What Can I Eat?


© Christine O'Connor

Watch your potassium intake. Monitor your sodium. Keep your phosphorus down. Hearing these statements from your doctors and dieticians can leave you wondering, what can I eat? If you are pre-dialysis, you may even have to control your protein intake. How can anyone enjoy eating again with such limitless restrictions? It takes a while to get use to the sometimes bland renal diet, but the following book sure makes it easier.

I have recently aquired a new cookbook for renal failure patients, that takes into account these very same restrictions. The book is entitled The Kidney Helper® Cookbook Middle Eastern. While I was skeptical about buying an ethnic cookbook, I must say that most recipes in this book use common ingredients found on hand already in your pantry. The seasoning allspice is a recurring theme with a lot of the recipes, as this is a seasoning of the Middle Eastern Flair. It is a sweet spice, which adds a change of pace to a lot of recipes.

The book is written by Bob and Natalie Lufty, a renal failure patient and his wife, with help from a renal dietician, Mary Pinto. All of the recipes in this book provide a per-serving analysis of the protein, sodium, potassium, phosphorus, calories, calcium, fat and carbohydrate content.

The book also offers amusing quips and quotes about food to enjoy as you explore the contents of the book.

Here are two recipes from the book, reproduced here with the gracious permission of the publisher, Consumer MedHelp, Inc.


About Mock Mashed Potatoes

"This cauliflower dish is a wonderful substitute when you are craving mashed potatoes. It has an amazingly satisfying texture and taste. It's a real comfort food-and it's acceptably low in potassium."

Mock Mashed Potatoes
6 servings

Ingredients

1 ten ounce package of frozen cauliflower.
2 Tbs. warm milk
Optional seasonings: ground pepper (black or white), onion powder, garlic powder, rosemary, parsley flakes

Note

Do not use any salt mixtures or items containing potassium preservatives. We use frozen cauliflower here because it has a lower potassium value than fresh.

Directions

Cook cauliflower until very soft. Blend in food processor or with an eggbeater until smooth. Then add warm milk. Add desired seasonings. Serve hot.

Variation

Prepare the cauliflower as in the recipe, but omit the milk. Place mixture in baking dish that has been lightly oiled or sprayed with non-fat cooking spray. Create swirls with a knife, as in shaping a meringue. Dust with 1 T. of grated parmesan cheese. (The cheese will add 1 mg. potassium and 7

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