Growing up, I was notorious for being the fattest skinny girl out of all my friends. I could (and did) eat all the junk food you can think of on a daily basis without any noticable consequences. When I was 16 years old, I was diagnosed with a genetically inherited condition which ultimately leads to disruption and deterioration of kidney function in roughly 60% of those affected. To date there is no treatment available to slow the progression, so at the time of my diagnosis, doctors didn’t give much advice other than joking that “by the time I needed a kidney, I’d be able to order one on eBay”. While that may very well be the case, after many years of ignoring the facts, I came to the realization that sitting idly by waiting for near-certain kidney failure was not the right plan. 

At the age of 26, my luck (and metabolism) started to change. At an annual physical, I learned that my health was showing signs of steady decline in various ways. My blood pressure was elevated, I weighed twenty pounds heavier than the previous year and I had proteinuria.

I did some research and found prominent advice to adopt a plant-based, low protein diet. At first, I did not think this was truly an option for me. I mean, a life without pizza, ice cream and tacos – what kind of sick joke was that? But, knowing that I could not sustain my existing lifestyle without constant fear of inevitable kidney failure, I decided to give it a try.

Four years later, I am so glad that I did. I have become considerably more educated about nutrition and am constantly inspired by other bloggers and cooks in the vegan world. I am consistently impressed and amazed by how satisfying and delicious vegan meals can be without the use of any animal-derived ingredients. The discovery of clever combinations and flavor substitutions continues to surprise and excite me. 

One unexpected but welcomed change is the difference in my skin. I had suffered from acne for years and as soon as I started this diet, my skin cleared up immediately, leading me to believe I may have actually had an undiagnosed dairy intolerance for most of my life. I’ve surprised myself with just how adaptable I’ve become; remaining faithful to my commitment even in the most tempting of environments (except that one trip to Italy!) For me, it’s not so much about strictly forbidding all animal based foods – rather, my goal is to adapt my diet and lifestyle to include primarily all plant based choices and eliminate harmful toxins therefore preserving my kidney function and maintaining optimal health. As an added bonus, being vegan reduces my carbon footprint and aligns with animal treatment standards that I also believe our society and culture abuses. 

Since beginning my diet in 2013, I have regulated my weight and blood pressure back to normal without medication. I am no longer putting excess strain on my kidneys with animal protein intake. I’ve also enrolled in a clinical study at New York Presbyterian hospital aimed at collecting data and developing treatment options for people with my condition. Not to mention, I feel great, have tons of energy and am actually enjoying the things I am eating again.

While I am of course uncertain whether or not this plant based lifestyle will result in the prevention of ultimate kidney failure, I’ve created this space to document my journey, connect with others and to enlighten those who have an interest in eating clean with fresh, delicious vegan ingredients and recipes I’ve come across along the way.

I hope that my story and posts will inspire others looking to try out some healthy recipes, whether you’re vegan or just curious. Thanks for stopping by!!

xx Heather

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