PKD Recipes

Soup Mushroom

Ingredients
1 cup of sliced mushrooms
1 teaspoon of olive oil
1 teaspoon diced shallot
1 teaspoon of tupelo honey
1 squeeze of fresh lemon
plucked little thyme leaves
a sprinkle of Himalayan pink salt

Preparation
Sauté mushroom in a little olive oil, add crushed thyme leaves, add a bit of tupelo honey, add a squeeze of lemon juice, add a dash of Himalayan Pink crystal salt. Add twice as much water, for instance if the vegetables are about 1 cup then add 2 cups of water. Simmer for a 5 minutes and ladle into warm soup bowls.

Mushroom Sautéed

Ingredients
1 C. mushrooms sliced
1 tsp olive oil
1 tsp diced shallot
1 tsp tupelo honey
squeeze of fresh lemon
plucked little thyme leaves
sprinkle of Himalayan pink salt

Preparation
These are the tastiest mushrooms I have eaten. Slice the mushrooms along the length. Heat olive oil in a sauté pan on the stove over medium heat. Add about a teaspoon of finely diced shallot, a teaspoon of honey, a squeeze of lemon, fresh thyme leaves, and stir quickly together. Add the mushrooms and lower the flame. Do not stir the mushrooms or they will sweat. Allow them to cook about 5 minutes and serve.

Sweet Potato Oven Baked Fries

Ingredients
1 large sweet potato peeled
1 Tbsp fresh thyme leaves
1 Tbsp minced garlic
2 tsp olive oil
⅛ tsp Himalayan salt
Freshly ground pepper

Preparation
Preheat oven to 425º
Combine thyme, garlic, salt, oil in a bowl until you have a paste. Cut the sweet potato into French fry strips and toss in the oil mixture. Using your hands, thoroughly coat each fry with the mixture. Lay the fries on a baking sheet and leave room between fries. Bake for 10 minutes, turn to other side and bake another 5-10 minutes. Taste one for doneness. Eat hot. The taste changes if allowed to cool.

4 ounces of sweet potato contains
2 grams of protein
3.4 grams of fiber
24.6 mg of vitamin C
28 mg of calcium
22.6 mg of folic acid
20 mg of magnesium
348 mg of potassium
21,822 I.U. of vitamin A