Kidney Matters - Issue 16 Spring 2022
Kidney Matters is our free quarterly magazine for everyone affected by kidney disease.
This issue includes features on delayed graft function, the impact of CKD on families, friends and care-partners, improving organ donation, a husband's perspective on the challenges faced from caring for someone with CKD, and an article all about a family's journey from dialysis to transplant and all the things in between.
As well as this, the Kidney Kitchen features a warming pear and blackberry crumble, perfect for Valentine's Day!
We know that being a kidney patient can be tough at times and that accessing the right help at the right time isn’t always easy. We’ve spent a great deal of time talking and listening to kidney patients about what we can do to address this at every stage of kidney disease. The response was overwhelmingly ‘improved communication’ on what is going on in the kidney world, how other patients manage their life with kidney disease and what is available to them in terms of support and how to access it.
Kidney Matters has been developed to tackle this as well as the many other issues kidney patients face in day-to-day life. Along with shared patient experiences, Kidney Matters provides information on how to access emotional and practical support, financial assistance through our grant schemes, advice from leading kidney specialists and tips on how to keep as well as possible by eating a healthy diet whilst on dialysis.
Kidney Matters is our free quarterly magazine for everyone affected by kidney disease.
This issue includes features on delayed graft function, the impact of CKD on families, friends and care-partners, improving organ donation, a husband's perspective on the challenges faced from caring for someone with CKD, and an article all about a family's journey from dialysis to transplant and all the things in between.
As well as this, the Kidney Kitchen features a warming pear and blackberry crumble, perfect for Valentine's Day!
We know that being a kidney patient can be tough at times and that accessing the right help at the right time isn’t always easy. We’ve spent a great deal of time talking and listening to kidney patients about what we can do to address this at every stage of kidney disease. The response was overwhelmingly ‘improved communication’ on what is going on in the kidney world, how other patients manage their life with kidney disease and what is available to them in terms of support and how to access it.
Kidney Matters has been developed to tackle this as well as the many other issues kidney patients face in day-to-day life. Along with shared patient experiences, Kidney Matters provides information on how to access emotional and practical support, financial assistance through our grant schemes, advice from leading kidney specialists and tips on how to keep as well as possible by eating a healthy diet whilst on dialysis.
FOOD FACTS20K dneyK tchenSpecial occasionVegetarian67.4gLow phosphateLow potassiumCarbohydrate44442KcalLow proteinLow saltEnergyNutrition values are calculated per serving • Kidney diet guidelines vary for eachindividual • Consult your dietitian or doctor for the specific diet that is right for you.i123Pre-heat your oven to 160C /gas mark4. Peel, core and roughly chop thepears.Melt the butter in a pan and addthe pears. Cook until soft, turningfrequently until most of the liquid hasevaporated. Add the blackberriesand sugar and stir until the sugar hasdissolved. Remove from the heat.Mix all the crumble toppingingredients in a food processor or ifmixing by hand, rub together usingthe tips of your fingers until themixture resembles breadcrumbs.www.kidneycareuk.org
Cooking in the Kidney Kitchen with Chef Paul Ripley21A twist on a classic dessert, this delicious crumble recipe is sure to becomea weekend family favourite or an indulgent Valentine’s Day pud!Visit www.kidneykitchen.org for more recipes, videos and dietary information.Pear and blackberrycrumblePrep: 15 mins • Cook: 25 mins • Serves: 6A warming pudding for a treat, this crumble contains one and a half portions offruit. A suitable pudding for those on a reduced protein diet.Ingredients5 large pears25g unsalted butter100g fresh or frozen blackberries50g caster sugarCrumble topping75g unsalted butter40g ground almonds40g porridge oats60g plain flour40g soft dark brown sugar40g demerara sugar1 pinch ground gingerCarbohydrate The sugar, flour, oats and fruit are the main sources of carbohydrate in this pudding. Thecarbohydrate values have been provided for those who have trained in insulin adjustment.Phosphate/ potassium If you have been prescribed a phosphate binder, ensure you take them with this dish.This recipe contains fruit which is a source of potassium so if you are on a potassium restriction you may need tolimit fruit elsewhere in the day.Protein If you have been advised to follow a low protein diet but would like the occasional pudding then this is asuitable, delicious dish.Special dietsGluten free: To adapt this recipe, trying using a mix of gluten free flour and gluten free porridge oats.Vegan: For a vegan alternative, replace the butter with a dairy-free spread.Healthier option If you are on a weight reducing diet or want to reduce the amount of sugar or fat you eat, you canreplace the sugar with artificial sweeteners. For the crumble topping, use a low-fat spread or 50:50 butter and low fatspread combination. Choose to serve with a low-fat crème fraiche or custard made with skimmed milk.Cheaper option To reduce the cost of this dish you could use tinned fruit or seasonal fruits.Storage Refrigerate any leftover crumble and eat within two days.456Fill an oven-proof serving dish withthe fruit mixture and spoon thecrumble mix over the top.Bake for 20 minutes until topping isgolden brown and bubbling.Serve with cream (clotted cream ifyou are feeling indulgent) or a low-fatcrème fraiche.Issue 16 | Spring 2022
- Page 1 and 2: Spring 2022Issue 16Improvingorgan d
- Page 3 and 4: 3Welcome toKidney MattersWelcome to
- Page 5 and 6: LEARN MORE5“National audits show
- Page 7 and 8: 7Reducing the incidence of DGFWe wo
- Page 9 and 10: LEARN MOREMe awake after my transpl
- Page 11 and 12: 11What can happen if care-partners
- Page 13 and 14: 13to question my close relationship
- Page 15 and 16: 15admission. Over the next seven mo
- Page 17 and 18: 17We hope you enjoy it as much as w
- Page 19: 19Supporting our localTrustHowever,
- Page 23 and 24: 23Eric from Killyleagh, who receive
- Page 25 and 26: 25primarily an infection of the bla
- Page 27 and 28: 27formulation. This is likely to be
- Page 29 and 30: LEARN MORE29He soon understood my d
- Page 31 and 32: 31Marie and Barry raised money atth
- Page 33 and 34: 33Introducing the Kidney Failure Ri
- Page 35 and 36: 35Feeling festive andenjoying Chris
- Page 37 and 38: LEARN MORE37Volunteersrequired!If y
- Page 39 and 40: Sign up foryour freecopyWhether you
Cooking in the Kidney Kitchen with Chef Paul Ripley
21
A twist on a classic dessert, this delicious crumble recipe is sure to become
a weekend family favourite or an indulgent Valentine’s Day pud!
Visit www.kidneykitchen.org for more recipes, videos and dietary information.
Pear and blackberry
crumble
Prep: 15 mins • Cook: 25 mins • Serves: 6
A warming pudding for a treat, this crumble contains one and a half portions of
fruit. A suitable pudding for those on a reduced protein diet.
Ingredients
5 large pears
25g unsalted butter
100g fresh or frozen blackberries
50g caster sugar
Crumble topping
75g unsalted butter
40g ground almonds
40g porridge oats
60g plain flour
40g soft dark brown sugar
40g demerara sugar
1 pinch ground ginger
Carbohydrate The sugar, flour, oats and fruit are the main sources of carbohydrate in this pudding. The
carbohydrate values have been provided for those who have trained in insulin adjustment.
Phosphate/ potassium If you have been prescribed a phosphate binder, ensure you take them with this dish.
This recipe contains fruit which is a source of potassium so if you are on a potassium restriction you may need to
limit fruit elsewhere in the day.
Protein If you have been advised to follow a low protein diet but would like the occasional pudding then this is a
suitable, delicious dish.
Special diets
Gluten free: To adapt this recipe, trying using a mix of gluten free flour and gluten free porridge oats.
Vegan: For a vegan alternative, replace the butter with a dairy-free spread.
Healthier option If you are on a weight reducing diet or want to reduce the amount of sugar or fat you eat, you can
replace the sugar with artificial sweeteners. For the crumble topping, use a low-fat spread or 50:50 butter and low fat
spread combination. Choose to serve with a low-fat crème fraiche or custard made with skimmed milk.
Cheaper option To reduce the cost of this dish you could use tinned fruit or seasonal fruits.
Storage Refrigerate any leftover crumble and eat within two days.
4
5
6
Fill an oven-proof serving dish with
the fruit mixture and spoon the
crumble mix over the top.
Bake for 20 minutes until topping is
golden brown and bubbling.
Serve with cream (clotted cream if
you are feeling indulgent) or a low-fat
crème fraiche.
Issue 16 | Spring 2022
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