Nutrition Updates for PKD and a Delicious Peanut Soba Noodle Tofu Bowl Cooking Demo
Looking for delicious ways to protect your kidneys? 🌱
Join registered dietitian and certified diabetes educator Emily Campbell for a fun and informative cooking session focused on plant-based eating for polycystic kidney disease (PKD). You’ll learn why plant-based proteins - like tofu, lentils, and edamame - can be a powerful part of a kidney-friendly diet, and how to make them tasty and easy to enjoy.
During this session, Emily will walk you through the latest nutrition updates for managing PKD and show you how to prepare a mouth-watering Peanut Soba Noodle Tofu Bowl (find the recipe here!) - packed with colour, fibre, and ingredients that support both kidney and heart health.
Whether you're newly diagnosed or have been living with PKD for years, this session is perfect for anyone looking to eat well, feel better, and add more plant power to their plate.
Come hungry for knowledge - and leave with a recipe you’ll want to make again and again!
About the presenter
Emily Campbell, RD CDE MScFN is a Registered Dietitian and Certified Diabetes Educator with a Master’s Degree in Foods and Nutrition. Emily specializes in helping those with kidney disease overcome the confusing world of nutrition to promote health. Emily can be found at kidneynutrition.ca.