Struggling to find everyday dishes that strike the perfect balance between tasty and healthy? Now you don’t have to. Our friends over at Spiceology have whipped up 3 plant-based recipes people with chronic kidney disease can enjoy.
These recipes have the seal of approval of renal dietitians, which means every ingredient is suitable for people with CKD and is readily available in grocery stores.
Recipe 1: Holy Mock-a-Mole
Nutrient Analysis
Makes 6 servings
Sodium | 96 mg |
Protein | 5 g |
Potassium | 175 mg |
Phosphorus | 81 mg |
Calcium | 24 mg |
Calories | 111 kcal |
Fat | 5 g |
Difficulty | Time |
|---|---|
Easy | 30 mins |
Ingredients
QTY | UNIT | FOOD ITEM | |
|---|---|---|---|
1) | 1 | lb | frozen green peas, thawed (can also use fresh peas, lightly steamed) |
2) | 2 | pcs | cloves garlic |
3) | 1 | pc | jalapeno (seeds removed) diced |
4) | 2 | tbsp | olive oil |
5) | juice and zest of 1 lime | ||
6) | 1/2 | cup | cilantro (appx 1/3 bunch |
7) | 1 1/2 | tbsp |
Directions
Combine all ingredients in a food processor, pulse until you get your desired consistency.
RT Power Cooking Tip:
Freeze fresh green peas right away to seal in their natural sweetness and tenderness.
Sugar in the peas turns to starch over time, causing them to taste bitter. To avoid this, blanch the peas first before putting them in the freezer.
To blanch, boil 1 gallon of water per pound of green peas. Add the peas, then cover the pot. Boil again and cook for 1 to 2 minutes. Once done, transfer the peas to a bowl containing ice water. Drain and pat them dry.
Prepare a large baking sheet. Spread the green peas in a single layer and put it in the freezer.
Once they are solidified, pack the peas in freezer bags. Ensure to keep the bags airtight before storing them again in the freezing.
You can also add fresh herbs like mint or tarragon when boiling or steaming peas for additional flavor.
Recipe 2: Purple Haze Cauli Mash
Nutrient Analysis
Makes 6 servings
Sodium | 96 mg |
Protein | 5 g |
Potassium | 175 mg |
Phosphorus | 81 mg |
Calcium | 24 mg |
Calories | 111 kcal |
Fat | 5 g |
Difficulty | Time |
|---|---|
Easy | 30 mins |
Ingredients
QTY | UNIT | FOOD ITEM | |
|---|---|---|---|
1) | 6 | cups | cauliflower |
2) | 4 | oz | cream cheese |
3) | 1 | tsp | garlic granules |
4) | 1/2 | tsp | crushed black pepper |
5) | 2 | tbsp | |
6) | 1 | tbsp | olive oil |
Directions
Set the oven to 425°F.
Cut the cauliflower into pieces small enough for one bite floret.
Place in a medium-sized bowl coat with oil then add Purple Haze Rub, coat evenly.
Place in the oven and roast for 18 minutes or until tender, remove from the oven.
Carefully place the hot cauliflower in a blender and blend until smooth.
Add the cream cheese, garlic and pepper. Blend to combine ingredients.
Remove mixture from the blender and serve hot.
RT Power Cooking Tip:
- Different cream cheese brands have varying levels of sodium ranging between 35 and 200 mg per ounce. When shopping for cream cheese, see the nutrition label and choose the brand with the lowest sodium content.
- Check in with your dietitian to determine your recommended daily sodium, phosphorus, and fat intake before consuming cream cheese. Stick to your recommended portion.
Recipe 3: Salt-Free Tandoori Glory Carrot Soup
Nutrient Analysis
Makes 6 servings
Sodium | 96 mg |
Protein | 5 g |
Potassium | 175 mg |
Phosphorus | 81 mg |
Calcium | 24 mg |
Calories | 111 kcal |
Fat | 5 g |
Difficulty | Time |
|---|---|
Easy | 30 mins |
Ingredients
QTY | UNIT | FOOD ITEM | |
|---|---|---|---|
1) | 6 | pcs | small carrots (172 grams, 6 ounces), peeled and chopped thinly |
2) | 1/2 | pc | small yellow onion (37 grams, 1 1/4 ounces), peeled and chopped |
3) | 2 | pcs | large garlic cloves (12 grams, 3/8 ounces), peeled and minced |
4) | 2 | tsp | olive oil (9 grams, 1/4 ounce) |
5) | 2 | tsp | |
6) | 1/4 | cup | (56 grams, 1 oz by weight) cream or dairy-free milk of your choice (recipe tested with coconut milk from a can) |
7) | 1 | cup | (224 grams, 8 ounces) water |
8) | 1 | tsp | (4 grams, 1/8 ounce) honey granules or another sweetener of your choice |
9) | 2 | tsp | (10 grams, 1/4 ounce) acid of your choice (vinegar or citrus juice, recipe tested with fresh squeezed lime juice and apple cider vinegar, combined to equal 2 tsp) |
Directions
- Leach veggies first to make sure they have an acceptable amount of potassium for those on renal diet.
- Cook carrots with five times the amount of water.
- In a small saucepan heat the olive oil over medium-low heat. Add onions and garlic and sweat, stirring occasionally until fragrant and translucent (about 10 minutes)
- Add the carrots and Salt-Free Tandoori Glory blend and stir to combine.
- Add the cream or dairy-free milk of your choice and water and cook until all the vegetables are extremely tender.
- Add the honey granules or sweetener of your choice and acid of your choice, stir to combine.
- Transfer the soup to a blender or use an immersion blender in the saucepan to puree the soup. Thin with additional cream/milk or water as desired.
- Taste for seasoning, add more Salt-Free Tandoori Glory or acid as needed for balance. Reheat the soup and serve.
- Optional garnishes include a drizzle of olive oil, chopped fresh parsley, cooked rice, quinoa, pasta, or other grain, creme fraiche or Greek yogurt.
RT Power Cooking Tip:
The US Department of Agriculture (USDA) says there’s about 320 mg of potassium in 100 g of raw carrots. Leach carrots for 2 to 4 hours before cooking them. Leaching helps lessen the potassium content of carrots and other tuberous vegetables by 25 to 50 percent.
Here’s how to leach carrots:
Peel the carrots and place them in a bowl of cold water to keep them from darkening.
Slice them â…› inch thick or as thin as you can.
Rinse sliced carrots in warm water for a few seconds.
Prepare a bowl of water 10 times the amount of carrots. For example, if you have 1 cup of carrots, add 10 cups of water to your bowl.
Soak the vegetables for at least 2 hours. If you want to soak them longer, replace the water every 4 hours.
After your desired leaching duration, rinse the carrots in warm water for a few seconds.