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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Summer garden gazpacho

summer garden gazpacho

The weather has been warming up and to me that means it’s time to start making gazpacho! I have several recipes I pump out in the summer- Avocado and cucumber, classic tomato and even a coconut and herb soup but my favorite  is my garden gazpacho. This is by far my easiest recipe and at the end of summer when the farmers market is in full gear these ingredients are overflowing in my fridge.

My daughter calls this salsa soup and indeed it does taste like salsa, that may be the reason I adore it so much.  You can make this several ways depending on the texture you want, for a thicker and chunkier soup there are no extra steps but for a thinner and more smooth soup use a food mill. Serve this cold soup with toast  and an avocado spread preferably on the porch and with a tall glass of lemonade!

makes 4 bowls of soup

What you need

  • 2 tomatoes
  • 2 red bell pepper
  • 1 cucumber
  • 1/2 c green onion
  • 1/4 c cilantro
  • 3 cloves of garlic
  • 1 cup water
  • juice of 2 lemons
  • 3 tbsp olive oil
  • 1/2 tsp cayenne pepper
  • salt & pepper to taste

How to make it

  • Peel the cucumber and  place half in the blender with the 2 tomatoes, 1/2 red pepper, green onion, cilantro, ceyenne, juive of lemons and water
  • blend until smooth
  • dice remaining cucumber and  red pepper and add to blender, pulse once or twice just to chop it a bit
  • mix in olive oil and salt & pepper to taste
  • serve cold with toast or croutons!