Kidney Matters - Issue 12 Spring 2021
Kidney Matters is our free quarterly magazine for everyone affected by kidney disease. This issue includes a tribute to Kidney Care UK Chair of Trustees Professor Donal O'Donoghue who passed away due to covid-19 at the start of the year. There's also a feature on sex and relationships, how your views helped shape covid-19 national policy, medical articles on anaemia and simultaneous pancreas and kidney transplantation, and a feature interview with a transplant recipient on some of the social stigmas often faced by people with chronic health conditions within the Black, Asian and minority ethnic (BAME) community. As well as this, we'll be looking back at two years of the Kidney Kitchen as we cook up a tasty tandoori with guest chef and RNG dietitian, Gabby Ramlan.
Kidney Matters is our free quarterly magazine for everyone affected by kidney disease.
This issue includes a tribute to Kidney Care UK Chair of Trustees Professor Donal O'Donoghue who passed away due to covid-19 at the start of the year. There's also a feature on sex and relationships, how your views helped shape covid-19 national policy, medical articles on anaemia and simultaneous pancreas and kidney transplantation, and a feature interview with a transplant recipient on some of the social stigmas often faced by people with chronic health conditions within the Black, Asian and minority ethnic (BAME) community.
As well as this, we'll be looking back at two years of the Kidney Kitchen as we cook up a tasty tandoori with guest chef and RNG dietitian, Gabby Ramlan.
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FOOD FACTS
14
K dney
K tchen
Everyday dish
4
27g
Low phosphate
Low potassium
Carbohydrate
4
404Kcal
Low protein
Low salt
Energy
Nutrition values are calculated per serving • Kidney diet guidelines vary for each
individual • Consult your dietitian or doctor for the specific diet that is right for you.
i
1
2
3
For the marinade, mix the yogurt, chilli
powder, ginger paste, garlic paste,
three tablespoons of lemon juice,
tandoori masala and two tablespoons
of olive oil.
Dice the chicken and stir into the
marinade, cover and leave in the
refrigerator for at least three to four
hours or overnight.
Pre-heat the oven at 200C/ gas mark
6. If using wooden skewers soak
them for 30 minutes before use.
Thread the chicken on to 4 skewers.
www.kidneycareuk.org
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