PKD Recipes

Beet Apple Watercress Salad

Curry Vinaigrette Ingredients
1 clove garlic
¼ tsp coarse Himalayan pink crystals optional
2 tsp curry powder
½ tsp galangal or Thai ginger
1 ½ Tbsp lemon juice
6 Tbsp olive oil

Curry Vinaigrette Preparation
Pound the garlic in a mortar with the sea salt auntil it forms a smooth paste. Add the curry powder (use commercially prepared powder or make your own, by using the recipe below.) Add ginger and work in the garlic. Stir in the lemon juice and whisk in the above oil.
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp cardamon seeds
1 small stick cinnamon
10 cloves
¼ tsp pepper
1 tsp turmeric
Grind the whole spices in a spice mill, then stir in the turmeric powder or grind fresh root. Use soon after making and store any that is left over in a cool place in a tightly covered jar.

Salad Ingredients
1 pound beets, mixed red and golden
6 scallions, white parts only, minced
Lemon juice
½ C. currants
2 large bunches watercress or a mixture of water and field cress
2 firm apples (Gala)
1 cucumber
¾ C. walnut meats, freshly cracked and roasted

Preparation
Preheat the oven to 400ºF.
Leaving the tails and an inch of the stems on the beets, rinse them, put them in a baking pan with ¼ inch of water, cover, and bake them until they are tender when pierced with a knife, about an hour, depending on the size of the beets. Take care not to overcook them. When cool enough to handle, peel the beets, slice them in half, then into wedges, and toss them with 2 tablespoons of the vinaigrette and half the scallions. Add lemon juice to taste to make the beets a little tart. Set them aside.

Cover the currants with hot water and let them stand to soften for 15 minutes. Then drain, gently squeeze them to remove extra water, and add them to the cooked beets.

Go through the watercress and break off the small branches from the thick main stems. Discard any yellow leaves. Wash and spin dry. If you are using field cress, wash and dry it also.

Quarter the apples and slice them into thin pieces. Combine them with the cucumber, walnuts, and the rest of the scallions; toss with 2 tablespoons of the dressing. If you are using both kinds of cress, combine the two cresses, dress them with the rest of the vinaigrette, and set them out on salad plates or a large platter.

Arrange the beets on top of the greens with the cucumber, apples, and walnuts scattered over and around them.

Beet Apple Juice

Ingredients
1 apple
¼ beet
thin slice of lemon
slice galangal
small slice turmeric root

Preparation
Juice the apple, ¼ of a beet, and galangal (Thai ginger) or turmeric through the juicer. Squeeze lemon juice over all and serve with a twist.

Lemonade

Ingredients
½ lemon peeled cut in half
1 apple sweet variety:
fuji, golden delicious, gala

Preparation
Put the lemon through the hopper of the juicer. Next slice the apples into sections that will easily fit in the juicer opening. Pour over crushed ice and drink this refreshing lemonade on a hot summer’s day.

According to a book Back to Eden, lemons are filled with natural enzymes, lowers uric acid. On page 659 of Back to Eden, Mr. Kloss points out that, “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile, and is very good in cases of malaria. Sufferers of chronic rheumatism and gout will benefit by taking lemon juice, also those who have a tendency to bleed, uterine hemorrhages, etc.; rickets and tuberculosis. In pregnancy, it will help to build bone in the child.”

Another Lemonade Recipe
3 lemons juiced or
½ C lemon juice
⅓ C tupelo honey
4 C water

Blend together serve chilled.

Green or Red Cabbage Juice

Cabbage will help return hair to its natural color. If you are new to juicing try juicing an apple (gala or golden delicious) first, pour half of the apple juice into a shot glass. Without cleaning the juicer,  juice a quarter of a cabbage with 5-7 almonds. Sip the cabbage juice within twenty minutes. Follow it  with an apple juice chaser.
1 sweet apple.

Ingredients
¼ cabbage savoy (sweetest), green, red (high in iron)
5-7 almonds

Instructions
Slice the cabbage into wedges that will easily fit through the opening of the juicer. Juice a portion of cabbage then about 5 almonds then a bit more cabbage.

Yield: 2 ounces of cabbage juice

Cabbage is one of the healing marbles from the earth. I used the deep green leaves heated and mixed with kelp as a poultice to relieve liver cystic pain. I have also used this same poultice on the nap of my neck to relieve intense migraine headaches. Cabbage has something within that seems to stimulate the natural endorphins of the brain.  It is high in the element boron, necessary for bone strength. It is very high in vitamin C.  An observation: while taking cabbage juice daily I noticed my gray hairs returning to their natural color. Cabbage is a great protector of DNA; increasing the metabolism of estrogen by products through the liver.  Cabbage juice has a sulfuric odor. The sulfurins are what make cabbage so health giving.The sulfurins, the smelly part of cabbage is what researchers have found to be a powerful antioxidant. Cabbage juice provides 607 mg of potassium, or 17 percent of the 3,500 mg Food and Drug Administration daily value. Potassium and sodium regulate the body’s fluid balance.

After juicing cabbage, I notice that I must immediately take the pulp to the compost heap or if I am traveling, I will wrap it in a double plastic bag and toss it. The smell of the sulfurins takes over the room. These sulfurs are the antioxidants at work protecting the integrity of our DNA. Cabbage juice benefits.

Another recipe for Cabbage Juice
Sometimes cabbage is a bit pungent. To cut this try juicing an apple first, then the cabbage. Cut and core an apple removing the seeds. Apple seeds contain arsenic. Put the apple slices through the juicer. Reserve this apple juice as a chaser for the cabbage juice. Without cleaning the juicer, slice a quarter of a cabbage so the pieces can easily fit through the juicer. This can be green or red cabbage. I find Savoy cabbage to be the most pleasant tasting. I put this through the juicer and then I put about 10 almonds through the juicer as well. I drink the cabbage almond juice first and follow it with the apple juice.

Apple Juice

Ingredients
2 apples cut up cored

Instructions
Put apples through an apple-slicing device or cut  the seeds out and slice into wedges that will fit through the juicer. Juice wedges in the juicer. Golden delicious, Fuji, and Gala are delicious for juicing. There is another variety called Gravenstein from Sebastopol California, from the Russian River area of California. I really enjoy Gravensteins. They cannot be stored and must be eaten at the time of harvest. Gravensteins have a short peak season. Apple seeds contain arsenic and are to be avoided.

When making my daily juices, I juice the apples first and without cleaning the juice machine, I will then juice cabbage. This yields a much sweeter and a less sulfuric cabbage juice. I drink all juices immediately or within 20 minutes so they do not develop a yeast ferment which causes my liver cysts to grow.  Yield: 6 ounces of apple juice

Apple Cake Vegan

Ingredients:
3 apples chopped
½ lemon juiced
3 C. whole grain spelt flour
½ C. almonds
1 tsp cinnamon

In a second bowl
1¼ C. apple juice
¼ C. Tupelo honey → ¼ C. dates
6 Tbsp olive oil
1 vanilla bean scraped →
2 tsp vanilla powder
¼ tsp Himalayan salt

Preparation:
Preheat oven to 350ºF (in Europe it would be moderate or 180ºC).
Slice the apples into ½ inch pieces. I put mine through a cute little machine which cores it, removes some of the skin and slices it into thin little rounds for me. Squeeze the juice from half a lemon over the apples to enhance the flavor.  Add the apples to the spelt flour, and  the chopped toasted almonds. Sprinkle the cinnamon over all and toss together with the olive oil and vanilla.

In second bowl slice open and remove the seeds from the vanilla bean, mix in ¼ teaspoon of  Himalayan ground salt;  add 1¼ cups of apple juice, add the sweetener and mix.  Then add the wet ingredients from the second bowl to the apple-spelt-cinnamon-almond mixture. Mix well. Transfer to an oiled cake pan and bake at 350ºF for about an hour and twenty minutes. Allow to cool at least an hour before serving. It will be more like a dense apple pudding cake. I have just baked this and the nuts are needed to give the cake texture, much like a fruit cake needs some nuts to provide a different crunch from the fruit. Once the cake has cooled and set, the texture resembles a bread pudding and the taste is much sweeter once all ingredients have had a chance to meld together.

This morning I had a slice of this cake with a cup of teeccino roasted grains beverage. It was sweet without being too sweet. It seems to be alkaline as it is made without any wheat, soy, sugar, or animal products such as milk, eggs, or cream.

A Few Sweeteners:
¼ C. Tupelo honey
¼ C. linden flower honey
2 tablespoons of Just like sugar® baking

Apple Cake Bread Machine

Ingredients Apple Mixture
2 Apples Golden Delicious variety.
Leave the skin on, use a knife or an apple slicer or if you have one of those delightful machines that turns, peels cores and slices the apple, use this to create a delightful apple pattern across the top.
2 tsp cinnamon
1½ lemons juiced
½ tsp Himalayan pink crystal salt
⅓ C. tupelo honey
1 egg yolk or
Egg substitute
3 Tbsp olive oil
1 tsp vanilla

Ingredients Cake
2 C. white Spelt Flour
½ tsp cinnamon
1 tsp baking soda
2 tsp Rumford® no aluminum baking powder
½ C. chopped soaked roasted almonds
¼ C. almond milk

Bread Machine Preparation
In a large bowl, toss the chopped apples with the cinnamon and squeezed lemon juice. Add the egg yolk, honey, vanilla, and olive oil. Mix with a spoon. Allow it to rest for about ten minutes to make its own juices. Sift the dry ingredients over the apple mixture. Mix by hand to form a batter consistency. Add the chopped almonds. Lightly oil the tin of the bread machine. Set on the bake cycle for about an hour. Turn it upside down on a towel. If you leave the chunks of apples large, its taste resembles a pie. I didn’t even allow it to cool or set before tasting it.

Conventional Oven
Pour ½ apples and batter into a large cake pan that has been lined with parchment paper to prevent it from sticking. Decoratively fan the remaining apples across the top in a swirling pattern. Bake at 375º oven until golden about 30 minutes.