Dietitian Rachel Beller shared a drink and three other dishes.
1 teaspoon Ceylon cinnamon1/4 teaspoon sea salt Bring 4 cups of water to a boil in a saucepan. Once the water is boiling, 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 spice to the hot water. Allow the tea to steep for about 10 minutes.Let the tea cool to room temperature. Strain the tea into a pitcher.Serve the chilled tea over ice cubes. Add fresh mint leaves to each glass for an extra refreshing flavor.1/2 cup tahini paste 1/2 teaspoon salt, or to tasteFresh parsley, chopped In a blender cup, blend the tahini, water, lemon juice, olive oil, sumac spice blend, and salt until smooth and creamy.
If the dip is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency. Remember, the dip will thicken slightly upon chilling. Transfer the sumac tahini dip to a serving bowl. Drizzle with extra virgin olive oil and sprinkle with additional super sumac combo and chopped parsley leaves for garnish.1 tablespoon nut or seed butter4–5 raspberriesSprinkle lightly with spice blend. Add raspberriesWrap the banana sandwich with parchment paper and then place in a storage bag or airtight container. Freeze at least 1 hour.By clicking on these shopping links, visitors will leave Goodmorningamerica.com.
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