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Food is Medicine: How a healthy diet stopped the progression of kidney disease

Chef Duane Sunwold, shares how he stopped the progression of his kidney disease through a change in his diet.

SEATTLE — In 2000, Chef Duane Sunwold was 75 pounds overweight and was diagnosed with chronic kidney disease. Duane knew he needed to make a change, so he started with the food he was eating. After switching to a healthier diet, Duane's kidney disease is now remission and he is inspiring others to change their eating patterns.

Join Duane May 10th for the 16th Annual Breakfast of Hope to learn more about his journey to health.

Event information:

16th Annual Breakfast of Hope

May 19th, 2018

Westin Seattle

For more information visit: nwkidney.org/breakfast-of-hope

Here are the recipes for Chef Duane's dishes from today's show:

CARAMEL APPLE POUND CAKE (12 servings)

  • 3 Granny Smith Apples, peeled, cored and diced
  • 1 Yellow Cake Mix, Sugar-free
  • 12 Egg Whites
  • ¼ cup Vegetable Oil
  • 2 tablespoons water
  • ¼ cup Caramel Flavored Syrup, sugar-free
  • ¾ cup Wheat Gluten
  • Powder Sugar, sprinkled on top

Directions:

Microwave diced apples for 6 minutes on high or until they are very soft; mash into a paste-like applesauce and let cool to room temperature. In a mixing bowl add cake mix, egg whites, vegetable oil, water, apple mixture and caramel flavoring. Mix on low speed for one minute, scraping the sides of the bowl. Mix for 2 minutes on medium speed. Sprinkle the wheat gluten into the batter on a low speed. Stop mixing as soon as the gluten is mixed into the batter. Pour the batter into a non-stick 9 X 13 baking dish. Bake in a pre-heated 325 F oven for 30 to 35 minutes. The cake is done when you can stick a toothpick in the middle and it comes out clean. After the cake has cooled sprinkle with powder sugar before serving.

Analysis Per Serving: 12 servings or 24 cupcakes

Calories 208, total fat 8.2 g, saturated fat 2 g, monounsaturated fat 2 g, polyunsaturated fat 3.3 g, cholesterol 0.0 mg, calcium 53.3 mg, sodium 337 mg, phosphorus 142.8 mg, potassium 71.2 mg, total carbohydrates 31.3 g, dietary fiber 0.6 g, sugar 0.6 g, protein 11.2 g

Grilled Vegetable Pasta Salad (8 servings)

  • 12 oz. uncooked rotini (curly pasta)
  • 2 medium zucchinis, sliced
  • 1 head of anise (Fennel), sliced
  • 8 button mushrooms, quartered
  • 1 red onion, cut in ½ and then sliced
  • 2 tablespoon fresh basil leaves, shredded
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh parsley, chopped

Dressing:

  • 2 clove garlic minced
  • 1 tablespoon & 1 teaspoons Dijon Mustard
  • ¼ cup lemon juice
  • 4 tablespoons olive oil
  • ½ teaspoon fresh black pepper

Directions:

Make the dressing by adding all of the ingredients together in a mixing bowl and whisking them together.

In a large mixing bowl add all the vegetables together. Pour half of dressing over the vegetables and stir until all the vegetables have been lightly coated. Let the vegetables marinate while you cook the pasta and heat up the grill.

While your grill is heating to 400 F, I use a grill basket to cook the vegetables. I oil the basket with vegetable oil and allow the basket to heat up with the grill. Cook the pasta in boiling unsalted water until the pasta is just tender. Drain the pasta and rinse in cold water to stop the cooking process and allow to drain.

Add your vegetable mixture to your hot grill basket and cook until the vegetables turn golden brown. Remember to stir them every 4 or 5 minutes to allow the browning to occur evenly with all the vegetables. When the vegetables are browned pour into a large serving bowl, add the pasta and the remaining dressing, fresh herbs, toss and serve.

Sweet Potato Burritos (8 servings)

  • 2 sweet potatoes
  • 2 red peppers
  • 1 teaspoon vegetable oil
  • 1 small onion, diced
  • 2 cloves of garlic, crushed
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 15 oz. can black beans, rinsed and drained, at least twice
  • ½ cup roasted vegetable stock
  • Fresh ground pepper to taste
  • 3 green onions, sliced
  • 1 cup soy shredded cheese
  • ½ cup soy sour cream
  • 8 6-inch flour tortillas
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder

Directions:

Pre-heat oven to 400º F. Prick the potatoes in several places and bake on a foil covered oven rack until very tender, 1 to 1 ½ hours. Remove potatoes from oven and cool. When skins are cool enough to handle; peel and mash.

Roast red peppers over an open flame or broil in the oven until the skins are charred black. Place in a bowl, cover tightly with plastic wrap and let stand for 15 minutes. After 15 minutes, scrape off the charred skin, cut open and remove seeds.

Add oil and onions to a skillet over medium heat and cook until onions are translucent. Add garlic, cumin, chili powder, and cook for one minute. Add black beans and vegetable stock; cover and cook until the beans are very soft; about 5 minutes. Coarsely mash the beans and season with black pepper.

Spread the bean mixture on the tortillas and top with an equal amount of sweet potato mixture. Layer with cheese, sour cream, and green onions. Roll the tortillas and arrange, seam side down in a 9x13 baking pan. Spray the tops with vegetable oil. Place in the baking pan large enough to hold the burritos in one flat layer. Bake for 20 to 25 minutes. For crispy burritos, bake uncovered.

While burritos are baking, place the roasted red peppers into a food processor add onion powder and garlic powder, and puree.

To serve, spoon red pepper purée on the plate and place baked burritos on top

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