CHILDREN’S RECIPE: Blueberry Flax Seed Granola Bars
Ingredients:
¼ Cup Dried Blueberries
1 ¼ Cup Quick Oats
1/2 Cup Pumpkin Seeds
1 Cup Crispy Rice Cereal
2 T Flax Seed
¼ Cup Coconut Oil
¼ Cup Honey
¼ Cup Brown Sugar
1 Tsp Cinnamon

Method of Preparation:
Cover blueberries with warm water in a small bowl for 5 minutes. Drain and pat dry with paper towel. Heat a very large non-stick frying pan over medium-high. Add oats and pepitas, stirring often, until lightly toasted, 4 to 5 minutes. Stir in crispy rice cereal and flax seeds. Set aside.

Combine coconut oil with honey, brown sugar and cinnamon in a small saucepan and set over medium-high. Boil, stirring until sugar dissolves. Remove from heat and drizzle over oat mixture. Add blueberries. Stir until well combined.

Scrape into an 8 x 8-in. baking dish and smooth top with a spatula. Refrigerate until firm, about 1 hour. Cut into bars.

FAMILY RECIPE: Mustard Thyme Crusted Tuna with Sun Dried Blueberry Jam I
Ingredients:
2 Pieces Trimmed Red Tuna
2 T Dijon Mustard
1 T Canola Oil for Searing
2 Cups Dried Blueberries
1 Large Minced Shallot
½ Medium Jalapeno Minced
¼ Cup Dry White Wine
1 teaspoon Orange Zest and ½ Cup Juice
¼ Cup Honey
1 Tablespoon Chopped Fresh Thyme
Salt and Fresh Black Pepper

Method of Preparation:
For Blueberry Jam, add all ingredients and cook on low heat until berries are softened and reduced. Brush tuna with mustard, and rub with thyme, salt and pepper. Sear in a hot pan for 4-5 minutes until rare. Slice into thick slices and garnish with jam.