PKD Recipes

Carrot Cake

Ingredients
¼ C. olive oil
⅔ C. tupelo honey or
8 dates crushed or
1 C. agave
3 eggs or
2 Tbsp ground chia + 4 Tbsp water or
Other egg replacer
2 tsp vanilla powder
1 tsp baking soda
2 tsp cinnamon
½ tsp Himalayan salt
½ C. crushed pineapple
1 C. unsweetened coconut
2 C. grated carrots (2)
¼ C. chopped walnuts
3 C. spelt flour

Preparation
Preheat oven 325º.
Mix oil and eggs or egg replacer until smooth. Add sweetener and mix well. Add remaining ingredients. Line two cake pans with parchment paper or line one 9 x 13 pan. Bake at 325º for 50-60 minutes. Allow to cool upside down on wire racks.

Passion fruit coulis
Ingredients
4 passion fruits
½ C. of water
¼ C. tupelo honey
1 Tbsp arrowroot

Preparation
Add passion fruit pulp, ½ C. water and ⅓ C. tupelo honey to blender. Blend well. Then add arrowroot and cook on stovetop until thickened. Glaze cake with coulis.

Vegan Cream Cheese
Ingredients
1½ cups cashew halves, soaked for 12-24 hours, rinsed
3 Tbsp fresh lemon juice
3 Tbsp water
Preparations
Place cashew halves in a glass dish and fill with filtered water. Cover and place in the fridge to soak for 24 hours. Then, drain and rinse the cashews with water.
Drop the soaked rinsed cashews in a blender or food processor and add 3 tablespoons of lemon juice plus 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender.
Blend for 2 minutes or so, until it’s as smooth as smooth can be. Set aside for a couple of hours.
Drape a tall plastic container with cheesecloth. Spoon the creamed cashew mixture onto the cheesecloth. Pull up the sides of cheesecloth and tie with a piece of string or twine.
Hang the cheese bag on a kitchen utensil and rest it inside a pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and serve as is or add flavors such as herbs or vanilla.

To make this into frosting, add some tupelo honey to get it to taste sweet. Or use Daiya vegan cream cheese.

Honeydew Melon Juice

Ingredients
2 C cut up honeydew melon

Preparation
Place in a high speed blender on whole fruit juice setting. Serve and drink. All melon juices are strong alkalizes, loaded with vitamin C, and beneficial to kidney health.

Mango Pineapple Smoothie

Ingredients
1 C almond yogurt Ø carrageenan
1 C fresh cut pineapple
1 apple banana peeled
1 C frozen mango
½ C almond milk Ø carrageenan

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

Mango Lassi

Ingredients
3 C frozen mango
2 Tbsp lime juice
2 Tbsp tupelo honey
1 C vanilla almond yogurt
without carrageenan

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

Mango Lime Smoothie

Ingredients
3 C frozen mango
2 Tbsp fresh lime juice
2 Tbsp Tupelo Honey
1 tray ice cubes

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

Fig and Melon Salad

Ingredients
2 handfuls of rocket, mizuna,or red mustard greens
Orange vinaigrette
1 small melon
8 – 10 ripe figs (Kadota, black mission or Calimyrna figs)
1 Tbsp roasted pine nuts or walnuts
Preparation
Sort through the greens; discard any bruised leaves. Wash and dry and wrap in a damp towel and refrigerate while you make the vinaigrette. Cut the melon, scoop out the seeds, thinly slice, peel, follow the contour of the melon. Rinse the figs. Pat dry cut into halves or quarters leaving the stem ends on. Arrange the greens loosely with the melon and figs on it. Drizzle with vinaigrette and sprinkle with pine nuts or walnuts.

Orange Vinaigrette
¼ tsp orange zest
2 Tbsp orange juice
½ Tbsp lemon juice
¼ tsp Himalayan salt
3 Tbsp olive oil

Spelt Waffles

Ingredients
3 eggs or
egg replacer
¼ C. olive oil
2 C. almond yogurt
2 tsp almond extract
3 Tbsp Tupelo honey
1 tsp aluminum free baking powder
½ tsp baking soda
¾ tsp Himalayan Pink salt
Grind or use whole grain spelt flour
2 C spelt flour
blend together, let sit 5 minutes

Preparation
Heat waffle iron.
Slowly add the flour to the mix. I use a high speed blender and pulse. Once my waffle iron is hot, I add about half cup of batter to the waffle iron. Wait for steaming to stop. Check the waffle for crispiness.