March 6, 2012
Sometimes you find spice in the most unexpected of places. Like just this morning, I found a little piece of red chili pepper flake in my tooth. (This is probably way too much information, but let’s continue). It was from breakfast: Rice crackers, a slather of Greek yogurt, no-salt added turkey meat, and yes, chili pepper flake on top. And I have to admit, I was pretty excited when that little burn suddenly burst in my mouth. Good morning is right! Red chili pepper flakes aside, the real point I want to make is that, when taking on low-sodium cooking, it […]
continue reading
March 1, 2012
It’s officially March. Which means it is Kidney Awareness month. Which means it is quiz time. (Don’t stress. I know you’ll kick butt). We talk a lot about low-sodium food. But let’s take, say thirty or so days, to explore kidney-friendly ingredients. And let’s begin with this simple question… What is red and sweet and low in both potassium and sodium? If you said peppers (without noticing the picture at the top of this page), then you are totally correct. And a total kidney-smart rockstar. For many kidney patients, tomatoes–and all their accompanying sauces and such–are too high in potassium […]
continue reading