Healthy Recipes for Kidney Stones Patients

Kidney stones generally concentrate in the kidney, but it can progress in other parts of the urinary tract system like the bladder, urethra, and ureters.

 

Kidney stones are the product of mineral crystals accumulation, usually the calcium oxalate. This condition is really painful and affects men rather than women. Generally, it occurs between 30 to 45 years of age.  

 

Having this kind of condition entails diet modification and restrictions. Most kidney stones patients cannot eat food for normal individuals. Moreover, they also keep on thinking about what to drink for kidney stones.

 

Below is a vegetarian recipe suitable for kidney stones patients. Suggestions of applicable refreshing drinks are also included here. However, diets related to kidney stones may vary from one individual to another. So, better to consult the doctors or dietitians before indulging to this meal suggestion.

 

Kidney Stones Refreshing Drinks Suggestions

 

Check this list of healthy and nutritious drinks for kidney stones patients.

 

  • Ginger Melon Juice or Ginger Watermelon Juice
  • Pomegranate Juice
  • Coco Water with Coconut Meat

Nutritious Meal Prep for Kidney Stones

 

Ready those kidney-friendly ingredients and kitchen wares and let’s start this healthy meal preparation. Besides, cooking is also a great stress reliever.

 

Broccoli and Zucchini Glazed with Red Capsicum Gravy

This recipe is good to make 6 servings.

 

Prepare the following ingredients:

  • Broccoli – 2 cups
  • Zucchini cut in cubes (blanched) – 1 cup
  • Red capsicum cubes – 4 cups
  • Olive oil
  • onions – around 2 cups
  • Lehsun garlic (finely chopped) – 1 tablespoon
  • Red chili flakes (dried) – 2 teaspoon
  • Dry oregano – 1 teaspoon
  • Sugar – 1 teaspoon
  • Salt
  • Black pepper
  • Young corn (cut in diagonal, blanched) – 1 cup

 

Cooking Procedure:

 

  1. In a deep bowl, put 4 cups of hot water and mix red capsicum. Cover and set aside for about 10 to 15 minutes. Drain.
  2. Pour olive oil in a kadhai and heat. Saute onions and garlic with medium heat. Set aside and cool.
  3. Blend the capsicum and onion-garlic mixture using a mixer to achieve a smooth paste. 
  4. Place the paste in a non-stick kadhai and put on the chili flakes, oregano, sugar, salt, and pepper.
  5. Cook with medium heat with constant stirring for 2 minutes.
  6. Add the remaining ingredients such as the broccoli, zucchini, and baby corn.
  7. Cook with medium heat with constant stirring for 2 minutes.
  8. Serve.

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