Everyday EatingTasty recipes and helpful hints for kidney patients by kidney patients

“Most of all I attribute my relative good healthand fitness to eating well (despite the limitations)and never missing meals. It just makes dialysisharder if you are empty inside.”New Cross Dialysis patient“Your body gets used to the diet and I’m muchbetter for it.”Forest Hill Dialysis patient“I try to vary my diet with meat, fish andvegetables.”Peritoneal Dialysis patientThe following renal dietitians contributedto producing this book:Rachel Wolfenden BSc, PGDip, RDVeronica Heard BSc, PGDip, MSc, RDElizabeth Jeffreys BSc, RDLinda Tarm BSc, PGDip, RDNicole Ward BSc, RDAngela Doherty BSc, PGDip, MSc, RD

IntroductionPeople who have kidney disease usually need to followa restricted diet to help control their blood chemicaland fluid levels. This can make it feel difficult to find tastyeveryday meals and recipes for you and your family. Thisbook helps to get the balance right between enjoying yourfood and making the necessary changes to your diet.This user-friendly recipe book was written followingrequests from our kidney patients for more practical advice(including easy recipes and meal ideas) about the food theycould eat. A competition was held asking patients to sendin their own favourite recipes, meal ideas and tips for fluidcontrol. Where necessary the recipes were adapted byrenal (kidney) dietitians, to ensure they are suitable in termsof salt, potassium, phosphate and fluid content.The book contains recipes to suit African, Caribbean andAsian tastes as well as some British favourites. The widerange of recipes gives you the opportunity to try a familiardish and perhaps something new.Most of the recipes are quick and easy to prepare withingredients that are readily available and not too expensive.Suitable serving suggestions are given for most of therecipes. There is a practical information section whichincludes snack and meal ideas, hints and tips for eating outand ideas on how to create tasty dishes without salt.Patients tell us that the hardest part of their renal dietis the limited amount of fluid they can have each day.We have included a section of patients’ own practical hintsand tips on how they manage their fluid intake. Some oftheir tips may work for you!We hope you find this book, which has been written ‘forpatients by patients’, a useful guide and that you enjoy bothcreating and eating these tasty dishes.03

AcknowledgementsWe would like to thank Guy’s and St Thomas’ Charity andthe Kidney Disease Modernisation Initiative which enabledthe production of this recipe book.We are grateful to all of the patients and staff who havecontributed to this book. Where their permission wasgiven, patients have been acknowledged individually for therecipes and practical information they provided.We would also like to thank Guy’s Kidney PatientsAssociation for helping to fund and distribute this book.Finally, thank you to Elliot Franks for the photography.Note for using this bookAll of the recipes in this book, cooked using the statedquantities of ingredients, cooking methods and serving sizesare suitable for low salt, phosphate and potassium diets.However, everyone’s diet is individual and you will haveyour own specific dietary requirements. If you have anyqueries, please ask your dietitian.Photographs are for illustrative purposes and should not beused as portion size guides.04

ContentsRecipesLight bites and saladsTuna Mayonnaise Pasta SaladSalmon SaladJamaican Beef PattiesMeat PastiesSalad a la McQueenPage6Side dishes8Potato Wedges7910Jollof RiceCouscousChamp – Irish Potato Side DishPage2930313211Desserts and puddingsLemon Drizzle Cake33Chicken and Pesto Pasta12Fruit Flan35Jamaican Chicken Soup14Chicken TikkaChicken dishesChicken with Orange and GingerChicken and Groundnut StewMeat dishesMince with Basil131516Spiced Baked AppleEasy TrifleGinger and Pineapple MeringuesPractical informationLight meal ideasSteak with Peppercorn Sauce17Snacks and biscuitsJamaican Curried Goat19Eating less saltChilli Con CarnePork Chops with Herb CrustEasy Beef BurgersFish dishesCoconut Fish DreamIvory Coast Fish SoupLemon Baked FishVegetarian dishes1820373839404142Managing on a limited fluid intake4322Helpful hints when eating outor ordering in4424Further information2325Cheese and Onion Flan27Tofu Stir-fry with Sesame NoodlesWhat type of drinks can I include?3621Quick Chickpea CurryVegetarian Shepherd’s PieCakes and desserts3445262805

Tuna Mayonnaise Pasta SaladRoy AndersonThis is a great quick colourful recipe thatcan easily be halved for a snack meal.Serves 1 as a main mealIngredients90g/3oz pasta shells1 x 200g/8oz can of tuna in spring-water2 spring onions, chopped2 tablespoons reduced fatmayonnaise2 tablespoons canned sweetcornin water1 medium tomato, dicedHandful parsley or coriander,choppedBlack or white pepper06 Light bites and saladsMethodCook the pasta following the instructions onthe packet. Drain and put into a large bowl.Drain the tuna and add to the pastatogether with the spring onions, parsleyand sweetcorn.Add the mayonnaise and stir untileverything is coated.Season with pepper.Garnish with the tomato and some extraparsley and serve.

Salmon SaladPembury Dialysis Unit patientThis is a tasty salad dish that can easily bedoubled for more people. The salmoncould be swapped for tuna in spring waterif you prefer.MethodHalve the potatoes and boil in plenty ofwater until soft. Drain.IngredientsArrange the salad and potatoes on a plate.Serves 1, but easily doubledSmall tin of salmon, bones removed4 lettuce leaves e.g. little gem orround lettuce1 spring onion1/ bag /1 handful of watercress42 slices of beetroot3 rings of red pepper3 new potatoes1 small or 3 cherry tomatoes1 tablespoon of coleslawCut the salad ingredients into small piecesand toss together.Place the coleslaw and salmon in themiddle of the plate and serve.Light bites and salads 07

Patties and PastiesThese can be frozen and reheated to make a quick snack. Pastry is high in fatso keep this recipe for an occasional treat if you are watching your weight.Jamaican Beef PattiesServes 6Suitable for freezingIngredients200g/8oz lean minced beef1 small onion, finely chopped1 clove garlic, crushed1/ teaspoon dried thyme21 fresh chilli, minced or 1 teaspoonchilli powder1 tablespoon curry powderBreadcrumbs made from 2 slices ofbread or 4 tablespoons of boughtbreadcrumbs1 packet (500g/1lb) short crust pastryMethodPreheat the oven to 200 C /400 F /Gas Mark 6.Fry the mince, garlic and onion in a nonstick frying pan, over a gentle heat, untilthe meat is brown throughout. Add thebreadcrumbs and seasoning and cookcovered, over a low heat for 15 minutes.Drain through a colander or sieve toremove any excess liquid.Roll out the pastry and using a saucercut 6 circles.Divide the meat between the circles ofpastry. Dampen the edges of the pastry,fold in half and press the edges togetherto seal. Place on a baking tray and brushwith milk.Bake for 25-30 minutes in the centre ofoven, or until golden brown.08 Light bites and salads

Meat PastiesHome Haemodialysis patientServes 6Suitable for freezingIngredientsMethodPreheat the oven to 200 C /400 F /Gas Mark 6.1 packet (500g/1lb) short crust pastry200g/8oz minced beef (low fat ifpossible)1 medium or 2 small (100g) potatoes1 medium carrot1 small onionWhite or black pepperDried herbs (optional)Boil the potato, carrot and onion for 10minutes, drain well and cut into small pieces.Stir into the mince.Taste the meat andseason as required with pepper and herbs.Brown the meat in a non-stick saucepan.Add water to half cover the meat andsimmer for 15 minutes. Drain the meatto remove excess liquid.Roll out the pastry and using a saucer cut6 circles.Divide the meat between the rounds ofpastry. Dampen the edges of the pastry, foldin half and press the edges together to seal.Place on a baking tray and brush with milk.Bake for 25-30 minutes in the centre of oven.Light bites and salads 09

Salad a la McQueenCyrilla McQueenThis is a quick and easy recipe by Cyrilla,a renal patient.The garlic, onion andlemon juice provide plenty of flavourwithout the need for salt.Serves 2, but is easily doubledIngredients4 skinless chicken thighs2 handfuls of bean sprouts1 medium carrot1 clove garlic, crushed1/ small onion21 tablespoon olive oil1 teaspoon lemon or lime juice200g tin black eyed beans in water,rinsed and drainedWhite or black pepper10 Light bites and saladsMethodPut the chicken thighs in a small pan andcover with water. Bring to the boil andsimmer for 10-15 minutes. Drain andwhen cool, remove the meat from thebones and cut into small pieces.Peel the carrot and cut into matchsticksize strips. Finely slice the onion.In a large bowl, mix together the beansprouts, carrot, onion, garlic and beans.Add the lemon juice and olive oil andmix to coat the vegetables.Add the chicken and mix again.Season with black pepper.Serve with toasted pitta bread.

Chicken TikkaThis is a quick, fragrant recipe and anyleftovers make a great sandwich filling.Using only a small amount of yoghurtmeans this recipe is ideal for a renal diet.Serves 2 as a main meal or 4 as asnack mealIngredients3 tablespoons of low fat naturalyoghurt1 tablespoon curry paste1 teaspoon lemon juice2 small boneless chicken breasts,skin removedMethodStir the curry paste into the yoghurt.Place the chicken in a shallow dish and addthe lemon juice and curried yoghurt.Leave for 1 hour, or overnight in the fridgeif you have time, to allow the flavours toinfuse.Cook the coated chicken under a preheatedgrill for about 20 minutes or until the juicesrun clear when pierced with a knife.Serve in a tortilla wrap with some shreddedlettuce for a snack meal or serve withboiled rice and side salad for a main meal.Light bites and salads 11

Chicken and Pesto PastaThis is a quick and easy pasta recipe thatcan be enjoyed hot as a main meal or coldas a snack.Serves 2Ingredients2 small skinless chicken breasts or200g/8oz strips of chicken breast4 tablespoons low fat crème fraicheor low fat cream1/ small head of broccoli, cut into2small florets2 tablespoons green pesto150g/6oz dried pasta twirls12 Chicken dishesMethodCut the chicken into 1 cm thick strips. Stir-fryin a non-stick pan for 2-3 minutes until thechicken begins to brown. Add the pesto andcrème fraiche and cover. Cook on a lowheat for 5-10 minutes more until the chickenis cooked through.Meanwhile, cook the pasta according to thedirections on the packet, adding the broccolifor the last 5 minutes of cooking.Drain the pasta and broccoli well and mixwith the cooked chicken and pesto. Serve.

Chicken withOrange and GingerThis is a quick and easy dinner dish, whichcan be prepared in advance and refrigerateduntil you are ready to cook.Serves 4Ingredients4 skinless chicken breasts or legs1 tablespoon mustard1 tablespoon honey3 tablespoons orange juiceGrated rind of 1 orange2 teaspoons ground ginger powderMethodPreheat oven to 190 C/375 F/Gas Mark 5.Make 3 cuts /scores across each chickenpiece and place in a roasting tin orcasserole dish.Mix the mustard, honey, orange juice,orange zest and ground ginger togetherand spoon over the chicken.Cook in the pre-heated oven for 25-30minutes, or until thoroughly cooked.Serve with boiled new potatoes, rice orcrusty bread and a boiled vegetable ofyour choice.Chicken dishes 13

Jamaican Chicken SoupThis is a nutritious traditional one-pot Caribbeandish with great flavours.The amounts of some ofthe ingredients and the method have been adaptedfrom the traditional recipe to make it suitablefor a renal diet.Serves 6Suitable for freezingIngredients900g /2lb of skinless chicken piecese.g. thighs, drumsticks200g / 8oz piece of pumpkin, skin andseeds removed, cut into chunks1 clove garlic (optional)250g of taro/dasheen or potato,peeled and cut into chunks2 medium carrots, peeled and sliced300g /10oz piece yellow yam, peeled andcut into chunks6 spring onions, peeled and sliced1 sprig of fresh thyme1 whole scotch bonnet chilli pepper or1 tsp chilli powder1 reduced-salt chicken stock cubeFor the dumplings200g / 8oz plain flour1/ cup cold water214 Chicken dishesMethodFirst make the dumplings. Place the flour into alarge mixing bowl and add the water 3 teaspoonsat a time. Add just enough water to bring thedough together with a firm consistency. Tear off‘golf-ball-size’ pieces, roll them in the palm of yourhand until smooth and then flatten to discs.To make the soup, wash the chicken pieces andplace in a large cooking pot.Chop the pumpkin, crush the garlic, if using, andadd to the pot.Cover with water and bring to the boil.Cover, reduce the heat and cook for 20-30minutes, until the pumpkin is soft.Meanwhile, place the taro/dasheen/potato, carrotsand yam into a large pan of cold water. Bring tothe boil and cook for 15 minutes. Drain anddiscard the water.Add the cooked vegetables, spring onions, thyme,chilli pepper, stock cube and the dumplings to thechicken and cook for a further 30 minutes.Remove the scotch bonnet pepper and discardbefore serving.

Chicken and Groundnut StewThis is a traditional West African dish withgreat flavours.The amounts of some of theingredients and the cooking method havebeen adapted from the traditional recipe tomake it suitable for a renal diet.Serves 4Ingredients2 cups (about 20 pods or 200g / 8oz)fresh okra, sliced1 whole chicken, cut into piecesand skinned1 inch (3cm) piece of ginger, peeled1/ onion21 tablespoon vegetable oil1 medium onion finely chopped2 medium tomatoes, chopped (160g)2 tablespoons peanut butter2 hot chillies, finely chopped,or 1 teaspoon cayenne pepper1 medium size eggplant (aubergine),peeled and cubedMethodSoak the okra and eggplant for 1-2 hoursin a large bowl of water. Drain.Boil the chicken pieces with ginger and theonion half, in 2 cups of water.In a separate large pot, heat the oil over alow heat and fry the chopped onion untilsoft. Add the tomatoes.Remove the partially-cooked chickenpiec