PKD Recipes

Ingredients
1 large onion
2 large carrots
1 bunch scallions, including half of the greens
1 Tbsp olive oil
8 garlic cloves, peeled and smashed
8 cilantro branches
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
2 tsp salt

Directions
Scrub the vegetables and chop them roughly into 1-inch chunks. Heat the oil in a soup pot. Add the vegetables, garlic and herbs and cook over high heat for 5 to 10 minutes, stirring frequently. The more colorful they get, the richer the flavor of the stock. Add 2 teaspoons salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain.

Ingredients
2 cloves garlic
½ onion chopped
1 Tbsp olive oil
1 C. corn
reserve the husk
4 C. water
2 C. malungai leaves
freed from vines

Preparation
In a saucepan heat oil browning the garlic, add onion and saute until translucent. Add water, shredded corn and husk. Bring to boil and simmer for 15 minutes. Remove the the corn husk and add malunggay leaves. Simmer for 1 minute. Turn off heat. Using a food processor, blend half of the soup until leaves and corn kernels are blended. Bring back to simmer with remaining soup for 2-3 minutes. Taste for seasoning and serve.

Ingredients
1 Tbsp olive oil
1 onion, chopped
1 Tbsp chopped garlic
2 apples, peeled, cored,diced
4 carrots cut into ¼ inch pieces
1 quart water
1 tsp cumin
Himalayan salt, freshly ground black pepper
Chopped cilantro, as a garnish

Preparation
Heat oil. Add onion and garlic and saute until softened, about 4 minutes. Add apple and carrots and saute for 2 minutes. Carefully add water and cumin. Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes. Remove from the heat and puree in a blender. Season lightly with Himalayan salt and pepper. Garnish with cilantro and serve.

Ingredients
1 Tbsp olive oil
1 onion diced
3 cloves garlic chopped
allowed to sit 5 minutes
3 parsnips peeled thickly diced
3 turnips peeled thickly
soak in lemon water, diced
3 carrots peeled diced
1 tsp ground turmeric or
grated fresh
1 tsp grated fresh galangal
1 cinnamon stick
1 bay leaf
¼ tsp ground cumin
Pinch of saffron
4 C water
1 Tbsp tupelo honey
3 Tbsp fresh cilantro
2 Tbsp fresh lemon juice
Himalayan pink crystal salt
Freshly ground black pepper
¼ C soaked uncooked garbanzo beans or
another type of soaked beans

Preparation
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, garlic, and a pinch of salt cook approximately 5 minutes. Add the remaining vegetables and spices continue to cook for 5 more minutes, stirring occasionally. Then add 4 cups of water, beans, and simmer gently for about an hour or two until the beans are soft and tender. Remove cinnamon stick and bay leaf before serving. Serve with a crusty bread.

Ingredients
¼ C. diced onion
1 clove garlic pressed
2 Carrots diced
2 tsp of fennel seeds
Freshly ground pepper
⅓ tsp Himalayan salt
Fresh thyme leaves or grated lime for garnish

Preparation
Sauté the onion add the garlic then the carrot. Add sufficient water to come 2 inches above the ingredients. Allow it to cook until the carrots are soft. Taste and season. Serve with crispy spelt toast.

Ingredients
Left over squash from Kabocha and Apple Stew or roast hard winter squash at 350º for 30 minutes.

1 C. roasted squash
½ chopped onion
1 Tbsp currants
1 Tbsp curry powder
Fresh lime/lemon juice
Water

Preparation
Add diced onion to a soup pot and add water to prevent the onions from sticking, add a tablespoon of curry powder to the onions (or diced fresh turmeric). Add currants. Add the roasted squash to the soup pot and add enough water so it comes two inches above the squash line. Add the juice from a lime or lemon. Let it cook about fifteen minutes. Put ⅓ of the soup into a high speed blender and blend so it is creamy. Return the blended soup to the pot and mix with remaining vegetables. Taste for seasoning add more water or lemon juice, freshly ground pepper and Himalayan salt as needed. Ladle this into a big soup bowls.

Ingredients
1 cup chopped mushrooms
½ onion chopped finely
1 carrot chopped
2 teaspoons olive oil
1 large garlic clove sliced
1 tablespoon dried thyme
½ cup white or red wine
1 Tablespoon spelt flour
Preparation
Heat the oil in a pan, add the onion, carrot, garlic, and fresh mushrooms and their trimmings. Sauté stirring occasionally about ten minutes. Reduce heat to medium stir in thyme, wine and sprinkle in the flour. Cook until it is a syrupy consistency. Add the remaining chopped mushrooms. Add water and simmer twenty minutes. Then strain the stock. Reserve for later.

Ingredients
2 carrots chopped
3 cloves garlic
⅓ onion chopped
½ C. bok choy white stalks
Thyme or spring onion garnish

Preparation
Put first four ingredients through a food processor. Add chopped ingredients to a pan on the stove plus ¼ inch of water above the vegetable line. Cook and season. If you own a high speed blender: add the ingredients and blend until creamy. Return to the stove top adding sufficient water to make a soup like consistency. Season with freshly cracked pepper and Himalayan salt. Add a squeeze of lemon juice to balance the flavors. If the carrots are not sweet enough add a dash of tupelo honey. Serve with chopped thyme leaves.

Ingredients
½ C. chopped shallots
2 Tbsp chopped fresh garlic
3 C. coconut milk
3 lb. cooked pumpkin squash
5 C. vegetable broth
1 ½ C. chopped cilantro leaves
Fresh ground black pepper
chopped fresh chives
fresh turmeric

Preparation
Chop and brown shallots and garlic in coconut oil. Add broth, coconut milk, and pureed pumpkin.  If choosing to add fresh turmeric root, finely dice it or grate it and add a small coin’s worth size to the soup. Cook on medium until hot. Prior to serving season and cilantro. Garnish with chives and fresh black pepper. Sprinkle spelt bread crumbs over soup.

Ingredients
8 sunchokes
1 tsp olive oil
½ small onion chopped
2 cloves
1 cinnamon stick
few sprigs of fresh thyme
1 bay leaf
2 C. water
dash of Himalayan pink salt to taste

Preparation
Peel the sunchokes and chop coarsely. Heat olive oil in a pan and add the chopped onion, 2 cloves, cinnamon stick, and sprigs of thyme. Once the onion becomes translucent and slightly caramelized, add two cups of water and the cut up sunchokes. Bring to a boil then simmer for about 30 minutes until tender. Remove the whole spices. Add the sunchokes to a blender, strain the liquid and add (with the whole spices removed) to the blender. Purée. If more water is needed, add either almond or more water. Heat and serve with a dollop of pesto or sprinkle with little thyme leaves or float bits of fresh spring onion.

Ingredients
1 cup of sliced mushrooms
1 teaspoon of olive oil
1 teaspoon diced shallot
1 teaspoon of tupelo honey
1 squeeze of fresh lemon
plucked little thyme leaves
a sprinkle of Himalayan pink salt

Preparation
Sauté mushroom in a little olive oil, add crushed thyme leaves, add a bit of tupelo honey, add a squeeze of lemon juice, add a dash of Himalayan Pink crystal salt. Add twice as much water, for instance if the vegetables are about 1 cup then add 2 cups of water. Simmer for a 5 minutes and ladle into warm soup bowls.

If dry lentils is what you have on hand, soak the lentils overnight through several changes of water to rid them of phytic acid. This will make them easier to digest and less likely to produce gas. Sprouting lessens both phosphorus and phytic acid.

Ingredients
4 oz lentil sprouts or a ½ cup
1 small onion chopped finely
3 cloves garlic press
1 carrot chopped into cubes
bay leaf
fresh thyme or crush dry between your fingers.
fresh cilantro 3 Tbsp
roasted cumin seeds 1 tsp
roasted mustard seeds ½ tsp
water to cover 2 inches ~ 6 C.
round slice fresh turmeric
cinnamon swizzle stick

Preparation
Use a stainless steel pressure cooker, sauté the onion, garlic, 2 minutes, then add carrot, bay leaf, thyme, cilantro, cumin seeds, mustard seeds, turmeric, cinnamon stick, until everything becomes fragrant. Add water. Set the pressure cooker. Once the steam begins to hiss, time it for about 10 minutes. Then shut it off and allow it naturally cool, removing the lock. Taste the soup for seasoning. If cooking on the stove top, cook about 20-30 minutes. Part of the soup can be added to a blender to thicken it as a base for the rest of the soup. Once it is cooked, remove the cinnamon stick and the turmeric. Taste for seasoning. Squeeze fresh lemon juice over the soup to bring the flavors together. In a pinch while traveling I have used one Roastaroma tea bag in place of the spices for this soup. This soup can be served on its own, over brown rice, wild rice, or eaten as it is with a slice of crusty spelt bread. Sprouting lentils lowers their phosphorus content; their phytic acid content; and aides in making them much more digestible.

Caution with kale, it is high in oxalates. A quick dip in boiling water for a few seconds will decrease the oxalates. Toss the oxalate containing water.
Ingredients
2 tablespoons olive oil, plus extra virgin olive oil to finish off
2 cups finely chopped onion
¼ cup chopped cilantro
4 garlic cloves, chopped
3 carrots, diced
1 cup diced celeriac
1 cup French green lentils, sorted and rinsed
Aromatics: 2 bay leaves, 8 cilantro branches, 6 thyme sprigs
9 cups water or Vegetable Stock
3 button mushrooms
Himalayan Salt and freshly milled pepper
Greens: mustard, broccoli rabe, chard, kale

Preparation
Heat the oil in a wide soup pot with the onion. Sauté over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the cilantro, celeriac, garlic, vegetables, cook 3 minutes more. Add the lentils, aromatics, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Taste for salt and season with pepper. If it needs more depth, add a few chopped mushrooms. The soup may seem bland at this point, but the flavors will come together when the soup is finished. Remove the aromatics.

Boil the greens in salted water until they’re tender and still bright green, then chop coarsely. Just before serving, add the greens to the soup and heat through. Serve with a drizzle of extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and top with spelt bread crumbs.
Adapted from:
Vegetarian Cooking For Everyone
by Deborah Madison, my favorite cookbook author of all times. Second is Anne Sommerville, the current chef at Greens Restaurant in San Francisco.

Ingredients
3 cups broccoli
drizzle of olive oil
slice of goat cheese or almond dill cheese
All ingredients high in vitamin K, exactly what is needed for an ailing liver and increasing bone density.

Gordon Ramsey Broccoli Soup
Watch this easy fast video by Gordon Ramsey for  broccoli soup.
If this does not bring up the recipe, do a search on you tube for gordon ramsey broccoli soup. It is fast easy delicious.

Ingredients

4 C. water
4 oz blonde lentils soaked
1 bay leaf
fresh thyme
few sprigs of cilantro
Spike® seasoning
1 lemon juiced
¼ C. chopped onion
1 diced carrot
¾ pound asparagus cut ½” pieces

Preparation:

To diminish phytic acid and to aide in digestibility, soak the lentils overnight in 4 cups of water. In the morning, drain the lentils; rinse under the faucet. Repeat this procedure for two more days. On the third day cook the lentils in fresh water with the herbs, sautéed onion, diced carrot. After bringing to a boil, simmer the mixture covered for an hour on low.  Add chopped asparagus to the soup, reserving the tips for later. Once the vegetables are cooked thoroughly, put all in a food processor. Heat for about 10 minutes, adding the reserved asparagus tips. Serve with a dollop of almond dill cheese or coconut cream and a slice of crusty grilled spelt bread.