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!

Old fashioned cherry pie

old fashioned cherry pie

The other day my family decided to go on an adventure to the reservoir but we forgot that it was the national collegiate bicycle championships and the roads were all closed. After zigzagging and getting a bit lost we ended up on a road to Brigham city 30 minutes from where we live and on the way we saw a self-serve cherry stand.

Never one to let farm fresh food pass me by I made a mental note of the location and on the way back home from our (mis)adventure we stopped in to check it out. There was just a box for sliding money in and freezers full of fresh picked cherries. After sampling some and deciding these were indeed the best cherries I have ever tasted I snatched up a small bucket of them and we drove home with a craving for fresh pie.

Pie is probably my favorite thing to make and if you ask my husband what I make best he will quickly say ‘ PIE!’. After years of tuning out runny pies a friend of mine told me her secret to a perfect pie, instant tapioca. From that moment on I was on a pie frenzy and I didn’t stop until I had perfected my recipe.

This pie is a country-style cherry pie made with REAL butter ( not crisco or margarine, yuck!)  and farm fresh fruit. Best served with a glass of cold milk or a heaping scoop of vanilla ice cream, yum!

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What you need

Crust

  • 2.5 cups white whole wheat flour
  • 1 c real butter
  • 1 tsp apple cider vinegar
  • 1 egg
  • pinch of salt
  • 2 tbsp sugar
  • 6 tbsp cold water
  • 1 egg white and extra sugar for top

Filling

  • 2 lbs pitted tart pie cherries
  • 1/4 c sugar
  • 1/4 c instant tapioca
  • zest of 1 lemon
  • 4 tbsp of lemon juice

How to make it

Filling

  • combine  cherries, tapioca, sugar, zest and juice in a bowl and let it sit while you make crust

Crust & assembly

  • using your hands blend together flour and butter until crumbly
  • mix in sugar and pinch of salt
  • in a small bowl mix together apple cider vinegar, egg and water ( you may not need all the water, I am at a high elevation so I need more water, those of you at lower elevations will need less)
  • slowly add to flour until it forms a ball
  • split into 2
  • turn onto a floured surface and knead  into a smooth ball ( do not over knead, you only need to knead about 10 times)
  • Roll with a floured rolling pin until desired thickness, i like my bottom crust thick, some prefer it thin.
  • place over lightly oiled pie pan and using kitchen shears, trip the edges until it is about 1/2 inch over the edge
  • roll out top crust and use cookie cutters to cut out shapes if you like
  • place cherry mixture into pie pan and top with top crust.
  • trim edges of top crust to match bottom crust.
  • pinch edges together and then fol the crust under to hide edge
  • using your fingers press along the edges to make indents
  • brush with egg whites and sprinkle with sugar
  • use a knife to cut out designs or just pike holes to let air escape
  • bake at 250 for 10 minutes then lower the heat to 250 and bake for another half hour to 40 minutes until filling begins to bubble out
  • let cool before cutting

Raw lavender chocolate cream pie

Raw chocolate lavender cream pie

Spring has sprung and lavender is all I crave lately. I have been going to my neighborhood cafe frequently for lavender mocha and lavender Italian sodas galore and the other day I finally remembered to soak some cashews and almonds to make my favorite raw pie.

There is nothing quite like laying on  a blanket under newly green trees with a giant glass of lemon ice water and a slice of cold raw pie, oh spring how I love you.

This pie is quite simple to make and besides  having to soak the nuts overnight it is pretty quick as well. When I make it I usually make it first thing in the morning so I can have it for afternoon picnics or for dessert. Try it with raw banana ice cream mmmmmmmmm!

What you need

  • 1 cup raw almonds
  • 2 c raw cashews
  • 1/2  c raw hazelnuts
  • 1/2 c raw honey
  • 1 cup dates chopped
  • 1/4 c raw cacao powder
  • 3 tbsp coconut oil
  • 2 tbsp dried or fresh lavender
  • 2 tbsp water

How to make it 

  • The night before or at least 3 hours prior soak the almonds and cashews in separate bowls of water, drain when done
  • in a food processor or blender process almonds, hazelnuts  and dates until pasty, the nuts will still be a bit chunky when done
  • press almond “crust”  into a pie pan that has been greased with coconut oil
  • in a food processor or blender puree cashews, honey,lavender,  coconut oil, cacao powder, coconut oil and a couple tbsp water until smooth
  • put puree in pie dish and smooth over
  • tap pie on counter to release air bubbles
  • cover in plastic wrap and put in the freezer for a few hours or overnight.
  • enjoy!

Cheesy chard & egg breakfast souffle

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Sping is near..ish…right? It was so sunny and warm here for a bit and then last night I woke up to thunder and lightening and snow. Luckily it looks like it is all melting and in the distance I can see blue skies.  I really wanted to make something colorful and spring-like for breakfast today and after seeing this photo I knew I needed to make something with chard.

I was going to make an omelet  but when I saw the mounds of laundry I had to do I decide to make something that I could throw in the oven and let cook while I got started on Mt.allthelaundryever. This recipe is super easy and gooey and cheesy deliciousness. We ate ours with grapefruit drizzled in honey and tall glasses of  lemon water by the sunniest window in the house.

Try this with any dark leafy green and cheese for a yummy filling and healthy breakfast!

* makes breakfast for 2

What you need

  • 3 chard leaves
  • About a palm full of  basil leaves
  • 4 eggs separated
  • 1/4 c grated mozzarella cheese , or any cheese you like
  • pinch of salt
  • 1 tbsp olive oil

How to make it

  • in a food processor or blender add basil, chard and olive oil
  • process until it looks like pesto
  • add egg yolks and salt and pulse a few times until eggs are mixe din
  • add mixture to a bowl
  • in a separate bowl beat egg whites until fluffy
  • fold in egg whites and cheese
  • add to 2 small ramekins or a muffin tin
  • cook for 10-15 minutes until cheese begins to bubble out of ramekin
  • enjoy!

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