Kidney Matters - Issue 17 Summer 2022
Your Summer 2022 Kidney Matters magazine is out now! In this issue: • Chronic kidney disease and the cost of living crisis • Navigating nephrotic syndrome as a family • Kidney clinic: coping with brain fog • Celebrating Ramadan when you're living with CKD • Kidney Kitchen's fresh-tasting Salad Niçoise – perfect for summer! 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.
Your Summer 2022 Kidney Matters magazine is out now! In this issue:
• Chronic kidney disease and the cost of living crisis
• Navigating nephrotic syndrome as a family
• Kidney clinic: coping with brain fog
• Celebrating Ramadan when you're living with CKD
• Kidney Kitchen's fresh-tasting Salad Niçoise – perfect for summer!
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.
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Cooking in the Kidney Kitchen with Chef Paul Ripley
23
A French inspired salad with tuna, green beans, hard boiled eggs, tomatoes, anchovies and
potatoes in a vinaigrette dressing. It’s fresh tasting and full of different textures.
Visit www.kidneykitchen.org for more recipes, videos and dietary information.
Salad Niçoise
Prep: 30 mins • Cook: 25 mins • Serves: 4
This high protein salad is low in phosphate and potassium, making it a
satisfying and filling meal. Ideal after dialysis.
Ingredients
160g tuna, tinned in spring water
1 red onion
300g new potatoes
4 large eggs
100g green beans
150g cherry tomatoes
4 baby gem lettuces
50g anchovy fillets in olive oil
80g pitted black olives
10 basil leaves
Vinaigrette dressing:
4 tablespoons red wine vinegar
30g parsley
1 garlic clove
100ml extra virgin olive oil
Ground black pepper
Carbohydrate The main carbohydrate source in this dish is the potatoes. Carbohydrate values have been provided
for those trained in insulin adjustment.
Phosphate/ potassium Due to the quantities of salad vegetables and tuna used in this recipe, this salad is low in
potassium and phosphate.
There is some phosphate from the protein sources in this recipe so if you have been prescribed a phosphate binder,
ensure you take them with this dish.
Protein This dish is high in protein which is ideal for those receiving dialysis. Tuna, anchovies and eggs are also all
low-fat sources of protein, making them a healthy choice.
Special diets
Gluten free This recipe is naturally gluten free.
Healthier option There is no added salt in this recipe, however there is salt in anchovies, olives and tuna which
means it is not a low-salt dish. Try to buy tuna in spring water rather than brine if possible, to reduce the salt content
further. If you want to reduce the amount of fat you can reduce the amount of olive oil used in the dressing.
Storage This salad is best served immediately, slightly warm or at room temperature.
This salad is can be prepared in advance and makes a great lunch option. Store in an airtight container in the fridge
for up to 3 days, keeping the vinaigrette dressing separate. Drizzle the dressing over everything before serving.
.
4
5
6
Trim the green beans and boil in a
separate pan of boiling water for 5
mins then drain. Refresh the beans
and eggs in ice cold water then drain
again.
Once cooled, peel and cut the eggs
in half. Halve the cherry tomatoes,
quarter the baby gem lettuces and
finely slice the basil leaves.
Arrange the potatoes, green beans,
tomatoes, lettuce, eggs and anchovies
on a large platter or in individual bowls
and scatter over the tuna and red
onion. Drizzle the remaining dressing
over the salad and finish with black
olives and basil.
Issue 17 | Summer 2022
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