This month, renal dietitian Tisa Ross joins us to talk about holiday meals that are kidney-friendly.
In the video, Tisa mentions soaking or dialyzing your vegetables to lower the potassium and sodium. We've included instructions on how to do this below:
Certain vegetables are high in potassium. Using this special recipe can lower the potassium in these vegetables.
Use fresh, unpeeled vegetables.
Peel and eye, place them into cold water so they won’t darken.
Slice vegetables 1/8 inch thick.
Rinse in warm water a few seconds.
Soak for a minimum of 2 hours in warm water. Use 10 times the amount of water to the amount of vegetables.
Rinse under warm water again for a few seconds.
Cook for 5 minutes, but with 5 times the amount of water to the amount of vegetables.
Place 1 serving portion in small plastic bags, freeze.
Each serving may be cooked in a variety of ways: mashed, boiled, sauteed with onions, scalloped, etc.
To lower sodium and potassium in greens, mushrooms and cauliflower, the following can be done.
If using frozen kale, mustard or spinach, etc., place in sieve or strainer.
Allow to thaw at room temperature and drain.
Rinse fresh or frozen vegetables in warm water for a few seconds.
Soak for a minimum of 2 hours in warm water. Use 10 times the amount of water to the amount of greens.
Rinse under water again for a few seconds.
Cook in the usual way, but with 5 times the amount of vegetables.