½ cup raw tahini
3 eggs
1/3 cup Zen Basil seeds
1 tsp baking powder
½ tsp salt
Place all the ingredients in a mixing bowl and mix well. Then spray the loaf pan with coconut oil. Now pour the batter in your pan. Bake for 15-20 minutes on 350F or until it’s golden. Enjoy!
Made by Tanya Zuckerbrot
1 Tbsp Zen Basil Seeds
1 Egg
½ cup unsweetened apple sauce
1 Tbsp coconut oil
2 scoops 20/20 vanilla protein powder
½ cup almond flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
Preheat the oven to 350F. Line a pan with parchment paper and coat with nonstick cooking spray, then set aside. In a bowl, mix your egg, applesauce, and coconut oil. Then add your 20/20 protein powder, Zen Basil seeds, almond flour, baking powder, cinnamon, and vanilla extract. Mix well until the combined batter is formed. Now spoon the batter onto your cookie sheet and space each 1 inch apart. The batter should yield 12 cookies. Place the cookies in the oven and bake for 12 minutes. Then let it cool for a few minutes, and enjoy!
1 Tbsp Zen Basil Seeds
1 package frozen riced cauliflower
1.5 cups unsweetened vanilla almond milk
2 Tbsp ground flaxseed meal
2 Tbsp cinnamon
1 tsp vanilla extract
1 tsp almond extract
1 Tbsp Bhu Keto Cookie Dough
1 Tbsp Lily’s Chocolate Chips
In a small pot on low heat, add frozen riced cauliflower, vanilla almond milk, Zen Basil Seeds, flaxseed meal, cinnamon, vanilla extract, and almond extract. Stir everything together and cook on low heat until it starts to become thick. For the cookie dough topping, microwave the cookie dough for 25 seconds. Break it up and put on top of oatmeal. Add your chocolate chips and whip cream if you want. Enjoy!
½ cup Zen Basil Seeds
3 Tbsp psyllium seed husk powder
1 ½ cup water
1 cup sunflower seeds or raw walnuts grounded
1 ½ cup almond flour
1 Tbsp salt
½ cup almonds
½ cup pistachios
3 Tbsp coconut oil
Pour your dry ingredients into a bowl and mix well. Pour lukewarm water over the ingredients. Mix well. Let sit for 10 minutes. Coat a pan with coconut oil. Press the mixture into the pan and brush the top with coconut oil. Optional: Sprinkle fresh rosemary's on top. Now bake for 350F for 20 minutes. Let cool for 2 hours. This is the healthiest bread on the planet!
2 Tbsp Zen Basil Seeds
2 scoops 20/20 vanilla protein
2 Tbsp flaxseed meal
2 Tbsp PB2
1 cup almond milk
1 cup ice
Place all ingredients in blender and pulse to desired consistency.
2 Tbsp Zen Basil Seeds
1 cup coconut flour
½ cup almond flour
2 Scoops 20/20 Plant Protein Powder
2 tsp baking powder
½ tsp salt
2 ¼ cups lukewarm water
2 tsp apple cider vinegar
Set the oven to 350 degrees. Line a loaf pan 9 inches x 5 inches with parchment paper and set aside for later. Mix all dry ingredients in a large mixing bowl, whisk together. Add the apple cider vinegar and lukewarm water. After 30 seconds, the dough will be moist, and slightly crumble 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 and 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 any cracks. Sprinkle 1 Tbsp of sesame seeds (optional).
Bake 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 the refrigerator.
2 Tbsp Zen Basil Seeds
½ cup water
2 cups milk of your choice
1 serving of yogurt
2 Tbsp cocoa powder
1 Tbsp monk fruit
½ cup ice
½ banana
1 Tbsp almonds
1 Tbsp chocolate syrup (sugar free)
In a blender, add all of your ingredients. Blend for 15 seconds (Over blending will make the seeds too gelatinous). Now pour your smoothie into a cup and top with almonds.
2 Tbsp Zen Basil Seeds
2 large cucumbers, thinly sliced
¼ cup vinegar
2 tsp sesame oil
2 Tbsp finely sliced cilantro
2 Tbsp fresh basil
2 Tbsp fresh chopped mint
1 clove grated garlic
¼ tsp freshly grated ginger
dash of salt
Chop all of your greens and place into a bowl. Then mix your garlic and seasonings together and pour over your greens. Finally sprinkle your Zen Basil seeds over your mix.
2 Tbsp Zen Basil Seeds
2 scoops vanilla 20/20 protein
2 Tbsp PB2
2 cups almond milk
1 cup ice
4 Bananas
10oz Almonds
1/2 cup Cocoa Powder
1/2 tsp cinnamon
1 tsp vanilla extract
Dash of salt
Blend almonds and seeds together until it becomes creamy. Then add the rest of the ingredients until a chocolate brownie mixture is formed. Bake at 350F for 20 minutes. Enjoy!
1 Tbsp Zen Basil Seeds
1 cup raspberries
1 cup boysenberries
In a pan heat up the berries, use the back of a fork to smash the berries, bring it to a boil. Simmer 2 minutes. Add Zen Basil Seeds. (Optional: 1 Tbsp sweetener of choice, honey or maple). And serve.
1/3 CUP ZEN BASIL
1/3 CUP PUMKIN PURE
1/2 CUP RAW TAHINI
3 EGGS
1 TSP Honey or DATE SYRUP OR (Monk fruit)
1 TSP BAKING POWDER
1/2 TSP SALT
1/2 CUP OF CHOCOLATE CHIP
PLACE ALL THE INGREDIENTS IN A BOWL MIX
SPRAY LOAF PAN WITH OLIVE OR COCONUT OIL
POUR THE BATTER IN THE PAN
BAKE FOR 15-20 MINUETS ON 350F OR UNTIL IT’S GOLDEN.
2 tbsp Zen Basil Seeds
1 cup water
¼ to ½ cup milk of your choice
½ tsp cinnamon
1 tbsp honey
1 tsp coconut sugar
1 tbsp dates
1 tbsp pistachios
Dash of salt
Add your hydrated Zen Basil Seeds to a pot with the milk and mix to a boil. Then simmer to a thicken. Pour the mixture onto a plate and top with honey, coconut sugar, salt, dates, pistachios, and cinnamon.
1 Tbsp Zen Basil Seeds
½ cup unsweetened almond milk
⅓ cup plain Greek yogurt
1 Tbsp Acai
1 scoop 20/20 protein powder
½ cup frozen riced cauliflower
½ cup frozen blueberries
½ banana
Place all ingredients in blender and pulse to desired consistency.
2 Tbsp Zen Basil Seeds
2 Tbsp oats
1 cup plant milk
½ tsp cinnamon
½ cup vegan cream cheese
1 Tbsp monk fruit maple syrup or any maple syrup
1 tsp vanilla extract
1 tsp monk fruit sugar
2 Tbsp white chocolate chips
1 tsp coconut oil
Dash of salt
Dash of walnuts
In a bowl mix Zen Basil Seeds with the oats, cinnamon, salt, vanilla, syrup, and milk. Chill overnight.
In another bowl, mix the cream cheese and monk fruit sugar. Add 2 Tbsp of water and mix well until it is creamy.
Melt the chocolate chips in a bowl with the coconut oil. 1-2 minutes in the microwave should be fine.
Now bring out your Zen Basil mixture, and layer in the cream cheese on top. Then drizzle the melted chocolate over. Sprinkle it with sea salt or Jennifer Fisher’s Salt. Now add your walnuts. Freeze for 2-4 minutes, or until it’s crunchy, not frozen. Enjoy!
2 cups dates, pitted, chopped
1/2 cup + 2 Tbsp zen basil seeds
7/8 cup walnuts, chopped
¼ cup cocoa powder
1 Tbsp vanilla extract
Soak dates in hot water for 5-10 minutes.
Place all ingredients in a food processor and pulse unto a dough has formed.
Roll dough into 40 truffles. Place on a baking sheet and move to freezer for 60 minutes.
Store in freezer in a Ziploc bag or airtight container.
MUFFINS
1 cup (4 scoops) 20/20 Vanilla Fiber/Protein Powder
1/3 cup wheat bran
2 Tbsp zen basil seeds
2 tsp baking powder
1 tsp stevia (optional)
½ cup Greek yogurt
6 egg whites
1 ripe banana, mashed
2 tsp coconut oil
FILLING
2/3 cup coarsely chopped pecans
2 Tbsp (1/2 scoop) 20/20 Vanilla Fiber/Protein Powder
2 tsp coconut oil
1 Tbsp stevia (optional)
STREUSEL TOPPING
12 pecan halves
Stevia for sprinkling (optional)
Preheat oven to 400°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins). Set aside.
Mix all dry ingredients together in a bowl. Set aside.
In a separate bowl, mix all wet muffin ingredients together, including the banana. Pour dry ingredients in and whisk until a well combined, lump-free batter is formed.
Fill prepared muffin tins 1/3 full with the muffin batter. This should only use about half of the batter. Set remaining batter aside.
Combine filling ingredients in small bowl with fork. Divide filling mixture among muffins, layering on top of batter in tin.
Pour remaining batter in muffin tins, filling each cup ¾ of the way full.
Place pecan half on each muffin, and sprinkle stevia if using. Place in oven to bake for 15-20 minutes, or until muffins are golden brown.
Made by Tanya Zuckerbrot
1/2 cup fresh raspberries
2 scoops vanilla 20/20 fiber/protein/ powder
1 mini cucumber
Juice of 1 whole lemon
1 1/2 cup unsweetened flax milk
1 Tbsp Zen Basil Seeds
1 cup ice
Place all ingredients in blender and pulse to desired consistency.
2 Tbsp Zen Basil Seeds
1 cup ice
2 scoops 20/20 vanilla protein
2 cups milk of your choice
Add all of your ingredients into a blender. Blend for 15 seconds (Over blending will cause the seeds to get over gelatinous). Now pour into a cup and top with your favorite fruit or nuts!
1 Matcha Zen Basil Hydrate
½ lemon
1 cup of spinach
1 Apple
1 ginger root
1 tsp cinnamon
1 tsp turmeric
4 cups almond milk
Grab a blender and add a cup of ice to it. Squeeze the lemon until all the juice is in the blender. Now add your Zen Basil Seeds, hemp seeds, chopped apple, chopped ginger, cinnamon, turmeric, milk, and spinach to the blender. Blend for 15 seconds or your desired preference (Note: Over blending will make the seeds over gelatinous). Now pour your smoothie into a cup and enjoy!
2 Tbsp Zen Basil seeds
2 Tbsp rolled oats
1 cup plant milk
½ tsp cinnamon
1 Tbsp beet root powder
1 Tbsp cup vegan cream cheese
1 Tbsp monk fruit
1 tsp vanilla extract
2 Tbsp Lilly’s white chocolate chips
1 tsp coconut oil
In a bowl mix the Zen Basil Seeds, oats, milk, vanilla, and cinnamon with your milk. Leave that overnight to chill. In a separate bowl, add your white chocolate chips with the coconut oil, and heat for a few minutes, or until it’s melted.
In a bowl, add beetroot and ¼ cup of water, mix well. Then pour your Zen Basil Seed oats mixture, and mix very well with the beetroot. Pour half that mixture into a cup. Now mix the cream cheese and monk fruit very well. Layer the cream cheese into your cup, then add the rest of your Zen Basil mix on top. Finally, drizzle your melted white chocolate over the top. Now freeze that cup for 2-4 minutes. Enjoy!