Cooking for Ramadan. Manage Your Kidney Disease with DaVita s Online Resources

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2 Cooking for Ramadan Dear reader, During Ramadan, it s important to maintain a healthy diet to ensure your body is equipped to fast so you can focus on your practice of worship, contemplation and spirituality. To help you manage your diet throughout Ramadan, we have put together a collection of 15 tasty, kidney-friendly recipes that are lower in sodium, potassium and phosphorus from Bread with Mutton and Vegetable Ragout during Suhoor to Chicken and Wheat Puree during Iftar, and even a sweet Pudding for dessert. You will also find general nutritional information and tips to further support you during this holy month. We hope you enjoy the selection of Ramadan recipes in the following pages. You can find more recipes, kidney disease education, and other resources on DaVita.com/SA/Ramadan. Happy cooking! Your DaVita Dietitian Team Manage Your Kidney Disease with DaVita s Online Resources Recipes Access more than 50 kidney-friendly recipes on DaVita.com/SA/Recipes. Cookbooks Download our International Flavors recipe book to cook kidney-friendly recipes from around the world on DaVita.com/SA/Cookbook. Education Learn more about kidney disease and how you can take control by visiting DaVita.com/SA. DaVita.com/SA 2016 DaVita HealthCare Partners Inc. 2

3 IMSAKIA. Fasting break and hold times during the holy month of Ramadan for the Hijri year 1437 (2016 Gregorian) according to the time calendar of Mecca Al Mukarrama (Om El Qura) Date Buraida Riyadh Ihsaa Ta ef Jeddah Abha Hijri Gregorian Dawn Sunset Dawn Sunset Dawn Sunset Dawn Sunset Dawn Sunset Dawn Sunset 9/1 6/6 03:38 06:56 03:33 06:41 03:19 06:31 04:09 06:59 04:13 07:05 04:09 06:45 9/2 6/7 03:38 06:56 03:33 06:41 03:19 06:31 04:09 07:00 04:13 07:05 04:09 06:45 9/3 6/8 03:38 06:56 03:33 06:42 03:19 06:32 04:09 07:00 04:13 07:05 04:09 06:45 9/4 6/9 03:38 06:57 03:33 06:42 03:19 06:32 04:09 07:00 04:13 07:06 04:09 06:46 9/5 6/10 03:38 06:57 03:33 06:43 03:19 06:32 04:09 07:01 04:13 07:06 04:09 06:46 9/6 6/11 03:38 06:57 03:33 06:43 03:19 06:33 04:09 07:01 04:13 07:06 04:09 06:46 9/7 6/12 03:38 06:58 03:33 06:43 03:19 06:33 04:09 07:01 04:13 07:07 04:09 06:47 9/8 6/13 03:38 06:58 03:33 06:44 03:19 06:33 04:09 07:02 04:13 07:07 04:09 06:47 9/9 6/14 03:38 06:58 03:33 06:44 03:19 06:33 04:09 07:02 04:13 07:07 04:09 06:47 9/10 6/15 03:38 06:59 03:33 06:44 03:19 06:34 04:09 07:02 04:13 07:08 04:09 06:48 9/11 6/16 03:38 06:59 03:33 06:44 03:19 06:34 04:09 07:02 04:13 07:08 04:10 06:48 9/12 6/17 03:38 06:59 03:33 06:45 03:19 06:35 04:09 07:03 04:14 07:08 04:10 06:48 9/13 6/18 03:38 07:00 03:33 06:45 03:19 06:35 04:10 07:03 04:14 07:08 04:10 06:48 9/14 6/19 03:38 07:00 03:33 06:45 03:19 06:35 04:10 07:03 04:14 07:09 04:10 06:49 9/15 6/20 03:39 07:00 03:34 06:45 03:19 06:35 04:10 07:03 04:14 07:09 04:10 06:49 9/16 6/21 03:39 07:00 03:34 06:46 03:20 06:36 04:10 07:04 04:14 07:09 04:11 06:49 9/17 6/22 03:39 07:01 03:34 06:46 03:20 06:36 04:10 07:04 04:15 07:09 04:11 06:49 9/18 6/23 03:39 07:01 03:34 06:46 03:20 06:36 04:11 07:04 04:15 07:09 04:11 06:49 9/19 6/24 03:40 07:01 03:35 06:46 03:20 06:36 04:11 07:04 04:15 07:10 04:11 06:50 9/20 6/25 03:40 07:01 03:35 06:46 03:21 06:36 04:11 07:04 04:15 07:10 04:12 06:50 9/21 6/26 03:40 07:01 03:35 06:46 03:21 06:36 04:12 07:04 04:16 07:10 04:12 06:50 9/22 6/27 03:41 07:01 03:36 06:47 03:22 06:37 04:12 07:05 04:16 07:10 04:12 06:50 9/23 6/28 03:41 07:01 03:36 06:47 03:22 06:37 04:12 07:05 04:16 07:10 04:13 06:50 9/24 6/29 03:42 07:01 03:37 06:47 03:22 06:37 04:13 07:05 04:17 07:10 04:13 06:50 9/25 6/30 03:42 07:01 03:37 06:47 03:23 06:37 04:13 07:05 04:17 07:10 04:13 06:50 9/26 7/1 03:42 07:01 03:37 06:47 03:23 06:37 04:13 07:05 04:18 07:10 04:14 06:50 9/27 7/2 03:43 07:01 03:38 06:47 03:24 06:37 04:14 07:05 04:18 07:10 04:14 06:51 9/28 7/3 03:43 07:01 03:38 06:47 03:24 06:37 04:14 07:05 04:18 07:10 04:14 06:51 9/29 7/4 03:44 07:01 03:39 06:47 03:25 06:37 04:15 07:05 04:19 07:10 04:15 06:51 9/30 7/5 03:44 07:01 03:39 06:47 03:25 06:37 04:15 07:05 04:19 07:10 04:15 06:51 3

4 Enjoy Recipes from Our Other Cookbooks Looking for more kidney-friendly recipes? Enjoy more from our collections below. International Flavors Treat your taste buds to a trip around the world with the DaVita International Flavors cookbook. Enjoy cuisine from Malaysia to Colombia and beyond with these 21 easyto-make and kidney-friendly recipes. Download this free cookbook from DaVita.com/SA/Cookbook. International Flavors Healthy Kidney-Friendly Recipes from Around the World Find more kidney-friendly recipes on DaVita.com/SA today. Ramadan 2015 Enjoy more kidney-friendly recipes during Ramadan with our 2015 collection. Try our low-sodium Pasta Soup served with Tuna Salad and Vegetables and top it off with a tasty Strawberry and Cream Dessert. Download the Ramadan cookbook for free from DaVita.com/SA/Cookbook. تغذية مرضى غسيل الكلى في رمضان 4

5 Ramadan Diet Tips Ramadan is a time for fasting, prayer, reflection and giving. Sawm, fasting during daylight hours, is observed during this time. For kidney disease patients, this can provide challenges when it comes to maintaining the healthy diet needed to manage kidney disease. Here are seven tips for how you can participate in Sawm in a kidneyfriendly way. 1. Eating slowly and chewing is part of healthy eating. It is even more important when breaking fast. Eat slowly and chew your food thoroughly so as not to upset your stomach. Food that hasn t been chewed thoroughly may make it difficult for the stomach to digest, leading to a feeling of over-fullness, fatigue and exhaustion. 2. Have a light Iftar, and stay away from fatty foods. 3. Avoid eating pastries fried in fat. Oven-baked pastries are a better option. 4. Food should be prepared following a healthy cooking method such as boiling, grilling or baking. 5. Food should be salted only lightly in order to prevent high blood pressure and a thirsty feeling. 6. Avoid eating potassium-rich foods such as bananas, apricots and apricot juice, figs, tomatoes, lentils, milk and dates. Only eat one or two dates a day. 7. Contrary to what was widely believed in the past, a dialysis patient can eat proteins, but the quantity and quality have to be taken into consideration. It is preferable to stay away from processed meats (such as sausages and canned meats), which contain a high percentage of salt. You can eat fresh, uncanned meat, fish and chicken after removing excess fat and following healthy cooking methods. 5

6 SUHOOR Apple Zucchini Bread Portions: 36 Calories: 134 Protein: 2 g Carbohydrates: 20 g Fat: 5 g Serving Size: 1.3 cm slice Cholesterol: 25 mg Sodium: 93 mg Potassium: 53 mg Phosphorus: 28 mg Calcium: 13 mg Fiber: 0.6 g 4 eggs (200 g) 120 ml vegetable oil 150 g granulated sugar 145 g brown sugar (divided use) 1 teaspoon vanilla extract 1-1/2 teaspoons baking soda 470 g all-purpose white flour (divided use) 1/2 teaspoon salt 3 teaspoons ground cinnamon (divided use) 125 g apples, peeled and chopped 250 g zucchini, shredded 2 tablespoons cold butter, unsalted 1. Preheat oven to 170 C. Grease and flour two 23 x 13 cm loaf pans. 2. In a large bowl, mix eggs, oil, granulated sugar, 110 g brown sugar and vanilla. 3. In a separate large bowl, mix baking soda, 435 g flour, salt and 2 teaspoons cinnamon. 4. Stir flour mixture into egg mixture. Do not over mix. 5. Fold in apples and zucchini and pour mixture into loaf pans. Spread mixture evenly. 6. Bake for 40 minutes. 7. While the bread is baking, prepare the crumb topping: combine the remaining 35 g flour, 35 g brown sugar and 1 teaspoon cinnamon. Cut in the butter until the mixture becomes very crumbly. 8. Take the bread out of the oven once it has baked for 40 minutes and add the crumb topping. 9. Bake for an additional 10 minutes or until toothpick comes out clean (from the center of the loaf). 10. Cool for 10 minutes, then remove loaves from pans and transfer to wire racks to cool completely. 11. Cut each loaf into eighteen 1.3 cm slices before serving. 6 Helpful hint Wrap one loaf in plastic wrap and place in a freezer bag to serve at a later time. 7

7 SUHOOR Sabzi Koko Sandwich Portions: 4 Serving Size: 1/4 Koko patty + 1 pita bread Calories: 398 Protein: 15 g Carbohydrates: 37 g Fat: 21 g Cholesterol: 264 mg Sodium: 397 mg Potassium: 308 mg Phosphorus: 195 mg Calcium: 147 mg Fiber: 3.5 g 60 g parsley 40 g onion 4 g fresh cilantro 3 g garlic clove 5 eggs (250 g) 1 teaspoon dried dill 1/2 teaspoon salt-free lemon pepper seasoning 1 teaspoon turmeric 1 tablespoon all-purpose white flour 60 ml canola oil 4 white pita breads, 10 cm size 4 lemon slices (28 g) 1. Chop parsley, onion, cilantro and garlic. Slightly beat eggs. 2. Place all ingredients, except the oil, in a bowl. Stir until well mixed. 3. Heat oil in a skillet over medium heat. 4. Pour the mixture into the skillet to make one large patty. 5. Cover and cook until the mix is golden brown and crispy. 6. Turn over gently and brown the other side (like a pancake) without the cover. 7. Divide patty into 4 equal portions. Serve with pita bread and a lemon wedge. 8 Helpful hints Koko sandwich can be baked instead of fried. Heat oven to 170 C, place mixture in an oiled baking dish and bake for 50 to 60 minutes, until top is golden brown. Cut into 4 portions. If desired, lavash bread, flour tortilla or white bread may be used in place of the pita bread. Use 295 ml low cholesterol egg product instead of eggs for a low cholesterol dish. 9

8 SUHOOR Chicken Fruit Salad Portions: 8 Serving Size: 180 g Calories: 380 Protein: 17 g Carbohydrates: 31 g Fat: 21 g 230 g small shell pasta 400 g cooked chicken 200 g celery 200 g seedless grapes 430 g canned mandarin oranges 170 g mayonnaise Cholesterol: 47 mg Sodium: 183 mg Potassium: 291 mg Phosphorus: 159 mg Calcium: 23 mg Fiber: 1.7 g 1. Cube cooked chicken. Slice celery and slice grapes into halves. Drain mandarin oranges. 2. Cook pasta according to package, omitting the salt. Drain well and rinse in cold water to cool. 3. In a large bowl, combine cooked pasta and all ingredients. Mix well to combine. 4. Cover and refrigerate until serving time. 10 Helpful hints Delay your Suhoor meal to Fajir time. Consume plenty of protein at your Suhoor meal. Consume slow-digesting, fiber-rich foods (such as such as whole-wheat bread, legumes, salads, vegetables, and dried fruit) that will help sustain you throughout the day. 11

9 SUHOOR Bread with Mutton and Vegetables Ragout Recipe created by Maryam A., grandmother of DaVita dietitian Suad. Portions: 4 Calories: 327 Protein: 30 g Carbohydrates: 28 g Fat: 12 g Serving Size: 284 g Cholesterol: 81 mg Sodium: 393 mg Potassium: 649 mg Phosphorus: 315 mg Calcium: 51 mg Fiber: 2.4 g 70 g onion, minced 1 tablespoon vegetable oil 500 g mutton 1 teaspoon Arabic 7 spice 1 garlic clove, smashed 180 g tomato, peeled and chopped 1-1/2 tablespoons tomato paste, mixed into 475 ml of water 250 g potatoes, peeled and cut into quarters; boiled and drained 1/4 teaspoon salt Chopped bread (about 3 pieces) 1. In a deep frying pan, sauté the onion with the vegetable oil on low heat until golden. 2. Remove from the heat, add the mutton and stir to mix. 3. When the mutton becomes brownish, add the spices, salt and smashed garlic. 4. Add the potatoes, tomato, and mixed tomato paste; keep the pan on medium heat until the mutton is cooked through. 5. When serving, place the bread on the serving plate, then add the potato and mutton ragout on top of the bread. Garnish with ground parsley. Helpful hint Arabic 7 spice usually contains black pepper, cumin, cloves, garlic powder 12 and black lemon ground all mixed together. 13

10 SUHOOR Coarse Wheat Soup Recipe created by Maryam A., grandmother of DaVita dietitian Suad. Portions: 4 Calories: 203 Protein: 6 g Carbohydrates: 35 g Fat: 4 g Serving Size: 268 g Cholesterol: 0 mg Sodium: 347 mg Potassium: 200 mg Phosphorus: 74 mg Calcium: 26 mg Fiber: 2.7 g 165 g coarse wheat 1 tablespoon oil 150 g onion, chopped 1-1/2 tablespoons tomato paste 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon coriander 710 ml water 1. Wash the coarse wheat and place it in a medium sized pan, cover wheat with water and let it boil on medium heat for minutes until thoroughly cooked. 2. Grind the coarse wheat in a vegetable grinder or hand blender until it becomes fine, set aside. 3. Fry the onion with the oil, then add the coarse wheat, tomato paste, coriander, salt, black pepper and water. 4. Let the soup boil on low heat for 8 to 10 minutes. 5. Pour the soup into serving bowls. 14 Helpful hints The Suhoor meal should be light, as many people go back to sleep afterward. Sleeping soon after a meal leads to improper digestion, and may cause constipation and gas. Therefore, during Suhoor it is best to consume low-fat food, avoid large meals, go for a walk after you eat, and return to sleep no sooner than three hours after eating. 15

11 IFTAR Barley and Beef Stew Portions: 6 Serving Size: 143 g Calories: 295 Protein: 22 g Carbohydrates: 32 g Fat: 9 g Cholesterol: 54 mg Sodium: 257 mg Potassium: 395 mg Phosphorus: 218 mg Calcium: 37 mg Fiber: 6.3 g 200 g pearl barley, uncooked 455 g lean beef stew meat 2 tablespoons all-purpose white flour 1/4 teaspoon black pepper 1/2 teaspoon salt 2 tablespoons canola oil 80 g onion 65 g stalk celery 3 g garlic clove 120 g medium carrots 2 bay leaves 1 teaspoon dried cilantro 1. Soak barley in 475 ml of water for 1 hour. 2. Dice onion and celery. Mince garlic clove. Slice carrots 0.6 cm thick. Cut beef into 3.8 cm cubes. 3. Place flour, black pepper and stew meat in a plastic bag. Shake to dust stew meat with flour. 4. Heat oil in a heavy 4 L pot and brown the stew meat. Remove meat from pot. 5. Sauté and stir onion, celery and garlic in meat drippings for 2 minutes. Add 2 quarts of water and bring to a boil. Return meat to the pot. Add bay leaves and salt. Reduce heat to a simmer. 6. Drain and rinse barley, then add to the pot. Cover and cook for 1 hour. Stir every 15 minutes. 7. After 1 hour add sliced carrots and dried cilantro. Simmer for another hour. Add additional water if needed to prevent sticking. 16 Helpful hint For a CKD non-dialysis lower protein diet, decrease beef to 227 g. Protein will be decreased to 14 grams per serving. 17

12 IFTAR Grilled Salmon with Herb Crust Portions: 4 Serving Size: 91 g (1 fillet) Calories: 212 Protein: 18 g Carbohydrates: 1 g Fat: 15 g Cholesterol: 47 mg Sodium: 186 mg Potassium: 380 mg Phosphorus: 213 mg Calcium: 50 mg Fiber: 1.2 g 340 g skinless salmon fillets 16 g oregano 5 g cilantro 25 g green onion 3 g garlic clove 1 tablespoon lemon juice 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1. Preheat oven to 200 C or preheat grill. 2. Using aluminum foil, create 1 cooking pocket for each fillet (if using frozen salmon, make sure it s fully thawed). 3. Chop oregano, cilantro, green onions and garlic. Combine with lemon juice, olive oil, salt and pepper in a food processor. Process to chop and mix. 4. Coat the salmon fillets generously with herb mixture. 5. Place each fillet in foil pocket and seal. 6. Place foil pockets on a baking sheet or grill plate if cooking on a grill. 7. Bake for 30 minutes or until done, or grill for 6 to 8 minutes depending on thickness. 18 Helpful hints Use either fresh or frozen salmon. When using frozen salmon, make sure it is fully thawed before cooking. Salmon can be baked in the oven or cooked on the grill. Adjust portion size to meet your protein goals. 19

13 IFTAR Roasted Rosemary Chicken and Vegetables Portions: 4 Serving Size: 1 piece chicken (118 g) and 128 g vegetables Calories: 215 Protein: 30 g Carbohydrates: 8 g Fat: 7 g Cholesterol: 73 mg Sodium: 107 mg Potassium: 580 mg Phosphorus: 250 mg Calcium: 65 mg Fiber: 3.0 g 225 g zucchini 110 g carrots 45 g bell pepper 1/2 large red onion (75 g) 8 garlic cloves (25 g) 1 tablespoon olive oil 1/4 teaspoon ground pepper 4 chicken breasts, bone-in (475 g) 1 tablespoon dried rosemary 1. Preheat the oven to 180 C. 2. Slice zucchini 1.3 cm thick; slice carrots and bell peppers 0.6 cm thick; cut onion into 1.3 cm wedges; crush garlic cloves. 3. Combine the zucchini, carrots, onion, garlic and oil in a 33 x 23 cm roasting pan. Season with pepper and toss to coat. Roast until vegetables are heated through, about 10 minutes. 4. While vegetables are roasting, lift up the skin from the chicken breasts and rub the flesh with pepper and crumbled rosemary. Replace the skin, and then season the chicken all over with additional pepper and rosemary, as desired. 5. Remove the roasting pan from the oven, and place the chicken, skin sides up, on top of the vegetables. Return to the oven and continue roasting until the chicken is cooked through and vegetables are tender (about 35 minutes). 20 Helpful hints Eat your Iftar meal at sunset, as permitted. Do not exercise during the day time; evening is better so you can eat after exercising. Do not overeat. Reduce your intake of sweets (such as sweetened gelatin, jam, honey, pudding, and sugary drinks). Sweets do not keep you feeling satisfied for long. 21

14 IFTAR Chicken and Wheat Puree Recipe created by Maryam A., grandmother of DaVita dietitian Suad. Portions: 4 Serving Size: 455 g Calories: 265 Protein: 20 g Carbohydrates: 37 g Fat: 4 g Cholesterol: 38 mg Sodium: 338 mg Potassium: 197 mg Phosphorus: 224 mg Calcium: 24 mg Fiber: 4.4 g 225 g boneless, skinless chicken 190 g couscous whole wheat 1/2 teaspoon salt 1420 ml water 1 teaspoon black pepper 1. Rinse the wheat grains and soak in water for at least two hours. 2. Boil the chicken in a large pot, and then add the black pepper and salt. 3. Add the wheat grains to the chicken; cover the pot and cook on low heat for two and a half hours. 4. Remove pan from heat and mash the grains with a mortar until they are thoroughly combined. Then mash them together with the chicken (you can speed up this process by mashing small amounts with an electric grinder). 5. Pour the mixture onto plates and garnish with a touch of oil. 22 Helpful hints Your body will adapt and your hunger will be less intense as Ramadan progresses. Make your meal low in fat (avoid fried food and use lean meat, skinless chicken or baked fish). Foods such as samboosa should be baked, not fried. Be careful not to drink more than one liter of water/fluid daily after Iftar to prevent water retention that would otherwise affect your heart and lungs. 23

15 BEVERAGES Watermelon Summer Cooler Portions: 2 Serving Size: 175 ml Calories: 52 Protein: 0 g Carbohydrates: 13 g Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 96 mg Phosphorus: 9 mg Calcium: 6 mg Fiber: 0.3 g 140 g crushed ice 150 g seedless watermelon cubes 2 teaspoons lime juice 1 tablespoon sugar 2 small watermelon wedges for garnish 1. Place all ingredients except garnish wedges in a blender and blend for 30 seconds. 2. Pour into 2 small glasses, garnish with wedges and enjoy! 24 Helpful hints Watermelons vary in sweetness. Adjust by adding more sweetener if needed. For fluid restricted diets, enjoy a serving of Watermelon Summer Cooler now and freeze one serving for later. Remove from freezer 10 to 15 minutes before serving. 25

16 BEVERAGES Green Juice Portions: 2 Serving Size: 175 ml Calories: 130 Protein: 1 g Carbohydrates: 31 g Fat: 1 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 366 mg Phosphorus: 46 mg Calcium: 33 mg Fiber: 3 g 315 g apples (red or green apples) 1/2 green lemon 80 g pineapple 200 g cucumber 1. Wash all produce well. 2. Peel the lemon and core apple. 3. Add all ingredients through juicer and enjoy. Find more kidney-friendly recipes on DaVita.com/SA/Recipes today

17 BEVERAGES Minted Lemonade Portions: 5 Calories: 4 Protein: 0 g Carbohydrates: 1 g Fat: 0 g 6 tablespoons fresh lemon juice 6 mint leaves 825 ml cold water Serving Size: 175 ml Cholesterol: 0 mg Sodium: 4 mg Potassium: 19 mg Phosphorus: 1 mg Calcium: 5 mg Fiber: 0.1 g 1. In a 1 L pitcher, mix lemon juice and mint leaves. Add 825 ml of cold water to fill the pitcher. 2. Refrigerate until it cools. 3. Serve in a 175 ml glass with a sprig of mint to garnish. Helpful hint Replace drinks that contain caffeine (coffee, cola, and tea) with a decaffeinated version, as caffeine is a diuretic and depletes the body of fluids

18 BEVERAGES Cucumber Lemon Flavored Water Portions: 10 Serving Size: 240 ml Calories: 4 Protein: 0 g Carbohydrates: 1 g Fat: 0 g 200 g medium cucumber 60 g lemon 6 g fresh mint leaves 2370 ml water Cholesterol: 0 mg Sodium: 8 mg Potassium: 38 mg Phosphorus: 4 mg Calcium: 15 mg Fiber: 0.4 g 1. Thinly slice cucumber and lemon. 2. Finely chop basil and mint leaves. 3. Add all ingredients into a pitcher. 4. Refrigerate overnight before serving. Find more kidney-friendly recipes on DaVita.com/SA/Recipes today

19 DESSERTS Bavarian Apple Tart Portions: 10 Serving Size: 1 slice Calories: 337 Protein: 4 g Carbohydrates: 39 g Fat: 19 g Cholesterol: 69 mg Sodium: 164 mg Potassium: 168 mg Phosphorus: 101 mg Calcium: 44 mg Fiber: 2.6 g 120 g butter 200 g granulated sugar 3/4 teaspoon vanilla sugar 120 g whole wheat flour 220 g cream cheese 1 large egg (50 g) 1/2 teaspoon cinnamon 4 medium apples (750 g) 25 g slivered almonds 1. Preheat oven to 230 C. 2. Set cream cheese out to soften. Peel, core and slice apples. 3. Cream together butter, 67 g sugar and 1/4 teaspoon vanilla. 4. Fold in flour to make dough. 5. Spread dough on bottom and sides of a 23 cm spring form pan. 6. In a medium bowl combine softened cream cheese and 67 g sugar; mix well. 7. Add egg and 1/2 teaspoon vanilla; mix until blended. 8. Pour mixture into pastry-lined pan. 9. Combine 67 g sugar and cinnamon; toss with apples until all are coated. 10. Spoon apple mixture over cream cheese layer. 11. Sprinkle with almonds. 12. Bake at 230 C for 10 minutes. 13. Reduce heat to 200 C and continue baking for 25 minutes. Let cool. Helpful hint 32 Limit to consuming only one time per week. 33

20 DESSERTS Pudding Recipe created by Maryam A., grandmother of DaVita dietitian Suad. Portions: 4 Serving Size: 84 g Calories: 24 Protein: 1 g Carbohydrates: 5 g Fat: 0 g Cholesterol: 1 mg Sodium: 21 mg Potassium: 61 mg Phosphorus: 37 mg Calcium: 42 mg Fiber: 0.1 g 295 ml water 3 tablespoons skimmed milk powder 1 tablespoon corn flour 1/2 tablespoon sugar 1 tablespoon orange blossom water 1. Dissolve the milk powder in 240 ml of water and set aside. 2. Dissolve the corn flour in remaining 60 ml of water, then add the milk. 3. Heat the mixture, stirring constantly until it begins to boil. 4. Remove from heat then add the sugar and orange blossom water. 5. Mix well and pour hot mixture into cups. 6. Set aside until mixture comes to room temperature, then refrigerate before serving. Helpful hints Replace dry sweets such as baklava and lugaimat with custard, gelatin, and puddings, as these contain more water. Replace sweets with fresh fruits, which will keep you full longer

21 Ramadan Kareem Keep Yourself Well During Ramadan Find more kidney-friendly recipes on DaVita.com/SA/Recipes.