Want a tasty treat that can actually support your health?

Modere has you covered with three tasty recipes powered by the benefits of phytonutrients to help support digestion, antioxidant capacity, immune health, energy and more. Our clean-label Axis Phytos don’t just taste good, they optimize health to promote total body wellness with key nutrients from herbs, veggies and fruits.*

So, whether you’re craving a supercharged dose of green, red or gold nutrients (or perhaps all three!), keep reading to discover delicious recipes you can whip up at home:

Pesto & Pea Spaghetti 

  • 4 scoops Modere Axis™ PhytoGreens 
  • 2 garlic cloves 
  • ⅓ cup pine nuts 
  • 6 cups basil leaves 
  • ⅓ cup grated parmesan 
  • ½ cup olive oil 
  • 2 cups peas 
  • 1 lb. of pasta
  • Sea salt & cracked black pepper 

To garnish: 

  • Basil leaves 
  • Lemon zest 
  • Grated parmesan 

Bring a large pot of salted water to the boil. Meanwhile, place garlic, pine nuts and a pinch of salt into a food processor and blend to form a paste. Add basil leaves and blend until finely chopped. Add parmesan and PhytoGreens and pulse to combine. Slowly drizzle in the olive oil until combined. 

Add pasta into boiling water following package directions for cook time. Add the peas for the final 2 minutes. Reserve ¼ cup of the cooking water before straining pasta and peas. Return the cooked spaghetti and peas into the pasta cooking pot without heat, pour over the pesto and gently stir through. Add some of the pasta cooking water to loosen the sauce if desired. Season to taste with salt & pepper. 

Serve pasta garnished with basil leaves, lemon zest and extra grated parmesan. 

Serves 4 

Raspberry Granita with Toasted Coconut 

  • 4 scoops Modere Axis™ PhytoReds 
  • 4 ¾ cups of frozen raspberries, thawed 
  • ½ cup light agave nectar 
  • Juice of 1 lime 
  • 1 cup toasted coconut flakes 
  • Fresh raspberries 

Chill a square baking tray in the freezer 30 minutes before preparing granita. Place PhytoReds, raspberries, agave nectar and lime juice into a blender and blend until smooth. Strain the mixture through a fine mesh sieve to remove raspberry seeds. Pour the mix into the chilled tray and place back into freezer. Scrape the mix with a fork every hour until fine crystals form. Top granita with toasted coconut flakes and fresh raspberries to serve. 

Serves 4 

Tropical Lassi Chia Pudding with Caramelized Pineapple, Macadamia & Coconut 

For pudding: 

  • 4 scoops Modere Axis™ PhytoGolds 
  • 1 ½ cups frozen mixed tropical fruit, thawed 
  • ½ cup coconut yogurt 
  • ¾ cup coconut milk 
  • 2 tbsp grated ginger 
  • 2 tsp turmeric powder 
  • 2 tbsp coconut sugar 
  • ½ cup black chia seeds 
  • For caramelized pineapple: 
  • ½ pineapple, diced into small cubes 
  • 2 tbsp coconut oil 
  • 4 tbsp coconut sugar 

To garnish: 

  • Coconut yogurt 
  • ½ cup macadamias, toasted & roughly chopped 
  • ⅓ cup shredded coconut 

Place fruit, PhytoGolds, yogurt, coconut milk, ginger, turmeric and sugar into a blender and blend until smooth. Pour into a container and add the chia seeds, stirring well to combine. Cover and place in the refrigerator. Stir again after 10 minutes then allow to set for at least 3 hours.  

Melt the coconut oil in a large frypan over med/high heat. Add the pineapple pieces and cook until beginning to color. Sprinkle over the coconut sugar and continue to cook until the pineapple is caramelized. Add ⅓ cup water and cook for a further 2 minutes. Set aside to cool to room temperature. 

To serve, spoon chia pudding into glasses and top with 2 heaped tbsp coconut yogurt. Place pineapple pieces on top and drizzle syrup on top. Sprinkle with macadamias and shredded coconut. 

Serves 4 

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.