2 Tbsp Zen Basil seeds
1 Peach cut small cubs
1 cup coconut milk
2 Tbsp coconut flour
1 Tbsp monk fruit
Dash of salt
Add 2 Tbsp of Zen Basil seeds to a saucepan with milk of your choice. Bring to a boil. Add coconut flour to keep it lectin free, or you can add oatmeal. Add salt and sweetener of choice, I chose monk fruit. Mix well. Add a cut up peach to the mix and simmer for 5 minutes. Serve.
1 Tbsp Zen Basil Seeds
1 Tbsp water
½ avocado
2 cups frozen mixed berries
Add the Zen Basil seeds and water into the blender. Let sit for 5 minutes. Then add the avocado and frozen mixed berries blend for 15-45 sec depending on speed, may have to open the blender mix and blend again till its fully blended smooth and creamy, serve with your favorite toppings.
¾ cup Zen Basil Seeds
2 cups coconut milk
3 cups frozen pineapples (Divided into 2 cups and 1 cup)
2 Tbsp coconut flakes (Divided into 2 Tbsp)
1 Tbsp vanilla extract
1 cup unsweetened coconut yogurt
Optional: 2 Tbsp maple syrup
Blend 2 cups of pineapples, coconut milk, 1 Tbsp of coconut flakes, and the vanilla extract. Optional: Maple syrup.
Divide the Zen Basil Seeds into 4 jars and add the liquid, (ration is about 2 tbs seed to 1/2 cup liquid for thick and up to 1 c liquid for more moist pudding) stir well to make sure it is thoroughly combined. Place in the fridge to set overnight.
Topping, add coconut yogurt and pineapple puree, or pineapple chunks and blend till smooth, pour over the pudding mixture sprinkle the rest of the coconut flakes.
Bon Appetit!
2 Tbsp Zen Basil Seeds
1 bag frozen cauliflower rice
1 onion
1-2 Tbsp coconut oil
½ lemon juiced (more to garnish)
1 tsp salt to taste
1 tsp cumin
1 avocado smash (use fork may add 1 tsp seeds)
Basil leaves to garnish
Sauté onion in coconut oil for 2-3 minutes. Add cauliflower, Zen Basil seeds, salt, cumin, and stir. Top with 1 tsp of coconut oil on top and cover. Simmer for 5-7 minutes. Mix again and serve.
To decor: In a round glass bowl, drizzle olive oil evenly all around, press down half the cooked mixture followed by one layer of avocado smashed followed by the 2nd layer of cooked mixture, let it sit for few min to settle, (make a bigger batch to keep chill overnight for next day) cover the bowl with flat plate and flip to drop the tower on your plate, may use a knife to loosen the sides..takes practice..garnish with lemon and basil leaves and dust nutritional yeast or perm and more greens.
2 Tbsp Zen Basil Seeds
1 scoop vanilla protein powder
1 cup milk of choice
¼ tsp almond extract
1 cup boysenberries
Dash of salt
In a bowl mix your Zen Basil Seeds, protein powder, coconut milk, and almond extract. Refrigerate overnight. Then heat up a cup of boysenberries in a saucepan and mush them up with a spatula. Now pour the boysenberries onto your pudding mix.
2 Tbsp Zen Basil Seeds
1 cup coconut milk
¼ tsp almond extract
½ cup vegan yogurt
4 strawberries
Dash of salt
Optional: 1 Tbsp monk fruit
Mix all your ingredients together and refrigerate overnight. Top with strawberries.
2 Tbsp Zen Basil Seeds
1 cup coconut milk
1 Tbsp almond butter
2 Tbsp oatmeal
¼ tsp almond extract
½ cup vegan yogurt
Dash of salt
Toppings: Banana, sugar-free chocolate chips, almonds, coconut flakes
Optional: 1 Tbsp monk fruit
Mix all your ingredients together and refrigerate overnight. Top with a banana, chocolate chips, almonds, and coconut flakes.
2 Tbsp Zen Basil Seeds
1 cup coconut milk
1 Tbsp cocoa powder
¼ tsp almond extract
Dash of salt
Top with raspberries
Optional: 1 Tbsp monk fruit
Mix all your ingredients together and refrigerate overnight. Top with raspberries.
2 Tbsp Zen Basil Seeds
1 ½ cup milk of choice
2 cups frozen berries
2 bananas
½ cup almond flour
½ cup coconut flakes
1/4 cup coconut oil
In a glass baking dish, smash the bananas with back of fork, add seeds, milk, berries and sprinkle almond flour followed by flakes evenly, drizzle coconut oil. Bake at 350F for 35-40 minutes.
6 Tbsp Zen Basil Seeds
3 cups milk of choice (I used full fat coconut milk)
1 tsp vanilla extract
1 tsp honey
Dash of salt
Topping:
1 Tbsp blueberries
1 Tbsp strawberries
1 Tbsp mango
1 Tbsp granola
In a bowl, mix your base ingredients together and refrigerate overnight. Then add toppings of your choice. I used mixed berries and our homemade granola.
2 Tbsp Zen Basil Seeds
2 cups almond slices
1 cup coconut flakes
2/3 cup sesame seeds
¼ cup coconut oil, melted
2/3 cup natural almond butter
½ cup chopped dates, may sub with dry blueberries
1/3 cup maple syrup (this recipe isn’t super sweet, so if you want sweeter, increase to ½ cup)
Or ½ cup honey or monk fruit for lectin-free & Keto
1 tsp vanilla extract
1 tsp cardamom
1 tsp cinnamon
Dash of salt (JF)
Optional: 1 egg white frothed
Preheat oven to 325. Mix ingredients together, then spread on a cookie sheet lined with coconut oil and bake for 20-25 minutes. Let cool on pan completely, then break into chunks. It’s so good on its own or over yogurt. You can enjoy this for breakfast or a healthy snack. Optional add-ins: coconut flakes, chocolate chips.
2 Tbsp Zen Basil Seeds
1 cup milk of choice
1 tbsp maple syrup
1 tsp vanilla extract
Dash of salt
2 tbsp cocoa powder
Topping:
2 tbsp cream cheese
4 Tbsp coconut yogurt
1 Tbsp honey
In a bowl, mix base ingredients and chill overnight. Next day, in a separate bowl, mix the cream cheese, yogurt, and honey for your topping. Now pour that mix onto your base layer. Sprinkle with more cocoa powder to serve.
2 Tbsp Zen Basil Seeds
1 scoop plant protein powder
1 cup plant yogurt
2 Tbsp monk fruit or maple syrup
¼ tsp almond extract
Rose pedals
Sprinkles
Optional: 2 Tbsp almond butter
In a bowl, mix all your ingredients together. Then spread onto a pan using a cookie sheet. Now top with the rose pedals and sprinkles. Freeze for a few hours and your mixture will become a healthy and delicious yogurt bark.
½ cup Zen Basil Seeds
4 cups coconut milk
½ cup coconut flour
2 tsp vanilla extract
2 Tbsp maple syrup or honey/monk fruit
Dash of salt
Mix all ingredients together and chill overnight. Add toppings: mixed berries, walnuts, chopped dates, tahini, and date syrup.
2 Tbsp Zen Basil Seeds
1 cup almond milk
1 tsp vanilla extract
2 Tbsp coconut flour
½ cup coconut yogurt
Dash of salt
2 Tbsp melted chocolate
1 Tbsp walnuts
Optional: 1 Tbsp maple syrup or monk fruit
In a bowl, add Zen Basil Seeds with the almond milk, mix well. Add coconut flour, dash of salt, and sweetness of choice. Mix well for 2-3 minutes, the mixture will thicken within 5 minutes. Spread coconut yogurt evenly on top, drizzle melted chocolate and top with walnuts, dash more sea salt, and refrigerate overnight.
1 Tbsp Zen Basil Seeds
2-3 garlic cloves, minced
1 lemon freshly juiced
1 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
½ cup coconut yogurt
½ cup coconut cream
½ cup water
2 tsp capers
2 Tbsp nutritional yeast
1 tsp salt & pepper
Blend all ingredients together for 15 seconds and serve.
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
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.
1 Tbsp Zen Basil Seeds
1/2 cup water
2-3 Tbsp olive oil
8 eggs
1 onion diced
3 tomatoes chopped
3 garlic cloves diced
1 tsp paprika
1 tsp salt & pepper
1 Tbsp cilantro
Optional: Top with cheese
Sauté your garlic and onions in a pan over olive oil until they are golden. Next add chopped tomatoes, mix and cover until all the tomato juice is evaporated, check every 5 minutes. Continue to cook, cover once the mixture looks like a rich tomato paste. Add your hydrated Zen Basil seeds with the paprika and eggs on top. Cook the eggs to your preference and top with salt, pepper, and cilantro.
1 Tbsp Zen Basil Seeds
1 Date
1 tsp almond butter (we used tahini goddess)
1 tsp pistachios
Split your date in half and add the Zen Basil Seeds. Then spread the almond butter on each side of the date. Top with pistachios.
3 Tbsp Zen Basil Seeds
2 ¾ cup almond flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup organic butter
½ cup monk fruit
4 eggs
2 tsp vanilla extract
⅓ cup lemon juice
2 Tbsp lemon zest
¼ cup coconut cream
1 cup sour cream (or yogurt)
In a bowl mix all your dry ingredients. In another bowl mix the butter, monk fruit, vanilla extract, coconut cream, eggs, and lemon juice. Mix well. Then add the sour cream and your dry mix to that bowl and mix well. Pour that mix into a pan and bake at 350F for 45-55 minutes. Sprinkle your lemon zest on top and enjoy!