HEALTH MATTERS 87 HealtH & well-being
TASTY TEMPTATIONS V
alerie Twomey and her triumphant recipe book, Truly Tasty, have turned
all preconceptions of specialised medical diets on their head. It was with zest and dedication that Valerie approached the concept of a recipe book especially catered to the renal dietary needs of people on dialysis. The result is an exciting collection of delectable recipes that can be enjoyed by adults the country over. From the early age of thirteen, Valerie
Twomey had to undergo various health procedures, from a number of eye operations to quadruple heart bypass surgery. In 2004, she faced one of her greatest challenges when she was diagnosed with end-stage kidney disease, which took her on one of the most testing yet rewarding journeys of her life. Without time to adjust, her dialysis
treatment began, and her life was forced to change dramatically. Valerie’s enduring positive attitude got her through this extremely taxing time and, while waiting for a kidney transplant, she had an epiphany. She realised that she wanted to do something to make a difference, in some small way, for other people living with kidney disease and their families going through this difficult journey. In June 2006, Valerie received the gift of
life from a kidney donor and, upon recovery, affirmed that she wanted to give something back. Following her transplant, to honour her donor and her donor’s family, Valerie embarked on an exciting and pioneering project, for which all proceeds would go to the Irish Kidney Association. “I felt there must be a way for people on the renal diet to enjoy recipes for special occasions, Sunday lunches, entertaining friends, or better still, friends entertaining for you, within the diet guidelines”, she explains. While Valerie had successfully managed the challenging dietary restrictions of the
The Renal Diet can pose major challenges for those diagnosed with Chronic Kidney Disease. Thanks to Truly Tasty, managing the diet has become a treat rather than a chore, writes Niamh Lynch.
renal diet, she set about creating a recipe book that inspiringly turned these dietary restrictions into an exciting challenge, rather than a negative hurdle. In conjunction with dialysis, the renal diet is an essential part of treatment for people with chronic kidney disease (CKD). It is vital for the successful long-term management of CKD
“i felt there must be a way for people on the renal diet to enjoy recipes for special occasions, Sunday lunches, entertaining friends or better still friends entertaining for you, within the diet guidelines”
and for the prevention of the build up of waste products in the blood. The renal diet is certainly challenging, and requires planning, imagination and practical ideas. It is essential that the patient follows a tailor- made dietary programme to ensure that the diet is adequate in protein, low in salt and, where necessary, low in phosphate and potassium. Therefore, the diet sheet specially designed by each patient’s personal dietician must be strictly adhered to. Fully aware of the struggle which dieticians often face to continuously come up with new and interesting recipe suggestions for their patients, Valerie cleverly employed the help of some of Ireland’s top chefs to handcraft each delicious recipe in the book. Valerie told Health Matters that she was “overwhelmed by [the chefs’] generosity and kindness from the word go. They all gave of their time and expertise free of charge, and many are still helping with our regional cookery demonstrations.” Temptingly mouth-watering, each of the 100-plus recipes in the book were created with the greatest of care, so that kidney disease patients, along with their family and friends, could savour every last one. Amongst Ireland’s top chefs who partook in the project were Brian Fallon, Neven Maguire, Kevin Dundon and Georgina Campbell. You can also expect to enjoy such recipes as Melon and Raspberries with Cinnamon Jelly and Basil from Ross Lewis, Char-Grilled Fillet of Beef with Ratatouille from Derry Clarke, Tarragon Plaice en Papillote with Julienne Vegetables and Chive Mash from Clodagh McKenna and Pavlova with Passionfruit and Kiwi from Rachel Allen; among many more. All of these delicious creations are beautifully represented in the book with stunning photography by Hugh McElveen. Ireland’s top chefs turned their culinary
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