Things I love: Kitchen Ink

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I love Etsy, I have an addiction and I don’t care. I love the dIY, hand-made,  down home feel of it all and I love that I know exactly who makes what I am buying. One Etsy store has become a staple in my house and  my kids don their hand printed clothes almost daily.

Kitchen ink is the brainchild of an old friend of mine and features hand printed shirts for kids and adults alike with images of veggies and pie and even hand drawn designs and creatures.  The shirts are all the softest shirts you will ever wear and are made in the USA.  Check them out on FACEBOOK or ETSY and get your adorable shirts today!

Kitchen Ink is an artistic endeavor nurtured and flourishing under the keen eyes of Rosin Bean James. Since the early days making scrap patches in the kitchen of a communal house in Oakland California, these goods and their maker have traveled to the far corners of the continents to bring you delightfully playful and refreshingly sinister embellishments at craft fairs, demonstrations, and concerts. There’s no telling how they’ll get there, but once they do you are sure to find something delightfully unique among stacks of buried treasure. We pride ourselves on continuously providing fresh, unique hand-made goods to the creative craft hungry masses.

Get Fresh recipes: raw peach tart & pâté rolls

Yesterday I had the great pleasure of participating in the annual ‘Get Fresh’ event at our local Oasis community garden. The ‘Get Fresh’ event is a local cook off sponsored by Ogden’s Junior League and helps raise awareness about eating healthy and raises money for the Junior Leagues projects including a new pavilion that is being built at the garden where they can host healthy cooking classes.

It was so much fun at last year’s event, eating all the amazing foods,  so when I got an invite to be a guest chef I could barely contain my joy. The  coolest thing about this cook off is that it isn’t a cook off at all, all the foods are raw! The Junior league makes a trip to our local farms and farmer’s market and gathers the freshest foods to display on a huge table.  The chefs can all bring 3 secret ingredients and  then at 3 pm sharp they  gather up as much fresh local goods as they can to prepare some creative raw foods.

Raw foods usually take hours to prepare and sometimes overnight with sprouting or freezing but during this raw foods (un)cook off we only had 1 hour! It was so much fun seeing what all the chefs prepared and I can not wait to get their recipes for everything from watermelon gazpacho to jicama pizza!  As for me, I made raw tart bites and pâté  rolls and as requested I am sharing my recipe with all of you!

Raw peach tart bites (makes 1 pie or 2 dozen pie bites)

What you need

  • 2 cups of flax seeds
  • 1 cup of almonds
  • 1/4 c chia seeds
  • 3 cups of dates (pitted)
  • 4 large peaches
  • water

How to make it

  • put flax, almonds and dates in a blender  a handful at a time and pulse
  • add a tablespoon or 2 of water to help it blend
  • add to a bowl and add chia seeds
  • mix together and let sit while chia absorbs the moisture ( about 30 minutes for full effect)
  • to make a whole tart line a tart pan  in plastic or oil with coconut oil
  • press crust into pie dish firmly
  • slice peaches and arrange on tart, put in freezer for 1 hour before slicing
  • for tart bites grab a tablespoon of crust and roll into a ball squeeze to firm it up
  • slice peaches into cubes
  • press your thumb into ball and but the peach cube into it, yum!

Zucchini Pâté  rolls (makes up to 50)

What you need

  • toothpicks
  • cherry tomatoes
  • several large zucchini
  • 2 bell peppers (red)
  • 4 cups of sunflower seeds
  • 1 bunch of basil
  • 1/4 c olive oil
  • 1/2 white onion
  • 2 cloves of garlic
  • sea salt to taste

How to make it

  • Chop bell peppers and onion
  • Add bell pepper, onion, garlic, basil and olive oil to blender and pulse
  • add sunflower seeds a handful at a time
  • add sea salt to taste
  • using a veggie peeler slice zucchini into thin strips (do not use the center where the seeds are but sale that part for stews or stock  or your chickens!)
  • Add a teaspoon of pâté  to the zucchini strip and roll up
  • use a toothpick to stabilize it and garnish with a cherry tomato