Coconut Cacao Cookies

Ingredients:

1/2 cup maple syrup

1/4 cup nut butter

1/4 cup Zen Basil Seeds

1 egg

2 tablespoons coconut oil, room temperature

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups almond flour

1 teaspoon cinnamon

1/4 cup cocoa or cacao powder

1/2 cup coconut flakes

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine the sweetener, nut butter, Zen Basil Seeds, egg, coconut oil, and vanilla extract. Mix until well combined.

In a separate bowl, whisk together the almond flour, cinnamon, baking soda, salt, and cocoa or cacao powder.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Scoop out about 1 tablespoon of dough at a time and roll it into balls. Place the balls onto the prepared baking sheet, spacing them apart.

Flatten each ball slightly with the palm of your hand or the back of a spoon.

Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly firm to the touch.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Once the cookies are completely cooled, sprinkle the coconut flakes over the top of each cookie.

Store the cookies in an airtight container at room temperature for up to one week.

Enjoy your delicious and nutritious Coconut Cacao Cookies with a delightful coconut topping!

Servings: 12

Blueberry Cookie Bars

Ingredients:

1 cup sweetener of choice

1/2 cup unsalted butter, room temperature

1 egg + 2 egg yolks

1/4 cup Zen Basil Seeds

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 teaspoon salt

2 cups almond flour

1 teaspoon baking powder

1 cup blueberries

Instructions:

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

In a mixing bowl, cream together the sweetener and butter until smooth and creamy.

Add the egg, egg yolks, Zen Basil Seeds, lemon zest, lemon juice, and salt. Mix until well combined.

In a separate bowl, whisk together the almond flour and baking powder.

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

Gently fold in the blueberries until evenly distributed throughout the dough.

Transfer the dough into the prepared baking dish and spread it out evenly.

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

Once the bars are out of the oven, optionally spread a thin layer of yogurt or cream cheese over the top of the bars. Then, sprinkle the lemon zest evenly over the yogurt or cream cheese while the bars are still warm.

Allow the cookie bars to cool completely in the baking dish before slicing and serving.

Servings: 6

Enjoy your delicious and nutritious blueberry cookie bars!

Green Zen Milk Pudding

Ingredients:

16 oz Green Zen Milk (click here for recipe link)

1/4 cup Zen Basil Seeds

1/2 cup yogurt

Drizzle honey and pistachios

Optional: sweetener of choice

Instructions:

In a jar, mix together the Green Zen Milk and 1/4 cup Zen Basil Seeds. Chill for 6 hours-overnight. Then add in some yogurt and any sweetener of choice. I drizzled some honey and sprinkled pistachios on top!

Breakfast Bars

Ingredients:

2 cups rolled oats (gluten-free, if necessary)

1 cup nut butter of your choice (e.g., almond butter, peanut butter)

1/2 cup maple syrup

1/4 cup Zen Basil Seeds

Instructions:

In a large mixing bowl, combine the rolled oats, nut butter, maple syrup, and Zen Basil Seeds. Stir well until all the ingredients are evenly mixed and the oats are fully coated.

Line a baking dish or tray with parchment paper. The size of the dish will depend on how thick you want your breakfast bars to be. An 8x8 inch square dish works well for thicker bars, while a larger dish will result in thinner bars.

Transfer the oat mixture into the lined baking dish. Use a spatula or your hands to press the mixture firmly and evenly into the dish, smoothing out the top.

Place the baking dish in the refrigerator and let the mixture set for at least 15-30 minutes. This will allow the bars to firm up without the need for baking.

Once the bars have set, remove them from the refrigerator and use a sharp knife to cut them into individual bars or squares.

Store the oat breakfast bars in an airtight container in the refrigerator for up to one week. You can also wrap individual bars in parchment paper or plastic wrap for easy grab-and-go breakfasts or snacks.

Enjoy your fiber-rich oat breakfast bars straight from the fridge whenever you need a quick and nutritious boost of energy!

Blueberry Muffin Cake

Ingredients:

2 cups almond flour

3/4 tsp baking soda

1/2 tsp salt

1/4 cup Zen Basil Seeds

1/2 cup butter melted

1 Tbsp vanilla extract

1 egg + 1 egg yolk, room temperature

1/2 cup blueberries

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 Seeds, and vanilla.

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

Press additional berries on top (optional).

Bake for 25-30 minutes or until lightly golden.

High Protein Glazed Donuts

Ingredients:

- 1/2 cup almond flour

- 1/4 cup Zen Basil Seeds

- 1/2 tablespoon baking powder

- 2 tablespoons sweetener of choice

- 1/2 tablespoon cinnamon

- 1/2 teaspoon salt

- 1/2 tablespoon vanilla extract

- 1/2 cup yogurt of choice

- 1 egg

Glaze:

- 1/3 cup vanilla protein powder

- 2 tablespoons monk fruit

- 2 tablespoons honey

- 1/2 cup milk of choice

Instructions:

Donut Batter:

Preheat your oven to 350°F (175°C). Grease a doughnut pan with cooking spray or oil to prevent sticking.

In a mixing bowl, combine almond flour, Zen Basil Seeds, baking powder, sweetener of choice, cinnamon, and salt. Mix until well combined.

Add vanilla extract, yogurt of choice, and egg to the dry ingredients. Mix until a smooth batter forms. If the batter seems too thick, you can add a splash of milk to achieve the desired consistency.

Spoon the batter into the prepared doughnut pan, filling each mold about 2/3 full.

Bake in the preheated oven for 10-12 minutes, or until the doughnuts are lightly golden and a toothpick inserted into the center comes out clean.

Once baked, remove the doughnuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Protein Glaze:

In a small bowl, whisk together vanilla protein powder, monk fruit sweetener, and honey until well combined.

Gradually add milk of choice to the protein powder mixture, whisking continuously, until you reach a smooth glaze consistency. You may need to adjust the amount of milk depending on the thickness of the glaze you desire.

Assembly:

Once the donuts are completely cooled, dip the top of each donuts into the protein glaze, allowing any excess glaze to drip off.

Place the glazed donuts back onto the wire rack to set for a few minutes.

Optionally, you can sprinkle additional toppings such as chopped nuts, shredded coconut, or sprinkles onto the glazed donuts before the glaze sets completely.

Serve and enjoy your protein glazed donuts! They can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness.

Chocolate Chip Brownie Cups

Ingredients:

• 1/4 cup Zen Basil seeds (about 30 g fiber, 10 g protein)

• 1/2 cup unsweetened cocoa powder (about 16 g fiber, 12 g protein)

• 3 ripe bananas, mashed (about 10 g fiber, 3 g protein)

• 1/4 cup almond butter (about 4 g fiber, 6 g protein)

• 3/4 cup chocolate chips (no fiber, about 6 g protein

• 1/4 cup grass-finished butter (no fiber, no protein)

• 3 tbsp sweetener of choice monk fruit or maple syrup (no fiber, no protein)

• 1 tsp vanilla extract (no fiber, no protein)

• 2 pasteurized eggs (no fiber, about 12 g protein)

• 1/2 tsp baking soda (no fiber, no protein)

• Pinch of salt (no fiber, no protein)

Instructions:

1. Preheat oven to 350°F. Spray a cupcake tray with nonstick cooking spray or line an 8x8” baking pan with parchment paper; set aside.

2. In a large bowl, whisk together the mashed bananas and Zen Basil seeds until well combined. Add almond butter, grass-finished butter, maple syrup, vanilla extract, and eggs; whisk until well combined. Set aside.

3. In a saucepan over medium-high heat, melt the grass-finished butter. Allow it to melt and slightly brown for about 5 minutes, then remove from heat and allow to cool slightly for 2-3 minutes.

4. While whisking continuously, slowly stream in the slightly cooled brown butter into the banana mixture until fully incorporated.

5. Add cocoa powder, baking soda, and a pinch of salt to the wet mixture and mix until just combined.

6. Fold in a little over half of the chocolate chips.

7. If using a cupcake pan, divide the batter evenly among the cups. If using an 8x8” baking pan, add all of the batter to the prepared pan.

8. Sprinkle the remaining chocolate chips on top.

9. For brownie cupcakes, bake at 350°F for 15-20 minutes. For an 8x8” baking pan, bake at 350°F for 20-25 minutes or until mostly set in the center.

10. Optional: Sprinkle with flaky sea salt once removed from the oven.

11. Cool for 10 minutes before serving warm. Enjoy!

Zen Basil Flaxseed Loaf Bread

Ingredients:

• 1/2 cup Zen Basil seeds (about 60 g fiber, 20 g protein)

• 1 1/2 cups ground flax seeds (about 44 g fiber, 30 g protein)

• 1 tsp baking powder

• 6 pasteurized eggs (about 36 g protein)

• 2 cups water

• 1/3 cup olive oil or coconut oil

Herbs and spices of your choice:

• Sea salt

• Sesame seeds

• Rosemary

• Coconut flakes

Instructions:

1. Preheat oven to 350°F. Line your baking dish with parchment paper.

2. In a large bowl, mix together the Zen Basil seeds, ground flax seeds, baking powder, and herbs/spices of your choice.

3. Add the pasteurized eggs, water, and olive oil or coconut oil to the dry ingredients. Mix well until all ingredients are thoroughly combined.

4. Pour the mixture into the prepared baking dish, spreading it evenly.

5. Bake for 35-40 minutes, or until the bread is firm to touch and golden brown in color.

6. Once baked, remove from the oven and allow to cool slightly before slicing.

7. Slice the loaf into 10 equal-sized slices.

8. Serve and enjoy this nutritious and flavorful Zen Basil Flaxseed Loaf!

Each serving of this loaf (1 slice) will provide approximately 10.4 g of fiber and 8.6 g of protein

Total Fiber: Approximately 104g Total Protein: Approximately 86 g

This high fiber and high protein bread is loaded with micronutrients delicious and super nutritious! The kicker is that it is made with real whole foods, no supplements or powders.

Almond Flour Blondies

Ingredients:

2 cups almond flour

3/4 tsp baking soda

1/2 tsp salt

1/4 cup Zen Basil Seeds

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 Seeds, 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.

Breakfast Banana Oat Cookies

Ingredients:

1/4 cup Zen Basil seeds

2 cups rolled oats (gluten-free if needed)

3 large bananas, mashed (approximately 1.25 cups)

1/2 cup almond butter (can substitute for any nut or seed butter)

1 tablespoon cinnamon

1/2 cup sugar-free chocolate chips

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

In a large mixing bowl, combine the Zen Basil seeds, rolled oats, mashed bananas, almond butter, and cinnamon. Mix well until all ingredients are evenly incorporated, then fold over the chocolate chips.

Using a spoon or cookie scoop, portion out the cookie dough onto the prepared baking sheet, leaving some space between each cookie as they will spread slightly during baking. You can flatten the cookies slightly with the back of a spoon if desired.

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown and set.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional: Drizzle some melted chocolate chips over the top.

Enjoy these delicious and nutritious gluten-free and fiber rich banana oat cookies as a wholesome snack or part of your breakfast!

Store any leftovers in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.

Rice Cake Butterfingers

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

Instructions:

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. Cut into desired sizes and enjoy!

12. For extra indulgence, you can sprinkle additional chopped peanuts on top before serving.

Enjoy your delicious homemade and nutrient rich butterfingers!

Grain-Free Flatbread

Ingredients:

2 tablespoons Zen Basil seeds

1 1/3 cups Cassava flour

2 tablespoons olive oil

3/4 cups water

Dash sea salt

More olive oil to cook

Instructions:

Mix seeds, flour, salt, water, and olive oil together. Mix well until it becomes a thick dough (may adjust water as needed) then form 4 balls and press into pancake shapes over parchment paper. Slide into a frying pan heated with olive oil. Cook both sides just like pancakes until golden.

Dry any excess oil with paper towels and enjoy your fiber rich and grain-free flatbread!

Serve with our homemade yogurt sauce and eggplant (link to recipe here)

Add any leftover protein of choice..(I love grass finished human farming practices meat)

Blueberry Frozen Yogurt

Ingredients:

2 tbsp Zen Basil Seeds

1/2 cup frozen blueberries

1 scoop protein powder

1-2 tbsp sweetener of choice

1 tsp salt

1 cup yogurt

1/2 cup milk of choice

Ingredients:

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

Mix all ingredients together until well combined.

Freeze the mixture for 4 hours-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 back into a container and freeze for a firmer texture.

Add toppings of your choice before serving. Enjoy your guilt-free, homemade frozen yogurt!

Roasted Eggplant With Zen Basil Yogurt Sauce

Ingredients:

Yogurt Sauce:

• 2 tablespoons Zen Basil seeds

• 1 cup yogurt of choice

• 1/2 cup cheese of choice or sour cream (goat cheese recommended)

• 1-2 teaspoons crushed garlic

• Juice of 1/2 lemon

• 1 to 1 1/2 teaspoons salt (adjust according to preference)

• Optional: dry or fresh herbs

Roasted Eggplant (Serves 4):

• 3 eggplants

• 2 small cans (4oz each) of tomato sauce

• 2-3 tablespoons olive oil (plus more for drizzling)

• 1/2 teaspoon turmeric

• 1-3 teaspoons chopped garlic

• Salt and red pepper to taste

• 1 cup water

Instructions:

1. Zen Basil Yogurt Sauce:

In a bowl, combine all sauce ingredients. Mix well and let it sit for 10 minutes. This will serve as both the base and the top sauce. Feel free to add your favorite herbs. Any leftover sauce can be refrigerated for up to a week.

Roasted Eggplant:

1. Preheat the broiler.

2. Cut the eggplants into slices about an inch thick, leaving the skin on.

3. Spray each side of the eggplant slices with olive oil and broil them on the top rack of the oven for 15 minutes on each side, or until golden brown.

4. Once the eggplant slices are golden brown on both sides, evenly drizzle tomato sauce over them. Sprinkle with salt, pepper, turmeric, and fresh chopped garlic, ensuring even distribution.

5. Add one cup of water evenly across the baking dish.

6. Drizzle olive oil over the top.

7. Cover the baking dish with foil and bake at 450 degrees Fahrenheit for 45 to 60 minutes, depending on your oven. Check every 20 minutes; the water should reduce to a thick sauce consistency.

To serve, layer sauce evenly over some bread or crackers. (You can find the recipe for our gluten free crackers here)

Drizzle some of the yogurt over the eggplant, and top with olive oil and herbs.

Transform humble eggplant into a nutritional powerhouse with our Roasted Eggplant topped with a creamy Zen Basil Yogurt Sauce. This dish combines the subtle flavors of eggplant with the goodness of basil seeds and yogurt, resulting in a meal that’s not only delicious but also incredibly nutritious.

Elevate your meal with the nutritional benefits of this dish. While eggplant alone may not offer many nutrients, when combined with basil seeds and yogurt, you’re getting a plethora of health benefits. Basil seeds provide fiber, prebiotics, calcium, potassium, magnesium, iron, manganese, and omega-3 fatty acids, and polyphenols while yogurt adds protein and probiotics to the mix. Enjoy a complete and delicious meal that nourishes your body from within.

Homemade It's-It Ice Cream Sandwich

Ingredients:

1 cup almond butter

3/4 cup oats

1/4 cup Zen Basil Seeds

1/4 cup sweetener of choice

1/4 cup cacao powder

2 tablespoons coconut oil

1/4 cup dark chocolate

16 oz cottage cheese

2 Coconut Zen Hydrates

Instructions:

Prepare Ingredients: Gather all the ingredients needed for the ice cream cookies, except for the melted dark chocolate.

Mix the Dough: In a bowl, combine almond butter, oats, Zen Basil Seeds, sweetener, and cacao powder. Mix everything thoroughly until well combined.

Prepare Tray: Line a cooking tray with parchment paper to prevent sticking.

Shape Cookies: Take the mixed dough and form it into cookie shapes. Place each cookie on the prepared cooking tray.

Freeze: Place the tray with the shaped cookies in the freezer. Let them freeze for at least 4 hours, or ideally overnight, until they are firm.

Prepare Chocolate Topping: While the cookies are freezing, heat up coconut oil with some dark chocolate until melted. Keep this mixture aside for later use.

Make Ice Cream: In a food processor, combine 16 oz of cottage cheese with 2 Coconut Zen Hydrates. Blend until smooth. Transfer the mixture into a container suitable for freezing and let it freeze for at least 4 hours, or overnight, until it solidifies.

Assemble: Once the cookies and ice cream are properly frozen, remove them from the freezer.

Add Chocolate Topping and Harden: Pour the melted dark chocolate over each frozen cookie, covering them completely with a layer of chocolate. Then, return the tray to the freezer for an additional 5-10 minutes to allow the chocolate topping to harden and set properly.

Serve: Plate the chocolate-coated cookies alongside scoops of the prepared ice cream. Enjoy your delicious ice cream cookies!

Pistachio Pudding

Ingredients:

2 tablespoons Zen Basil Seeds

2 tablespoons oats

1 tablespoon pistachio butter (blend raw pistachios in a blender to make butter)

1 cup Green Zen Milk (click on milk for recipe link)

1/2 cups yogurt

Dash of salt

Optional:

Melted white chocolate

Instructions:

Process:

Combine seeds, oats, and green Zen milk. Mix well and chill overnight. To layer, top with pistachio butter, yogurt, and melted chocolate (I melted sugar free chocolate chips with olive oil, try not to overdo as it flows over like mine)

Chill for a few minutes in the ref fridge until it hardens.

Creamy Pistachio Pie

Ingredients:

Crust

11/2 cup raw walnuts

11/2 cup pitted dates

3 tablespoons cacao powder

1/4 cup Zen Basil Seeds

Pinch of salt

Filling

2 cups pistachios

2 tablespoons Zen Basil Seeds

1/2 cup full fat coconut yogurt

1/3 cup honey

1 1/2 tsp cardamom

2 tsp vanilla extract

1/4 tsp salt

Chocolate Topping

180g dark chocolate

2 Tablespoons almond butter

Coconut flakes, cranberries, and sea salt flakes for garnish

Instructions:

Place pistachios in a bowl, soak in freshly boiled water and leave aside for at least an hour- overnight. Drain well.

Make the crust:

Grease and line an 8-inch springform pan with parchment paper. Add the walnuts, dates, cocoa powder, Zen Basil Seeds, and salt to a food processor and blend until it sticks together/ forms a ball. Press the mixture into the bottom of the prepared pan evenly.

Make the filling:

Add the drained pistachio, coconut yogurt, vanilla extract, cardamom, honey, and salt to a food processor or high speed blender.

Blend until smooth and creamy, scrape down sides as needed in intervals. Mix the Zen Basil pudding into pistachio mixture and mix with a fork. Pour the mixture over the crust and spread evenly. Put in freezer and chill for at least 4 hours, or overnight.

Melt chocolate, then stir in the almond butter until smooth.

Allow to cool for 5 minutes and then spread on top of the pie. Freeze for another 5-10 minutes or until it's ready to get eaten.

Slice, serve and ENJOY. To help slicing, use a sharp knife, run under hot water and dry before slicing.