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Ingredients
3 C Kale remove ribs
3 Garlic Cloves
⅓ C Olive Oil
1 tsp Himalayan salt
¼ C Walnuts
Preparation
Blend all together. Add olive oil if need to thin sauce. This pesto can be used with homemade spelt pasta, to top pizza, or over shreds of zucchini noodles for a truly raw dish.
Ingredients
1 medium cauliflower
1 C walnuts (soaked or roasted)
2 cloves garlic (minced)
½ tsp Himalayan salt
1 Tbsp smoked paprika(omit)
1 Tbsp ground cumin
1 Tbsp chili powder (omit)
2 tsp coconut sugar (omit)
⅛ tsp freshly ground white pepper
Optional:
5 ounces tomato paste (omit)
Preparation
This can used for tacos, for sauce, or for a ground meat substitute. A food processor or chopping knife and board are needed.
Put all ingredients in food processor and pulse to a coarse blend or chop by hand. Preheat oven to 350º. Use a parchment paper lined cookie sheet and put the mixture in the oven for 30 minutes. Stir and bake again for another 15 minutes. Check it. Mixture may need an additional 10 minutes. It can be stored in the refrigerator when completed.
Ingredients Squash Noodles
1 zucchini
Preparation Squash Noodles
Process summer squash or zucchini through a spiral slicer under thick noodle setting to create long noodles; toss with a bit of salt, and let sit for 30-45 minutes while you prepare the remaining recipe.
NOTE. A few have recommended kelp noodles. These have a shelf life of 6 months non-refrigerated. Caution with PLD.
Ingredients Cheese Sauce
1 ¾ C cashews, soaked 2 hours
2 Tbsp lemon juice
2 Tbsp water, more as needed
½ C olive oil
1 tsp Himalayan salt
¼ medium shallot
Pinch turmeric or grate fresh
½ clove garlic
1 tsp black pepper
Preparation Cheese Sauce
Blend all ingredients (except noodles) in a high speed blender until completely smooth.
Ingredients Mac & Cheese
Squash noodles above
1 recipe Cashew Cheese Sauce above
Finely chopped walnuts (optional)
Himalayan salt for seasoning
Few grinds of pepper mill
Preparation Mac & Cheese
Toss blended cashew cheese sauce to lightly coat noodles. Top with chopped walnuts, a few sprigs of herbs, season and serve.
Ingredients
vegan, makes about 2 cups
1 C soaked raw unsalted almonds
¼ C reserved water
Lemon juiced add to:
½ C sliced marinated mushrooms
drain–reserving lemon juice
1 Tbsp olive oil
1 Tbsp Tupelo honey
½ tsp minced garlic
Tiny slice of onion
½ tsp black pepper
½ tsp Himalayan pink salt
Preparation
Chop and soak mushrooms in lemon juice. Soak almonds overnight (at least 6 hours). Add drained soaked nuts to a food processor. Add some of the soaking water. Add honey, olive oil, garlic, onion and a pinch of salt and pepper. Process mixture in a food processor so it resembles a flaky tuna-inspired texture. Add the drained marinated mushrooms. Pulse to obtain the correct texture. Set aside.
Finely chop ½ cup of cucumber. Fold in optional the cucumber, plus a bit of additional freshly ground black pepper into the mixture; add chopped cilantro. Cover and chill in fridge for a few hours before serving. Taste and adjust seasonings by adding more honey, lemon juice reserved from mushrooms, so the taste resembles that of tuna. Stuff mixture into a pita bread or for a truly raw meal, serve on lettuce leaves.
Pita recipe without yeast or with yeast pita.
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.
