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.
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