“The Cooking Doc’s Kidney-Healthy Cooking” isn’t your typical healthy eating cookbook.
Written and self-published by Greenville nephrologist Dr. Blake Shusterman, the book is the culmination of Shusterman’s passions: kidney health and how food can impact it.
“When I saw my patients in the office, I just keep hearing over and over again, ‘How can I change the course of my kidney disease by changing the way I eat?’ So I really dug into all the literature and the scientific data behind the way food can affect kidney health and overall health in general, and I put it into a book,” Shusteman said.
The 283-page book is divided into two parts. Part one is a modern 10-step guide to kidney wellness with chapters like “Identify & Eliminate Sneaky Phosphorus” and “Uncover Hidden Salt,” which teaches readers how to develop flavor in foods by using things like vinegar, citrus, ginger and garlic instead of salt.
The second part includes more than 50 simple and easy-to-cook recipes ranging from vegan Bolognese and zucchini boats (Shusterman’s personal favorite) to Thai shrimp salad and chicken farro bowls.
“I wanted to create a book that was more than just a boring healthy eating book. This book has graphics, professional food photography — it’s kind of a fun book as much as it is a book about your health and healthy eating,” Shusterman said.
Besides his work as a kidney specialist, Shusterman has also developed an online platform called The Cooking Doc, where he provides cooking videos and recipes to patients around the country with kidney disease.
“Kidney disease is underdiagnosed, and a lot of people who have kidney disease don’t know about it and don’t know how to protect themselves from making their kidney disease get worse,” he said.
“The Cooking Doc’s Kidney-Healthy Cooking” is available for purchase on Amazon and at thecookingdoc.co.