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

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.

Baked Kale Chips

Ingredients
1 bunch kale
1 Tbsp olive oil
Himalayan salt, to taste or omit.

Prepatation
Preheat oven to 200°F or the lowest your oven will go. If you want this truly raw then the food needs to be dehydrated at less than 118º. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, spray with olive oil (I use a can with olive oil that sprays), then sprinkle with Himalayan salt. Arrange leaves in a single layer on a large baking sheet lined with parchment paper. Parchment paper allows for easy clean-up. Bake 20 minutes until dry. Place baking sheet or parchment paper on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. Grind a handful of chips (about half) in a mortar and pestle and sprinkle it over popcorn. I seasoned the popcorn with Himalayan salt.

Almond Herb Cheese

Ingredients

1 ½ cups raw almonds, soaked 12 hours
1 ½ cups water
3 tablespoons hummus
1 tablespoon coconut oil (or oil of your choice)
juice from 1-2 medium lemons
1 tsp chopped fresh oregano
1-2 teaspoons Himalayan salt (or omit)
¼ – ½ teaspoon pure garlic finely diced

Preparation
Rinse almonds thoroughly in fresh cold water, drain and put into blender. Add 1 ½ cups water. Blend on highest setting for 3-4 minutes. Stop blender, add remaining ingredients and blend until very, very smooth (an additional 3-5 minutes.)
Open and place sprout bag or cotton cloth (or even a clean stocking) in a large bowl or pitcher.
Pour the almond cheese mixture into a bag and close with drawstrings, rubber band, or a twist tie. Place bag of almond cheese mixture in pitcher or bowl so that it will drip and strain for 12 hours. Place draining cheese in the refrigerator for 12-24 hours to thoroughly drip. You can also let the mixture ferment slightly by allowing the cheese to strain on the counter for 6 hours and then moving it to the refrigerator to strain for the remaining time period. Store cheese in the refrigerator for up to 5 days.

Walnut Pâté

Ingredients
3 C. walnuts, soaked overnight
½ – 1 C. Water
¼ C. diced red onion
¼ C. minced cilantro
1 lemon peeled
1 Tbsp hemp seed oil (optional)
⅓ tsp Himalayan salt (omit)
Freshly ground pepper
2 small garlic clove
1 thin slice turmeric root or
1 tsp curry powder

Preparation
That that is pictured is made in a food processor. When made in a high speed blender the pâté resembles a very thick cream. Process all ingredients starting with ½ C water in a high speed blender. Serve alongside diagonally thinly carrots or round thicker zucchini slices, or cucumbers, or sunchokes or jicama slices to be used like crackers for the pâté dip. I first tasted this at a health food fair and found it really delicious when served on cucumber slices. If made thinner, this can also be used as a sauce over vegetables.

Juice Pineapple

Ingredients
½ pineapple cut into long strips
To fit into a juicer
1 lime juiced

Preparation
Pineapple is high in bromelain, diminishes joint pain and muscle aches and it aids in the digestion of protein. Take an alkaline fruit about twenty minutes before each meal to gain the benefit of the digestive enzymes of the raw fruit.

Green Kale Apple Juice

Caution leafy greens can be high in oxalates. A quick dip in boiling water for a few seconds will decrease oxalates. Toss the water which contains the oxalates.
Ingredients
2 sweet apples cored
Leave skin on
1 thin lemon slice
2 C. raw kale

Preparation
Juice these in the order listed. Stick close to home after drinking this juice. It acts like little brillo pads ridding the body of old toxins. The lemon slice aides in digesting nutrients from kale.

Raw Carob Cake Recipe

Ingredients
4 C. walnuts soaked
1 C. pitted, packed dates
⅔ C. carob powder
2 tsp vanilla non alcoholic extract
1 ½ Tbsp water
¼ C. dried cherries
¼ C. carob chips (omit)

Prepare
Place the walnuts in a food process and process until ground. Add the dates and process until the mixture begins to stick together.  Add the cocoa or carob powder and vanilla extract and process. Add the water and process briefly. Add the dried cherries, carob and pulse only to mix. Press the mixture firmly into a parchment lined cake pan. Chill for at least 30 minutes before serving. Carob cake will keep for two weeks in the refrigerator

To serve
Dust the top of the cake with additional finely chopped nuts, fresh fruit, cherries, berries. To make a whipped topping, blend ½ C. water, 1 C. soaked cashews, and ¼ C. Tupelo honey.

Hemp Candy

Ingredients

1½ C. coconut oil
¼ C. Hemp Seed Butter
4 Tbsp Tupelo honey
1 Tbsp vanilla extract
2 tsp cinnamon
¾ C. roasted carob powder
¼ C. ground walnuts
¼ C. Shelled Hemp Seeds
¼ C. chopped almonds

Preparation:
To melt coconut oil, scoop out measured amount and heat slightly on stovetop.  In a medium bowl, place melted coconut oil and almond butter. Stir until both are blended.  Next, whisk in honey and vanilla extract. Add in cinnamon and stir until it blends evenly. Next, slowly stir in carob powder one tablespoon at a time.  The mixture should still be slightly runny. Add hemp seeds and ground walnuts and chopped almonds.  The mixture should still run off the spoon very slowly.

Spoon into mini cupcake trays lined with paper liners. Pour in mixture half way. Chill in freezer for 15 minutes. When the candies are set, pop out and store in a freezer safe container.  Keep frozen.  Yield: 50 candies. If you are feeling creative, you might poke a raw walnut in the top.

Lemon Cheesecake Raw Vegan

Crust Ingredients
1 ½ C. almonds (soaked 2 hours)
4 medjool dates
2 Tbsp coconut oil
⅓ C. dried shredded unsweetened coconut

Preparation
Process in food processor. Before pressing the crust into the bottom of the springform pan (or pie plate), sprinkle dried, shredded, unsweetened coconut on the bottom of the pan. Then, press in the crust. This helps prevents the crust from sticking to the pan, making each slice beautiful and easy to serve.  Try a second glass plate to help press the crust.

Cheesecake filling Ingredients
3 C. cashews soaked overnight
¾ C. coconut oil
¾ C. tupelo honey
Juice and zest from Meyer lemon
dash Himalayan pink salt

Preparation
Blend ingredients in high speed blender. Pour mixture on top of crust. Tap pan to remove any bubbles.

Blackberry Sauce Ingredients
2 C. blackberries
½ C. dates or tupelo honey

Preparation
Blend in a high speed blender. Pour sauce over and freeze together or serve sauce separately.

Chia Fresca–Iskiate

Ingredients
10 oz of water
1 Tbsp dry chia seeds
Tsp lemon or lime juice
Tupelo honey to taste

Preparation:
Stir the chia seeds into the water; let them sit for about five minutes.  Stir again, and let sit for as long as you like.  The more it sits, the more gel-like the seeds and water become.  Add citrus juice and sweetener if you wish.

Chia Seed Oil
Chia oil is an interesting source for omega 3’s. Some have tried fish oil (really causes severe liver aches). all variety of forms of flax seed and its oil and capsules. These too seem to cause intense liver pains, liver growth and bloating. Currently hemp seed oil capsules,tend to give the munchies and a craving for sweets. Raw foodie caterers (raw fruits and vegetables only) from a local farmer’s market recommended some give Chia seeds a try.

Chia Seed Oil Capsules
Chia seed is one food that is super high in leucine. Leucine has been found to be helpful to create more muscle mass in middle aged men and help dialysis patients.
Chia seed is high in calcium, 5 times the calcium of milk. 631 mg per 100 grams of seed.
Chia seed is also high in protein, with 18 grams per 100 grams of seed.
The optimum ratio of Omega-3 to Omega-6 should be 3:1
Chia seed provides that ratio.
Chia seed is hydrophilic. Absorbing up to 14 times (Mix @ 9-10 times) its weight in water. This helps extend energy and endurance.
Chia seed is rich in antioxidant oils.
Chia seed contains chlorogenic acid, and
caffeic acid as well as myricetin, quercetin, and kaempferol flavonols. These compounds are both primary and synergistic antioxidants that contribute to the strong antioxidant activity of chia seed.
Chia seed is also low in sodium, only 19 mg per 100 grams.
A few my remember when Chia seeds were spread as a paste of clay figurines creating chia pets. This is the exact same chia. One can purchase chia in its natural seed form or grind them up and sprinkle them salads. Some people prefer the convenience taking chia oil capsules. Anutra Whole Salvia Hispanica Seed is all chia. It is an ancient Aztec product. It can be added to smoothies or sprinkle on top of salads or added to a sandwich. This is a good source of omega 3’s and essential fatty acids needed daily. Born to Run a book about the  Tarahumara Indians from a remote village in Mexico are a running tribe. For their fuel for long distance runs reaching 500 miles they drink chia seeds with water and lime. Read about one runner’s recipes from the meatless runner. Chia seeds have the interesting property that when they’re left in water for a few minutes, the water begins to gel.  Supposedly this is helpful in digestion, but I’m wondering if somehow chia could be used to make an energy gel.  (I’ll let you know if I perfect that one.)  For now, you’ll have to be satisfied with chia fresca (or iskiate), a popular drink made with chia seeds, water, and lemon or lime. Born to Run Born to Run is interesting reading.

Fun fact: years ago this was known as a chia pet, you would apply chia seeds to a lamb figurine. The lamb would grow wool of chia sprouts.

Almond Paté Nori

Ingredients
1 Cup almonds soaked overnight
½ cucumber sliced in circles
2 spring onions (green onions, scallions)
1 small carrot (about 50g, 2 oz)
squeeze lemon juice
2-3 tsp Nori flakes (optional)

Preparation:

Soak the almonds at overnight, changing the water in the morning. Drain the almonds, and peel them if you have the time; it enhances the appearance. Chop the celery, spring onions, carrot. Put celery, spring onions, carrot, almonds into a blender or food processor, process until smooth. Add lemon juice to taste, and mix in optional seaweed flakes. Himalayan salt is optional. Mound the pâté on the middle of a plate. Fill half the plate with a mixed leafy salad. Arrange chopped vegetables surrounding this: rounds of cucumber, rounds of thinly broccoli [including the stem], or some sweet corn.

Almond Pâté

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.

Pie Crust Raw Vegan

Ingredients
1½ C. raw soaked almonds
for a crisper crust soak the nuts then dehydrate
1 C. dates
¼ tsp cinnamon
1 tsp virgin coconut oil
1 vanilla bean scraped

Preparation
Process almonds in a food processor until a coarse almond flour is formed. Add dates, coconut oil and cinnamon to the food processor and process until the mixture forms dough. Press the dough into a pie pan.

Apple Pie Raw Vegan

Ingredients

7 small fuji apples
½ lemon juiced
¾ tsp cinnamon
1 C. chopped dates
1 tsp lemon zest
1 raw pie crust (recipe below*)

Preparation
Slice 5 apples in a food processor. Pour the lemon juice and sprinkle with cinnamon. Dehydrate on low for a few hours or put this in an oven at the lowest possible setting for an hour.

In a blender add 2 additional fuji apples, chopped dates, cinnamon and lemon zest to make an applesauce. Mix the applesauce and the dehydrated apples in a bowl. Pour the mixture into a basic raw crust. Refrigerate for two hours.

*Basic Raw Crust
Ingredients
1 ½ C. raw soaked almonds
for a crisper crust soak the nuts then dehydrate
1 C. dates
¼ tsp cinnamon
1 tsp virgin coconut oil
1 vanilla bean seeds scooped out

Preparation
Process almonds in a food processor until a coarse almond flour is formed. Add dates, coconut oil and cinnamon to the food processor and process until the mixture forms dough. Press the dough into a pie pan.