PKD Recipes

Avocado Spelt Pasta

Ingredients
1 C. spelt flour
1 avocado
1 egg
Slowly add water so it resembles oatmeal

Preparation
Make your own pasta using a food processor. Add the avocado to 1 cup of flour, 1 egg, and enough water so the mixture resembles oatmeal. Add a dash of salt. Once it resembles coarse oatmeal, turn the dough out onto a floured board and knead the dough. Let it rest about twenty minutes before rolling it out and sliving it into pasta shapes. Dust with additonal flour and let it dry for about 15 minutes.

Serve with sautéd onion, fresh garden peas, and mushrooms. When you take the time to make your own pasta, the pasta is King of the dish.

Carob Mousse Parfait

Cashew Cream
1 C. cashews, soaked
½ C. almond milk
¼ cup tupelo honey
½ tsp vanilla extract

Carob Mousse
2 medium avocados
½ C. tupelo honey
1 tsp vanilla extract
¾ C. carob powder
¾ C. almond milk

Preparation
Using a blender, process all Cashew Cream ingredients until velvety smooth. Remove the Cashew Cream to another bowl. Place all ingredients for the carob mousse in a food processor and process until smooth and creamy. To make the parfaits, layer the carob mousse, cashew cream, and assorted fresh fruits and berries in wine or parfait glasses.

Avocado Guacamole Wrap

Guacamole Ingredients
Makes ½ C, 1 serving
1 avocado, chopped and mashed
1 ½ tsp minced sweet purple onion
½ tsp crushed garlic (1 clove)
1 tsp lime juice
Dash Himalayan pink salt (if one adds lime juice sometimes salt is not necessary)
Dash cayenne pepper (can omit)
6 Hot Corn Tortillas

Preparations
Put all ingredients in a bowl. Mash with a fork, leaving the mixture slightly chunky. Serve immediately.
Avocado has become one of my own staple foods when traveling. It is easily portable. When wrapped within a hot corn tortilla, avocado is transformed into a satisfying meal, especially with the addition of a few radish or broccoli sprouts, cilantro or parsley leaves, and thinly sliced sweet purple onion. If you must restrict potassium, avocado is one of those vegetables high in potassium.

Cucumber Filled with Avocado Pesto

Ingredients
1 cucumber
3 large garlic cloves
1 Tbsp pine nuts
15 fresh basil leaves
1 ripe avocado
1 tsp fresh lemon juice
2 sliced Kalamata olives

Preparation
Cut the cucumber in half lengthwise. With an apple corer or teaspoon, remove the seeds and leave a bottom to the cucumber so it forms a little cup. Crush or press the garlic, pulverize the pine nuts and add chopped basil. Mash the avocado with a fork and put in a mini processor.  Add to the avocado a squeeze of lemon juice and add the garlic pine nut mixture. Fill the little cucumber cups with the mixture and garnish with olive slices.