PKD Recipes

Pancakes Brown Rice

If one uses egg + honey this is not vegan. These are gluten free pancakes
Ingredients

Dry ingredients:
½ C. brown rice flour
(grind brown rice in a blender or a flour grinder)
¼ C. spelt flour
¼ tsp Himalayan pink salt
½ tsp baking soda
½ tsp aluminum free baking powder

Wet ingredients:
¾ C. almond milk with lemon juice
1 Tbsp olive oil

Preparation
Mix the dry ingredients together. Mix the wet ingredients thoroughly together, almost whipping them to add air. Then add the wet to the dry and mix with a rubber spatula. Have the griddle heating. If using induction cooktop, heat to 5. Rub a bit of olive oil to the pan. Sprinkle water on the griddle and if the water dances, the griddle is hot enough. Drop by spoonfuls onto the griddle. I use a teaspoon to form dollar size pancakes. Turn when little bubbles form. Serve with tupelo honey, cut up ripe fruit, all fruit spread or if you are feeling decadent serve with maple syrup, cut up apple-banana or fresh pineapple, and a sprinkle of roasted almonds.

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.

Vegetable Lettuce Wrap

Ingredients
1 carrot, cut into matchsticks
1 zucchini cut into matchsticks
½ red onion sliced
2 garlic cloves minced
1 parsnip diced into squares
Mint leaves, chopped fresh
Thai basil, chopped fresh
Cilantro, chopped fresh
Olive oil
1 Bok Choy white part only chopped
3 snow peas, sliced lengthwise
4 mushrooms, sliced
2 water chestnuts, chopped

Preparation
Heat the olive oil add the onion, garlic, and vegetables. When all has slightly caramelized add the chili oil. Season. Serve lettuce leaves alongside the vegetables. Allow each person to build their own lettuce wrap, placing the vegetables inside the romaine lettuce leaf, topping it with fresh herbs. For an additional crunch, one can sauté rice sticks if desired.

Turnip Tian

Ingredients
2 Turnips
thin slices of goat cheese (omit) or almond dill cheese
2 tablespoons of almond milk
spelt bread crumbs
Fresh Thyme leaves

Preparation
These are best made individually in little ramekins. Olive oil and bread crumb the walls of the ramekins. Thickly peel the turnips placing them in a lemon water ice bath, then slice in thin rounds. Layer turnips and goat or almond dill cheese and sprinkle with thyme leaves. Pour a tablespoon of almond milk over each ramekin and sprinkle with bread crumbs. Bake in a 350ºF oven for about twenty to thirty minutes until bubbly.

Sunchoke Puree

Ingredients
3 sunchokes
¼ C almond milk
Pesto (optional)

Preparation
Scrub, peel, and quarter each sunchoke. Boil on the stove top for about a half an hour. Test with a fork to see if it is tender. Once tender, then strain the water off the cut sunchokes. Put the sunchokes into a high speed blender, add some almond milk and serve as a puree. If you wish to make a soup, add more water to the blender, ladle it into bowls and put a dollop of pesto in the middle.

Roasted Sunchokes

Pre-heat the oven to 375ºF. Wash and scrub sunchokes but do not peel. Rub sunchokes with a little olive oil and roast in the oven. Sunchokes take longer to roast than a baked potato but watch them a bit or they become soft and mushy. Roast for about an hour. If they are still crunchy, let them roast about ten minutes longer.

NOTE
Sunchokes were likely what was served at the first Thanksgiving dinner. These were roasted in a pit covered with hot coals. Sunchoke is a tuber that sprouts a beautiful sunflower. Once the sunflower dies away, dig for the root and roast and enjoy.

Soup Sunchoke

Ingredients
8 sunchokes
1 tsp olive oil
½ small onion chopped
2 cloves
1 cinnamon stick
few sprigs of fresh thyme
1 bay leaf
2 C. water
dash of Himalayan pink salt to taste

Preparation
Peel the sunchokes and chop coarsely. Heat olive oil in a pan and add the chopped onion, 2 cloves, cinnamon stick, and sprigs of thyme. Once the onion becomes translucent and slightly caramelized, add two cups of water and the cut up sunchokes. Bring to a boil then simmer for about 30 minutes until tender. Remove the whole spices. Add the sunchokes to a blender, strain the liquid and add (with the whole spices removed) to the blender. Purée. If more water is needed, add either almond or more water. Heat and serve with a dollop of pesto or sprinkle with little thyme leaves or float bits of fresh spring onion.

Mujadara Lentils

Ingredients
1 C. green lentils
(sprouted if available)
1 large onion, cut into rings
1 tsp cumin
½ tsp black ground pepper
1 Tbsp olive oil
1 tsp lemon juice
1 C. cooked brown rice
in vegetable stock

Preparation
Cook rice (soak the brown rice overnight to diminish the phytates. then cook in twice as much water plus ¼ more as is in the rice. For instance if you cook 1 cup of rice, cook it in 2 ¼ cups of water.)
Soak lentils for 3 days to diminish the phytic acid content. If you can strain through a sieve and continue to soak the lentils until it sprouts little tails this is best and has the lowest amount of phytates. Cook lentils with a lot of water until soft and they still have their form. Drain. Fry the onions slowly with some of the oil until brown and caramelized. In a large pan: Toss the rice and the lentils in olive oil for 2-3 min. Squeeze less than a teaspoon of lemon juice over all. Add the cumin, freshly ground pepper. Remove from heat. Serve with the sautéed onions on top.

Moroccan Carrot Salad

Ingredients
2 carrots finely shredded
1 Tbsp lime juice
1 Tbsp tupelo honey
¼ tsp ground cumin
¼ tsp ground cinnamon
1 tsp of cold pressed olive oil
½ C. raisins
sprinkle with crushed or slivered almonds
¼ C. crushed pineapple

Directions
Finely grate carrots. Try doing this in a food processor. Combine all ingredients in a large bowl. Mix well and press lightly with a wooden spoon until somewhat juicy. Mix the lime juice, honey, spices, olive oil together and allow it to sit for a bit. Place the raisins in water so they plump up. Then mix the raisins with lime juice and spice mixture. Toss this with the carrots. If you have a little crushed fresh pineapple then this too can be added. Adjust seasoning so salad flavor is balanced.

Mushrooms in Wine with Corn Meal Crust

Ingredients
It is best to bake this in a small 2 inch x 3 inch custard cup
1 Tablespoon of olive oil for the pan
2 cups of mushrooms
⅓ purple onion finely choppeed
1 clove garlic finely minced
Fresh thyme leaves from one sprig
1 cup of red wine
Corn meal crust
½ cup corn meal
¼ teaspoon of Himalayan Pink salt
1 teaspoon of baking soda
¼ cup of almond milk or rice milk
Preparation
Heat the oil in a fry pan on medium heat. Add the chopped onion, a finely diced garlic clove, a strand of thyme leaves; sauté until soft. Add the mushrooms and wine. Turn heat very low and allow it to barely simmer for 15 minutes to evaporate the alcohol while infusing the mushrooms with wine flavor. Add water if necessary. Season. Pour the mushroom mixture into two small ramekins. Add water sufficient to emmerse the mushrooms in a broth. Heat the oven to 350º. In the same fry pan that you cooked the mushrooms, add ½ cup of corn meal, salt, baking soda and the almond milk. Knead together and flatten into two rounds. Place the rounds on top of the mushroom filled ramekins. Use a ramekin about 3 inches wide x 2 inches tall.

Bake for 25 minutes in a 350º oven. Invert the mushroom tart on a plate so the crust is on the bottom. Serve with a thin lemon slice. If you wish reserve some of the mushroom misture for a sauce to go over the tart. Heat any remaining mushrooms on the stove top and put in a blender with a little water. Season and pour over the mushroom tart before serving.

Soba Noodles

Ingredients
2 C. buckwheat flour combined with 1 C. spelt
2 extra large eggs
½ C. warm almond or rice milk
⅓ tsp Himalayan pink salt

Preparation
Combine the flours and salt directly on a large pastry board or smooth work surface. Make a well in the center of the flour. Lightly beat the eggs with milk and pour the mixture into the well. Using a fork, gradually draw in the flour from the inside wall of the well. Beat gently in a constant direction to prevent air pockets from forming. Use your free hand to protect the outer wall until the wet mixture is well integrated. When the mixture becomes too stiff to work with a fork, scrape the dough from the fork into the well and continue forming the dough with your hands. Draw in the flour very gradually from the bottom of the wall, again being careful to keep air out of the dough and prevent air pockets from forming. Continue forming the dough into a very soft ball. It should be firm enough to handle, but soft and very pliable. If there is too much flour to be absorbed, do not use it all. Conversely, work in a little more flour if necessary. The perfect consistency is soft but not sticky, responsive to being touched and worked with. Using the heels of your hands, flatten the dough ball and knead it from the middle outward, folding it in half after working it each time. Knead both sides, maintaining a round shape, for about 10 minutes, until the dough is even and elastic.
Cover the dough with an inverted bowl or plastic wrap and let it rest for 15 minutes, or up to 3 hours.

or Mix Dough in a Food Processor
Pasta dough can be mixed in a food processor. Place the dry ingredients in the bowl. Combine the eggs, oil, if using, salt, and any other flavoring such as tomato paste separately, then pour into the bowl. Turn the machine on and process until a ball is formed and the ingredients are well mixed. If the mixture is to dry to form a ball, add a little water and pulse once. Cut as for fettuccine.

Eden brand makes a spelt soba noodles. Eden® Spelt Soba is a combination of two supremely energizing and strengthening, non-hybridized grains, spelt (Triticum spelta) and buckwheat (Fagopyrum esculentum). Spelt is also known as dinkel and farro, spelt is an ancient and distant cousin to modern wheat. It was one of the first grains to be cultivated and has grown on Earth for about 9,000 years. The twelfth century healer St. Hildegard wrote about spelt, “It produces a strong body and healthy blood for those who eat it and it makes the spirit of man light and cheerful.” Both spelt and buckwheat are valued for their rich flavor and health benefit, and both can be easily enjoyed by most people who have wheat allergies. Spelt is easy for the body to assimilate because it is uniquely water soluble. Buckwheat is excellent for stabilizing blood sugar and it contains high amounts of rutin, a flavonoid that causes decreased capillary fragility. Buckwheat is rich in all eight essential amino acids, especially lysine. Soba (buckwheat) noodles have been the healthy fast food of Japan for centuries. It is similar to spaghetti, but cut square.
Eden Spelt Soba is an excellent source of thiamin and a good source of protein and magnesium. Each is a low sodium, low fat food. As with the buckwheat and spring wheat, the spelt and kamut used at Eden’s Canadian pasta plant is 100 percent Canadian organically grown. Eden’s noodles are made by the same roll and cut process as traditional handmade noodles in Japan. The flour is slowly kneaded with pure water and a bit of sea salt which helps to bind the dough, enhances the flavor, and naturally preserves the finished pasta. The dough is then rested for hours; an essential step in creating the right texture. When finished it is repeatedly layered and laminated, and then rolled out and cut on a bladed roller. The pasta is cut into long sections, lifted on racks, and rolled into the drying room. It is allowed to dry slowly for up to twenty-four hours depending upon thickness, temperature, and humidity.

Beef Tea

Ancient recipe for distilled concentrated liquid beef.

Ingredients
1 ½ pound round steak
cut into 1-inch thick cubes
water
a glass jar
a clean rock

Beef tea is almost identical to the French l’essence de boeuf, a truly restorative food with a different almost gossamer type of protein for healing ailing bodies.  It is alkaline. This is not beef broth or beef consume or beef soup. It is a distilled concentrated liquid beef oftentimes known as beef tea. I have noticed when animal proteins are prepared this way, and taken in very small almost medicinal quantities, they are alkaline and especially healthful  for someone who is sick and ailing.

Round steak or eye of the round is trimmed of all visible fat and cut into little cubes. These cubes of beef are placed in a clean  wide glass jar with a lid. Add to the jar a clean rock or a heavy spoon for balance. Place this glass jar with the beef cubes (and the rock or heavy spoon) inside another  big pot of water.

Loosely cover the glass jar containing the beef.  Loosely cover the heavy pot the houses all. Each has its own lid or cover. Allow this to simmer together for about 2-4 hours. It will concentrate into a distilled form of liquid beef. Press the meat and liquid through a strainer.  Save this liquid. Toss the beef as the nourishment has been taken from it and imparted into the water, the liquid beef, the beef tea, the beef juice.

Prepared according to the above method,  when cool the liquid solidifies into a thick gelatin.  Sip slowly about 1 – 2  tablespoons per day of this super food, chewing the liquid so the saliva enzymes mix with the liquid beef. It is wonderful to sip when you are recovering from surgery or an illness and gives immediate strength. Liquid beef keeps up to  3 days refrigerated. The French call this method a restoran. It means to restore; the origin of the word restaurant; a place for weary road travelers to restore themselves for their journey as they might have partaken a small sip of beef juice to give them added strength.

A brief history of meat and fowl

Juice Cranberry

Ingredients
2 C. fresh cranberries

Preparation
Put berries through the juicer. Makes about 2 ounces. Mix with one ounce of mineral water. Drink the juice but do not eat the berries which are too high in oxalates.

Cranberry Lemon Sparkle

Ingredients
Perrier water
Cranberry 100% juice
Juice ½ lemon

Preparation
Add the juice squeezed from a half a lemon. Mix together; serve with a floating lemon slice.

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

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.