons of dough to form each cookie and place them on the prepared baking sheet.

5. Prepare the Cinnamon Sugar Coating:

- In a small bowl, mix together the cinnamon and monk fruit sweetener. Roll each dough ball in the cinnamon-sugar mixture until fully coated.

6. Bake:

- Gently flatten each cookie with your fingers or a fork (as they won’t spread much during baking).

- Bake for 10-12 minutes, or until the edges are golden and the cookies are firm to the touch.

7. Cool and Enjoy:

- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Now you’ll have a lovely balance of pumpkin spice and cinnamon in these chewy and flavorful Paleo and gluten-free Pumpkin Snickerdoodles. Enjoy!

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.

I refrigerated for a few hours to let the frosting and bread become more thick. But up to your preference!

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!