January 27, 2009
L is for Lemon and Lime
(This post is a continuation of a look at kidney-friendly foods and some of the good things about them.)
Increase flavor without increasing sodium with two world-famous citrus favorites–lemons and limes. These tart citrus fruits enhance the natural flavors in many foods. Their acids stimulate taste buds while masking the need for salt.
Use the juice or zest, the colored part of the peel packed with fresh citrus flavor. If you are fortunate enough to find lemon or lime oil (usually in a specialty culinary store) add it to your flavorings collection. One or two drop of lemon oil added to marinades and sauces turns a good –tasting dish into a great –tasting one.
Nutritionally, lemons and limes are high in vitamin C and low in sodium and phosphorus. Potassium content is low—one lemon (juice and peel) contains 156 mg potassium; one lime (juice and peel) contains 68 mg potassium.
Use lemon or lime juice and zest in your kidney-friendly diet to boost flavors in seafood and poultry by adding to marinade or during cooking. Squeeze lemon or lime over fish, salads, cooked vegetables, rice or noodles. Bake lemon cookies, cake or bread. Make a lemon meringue or key lime pie. Add a wedge to hot or iced tea or make fresh squeezed lemon or limeade.
Checkout some of these lemon and lime based kidney-friendly recipes on DaVita.com:
Lemonade or Limeade Base
Lemon Caper Sauce
Lemon Marinated Chicken
Lemony Rice Pilaf
Lemon Berry Bread
Cilantro Lime Cod
Lively Lime Shrimp
Yucatan Lime Soup
Luscious Lime Dessert
Looking for more ways to flavor your kidney diet? Take a look at DaVita Diet Helper, the only online meal planner for kidney diets.
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