Your are probably aware how much what you eat affects the balance of your body. Below are a sampling of recipes They are part of a 133 page e-cookbook (free bonus) that has been specifically created for suffering from kidney disease and who want to promote healthy kidney function.
One of the problems that comes with following a dietary program that address a health concern such as kidney disease is that ingredients may be hard to find, the food may be difficult to prepare and make lack in taste. These reasons along with the fact that you may be incredibly tired and unable or unwilling to spend much time in cooking makes eating a healthy nutritious meal that will began the process of healing your body a uphill battle from day one.
Keeping this in mind the following recipes are easy to follow and prepare and most importantly taste delicious. Each and every one of these recipes has been created by a chef with one goal in mind, helping your work towards obtaining optimal kidney health.
As with any dietary program please follow your doctor or health providers instructions as you began on your personal path to optimal health. Ask questions and take a active role in your recovery.
For more recipes please visit The Kidney Disease Solution Cookbook.
Breakfast:
Putting aside the ingredients before you go to bed makes this a easy to prepare healthy breakfast recipe that gets your day started right.
1 teaspoon olive oil
1/2 small onion, finely diced
1/4 medium red bell pepper, seeded and diced
1 cup roughly chopped spinach or chard leaves
1/2 medium tomato, seeded and diced
Pinch of sea salt and pepper to taste
1 large egg, slightly beaten
1 teaspoon chopped fresh parsley
1. Heat olive oil in a nonstick skillet over medium heat. Add the onion and bell pepper, and cook, stirring often, until softened, about 2 minutes.
2. Add the spinach or chard leaves and tomato to the skillet, season with salt and pepper, and stir to combine. Continue cooking until spinach has wilted, about 1 minute more.
3. Pour the egg into the skillet, stir in the parsley, and cook, stirring, until egg is scrambled, 1 to 2 minutes. Remove from heat and serve immediately.
Serves 1
Delicious and healthy appetizer:
This recipe uses cannellini beans with fresh herbs, lemon juice and garlic for a dip you can enjoy with rich in antioxidant vegetables.
1 500g can (15-ounce) no-salt-added cannellini beans, drained and rinsed
2 garlic cloves, peeled
1 1/2 Tablespoons fresh lemon juice
1 Tablespoon each roughly chopped fresh basil, dill, and parsley
2 teaspoons extra virgin olive oil
Pinch of sea salt and pepper to taste
Raw vegetables for dipping such as fennel quarters, carrot sticks, broccoli florets,
and zucchini slices
1. Puree beans, garlic, lemon juice, fresh herbs, and olive oil in a food processor until smooth. Season the bean mixture with salt and pepper, transfer to a serving bowl, and chill for at least 30 minutes.
2. Serve on a platter surrounded by the raw vegetable pieces.
Hearty nourishing soup recipe:
1 teaspoon unsalted butter
1 Tablespoon olive oil
1 medium-size onion, peeled and diced
1 celery stalk, ends trimmed and sliced
2 medium-size carrots, peeled and sliced
1/2 head small white or Savoy cabbage, tough core removed and roughly chopped
6 cups low-sodium chicken stock or water
1 cup no-salt-added canned chopped or diced tomatoes
1 cup cut green beans, frozen or fresh
1 large Idaho or russet potato, peeled and cubed
1 medium-size zucchini, ends trimmed and cut into 1/2-inch-thick rounds
1/2 cup frozen peas
1/2 cup frozen lima beans
Pinch of sea salt and pepper to taste
1. In a heavy-bottomed soup pot, melt the butter with the olive oil over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the celery and carrots and continue to cook, stirring, for another 2 to 3 minutes. Add the cabbage, stir well, and cook another 2 minutes.
2. Pour in the stock and tomatoes, increase the heat to high, and bring to a simmer. Add the remaining vegetables and allow to simmer until all the vegetables are fork tender, 15 to 20 minutes.
3. Using a hand-held immersion blender, briefly pulse 3 or 4 times, just to tie together all the ingredients and add a bit of thickness. You can also achieve this consistency by taking 1 cup of your cooked soup, vegetables and all, blending it briefly in a food processor or blender, and returning the puree to the soup pot. Taste for seasoning and serve piping hot.
Serves 4
Recipes listed are just a few of the over 80 recipes that can be found in The Kidney Disease Solution Cookbook
One of the problems that comes with following a dietary program that address a health concern such as kidney disease is that ingredients may be hard to find, the food may be difficult to prepare and make lack in taste. These reasons along with the fact that you may be incredibly tired and unable or unwilling to spend much time in cooking makes eating a healthy nutritious meal that will began the process of healing your body a uphill battle from day one.
Keeping this in mind the following recipes are easy to follow and prepare and most importantly taste delicious. Each and every one of these recipes has been created by a chef with one goal in mind, helping your work towards obtaining optimal kidney health.
As with any dietary program please follow your doctor or health providers instructions as you began on your personal path to optimal health. Ask questions and take a active role in your recovery.
For more recipes please visit The Kidney Disease Solution Cookbook.
Breakfast:
Putting aside the ingredients before you go to bed makes this a easy to prepare healthy breakfast recipe that gets your day started right.
1 teaspoon olive oil
1/2 small onion, finely diced
1/4 medium red bell pepper, seeded and diced
1 cup roughly chopped spinach or chard leaves
1/2 medium tomato, seeded and diced
Pinch of sea salt and pepper to taste
1 large egg, slightly beaten
1 teaspoon chopped fresh parsley
1. Heat olive oil in a nonstick skillet over medium heat. Add the onion and bell pepper, and cook, stirring often, until softened, about 2 minutes.
2. Add the spinach or chard leaves and tomato to the skillet, season with salt and pepper, and stir to combine. Continue cooking until spinach has wilted, about 1 minute more.
3. Pour the egg into the skillet, stir in the parsley, and cook, stirring, until egg is scrambled, 1 to 2 minutes. Remove from heat and serve immediately.
Serves 1
Delicious and healthy appetizer:
This recipe uses cannellini beans with fresh herbs, lemon juice and garlic for a dip you can enjoy with rich in antioxidant vegetables.
1 500g can (15-ounce) no-salt-added cannellini beans, drained and rinsed
2 garlic cloves, peeled
1 1/2 Tablespoons fresh lemon juice
1 Tablespoon each roughly chopped fresh basil, dill, and parsley
2 teaspoons extra virgin olive oil
Pinch of sea salt and pepper to taste
Raw vegetables for dipping such as fennel quarters, carrot sticks, broccoli florets,
and zucchini slices
1. Puree beans, garlic, lemon juice, fresh herbs, and olive oil in a food processor until smooth. Season the bean mixture with salt and pepper, transfer to a serving bowl, and chill for at least 30 minutes.
2. Serve on a platter surrounded by the raw vegetable pieces.
Hearty nourishing soup recipe:
1 teaspoon unsalted butter
1 Tablespoon olive oil
1 medium-size onion, peeled and diced
1 celery stalk, ends trimmed and sliced
2 medium-size carrots, peeled and sliced
1/2 head small white or Savoy cabbage, tough core removed and roughly chopped
6 cups low-sodium chicken stock or water
1 cup no-salt-added canned chopped or diced tomatoes
1 cup cut green beans, frozen or fresh
1 large Idaho or russet potato, peeled and cubed
1 medium-size zucchini, ends trimmed and cut into 1/2-inch-thick rounds
1/2 cup frozen peas
1/2 cup frozen lima beans
Pinch of sea salt and pepper to taste
1. In a heavy-bottomed soup pot, melt the butter with the olive oil over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the celery and carrots and continue to cook, stirring, for another 2 to 3 minutes. Add the cabbage, stir well, and cook another 2 minutes.
2. Pour in the stock and tomatoes, increase the heat to high, and bring to a simmer. Add the remaining vegetables and allow to simmer until all the vegetables are fork tender, 15 to 20 minutes.
3. Using a hand-held immersion blender, briefly pulse 3 or 4 times, just to tie together all the ingredients and add a bit of thickness. You can also achieve this consistency by taking 1 cup of your cooked soup, vegetables and all, blending it briefly in a food processor or blender, and returning the puree to the soup pot. Taste for seasoning and serve piping hot.
Serves 4
Recipes listed are just a few of the over 80 recipes that can be found in The Kidney Disease Solution Cookbook