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
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Mini raw pies

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I took a little break from blogging to get my daughter ready for her first year of school, visit the Hopi reservation to see my mother and  get excited about food again.  Summertime is full of amazing produce but a lot of times I find myself cooking the  same things over and over- beet chili, garden pizza and pasta. It can get pretty boring so I spared you all the re-run recipes and took a little time to experiment and try to come up with new ways to use my summer foods.

With my daughter starting school soon I have also been experimenting with making lunches and have come up with some adorable finger foods to pack for her and this recipe is one that I can not wait to send her to school with.  Raw pies are great because it tastes like you are eating a sinful treat but really you are pretty much eating a power bar. These mini pies pack up nicely in a small Tupperware and the chia seeds really hold the filling together nicely. You don’t need to freeze these pies just leave it in the fridge for a few hours and they are ready to go!

* makes 6 mini pies

What you need:

  • 1 cup soaked almonds ( soak almonds in water for 1 hour)
  • 1 cup dates
  • 1/4 c flax meal ( if you don’t have meal regular flax will do)
  • 1/2 cup each of 2 berries, I used blueberry and strawberry
  • 1/4 c chia seeds
  • 1/4 c honey simple syrup (in a jar mix 1 cup honey and 1/2 c warm water, shake until dissolved and store in fridge! great for coffee and smoothies!)
  • wax paper and cupcake tin

How to make it

  • mix chia seeds and honey simple syrup in a bowl and let sit for half hour
  • blend berries and chia mixture together and sit it in the fridge while you make the crust
  • in a blender mix almonds and dates
  • Place crust in a bowl and mix with flax meal
  • line cupcake tin with wax paper
  • press crust into cupcake tin making sure it is packed firmly
  • spoon in filling
  • let sit in fridge for a few hours to firm up
  • devour!

Almond & flax meal chocolate macaron

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I was having a baked sweet treat craving, I wanted cupcakes or cake or pie or something warm out the oven…and then I realized I used the last of the flour to make baked donuts the other day. I tried eating a spoonful of honey but it didn’t do any good, I needed to bake and I needed to bake now.

Thanks to Google I found one treat I could make without flour, macarons! But, of course I only had a handful of almonds, could this baking misadventure get any worse. Finally I stopped pouting, put on my apron, and got to work. After a bit of experimenting I made these scrumptious almond & flax meal macarons with a yummy chocolate cream cheese filling.

These may not be the most beautiful designer macarons but when something tastes this good, you don’t need perfection. Perfect as a light snack or midnight sugar craving or really any time of the day…do you need an excuse for chocolate?

What you need:

  • 1/4 cup almonds
  • 1/4 cup flax meal
  • 1 cup + 4 tbsp of powdered sugar for filling ( make it yourself it’s easy!  sugar + corn starch  in blender voila!)
  • 3 tbsp cocoa powder + 2 tbsp coco powder for filling
  • 2 egg whites
  • pinch of salt
  • 4 tbsp regular sugar
  • 1/4 c cream cheese
  • 3 tbsp milk

How to make it

cookie

  • Put almonds and flax meal in a blender, blend until fine
  • add powdered sugar  and cocoa ,  blend for a few minutes until nice and fine like flour
  • In a mixer or with a hand blender beat the egg whites until they rise and get fluffy and stiff
  • beat in the regular sugar
  • gently fold in the flour/sugar/cocoa mix
  • fold until there are no egg white streaks
  • put into a pasty bag or zip lock bag
  • pipe the macarons onto  a baking sheet lined in parchment paper, about a tbsp per cookie
  • tap the baking pan to remove bubbles and flatten
  • bake at 300 for for about 15 minutes
  • remove from baking sheet right away so it wont overcook

Filling

  • In a bowl mix together cream cheese, cocoa, milk and powdered sugar with a hand mixer until light and fluffy
  • spread onto a cookie and top with another
  • enjoy!

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