Cooking Classes
Proper dietary management can help slow the progression of kidney disease, reduce symptoms, or even prevent complications. Kidney-friendly cooking may seem complicated, but it can be easy, budget-friendly, creative, and most of all tasty.
Cooking for Kidney Health
The Kidney Wellness Hub offers a number of live, online cooking classes and demos throughout the year. These are a great opportunity to hear from renal dietitians on how to eat well at any stage of kidney disease. You can also cook along and learn easy food swaps, cook along and discover new kidney-friendly recipes, and have your questions answered. A number of these classes are recoded and can be found on the Kidney Wellness Hub Youtube channel.
On-Demand Classes
Save some money on your food budget and avoid waste by making this quick and healthy barbecue sauce in the amount you need for your family.
Make a perfect appetizer or side served with pita bread or fresh vegetables, or alongside meat to help stretch you food budget.
This easy delicious pasta salad is made without any mayonnaise and makes a delicious meal or side especially when Zucchini is in season.
Light and refreshing these rolls feature succulent shrimp, crisp vegetables, and fresh herbs wrapped in delicate rice paper.
Earthy mushrooms tossed with fresh greens and a tangy balsamic vinaigrette make a simple yet elegant dish ideal as a starter or side.
A vegetarian delight, combining marinated tofu, fresh vegetables, and fragrant herbs wrapped in thin rice paper.
Cooking Class Instructors
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Dani Renouf, RD, MSc, CDE, is a registered dietitian with over 20 years of experience working with patients and clients in chronic disease prevention and management. This includes positions within the hospital sector, private industry, community and public health, and research settings. Currently, Dani works as the provincial dietitian lead for BC Renal and is the Renal Resource Dietitian at St. Paul’s Hospital and Chair of BC Renal’s Dietitian Committee. She also runs her own private practice, 4 Elements Nutrition Consulting.
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Anja Webster, RD CDE is a clinical dietitian working at the St. Paul’s Hospital post-kidney transplant clinic. She has experience working in multiple renal modalities including CKD, PD and HD. Through her experience in the renal department, she has offered a number of cooking classes specifically geared to patients with kidney disease. She loves listening to stories about food and finding ways to make all foods fit into individual diets. When not at work, Anja can be found hiking around the north shore or at a nearby park playing with her kids.
The Kidney Wellness Hub is thrilled so to have Dani and Anja lead our Come Cook with Us online cooking series.
Brighten Your Winter with Delicious, Kidney-Friendly Recipes
Date: January 27, 2025
Time: 5:00-6:00pm PT
Location: online
Join us for a live cooking experience and discover foods that can uplift your mood and support your health, all while enjoying every bite.
You will learn from dietitians Dani Renouf and Anja Webster, alongside special guest Tamara Graham, as they share their insights into adding more plant-based cooking into your diet. Together, they’ll guide you through:
Kidney-friendly recipes to help protect your health.
Breaking free from food rules and guilt to embrace intuitive eating.
How to listen to your body and enjoy meals that make you feel your best.
Don’t Miss Out—Register Today!
Take the first step toward healthier, happier eating with our live, interactive cooking class. Whether you choose to cook along or simply join the conversation, this session is designed to equip you with the knowledge and confidence to create nourishing meals while improving your well-being, one dish at a time.