It's been nearly a decade since Sally had to modify her cooking to suit salicylate intolerance. As the daily challenge became easier and the range of successful recipes grew, Clever Cooking for Salicylate Intolerance with Salicylate Sally was put together and published. The response has been amazing and heart-warming, with copies going all over the world, from New Zealand where Sally lives, to Australia, The USA, England, Scotland, Ireland, Sweden, South Africa, Canada, Norway and France. It has been a joy to receive so many positive comments and share experiences.

With many copies sold, we have just reprinted incorporating small variations to salicylate lists following on-going laboratory testing and clinical knowledge.

Here is a brief taste of some of the updated recipes:-


Chive Pesto

1 cup chopped chives
3/4 cup lightly toasted cashews
1/2 cup parmesan cheese, finely grated
1/2 cup canola or rice bran oil
1 small clove garlic
1/4 teaspoon citric acid
1 teaspoon rock salt

Put all ingredients in small food processor bowl and process till well mixed. Stir and re-process if necessary.  A beautiful colour, this pesto can be used as a dip with crackers and pita crisps, on a pizza base or as a flavouring in savoury dishes.
Makes 1 cup and you can freeze if you like.


Banana Chutney 

1/2 kg/1lb bananas (4-5 depending on size) (moderate), peeled and sliced thinly
2 tablespoons malt vinegar
1/2 teaspoon rock salt
1 cup brown sugar
1/2 teaspoon citric acid

Put all ingredients in large saucepan.  Bring to boil and reduce heat to simmer.  Cook about 15 minutes stirring till thick and banana slices are broken up.  The chutney will be a rich caramel colour.  Pour into warmed sterised jars and cover with cellophane jam covers.
Makes 2 jars.  Keep in fridge.