PKD Recipes

Greens

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.

Polenta

Ingredients
¼ cup organic coarse ground corn meal or polenta or grits
1 cup water

Preparation
Boil the water on the stove top in a double boiler. Add the polenta. Cook for about an hour stirring every twenty minutes or so. When it is fully cooked, polenta can served like this.

For fried polenta, take the steamed polenta and continue cooking for an hour. Pour into a container and put in the refrigerate for about 3 hours. When firm, slice into ¼ inch slices, dredge in spelt flour and fry in a pan with about two tablespoons of olive oil. Cook slowly so it gets crispy without burning. When crispy on one side turn with a spatula and cook on the opposite side. Serve with white beans and sautéed leafy greens.

White Beans

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.

Purslane

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.

Turnip Tian II

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.

Pancakes Brown Rice

If one uses egg + honey this is not vegan. These are gluten free pancakes
Ingredients

Dry ingredients:
½ C. brown rice flour
(grind brown rice in a blender or a flour grinder)
¼ C. spelt flour
¼ tsp Himalayan pink salt
½ tsp baking soda
½ tsp aluminum free baking powder

Wet ingredients:
¾ C. almond milk with lemon juice
1 Tbsp olive oil

Preparation
Mix the dry ingredients together. Mix the wet ingredients thoroughly together, almost whipping them to add air. Then add the wet to the dry and mix with a rubber spatula. Have the griddle heating. If using induction cooktop, heat to 5. Rub a bit of olive oil to the pan. Sprinkle water on the griddle and if the water dances, the griddle is hot enough. Drop by spoonfuls onto the griddle. I use a teaspoon to form dollar size pancakes. Turn when little bubbles form. Serve with tupelo honey, cut up ripe fruit, all fruit spread or if you are feeling decadent serve with maple syrup, cut up apple-banana or fresh pineapple, and a sprinkle of roasted almonds.

Broccoli Quiche

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.

Pie Crust Vegan

Ingredients
3 C. spelt flour
1 tsp Himalayan salt
½ C. olive oil
½ C. almond milk + extra water

Preparation
This recipe is enough for a top and bottom crust. Mix flour and salt together. Pour almond milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed. Using a food processor, process until it forms a ball adding more water as needed. Shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more. Roll out on lightly floured surface. Fill with your favorite filling.

Smaller Pie Crust
1 ⅓ C. spelt flour
½ tsp Himalayan salt
⅓ C. olive oil
3 Tbsp almond milk