PKD Recipes

Recipes for Polycystic Organ Health, Polycystic Kidney, Polycystic Liver health

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Pineapple Frozen Yogurt

pineapple_brown_sugar_frozen_yogurt_srdahIngredients
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.

Posted 5 years, 4 months ago at 10:37 am.

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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.

Posted 5 years, 4 months ago at 10:33 am.

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Lemon Vinaigrette

51183020Ingredients
½ tsp grated lemon rind
3 Tbsp lemon juice
½ tsp Tupelo honey
½ tsp mustard
½ tsp dried oregano
½ tsp dried basil
1 Tbsp minced shallot or garlic
&#8539 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 first ingredients. Add oil very very slowly so vinaigrette thickens. Allow to sit for about 15 minutes. Drizzle over salad. Can be made a day ahead.

Posted 5 years, 5 months ago at 9:35 am.

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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.

Posted 5 years, 5 months ago at 9:26 am.

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