Date Glazed Blondies

Ingredients:

2 cups almond flour

3/4 tsp baking soda

1/2 tsp salt

2 scoops Zen Basil Biohack Protein

1/2 cup butter melted

1 Tbsp vanilla extract

1 egg + 1 egg yolk, room temperature

Optional: 1/2 cup white chocolate chips

Instructions:

Preheat oven to 350F, then line an 8x8" baking dish with parchment paper. Set aside.

In a large bowl whisk together the butter, eggs, Zen Basil Biohack Protein, and vanilla.

In a separate bowl, whisk together the dry ingredients. Add to the wet ingredients and mix until incorporated. Stir in the white chocolate chips.

Press additional pieces on top (optional).

Bake for 25-30 minutes or until lightly golden.

Date Glaze:

In a blender, mix 3 pitted dates, 1 tsp vanilla extract, and 1/2 cup milk of choice. You can add more milk if needed. Blend until creamy and spread over the top!

Enjoy!

Date Jam

Ingredients:

1 cup dates (remove seeds)

1 cup milk of choice

2 tablespoons Zen Basil seeds

Dash of salt

Instructions:

In a blender, add milk, dates, and blend until smooth. Mix in the Zen Basil seeds, and let chill until it thickens up to jam.

Refrigerate up to a week

Great over some homemade crackers!

Choice of cheese (I like goat for extra nutrients or cottage cheese if you like extra protein)

Sprinkle walnuts and pistachios, because just like Zen Basil seeds, they are high in polyphenols which are the key for your metabolic health!!

No Bake Brownies

Ingredients:

3/4 cup almond butter

3/4 cup oats

1/4 cup Zen Basil Seeds

3 tablespoons honey/maple syrup

1/4 cup cacao powder

2 tablespoons coconut oil

1/4 cup dark chocolate

Instructions:

Add all the ingredients to a bowl (leave the melted dark chocolate out for now).

Mix until everything is well incorporated.

Transfer into a glass dish (I put a piece of baking paper at the bottom to make it easier to remove).

Press down with your hands or the bottom of the glass.

Heat up the coconut oil with some dark chocolate.

Pour the melted dark chocolate to completely cover the top.

Put in the freezer for 1 hour so it becomes solid.

Remove from freezer and cut into squares.

Serving size: 6-8 pieces

Lemon Zest Almond Cake

Ingredients:

1 1/2 cups almond flour

4 large eggs

1/4 cup Zen Basil Seeds

1/2 cup sweetener of choice

1 tablespoon lemon zest

2 tablespoons lemon juice

1/4 cup sliced almonds

Instructions:

Preheat the oven to 180C/350F. Grease an 8-inch cake pan and set aside.

In a large mixing bowl, combine your almond flour, eggs, Zen Basil Seeds, sugar, and lemon zest, lemon juice, and mix well. Transfer the cake mixture into the greased cake pan and top with sliced almonds.

Bake the cake for 30 minutes, or until tender on top. Remove the cake from the oven and let cool for 15 minutes, before carefully invert onto a plate and slice into squares.

Peanut Butter Chocolate Chip Cookies

Ingredients:

1 cup nut butter smooth and creamy

1/2 cup sweetener of choice

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 cup Zen Basil Seeds

1/2 cup keto chocolate chips

Instructions:

Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.

In a large mixing bowl, combine your almond butter, granulated sweetener, egg, Zen Basil Seeds, baking soda, and mix until combined. Fold in your chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator. Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape. Bake for

10-12 minutes, or until the edges just start to brown.

Remove from the oven and allow to cool on the tray completely.

Raspberry Date Pudding

Ingredients:

2 tablespoons Zen Basil seed

1 cup Zen milk

Link to macadamia Brazilian nut milk recipe

Dash salt

1 tsp vanilla extract

Optional sweetener: honey/maple syrup/monk fruit

Mix well chill overnight

Instructions:

Mix 1 Zen Basil Hydrate Açaí with it 1/2 cup water set 5 min

mix the pudding mixture with açaí mixture to get that’s açaí color

top with 1/2 C yogurt of choice

Layer date jam (blend date with equal amount of water to make date jam)

nut butter (almond to lectin free) raspberries blueberries boysenberry coconut flakes pistachios and honey

If you’re up for it sprinkle (JF) link spicy salt for extra kicks

Fiber and Protein count, respectively:

1. 2 tablespoons of Zen basil seeds: 5 grams of protein and 15 grams of fiber.

2. 1 cup of Greek yogurt: 18 grams of protein.

3. 1/2 a cup of raspberries: 0.7 grams of protein and 4 grams of fiber.

4. 1/4 cup of blueberries: 0.3 grams of protein and 1.8 grams of fiber.

5. 1/4 cup of Boysenberries: 0.7 grams of protein and 2.7 grams of fiber.

6. 1 tablespoon almond butter: 3.4 grams of protein and 1.6 grams of fiber.

7. 2 dates: 0.4 grams of protein and 1.6 grams of fiber.

8. 1/4 cup of coconut flakes: 1.5 grams of protein and 3.3 grams of fiber.

Total:

• Protein: 30 grams

• Fiber: 30 grams

Here are some micronutrients and phytonutrients found in the listed ingredients along with their potential health benefits:

1. Zen Basil seeds: Rich in fiber, prebiotic and both soluble and insoluble fiber as well as protein calcium potassium iron, magnesium, manganese polyphenols and omegas3 Great for digestion, support bone health, and help regulate blood sugar levels, just to name a few..must have to help cleanse your body from toxins help energies and keep you feeling full longer!! Rich in flavonoids antioxidants and other essential nutrients that all together may help promote heart health, support brain function and improve cellular health!

2. Macadamia nuts: High in monounsaturated fats, vitamin B1 (thiamine), and manganese. They too can promote heart health, support brain function, and provide antioxidant protection.

3. Brazilian nuts: Excellent source of selenium, which is essential for thyroid function and may have anti-inflammatory properties.

4. Açai berries: Packed with antioxidants like anthocyanins and flavonoids, which can help protect cells from damage caused by free radicals and support heart health.

5. Beets: Rich in folate, manganese, and potassium. They may help lower blood pressure, improve exercise performance, and support liver health.

6. Pomegranate: Contains punicalagins and other antioxidants that may have anti-inflammatory and anti-cancer properties, as well as potential benefits for heart health.

7. Raspberries, Blueberries, Boysenberries: All are rich in vitamins C and K, as well as various antioxidants like anthocyanins. They can support brain health, improve insulin sensitivity, and reduce inflammation.

8. Coconut flakes: Provide medium-chain triglycerides (MCTs), which can be easily converted into energy by the body. They also contain manganese and copper, important for enzyme function and bone health.

9. Monk fruit: Contains mogrosides, which are natural compounds with antioxidant properties. Monk fruit is used as a low-calorie sweetener and may have anti-inflammatory effects.

10. Honey: Contains small amounts of vitamins and minerals like vitamin C, calcium, and iron, along with antioxidants. Raw honey has antibacterial properties and may help soothe sore throats and coughs.

11. Pistachios: Rich in protein, fiber, and various vitamins and minerals, including vitamin B6, potassium, and magnesium. They can promote heart health, aid in weight management, and support eye health.

These ingredients collectively offer a wide range of micronutrients and phytonutrients that contribute to overall health and well-being, including antioxidant protection, heart health, and immune support.

Chocolate Banana Cake

Ingredients:

8 Bananas

1/4 C Zen Basil seeds (double the fiber and nutrients than chia seeds. Also hydrates faster and digest easier!

1 C almond flour

1 tsp baking soda

1/2 tsp salt

1/2 C Butter or coconut oil

1/4 cup yogurt

1/4 C maple syrup

1 tsp vanilla extract

1 Tbsp Cinnamon

1/4 cup cocoa powder

2 tbs honey

Instructions:

Smash 6 bananas with the back of a fork and add the Zen Basil Seeds, butter, yogurt, syrup, and vanilla. Mix well. Then add all the dry ingredients and mix again. Pour mixture onto a lined baking dish. Slice up the other bananas and place over mixture.

Toppings

Melt some cocoa powder with 2 Tbsp of coconut oil, 2 Tbsp of cinnamon, and a dash of salt and honey mix well Drizzle over the mixture.

Bake at 350F for 20-30 min

Toffee Pudding

Ingredients:

2 Tbsp Zen Basil Seeds (these have double the fiber and nutrients than chia seeds)

1/2 cup water

2 Tbsp yogurt

3 dates

1/4 cup milk

Instructions:

Add some Zen Basil seeds into a bowl with half a cup of water. They will thicken up and hydrate right away. Add some yogurt on top. Then in a blender, add your dates and milk.

Blend until it becomes thick and creamy, then pour it over the yogurt. Crush some graham crackers on top for added crunch

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!