DIRECTIONS
1.  Preheat oven to 350 F
2.  Prepare the crust: spread quinoa and flour evenly on baking sheet and bake 9 minutes, rotating after 5 minutes.  Cool and transfer to blender - process until finely ground and add stevia, salt, egg.  Pulse until clumpy and press into baking dish coated lightly with coconut oil.  Bake 18 minutes, rotating pan after 10 minutes.  Cool.
3.  Prepare by the cream by combining the milk and yogurt in a saucepan over medium heat.  Simmer 2 minutes, stirring frequently.  Combine in a small bowl the cornstarch, stevia, eggs (or applesauce) and salt and whisk.  Drizzle hot milk mixture into the bowl with the cornstarch, etc., whisking vigorously.  Put everything back in the pan over medium heat and bring to a boil and cook (while stirring) one minute until thick.  Remove pan from heat and add butter.  Set aside on ice to cool and stir occassionally.
4.  Prepare creme:  beat cream cheese and 1 t stevia at medium speed in blender until smooth.  Add rind, juice and coconut cream and beat until mixture thickens.  Stir in 1 t thyme.
5.  Assemble the tart!  Spread the cream on the bottom of the cooled crust and speed the crema on top of that.  Arrange the strawberries over the entire top (sliced, diced, whole, whatever you like best) and spindle a bit of lemon rind, the remaining thyme and a bit of lemongrass over the top of the strawberries.  Chill a minimum of 4 hours or overnight (better).  ENJOY!!!!

A random bit of race storytelling.  I was at a large event with my significant other.  In case you can't tell from my photos, I am of Asian descent.  My significant other is solely of European ancestry.  There was another couple chatting nearby in which the man was clearly of Asian descent and the woman appeared to be solely of European descent.  A random old man (European descent by all appearances) whispered to me, "It looks like you two (indicating the other couple) are mismatched, huh?  Maybe you should switch partners!"  I looked at the other couple and then whispered back to the old man, "Well, she is really hot but I don't go for girls."  The man looked flabbergasted and then walked away.  

...And scene.

If you read my blog, you know I love to make my own skin care products and have blogged about various recipes and the oil cleanse method.  If not, check out http://jenniferbetityen.weebly.com/blog/oh-my-skin-advice-for-troubled-skin, http://jenniferbetityen.weebly.com/blog/rub-a-dub-dub-scrubs-in-a-tub and http://jenniferbetityen.weebly.com/blog/traveling-and-ones-face.  This isn't recipes so much as an ode to the oils that can make your face cleansers, moisturizers and scrubs fabulous.  Here is what I've found in experimenting with oils (wherever possible, I buy the oils from the cooking oil section of the grocery store because they're food grade (duh) and they're cheaper than if you buy them from the cosmetic section, interestingly):
(1)  Best for oily/combination skin when making your face cleanser:  jojoba (most like skin's own natural oils) and grape seed oil.  Grapeseed is great if you're on a budget because it's inexpensive and easy to find.

(2)Best for evening out skin tone:  rose hip seed oil.  I actually use this all by itself.  I just put a few drops on my fingertips and tap it onto my face.  I also use it under my eyes.

(3)  Best for anti-aging:  Argan oil.  You only need a little!  This stuff is RICH.  I actually can't use it on my face unless I'm sunburned, in which case it's super healing and my skin just drinks it up.  On "normal" days, though, it's too heavy for my face.   I like it and coconut oil for body moisturizing, though.

(4)  Best for eczema and skin irritations:  Black Currant Oil.  This one is hard to find so you may have to get it from the vitamin section in capsule form and then just break the capsules to get the oil out, but it'll be more than enough.  This stuff is grand after a day of hiking when your legs are all irritated from the brush you've been through.