PKD Recipes

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

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Red Sauce

1 tsp olive oil optional
2-3 cloves garlic minced
Himalayan salt to taste
2 sweet potato diced
½ C red lentils picked over and rinsed in a fine mesh strainer
1 tsp dried oregano optional
2 ½ C water
2 grated carrots
¼ beet grated

Heat 4 quart (or larger) saucepan over medium heat. Sauté the garlic and salt in olive oil for 30 seconds or so, just to wake up the garlic flavor.Add the oregano. Stir in the sweet potato and lentils, and cook for a minute or so. Add water, then bring to a boil, and reduce to a simmer.Simmer for 10-15 minutes until lentils are soft. Add the grated carrots and beet. Simmer about five minutes longer. If needed add all to a blender, if not serve as is over noodles.

Posted 3 weeks, 6 days ago at 8:53 am.

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Cashew Savory Cheese

1 C raw cashews (soaked)
¼ C filtered water
2 Tbs lemon juice
2 cloves garlic
2 tsp white wine (omit)
1 tsp dijon mustard
Himalayan salt freshly ground pepper

Add all ingredients to a Vitamix or high speed blender and blend until thick and creamy.
It will be the consistency of thawed or stirred cream cheese.
This will further harden after it’s been chilled.
Store in the refrigerator for up to 5-7 days.

Posted 3 weeks, 6 days ago at 8:32 am.

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