Easy recipes to spice up your summer and a healthy boost from breakfast to dessert

Spice up your summer with healthy recipes to give your body a functional boost.

Dietitian and cookbook author Rachel Beller joined “Good Morning America” Thursday equipped with some simple breakfast recipes, snacks and a drink to recreate at home.

Check out the full instructions from the author of “SpiceRack” below for each easy dish.

Yogurt Crunch morning boost

Ingredients
1 cup cashew yogurt
1 tablespoon basil seeds
1/2 cup water (for soaking basil seeds)
1/8 teaspoon granulated orange peel
Pinch of ground ginger
Almond protein powder (optional)
1 teaspoon date or maple syrup (optional)
Fresh fruits (e.g. berries, peaches)
Nuts (optional)
Mint leaves for garnish (optional)

Instructions
Soak basil seeds in 1/2 cup water for 10 to 30 minutes until swollen and gelatinous. In a bowl, mix cashew yogurt with spices. Stir in date syrup and almond protein powder if using. Stir basil seeds into yogurt. Layer the Perfect:
In a glass or serving 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 touch of freshness.

Refreshing with spicy hibiscus

Ingredients
4 cups of water
2 tablespoons loose leaf hibiscus tea (or 2 hibiscus tea bags)
1 teaspoon black cumin seeds
1 teaspoon Ceylon cinnamon
1 tablespoon date or maple syrup (optional, for sweetness)
Juice of one lemon
1/4 teaspoon sea salt (for electrolytes)
Fresh mint leaves
Ice cubes
Lemon slices and mint sprigs for garnish

Instructions
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 hibiscus tea and spices to hot water. Let the tea steep for about 10 minutes.
Stir in syrup if desired. Add lemon juice and salt.
Let the tea cool to room temperature. Strain the tea into a pitcher.
Refrigerate tea until cold.
Serve the tea chilled over ice cubes. Add fresh mint leaves to each glass for an even more refreshing flavor.
Garnish with lemon slices and mint sprigs.

Sumac and Tahini Dip

Ingredients
1/2 cup tahini paste (sesame seed paste)
1/4 cup water
2-3 tablespoons fresh lemon juice (adjust to taste)
1 tablespoon Super Sumac Combo
1/2 teaspoon salt, or to taste
2 tablespoons extra virgin olive oil, plus extra for drizzling
Chopped fresh parsley (optional, for garnish)

Instructions
In a blender, combine tahini, water, lemon juice, olive oil, sumac spice blend, and salt until smooth and creamy.
If the sauce is too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency. Remember that the sauce will thicken slightly once it cools.
Transfer the sumac-tahini sauce to a serving bowl. Drizzle with extra virgin olive oil and sprinkle with a mixture of super sumac and chopped parsley leaves for garnish.

“Nana” ice cream sandwich

Ingredients
1 tablespoon nut or seed butter
1 banana, peeled and cut in half lengthwise
1⁄2 teaspoon Golden Breakfast Power* spice blend
4 to 5 raspberries

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

GMA Kitchen Choices

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SpiceRack: A Spicy Action Plan with Recipes to Reduce Breast Cancer Risk and Manage Your Weight by Rachel Beller