Once summer gets into full swing, my taste buds go into overdrive and my eyes start to scan every bush, tree, and shrub on the side of the road for sweet treats. My fingers start itching to pick berries and my walks become delicious adventures that include mandatory stops every few minutes to gather another handful of blueberries.

In the northeast the blueberries have not quite popped but the stores are filled with the delicious berry and I could not resist making a crisp for this weekend!

A crisp is a simple affair that is often laden down with sugars, flours, cornstarch and oats which distract from the bursting goodness of the berries. This crisp doesn't have any of those things. Instead it takes the berries, adds a little sweetness with orange juice and maple syrup, a little kick with some ginger and a boost of omega-3 with chia seeds. The crisp itself is simple Ezekiel Sprouted Cereal with a little coconut oil, cinnamon and pecans.

Simple and delicious! Enjoy.

Blueberry Chia Citrus Ginger Crisp

2 quarts Blueberries

1/2 orange, juice and zest

2 tbs Maple Syrup

1 tsp Ginger (fresh or dried)

1 tbs Chia Seeds

1 cup Ezekiel Sprouted Cereal

1/4 cup chopped Pecans

2 tbs Coconut Oil, melted

1 tsp Ground Cinnamon

Preheat the oven to 375. In a bowl combine the blueberries, orange juice, zest, maple syrup, and chia seeds. Pour into a pie plate, tart dish, or casserole.

In a small bowl combine the cereal, cinnamon, and pecans. Drizzle the melted coconut oil over top, stirring to moisten. Sprinkle the mixture over the blueberries and bake for 20 minutes or until browned and bubble. Enjoy and healthy eating!

Sometimes in life you encounter another person who makes you want to be a better version of yourself. Someone who inspires you to take risks and to live life to the fullest, while embracing each day as a new adventure. These people are rare because they challenge you, helping you to see your potential while initiating pure emotions ranging from joy, awe, intrigue, fear, and even touches of sadness. This inspiration of feeling and acceptance is essential in a world in which we are constantly hiding away from one another. So when you encounter someone who energizes you in this way it is only right that you return the favor, making them feel as special as they are and what better way to do so than with their favorite pie!

Spring has bounded onto our doorsteps and with it Rhubarb! The amazing, tart perennial that has often been used in Chinese medicine and has been found to eliminate cancer cells.

Rhubarb is often paired with strawberries in order to counter its tartness however, it is also usually loaded with sugar as well.

The recipe for these lovely little tarts is super simple and only requires a few ingredients. The filling combines rhubarb, strawberries, orange, honey, and a dram of whiskey or bourbon while the crust is simply made of nuts, popped quinoa, dates and coconut oil.

I felt it needed a little crumb topping so added Ezekiel cereal combined with coconut oil to create a little crispy crumb.

The flavor combinations of this simple pie were delightful, I hope that you enjoy and please do something nice for those who inspire you within your lives.

Strawberry Rhubarb Tart with Nut and Quinoa Crust and Crumb Topping

Makes 2 - 4.5in. tarts

Crust

1/2 Cup Mixed Raw Nuts

1/2 cup popped Quinoa

2 tbs Coconut Oil

6-8 Dates

Filling

2 cups Rhubarb, cut into 2 in pieces

1 cup Strawberries

2 tbs Whiskey or Bourbon

2 tbs Honey

Juice from 1/2 of an Orange

2 tbs Orange Zest

Topping

1/4 cup Ezekiel Cereal

1 tbs Coconut Oil

Preheat the oven to 350 degrees. In a food processor add the nuts, quinoa, and coconut oil. With the processor running add dates one at a time. You want to mixture to begin to form a ball and stick together but not be too moist. Divide the dough in half and press into the bottom of your two tart pans, working up the sides slightly. Put aside.

In a saute pan, add the rhubarb, honey, orange juice, zest and whiskey or bourbon, cooking over medium heat for about 5 minutes, until the rhubarb has started to soften. Add the strawberries and cook for another minute or so until combined, adding more liquid if needed. You want to rhubarb to become slightly tender but not mushy.

Divide the filling between your two pans. Take the Ezekiel cereal and using a fork, combine with the coconut oil until it starts to come together. Top, each tart with the crumb mixture.

Bake for 15-20 minutes or until bubbling. Remove and serve warm or cool. Enjoy and healthy eating!