PKD Recipes

Ingredients
2 C. soaked almonds
½ red onion
fresh thyme
1 lemon
thin slice of garlic
½ carrot
fresh parsley leaves

Preparation:
Soak almonds overnight to diminish phytates, changing the water in the morning. Drain the almonds.  Chop onions and carrot. Alternate putting almonds, carrot, parsley and onion through the feed tube of a food processor or use a high speed blender. Add fresh thyme or parsley or finely chopped garlic. Add a squeeze or two of lemon juice to taste. Thin with water if necessary. Spread paté on cucumber,  jicama, sun choke cut in cracker-like-slices, stuff into squash blossoms or spread on a rye crisp cracker. Serve as appetizers. I first tasted this at a health fair given by the makers of a single gear juicer.  I had it on zucchini slices and loved it made with walnuts. Decorate the tops with grated carrots or a few finely chopped herbs.

The original recipe called for  Bragg’s liquid aminos but these have too much salt and are a ferment, harmful to PLD’rs. So omit and use a dash of Himalayan pink salt if  you wish.

Another Recipe for Almond Paté
Ingredients:
4 C. soaked sliced almonds (raw)
8 spring onions
2 ½ C. organic broccoli slaw
large squeeze of lemon juice
pinch Himalayan pink salt

Preparation
Chop spring onions. Mix with the soaked almonds and broccoli slaw and place into a food processor (for a smoother consistency, use a blender). Once all ingredients are processed or blended, transfer them into a mixing bowl. Add a squirt of lemon juice and sprinkle some Himalayan salt to taste. Refrigerate for an hour to blend ingredients.