Zen Basil Cauliflower Rice

Ingredients:

1/4 cup Zen Basil Seeds

1 bag cauliflower rice (16 oz)

1-2 Tbsp olive oil

1/4 tsp salt

1/2 tsp cumin or cardamom

Few pieces of Saffron

Process:

In a saucepan add cauliflower, Zen Basil seeds, salt, cumin, and hydrated saffron. How to make Hydrated Saffron-In a small bowl mash the saffron using the back of a spoon and add 1/3 cup of water.

Then when this is done, stir the colorful saffron water mixture on top of the seeds.

Cover and bring to a boil, lower heat immediately to low, and simmer for 7-10 minutes. Fork through until it looks fully cooked and serve.

Optional: Lemon and fresh basil or any herb garnish on top.

Great side dish

Pro tip:

May use frozen cauliflower rice, same instructions, reduce the saffron water to 1/8 cup

Zen Basil Seeds Salad Dressing

Dressing:

2 Tbsp Zen Basil seeds 

2 Tbsp mustard 

1 Tbsp honey 

4 Tbsp yogurt of choice (I used Greek)

1 tsp salt 

Salad Mix:

Toss with 8 oz of baby arugula and 1/4 to 1/2 cup of pistachios 

Optional: 

Raspberries 

Cucumber 

Avocado 

Sprinkle dash of salt before serving

Disclosure: Be sure to hydrate with water after consuming Zen Basil seeds dry

Zen Basil Seed Soup Superfood

Soup recipe with No store bought broth, most broth has additives we should skip and save money! The flavor of this soup is absolutely delicious over any store bought and more importantly incredibly healing, perfect for the cold season.

Choose from three options based on your available time. In all my recipes, the primary goal is to maximize nutrient intake in the quickest way possible.

Cook once and enjoy for 3-5 days

Ingredients:

1/3 Cup Zen Basil Seeds

2 Tbsp coconut oil

2 Onions cubed

4 Turnips large cubed

2 Sweet potato cubed

1 Celery bunch cut

3 large carrots cut

1 Tbsp garlic minced

1 tsp ginger minced

2 Tbsp fresh turmeric or 1 Tbs dry powder

3 1/2 Tbsp salt (taste at the end to add more as needed)

1 tsp pepper

2 Tbsp cumin

2 Tbsp cardamom

1 tsp cinnamon

2-3 lbs. grass fed beef with bone cutup Or one cage free chicken with bone cutup or beans for vegan

12 cups water

1 bunch Cilantro cut

1 bunch fresh Basil cut

Optional

1 green chili pepper

White Sauce:

1 cup yogurt of choice

1/2 cup goat cheese (optional)

1/2 cup sour cream

1 Tbsp Zen Basil seeds

1 Tbs garlic minced

1 lemon juiced

1 bunch fresh basil or tsp dry mint

2 Tbs Applecider Vinegar

1 Tsp Salt

& pepper to taste

Blend and serve as sauce or dip

 Process:

Option 1 (Pressure Cooker - my flu season remedy and it requires least prep time):

In a pressure cooker, mix meat with salt, rub well (same if using beans) and add: onions, cumin, pepper, cardamom, and water. Seal the pressure cooker, steam, and cook for 15 to 30 minutes (follow your cooker's instructions). Once the protein is fully cooked, add carrots, turnip, potatoes, celery, cinnamon, and pressure for 3 to 5 minutes. Add Zen Basil seeds, cilantro/basil, garlic, and ginger, letting them hydrate in 1-2 minutes. Serve with an optional white sauce.

Option 2 (Veggies only):

In a pot, use half the water (6 cups instead of 12) and half the salt. Add oil, onions, turnip, sweet potatoes, celery, carrots, turmeric, salt, pepper, cumin, cardamom, cinnamon, and bring to a boil. It should cook in about 10 minutes on high heat. Add seeds, cilantro/basil, garlic, ginger, and serve with an optional white sauce.

Option 3 (More prep time, but also gives more flavor):

Sauté onions over oil until golden, then add garlic, turmeric, sauté for 1 more minute, add meat (always rub the salt to meat item 1st) stir until golden (about 3-5 minutes), add salt, pepper, cinnamon, cardamom, cumin, sauté for one more minute. Add water, cover, and cook until the protein is fully cooked (bring to a boil and reduce heat to medium for 30 to 45 minutes, depending on the protein). Then add carrots, celery, potatoes, turnip, cook for an additional 10 minutes until vegetables are soft and fully cooked. Add seeds, cilantro/basil, ginger, and serve with an optional white sauce.

Create the white sauce by whisking together its list of ingredients and serve over soup.

***Next day High Fiber option:

Pour 2 cup of hot soup over 1-2 tbs of Zen Basil Seeds, it will hydrate within 3 minutes, drizzle sauce and garnish cilantro/basil.

Zen Basil Mushroom Plate

Ingredients:

2 Tbsp Zen Basil

2 Tbsp coconut oil

1 onion

3 pieces garlic

1 cup mushrooms

1 Tbsp Salt

1 Tbsp Pepper

½ cup lemon juice

½ cup fresh basil

Process:

Start by chopping the onions and garlic. In a pan add the coconut oil and let it melt. Now add the onions and garlic. Let them cook until they are golden. Now add your mushrooms. Cover the pan and let it cook for 5 minutes. In a cup of water, add the 2 Tbsp of Zen Basil. Mix and hydrate for 5 minutes. Now pour the hydrated Zen Basil over your mushrooms. Finally, add your fresh pieces of basil and pour your lemon juice over. 

Zen Basil Pesto Pasta

Ingredients:

1 Tbsp Zen Basil Seeds

4 cups fresh basil 

⅓ to ½ cups extra virgin olive oil 

¼ cup pine nuts or almonds 

¼ cup chopped dates 

¾ cup parmesan cheese 

¼ cup water 

2-5 whole garlic 

1 tsp sea salt 

Process:

In a food processor mix garlic and salt to a paste. Then add the rest of your ingredients and mix well to your preferred texture, and serve.

Zen Basil Salad Dressing

Ingredients:

2 tbsp Zen Basil Seeds

¼ cup olive oil

½ cup balsamic vinegar

2 tbsp mustard

2 minced garlic

1 lemon juice

1 tsp Jennifer Fisher salt & pepper 

Process:

Mix all your ingredients together, and serve over a salad of your choice. 

Zen Basil Seed Bread

INGREDIENTS

• 1 C Coconut Flour

• 1/2 C Almond flour

• 1/3 C Psyllium Husk

• 2 TBS Zen Basil

• 2 TSP Baking Powder

• 1/2 TSP Salt

• 2 ¼ cups Lukewarm water

• 2 teaspoons Apple cider vinegar

INSTRUCTIONS

• Line a loaf pan 9 inches x 5 inches with parchment paper.
  

• Mix all Dry ingredients a large mixing bowl, whisk together

• Add apple cider vinegar and lukewarm water, Combine with a spoon at first. It will be very liquid at 1st and After 30 seconds, the dough is moist, not liquid, and slightly crumbles apart use your hands to form the dough and make a ball.
  

• Form a dough ball and set it aside for 10 minutes to let the fiber absorb all the water and hold the ingredients together.
  

• Now the dough should be soft, elastic, and slightly moist but should hold perfectly together.
  
  Shape a cylinder, bread loaf shape. Don't press the dough too much. It's a gluten-free loaf, it won't rise. If you press too much, it will be very dense, doughy.
  

• Place the loaf onto the prepared loaf pan covered with parchment paper.
  

• Lastly, wet your fingers with water and massage the top of the bread to fix cracks. Sprinkle 1 tablespoon of sesame seeds (optional).
  

• Bake at 350 F on the bottom rack of the oven (first rack from the bottom) for 45 minutes then switch to the middle rack for 15 extra minutes.
  

• Remove from the oven and cool on a rack for 4 hours or overnight before slicing.
  

• Seal and Store in refrigerator.