Chef Sachet’s Kidney-Friendly Recipes: Seasonings Edition December 10, 2020 by Kylie Karley As a private chef and mother to a young boy battling FSGS, it’s important to Chef Sachet to keep kidney-conscious recipes in mind. In this ‘Seasonings Edition,’ Sachet shares helpful tips around making foods flavorful, without them being full of salt. For a kidney-friendly diet, we constantly hear the words “low-sodium.” And while there are certain pre-made seasonings, rubs, and blends out there, I try to be mindful of what ‘salt-substitute’ seasoning I use. Often times, salt-substitutes have higher levels of potassium. Your best bet is to invest in herb-based seasoning blends or make your own! Here’s some seasoning blends to make at home that are shelf stable and delicious! All purpose poultry seasoning: equal parts onion powder, garlic powder, pepper, Italian seasoning (dried basil, thyme, rosemary). Chili seasoning: equal parts: onion powder, garlic powder, pepper, cayenne, red chili powder, ground cumin, paprika, chili flakes. Veggie blend seasoning: equal parts dried chives, dried onion, dried garlic, chili flakes, any dried herbs, dried citrus peel. When looking to pack flavor into a dish try infused olive oils! They add great flavor and aromatic notes to anything you’re cooking. Start with the infused oil trifecta! Garlic oil: 6 garlic cloves chopped to 1 cup of olive oil. In a small saucepan, bring the sliced garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook. Bottle once cooled. 30-day minimum shelf life. Basil oil: 2 cups packed sweet basil to 1 cup olive oil. Bring a pot of water to a boil. Have a bowl of ice water ready. Blanch the basil leaves in the boiling water for about 10 seconds. Remove them quickly with a strainer and dunk in the ice water. Remove from the water and squeeze gently to remove the excess water. Roughly chop the basil and put it in a blender. Add the oil; blend until the basil is puréed. The mixture will be very frothy. Let the purée settle for about 30 min. Use immediately or refrigerate for up to a week. For the best flavor, let the oil come to room temperature before using. Chili oil: ½ cup of chili flakes to 1 cup vegetable oil. Bring a pot of oil to a low simmer, add chili flakes, and let cook for 5 minutes while chilis sizzle. Turn off heat and let cook. Do not strain out chili flakes, bottle once cooled. 30 day minimum shelf life.
Chef Sachet says December 14, 2020 at 7:30 pm You’re more than welcome! Stay tuned for more recipe goodness 🙂
Marie Flaugher says December 16, 2020 at 4:22 pm Thank you for the information! My granddaughter has FSGS and the whole family is constantly seeking low sodium options. Her favorite food is Chili, so I am going to make up some packets just for her to use! Let’s pray that a cure or treatments other than steroids are discovered for this life-altering disease !