In this new category, we will post once a month practical tips and tricks for healthy living with kidney disease. Consider these as tools that you can modify according to your unique situation. These tools span across our principles of Integrative medicine approach for kidney disease, including genetics, environmental exposure, gut health, lifestyle, and others. We invite others to contribute to this category. If you are interested in contributing, please contact us In this first blog, we will share a recipe for making homemade almond milk.


Plant-dominant diets have been shown to delay the progression of kidney disease. With proper implementation, eating plant-dominant provides a good source of alkali-promoting foods without significant risk of raising potassium or phosphorus levels.

Ideally, a plant-based diet should include 8-10 servings per day primarily of vegetables, with some fruits. For any given meal, vegetables and fruits should be the main dish with animal protein, if included, as a side dish, not the main attraction. This is often the opposite of how many people typically center on meat or poultry as the main event, with vegetables serving as sides. Fruit is also recommended, choosing those lower in carbohydrates, and higher in fiber and phytonutrient benefits.

Homemade Almond Milk

Evidence indicates that dairy milk is a high source of phosphate. Elevated phosphate burden is associated with poor outcomes for patients with Kidney disease. We prefer homemade almond milk over store almond milk which may contain preservatives.

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Almond milk has high oxalate content (68 mg/100 mL). So, if you have oxalate-containing kidney stones or elevated urinary oxalate, we recommend avoiding almond milk. Ideal use for it is as a part of a plant-based shake that contains other ingredients that bind oxalate in the gut.

Homemade Almond Milk



  • Soak 1 cup of almonds in filtered water overnight.
  • Drain the almonds and add them to the blender with 3 Medjool dates, 1 whole chopped vanilla bean, and 3 ½ cups of filtered water.
  • Blend on high for 1-2 minutes until the milk looks nice and creamy.
  • Place a mesh strainer over a glass jug and slowly pour the milk through.
  • Store in the fridge for 3-5 days and shake well before each use.