PKD Recipes

Blackberry Sundae Raw

Ingredients
3 frozen peeled bananas
1 Tbsp raw almond butter
1 Tbsp raw carob powder
1 C blackberries
4 soft dates
⅓ C water
2 Tbsp chia seeds

Preparation
In a high speed blender add dates, berries, and water until smooth. Mix in the chia seeds and put aside for a short time, allowing it to set for an hour until it thickens. Cut the frozen bananas into chunks with almond butter, carob powder and mix until creamy. Put in a high speed blender and blend until it is like soft serve ice cream. Put this is a bowl with your previously prepared jam and enjoy.

Vanilla Cheesecake Ice Cream Vegan Caramel Sauce

Ingredients
3 C coconut milk or 2 cans full fat
¾ C cashews
½ C maple syrup
¼ C lemon juice
1 ½ Tbsp Vanilla Powder
½ tsp Himalayan salt

Preparation
Soak cashews for 2-4 hours before making the ice cream. Pour out the water from the bowl and pat them dry with a towel. Then proceed with the recipe. Keep in mind a high powered blender gives the best, creamiest results.

Add all of the ingredients to a high powered blender and blend on high until very smooth and creamy, about a minute or two. Taste and add any more sweetener or vanilla, if desired. Pour into your ice cream maker and let it do it’s magic. Mine took about 30 minutes.

Place in the freezer to firm up for a couple of hours or so. If it completely freezes overnight, just take it out a few minutes before to soften some before serving.

Ingredients Caramel Sauce
¼ C melted Earth Balance Margarine or
¼ C coconut butter (not oil)
4 Tbsp maple syrup
½ tsp vanilla powder

Preparation
To make the caramel sauce, melt some of the Earth Balance margarine and be sure it measures out ¼ cup. Add the syrup and vanilla mix with a fork. Add any water if desired, to reach a desired consistency. Pour over the ice cream.
This should be eaten within the next few days.

Green Avocado Smoothie

Ingredients
1 C almond milk
¼ avocado
½ frozen banana
½ C ice cubes

Preparation
Blend in a high speed blender. Add 2 dates if not sweet enough.

Watermelon Bombe

Shopping List
Stainless bowl
2 avocados
1 can full-fat coconut milk
3 bananas
¼ tsp nutmeg
6 tbsp tupelo honey
2 vanilla beans
1 C. Almond milk
Juice from 4 limes
1 small watermelon
Himalayan salt
½ C. carob chips (optional seeds)

Avocado Ice Cream-First Layer
2 avocados
3 bananas frozen
3 tbsp tupelo honey (optional)
1 vanilla bean
¼ tsp nutmeg

Add the cut up avocados to the banana ice cream, puree until smooth and creamy in a high speed food processor. If using a BlendTec use the twister jar follow the directions for banana ice cream adding 2 avocados to the bananas. Line a metal bowl with parchment paper. Pour in the avocado ice cream. Let set in freezer.

Vanilla Ice Cream-Second Layer
One can full-fat coconut milk, chilled overnight in the fridge
1 C. almond milk
1 vanilla bean
3 Tbsp tupelo honey (adjust, taste for sweetness)
¼ tsp Himalayan salt

Open the can of coconut milk. Scoop off the creamy top fatty layer into stainless steel bowl. (The remainder should be put aside to be used in another recipe.) Add the almond milk, scraped vanilla bean, tupelo honey, Himalayan salt. Blend well. Be sure it is cold then add to an ice cream machine. Once chilled add the vanilla ice cream layer to the frozen bombe. Freeze.

Watermelon Sorbet-Final Layer
4-6 C. frozen watermelon cut small
2-4 limes juiced, use 2 then add more
3 Tbsp tupelo honey (optional)

Add all ingredients to high speed blender. If using a BlendTec use the twister jar. Add more lime juice (from 2 more limes) if needed. Drizzle the tupelo honey over the top if required. If desired, once the watermelon sorbet is completed, stir in carob chips for seeds. Without the addition of carob chips then one has made a seedless variety of watermelon sorbet. Once your bombe is well chilled, add the watermelon sorbet to the already frozen bombe and freeze.

When fully frozen and cut, it should resemble the photo.

Berry Lime Crush

This is tart, sweet and low in calories.

Ingredients
2 C fresh berries
3 Tbsp lime juice, freshly squeezed
4 pitted chopped dates
3 C ice cubes

Preparation
Add ingredients to a high speed blender like the Blendtec. Place ingredients in a FourSide or WildSide jar in order listed and secure lid. Select Ice Cream or high speed and enjoy.

Cauliflower Walnut Vegan Ground Taco ‘Meat’

Ingredients
1 medium cauliflower
1 C walnuts (soaked or roasted)
2 cloves garlic (minced)
½ tsp Himalayan salt
1 Tbsp smoked paprika(omit)
1 Tbsp ground cumin
1 Tbsp chili powder (omit)
2 tsp coconut sugar (omit)
⅛ tsp freshly ground white pepper

Optional:
5 ounces tomato paste (omit)

Preparation
This can used for tacos, for sauce, or for a ground meat substitute. A food processor or chopping knife and board are needed.
Put all ingredients in food processor and pulse to a coarse blend or chop by hand. Preheat oven to 350º. Use a parchment paper lined cookie sheet and put the mixture in the oven for 30 minutes. Stir and bake again for another 15 minutes. Check it. Mixture may need an additional 10 minutes. It can be stored in the refrigerator when completed.

Carrot Orange Juice

Ingredients
2 oranges
2 carrots

Preparation
When juiced in a masticating juicer, this juice comes out thick and creamy. Try the Angel® stainless steel juicer. It is very quiet with easy clean up.

Carob Mousse Chia

Ingredients
1 Tbsp unsweetened carob powder
⅓ powdered coconut sugar
(or if you like your dessert less sweet try
1 Banana)
½ C. plant milk
1 tsp vanilla
¼ C. ground chia seeds
2 Tbsp almond butter (optional)
¼ C. fresh raw cherries in season (optional)
Sprinkle top with sliced almonds (optional)

Preparation
To get the smooth consistency of a mousse, powder the coconut sugar and grind the chia seeds in a coffee grinder. Mix all recipe ingredients together using a high speed blender. If you choose to add the almond butter add 1 extra Tbsp of sweetener. Place in ramekins and put in fridge to solidify– about 4 hours. Serve with fresh raw cherries when available or place sliced almonds on top.

Frozen Cherry Compote
1 cup frozen cherries pitted
1 tablespoon tupelo honey

Pureé in a high speed blender. Serve carob mousse with a side of cherry compote.

Banana Ice Cream

Ingredients
2 frozen bananas peeled and cut into four pieces

Preparation
Using a Blendtec blender, get the twister jar. Peel and quarter bananas; freeze until solid.

Add the frozen banana pieces that have been cut into four to the Twister jar and place Twister lid on jar. Hold Twister lid and with other hand, select Speed Up to Speed 7 and blend until smooth. Turn Twister lid counter-clockwise during blending.

Try substituting some of the frozen banana with another frozen fruit, such as raspberries, pineapple, or mango.
The taste for me is smooth and creamy like ice cream. I tried it one day and my husband did not like the taste. I enjoyed it immensely.

Mango Papaya Salad

Ingredients
2 handfuls of mixed salad greens
1 ripe mango
1 ripe papaya
½ avocado (optional)
Vinaigrette

Preparation
Peel and slice the mango. Set aside. Peel, scoop out the seeds,and slice the papaya,set aside. If using avocado, peel and slice it. Prepare the vinaigrette. Add the greens to each bowl of salad, place the mango, papaya, and optional avocado on top. Add the vinaigrette and toss.

Vinaigrette
¼ teaspoon of lime zest. Add to the top of each salad
1 Tbsp fresh lime juice
1 Tbsp fresh orange juice
½ Tbsp champagne vinegar (do not use with PLD) substitute lemon juice
½ teaspoon grated galangal (Thai ginger)
⅛ teaspoon of Himalayan pink salt
3 Tbsp of olive oil

Preparation
Combine all in a blender except lime zest.

Raw Vegan Cherry Almond Cookies

Ingredients
1½ C. almonds soaked
½ C. walnuts soaked
1½ C. pitted dates
½ tsp almond non alcoholic extract
½ cup dried cherries

Preparation
Grind ½ cup almonds into a powder in a food processor; set aside. Place the remaining 1 cup almonds and walnuts in the food processor and process until coarsely chopped. Add the dates and almond extract and process until the mixture sticks together. Remove the mixture to a mixing bowl. Add the dried cherries and mix. Form the dough into 2-inch round balls and flatten each ball slightly with the palm of your hand. Roll each cookie in the almond powder that you set aside. Add a cherry to the top of each cookie. Store refrigerated or frozen in a sealed container.

Raw Applesauce Quick

Ingredients
1 banana
⅓ C. water
1 soft date, pitted
2 medium apples, cored and quartered
2 tsp fresh lemon juice

Preparation
Add ingredients to high speed blender (or if you have a blendtec use the FourSide jar) in order listed. Secure lid and select Sauces. To watch a video

Green Pineapple Paradise Smoothie

Ingredients
¾ C water
2 C fresh pineapple chunks
½ avocado, peeled and pitted
2 C leafy greens
½ C ice cubes

Preparation
Add ingredients to high speed blender (or if you have a Blendtec use the WildSide jar) in order listed and secure lid. Select Smoothie and enjoy.

Citrus Smoothie

Ingredients
½ C water
1 orange
2 C fresh pineapple chunks
1 carrot cut in half
½ beet cut into pieces
½ C ice cubes

Preparation
Carefully use a paring knife to peel a few pieces of zest from the orange. Peel and halve the orange. Add the ingredients in order listed, including the zest, to high speed blender. If you have a Blendtec use the WildSide jar and secure lid. Select Whole Juice or blend on a Medium High speed for 50-60 seconds. Serve over ice.

Green Organic Smoothie

Caution with kale, it is high in oxalates. A quick dip in boiling water for a few seconds will decrease oxalates. Toss the water which contains oxalates.
Ingredients
½ C water
2 C organic leafy greens
1 large organic kale leaf
1 organic pitted date
1 organic apple, cored and quartered
1 organic banana
1 C organic fresh pineapple chunks
½ C ice cubes
Preparation
Add ingredients to a high speed blender (like a Blendtec) in order listed; secure lid. Select Whole Juice or blend on a Medium High speed for 50-60 seconds.

Meyer Lemon Sauce with Cilantro

Ingredients
Makes ¼ – ½ C
1 large Meyer lemon
1 shallot, finely diced
¼ tsp Himalayan salt
Freshly ground pepper
2 Tbsp olive oil
2 Tbsp fresh cilantro

Preparation
Remove the zest, juice the lemon and put both in a small bowl with the shallot, add ¼ tsp Himalayan salt. Let stand for several minutes, then slowly whisk in the oil and add cilantro. Season with a little freshly ground pepper. Taste and add more oil if needed. Meyer lemons are generally sweeter and less acidic than other lemons so 2 tablespoons might just be enough.

Raw Carob Brownies

Ingredients
⅓ C. pecans
⅓ C. almonds
1 C. medjool dates, pitted
1 C. carob powder

Icing
⅓ C. carob powder
1 avocado
2 Tbsp Tupelo honey
2 tsp vanilla extract
pinch Himalayan salt
½ tsp ground cinnamon

Preparation
Combine pecans, almonds, dates, and the carob powder in a food processor and process until the mixture is finely chopped and well combined. Pat this into an 8 inch square pan lined with parchment paper.
Clean the food processor to make the icing. Scoop in your avocado, honey, the carob powder, vanilla, pinch of salt, and cinnamon. Process until smooth, thick, and luscious. Adjust to taste with more honey or carob. Spread the icing over the brownie base, then put in the freezer for about an hour to set before cutting into squares. Store in the freezer, but try to take each brownie out of the freezer for about 15 minutes before you eat it. The flavors come through best when the brownie (and icing) have been able to thaw a bit.

Blackberry Smoothie

Ingredients
6 oz coconut water or
6 oz almond milk
½ banana
1 Tbsp raw soaked almonds
2 Medjool dates, pitted
1 ¼ C frozen blackberries

Preparation
Add ingredients to a high speed blender. Blend and enjoy.

Green Smoothie

Ingredients
6 oz almond milk
1 apple
1 banana
½ C fresh pineapple or a slice skinned
1 tsp almond butter
2 dates, pitted
1 tsp ground cinnamon
2 C leafy greens
1 C ice cubes

Preparation
Add ingredients to high speed blender in order listed and secure lid. Select Smoothies. For a smoother drink put it through twice. The cinnamon, greens make this a maximum weight loss smoothie.

Mac and Cheese–Raw Food

Ingredients Squash Noodles
1 zucchini

Preparation Squash Noodles
Process summer squash or zucchini through a spiral slicer under thick noodle setting to create long noodles; toss with a bit of salt, and let sit for 30-45 minutes while you prepare the remaining recipe.
NOTE. A few have recommended kelp noodles. These have a shelf life of 6 months non-refrigerated. Caution with PLD.

Ingredients Cheese Sauce
1 ¾ C cashews, soaked 2 hours
2 Tbsp lemon juice
2 Tbsp water, more as needed
½ C olive oil
1 tsp Himalayan salt
¼ medium shallot
Pinch turmeric or grate fresh
½ clove garlic
1 tsp black pepper

Preparation Cheese Sauce
Blend all ingredients (except noodles) in a high speed blender until completely smooth.

Ingredients Mac & Cheese
Squash noodles above
1 recipe Cashew Cheese Sauce above
Finely chopped walnuts (optional)
Himalayan salt for seasoning
Few grinds of pepper mill

Preparation Mac & Cheese
Toss blended cashew cheese sauce to lightly coat noodles. Top with chopped walnuts, a few sprigs of herbs, season and serve.

Almond Milk

Ingredients
2 C raw soaked almonds

Preparation
2 cups of raw almonds soaked 10 – 12 hours in 3 cups of mineral, filtered, or tap water allowed to sit overnight to dissipate any residual chlorine.
Pour 3 cups of water over 2 cups of raw almonds soaking overnight to rid of phytic acid. Rinse the almonds under running water in a sieve. Place these pre-soaked almonds with  3 cups of fresh water in a high speed blend [like a vita mixer]. Blend until it resembles a thick cream. Line a large sieve or colander with a double thickness cheesecloth or unbleached muslin, single thickness. Place this over a wide bowl and allow it to drain. Grab the corners of the cloth; hold together securely and squeeze to extract all of the almond milk, much like squeezing a tea bag. The remaining pulp can be used in raw candies, cookies or as a filler to give desserts a cookie like consistency. Transfer the almond milk to a container and refrigerate up to 3 days.

This makes a delicious almond milk. The almond milk will keep refrigerated for 3 days. If you wish to use a machine to make a grain, seed, or nut milks, the soy milk maker machine heats the grain beverage milk product slightly. It requires  overnight pre-soaking of  the nuts, grains or almonds. One can produce fresh almond milk  for a fraction of the cost of commercial varieties and the taste is far superior. Use the left over almond pulp  for cooking, baking, or even as a luxurious facial or body scrub.  Hard nuts, like almonds, are better when soaked for approximately 4 hours and rinsed; this makes the milk easier to digest. You can use both blanched and un-blanched almonds along with almond pieces, slivered almonds or even mix and match with your other favorite nuts. Un-blanched almonds produce a darker, nuttier milk, whereas blanched almonds produce a whiter, creamier milk. The total amount of almonds used is approximately 1 cup; this will fill the filter cup about 2/3 full. Some people prefer unheated almond milk.  Automatic soy  milk Maker is a machine useful for making almond, barley, or rice milk. It gives you the choice – simply push the start button to produce cooked milk, or use the motor button to grind the nuts, producing an unheated almond milk.

BlenTec blender (high speed blender) has another recipe for almond milk. Soak the almonds overnight. Here is a youtube video.
Ingredients
1 C almonds soaked

Preparation
After soaking 1 cup of almonds overnight, strain and rinse the almonds. Add 4 cups of water and 1 tsp tupelo honey. Blend on high whole fruit. Press blend again until mixture is totally smooth. No need to strain this almond milk recipe.

A few more almond milk recipes:
almond cheese
almond yogurt
almond dill cheese

Green Cilantro Smoothie

Ingredients

1½ C water
½ cucumber
1 banana
1 C pineapple chunks
¼ bunch Cilantro or Chinese parsley
1 C ice cubes

Preparation
Add ingredients to high speed blender in order listed. If available select Whole Juice. Cilantro Chinese parsley helps with kidney disease.

Vegan Tuna Like Sandwich

makes about 3 cups
Ingredients
2 C cooked drained garbanzo beans (for raw, sprout chickpeas)
Juice from a large lemon
Lemon zest
3 Tbsp garlic hummus
¼ C chopped cucumber
1 tsp Tupelo honey
Romaine lettuce shredded
Soy Free Vegenaise (optional)

Preparation
Drain and add beans to large mixing bowl. Mash lightly with a fork. Add in the hummus, lemon juice and lemon zest, salt and pepper. Add optional spices as desired. Fold in the chopped cucumber. Serve on spelt toast, spelt crackers, or for truly raw, serve on a kale leaf.

Vegan Tuna Almond Tu-Nut Pita

Ingredients
vegan, makes about 2 cups
1 C soaked raw unsalted almonds
¼ C reserved water
Lemon juiced add to:
½ C sliced marinated mushrooms
drain–reserving lemon juice
1 Tbsp olive oil
1 Tbsp Tupelo honey
½ tsp minced garlic
Tiny slice of onion
½ tsp black pepper
½ tsp Himalayan pink salt

Optional:
• ½ C chopped cucumber
• fresh cilantro
• extra freshly ground black pepper

Preparation
Chop and soak mushrooms in lemon juice. Soak almonds overnight (at least 6 hours). Add drained soaked nuts to a food processor. Add some of the soaking water. Add honey, olive oil, garlic, onion and a pinch of salt and pepper. Process mixture in a food processor so it resembles a flaky tuna-inspired texture. Add the drained marinated mushrooms. Pulse to obtain the correct texture.  Set aside.
Finely chop ½ cup of cucumber.  Fold in optional the cucumber, plus a bit of additional freshly ground black pepper into the mixture; add chopped cilantro. Cover and chill in fridge for a few hours before serving. Taste and adjust seasonings by adding more honey, lemon juice reserved from mushrooms, so the taste resembles that of tuna. Stuff mixture into a pita bread or for a truly raw meal, serve on lettuce leaves.
Pita recipe without yeast or with yeast pita.

Green Berry Smoothie

Kale may require a quick dip in hot water to diminish oxalates.
Ingredients
2 C almond milk
2 Tbsp tupelo honey
1 banana
1 orange peeled halved
1 C fresh raspberries
3 C kale or leafy greens
2 C ice cubes

Preparation
Add all ingredients to high speed blender (like Blendtec) in order listed; secure lid. Select Smoothie.

Almond Banana Apple Smoothie

Ingredients
1 C almond milk
1 oz soaked almonds
1 apple cored quartered
½ banana
1 C ice cubes
Preparations
Add ingredients to high speed blender in order listed and secure lid. Select Whole Juice or Liquify.

Green Avocado Smoothie

Ingredients
Half an avocado
Half an apple seeded
¼ C coconut milk or plant milk
1 C ice
Tupelo honey 2 Tbsp
Squeeze lime juice

Preparation
Place all ingredients in a high speed blender (like Blendtec) and blend until smooth. Top with an extra swirl of tupelo and a squeeze of lime juice.

Green Kiwi Smoothie

Ingredients
2 kiwis
1 banana
2 C leafy greens
¼ avocado
½ C ice
2 Tbsp tupelo honey
¼ C water

Preparation
Put all in high speed blender (like Blendtec) and serve.

Green Kiwi Smoothie 2

Ingredients
2 kiwis
1 apple
2 C fresh leafy green
1 whole carrot
½ C water
2 Tbsp tupelo honey
½ C ice cubes
Preparation
Put tupelo, then carrot, leafy greens, apple, peeled kiwis, top with ice in high speed blender.

Pineapple Cilantro Popsicles

Ingredients
2 C. Frozen Pineapple Chunks
3 Tbsp Cilantro
2 Tbsp Fresh Lime Juice
½ Banana
2 Tbsp Tupelo honey
1 C. Coconut Water

Preparation
Add all ingredients to a High Speed Blender secure lid. Select Smoothies setting. Pour into ice popsicle mold and freeze for 8 hours.

Honeydew Melon Juice

Ingredients
2 C cut up honeydew melon

Preparation
Place in a high speed blender on whole fruit juice setting. Serve and drink. All melon juices are strong alkalizes, loaded with vitamin C, and beneficial to kidney health.

Mango Pineapple Smoothie

Ingredients
1 C almond yogurt Ø carrageenan
1 C fresh cut pineapple
1 apple banana peeled
1 C frozen mango
½ C almond milk Ø carrageenan

Preparation
Blend in a high speed blender (like a Blendtec) and serve.

Mango Lassi

Ingredients
3 C frozen mango
2 Tbsp lime juice
2 Tbsp tupelo honey
1 C vanilla almond yogurt
without carrageenan

Preparation
Blend in a high speed blender (like a Blendtec) and serve.

Mango Lime Smoothie

Ingredients
3 C frozen mango
2 Tbsp fresh lime juice
2 Tbsp Tupelo Honey
1 tray ice cubes

Preparation
Blend in a high speed blender (like a Blendtec) and serve.

Fig and Melon Salad

Ingredients
2 handfuls of rocket, mizuna,or red mustard greens
Orange vinaigrette
1 small melon
8 – 10 ripe figs (Kadota, black mission or Calimyrna figs)
1 Tbsp roasted pine nuts or walnuts
Preparation
Sort through the greens; discard any bruised leaves. Wash and dry and wrap in a damp towel and refrigerate while you make the vinaigrette. Cut the melon, scoop out the seeds, thinly slice, peel, follow the contour of the melon. Rinse the figs. Pat dry cut into halves or quarters leaving the stem ends on. Arrange the greens loosely with the melon and figs on it. Drizzle with vinaigrette and sprinkle with pine nuts or walnuts.

Orange Vinaigrette
¼ tsp orange zest
2 Tbsp orange juice
½ Tbsp lemon juice
¼ tsp Himalayan salt
3 Tbsp olive oil

Pineapple Frozen Yogurt

Ingredients
1 C. vanilla almond yogurt
½ C. orange juice
3 Tbsp tupelo honey
2 C. frozen pineapple chunks
Fresh pineapple for garnish

Preparation
Blend in a high speed blender. Secure lid, select frozen yogurt, and serve. If desired top with fresh pineapple. Can later be frozen.

Mango Frozen Yogurt

Ingredients
¾ C. vanilla almond yogurt
1 medium mango, seeded, peeled, cut up
¼ C. tupelo honey
2 tsp almond extract
2 C. frozen mango

Preparation
Add first four ingredients in order listed to a high speed blender and secure lid. Press Pulse 6-8 times to blend fresh mango. Add frozen mango, secure lid, select frozen yogurt and serve.

Lemon Vinaigrette

Ingredients
½ tsp grated lemon rind
3 Tbsp lemon juice
½ tsp Tupelo honey
½ tsp mustard
½ tsp dried oregano
1 Tbsp minced shallot or garlic
⅛ tsp Himalayan salt to taste
Freshly ground pepper
¼ C. olive oil
(to lessen the fat try ⅛ C. olive and ⅛ C. water)

Preparation
Blend together ingredients, excluding oil. Add oil very very slowly so vinaigrette thickens. Allow to sit for about 15 minutes. Drizzle over salad. Can be made a day ahead.

Mango Smoothie

Ingredients
1 C almond milk
2 C frozen mangoes
1 peeled lime
2 tsp almonds
2 Tbsp tupelo honey

Preparation
Blend together in a high speed blender (like Blendtec). Pour into two wide stemmed glasses. For added sweetness, drizzle a little tupelo honey over the top but do not stir in.

Chia Seed Salad Dressing

Ingredients
1 tsp Chia Seeds + 3 TB water
1 Tbsp lemon juice
2 Tbsp lime juice
1 Tbsp coconut nectar
2 Tbsp fresh orange juice
1 tsp minced fresh galangai
1 tsp grated lime zest
2 tsp olive oil

Preparation
Combine water and chia, set aside for ten minutes. Combine remainder in a blender and mix. Add the chia seed mixture and shake.