PKD Recipes

Soup Creamy Coconut Pumpkin

Ingredients
½ C. chopped shallots
2 Tbsp chopped fresh garlic
3 C. coconut milk
3 lb. cooked pumpkin squash
5 C. vegetable broth
1 ½ C. chopped cilantro leaves
Fresh ground black pepper
chopped fresh chives
fresh turmeric

Preparation
Chop and brown shallots and garlic in coconut oil. Add broth, coconut milk, and pureed pumpkin.  If choosing to add fresh turmeric root, finely dice it or grate it and add a small coin’s worth size to the soup. Cook on medium until hot. Prior to serving season and cilantro. Garnish with chives and fresh black pepper. Sprinkle spelt bread crumbs over soup.

Cashew Apricot Bliss Balls

Ingredients
1½ C. cashew pieces
1½ C. dried chopped apricots
½ tsp pumpkin pie spice
¼ tsp cardamom powder
Orange zest
½ C. dried coconut

Preparation
Process all in a food processor. Blend for several minutes until the mixture can forms a ball. Roll into about 16 balls then roll in dried coconut.

Cherry Walnut Bites

Ingredients
1 C. dried sour cherries
4 Medjool dates
¼ C. walnut pieces
1 Tbsp fresh orange juice
¼ tsp ground cinnamon
3 Tbsp carob chips
2 Tbsp unsweetened shredded coconut

Preparation
Finely chop dried cherries, dates, walnuts. Combine in a large mixing bowl. Add orange juice, cinnamon, chocolate chips, and coconut. Mix together with hands, working into a sticky mass. Mixture should hold together; if necessary, add another chopped date or a little more juice. With clean, slightly wet hands, roll mixture in shredded coconut into walnut-size balls. Gently place into an airtight container and refrigerate. They will become firmer as they cool.

Sweet Potato Haupia Pie

Crust Ingredients
⅓ C. cold coconut oil
1 C. spelt flour
1 C. almonds, well chopped

Preparation
Preheat the oven to 350 degrees. Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the coconut oil. Cut the mixture with two knives, pulling them across each other in a scissors motion, until the crust mixture is crumbly similar to oatmeal. Press the crust mix into the bottom of a pie pan. Place the crust in the refrigerator while you prepare the sweet potatoes.

Sweet Potato Layer Ingredients
4 Tbsp coconut oil
½ C. Just Like Sugar baking®
2 eggs, beaten
2 C. Okinawan sweet potatoes cooked mashed
½ C. almond or coconut milk
1 tsp vanilla
⅛ tsp Himalayan pink salt

Preparation
Peel your sweet potatoes. Okinawan sweet potatoes come in wildly different sizes, so I can’t easily tell you how many potatoes you’ll need to make 2 cups. Use your best judgement. Boil the potatoes until a fork slides easily into them. Drain and mash. Set aside to cool while you make the crust. Isn’t that purple color amazing? How thoroughly you mash them depends on the final texture you want. Wash your medium size bowl that you used to mix the crust. Add the coconut oil and ssweetener together until smooth. Add one egg at a time, mixing them each until completely incorporated. Add half the sweet potatoes, mixing thoroughly. Add the other half and mix again. Finally, mix in the milk, vanilla and salt.

Spread the sweet potato layer into the pie crust, making sure not to add too much. The potato layer should fill the pie no higher than 1/2 inch from the top edge of the crust. Leave room for the haupia layer. Bake the pie at 350 for 30 minutes, or until the edge of the crust is golden and the sweet potato filling is lightly browning in spots. Cool the pie completely in the refrigerator.

Haupia Layer
1 can coconut milk (usually 13.5 oz)
½ C. water
⅓ C. Tupelo honey
⅓ C. cornstarch

Preparation
When the cooked pie has cooled, begin preparing the haupia layer. Do not prepare the haupia early or it may solidify and become unwieldy. Place the coconut milk and water in a saucepan, but don’t turn on the heat just yet. Mix together the honey and cornstarch in a small bowl. Heat at medium, stirring constantly, until thickened. You can tell it’s thick enough when you lift your spoon out, and the bits hold their shape. Just like sugar®. makes two types; one for baking and one for mixing with drinks.

Date Balls Candy

Ingredients
2 C. chopped dates
¼ C. Tupelo honey
½ C. water
½ tsp vanilla
1 C. chopped almonds
1½ C. grated unsweetened coconut

Preparation
In a heavy pan cook dates, honey and water over low heat stirring constantly until thick about 5 minutes. Remove from heat, add vanilla, nuts, and coconut. When cooled but still workable, roll into 1-inch balls. Roll coconut around outside of balls. Place on wax paper.