88 HEALTH MATTERS HealtH & Well-being


expertise into caring, and worked closely with the Irish Nutrition and Dietetic Institute (INDI) on the project. The INDI’s Renal Dieticians rigorously tested each of the recipes to ensure that each one was suitable for an adult with chronic kidney disease. The Renal Dieticians involved in the cookbook remind readers that each adult with CKD is unique, and so the dietary needs of patients vary in relation to body size, age, the type of dialysis treatment, other medical conditions and the amount of kidney function that they have remaining. As such, it is extremely important that readers discuss the incorporation of these new recipes into their diet with their dietician before they start cooking up a Truly Tasty storm. Mark Murphy, of the Irish Kidney Association, praised the achievements of Truly Tasty, saying, “It has succeeded in making the Renal Patient Diet attractive. The forensic detail involved in producing this accurate Renal Diet Book is invisible to the naked eye. The book has achieved something that I would have said was the impossible, and has produced a new world standard of cookbook for renal patients.” It is safe to say that Truly Tasty is pioneering in its field, and has set the bar extremely high for similar Irish health-related


"the book has achieved something that i would have said was the impossible, and has produced a new world standard of cookbook for renal patients."


cookbooks in the future. The project would not have become a


reality without Valerie’s dedicated team, Lizzie Gore-Grimes, Brian Moore, Orlagh Murphy, and Karen Carty. The support of Abbott Ireland as main sponsor, as well as support from Bosch, Shire Pharmaceutical Ltd, National Lottery, Amgen Ireland Ltd, Shamrock Foods Ltd, the Irish Nutrition and Dietetic Institute and the Irish Kidney Association have made Valerie’s dream of producing a glossy, high-end renal diet cookbook a reality. Visually, Truly Tasty has been produced in a glossy, lifestyle format, and its style and presentation ensures that it sits comfortably


on any bookshelf, be it in the family kitchen or in a commercial book store. Food and wine writer, Tom Doorley, perfectly synopsises the overall appeal of this fantastic cookbook. “It is a beautiful book, and not just because of the delicious images it contains. The beauty lies also in the generosity of the people who have put so much time and thought into its production. Truly Tasty is truly a remarkable achievement.” Enclosed in each copy of Truly Tasty is an organ donor card, and all proceeds from the sale of Truly Tasty go to the Irish Kidney Association. Valerie says the reason for its inclusion in the book is that, “The demand for organs simply outweighs the supply. Chronic Kidney Disease is rising and will continue to rise, so it’s important to create continuous organ donor awareness.” Thanks to the valiant and dedicated


efforts of Valerie Twomey and her team, sticking to the renal diet no longer has to mean missing out on the scrumptious food enjoyed by your friends and family on special occasions. Now the hardest part is deciding which culinary delight to cook first! Truly Tasty is on sale in bookshops nationwide and online from www. corkuniversitypress.com (For more information see also www.trulytasty.ie).


Berry Frozen Yoghurt Serves 4


Ingredients: 275g (10oz) mixed frozen berries


70g (2½oz) each of redcurrants, blackberries, raspberries and strawberries or you could use just 275g (10oz) of a single berry 2 tbsp honey


450g (1Ib) natural yoghurt, chilled


Method: Take the frozen fruit out of the freezer, place in a food processor and blend for ten seconds, then add the honey and yoghurt and blend until smooth. Transfer to an airtight container and put back in the freezer for an hour. If you don’t have a food processor you can mash the fruit with a fork then fold into the yoghurt and honey. To serve, scoop the frozen berry yoghurt into bowls or glasses as you would ice cream.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124