Ingredients:
2 Tbsp Zen Basil Seeds
1 cup almond flour
1/2 tsp baking powder
1/2 cup Greek Yogurt
Pinch of salt
Everything Bagel Seasoning
Instructions:
Mix yogurt, almond flour, baking powder, salt, and 1 Tbsp of Zen Basil Seeds.
Roll into balls.
Seasoning:
Everything Bagel Seasoning of choice: I used 1 Tbsp Zen Basil Seeds, 1 Tbsp garlic, 1 Tbsp onion powder, 1 Tbsp red pepper
Roll mixture into seasoning
Bake at 400F for 15-20 min
Now you can enjoy your delicious and nutritious bagel bites!
Ingredients:
• 1 tablespoon Zen Basil seeds
• 1/4 cup water
• 1 tablespoon olive oil
• 1 peach
• 1/2 cup yogurt
• 1 tablespoon honey
• 1 tablespoon macadamia nuts or pistachios (chopped)
1. Hydrate the Basil Seeds:
• In a small bowl, combine 1 tablespoon of Zen Basil seeds with 1/4 cup of water.
• Stir well and let sit for about 5 minutes, or until the seeds have absorbed the water and become gelatinous.
2. Add Olive Oil:
• Stir 1 tablespoon of olive oil into the hydrated Zen Basil seeds until well combined.
3. Prepare the Peach:
• Freeze one peach until firm.
• Once frozen, grate the peach using a fine grater or microplane.
4. Assemble the Pudding:
• In a serving bowl, mix 1/2 cup of yogurt with the olive oil-infused, hydrated Zen Basil seeds.
• Top the yogurt mixture with the grated frozen peach.
5. Garnish:
• Sprinkle chopped macadamia nuts or pistachios over the top.
• Drizzle with 1 tablespoon of honey.
Nutritional Benefits:
This pudding combines polyphenol-rich ingredients such as Zen Basil seeds and olive oil, which are known for their antioxidant properties. The complete fiber and protein content from the basil seeds, along with the probiotics from yogurt, make this a power-packed breakfast that tastes like a dessert.
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 blueberries
- 1/4 cup monk fruit (or sweetener of your choice)
-
Cream Cheese Topping:
- 1 cup cream cheese, softened
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- A pinch of salt
Toppings:
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
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 blueberries 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.
For the Cream Cheese Topping:
1. In a mixing bowl, combine the softened cream cheese, honey or maple syrup, vanilla extract, and a pinch of salt.
2. Use a hand mixer or stand mixer to blend until smooth and creamy.
3. Chill the frosting in the refrigerator for about 15-20 minutes if needed to firm up.
4. Spread the frosting evenly over the cheesecake.
Add the Fresh Toppings:
1. Top the frosted cheesecake with chopped strawberries and blueberries.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup Zen Basil Seeds
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- A pinch of sea salt
- 1 egg and 1 egg yolk (for binding)
- 1/4 cup coconut oil or butter
Cream Cheese Topping:
- 1 cup cream cheese, softened
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- A pinch of salt
Toppings:
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
Instructions:
1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
2. In a mixing bowl, combine almond flour, Zen Basil Seeds, baking soda, and sea salt.
3. In another bowl, whisk together the egg, egg yolk, coconut oil/butter, maple syrup, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, mixing until well incorporated.
5. Spread the mixture evenly in the prepared baking dish.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Let cool completely before cutting into squares.
For the Cream Cheese Topping:
1. In a mixing bowl, combine the softened cream cheese, honey or maple syrup, vanilla extract, and a pinch of salt.
2. Use a hand mixer or stand mixer to blend until smooth and creamy.
3. Chill the frosting in the refrigerator for about 15-20 minutes if needed to firm up.
4. Spread the frosting evenly over the cooled cookie squares.
Add the Fresh Toppings:
1. Top the frosted cookie squares with chopped strawberries and blueberries.
Enjoy these deliciously healthy cookie squares topped with creamy goodness and fresh berries at your 4th of July celebration!
Ingredients:
1/4 cup Zen Basil Seeds
1/3 cup creamy nut butter
1/3 cup vegan sweetener of choice
1 tsp vanilla extract
2 lightly salted rice cakes
1/4 cup roasted and salted peanuts, finely chopped (plus extra for garnish)
1/2 cup vegan chocolate chips
2 tsp coconut oil
Flaky sea salt to top
For the Filling:
- 1 cup Strawberries, chopped
- 1 Tbsp Zen Basil Seeds
- 2 Tbsp Honey
Chocolate Topping:
1/2 cup dark chocolate chopped
2 Tbsp coconut oil
1. Line a 9x5 inch loaf pan with parchment paper, ensuring that the paper overhangs on the sides for easy removal later.
2. In a medium bowl, mix together the Zen Basil Seeds, nut butter, sweetener, and vanilla extract until smooth.
3. Crumble the rice cakes into the nut butter mixture and stir to combine.
4. Add the chopped peanuts to the mixture and mix again until evenly distributed.
5. Transfer the rice cake mixture into the prepared loaf pan, and press it firmly and evenly into the pan.
6. Place the loaf pan in the fridge to set while you prepare the chocolate topping.
7. In a separate microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 15-second increments, stirring in between, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate and coconut oil together using a double boiler.
8. Remove the loaf pan from the fridge, and pour the melted chocolate over the rice cake mixture, spreading it evenly with a spatula to coat the entire surface.
9. Sprinkle the top with flaky sea salt for a delightful contrast of flavors.
10. Return the pan to the fridge and chill for 30-40 minutes, or until the chocolate is completely set.
11. Once set, remove the bars from the pan using the parchment paper overhang.
12. Prepare the Filling:
- In a small pot, combine the chopped strawberries, Zen Basil Seeds, and honey.
- Heat the mixture over medium heat for a few minutes, until the strawberries soften and release their juices. Stir occasionally. Add the filling to a jar a freeze for 10-15 minutes.
13. Once the jam is nice and chilled, spread over the rice cake mix.
14. In a bowl, melt the dark chocolate with coconut oil.
15. Drizzle the chocolate over the jam. freeze for another 10 minutes.
16. Remove from freezer and cut into 6-8 squares!
Ingredients:
- Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup Zen Basil Seeds
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of sea salt
- Wet Ingredients:
- 1/2 cup maple syrup
- 1/2 cup homemade cashew butter (recipe below)
- 2 tsp vanilla extract
- 1/4 cup melted coconut oil or unsalted butter
- 1 egg and 1 egg yolk
Homemade Cashew Butter Ingredients:
- 3 cups raw cashews
- Pinch of sea salt (optional)
1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
2. To make the cashew butter, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cashews on the baking sheet in a single layer and roast for 10-15 minutes until golden and fragrant, tossing frequently to prevent burning. Let the roasted cashews cool completely. Once cooled, transfer the cashews to a food processor and process on high speed until they break down into a creamy butter, scraping down the sides of the bowl as needed. This can take 5-10 minutes. Add a pinch of sea salt if desired, and process for a few more seconds to combine. Store the cashew butter in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to a month.
3. In a large bowl, combine the almond flour, Zen Basil Seeds, baking powder, baking soda, and sea salt. Mix well.
4. In a separate bowl, whisk together the maple syrup, homemade cashew butter, vanilla extract, melted coconut oil, egg, and egg yolk until smooth and well combined.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the blondies cool completely in the pan before cutting into squares.
Enjoy your cashew butter blondies!
Nutritional Value of Key Ingredients:
Zen Basil Seeds:
• Fiber: A powerhouse with 15 grams per serving, promoting gut health and aiding in digestion.
• Protein: 5 grams of complete with all aminos high-quality plant-based protein.
• Calcium: Strengthens bones and teeth (30% DV).
• Potassium: Regulates fluid balance and muscle contractions.
• Magnesium: Supports muscle and nerve function, and energy production (20% DV).
• Iron: Essential for blood production and oxygen transport (25% DV).
• Manganese: Important for bone formation and nutrient absorption.
• Omega-3 Fatty Acids: Anti-inflammatory benefits and support heart health.
• Polyphenols & Flavonoids: Powerful antioxidants that combat oxidative stress and reduce inflammation.
• Oligosaccharides: Prebiotics that promote the growth of beneficial gut bacteria.
Grass-Finished Yogurt:
• Probiotics: Support a healthy gut microbiome.
• Protein & Calcium: Essential for muscle repair and bone health.
Goat Cheese (or Feta):
• Protein: High-quality animal protein.
• Calcium: Strengthens bones and teeth.
• Probiotics: Enhance gut health.
Garlic:
• Antioxidants: Support immune function and reduce inflammation.
Olive Oil:
• Monounsaturated Fats: Promote heart health and have anti-inflammatory properties.
Health Benefits:
This recipe supports an anti-inflammatory diet, promoting overall health through high fiber, protein, and a rich array of micronutrients. The combination of probiotics from yogurt and prebiotics from oligosaccharides enhances gut health, while omega-3s and antioxidants provide strong anti-inflammatory effects.
Ingredients:
• 2 tablespoons Zen Basil seeds, hydrated in ½ cup grass-finished yogurt
• 2 tablespoons goat cheese (or substitute with feta)
• 3 cloves garlic, crushed
• 1 teaspoon salt
• ¼ cup water
Instructions:
1. Mix all ingredients in a bowl.
2. Set aside for 10 minutes to allow everything to hydrate.
3. For a larger batch, increase quantities proportionally and store in a sealed container in the refrigerator for up to 3 days.
Ingredients:
• 8 turnips, cut into small cubes
• Salt, pepper, garlic powder, and olive oil to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Toss the turnip cubes with salt, pepper, garlic powder, and enough olive oil to coat.
3. Roast in the oven for 30 minutes until golden and tender.
Assembly:
1. Base Layer: Spread Zen Basil White Sauce on the plate.
2. First Layer: Drizzle with lemon basil dressing. (Tag recipe)
3. Second Layer: Zen Basil red cabbage pickled (recipe : half a red cabbage, shredded half a cup of apple cider vinegar, 2 tablespoons Zen Basil seeds, 1 -2 tablespoons honey 3 garlic minced 1 tsp salt mix all together seal container refrigerator for up to 2 weeks)
4. Third Layer: Add roasted turnips.
5. Final Layer: Top with white, green, and red cabbage.
Drizzle and Garnish:
• Drizzle with balsamic vinegar, honey, and olive oil.
• Sprinkle with parmesan cheese, macadamia nuts, and fresh basil.
Enjoy a nutrient-dense, delicious, and anti-inflammatory meal that supports your health and well-being!
Ingredients:
For the Carrot Cake:
- 2 ½ cups shredded carrots
- 1 ½ cups walnuts
- ¼ cup Zen Basil Seeds
- 1 cup Medjool dates, pitted
- 1 cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Cashew Cream Frosting:
- 1 cup raw cashews
- ¼ cup water
- 3 tablespoons maple syrup
- 1.5 teaspoons vanilla extract
- Pinch of salt
- ⅓ cup melted coconut oil
Instructions:
1. Prepare the Baking Dish:
- Line an 8x8 baking dish with parchment paper.
2. Make the Carrot Cake:
- Shred the carrots and set aside.
- Combine the dates and walnuts in a food processor. Blend until the mixture forms a uniform crumb and can stick together.
- Add the shredded carrots, Zen Basil Seeds, coconut, cinnamon, ginger, nutmeg, and salt to the food processor. Blend until the carrots are fully incorporated.
- Press the mixture into the prepared baking dish, smoothing the top.
- Place the dish in the freezer while you prepare the frosting.
3. Make the Cashew Cream Frosting:
- Combine the cashews, water, maple syrup, vanilla extract, and salt in a high-powered blender. Blend until the mixture is silky smooth.
- Add the melted coconut oil and blend to combine.
4. Assemble the Cake:
- Pour the cashew cream frosting over the chilled carrot cake, smoothing the top.
- Cover the dish with plastic wrap and freeze for at least 2 hours.
5. Serve:
- Cut the cake into squares before serving.
- Serve chilled.
- Store any leftovers in the refrigerator.
Ingredients:
For the Cookies:
- 2 cups Almond Flour
- ¼ cup Melted Coconut Oil
- ¼ cup Zen Basil Seeds
- ¼ cup Maple Syrup
- ¼ teaspoon Salt
- ¼ teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 1 teaspoon Apple Cider Vinegar (or lemon juice)
For the Filling:
- 1 cup Strawberries, chopped
- 1 Tbsp Zen Basil Seeds
- 2 Tbsp Honey
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare Cookie Dough:
- In a large mixing bowl, combine the almond flour, melted coconut oil, Zen Basil Seeds, maple syrup, salt, baking powder, vanilla extract, almond extract, and apple cider vinegar (or lemon juice).
- Mix until a dough forms. The dough should be slightly sticky but able to hold together when pressed.
3. Shape Cookies:
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
4. Prepare the Filling:
- In a small pot, combine the chopped strawberries, Zen Basil Seeds, and honey.
- Heat the mixture over medium heat for a few minutes, until the strawberries soften and release their juices. Stir occasionally.
5. Fill the Cookies:
- Spoon a small amount of the strawberry filling into the indentation of each cookie.
6. Bake:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. Serve:
- Enjoy your Strawberry Thumbprint Cookies with Zen Basil Seeds! Store any leftovers in an airtight container.
Feel free to make adjustments as needed to suit your taste preferences.
Ingredients:
Ingredients:
• 2 tablespoons Zen Basil seeds
• ½ cup water
• Dash of salt
For the Mango Mixture:
• 2 cups unsweetened frozen mango
• 1 cup unsweetened desiccated coconut
• ¼ cup sweetness of choice (2 tablespoons maple syrup and 2 tablespoons monk fruit)
For the Chocolate Coating:
• 200 grams sugar-free dark chocolate
• ½ tablespoon coconut oil
1. Combine Zen Basil seeds, water, and salt. Mix and set aside for 5 minutes to fully hydrate.
2. In a food processor, combine the frozen mango, desiccated coconut, and sweetener. Blend until smooth.
3. Mix the hydrated Zen Basil seeds into the mango mixture.
4. Spread the mixture in a lined baking dish and freeze until firm.
5. Slice into bars. Melt the dark chocolate and mix with coconut oil.
6. Dip each bar into the melted chocolate and return to the freezer or fridge briefly to set.
7. Enjoy this nutrient-dense snack anytime!
Ingredients:
- 1½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 eggs
- ¼ cup Zen Basil Seeds
- ½ cup sweetener of choice
- ¼ cup olive oil (I used Dr. Gundry’s Olive Oil)
- Juice of 3 lemons
- Zest of 2 lemons
- ¼ cup unsweetened coconut milk
- 1 teaspoon vanilla extract
Topping (optional):
5 oz yogurt
2 tbsp honey
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.
2. In a large bowl, combine almond flour, coconut flour, salt, and baking soda.
3. In a separate bowl, whisk together the eggs, Zen Basil Seeds, sweetener, olive oil, lemon juice, lemon zest, coconut milk, and vanilla extract until well blended.
4. Gradually mix the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Topping (optional):
In a bowl, mix together 5 oz of yogurt with 2 tbsp of honey. Drizzle over the cake and spread evenly.
9. Slice into 8 squares and enjoy!
Ingredients:
- 1 cup fresh blueberries, heated on stove for 2-5 minutes
- 2 tbsp Zen Basil Seeds, hydrated overnight with 1/2 cup milk
- Juice of 1/4 lemon
- 1 tbsp honey
- 5 oz yogurt
- 2 tbsp cream cheese
- Lemon zest for topping
1. Heat 1 cup of fresh blueberries on the stove for 2-5 minutes until they start to soften.
2. Hydrate 2 tbsp of Zen Basil Seeds overnight with 1/2 cup of milk.
3. In the morning, mix the hydrated basil seeds with the lemon juice, honey, yogurt, and cream cheese.
4. Stir in the cooked blueberries.
5. Top with lemon zest.
6. Enjoy your fiber-packed, protein-rich pudding!
Ingredients:
Main Mixture:
- 2 tablespoons Zen Basil seeds
- 1/2 cup milk of choice
- 5 ounces yogurt of choice (divided)
- 1 tablespoon nut butter
- 1 large carrot (grated)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon honey or maple syrup
- Dash of salt
Topping:
- Remaining yogurt
- Chopped fresh fruit (e.g., fresh mango)
- Grated carrots
- Chopped nuts of choice (e.g., macadamia nuts)
Main Mixture:
- 2 tablespoons Zen Basil seeds
- 1/2 cup milk of choice (almond, soy, cow's milk, etc.)
- 5 ounces yogurt of choice (divided)
- 1 tablespoon nut butter
- 1 large carrot (grated)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon honey or maple syrup
- Dash of salt
Topping:
- Remaining yogurt
- Chopped fresh fruit (e.g., fresh mango)
- Grated carrots
- Chopped nuts of choice (e.g., macadamia nuts)
1. Prepare the Main Mixture:
- In a medium-sized mixing bowl, combine the Zen Basil seeds and milk. Stir well to ensure the seeds are evenly distributed in the liquid.
- Add half of the yogurt (2.5 ounces), melted nut butter, grated carrot, vanilla extract, cinnamon, honey or maple syrup, and a dash of salt. Mix thoroughly to combine all ingredients.
2. Set and Mix Again:
- Let the mixture sit for 20 minutes to allow the Zen Basil seeds to swell and absorb the liquid.
- After 20 minutes, stir the mixture again to ensure even consistency.
3. Assemble and Top:
- Transfer the mixture to a serving container if desired.
- Top with the remaining yogurt, spreading it evenly over the surface.
- Add your chosen toppings: chopped fresh fruit, additional grated carrots, and chopped nuts.
4. Chill and Serve:
- For best results, cover and refrigerate the mixture overnight to allow the flavors to meld.
- The prepared dish can be kept refrigerated for up to 3 days.
Enjoy your nutritious and delicious dish!
Ingredients:
- 1 ½ cups almond flour
- 1/4 cup Zen Basil Seeds
- 3 tbsp coconut flour
- ½ tsp baking soda
- ¼ cup coconut sugar
- ¼ tsp sea salt
- 1 1/4 cups ripe bananas, mashed (approximately 3 medium bananas)
- 1/4 cup chopped bananas (approximately 1 small banana)
- 1/2 cup chocolate chips or chopped chocolate bar
- 1/2 cup chopped walnuts
- 1/2 cup cranberries
1. **Preheat Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. **Mix Dry Ingredients:** In a large bowl, combine the almond flour, Zen Basil Seeds, coconut flour, baking soda, coconut sugar, and sea salt. Mix well to ensure even distribution of the ingredients.
3. **Add Wet Ingredients:** Add the mashed bananas to the dry ingredients and mix until well combined. Fold in the chopped bananas.
4. **Optional Add-ins:** If using, fold in the chocolate chips or chopped chocolate bar and chopped walnuts until evenly distributed throughout the dough.
5. **Form Cookies:** Scoop out dough and form into balls or drop spoonfuls onto the prepared baking sheet. Slightly flatten each cookie with the back of a spoon or your fingers.
6. **Bake:** Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.
7. **Cool:** Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy these nutritious and delicious cookies! Store any leftovers in an airtight container for up to a week.
Notes:
- These cookies are vegan and paleo friendly, perfect for a healthy snack or dessert.
- You can customize them with your favorite add-ins like dried fruit or different nuts.
Ingredients:
1 cup mixed nuts (walnuts, pistachios, pecans, or Brazilian nuts, roughly chopped)
1/2 cup Zen Basil seeds (60g fiber, 20g protein, and a wealth of micronutrients)
1/4 cup honey or maple syrup
2 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
Preheat your oven to 275°F (135°C).
In a mixing bowl, combine the chopped nuts, Zen Basil seeds, honey (or maple syrup), olive oil, salt, and pepper. Mix well to ensure everything is evenly coated.
Spread the mixture onto a small baking sheet lined with parchment paper, ensuring it is evenly distributed.
Bake in the preheated oven for 35 minutes.
Remove from the oven and allow the brittle to cool completely.
Once cooled, break the brittle into small pieces.
Ingredients:
1/4 cup Zen Basil seeds (hydrated in water)
1 cup room temperature water
5 oz (1 container) arugula or spinach
1 pint seasonal strawberries, sliced
1 avocado, diced
1/2 cup toasted Zen Basil nut brittle
1/2 cup crumbled feta cheese or goat cheese (for higher nutritional value)
Instructions:
In a bowl, hydrate the Zen Basil seeds by adding them to 1 cup of room temperature water. Let them sit for about 5 minutes until they form a gel-like consistency.
In a large salad bowl, combine the arugula (or spinach), sliced strawberries, diced avocado, and crumbled feta (or goat cheese).
Add the hydrated Zen Basil seeds and toasted Zen Basil nut brittle to the salad.
Ingredients:
Half of a small jalapeño, deseeded and minced
1/3 cup olive oil
1 tsp lime zest
2 tbsp lime juice
1/2 tbsp honey
1 tsp salt
Instructions:
In a small bowl or jar, combine the minced jalapeño, olive oil, lime zest, lime juice, honey, and salt.
Whisk or shake well to combine all the ingredients.
Final Assembly:
Drizzle the vinaigrette over the salad and toss gently to combine.
Serve immediately and enjoy your nutritious and delicious Zen Basil Seeds Brittle Salad!
Ingredients:
Lemon Zen Basil Seed Dressing:
2 tbsp Zen Basil seeds
1/2 cup water
1 tsp olive oil
Dash of salt
Baked Cabbage:
1 green cabbage, cut into thin slices
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 tablespoons olive oil
Lemon Zen Basil Seed Dressing:
In a small bowl, mix Zen Basil seeds and water. Let it sit for five minutes until the seeds are hydrated.
Add olive oil and a dash of salt to the mixture. Stir well and set aside.
Baked Cabbage:
Preheat the oven to 420°F (220°C).
Place the sliced cabbage on a baking pan lined with parchment paper.
Sprinkle salt, garlic powder, and ground black pepper over the cabbage.
Drizzle the olive oil over the cabbage and mix well with your hands to ensure even coating.
Spread the seasoned cabbage evenly on the baking sheet.
Bake in the preheated oven at 420°F for 25 minutes.
After baking, transfer the cabbage to the convection broil setting at 450°F for 7-8 minutes until it’s crispy and slightly charred.
To Serve:
Place the baked cabbage on a serving plate.
Drizzle with the prepared Lemon Zen Basil Seed Dressing.
Add a dollop of yogurt on the side.
Toss with hydrated Zen Basil seeds and olive oil.
Sprinkle with chopped Brazil nuts and crumbled feta or goat cheese for added nutrition.
Drizzle with balsamic vinegar for a final touch.
Enjoy your nutritious and flavorful baked cabbage dish with a refreshing lemon Zen Basil seed dressing!
Ingredients:
Crust:
1/2 cup oat flour
1 cup almond flour
1/4 cup melted and cooled coconut oil
4 tbsp maple syrup
Peanut Butter Caramel Layer:
1/3 cup creamy salted peanut butter (can also use creamy salted almond butter)
4 tbsp maple syrup
2 tbsp melted and cooled coconut oil
1/4 cup Zen Basil Seeds
Optional: 1 serving vanilla plant-based protein OR 1/4 cup almond flour
Chocolate Layer:
1/2 cup melted dark chocolate (optional, for drizzling)
Instructions:
Crust:
In a medium bowl, combine oat flour and almond flour.
Add melted coconut oil and maple syrup to the dry ingredients. Mix until well combined.
Press the mixture firmly into the bottom of a lined baking pan to form an even layer.
Place in the freezer for 10 minutes to set while you prepare the caramel layer.
Peanut Butter Caramel Layer:
In another bowl, combine creamy salted peanut butter, maple syrup, melted coconut oil, and Zen Basil Seeds.
If using, add vanilla plant-based protein or almond flour to the mixture and mix until smooth.
Pour the caramel layer over the crust and spread evenly.
Return the pan to the freezer for a few minutes to set.
Chocolate Layer (Optional):
Melt dark chocolate and drizzle over the peanut butter caramel layer.
Place the pan back in the freezer for 10 minutes to set.
Final Steps:
Once set, remove the pan from the freezer and cut into bars.
Enjoy your homemade, no-bake, vegan Twix bars packed with fiber and wholesome ingredients!
Tips:
Store the bars in the freezer for a firmer texture or in the fridge for a softer bite.
Feel free to drizzle some melted dark chocolate on top for an extra chocolatey twist!
Enjoy these healthy and delicious vegan Twix bars that are sure to satisfy your sweet cravings!
Ingredients:
1 cup flaxseed whole
1/2 cup Zen Basil seeds
1/4 cup sesame seeds
1 tsp salt
1 tsp dry dill or thyme
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp cumin
I cup water
Instructions:
Mix all dry ingredients together
Add water and mix again
Set for 20 min and mix again
Spread over parchment paper
Bake at 350F for 30 min
Cool down completely before cutting
Enjoy!
Ingredients:
1 Tbsp Zen Basil seeds
4 pasteurized eggs
16 oz grass fed cottage cheese
Sprinkle of garlic powder Italian seasoning
Blend eggs and cottage cheese in a blender until smooth.
Pour over parchment paper.
Sprinkle Zen Basil seeds evenly, followed by garlic powder, and seasoning.
Bake at 350 for about 30- 40 min depending on how crispy you want the bread. Keep checking after 30 minutes until the bottom side is golden, and before edges get too crispy.
Ingredients:
- 1 cup peanut butter powder
- 3/4 cup almond flour
- 2 tbsp Zen Basil Seeds (for the fiber)
- 1/4 cup sugar-free syrup
- 1 tbsp oat milk
- 2 tsp vanilla extract
- 1/2 cup water
- Chocolate chips (for melting)
- Coconut oil (for melting chocolate)
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix together the PBFIT/PB2, almond flour, Zen Basil Seeds, sugar-free syrup, oat milk, vanilla extract, and water until well combined.
3. Scoop the mixture into small balls and place them on a baking sheet lined with parchment paper. Flatten them slightly to form cookie shapes.
4. Bake in the preheated oven for 10 minutes.
5. While the cookies are baking, melt some chocolate chips with a small amount of coconut oil in a microwave or double boiler.
6. Once the cookies are baked and slightly cooled, dip them into the melted chocolate.
7. Place the dipped cookies in the freezer for 10 minutes to set the chocolate.
8. Enjoy your delicious and healthy cookies!