PKD Recipes

Candied Yams

Ingredients:
4 large sweet potatoes or yams – steamed and cut into 1 inch slices
¼ C. coconut oil
¾ C. tupelo honey
Dash of nutmeg or
freshly ground nutmeg or
cardamom or
orange zest or
all
¾ C. freshly squeezed orange juice or
freshly pressed apple juice

Preparation

Place potatoes in baking pan. Dot with coconut oil. Drizzle honey. Pour orange juice over all. Bake until the tops of the yams become carmelized, about an hour at 350º.

4 ounces of sweet potato pulp contains
2 grams of protein
3.4 grams of fiber
24.6 mg of vitamin C
28 mg of calcium
22.6 mg of folic acid
20 mg of magnesium
348 mg of potassium
21,822 I.U. of vitamin A

Cranberry Pineapple Sauce

Ingredients
1 C. fresh orange juice
1 tsp minced fresh galangal or
Thai ginger
1 tsp minced orange zest
¼ tsp cinnamon
12 oz bag fresh cranberries
½ C. crushed pineapple
½ C. Tupelo honey

Preparation
Bring orange juice, ginger, zest, honey and cinnamon to a boil on high heat. Reduce heat to medium and cook uncovered for about 10 minutes. Add cranberries to mixture along with crushed pineapple and cook another 5 minutes. Serve.

Melon Juice

Ingredients
Cut and skin melon

Preparation
Juice any smoothed skinned melon, either watermelon or honeydew both make refreshing drinks and both are very alkaline forming helping ailing kidneys. If you do not have a juicer, try a blender, and blend the melon fruit to liquify it. If you are lucky enough to find local canteloupe, musk melon or a local melon with ridges, be sure of its local source. Distance with ridged melons gives the skin a bit of fungus and this is passed onto the eater through a knife piercing the fungus skin. A refreshing drink comes from the tropics is made by mixing young coconut water with local cantaloupe juice, a refreshing delight.

Blood Juice

Ingredients
2 fuji or
2 sweet gala apples cored, cut
1 small beet scrubbed, cut
1 Tbsp freshly squeezed lemon juice
⅛ inch round slice fresh galangai (Thai ginger) or
⅛ inch round slice fresh turmeric root

Preparation
Put the apples, beets, (turmeric root) through a juicer. Squeeze fresh lemon juice over all.

Juice Pineapple

Ingredients
½ pineapple cut into long strips
To fit into a juicer
1 lime juiced

Preparation
Pineapple is high in bromelain, diminishes joint pain and muscle aches and it aids in the digestion of protein. Take an alkaline fruit about twenty minutes before each meal to gain the benefit of the digestive enzymes of the raw fruit.

Lamb Navarin – Oven Roasted LambTurnip Stew

Ingredients
1 pound boneless lamb shank
2 teaspoons spelt flour
1 yellow onion
1 whole carrot
3 cloves of garlic
8 sprigs of fresh thyme or ¼ tsp dried thyme crushed between your fingers to release aroma
1 bay leaf
½-cup dry white wine ( the alcohol will cook off or can be omitted)
2 C. water
1 lemon juice from one lemon

Preparation
Cut lamb shank into 1-2 inch cubes and brown in n a Dutch oven or stockpot. If there are any bones, leave these attached. Trim the fat away and toss. Sprinkle spelt flour over the meat and sauté. Once the lamb has browned, add onion, carrot, garlic, thyme,and bay leaf. Add water plus wine so it just the fluid just reaches the meat. Squeeze the juice from a lemon over all. Simmer on the stove top until it begins to form little bubbles. Then place in an oven safe pot and into a preheated 360º oven for 45 minutes. After 45 minutes pull the lamb from the oven. Remove the meat and set aside. Strain the broth into another bowl. Toss the previous aromatics and vegetables.

Add these freshly cut vegetables after previously roasting the lamb.
4 medium carrots, cut in 2-inch slices peel or turn into oval shapes
8 small white turnips, quartered. Peel thickly and place in an iced lemon bath
½ C. peas
2 C. mushrooms
1 rutabagas
1 yellow onion sliced into quarters
10 small pearl onions, peeled wait to add until the final 10 minutes of roasting

Preparation of Second Set of Vegetables
The main ingredients are turnips and lamb. Other vegetables can be added or omitted as you choose. I like the taste of vegetables cooked with meats so I include many in this dish. This navarin tastes almost sweet on its own.
Peel the above vegetables and cut into cubes. If feeling adventurous turn the cut vegetables making them into cute little football shapes or ovals. Peel the turnips and rutabagas thickly and place in a large bowl with ice water and freshly squeezed lemon juice. Add the chopped vegetables to the same oven safe pot. Add the quartered onions and sauté. Add the root vegetables until all are lightly browned. Return the lamb to the pot and continue to sauté. Add the strained broth. Season lightly with Himalayan salt and a few turns of freshly ground pepper. Cook the stew on the stovetop until it bubbles gently then place it once again in a 350ºF oven for 30 minutes, adding more water if necessary to just barely reach the meat line. If using small pearl onions, add only during the last fifteen minutes of roasting, otherwise they will melt. The original recipe uses 2 tablespoons of tomato paste added at the very beginning. Tomatoes are a nightshade plant and high in potassium, oxalates and have tiny seeds that sometimes stick in diverticula, a common symptom with cystic organs. This lamb stew when cooked in the oven creates a very rich sauce that is very nourishing. You can leave it in the oven while you do other things. I try to set the timer as I the tendency to forget that I have something cooking.

Note
Lamb is a different type of protein especially when cooked long and slow transferred from the stove top to the oven. The addition of the lemon and or wine will leach the calcium from the lamb bones and create a rich thick broth that forms a geleé when cooled. By placing the lamb stew twice in the oven with fresh vegetables this melds the flavors with the broth. By slowly cooking in the oven, this changes these normally acidic foods more toward the alkaline, aiding their digestion. I usually eat the vegetables and pass on the meats.

If you have difficulties avoiding meats and animal proteins entirely, lamb is a good choice. Until you can eliminate animal proteins totally from the diet, here are a few suggestions:
Lamb
Fish flat white fish with eyes on the same side of their head – non oily fish
Game birds

It is possible to eat 3 ounces of animal protein up to twice a week or less frequently. It is best to maintain the amount at no more than three ounces per day. If it is cheese, then this should be limited to one ounce. PKD researchers have discovered that eating meat like a lion, that is not eating any meat for several days then gorging on 2 pounds of meat lessens the filtration rate of kidneys, known as GFR. To maintain the health of cystic organs, increase the amount of plant based foods and lessen animal foods. Animal proteins are acid forming. Most plant based foods are alkaline

Cucumber Amuse Bouche

Ingredients
1 cucumber peeled
1 fresh date
Purple basil Leaf

Preparation

Peel the cucumber and with the other end of the peeler, remove the seeds. Puree icy cold cucumber in a food processor. Steam and chop a date into long strips. Add 1 – 2 long strips of date to the glass of puréed cucumber. Top with a purple basil leaf.

Salad

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.

Lamb Chops Grilled on an Open Fire

If you enjoy animal proteins, lamb is preferable to beef. Rub the lamb chops with garlic and thyme (I find rosemary may raise blood pressure slightly) freshly ground pepper and optional Himalayan salt. Let the chops rest and marinade while you prepare any other dishes you might be serving alongside the lamb such as turnips, flageolets, tabouli, or Greek salad.
Start the grill or the fire so the coals glow red hot when you begin to cook the lamb. If cooking on the stove top try a cast iron griddle heated on high. Cook the lamb for about 7 minutes each side. With the pan drippings make a sauce by adding a bit of red wine, chopped shallot and a small amount of diced carrot. Simmer uncovered about 15 minutes, adding water as needed to thoroughly cook off the alcohol. Then put everything in a blender, strain it through a sieve, and serve as a sauce on the side.

Turnips with Thyme Flowers

Ingredients
3 Turnips
Fresh thyme flowers or thyme leaves or two pinches dried
Freshly ground pepper
Lemon

Preparation
Peel the turnips. Place in an ice bath of lemon water. This cuts down on the bitterness some turnips develop. Cut the turnips into quarters or if you feel up to it, trim the quarters by turning with a paring knife until they have formed little round shapes. Drop these into boiling water for about 5 minutes. Drain, season by sprinkling herbs over the top. If you enjoy meat, these turnips are wonderful served with a small portion of lamb.

Orange Juice

Naringenin found in citrus fruits is said to help diminish cyst growth.
Ingredients
2 oranges

Preparation
Usually about 2 oranges is enough to make fresh orange juice for one individual. One of the sweetest varieties I have ever tasted is the Valencia orange. It has a very short growing season, lasting only about a month. Slice the orange in two and twirl the orange against a cone to obtain the juice. Orange juice is high in citrate, potassium citrate. Citrate is utilized by the kidneys for energy.

Commercially Prepared Juices
Individuals have asked about bottled juices or commercially prepared juices. My feeling is that freshly squeezed is always better, and best if drunk within twenty minutes of preparing it to obtain more of the nutrients. I personally received the biggest growth of my cystic liver while undergoing an organic juice fast. I mistakenly drank bottled organic juice that had been slightly pasteurized. In addition to a ferment beginning also the methanol is highest in bottled juices. It was like alcohol to my polycystic liver body, the slight ferment was so strong. Try a side by side taste comparison test for yourself. Drink 1 ounce of freshly squeezed orange juice prepared by you and drink 1 ounce of commercial orange juice. The difference to my taste is astounding and says it all.

Green Kale Apple Juice

Caution leafy greens can be high in oxalates. A quick dip in boiling water for a few seconds will decrease oxalates. Toss the water which contains the oxalates.
Ingredients
2 sweet apples cored
Leave skin on
1 thin lemon slice
2 C. raw kale

Preparation
Juice these in the order listed. Stick close to home after drinking this juice. It acts like little brillo pads ridding the body of old toxins. The lemon slice aides in digesting nutrients from kale.

Green Cucumber Juice

Ingredients
2 cucumbers

Preparation
Juice 2 cucumbers. Chill for about ten minutes. It is very refreshing juice, especially on a hot summer’s day.

Beet Apple Juice

Ingredients
1 apple
¼ beet
thin slice of lemon
slice galangal
small slice turmeric root

Preparation
Juice the apple, ¼ of a beet, and galangal (Thai ginger) or turmeric through the juicer. Squeeze lemon juice over all and serve with a twist.

Endive Fig Salad

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.

Endive Braised Chicory

Ingredients
2 heads Belgian endive
1 tsp olive oil
1 Tbsp lemon juice
1 tsp tupelo honey

Preparation
Slice the endive in half along the length. Sauté lightly on the cut side for about a minute. Add lemon juice and honey to the pan. Allow endive to caramelize. Cover and simmer for 15 minutes or place in the oven and roast in its juices. While serving pour the pan juices over the endive. Serve.

Sweet Potato Haupia Pie

Crust Ingredients
⅓ C. cold coconut oil
1 C. spelt flour
1 C. almonds, well chopped

Preparation
Preheat the oven to 350 degrees. Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the coconut oil. Cut the mixture with two knives, pulling them across each other in a scissors motion, until the crust mixture is crumbly similar to oatmeal. Press the crust mix into the bottom of a pie pan. Place the crust in the refrigerator while you prepare the sweet potatoes.

Sweet Potato Layer Ingredients
4 Tbsp coconut oil
½ C. Just Like Sugar baking®
2 eggs, beaten
2 C. Okinawan sweet potatoes cooked mashed
½ C. almond or coconut milk
1 tsp vanilla
⅛ tsp Himalayan pink salt

Preparation
Peel your sweet potatoes. Okinawan sweet potatoes come in wildly different sizes, so I can’t easily tell you how many potatoes you’ll need to make 2 cups. Use your best judgement. Boil the potatoes until a fork slides easily into them. Drain and mash. Set aside to cool while you make the crust. Isn’t that purple color amazing? How thoroughly you mash them depends on the final texture you want. Wash your medium size bowl that you used to mix the crust. Add the coconut oil and ssweetener together until smooth. Add one egg at a time, mixing them each until completely incorporated. Add half the sweet potatoes, mixing thoroughly. Add the other half and mix again. Finally, mix in the milk, vanilla and salt.

Spread the sweet potato layer into the pie crust, making sure not to add too much. The potato layer should fill the pie no higher than 1/2 inch from the top edge of the crust. Leave room for the haupia layer. Bake the pie at 350 for 30 minutes, or until the edge of the crust is golden and the sweet potato filling is lightly browning in spots. Cool the pie completely in the refrigerator.

Haupia Layer
1 can coconut milk (usually 13.5 oz)
½ C. water
⅓ C. Tupelo honey
⅓ C. cornstarch

Preparation
When the cooked pie has cooled, begin preparing the haupia layer. Do not prepare the haupia early or it may solidify and become unwieldy. Place the coconut milk and water in a saucepan, but don’t turn on the heat just yet. Mix together the honey and cornstarch in a small bowl. Heat at medium, stirring constantly, until thickened. You can tell it’s thick enough when you lift your spoon out, and the bits hold their shape. Just like sugar®. makes two types; one for baking and one for mixing with drinks.

Hemp Almond Granola

Ingredients
4 C. oats, thick oats
1 C. shelled Hemp Seeds
½ C. cinnamon
⅔ C. raw almonds crushed
½ C. Tupelo honey
¼ C. olive oil

Preparation
Preheat oven to 340ºF
In a glass bowl, combine oats, shelled hemp seeds,  cinnamon, almonds & mix well. In a small saucepan, lightly heat honey, olive oil. Be sure not to allow it to boil, it just needs to be heated through. Drizzle honey, hemp seed and olive oil into dry ingredients, and coat well.  Spoon granola mixture onto a cookie sheet, and bake at 340ºF for 25-35 minutes. Let the granola cool for about 40 minutes so it begins to harden & get crunchy. Store or gift this granola in air tight containers. Dried fruits can be added to this recipe to create more festive flavors and colors. My favorite mixture is almonds, oats and honey.

Pumpkin Pie

Ingredients Pumpkin Puree
2 C. pumpkin squash cut into inch cubes
1 C. water

Preparation
Bring squash in water to boil, reduce heat to low simmer 20 minutes then drain and puree in food processor or blender. Or roast the pumpkin, cut side down in the oven at about 350º for an hour. Scoop out the cooked flesh and puree. Pumpkin seeds can be cleaned and roasted in the oven separately for eating later.

Ingredients
1 ½ C. pumpkin puree
⅓ C. Tupelo honey or
¾ C. coconut sugar or stevia
½ tsp vanilla
1 tsp cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
(careful too much can give hallucinations.)
¼ tsp ground allspice or
1 ½ tsp pumpkin pie spice
1 C. almond milk
2 eggs or 3 Tbsp of cornstarch
Pie crust

Preparation
Preheat oven to 350º. In a food processor or blender combine pumpkin purée, honey, spices and plant milk (in batches if necessary). Pour into the pre baked pie crust and bake for 30 minutes. Let cool. I leave it in for another half hour with the heat turned off just to be sure it firms up nicely.
Serve with Rice Dream (rice milk ice cream)

Pie Crust
1 ⅓ C. spelt flour or rice flour
1 ⅓ C. olive oil
3 Tbsp almond milk, brown rice milk, or water

Preparation One Crust Pie Crust
Mix the oil and the flour in a food processor and while it is spinning, slowly add a tablespoon at a time of ice cold water or milk until it begins to form a ball. Roll it out using parchment paper. Flip it into the pie pan and bake at 350º for about 20 minutes. Either place holes in the bottom with a fork or place a piece of parchment paper over the pie crust and pour some beans to allow the crust to hold its shape. If you use parchment bake for 15 minutes, remove the beans and parchment and bake another 5 minutes until golden.

Apple Tart with Crème Anglaise Vegan

Tart Ingredients
½ C. spelt flour
2 Tbsp walnuts
2 Tbsp olive oil
2 Tbsp ice cold water

Tart Preparation
Process all but the water  in a food processor.  Slowly add the water, a tablespoon at a time, through the food processor opening. Continue adding water just until the dough clumps together. Stop the processor. Turn out on a floured board. Divide into (4) four equal portions. Roll out until thin, dusting with flour as you roll. Line a tart pan or 4 small baking dishes with the tart dough. Bake at 360º for about ten minutes until golden in color.

Apple Filling
Ingredients
4 apples skinned cored sliced thin
2 Tbsp tupelo honey
Dash cinnamon
1 tsp vanilla
Apple juice as needed

Preparation
Put all the apple filling ingredients in a pan on the stove while the tart shells continue baking. Simmer all together and taste for sweetness. Add more tupelo honey if needed. Cook about twenty minutes until apples are soft. Add apple juice to cover the apples. If mixture is too sweet or tastes a bit bland, add a squeeze of lemon juice to perk it up. Once the tart shells have cooked, pour the apple mixture equally divided between the (4) tart shells. Put the prepared apple tarts in the oven for about ten minutes at  300º. Prepare the crème Anglaise.

Vegan Crème Anglaise
Ingredients
1 C. almond milk
2 Tbsp tupelo honey
1 tsp almond extract
2 Tbsp cornstarch

Preparation
Mix cornstarch with a little milk and add to the milk mixture. Simmer altogether in a pot on the stove, stirring constantly as it begins to thicken. Allow it to bubble for about 5 minutes so the taste of the starch is gone. Taste and adjust sweetness. Serve the tarts warm from the oven alongside crème Anglaise ladled over the tart.

Cookies – 3 Types

Here are different varieties of cookies – one with honey, another without sugar, a traditional baked cookie. Grain-water-paste baked on hot stones by Neolithic farmers some 10,000 years ago may have been among the earliest cookies. Later cookies were baked by the Monks and given as replenishing food for weary travelers. Should you have PLD liver cysts:
avoid sugar, try substituting just like sugar for baking or tupelo honey;
avoid butter try coconut oil instead.

Orange Saffron Butter Cookies with honey
Ingredients
4 ounces coconut oil
⅛ tsp saffron
soaked in 1 Tbsp hot water
½ Tbsp orange zest or
zest from one orange
1 tsp orange extract
½ C. tupelo honey
1 egg yolk
1 ¼ C. spelt flour
6 dried apricots chopped

Preparation
Allow coconut oil to soften. Work soaked saffron and orange rind into the oil. Blend in honey, then egg yolk. Add flour to form soft ball. Use of an electric beater helps. Once mixed, add the chopped apricots. Roll into a log in parchment paper, refrigerate for 3 hours or drop by spoonfuls.
Preheat oven to 325º.
Slice into thin cookie like pieces. Press with a fork to spread the cookie. Bake approximately 10 min, or until the edges begin to brown. Cool on a wire rack. Store in an airtight container. These are chewy cookies.

Orange Oatmeal Cookies without sugar
Ingredients
1 ½ C. oatmeal
¾ C. whole grain spelt flour
¾ C. unbleached spelt flour
1 tsp aluminum-free baking powder
½ tsp Himalayan pink crystal salt
¾ C. currants
1 C. toasted walnuts chopped
½ C. light walnut oil
½ C. barley malt or
½ C. tupelo honey
Zest 1 orange
½ C. orange juice
1 tsp vanilla

Preparation
Preheat oven to 350º.
Line two baking sheets with parchment paper. In a medium-large bowl, mix dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir wet into dry. This makes 3 cups of batter. Transfer rounded spoonfuls of dough to a baking sheet, leaving at least an inch of space between cookies. If uniformity is important, use ¼ or  ¼ cup scoop. Flatten cookies with the back of a fork to make 3-4 inch round shapes ½ inch thick. Dip scoop or fork in water to keep it from sticking. Bake cookies slowly until edges and undersides are golden, 25-30 minutes.

Lemon Sugar Butter Cookies
Ingredients
4 ounces unsalted cultured butter
⅛ C. confectioners’ sugar
Do not use sugar or butter with PLD
1 egg yolk
pinch Himalayan salt
1 tsp lemon juice
2 tsp finely grated lemon zest
1½ C. white spelt flour

Preparation
Preheat oven to 350ºF.
Line baking sheets with parchment paper. In a food processor or mixer, mix butter until smooth, add the confectioners’ sugar and blend again. Beat in 1 egg yolk, followed by lemon juice, zest and dash of salt. Add the flour and mix. Turn dough out onto countertop, gather dough into a ball, divide in half, and wrap each piece in plastic wrap. Chill dough for 30 minutes in refrigerator. Roll each piece of dough into a log that is about 1 to 1 ¼ inches in diameter. Wrap logs in parchment paper and chill dough for 2 hours in refrigerator. Dough logs can be wrapped and kept refrigerated for up to 3 days or stored in freezer for up to 1 month. Slice the chilled logs with a knife. Bake at 350ºF for 12-14 minutes until they are set but not yet browned.

Porridge

Oatmeal
4 rice cups of water (small cups)
2 rice cups of thick oats
¼ C raisins
½ apple
1 tsp cinnamon
⅙ tsp Himalayan salt

Oatmeal in a Rice Cooker
Pour four rice cups of water into a rice cooker; add 2 rice cups of thickly cut oats. Set the rice cooker and allow it to cook for about 15 minutes. Give it a stir when it is fluffy. Serve with almond milk.
Brown Rice in a Rice Cooker
Pour 3 cups of water in a rice cooker. Add 1 ½  cups of uncooked short grain brown rice and set it to cook. Hot steamy brown rice is wonderful when recovering from surgery. Some cookers also have a steamer tray that fits over the top of the cooking rice or grains. I put two cups of broccoli or some carrots in the steamer and when it is finished I can have brown rice with steamed vegetables that is easy to prepare and easy on an ailing body.

Spelt Porridge
Chop spelt grains in the food processor then soak overnight. I have tasted spelt cooked whole and chopped. I prefer the taste of the chopped. It resembles a bowl of warmed chopped nuts. The whole kernels also taste yummy. Experiment and see, which you prefer. I also have a flake-making-machine on my grinder. This presses the grain into flattened flakes. Spelt flakes, like oat flakes, have yet another interesting taste.
IF MORNINGS ARE RUSHED: (or the way I usually make spelt cereal.) The night before, chop the spelt kernels first in the food processor, soak them in twice the amount of water, bring to a boil, then a slow simmer for about a half hour or 20 – 30 minutes. Then in they go into the fridge for an overnight diminishing of their phytic acid. In the morning I add more water, heat and serve. This can be placed in a wide mouth thermos to be kept warm for later. By cooking grains by this method, spelt becomes even more alkaline and it has greatly diminished phytates, the phytic acid.

A friend who is really into minimizing phytates –for cakes, cookies, and muffins she soaks the spelt kernels overnight. In the morning she dries these in the oven making a spelt bulgur. Then she grinds the spelt bulgur into flour that will not require any further soaking to rid it of phytic acid. Her breads, nuts, grains are all made with a long slow cooking methods requiring twenty four hours or longer to make grains, nuts much more digestible.

Roasted Grain Beverage

Ingredients:
1 Tbsp spelt berries
1 Tbsp buckwheat
3 Tbsp brown rice
2 Tbsp adzuki beans
1 Tbsp chickpeas
1 Tbsp chicory
1 Tbsp olive oil

Preparation
In a pan, roast grains and beans separately until well browned. Mix together and add oil. Cool and grind into powder. Prepare beverage to desired strength pouring boiling water over all.

Ingredients Spelt Kaffee
1 C. soaked spelt grain

Roasting Spelt
Roast spelt in a cast iron skillet until brown all over. Transfer all but 2 tablespoons of the kernels to a bowl, and continue roasting the remaining kernels until they are very dark in color, but not burned. Remove the kernels and mix with the lighter brown ones.

Prepare Spelt Roasted Beverage
To make 2 cups of spelt coffee, place 2 cups of water in a 1-quart saucepan; bring to a boil. Add 3 heaping tablespoons of the roasted kernels, and boil for about 10 minutes, or until the water is brown in color. Strain the brew, reserving the kernels, and serve. Add a few SPELT kafee kernels to the old kernels each day, until some kernels start to fall apart. Then discard and roast a new batch.

Hildegard von Bingen
“Spelt (Dinkel) is the best grain, warming, lubricating and high in nutritional value. It is better tolerated by the body than any other grain. Spelt provides the consumer with good flesh and good blood and confers a cheerful disposition. It provides a happy mind and a joyful spirit. No matter how you eat spelt, either bread or in other foods, it is good and easy to digest… If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment… Spelt porridge, spelt bread and spelt coffee constitute the ideal breakfast.. Spelt is the food of the future.”––Hildegard von Bingen (composer, scientist, writer) 1133 A.D. She was a woman. If she had not been part of a nunnery, she could never have written her books on how food heals. Woman were not allowed to be learned. She had visions and was taught much of her knowledge through this.

Caffeine
Kick the caffeine habit. Caffeine even in small amounts can stimulate cyst growth, unfortunately for many of us, this includes de-caffeinated chocolate. For someone who drinks a lot of caffeine, the eventual result can be fatigue, anxiety, depression and insomnia. Caffeine affects the body in many ways. Caffeine can leech calcium from the body, which is especially problematic if you are at risk for osteoporosis. While trying to eliminate caffeine from the diet, one is likely to experience caffeine withdrawal symptoms including fatigue and severe headaches. Excessive consumption of caffeine increases blood pressure, causes cholesterol levels to rise, and disturbs heart rhythms. Caffeine can increase gastrointestinal problems, including gastric reflux and acid stomach. Caffeine contributes to fibrocystic breast disease. Caffeine impairs fertility. Are there any alternatives to caffeine? It depends upon what you seek from your daily coffee or soda. If you enjoy the warm, comforting feeling of coffee in the morning, try a different morning drink: roasted grain beverage such as Inka, Caffix.

Enjoy these hot drink alternatives.
Avoid these alternative hot drinks.

Raw Carob Cake Recipe

Ingredients
4 C. walnuts soaked
1 C. pitted, packed dates
⅔ C. carob powder
2 tsp vanilla non alcoholic extract
1 ½ Tbsp water
¼ C. dried cherries
¼ C. carob chips (omit)

Prepare
Place the walnuts in a food process and process until ground. Add the dates and process until the mixture begins to stick together.  Add the cocoa or carob powder and vanilla extract and process. Add the water and process briefly. Add the dried cherries, carob and pulse only to mix. Press the mixture firmly into a parchment lined cake pan. Chill for at least 30 minutes before serving. Carob cake will keep for two weeks in the refrigerator

To serve
Dust the top of the cake with additional finely chopped nuts, fresh fruit, cherries, berries. To make a whipped topping, blend ½ C. water, 1 C. soaked cashews, and ¼ C. Tupelo honey.

Grilled Cheese

Ingredients
2 slices of non yeasted spelt bread or gluten free bread
1 glove of garlic
Sprinkling of finely chopped parsley, oregano, or thyme

Cheese:
Slice almond herb cheese
Slice Almond Milk cheese(commercial variety contains casein NOT vegan) or
Follow Your Heart cheese non-dairy products

Preparation
Brush with olive oil 2 slices of bread. If you wish rub garlic that has been chopped or press a clove of garlic on the inside of the bread. Place one slice of thinly sliced white cheese in the middle. Rub between your fingers some finely chopped fresh herbs. Enclose this in a sandwich griller or place in a pan on the stove top. The advantage of the griller is one can walk away and it will beep when ready. On the stove top I use a weighted cast iron heavy pan to melt and seal the edges.

Notes on Cheese
Generally cheese is harmful both for kidney cysts and liver cysts. It has too many large size proteins that make it difficult for cystic kidneys to filter. There are many large solutes that increase the workload upon cystic kidneys. Cheese is very high in phosphorus, a mineral that needs to be limited to prevent a secondary hyperthyroidism that sometimes develops late with kidney disease.
Liver cysts grow when hormones are introduced into the body. This includes false hormones, xenoestrogens, phytoestrogens (i.e. soy) and dairy and cheese. Milk comes from cows or goats with high levels of lactating hormone. This can contribute to liver cyst growth and pain.
There are some occasions when we might be asked to eat a small amount of cheese by our doctors. One example might be if ones bleeding time is prolonged and the doctors suspect a low vitamin K or malabsorption as the cause. For these exceptions, here are a few recipes about cheese. The soft white cheeses are better for us than hard yellow cheeses.
Cultured Dairy
If animal milk is something you cannot live without and are not willing to make your own plant milk from almond, coconut or cashews (I can well understand as this is a long process) an alternative is organic skim milk or goat milk limiting this to 2 ounces only 2 times a week. Soy milk is harmful to cystic livers.
CHEESES In preference order for health:
White soft cheeses
Goat cheese
Ementhaler or Swiss light cheese (with a low fat content) Jarlsberg Lite thin sliced deli reduced fat Swiss cheese 1 slice 3/4 ounce 2.5 grams fat,100 mg sodium
White smooth soft cheeses with a low fat content. Other white cheeses are preferable to hard yellow cheese.
Low sodium white cheese soft.
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 of animal products such as milk and meats.
AVOID Soy milk and soy cheese. Asians who eat a lot of soy, are known to go much more quickly toward dementia.

Chard and Onion Omelet (Trouchia)

Ingredients
3 tablespoons olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped
Himalayan Salt and freshly milled pepper
1 garlic clove
6 eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 teaspoons chopped thyme

Heat 2 tablespoons olive oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper. Meanwhile, press the garlic, stir it into the eggs along with the herbs. Combine the chard mixture with the eggs.
Preheat the broiler. Heat the remaining oil in the skillet and, when it’s hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Broil 4 to 6 inches from the heat, until browned.
Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges.

Carrot Juice

Ingredients
6 carrots

Preparation
Juice 6 carrots in a juicer. Sip it immediately to retain the freshness and the micronutrients. When recovering from a liver resection, carrot juice is wonderful to allay any tremors or shakes that might appear.

The three most important elements in carrots are Beta-carotene, Alpha Carotene, and Phytochemicals. Beta carotene usually receives the most attention when examining carrots. The body changes beta carotene into vitamin A, which is important in strengthening the vision, the immune system, keeping the skin, lungs and intestinal track in order, and promoting healthy cell growth.

Vitamin A is a pale yellow primary alcohol derived from carotene. It affects the formation and maintenance of skin, mucous membranes, bones, and teeth, vision and reproduction. In addition dietary Vitamin A, in the form of beta carotene, an antioxidant, may help reduce the risk of certain cancers.

Only so much beta carotene can be changed into vitamin A, and that which is not changed contributes to boosting the immune system and is also a potent antioxidant.

Alpha carotene. Beta carotene is not the only carotenoid. Often overlooked, and also found in carrots, is alpha carotene. According to an article in NCI Cancer Weekly (Nov. 13, 1989), Michiaki Murakoshi, who leads a team of biochemists at Japan’s Kyoto Prefectural University of Medicine, contends that alpha carotene may be more powerful than beta carotene in inhibiting processes that may lead to tumor growth.

Murakoshi indicates that neuroblastoma (cancer) cells coated with carotenoids experience a drop in N-myc activity compared to untreated cells. Research suggests that phytochemicals, working together with nutrients found in fruits, vegetables and nuts, may help slow the aging process and reduce the risk of many diseases, including cancer, heart disease, stroke, high blood pressure, cataracts, osteoporosis, and urinary tract infections. They can have complementary and overlapping mechanisms of action in the body, including antioxidant effects, modulation of detoxification enzymes, stimulation of the immune system, modulation of hormone metabolism, and antibacterial and antiviral effect.

“Phyto” is a Greek word that means plant and phytochemicals are usually related to plant pigments. So, fruit and vegetables that are bright colors – yellow, orange, red, green, blue, and purple – generally contain the most phytochemicals and the most nutrients.

Fig Raspberry Banana Carob Mousse Parfait

Fig and carob layer
Ingredients
1½ C. dried figs sliced
⅔ C. carob powder
¼ C. almond butter
⅓ C. Tupelo honey
2 tsp vanilla
¼ tsp cinnamon
⅛ tsp Himalayan salt

Banana layer
Ingredients
2 ripe bananas, mashed
2 Tbsp orange zest
2 Tbsp Tupelo honey

Raspberry layer
Ingredients
2 baskets raspberries
3 Tbsp lemon juice
3 Tbsp Tupelo honey
⅓ C. sliced almonds

Preparation Fig Carob Layer
For the fig and carob layer, place 1 1/4 cups figs, carob powder, almond butter, tupelo honey, vanilla, cinnamon and Himalayan pink salt in the work bowl of a food processor. Process until smooth. (You may need to add a few tablespoons of water to get a smoother texture). Add more water and honey to taste, and continue blending. Stir in the reserved ¼ cup figs.

Preparation Banana Layer, mash the bananas by hand or they will become too liquid. Stir in the orange zest and drizzle over Tupelo honey, adjust the taste. These two layers can be made up to 4 hours in advance and stored, covered and refrigerated, to be assembled just before serving.

To assemble the parfaits
Toss 1½ baskets of raspberries with lemon juice and honey. Use half the fig and carob mousse evenly divided in the bottom of 4 glasses. Top with half the raspberry lemon mixture. Divide the sliced almonds over the raspberries (this will help create a barrier for the banana layer). Place half the banana layer over the almonds. Repeat the layering and garnish with the reserved raspberries and additional orange zest.

Makes 4 parfaits.

Carob Pudding

Ingredients
1 avocado, halved, pitted, peeled
½ C. coconut milk
1 Tbsp tupelo honey
1 tsp non-alcohol vanilla extract
1 tsp cinnamon
Pistachios if desired

Process all ingredients in food processor or blender until smooth and creamy.Serve immediately or refrigerate until ready to serve. Sprinkle with pistachios and coconut strips if desired.

Carob Mousse Parfait

Cashew Cream
1 C. cashews, soaked
½ C. almond milk
¼ cup tupelo honey
½ tsp vanilla extract

Carob Mousse
2 medium avocados
½ C. tupelo honey
1 tsp vanilla extract
¾ C. carob powder
¾ C. almond milk

Preparation
Using a blender, process all Cashew Cream ingredients until velvety smooth. Remove the Cashew Cream to another bowl. Place all ingredients for the carob mousse in a food processor and process until smooth and creamy. To make the parfaits, layer the carob mousse, cashew cream, and assorted fresh fruits and berries in wine or parfait glasses.

Carob Mousse

Ingredients
1 avocado
¼ C. tupelo honey
¼ C. carob powder
1 tsp vanilla extract (omit)

Preparation
Blend all in a food processor. Or mash together. Adjust sweetness and carob powder to your taste. Serve in little dishes. This is so rich just a few bites satisfies that sweet tooth.

Vegetable Pavé

Ingredients
2 stalks lemon grass
2 sprigs lemon thyme
½ zucchini thinly sliced
½ small onion sliced thin
½ carrot sliced long thin
5 mushrooms sliced long thin
Turnip peeled thickly soaked in lemon water sliced thin
crushed roasted almonds or
pistachios or
walnuts

Preparation
Preheat oven 350º. Infuse lemon grass and lemon thyme in water on the stove top until it becomes fragrant. One can use different vegetables. Try to keep the mixture to about 3-4 vegetables. Find an oven proof high rectangular dish. Line this with parchment paper bringing the parchment paper up the sides so at the end you can wrap the paper around the vegetables.

Starting with the turnip, add onion, add carrot slices, add zucchini, add mushrooms and end with turnip. Season each layer as you build the pavé. Start again layering until the baking dish is stacked as high as it will go. Add a lemon grass infused broth half way up the baking dish. Fold the parchment paper enclosing the vegetables; place a weighted oven proof plate on top of the baking dish. Bake for about 40 minutes. During the last ten minutes: remove the plate, open the paper; spray the top of the vegetables with olive oil allowing the dish to develop a glaze. Serve in layered squares. Or you may wish to bake this in individual baking ramekins and serve. Sprinkle with fresh thyme leaves and roasted nuts; ladle some broth around the pavé.

Mushrooms in Wine with Corn Meal Crust

Ingredients
It is best to bake this in a small 2 inch x 3 inch custard cup
1 Tablespoon of olive oil for the pan
2 cups of mushrooms
⅓ purple onion finely choppeed
1 clove garlic finely minced
Fresh thyme leaves from one sprig
1 cup of red wine
Corn meal crust
½ cup corn meal
¼ teaspoon of Himalayan Pink salt
1 teaspoon of baking soda
¼ cup of almond milk or rice milk
Preparation
Heat the oil in a fry pan on medium heat. Add the chopped onion, a finely diced garlic clove, a strand of thyme leaves; sauté until soft. Add the mushrooms and wine. Turn heat very low and allow it to barely simmer for 15 minutes to evaporate the alcohol while infusing the mushrooms with wine flavor. Add water if necessary. Season. Pour the mushroom mixture into two small ramekins. Add water sufficient to emmerse the mushrooms in a broth. Heat the oven to 350º. In the same fry pan that you cooked the mushrooms, add ½ cup of corn meal, salt, baking soda and the almond milk. Knead together and flatten into two rounds. Place the rounds on top of the mushroom filled ramekins. Use a ramekin about 3 inches wide x 2 inches tall.

Bake for 25 minutes in a 350º oven. Invert the mushroom tart on a plate so the crust is on the bottom. Serve with a thin lemon slice. If you wish reserve some of the mushroom misture for a sauce to go over the tart. Heat any remaining mushrooms on the stove top and put in a blender with a little water. Season and pour over the mushroom tart before serving.

Ginatan or Sweet Potato Taro in Coconut Milk

Ingredients:
1 cup coconut milk
½ cup of Jack fruit (lanka)
1 sweet potato cut into 1 inch chunks
1 taro root cut into 1 inch chunks
2 Tablespoons of pearl tapioca
2 Tablespoons of tupelo honey

Pour the coconut milk into a pan on low heat. Add 1 cup of water and the pearl tapioca. Simmer until the tapioca is soft. In the meantime peel and cube the taro and sweet potato. One can use a variety of sweet potatoes for a mixture of colors.

If you cannot find jack fruit, this can be omitted. Add the taro, sweet potatoes and honey to the coconut milk. Simmer until the root vegetables are soft. Taste the soup for sweetness. If you wish it sweeter, add a few chopped dates or raisins or a little more tupelo honey. Serve warm in bowls. I serve it in mugs so I can drink the warm sweet coconut milk.

Basil Pasta with Pine nuts

Pasta Ingredients
1 C. basil leaves
1 egg
1 – 1 ½ C. spelt flour
Pinch Himalayan salt
1 tsp olive oil

Preparation
Put basil, flour, salt in a food processor. Process. Add egg and olive oil, continue processing. Add more flour as necessary so mixture resembles little peas. Turn out on a floured board and knead as much flour as it will hold. Let it rest for about twenty minutes. Divide the dough into four. Flatten and put through your pasta maker.

Ingredients Pine Nut Sauce
1 recipe basil pasta (above)
½ sliced purple onion
1 Tbsp chopped parsley
2 tsp basil chiffonade
1 clove garlic minced
½ carrot diced into little cubes
1 lemon zest + juice
4 Tbsp roasted pine nuts (roasted walnuts)

Preparation Pine Nut Sauce
Boil water add spinach pasta. Cook until soft about 7 minutes. Sauté the onion, garlic, herbs carrots in a pan. Add the garlic last so it does not burn. Toss the sautéd mix with the cooked pasta. Add grated lemon zest and a squeeze of lemon juice over the top. To serve, add a sprinkling of a few roasted pine nuts.

Date Nut Bread

Ingredients
1 ¼ C. water
2 C. chopped dates
3 Tbsp coconut oil
1 egg yolk
½  tsp vanilla
2 Tbsp Tupelo honey
Zest and juice 1 orange
2 C. spelt flour
1 tsp aluminum free baking powder
½  tsp baking soda
⅛ tsp Himalayan pink salt
½ tsp ground cloves
1 tsp ground nutmeg
1½ C. chopped walnuts
For more sweetness ↑ honey 4 Tbsp

Preparation
Preheat oven 320º Line a 9 x 5 inch loaf pan with parchment paper.
Boil 1 ¼ cups of water. Add chopped dates and coconut oil to the water. Let stand until cool, about 30 minutes. With a fork stir egg, honey, vanilla into cooled date mixture. In a large bowl combine spelt flour, baking powder, baking soda, salt, nutmeg, cloves, orange zest and juice.  Stir the flour mixture with the date mixture just until evenly moistened. Stir in chopped walnuts. Bake for an hour and 15 minutes until a toothpick inserted into the center comes out clean. Cool on wire rack 10 minutes. Remove from pan to slice. Cut into slices and serve warm. Careful this bread is a weight gainer, combining nuts and grains. This date nut bread is not a typical date nut bread. It is not very sweet, but it is complex in the best way. Perfect as an afternoon snack with a cup of hot hibiscus tea.

Date Balls Candy

Ingredients
2 C. chopped dates
¼ C. Tupelo honey
½ C. water
½ tsp vanilla
1 C. chopped almonds
1½ C. grated unsweetened coconut

Preparation
In a heavy pan cook dates, honey and water over low heat stirring constantly until thick about 5 minutes. Remove from heat, add vanilla, nuts, and coconut. When cooled but still workable, roll into 1-inch balls. Roll coconut around outside of balls. Place on wax paper.

Hemp Candy

Ingredients

1½ C. coconut oil
¼ C. Hemp Seed Butter
4 Tbsp Tupelo honey
1 Tbsp vanilla extract
2 tsp cinnamon
¾ C. roasted carob powder
¼ C. ground walnuts
¼ C. Shelled Hemp Seeds
¼ C. chopped almonds

Preparation:
To melt coconut oil, scoop out measured amount and heat slightly on stovetop.  In a medium bowl, place melted coconut oil and almond butter. Stir until both are blended.  Next, whisk in honey and vanilla extract. Add in cinnamon and stir until it blends evenly. Next, slowly stir in carob powder one tablespoon at a time.  The mixture should still be slightly runny. Add hemp seeds and ground walnuts and chopped almonds.  The mixture should still run off the spoon very slowly.

Spoon into mini cupcake trays lined with paper liners. Pour in mixture half way. Chill in freezer for 15 minutes. When the candies are set, pop out and store in a freezer safe container.  Keep frozen.  Yield: 50 candies. If you are feeling creative, you might poke a raw walnut in the top.

Lemonade

Ingredients
½ lemon peeled cut in half
1 apple sweet variety:
fuji, golden delicious, gala

Preparation
Put the lemon through the hopper of the juicer. Next slice the apples into sections that will easily fit in the juicer opening. Pour over crushed ice and drink this refreshing lemonade on a hot summer’s day.

According to a book Back to Eden, lemons are filled with natural enzymes, lowers uric acid. On page 659 of Back to Eden, Mr. Kloss points out that, “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile, and is very good in cases of malaria. Sufferers of chronic rheumatism and gout will benefit by taking lemon juice, also those who have a tendency to bleed, uterine hemorrhages, etc.; rickets and tuberculosis. In pregnancy, it will help to build bone in the child.”

Another Lemonade Recipe
3 lemons juiced or
½ C lemon juice
⅓ C tupelo honey
4 C water

Blend together serve chilled.

Lemon Hot

Drink upon arising the juice of one lemon that has water added to it to equal a half a cup. Additionally throughout the day have a hot lemon drink. Naringenin in citrus fruits diminishes cyst development.

Ingredients
1 lemon juiced

Preparation
Heat a pot of hot water. Add the juice of one lemon to the hot water. Add a little tupelo honey if desired. Then get comfortable and sip it along while relaxing. I do not know how it works, but lemon juice diminishes pain from cystic organs, relieves migraine headaches, keeps me alkaline, diminishes joint pains and just makes me feel better. For a cough, try lemon juice mixed with tupelo honey. It squelches the cough. I have taken as many as 6 lemons a day to keep me alkaline or to relieve pain.

An electric citrus juicer works well. When traveling first roll the lemon to soften it. Then slice it in half and use a table knife to scrape the juice into a glass. A friend told me this works just as well with a spoon and there is no chance for the knife to slip. Add a slice to water glass or to juice.