Zen Basil Seeds Granola

Ingredients:

3 cups gluten free oats

2/3 cup raw almonds, chopped

¼ cup coconut oil, melted

2/3 cup natural almond butter

1/3 cup maple syrup (this recipe isn’t super sweet, so if you want sweeter, increase to ½ cup)

1 Tbsp Zen Basil Seeds

1 tsp vanilla bean paste or vanilla extract

1 tsp cinnamon

Process:

Preheat oven to 325. Mix ingredients together, then spread on silpat and bake for 24 minutes. Let cool on pan completely, then break into chunks. It’s so good on its own or over yogurt. You can enjoy this for breakfast or a healthy snack. Optional add-ins: coconut flakes, chocolate chips.

Turmeric pudding Home Remedy (great for flu season)

INGREDIENTS:

2 Tbsp Zen Basil

1 cup water

2 cup milk of choice (coconut milk for creamier consistency or almond)

2 Tbsp Turmeric

1/4 tsp cinnamon

1/4 tsp cardamom

1/4 tsp pepper, dash of salt

1 to 2 Tbsp honey 

PROCESS:

In a bowl add 2 Tbsp of Zen Basil Seeds and 1 cup of water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. In a sauce pot, mix Turmeric, cinnamon, dash of salt, pepper, and cardamom. Mix altogether really well, till it looks golden. Bring to a boil. Simmer for 15-20 minutes. Add the hydrated seeds. Simmer for 1 more minutes. Serve with honey.

pro tip, be careful with turmeric may stain especially white countertops, also milk mixture may boil over quickly, as soon as it comes to a boil, turn down the heat-to low temp.

Zen Basil Seed Pecan "No Oats" Oatmeal

Ingredients:

2 tbsp Zen Basil seeds

1 cup water

2 scoops 20/20 protein powder

¼ cup milk of your choice

Dash of salt

Process:

Mix the Zen Basil Seeds, 20/20 protein and water. Then bring your Zen Basil Seed mix to a boil. Add the cinnamon, salt, and milk. Mix until it thickens. Pour your mixture into a bowl and add your favorite toppings. I used raisins, pecans, mulberries, and more cinnamon. 

Zen Basil Vegan Banana Chocolate Muffins healthywithnedi Recipe

Made by Neda Varbanova

Serves 10

INGREDIENTS 

• Cooking spray

• 3 tbsp basil seeds

• 1/2 cup water

• 2 bananas, mashed

• 2 tbsp white chocolate chips

• 3 tbsp dark chocolate chips

• 2 tbsp caramelized pecans, chopped

• 2 tbsp coconut oil, melted

• 2 dates, pitted and chopped

• 2 cups almond flour

• 3 tsp monk fruit sweetener or coconut sugar

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp cinnamon

• 1/2 cup unsweetened almond milk

DIRECTIONS 

• STEP 1. Preheat oven to 375 F or 190 C.

• STEP 2. Lightly grease muffin molds with cooking spray and set aside.

• STEP 3. In a small bowl, mix the basil seeds with water. In another large bowl, mash the bananas with a fork. Add the rest of the ingredients and mix well. If the consistency feels too dry, add a little more almond milk.

• STEP 4. Using a spoon, scoop the batter and place evenly in the muffin molds.

• STEP 5. Bake for 35 minutes, until golden. Serve the muffins with dairy free coconut or vanilla ice cream. Enjoy warm or at room temperature.

Recipe created by healthywithnedi :)

Zen Basil Seed Homemade Hamentaschen

Made by Tanya Zuckerbrot

INGREDIENTS (serves 12):

DOUGH

• 1 cup blanched almond flour

• 1/4 cup coconut flour

• 1/2 cup (2 scoops) vanilla 20/20 fiber/protein powder

• 1/2 tsp baking powder

• 1/4 tsp sea salt

• 1 Tbsp unsweetened vanilla almond milk

• 3 Tbsp coconut oil (melted)

• 2 large egg whites

• 1 tsp vanilla extract

FILLING

• 1/2 cup sugar-free fruit flavor jam of choice

OR

• 1 cup raspberries (fresh or frozen), washed and chopped

• 1/2 Tbsp lemon juice

• 1 Tbsp stevia, or other nonnutritive sweetener

• 1 Tbsp Zen Basil Seeds

PREPARATIONS:

1. Line 1-2 baking sheet with parchment paper and set aside.

2. In a medium bowl, combine almond flour, coconut flour, 20/20 powder, sea salt and baking powder. Set aside.

3. In a small bowl, whisk coconut oil, almond milk, vanilla extract, and egg whites until well combined. Pour mixture into the medium bowl and fold until a dough forms. Cover bowl with saran wrap and refrigerate for 1 hour. Dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if too dry.

4. While dough chills, prepare filling by adding chopped raspberries to a saucepan and placing over medium heat. Cook until raspberries break down, ~3-8 minutes (depending on if using fresh or frozen). Using the back of a spoon, a spatula or a potato masher, mash fruit to desired consistency.

5. Remove from heat, stir in lemon juice and sweetener (adding 1-2 tsp of both if needed). Stir in basil seeds, 1 tsp at a time and set aside to cool and allow seeds to expand. Leftover jam can be stored in mason jar in fridge for up to 2 weeks.

6. After dough has chilled for an hour, remove from fridge and place on parchment paper. Place another piece of parchment paper atop dough and using a rolling pin, roll dough out to ~⅛ inch thickness.

7. Using a 3 inch round cookie cutter, cut out cookie rounds and transfer to prepared baking sheet(s), placing cookies ~1.5 inches apart. Gather the scrap dough, roll, and repeat until you have 24 cookie rounds.

8. Spoon 1 teaspoon of prepared jam in the center of each round cookies. Using your fingers fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under. Pinch the corners together neatly so that they form a point. Place cookie sheets into the refrigerator for 20 minutes to chill. Preheat oven 350°F while cookies chill.

9. Place baking sheet in oven and bake cookies for 10-15 minutes, or until golden brown. Let cool completely.

Zen Basil Seeds Tropical Pudding

Ingredients:

2 cups unsweetened full-fat coconut milk

2 Tbsp monk fruit sweetener

½ tsp pure vanilla extract

¼ tsp pure coconut extract

¼ cup Zen Basil Seeds

½ cup unsweetened coconut flakes, toasted

1 kiwi fruit, skinned or diced

½ cup frozen unsweetened passion fruit puree (From 3 or 4 passion fruit if fresh)

Process:

1. In a large saucepan, combine the coconut milk and monk fruit and heat over medium. Stir occasionally until the monk fruit has dissolved. Remove from the heat. 

2. Add the coconut extract, Zen Basil Seeds, half the coconut flakes, and stir. Let stand for 5 minutes to allow the seeds to absorb the liquid. 

3. Stir well, then transfer to 4 individual serving dishes, and refrigerate for 3-4 hours. 

4. In a small bowl, toss together the kiwi and passion fruit puree, then divide the fruit among the puddings. Top with the remaining coconut flakes just before serving. 

Zen Basil Seed Raspberry Mousse

Ingredients:

2 Tbsp Zen Basil Seeds

1 cup water

2 Tbsp cocoa powder

2 Tbsp hot water

¼ cup coconut milk or coconut cream for more thickness

½ cup yogurt

½ cup raspberries

½ tsp cinnamon

2 Tbsp monk fruit

Dash of salt

Process:

In a bowl hydrate the Zen Basil Seeds in water for 5 minutes. Once hydrated, add cinnamon and salt, mix well. Layer the yogurt on top. In a separate bowl, mash the raspberries until they become a puree. Layer that over the yogurt. In a separate bowl, mix the cocoa powder, monk fruit, and hot water. Mix well until it becomes liquid chocolate. Pour over the raspberry layer. Optional: Add a dash of sea salt on top. Cool in the fridge for 10 minutes to thicken, then enjoy! 

Zen Basil Mango Jam

Ingredients:

4 Tbsp Zen Basil Seeds

4 cups mango

1 lemon juiced

4 Tbsp maple syrup or honey

½ tsp cardamom 

Process:

Pour your mangoes into a pan and heat up to a simmer. Then add your Zen Basil Seeds on top and mix well for 5 minutes. Next add your lemon juice, syrup, and cardamom. Pour your mixture into a jar and enjoy!

Zen Basil Seeds Blueberry Vegan Smoothie

Ingredients:

2 Tbsp Zen Basil Seeds

4 cups almond milk

2 cups frozen blueberries

1 Tbsp monk fruit

2 scoops vegan 20/20 protein

2 cups ice

Coconut whip cream

Process:

Add all of your ingredients and blend for 15 seconds or until it is your preference (Note: Over blending will make the smoothie extra gelatinous). Pour the smoothie into a cup and top it off with the coconut whip cream. Now enjoy this superfood smoothie, packed with 40 grams of fiber and 26 grams of protein!

Zen Basil Seeds Keto And Vegan Super Bowl Snack-Fiber Rich Dip

Ingredients:

2 Tbsp Zen Basil Seeds

1 cup water

1 cup sour cream

½ lemon

1-2 garlic minced (or dry garlic powder)

1 tsp salt & pepper

Process:

In a bowl add the Zen Basil Seeds and water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. Add the sour cream, garlic, salt and pepper. Squeeze the lemon juice, then mix. Garnish with herbs and chopped nuts. Serve with veggies. This is a nutrient rich, high fiber dipping sauce perfect for the Super Bowl!

Zen Basil Seeds Yogurt Dipping Sauce

Ingredients:

2 Tbsp Zen Basil Seeds

1 cup water

1 cup yogurt of choice

½ lemon juice

Pinch of salt

Process:

In a bowl add the Zen Basil Seeds and water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. Next, add the yogurt, lemon juice, and salt. Garnish with nuts, fruit, and veggies on top. This is a perfect nutrient rich dipping sauce!

Zen Basil Seed Guacamole

Ingredients:

1 Tbsp Zen Basil Seeds

½ cup water

½ avocado

½ lemon

1 tsp of salt & pepper

Process:

Hydrate your Zen Basil Seeds then place into a bowl. Now add your avocado on top. Juice your lemon over and add the salt & pepper. This Zen Basil guacamole goes great with a taco or as dipping sauce!

Zen Basil Seeds Boysenberry Pudding

INGREDIENTS:

2 Tbsp Zen Basil

1 cup water

1 cup milk of choice

1 cup boysenberries 

½ tsp cinnamon

¼ tsp salt

½ cup yogurt of choice

1 Tbsp maple syrup of choice

PROCESS:

In a bowl add 2 Tbsp of Zen Basil Seeds and 1 cup of water. Mix and sit for 5 minutes. The seeds will be fully hydrated in 5 minutes. Add the milk, cinnamon, and salt. Mix all together really well. Bring to a boil. Simmer for 5 minutes. 

In a saucepan, heat up and mix the boysenberries until the berry juices are flowing. Add the maple syrup and simmer for 1 minute. 

Now layer your Zen Basil pudding with the boysenberry jam and yogurt in a cup.  

Zen Basil Mushroom Plate

Ingredients:

2 Tbsp Zen Basil

2 Tbsp coconut oil

1 onion

3 pieces garlic

1 cup mushrooms

1 Tbsp Salt

1 Tbsp Pepper

½ cup lemon juice

½ cup fresh basil

Process:

Start by chopping the onions and garlic. In a pan add the coconut oil and let it melt. Now add the onions and garlic. Let them cook until they are golden. Now add your mushrooms. Cover the pan and let it cook for 5 minutes. In a cup of water, add the 2 Tbsp of Zen Basil. Mix and hydrate for 5 minutes. Now pour the hydrated Zen Basil over your mushrooms. Finally, add your fresh pieces of basil and pour your lemon juice over. 

Zen Basil Pesto Pasta

Ingredients:

1 Tbsp Zen Basil Seeds

4 cups fresh basil 

⅓ to ½ cups extra virgin olive oil 

¼ cup pine nuts or almonds 

¼ cup chopped dates 

¾ cup parmesan cheese 

¼ cup water 

2-5 whole garlic 

1 tsp sea salt 

Process:

In a food processor mix garlic and salt to a paste. Then add the rest of your ingredients and mix well to your preferred texture, and serve.

Zen Basil Salad Dressing

Ingredients:

2 tbsp Zen Basil Seeds

¼ cup olive oil

½ cup balsamic vinegar

2 tbsp mustard

2 minced garlic

1 lemon juice

1 tsp Jennifer Fisher salt & pepper 

Process:

Mix all your ingredients together, and serve over a salad of your choice. 

Zen Basil Seed Bread

INGREDIENTS

• 1 C Coconut Flour

• 1/2 C Almond flour

• 1/3 C Psyllium Husk

• 2 TBS Zen Basil

• 2 TSP Baking Powder

• 1/2 TSP Salt

• 2 ¼ cups Lukewarm water

• 2 teaspoons Apple cider vinegar

INSTRUCTIONS

• Line a loaf pan 9 inches x 5 inches with parchment paper.
  

• Mix all Dry ingredients a large mixing bowl, whisk together

• Add apple cider vinegar and lukewarm water, Combine with a spoon at first. It will be very liquid at 1st and After 30 seconds, the dough is moist, not liquid, and slightly crumbles apart use your hands to form the dough and make a ball.
  

• Form a dough ball and set it aside for 10 minutes to let the fiber absorb all the water and hold the ingredients together.
  

• Now the dough should be soft, elastic, and slightly moist but should hold perfectly together.
  
  Shape a cylinder, bread loaf shape. Don't press the dough too much. It's a gluten-free loaf, it won't rise. If you press too much, it will be very dense, doughy.
  

• Place the loaf onto the prepared loaf pan covered with parchment paper.
  

• Lastly, wet your fingers with water and massage the top of the bread to fix cracks. Sprinkle 1 tablespoon of sesame seeds (optional).
  

• Bake at 350 F on the bottom rack of the oven (first rack from the bottom) for 45 minutes then switch to the middle rack for 15 extra minutes.
  

• Remove from the oven and cool on a rack for 4 hours or overnight before slicing.
  

• Seal and Store in refrigerator.

Zen Basil Seeds Chocolate Peanut Butter Brownie

Ingredients:

⅓ cup Zen Basil Seeds

⅓ cup Tahini Goddess Peanut Butter

½ cup cocoa powder 

¼ tsp salt

3 eggs

3 bananas 

Optional: 

1 tsp honey or monk fruit 

Process:

Mix all of your ingredients together in a bowl. Then bake at 350F for 20-30 minutes. 

Zen Basil Almond Bread

INGREDIENTS

• 3 Tbsp Zen Basil Seeds

• 3 Eggs

• 1 cup yogurt

• 1 Cup Almond flour

• 2 Tbsp Coconut flour

• 1 1/2 Tbsp psyllium husk powder

• 1/2 Tbsp baking powder

• 1/2 tsp Salt

• 2 Tbsp Fresh Rosemary and Sliced Almonds optional

Process:

• Line a small loaf tin with parchment paper.

• In a bowl, mix the eggs and yogurt with a fork, but mix very well until smooth.

• Add the almond flour, coconut flour, baking powder and salt and mix until fully combined.

• Last, add the Zen Basil seeds and psyllium husks and mix.

• Fill the dough into the loaf tin and let it rest for 15 minutes so the psyllium and the Zen Basil seeds can absorb the liquid.

• Sprinkle rosemary and almonds on the top.

• Bake for 45 minutes at 350 or until the top is lightly browned and a knife inserted comes out clean.

Zen Basil Seeds Mango Dump Cake

This recipe was inspired by an online trend that was using yellow cake mix from the box, we made it nutrient rich,  Zen Basil version!

Filling 

6 fresh mangoes

2 tbsp Zen Basil seeds 

2 C water

Optional (if the mangoes are not that sweet you may add 2 tbsp monk fruit)

Yellow cake replacement Toppings:

2 C almond flour 

2 tbsp monk fruit 

2 tsp corn starch

1/2 tsp baking soda 

1/4 tsp salt

Last step:

1/2 C olive oil drizzle on top

Mix filling ingredients, top with yellow cake Replacement, drizzle olive oil as the last step and bake 350F for 35-45 minutes.