New York, NY (February 4, 2008) - One of the challenges posed by the kidney diet is how to make flavorful food while maintaining the low sodium restrictions. Professional Chef and kidney patient, Duane Sunwold, knows from personal experience that he feels better, has more energy and sleeps better if he restricts his sodium intake. After doing some culinary research, he was pleased to find a much larger section of salt-free seasonings than he expected. Chef Duane compiled a list of seasoning combinations, along with two easy recipes your entire family will enjoy - even those not on the kidney diet.
Notes from Chef Duane's Chronic Kidney Disease Kitchen
Low Salt Flavor Enhancers
It is easy to stop using the salt shaker and replace the garlic salt and onion salt with garlic powder and onion powder in the kitchen. It takes a dedicated shopper to find the hidden sodium in foods. I find myself reading more and more labels in the aisles of the grocery store before I put any foods in my grocery cart. I also find myself studying the spice selections looking for salt-free seasonings. Mrs. Dash is great and very popular, but there are many more options available to help those of us with chronic kidney disease be creative in the kitchen, including:
Barbecue Grilling Spices & Rubs
Chinese Five Spices
Stir Fry Ginger
Ginger Roasted Chicken with an Asian Slaw
This recipe for Ginger Roasted Chicken with an Asian Slaw is an example of how you can use three different salt-free seasonings to create a flavorful meal.
1/8 teaspoon Chinese five spice salt free
1/2 teaspoon Thai or oriental salt-free seasoning
1/2 teaspoon lemon pepper salt-free seasoning
3 tablespoons pre-packaged ginger paste
3/4 teaspoon minced garlic
1 tablespoon rice vinegar
1/4 teaspoon sesame oil
3-8 oz. skinless chicken breast, cut in half
Mix Chinese five spice, Thai or oriental seasoning, lemon pepper, pre-packaged ginger paste, and rice vinegar into a paste. Place chicken breasts in an oiled baking dish. Spread the ginger paste over the top of the chicken breasts and bake in a preheated 350°F oven for 45 to 55 minutes or until the chicken is cooked completely without becoming dry. Drizzle sesame oil over top of chicken before serving.
4 cups shredded or diced green and red cabbage
1 red delicious apple cored and diced
1 green onion, sliced
1/4 teaspoon dry mustard
1 teaspoon oriental or Thai salt-free seasoning
1 teaspoon lemon juice
1 tablespoon rice vinegar
1 teaspoon honey
2 tablespoons vegetable oil
1/2 teaspoon sesame seed oil
1 teaspoon Dijon mustard
Mix all of the dressing ingredients together and microwave for 20 to 30 seconds to warm dressing. Mix cabbage, apples, and green onions in a bowl. Pour warm dressing over the cabbage mixture, toss to coat with dressing, cover, and refrigerate for several hours.
To serve chicken, place on top of salad. Makes 6 servings per recipe, serving size 3/4 cup, calories 204, total fat 6.5 g, saturated fat 0.77 g, monounsaturated fat 3.18 g, polyunsaturated fat 1.9 g, omega-3 fat 4.8 g, cholesterol 65.8 mg, calcium 40.4 mg, sodium 105.6 mg, phosphorus 239.8 mg, potassium 452 mg, total carbohydrates 8.4 g, dietary fiber 1.72 g, sugar 5.3 g, protein 27.2 g.
22.5 oz. tofu, extra firm, sliced into 6 slices, and substitute tofu for the chicken breast. Be sure and turn over tofu at least once during the baking process. Makes 6 servings per recipe, serving size 3/4 cup, calories 176, total fat 11.3 g, saturated fat 1 g, monounsaturated fat 7.5 g, polyunsaturated fat 2.1 g, omega-3 fat 4.6 g, cholesterol 0.0 mg, calcium 214 mg, sodium 40.4 mg, phosphorus 162 mg, potassium 303.2 mg, total carbohydrates 10.5 g, dietary fiber 2.2 g, sugar 5.9 g, protein 11.6 g.
For more on sodium and the kidney diet, click here