From breakfast to dessert, easy recipes to spice up your summer for a healthy boost

Spice up your summer with healthy recipes to give your body an active boost.

Dietitian and cookbook author Rachel Beller joined “Good Morning America” ​​Thursday to share some simple recipes for breakfast, snacks and drinks to recreate at home.

Check out the “SpiceRack” author’s complete tips for every easy dish below.

Morning Boost Yogurt Crunch

raw materials

1 cup cashew yogurt

1 tablespoon basil seeds

1/2 cup water (for soaking basil seeds)

1/8 teaspoon grated orange peel

In the form of ground ginger

Almond protein powder (optional)

1 teaspoon date syrup or maple syrup (optional)

Fresh fruit (eg, berries, peaches)

nuts (optional)

Mint leaves for garnish (optional)

instructions

Soak basil seeds in 1/2 cup of water for 10-30 minutes until they swell and turn into gelatin. In a bowl, mix cashew yogurt with spices. Stir in date syrup and almond protein powder, if using. Stir the basil seeds into the yogurt. Layer the parfait:

In a serving glass or bowl, start with a layer of spiced cashew yogurt.

Add a layer of fresh fruit.

Sprinkle a layer of nuts on top.

Repeat the layers.

Garnish with mint leaves for a fresh touch.

Spicy Hibiscus Refresher

raw materials

4 cups of water

2 tbsp loose leaf hibiscus (or 2 hibiscus tea bags)

1 teaspoon black cumin seeds

1 teaspoon Ceylon cinnamon

1 tablespoon dates or maple syrup (optional, for sweetness)

Juice of 1 lemon

1/4 teaspoon sea salt (for electrolytes)

Fresh mint leaves

ice cubes

Lemon slices and mint sprigs for garnish

instructions

Boil 4 cups of water in a saucepan. When the water boils, add the black cumin seeds and let them boil for about 3 minutes to release their flavor.

Remove from heat and add the hibiscus tea and spices to the hot water. Let the tea steep for about 10 minutes.

Stir in the syrup if needed. Add the juice of 1 lemon and salt.

Allow the tea to cool to room temperature. Strain into a teapot.

Refrigerate the tea until it cools.

Serve chilled tea over ice cubes. Add fresh mint leaves to each glass for an extra refreshing taste.

Garnish with lemon slices and mint sprigs.

Super Sumac Tahini Dip

raw materials

1/2 cup tahini paste (sesame seed paste)

1/4 cup of water

2-3 tbsp fresh lemon juice (adjust to taste)

1 tbsp Super Sumac Combo

1/2 teaspoon salt, or to taste

2 tablespoons extra virgin olive oil, plus extra for drizzling

fresh parsley, chopped (optional, for garnish)

instructions

In a blender cup, blend tahini, water, lemon juice, olive oil, sumac spice mix, and salt until smooth and creamy.

If the dip is too thick, add a little water, one tablespoon at a time, until you reach the desired consistency. Remember, the dip will thicken quite a bit as it cools.

Transfer the sumac tahini dip to a serving bowl. Drizzle with extra virgin olive oil and sprinkle with extra super sumac combo and chopped parsley to garnish.

Frozen ‘nana sandwiches

raw materials
1 tablespoon nut or seed butter
1 banana, peeled and halved lengthwise
1⁄2 teaspoon Golden Breakfast Power Spice Blend*
4-5 raspberries

instructions
Spread half of the nut butter over each 1⁄2 banana.
Sprinkle lightly with a spice mixture. Add the raspberries
Place the second half of the banana on top of the first to make a sandwich.
Wrap banana sandwiches in parchment paper and place in a storage bag or airtight container. Freeze for at least 1 hour.
Serve banana sandwiches as is, or cut into bite-sized pieces.

A selection of GMA kitchen appliances

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