2 tbsp Zen basil seeds
1 cup almond flour
1 cup yogurt
2 tsp baking powder
Mix all the ingredients together.
Shape into bagels.
Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown.
Optional: For a sweet treat, dip in melted dark chocolate or your favorite nut butter!
Serving: 6-7 bagels
Ingredients:
• 1 large ripe banana
• 2 tbsp Zen Basil Seeds
• 2 tbsp nut butter (almond, cashew, or peanut butter)
• 2 tbsp dark chocolate (melted)
• 1 tbsp almond halves
• 1 tbsp pine nuts
• A pinch of sea salt (optional)
Instructions
1. Prepare the Banana: Slice the banana into ½-inch rounds and place them on a plate or parchment-lined tray.
2. Spread Nut Butter: Add a small dollop of nut butter on top of each banana slice.
3. Sprinkle Zen Basil Seeds: Evenly sprinkle Zen Basil Seeds over the nut butter for extra fiber and texture.
4. Drizzle with Dark Chocolate: Melt the dark chocolate and drizzle it over the banana slices.
5. Add Nuts: Top each slice with almond halves and pine nuts for crunch.
6. Chill (Optional): Place in the fridge for 10-15 minutes to let the chocolate set.
7. Serve & Enjoy: Enjoy immediately as a nutritious snack or dessert!
This simple yet nutrient-packed treat is perfect for a quick energy boost!
Ingredients:
For the Pears:
2 ripe pears (halved and cored)
1 tbsp olive oil (for drizzling)
1 tsp cinnamon (for sprinkling)
1 tbsp honey (or maple syrup for a vegan option)
For the Zen Basil Seed Pudding:
1/4 cup Zen Basil Seeds
1 cup milk (of your choice: dairy or plant-based)
1 cup plain yogurt (Greek yogurt or any yogurt of choice)
Instructions:
Prepare the Zen Basil Seed Pudding:
In a bowl, combine 1/4 cup Zen Basil Seeds, 1 cup milk, and 1 cup plain yogurt.
Stir thoroughly to ensure the seeds are evenly distributed.
Cover and refrigerate the mixture overnight (or for at least 6-8 hours) to allow the seeds to fully expand and create a creamy pudding consistency.
Prep the Pears:
Preheat your oven to 350°F (175°C).
Slice the pears in half and remove the cores.
Place the pear halves on a baking sheet, cut side up.
Drizzle each pear half with olive oil and honey.
Sprinkle a pinch of cinnamon over the top.
Bake the Pears:
Bake the pears for 20 minutes, or until tender and caramelized.
Assemble:
Once the pears are done baking, let them cool slightly.
Spoon the chilled Zen Basil Seed Pudding generously over each pear half.
Serve:
Optionally, top with a drizzle of honey or maple syrup, crushed nuts (like walnuts, pecans, or almonds), or granola for extra texture.
Serve immediately and enjoy the warm, caramelized pears paired with the cool, creamy Zen Basil Seed Pudding.
This dessert combines the warm spiced sweetness of baked pears with the refreshing, nutrient-dense texture of Zen Basil Seed Pudding. Perfect for a wholesome, fiber-packed treat!
Ingredients:
1 1/2 cups mashed banana (~4 very ripe medium bananas)
1/4 cup Zen Basil seeds
1/2 cup milk of choice
1/4-1/2 cup pure maple syrup (adjust based on banana ripeness/sweetness preference)
1/4 cup creamy 100% peanut butter
2 tsp pure vanilla extract
1 tsp apple cider vinegar
2 tsp cinnamon
1/2 tsp pink salt
1/4 tsp nutmeg
2 cups almond flour
1/3 cup mini chocolate chips (plus extra for topping; use AF/vegan & refined sugar-free if desired)
1 tsp baking powder
1 tsp baking soda
Pineapple chunks for topping
Instructions:
Preheat oven to 350°F (175°C) and line an 8x8 baking dish with parchment paper.
In a large bowl, whisk together mashed banana, milk, maple syrup, peanut butter, vanilla, apple cider vinegar, cinnamon, nutmeg, and pink salt until smooth.
Add almond flour, chocolate chips, baking powder, and baking soda. Gently fold until fully combined.
Pour batter into the prepared baking dish, spreading it evenly.
Top with extra chocolate chips and pineapple chunks.
Bake for 36-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool completely before cutting into bars.
Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 10 days.
Deliciously sweet, nutrient-packed, and perfect for any time of day!
Ingredients:
1/2 cup almond flour
1/4 cup Zen Basil seeds
1/4 cup hemp hearts
1/2 cup real nut butter
1 egg
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup dark chocolate chunks (at least 70% cacao)
Instructions:
Preheat oven to 350°F (175°C).
In a bowl, mix almond flour, Zen Basil seeds, hemp hearts, nut butter, egg, maple syrup, vanilla extract, and cinnamon until well combined.
Fold in dark chocolate chunks.
Drop batter by rounded tablespoon onto a parchment-lined cookie sheet.
Bake for 8-11 minutes, until edges are golden.
Let cool slightly, enjoy fresh, and store leftovers in an airtight container!
Serving size: 9 cookies
Ingredients:
• 4 large eggs
Adds structure and binds the cake while providing protein and choline for brain and liver health.
• 1/4 cup Zen Basil seeds (no soaking required)
Exclusive to Zen Basil, this adds 30g of fiber, 10g of complete protein, 2860 mg of omega-3s, plus calcium, magnesium, and iron to support gut health, reduce inflammation, and enhance overall wellness.
• 1-2 tbsp lemon zest + juice of 1 small lemon
Adds a bright flavor, vitamin C, and antioxidants that help reduce oxidative stress and support immunity.
• 2/3 cup extra virgin olive oil
Provides anti-inflammatory monounsaturated fats and antioxidants like polyphenols for heart health and skin benefits.
• 1 tbsp pure vanilla extract
Boosts flavor with trace antioxidants and aromatic depth.
• 1/2 cup raw honey
A natural sweetener that supports antimicrobial and antioxidant benefits while being gentler on blood sugar than refined sugar.
• 2 cups almond flour
High in healthy fats, vitamin E, and magnesium, almond flour is gluten-free, anti-inflammatory, and low-carb, making it an excellent base for this cake.
• 1 cup flaxseed meal
Rich in fiber, omega-3 fatty acids, and lignans, flaxseed meal supports digestion, hormone balance, and cardiovascular health.
• 1 tbsp baking powder + 1 tsp baking soda
Ensures the cake rises and achieves a light texture.
• 1/2 tsp sea salt
Enhances flavor and provides trace minerals.
Instructions:
1. Preheat oven to 350°F (175°C). Grease your baking dish or line it with parchment paper. You can use one large dish or divide the batter into three smaller cake dishes for portion control.
2. Mix wet ingredients.
• In a large bowl, whisk together the eggs, olive oil, honey, lemon zest, lemon juice, vanilla, and Zen Basil seeds (no soaking required).
3. Combine dry ingredients.
• In a separate bowl, whisk together the almond flour, flaxseed meal, baking powder, baking soda, and salt.
4. Incorporate wet and dry ingredients.
• Gradually fold the dry ingredients into the wet mixture until well combined. Be careful not to overmix.
5. Bake.
• Pour the batter evenly into the prepared baking dish or divide into smaller dishes.
• For three small cakes, bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
• For a single large cake, bake for 30–40 minutes.
• Let the cake cool for 10–15 minutes before slicing and serving.
Nutritional Highlights (Per 1/8 Serving of Cake):
• Fiber: ~8g (32% DV)
• Protein: ~5g (complete protein)
• Omega-3s: ~715 mg
• Calcium: ~20% DV
• Magnesium: ~10% DV
• Iron: ~12% DV
• Antioxidants: Significant amounts from Zen Basil seeds, olive oil, and honey.
Why This Recipe is Anti-Inflammatory:
• Zen Basil Seeds: Provide prebiotic fiber, omega-3s, and antioxidants, which combat inflammation and support gut and metabolic health.
• Olive Oil: Contains monounsaturated fats and polyphenols, known to reduce inflammation and protect the heart.
• Almond Flour and Flaxseed Meal: Low in carbs, high in healthy fats, and gluten-free, they provide energy without causing blood sugar spikes.
• Honey: Acts as a natural sweetener with antimicrobial and antioxidant benefits.
This cake offers a satisfying, nutrient-packed treat without inflammatory ingredients like white flour or refined sugar! Perfect for dessert or as a healthy snack.
Ingredients:
1/4 cup ground basil seeds
• 3/4 cup almond flour (plus a few extra handfuls for shaping)
• 1/4 cup flax meal
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup Greek yogurt
• 1/2–1 cup frozen wild blueberries
Optional Toppings:
• Sprinkle of sesame seeds or black seeds
• Egg wash or a drizzle of olive oil for a golden finish
1. Mix Dry Ingredients: Combine the ground basil seeds, almond flour, flax meal, baking powder, and salt in a mixing bowl.
2. Add Wet Ingredients: Stir in the Greek yogurt and let the mixture sit for a few minutes to allow the dough to firm up.
3. Shape the Dough: Add extra almond flour as needed to form a workable dough. Divide the dough into four sections and shape as desired:
• Pretzel rolls
• Bagel design
• Flatbread
• Or a simple roll!
4. Optional Additions: Gently fold in frozen wild blueberries or sprinkle your preferred toppings over the dough.
5. Bake: Preheat your oven to 375°F (190°C). Place your shaped bread on a lined baking sheet and bake for 25 minutes, or until golden and set.
This versatile recipe is loaded with fiber, protein, omega-3s, and antioxidants, making it the perfect choice for a wholesome, nutrient-dense meal or snack.
Enjoy your bread with benefits!
Ingredients:
For the Stew:
• 2 pasteurized cage-free, antibiotic-free organic chicken (with skin), washed cut and salted with 2 tbsp sea salt
• 1 tbsp turmeric
• ¼ cup cumin
• 1 tsp black pepper
• 1 tsp cinnamon
• ¼ cup cardamom
• ¼ cup basil seeds
2 onion cut or sliced
• 1-2 sweet potatoes, peeled and cut into chunks
• 1-2 carrots, peeled and sliced
• 1 bunch celery, chopped
• 6 liters water
For the Yogurt Sauce:
• 1 cup yogurt mix with 2 tablespoons Zen Basil seeds and 1 tsp salt
• 1 tsp chopped garlic
• Juice of 1 lemon
Garnish:
• Fresh cilantro, chopped
• Fresh basil leaves
Instructions:
1. Prepare the Stew Base:
• In a large pot, combine the salted chicken, onion turmeric, cumin, black pepper, cinnamon, cardamom, and water.
• Bring to a boil, then reduce the heat to medium. Cover and cook for 60-90 minutes, or until the chicken is fully tender and falls off the bone. Cooking time may vary depending on the quality of the chicken.
• Once the chicken is fully cooked, add the sweet potatoes, carrots, and celery to the pot.
• Simmer for an additional 10 minutes, or until the vegetables are soft.
• Stir in the basil seeds and cilantro cook for another 2-3 minutes.
3. Prepare the Yogurt Sauce:
• In a small bowl, mix the yogurt, basil seeds salt and chopped garlic, and lemon juice. Set aside.
4. Taste and Serve:
• Adjust the seasoning of the stew with more salt if needed.
• Serve the stew hot, garnished with fresh cilantro and basil leaves.
• Add a dollop of the yogurt sauce on top or serve it on the side.
Enjoy this nutrient-packed, aromatic stew as a comforting and healthful meal!
Ingredients:
For the Roasted Turnips
• 8 medium-sized turnips, washed and cubed
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon turmeric (anti-inflammatory, immune-boosting)
• ½ teaspoon paprika
• ½ teaspoon cumin (aids digestion)
• ½ teaspoon cinnamon (anti-inflammatory, antioxidant)
• 2–3 tablespoons olive oil (rich in polyphenols and healthy fats)
For the Zen Basil Seed Garlic Yogurt Sauce
• 1 cup yogurt (probiotic, supports gut health)
• ½ cup kefir (rich in probiotics and immune-enhancing nutrients)
• 2 tablespoons hydrated Zen Basil seeds (anti-inflammatory, antibacterial, rich in flavonoids, omega-3s, fiber, and micronutrients; aids gut health and reduces oxidative stress)
• 3–5 garlic cloves, chopped (antimicrobial, boosts immune function)
• 1 teaspoon salt
• Juice of 1 lime (high in vitamin C, supports immunity)
Optional Toppings
• 2 dates, chopped (natural sweetness, energy boost)
• 4 Brazilian nuts, chopped (selenium-rich, supports immunity)
• Handful of cranberries (antioxidants, vitamin C)
• Generous amount of parsley (detoxifying, rich in vitamin C)
• Juice of ½ lime
• Drizzle of olive oil
• Drizzle of balsamic vinegar
Instructions:
1. Roast the Turnips
1. Preheat your oven to 450°F (230°C).
2. In a large bowl, toss the turnip cubes with salt, pepper, turmeric, paprika, cumin, cinnamon, and olive oil until well coated.
3. Spread the seasoned turnips evenly on a parchment-lined baking tray.
4. Roast for 20–25 minutes, stirring halfway through, until the turnips are golden and sizzling.
2. Make the Zen Basil Seed Garlic Yogurt Sauce
1. While the turnips roast, combine yogurt, kefir, hydrated Zen Basil seeds, chopped garlic, salt, and lime juice in a bowl.
2. Mix well and let it sit for 5–10 minutes to allow the flavors to meld and the basil seeds to thicken the sauce.
3. Assemble and Serve
1. Spread a generous layer of the garlic-yogurt sauce onto the base of your serving plate.
2. Top with roasted turnips.
3. Drizzle additional yogurt sauce over the turnips.
4. Add toppings: sprinkle chopped dates, Brazilian nuts, cranberries, and parsley over the dish.
5. Finish with a squeeze of lime juice, a drizzle of olive oil, and a touch of balsamic vinegar for extra flavor.
Healing Properties of Zen Basil Seeds
• Anti-inflammatory & Antibacterial: Based on published studies, Zen Basil seeds help combat inflammation and fight harmful bacteria.
• Rich in Flavonoids: These antioxidants reduce oxidative stress, protecting cells and boosting overall health.
• Omega-3s & Micronutrients: Essential for heart health, brain function, and immune support.
• Fiber & Gut Health: Packed with prebiotic fiber, they enhance digestion, feed beneficial gut bacteria, and support immunity.
• Immune Boosting: Zen Basil seeds are a nutrient-dense superfood that helps your body recover faster and stay strong.
This dish, combining Zen Basil seeds, turnips, Turmeric, lime, garlic, and yogurt, is a powerhouse of nutrients to fuel healing, restore balance, and support your immune system. Enjoy its delicious flavors while knowing you’re nourishing your body deeply!
Ingredients:
1 banana
2-4 dates
2 Tbsp Zen Basil Seeds
1 cup milk of choice
1/2 cup coconut milk
1/2 tsp vanilla
1/8 tsp cinnamon
1/8 tsp nutmeg
1-2 cloves
Pinch of salt
1 cup of ice
Combine all ingredients in a blender and blend for 15-20 seconds, or until smooth and creamy.
Ingredients:
2 cups almond flour
1/4 cup Zen Basil Seeds
1/2 cup monk fruit sweetener
1/4 cup honey or maple syrup
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of salt
1/4 cup melted coconut oil or unsalted butter
1 egg (or flax egg for vegan option)
1 tsp vanilla extract
Frosting:
4 oz cream cheese (softened)
2 tbsp heavy cream
2-3 tbsp monk fruit sweetener (adjust to taste)
1/2 tsp almond extract
Natural Color Additions for Decorating:
1 tsp beet powder (for red)
1 tsp matcha powder (for green)
Prepare the Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, Zen Basil Seeds, monk fruit, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, mix the coconut oil (or butter), honey or maple syrup, egg, and vanilla extract.
Gradually combine the wet ingredients with the dry ingredients, stirring until a dough forms.
Shape and Bake:
Roll the dough between two sheets of parchment paper to about 1/4-inch thickness.
Use holiday-themed cookie cutters to cut out shapes, then place them on the prepared baking sheet.
Bake for 8-10 minutes or until edges are lightly golden. Cool completely before decorating.
Make the Frosting:
In a medium bowl, beat together the cream cheese, heavy cream, monk fruit sweetener, and almond extract until smooth.
Divide the frosting into three portions: leave one white, mix one with beet powder for red, and another with matcha powder for green.
Decorate the Cookies:
Use a piping bag or spread the white frosting base on the cookies.
Add festive designs using the red and green frosting. Be creative—stripes, dots, or classic holiday motifs!
Serve and Enjoy:
Let the frosting set slightly before serving. Store any leftovers in an airtight container in the fridge for up to 5 days.
These gingerbread cookies are nutrient-packed, dye-free, and deliciously festive! 🎄
Ingredients:
Salad
1/4 cup Zen Basil Seeds (soaked in 1/2 cup water for 5-10 minutes)
4 cups mixed winter greens (kale, arugula, spinach)
2 medium apples, cored and diced (Honeycrisp or Gala work well)
1 cup grapes, halved
1/2 cup celery, thinly sliced
1/2 cup walnuts, toasted and roughly chopped
1/4 cup pomegranate seeds
1/4 cup dried cranberries or raisins (optional)
Dressing
1/2 cup plain Greek yogurt or coconut yogurt (for dairy-free option)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp honey or maple syrup (adjust to taste)
Salt and pepper to taste
Instructions:
Prepare the Zen Basil Seeds:
Soak 1/4 cup Zen Basil Seeds in 1/2 cup water for 5-10 minutes until they expand and become gelatinous. Drain any excess water.
Toast the Walnuts:
Preheat a skillet over medium heat. Add the walnuts and toast for 2-3 minutes, stirring frequently, until fragrant. Set aside to cool.
Make the Dressing:
In a small bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and creamy.
Assemble the Salad:
In a large salad bowl, combine the mixed greens, diced apples, grapes, celery, pomegranate seeds, and soaked Zen Basil Seeds. Toss gently.
Add Dressing:
Pour the prepared dressing over the salad and toss to evenly coat the ingredients.
Garnish:
Top with toasted walnuts, dried cranberries (optional), and an extra sprinkle of pomegranate seeds.
Serving Suggestion
Serve immediately for a fresh, crisp texture. Pair it with roasted chicken, turkey, or a warm bowl of soup for a balanced winter meal.
Ingredients:
5 ripe bananas, mashed
1/4 cup Zen Basil seeds
1/2 cup almond butter
1/2 cup cacao powder
1 handful of crushed pistachios
Instruction use the back of the fork to mash the bananas. Add Zen basil seeds. Mix well and let sit for 5 to 10 minutes until the seeds are hydrated.
Add the rest of the ingredients and pour into a slightly oiled baking dish. I poured the batter into two 12 oz ramekin dishes to make brownie cups, but up to preference! Any standard baking dish should be fine.
Bake at 350F for 20 minutes.
For the filling use your favorite cream cheese (I used mascarpone cheese) mixed with enough milk to make the layer creamy.
Optional: cinnamon mixed with a little honey or maple syrup goes a long way!
Top with pistachios.
Enjoy
Ingredients:
For the Bottom Layer:
1/3 cup salted butter or coconut oil
1 cup pecans, chopped
Sweet Peach Cake:
1 1/2 cups almond flour
2 1/4 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg or pie spice (optional)
1/2 cup monk fruit sweetener
1/2 cup milk of choice
1 cup peaches (fresh, canned, or homemade; room temperature and pitted)
1/4 cup Zen Basil Seeds
2 tsp vanilla extract
For the Topping:
1/2 cup sweetener of choice
1/2 cup pecans, chopped
1 tbsp cinnamon
1 1/2 cups hot water
Instructions:
Prepare the Bottom Layer:
Preheat your oven to 350°F (175°C).
Melt the butter or coconut oil and pour it into a 9x13-inch baking dish.
Sprinkle the chopped pecans evenly over the melted butter. Set aside.
Make the Sweet Peach Cake:
In a large bowl, whisk together almond flour, baking powder, salt, cinnamon, and nutmeg (if using).
Add monk fruit sweetener, milk, Zen Basil Seeds, and vanilla extract. Mix until combined.
Gently fold in the peaches.
Pour the batter evenly over the pecan-butter layer in the baking dish.
Add the Topping:
In a small bowl, mix sweetener, chopped pecans, and cinnamon.
Sprinkle the mixture evenly over the cake batter.
Pour the hot water evenly over the entire dish. (Do not stir; this creates the cobbler's caramel-like sauce as it bakes.)
Bake:
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cobbler is bubbling around the edges.
Cool and Serve
Allow the cobbler to cool for 10 minutes before serving. Enjoy warm with a scoop of your favorite ice cream (I used our homemade nutrient rich pumpkin ice cream) which you can find the recipe here!
This dessert balances the wholesome flavors of sweet potatoes and peaches with a crunchy, spiced pecan topping for a delicious treat everyone will love!
Ingredients:
Yogurt-Basil Sauce:
Ingredients:
• 1/4 cup Zen Basil seeds
• 1 cup yogurt of choice
• 1 cup kefir (substitute with water or milk if preferred)
• 1 cup milk of choice
• 2 tablespoons sour cream
• 1 teaspoon minced garlic
• 1 teaspoon salt (adjust to taste)
Baked Squash with Spiced Tomato-Coconut Sauce:
Ingredients:
• 4 cups squash, cut into squares (pre-cut and washed store-bought squash works well)
• 4 tablespoons coconut oil
• 2 tablespoons tomato paste
• 3–4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• Chili pepper or flakes (optional, for added heat)
• 1-2 tablespoons honey or maple syrup
• 1 cup water
Yogurt-Basil Sauce:
1. In a bowl, combine all ingredients and Mix thoroughly until all ingredients are well incorporated.
3. Cover the mixture and refrigerate overnight to let the flavors meld and the sauce thicken.
Baked Squash with Spiced Tomato-Coconut Sauce:
1. Preheat your oven to 315°F (157°C).
2. In a large skillet, heat the coconut oil over medium heat. Add the squash pieces and sauté until they are lightly browned, similar to frying sweet potatoes.
3. Transfer the sautéed squash to a baking dish. Season evenly with salt, paprika, black pepper. If you prefer a spicy kick, sprinkle with chili pepper or flakes.
4. In the same skillet, add garlic to golden for 30 seconds or till lightly sizzling but be careful it may burn quickly next add the tomato paste and cook for a minute to enhance its flavor, add the water to boil
5. Pour the tomato-coconut sauce over the seasoned squash in the baking dish, drizzle the honey or maple evenly over the squash ensuring all pieces are well coated.
6. Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for 20–25 minutes, or until the squash is fork-tender.
7. Once done, remove from the oven and let it rest for a few minutes.
Serving:
• On a serving platter, spread a base layer of the chilled yogurt-basil seed sauce.
• Place the baked squash over the sauce.
• Drizzle additional yogurt-basil seed sauce on top.
• Garnish with fresh basil leaves.
• Pour any remaining pan juices over the dish for added flavor.
This dish combines the creamy tanginess of the yogurt-basil seed sauce with the sweet and savory notes of the spiced squash, creating a harmonious blend of textures and flavors.
Ingredients:
2 tablespoon Zen Basil seeds
4 pasteurized, hard boiled eggs
3 tablespoon mustard
1 teaspoon salt
1/2 teaspoon apple cider vinegar
1 teaspoon minced garlic
1 teaspoon lemon juice
One cup water
Five ice cubes
Instructions:
Blend all ingredients together until smooth refrigerator up to five days
Mayonnaise with benefits:
fiber, protein, micro nutrients, prebiotic, omega, and lots of antioxidants!
Ingredients:
For the Cookies:
- 1/4 cup Zen basil seeds
- 1/3 cup pumpkin puree
- 1/4 cup monk fruit sweetener (or other preferred sweetener)
- 1 tbsp maple syrup
- 1 egg
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp pumpkin spice
- 1 tbsp ground cinnamon
- 1/4 tsp baking soda
- Pinch of salt
- 1 1/2 cups almond flour
For the Cinnamon Sugar Coating:
- 1 tbsp ground cinnamon
- 2 tbsp monk fruit sweetener
1. Prepare the Dough:
- In a large bowl, combine the pumpkin puree, monk fruit sweetener, maple syrup, egg, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
2. Mix Dry Ingredients:
- In a separate bowl, combine the almond flour, Zen basil seeds, pumpkin spice, ground cinnamon, baking soda, and a pinch of salt. Stir together until evenly mixed.
3. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until well incorporated and a dough forms.
4. Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1-2 tablespoons of dough to form each cookie and place them on the prepared baking sheet.
5. Prepare the Cinnamon Sugar Coating:
- In a small bowl, mix together the cinnamon and monk fruit sweetener. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
6. Bake:
- Gently flatten each cookie with your fingers or a fork (as they won’t spread much during baking).
- Bake for 10-12 minutes, or until the edges are golden and the cookies are firm to the touch.
7. Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Now you’ll have a lovely balance of pumpkin spice and cinnamon in these chewy and flavorful Paleo and gluten-free Pumpkin Snickerdoodles. Enjoy!
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 can pumpkin purée
1/2 cup maple syrup
2 tsp vanilla extract
1/4 cup melted coconut oil or unsalted butter
1 egg and 1 egg yolk
Add-Ins
1/2 cup sugar-free white chocolate chips
Topping
4 oz cream cheese (softened)
2 tbsp honey
2 tbsp freshly squeezed orange juice
Zest of 1 orange
Instructions:
Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
Combine dry ingredients in a bowl.
Mix wet ingredients in a separate bowl, then fold into the dry ingredients until just combined.
Gently fold in the sugar-free white chocolate chips.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
While the blondies cool, make the topping: whisk softened cream cheese, honey, and orange juice until smooth.
Spread the frosting over the cooled blondies and sprinkle with orange zest.
Chill in the fridge for a few hours or overnight for the ultimate flavor and texture boost – I absolutely love them this way!
Ingredients:
2 1/4 cups almond flour
1/4 cup Zen Basil Seeds
1/4 cup maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped persimmons
For the Topping:
1/2 cup Greek yogurt
2 tbsp honey
1/4 cup pomegranate
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Prepare Wet Ingredients: In a mixing bowl, combine the Zen Basil Seeds, maple syrup, melted coconut oil, and vanilla extract. Mix well.
Combine Dry Ingredients: In a separate bowl, whisk together almond flour, baking powder, baking soda, and salt.
Mix the Batter: Gradually fold the dry ingredients into the wet mixture until well combined. Gently fold in the chopped persimmons.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Topping: In a small bowl, mix Greek yogurt and honey until smooth.
Assemble: Spread the yogurt honey mix over the cooled persimmon bread and sprinkle with pomegranates for a festive touch.
Slice, serve, and enjoy this flavorful, fiber-packed holiday treat!
Ingredients:
For the Veggies:
• 2 cups pre-cut squash (skinned and chopped)
• 2 cups Brussels sprouts (washed and halved)
• 2-3 small beets (peeled and cubed)
• 1 mini pumpkin (top cut off, seeds removed)
For Roasting:
• Olive oil (for drizzling)
• Salt and pepper
• ½ teaspoon cinnamon
• ½ teaspoon paprika
For the Yogurt Sauce:
• 2 tablespoons Zen Basil seeds
• ½ cup yogurt
• ½ cup milk of choice
• 1-2 tablespoons sour cream
• 1 teaspoon chopped garlic
• 1 teaspoon salt
For the Honey Butter Drizzle:
• 2 tablespoons butter
• 2 tablespoons honey
• 2 tablespoons Zen Basil seeds
• 2 ounces goat cheese (or cheese of choice, for creaminess)
For Toppings:
• ¼ cup walnuts
• ¼ cup dried cranberries
• ½ cup shredded cheese (e.g., truffle cheese or your choice)
• Fresh herbs (e.g., basil or parsley)
1. Prepare Veggies and Pumpkin:
• Preheat the oven to 350°F (175°C).
• Arrange the squash, Brussels sprouts, and beets on a baking tray. Drizzle with olive oil and season with salt, pepper, cinnamon, and paprika.
• Season the inside of the mini pumpkin with salt and pepper, place it on the same tray.
• Roast everything for 30-40 minutes, or until the veggies and pumpkin are fork-tender.
2. Make the Yogurt Sauce:
• In a bowl, combine the Zen Basil seeds, yogurt, milk, sour cream, garlic, and salt.
• Stir well and let the mixture sit for 5-10 minutes to allow the basil seeds to fully hydrate and thicken the sauce.
3. Prepare the Pumpkin Bowl:
• Remove the roasted mini pumpkin from the oven. Using a fork or spoon, shred the soft pumpkin flesh inside without breaking the outer shell.
• Drizzle some of the yogurt sauce into the pumpkin, mix it with the pumpkin flesh, and set aside as a serving bowl.
4. Dress the Veggies:
• Drizzle the remaining yogurt sauce over the roasted squash, Brussels sprouts, and beets.
5. Make the Honey Butter Drizzle:
• In a small pan over medium heat, melt the butter. Add honey, Zen Basil seeds, and goat cheese, stirring until the cheese melts and the mixture becomes creamy.
• Let the mixture sizzle for 1-2 minutes, then drizzle over the roasted veggies.
6. Add the Final Touches:
• Sprinkle the veggies with walnuts, dried cranberries, and shredded cheese.
• Garnish with fresh herbs and finish with a light drizzle of olive oil and an extra sprinkle of basil seeds for added texture.
Serving Suggestion
Serve the roasted mini pumpkin filled with creamy yogurt sauce as the centerpiece, surrounded by the roasted veggie medley. This nutrient-rich, visually stunning dish is perfect for fall meals or festive gatherings. The combination of textures, flavors, and wholesome ingredients makes it a true showstopper!