PKD Recipes

Ingredients
1 cup quinoa, rinsed
1 ¼ cup vegetable broth
½ cup homemade breadcrumbs 
¾ cup canned pumpkin
2 tablespoons tupelo honey or chopped dates
1 teaspoon cinnamon
Pinch nutmeg, cloves, ginger
¾ teaspoon Himalayan pink salt
¼ teaspoon white pepper
⅓ cup chia seeds mixed with 1 cup water
Grape seed or Coconut oil 
Preparation
Combine ground chia seeds with water and set aside. Heat a large saucepan to medium heat and spray with olive oil. Add quinoa (after rinsing) and cook for 5 minutes, stir to prevent burning. Add vegetable broth and simmer. Reduce to low and cover. Cook for 25 minutes. Remove from heat and allow to sit covered for five more minutes. Cool slightly.
In a large bowl combine cooled quinoa with pumpkin, breadcrumbs, cinnamon, honey, salt, and pepper. Stir in chia seed.  Mixture should be moist (If mixture is too moist add more breadcrumbs, or if it is too dry and won’t hold together add more water.)
Heat oil in a skillet over medium heat. Form quinoa into balls or ovals and carefully add to hot oil. Cook until edges begin to brown and a crust has formed, about three minutes. Flip and cook an additional two minutes. If the fritters fall apart when you try to flip them you haven’t allowed them to cook long enough on that side. Drain on paper towels.
Preparation time: 20 minute(s)

Quinoa contains all eight essential amino acids. It is also high in iron and fiber. This is fantastic. Before cooking quinoa, rinse it several times to diminish the soapy bitter taste from the saponins. To do this, you will need a fine strainer.  Place it under a steady stream of water and rinse for 3 to 5 minutes, or until the water runs clear.
Quinoa Cooked
Bring 1 cup of water to a boil; add ½ cup of quinoa. Bring back to boil, cover, cook over medium heat for 12 minutes. Remove from heat fluff. This will make 2 cups of quinoa.

Makes 6 burgers

Ingredients
½ C. onion, diced
1 Tbsp minced garlic
1 C. diced cooked zucchini
½ C. diced cauliflower
1 tsp Himalayan salt
2 tsp ground cumin
2 tsp freshly grated turmeric
½ tsp ground black pepper
⅓ cup corn kernels (half ear)
⅓ cup chopped mushrooms or 1 large
¼ C. quinoa flour (or spelt flour not gluten free)
2 C. cooked quinoa
1 C. cooked black beans
1 egg or
egg replacer

Preparation
Spray pan with olive oil. Heat pan to medium and add onion. Cook for 8 minutes and add garlic, cook for 30 seconds or until fragrant. Add zucchini, carrots and fresh turmeric (if using). Sprinkle with a teaspoon of salt and cook for 10 minutes. Add cumin, black pepper. Cook for one minute. Add corn and mushrooms and cook for two more minutes. Transfer mixture to a bowl and stir in flour. To make quinoa flour I add the grains to a high speed blender like a vitamix and blend. Add quinoa, black beans. Mix thoroughly, using a wooden spoon. Place ½ of mixture in a food processor and pulse. Return to the bowl with remaining mixture. Sprinkle egg replacer over mixture adding water if necessary. Form into 6 patties and place on a baking sheet lined with parchment paper. Chill for at least two hours or overnight. You may also freeze the patties at this point and thaw before proceeding.

You can either cook by spraying oil over a fry pan and sauté over medium heat. Or line a cookie sheet with parchment paper and bake at 350º for 20 minutes. Cook the patties until they are well browned. On the stovetop this is about 5 minutes per side.

To make 3 patties, cut recipe in half.

Calories: 162
Fat: 2.0
Protein: 6.5
Carbohydrates: 30.4
Fiber: 5.0

I didn’t have mushrooms so I increased the amount of corn and added an egg as I didn’t have egg replacer. I increased the quinoa flour used. I formed this mixture into little patties by using a slider press and spraying with olive oil. From my experience, I think these can be made with zucchini squash or any other vegetables one might have around the house. The addition of garlic gives it a meaty flavor.

Ingredients
2 whole artichoke rinse & trim edges
2 cloves of garlic pressed minced
Juice from half a lemon
2 tbs olive oil
½ tsp Himalayan salt
2 tbs vegetable broth or water
2 tbs toasted spelt bread crumbs
2 squares patapar paper

Preparation
Preheat oven 425º
Spread artichoke petals open and season. Dunk in ice water. Drain. Between the petals squeeze lemon juice and drizzle olive oil and scatter the minced garlic. Sprinkle top with salt and some toasted bread crumbs if available. Tightly double wrap with parchment paper. Bake for an hour for a medium artichoke, 90 minutes for jumbo sized. Serve hot.

Ingredients:
1 ½ pounds bok choy or baby bok choy
1 ½ tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh galangai
3 tablespoons water
Himalayan salt (or omit)

Preparation
Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

Put the garlic through a press and grate the galangal. Place wok or frying pan on your stove and pour in olive oil. Add the garlic and galgangal. Turn the heat to medium-high. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in water; immediately cover and let cook for 1 minute.

If one uses eggs this is not vegan. The egg adds flavor to this recipe and cannot be substituted however it can be omitted.
Pasta ingredients
1 C. spelt flour
1 egg or omit
Egg contributes to the flavor
½ tsp Himalayan salt
3 Tbsp water

Preparation Pasta
Put spelt flour, salt, and egg in a food processor. Add water a tablespoon at a time, continue processing until the mixture resembles coarse oatmeal. Knead the dough together to form a ball. Allow it to rest for about twenty minutes. Divide the dough into 4 sections and roll out so it is flat. Either use a ravioli maker or roll out the dough into squares and fill with the filling and press two layers together moistening the edges with water or egg white.

Squash filling ingredients
1 pound winter squash (butternut, pumpkin, kobacha, acorn)
½ tsp grated nutmeg
Himalayan Salt and freshly ground pepper
1 Tbsp olive oil
2 Tbsp spelt flour
2 C almond, rice, or coconut milk
Chopped fresh herbs
12 sheets fresh spelt pasta noodles
cornmeal

Preparation for Squash Ravioli
Cut pumpkin in half, remove seeds and place, cut side down in a baking pan with ½ inch of water. Bake for 40 minutes until tender. Scoop out the flesh and pureé with nutmeg, salt, pepper. This should be about 1 ¼ cups of squash. Put oil in a heavy bottomed saucepan, heat; add flour stir, add milk slowly bring to a bare simmer whisking constantly. Cook until thickened and you can no longer taste the flour. Cool.
Spoon out pumpkin puree in two ross across and three rows down on one lasagna sheet using one teaspoon of filling per ravioli. Brush the over sheet with water. Gently put the second sheet on top of the first, wet side down. Run a ravioli cutter down the middle then across, sealing each ravioli. Seal further with your fingers. Repeat with remaining pasta. Sprinkle with cornmeal to prevent sticking.
Bring four quarts of water to a boil. While this heats, prepare the cream sauce. Add ravioli to boiling water, cook about 3 or 4 minutes. All ravioli should rise to surface. Drain and serve with sauce.

Sauce Ingredients

2 Tbsp olive oil, divided
¼ C. chopped onion
1 clove garlic, finely minced
1 Tbsp flour
2 C. almond milk
½ C. soaked almonds
½ tsp Himalayan salt (omit if wish)

Sauce preparation
Heat olive oil, adding the onion and garlic. Cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside.
In the same saucepan, heat the remaining olive oil. Whisk in the flour using a wire whisk and cook for a little less than 1 minute, or until the flour smells slightly toasted but is not burned. Gradually add the almond milk, stirring constantly, until the mixture is thickened. Add the basil mixture to the pan, stirring until well combined. Remove from heat and set aside.
In a blender, process the soaked almonds until the mixture resembles very fine, powdery crumbs. Add the basil mixture stir until creamy. Toss over pasta. You can use different herbs.

Ingredients
Kabocha squash
Golden delicious apple sliced
1 C. apple cider
¼ C. currants
1 small onion, sliced
1 tsp pine nuts
Water as needed

Preparation
On the stove top add the currants, then the apples and the apple cider. Boil down until it is reduced and syrup like, about twenty minutes. Add the squash and pine nuts cook covered, adding water if needed. Taste the squash for doneness. Add tupelo honey and water to adjust the seasonings. Serve with garlic toast or toasted spelt bread fingers with roasted garlic. I just bought this wonderful garlic roaster. It roasts about three heads of garlic all at once. Just soak the ceramic ring in water; cut the heads of garlic close to the top; place them cut side down and add a teaspoon of olive oil. Close the lid, press the button and it roasts the garlic in twenty seven minutes. When finished the light shuts off.

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, perhaps the hardest of the winter squashes. 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 whole 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 oven proof container add olive oil, honey, grated galangal, and Himalayan salt. Transfer to oven heated to 375º and roast until tender, about 20 minutes. Serve with some wilted greens.

Ingredients
¼ C. currants softened hot water
1 Golden Delicious apple
Peeled cored diced into ¼-inch cubes
3 garlic cloves pressed
Allow to rest 5 min develop allicin
Leafy greens 1 bunch
Olive oil tsp
¼ C. pine nuts
Fresh lemon juice
Tupelo Honey
Himalayan salt
Water as needed

Preparation
Add a squeeze of lemon. Spoon the sautéed greens onto a fry pan with a teaspoon of heated olive oil. Add chopped garlic, the plumped up currants and the soaking water. Taste. Add a drizzle of tupelo honey and a squeeze of lemon juice. Taste. Adjust the seasonings. Serve.

Ingredients
Polenta creamy cooked in a double boiler
1 ½ C. of mushroom stock
½  pound morels
2 Tbsp olive oil
Himalayan pink salt, freshly ground pepper
1 bunch scallions
1 clove of garlic minced
1 ½ C.  cooked white beans
1 pound of white or green asparagus tough ends snapped off, stalks peeled if thick
Herbs in season, snipped chives, with chopped basil, marjoram
½ C. red/white wine (15 min alcohol dissipates)

Preparation
Cook the polenta and refrigerate it so it solidifies. 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, add scallions, garlic and cook for another minute. Simmer the asparagus in salted water for 8 minutes. Lay the asparagus on shallow bowls. Spoon the mushroom mixture on top of the creamy polenta. Add asparagus. Combine the beans with the mushroom stock and spoon over the top of the dish.  Serve altogether.

Ingredients
¼ C. flageolet or
white beans soaked cooked
2 turnips
1 clove garlic
2 artichoke hearts
1 slice spelt bread made into:
¼ C. toasted spelt bread crumbs
Fresh thyme leaves
⅛ C. almond milk

Preparation
Soak beans over three days and rinse daily under running water. Cook in a pressure cooker or on the stove top. Set aside. Thickly peel turnips and soak in lemon water. Smash the garlic clove to get it to jump out of its skin. Chop garlic finely or put it through a garlic press. Set garlic aside while you cook the artichokes for 30 minutes; cool, then remove the outer leaves, cut out the choky core, and slice into half. Toast bread then grind it into crumbs.
Heat the oven to 350º
Slice the soaked turnips into thin rounds. In an oven proof dish layer the turnips first, then the artichokes, then the beans, repeating layers ending with turnips. Take fresh thyme branches and strip the leaves going backwards with your fingers over the branch. Sprinkle the tian with Himalayan salt and freshly ground pepper. Add a squeeze of lemon juice. Then pour the almond milk and sprinkle the toasted bread crumbs over all. If wanted top with plant based grated cheese. Place in a pre-heated oven for about an hour or until it gets bubbly and the turnips have softened.

Ingredients
¾ C. freshly cracked walnuts
¾ C. water add ¼ cup at a time
1 clove of garlic
Lemon juice
Himalayan salt
Cracked pepper

Preparation
Blend altogether using a high speed blender (walnuts, garlic, and ¼ cup of water). Continue blending adding more water until it gets a sauce like consistency. It will thicken as it stands. Squeeze fresh lemon juice into it. Taste for seasonings and pour over beans or leafy greens. One can add fresh herbs to give the sauce more complexity.

Any leafy greens will do: pak choy; purslane, kale, collard greens, turnip greens, swiss chard, rainbow chard, purslane, beet greens. Avoid carrot tops; these contain high amounts of strychinnine. Cut them finely without the stems except for pak choy, bok choy, and pok choy which are really like cabbage and the long stalks contain water and are very edible. Sauté the greens in a little olive oil add mostly water until they wilt a bit. Kale, collard greens, turnip greens require a long cook in a broth. Taste for seasoning. If the greens taste sweet then nothing else is needed. If they are a bit bitter (turnip greens, watercress) adjust by adding a tablespoon of currants, a teaspoon of pine nuts, drizzle some tupelo honey and add a squeeze of lemon juice, freshly ground pepper and a touch of Himalayan pink salt. Purslane and Swiss Chard are two greens I strip the leaves from the stalks and sauté the leaves only. Purslane is a delightful green high in omega 3’s. A walnut sauce can be drizzled over the greens or have it plain.

Ingredients
½ C. white beans soaked 3 days
1 bay leaf
2 thyme sprigs
Cracked pepper
¼ onion
¼ diced carrot ~ 1 Tbsp

Preparation
Soak the beans in lemon water for three days. Rinse the beans in a colander each morning under a spigot of running water. Then return to the container and put in the refrigerator. The next day again rinse the beans in a colander under running water. Add fresh water to the beans and add this to the container stored in the refrigerator. After three days the phytic acid will be reduced and the digestibility increased (less farts). After the beans are rinsed, put them in a pan on the stove with three times the amount of fresh water, add the onion, bay leaf, thyme, and carrot. Allow to cook for about two hours until the beans are soft. Season. Serve with leafy greens and polenta.

This can found at farmer’s markets. They are considered a weed but easily contain some of the highest amounts of omega 3’s and essential fatty acids in the plant world. Take a bunch of purslane and remove the leaves from the stems. Sauté in a little olive oil adding water as needed until the purslane is wilted. Serve with a bowl of white beans and grilled polenta.

Ingredients
3 turnips, peeled thickly and sliced thinly soak in lemon water whiling peeling and preparing the turnips
1 sweet onion
1 zucchini squash

Preparation
Sauté for about a minute a round thinly sliced onion slices. Use a spatula to turn so onion slice stays whole. Remove the onions from the pan and set aside. Sauté thin slices of squash, remove from the pan and set aside. Repeat with the turnip slices. Using a ramekin and layer all three vegetables in an oven proof pan, starting with the onion and ending at the top with the turnips. Add a drizzle of olive oil and fresh thyme. Bake at 300º for about an hour.

Half the pie crust recipe as you will only need a bottom crust.
Ingredients

2 tablespoons olive oil or grapeseed oil
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
4 eggs, well beaten (cannot omit)
1 ½ cups almond milk or rice milk
1 teaspoon Himalayan pink salt
1/2 teaspoon black pepper

Directions

Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat heat the oil in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust .
Combine eggs and almond milk or rice milk. Season with Himalayan salt (or can omit) and pepper. Pour egg mixture over vegetables.
Bake in preheated oven for 30 minutes, or until center has set.

Ingredients
2 zucchini
8 pieces spelt bread toasted made into crumbs
1 Tbs[ olive oil
Juice from a half a lemon
4 garlic cloves smashed
3 sprigs of thyme
3 sprigs of mint
4 large mushrooms
8 black olives rinsed
1 egg or replacer

Preparation
Use a food processor on dried bread until it is crumbs. Slice zucchini in half, rub the cut surface with olive oil, sprinkle with salt, pepper; drizzle fresh lemon juice. Roast face down at 350º for 30 minutes. Toast bread until dry and crispy. Using a food processor, pulse after adding garlic, mushrooms, olives and toasted bread. Add a tablespoon of olive oil to pan, add the garlic, thyme leaves, mint leaves, mushrooms, olives and bread crumbs. Scoop out inside of roasted zucchini while leaving some remaining so zucchini holds its shape for stuffing. Add scooped out roasted zucchini to egg in food processor. Add this to the pan ingredients. Toss together until it becomes slightly firm and dry. Stuff the zucchini roast for 15 minutes. The top will brown. Serve hot.

Ingredients
½ onion
2 Tablespoons olive oil
1 chayote squash
7 sprigs of fennel

Preparation
Chop the onion finely and sauté in 2 Tablespoons of olive oil until onions are richly caramelized and browned. Skin and chop the chayote squash, add this to the onion. Cover and lower the heat. Simmer for about a half hour, adding a tablespoon of water to prevent burning. The squash should soften, taste one piece; adjust the seasonings to taste. At the last minute add some chopped fennel fronds. Uncover and taste for additional seasoning. Serve hot.

Ingredients
6 ounces dry lentils soaked 3 days
4 ½ C water
2 Tbsp olive oil
1 sweet potato cooked cubed
3 carrots chopped
1 small onion chopped

½ C wild rice
¼ C shredded coconut
2 tsp cinnamon
1 clove garlic
4 pitted chopped dates

Preparation
Soak lentils for three days and rinse daily under the spigot adding fresh water. Rub the inside of your pot with olive oil. Combine lentils, wild rice and water in the pot. Cook on low for about an hour. In another pan add the oil and the sweet potato, carrot and onion. Once sautéed, add the vegetables to the pot with the lentils and wild rice. Add the seasonings. Add coconut. Cover and cook on very low for 6 hours or longer. Add the chopped dates. Serve hot with a sprinkle of cinnamon.

Cholent is a Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath).

Ingredients
2 Chioggia beets
2 Golden beets
2 Shallots
2 C. dry white wine (omit)
1 teaspoon Himalayan salt
10 black peppercorns
3 ¼ C. cold water
½ C. chopped mixed leaf herbs
reserve stems
1 bunch fresh chives
reserve bottom third
4 tsp gelatin (2 ¼-oz envelopes)
1 carrot slice thin
1 leek
⅓ C. green beans trimmed
⅓ C. wax beans, trimmed
¼ C. olive oil additional oil loaf pan
Himalayan Pink Crystal salt
Cracked black pepper

Preparation
Roast beets:
Put oven rack in middle position and preheat oven to 450°F.
Trim beets, leaving ¼ inch of stems intact. Wrap in 2 sheets patapar paper enclosing beets. Roast in a shallow baking pan until very tender, about 2 hours. Allow to cool. After 15 minutes, peel beets and cut into slices. Season with salt and pepper.
Make gelatin mixture while beets roast: Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of water, agitating, then lift out with a slotted spoon and transfer to a 3-quart saucepan. Add carrots to leek along with sliced shallots, wine, salt, crushed peppercorns, and 3 cups cold water. Bring to a boil, then reduce heat and simmer uncovered, 30 minutes.
Add herb stems, and coarse parts of chives and simmer 10 minutes.

Pour stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl, discarding solids. If stock measures more than 2 ½ cups, return to saucepan and boil until reduced to 2 ½ cups, about 10 to 15 minutes. If there is less, add water. Season. Stir gelatin into remaining 1/4 cup cold water and let stand 1 minute to soften, then add to hot stock, stirring until dissolved. Set aside.

Prepare Beans
Boil haricots verts and wax beans in separate batches in a 5- to 6-quart pot of boiling uncovered salted water until all is very tender, 6 to 7 minutes per batch. Transfer with a slotted spoon to a bowl of ice in cold water to stop cooking. Drain in a colander and pat dry. Transfer to a large bowl and season with salt and pepper.

Assemble Terrine
Very lightly oil terrine, then line long sides and bottom with a sheet of patapar paper, allowing at least 2 inches of overhang on each side. Pour about ¼ cup gelatin mixture into terrine and quick-chill in freezer until just set, about 10 minutes.
Lay one third of beans lengthwise over set gelatin layer. Sprinkle with one third of chopped herbs (including chives), then loosely top with half of beets, leaving some space between them (for gelatin to fill and hold vegetables together).

Repeat layering with half of remaining beans and herbs and beets. End with a third layer of beans and herbs. Stir remaining gelatin mixture again, then slowly pour in all but ¼ cup (reserve remainder at room temperature), pushing down vegetables if necessary to just cover with gelatin mixture. Chill, uncovered, until top is set, about 2 hours.

If reserved ¼ cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over set terrine. Chill until firm, about 2 hours.

To serve
Run a thin knife along short sides (ends) of terrine, then invert terrine onto a cutting board, gently pulling on patapar paper overhang to help un-mold (discard patapar). Carefully cut terrine with a very sharp knife into 8 slices, transferring each slice to a plate as cut, using a metal spatula to hold outside of each slice steady. Drizzle oil (1/4 cup) around plates and sprinkle coarse Himalayan Pink Crystal salt and pepper over oil and terrine. Serve slices of the terrine garnished with vegetables and greens.

Note: Try not use red beets or they will dye everything red.

Ingredients
1 Tbsp olive oil
1 onion chopped
3 cloves garlic peeled chopped
(allow to sit for 5 minutes)
3 parsnips peeled thickly diced
3 turnips peeled thickly soak in lemon water dice
6 dried apricots or
½ C raisins or
½ C currants
2 sweet potatoes
3 carrots peeled diced
1 tsp ground turmeric
1 tsp grated fresh galangal
½ tsp ground cinnamon or
1 cinnamon stick
¼ tsp ground cumin
Pinch of saffron
4 C water
1 Tbsp of Tupelo honey
3 Tbsp fresh cilantro
2 Tbsp fresh lemon juice
Himalayan pink crystal salt
Freshly cracked black pepper
1 C dried garbanzo beans (soak 3 days)

Preparation
Sauté the onions until soft. Add the garlic later so it does not burn. Add the vegetables, dried fruits, spices and water. Allow to cook for about 20 minutes. Sprinkle top with honey, add chopped cilantro. Squeeze lemon juice over all. Adjust seasonings and serve. For a heartier tagine, one cup of pre-soaked garbanzo beans [soaked and rinsed for three days to diminish the phytates] can be added. Serve over brown rice.

Boiled Chestnuts
The chestnut tree is related to the oak and can live for up to 500 years. It is the least oily of all the nuts, and the easiest of digestion. Why do the street vendors roasted chestnuts peel so easily? The secret is to cut the X on the chestnuts, then BOIL them (in unsalted water) for about 20 min. Drain and let them cool. If you like you can broil them for a few min to give them the “roasted look” like the vendors do. Using this method you will find that ALL the chestnuts are edible – except if molded internally. Another bonus, the skin peels easily.

Shelling Chestnuts

Cut a half-inch gash on flat sides and put in an omelet pan, allowing one-half teaspoon coconut oil or olive oil to each cup chestnuts. Shake over range until oil is melted. Put in hot oven and let stand five minutes. Remove from oven, and with a small knife take off shells. By this method shelling and blanching is accomplished at the same time, as the skins adhere to shells.

Roasted Chestnuts

Preheat oven to 425 F. Find the flat side of each chestnut and cut a large X with a sharp paring knife all the way through the skin. Place chestnuts on a shallow baking pan and place in the oven to roast for about 20 – 30 minutes, depending on size of nuts. Shake pan several times to rotate chestnuts so they will cook evenly. Peel roasted chestnuts as soon as they are cool enough to handle. Once they cool completely, they are difficult to peel. However, they may be reheated briefly to aid in peeling.

Grilled Chestnuts
Place an X on the flat side. Chestnuts may be roasted on the outdoor grill. Watch carefully and turn them often.

Covered Wok Method of Roasting Chestnuts
Another favorite method for small amounts is stovetop, particularly on a gas stove. Place on top of a flame-tamer and cover with a deep lid. Roast over low heat until done, about 10 minutes, turning often to cook evenly. I tried this with a covered wok with a big dome lid. It required 20 minutes or more to become soft, but the shell was not easy to remove. Next time I will try placing an X on the flatside. Then covering the chestnuts with water and boil them for twenty minutes.

Ingredients Pasta
1 C. spelt flour
1 egg (omit if wish)
⅓ tsp Himalayan salt
3 Tbsp water

Preparation Pasta
Put spelt flour, salt, and egg in a food processor. Slowly add water and continue processing until the mixture resembles coarse oatmeal. Knead the dough together to form a ball. Allow dough to rest for 20 minutes. Divide the dough into 4 sections and roll out so it is flat. Either use a ravioli maker or roll out the dough into squares. Fill with mushroom mix and press two layers together moistening the edges with water or egg white.

Ingredients Mushroom filling
2 C. mushrooms, can use a variety
1 tsp olive oil
1 tsp tupelo honey
4 sprigs fresh thyme leaves
run fingers backwards on stem
1 egg

Preparation Mushroom filling
Put everything is a food processor and process until mushrooms form almost a paté. Add a tablespoon of this mixture to the cut pasta or to the ravioli form. Press the edges together. Boil water and slowly drop the raviolis into the water to cook for about 5 minutes. Be sure the ravioli does not separate.

Preparing a Pesto Sauce
In the meantime prepare a pesto sauce. Process about 3 cups fresh kale. Add to this ½ cup of walnuts and ¼ cup of olive oil. Taste and adjust seasonings. Serve hot raviolis with this pesto sauce over all.

Ingredients
1 zucchini shredded (try a food processor)
4 pieces of spelt bread toasted for bread crumbs
(try a food processor for crumbs)
½ onion chopped
1-2 eggs

Preparation
Heat 2 tablespoons of oil in a fry pan. Form the zucchini into a patty shape after mixing the shredded zucchini, bread crumbs, ½ chopped onion and 1 egg together. If it will not hold together, add one more egg. Season with a squeeze of two of lemon. Sauté until golden brown then finish off in the oven or continue sautéing on the stove top. Try not to turn the patty until you think it is totally golden on one side. Serve with steamed brown rice or sweet potato baked fries or cilantro sauce.

Before preparing, place 1 cup of brown rice with 2 cups water in a rice cooker.

Ingredients
1 Tbsp olive oil
1 onion sliced in one inch slices
2 inches Thai ginger galangal diced
1 inch grated turmeric root peeled
2 cloves garlic minced
4 ears of corn, remove the kernels with a knife
10 mushrooms, remove stems slice
2 zucchini squash chopped
into one inch cubes
¼ carrot chopped finely
Sprinkle of herbs
2 C. coconut milk
Cilantro leaves
Pinch Saffron
Pinch Himalayan salt
Lemon or lime

Preparation
Heat the oil in a pan. Sauté onion until translucent. Add chopped galangal, turmeric. Add garlic last so it does not burn. Add the chopped corn and stir. Add the mushrooms and the sprinkling of herbs. Cook about 15 minutes. Pour coconut milk over all and add Thai basil, cilantro leaves, pinch of saffron to the coconut milk. Top with the chopped zucchini squash cook about 5 minutes. Taste for seasonings. Can add a squeeze of lemon or lime overall if desired. Give it a dash of Himalayan Pink Crystal salt. Serve with steamed brown rice.

Ingredients
1 carrot, cut into matchsticks
1 zucchini cut into matchsticks
½ red onion sliced
2 garlic cloves minced
1 parsnip diced into squares
Mint leaves, chopped fresh
Thai basil, chopped fresh
Cilantro, chopped fresh
Olive oil
1 Bok Choy white part only chopped
3 snow peas, sliced lengthwise
4 mushrooms, sliced
2 water chestnuts, chopped

Preparation
Heat the olive oil add the onion, garlic, and vegetables. When all has slightly caramelized add the chili oil. Season. Serve lettuce leaves alongside the vegetables. Allow each person to build their own lettuce wrap, placing the vegetables inside the romaine lettuce leaf, topping it with fresh herbs. For an additional crunch, one can sauté rice sticks if desired.

Ingredients
2 Turnips
thin slices of goat cheese (omit) or almond dill cheese
2 tablespoons of almond milk
spelt bread crumbs
Fresh Thyme leaves

Preparation
These are best made individually in little ramekins. Olive oil and bread crumb the walls of the ramekins. Thickly peel the turnips placing them in a lemon water ice bath, then slice in thin rounds. Layer turnips and goat or almond dill cheese and sprinkle with thyme leaves. Pour a tablespoon of almond milk over each ramekin and sprinkle with bread crumbs. Bake in a 350ºF oven for about twenty to thirty minutes until bubbly.

Pre-heat the oven to 375ºF. Wash and scrub sunchokes but do not peel. Rub sunchokes with a little olive oil and roast in the oven. Sunchokes take longer to roast than a baked potato but watch them a bit or they become soft and mushy. Roast for about an hour. If they are still crunchy, let them roast about ten minutes longer.

NOTE
Sunchokes were likely what was served at the first Thanksgiving dinner. These were roasted in a pit covered with hot coals. Sunchoke is a tuber that sprouts a beautiful sunflower. Once the sunflower dies away, dig for the root and roast and enjoy.

Ingredients
½ C almond milk or
½ C vegetable stock
2 whole cloves
1 cardamon pod
8 sunchokes
3 sprigs lemon thyme
Himalayan salt dash
Grind of nutmeg
¼ C spelt breadcrumbs
1 tsp olive oil

Preparation
Preheat the oven to 425º. Heat the plant milk, infuse it with the 3 sprigs of lemon thyme, cardamon pod and 2 whole cloves. Allow the oven to heat while you prepare the sunchokes. Slice the sunchokes thinly. Use a little olive oil on an oven safe dish to coat the bottom of the pan. Layer the sunchokes overlapping. Sprinkle with lemon thyme (leaves only) add a dash of Himalayan pink salt, a grind of nutmeg. Repeat with the next layer and a third layer. Continue layering until the baking dish is filled. Strain the herbs and spices from the plant milk or stock. Pour additional plant milk over all. Dust the top with breadcrumbs and sprinkle salt, nutmeg, and little thyme leaves over the top. Drizzle with olive oil. Bake uncovered for twenty minutes. Reduce the heat to 375º and cook 30 minutes longer, until fork tender, or until the bread crumbs develop a golden crust. Can be served as is or on spelt toast fingers.

Ingredients
3 Tbsp olive oil
large onion diced
1 bunch green onions, chopped
2 garlic cloves, minced
2 leafy greens, rinsed, chopped,
squeeze fresh lemon juice
2 eggs, lightly beaten (cannot omit)
1 ½ C. almond dill cheese)
8 sheets spelt phyllo dough
¼ C. olive oil

Preparation
Preheat oven 350º. Lightly oil a square pan. Heat olive oil in a skillet, sauté onions, garlic until soft and lightly browned. Stir in leafy greens, and continue to saute until limp, about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, mix together eggs almond dill cheese. Stir in sautéed mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread vegetables and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Ingredients
1 C. green lentils
(sprouted if available)
1 large onion, cut into rings
1 tsp cumin
½ tsp black ground pepper
1 Tbsp olive oil
1 tsp lemon juice
1 C. cooked brown rice
in vegetable stock

Preparation
Cook rice (soak the brown rice overnight to diminish the phytates. then cook in twice as much water plus ¼ more as is in the rice. For instance if you cook 1 cup of rice, cook it in 2 ¼ cups of water.)
Soak lentils for 3 days to diminish the phytic acid content. If you can strain through a sieve and continue to soak the lentils until it sprouts little tails this is best and has the lowest amount of phytates. Cook lentils with a lot of water until soft and they still have their form. Drain. Fry the onions slowly with some of the oil until brown and caramelized. In a large pan: Toss the rice and the lentils in olive oil for 2-3 min. Squeeze less than a teaspoon of lemon juice over all. Add the cumin, freshly ground pepper. Remove from heat. Serve with the sautéed onions on top.

Ingredients
½ C wild rice
½ Tbsp roasted walnut oil
½ Qt water or
Vegetable stock

Preparation
Soak the wild rice with cold water for a few hours to remove any bits of particles, drain. Preheat the oven 500º. Roast the walnut oil in the oven for five minutes. Taste it to be sure it has a roasted taste but not long enough so it begins to smoke. Add the roasted walnut oil to the wild rice. Bring water to a boil, add wild rice, salt lower heat and cover for 45 minutes. There should be extra water. Strain it off. Taste and season. Stir in the walnut oil and allow rice to sit.

Ingredients for Wild Rice with Walnuts and Scallions
½ Tbsp roasted walnut oil
¼ C roasted chopped walnuts
1 bunch scallions chopped rounds
+ ½ of green
2 tsp of fresh chopped tarragon leaves(omit PLD)
Zest from one lemon
Cooked wild rice from above recipe

Preparation
Add a teaspoon olive oil to a pan. Add the walnuts and toss until well roasted. Add the scallions last, sauté five minutes. Strain the rice. Add the lemon zest, vegetables, herbs, walnuts and toss. Taste and adjust flavors. Add a squeeze of lemon juice if needed. Serve. Drizzle with walnut oil and toss again.

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.

Ingredients Pasta
1 Tbsp hot water
⅛ tsp saffron
1 ¼ cup of sifted fine organic spelt flour
⅛ tsp Himalayan pink crystal salt (optional)
1 tsp of olive oil (optional)
1 egg yolk (or can omit)

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.

Ingredients Sauce
2 shallots, peeled and diced
Garlic
1 ½ C. sweet garden peas
Thyme leaves
Splash of white wine (optional) or Water
Salt and pepper to taste

Preparing the Sauce
Sauté the shallots gently. Add the peas to the mixture. Roll the basil leaves and slice them chiffonade style. Add water to the mixture and a splash of white wine. Let it simmer for at least 15 minutes so all the alcohol is burned off. Once the pasta is done, equally divide it between two plates, reserving a small portion to mix with the peas, shallots, and basil. Then divide this mixture between the two plates. Sprinkle each plate with freshly ground pepper and Himalayan pink crystal salt. A sprinkle of freshly cut basil will enhance this dish as will a squeeze of fresh lemon. If you wish a more substantial dish add a cream sauce by mixing tablespoon of spelt flour with a cup of almond milk to make a white sauce. Put a small portion in the blender.

What does saffron do?
Saffron eases the pain from cystic organs. It helps to maintain the integrity of the walls of the blood vessels so they do not burst as easily. Saffron stimulates the body to lay down blood vessels around any blockage or bursting. Cysts will bleed if blood pressure is elevated; or if the kidneys or the liver is enlarged with numerous cysts; or if there is some trauma to cystic organs. Diminish episodes of bleeding into a cyst and the associated pain by keeping blood pressure well controlled 100/70 -110/70 – 120/80; by keeping cystic kidneys and cystic liver small (sometimes this is not possible); and by minimizing trauma. I would think if we could do one more thing, this too might help diminish bursting cysts and that is to maintain the blood vessel wall intact; to maintain the integrity of the blood vessel walls. This is another thing that saffron can help accomplish. Saffron helps to:
1. Ease the pain from a cystic liver or cystic kidneys.
2. Lowers blood pressure
3. Diminishes spontaneous bursting of tiny capillaries
4. Helps diminish bursting cysts
5. Stimulates the body to lay down new blood vessels
6. Protects the integrity of DNA
7. Helps a cystic liver by increasing the metabolism of estrogen through the liver
8. Aphrodisiac effect
Any medical articles on saffron’s uses?
Saffron effects Uterus and estrus cycle 1964
Saffron both platelet aggregation inducer and inhibitor 1990
Saffron anti-tumor activity
Saffron lowers rat blood pressure. 2003
Curcurmin (saffron) coupled with garlic has an increased anti cancer activity 2004
Saffron protect platelets from aggregation 2005
Crocetin (saffron) protects Parkinson’s in rat model 2005

Pasta Ingredients
1 ¼ C. spelt flour
½ small avocado
3 T water
⅛ tsp Himalayan pink crystal salt

Preparation
Add flour and salt to the food processor. With the food processor turned on, add the avocado through the chute. 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 the dough together so it forms 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, thread 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 feed 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 to make noodles. Place it in the salted boiling water. Freshly made pasta will cook more quickly than dried pasta.

Primavera Ingredients
toss with pesto sauce
or
4 T extra virgin olive oil
½ C. thinly sliced scallions
2 garlic cloves
1 C. matchstick zucchini
3 mushrooms sliced
½ C. young peas
1 T fresh thyme
1 T fresh oregano
fresh ground pepper

Preparation
Sauté the onion, garlic, carrots, zucchini, mushrooms, and peas. Add the fresh thyme, oregano, herbs, and a few turns of the freshly ground pepper. Toss sautéed vegetables with the al dente avocado pasta. This creates a nice blend of flavors. Or if time has caught up with you and you are in a rush, simply toss with pesto sauce and ground almonds.

Ingredients
Spelt penne pasta
Diced red onion
Minced garlic
Olive oil
Oregano leaves
Lemon juice
chopped kale
thinly sliced radish
Tiny red grapes or
tsp currants
1 tsp pine nuts
Sprinkle grated almond cheese

Preparation
Boil pasta until slightly firm. Sauté onion, garlic, oregano in a small pan drizzled with olive oil for about 5 minutes. If using dried oregano, crush it between your fingers to release the fragrance. Steam the kale, onion, and radish for about 3 minutes. Pour sauteed vegetables over the pasta. Squeeze lemon juice. Add additional olive oil or a drizzle of hempseed oil. Toss with the steamed vegetables and a sprinkle of pine nuts, a cluster of tiny red grapes or currants, and grate some almond cheese over all.

Ingredients
1 C. mushrooms sliced
1 tsp olive oil
1 tsp diced shallot
1 tsp tupelo honey
squeeze of fresh lemon
plucked little thyme leaves
sprinkle of Himalayan pink salt

Preparation
These are the tastiest mushrooms I have eaten. Slice the mushrooms along the length. Heat olive oil in a sauté pan on the stove over medium heat. Add about a teaspoon of finely diced shallot, a teaspoon of honey, a squeeze of lemon, fresh thyme leaves, and stir quickly together. Add the mushrooms and lower the flame. Do not stir the mushrooms or they will sweat. Allow them to cook about 5 minutes and serve.

Ingredients
3 roasted beets
2 large gravenstein apples or
3 golden delicious apples
½ small onion diced

Preparation
Roast 3 beets for about 1 hour at 425º by placing them in a shallow glass dish and partially covering with water. Allow the beets to cool so the skins will slip off. Chop the 3 beets, (2) large graven stein, or (3) golden delicious apples, add to this a ½ small onion chopped and put it all into a covered baking dish. Add a squeeze or two of fresh lemon. Allow it to meld together and bake about 45 minutes. Stir about half way through to pour the red juices over the dish.

Ingredients
4 dark brown mushrooms, sliced
2 tsp thyme leaves
Pinch of saffron
Squeeze fresh lemon juice
1 apple cored, diced, peeled
½ small onion diced
2 tsp minced garlic
¾ C. sweet short grain brown rice or Arborio rice
½ C. dry white wine (can omit)
Vegetable stock

Preparation
Put 3 cups of vegetable stock in a pot and bring to a boil with the saffron. Allow it to remain warm while you sauté the onion, apples, mushrooms, and rice together. Add the vegetables to the stock. Cook together for about 10 minutes. Add the white wine. continue cooking, adding water as needed. Do not allow the rice to dry out. It will create its own sauce as the rice cooks. Continue cooking for about 30 minutes stirring and adding water until the rice suddenly changes and becomes creamy. Then it is done. Squeeze lemon juice, adjust seasonings.

Ingredients
delicata squash
4 pearl onions
2 mushrooms
2 cloves garlic
12 peas
1 string bean
1 carrot sliced
1 Tbsp almond milk
1 Tbsp spelt flour

Preparation
Slice the delicata in half and roast at 425º F oven for 20 minutes. Lay cut side down. Now if you wish a simple dinner, these are great as they are, served just plain. Their sweetness is outstanding. Delicata is a long slender golden squash that tastes so sweet; when first tasted in Chicago, I questioned the chef if any added sugar or honey had been added to the roasted squash? He told me no, that was exactly the flavor of the squash enhanced with a freshly ground spice–nutmeg. Slice it in half, scoop out the seeds (dry the seeds for planting at a later date), and lay it upside down and bake on a glass or stainless steel cookie sheet for about 20 minutes.

For a more complex meal which we had eaten at Jean Bardet in France, he roasted delicata squash and stuffed it with miniature vegetables. Wrap the individual miniature vegetables in parchment paper and roast the vegetables in the oven at the same time as the squash. The paper will capture the concentrated vegetable juices. Blend these juices with almond milk and spelt flour to make a white sauce. Place the miniature vegetables within the squash boats and pour the white sauce over all. Lightly season with Himalayan pink salt and a few twists of the pepper mill. Bon appetite.

This can also be stuffed with quinoa. Although not a common item in most kitchens today, quinoa is an amino acid rich protein seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor. Quinoa is available in local markets throughout the year. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetable like Swiss chard. It is a recently rediscovered ancient grain once considered the gold of the Incas. However quinoa is high in oxalates.

Ingredients
1 C. spelt flour
1 avocado
1 egg
Slowly add water so it resembles oatmeal

Preparation
Make your own pasta using a food processor. Add the avocado to 1 cup of flour, 1 egg, and enough water so the mixture resembles oatmeal. Add a dash of salt. Once it resembles coarse oatmeal, turn the dough out onto a floured board and knead the dough. Let it rest about twenty minutes before rolling it out and sliving it into pasta shapes. Dust with additonal flour and let it dry for about 15 minutes.

Serve with sautéd onion, fresh garden peas, and mushrooms. When you take the time to make your own pasta, the pasta is King of the dish.