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Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Cook time: 10 minus
Servings: 4-6 (1 cup) per recipe.
INGREDIENTS
4-8 cups of water
1 cup of chopped carrots and celery
1 cup of chopped onions
10-16 mushrooms, dried
INSTRUCTIONS
1. In a saucepan, add all the ingredients, bring to a boil, reduce heat and simmer for 10 minutes.
2. Turn heat off and strain.
Nutrition Facts per serving
Calories 24 g
Carbohydrates 4 g
Potassium 62 mg
Phosphorus 8 mg
Sodium 20 mg
Protein 1g
Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Servings: 2 tablespoons servings per recipe.
INGREDIENTS
2 tbsp of fresh chives, chopped
2 tbsp of chopped oregano leaves
2 tbsp of dill
1/2 tsp of garlic powder
1 cup of mayonnaise
4 tbsp of vinegar
1 cup of milk
INSTRUCTIONS
1. Whisk together the vinegar, milk and mayonnaise in a medium mixing bowl.
2. Add the dill, fresh chives, 1/2 teaspoon garlic powder and oregano leaves.
Stir together.
3. Let chill up to 1 hour to allow flavors emerge.
4. Give it a good stir before serving.
Nutrition Facts per serving
Calories 83 g
Carbohydrates 1 g
Potassium 9 mg
Phosphorus 1 mg
Sodium 64 mg
Protein 1g
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Low Sodium, Low Protein, Low Potassium, Low Phosphorus
INGREDIENTS
1/2 cup of fruit or berry vinegar
2/3 cup of thinly sliced green onions
1/2 tsp of paprika
4 tbsp of olive oil
4 tbsp of sesame seeds
2 tbsp of poppy seeds
4 tbsp of sugar
INSTRUCTIONS
1. Heat poppy seeds and sesame seed in olive oil in a non-stick pan, about 5 minutes until seeds are golden. Set aside to cool.
2. Mix together the paprika vinegar and sugar until sugar is dissolved.
3. Transfer the seeds with oil and green onions into the vinegar mixture. Serve over salad.
Nutrition Facts per serving
Calories 130 g
Potassium 77 mg
Phosphorus 45 mg
Sodium 3 mg
Protein 1 g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Servings: 2 servings per recipe
INGREDIENTS
1 tsp of cayenne for mild or 2 teaspoons for medium spice
2 tsp of garlic powder
2 tsp of onion powder
2 tsp of paprika
INSTRUCTIONS
1. Combine all the ingredients together in a mixing bowl. Store in an air-tight container.
Nutrition Facts per serving
Calories 25 g
Carbohydrates 5 g
Potassium 36 mg
Phosphorus 5 mg
Sodium 15 mg
Protein 1g
Low Sodium, Low Potassium, Low Phosphorus, Low Protein
Servings: 8
INGREDIENTS
1 tsp of onion powder
1/8 tsp of allspice
1/4 tsp of dry mustard powder
1 tsp of cumin
1/8 tsp of ground red pepper (optional)
1 tbsp of brown sugar
1 tsp of chili powder
1 tsp of smoked paprika
1 tsp of garlic, granulated
INSTRUCTIONS
1. Blend all ingredients together in a bowl.
2. Rub on chicken or pork before cooking.
Nutrition Facts per serving
Calories 20 g
Carbohydrates 4 g
Potassium 34 mg
Phosphorus 7 mg
Sodium 9 mg
Protein 0 g
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Low Phosphorus, High Potassium, Low Protein, Low Sodium
Servings: 6" pizza servings per recipe
INGREDIENTS
1/2 tsp of dried oregano
1-1 1/2 tbsp of water
1/2-1 tbsp of fresh basil
1 (3 oz) can of tomato paste
1/2-1 tbsp of olive oil
1/2 tsp of dried parsley
INSTRUCTIONS
1. Combine all the ingredients together in a bowl; adding water bit by bit, until you reach your desired consistency.
2. Spread over pizzas.
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Nutrition Facts per serving
Calories 68 g
Potassium 409 mg
Phosphorus 2 mg
Sodium 131 mg
Protein 1 g
Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Servings: 2 tablespoons servings per recipe
INGREDIENTS
2 tsp of dried oregano
1 tsp of cinnamon
1/2 cup of chili powder
2 tsp of crushed red pepper
2 tbsp of onion powder
2 tbsp of ground cumin
2 tsp of garlic powder
INSTRUCTIONS
1. Combine together the ingredients in a bowl and store in an air-tight container.
Whole spices can keep for 2 years and ground spices can keep for 1 year.
Low Sodium, Low Protein, High Potassium, Low Phosphorus
Prep time: 5 minutes
Cook time: 15 minutes.
Servings: 32
INGREDIENTS
3 tsp of salt free barbecue spice
2 tsp of lemon juice
2 tbsp of mustard
2 tbsp of Worcestershire sauce
4 tbsp of brown sugar
1/4 cup of wine vinegar
1 cup of sautéed onion, minced
1/2 cup of dark molasses
12 oz can of water
12 oz can of low-salt tomato paste
INSTRUCTIONS
1. Heat all ingredients together over low heat in a sauce pan, stir and cook about 15 minutes.
2. Can keep in the refrigerator for up to two weeks.
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Nutrition Facts per serving
Calories 34 g
Potassium 214 mg
Phosphorus 2 mg
Sodium 53 mg
Protein 0 g
Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Servings: 10 cup servings per recipe
INGREDIENTS
1/2 tsp of dried basil
2 (12-ounces) can of tomato paste
2 minced clove garlic
3/4 cup of chopped onion
1/2 tsp of dried tarragon
1/2 tsp of cloves
1/2 tsp of ground cinnamon
4 teaspoons dry mustard
2 tbsp of molasses
2/3 cup of sugar
1/2 tsp of pepper
1/2 cup of cider vinegar
1 tsp of celery seed
INSTRUCTIONS
1. Blend together all ingredients except tomato paste in a food processor or blender blend until smooth.
2. Add the mixture into a large sauce pan or a Dutch oven.
3. Stir in cans of tomato paste and 2 cup of water.
4. Simmer on low heat for about 35 minutes uncovered, stirring occasionally or until mixture amount is reduced by half.
5. Refrigerate in a jars for about 1 month or store in the freezer in 1-cup freezer containers for up to 10 months.
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Low Sodium, Low Protein, Low Potassium, Low Phosphorus
Servings: 30
INGREDIENTS
2 grapefruit juice
2 finely diced jalapeño
4 crushed garlic cloves, or 1 teaspoon dried
2 orange juice
4 limes juice
6 tbsp of vegetable oil
INSTRUCTIONS
1. In a small bowl, mix together all the ingredients.
2. Use it to marinate fish, meat etc. for at least an hour before barbequing, pan-frying or grilling.
Nutrition Facts per serving
Calories 33 g
Potassium 42 mg
Phosphorus 5 mg
Sodium 0 mg
Protein 0 g
