PKD Recipes

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

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Beluga Lentils

Black lentilsIngredients
1 Tbsp olive oil
½ C diced onion
½ C diced carrot
6 sprigs thyme
½ C soaked black beluga lentils
soak for 3 days in water & rinse
under running water
2 C water
1 Tbsp lemon juice
2 Tbsp chopped fresh parsley

Preparation
Sauté onion, carrot, and Himalayan salt until vegetables are softened and onion is translucent, about 10 minutes. Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add water and bring to a gentle simmer. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in lemon juice and parsley. Season with salt and pepper to taste.

Posted 1 year, 6 months ago at 6:42 pm.

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Socca

chef-mavrossocca1a
Ingredients
1 C Besan (chickpea) flour
1 Tbsp finely chopped parsley
1 clove garlic minced
1 tsp Himalayan salt
2 Tbsp olive oil
2 tsp olive oil for pan

Preparation
Whisk together flour, parsley, garlic, salt, and olive oil. Let it rest for 15 minutes. Heat the oven to broil. Preheat a griddle for 5 minutes in the oven. Using hot pads to hold the griddle, spread the batter in the griddle. Cook in the oven about 4 minutes. Serve hot or re-heat socca in a preheated oven at 350º for five minutes.

Topping
Vinaigrette
2 Tbsp olive oil
2 tsp lemon
½ clove garlic

2 medium zucchini sliced rounds
¼ onion minced
½ clove garlic

Preparation
Blend the vinaigrette. Sauté or grill the zucchini slices with onion and garlic. Pour vinaigrette over all and serve.

Posted 1 year, 6 months ago at 10:13 am.

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Carob Milk

vegan-chocolate-milk-main-1
Ingredients
½ C raw cashews
24 oz. water
5 Medjool dates, pitted
1 tsp vanilla powder
? tsp ground cinnamon
Dash Himalayan salt
2 ½ Tbsp carob powder

Preparation
Put all ingredients in a high speed blender like a Blendtec. Use the FourSide or WildSide+ jar. Place ingredients in order listed and secure lid. Blend on Smoothie cycle or on a Medium speed for 40-50 seconds and serve.

Posted 1 year, 6 months ago at 10:09 am.

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Peach Cobbler Vegan

southern-peach-cobbler-25
Ingredients
3 ripe peaches
(dip in hot water to skin)
2 Tbsp maple syrup
2 tsp tapioca
1 vanilla bean
½ tsp nutmeg
Topping:
1 ½ C whole spelt flour
1 ½ tsp baking powder
1 tsp nutmeg
¼ tsp baking soda
¼ Himalayan salt
⅛ C almond milk
⅛ C olive oil
2 Tbsp maple syrup
(If you wish it sweeter~
Sprinkle with coconut sugar
or pour maple syrup over individual
servings)

Preparation
Preheat the oven to 375º
Add peaches, maple syrup, arrowroot, vanilla bean scraped and nutmeg to a large bowl. Mix thoroughly. Transfer the fruit mixture to an 8-by-11-inch baking dish, and spread out in an even layer.

Topping: Combine the almond milk and lemon juice in a small bowl, and set aside for 5 minutes to “clabber” (curdle). Sift the flour, baking powder, nutmeg and baking soda into a medium bowl; add salt, and whisk to combine. Drizzle the olive oil into the flour mixture, and use your hands to work the oil in until all the flour is moistened. Add the clabbered almond milk and the maple syrup, and stir until just incorporated.

Crumble the topping over the filling, and bake until the fruit is bubbling and the topping is browning around the edges, 25 minutes. Remove the cobbler from the oven, and set aside for 10 minutes before serving. Should you have sliced almonds, sprinkle these over the top of the cobbler.

Posted 1 year, 7 months ago at 9:10 am.

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Zucchini Crunchy Chips

salt-vinegar-squash-and-zucchini-chips-6-something-to-be-savored

Ingredients
1 large zucchini slice thin
1 large yellow squash slice thin
1 C water (omit to ↓ sour)
1 C lemon juice (omit to ↓ sour)
Extra virgin olive oil spray
Himalayan Salt

Preparation
Carefully cut the zucchini and yellow squash into very thin slices. While you’re cutting, preheat your oven to the lowest it will go (200º). Mix the water and lemon juice and cover the cut squash slices, refrigerate for an hour. Can omit this step if one does not enjoy the sour taste. Blot the cut slices of squash between towels. Line up the slices on a grill pan. Drizzle olive oil and Himalayan salt sparingly over all. Watch grilled squash carefully then slowly bake the grilled pieces on parchment in the oven for about 60 minutes. Taste. Remove the crispy ones. Continue drying those that are soft.

Posted 1 year, 7 months ago at 3:30 pm.

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