PKD Recipes

Ingredients
Pie crust vegan
1 C peas
½ C chopped onion
1 clove garlic
1 corn sliced from cob
3 carrots cut into squares
3 Tbsp of cornstarch

Preparation
Cook vegetables with water on stove top. Season. Make a paste of cornstarch and water and add to vegetables. Simmer until soft. Form pie crust onto ramekins. Add vegetables to ramekins. Add pie crust top. These can be made with only a top crust for fewer calories. Poke holes in top crust with a fork. Bake at 375ª for 20 minutes until crust is golden.

Ingredients
¾ C warm water
3 tsp Sekowa BackFerment
2 C Spelt flour
tsp salt
3 Tbsp olive oil

Preparation
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface.

KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with a towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
PUNCH down dough.

DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

For pizza, brush bread with kale pesto and top pizza with mushrooms, sliced onion, vegan cheese. Bake at 375º for 25 minutes.

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 Tbsp olive oil
½ C diced onion
½ C diced carrot
6 sprigs thyme
½ C soaked black beluga lentils
soak for 3 days in water & rinse
under running water
2 C water
1 Tbsp lemon juice
2 Tbsp chopped fresh cilantro

Preparation
Sauté onion, carrot, and Himalayan salt until vegetables are softened and onion is translucent, about 10 minutes. Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add water and bring to a gentle simmer. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in lemon juice and cilantro. Season with salt and pepper to taste.

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
5 C mushroom broth
2 cloves garlic
1 C sliced mushrooms
¼ C sliced carrot
½ sliced onion
4 sliced green beans
4 sliced scallions
4 tsp lemon juice
1 tsp tupelo honey
Himalayan salt
Freshly ground pepper
Bok choy sliced into bite size
Mung bean noodles

Preparation
Bring all to a simmer on the stove top about 15 minutes. Add bok choy and cook noodles separately until soft. Serve in a bowl with mung bean noodles. Season. Balance the sweet salty sour flavors by adding more lemon, honey, or salt.

Ingredients
1 C black beans
1 corn on cob
½ onion chopped
2 garlic cloves minced
½ diced carrot
Himalayan salt
Ground pepper
Cilantro
½ tsp Cumin

Preparation
Soak the beans in water, rinse with running water through a strainer for three days. Repeat each morning replacing the fresh water daily. On the third day cook the beans with chopped onions and diced carrots. Bring to a boil then simmer for about an hour. Season.

Enchiladas
1 ½ C cooked black beans
½ diced onion
1 corn on the cob (Remove corn from cob)
½ C chopped olives
¼ C thinly puréed carrot
6 corn tortillas
Cilantro
Avocado sliced thinly

Preparation Enchiladas
Pre-heat oven to 350º
Heat the corn tortillas so they are soft. Work with one at a time. Add to the tortilla, spoonful of cooked black beans, a few onions, some of the corn, a few chopped olives, then roll it into a cigar shape and place in an oven proof container. Continue filling each of the corn tortillas. Put any left over onions, corn, or olives over the top. Cook the carrots and place in blender with water, purée thinly by adding more water. Season. Place 2-3 tablespoons of thin carrot puree over all and place in a pre-heated oven for 15 minutes. When enchiladas are done sprinkle with chopped cilantro and served with avocado. A cashew sauce can be placed over the enchiladas if desired.

Ingredients Cashew Cream
1 C soaked cashews
2 garlic cloves minced
1 tsp oregano leaves
¼ C water

Preparation Cashew Cream
Soak cashews for two hours. Using a food processor or high speed blender add the soaked cashews, garlic, oregano, and water, blend until smooth. Pour over enchiladas top with cilantro leaves, serve with avocado slices. Taste for seasoning.

Ingredients
4 large carrots or
4 rainbow carrots
water
dash Himalayan salt
Freshly ground pepper

Preparation
Preheat oven 370º. Cut carrots in bite size pieces. Peel carrots if desired. Place the chopped carrots in an oven proof container with a lid. Add sufficient water to cover the carrots. Cook for about a half hour adding more water as needed. The carrots are done when they have softened. Most of the water should have evaporated. Serve and season. Garnish with freshly chopped herbs.

Ingredients
2 ears shucked corn

Preparation
Place wrapped corn (patapar paper) in a hot oven at 375º for 25-30 minutes. Serve.

Ingredients
2 ears organic non GMO local sweet corn

Preparation
Shuck the corn remove the silks and outer husks. Place in water in a pressure cooker for 20 minutes. Serve hot. Another method of cooking corn on the cob is to wrap tightly with parchment paper and roast in the oven at 375º for 20-30 minutes.

Ingredients
Creamy polenta cooked
1 ½ C mushroom stock
½ pound mushrooms
2 Tbsp olive oil Himalayan pink salt, freshly ground pepper
1 bunch scallions
1 clove garlic minced
1 ½ C cooked red beans
½ C red wine
15 min after cooking, alcohol dissipates

Preparation
Cook the polenta. Keep polenta warm in double boiler. Heat the oil, add half the mushrooms, season and cook for 5 minutes. Once cooked add the second half of the mushrooms. Combine the mushrooms with the scallions, garlic and cook for another minute. Add red wine to the mushrooms and cook uncovered for 15 minutes to dissipate the alcohol. Spoon the mushroom mixture on top of the creamy polenta. Combine the beans with the mushroom stock, red wine and spoon over the top of the dish. Serve altogether.

Ingredients
1 kabocha squash
2 Tbsp olive oil
¼ C tupelo honey
1 Tbsp galangal finely grated
½ tsp Himalayan salt

Preparation
The skin of kabocha squash is very hard like winter squash. I tried using a rubber mallet and a cleaver to remove the skin. Then I came across another method.
Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 3 minutes. Using tongs, flip squash over, then boil another 3 minutes. Drain and let cool. Once squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks. In medium bowl, stir together squash, olive oil, honey, galangal, and Himalayan salt. Transfer to oven heated to 375º and roast until tender, about 20 minutes.

Ingredients
½ C dried adzuki beans or
other small red beans
⅓ C hulled wholegrain buckwheat (not buckwheat flour)
1 tsp onion powder
2 Tbsp finely chopped onion
1 tsp finely minced garlic
1 Tbsp Coconut Aminos
½ tsp Himalayan salt
½ tsp pepper
1 tsp olive oil
2 tsp tupelo honey

Rinse the beans and buckwheat,  place in large bowl covered with several inches of cold filtered water; soak and rinse for 4 days. Preheat the oven to 400 degrees.
Strain the soaked beans, buckwheat and rinse once more.  Place beans & buckwheat in the bowl of a food processor.  Add the onion powder, minced onion & garlic, aminos, Himalayan salt, pepper, olive oil, and tupelo honey.  Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform (not as pureed as hummus).
Line a cookie sheet with parchment paper.  Place vegan bacon mixture in pan and spread as much as possible with a spatula.  To get the mixture very thin add a second piece of parchment paper on top of the mixture and flatten with your hands.  Remove and discard the top piece of parchment paper. Use a spatula to fill in any bare spots.
Bake for 20-30 minutes, until dry and crispy. 
Remove from the oven, slice with a scissor into ~24 strips, include the parchment paper.  Remove the strips with parchment paper; serve immediately or freeze the remainder vegan bacon on the parchment strips. Warm when ready to serve by heating a tablespoon of olive oil and sauté the vegan bak strips. It is good on its own during breakfast or as the star of an avocado BLT, omit the tomato. As soon as it came out of the oven I tried a few slices on their own.

If you use egg, then this is a not vegan.

Ingredients
½ C dried chickpeas
(garbanzo beans) soaked rinsed 3 days
1 bay leaf
½ C quinoa
Himalayan salt
1-2 medium-sized red beets (about 10 ounces)
1 Tbsp olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
2 Tbsp lemon juice
(measure out & set aside) 
Zest 1 lemon
4 Tbsp finely chopped cilantro
1 egg replacer portion or
1 egg
½ C oats

Preparation
Drain the soaked chickpeas and rinse under the spigot. Continue soaking the chickpeas and repeat the procedure over the next three days.

Place chickpeas in a medium saucepan with bay leaf. Cover with 3 inches of water, bring to a boil, then reduce the heat and simmer until the beans are almost tender. At this point, add ½ teaspoon of Himalayan salt to the pot. Continue cooking until the beans are very tender, but not falling apart. This can take anywhere from 30 minutes to over an hour, depending on the size and age of the beans. Add water to the pan as needed. When the beans are done, let them cool in their water.

Place the quinoa in a very fine mesh strainer, place the strainer in a bowl and fill with water to cover the quinoa. Let soak 5-10 minutes, swishing occasionally, to rinse off the bitter coating. The water will turn beige-yellow. Drain the quinoa well, discard the soaking water, and place the quinoa in a small saucepan with 1 cup of fresh water and ¼ teaspoon Himalayan salt. Bring the mixture to a boil, immediately reduce the heat to very low, cover the pot, and let the quinoa steam until tender and all the water is absorbed, about 15-20 minutes. Remove from the heat and let sit, covered, until ready to use.

Peel the beets with a potato peeler, then grate them on large holes. The beets will spray, so wear an apron and have your work area clear of things you don’t want covered with tiny red specks. Heat the oil in a wide sauté pan (that has a lid). When it shimmers, add the onion and cook, stirring occasionally, until tender, 5-10 minutes. Add the garlic, the grated beets, and a big pinch of Himalayan salt. Give it a stir, then cover the pan and let the mixture cook, stirring occasionally, until the beets are tender, 5-10 minutes. Remove from the heat and deglaze by adding the 2 tablespoons of lemon juice and stirring up anything that is stuck to the bottom of the pan.

Divide the mixture into 6 equal portions and shape into thick rounds. Coat the bottom of a wide skillet with oil and heat oil. Carefully add the burger patties. Cook until the first side is golden, 2-3 minutes, then flip and cook on the second side until it is golden about 2-3 minutes, reduce the heat if the burger browns too quickly.

Serve the burgers on toasted buns (add avocado, radish sprouts, mustard or any toppings you desire) or serve alone with steamed vegetables and onion gravy.

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.

If you use eggs this is not vegan.

Ingredients
1 C cooked sweet potato
1 ½ C cooked chickpeas
1 C cooked quinoa
1 C quinoa flour or spelt flour
¼ C chopped almonds
¼ C chopped cilantro
1 C diced red onion
3 cloves garlic, minced
1 egg replacer portion or
1 egg
1 Tbsp mustard
1 tsp cumin
½ tsp Himalayan salt

Preparation

Bake sweet potato until tender. In a food processor pulse the sweet potato, chickpeas, flour, almonds, cilantro, onion, garlic, egg (If using chia egg, combine 1 tablespoon ground chia seed with 3 tablespoons warm water, mix and set aside.), add mustard, spices until the mixture is chunky. Take care not to over process. Form into 6 patties and refrigerate for at least 1 hour. Cook or grill for 10 minutes per side. The taste is really nice.

If you use eggs this is not vegan.

Ingredients
⅔ C quinoa, rinsed
¼ C spelt flour
¼ C kale steamed
¼ C chopped onion
¾ tsp Himalayan salt
¼ tsp ground black pepper
½ C cilantro
2 egg replacer portion or
2 eggs
¼ C olive oil

Preparation
To cook the quinoa heat a large saucepan on medium and spray with olive oil. Add quinoa and cook for 5 minutes, stirring to prevent burning. Add a cup of vegetable broth or water and bring to a simmer. Reduce to low and cover. Cook for 20 to 25 minutes. Remove from heat and allow it to sit covered for five more minutes. Cool.
In a large bowl combine cooled quinoa with spelt, kale, onions, salt, pepper and cilantro. Lightly beat eggs in a small bowl and add to quinoa mixture.
Heat oil in a skillet over medium heat. Form quinoa into balls or ovals and carefully add to hot oil. Cook for about a minute on each side. Drain on cloth.
Alternatively place parchment paper on oven safe round dishes. Place a round patty on each dish and bake at 350º for twenty minutes. If desired serve with cilantro sauce.

Ingredients
1 C dried red beans
(soaked & rinsed 3 days
cook pressure cooker ↓ lectins)
1 Tbsp olive oil
½ medium white onions, diced
¾ tsp Himalayan salt
¼ tsp freshly ground black pepper
1 tsp cumin
1 tsp coriander
2 garlic cloves, crushed
½ C sliced mushrooms
1 medium parsnips, peeled, cut into chunks
1 medium carrots, peeled, cut into chunks
1 medium zucchini, trimmed, cut into chunks
1 medium yellow squash, trimmed and cut into chunks

Preparation
Soak and rinse the beans for 3 days. Rinse under the spigot daily. After 3 days, cook the soaked beans about 45 minutes until soft. Heat the olive oil in a large stockpot. Cook the onions with salt, pepper and spices 10-15 minutes. Add the garlic, reduce the heat to low, until the aroma is released. Add the mushrooms, then add the remaining vegetables and finally add the beans and the bean water and simmer until vegetables are soft, about 15 additional minutes. Taste for seasoning. Serve.

Ingredients
2 C red beans
4 cloves garlic, minced
2 spring onion or ½ small onion
2 carrots grated
¼ C chopped mushrooms
¼ C chopped olives (can omit)
1 bunch fresh cilantro cut
1 Tbsp oregano
1 tsp coriander
1 tsp cumin powder
½ tsp cinnamon (omit GERD)
½ tsp chili powder (omit)
Season with Himalayan salt & freshly ground pepper
½ C oats and/or spelt bread crumbs, increase to form patties

Preparation
To cook beans, pre-soak overnight in water. Rinse several times under a sieve to diminish phytic acid. Repeat for 3 days. Pressure cook for 20 minutes, adding sufficient water. Let the pressure release. Mash the beans. Put onion, garlic, grated carrots, spices into a food processor. Add the vegetables to the beans. Add oats and bread crumbs sufficient to form into patties. Mix well and season. Taste it.

Pre-heat the oven to 325º. Take several medium size ramekins and put a little oil inside or line with parchment paper.  Bake in the oven in at  320º  for 40 minutes. They are previously cooked. You just want them to dry out a bit so they hold their shape.

I took the leftover bean water and beans added onion, carrot to this plus some millet and boiled it down. Once the red bean burgers were done, I flipped the ramekin upside down and it slid it onto the plate. I drizzled a bit of the soup as a sauce oven all.

I am keeping some bean burgers for the next day to serve as a burger complete with bun, lettuce, onion.

If you use eggs this is not vegan.

Ingredients
½ Tbsp olive oil
½ medium onion diced
2 scallions sliced
½ tsp minced garlic
salt and pepper
3 ears shaved corn or
3 C corn kernels
¼ C water

1 egg replacer portion or
1 egg
½ C almond milk
½ C spelt flour
1 tsp baking powder
olive oil pan

Preparation
Heat the olive oil add onions, white part of the scallions, garlic, salt, pepper, sauté for about 3 minutes. Add the corn and water, lower heat and cover. Simmer about 5 minutes covered. Transfer to a bowl, cool and toss in the green part of the scallions.
Combine the egg yolk and milk. Stir in the corn with the spelt flour, baking powder. Whip the egg white and fold into the batter. Spoon the batter onto an oiled skillet. Cook about 3 minutes each side. Can finish off in the oven.
Serve with cilantro sauce.
Cilantro Sauce
In a high speed blender (like Blendtec) combine one bunch of cilantro without the stems, almond milk, salt, pepper, a squeeze of lemon juice.

Ingredients
½ C lentils soaked
1 C water
dash Himalayan salt
2 cloves garlic
1 slice onion
¼ C mushrooms chopped
bay leaf
freshly ground pepper

¼ C . grated cauliflower
1 grated carrot
2 cloves garlic
2 Tbsp toasted breadcrumbs (pumpernickle)
2 Tbsp chick pea flour or
Make your own by soaking 2 Tbsp chick peas then drying and grinding in a high speed blender

Preparation Burger Patties
Wash the lentils and soak overnight. Rinse several times in a sieve under running water to diminish their phytic acid. Repeat for 3 days. Add water, garlic, onion, salt, bay leaf, chopped mushrooms, pepper. Cook until tender. (10-15 minutes)
Grate cauliflower, garlic, carrot. Add to a wide pan and dry roast them for 3-5 minutes. Drain water from lentils. Reserve water. Mix dry roasted vegetables with lentils and taste and adjust seasonings. Add chickpea flour and then bread crumbs as needed to make burger patties. Mash together to form patties. Place patties on parchment paper lined cookie sheet. Bake the patties at 400 degrees F for 20-25 minutes. Once baked, these patties can be grilled quickly for grill marks.

Ingredients

1 tsp olive oil
4 scallions, sliced
2 cloves garlic, minced
½ tsp Himalayan sea salt
Freshly ground pepper
½ tsp ground turmeric or fresh
1 ½ Tbsp lemon juice
1 C sliced corn
½ C peas
2 C cooked quinoa

Preparation

Lightly sauté garlic, turmeric, scallions about a half minute. Sprinkle salt over all. Add corn and peas and cook on medium for 3 minutes. Add cooked quinoa and stir for an additional 3-5 minutes. Serve warm.

If you use eggs this is not vegan.

Ingredients
2 C cooked quinoa
1 large onion, diced
¼ C chopped chives
¾ C quinoa flour or spelt
1 tsp Himalayan salt
Freshly ground black pepper
1 Tbsp lemon juice
Olive oil for cooking
2 portions of egg replacer or
2 eggs

Instructions
If using chia seed to replace eggs, mix chia seeds with warm water and stir well. Set aside to thicken.

In a medium bowl combine cooked quinoa, onion, chives; add flour, black pepper, Himalayan salt. Toss until coated. Beat eggs and lemon juice together. Combine with quinoa mixture and mix well. Form into small balls and refrigerate for 15 minutes. Heat a large skillet to medium heat and coat well with olive oil. Once oil is heated, cook for 5-7 minutes per side or until golden brown.

makes about 3 cups
Ingredients
2 C cooked drained garbanzo beans (for raw, sprout chickpeas)
Juice from a large lemon
Lemon zest
3 Tbsp garlic hummus
¼ C chopped cucumber
1 tsp Tupelo honey
Romaine lettuce shredded
Soy Free Vegenaise (optional)

Preparation
Drain and add beans to large mixing bowl. Mash lightly with a fork. Add in the hummus, lemon juice and lemon zest, salt and pepper. Add optional spices as desired. Fold in the chopped cucumber. Serve on spelt toast, spelt crackers, or for truly raw, serve on a kale leaf.

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

Optional:
• ½ C chopped cucumber
• fresh cilantro
• extra freshly ground black pepper

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
1 Tbsp olive oil
1 garlic clove minced
1 slice purple onion
½ medium head cabbage chopped
½ C. lemon juice
1 tsp caraway seeds
½ C. raisins
1 Gala apple, sliced thinly
Himalayan salt
Freshly ground black pepper

Preparation
Heat oil in pan on medium heat. Add onion, minced garlic, being careful not to burn it. Add cabbage, raisins, caraway seeds, and ¼ cup of lemon juice and cook, covered about 5 minutes, stirring occasionally. Add the apples continue to cook covered, until cabbage is tender, about 5 minutes. Add remaining lemon juice and stir occasionally. Taste and season with salt and pepper.

2 Orange Sweet Potatoes

Wash under running water. Bake at 400º for an hour and a half until they feel soft to the touch. Slice and serve.

Sauté about a half a diced onion until it caramelizes the pan. Add spelt flour to the pan and create a roux or add spelt flour to water and make a smooth lump free mixture. Slowly add this to the sautéed onions, stirring with a heavy wooden spoon. Add water to thin. Add salt and pepper to taste and a sprinkle thyme leaves. Serve alongside spelt stuffing.

Ingredients
3 C. brown rice

Preparation
Rinse rice three times in water then soak for 20 minutes in water. When you cook the rice, drain the rice and add twice the amount of water. There is a special GABA rice cooker. It has a GABA setting additionally pressure cooking brown rice to the point that it becomes so thoroughly soft that one might be fooled that it has a similar texture to fluffy white rice. The cooking process takes about three hours.

Sprouted rice is GABA (gamma amino butyric acid) rice. It is an amino acid found in common everyday health foods, such as peaches, green snap beans, and rice. The sprouting (germination) process adds a variety of nutrients through the activation of dormant enzymes, while also softening the bran layer. The rice kernel is germinated until the flavor and nutritional benefits are maximized. Subsequently, the germination process is interrupted and the kernel moisture is reduced to pre-germination levels, preserving the nutritional benefits. Sprouted brown rice has four times the GABA content of regular brown rice, and ten times the GABA of white rice.

Ingredients
2 C diced onions
1 C sliced mushrooms
10 C toasted spelt cubes or
10 C spelt corn bread cubed
1 tsp poultry seasoning
1 tsp fresh thyme leaves
1 tsp fresh marjoram leaves
Freshly ground black pepper
⅛ tsp Himalayan salt
½ C raisins or curants
½ C chopped walnuts
½ C chopped roasted chestnuts (omit)
3 C vegetable broth

Preparation
Sauté onion, mushroom, herbs in a little veggie broth. Pour sautéed veggies over bread crumbs in a very large mixing bowl. Add all herbs and toss together. Pour in enough broth to moisten or add additional water. Pack stuffing lightly into pan, and cover. Bake the above mixed ingredients in the oven 325º for 20 minutes.

Ingredients
2 C cooked and peeled fava beans
1 large onion diced
1 Tbsp olive oil
1 tsp cumin
¼ C chopped cilantro
Juice 2 lemons (¼ C)
Himalayan salt (can omit)

Preparation
After soaking beans for 3 days, pour beans into a pot and bring to a boil. Mix well and add remaining ingredients. Bring to a boil once again, then reduce heat to medium and cook for five minutes. This can be eaten with Pita bread.

Ingredients Lasagna Filling
1 C finely chopped kale
½ lb fresh sliced mushrooms
1 chopped onion
½ C. sliced zucchini
½ C. chopped marjoram
2 Tbsp chopped oregano
2 Tbsp water
3 Garlic cloves chopped
Almond cheese grated (optional)
½ C. sliced black olives (optional)

Spelt Noodles
Spelt lasagna noodles purchase or
Spelt Lasagna
1 Tbsp hot water
½ tsp saffron
1 ¼ C sifted fine organic spelt flour
Himalayan pink crystal salt (optional)
1 tsp olive oil (optional)
1 egg (or omit altogether)
Do not use egg replacer

Kale Pesto
3 C Kale remove ribs
2 Garlic cloves
⅓ C olive oil
1 tsp Himalayan salt
¼ C Walnuts
Preparation

or Red Sauce
3 Grated Carrots
1 C large sweet potato diced
½ C Red Lentils picked over and rinsed in a fine mesh strainer
2 Garlic cloves minced
Himalayan salt to taste
1 tsp Dried Oregano (optional)
1 tsp Olive Oil (optional)
2 ½ C water

Cashew Cheese
1 C Raw Cashews (soaked)
¼ C filtered water
2 Tbs lemon juice
2 Garlic cloves
2 Tbs White wine (can omit, alcohol burns off 15 minutes)
1 Tbs Mustard
Himalayan sea salt and freshly ground pepper to taste

or Kale Ricotta
1 C raw cashews
2 C Chopped Kale
¼ C oregano
2 Garlic cloves
Himalayan salt
1 tsp light chickpea (not soy) miso

Preparation
Preheat oven 375º. Sauté chopped kale, mushrooms, onion, zucchini, marjoram, oregano over medium heat in 2 tbsp. water; cover between stirring to keep it from drying out. Remove from the heat. As the sauce cooks a bit, add some of the pressed garlic. Taste; add more garlic as needed. Put the filling ingredients in a food processor. Chop roughly.

In a large pan, boil lasagna noodles until almost tender, about 7-9 minutes. Spread half of the (kale pesto or red sauce on the bottom of a 9×12-inch pan. Place a layer of noodles long wise over the sauce, using three to five noodles overlapping. Spread half of the filling onto the noodles. Add cashew cheese and add another layer of noodles. Add kale ricotta, the filling. Top with pesto or red sauce. Add a third layer of noodles, filling, ricotta cheese, sauce. Ending with sauce. Cover and bake in a preheated over 375º for 30 minutes. After thirty minutes remove the cover, sprinkle with almond cheese and bake another 10 minutes. Let stand for 15 minutes. Serve with a salad and crusty spelt bread.

Ingredients
2 Rutabagas chopped into bite-size
2 cloves garlic finely chopped
2 Tbsp fresh thyme
¼ C. olive oil

Preparation
Boil rutabagas until tender but still firm, about 5 minutes. Mix spices and oil in a glass jar and let set for about an hour or more. Place rutabagas in a baking pan. Drizzle spice and oil mixture over and toss to coat. Bake in a preheated 425º oven 20-25 minutes, stirring occasionally. Serve.

Ingredients
1 pound of Chanterelle mushrooms
1 Tbsp Sherry
1 Tbsp butter (a cheat)
salt pepper

Preparation
Place a fry pan on medium heat. Add the sherry and the butter allow it to cook for about five minutes while you roughly chop the mushrooms. Add the chanterelles sauté for about ten minutes. Serve immediately while hot. This goes well with saffron pasta and roasted cauliflower.

Ingredients
1 whole cauliflower sliced into ¼ inch slices
Olive oil
Salt and pepper

Preparation
Rub a cookie sheet with olive oil. Preheat the oven 425º. Slice the cauliflower; lay flat on cookie sheet; drizzle with a bit more olive oil. Sprinkle salt and pepper over all. Bake for 25 -30 minutes, checking to be sure it browns on the edges. When ready to serve flip over to the other side and serve with a lemon wedge.

Ingredients Another Cauliflower Recipe
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt freshly ground black pepper
Almond parmesan cheese (can omit)

Preparation
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. Place uncovered, for 25-30 minutes, or until the top is lightly brown. If desired, once done, sprinkle with Parmesan cheese. Serve immediately.

If you can find the time to make your own spelt pasta, the taste is delicious. The pasta becomes the star of the meal and a few flavorful bites fill one with immense eating pleasure. Otherwise spelt pasta is made by purity foods and is available at many USA health food stores. The egg adds flavor to this recipe and cannot be substituted however it can be omitted.

Ingredients Pasta
1 Tbsp hot water
⅛ tsp saffron
1 ¼ C sifted fine organic spelt flour
⅛ tsp Himalayan pink crystal salt (optional)
1 tsp olive oil (optional)
1 egg (or omit altogether)
Do not use egg replacer

Preparing Pasta
Place the saffron in a tablespoon of hot water. Allow it to seep until cooled. Add flour and salt to the food processor. With the food processor on, add an egg through the chute; add the saffron with one tablespoon of water, and a teaspoon of olive oil to the flour in the food processor. Process until it resembles fine peas or oatmeal. I put everything in a food processor and slowly add the water, watching it so it resembles little peas. Knead it together to form a lump. Cover and let the dough rest for about an hour or longer. Bring a large pot of water to boil for the pasta. After about an hour,run the pasta dough through the pasta machine several times starting with the thickest noodle setting and continuing until it is run through the thinnest setting. You will notice as you continue to run the dough through the pasta machine eventually it begins to feel like pasta. If it is too soft, add a little more spelt flour. Once it is thin, run the flat pasta strips through the cutter making fettuccine. Place it in the salted boiling water. This will cook more quickly than dried pasta.
NOTES
Recently while traveling I made this pasta for friends. I did not have a cuisinart food processor; did not have my pasta machine yet by almost rolling it out by hand, cutting it by hand, this pasta was enjoyed by all. Beverly, my friend, saved the day by getting the cuisinart to work for mixing. I just tossed with fresh thyme leaves and little olive oil.

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
1 Tbsp water
½ C. onion, diced
3 cloves garlic, minced
2 Tbsp finely chopped mushrooms
½ C. soaked cooked chickpeas
½ C. cooked quinoa
3 Tbsp quinoa flour
2 Tbsp no salt seasoning
⅓ tsp Himalayan Pink Salt
1 egg or
replacer

Preparation
Preheat oven to 350º
Heat a add onion, garlic sauté in water until fragrant. Add mushrooms. Add chickpeas to a food processor. Process until crumbly. Add onion mixture, quinoa, spices and egg. Process until well blended. Allow to sit for 15 minutes.Form into small balls and place on a parchment lined baking sheet. Bake 350º for 30 minutes.

Ingredients
2 ½ C. vegetable broth or water with the juice of one lemon
1 minced garlic clove
½ C. diced onion
1 tsp lemon zest
¾ C. short grain brown rice, sticky rice
1 pound fresh asparagus cut 1 inch pieces

Preparation
Bring broth to a simmer. Sauté garlic and onions in a small amount of water. Add rice and lemon zest. Add one cup of broth; stir until absorbed. Continue adding broth by half cupfuls. Add all but the asparagus tips to the rice mixture. Continue cooking until almost all the broth is absorbed. Taste the rice for softness. If it is still toothy continue to add more water until suddenly the rice changes and becomes soft and creamy. Add the asparagus tips and ½ cup of broth. Continue cooking until absorbed. Serve with a sprinkling of additional lemon zest.

Ingredients
5 C. vegetable stock or
Water with saffron
¼ tsp saffron
olive oil spray
2 medium shallots finely chopped
2 C. shiitake sliced thin
4 stalks of fresh thyme leaves or
1 tsp dried thyme
½ tsp Himalayan pink salt
¼ tsp freshly ground pepper
3 C. kabocha squash
1 C. brown arborio rice
½ C. shelled (chopped Ø salt Ø dyed) pistachios

Preparation
The skin of kabocha squash is very hard like winter squash. I tried using a rubber mallet and a cleaver to remove the skin. Then I came across another method. Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 3 minutes. Using tongs, flip squash over, then boil another 3 minutes. Drain and let cool. Once squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.

Place broth or warm water with saffron in a saucepan, bring to a shimmer. Reduce heat so broth remains steaming but not simmering. Spray another pan with olive oil. Add shallots cook until fragrant, add mushrooms, thyme, salt, pepper. If using add 2 tablespoons of vermouth, rice and stir until vermouth is absorbed. Leave cover off and alcohol will absorb in 15 minutes, Add 3 cups of roasted and skinned, chopped squash. Stir in a half cup of the saffron broth and continue to stir until almost absorbed, continue to add by half cupfuls, stock, and stir and cook until the rice changes and takes on a soft creamy consistency (about 45 minutes). You may have to cover the mixture for about 15 minutes to soften the brown rice. Once risotto is soft and fully cooked (taste a few of the rice grains) take off the heat; sprinkle with vegan cheese or ladle risotto into bowls and top with crushed pistachios.