PKD Recipes

Carrot Cake

Ingredients
¼ C. olive oil
⅔ C. tupelo honey or
8 dates crushed or
1 C. agave
3 eggs or
2 Tbsp ground chia + 4 Tbsp water or
Other egg replacer
2 tsp vanilla powder
1 tsp baking soda
2 tsp cinnamon
½ tsp Himalayan salt
½ C. crushed pineapple
1 C. unsweetened coconut
2 C. grated carrots (2)
¼ C. chopped walnuts
3 C. spelt flour

Preparation
Preheat oven 325º.
Mix oil and eggs or egg replacer until smooth. Add sweetener and mix well. Add remaining ingredients. Line two cake pans with parchment paper or line one 9 x 13 pan. Bake at 325º for 50-60 minutes. Allow to cool upside down on wire racks.

Passion fruit coulis
Ingredients
4 passion fruits
½ C. of water
¼ C. tupelo honey
1 Tbsp arrowroot

Preparation
Add passion fruit pulp, ½ C. water and ⅓ C. tupelo honey to blender. Blend well. Then add arrowroot and cook on stovetop until thickened. Glaze cake with coulis.

Vegan Cream Cheese
Ingredients
1½ cups cashew halves, soaked for 12-24 hours, rinsed
3 Tbsp fresh lemon juice
3 Tbsp water
Preparations
Place cashew halves in a glass dish and fill with filtered water. Cover and place in the fridge to soak for 24 hours. Then, drain and rinse the cashews with water.
Drop the soaked rinsed cashews in a blender or food processor and add 3 tablespoons of lemon juice plus 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender.
Blend for 2 minutes or so, until it’s as smooth as smooth can be. Set aside for a couple of hours.
Drape a tall plastic container with cheesecloth. Spoon the creamed cashew mixture onto the cheesecloth. Pull up the sides of cheesecloth and tie with a piece of string or twine.
Hang the cheese bag on a kitchen utensil and rest it inside a pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and serve as is or add flavors such as herbs or vanilla.

To make this into frosting, add some tupelo honey to get it to taste sweet. Or use Daiya vegan cream cheese.

Hemp Almond Granola

Ingredients
4 C. oats, thick oats
1 C. shelled Hemp Seeds
½ C. cinnamon
⅔ C. raw almonds crushed
½ C. Tupelo honey
¼ C. olive oil

Preparation
Preheat oven to 340ºF
In a glass bowl, combine oats, shelled hemp seeds,  cinnamon, almonds & mix well. In a small saucepan, lightly heat honey, olive oil. Be sure not to allow it to boil, it just needs to be heated through. Drizzle honey, hemp seed and olive oil into dry ingredients, and coat well.  Spoon granola mixture onto a cookie sheet, and bake at 340ºF for 25-35 minutes. Let the granola cool for about 40 minutes so it begins to harden & get crunchy. Store or gift this granola in air tight containers. Dried fruits can be added to this recipe to create more festive flavors and colors. My favorite mixture is almonds, oats and honey.

Rye Crisps Crackers

Ingredients
½ C. whole spelt grains
1 Tbsp olive oil
½ tsp Himalayan pink salt
½ tsp baking soda
1 tsp caraway seeds
¾ C. rye flour

Preparation
Sprout the spelt berries by soaking in water from 2-4 days. Rinse and drain each morning.  Do not sprout so long that there are any green shoots. Grind fairly fine in a food processor or high-speed blender. Mix in oil, salt, soda, seeds, and enough rye flour to form a stiff dough. Form into golf-ball sized rounds. Roll out on a well-floured board as thin as possible, not thicker than ¼ inch thick. Bake on a dry griddle on low heat for about 5 minutes on each side or in a medium low oven until very slightly brown.

Asparagus Oven Roasted

Ingredients
2 pounds asparagus
3 Tbsp extra-virgin olive oil
1 ½ Tbsp minced garlic
Salt, to taste
Freshly ground black pepper
2 tsp fresh lemon juice

Preparation:
Preheat oven to 425°F.
In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss to coat. Bake at 425°F for 15 to 20 minutes, or until the asparagus are tender and lightly browned, stirring twice during cook time. Remove from the oven. Sprinkle with lemon juice; toss to coat. Serve warm or at room temperature. 8 servings.
NOTE: Cook time will vary depending upon the thickness of the asparagus stalks.

Asparagus is one of my favorite vegetables. It is so sweet especially when freshly plucked from the garden and eaten. Though asparagus is an alkaline vegetable eating it will make one’s urine acidic. During asparagus season this is one time that I really welcome acidic urine. I realize the asparagus is getting rid of old metabolic wastes throughout the body. Asparagus is also known as a prebiotic plant vegetable, helping restore the normal intestinal flora.