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Appropriate for CKD
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt-free garlic powder
Four corn cobs
Olive oil or vegetable oil (¼ teaspoon per corn cob)
In a small bowl, mix all your spices together. Then, clean your corn of the husk and roll it in Â¼ teaspoon oil (you can use your hands to get it nice and slick but you can always use a pastry brush). Using your hand again, cover each cob with a teaspoon of the spice blend.
Wrap each cob in foil and place them in the oven for 45 minutes to an hour. If you are grilling, let it cook about 15 minutes, making sure to rotate them.
When the timer is up, youâ€™ll find a steaming package of corn. When cool enough to touch, take the corn out of the packet and slice in half. Eat immediately or refrigerate and serve cold. They even taste good the next day.
Calories: 125 Fat: 2.5g Carbohydrates: 26 g Protein: 4.5 g Sodium: 22 mg Potassium: 388 mg Phosphorus: 125 mg Calcium: 7 mg
This recipe was submitted by Jess Goldman Foung, aka Sodium Girl. For more information on Jess visit her website at sodiumgirl.com