Hello! Today I like to share with you a healthy and delicious recipe that not only will make your taste buds sing, but will also be protective of your kidney function and help support tissue alkalinity.
I know for many eating a healthy kidney diet can be the struggle, and so I hope this recipe can be another tool in your toolbox in beating kidney disease.
Baked Quinoa and Broccoli Frittata
This quick and easy dish provides an interesting twist on your common frittata.
Quinoa is a South American staple and is one of the few alkaline “grains” (technically it is a seed). If you are sure what quinoa is or how to cook with it, don’t worry, if you can cook with rice, then you can cook with quinoa.
This recipes strengths lie in the fact it is gluten and dairy free, and soundly alkaline – all three being an important factor in maintain kidney health. Being “gluten free” is particularly important for those with IgA Nephropathy as it helps reduce the load on the immune system. Gluten is an “aggravator” to the immune system.
Alrightly, without further ado, here is your recipe for the day…
Ingredients (serves 4)
• 1 cup quinoa (measure before cooked)
• 2 cups broccoli florets
• ½ teaspoon celtic sea salt
• ¼ teaspoon crushed pepper
• 1 ½ cups soymilk
• 4 eggs
• Lemon wedge (optional)
1. Preheat the oven to 180°C and brush a casserole dish with a thin layer of olive oil.
2. Place the quinoa in a saucepan with 2 cups of water over medium heat and simmer for 15 minutes. Add the celtic sea salt while the quinoa is cooking. Most of the liquid should have disappeared after 15 minutes.
3. Once cooked, stir through the quinoa, place the broccoli on top and turn off the cooker, leaving the saucepan on top.
4. While the quinoa is cooking beat the eggs in a mixing bowl. Mix in the pepper and soymilk.
5. Place the cooked quinoa in the casserole dish and cover with the egg and soymilk mixture. Bake for up to 45 minutes, removing from the oven when the dish has browned on top.
6. Once cooked, sit the dish for 10 minutes and then cut into slices and serve.
Optional: Squeeze fresh lemon juice on top to your taste preference.
Nutritional Analysis (per serving)
- Potassium: 531mg
- Protein: 16g
- Phosphorus: 361mg
- Sodium: 419mg
This dish is great as it does not involve too many ingredients and is relatively simple to make. The other great thing is that it keeps well for a couple of the days, so you can enjoy the next day for lunch too!
Also don’t be shy in playing around with the flavours of this dish, add some spices, or chopped vegetables to make it even a bigger hit (e.g. mushrooms).
Please let me know in the comments section below how you get on with this kidney recipe; if you enjoyed it; and possibly ways to even make it better – though anything with broccoli for me is a winner (I’m a bit of a broccoli fiend.)
Thank you once again for stopping by, and look forward to chatting with you next week.
And don’t forget, if you have enjoyed this article, please click the “LIKE” or Share buttons below to show your support (They’re my kind of currency 🙂!)
We’ve all cooked with it, added it to a veggie juice, or had it as a warming soothing tea. But now the scientists at the Sri Venkateswara University in India (Molecular Biology division) have taken it one step further and started running extensive tests on this humble herb. This humble herb you know as Ginger, and it has been shown to have positive and remarkable effects in the treatment and management of alcohol induced renal oxidative damage. Who would have thunk it?
It is well known that herbal medicines can help protect the kidneys, reverse kidney damage, and assist in the management and reduction of symptoms – there are literally umpteen herbs to choose from. But ginger, before this study, has not really been regarded as one of them (traditional chinese medicine has used ginger to varying degrees for kidney complaints, but in a limited capacity compared to other herbal medicines).
The study led by Shanmugam Ramdudu PhD, together with five other scientists, set out to investigate the renal protective effects of ginger against alcohol-induced oxidative stress and tissue damage. Knowing that alcohol consumption is widespread across the world, causing many diseases, and the over production of oxidative stress, the scientists considered what impact this may have on the kidneys (a major detoxifying organ), and if the herb ginger may lend a solution to this problem.
The scientists decided on ginger as they had recently completed a study proving its benefits for protecting the liver. Not only this, but in recent times ginger has been subject to countless other studies for the treatment and management of diseases, such as: cataracts, stroke, rheumatism, diabetes, neural disorders, and asthma!
The Scientific Method
The scientists used twenty four Wistar rats (aged 6 months) to conduct the study, which were divided up into four distinct groups:
1. Normal control group (Nc): feed a normal diet
2. Ginger treated group (Gt): given a ginger extract (equiv. 200mg/kg body weight) everyday for 30 days
3. Alcohol treated group (At): given 20% alcohol (equiv. 2g/kg body weight) everyday for 30 days
4. Alcohol plus ginger treated group (At + Gt): alcohol and ginger in the same dosages described above, everyday for 30 days. Alcohol was given first, followed by the ginger extract 5 minutes later.
Immediately after the final dosage, the scientists measured the following parameters: superoxide dismutase (SOD), catalase (CAT), glutathione peroxidise (GPx), and glutathione reductase (GR); all powerful antioxidants enzymes used by the body to quench free radical damage and protect the kidneys.
The following is a summary of the impressive results attained:
I just finished my first experiment with video! I have been meaning to do this for A-G-E-S and now I have finally done it!
I have posted my 9 minute presentation on YouTube (which discusses the best kidney diet for kidney disease), placed it on here, and now I urge you to go check it out (wanting to use a “!” so badly right now).
In this presentation I discuss the benefits of an alkaline diet in kidney disease, and how this small change can have a massive impact to your kidney health.
Please let me know what you think of it, in fact, I would be so grateful if you could watch over on YouTube itself (click here to watch: http://www.youtube.com/watch?v=hIapd1INkvc), place a comment on it, and then subscribe to my youtube.com channel – that way I feel the love, which keeps me posting great content, and you will receive this information directly so you never miss a beat.
I plan to produce a lot more of these over the coming months, so if you have any tips, ideas, or comments please let me know.
Again, simply click on the YouTube button directly below and leave your comments and subscribe to my youtube channel… Enjoy!
Until next time, take care!
Please note: before under taking any new kidney diet, please make sure you speak to your health care professional first. It is wise, especially with this kidney diet, that your potassium levels are assessed.
Hi all! Today I wanted to talk about protein. Protein as most would know is at the heart of much discussion when it comes to treating and managing kidney disease, but for many it still remains a mystery. Questions such as: Does protein cause further kidney damage? How much should I take during each stage of kidney disease? And what are the best sources of protein? Are just a few of the questions I get commonly asked about protein and kidney disease. All of which I want to clarify and answer for you today (and more).
… With any topic is important to understand the fundamentals, so before I can start saying have X amount of protein at stage 4 kidney disease, you really need to know what the heck protein is! This is important because it gives you a deeper understanding of how your body works and interacts with its environment, and because of this you have far greater chance of following and sticking to the recommendations.
This article is a result of two of my awesome followers (Steven and Mark) asking a question on my facebook fan page; I created my facebook fan page to build a community, for people to “mingle”, chat with each other, pass ideas around, learn, discover, keep up to date with all my latest articles and information, and of course, a place to interact with me and ask questions. You can find me on my facebook fan page here: http://www.facebook.com/kidneycoach
(Remember to click the “LIKE” button near the top of the page to get access to the community)
So What The Heck Is Protein?
To me proteins are simply amazing. Proteins are literally the building blocks of our body, plus they perform what seems every biological function in our body. To demonstrate this, here are just some of the most important functions performed by proteins:
• Blood Clotting – fibrin is a protein in the blood which causes the blood to coagulate, and therefore stop bleeding.
• Carrier Proteins – haemoglobin is a “carrier” protein that carries oxygen throughout the body.
Look I know I am guilty of it, and I sure bet you are too… Sometimes you just get over eating healthy and crave something sweet. The great thing however is you don’t need to be unhealthy while doing it. There are plenty of options (available in your local health store right now) to replace unhealthy sugar, with healthy natural sweeteners.
The most common (and best) is Stevia. Stevia is a plant, stevia is natural, and stevia is definitely NOT created in some laboratory. It is 200 times sweeter than sugar without the calories, and also helps regulate blood levels. How awesome is that? Guilty pleasures here we come!
Note: On the other hand, avoid artificial sweeteners like the plague! These are some of the most poisonous substances around. They are linked to cancer, neurological problems, psychiatric side-effects, fatigue, weight gain, and many others. And frankly, they should be banned from our food. Aspartame for example converts into formaldehyde (embalming agent) and formic acid (found in the stings of ants and other insects) when it is digested. But that is a whole other article. Artificial sweeteners include: Aspartame, Equal ™, Sucralose, Splenda (TM), Acesulfame K, Saccharin, and Neotame.
Today I thought I would give you a recipe that will help stop those cravings, be kind to your kidneys, and not give you an unhealthy hit of sugar.
Healthy Baked Rice Pudding – Kidney Disease Recipe
This recipe is an oldie but a goodie. It is simple to make, requires few ingredients, and is often a childhood memory favourite.
Let’s dig in shall we?
Ingredients (serves 4)
• 220g ( 1cup) short grain rice (such as Aborio rice)
• 500ml water
• 2 eggs, beaten
• 500ml (2 cups) Soy or Rice milk (preferably rice milk)
• 10 drops liquid vanilla stevia extract (to taste) – if using stevia powder, use ½ teaspoon
• 1 teaspoon vanilla essence
• 200g mixed fresh or frozen berries
• Pinch ground nutmeg
• Flaked toasted almonds (optional)
1. Preheat oven to 160 C.
2. Bring to boil water in a large saucepan (3 litre), and then add in rice. Stir rice often to avoid sticking on the base of the pan. Cook rice on a gentle simmer until tender (15-25 minutes).
3. Mix well in a large bowl, the beaten eggs, rice milk, vanilla essence, and stevia. Stir in rice and berries.
4. Pour mixture into a baking dish (e.g. 20x30cm).
5. Place baking dish into the oven and bake for 30 minutes; after 30 minutes stir pudding and add nutmeg and almond flakes. Bake for another 30 minutes.
6. Rest for 5 minutes and then serve.
This dish does take a little while to create (up to 90 minutes); however 60 minutes of this is just oven time. So put it on as you are preparing dinner and then set and forget!
I really hope you find this an enjoyable dessert option. As sometimes changing your diet can be… well, let’s just say, a challenge.
Keep up the good work with your kidney diet and you will sure see improvements in your health and kidney function.
If you enjoyed this kidney recipe please be sure to click the “Like” button below, and leave a comment.
To Your Endless Health,