Hitting the reset button

RAWKET FUEL 2.0

I need a good kick in the arse to jump start my path to a more mindful and healthier me.  Last year around this time I put my raw world down for a quick snoozer only to forget about it.  With New Years resolutions flying around my head I am finally feeling ready to get back to that space where I feel strong, healthy and inspired.  I am not saying that 100% raw is the direction I will go again, that was the extremest in me, but instead focus on the raw roots of my food and beverages. 

When I first started Rawket Fuel, as most of you know, I was freaking out that I was turning 30!  So I did what any hysterical 29 year old women would do... I decided to get in the best shape of my life the most challenging way I could think of.  For me that was eating a complete raw diet and doing 900 calorie workouts every day.  I felt amazing and was in the best shape of my life.  BUT both my work and social life didnt permit me to continue this way.  

So here I am holding my head up high with a new methodology and bundles of inspiration all around me.  To kick off 2013 and Rawket Fuel 2.0 I am starting a 10 day juice cleanse 

from a local SF company, Juice Shop, tomorrow morning!

I will be blogging throughout the cleanse highlighting the Juice Shop as well as other related topics.  

Check out the juice shop at www.juiceshopsf.com 

or if you are in San Francisco their shop on Union Street

Get yo fruit on!

Blueberry & Bing Cherry Salad 

Total "Cooking" Time: 20 minutes

Ingredients:

2 heads of endive, chopped

1 avocado, sliced

1/2 cup blueberries 

1 ear of corn, cut of cob 

1/2 lemon, juiced

1 dozen bing cherries, pitted and halved 

1 tbsp extra virgin olive oil

1 pinch of salt

Directions:

Combine all ingredients in a large bowl and carefully toss.

Bon Appetit! 

Asparagus, Take 2!

Asparagus Fettucini & Portobello Mushrooms with Lemon Walnut Pesto

Prep Time: 45 min

Soak Time: 2 hours

Total "Cooking" Time: 2 hours 45 minutes

Asparagus Fettucini Ingredients:

1 bundle of asparagus, peel lengthwise leaving the head of the stem on

1 lemon, juiced

salt

2 cups water

Directions for Asparagus Fettucini:

In a large bowl toss the asparagus fettucini with 2 cups water, pinch of salt and 1 tsp of lemon juice.  Set aside on countertop tossing every 30 minutes for 2 hours.

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Lemon Walnut Pesto Ingredients:

1 1/2 lemons, juiced

1 cup chopped walnuts

3 tbsp nutritional yeast

1 bundle parsley, de-stemmed

1 cup chopped kale

1 pinch salt

2 tbsp extra virgin olive oil

1/4 tsp organic mustard powder

Directions for Lemon Walnut Pesto:

Combine all ingredients into your blender or food processor and mix until smooth.  Refrigerate up to 3 days. Preparation time approximately 20 minutes.

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And now for the Portobello Mushroom...

With a soup spoon carefully remove the gills on the bottom side of the mushroom cap and discard.  Slice the mushroom cap thinly in quarters. 

Time to eat! Drain excess liquid from asparagus fettucini.  Add 2 heaping tablespoons of lemon walnut pesto and portobello mushroom slices to fettucini and toss.  Garnish with a squeeze of lemon juice and lemon zest.  Bon Appetit!  

Tis the season for artichokes and asparagus!

Artichoke, Celery Root & Sunchoke Pate 

served over a bed of Asparagus Ribbons

Yeild: About 3 cups

Prep Time: 30 minutes

Soak Time: 2 hours

Total "Cooking: Time: 2 hours 30 minutes

Ingredients:

1 bundle of Asparagus, peeled lengthwise leaving the head of the stem on

1 Artichoke, de-stemmed, fuzzy heart removed and outer skin peeled

1 1/2 lemon, juiced and zested 

5 tbs Extra Virgin Olive Oil

1 Celery Root, peeled and chopped

1/2 cup Raw Hemp Seed

1/4 cup Sunchoke, chopped

pinch of salt

2 cups water

Directions for Pate:

Blend all ingredients in food processor, except asparagus, 1 tsp lemon juice and water, in food processor until smooth texture has been reached.  Store in airtight container in the fridge for up to 3 days. 

Directions for Asparagus Ribbons:

In a large bowl toss the asparagus ribbons with 2 cups water, pinch of salt and 1 tsp of lemon juice.  Set aside on countertop tossing every 30 minutes for 2 hours.

*  I paired this spread with asparagus ribbons with the intention of showing a plating option.  I enjoyed the pate with orange bell peppers and flax seed crackers.   

Roll Up and Eat Up! Quick and easy lunch solution.

Frisee salad tossed with portobello mushroom, avocado, parsnip ribbons, red bell peppers and shallots dressed with balsamic walnut vinaigrette

Serving Size per batch: 3-4 roll ups

"cooking" time: 30 min

Salad Ingredients:

1 small head of Raddicchio, remove leaves carefully

1 Red Bell Pepper, heavy chop

1 head of Frisee, cut off base

1 small Shallot bulb, sliced

1/4 Avocado, sliced

1 small Parsnip, peeled length wise 

1 medium Portobello Mushroom, remove gills and dice 

Balsamic Walnut Vinaigrette Ingredients:

2 tbsp Crushed Walnuts

1 pinch salt

5 tbsp Extra Virgin Olive Oil

2 tbsp Balsamic Vinegar 

2 tsp Grade B Maple Syrup

1/4 Avocado, chopped

Directions:

In food processor blend dressing ingredients until smooth.  Combine salad ingredients, except for radicchio leaves, in a large bowl and toss with about 3 tbsp of dressing.  Add a handful of salad mixture into the center of radicchio leaf, roll up and eat up!

My "Blood Orange" Valentine

While at my neighborhood farmers market I came across a kale I have never had, Russian Kale.  This beautiful kale has a flavor comparable to cauliflower and soft texture that is desirable for a light salad.  

Russian Kale Citrus Salad with Parsnip Ribbons and Rainbow Radish tossed with Blood Orange Vinaigrette

Servings per batch: 2
"cooking" time: 30 minutes

Ingredients:
1 Blood Orange (peeled and sliced)
1 Sumo Mandarin (peeled and sliced)
2 stem and leaf Satsuma Tangerines ( peeled and sliced)
1 medium parsnip ("ribbon cut" peeled length-wise with serrated peeler)
1/2 medium Rainbow Radish (peeled and sliced paper thin with mandolin slicer)
3 cups mixed field greens
2 cups Russian Kale (de-stem leaves)
1/2 lemon (juiced)
1 tsp extra virgin olive oil
1 tsp blood orange infused grapeseed oil
1 pinch of salt

Direction:
Carefully toss all ingredients together in a large salad bowl.

peel orange with knife to remove all of its flesh and to create a clean shape & cut for your salad

who says super bowl snacks have to be bad for you!?!?

Beet Tartare & Citrus Avocado Mousse Canapes

Ingredients:

3 endives (leave in refrigerator until you are ready to serve)

1 large red beet (peeled and diced)

2 medium golden beets (peeled and diced)

1 cara cara orange, juiced 

1 meyer lemon, juice 1/2 (set the other half aside for garnish)

10 basil leaves (messy chop)

1/4 tsp salt

2 medium limes, juiced

4 avocados 

"cooking" time : 30 min

serving size: 2 leaves

Servings per batch: about 10

*You can wear gloves if you want to prevent your hands from turning red when peeling and cutting beets.

Directions:

Beet Tartare - Combine diced beets, chopped basil leaves and salt into a large bowl.  Squeeze the juice of cara cara orange and 1/2 of meyer lemon onto the beets and blend ingredients.  Cover with plastic wrap and leave out at room temperature while you make the avocado citrus mousse.

Avocado Mousse - Scrape the meat of the avocados into food processor, discarding the skin and pits. Finish with lime juice and mix until avocado become smooth and fluffy.

Endive - Wash endive and pat dry, discard any leaves with bruises or imperfections. 

***  Time for plating ***

Place a dollop of avocado citrus mousse on an endive leaf with a small spoonful of beet tartare on top of it.  To finish, squeeze a few drops of meyer lemon juice on the beets.

Photo credit: Sayf Khidir