Blueberry Cobbler

Ingredients:

4 cups blueberries ( I used organic wild frozen blueberries )

1/4 cup Zen Basil seeds 

1/4 to 1/2 cup maple syrup or honey or monk fruit

1 cup water 

1 teaspoon vanilla extract 

1 teaspoon cinnamon 

Generous dash of salt 

Top with 2 left over carrot muffins sprinkled evenly over the filling 

2 tablespoons coconut oil 

Instructions:

In a baking dish, spread the ingredients over the carrot muffin recipe. Click here for the muffins recipe! Top with a drizzle of coconut oil and bake just until the mixture bubbles golden.

Bake 400 for 15-20 min

Curry Rice

Ingredients:

1/4 cup Zen Basil Seeds

1 (20 oz) bag frozen cauliflower rice mix veggies

1 bag frozen peas 6 oz

1 C water

1 bag Cook cooked shrimp May sub cooked chicken

1 lemon slices

2-3 Tbsp coconut oil

2 onion cut cubes

1 tsp salt to taste I like more..

1 tsp curry powder (non spicy)

1 tsp turmeric

1 Tbsp cumin

Bunch of fresh basil or parsley or both

Instructions:

In a saucepan sauté onions over coconut oil till golden add all spices sauté 30 seconds add water bring to boil add all veggies and Zen Basil seeds Mix well. Bring to a boil and cover. Then reduce to simmer and keep covered for 15-20 minutes

Fork through until it looks fully cooked and all the liquid is absorbed

Add cooked shrimp, lemon and herbs toss and serve.

Indian style rice made way healthier

50g Fiber

50g Protein and micronutrients!!

Avocado Fudge Brownies

Ingredients:

4 eggs

2 ripe avocados

1/4 cup cocoa powder

1/2 cup sweetener

4 tbsp melted butter (or coconut oil for a dairy-free option)

1/4 cup Zen Basil Seeds

1 tsp vanilla extract

1 tsp baking powder

Optional: sugar-free chocolate chips

Instructions:

Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.

In a mixing bowl, mash the ripe avocados until smooth. You can use a fork or a blender for this step.

Add the eggs, melted butter, Zen Basil Seeds, and vanilla extract to the mashed avocados. Mix well until fully combined.

In a separate bowl, sift together the cocoa powder, sweetener, and baking powder.

Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and well combined.

If desired, fold in the sugar-free chocolate chips.

Pour the batter into the prepared baking pan and spread it out evenly.

Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.

Once baked, remove the brownies from the oven and allow them to cool in the pan for 10-15 minutes before slicing and serving.

These avocado fudge brownies are rich, moist, and delicious. Enjoy!

Apple Pastry

Ingredients:

1/4 cup Zen Basil Seeds

1 1/2 cups almond flour

1 tbsp cinnamon

1 tsp nutmeg

1 tsp salt

1 tsp baking soda

1/2 cup milk (you can use any milk of your choice)

2 eggs

1 cup chopped apples

For the Glaze:

1/2 cup maple syrup

1/2 cup coconut oil

Ingredients:

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C).

Grease a loaf pan or line it with parchment paper for easy removal.

2. Prepare Zen Basil Seeds:

In a small bowl, mix the Zen Basil Seeds with 1/4 cup of water. Let them sit for about 10-15 minutes until they form a gel-like consistency.

3. Mix Dry Ingredients:

In a large mixing bowl, combine the almond flour, cinnamon, nutmeg, salt, and baking soda. Stir until well combined.

4. Mix Wet Ingredients:

In another bowl, whisk together the milk and eggs until well blended.

Add the soaked Zen Basil Seeds to the wet ingredients and mix thoroughly.

5. Combine Wet and Dry Ingredients:

Pour the wet ingredients mixture into the bowl with the dry ingredients.

Stir until just combined, being careful not to overmix.

Fold in the chopped apples until evenly distributed throughout the batter.

6. Bake:

Pour the batter into the prepared loaf pan and spread it out evenly.

Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

7. Make the Glaze:

In a small saucepan, combine the maple syrup and coconut oil.

Heat over low heat, stirring constantly, until the coconut oil is melted and the mixture is well combined.

Remove from heat and set aside to cool slightly.

8. Glaze the Bread:

Once the bread is baked and cooled for a few minutes, poke holes in the top using a toothpick or fork.

Pour the warm glaze evenly over the top of the bread, allowing it to soak in.

9. Serve and Enjoy:

Allow the bread to cool completely in the pan before slicing and serving.

Serve slices of the Zen Basil Seed Apple Bread with Maple Coconut Glaze and enjoy the delicious flavors!

This bread is perfect for breakfast, snack, or dessert, and the maple coconut glaze adds a wonderful sweetness to complement the warm spices and apples. Enjoy!

Chocolate Covered Rice Cakes

Ingredients:

2 tbsp Zen Basil Seeds

1/2 cup water

5 oz yogurt

2 caramel rice cakes

4 tbsp nut butter

2 tbsp almonds, halved or nuts of choice

1/2 cup dark chocolate

1 tsp coconut oil

Coconut flakes or sea salt for topping

Instructions:

Instructions:

1. Prepare Zen Basil Seeds:

In a small bowl, mix the Zen Basil Seeds with water. Let them sit for about 5 minutes until they form a gel-like consistency.

Once they have absorbed the water and expanded, mix them with the yogurt until well combined.

2. Assemble the Rice Cakes:

Place the caramel rice cakes on a serving plate or tray.

Spread a layer of the Zen Basil Seeds and yogurt mixture evenly over each rice cake.

3. Add Nut Butter:

Spoon nut butter over the yogurt layer on each rice cake, spreading it evenly.

4. Add Almonds:

Place almond halves or nuts of your choice on top of the nut butter layer.

5. Prepare Chocolate Layer:

In a microwave-safe bowl, melt the dark chocolate and coconut oil together. Microwave in 30-second intervals, stirring each time, until the chocolate is completely melted and smooth.

6. Layer Chocolate:

Carefully drizzle or spread the melted chocolate over the almond layer on each rice cake, covering it completely.

7. Add Toppings:

Sprinkle coconut flakes or sea salt over the melted chocolate layer for added flavor and decoration.

8. Chill and Serve:

Place the assembled rice cakes in the refrigerator for about 10 minutes to allow the chocolate to set.

Once the chocolate has hardened, serve and enjoy your delicious and nutritious treats!

These caramel rice cakes with Zen Basil Seeds, yogurt, nut butter, almonds, and dark chocolate make for a satisfying snack or dessert. They can be stored in the refrigerator for a few days in an airtight container. Enjoy!

Arugula Salad

Ingredients:

2 Tbsp Zen Basil seeds

2 Tbsp mustard

1 Tbsp honey

5 oz yogurt of choice (I used Greek)

1 tsp salt

8 oz arugula

Decoration

1 pear

Handful of purple cabbage pickled

Handful of pistachios

Cheese of choice

Instructions:

In a bowl, mix yogurt, seeds, honey, mustard salt. Toss well with arugula.

Decorate with cabbage, pistachios and cheese.

Total fiber: 25g

Total Protein: 25

Carrot Cranberry Muffins

Ingredients:

4 banana mashed

1/4 Cup Zen Basil Seeds (30g fiber)

3 eggs

1 cups coconut oil

5 oz yogurt

1 tsp vanilla extract

2 cup steel cut oats

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup carrot grated

1 cup raisins

1/2 cup cranberry

1 apple cut cubes

1 pears cut cubes

Optional

1/4 cups honey or maple or monk fruit

Topping

1/2 c walnuts few more cranberries dash of cinnamon

Instructions:

Set oven to 350 degrees

Mash banana and seeds add eggs vanilla extract and mix add yogurt mix well now add

and all dry and mix the dry together 1st and then fold add rest of ingredients mix again and pour into lined muffin cups and add topping

Bake 350 for 25-30 min, enjoy

Keep leftover good for several days refrigerated

Makes 12

Fiber Protein count 1st

1/4 Cup Zen Basil Seeds: 30g fiber 5 protein

4 banana 12g Fiber 4g protein

2 cup Steel cut oats: 16g fiber, 14g protein

1 cup Carrot grated: 3.6g fiber

1 cup Raisins: 5.4g fiber

1/2 cup Cranberry: 1g fiber1

1 Apple cut cubes: 4.4g fiber

1 Pear cut cubes: 5.5g fiber

3 Eggs: 18g protein

5 oz Yogurt 18g protein

1/2 cup Walnuts 8g protein

Total fiber count: 78g

Total protein count: 47g

Loads of micronutrients and omegas

No Bake Chocolate Raspberry Oat Cups

Ingredients:

Makes 8 cup

1 1/2 cups oats

2 banana, mashed

1/2 cup organic peanut butter or nut butter of choice

1 1/2 cups raspberries

2 tbsp zen basil seeds

1 tsp vanilla extract

Optional 1/3 cup maple/honey

For the chocolate layer:

1/4 cup dark chocolate

1/4 cup white chocolate

2 date (melted water)

2 tsp coconut oil

Flake of salt and pistachios

Instruction:

Prepare the Base:

In a bowl, combine the mashed banana, 1 tbs of Zen Basil seeds. Mix well until smooth. Next add nut butter and oats. Stir well to form the base mixture.

Jam filling:

In a small bowl add raspberries and vanilla ( If desired, add maple syrup/honey to sweeten the mixture, in this photo I skipped it). Smash with the back of a fork to create a jam texture and add the rest of Zen Basil seeds, mix well, set for 5 min.

2. Form the Cups:

Line 8 muffin tin with paper liners.

Divide the oat mixture evenly among the muffin cups, pressing it down firmly into the bottom to form a crust layer. Fill each oat base cup with Zen raspberry jam.

3. Prepare the top layer:

Melt the chocolate with coconut oil: Microwave in 30-second intervals, stirring each time, until the chocolate is completely melted and smooth.

4 different topping.

Melt 1/4 cup white chocolate with 1 tsp coconut oil, to top coat 3 of the cups.

Melt 1/4 cup dark chocolate with another 1 tsp coconut oil to top coat 3 more of the cups.

Melt date jam (cut the dates into small pieces and 1 cup water bring to boil, use the back of spoon to smash and simmer till it forms into a jam mixture). In this photo, one cup with date jam and the rest of date jam mix with left over melted white chocolate to create a cameral topping.

Carefully drizzle the melted chocolate or date jam over the raspberry jam in each muffin cup, spreading it evenly to cover the raspberries.

Sprinkle a flake of salt over the top of each cup for a touch of flavor.

4. Freeze for one hour and Serve with crush pistachios

Recipe originally created by Jessie Jane Daye on Instagram: @jessiejanedaye

We are incredibly grateful for her creative recipe and for educating about @zenbasil all from the goodness of her beautiful heart “double the fiber over chia.”

These no-bake chocolate raspberry oat cups are perfect for a quick and delicious treat. They can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy!

Carrot Cake Pudding

Ingredients:

Pudding Mix

2 Tbsp Zen Basil Seeds

1/2 cup milk of choice

5 oz yogurt

Dash of salt

1 tsp vanilla extract

Optional: Sweetener of choice

Carrot Mix

1 carrot shredded

1 date pitted and chopped

2 Tbsp cottage cheese

3 Brazilian nuts

1 Tbsp cinnamon

Instructions:

Add the pudding mix into a cup or bowl and mix well. Refrigerate overnight.

Then layer in your carrot mix. Start with the shredded carrots, followed by the Zen Basil pudding mix, then cottage cheese, cinnamon, and dates. Top with Brazilian nuts.

Enjoy!

Salty Crackers

Ingredients:

1 cup flaxseed meal powder

• 2 cup hot water

• Kosher salt to taste

• 1/2 cup Zen Basil seeds

• 1/2 cup sesame seeds

• 1 cup almond slices

• 4 tablespoons oil, extra-virgin olive oil, avocado oil, etc.,

Directions:

1. Place an oven rack in the center of the oven. Heat the oven to 400°F (205°C).

2. To a medium bowl, add the flax seeds, boiling water, and a hefty pinch of salt. Stir and set aside for a minute or so, until the seed mixture goes from a liquid consistency to a gloopy texture.

3. Add the remaining 2 cups of mixed seeds to the mixture and stir to combine. Taste and season with a little bit more salt if needed.

4. Lightly grease a half sheet pan with oil. Line with a sheet of parchment paper on the bottom.

5. To the pan, add 2 tablespoons of oil. Using a pastry brush or your hands, every spread the oil on the surface.

6. Dollop the seed cracker mixture on the pan and evenly spread using a spatula in a thin, even layer that covers the surface of the pan.

7. Using a pastry brush, brush the remaining 2 tablespoons of oil on top of the seed cracker mixture. Sprinkle with salt on top.

8. Bake for 25 to 28 minutes, until the seeds start to look golden. Make sure to keep an eye on the oven and check on the seed crackers every now and then.

9. Open the oven door to release some of the heat and reset the temperature to 350°F (175°C). Rotate the sheet pan, close the oven door and continue baking for 12 to 15 minutes, until the seed crackers look golden brown.

10. Transfer the crackers to a cooling rack or allow them to cool in the pan. Snap the seed cracker bark into smaller pieces and the seed crackers are ready!

11. Store in an air-tight container for 2 to 3 weeks.

Jam Topping:

1 basket raspberries

1 tablespoon Zen Basil seeds

Optional: 1 tablespoon honey or maple or monk fruit Mash the berries using the back of fork.

Add seeds and mix

Set 3 min and enjoy!

Cinnamon Ice Cream

Ingredients:

2 tbsp Zen Basil Seeds

1 scoop protein powder

1 tbsp monk fruit (or sweetener of choice)

1 tsp salt

1 cup yogurt

1/2 cup milk of choice

1 tbsp cinnamon

Directions:

In a mixing bowl, combine Zen Basil Seeds, protein powder, monk fruit, salt, yogurt, and milk of choice.

Mix all ingredients together until well combined.

Freeze the mixture overnight. Then, place it into the Creami ice cream maker and set it to the light ice cream setting.

If you're using a blender instead of the Creami ice cream maker: Pour the mixture into the blender and add 1/2 cup of ice.

Blend on high for 15-30 seconds or until smooth and creamy.

Once blended, serve immediately for a soft-serve consistency, or transfer the ice cream back into a container and freeze for a firmer texture.

Add toppings of your choice before serving. Enjoy your guilt-free, homemade ice cream!

Papaya Pudding

Ingredients:

Recipe makes 3 cup of pudding

1/4 cup Zen Basil Seeds

1/4 cup steel Cut Oats

1 papaya

1 cup milk of your choice (or 1/2 cup full fat milk and 1/2 cup water)

1 cup plain yogurt (Greek or yogurt of choice)

optional: 1-2 tablespoons sweetener of your choice (maple syrup, honey, monk fruit, etc.)

1/2 teaspoon sea salt

1 teaspoon vanilla extract

Toppings

Top with pistachios and coconut flakes

Directions:

In a bowl or jar, combine the Zen Basil Seeds, oats, milk, yogurt, sweetener, mix and add vanilla extract, mix again. Stir well to ensure that all the ingredients are thoroughly mixed and the seeds and oats are evenly distributed throughout the mixture. Chill overnight.

To serve:

Cut a papaya in half and fill with the Zen Basil mix. Top with pistachios and coconut flakes!

Sticky Date Loaf Cake

Ingredients:

3 very ripe medium bananas, mashed (should measure to be 1 ¼ cups mashed banana)

6 dates pitted and chopped

1/2 cup raisins

3 eggs

3 tablespoons unsweetened almond milk

1 teaspoon vanilla extract

2 ½ cups packed blanched fine almond flour

1/4 cup Zen Basil Seeds

1 teaspoon cinnamon

1 teaspoon baking soda

½ teaspoon salt

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

In a large mixing bowl, combine the mashed bananas, eggs, almond milk, chopped dates, and vanilla extract. Mix well until thoroughly combined.

In another bowl, whisk together the almond flour, basil seeds, cinnamon, baking soda, and salt until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Then fold over your raisins. Be careful not to overmix.

Pour the batter into the prepared loaf pan and spread it evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes.

After cooling, carefully transfer the banana bread to a wire rack to cool completely before slicing.

Serve slices of the banana bread on their own or with your favorite toppings, such as butter, honey, or nut butter.

This banana bread will be moist, flavorful, and packed with the nutritional goodness of almond flour and basil seeds. Enjoy it for breakfast, as a snack, or as a delicious dessert!

Chicken Biscuits

Ingredients:

Makes 10 large biscuits

- 1 lb ground organic free-range chicken (protein 100g)

- 1 onion, diced (2g fiber)

-1 tsp garlic chopped

- 1 tsp each of salt, smoked paprika, cumin, and red or black pepper

- 3 cups extra-chopped broccoli (7g fiber and 8g protein)

- 1 bunch cilantro, finely chopped

- 1/4 cup milk of choice

- 7 eggs (6 eggs beaten together, and 1 egg separated for topping) 42g protein

- 1 1/2 cups almond flour (fiber 18g and 36g protein)

- 1/2 cup coconut flour (fiber 21g and 10g protein)

- 1/4 cup Zen Basil seeds (fiber 30g and protein 10g)

- 1/2 cup nutritional yeast

- 1 tsp garlic powder

- 3 tsp baking powder

- 1 tsp salt

- 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all the dry ingredients: almond flour, coconut flour, Zen Basil seeds, nutritional yeast, garlic powder, baking powder, salt, and black pepper. Mix well.

3. Finely chop the broccoli and add it to the large mixing bowl.

4. Dice the onion and sauté it in a little avocado oil over medium heat for 4-5 minutes. Then add it to the large mixing bowl.

5. In the same pan, sauté the ground chicken over medium heat, till golden add fresh garlic sauté 1 min and add the seasoning salt, smoked paprika, cumin, and red or black pepper. Cook until fully cooked, stirring frequently then add it to the large mixing bowl.

6. In a separate medium mixing bowl, whisk together 6 eggs. For the 7th egg, crack the yolk into the bowl and save the white to brush over the biscuits just before baking. This gives the biscuits a golden brown color.

7. Pour the beaten eggs from the medium mixing bowl into the large mixing bowl. Stir everything together until well combined.

8. Scoop the mixture into about 10 evenly sized balls on the prepared baking sheet. Brush the top of each ball with a little egg white.

Optional: sprinkle a little permanence cheese on top before baking.

9. Bake for 20-22 minutes, or until the biscuits are golden brown.

10. This recipe was inspired by Dr Casey Means newsletter recipes, credit to Sonja Manning

**Storage:** You can keep the biscuits in the fridge for 5-6 days or in the freezer for up to a month. Make sure to let them cool before storing.

Let’s count out Fiber and Protein:

In this recipe

High Fiber 77g

High Protein 206g

High micronutrients for

Whole Foods

Got it, let's update the total protein and fiber with the corrected values for Zen Basil seeds:

**Fiber:**

- Onion: 2 grams

- Broccoli: 7.2 grams

- Almond flour: 18 grams

- Coconut flour: 21 grams

- Zen Basil seeds: 30 grams

- Total fiber: 77g

**Protein:**

- Ground organic free-range chicken: 100 grams

- Eggs: 42 grams

- Broccoli: 7.8 grams

- Almond flour: 36 grams

- Coconut flour: 10 grams

- Zen Basil seeds: 10 grams

Total fiber content is 77 grams,

Total protein content is 206 grams.

Peanut Butter Banana Overnight Oats

Ingredients:

1/2 cup rolled oats

1 cup milk of your choice (almond milk, dairy milk, etc.)

1/2 ripe banana, mashed

2 tablespoons peanut butter

2 tablespoons Zen Basil Seeds

2 tablespoons cocoa powder

2 tablespoons yogurt (Greek yogurt or regular yogurt)

1 tablespoon honey or maple syrup (optional, for added sweetness)

Chopped bananas and sugar-free chocolate chips for topping

Peanut butter for drizzling

Directions:

In a bowl or jar, combine the rolled oats, milk, mashed half banana, peanut butter, Zen Basil Seeds, cocoa powder, yogurt, and honey or maple syrup (if using). Stir well until all ingredients are thoroughly combined.

Cover the bowl or jar with a lid or plastic wrap and refrigerate overnight, or for at least 4 hours, to allow the oats to absorb the liquid and soften.

Before serving, give the overnight oats a good stir to mix everything together. If the mixture is too thick, you can add a splash of milk to reach your desired consistency.

Top the oats with chopped bananas and sugar-free chocolate chips.

Drizzle peanut butter over the top for extra flavor.

Enjoy your delicious and satisfying peanut butter banana overnight oats straight from the fridge or at room temperature!

This recipe is perfect for busy mornings or as a convenient grab-and-go breakfast option!

Mango Pudding

Ingredients:

Recipe makes 3 cup of pudding

1/4 cup Zen Basil Seeds

1/4 cup steel Cut Oats

1 cup milk of your choice (or 1/2 cup full fat milk and 1/2 cup water)

1 cup plain yogurt (Greek or yogurt of choice)

optional: 1-2 tablespoons sweetener of your choice (maple syrup, honey, monk fruit, etc.)

1/2 teaspoon sea salt

1 teaspoon vanilla extract

Toppings

Fresh mango, chopped, for layering and topping and bottom

Directions:

In a bowl or jar, combine the Zen Basil Seeds, oats, milk, yogurt, sweetener, mix and add vanilla extract, mix again. Stir well to ensure that all the ingredients are thoroughly mixed and the seeds and oats are evenly distributed throughout the mixture. Chill overnight.

In serving glasses or bowls, layer chopped fresh mango at the bottom.

Pour the prepared Zen Basil pudding mixture over the chopped mango, dividing it evenly among the glasses or bowls.

Top each serving with additional chopped fresh mango.

Optionally, garnish with coconut flakes or chopped nuts for added texture and flavor.

Enjoy your delicious and refreshing mango pudding with Zen Basil Seeds and oats, layered with fresh mango! This recipe offers a delightful combination of creamy basil seeds with fruity textures!

As always, rich in fiber, protein, prebiotic and probiotic and other micronutrients!

The most incredible part, all from the goodness of Real Whole Foods! Also important to check for yourself:

USDA Organic Certified Integrity Database, to help you avoid Glyphosate used products:

Organic.ams.usda.gov

Chocolate Crunch Pudding

Ingredients:

Recipe makes 3 cup of pudding

1/4 cup Zen Basil Seeds

1/4 cup steel Cut Oats

1 cup milk of your choice (or 1/2 cup full fat milk and 1/2 cup water)

1 cup plain yogurt (Greek or yogurt of choice)

optional: 1-2 tablespoons sweetener of your choice (maple syrup, honey, monk fruit, etc.)

1/2 teaspoon sea salt

1 teaspoon vanilla extract

Toppings

1 Tbs Nut butter (of choice) for layering

1/2 Banana slices for layering

2-3 Tbs Dark chocolate for melting

Dash of Salt and crush walnuts for sprinkling

Directions:

In a bowl or jar, combine the Zen Basil Seeds, oats, milk/water, yogurt, salt, sweetener and mix well, add vanilla extract and mix again. Stir well to ensure that the seeds, oats, and yogurt are evenly distributed throughout the mixture and chill overnight.

Before serving, give it a good stir to break up any clumps and ensure everything is well mixed.

In this photo, we layered Zen Basil pudding as the base, top with even layer of nut butter, even layer of sliced bananas, melted dark chocolate (I use chocolate chips with coconut to melt) and drizzle it over the nut butter layer.

Sprinkle with a pinch of salt, dash of walnuts for a delicious contrast of flavors.

Chill in freezer for 30 sec or 5 min in the refrigerator to allow the chocolate to harden slightly and create a crunchy texture.

Enjoy your decadent Zen Basil Seeds and oats pudding with layers of nut butter, dark chocolate, and yogurt! This recipe offers a delightful combination of thick and yet creamy pudding, nutty flavors, rich chocolate, and a hint of saltiness for a truly indulgent treat.

As always, rich in fiber, protein, prebiotic and probiotic and other micronutrients!

The most incredible part, all from the goodness of Real Whole Foods! Also important to check for yourself:

USDA Organic Certified Integrity Database, to help you avoid Glyphosate used products:

Organic.ams.usda.gov

Chocolate Chip Baked Oats

Ingredients:

2 tablespoons Zen Basil seeds

1/2 cup rolled oats

1/2 cup milk of your choice (dairy milk, almond milk, etc.)

1/2 ripe banana, mashed

1 Tbsp nut butter

1/2 tsp cinnamon

1/4 tsp baking powder

pinch of salt

2 tablespoons sugar-free chocolate chips

Optional: 1 scoop protein powder

Optional toppings:

Additional sugar-free chocolate chips

Sliced bananas

Chopped nuts

Drizzle of sugar-free syrup

Directions:

Preheat your oven to 350°F (175°C). Grease a baking dish or oven-safe ramekins with butter or cooking spray.

In a bowl, combine all your ingredients until fully combined.

Pour the mixture into the prepared baking dish or ramekin.

If desired, sprinkle additional sugar-free chocolate chips on top of the mix.

Place the baking dish or ramekins in the preheated oven and bake for 14 minutes, or until the oats are set and the top is golden brown.

Once baked, remove from the oven and let cool for a few minutes before serving.

Serve warm, topped with sliced bananas, chopped nuts, and a drizzle of sugar-free syrup, if desired.

Enjoy your delicious and nutritious chocolate chip baked oats with Zen Basil seeds!

Raspberry Cheesecake

Ingredients:

- 2 tablespoons Zen Basil seeds

- 1/2 cup water

- 4 eggs

- 2 cups yogurt

- 1/4 cup almond flour

- 1/2 teaspoon salt

- 1 teaspoon vanilla extract

- 1 cup strawberries

- 1/4 cup monk fruit (or sweetener of your choice)

- Topping:

- 1 cup raspberries

- Honey or maple syrup for drizzling (optional)

- Mango slices for serving

Instructions:

1. In a cup, mix Zen Basil seeds and water. Set aside for a minute or so until fully hydrated.

2. In a large bowl, whisk together the eggs until well beaten. Then add the hydrated seeds, yogurt, vanilla extract, salt, and monk fruit. Mix until thoroughly combined.

3. Pour the mixture into a greased deep baking dish.

4. Sprinkle the strawberries over the mixture, folding them lightly into the top layer.

5. Evenly sprinkle the almond flour over the top surface of the mixture.

6. Bake at 350°F (175°C) for approximately 30 to 35 minutes. Check for doneness by ensuring the center is not liquid, but it's expected to be moist.

7. Once baked, let it cool before serving. Optionally, you can flip it over onto a plate for presentation.

8. For the topping, smash the raspberries with the back of a fork and drizzle with honey or maple syrup, if desired. Serve the dish with mango slices on the side.

Enjoy your delicious and nutritious post-cheesecake dish, packed with fiber, protein, and micronutrients!

Cookie Crumb Cake

Ingredients:

1 cup almond flour

¾ cup butter, softened

¼ cup Zen Basil Seeds

½ cup sweetener of your choice (such as monk fruit)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon baking soda

Optional: chocolate chips, maple syrup, chopped nuts, or dried fruit for extra flavor

Directions:

Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking pan and set aside.

In a mixing bowl, cream together the softened butter and sweetener until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract.

In a separate bowl, combine the almond flour, Zen Basil Seeds, cinnamon, and baking soda.

Gradually add the dry ingredients to the wet ingredients, mixing until a thick batter forms.

If desired, fold in any optional add-ins such as chocolate chips, maple syrup, chopped nuts, or dried fruit.

Spread the batter evenly into the prepared baking pan.

Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Once cooled, slice the cookie crumb cake into squares and serve. Enjoy!

This cookie crumb cake is perfect for dessert, a snack, or even breakfast. Feel free to customize it with your favorite add-ins for extra flavor and texture!