PKD Recipes

Saffron Tea

Saffron tea ingredients
¼ tsp saffron threads
1 C water

Preparation
Simmer on the stove top in a glass or stainless steel or ceramic pot (approximately 7 – 15 minutes) until it is reduced to a half cup of liquid. Strain, cool and sip it.

What does Saffron do?
Saffron eases the pain from cystic organs. It helps to maintain the integrity of the walls of the blood vessels so they do not burst as easily. Saffron stimulates the body to lay down blood vessels around any blockage or bursting. Cysts will bleed if blood pressure is elevated; or if the kidneys or the liver is enlarged with numerous cysts; or if there is some trauma to cystic organs. Diminish episodes of bleeding into a cyst and the associated pain by keeping blood pressure well controlled 100/70 -110/70 – 120/80; by keeping cystic kidneys and cystic liver small (sometimes this is not possible); and by minimizing trauma. I would think if we could do one more thing, this too might help diminish bursting cysts and that is to maintain the blood vessel wall intact; to maintain the integrity of the blood vessel walls. This is another thing that saffron can help accomplish. Saffron helps to:
1. Ease the pain from a cystic liver or cystic kidneys.
2. Lowers blood pressure
3. Diminishes spontaneous bursting of tiny capillaries
4. Helps diminish bursting cysts
5. Stimulates the body to lay down new blood vessels
6. Protects the integrity of DNA
7. Helps a cystic liver by increasing the metabolism of estrogen through the liver
8. Aphrodisiac effect
Medical articles on saffron’s uses:
Saffron effects Uterus and estrus cycle 1964
Saffron both platelet aggregation inducer and inhibitor 1990
Saffron anti-tumor activity
Saffron lowers rat blood pressure. 2003
Curcurmin (saffron) coupled with garlic has an increased anti cancer activity 2004
Saffron protect platelets from aggregation 2005
Crocetin (saffron) protects Parkinson’s in rat model 2005

Saffron Pasta with Peas, Mushrooms

If you can find the time to make your own spelt pasta, the taste is delicious. The pasta becomes the star of the meal and a few flavorful bites fill one with immense eating pleasure. Otherwise spelt pasta is made by purity foods and is available at many USA health food stores.

Ingredients Pasta
1 Tbsp hot water
⅛ tsp saffron
1 ¼ cup of sifted fine organic spelt flour
⅛ tsp Himalayan pink crystal salt (optional)
1 tsp of olive oil (optional)
1 egg yolk (or can omit)

Preparing Pasta
Place the saffron in a tablespoon of hot water. Allow it to seep until cooled. Add flour and salt to the food processor. With the food processor on, add an egg through the chute; add the saffron with one tablespoon of water, and a teaspoon of olive oil to the flour in the food processor. 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 it together to form 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,run 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 run 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 making fettuccine. Place it in the salted boiling water. This will cook more quickly than dried pasta.

Ingredients Sauce
2 shallots, peeled and diced
Garlic
1 ½ C. sweet garden peas
Thyme leaves
Splash of white wine (optional) or Water
Salt and pepper to taste

Preparing the Sauce
Sauté the shallots gently. Add the peas to the mixture. Roll the basil leaves and slice them chiffonade style. Add water to the mixture and a splash of white wine. Let it simmer for at least 15 minutes so all the alcohol is burned off. Once the pasta is done, equally divide it between two plates, reserving a small portion to mix with the peas, shallots, and basil. Then divide this mixture between the two plates. Sprinkle each plate with freshly ground pepper and Himalayan pink crystal salt. A sprinkle of freshly cut basil will enhance this dish as will a squeeze of fresh lemon. If you wish a more substantial dish add a cream sauce by mixing tablespoon of spelt flour with a cup of almond milk to make a white sauce. Put a small portion in the blender.

What does saffron do?
Saffron eases the pain from cystic organs. It helps to maintain the integrity of the walls of the blood vessels so they do not burst as easily. Saffron stimulates the body to lay down blood vessels around any blockage or bursting. Cysts will bleed if blood pressure is elevated; or if the kidneys or the liver is enlarged with numerous cysts; or if there is some trauma to cystic organs. Diminish episodes of bleeding into a cyst and the associated pain by keeping blood pressure well controlled 100/70 -110/70 – 120/80; by keeping cystic kidneys and cystic liver small (sometimes this is not possible); and by minimizing trauma. I would think if we could do one more thing, this too might help diminish bursting cysts and that is to maintain the blood vessel wall intact; to maintain the integrity of the blood vessel walls. This is another thing that saffron can help accomplish. Saffron helps to:
1. Ease the pain from a cystic liver or cystic kidneys.
2. Lowers blood pressure
3. Diminishes spontaneous bursting of tiny capillaries
4. Helps diminish bursting cysts
5. Stimulates the body to lay down new blood vessels
6. Protects the integrity of DNA
7. Helps a cystic liver by increasing the metabolism of estrogen through the liver
8. Aphrodisiac effect
Any medical articles on saffron’s uses?
Saffron effects Uterus and estrus cycle 1964
Saffron both platelet aggregation inducer and inhibitor 1990
Saffron anti-tumor activity
Saffron lowers rat blood pressure. 2003
Curcurmin (saffron) coupled with garlic has an increased anti cancer activity 2004
Saffron protect platelets from aggregation 2005
Crocetin (saffron) protects Parkinson’s in rat model 2005

Chard and Saffron Tart

Tart dough
1 egg yolk, at room temperature
1 ¼ cups unbleached white spelt flour, divided
⅛ teaspoon Himalayan salt
3 tablespoons ice cold water
If the egg is cold from the refrigerator, warm it with hot water and let it sit a few minutes to bring it to room temperature. Combine 1 cup of the flour, salt in a bowl. Make a well with the flour. Put the egg yolk into the middle of the well; add the ice water. Mix everything together with a wooden spoon to form a smooth, soft dough, adding more flour as necessary. Dust the dough with flour, gather it into a ball, set it in a clean bowl and cover. Let the dough rise in a cool place overnight. If you are not ready to shape the dough at this time, punch it down and put it in the cool cellar or the covered in the refrigerator.
Flatten the risen dough; place it in the center of the tart pan; press it out to the edge using the heel of your hand. Add only enough flour to keep the dough from sticking. If the dough shrinks back while you are shaping it, cover it with a towel, let it relax for 20 minutes, then finish pressing it out. It should be about one-fourth inch higher than the rim of the pan. It can be filled immediately or refrigerated until needed.

Tart Ingredients
1 large bunch chard, enough to make 7 cups leaves, roughly chopped
1 Tbsp olive oil
1 large yellow onion, diced
2 cloves garlic minced
¾ tsp Himalayan salt
3 eggs
1 ½ C. almond/rice milk
Large pinch saffron threads, soak 1 Tbsp hot water
½ tsp lemon zest
3 Tbsp toasted spelt bread crumbs
Nutmeg one grind
Freshly ground black pepper
3 Tbsp walnuts or almonds.

Preparation of Chard Tart
Cut the chard leaves away from the stems and save the stems for another purpose. Chop the leaves into pieces roughly an inch square, wash them in a large bowl of water and set them aside to drain in a colander. Heat the oven to 375º F. In a wide skillet, heat the olive oil over medium heat; add the onion and cook it until it is translucent and soft, about 6 minutes. Add the garlic, the chard leaves (by handfuls, if necessary, until they all fit) and the sprinkle of Himalayan salt. Turn the leaves over repeatedly with a pair of tongs so that they are all exposed to the heat of the pan and cook until tender, 5 minutes or more. When the chard mixture is cooled, squeeze out any excess moisture with paper towels. To make the custard, beat the eggs, then stir in the almond milk or rice milk infused with saffron, lemon peel, grated Parmesan or spelt bread crumbs, a few twists of nutmeg. Stir in the chard and onion mixture. Season with more salt, if needed, and freshly ground pepper. Toast the pine nuts in a small pan over medium heat until they are lightly toasted, about 2 minutes. Pour the filling into the tart shell and scatter the pine nuts over the surface. Bake at 375º F until the top is golden and firm, approximately 40 minutes.

Saffron Lemon Cake with Raspberry Coulis

Ingredients
½ C. boiling water
½ tsp saffron threads
3 C. spelt flour
¼ tsp Himalayan pink salt
3 tsp baking powder
½ C. olive oil
1 C. Just Like Sugar for baking®
2 eggs beaten
lemon zest from 2 lemons
½ C. fresh lemon juice from 2 lemons

Preparation
Heat oven to 350º. Add boiling water to saffron threads and steep for 30 minutes. Put in a high speed blender or forr processor. Add sugar to the oil. Add eggs. Sift dry infredients together add to creamed mixture stirring just enough to moisten.  Turn into two lightly oiled and floured loaf pans. Bake in preheated oven 350º for 40 -45 minutes. Serve with fresh raspberries or raspberry coulis.

Raspberry Coulis
1 C. raspberries
2 Tbsp Tupelo honey
1 tsp fresh lemon juice

Preparation
Blend together.