Your garden or local farmer’s market is bursting with juicy peaches, verdant zucchini, ripe berries and more — but what to do with all that fruit and veg? Here with some fresh ideas on how to make your summer crop even more nutritious, we’ve compiled 3 tasty recipes with Modere Axis Phytos and TreBiotic, plus sweet seasonal produce.
From extra chocolatey zucchini bread to no-bake peach chia pudding and decadent raspberry panna cotta, every bite nods to the lazy, lingering days of summer. Plus, it’s easy to support gut health and 5-a-day fruit and veggie goals when you pair your farmer’s market finds with PhytoGreens, PhytoReds or our Microbiome Matrix™ of pre-, pro- and postbiotics in Axis TreBiotic.*
Summer Recipes With Modere Axis
PROBIOTIC PEACH CHIA PUDDING
Serves 2
Ingredients
¼ cup chia seeds
2 scoops Modere Axis™ TreBiotic
1 cup dairy-free milk
1 ½ teaspoons honey, to taste
½ teaspoon grated ginger
2 peaches, pitted and chopped
Optional garnishes:
Walnuts or almond slivers
Instructions
Recipes with Modere Axis TreBiotic deliver benefits for gut health, brain health and more! Plus, this peachy pudding packs chia seeds and ginger for extra digestive support.*
In a medium bowl, add the chia seeds, Axis TreBiotic and the dairy-free milk. Whisk until well combined, then mix in honey and ginger. Put the bowl in the fridge, covered overnight or for at least 2 hours, until mixture sets to a pudding-like consistency. Remove from fridge and divide pudding between two serving bowls. Spoon peaches over the tops of the pudding and garnish with optional nuts.
CHOCOLATE ZUCCHINI + GREENS LOAF
Serves 16, makes 2 loaves
Ingredients
2 ¼ cups all-purpose flour
6 scoops Modere Axis™ PhytoGreens
⅓ cup cocoa powder, sifted
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 large eggs
1½ cups dairy-free milk, room temperature
¼ cup coconut oil, melted
⅔ cup maple syrup
2 teaspoons vanilla extract
2 packed cups shredded unpeeled zucchini (do not drain)
1 cup semisweet or dark chocolate chips, plus more for sprinkling
Instructions
It can be tricky to get enough daily greens, so recipes with Modere Axis PhytoGreens are a sneaky way to help you hit your goal. Here’s how to incorporate them into a classic summer staple: zucchini bread.
Preheat the oven to 350°F. Lightly spray two 8×4” loaf pans with nonstick spray (or lightly grease with coconut oil or line with parchment paper). In a medium bowl, whisk together the dry ingredients: flour, Axis PhytoGreens, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together the wet ingredients: eggs, dairy-free milk, coconut oil, maple syrup and vanilla. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the chocolate chips.
Pour the batter into the prepared loaf pans and sprinkle chocolate chips on top. Bake 50–60 minutes until a toothpick inserted into the center comes out clean. Allow the loaves to cool completely in their pans before slicing. Loaves can be kept frozen for up to 3 months wrapped in foil and sealed in freezer bags.
BERRY HEALTHY PANNA COTTA
Serves 2
Ingredients
For panna cotta
¾ cup heavy cream
⅔ cup milk
⅓ cup caster sugar
1 ¼ teaspoons gelatin
Greek yogurt
¾ cup Greek yogurt
4 scoops Modere Axis™ PhytoReds
For raspberry chia jam
4 cups raspberries
2 tablespoons honey
3 tablespoons chia seeds
For cacao nib crumb
¼ cup cacao nibs
3 tablespoons coconut oil
⅓ cup coconut sugar
½ cup almond flour
Pinch of salt
Optional garnishes:
Fresh raspberries
Dried rose petals
Instructions
We love the tart berry flavor of Axis PhytoReds and adding them to panna cotta is next level! Don’t be intimidated by all the steps — this recipe is best prepped the day before you plan to serve it, so all the work can be done in advance. We think it’s the perfect dessert for a garden party or to elevate your 4th of July barbeque!
For the Panna Cotta
Place milk, cream and sugar into a medium saucepan and bring to the boil. Meanwhile, place the gelatin in a bowl of cold water to soften. If using gelatin powder, sprinkle into 2 tablespoons of cold water, then add to cream mixture. If using gelatin leaves, squeeze out excess water before stirring into cream mixture until gelatin is completely dissolved.
Add the Greek yogurt and Axis PhytoReds, stirring to combine. Divide the mix between two large bowls and place in the refrigerator to set overnight.
For the Chia Jam
Cook the raspberries and honey in a small saucepan over low heat and until raspberries are softened and broken down. Remove from heat, add the chia seeds and mix until combined. Place into a sealed container and refrigerate for at least 3 hours to allow to thicken.
For the Cacao Nib Crumb
Preheat oven to 350°F. Blitz the cacao nibs in a food processor until they form a coarse powder. Add coconut oil and sugar and process until creamy. Add the almond flour and salt, pulsing to a crumb texture. Pour onto baking sheet lined with parchment paper or a silicone baking mat and spread out into a thin layer.
Bake for 10 minutes. Gently stir, then bake for another 15 minutes. All mixture to cool completely before storing in an airtight container.
To serve, place a heaped tablespoon of chia jam in the center of the panna cotta and spread out slightly. Top with cacao nib crumb, fresh raspberries and rose petals, if using.
| *This statement has not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. |
