PKD Recipes

Roasted Pumpkin Seeds Pepitas

Ingredients:
seeds from a pumpkin
olive oil spray
Himalayan salt

Preparation:
Remove the seeds from the pumpkin, and clean off any pumpkin debris. Wash the seeds and lay them out on a baking sheet overnight to dry. The next day, pre-heat the oven to 250°. Spread the seeds out evenly and lightly spray with olive oil spray and season with salt to taste. Roast the seeds in the oven until the seeds become golden brown, about 1 hour and 15 minutes. Let them cool and enjoy!

Roasted Herb Cashews

Ingredients
2 C. cashews
2 cloves garlic, minced
1 Tbsp fresh chives chopped
1 Tbsp red onion minced
1 Tbsp chopped marjoram leaves
1 Tbsp fresh thyme
Season Himalayan salt
Freshly ground pepper

Preparation
Preheat oven 350º. Chop herbs, add ingredients and spread mixture onto a parchment-lined cookie sheet so it is about 1 cashew high. You don’t want to crowd your pan, so if you need to, use two cookie sheets. Bake in the oven for 20-25 minutes until starting to brown. Shake the pan for even roasting. For those of you with dehydrators, you can absolutely dehydrate this mix. Just presoak the cashews, then dehydrate at 95°F to 100°F for about 6-8 hours or until dry. Store in an airtight jar in the pantry for up to 4 weeks.

Baked Kale Chips

Ingredients
1 bunch kale
1 Tbsp olive oil
Himalayan salt, to taste or omit.

Prepatation
Preheat oven to 200°F or the lowest your oven will go. If you want this truly raw then the food needs to be dehydrated at less than 118º. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, spray with olive oil (I use a can with olive oil that sprays), then sprinkle with Himalayan salt. Arrange leaves in a single layer on a large baking sheet lined with parchment paper. Parchment paper allows for easy clean-up. Bake 20 minutes until dry. Place baking sheet or parchment paper on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. Grind a handful of chips (about half) in a mortar and pestle and sprinkle it over popcorn. I seasoned the popcorn with Himalayan salt.

Garbanzo Beans Roasted (Chickpeas)

Ingredients
1 C. soaked cooked garbanzo beans
olive oil spray
Himalayan salt
1 tsp cumin
1 tsp coriander
1 tsp curry powder
1 tsp garlic powder
1 tsp onion powder

Preparation
Heat oven 400º. Soak ½ cup dried garbanzo beans (chickpeas) overnight. Drain well. Add 4 x the amount of fresh water and place in a pressure cooker. Cook on high heat for twenty minutes. Let the chickpeas cool, rinse, drain and dry. Pat with a cloth if necessary or rolling cooked beans in a kitchen towel. Spray with olive oil; add cumin, coriander, curry powder, garlic powder, onion powder and Himalayan salt. Add olive oil sprayed chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread in a single layer. Bake until golden and crispy, 25 minutes, shaking the tray to toss. After 25 minutes of baking, taste one. It should be crunchy. If not bake a little longer or turn off the oven but leave the garbanzo beans in the oven until cool. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl. Eat at room temperature. Garbanzo beans are high in leucine, beneficial for PKD.

Quinoa Meatballs

Ingredients
1 Tbsp water
½ C. onion, diced
3 cloves garlic, minced
2 Tbsp finely chopped mushrooms
½ C. soaked cooked chickpeas
½ C. cooked quinoa
3 Tbsp quinoa flour
2 Tbsp no salt seasoning
⅓ tsp Himalayan Pink Salt
1 egg or
replacer

Preparation
Preheat oven to 350º
Heat a add onion, garlic sauté in water until fragrant. Add mushrooms. Add chickpeas to a food processor. Process until crumbly. Add onion mixture, quinoa, spices and egg. Process until well blended. Allow to sit for 15 minutes.Form into small balls and place on a parchment lined baking sheet. Bake 350º for 30 minutes.

Asparagus Risotto Fat Free

Ingredients
2 ½ C. vegetable broth or water with the juice of one lemon
1 minced garlic clove
½ C. diced onion
1 tsp lemon zest
¾ C. short grain brown rice, sticky rice
1 pound fresh asparagus cut 1 inch pieces

Preparation
Bring broth to a simmer. Sauté garlic and onions in a small amount of water. Add rice and lemon zest. Add one cup of broth; stir until absorbed. Continue adding broth by half cupfuls. Add all but the asparagus tips to the rice mixture. Continue cooking until almost all the broth is absorbed. Taste the rice for softness. If it is still toothy continue to add more water until suddenly the rice changes and becomes soft and creamy. Add the asparagus tips and ½ cup of broth. Continue cooking until absorbed. Serve with a sprinkling of additional lemon zest.

Kabocha Squash Risotto

Ingredients
5 C. vegetable stock or
Water with saffron
¼ tsp saffron
olive oil spray
2 medium shallots finely chopped
2 C. shiitake sliced thin
4 stalks of fresh thyme leaves or
1 tsp dried thyme
½ tsp Himalayan pink salt
¼ tsp freshly ground pepper
3 C. kabocha squash
1 C. brown arborio rice
½ C. shelled (chopped Ø salt Ø dyed) pistachios

Preparation
The skin of kabocha squash is very hard like winter squash. 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 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.

Place broth or warm water with saffron in a saucepan, bring to a shimmer. Reduce heat so broth remains steaming but not simmering. Spray another pan with olive oil. Add shallots cook until fragrant, add mushrooms, thyme, salt, pepper. If using add 2 tablespoons of vermouth, rice and stir until vermouth is absorbed. Leave cover off and alcohol will absorb in 15 minutes, Add 3 cups of roasted and skinned, chopped squash. Stir in a half cup of the saffron broth and continue to stir until almost absorbed, continue to add by half cupfuls, stock, and stir and cook until the rice changes and takes on a soft creamy consistency (about 45 minutes). You may have to cover the mixture for about 15 minutes to soften the brown rice. Once risotto is soft and fully cooked (taste a few of the rice grains) take off the heat; sprinkle with vegan cheese or ladle risotto into bowls and top with crushed pistachios.

Pumpkin Bread

Ingredients
1 C. pumpkin puree
¾ C. almond milk
1 C. tupelo honey
2 eggs or
egg replacer
2 C. spelt flour
½ tsp aluminum free baking powder
2 tsp baking soda
½ tsp Himalayan salt
1 tsp ground cloves
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp allspice
1 C. raisins
1 C chopped walnuts

Combine everything in a blender. Add nuts/raisins by hand. Pour into a parchment lined bread baking pan. Bake at 350º for 50 – 60 minutes until tester comes out clean. Let it cool on a wire rack.