PKD Recipes

Almond Yogurt 2

Ingredients:
2 C. homemade almond milk
20 -25 chili peppers stems (wash well in warm water) or alternatively one can try–

1 ¾ tsp of grass fed gelatin (caution not vegan) +
add yogurt culture

Equipment:
Insulated casserole dish with lid or yogurt maker
2 x 2 square piece of cheese cloth
thread to tie

Preparation:
Heat the almond milk until luke warm. Tie the pepper stems in the cheese cloth. Pour the almond milk in the insulated casserole dish or a yogurt maker. Put the pouch of stems in the milk. Push the pouch of pepper stems down to make it sink in the milk. Cover with the lid.

Yogurt will set after 5-6 hours. If the yogurt is not sour enough, let it set for 2 additional hours. Discard the pouch of stems after the yogurt has been made. After refrigeration, the solids separate to the top. If it is not thick enough, the yogurt can be strained through a cheese cloth.

For Vanilla yogurt: add the seeds of a vanilla bean or 1 teaspoon vanilla powder to the milk mixture before culturing. A touch of tupelo honey or maple syrup when serving will also help bring out the vanilla flavor.

Limeade

Ingredients:
½ C water
1 sweet limes peeled
2 Tbsp tupelo honey
1 ½ C frozen green grapes

Preparation
In a high speed blender (like Blendtec). Add ingredients in order listed and secure lid. Select Whole Juice and serve. If you don’t have frozen grapes on hand or do not care for a slight grape flavor, substitute ice cubes for the frozen grapes.

Serves 2
Serving Size 8 fl oz
Calories 130
Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium < 5 mg Carbohydrates 35 g Fiber 2 g Sugar 29 g Protein 1 g

Soup Carrot Fennel

Ingredients
¼ C. diced onion
1 clove garlic pressed
2 Carrots diced
2 tsp of fennel seeds
Freshly ground pepper
⅓ tsp Himalayan salt
Fresh thyme leaves or grated lime for garnish

Preparation
Sauté the onion add the garlic then the carrot. Add sufficient water to come 2 inches above the ingredients. Allow it to cook until the carrots are soft. Taste and season. Serve with crispy spelt toast.

Pancakes Spelt Whole Grain Yogurt

Ingredients
1 C. whole grain spelt flour (grind fresh)
⅓ C. almond milk
1 egg or
replacer
1 C. plain almond yogurt
Grind of fresh nutmeg
1 tsp vanilla powder
2 tsp tupelo honey
2 tsp baking powder
2 tsp baking soda
½ tsp Himalayan pink salt

Preparation
Freshly grind 1 cup of spelt kernels or use 1 cup of whole grain spelt. Set aside.
Beat one egg with the yogurt, add the spelt flour and slowly pour in ⅓ cup of almond milk. If you enjoy thin crêpe like pancakes, add ¼ cup additional almond milk. Add the remaining ingredients and mix using a wire whip. Pour a small amount on a well-heated griddle. Turn when little bubbles form.

The addition of yogurt makes these pancakes thick, light and fluffy without becoming too doughy.

Fava Beans on Toast or Fool Medemmas

Ingredients
2 C cooked and peeled fava beans
1 large onion diced
1 Tbsp olive oil
1 tsp cumin
¼ C chopped cilantro
Juice 2 lemons (¼ C)
Himalayan salt (can omit)

Preparation
After soaking beans for 3 days, pour beans into a pot and bring to a boil. Mix well and add remaining ingredients. Bring to a boil once again, then reduce heat to medium and cook for five minutes. This can be eaten with Pita bread.