PKD Recipes

Ingredients
1 tsp Olive Oil
2 Garlic Cloves minced
Himalayan salt to taste
2 Sweet Potato diced
½ C Red Lentils picked over and rinsed in a fine mesh strainer
1 tsp Dried Oregano
2 ½ C Water
2 Grated Carrots
¼ Beet Grated

Preparation
Heat 4 quart (or larger) saucepan over medium heat. Sauté the garlic and salt in olive oil for 30 seconds or so, just to wake up the garlic flavor. Add the oregano. Stir in the sweet potato and lentils, and cook for a minute or so. Add water, then bring to a boil, and reduce to a simmer. Simmer for 10-15 minutes until lentils are soft. Add the grated carrots and grated beet. Simmer about five minutes longer. If needed, add all to a blender, if not serve as it is over noodles.

Ingredients
1 C raw cashews (soaked)
¼ C filtered water
2 Tbs lemon juice
2 cloves garlic
2 tsp white wine (omit)
1 tsp dijon mustard
Himalayan salt freshly ground pepper
Taste

Ingredients
Add all ingredients to a Vitamix or high speed blender and blend until thick and creamy.
It will be the consistency of thawed or stirred cream cheese.
This will further harden after it’s been chilled.
Store in the refrigerator for up to 5-7 days.

Ingredients
⅓ C cashews soaked hot water for at least an hour
1 Tbsp garlic-infused oil
2 Tbsp lemon juice

Preparation
Drain the cashews add to a high-powered blender along with the oil and lemon juice. Blend for around 1 minute in a high powered blender, or around 3-5 minutes (or longer if needed) in a lower powder unit, until it has formed a smooth, thick paste that resembles cream cheese. If it is too thick, then add a little warm water. Store in an airtight pot in the fridge for up to three days.

Ingredients
3 ½ – 4 C homemade almond milk
2 tsp Pomona’s pectin powder
Each box of Pomona’s Universal Pectin includes pectin and a separate packet of monocalcium phosphate for calcium water.
2 tsp Pomona’s calcium water
1 package Vegan Yogurt Starter

Ingredients
1 cucumber sliced
½ pomegranate seeds
¼ C cashew cream cheese
1 apple chopped in food processor
½ lemon juice

Cashew Cream Cheese
1 C raw soaked cashews
¼ C lemon juice + 1 tsp
1 Tbsp olive oil
¼ tsp Himalayan salt

Preparation
Slice cucumber thinly like a cracker. Top with a bit of cashew cream cheese, sprinkle with pomegranate seeds and top with chopped sautéed apple with lemon juice. Place chopped apple on stove top, add lemon juice, sautée, adding water if needed, then sprinkle over pomegranate seeds.

Ingredients
2 C fresh basil leaves
2 cloves garlic
¼ C walnuts (soaked)
½ C extra-virgin olive oil, divided
½ tsp Himalayan salt
Freshly ground black pepper
½ C almond cheese(optional)

Preparation
Combine the basil, garlic, and nuts in a food processor and pulse until coarsely chopped. Add ½ cup of oil and process until fully incorporated. Season with salt and pepper.

Ingredients
1 large zucchini slice thin
1 large yellow squash slice thin
½ C, of almond milk
2 slices of spelt bread toasted
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Himalayan salt
Extra virgin olive oil spray
Himalayan Salt

Preparation
Carefully cut the zucchini or yellow squash into very thin slices. While you’re cutting, preheat your oven to the (425º). Drizzle olive oil and Himalayan salt sparingly over all.
Dip in plant milk then in bread crumbs with onion and garlic mixed in, Watch grilled squash carefully then slowly bake the grilled pieces on parchment in the oven for about 60 minutes. Taste. Remove the crispy ones. Continue drying those that are soft at 300º until crispy.

Ingredients
1 banana
⅓ C. water
1 soft date, pitted
2 medium apples, cored and quartered
2 tsp fresh lemon juice

Preparation
Add ingredients to high speed blender (or if you have a blendtec use the FourSide jar) in order listed. Secure lid and select Sauces. To watch a video

Ingredients
8 peels citrus fruit: oranges, lemons or grapefruit
1 ½ C. tupelo honey
1 ½ C. water
Preparation
Score the fruit into quarters and pull off the peels. Put them in a saucepan, cover with cold water, and bring to a boil for 1 minute. Drain the fruit, then cover it again with cold water, this time placing a heavy plate on top of the fruit to keep it submerged. Bring to a boil, then lower the heat and simmer for 30 minutes. Leave the peels in the water until it has cooled to room temperature or overnight. Scrape away the white pith, then snip the skin strips with a pair of scissors, making them as wide or narrow as you like.

Combine the water and tupelo honey in a 3 quart saucepan and bring to a boil. When the syrup is clear, add the fruit and lower the heat. Cook slowly until the peels have taken on a translucent appearance and the syrup has nearly boiled away, about 1 hour [at any time you can turn off the heat and allow the fruit to stand for several hours, or, again, overnight]. Transfer the peels to a rack set over a tray to catch drips.

Add to chamomile tea or eat freshly dried and use in scones recipes.

Ingredients
¾ pound pitted black olives
3 ounces capers, drained and rinsed
2 cloves garlic, minced
1 tsp Dijon mustard
5 sprigs fresh thyme, leaves finely chopped
3 Tbsp chopped cilantro
½ lemon juiced
½ C. extra-virgin olive oil

Preparation
Put all in high speed blender. Serve on toast triangles. This is so much tastier than the store bought variety. It is quick and easy to prepare.

Ingredients
1 bunch cilantro without stems
2 Tbsp almond milk
dash salt
dash pepper
1 lemon juiced

Preparation
In a high speed blender combine one bunch of cilantro without stems, almond milk, salt, pepper, a squeeze of lemon juice. Serve with corn cakes or quinoa fritters.

Ingredients
1 quart water
2 ¼ C. chickpea flour
2 tsp olive oil
¾ tsp coarse Himalayan salt
olive oil, for frying
coarse Himalayan salt
freshly-cracked pepper

Preparation
Lightly oil a 9-inch square pan. Heat the water with the oil and salt in a saucepan. Once the water is hot, but not boiling, whisk in the chickpea flour. Whisk over medium heat until the mixture thickens, about three minutes. Use a wooden spoon continue to cook, stirring constantly, continue 10 more minutes until very thick and the batter holds its shape. Scrape into the oiled pan and allow to cool. Unmold the solidified mixture on a cutting board and slice into longitudal fingers. To fry the panisses, unmold the solidified mixture on a cutting board and slice into batons about as wide as your little finger and as long as your middle one.

In a heavy-duty skillet, heat olive oil. Once the skillet is hot, fry the panisses in small batches, by not crowding them in the pan. Once the bottom is nicely browned and crisp, turn with tongs; continue frying the panisses until they are deep-golden brown on each side. Remove from pan; drain on paper towels, season with salt and pepper.

Ingredients
2 C. fresh cranberries
½ C. Tupelo honey
½ C. freshly squeezed orange juice from 1 orange
2 Tbsp freshly grated orange peel from 1 orange

Preparation
Place all ingredients into a medium-sized pot and bring to a boil, then reduce heat to a simmer. Cook for 10 minutes while using a large spoon to mash the berries as they cook. The sauce will begin to thicken as the berries cook. Remove from heat after the sauce is thickened. If one desires, strain the sauce to eliminate the whole fruit and skins. Pour into a bowl.

Ingredients:
2 C. homemade almond milk
20 -25 chili peppers stems (wash well in warm water) or alternatively one can try–

1 ¾ tsp of grass fed gelatin (caution not vegan) +
add yogurt culture

Equipment:
Insulated casserole dish with lid or yogurt maker
2 x 2 square piece of cheese cloth
thread to tie

Preparation:
Heat the almond milk until luke warm. Tie the pepper stems in the cheese cloth. Pour the almond milk in the insulated casserole dish or a yogurt maker. Put the pouch of stems in the milk. Push the pouch of pepper stems down to make it sink in the milk. Cover with the lid.

Yogurt will set after 5-6 hours. If the yogurt is not sour enough, let it set for 2 additional hours. Discard the pouch of stems after the yogurt has been made. After refrigeration, the solids separate to the top. If it is not thick enough, the yogurt can be strained through a cheese cloth.

For Vanilla yogurt: add the seeds of a vanilla bean or 1 teaspoon vanilla powder to the milk mixture before culturing. A touch of tupelo honey or maple syrup when serving will also help bring out the vanilla flavor.

Fill a heat safe bowl with garbanzo beans in their pods. Steam on the stove top. Garbanzo beans are high in leucine. Steam for 2 minutes. Shake container to coat beans with seasoning. Squeeze fresh lime juice on the chickpeas and shake again to distribute. Eat hot, popping beans from pod, similar to edamame.

Ingredients
2 C. soaked almonds
1 C. water
1 tsp probiotics

Preparation
Blend all ingredients at high speed until smooth. Place the mix in a strainer lined with cheesecloth; place a weight on top. Leave to culture at room temperature for at least 24 hours but no longer than 48 hours. Once culture is complete, stir in the following.

Ingredients
¾ tsp Himalayan salt
2 tsp nutritional yeast (if you have PLD this will ↑ symptoms) or
2 tsp coconut aminos

Preparation
Transfer cheese mixture to a ring mould. Place cheese in refrigerator or remove ring and place in a dehydrator at 105ºF for 24 hours to develop a rind.

Ingredients:
seeds from a pumpkin
olive oil spray
Himalayan salt

Preparation:
Remove the seeds from the pumpkin, and clean off any pumpkin debris. Wash the seeds and lay them out on a baking sheet overnight to dry. The next day, pre-heat the oven to 250°. Spread the seeds out evenly and lightly spray with olive oil spray and season with salt to taste. Roast the seeds in the oven until the seeds become golden brown, about 1 hour and 15 minutes. Let them cool and enjoy!

Ingredients
2 C. cashews
2 cloves garlic, minced
1 Tbsp fresh chives chopped
1 Tbsp red onion minced
1 Tbsp chopped marjoram leaves
1 Tbsp fresh thyme
Season Himalayan salt
Freshly ground pepper

Preparation
Preheat oven 350º. Chop herbs, add ingredients and spread mixture onto a parchment-lined cookie sheet so it is about 1 cashew high. You don’t want to crowd your pan, so if you need to, use two cookie sheets. Bake in the oven for 20-25 minutes until starting to brown. Shake the pan for even roasting. For those of you with dehydrators, you can absolutely dehydrate this mix. Just presoak the cashews, then dehydrate at 95°F to 100°F for about 6-8 hours or until dry. Store in an airtight jar in the pantry for up to 4 weeks.

Ingredients
1 bunch kale
1 Tbsp olive oil
Himalayan salt, to taste or omit.

Prepatation
Preheat oven to 200°F or the lowest your oven will go. If you want this truly raw then the food needs to be dehydrated at less than 118º. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, spray with olive oil (I use a can with olive oil that sprays), then sprinkle with Himalayan salt. Arrange leaves in a single layer on a large baking sheet lined with parchment paper. Parchment paper allows for easy clean-up. Bake 20 minutes until dry. Place baking sheet or parchment paper on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. Grind a handful of chips (about half) in a mortar and pestle and sprinkle it over popcorn. I seasoned the popcorn with Himalayan salt.

Ingredients
1 C. soaked cooked garbanzo beans
olive oil spray
Himalayan salt
1 tsp cumin
1 tsp coriander
1 tsp curry powder
1 tsp garlic powder
1 tsp onion powder

Preparation
Heat oven 400º. Soak ½ cup dried garbanzo beans (chickpeas) overnight. Drain well. Add 4 x the amount of fresh water and place in a pressure cooker. Cook on high heat for twenty minutes. Let the chickpeas cool, rinse, drain and dry. Pat with a cloth if necessary or rolling cooked beans in a kitchen towel. Spray with olive oil; add cumin, coriander, curry powder, garlic powder, onion powder and Himalayan salt. Add olive oil sprayed chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread in a single layer. Bake until golden and crispy, 25 minutes, shaking the tray to toss. After 25 minutes of baking, taste one. It should be crunchy. If not bake a little longer or turn off the oven but leave the garbanzo beans in the oven until cool. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl. Eat at room temperature. Garbanzo beans are high in leucine, beneficial for PKD.

Ingredients

1 ½ cups raw almonds, soaked 12 hours
1 ½ cups water
3 tablespoons hummus
1 tablespoon coconut oil (or oil of your choice)
juice from 1-2 medium lemons
1 tsp chopped fresh oregano
1-2 teaspoons Himalayan salt (or omit)
¼ – ½ teaspoon pure garlic finely diced

Preparation
Rinse almonds thoroughly in fresh cold water, drain and put into blender. Add 1 ½ cups water. Blend on highest setting for 3-4 minutes. Stop blender, add remaining ingredients and blend until very, very smooth (an additional 3-5 minutes.)
Open and place sprout bag or cotton cloth (or even a clean stocking) in a large bowl or pitcher.
Pour the almond cheese mixture into a bag and close with drawstrings, rubber band, or a twist tie. Place bag of almond cheese mixture in pitcher or bowl so that it will drip and strain for 12 hours. Place draining cheese in the refrigerator for 12-24 hours to thoroughly drip. You can also let the mixture ferment slightly by allowing the cheese to strain on the counter for 6 hours and then moving it to the refrigerator to strain for the remaining time period. Store cheese in the refrigerator for up to 5 days.

Ingredients
3 C. walnuts, soaked overnight
½ – 1 C. Water
¼ C. diced red onion
¼ C. minced cilantro
1 lemon peeled
1 Tbsp hemp seed oil (optional)
⅓ tsp Himalayan salt (omit)
Freshly ground pepper
2 small garlic clove
1 thin slice turmeric root or
1 tsp curry powder

Preparation
That that is pictured is made in a food processor. When made in a high speed blender the pâté resembles a very thick cream. Process all ingredients starting with ½ C water in a high speed blender. Serve alongside diagonally thinly carrots or round thicker zucchini slices, or cucumbers, or sunchokes or jicama slices to be used like crackers for the pâté dip. I first tasted this at a health food fair and found it really delicious when served on cucumber slices. If made thinner, this can also be used as a sauce over vegetables.

Ingredients
3 sunchokes
¼ C almond milk
Pesto (optional)

Preparation
Scrub, peel, and quarter each sunchoke. Boil on the stove top for about a half an hour. Test with a fork to see if it is tender. Once tender, then strain the water off the cut sunchokes. Put the sunchokes into a high speed blender, add some almond milk and serve as a puree. If you wish to make a soup, add more water to the blender, ladle it into bowls and put a dollop of pesto in the middle.

Curry Vinaigrette Ingredients
1 clove garlic
¼ tsp coarse Himalayan pink crystals optional
2 tsp curry powder
½ tsp galangal or Thai ginger
1 ½ Tbsp lemon juice
6 Tbsp olive oil

Curry Vinaigrette Preparation
Pound the garlic in a mortar with the sea salt auntil it forms a smooth paste. Add the curry powder (use commercially prepared powder or make your own, by using the recipe below.) Add ginger and work in the garlic. Stir in the lemon juice and whisk in the above oil.
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp cardamon seeds
1 small stick cinnamon
10 cloves
¼ tsp pepper
1 tsp turmeric
Grind the whole spices in a spice mill, then stir in the turmeric powder or grind fresh root. Use soon after making and store any that is left over in a cool place in a tightly covered jar.

Salad Ingredients
1 pound beets, mixed red and golden
6 scallions, white parts only, minced
Lemon juice
½ C. currants
2 large bunches watercress or a mixture of water and field cress
2 firm apples (Gala)
1 cucumber
¾ C. walnut meats, freshly cracked and roasted

Preparation
Preheat the oven to 400ºF.
Leaving the tails and an inch of the stems on the beets, rinse them, put them in a baking pan with ¼ inch of water, cover, and bake them until they are tender when pierced with a knife, about an hour, depending on the size of the beets. Take care not to overcook them. When cool enough to handle, peel the beets, slice them in half, then into wedges, and toss them with 2 tablespoons of the vinaigrette and half the scallions. Add lemon juice to taste to make the beets a little tart. Set them aside.

Cover the currants with hot water and let them stand to soften for 15 minutes. Then drain, gently squeeze them to remove extra water, and add them to the cooked beets.

Go through the watercress and break off the small branches from the thick main stems. Discard any yellow leaves. Wash and spin dry. If you are using field cress, wash and dry it also.

Quarter the apples and slice them into thin pieces. Combine them with the cucumber, walnuts, and the rest of the scallions; toss with 2 tablespoons of the dressing. If you are using both kinds of cress, combine the two cresses, dress them with the rest of the vinaigrette, and set them out on salad plates or a large platter.

Arrange the beets on top of the greens with the cucumber, apples, and walnuts scattered over and around them.

Ingredients
1 C. dry quinoa
1 tsp cinnamon
1 tsp cardamon
½ C. Tupelo honey
12 fresh dates
1 ½ C. almond butter
1 ½ C. cashew butter
1 C. soaked walnuts
1 ½ C. pumpkin seeds
¼ C. hemp seeds

Preparation
Wash quinoa thoroughly, add 2 cups water, bring to a boil and cook for 20 minutes. Now toast the cooked grains, either in a dehydrator or thinly spread on parchment lined pans in the oven set to a low temperature. The grains should be slightly crunchy when done. Toast or lightly panfry the walnuts and pumpkin seeds. Coarsely chop in a food processor. Remove the stones from the dates. Put the dates in a blender, add 1 cup boiling water and blender until you create a date syrup. Now mix all the ingredients together. It may resemble a muffin mixture. The quantities may need to be adjusted to take up some of the water (one can add oats). Put into muffin tins (? inch rounds) or spread in a pan (about an inch thick). If you have baking parchment or muffin tin liners use these to prevent sticking. Bake at 350º for 20-30 minutes. The top of the mixture should be browned and not too sticky.

Notes from Steve
While trying to make friends with the cabbages, kales and chards in my fridge I decided that I wanted a treat. There were some catches though: I wanted a treat that was:
delicious
highly alkaline
vegan
a bit of protein in it
has a decent amount of good fats in order to quell hunger
low sodium
low caffeine
low phosphate
low everything else bad.

After a bit of experimentation and research I came up with the above recipe and I the bars to be tasty. Eating several squares also didn’t drop my urinary pH when I tested it a few hours later (in the “too much information” tradition I’ll tell you all that my pH is c. 7.3 to 7.5 today).

Ingredients
1 C. sliced button mushrooms
Garlic minced through a press
2 Tbsp olive oil
juice from 1 lemon
Fresh thyme leaves

Preparation
Cook the lemon juice until it is reduced by about a fourth. Heat the oil in a pan. Add small button mushrooms, garlic and the reduced lemon juice. Do not stir. Allow to cook about two minutes, serve warm. Garnish with thyme leaves.

Ingredients
1 large sweet potato peeled
1 Tbsp fresh thyme leaves
1 Tbsp minced garlic
2 tsp olive oil
⅛ tsp Himalayan salt
Freshly ground pepper

Preparation
Preheat oven to 425º
Combine thyme, garlic, salt, oil in a bowl until you have a paste. Cut the sweet potato into French fry strips and toss in the oil mixture. Using your hands, thoroughly coat each fry with the mixture. Lay the fries on a baking sheet and leave room between fries. Bake for 10 minutes, turn to other side and bake another 5-10 minutes. Taste one for doneness. Eat hot. The taste changes if allowed to cool.

4 ounces of sweet potato contains
2 grams of protein
3.4 grams of fiber
24.6 mg of vitamin C
28 mg of calcium
22.6 mg of folic acid
20 mg of magnesium
348 mg of potassium
21,822 I.U. of vitamin A

Ingredients
1 C. fresh orange juice
1 tsp minced fresh galangal or
Thai ginger
1 tsp minced orange zest
¼ tsp cinnamon
12 oz bag fresh cranberries
½ C. crushed pineapple
½ C. Tupelo honey

Preparation
Bring orange juice, ginger, zest, honey and cinnamon to a boil on high heat. Reduce heat to medium and cook uncovered for about 10 minutes. Add cranberries to mixture along with crushed pineapple and cook another 5 minutes. Serve.

Ingredients
1 cucumber peeled
1 fresh date
Purple basil Leaf

Preparation

Peel the cucumber and with the other end of the peeler, remove the seeds. Puree icy cold cucumber in a food processor. Steam and chop a date into long strips. Add 1 – 2 long strips of date to the glass of puréed cucumber. Top with a purple basil leaf.

Ingredients
3 C. raw broccoli
1 tsp olive oil
juice half a lemon
zest from a lemon

Preparation
Steam 3 cups of raw broccoli for about 5 minutes. Squeeze a half a lemon over the cooked broccoli. Mix lemon zest with olive oil and toss over the steamed broccoli, sprinkle with a touch of Himalayan pink salt. Broccoli is especially useful for ailing kidneys.

Ingredients
1 Cup almonds soaked overnight
½ cucumber sliced in circles
2 spring onions (green onions, scallions)
1 small carrot (about 50g, 2 oz)
squeeze lemon juice
2-3 tsp Nori flakes (optional)

Preparation:

Soak the almonds at overnight, changing the water in the morning. Drain the almonds, and peel them if you have the time; it enhances the appearance. Chop the celery, spring onions, carrot. Put celery, spring onions, carrot, almonds into a blender or food processor, process until smooth. Add lemon juice to taste, and mix in optional seaweed flakes. Himalayan salt is optional. Mound the pâté on the middle of a plate. Fill half the plate with a mixed leafy salad. Arrange chopped vegetables surrounding this: rounds of cucumber, rounds of thinly broccoli [including the stem], or some sweet corn.

Ingredients
2 C. soaked almonds
½ red onion
fresh thyme
1 lemon
thin slice of garlic
½ carrot
fresh parsley leaves

Preparation:
Soak almonds overnight to diminish phytates, changing the water in the morning. Drain the almonds.  Chop onions and carrot. Alternate putting almonds, carrot, parsley and onion through the feed tube of a food processor or use a high speed blender. Add fresh thyme or parsley or finely chopped garlic. Add a squeeze or two of lemon juice to taste. Thin with water if necessary. Spread paté on cucumber,  jicama, sun choke cut in cracker-like-slices, stuff into squash blossoms or spread on a rye crisp cracker. Serve as appetizers. I first tasted this at a health fair given by the makers of a single gear juicer.  I had it on zucchini slices and loved it made with walnuts. Decorate the tops with grated carrots or a few finely chopped herbs.

The original recipe called for  Bragg’s liquid aminos but these have too much salt and are a ferment, harmful to PLD’rs. So omit and use a dash of Himalayan pink salt if  you wish.

Another Recipe for Almond Paté
Ingredients:
4 C. soaked sliced almonds (raw)
8 spring onions
2 ½ C. organic broccoli slaw
large squeeze of lemon juice
pinch Himalayan pink salt

Preparation
Chop spring onions. Mix with the soaked almonds and broccoli slaw and place into a food processor (for a smoother consistency, use a blender). Once all ingredients are processed or blended, transfer them into a mixing bowl. Add a squirt of lemon juice and sprinkle some Himalayan salt to taste. Refrigerate for an hour to blend ingredients.

Ingredients
1 cucumber
3 large garlic cloves
1 Tbsp pine nuts
15 fresh basil leaves
1 ripe avocado
1 tsp fresh lemon juice
2 sliced Kalamata olives

Preparation
Cut the cucumber in half lengthwise. With an apple corer or teaspoon, remove the seeds and leave a bottom to the cucumber so it forms a little cup. Crush or press the garlic, pulverize the pine nuts and add chopped basil. Mash the avocado with a fork and put in a mini processor.  Add to the avocado a squeeze of lemon juice and add the garlic pine nut mixture. Fill the little cucumber cups with the mixture and garnish with olive slices.

Ingredients
2 cucumbers
1 C. sprouted quinoa
½ C. black olives, chopped
1 Tbsp capers rinsed
¼ C. chopped parsley
1 garlic minced through press
½ onion finely chopped
3 Tbsp olive oil
Sprinkle Himalayan salt
Fresh ground black pepper

Preparation
Soak and rinse the quinoa; rinse daily until quinoa develops little tails. This is sprouted quinoa. Make this a day ahead giving the flavors time to marinate. Mix all ingredients except cucumbers. One can also use zucchini squash. The cucumber can be hollowed out or sliced thinly and coaxed into rounds.

Ingredients
2 C. soaked almonds
½ red onion
fresh parsley or thyme leaves
thin slice of garlic
½ carrot
parsley

Preparation
Soak almonds overnight. Put ingredients through the twin gears green life juicer or a champion or put through a blender or food processor. Allow it to sit overnight then stuff this into hollowed out cucumbers or zucchini.