- more than 485,000 Americans are being treated for kidney disease (also known as end stage renal disease)?
- there are only two methods of treatment that allow a person to continue living when their kidneys stop functioning - dialysis and transplantation?
- of those being treated, approximately 341,000 are dialysis patients?
- over 405000 people in the U.S. are waiting for a kidney transplant?
- the cost of treating kidney failure in the U.S. is approximately $23 billion annually?
- approximately 67,000 people die each year in the U.S. as a result of kidney disease?
You're probably wondering why I'm quoting statistics about kidney disease in this week's post. As some of you may remember, I went back to school to earn a degree and while I was there, I met a lovely woman named Nora. Being in the same program, Nora and I had many classes together and I was able to get to know her better. I learned that Nora has worked in (kidney) dialysis for over 12 years and she has a beautiful daughter, Cassidy, who has just one kidney and high blood pressure.
Nora says "kidney disease is an everyday thing for us". In talking with Nora, I learned that people, like Cassidy, who are dealing with kidney disease require a special kidney-friendly diet because they have to watch their intake of certain foods, especially those containing high amounts of potassium and phosphorous. Too much potassium and phosphorous for people suffering from kidney disease can interfere with the two major functions of the kidneys: eliminating fluid and filtering waste. Also, people with kidney disease must monitor the amount their daily intake of protein to make sure they have enough in their diet.
Tomorrow, June 23, 2012, is the National Kidney Foundation: 2012 Sioux Falls Walk. The walk is held each year in different locations across the country to raise awareness of kidney disease, find a cure and promote organ donation. Funds raised at the walk support free kidney screenings, initiatives to decrease the wait time for transplants and help support other patient and professional programs and services. This is Cassidy's second year as team captain for the DaVita Stars. They have set a team goal of raising $250 at this year's walk. If you'd like to help Cassidy and her team reach their goal, there's still time and you can donate here. Every gift is greatly appreciated. Thank you!
To honor Cassidy, her team and all the participants in this year's NKF walks, I'm featuring a couple of kidney-friendly recipes. We had both dishes for supper last night and they were easy to make and absolutely delicious! You'll notice salt is not listed as an ingredient in the stroganoff and it was not needed. The aroma of this dish as it slow cooked was intoxicating and I couldn't wait to try it. And it did not disappoint! I also learned a new technique for thickening the sauce - adding the flour to the sour cream. Genius!
Easy Crock Pot Beef Stroganoff
1 lb. boneless beef top round, cut into 1 inch cubes
1 cup reduced sodium beef broth (not "low" sodium - some brands may contain potassium chloride)
1/3 cup dry sherry (not "cooking" sherry - it has added salt, use regular sherry)
1/2 cup onion, diced
2 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. pepper
1/8 tsp. dried thyme
1 bay leaf
1/2 cup sour cream
1/4 cup flour
2 tbsp. water
6 cups egg noodles, cooked (12 oz. dry)
Spray the crock of your slow cooker with a little non-stick spray. Add the beef, onions and garlic. Mix the broth, sherry, oregano, pepper and thyme; pour over the beef. Add the bay leaf. Cover and cook on low for 6-8 hours (or on high for 4-5 hours).
About a half hour before serving, combine the sour cream, flour and water in a small bow. Mix well until smooth. Stir the sour cream mixture into the beef and sauce. Cover and cook for an additional 25 minutes or until sauce has thickened. Serve over egg noodles. I sprinkled my servings with a little bit of parsley for color.
Now, how about a little dessert? I have to warn you - you may not stop with just one serving of this bright, flavorful pudding!
1 cup water
2 cups crushed strawberries
1/2 cup sugar (or Splenda sugar substitute)
1 tsp. lemon zest
1 tbsp. fresh lemon juice
2 1/2 tbsp. cornstarch
6 tbsp. non-dairy whipped topping
Combine the water and sugar in a saucepan and bring to a boil. Add the strawberries, lemon zest and lemon juice and simmer for 3-5 minutes.
Mix the cornstarch with a small amount of water and stir into the strawberries. Cook and stir the pudding until it thickens. Remove from heat and cool. Serve with a dollop of whipped topping.
For more information about kidney disease or the National Kidney Foundation Walks, please follow the links below:
National Kidney Foundation
End Stage Renal Disease & Transplant Information
NKF: 2012 Walk
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