Kidney Community News: Fall 2022

KIDNEY COMMUNITY NEWS: FALL 2022

Kidney Walk Success $96,911.02 raised in support of Manitobans living with kidney disease

We had our first in-person Kidney Walk since preCOVID and our kidney community truly stepped up!

Over 300 people attended in person to the Brandon,

Special thanks to Richard Cloutier from CJOB for emceeing, RBC staff for volunteering, Vanessa Tait for the drum song, Janet Tait for the blessing, Jenny for leading our Zumba warm up, and all those who made this year's Kidney Walk a success.

Last but not least, thank you to our sponsors: Shur-Gro Farm Services and KPMG.

Winnipeg, and Morden Kidney Walks. Countless others showed their support virtually with an online donation.

We had so much fun seeing your faces, celebrating your success, and spreading awareness together.

Thank you to all those who supported, donated, and made the event so special!

Because of the generosity of this community, $96,911.02 has been raised so far to help fund programs that serve kidney patients in Manitoba. It

Conner, Grady and Mya from Kidney Camp cut the ribbon at the Winnipeg Kidney Walk opening ceremonies

will also be invested in nation-wide research that we hope will lead to a cure one day.

We are so close to our goal of raising $100,000 so that we can have an even greater impact in the community. If you have the means, please consider donating $5, $25, or even $50 to this cause.

Vanessa Tait opened the Walk with a drum song

Over 300 people joined the Winnipeg Kidney Walk at Kings Park

David Urquhart shared memories of his late wife who lived with kidney disease

Team Courage spread awareness at the Winnipeg Kidney Walk

BECAUSE OF YOU, YOUTH CONNECT AT KIDNEY CAMP When Mya was four years old, she began to feel sick. Her mother, Ashley, noticed a fever, rash, and weight changes, and decided to bring her to the hospital where she was diagnosed with nephrodic syndrome.

“Mya had to learn how to be brave and strong from such a young age.”

While Ashley treats Mya like any other kid, she says as Mya gets older, she’s beginning to feel different than her classmates. Living under the added threat of COVID, Mya has been left out from so many activities due to her condition.

Mya (top left) and the rest of the 2022 Kidney Campers

That’s why Ashley was thrilled to be able to send Mya to Kidney Camp.

She learned new skills, like how to float in water, but most importantly, Mya learned that she’s not alone – that there are kids, big and small, who are just like her.

It gave Ashley great comfort to know that Mya was in safe hands thanks to the doctors and nurses who volunteered to be there.

“Your kids are in great hands. There are doctors and nurses there all week, which is more than what we have in the home.”

Your donations made that possible. Without you, Mya would not have been able to experience camp and feel like a kid again. Thank you!

Kidney-Friendly Roasted Red Bell Pepper Cauliflower Pizza Ingredients

1/2 head of cauliflower, stalk removed 1/4 cup of grated parmesan 1 tsp of turmeric 1 tsp of Italian seasoning 1/4 tsp of salt 1 egg 1/2 cup of shredded mozzarella cheese 2 red bell peppers 1 tbsp of olive oil + 1 tsp for drizzling on peppers and garlic 2-3 garlic cloves with peel 5 sprigs of fresh basil 1 tsp of corn-starch (or potato starch)

Directions

Preheat oven to 450F degrees.

Wash and pat dry bell peppers. Place them and the unpeeled garlic cloves on a baking sheet.

Drizzle 1 tsp of oil and a dash of salt. Bake for 30 minutes or until the bell peppers look soft and brown.

While peppers bake, take out food processor and pulse the cauliflower until it is crumbly and a ricelike texture.

Line a baking sheet with parchment paper. Spread the riced cauliflower in a single layer and bake for 15 minutes in the same oven under the bell peppers and garlic.

Take the bell peppers and garlic out of the oven once it is ready and let cool for 10 minutes.

Peel and trim the stem off of the peppers and peel the garlic.

Add peppers, garlic, olive oil, and corn starch in the food processor on high speed until it is finely pureed and smooth.

In a small pot, stir the bell pepper sauce for 10-15 minutes on low heat until the sauce thickens. Set aside.

Take cauliflower out of the oven. Once cooled, transfer the riced cauliflower to a clean cheese towel or dishtowel.

Squeeze out excess moisture and discard the water.

In a large bowl, add the riced cauliflower, spices, parmesan, salt, and egg. Mix well.

Press the dough into a circle onto a baking sheet lined with parchment paper at 1/4″ thickness.

Bake for 30 minutes at 400ºF, until golden. Flip the crust over and bake again for 10 more minutes.

Take it out of the oven and add the roasted red pepper sauce, the mozzarella, and basil. Chiffonade the basil leaves.

Bake for an additional 5-10 minutes until the cheese melts.

Slice and enjoy!