PKD Recipes

Ingredients
2 handfuls of mixed salad greens
1 ripe mango
1 ripe papaya
½ avocado (optional)
Vinaigrette

Preparation
Peel and slice the mango. Set aside. Peel, scoop out the seeds,and slice the papaya,set aside. If using avocado, peel and slice it. Prepare the vinaigrette. Add the greens to each bowl of salad, place the mango, papaya, and optional avocado on top. Add the vinaigrette and toss.

Vinaigrette
¼ teaspoon of lime zest. Add to the top of each salad
1 Tbsp fresh lime juice
1 Tbsp fresh orange juice
½ Tbsp champagne vinegar (do not use with PLD) substitute lemon juice
½ teaspoon grated galangal (Thai ginger)
⅛ teaspoon of Himalayan pink salt
3 Tbsp of olive oil

Preparation
Combine all in a blender except lime zest.

Ingredients
Makes ¼ – ½ C
1 large Meyer lemon
1 shallot, finely diced
¼ tsp Himalayan salt
Freshly ground pepper
2 Tbsp olive oil
2 Tbsp fresh cilantro

Preparation
Remove the zest, juice the lemon and put both in a small bowl with the shallot, add ¼ tsp Himalayan salt. Let stand for several minutes, then slowly whisk in the oil and add cilantro. Season with a little freshly ground pepper. Taste and add more oil if needed. Meyer lemons are generally sweeter and less acidic than other lemons so 2 tablespoons might just be enough.

Ingredients
1 lemon freshly juiced
¼ tsp Tupelo honey
1 finely chopped garlic clove
1 Tbsp olive oil
dash salt & pepper
2 roasted beets sliced
1 raw onion sliced

Preparation
Allow first 5 ingredients to meld together while you slice the onions and cook the beets. Slice the beets into rounds; when cooked allow beets to cool. Add raw onion slices to the mixture, drizzle with lemon juice, garlic, tupelo honey, olive oil, salt and pepper. Taste and adjust seasonings. Allow all to marinate. Enjoy.

The raw onion bits can be a topper on a salad and the best part, the liquid ends up becoming a salad dressing. Great with lettuce wraps.

Ingredients
2 handfuls of rocket, mizuna,or red mustard greens
Orange vinaigrette
1 small melon
8 – 10 ripe figs (Kadota, black mission or Calimyrna figs)
1 Tbsp roasted pine nuts or walnuts
Preparation
Sort through the greens; discard any bruised leaves. Wash and dry and wrap in a damp towel and refrigerate while you make the vinaigrette. Cut the melon, scoop out the seeds, thinly slice, peel, follow the contour of the melon. Rinse the figs. Pat dry cut into halves or quarters leaving the stem ends on. Arrange the greens loosely with the melon and figs on it. Drizzle with vinaigrette and sprinkle with pine nuts or walnuts.

Orange Vinaigrette
¼ tsp orange zest
2 Tbsp orange juice
½ Tbsp lemon juice
¼ tsp Himalayan salt
3 Tbsp olive oil

Ingredients
½ tsp grated lemon rind
3 Tbsp lemon juice
½ tsp Tupelo honey
½ tsp mustard
½ tsp dried oregano
1 Tbsp minced shallot or garlic
⅛ tsp Himalayan salt to taste
Freshly ground pepper
¼ C. olive oil
(to lessen the fat try ⅛ C. olive and ⅛ C. water)

Preparation
Blend together ingredients, excluding oil. Add oil very very slowly so vinaigrette thickens. Allow to sit for about 15 minutes. Drizzle over salad. Can be made a day ahead.

Ingredients
1 tsp Chia Seeds + 3 TB water
1 Tbsp lemon juice
2 Tbsp lime juice
1 Tbsp coconut nectar
2 Tbsp fresh orange juice
1 tsp minced fresh galangai
1 tsp grated lime zest
2 tsp olive oil

Preparation
Combine water and chia, set aside for ten minutes. Combine remainder in a blender and mix. Add the chia seed mixture and shake.

Ingredients:
2 Tbsp or ⅛ C. fresh lemon juice (original recipe calls for red wine vinegar)
¼ tsp chopped fresh or dried oregano
dash dry mustard
½ tsp Himalayan pink salt
Grind of fresh pepper
1 Tbsp finely chopped red onion
½ tsp finely chopped garlic
¼ C. olive oil (to lessen the fat try ⅛ C. olive and ⅛ C. water)

Preparation
In a blender combine lemon juice, oregano, dry mustard, salt and pepper. Add the chopped onion and garlic. Blend together while slowly adding olive oil. Dry mustard helps the mixture emulsify. Leave at room temperature for 30 minutes before serving.I taste and adjust the flavors, so the salt, sour, and sweet are balanced. I do this by adjusting the water, and vinegar.

Note: Do not make in advance or store in refrigerator; the flavors will not be at their best.
This makes enough salad dressing for two salads.

Cut up romaine lettuce, purple onion, julienne red radish, chop fresh mushrooms, dice carrots into little squares (here is a video dice carrots), top with a few fresh spelt garlic croutons. Toss a little dressing with the salad greens (about ¼) then leave the rest on the table for anyone to add additional dressing to their salad. I also leave a pepper mill out. This is nice with a clear consommé or I serve it with a vegetable broth with a few scattered herbs floating in it.

I call this leaving town salad because just as I am ready to travel, I use whatever I have leftover for the salad ingredients.

Ingredients
Apple diced, seeded, cored
Carrot diced into little cubes
Romaine lettuce sliced thinly and rinsed in cold water to crisp it
Shallot thinly sliced or purple onion. If using a purple onion, one can soak it cold water ahead of time to diminish its pungency.

Put the lettuce first in the dish, sprinkle the other ingredients over the top toss lightly.

Lemon Vinaigrette
3 Tablespoons of lemon juice
5 tablespoons of olive oil
1/8 teaspoon of Himalayan salt
Couple grinds of pepper
If not using Myer lemons add a teaspoon of mustard

Shake altogether. Allow the flavors to meld. Can add any fresh herbs you might have around like thyme or cilantro.

Ingredients
2 carrots finely shredded
1 Tbsp lime juice
1 Tbsp tupelo honey
¼ tsp ground cumin
¼ tsp ground cinnamon
1 tsp of cold pressed olive oil
½ C. raisins
sprinkle with crushed or slivered almonds
¼ C. crushed pineapple

Directions
Finely grate carrots. Try doing this in a food processor. Combine all ingredients in a large bowl. Mix well and press lightly with a wooden spoon until somewhat juicy. Mix the lime juice, honey, spices, olive oil together and allow it to sit for a bit. Place the raisins in water so they plump up. Then mix the raisins with lime juice and spice mixture. Toss this with the carrots. If you have a little crushed fresh pineapple then this too can be added. Adjust seasoning so salad flavor is balanced.

Ingredients
Handful of organic spring greens
Tbsp of dried raspberries
Cut matchstick carrots and zucchini
Scatter pumpkin seeds over the top

Preparation
Lightly dress the salad with raspberry vinaigrette

Raspberry Vinaigrette Ingredients
3 Tbsp raspberries
3 Tbsp lemon juice
⅛ tsp Himalayan crystal sea salt
⅛ tsp freshly ground pepper
1 small shallot
1 tsp mustard
1 tsp tupelo honey
5 tbsp olive oil

Preparation
Puree ingredients in blender. Toss 2-3 whole fresh raspberries into the vinaigrette. Refrigerate. Shake dressing before drizzling over greens.

Ingredients
1 sweet purple onion thinly sliced (soak in ice water increases the sweetness)
½ seedless cucumber cut into bite size chunks
1 C. Kalamata olives (can omit)
Romaine lettuce hearts cut up
several sprigs of cilantro equal to ½ C.
Slice  almond dill cheese
2 Tbsp lemon juice
6 Tbsp olive oil
1 tsp oregano chiffonade or dried ½ teaspoon
Crushed Pita bread

Preparation
Combine vegetables, olives in a bowl. Rest sliced feta or goat cheese on the top of the salad. Combine lemon juice and olive oil. Shake vigorously to combine oil and lemon juice. Pour over the salad. Season with freshly ground pepper and the oregano. Allow the salad to marinate until ready to serve. Serve salad with hot pita bread that has blistered and cooked on a hot griddle.

GREEK SALAD
Ingredients
1 large head Romaine Lettuce
½ half red onion, sliced
1 English Cucumber, sliced
1 C. Kalamata olives
1 C. salt free Greek Feta, crumbled (almond dill cheese)

Salad dressing
½ C. olive oil
4 Tbsp fresh lemon juice
1 tsp dried oregano
Dash Himalayan salt (omit)
freshly ground pepper
Place lettuce in a large bowl. Mix dressing in a bottle and give it a good shake. Toss the lettuce with half the dressing. Place remaining salad ingredients on top of lettuce, drizzle with more dressing if desired.

NOTES
Feta cheese is a soft white cheese. As such it is better if one must eat cheese. However feta, olives are a bit too salty for my taste. I try to look for a goat cheese made at the local farmer’s market without salt. And olives that are less salty.
-A Greek PKD’r has written that in Greece they use only locally grown olive oil fresh from local olives and never buy store bought olive oil. Greece, especially Crete has some of the lowest rates of heart disease.

Ingredients
1 bunch red grapes
½ lb berries
½ lb pitted cherries
½ lb fresh figs, halved
6 small halved apricots
½ watermelon, cut into triangles
10 shredded organic rose petals

Preparation
Arrange all fruits attractively on a large platter. Garnish the rim of the platter with shredded organic rose petals.

TROPICAL FRUIT SALAD
3 apple bananas
3 mangoes cut into chunks
½ pineapple cut into chunks
1 young coconut, flesh removed
fresh chopped dates ground into date paste

Combine cut fruits in a bowl. Blend coconut with coconut water and date paste. Toss fruits with sauce. Serve alone or on a Romaine lettuce leaf as a fruit burrito.

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
2 C. Cilantro
2 sprigs mint leaves
2 small marjoram sprigs separated and torn
1 Tbsp finely snipped chives or
1 scallion minced
2 radishes
Dash of Himalayan salt crystals (optional) or
Fleur de sel seasalt (optional) or
Celtic seasalt (optional)
Do not use table salt. It has too much aluminum.
1 Lemon juiced
1 Tbsp olive oil

Preparation
Mix all ingredients together, toss, allow to meld for a few moments. Adjust seasonings. Serve.

Ingredients
2 whole heads of endive
4 ripe figs if figs are not available use a bartlett pear
handful of spring greens
2 thin slices of goat cheese or almond dill cheese
4 roasted walnuts

Vinaigrette Ingredients
small shallot minced
1 tsp lemon juice
1 Tbsp walnut oil

Slice the endive in half. Arrange the leaves in an outward fashion resembling the petals of a flower. In the center place the spring greens. Slice the figs in half, trim the stems and place these between the endive leaves. Combine the vinaigrette ingredients and shake them together to blend well with a wire whip. Allow to sit to meld the flavors. Dress the salad by drizzling the vinaigrette over it. Top the spring greens with thin slices of goat cheese or almond dill cheese. Crack and roast 4 walnuts and sprinkle hot over the salad. A few turns of the pepper mill and serve.

Make spelt bulgur
Steam the washed spelt kernels in double the amount of water until the liquid is absorbed and the spelt is tender (about 1 hr. or less). Spread thinly on cookie sheet or shallow pan and place in oven at 200ºF maybe for an hour, until the spelt is dry enough to crack easily. Crack the dried spelt in food processor. Store in airtight container.
Preparation
Place 1 cup of bulgur in 2 cup of boiling water, cover and allow it to steam cook for about 45 minutes until tender.
Mince:
4 bunches of cilantro leaves
½ C. fresh mint leaves
1 small onion
3 Radishes sliced thinly
Combine in a bowl with bulgur
In a separate bowl mix:
2 C. cooked spelt bulgur
¼ C. olive oil
¼ – ½ C. lemon juice
1 tsp Himalayan Pink Crystal Salt
Preparation
Mix everything thoroughly. This is best kept overnight in the refrigerator. Taste and adjust seasonings.