Kruidenmixen

Heel veel mensen die nieuw zijn in het vak van nierpatiënt zijn, moeten nog wegwijs worden in het (opnieuw) lekker maken van hun eten. Mensen die al bekend zijn in het vak van nierpatiënt zijn, kennen hun ABC’s wel als het gaat om je eten smaakvol maken, maar ook deze vakmensen kunnen baat hebben bij de volgende tips!

1. De basis
Wat er eigenlijk niet mag ontbreken in de keuken van een nierpatiënt zijn de volgende kruiden:
– Knoflookpoeder (molen);
– Peper (molen);
– Gemberpoeder;
– Nootmuskaat;
– Kerriepoeder;
– Paprikapoeder;
– Gedroogde tijm;
– Gedroogde peterselie;
– Gedroogde koriander;
– Gedroogde rozemarijn;
– Gedroogde basilicum.
Deze kruiden kun je gewoon in de supermarkt kopen
Met deze basis kun je best goed uit de voeten! Hiermee kun je pasta’s, oosterse gerechten en de Hollandse pot prima smaak geven.

2. De keukens
Gerechten uit bepaalde landen of gebieden hebben een hele specifieke smaaksensatie, die je altijd kunt vinden in de ontzettend zoute kant en klaar zakjes in de winkel. Gelukkig kun je deze zelf heel prima maken! Ik geef hieronder een overzicht van een aantal buitenlandse keukens en de kruiden die daarbij veel gebruikt worden en die ik zelf ook erg lekker vind.
Een kruid met een * zit ook in de basis!

Oosters/Aziatisch:
– Gemberpoeder*;
– Gedroogde koriander*;
– Peper*;
– Kerrie*;
– Chili (ook in molen verkrijgbaar).

Italiaans:
– Knoflookpoeder*;
– Peper*;
– Gedroogde basilicum*;
– Gedroogde tijm*;
– Oregano.

Mexicaans:
– Knoflookpoeder*;
– Paprikapoeder*;
– Komijn(zaad);
– Cayennepeper.

Cajun:
– Knoflookpoeder*;
– Peper*;
– Paprikapoeder*;
– Gedroogde tijm*;
– Oregano.

Nederlands:
– Peper*;
– Nootmuskaat*;
– Gedroogde rozemarijn*;
– Peterselie*;
– Kaneel.

Gebruik bij een gerecht NIET alle kruiden uit het lijstje, hè…
Zoals je kunt zien, voorziet de basis in veel keukens!

3. Tips
Bij veel keukens kun je natuurlijk nog veel meer kruiden bedenken en of toevoegen, maar wees voorzichtig met wat je gebruikt! Als je te veel kruiden gebruikt, kun je die niet meer uit je gerecht halen en dat kan je hele gerecht verpesten. Probeer niet meer dan 4 verschillende kruiden te gebruiken per gerecht als je zelf aan de slag gaat of experimenteert.

Hoe weet je of je genoeg kruiden hebt gebruikt? Vooral in het begin is dit lastig, maar je komt er maar op één manier achter: proeven. Uiteraard niet rauw vlees proeven, daar kun je ziek van worden.

Vraag via de Nierstichting de Kruidenwijzer aan. Dit is een draaischijf met erg veel verschillende producten met de daarbij passende kruiden.

Om wat meer gevoel te krijgen bij de kruiden, kun je ze ook prima zelf kweken! Op dit moment zijn de moestuintjes van de Appie natuurlijk helemaal hip, maar je kan ook prima bij de toko of het tuincentrum zaadjes en aarde kopen. Overal in dit bericht waar “gedroogde” staat voor een kruid, kun je uiteraard prima “vers” lezen. Het voordeel van gedroogde kruiden is dat deze langer houdbaar zijn.

Ga vooral aan de slag en probeer dingen uit! Zo kun je je eigen smaak ontwikkelen en afstellen. Ben jij iemand die niet van pittig eten houdt? Dan gebruik je toch bepaalde pittige kruiden niet? Zelf kruiden gebruiken betekent vrijheid!

Ik hoop dat dit een hulp is voor mensen! Eet zeer smakelijk.

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