It's mid-year winter cold and damp in Auckland.  At the moment, Sally is making lots of chicken stock for warming soups and casseroles and making sure she has several containers full in various sizes waiting in the freezer. 
Perfect for cooler days, Sally has also been whipping up rich green chive pesto and stirring it through all sorts of pastas, sometimes with a touch of cream or extra rice bran oil for a lovely consistency. The pesto is also great for a pizza base or as a treat on top of hot toast or as a dip for crackers and chips.

Here are a few recipes for you to try: -

 Potato and Leek Soup
1 large leek
3 large old season potatoes
1 cup frozen peas
2 cloves garlic
3 to 4 cups chicken stock (recipe below in December 2014 blog entry)
2 tablespoon rice bran or canola oil
1 teaspoon rock salt
1 cup cream
finely choppped chives to sprinkle on top

Chop white part of leek and garlic, and peel and dice potatoes.  Heat oil in large pot and panfry prepared vegetables and garlic a few minutues, tossing all the time, till slightly golden. Cover with chicken stock and simmer for about 30 minutes till soft.  Add frozen peas and salt (if necessary, taste to see).  Cook further 6 to 8 minutes.  Add cream, stir all together, heat gently then remove from heat and blend till smooth with electric whisk or in a blender. Serve in soup bowls with a sprinkle of chives on the top. 
(You could leave peas out and reduce chicken stock to 2 - 3 cups to make this low salicylate.)

 Chicken Stock
12 cups water
4 Brussels sprouts
2 sticks celery
1/2 leek
1/2 carrot (moderate/optional)
1/2 parsnip (moderate/optional)
1 or 2 Bok or Pak choy (moderate/optional)
1 old season potato, peeled
2 cloves garlic
Bones of one chicken and 1/2 cup of chiken meat (these can be cooked or uncooked)
1 teaspoon rock salt

Roughly chop Brussels sprouts, celery, leek, potato, Bok or Pak choy, carrot, parsnip and garlic.  Place in large pot with water, chicken and rock salt.  Bring to boil, reduce heat and simmer about 1 1/2 hours.  Let cool a little then strain.  Use right away or put in containers and freeze. 

Having this on hand at all times, makes life so much easier and adds delicious flavour in a flash.

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.

It was after Christmas, nearing the end of 2013.  It had been a busy time, buying, wrapping and exchanging presents; catching up with friends and celebrating with family.  Just before New Year Sally realised she had no energy, having to force herself to do anything at all.

Not only was everything a huge effort, but her head was tight with pain acress the forehead.  Strong flavours and smells made her feel ill.  Not even her favourite, life-saving decaf coffee or gentle food like rice, light chicken and dry crackers appealed.  On the left side of her face (always the susceptible side) the ear was blocked and sideways movements brought on vertigo giddiness.  Sally's eyes were sticky and running, her finger joints sore and stiff.  When she caught sight of her face in the mirror, it was pale with fluid bumps under the eyes.  Sally realised she had been hit by a full blown salicylate attack.  A horrible spaced out condition she had almost forgotten.

The feeling had crept up on her, but how quickly she remembered being like this, so many times in the past.

Sally thought with the passing of time, especially with the care she took with salicylate intake and use, she would never feel this way again.

She'd been so careful.  Only after being clear of symptoms following a strict low salicylate diet, did she cautiously introduce more moderate, high and even a few very high salicylates sparingly and very gradually, into her world.  It was trial and error.  Amongst the highest salicylate successes were firm, just ripe avocados and good quality low alcohol French red wine.

Not all food items, however, have turned out so well.  Lemon in any shape or form is always hopeless, most high fruit, particularly rockmelon, along with all herbs need to be treated with great caution and pepper in particular, along with tomatoes and olive oil are no, nos.

So, having been reasonably well for such a long time, what had caused this now?

In strong health, Sally realised the introduced salicylate side effects had been kept at bay, but with so much going on, she could see her resistance would be down.

It was also possible, salicylate levels were tipped over the edge when she used a new Clinique eye makeup.

Sally usually keeps to sal free brands, but sometimes Clinique products are OK. In this case, amongst the ingredients were a couple of very small amounts of of salicylates.  In good health this probably would have been alright.  This time, Sally was fairly certain it definately was not.

Sally threw it away, went back to absolute basics with her food and to her immense relief, a few days later, her good health returned.

It's a huge reminder that the intolerance has not and my not ever go away.  Sally knows she won't ever knowingly, make the same mistake again.  

Sally recently went on a long train journey - over 4000 kms across Australia's Nullarbor Plains. Living onboard the Indian Pacific for 4 days was quite a challenge for Sally and Great Southern Rail and after an early 'hiccup' train staff - chefs, hostesses and managers - all made a huge and genuine effort to help Sally have a fantastic travel experience. The journey started in Sydney and ended in Perth, stopping on the way at Broken Hill, Adelaide, Cook and Kalgoorlie. Sally thought life on board was luxurious with a full sized double bed and fully equipped ensuite bathroom. Nearby was the Outback Explorer where Sally could relax for a few hours each day while the Indian rolled across Australia. All meals were taken in the traditional 'Orient Express' style Queen Adelaide restaurant car. Sally had contacted Great Southern Rail some months before travel to discuss her salicylate intolerance and GSR had responded saying they would ensure suitable supplies were available onboard. For some reason it turned out the train staff on board had been left out of the loup, but once this was brought to their attention, special 'Sally' friendly meal options were discussed during the journey and prepared for breakfast, lunch and dinner. As a result Sally had no salicylate symptoms, so could fully enjoy watching the Nullarbor unfold under the moonlight.
To tempt your taste buds here is one the lunch recipes adapted and prepared for Sally on board the Indian Pacific -

Indian Pacific (salicylate friendly) prawn and scallop noodles - serves 4
20 whole prawns, peeled and deveined
16 scallops, removed from shells
2 bunches bok choy
200grams chinese cabbage, shredded
40grams bean sprouts
1 tablespoon parsley, finely chopped
2 spring onions, chopped
320grams Hokkien noodles
4 cloves garlic, crushed
20ml rice bran oil
dash genuine maple syrup
dessert spoon brown sugar
tablespoon malt vinegar
pinch rock salt
20ml soy sauce
Method
In a hot wok add half the rice bran oil, followed by the prawns and scallops. Stir fry few moments until cooked halfway, then remove from wok and set aside in a cool place. The scallops and prawns will continue cooking as they cool down and will finish cooking when added back to the wok later.
Pour the other half of the rice bran oil into the wok and the add garlic and spring onions, cooking for another 30 seconds.
Add the bok choy and chinese cabbage tossing through until nearly cooked then add soy sauce, maple syrup, brown sugar, malt vinegar, noodles, bean shoots and parsley. .
Return the prawns and scallops to the wok and gently warm through prior to serving.

Sally hopes you enjoy this delicious seafood noodle recipe.

Sally has just been away to the South Island of New Zealand, travelling 3500kms with her man and 4 legged pal Tammy. Of course travel is real challenge for Sally because as we know nearly everything we thought was good to eat contains some level of salicylate. For quite a few weeks before Sally left home she was preparing and freezing lots of  sal-free meals. Sally has a VW California which has a large refrigerator/freezer on board so loading enough preprepared meals for 2 weeks was no problem.
Here is one of the meals Sally took with her -

Delicious chicken bake

preheat oven to 180C

Chicken base 
500 grams chicken mince (2-3 skinless chicken breasts minced)
handful parsley chopped
4 cloves garlic, finely chopped
small leek, white part finely diced
2 spring onions, finely diced
rock salt to taste
oil for cooking
1 cup macaroni elbows or small pasta shape cooked.

Heat oil and cook garlic, leek, spring onions and bacon together, till golden and with a nutty smell - 5 mins or so. Add chicken mince and rock salt. Chop up as cooking to separate then stor till cooked through and crumbly. Add parsely and stir through with pasta.

Chicken sauce 
11/2 cups chicken stock (more or less)
1/3 cup of cream (more or less)
2 tablespoons butter
2 tablespoons flour
parmesan cheese (about tablespoon finely grated)
rock salt

In small pan, make roux by melting butter and then stirring in flour until bubbling. Season with the salt and continue cooking for 2 to 3 minutes. Whisk in stock and parmesan. Stir in cream. Add a bit more liquid (stock or milk or water) if too thick. It should be quite light and creamy.
Cobine cooked chicken mixture with sauce and spread out in buttered or sprayed ovenproof dish or dishes.

Topping  
11/2 cups breadcrumbs. I use Panko crumbs which seem to be fine. (These can be bought at the supermarket and look like big breadcrumbs)
2 - 3 tablespoons parmesan cheese (can be finely grated or sliced)
2 tablespoons ricebran spread.

Combine and make a crumble then spread over chicken mixture.
To cook, place in preheated oven and cook for 1/2 hour or so, till top golden and crunchy. 
Enough for 2 good sized dishes, great because this freezes very well, either before or after the ovben cooking stage.

This chicken dish is really delicious and we enjoyed this for several of our away nights. Hope you do too - happy cooking and travelling.

all the best to everyone - Sally. 

Sally's cook book 'Clever Cooking' has been sent to many countries around the world; Australia, USA, United Kingdom, France, Ireland, South Africa and others.
She has been delighted by the response from customers - these are just some of those responses.
You can email Linda at www.imagesandwords.co.nz or call her on +64212991894

"Got your cookbook today - I am going to try out the potato and leek soup and the pear cake over the weekend. All your recipes sound great. Donna"

 "Thank you for the information, I really appreciate this. I have been trying to figure out what has been wrong with me for so long. Along with multiple food allergies and to stumble across your website and actually have it match up is an amazing feeling. None of my doctors could help me so I am on my own. Kim"

"Thank you - can't wait to get it and start cooking on the road to wellness. Thank you for taking the time to do this - its not easy and I commend your courage and perseverance. Verena"

"Many thanks for  your help. I've already had a good look at the recipes and am impressed with the variety. Caroline"

"I received your book yesterday and the recipes look delicious and I can't wait to start using them. Karen"

"Thank you for a wonderful cookbook. I have already made the shepherds pie recipe and my husband and children declared it to be the best they have ever tasted. It certainly was the tastiest meal I have had in quite a while. I llok forward to working my way through many more recipes from the book over the coming months, as they all sound so delicious. Kerry"

"Thank you so much for your blog work. I've recently discovered that my health problems are related to a salicylate intolerance. Maria"

"Thank you for your website. I have found it to be very helpful and this has been quite a journey understanding what has been making me unwell. Ange"

"Ijust cam across your website on one of my many searches about salicylates and printed your 'understanding salicylate intolerance'. I think it will be great to give to people to read as I always have trouble explaining to people 'I don't have a cold', but what the problem actually is and your article seems to explain it simply and quickly. Thank you. Maretta"

"I live in Wales in the UK and it has been suggested that I am intolerant to salicylates. I have found your site very informative and have much to learn. Anne"

"Many thanks - it is a great help having all this info in one place and tried and tested by someone with the same problem as my daughter-in-law - will pass all on to her. Jo"

 "This site set out in a practical way has been great. Sylvia"

"I bought your book today and I can see it will be a valuable tool in my battle with allergies. Julia"

"How wonderful to find your site. I have been battling with salicylate intolerance for years. Anna"

"I just wanted to thank you for your book - I love the way you have put it together and the illustrations are a delight. All salicylate intolerants will be grateful to you. Peg"

"I just got your book in the mail the other day and immediately read it from cover to cover - it's fantastic. I have a five year old daughter who has a salicylate intolerance and it's so great to have another cookbook to get meal ideas from. Michelle"

"I bought your book today and I can see it will be a valuable tool in my battle with allergies. Julia"

"The book turned up today. Lots of good looking recipes to vary things a bit, because as you will know it can be a bit of a bland diet. Barbara"

"Wow! Your book has just arrived. Reading your intro brought tears to my eyes - at last there is another real person in the world who gets how devastating being salicylate intolerant can be when it comes to eating. When your recipe book arrived my mouth started watering! Jane"

January 2013

Happy New Year.  And what better way to start the year than with a success story.  Tooth whitening is possible, if you have a salicylate intolerance or sensitivity.

Sally's Take-home Teeth Whitening system success story

This worked for Sally, at a time when her salicylate  sensitivity was under control
by eating carefully and using only sal free health and beauty products

 
Recent major surgeries required the taking of various medications over a long period of time.  One of the side-effects was a noticeable increase in teeth staining.  Not pleasing at all, and with a salicylate intolerance/sensitivity, could Sally do anything about it?

Initial research was not at all encouraging.  Products involved in the tooth whitening process use salicylate ingredients, with flavours like mint featuring strongly.

Fortunately, Sally has an excellent dentist www.justsmile.co.nz who uses unflavoured products for her dental visits and to her joy, after considerable investigation, a custom-made take-home kit system that appears to be salicylate free was found.

In preparation for the whitening process, the dentist made an impression of Sally's upper and lower teeth using uncoloured Vynal Polysiloxaine, a very rapid setting non-flavoured impression material.  The impressions were filled with plaster to create a cast, on which the whitening trays were made with liquid plastic.  These took a couple of days.

The product Sally used was, 'regular Opalescence tooth whitening systems PF35%' www.ultradent.com.  The tooth whitening purpose-made zipped kit bag consisted of the two custom-made teeth covering trays, 16 syringes of non-flavoured bleaching gel and an instruction booklet.  Sally kept the syringes in the fridge.

Each morning after cleaning her teeth, using a third of a syringe Sally applied a small drop of gel inside each tooth impression in both trays, placed these over her teeth and left them there for 30 minutes.  During this time, Sally usually had a shower, got dressed and did her make-up.  But this could be done at any time of the day to suit.   After each whitening session, she removed and rinsed the trays carefully with warm water.  Sally also rinsed her mouth, being careful as instructed, not to swallow any of the gel.

Each night after cleaning her teeth with flavourless floss and her own salicylate free toothpaste, Sally dabbed some vanilla flavoured *GC Tooth Mousse on her first finger and rubbed this over her teeth.  Containing calcium and phosphate, "in a special milk-derived protein called RECALDENTtm (CPP-ACP)", this replaces lost minerals from the tooth surface.

She repeated this procedure for 48 days, but you may achieve the level of whitening you desire sooner.  Sally absolutely thrilled to bits with the result.

*GC Tooth Mousse is "derived from milk casein and is edible, so can be swallowed, but would not be good for people with milk protein allergies or sensitivity to benzoate preservatives".  It "comes from the milk of finest Australian and New Zealand cows".