2 cups dates, pitted, chopped
1/2 cup + 2 Tbsp zen basil seeds
7/8 cup walnuts, chopped
¼ cup cocoa powder
1 Tbsp vanilla extract
Soak dates in hot water for 5-10 minutes.
Place all ingredients in a food processor and pulse unto a dough has formed.
Roll dough into 40 truffles. Place on a baking sheet and move to freezer for 60 minutes.
Store in freezer in a Ziploc bag or airtight container.
MUFFINS
1 cup (4 scoops) 20/20 Vanilla Fiber/Protein Powder
1/3 cup wheat bran
2 Tbsp zen basil seeds
2 tsp baking powder
1 tsp stevia (optional)
½ cup Greek yogurt
6 egg whites
1 ripe banana, mashed
2 tsp coconut oil
FILLING
2/3 cup coarsely chopped pecans
2 Tbsp (1/2 scoop) 20/20 Vanilla Fiber/Protein Powder
2 tsp coconut oil
1 Tbsp stevia (optional)
STREUSEL TOPPING
12 pecan halves
Stevia for sprinkling (optional)
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.
Fill prepared muffin tins 1/3 full with the muffin batter. This should only use about half of the batter. Set remaining batter aside.
Combine filling ingredients in small bowl with fork. Divide filling mixture among muffins, layering on top of batter in tin.
Pour remaining batter in muffin tins, filling each cup ¾ of the way full.
Place pecan half on each muffin, and sprinkle stevia if using. Place in oven to bake for 15-20 minutes, or until muffins are golden brown.
Made by Tanya Zuckerbrot
1/2 cup fresh raspberries
2 scoops vanilla 20/20 fiber/protein/ powder
1 mini cucumber
Juice of 1 whole lemon
1 1/2 cup unsweetened flax milk
1 Tbsp Zen Basil Seeds
1 cup ice
Place all ingredients in blender and pulse to desired consistency.
2 Tbsp Zen Basil Seeds
1 cup ice
2 scoops 20/20 vanilla protein
2 cups milk of your choice
Add all of your ingredients into a blender. Blend for 15 seconds (Over blending will cause the seeds to get over gelatinous). Now pour into a cup and top with your favorite fruit or nuts!
1 Matcha Zen Basil Hydrate
½ lemon
1 cup of spinach
1 Apple
1 ginger root
1 tsp cinnamon
1 tsp turmeric
4 cups almond milk
Grab a blender and add a cup of ice to it. Squeeze the lemon until all the juice is in the blender. Now add your Zen Basil Seeds, hemp seeds, chopped apple, chopped ginger, cinnamon, turmeric, milk, and spinach to the blender. Blend for 15 seconds or your desired preference (Note: Over blending will make the seeds over gelatinous). Now pour your smoothie into a cup and enjoy!
2 Tbsp Zen Basil seeds
2 Tbsp rolled oats
1 cup plant milk
½ tsp cinnamon
1 Tbsp beet root powder
1 Tbsp cup vegan cream cheese
1 Tbsp monk fruit
1 tsp vanilla extract
2 Tbsp Lilly’s white chocolate chips
1 tsp coconut oil
In a bowl mix the Zen Basil Seeds, oats, milk, vanilla, and cinnamon with your milk. Leave that overnight to chill. In a separate bowl, add your white chocolate chips with the coconut oil, and heat for a few minutes, or until it’s melted.
In a bowl, add beetroot and ¼ cup of water, mix well. Then pour your Zen Basil Seed oats mixture, and mix very well with the beetroot. Pour half that mixture into a cup. Now mix the cream cheese and monk fruit very well. Layer the cream cheese into your cup, then add the rest of your Zen Basil mix on top. Finally, drizzle your melted white chocolate over the top. Now freeze that cup for 2-4 minutes. Enjoy!
3 cups gluten free oats
2/3 cup raw almonds, chopped
¼ cup coconut oil, melted
2/3 cup natural almond butter
1/3 cup maple syrup (this recipe isn’t super sweet, so if you want sweeter, increase to ½ cup)
1 Tbsp Zen Basil Seeds
1 tsp vanilla bean paste or vanilla extract
1 tsp cinnamon
Preheat oven to 325. Mix ingredients together, then spread on silpat and bake for 24 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
1 cup water
2 cup milk of choice (coconut milk for creamier consistency or almond)
2 Tbsp Turmeric
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp pepper, dash of salt
1 to 2 Tbsp honey
In a bowl add 2 Tbsp of Zen Basil Seeds and 1 cup of water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. In a sauce pot, mix Turmeric, cinnamon, dash of salt, pepper, and cardamom. Mix altogether really well, till it looks golden. Bring to a boil. Simmer for 15-20 minutes. Add the hydrated seeds. Simmer for 1 more minutes. Serve with honey.
pro tip, be careful with turmeric may stain especially white countertops, also milk mixture may boil over quickly, as soon as it comes to a boil, turn down the heat-to low temp.
2 tbsp Zen Basil seeds
1 cup water
2 scoops 20/20 protein powder
¼ cup milk of your choice
Dash of salt
Mix the Zen Basil Seeds, 20/20 protein and water. Then bring your Zen Basil Seed mix to a boil. Add the cinnamon, salt, and milk. Mix until it thickens. Pour your mixture into a bowl and add your favorite toppings. I used raisins, pecans, mulberries, and more cinnamon.
Made by Neda Varbanova
Serves 10
Cooking spray
3 tbsp basil seeds
1/2 cup water
2 bananas, mashed
2 tbsp white chocolate chips
3 tbsp dark chocolate chips
2 tbsp caramelized pecans, chopped
2 tbsp coconut oil, melted
2 dates, pitted and chopped
2 cups almond flour
3 tsp monk fruit sweetener or coconut sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup unsweetened almond milk
STEP 1. Preheat oven to 375 F or 190 C.
STEP 2. Lightly grease muffin molds with cooking spray and set aside.
STEP 3. In a small bowl, mix the basil seeds with water. In another large bowl, mash the bananas with a fork. Add the rest of the ingredients and mix well. If the consistency feels too dry, add a little more almond milk.
STEP 4. Using a spoon, scoop the batter and place evenly in the muffin molds.
STEP 5. Bake for 35 minutes, until golden. Serve the muffins with dairy free coconut or vanilla ice cream. Enjoy warm or at room temperature.
Recipe created by healthywithnedi :)
Made by Tanya Zuckerbrot
DOUGH
1 cup blanched almond flour
1/4 cup coconut flour
1/2 cup (2 scoops) vanilla 20/20 fiber/protein powder
1/2 tsp baking powder
1/4 tsp sea salt
1 Tbsp unsweetened vanilla almond milk
3 Tbsp coconut oil (melted)
2 large egg whites
1 tsp vanilla extract
FILLING
1/2 cup sugar-free fruit flavor jam of choice
OR
1 cup raspberries (fresh or frozen), washed and chopped
1/2 Tbsp lemon juice
1 Tbsp stevia, or other nonnutritive sweetener
1 Tbsp Zen Basil Seeds
Line 1-2 baking sheet with parchment paper and set aside.
In a medium bowl, combine almond flour, coconut flour, 20/20 powder, sea salt and baking powder. Set aside.
In a small bowl, whisk coconut oil, almond milk, vanilla extract, and egg whites until well combined. Pour mixture into the medium bowl and fold until a dough forms. Cover bowl with saran wrap and refrigerate for 1 hour. Dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if too dry.
While dough chills, prepare filling by adding chopped raspberries to a saucepan and placing over medium heat. Cook until raspberries break down, ~3-8 minutes (depending on if using fresh or frozen). Using the back of a spoon, a spatula or a potato masher, mash fruit to desired consistency.
Remove from heat, stir in lemon juice and sweetener (adding 1-2 tsp of both if needed). Stir in basil seeds, 1 tsp at a time and set aside to cool and allow seeds to expand. Leftover jam can be stored in mason jar in fridge for up to 2 weeks.
After dough has chilled for an hour, remove from fridge and place on parchment paper. Place another piece of parchment paper atop dough and using a rolling pin, roll dough out to ~⅛ inch thickness.
Using a 3 inch round cookie cutter, cut out cookie rounds and transfer to prepared baking sheet(s), placing cookies ~1.5 inches apart. Gather the scrap dough, roll, and repeat until you have 24 cookie rounds.
Spoon 1 teaspoon of prepared jam in the center of each round cookies. Using your fingers fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under. Pinch the corners together neatly so that they form a point. Place cookie sheets into the refrigerator for 20 minutes to chill. Preheat oven 350°F while cookies chill.
Place baking sheet in oven and bake cookies for 10-15 minutes, or until golden brown. Let cool completely.
2 cups unsweetened full-fat coconut milk
2 Tbsp monk fruit sweetener
½ tsp pure vanilla extract
¼ tsp pure coconut extract
¼ cup Zen Basil Seeds
½ cup unsweetened coconut flakes, toasted
1 kiwi fruit, skinned or diced
½ cup frozen unsweetened passion fruit puree (From 3 or 4 passion fruit if fresh)
In a large saucepan, combine the coconut milk and monk fruit and heat over medium. Stir occasionally until the monk fruit has dissolved. Remove from the heat.
Add the coconut extract, Zen Basil Seeds, half the coconut flakes, and stir. Let stand for 5 minutes to allow the seeds to absorb the liquid.
Stir well, then transfer to 4 individual serving dishes, and refrigerate for 3-4 hours.
In a small bowl, toss together the kiwi and passion fruit puree, then divide the fruit among the puddings. Top with the remaining coconut flakes just before serving.
2 Tbsp Zen Basil Seeds
1 cup water
2 Tbsp cocoa powder
2 Tbsp hot water
¼ cup coconut milk or coconut cream for more thickness
½ cup yogurt
½ cup raspberries
½ tsp cinnamon
2 Tbsp monk fruit
Dash of salt
In a bowl hydrate the Zen Basil Seeds in water for 5 minutes. Once hydrated, add cinnamon and salt, mix well. Layer the yogurt on top. In a separate bowl, mash the raspberries until they become a puree. Layer that over the yogurt. In a separate bowl, mix the cocoa powder, monk fruit, and hot water. Mix well until it becomes liquid chocolate. Pour over the raspberry layer. Optional: Add a dash of sea salt on top. Cool in the fridge for 10 minutes to thicken, then enjoy!
4 Tbsp Zen Basil Seeds
4 cups mango
1 lemon juiced
4 Tbsp maple syrup or honey
½ tsp cardamom
Pour your mangoes into a pan and heat up to a simmer. Then add your Zen Basil Seeds on top and mix well for 5 minutes. Next add your lemon juice, syrup, and cardamom. Pour your mixture into a jar and enjoy!
2 Tbsp Zen Basil Seeds
4 cups almond milk
2 cups frozen blueberries
1 Tbsp monk fruit
2 scoops vegan 20/20 protein
2 cups ice
Coconut whip cream
Add all of your ingredients and blend for 15 seconds or until it is your preference (Note: Over blending will make the smoothie extra gelatinous). Pour the smoothie into a cup and top it off with the coconut whip cream. Now enjoy this superfood smoothie, packed with 40 grams of fiber and 26 grams of protein!
2 Tbsp Zen Basil Seeds
1 cup water
1 cup sour cream
½ lemon
1-2 garlic minced (or dry garlic powder)
1 tsp salt & pepper
In a bowl add the Zen Basil Seeds and water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. Add the sour cream, garlic, salt and pepper. Squeeze the lemon juice, then mix. Garnish with herbs and chopped nuts. Serve with veggies. This is a nutrient rich, high fiber dipping sauce perfect for the Super Bowl!
2 Tbsp Zen Basil Seeds
1 cup water
1 cup yogurt of choice
½ lemon juice
Pinch of salt
In a bowl add the Zen Basil Seeds and water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. Next, add the yogurt, lemon juice, and salt. Garnish with nuts, fruit, and veggies on top. This is a perfect nutrient rich dipping sauce!
1 Tbsp Zen Basil Seeds
½ cup water
½ avocado
½ lemon
1 tsp of salt & pepper
Hydrate your Zen Basil Seeds then place into a bowl. Now add your avocado on top. Juice your lemon over and add the salt & pepper. This Zen Basil guacamole goes great with a taco or as dipping sauce!
2 Tbsp Zen Basil
1 cup water
1 cup milk of choice
1 cup boysenberries
½ tsp cinnamon
¼ tsp salt
½ cup yogurt of choice
1 Tbsp maple syrup of choice
In a bowl add 2 Tbsp of Zen Basil Seeds and 1 cup of water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. Add the milk, cinnamon, and salt. Mix all together really well. Bring to a boil. Simmer for 5 minutes.
In a saucepan, heat up and mix the boysenberries until the berry juices are flowing. Add the maple syrup and simmer for 1 minute.
Now layer your Zen Basil pudding with the boysenberry jam and yogurt in a cup.
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
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.