PKD Recipes

Pumpkin Quinoa Fritters

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)

Ed’s Brownies Dairy and Gluten Free

Chocolate is to be avoided with polycystic organs. This recipe is for Ed who is highly allergic to dairy but loves chocolate.
Ingredients
6 ounces of carob or
6 ounces dark baking chocolate without sugar
Caution chocolate increases PKD/PLD symptoms
1 C. Tupelo honey or date sugar
½ C. olive oil
½ C. almond meal or quinoa flour
¼ C. brown rice flour
½ tsp Himalayan Pink salt
¼ tsp baking soda
2 eggs or
egg replacer
1 tsp vanilla or
vanilla bean scraped
½ C. chopped almonds, walnuts

Preparations
Preheat oven to 350º. Line 8 x 8 pain with parchment paper. Melt dark chocolate and coconut oil in a saucepan over low heat. In a bowl whisk together sweeteners, flour, salt and baking soda. Add the beaten egg replacer, vanilla bean, and melted dark chocolate. Beat on low for two minutes until the batter comes together. Continue beating until it becomes smooth and glossy. Add the nuts by hand. Bake for 30 minutes 350º degree oven. Chill for an hour before cutting.

Chocolate Sauce
Melt one square of carob (or chocolate caution with PKD/PLD) with ¼ cup of tupelo honey 1 tablespoon arrowroot and ¼ cup of almond milk. Whisk together until thickened. Add more water to thin it. Serve alongside the brownie.

Ed’s Carob Cake Dairy Free

Note: Chocolate contains caffeine and as such is to be avoided with PKD. One can try wonderslim fat free cocoa powder. It still gives me a headache. My friend Ed loves chocolate but cannot eat anything that has whey, casein, dairy, butter, or any form of milk. He ends up in the emergency room probably in the intensive care under a watchful eye of the medical staff. This cake is for Ed.

Ingredients Carob Cake
1 ¼ C spelt flour
1 C Just like sugar baking®
⅓ C. unsweetened carob powder
1 tsp baking soda
½ tsp Himalayan Pink salt
1 C. warm water
1 tsp vanilla extract or
1 vanilla bean scraped
⅓ C. olive oil

Carob Glaze Ingredients
½ C. Just like sugar baking®
4 Tbsp coconut oil
2 Tbsp almond milk
2 Tbsp unsweetened carob powder
2 tsp vanilla extract or
1 vanilla bean scraped
dash of Himalayan salt

Preparation
Preheat oven 350º. Line an 8 x 8 baking pan or a round baking pan with parchment paper. Mix together spelt flour, sweetener, carob, baking soda, salt. Add water, vanilla and oil. Use a spatula to scrape down the sides. Bake for about 30 minutes and cool on a rack.

Glaze Preparation
Bring to a boil: just like sugar, coconut oil, almond milk, carob. Then reduce heat to a simmer for two minutes, stirring constantly. Remove from heat and continue to stir for additional 5 minutes. Add vanilla, stir, and immediately pour over the cake. Glaze dries quickly so spread immediately.

Green Grape Pineapple Smoothie

Ingredients
2 C leafy greens
2 C grapes
1 slice pineapple

Preparation
Put all in a high speed blender (like Blendtec) with some ice cubes. Serve in tall chilled glasses. Enough for 2 plus people.

Quinoa Patties

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.

Banana Coconut Cake

Ingredients
1 ½ C. unbleached spelt floor
½ tsp Himalayan pink salt
1 tsp baking soda
6 Tbsp olive oil
¼ C. Tupelo honey or date sugar
2 eggs or
egg replacer
3-4 ripe bananas equal to 1 ½ cups
1 C. unsweetened shredded coconut

Preparation
Preheat oven 350º. Line with parchment paper, a 9-by-5-inch loaf pan. Sift flour, salt, baking soda together. Add the olive oil to the honey. Add the eggs beating until the mixture is smooth. Stir in bananas. Add the dry flour and all but two teaspoons of shredded coconut. Spread the batter in the pan. Bake for about 50 minutes. Halfway through baking add the reserved coconut and sprinkle on top. The bread is done when golden brown and an inserted toothpick comes out clean.

Artichoke Roasted

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.

Bok Choy

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.

Squash Ravioli with Almond Herb Cream

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.

Almond Herb Cheese

Ingredients

1 ½ cups raw almonds, soaked 12 hours
1 ½ cups water
3 tablespoons hummus
1 tablespoon coconut oil (or oil of your choice)
juice from 1-2 medium lemons
1 tsp chopped fresh oregano
1-2 teaspoons Himalayan salt (or omit)
¼ – ½ teaspoon pure garlic finely diced

Preparation
Rinse almonds thoroughly in fresh cold water, drain and put into blender. Add 1 ½ cups water. Blend on highest setting for 3-4 minutes. Stop blender, add remaining ingredients and blend until very, very smooth (an additional 3-5 minutes.)
Open and place sprout bag or cotton cloth (or even a clean stocking) in a large bowl or pitcher.
Pour the almond cheese mixture into a bag and close with drawstrings, rubber band, or a twist tie. Place bag of almond cheese mixture in pitcher or bowl so that it will drip and strain for 12 hours. Place draining cheese in the refrigerator for 12-24 hours to thoroughly drip. You can also let the mixture ferment slightly by allowing the cheese to strain on the counter for 6 hours and then moving it to the refrigerator to strain for the remaining time period. Store cheese in the refrigerator for up to 5 days.

Lemon Curd

Ingredients
2 tsp lemon zest or 1 lemon zested
⅓ cup strained lemon juice
5 Tbsp just like sugar baking®
1 egg yolk cannot omit
½ tsp lemon juice or lemon flavoring
Dash of Himalayan pink salt

Preparation
Combine grated zest, lemon juice and sugar into sauce pan; stir until sugar is dissolved completely. Continue cooking until in becomes thick. In a medium bowl, lightly beat the egg; whisking constantly slowly stream the hot lemon sugar syrup into the egg. Beat for 2 minutes (only one minute if using a mixer), transfer into the saucepan by pouring the mixture through a sieve. Cook over low heat, stirring constantly until the curd just comes to a boil. Remove from heat stir in lemon. Store in frig.

Custard

Ingredients
⅓ C. tupelo honey
1 Tbsp coconut oil
3 ½ Tbsp arrowroot or
¼ C. cornstarch
3 C. almond milk
¾ tsp vanilla extract
1 tsp almond extract

Preparation
In a large saucepan over medium heat, whisk together the honey, coconut oil, vanilla, add 2 cups of almond milk. In a small bowl, whisk together the remaining 1 cup of almond milk with arrowroot powder or cornstarch. Slowly add this mixture to the saucepan, whisking constantly until the custard begins to thicken. If you’re thickening it with arrowroot, you don’t want the custard to boil. If you’re thickening it with cornstarch, the custard will need to come to a boil in order to thicken properly. Whisk in vanilla and almond. Cool. This can be refrigerated for up to two days.

Cream Puff Shells

Ingredients
1 cup spelt unbleached flour
¼ teaspoon Himalayan Pink Salt
½ cup coconut virgin oil or olive oil
1 cup water
4 eggs or egg replacer

Preparation
Measure spelt flour and add salt
Bring oil and water to a boil in a saucepan
Add the flour at once to the water oil mixture, beat constantly until mixture leaves the sides of the pan. Remove from heat and allow mixture to cool. Add eggs one at a time beating until smooth. Preheat oven 400º. Drop by tablespoons onto an ungreased baking sheet or line a sheet with parchment paper. Bake at 400º for 40 minutes. Turn down the oven to 300º and bake another ten minutes, until the bottoms are crunchy. Slice fill with custard. Custard recipe follows.

Popovers Whole Grain

If one uses eggs + butter this is not vegan. Eggs + butter make this recipe. Bring ingredients to room temperature and allow dough to rest one hour.

Ingredients
3 large eggs
1 C. almond milk
2 Tbsp melted butter or coconut oil
6 Tbsp whole spelt flour plus
½ C. white organic spelt
½ tsp Himalayan salt
Additional melted butter or oil for greasing the pan

Preparation
Preheat oven to 450°F. Whisk the eggs, almond milk and melted butter in a medium bowl. In a larger bowl, combine the flours and salt. Let the batter rest for 10 minutes.
While the batter is resting, place the popover or muffin tin in the oven for five minutes. Remove the hot pan from the oven and brush with melted butter or oil. If using a popover pan, fill 6 wells nearly full. If using ½-cup muffin tins, fill each only ½ full.
Note: The key to making great popovers is to have the eggs, milk, spelt warm before mixing, allowing the mixed ingredients to sit for an hour. Popovers do not freeze well and pre-made batter does not work well.

Popovers

Ingredients
1 C. spelt flour
½ tsp Himalayan Pink Salt
2 large eggs or you can try
2 eggs ener-G replacer
1 C. almond milk

Preparations
Preheat oven to 450º. Generously oil and flour a six-cup popover pan. Preheat oven to 450 degrees F (230 degrees C).

In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups ½ full.

Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot

Banana Bread Vegan

Ingredients
4 ripe bananas
(Equals 1 ½ cups mashed)
1 tsp vanilla powder
¼ C plant milk
¼ C. oil
2 Tbsp chia seeds mix 2 Tbsp water
or 2 eggs replacer

2 C. spelt flour
3 tsp baking powder
1 tsp baking soda
½ tsp Himalayan salt

½ C coconut sugar or
½ C tupelo honey or
8 chopped dates or
⅓ C agave

½ C roasted chopped walnuts
sliced almonds (optional topping)

Preparation
Preheat oven to 400º.
Blend together (or in a food processor) mashed banana, vanilla, plant milk, chia seeds. Slowly add dry ingredients: flour, baking powder, baking soda, salt. Add sweetener, chopped walnuts and some raisins, if desired. Pour into a parchment lined bread pan. Sprinkle top with optional sliced almonds. Bake for 60 minutes.

Apple Muffins Vegan

Ingredients
2 C. spelt flour
1½ tsp baking soda
½ tsp Himalayan salt
Zest from two lemons
¼ C. Tupelo honey
→ ¼ C. apple juice concentrate
→ ½ C. date sugar
→ 8 cut up dates
1 C. almond milk
→ 1 C. almond yogurt
¼ C. olive/coconut oil
1 tsp vanilla
1½ C. apples
Juice 1 lemon over apples
1 tsp ground cinnamon

Preparation:
Preheat the oven to 375º. Put 12 paper liners in a muffin tin. In a bowl or food processor combine the flour, baking soda, salt, lemon zest. Add the sweetener, milk, oil, lemon extract, lemon juice. Mix well. Gently fold in the apples. Fill the muffin tin h¾ full with the mixture. Bake any left over mix in a small pan. Bake for 20 minutes or until a wooden skewer inserted into the center comes out clean. Let cool for five minutes.