PKD Recipes

Pasta Primavera with Avocado Pasta

Pasta Ingredients
1 ¼ C. spelt flour
½ small avocado
3 T water
⅛ tsp Himalayan pink crystal salt

Preparation
Add flour and salt to the food processor. With the food processor turned on, add the avocado through the chute. Process until it resembles fine peas or oatmeal. I put everything in a food processor and slowly add the water, watching it, so it resembles little peas. Knead the dough together so it forms a lump. Cover and let the dough rest for about an hour or longer. Bring a large pot of water to boil for the pasta. After about an hour, thread the pasta dough through the pasta machine several times starting with the thickest noodle setting and continuing until it is run through the thinnest setting. You will notice as you continue to feed the dough through the pasta machine eventually it begins to feel like pasta. If it is too soft, add a little more spelt flour. Once it is thin run the flat pasta strips through the cutter to make noodles. Place it in the salted boiling water. Freshly made pasta will cook more quickly than dried pasta.

Primavera Ingredients
toss with pesto sauce
or
4 T extra virgin olive oil
½ C. thinly sliced scallions
2 garlic cloves
1 C. matchstick zucchini
3 mushrooms sliced
½ C. young peas
1 T fresh thyme
1 T fresh oregano
fresh ground pepper

Preparation
Sauté the onion, garlic, carrots, zucchini, mushrooms, and peas. Add the fresh thyme, oregano, herbs, and a few turns of the freshly ground pepper. Toss sautéed vegetables with the al dente avocado pasta. This creates a nice blend of flavors. Or if time has caught up with you and you are in a rush, simply toss with pesto sauce and ground almonds.

Garlic Mushrooms

Ingredients
1 C. sliced button mushrooms
Garlic minced through a press
2 Tbsp olive oil
juice from 1 lemon
Fresh thyme leaves

Preparation
Cook the lemon juice until it is reduced by about a fourth. Heat the oil in a pan. Add small button mushrooms, garlic and the reduced lemon juice. Do not stir. Allow to cook about two minutes, serve warm. Garnish with thyme leaves.

Falafel by Ruth

Ruth doesn’t do a lot of measuring,  so these are not exact amounts.

Ingredients
2 C. garbanzo beans
Preparation
Soak 2 cups of dried chickpeas overnight in water and drain. Soak for about 3 nights, rinsing each morning under the faucet. Then add fresh water and soak and drain. Cook previously soaked chickpeas in a pot with fresh water. Once the chickpeas are cooked, put the following in a food processor:

Ingredients
chickpeas rinsed cooked
small onion
6-8 garlic cloves
1-2 bunches of parsley leaves
cumin
coriander

Preparation
Whirl altogether forming 2? balls and flatten by pressing your thumb in the middle. They should look like oval thumbprint cookies. Shape into ping pong size balls and place in preheated baking dish. Bake for 15-20 minutes, turning halfway through cooking. Baking in the oven is not traditional for cooking a falafel. Normally it is deep fried. They don’t warm up very well but crumble nicely and can be used to sprinkle on or as a binder in another dish. Uncooked falafel will keep refrigerated for about a week.

Uncooked falafel will keep refrigerated for about a week.

Some related recipes: 
The following are related recipes:
Hummus
Pita Bread
Fallafel

Falafel

Ingredients:
1 C. dried chickpeas that have been soaked for 3 days and rinsed daily.
1 large onion, chopped
2 cloves of garlic, chopped
3 Tbsp chopped parsley
1 tsp coriander
1 tsp cumin
2 Tbsp spelt flour
Salt
Pepper
olive oil

Preparation
Place dried chickpeas in a bowl, covering with cold water. Allow to soak for 3 days. Rinse daily with fresh water. Drain chickpeas, place in pan with fresh water; bring to a boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add spelt flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in oil until golden brown (5-7 minutes). Serve hot.

Or if you are avoiding fried foods, try baking falafel.

Preheat oven to 350º
Form balls with chickpea mixture. Place on a baking sheet, (sprayed with a little olive oil). Bake for 30 minutes; serve on top a beautiful salad of dark greens.

Serving Suggestion
Falafel can be served as an appetizer with hummus or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, sprinkle lightly with Himalayan salt and freshly ground pepper. As an alternative, falafel can be formed into patties and served like a burger.  Serves 4.

Hummus

Ingredients:
2 C. soaked (for 3 days) then cooked chickpeas /garbanzo beans
¼ C. bean broth
3 Tbsp lemon juice
2 cloves garlic, crushed
¼ tsp Himalayan salt (optional)
2 Tbsp olive oil

Preparation Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with fresh parsley. Serve immediately with fresh, warm pita bread or round slices of vegetables like zucchini squash or cucumbers.  Can be stored in the refrigerator.
The following are related recipes:

Ruth’s Falafel
Pita Bread
Fallafel

Avocado Broccoli Sprout Wrap with Black Beans

Ingredients
Avocado slices
broccoli sprouts
cooked soaked black beans
Red Onion Slices
sprigs of cilantro
sprigs of thyme
a few pieces of chopped garlic
Hot corn tortillas, heat on a griddle.

Black Beans
Soak 1 cup of beans in water, rinse with running water through a strainer each morning replacing the fresh water daily. On the third day cook the beans with chopped onions and diced carrots. Bring to a boil then simmer for about an hour. Season.

Preparation
Take a heated corn tortilla, add avocado slices, broccoli sprouts, black beans, red onion slices, cilantro, chopped garlic. Roll the corn tortilla wrap and serve.

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.

Quinoa Cucumber Hor D’Oeuvres

Ingredients
2 cucumbers
1 C. sprouted quinoa
½ C. black olives, chopped
1 Tbsp capers rinsed
¼ C. chopped parsley
1 garlic minced through press
½ onion finely chopped
3 Tbsp olive oil
Sprinkle Himalayan salt
Fresh ground black pepper

Preparation
Soak and rinse the quinoa; rinse daily until quinoa develops little tails. This is sprouted quinoa. Make this a day ahead giving the flavors time to marinate. Mix all ingredients except cucumbers. One can also use zucchini squash. The cucumber can be hollowed out or sliced thinly and coaxed into rounds.