Kidney-Friendly Recipe for National Kidney Month

March is National Kidney Month, and a great way to observe it is by encouraging patients to get tested to determine whether they are at risk for kidney disease.

Risk factors include advanced age, diabetes, high blood pressure, and a family history of kidney failure. Although the only way to know whether patients have kidney disease for sure is to test them, there are a number of physical signs, which may include weakness, fatigue, dry skin, puffiness, muscle cramps, and frequent urination.

These physical symptoms of kidney disease are often attributed to other conditions because they are not experienced until the late stages, when the kidneys are already failing or there are large amounts of protein in the urine. Encourage patients to mention any symptoms they're experiencing to you and your pharmacy team. Tell them to request simple urine and blood tests for kidney disease detection if they are at risk.

Because watching what you eat and drink will help you stay healthier, “kidney-friendly” meal plans are essential to follow when diagnosed with kidney disease. Kidney-friendly foods can be as tasty and delicious as those in a regular meal plan. Simply incorporate recipe modifications and variations.

For example, who knew that a patient with kidney disease could still make and enjoy the classic Italian dessert, tiramisu? Keep in mind that nutrition needs vary from patient to patient, depending on body size, activity, stage of kidney disease, and other health concerns.

Encourage patients to talk to a renal dietitian to find a meal plan that meets their needs, though it is also important to remind patients to have fun and keep an open mind about trying new things when a diagnosis means a change in diet.

(Recipe provided by a dietician at DaVita and tested by me)

Portions: 10

Serving size: 1/10th recipe

Ingredients

â–ª 10 ounces of pound cake, prepared

â–ª 12 ounces regular cream cheese

â–ª ½ cup sugar

â–ª 1 teaspoon vanilla extract

â–ª 2 tablespoons unsweetened cocoa

â–ª 1 ounce semisweet chocolate, finely grated

â–ª 4 ounces brewed espresso

Preparation

1. Cut pound cake into 10 equal slices and set aside.

2. Mix cream cheese, vanilla, and sugar until smooth.

3. Combine cocoa and grated chocolate in a separate bowl and set aside.

4. Pour espresso into a shallow dish.

5. Dip both sides of 4 pieces of pound cake into the espresso, then place in 8-inch loaf pan. Break up pieces, if necessary, to coat bottom of pan.

6. Gently spread a of cream cheese mixture over cake layer. Sprinkle with a cocoa mixture. Repeat procedure with remaining slices, cream cheese mixture, and cocoa mixture to make 3 layers.

7. Refrigerate 2 hours, then cut into 10 pieces and serve.