homemade condiments - davita

Homemade Condiments

TODAY'S KIDNEY DIET

2 3Find 1,000+ kidney-friendly recipes on DaVita.com/GetRecipes today.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.

Find 1,000+ kidney-friendly recipes on DaVita.com/GetRecipes today.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.

*Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual based on factors such as stage of chronic kidney disease, treatment modality if on dialysis, body size, nutritional status, blood test results and other factors. This cookbook is for informational purposes only and is not intended to be a substitute for medical advice.

© 2019 DaVita Inc. CKBK19-004_Homemade Condiments

Today's Kidney Diet

Dear Reader,

Making condiments at home brings your cooking to a whole new level. Not only do you get a fresher taste, but you also have the ability to control what ingredients are used (no added sugars, salt or artificial ingredients). These are just a few reasons we created our latest cookbook, Homemade Condiments. Inside, you’ll find 14 kidney-friendly versions of your favorite condiments created by the Today’s Kidney Diet team. Slather our Spicy BBQ Sauce on ribs, add our Basil Pesto to pasta and dip your chips into our Mojito Salsa. We also hope these recipes will inspire you to get creative and make some homemade condiments of your own.

This cookbook also features information on sodium in store-bought versus homemade condiments, condiment storage suggestions and kidney-friendly picnic and grilling menus. Plus, our Today’s Kidney Diet: Quick Reference Guide* (see insert in back) will help you choose the ideal foods for your stage of chronic kidney disease (CKD). We hope you enjoy the recipes and tips found in the following pages.

Happy cooking!

Your DaVita Care Team

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Today's Kidney Diet | Homemade Condiments



Lemon Pepper SeasoningPortions: 30 Serving size: 1 teaspoon

Recipe submitted by DaVita dietitian Sara from California.

51/3 cup

1 tbsp

large lemonscracked peppercornsground coriander

1. Set the oven to the lowest temperature.2. Wash and dry the lemons. Using a microplane zester or fine kitchen

grater, remove the yellow part of the lemon peel.3. Mix the zested lemon peel with the cracked peppercorns.4. Line a baking sheet with parchment paper and spread out the mixture.

Set baking sheet in the oven for 1 hour and 15 minutes, stirring the mixture every 15 to 20 minutes.

5. Add the coriander and place mixture into a food processor or spice grinder. Process until ingredients are finely ground.

6. Store in an airtight container or tabletop shaker. Use as a salt replacement at the table or add to meat, chicken, fish, salad or vegetables.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 4, Protein: 0 g, Carbohydrates: 1 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Potassium: 22 mg, Phosphorus: 3 mg, Calcium: 10 mg, Fiber: 0.6 g Food choices: none Carbohydrate choices: 0

INGREDIENTS






Mexican SeasoningPortions: 8 Serving size: 1 teaspoon

Recipe submitted by DaVita dietitian Lynn from Minnesota.

3 tsp2 tsp2 tsp1 tsp1 tsp

1/8 tsp

chili powderpaprikaground cuminonion powdergarlic powdercayenne pepper


PREPARATION1. Mix spices together in a small jar or bowl.2. Store in a jar or covered container for up to 6 months.3. Use to season meat or vegetables for tacos, fajitas or burritos.

INGREDIENTS

1. Save money2. Fresher taste3. Control over salt and high-sodium ingredients4. Control over high-potassium ingredients

5. No additives or preservatives6. Bragging rights (“I made this myself!”)7. Makes a great homemade gift

7 REASONS TO MAKE YOUR OWN CONDIMENTS






Helpful hint

Grind spices in a spice grinder or blender for a finer mixture.

Curried Onion and Garlic SeasoningPortions: 30 Serving size: 1 teaspoon

4 tbsp3 tbsp

1-1/2 tbsp1 tbsp

1/2 tbsp1/8 tsp

dried, minced oniondried, granulated garliccurry powder dried, red bell pepperground black peppercayenne pepper (optional)


1. Mix spices together in a small jar or bowl.2. Store in a small jar or container for up to 6 months.3. Use as an everyday seasoning in cooking and on entrees,

vegetables and salads.

PREPARATION


INGREDIENTS

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Easy Dijon DressingPortions: 6 Serving size: 2 tablespoons


1. Combine ingredients in a jar or small bowl and shake or stir until mixed.

2. Chill until ready to serve.3. Store leftover dressing in the refrigerator for up to 2 weeks.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 94, Protein: 0 g, Carbohydrates: 2 g, Fat: 10 g, Cholesterol: 0 mg, Sodium: 131 mg, Potassium: 17 mg, Phosphorus: 8 mg, Calcium: 1 mg, Fiber: 0 g Food choices: 2 fat Carbohydrate choices: 0

2 tbsp1/4 cup1/3 cup

1 tbsp1 tsp

Dijon mustardolive oilunseasoned rice vinegarbrown sugarMrs. Dash® herb seasoning blend

INGREDIENTS

Get No-Cost Kidney Diet EducationLearn how diet can impact your kidney health during a kidney education class available in your community.

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Helpful hintThis dressing is great served over crisp Romaine lettuce with grilled steak or chicken for a tasty entrée salad.



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Carrot-Ginger DressingPortions: 16 Serving size: 2 tablespoons

121

1/3 cup1/3 cup1 tbsp +

1 tsp1-1/2 tsp

1/2 tsp

small fresh ginger root large carrotslimeextra-virgin olive oilunseasoned rice vinegarhoney or maple syrup

toasted sesame oillow-sodium soy sauce

Recipe submitted by DaVita dietitian Joanne from Florida.

1. Break off a 2-inch piece of the ginger root (roughly the size of your thumb). Rinse and pat dry. Peel and then slice across the grain into coins. Place the ginger in a blender.

2. Rinse the carrots, pat dry and peel them. Roughly chop the carrots and place in the blender.

3. Juice the lime into the blender; add all remaining ingredients. Blend until the mixture is completely smooth.

4. Taste the dressing. If it is too sweet, add additional lime juice or vinegar. The dressing should have a hint of tartness, but if it tastes too sour then add a bit more honey or maple syrup.

5. Store dressing in a covered container in the refrigerator for up to 1 week.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 57, Protein: 0 g, Carbohydrates: 3 g, Fat: 5 g, Cholesterol: 0 mg, Sodium: 13 mg, Potassium: 38 mg, Phosphorus: 5 mg, Calcium: 4 mg, Fiber: 0.3 g Food choices: 1 fat Carbohydrate choices: 0

INGREDIENTS






Chimichurri SaucePortions: 13Serving size: 2 tablespoons

INGREDIENTS1 cup

1/2 cup1/2 cup1/2 cup1/3 cup

3 tbsp1 tsp1 tsp

1/2 tsp1/4 cup

fresh flat-leaf parsleycarrotonion red bell pepper olive oil white vinegar dried oregano red pepper flakes black pepper low-sodium chicken broth

Recipe submitted by DaVita dietitian Robin from Virginia.

1. Stem and mince parsley. Grate carrot. Mince onion and bell pepper.2. In a large bowl, combine all ingredients except chicken broth. 3. Whisk to mix well. Add broth, a few tablespoons at a time, to

moisten sauce to the consistency of applesauce. 4. Taste and add 1 to 2 tablespoons more vinegar if desired (sauce

should be highly seasoned). 5. Serve sauce with meat or poultry. Refrigerate leftover sauce for up

to 3 days.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 58, Protein: 0 g, Carbohydrates: 2 g, Fat: 6 g, Cholesterol: 0 mg, Sodium: 6 mg, Potassium: 62 mg, Phosphorus: 8 mg, Calcium: 11 mg, Fiber: 0.5 g Food choices: 1 fat Carbohydrate choices: 0

SALT SAVINGS

How much sodium is in homemade condiments compared to commercially prepared products?1 You may be surprised!

1. The amount of sodium in homemade condiments and commercially made condiments can vary depending on the brand.

Lemon Pepper Seasoning

Mexican Seasoning

Easy Dijon Dressing

Creamy Cauliflower Sauce

Garlic Sauce

Spicy BBQ Sauce

Meat Marinade

Basil Pesto

1 tsp = 0 mg

1 tsp = 30 mg

2 tbsp = 131 mg

1/2 cup = 33 mg

1 tbsp = 37 mg

2 tbsp = 49 mg

2 tbsp = 0 mg

2 tbsp = 7 mg

1 tsp = 320 mg

1 tsp = 150 mg

2 tbsp = 175 mg

1/2 cup = 820 mg

1 tbsp = 85 mg

2 tbsp = 349 mg

2 tbsp = 270 mg

2 tbsp = 300 mg

Homemade Condiments (mg sodium)

Store-Bought Condiments (mg sodium)

DaVita Homemade Condiments Recipes






Helpful hint

Unlike baker's yeast, nutritional yeast is deactivated. If it is not available at your local grocery store, check a natural foods store or order it online.

Connect with the Kidney Diet Community

Share diet tips and recipes with others in the myDaVita forums.

Sign up at DaVita.com/Forums.

Creamy Cauliflower SaucePortions: 8 Serving size: 1/2 cup

Recipe submitted by DaVita dietitian Brittany from Virginia.

INGREDIENTS1

4 cups1/3 cup1/2 cup

1/4 cup + 1 tsp2 tsp

whole garlic head (bulb)cauliflower florets nutritional yeastunsweetened almond milkolive oil

black pepper

1. Pre-heat the oven to 400° F. 2. Peel the outer layers of garlic head. Slice the tip off the garlic bulb to

expose the top of the garlic cloves. Drizzle with 1 teaspoon olive oil. Wrap the garlic head in aluminum foil, place in the oven and roast for 30 minutes.

3. Bring a large pot of water to a boil on the stove. Add cauliflower florets and boil until soft. Drain cauliflower and let cool.

4. Add the cauliflower to a food processor or blender. Squeeze roasted garlic cloves from skins and add to food processor or blender along with the nutritional yeast, almond milk and black pepper. Process or blend the ingredients while slowly drizzling olive oil through the top of food processor or blender until the sauce is creamy.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 104, Protein: 3 g, Carbohydrates: 5 g, Fat: 8 g, Cholesterol: 0 mg, Sodium: 33 mg, Potassium: 240 mg, Phosphorus: 55 mg, Calcium: 56 mg, Fiber: 1.8 g Food choices: 1 medium-potassium vegetable, 1-1/2 fat Carbohydrate choices: 0



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Garlic Sauce

Helpful hint

Use a blender or immersion blender for best results.

Portions: 16 Serving size: 1 tablespoon

INGREDIENTS1

1/4 tsp1/4 cup

1 cup

garlic head (bulb)saltfresh lemon juiceolive oil

Recipe submitted by DaVita dietitian Dawn from Ohio.

1. Separate and peel the garlic cloves. Place cloves, salt, lemon juice and 1 tablespoon of olive oil in the base of a blender.

2. While blending, slowly pour in the remaining olive oil in a thin stream. Mixture will become thick and white like a salad dressing.

3. Store in a covered glass jar for up to 2 weeks.4. Add this sauce to stove-top cooked, baked and grilled foods, or as an

ingredient in soups, stews and casseroles.

PREPARATION


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Spicy BBQ SaucePortions: 16 Serving size: 2 tablespoons

INGREDIENTS2 tbsp1 tbsp

1/4 cup1/4 cup1/4 cup

1 cup2 tsp

2 tbsp1 tsp1 tsp

1/4 tsp

canola oilall-purpose white flouroniondark corn syruptarragon vinegarwaterdry mustardtomato pasteTabasco® sauceKitchen Bouquet® seasoningsalt

Recipe submitted by DaVita dietitian Beverly from Georgia.

1. In a medium sauce pan, stir oil and flour together to make a paste.2. Chop onion.3. Add all remaining ingredients.4. Cook the mixture on low heat until it thickens.5. Brush sauce on baked or grilled meat.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 38, Protein: 0 g, Carbohydrates: 5 g, Fat: 2 g, Cholesterol: 0 mg, Sodium: 49 mg, Potassium: 30 mg, Phosphorus: 4 mg, Calcium: 2 mg, Fiber: 0.1 g Food choices: 1/2 fat Carbohydrate choices: 0

Build the perfect summer picnic and grilling menus by pairing your favorite homemade condiment recipes with other kidney-friendly recipes available on DaVita.com.

SUMMER MENUS WITH CONDIMENT PAIRINGS

Sweet and Tangy Oven-Fried Chicken Pair with Spicy BBQ Sauce Cucumber Sandwiches Pair with Lemon Pepper Seasoning Pimento Cream Cheese Sandwiches Pair with Mexican Seasoning Lemony Couscous Salad with Cranberries Pair with Basil Pesto Macaroni Salad Pair with Pickled Mustard Seed Fruit Salad Slaw Pair with Mojito Salsa Garden Vegetable Salad Pair with Carrot-Ginger Dressing Deviled Eggs Pair with Garlic Sauce

Cream Cheesy Burgers Pair with Curried Onion Garlic Seasoning Lemon Marinated Chicken Pair with Lemon Pepper Seasoning Mustard Seed Rubbed Pork Tenderloin Pair with Pickled Mustard Seed Grilled Summer Squash Pair with Basil Pesto Mexican Street Corn Pair with Mexican Seasoning Summer Salad Pair with Easy Dijon Dressing No Need to Knead Garlic Bread Pair with Garlic Sauce

Summer Picnic Menu Summer Grilling Menu

For beverage, dessert and other recipes to round out your picnic menu, visit DaVita.com/Recipes.






Meat MarinadePortions: 8 Serving size: 2 tablespoons

Recipe submitted by DaVita dietitian Lynn from Minnesota.

INGREDIENTS3

1/2 cup1/4 cup1/4 cup

1 tsp1/8 tsp

garlic cloves olive oil red wine red wine vinegar dried oregano black pepper

1. Mince the garlic.2. Place all ingredients in a small bowl and mix well. 3. Pour over meat of choice. Refrigerate meat while marinating,

up to 24 hours.

PREPARATION


Helpful hint

Add your favorite herbs and spices to change the marinade flavor.






Helpful hint

• If flax seed oil is unavailable, increase the olive oil to 4 tablespoons. • Unlike baker's yeast, nutritional yeast is deactivated. If it is not available at your local grocery store, check a natural foods store or order it online.

Basil PestoPortions: 12 Serving size: 2 tablespoons

Recipe submitted by DaVita dietitian Brittany from Virginia.

INGREDIENTS

1. Add all ingredients, except flax and olive oil, to food processor. 2. Combine the oils and pour into food processor through the top to

emulsify while blending the ingredients.3. Store pesto in a jar or covered container until ready to use as a

marinade, salad dressing or pasta sauce. Refrigerate for up to 1 week.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 122, Protein: 4 g, Carbohydrates: 4 g, Fat: 10 g, Cholesterol: 0 mg, Sodium: 7 mg, Potassium: 158 mg, Phosphorus: 99 mg, Calcium: 18 mg, Fiber: 1.3 g Food choices: 1 medium-potassium vegetable, 2 fat Carbohydrate choices: 0

fresh basil leavesnutritional yeastcloves garliclemon juiceblack pepperpine nutsflax oilolive oil

2 cups2/3 cups

3 1 tbsp

1 tsp1 cup

2 tbsp2 tbsp






Pickled Mustard SeedPortions: 16 Serving size: 1 tablespoon

Recipe submitted by DaVita dietitian Nicole from Virginia.

INGREDIENTS1/2 cup3/4 cup1/4 cup1/2 tsp3/4 tsp1 tbsp

1. Place the mustard seeds, vinegar and water in a bowl and soak for 1 hour to overnight. The seeds will swell up and become more pungent and flavorful the longer they soak.

2. Place the soaked mustard seeds in a saucepan and add the salt, turmeric and honey. Cook on medium until the mixture starts to bubble and turn down to medium-low heat. Continue to stir often and cook for another 15 minutes. Add a little more vinegar if the mixture gets too thick.

3. Take off the heat and cool. Refrigerate until ready to use.

PREPARATION


yellow mustard seedsapple cider vinegarwatersaltturmerichoney

Helpful hintUse Pickled Mustard Seed instead of mustard on sandwiches and burgers.






STORAGE SUGGESTIONS FOR HOMEMADE CONDIMENTS

MEAL IDEAS FOR YOUR HOMEMADE CONDIMENTS

Lemon Pepper Seasoning (p. 3)• Sprinkle on cooked chicken or fish.• Add to cooked vegetables and salads.Mexican Seasoning (p. 4)• Use in chili, taco and fajita recipes.• Add to grilled corn and squash.Curried Onion and Garlic Seasoning (p. 5)• Fill up a table-top shaker for everyday seasoning.• Use as a dry rub on poultry or meat.Easy Dijon Dressing (p. 6)• Add to any salad.• Use as a marinade for vegetables or chicken.Carrot-Ginger Dressing (p. 7)• Add to any salad.• Use as a dipping sauce for raw veggies or chicken strips.

Chimichurri Sauce (p. 9)• Serve with grilled beef or pork.• Use as a salad dressing.Creamy Cauliflower Sauce (p. 10)• Toss with pasta, spaghetti squash or other spiral-cut veggies.• Serve as a sauce for shrimp or fish.Garlic Sauce (p. 11)• Spread on your favorite rustic bread or rolls.• Add to cooked vegetables.Spicy BBQ Sauce (p. 13)• Use on grilled chicken, burgers or ribs.• Use as a dipping sauce or add to pasta salad.Meat Marinade (p. 14)• Use to marinate meat or poultry. • Add your favorite spices to make a salad dressing.

Basil Pesto (p. 15)• Toss with your favorite pasta.• Top salmon or cod before or after baking.Pickled Mustard Seed (p. 16)• Add to sandwiches and burgers.• Add to boiled eggs or salad dressing.Pickled Red Onions (p. 18)• Serve with burgers or grilled meat.• Add to coleslaw or salad.Mojito Salsa (p. 19)• Serve with unsalted tortilla chips.• Use as a taco topping.

Because homemade condiments do not have preservatives (like most store-bought condiments), they typically don’t last as long. Here are some general guidelines for storing your homemade condiments. • Curry or cream sauces: refrigerate up to 4 days• Barbecue sauce: refrigerate up to 5 days• Pesto: refrigerate up to 5 to 7 days• Salad dressing with fresh produce or dairy ingredients: refrigerate up to 1 week• Salsa: refrigerate up to 1 week• Vinaigrette salad dressing: refrigerate up to 2 weeks• Seasoning blends: store in a tightly sealed container in a cool, dark place (pantry or drawer) up to 6 months






INGREDIENTS1 2

1 cup1/2 cup1/2 cup

large red onionwhole cloveswhite vinegarfresh lime juicecup sugar

Pickled Red OnionsPortions: 8 Serving size: 1/4 cup

Recipe submitted by DaVita dietitian Corilee from California.

1. Pour boiling water over thinly sliced onions and drain.2. Place onion slices and 2 whole cloves into 1 large or 2 small glass jars.3. In a saucepan, mix the vinegar, lime juice and sugar and simmer until

sugar is dissolved. Pour mixture over onions in the glass jars and seal. 4. Store in the refrigerator for up to 2 weeks.

PREPARATION

Diet types: CKD non-dialysis, dialysis, diabetes Nutrients per serving: Calories: 64, Protein: 0 g, Carbohydrates: 16 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Potassium: 46 mg, Phosphorus: 9 mg, Calcium: 8 mg, Fiber: 0.4 g Food choices: 1/2 high-calorie Carbohydrate choices: 1






Mojito SalsaPortions: 8 Serving size: 1/4 cup

Recipe submitted by DaVita dietitian Jackie from Virginia.

INGREDIENTS1 cup

1/2 cup1/2 cup

1 cup10

11 tbsp

fresh strawberriescucumbergrapeswatermelonmint leaveslimehoney

1. Wash and dice strawberries, cucumber and grapes. Dice watermelon. Shred mint leaves.

2. Combine fruit and cucumbers in a bowl. Zest the lime over the fruit. Cut the lime in half and juice into a small bowl. Add the honey and mix well.

3. Stir fruit with lime mixture, or if using a processor, pulse until coarsely chopped. Mix in mint leaves.

4. Refrigerate for 2 hours or overnight before serving.

PREPARATION

Diet types: CKD non-dialysis, dialysis Nutrients per serving: Calories: 27, Protein: 0 g, Carbohydrates: 7 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 1 mg, Potassium: 86 mg, Phosphorus: 11 mg, Calcium: 8 mg, Fiber: 0.6 g Food choices: 1/2 low-potassium fruit Carbohydrate choices: 1/2

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Helpful hintServe with unsalted tortilla or pita chips.




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Do you know what to eat when you have chronic kidney disease (CKD)? We've created this guide to help you with your kidney diet. Keep in mind that recommendations vary depending on your CKD stage, type of dialysis treatment, body size, nutritional status and blood test results.

Find 1,000+ kidney-friendly recipes at DaVita.com/GetRecipes.

© 2019 DaVita Inc.

TIPS FOR KNOWING WHAT TO EAT FOR CHRONIC KIDNEY DISEASE STAGES

Quick Reference Guide

TODAY'S KIDNEY DIET

Note: These are general guidelines. Talk to your dietitian or physician to create a plan based on your needs.


Foods Stages 1-2 CKD Stages 3-4 CKD Stage 5 End Stage Renal Disease (ESRD)In-center Hemodialysis, Home Hemodialysis (HHD) and Peritoneal Dialysis (PD)

Non- and low-fat dairy Include Limit to 1/2 cup per day or amount decided with your dietitian

All types of dialysis: Limit to 1/2 cup per day or amount decided with your dietitian

Poultry, seafood, lean red meats, eggs, egg whites or meatless protein sources Include; avoid excess Include; avoid excess All types of dialysis: Increase

Grains, pasta and rice (whole and other grains) Include Include All types of dialysis: Include; make lower phosphorus whole-grain choices; be aware some whole grains are high in potassium

Fruits and vegetables Include Include; change types and amount if potassium from blood test is high

In-center Hemodialysis: Include; select lower potassium choices and limit portions. HHD and PD: Include; change types and amount if potassium from blood test results is high or low

Legumes (beans, lentils, peas) Include Serving size and how often depends on potassium and phosphorus blood test results

All types of dialysis: Serving size and how often depends on blood test results

Seeds and nuts Include Serving size and how often depends on potassium and phosphorus blood test results

All types of dialysis: Very limited; avoid if potassium and phosphorus are high; serving size and how often depends on blood test results

Healthy fats (vegetable, canola, flax and olive oil; omega-3 fatty acids) Include Include All types of dialysis: Include

Unhealthy fats (saturated fat, trans fats) Limit or avoid Limit or avoid All types of dialysis: Limit or avoid

Herbs and spices Include Include All types of dialysis: Include

Salt, soy sauce, salty seasonings Limit or avoid Limit or avoid All types of dialysis: Limit or avoid

Sweets/sugary foods and drinks Limit Limit All types of dialysis: Limit

Phosphate additives Avoid Avoid All types of dialysis: Avoid

Today's Kidney Diet: Quick Reference GuideGuidelines for what to eat for chronic kidney disease (CKD) stages.

Find 1,000+ kidney-friendly recipes at DaVita.com/GetRecipes.Consult your dietitian or physician for the specific diet that is right for you. Kidney diet guidelines vary for each individual.

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homemade condiments - davita

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