PKD Recipes

Carob Fudge

Homemade carob chips
Makes 3 cups
1 C. coconut oil
1 C. carob powder
¼ C. Tupelo honey
1 vanilla bean scraped

Preparation
Melt oil over very low heat in a medium pan. Transfer oil to a medium bowl. Add remaining ingredients and mix well. You could also put the mixture in a blender. Line an 8 x8 pan with parchment paper. Pour mixture into the pan. Chill in fridge. Use a knife to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.

CAROB FUDGE
Ingredients
½ C. coconut milk
¼ C. honey
2 ½ C. dark carob chips without milk
commercially prepared or above recipe
Dash Himalayan salt
1 vanilla bean scraped

Preparation
Fudge is perfect for the slow cooker because it doesn’t scorch or burn.
Add dark non dairy carob chips, coconut milk, honey and salt, stir to combine. Cover and cook in a slow cooker on low 2 hours without stirring. It’s important that lid remain on during this 2 hours. After 2 hours, turn the slow cooker off, uncover, add vanilla bean and stir to combine ingredients.

Allow to cool in uncovered slow cooker, until fudge has reached room temperature…approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some gloss. Lightly spray a 1 quart casserole dish with olive oil. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 10 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.
Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.

Bone Broths

Normally I do not recommend animal proteins but if one is sick, recovering from surgery, losing weight then a bone broth might help.
Ingredients
animal bones
onion diced
carrot diced
bay leaf
water
lemon juice squeezed over bones

Preparation
Simmer these ingredients all day. The acid from the lemon will leach the calcium from the bones making a calcium rich broth. At the end of the day strain the clear broth, refrigerate, and sip it. The cooking all day should dissipate any chlorine added to chicken.

Roasted Carrots

Ingredients
4 large carrots or
4 rainbow carrots
water
dash Himalayan salt
Freshly ground pepper

Preparation
Preheat oven 370º. Cut carrots in bite size pieces. Peel carrots if desired. Place the chopped carrots in an oven proof container with a lid. Add sufficient water to cover the carrots. Cook for about a half hour adding more water as needed. The carrots are done when they have softened. Most of the water should have evaporated. Serve and season. Garnish with freshly chopped herbs.

Raw Carob Brownies

Ingredients
⅓ C. pecans
⅓ C. almonds
1 C. medjool dates, pitted
1 C. carob powder

Icing
⅓ C. carob powder
1 avocado
2 Tbsp Tupelo honey
2 tsp vanilla extract
pinch Himalayan salt
½ tsp ground cinnamon

Preparation
Combine pecans, almonds, dates, and the carob powder in a food processor and process until the mixture is finely chopped and well combined. Pat this into an 8 inch square pan lined with parchment paper.
Clean the food processor to make the icing. Scoop in your avocado, honey, the carob powder, vanilla, pinch of salt, and cinnamon. Process until smooth, thick, and luscious. Adjust to taste with more honey or carob. Spread the icing over the brownie base, then put in the freezer for about an hour to set before cutting into squares. Store in the freezer, but try to take each brownie out of the freezer for about 15 minutes before you eat it. The flavors come through best when the brownie (and icing) have been able to thaw a bit.