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
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.
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
Mix all your ingredients together, and serve over a salad of your choice.
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.
⅓ cup Zen Basil Seeds
⅓ cup Tahini Goddess Peanut Butter
½ cup cocoa powder
¼ tsp salt
3 eggs
3 bananas
Optional:
1 tsp honey or monk fruit
Mix all of your ingredients together in a bowl. Then bake at 350F for 20-30 minutes.
3 Tbsp Zen Basil Seeds
3 Eggs
1 cup yogurt
1 Cup Almond flour
2 Tbsp Coconut flour
1 1/2 Tbsp psyllium husk powder
1/2 Tbsp baking powder
1/2 tsp Salt
2 Tbsp Fresh Rosemary and Sliced Almonds optional
Line a small loaf tin with parchment paper.
In a bowl, mix the eggs and yogurt with a fork, but mix very well until smooth.
Add the almond flour, coconut flour, baking powder and salt and mix until fully combined.
Last, add the Zen Basil seeds and psyllium husks and mix.
Fill the dough into the loaf tin and let it rest for 15 minutes so the psyllium and the Zen Basil seeds can absorb the liquid.
Sprinkle rosemary and almonds on the top.
Bake for 45 minutes at 350 or until the top is lightly browned and a knife inserted comes out clean.
This recipe was inspired by an online trend that was using yellow cake mix from the box, we made it nutrient rich, Zen Basil version!
Filling
6 fresh mangoes
2 tbsp Zen Basil seeds
2 C water
Optional (if the mangoes are not that sweet you may add 2 tbsp monk fruit)
Yellow cake replacement Toppings:
2 C almond flour
2 tbsp monk fruit
2 tsp corn starch
1/2 tsp baking soda
1/4 tsp salt
Last step:
1/2 C olive oil drizzle on top
Mix filling ingredients, top with yellow cake Replacement, drizzle olive oil as the last step and bake 350F for 35-45 minutes.
½ cup coffee or espresso
1 scoop chocolate 20/20 fiber/protein powder
2 Tbsp Zen Basil Seeds
1 cup boiling water
2 tsp unsweetened cocoa powder
1/4 cup nonfat Greek yogurt
In a medium bowl, whisk coffee/espresso and chocolate 20/20 powder until smooth.
In a separate bowl, place Zen Basil Seeds. Add boiling water and stir until the water is completely absorbed and the seeds are hydrated.
Add the hydrated Zen Basil Seeds to the coffee/chocolate mixture. Place in the refrigerator to chill until you are ready to assemble.
In a glass footed dessert dish or mason jar, layer half the Zen Basil Seed mixture with 2 Tbsp Greek yogurt and dust with 1 tsp cocoa powder. Repeat with remaining Zen Basil Seeds mixture, yogurt and cocoa powder. Serve.
1/2 cup (8 oz) water
1 cup mixed berries (raspberries, blueberries, blackberries)
1 Tbsp pomegranate seeds
1 tsp ribboned mint
1 Tbsp ZenBasil Basil Seeds
1/3 cup ice
Add all ingredients to a large bowl. Stir and enjoy.
1 cup warm water
1/4 cup Zen Basil Seeds
1/4 cup (1 scoop) vanilla 20/20 fiber/protein powder
1 cup unsweetened almond milk
1/2 tsp cinnamon
Add 1/4 cup basil seeds to 1 cup warm water to soak. Set aside and allow basil seeds to swell, ~3 minutes.
In a separate bowl, whisk 20/20 powder and almond milk. Optional, pulse in blender to make smooth.
After seeds are fully swollen and soaked up the water, pour into the powder/almond milk mixture. Add cinnamon and stir.
Serve immediately, or if prefer chilled, place in fridge to chill before serving.
MUFFINS
1 cup (4 scoops) 20/20 Vanilla Fiber/Protein Powder
2/3 cups of Fine Wheat Bran
2 tsp baking powder
1/4 cup almond flour
1/2 tsp nutmeg
2 1/2 Tbsp cinnamon
1 small-medium banana, mashed
1/2 cup of Greek Yogurt
2 Tbsp coconut oil
1 cup grated zucchini, liquid squeezed out
1 cup grated carrot
5 egg whites
1 Tbsp zen basil seeds, for topping
Preheat oven to 400°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins). Set aside.
Mix all dry ingredients together in a bowl. Set aside.
In a separate bowl, mix all wet muffin ingredients together, including the banana. Pour dry ingredients in and whisk until a well combined, lump-free batter is formed.
Pour batter into prepared muffin tins and sprinkle with basil seeds. Place in oven to bake for 15-20 minutes, or until muffins are golden brown.
Ingredients
1 tablespoon Zen Basil
1 Basket Organic seasonal Figs
1/2 Cup water
Dash of sea salt
Pro Tip
1/4 lemon juice only to make it last 2 weeks in refrigerator
Instructions
Cut the figs in half and heat in a pan, Stove top high for 3 min, till it’s golden add water boil 1 min sprinkle Zen Basil mix and set.
Optional
Dash of Cardamom or Cinnamon, lemon juice
1 Tbsp Zen Basil Seeds
1 Tbsp Tahini goddess
1 Tbsp pumpkin puree
1 Tbsp pumpkin spice
½ cup almond milk
½ frozen zucchini
1 Tbsp frozen rice cauliflower
1 scoop Shoremagic collagen
1 tsp cinnamon
Place all of your ingredients in a blender and pulse to desired consistency.
Step 1
1 tbs Zen Basil
1/2 C water
mix set 5 min
Step 2
1/2 C Olive or melted Coconut oil (May reduce to 1/4)
1/2 C Cocoa powder
2-3 Tbs Monk fruit or Maple syrup
Mix well
Step 3
Mix in hydrated seeds to chocolate syrup from step2
Step 4
Blend:
3 bananas
1/2 C Cocoa powder
1/2 - 1/4 C olive oil (reduce portion makes it less moist)
1/2 C Nut butter (almond butter or may substitute 1/2 C PB2 for fat free version)
2 Tbs Maple syrup or Monk Fruit or Coconut Sugar or Stevia
1 tsp vanilla extract
1/2 tsp Cinnamon
Blend to make your base mixture
Step 5
In 5x5 olive oil the base pour half the mixture layer in middle
Zen pudding and top with rest of mixture
Bake 350 for about 30 min cool completely enjoy ☺️
Chill Overnight and it’s even more amazing the next day!
NUTRITION RICH : No Sugar and No Flour
Ingredients:
2 Tbs Zen Basil
4 large Banana
3/4 Cup Cocoa Powder
3/4 Cup Almond Butter
1/2 Cup chocolate chips
1/2 tsp Cinnamon
1 tsp vanilla extract
Toppings optional
Step 1:
2 TBS Zen Basil
1 Cup water mix and set 5min
Step 2:
In a bowl, use back of a fork to smash bananas add cocoa powder almond butter vanilla cinnamon and mix to make flourless brownies mixture
Spray 8x8 pan with coconut or olive oil and pour half the mixture, next Pour hydrated seeds and chocolate chips as a filling
Top with the rest of brownie mixture
Step 3:
Bake 350 for 15-20 min
Toppings optional
Enjoy
Zen Basil Seed Tropical Sensation Drink
Zen Basil Seed Tropical Sensation Drink
INGREDIENTS
2 Tbs Zen Basil
1 C water
1/2 C coconut milk
1 ice cube tray ginger turmeric juice
2 frozen bananas
3 cups fresh chopped pineapple
remaining coconut juice from can
additional chopped pineapple and shredded coconut for garnish
DIRECTIONS:
First, combine the water and Zen Basil mix and let rest for 5 minutes.
Next, stir in the coconut milk and set aside.
Toppings:
Place 1 frozen ice cube tray or ginger turmeric juice, 2 frozen bananas and 3 cups fresh chopped pineapple in a blender with the remaining coconut milk. Blend until smooth.
To serve, divide the basil seed pudding into 4 glasses and then top with the smoothie.
Top with additional chopped pineapple and shredded coconut, if desired.
Recipe
Step 1
2 tbsp Zen Basil Seeds
1 cup water
sit 5min
Step 2
mix hydrated seeds to 1/2 cup yogurt
1 tsp vanilla powder
Step 3
jam topping:
1 cup blueberries
heat on high 2 min
1 tbsp monk fruit
pinch of sea salt
continue cooking 2min
4 kiwifruit, peeled
1 cup water
2 Tbsp ribboned mint, loosely packed
1/2 tsp lime zest
1 Tbsp zen basil seeds
Combine 3 kiwis and water in blender and pulse until smooth.
Slice the 4th kiwi and divide between 6 popsicle molds.
Add mint, lime zest and basil seeds to kiwi water and stir. Divide between popsicle molds.
Place molds in freezer to set ~3 hours - overnight.
Remove from the freezer. Place mold under hot water for 3 seconds and gently remove ice pop from mold. Serve and enjoy!
Ingredients:
2 Tbs Zen Basil
2 Scoop Protein Powder (2020 Vegan)
3 large Banana
1 Cup Almond Flour
3/4 Cup Pumkin Puree
2 Tbs Yogurt
2 Tbs Olive Oil
1 Tsp Pumkin Spice
1/2 Tsp Cinnamon
Pinch of salt
1/2 Tsp baking Powder
1/2 Cup milk (Plant-based)
3 Tbs Sugar (Monk fruit or Maple or Coconut)
1 tsp vanilla extract
Whipped (coconut)
Step 1:
2 TBS Zen Basil seeds
1 Cup water mix and set 5min
Step 2:
In a bowl, use back of a fork to smash bananas add all wet ingredients, mix well, add all dry ingredients and mix all together.
Spray 8x8 pan with olive oil and pour the mixture, (optional, sprinkle some walnuts or almonds)
Step 3:
Bake 350 for 35-40 min
Cool 20 min and serve with whipped, sprinkle pumpkin spice
Enjoy
Blueberry Raspberry Zen Basil Seed Bread
Organic ingredients + Directions:
Dairy free, Gluten free, Grain free
1 C Zen Basil seed, 2 C sliced almond, 2 tbsp sesame seeds, 1/2 C psyllium husk powder, 1 1/2 tsp JF universal Salt, 3 tbsp monk fruit, 2 C blueberries, 1 C Raspberries, 2 tbsp coconut oil, 1/4 C olive oil Drizzle, 1 1/2 C water, boiled, Optional 1/4 C walnuts
Directions:
In a sauce pan over medium heat combine blueberries raspberries coconut oil and monk fruit bring to boil and set a side.
Once cool add JF universal salt and Zen Basil seeds and mix well.
In a large bowl, combine almonds, psyllium husk boiling water mix.
Add Zen Basil fruit mixture, mix all together very well.
Push the ‘dough’ into the lined and greased loaf pan, sprinkle walnuts and sesame seed topping, drizzle olive oil, to push down the dough.
I Baked 375 about 45 min, JF og recipe was 400 for one hour, but last time I made this similar seed bread, this temp make the seeds too toasted. Depends on your oven
Let cool for 1-2 hours in the loaf pan before serving.
It pairs perfectly with sliced goat feta cheese
Vanilla Pomegranate Bowl
You are what you eat ♥️
Recipe
2 tbs Zen Basil
1 cup water mix, sit 5min to hydrate 💦
Now, add:
1/2 cup yogurt
1 tsp vanilla powder
Mix well and top with your favorite seasonal fruit ♥️
