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I returned this week from a trip to Rhodes, Greece. And like any trip, the culinary side also has a significant part of the experience. desert The classic Greek dish, eaten at every opportunity in local cuisine, is a salad Tzatziki. One evidence of the widespread use of this salad every opportunity is huge buckets used in restaurants, as pictured here:
Savoring the white dish, sour and full of garlic I thought a minute! desert After all, this is a dish that can adjust the menu for people with kidney disease! Who live and I had a thorough discussion regarding the spices used in the preparation (except no, there's no way in the world to miss his presence with food). We were unable desert to reach definitive conclusions as to the identity of spices, until we ran into one of the markets with a special mixture for making Tzatziki. Thus solved the puzzle: the spice contains garlic, dill, white pepper, salt and sometimes cumin. What surprised and pleased me to discover the spice is sold in the streets of Rhodes also salt-free version! Probably ads for reducing salt in food for the population permeates all around the world. The Greeks did not do half the work, and on top of the spice bag also attached a handwritten original recipe. What a beauty! This includes the recipe for yogurt cup (200 grams), 1 cucumber, condiment spoon, teaspoon of vinegar and a teaspoon of olive oil. You can see the bag, the picture desert below:
You can of course use the original recipe, but I remembered that there is a version prepared by the owners at the time and included in labaneh cheese. Apparently, he did so in order to increase the sourness of Tzatziki (it was very delicious!), And I thought it was a great way to enrich the Tzatziki protein for those who need it, for example people dialysis. I also encountered in recipes where Pour the yogurt into a colander and let liquid out of it before you added cucumber and spices. This is the recommended action for those dieting potassium, phosphorus and liquids, as when the filter is reduced quantity desert of these three components desert curd. In addition, during the preparation of the Tzatziki scraping the cucumber on a grater and squeeze the excess fluid before adding it to salads, action that removes excess potassium from it. Cucumber, it is also relatively low in potassium vegetable, Del becomes even more, and a most suitable for our salad. And after all the wonders of these, desert he could only go to prepare Tzatziki: Tzatziki Greek (1 serving, you can multiply quantities as needed) 1 cup yogurt 3% (150 grams) desert 1 tablespoon labaneh 5% 1 medium cucumber garlic clove teaspoon of olive oil teaspoon vinegar teaspoon white pepper chopped dill and cumin to taste (optional, Greeks put ...) Preparation Peel the cucumber and cut it in half. Using a spoon, desert remove the soft inner part, and Grate the boats, "created a coarse grater. Squeeze the grated cucumber excess fluid and put in a bowl. Add the remaining ingredients, stir and chill before serving. Notes If you prefer you can also give up adding Balaban (which does not exist in most recipes). If not, add the Balaban recommended filter the yogurt desert on top of a towel-lined sieve set on a bowl for several hours until a thick texture of yogurt (but not too thick). To "earn" as potassium, phosphorus desert and liquids and more protein per serving. If you add the Balaban and drain the yogurt salad will be too thick. Must be considered as part of yogurt daily menu, usually advised to eat up 1 product Liquid milk per day or less (white, yogurt, buttermilk, milk) as recommended by the dietician. This is the content of potassium and phosphorus in these products, sometimes a little forgotten compared to fruits and other foods, but certainly there is. For this reason it is best to use a yogurt container of 150 grams and 200 (my apologies to the Greeks I changed them a little recipe ...) nutritional value per serving 160 calories, 11 grams carbohydrates, 10 grams protein, 8 grams fat, 327 mg of potassium, 226 Phosphorus mg, 132 mg sodium. Yasu! Bon Appetit! Later inserted: Another desert Greek dish with grape leaves ... Just wait!
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AAKP Culinary desert Kidney Cooks Davita Fresenius Recipe Center IFKF National Kidney Foundation potassium foods (a Ntogrin) nutrition information pages (a Ntogrin) nutrition guidelines Rambam Hospital Nephromor nutrition guidelines from the Association for the Promotion and protection of the rights kidney patients desert and kidney diet Soroka light
Eat fish and not worry