Welcome to CKD Culinary Consulting
Owner of CKD Culinary Consulting, Professional Cook and graduate of Aguste Escoffier Culinary School, Culinary Consultant for American Kidney Fund, Certified Kidney Health Coach, Certified ServSafe® food handler, Author, Educational instructor, and a caregiver to her husband who has stage 3 kidney disease.
She has spent years working within the CKD dietary restrictions to gather information to help other kidney disease patients make an easy transition into the restrictions of CKD and show that great tasting food can be had.
Linda understands the struggle of the CKD diet restrictions firsthand and is passionate about showing people that you can easily adapt to the restrictions and still enjoy eating flavorful meals. As an American Kidney Fund Kidney Health Coach, she also provides kidney disease prevention education in her community.
She is the author of "The CKD Diet Guide". She teaches community education classes in her area based on the information in the book.
This information is just what the CKD community has been looking for.
The book covers many topics such as:
Tips and info on food substitutions
How to meal and menu plan
Labels and calculating mineral amounts
Cooking techniques and building flavors
Spices and seasonings
Where to locate hard to find ingredients
Dining out, gatherings and holidays
Linda's dedication to the CKD lifestyle is yours to benefit from.
10% of all net proceeds are donated to American Kidney Fund.
Find the answers you have been looking for and support a great cause.
Healthy Happy Flavor!
As a Culinary Consultant...
So many recipes available to the CKD community are not coming from a culinary perspective. This results in bland, borting meals that give no pleasure in eating.
Most lack texture, depth, balance, and harmony. Many deliver small portion sizes, and nearly all of them have incorrect or incomplete cooking instructions.
Utilizing Linda's culinary expertise, you will receive a full evaluation of a recipe. She includes updates, changes, substituions, product suggestions, allergen alerts, revised ingredient lists (in order of use in recipe), step-by-step instructions for the most culinary challenged to follow, photographs of the prepared dish, and more.
If you are interested in her services, please contact her by email.
Linda enjoys testing recipes and improving them to bring you the best flavors and textures possible. She accepts the challenges of replacing sodium and recreating similar flavors of high potassium ingredients, to bring you meals that are full of flavor.
Some of her recipes are posted on American Kidney Fund's Kidney Kitchen website. Many of her improved tested recipes are there as well. If you want food that will make your taste buds sing, check them out!
She is changing the world of CKD cooking and paving the way to great tasting foods low in sodium, potassium, and phosphorus.
Linda is currently teaching classes based on the information in her book. If you are in the Twin Cities (MN) area, check your local community eduction or parks and rec departments to find the next session or request it.
Linda is currently working on a 30-day meal plan and cookbook. If you believe you cannot have flavorful, mouth watering meals, you will be pleasantly surprised.
She enjoys working with food combinations to bring about the best flavors and to mimic those high potassium flavors that are restricted. Her use of seasonings and spice combinations bring dishes to life. These meals will please the adapted palette. For those not on sodium restrictions, simply add a small shake of salt and you too, will be happy with the flavors.
Although her focus is currently on low carb and vegetarian options, she enjoys adapting classic and historical recipes. If you have a favorite recipe that you are struggling to adapt, let her know.