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

Coconut, Chocolate & Chia Pudding

GEDSC DIGITAL CAMERA

When a chocolate craving hits, it really hits and now amount of  fruit or honey will satisfy. The other day I was home sick and suddenly had an intense craving for chocolate and no way to run to the store.  I looked in my fridge and cupboards and gathered up any sweet treat supplies I could find and whipped up what is probably the most delicious dessert I have had in ages.

This pudding is light and fluffy and full of coconut deliciousness, it reminds me of a pudding version of a chocolate macaroon.  The best part is, eating this is 100% guilt free since there are no sugars  and when you use raw cacao and chia it adds even more goodness. If you are like my kiddo and  the texture of shredded coconut gives you the heebeegeebeez then you can omit it for a creamy version.

What you need

  • sugar-free shredded coconut
  • raw cacao powder or dutch cocoa powder although the cocoa will not have the same health benefits
  • 1/4 c raw honey
  • 1 can coconut milk, frozen ( pour it into a bag and then freeze to make it easier)
  • 1/4 c chia seeds
  • 1/4 milk of choice, use non frozen coconut milk or almond milk

How to make it

  • in a bowl soak chia seeds in milk of choice for half hour
  • in the blender puree  frozen coconut milk, honey and cacao powder
  • fold in shredded coconut (optional)  and chia seeds
  • let sit in the fridge for at least an hour
  • Enjoy!

 

 

 

Mini raw pies

GEDSC DIGITAL CAMERA

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!

Chia, yogurt & applesauce muffins

chia, yogurt & applesauce muffins

 

Look how cute these mini baking pans are!! I tried out these lovely little things from Welcome Home Brands and I just couldn’t get over how adorable they were. Welcome home makes all kinds of cute bake ware and there will be a review soon for sure.

I made these chia, yogurt and apple sauce  muffins for breakfast for home and for the hubby to take to work. I have so much yogurt right now that I have been trying to pt it in everything and what is better for breakfast than yogurt? These are super yummy and slightly sweet and are awesome with a scoop of yogurt and a bit of honey.

Speaking of honey do any of you watch Duck Dynasty? Can I just say that I love Miss Kay and I want to be her when I grow up? She is the sweetest and a woman who knows how to cook frog legs and makes jam with honey is a woman I want to be like.  So, I will leave you all with a  couple quotes from Miss Kay to get your day started right:

“Food is the language. I know how to speak it.” and  “Your not a proper woman unless you own a goat or two.”

I hope you enjoy this recipe!

What you need

  • 1 c Greek yogurt,I used Nancy’s greek honey yogurt
  • 4 tbsp chia seeds
  • 1/2 c apple sauce
  • 2 eggs
  • 3 c whole wheat flour
  • 2 tbsp coconut oil
  • 1/2 c unbleached sugar or honey
  • 1 tbsp real vanilla extract
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • a few tbsp raw sugar for top

How to make it

  • Mix chia seeds and yogurt and put in the fridge to sit for 3 hours, chia seeds will absorb moisture and puff up
  • in a bowl whisk yogurt, apple sauce, vanilla, eggs , sugar or honey and coconut oil together
  • in a separate bowl mix flour and baking powder and salt
  • fold in wet ingredients to dry
  • spoon into oiled muffin tin, half full
  • sprinkle top with raw sugar
  • bake at 350 for 20 minutes

 

Super food parfait

super food parfait: chia, quinoa, yogurt, cashew butter and more

My friend Shae just came back from a trip to Austin, Texas raving about a frozen yogurt hemp seed amazing parfait concoction. I knew as soon as she described it that I had to have one so I set out to try to make one myself. I didn’t want a sweet dessert but a super food parfait sounded like the perfect breakfast.

The great thing about a parfait is that you can literally put ANYTHING you want into it, whatever you have on hand! I happened to have a ton of  dried fruit, nuts and grains on hand since I just did our monthly shopping haul at Winco.  This was a little labor intensive this first time around since I made home-made coconut whipped cream, frozen banana puree and raw cashew butter from scratch but now that I have them on hand it will go a lot quicker tomorrow and the next day and the next. Yup, this is now my go to breakfast treat and I just can’t get enough.

Here are the ingredients I used but feel free to mix it up anyway you want with different fruits, nuts or grains! Let me know how you made your super food parfait! Next time I am going to try a green parfair by adding some spinach or kale to the banana puree and maybe some  mango when it’s in season!

*The night before or at least 4 hours prior to making this put your bananas and can of coconut milk in the freezer if you are using them

What I used

  • Yogurt- I used Nancy’s  vanilla yogurt
  • 1 can of coconut milk
  • home-made raw cashew butter , just throw some cashews and a tiny bit of water in a food processor, voila!
  • 1 cup quinoa
  • 4 tablespoons chia seeds
  • 1 cup of blueberries, fresh or frozen
  • 2 frozen bananas pureed
  • handful of almonds, crushed
  • a few tablespoons date pieces
  • a few tablespoons dried cranberries

How to make it

  • Cook quinoa with half the can of coconut milk plus 1 cup water and a few tablespoon sweetener of choice, I used honey.
  • when done add chia seeds to quinoa and let cool
  • In an electric mixer ofr with a hand blender whip the rest of the coconut milk with a bit of tapioca powder and honey
  • put it in the freezer until your parfait is complete
  • in a bowl or glass layer the quinoa, yogurt, berries, banana puree, cashew butter and dried fruit
  • top with coconut  whipped cream and crushed almonds
  • Enjoy!