who am I

It's no fun feeling off color and worn out most of the time. Even though you have a healthy lifestyle, you've been on the medication treadmill. You feel there is no solution.
One of the best days of my life was also one of the worst. It was the day I finally discovered why I had been feeling unwell, but also that I could not eat many of my favourite foods if I wanted to feel better.
What had been making me ill and playing havoc with my well being was salicylate intolerance.
Cooking is a passion in my family and I love yummy food enjoying a lifetime of preparing and sharing all sorts of delicious recipes.
How could I travel, go to restaurants or cook for family and friends - would I ever eat properly again?
I took action and decided I would find ways to make the food I loved with ingredients I could eat.
Cooking from scratch I chose low and some medium salicylate foods which also helps you avoid preservatives and additives as these may also be a problem.
My dietician explained how there is not a lot of difference between low and moderate salicylate foods, but a big jump up to high and even more so to very high.
In 'Clever Cooking' Sally uses only low and moderate salicylate foods and it is amazing what you can create with just a few cleverly conbined ingredients.
A lot of trial and error, adjusting and adapting the dishes I have always loved to eat so the salicylate content is moderate, never high. There is a list of substitutes to try as replacements for high or very high salicylate ingredients.
Sally would love to know how you get on and any suggestions you may have - if you have unfortunately found you are salicylate intolerant Sally hopes this collection of recipes will help you enjoy cooking and eating again, giving you back one of life's greatest pleasures.

Sally was born at the Ponsonby Art Centre in 2009 and is working hard on more recipes for a new book. She'll let you know and you can visit her website at: www.salicylate.org