The No Salt Cookbook

The No Salt Cookbook

By Emily George

Published by New Holland

$35.00, flexi-cover

If you are following a low-sodium diet for health reasons, or you simply want to cut down your salt intake, Emily George has provided you with the ultimate cooking staple.

The No Salt Cookbook is full of delicious recipes that use herbs and spices to add texture without compromising on taste whilst limiting your sodium intake.

Based on the known benefits of the Mediterranean style of cooking, you’ll love the traditional Italian dishes, Portuguese style chicken and delicious deserts.

Ranging from entrees, soups, salad and mains to sweets, you’ll find the recipes in The No Salt Cookbook easy to make,(I can vouch for this), nutritious and delicious.

About the author:

Emily George was diagnosed with crippling Meniere’s disease, which affects balance and hearing. The doctors advised her that if she cut out salt, she would be able to live better. So Emily had to change her lifestyle radically or endure the potentially crippling effects.  She discovered the benefits of low-sodium recipes and so developed her own recipe collection and The No Salt Cookbook was born.  The results have been remarkable, both for her own health and for those she’s shown how to reduce their salt intake. Emily George is a busy mum and is passionate about health. This is her first book.

The publishers have kindly agreed to allow me to reproduce here the first recipe I made from the book:

Four Bean Salad

This salad is a great one to prepare a few hours before it is needed – just remember to set the dressing aside until you are ready to serve. It looks amazing and is really simple to prepare. Make sure the beans are a no added salt variety.

Serves 4–6

400 g (14 oz) can four bean mix

2 carrots, chopped finely

3 celery stalks, chopped finely

¼ red onion, chopped finely

3 tsp curly leaf parsley, finely chopped

Juice of 1 lemon

1 Tbsp olive oil

1. Drain the can of beans into a colander and rinse well under cold water. Place in a large mixing bowl.

2. Add the carrot, celery, onion and parsley to the bowl, mix well.

3. Combine the lemon juice and olive oil, mix into the salad just before serving.

 Recipe extracted with permission from The No Salt Cookbook by Emily George, published by New Holland, $35.00.