PKD Recipes

Salad Greek

Ingredients
1 sweet purple onion thinly sliced (soak in ice water increases the sweetness)
½ seedless cucumber cut into bite size chunks
1 C. Kalamata olives (can omit)
Romaine lettuce hearts cut up
several sprigs of cilantro equal to ½ C.
Slice  almond dill cheese
2 Tbsp lemon juice
6 Tbsp olive oil
1 tsp oregano chiffonade or dried ½ teaspoon
Crushed Pita bread

Preparation
Combine vegetables, olives in a bowl. Rest sliced feta or goat cheese on the top of the salad. Combine lemon juice and olive oil. Shake vigorously to combine oil and lemon juice. Pour over the salad. Season with freshly ground pepper and the oregano. Allow the salad to marinate until ready to serve. Serve salad with hot pita bread that has blistered and cooked on a hot griddle.

GREEK SALAD
Ingredients
1 large head Romaine Lettuce
½ half red onion, sliced
1 English Cucumber, sliced
1 C. Kalamata olives
1 C. salt free Greek Feta, crumbled (almond dill cheese)

Salad dressing
½ C. olive oil
4 Tbsp fresh lemon juice
1 tsp dried oregano
Dash Himalayan salt (omit)
freshly ground pepper
Place lettuce in a large bowl. Mix dressing in a bottle and give it a good shake. Toss the lettuce with half the dressing. Place remaining salad ingredients on top of lettuce, drizzle with more dressing if desired.

NOTES
Feta cheese is a soft white cheese. As such it is better if one must eat cheese. However feta, olives are a bit too salty for my taste. I try to look for a goat cheese made at the local farmer’s market without salt. And olives that are less salty.
-A Greek PKD’r has written that in Greece they use only locally grown olive oil fresh from local olives and never buy store bought olive oil. Greece, especially Crete has some of the lowest rates of heart disease.

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.

Lemonade

Ingredients
½ lemon peeled cut in half
1 apple sweet variety:
fuji, golden delicious, gala

Preparation
Put the lemon through the hopper of the juicer. Next slice the apples into sections that will easily fit in the juicer opening. Pour over crushed ice and drink this refreshing lemonade on a hot summer’s day.

According to a book Back to Eden, lemons are filled with natural enzymes, lowers uric acid. On page 659 of Back to Eden, Mr. Kloss points out that, “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile, and is very good in cases of malaria. Sufferers of chronic rheumatism and gout will benefit by taking lemon juice, also those who have a tendency to bleed, uterine hemorrhages, etc.; rickets and tuberculosis. In pregnancy, it will help to build bone in the child.”

Another Lemonade Recipe
3 lemons juiced or
½ C lemon juice
⅓ C tupelo honey
4 C water

Blend together serve chilled.

Lemon Hot

Drink upon arising the juice of one lemon that has water added to it to equal a half a cup. Additionally throughout the day have a hot lemon drink. Naringenin in citrus fruits diminishes cyst development.

Ingredients
1 lemon juiced

Preparation
Heat a pot of hot water. Add the juice of one lemon to the hot water. Add a little tupelo honey if desired. Then get comfortable and sip it along while relaxing. I do not know how it works, but lemon juice diminishes pain from cystic organs, relieves migraine headaches, keeps me alkaline, diminishes joint pains and just makes me feel better. For a cough, try lemon juice mixed with tupelo honey. It squelches the cough. I have taken as many as 6 lemons a day to keep me alkaline or to relieve pain.

An electric citrus juicer works well. When traveling first roll the lemon to soften it. Then slice it in half and use a table knife to scrape the juice into a glass. A friend told me this works just as well with a spoon and there is no chance for the knife to slip. Add a slice to water glass or to juice.

Lemon Egg

This is a recipe for calcium citrate or lemon egg. It helps keep our bones strong while protecting our kidneys. One person has used lemon egg to help maintain alkalinity. Her nightly urinary pH runs about 7.8.

This takes about a day to complete. Carefully fill a wide mouth jar with a clean, whole, uncracked egg. Cover the egg with freshly squeezed lemon juice. Cover the jar and place in the refrigerator. Bubbles will form on the egg shell. The egg shell will begin dissolving and finally the mixture turns white. This make take about 24 hours. Carefully remove the egg and use as normal. There should still be a soft membrane surrounding the egg but no shell as this has dissolved into the lemon juice to make calcium citrate. Remove the egg. Place a tight lid on the remaining mixture. Shake well. The mixture will keep refrigerated for 3 days. Then toss and start fresh.

Take no more than one teaspoon per day initially because it can be very powerful. Start slowly. The amount may gradually be increased. Each individual is unique. Take the mixture for two weeks, and then leave off for two weeks. Take sips slowly, testing your nightly urinary pH to be sure you do not become too alkaline. Hold off if your nightly urinary pH registers 8.5.

Using the removed egg
Slowly cook the removed egg. Allow to cool. Once cooled carefully peel away the membrane and add it to the lemon egg mixture. This eggshell membrane has been found to be useful for osteoarthritis. In 7 days participants noticed increased flexibility.

Make your own eggshell membrane
Rinse about a dozen shells well in water. Remove any egg bits that might be stuck but don’t remove membrane as these have extra nutrients. Fill a stock pot with approximately 6 cups of filtered water and bring to a boil. Carefully put your eggshells into water. Let cook for 10 minutes. Drain shells. Spread the shells on glass or stainless steel baking sheet and let dry overnight. In the morning, put in a 200º oven for about 10 minutes or in a dehydrator. Once completed, put a few shells into a blender and run until they are pulverized into a granular form. Continue until all of your shells are powder. Store in a tightly sealed Mason jar in the cupboard away from heat or moisture.

Louise’s lemon egg

Try taking the shells of 2 cooked eggs, carefully peeling away all the white lining from the inside of the shells (previously soaking the eggs in warm water before cooking). Put the shells in a glass jar. Squeeze the juice from 1 to 1 ½ lemons over the egg shells. Crush the mixture with a fork into as many small pieces as possible increasing the surface area for the lemon reaction. After 24 hours strain and sip.

Another Lemon egg Recipe
Wash empty cooked eggshells in warm water until all the egg white is removed. Do not remove the membrane if you have arthritis or joint pains. The membrane contains nutrients to help this. Allow the washed shell to air dry. Grind the shells in a food processor.
Ingredients
½ teaspoon of powdered egg shell (approximately 400 mg of calcium)
½ a lemon juiced
Preparation
Put the powdered egg shell in a clean glass jar, add the freshly squeezed lemon juice. Leave at room temperature for 6 hours but no longer than 12 hours. Take a spoonful. Toss what you do not use and mix again the following day. Take only for two weeks then leave off for two weeks.

Here is a clinical trial using Natural Eggshell Membrane  NEM to help osteoarthritis.

Tabouli by Ruth

Make spelt bulgur
Steam the washed spelt kernels in double the amount of water until the liquid is absorbed and the spelt is tender (about 1 hr. or less). Spread thinly on cookie sheet or shallow pan and place in oven at 200ºF maybe for an hour, until the spelt is dry enough to crack easily. Crack the dried spelt in food processor. Store in airtight container.
Preparation
Place 1 cup of bulgur in 2 cup of boiling water, cover and allow it to steam cook for about 45 minutes until tender.
Mince:
4 bunches of cilantro leaves
½ C. fresh mint leaves
1 small onion
3 Radishes sliced thinly
Combine in a bowl with bulgur
In a separate bowl mix:
2 C. cooked spelt bulgur
¼ C. olive oil
¼ – ½ C. lemon juice
1 tsp Himalayan Pink Crystal Salt
Preparation
Mix everything thoroughly. This is best kept overnight in the refrigerator. Taste and adjust seasonings.

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.

Apple Cake Bread Machine

Ingredients Apple Mixture
2 Apples Golden Delicious variety.
Leave the skin on, use a knife or an apple slicer or if you have one of those delightful machines that turns, peels cores and slices the apple, use this to create a delightful apple pattern across the top.
2 tsp cinnamon
1½ lemons juiced
½ tsp Himalayan pink crystal salt
⅓ C. tupelo honey
1 egg yolk or
Egg substitute
3 Tbsp olive oil
1 tsp vanilla

Ingredients Cake
2 C. white Spelt Flour
½ tsp cinnamon
1 tsp baking soda
2 tsp Rumford® no aluminum baking powder
½ C. chopped soaked roasted almonds
¼ C. almond milk

Bread Machine Preparation
In a large bowl, toss the chopped apples with the cinnamon and squeezed lemon juice. Add the egg yolk, honey, vanilla, and olive oil. Mix with a spoon. Allow it to rest for about ten minutes to make its own juices. Sift the dry ingredients over the apple mixture. Mix by hand to form a batter consistency. Add the chopped almonds. Lightly oil the tin of the bread machine. Set on the bake cycle for about an hour. Turn it upside down on a towel. If you leave the chunks of apples large, its taste resembles a pie. I didn’t even allow it to cool or set before tasting it.

Conventional Oven
Pour ½ apples and batter into a large cake pan that has been lined with parchment paper to prevent it from sticking. Decoratively fan the remaining apples across the top in a swirling pattern. Bake at 375º oven until golden about 30 minutes.