PKD Recipes

Green Pineapple Grape Lemon Smoothie

Ingredients
1 C grapes
¼ skinned lemon
½ skinned pineapple cut in chunks
¼ C leafy greens
½ C ice

Preparation
Blend in a high speed blender (like a Blendtec) and serve.

Roasted Rutabagas

Ingredients
2 Rutabagas chopped into bite-size
2 cloves garlic finely chopped
2 Tbsp fresh thyme
¼ C. olive oil

Preparation
Boil rutabagas until tender but still firm, about 5 minutes. Mix spices and oil in a glass jar and let set for about an hour or more. Place rutabagas in a baking pan. Drizzle spice and oil mixture over and toss to coat. Bake in a preheated 425º oven 20-25 minutes, stirring occasionally. Serve.

Chanterelle Mushrooms

Ingredients
1 pound of Chanterelle mushrooms
1 Tbsp Sherry
1 Tbsp butter (a cheat)
salt pepper

Preparation
Place a fry pan on medium heat. Add the sherry and the butter allow it to cook for about five minutes while you roughly chop the mushrooms. Add the chanterelles sauté for about ten minutes. Serve immediately while hot. This goes well with saffron pasta and roasted cauliflower.

Roasted Cauliflower

Ingredients
1 whole cauliflower sliced into ¼ inch slices
Olive oil
Salt and pepper

Preparation
Rub a cookie sheet with olive oil. Preheat the oven 425º. Slice the cauliflower; lay flat on cookie sheet; drizzle with a bit more olive oil. Sprinkle salt and pepper over all. Bake for 25 -30 minutes, checking to be sure it browns on the edges. When ready to serve flip over to the other side and serve with a lemon wedge.

Ingredients Another Cauliflower Recipe
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt freshly ground black pepper
Almond parmesan cheese (can omit)

Preparation
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. Place uncovered, for 25-30 minutes, or until the top is lightly brown. If desired, once done, sprinkle with Parmesan cheese. Serve immediately.

Saffron Pasta

If you can find the time to make your own spelt pasta, the taste is delicious. The pasta becomes the star of the meal and a few flavorful bites fill one with immense eating pleasure. Otherwise spelt pasta is made by purity foods and is available at many USA health food stores. The egg adds flavor to this recipe and cannot be substituted however it can be omitted.

Ingredients Pasta
1 Tbsp hot water
⅛ tsp saffron
1 ¼ C sifted fine organic spelt flour
⅛ tsp Himalayan pink crystal salt (optional)
1 tsp olive oil (optional)
1 egg (or omit altogether)
Do not use egg replacer

Preparing Pasta
Place the saffron in a tablespoon of hot water. Allow it to seep until cooled. Add flour and salt to the food processor. With the food processor on, add an egg through the chute; add the saffron with one tablespoon of water, and a teaspoon of olive oil to the flour in the food processor. Process until it resembles fine peas or oatmeal. I put everything in a food processor and slowly add the water, watching it so it resembles little peas. Knead it together to form a lump. Cover and let the dough rest for about an hour or longer. Bring a large pot of water to boil for the pasta. After about an hour,run the pasta dough through the pasta machine several times starting with the thickest noodle setting and continuing until it is run through the thinnest setting. You will notice as you continue to run the dough through the pasta machine eventually it begins to feel like pasta. If it is too soft, add a little more spelt flour. Once it is thin, run the flat pasta strips through the cutter making fettuccine. Place it in the salted boiling water. This will cook more quickly than dried pasta.
NOTES
Recently while traveling I made this pasta for friends. I did not have a cuisinart food processor; did not have my pasta machine yet by almost rolling it out by hand, cutting it by hand, this pasta was enjoyed by all. Beverly, my friend, saved the day by getting the cuisinart to work for mixing. I just tossed with fresh thyme leaves and little olive oil.

Almond Cultured Raw Cheese

Ingredients
2 C. soaked almonds
1 C. water
1 tsp probiotics

Preparation
Blend all ingredients at high speed until smooth. Place the mix in a strainer lined with cheesecloth; place a weight on top. Leave to culture at room temperature for at least 24 hours but no longer than 48 hours. Once culture is complete, stir in the following.

Ingredients
¾ tsp Himalayan salt
2 tsp nutritional yeast (if you have PLD this will ↑ symptoms) or
2 tsp coconut aminos

Preparation
Transfer cheese mixture to a ring mould. Place cheese in refrigerator or remove ring and place in a dehydrator at 105ºF for 24 hours to develop a rind.

Brown Rice Cookies – 4 Types

If one uses eggs + honey this is not vegan.
Brown Rice Cookies
Ingredients
1 C. brown rice flour
½ tsp Himalayan salt
1 C. ground almonds, walnuts
1 C. raisins
¼ C. tupelo honey
2 Tbsp coconut oil
1 egg or
egg replacer
1 tsp vanilla
1 tsp almond flavor

Preparation
Stir together flour, salt, nuts, raisins. In another bowl mix together honey, coconut oil, egg, extracts. Add wet to dry ingredients; combine. Chill overnight or 12 hours. Preheat oven 350º. Prepare 2 baking sheets with olive oil spray or parchment paper. Shape cookies into 1 inch balls and place on cookie sheets. Flatten each dough ball with a fork or the bottom of a glass. When cookies bake they will not change their shape. Bake 12 – 15 minutes. Cool on wire rack.

Brown Rice Crisp Cookies Vegan
Ingredients
¾ C. Brown Rice Flour
½ C. Sorghum Flour
½ C. Tapioca Flour
½ tsp Baking Powder
¼ tsp Baking Soda
½ tsp Xanthan Gum
½ tsp Ground Cinnamon
¼ tsp Himalayan Salt
1 C. Just like sugar baking
⅓ C. Olive Oil
⅓ C. Rice Milk
1 tsp Vanilla bean
3 Tbsp Applesauce unsweetened

Preparation
Preheat the oven at 350°F.
Mix together the brown rice flour, sorghum, tapioca flour, baking powder, baking soda, xanthan gum, ground cinnamon, salt and Just like sugar for baking. Slowly stir in the the oil, rice milk, vanilla extract and unsweetened apple sauce until everything is fully incorporated. Using a cookie scoop or a tablespoon, scoop the cookie dough and drop them onto a parchment lined sheet pan at least 2 inches apart, you do not have to press them down because they will spread. Bake the cookie dough for 12-15 minutes until slight golden brown.

Brown Rice Chewy Cookies
Ingredients
1 C. coconut oil
2 C. brown rice flour
¼ C. cornstarch
2 Tbsp tapioca flour
1 tsp xanthan gum
1 tsp Himalayan pink salt (omit)
1 tsp baking soda
2 ounces just like sugar baking
½ C. tupelo honey or
just like sugar brown baking
1 whole egg or
egg replacer

1 Tbsp almond milk
1 tsp vanilla extract

Preparation
In a medium bowl, sift together the rice flour, cornstarch, tapioca
flour, xantham gum, salt and baking soda. Set aside. Add the just like sugars or honey to coconut oil. Mix. Add egg, milk and vanilla
mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.
Chill the dough in the refrigerator until firm, approximately 1 hour.
Shape the dough into 2-ounce balls and place on parchment-lined baking
sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans
after 7 minutes for even baking. Remove from the oven and cool the
cookies on the pans for 2 minutes. Move the cookies to a wire rack and
cool completely. Store baked cookies in an airtight container.

Brown Rice Carob Chip Cookies
Ingredients
1¼ C. Oat Flour
1¼ C. Brown Rice Flour
1 tsp Baking Soda
1 C. Just Like Sugar Brown
½ C. Just Like Sugar Baking
1 C. carob chips
½ C almonds or walnuts
⅓ C olive oil or coconut oil
1 tsp vanilla
1 tsp almond
1 egg or
4 tsp EnerG egg replacer mix with 7 Tbsp water or
egg replacer

Preparation
Preheat oven 375º. Spray baking sheets with olive oil or line with parchment paper Whip EnerG egg replacer with warm water in blender until it is smooth and frothy. Combine dry ingredients into wet. Drop by spoonfuls onto baking sheets and bake for 10 minutes.