Kidneys in the Kitchen: Cultural Foods

This month's episode focuses on how to adapt your culturally favorite foods into a kidney friendly diet. Registered Dietitian, Renee Fung, RD, CSR, LDN, discusses how she works with her patients to keep their favorite foods in the renal diet.


The first step is to identify which of your foods are protein, carbohydrates, or fats. Next, identity which ones will be higher in potassium and/or phosphorus. Discuss with your dietitian or healthcare professional the appropriate portion size of each food and swaps for lower potassium and phosphorus options as needed. A little bit of planning and help from your care team will allow you to enjoy your meals in a kidney friendly way.


Ayran Recipe

Prep Time: 2 mins

Serves: 4

Ingredients:

2 Cups Plain Yogurt

1 Cup Cold Water

Optional: Fresh Mint Sprigs and Cinnamon

Instruction:

1. Add Yogurt and Water into blender. (May substitute Water with Milk if desired)

2. Option to also add mint and diced cucumber – blend until smooth

3. Pour into a glass, Garnish with fresh mint sprig and ground cinnamon on top


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