
Besides getting the right diet, there are other things you need to consider if you really want to treat kidney disease and improve the function of your kidneys. Therefore, before I give you the food recipe for kidney disease, first of all I would like to give you the following “recipe”:
1. Exercise regularly – make it fun, practice with friends to increase your motivation
2. Get enough vitamin D from the sun
3. Avoid all kinds of alcohol
4. Drink water slowly, instead of in a hurry so you won’t give a pressure to the kidney
5. Manage high blood pressure
6. Treat and reverse diabetes (if you are diabetic)
7. Practice yoga, tai chi, or qigong
Probably you don’t believe in everything I say, since I’m not a doctor nor naturopath. Therefore, I recommend you check out Duncan Capicchiano’s Beat Kidney Disease. He is an Australian naturopath that has been helping his patients improve their health and avoid dialysis.
Now for a food recipe that is delicious and healthy for kidney disease, you can try the following.
Salad – Asparagus, Green Bean, and Lemon Zest
If you want a healthy and delicious diet for kidney disease, you can try asparagus and beans salad, since they are known to be able to provide healing benefits for the kidneys. Following is the recipe (for 4 servings) shared by Duncan Capicchiano, whom I mentioned previously.
Ingredients
¾ oz. asparagus (trimmed off ends)
½ oz. green beans
½ an onion (red is preferred)
1 cup parsley, flat-leaf parsley preferred
2 tomatoes (sliced thinly and lengthwise)
1 lemon, zested and juiced
¼ cup extra-virgin olive oil
¼ cup grated hard cheese (for example Parmigiano-Reggiano or Parmesan)
½ cup basil
Salt and pepper
1 clove garlic (skinless)
Directions
Bring water to a boil, and put in a small amount of (a pinch).
After that, put in the green beans, place the lid on the pot, and cook for about 2 minutes.
Unlid the pot, put in the asparagus and then cook for about 3 minutes (blanch for 1 up to 2 minutes if they are pencil asparagus).
Drain and then run the veggies under cold water to discontinue cooking process, then drain once again.
Use clean kitchen towels to completely dry the veggies.
Cut the beans as well as asparagus into segments of 2-inches (the heads of the asparagus should be left whole).
Mix the asparagus and beans with the ½ a cup of parsley plus onion in a shallow bowl, then mix the lemon zest and juice.
After that, put herbs and the remaining ½ a cup of parsley into a food processor (with grated cheese).
Put in the extra-virgin olive oil through mixing shute with the food processor turned on.
Season the dressing with pepper and salt, then pour over the salad.
Garnish the salad with sliced tomatoes seasoned with salt.



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