Chef Sachet’s Kidney-Friendly Recipes: Seasonings Edition

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:
      1. 6 garlic cloves chopped to 1 cup of olive oil.
      2. 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:
      1. 2 cups packed sweet basil to 1 cup olive oil.
      2. 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.
      3. 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:
      1. ½ cup of chili flakes to 1 cup vegetable oil.
      2. 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.
      3. Do not strain out chili flakes, bottle once cooled. 30 day minimum shelf life.

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