Sometimes it can be hard to come up with new ideas for what to cook. Australian Dietitian Dr Kelly Lambert and dietitian students Celine Kanos and Ellen Jackson have recently published a cookbook full of low sodium, low potassium, low phosphate and low protein recipes for main meals, light meals, and snacks.
Each recipe specifies what type of diet it is suitable for and includes a breakdown of nutrition information. Please note these recipes are great for anyone but are low protein and so those on dialysis should increase the protein (meat, nuts, dairy or plant-based protein equivalent e.g. legumes, tofu, beans) portion of their meals. You don’t need to restrict your potassium or phosphate intake unless you’ve been advised to by your kidney dietitian. If you aren’t sure what diet you should be following check with your dietitian.
There are two cookbooks you can download for free:
The cookbooks are available to download free here.
You'll see a sample of some of our favourite recipes from the cookbook below.
From our mid-winter staff lunch (favourites from the team):
Foodie Friday Tofu recipes
Serves 4
Ingredients:
Side salad
Instructions
Ingredients:
Instructions
Combine all ingredients together and mix well Sprinkle over meats or any cooking.
Ingredients:
Instructions
Combine all ingredients and spread over fish before cooking
The information contained in this article is designed to provide helpful information to most people. It may not be applicable to all readers as individual dietary requirements differ.
Amelia Thomsen, Auckland City Hospital (on behalf of Auckland Regional Renal Dietitians (ARRD)