When I started this blog I intended to review food everywhere I encountered it. After the first year I realized my intense interest in food could be diverted to recipes, then recipes that were good for me, then recipes that reflected my current concern or interest. Right now I find that although I have great foods they may not be the best for the KIDNEYS, yes you saw it in capital letters. This next series will be an attempt to test and create recipes that are friendly to that important filter in our bodies. These organs, usually about the size of your fist, usually show up in pairs. Sometimes they are small at birth and require attention immediately, for everyone they eventually slow down, but there are certain foods and toxins and illnesses that can push them over the brink earlier than than they should. In my family I have seen unusual seemingly unrelated kidney problems cross generations and for those of you who are interested, decided to start this series of recipes, until I have enough that delight the palette. So here we go, for that special fist sized part in all of us, the Fargo Foodie will be talking to you.
Onions (as always, verify this with your own research): the onion is a member of the Allium family it contains sulfur compounds which give it its pungent smell, it is also rich in flavonoids, especially quercetin, a powerful antioxidant that works to reduce heart disease and protect against cancers, LOW IN POTASSIUM and a good source of chromium, a mineral that helps with metabolism of fat, protein and carbohydrate.
Yoghurt, unfortunately has calcium in it and protein which can be a problem for the kidney, however there is an almond milk unflavored yoghurt which can be used instead for this recipe.
EASY ONION DIP:
BAKE AN ONION AT 350 F FOR 45 MINUTES
LET IT COOL AND THEN PROCESS IT IN A BLENDER
COMBINE WITH ONE CUP OF YOGHURT (either milk or almond based) AND CHILL
(FLAVOR WITH CHIVES OR CHILI PEPPER OR LEMON JUICE)
SERVE WITH RICE CAKES (LOW SALT)
I loved it plain, it reminded me of my favorite chip dip, Bermuda Onion.
Onions (as always, verify this with your own research): the onion is a member of the Allium family it contains sulfur compounds which give it its pungent smell, it is also rich in flavonoids, especially quercetin, a powerful antioxidant that works to reduce heart disease and protect against cancers, LOW IN POTASSIUM and a good source of chromium, a mineral that helps with metabolism of fat, protein and carbohydrate.
Yoghurt, unfortunately has calcium in it and protein which can be a problem for the kidney, however there is an almond milk unflavored yoghurt which can be used instead for this recipe.
EASY ONION DIP:
BAKE AN ONION AT 350 F FOR 45 MINUTES
LET IT COOL AND THEN PROCESS IT IN A BLENDER
COMBINE WITH ONE CUP OF YOGHURT (either milk or almond based) AND CHILL
(FLAVOR WITH CHIVES OR CHILI PEPPER OR LEMON JUICE)
SERVE WITH RICE CAKES (LOW SALT)
I loved it plain, it reminded me of my favorite chip dip, Bermuda Onion.
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