PKD Recipes

Cultured Dairy

If milk is something you cannot live without and are not willing to make your own almond, hempseed, coconut, rice, grain or nut milk, then purchase commercial organic, locally prepared, grain, seed or nut  milk. Note that Soy Milk to be avoided particularly with liver cysts. If you purchase animal based milks, then choose cultured dairy,  like buttermilk, yogurt,  cottage cheese, quark cheese, yogurt, plugra, or creme fraiche. Animal milks–goat or sheep is preferable to cow milk. Lowest fat dairy products are best as these would have the lowest amount of hormones. Pictured above is a low-phosphorus cow milk developed by a dialysis center for kidney patients that restrict phosphorus. Low phosphorus cow milk does have large solute particles that continue to increase the heavy workload on cystic kidneys.

Many farmer’s markets sell local goat cheese. I enjoy this cheese and found myself staying away from the farmers markets until after 1 pm in order to assure the market has sold out.

If you are not able to give up cheese, the following are better cheese choices in their order of health:

Goat Cheese fat free
Ementhaler or Swiss light cheese (with a low fat content)
Jarlsberg Lite thin sliced deli reduced fat Swiss cheese 1 slice ¾  ounce 2.5 grams fat,100 mg sodium
White smooth soft cheeses with a low fat content.
Other white soft cheeses are preferable to the hard yellow cheese.
Low sodium soft white cheese is preferable
Monterrey Jack cheese has 9 grams of fat whereas light swiss cheese has 2.5 grams of fat.
Estrogen is concentrated in the fatty portions.

Dairy Delicious is a low phosphorus milk and cheese designed for kidney patients.
http://www.dairydelicious.com
and offers free samples of their milk and cheese.

Almond Flour

After making almond milk, almond flour or meal will be caught in the muslin or cheesecloth. Spread this pulp on nonstick dehydrator sheet. Dehydrate at 105º for 24 hours or put it in the oven at the lowest possible setting for about 3-4 hours. Transfer the pulp to a food processor and grind to a silky flour. Store  in an airtight container in the refrigerator for up to 3 days. This can be used for hempseed candies or other cookies in gluten free recipes that calls for nut flour.

Pie Crust Raw Vegan

Ingredients
1½ C. raw soaked almonds
for a crisper crust soak the nuts then dehydrate
1 C. dates
¼ tsp cinnamon
1 tsp virgin coconut oil
1 vanilla bean scraped

Preparation
Process almonds in a food processor until a coarse almond flour is formed. Add dates, coconut oil and cinnamon to the food processor and process until the mixture forms dough. Press the dough into a pie pan.

Apple Pie Raw Vegan

Ingredients

7 small fuji apples
½ lemon juiced
¾ tsp cinnamon
1 C. chopped dates
1 tsp lemon zest
1 raw pie crust (recipe below*)

Preparation
Slice 5 apples in a food processor. Pour the lemon juice and sprinkle with cinnamon. Dehydrate on low for a few hours or put this in an oven at the lowest possible setting for an hour.

In a blender add 2 additional fuji apples, chopped dates, cinnamon and lemon zest to make an applesauce. Mix the applesauce and the dehydrated apples in a bowl. Pour the mixture into a basic raw crust. Refrigerate for two hours.

*Basic Raw Crust
Ingredients
1 ½ C. raw soaked almonds
for a crisper crust soak the nuts then dehydrate
1 C. dates
¼ tsp cinnamon
1 tsp virgin coconut oil
1 vanilla bean seeds scooped out

Preparation
Process almonds in a food processor until a coarse almond flour is formed. Add dates, coconut oil and cinnamon to the food processor and process until the mixture forms dough. Press the dough into a pie pan.

Cucumber Filled with Avocado Pesto

Ingredients
1 cucumber
3 large garlic cloves
1 Tbsp pine nuts
15 fresh basil leaves
1 ripe avocado
1 tsp fresh lemon juice
2 sliced Kalamata olives

Preparation
Cut the cucumber in half lengthwise. With an apple corer or teaspoon, remove the seeds and leave a bottom to the cucumber so it forms a little cup. Crush or press the garlic, pulverize the pine nuts and add chopped basil. Mash the avocado with a fork and put in a mini processor.  Add to the avocado a squeeze of lemon juice and add the garlic pine nut mixture. Fill the little cucumber cups with the mixture and garnish with olive slices.

Quinoa Cucumber Hor D’Oeuvres

Ingredients
2 cucumbers
1 C. sprouted quinoa
½ C. black olives, chopped
1 Tbsp capers rinsed
¼ C. chopped parsley
1 garlic minced through press
½ onion finely chopped
3 Tbsp olive oil
Sprinkle Himalayan salt
Fresh ground black pepper

Preparation
Soak and rinse the quinoa; rinse daily until quinoa develops little tails. This is sprouted quinoa. Make this a day ahead giving the flavors time to marinate. Mix all ingredients except cucumbers. One can also use zucchini squash. The cucumber can be hollowed out or sliced thinly and coaxed into rounds.

Almond Vegetable Boats

Ingredients
2 C. soaked almonds
½ red onion
fresh parsley or thyme leaves
thin slice of garlic
½ carrot
parsley

Preparation
Soak almonds overnight. Put ingredients through the twin gears green life juicer or a champion or put through a blender or food processor. Allow it to sit overnight then stuff this into hollowed out cucumbers or zucchini.