One year, my husband gave me a bright pink straw basket filled with oranges, grapefruit, lemons and limes instead of a chocolate-stuffed Easter basket. It was beautiful, fresh and one of the best gifts I’ve ever received.

The next time you need to recognize someone, consider a healthy, homemade gift basket filled with gourmet goodies. Making your own gift basket allows you to handpick items that you know will be appreciated. The recipient will be touched that you went to the extra effort.

Buy a basket at a thrift or craft store and fill it with some tasty, low-sodium items. Choose from the list below to be confident that your selections are low in sodium, which is important for kidney and heart health.

Make a fruit basket with oranges, strawberries and other tasty fruits. Or make a veggie basket loaded with leafy greens, dark red beets and multicolored carrots. Gifts like these will be remembered for years.

And why not add your own homemade fruit vinegar to the basket?

Fruit Vinegar

1 cup of fresh berries, kiwi, citrus or other diced fruit

1 quart of white vinegar

Add berries, kiwi, citrus or other diced fruit to white vinegar. Let sit at room temperature for two weeks or so. Strain and put in a pretty bottle with a cute tag.

You can find ideas to use your fruit vinegar and many other healthy recipes for spring dining at http://www.nwkidney.org/recipes.

Basket Fillers

For the baker

• Imported unsalted butter
• Dried cranberries, cherries or blueberries
• King Arthur, Montana Gold or other higher-end flour
• Candied ginger
• Candied orange peel
• Real vanilla extract
• Real almond extract
• Small bottles of cooking liqueurs, like limoncello
• Measuring cups
• Measuring spoons

For the cheese lover

• Cheddar
• Blue cheeses
• Soft cheeses, like Brie or chevre
• Brown rice crackers
• Flatbread crackers
• Baked pita bread
• Dijon mustard
• Horseradish mustard

For the Italian chef

• Low-sodium pesto
• Low-sodium roasted peppers
• Gourmet dried pasta
• Packages of fresh herbs
• Garlic bulbs
• Truffle oil
• Specialty olive oil
• Balsamic vinegar

[Contributor Katy G. Wilkens recently retired as registered dietitian and department head at Northwest Kidney Centers. The National Kidney Foundation Council on Renal Nutrition has honored her with its highest awards for excellence in education and for significant contributions in renal nutrition. She has also been awarded the Medal of Excellence in kidney nutrition from the American Association of Kidney Patients.]

Eating Well, Living Well classes

Studies show that working with a registered dietitian can delay kidney failure and postpone dialysis for longer than two years. FREE nutrition classes taught by Katy’s former team of registered dietitians are available at convenient times and locations around Puget Sound.

Eating Well, Living Well classes teach people how to eat healthier to slow the progress of kidney disease and postpone dialysis. Learn more at http://www.nwkidney.org/classes.