PKD Life - Spring 2022 - 7

PKDLIFE RECIPE
5. LEMONS
AND LIMES
It's crucial to stay
hydrated when you
have PKD to slow the
disease's progression,
but drinking plain
water all the time gets
boring. " Flavoring
water with lemon or
lime may encourage
you to drink more, and
both fruits help lower
your risk of developing
kidney stones, "
Sparks says.
6. UNSALTED
POPCORN
It might not seem
4. BELL
PEPPERS
No matter their color,
peppers are an excellent
source of antioxidants
for people with
PKD. " One pepper
provides your daily
recommended intake
of vitamin C, which
fi ghts infl ammation, "
Betz says. Peppers
also contain an antioxidant
called fl avonoids,
which inhibit
an enzyme (xanthine
oxidase) that plays a
role in producing uric
acid. High levels of
uric acid can lead to
kidney stones, a condition
PKD patients
are more susceptible
to developing.
like a health food, but
air-popped popcorn
is a good low-calorie
source of fi ber (3 cups
contain 3.6 grams
of fi ber and only 93
calories). In addition
to improving heart
health, getting more
fi ber can help relieve
constipation that may
be caused by restricting
your potassium or
taking medications
such as phosphate
binders. For fl avor,
Sparks suggests adding
chili powder and lime
juice, cinnamon and
a sprinkle of sugar, or
nutritional yeast in
place of salt.
*
This dinner recipe from Melanie Betz, M.S.,
R.D., (thekidneydietitian.org) is a tasty way to
incorporate more plant proteins into your diet.
INGREDIENTS:
1 cup low-sodium chicken broth
2 teaspoons ground cumin
3⁄4 cup couscous
1 15-ounce can low-sodium
garbanzo beans, rinsed
1⁄4 cup dried cranberries
1 cup spinach, packed
1⁄2 cup feta cheese, crumbled
1⁄4 cup olive oil
1⁄2 teaspoon black pepper, plus 1⁄4
teaspoon for sauce
4 bell peppers (any color), halved
lengthwise with seeds removed
1 cup fresh basil leaves
1⁄2 cup sour cream
1 tablespoon water
1 clove garlic
2 teaspoons lemon juice
1⁄4 teaspoon sugar
1⁄4 teaspoon salt
Eating ju 
1 or 2 mor e
plant-bas ed
meal s pe r
wee k can
make a big
diff eren
for kidne y
he al th.
DIRECTIONS:
1 Preheat oven to 400 F. In a saucepan, bring
broth and cumin to a boil. Remove from heat
and stir in couscous. Cover and let sit until
liquid has been absorbed, 5 to 6 minutes. Fluff
couscous with a fork. Add beans, cranberries,
spinach, feta, olive oil, and 1/2 teaspoon black
pepper. Stir until combined, and stuff peppers
with couscous fi lling.
2 Fill a baking dish with water until half full.
Place peppers in water. Bake until fi lling is
golden brown and peppers are cooked through,
55 to 60 minutes.
3 Meanwhile, make sauce by mixing basil, sour
cream, water, garlic, lemon juice, sugar, salt, and
1/4 teaspoon black pepper in a blender. Drizzle
sauce over peppers before serving. Makes 8 halfpepper
servings.
Nutrition information per serving:
261 calories; 8 g protein; 30 g carbohydrates; 13 g fat; 202
mg sodium; 123 mg potassium; 98 mg calcium; 123 mg
phosphorus; 4 g fi ber.
TO LEARN MORE ABOUT NUTRITION AND PKD, VISIT PKDCURE.ORG/NUTRITION
7
Couscous-Stuff ed Peppers
http://www.thekidneydietitian.org http://www.PKDCURE.ORG/NUTRITION
PKD Life - Spring 2022

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