From Diagnosis to Life After Transplant
Contributor: Jane Thomas, BC Renal
Chief Michael Recalma of the Qualicum First Nation knows firsthand what it’s like to have his kidneys fail, to urgently need dialysis treatment, and to receive a kidney transplant. In 2018, after feeling like he’d had a mild flu for about two weeks, he went to see a community nurse at his local health centre. There, he learned he had extremely high blood pressure—a main risk factor for kidney disease—and that he needed to be treated right away.
Reflecting on advice he would share these days about kidney disease warning signs, he says he had an overall unwell feeling. He also says, “Pay attention to fatigue and changes in urinary function including output, colour and odour.”
As a leader in his community and following his experience with kidney disease, Chief Recalma has had invitations to speak with his fellow Qualicum band members and the general public. He’s taken some of those opportunities to share the importance of kidney health and overall wellbeing.
He adds that some of these conversations have led him to connect with others who have been on dialysis, received a kidney transplant, or donated a kidney as a living kidney donor.
In 2022, Chief Recalma received the gift of a kidney transplant from a living donor, relieving him of dialysis treatments that had been very tiring for him. The new kidney provided him with renewed health and energy, and he says he’s also made some changes to increase his overall wellness: “I have continued with the renal diet with a few modifications. Exercise, mental and spiritual well-being have played a very large role in boosting my overall wellness. I am blessed to live very close to a river and when I need to recharge myself I will take a walk along the river to enjoy what nature has to offer.”
He and his wife, Sharon, find that the summertime provides a great opportunity to use kidney-friendly vegetables grown in the garden in their family recipes. They share their favourite salmon recipe below, which is usually cooked over an open fire on cedar sticks, using salmon butterflies. Served with foraged steamed stinging nettles, wild rice, and soap berry ice cream, it makes an amazing local-inspired dinner.
BBQ Cedar Plank Salmon
Ingredients
¼ cup balsamic vinegar
¼ cup brown sugar
2 tbsp Dijon mustard
1 lb salmon filet
salt and pepper to taste
1 cedar plank
Instructions
Pre-soak cedar plank for 2-24 hours.
Combine first 3 ingredients and pour in shallow dish.
Season salmon with salt and pepper and place in dish, covering with marinade, and refrigerate for 30 minutes.
Preheat BBQ and turn off one side of grill.
Place planks on unlit side and heat, rotating once. Place salmon on plank and cook for 20-25 minutes, watching that the plank doesn’t catch fire.
Remove and cover with foil. Let stand 5 minutes; salmon will continue to cook while resting.
This article is republished from the Kidney Magazine.
