Melissa's Musings: Fall

This month brings us earlier sunsets, red- and gold-colored leaves, the return of all things pumpkin spice, and the start of the Fall/Winter holiday season. Everyone has a favorite season and Fall has always been mine. Maybe it’s the shift into comfy sweaters and warm comfort foods or it’s because when we start to slow down a little bit. There is something special about this time of year.


In November, we celebrate Thanksgiving. Whether or not you celebrate, giving thanks or being grateful is important. Take time this month to write down three things you are grateful for every day. You may find it is easy to write down three things in a journal the first thing in the morning or as you reflect on your day before bed. You may be surprised by how many things you can come up with that you are grateful for during this month.


If you are celebrating Thanksgiving this year and are on a special diet, try to shift your mindset towards abundance. Instead of focusing on foods that may not be on your special diet, enjoy the ones that are and savor a few bites the ones that you have been told to limit. If you are not hosting the meal, bring a dish to share that you enjoy and is ok to choose on your special diet. Focus on your health and how good you feel when you eat foods that energize you. Enjoy, savor, and live in gratitude for all that you have.




How to Dialyze vegetables

Certain vegetables are high in potassium. Using this special recipe can lower the potassium in these vegetables.


To lower potassium in potatoes or root vegetables, the following can be done:

  1. Use fresh, unpeeled potatoes or root vegetables.

  2. Peel and eye, place them into cold water so they won’t darken.

  3. Slice vegetables 1/8 inch thick.

  4. Rinse in warm water a few seconds.

  5. Soak for a minimum of 2 hours in warm water. Use 10 times the amount of water to the amount of vegetables.

  6. Rinse under warm water again for a few seconds.

  7. Cook for 5 minutes, but with 5 times the amount of water to the amount of vegetables.

  8. Place 1 serving portion in small plastic bags, freeze.

  9. Each serving may be cooked in a variety of ways: French fried, mashed, boiled, home fried with onions, scalloped, etc.


To lower sodium and potassium in greens, mushrooms and cauliflower, the following can be done:


  1. If using frozen kale, mustard or spinach, etc., place in sieve or strainer.

  2. Allow to thaw at room temperature and drain.

  3. Rinse fresh or frozen vegetables in warm water for a few seconds.

  4. Soak for a minimum of 2 hours in warm water. Use 10 times the amount of water to the amount of greens.

  5. Rinse under water again for a few seconds.

  6. Cook in the usual way, but with 5 times the amount of vegetables.

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