10 ways to Survive [ransom]Christmas![/ransom] little-reindeer-smiley-emoticon
christmas pudding Avoid Christmas pudding, Christmas cake and mince pies- all of which have dried fruit in and are a 'no no' if you are salicylate intolerant. Maybe a small bite if you can resist eating the whole lot!
christmas puddingCook as much as you can from scratch. In the frantic pre-Christmas panic of the supermarket, it can be easy to buy pre-made food full of additives, colouring and other nasties you should be avoiding.
christmas pudding A lot of a traditional Christmas dinner is reasonably low in salicylates but be careful with stuffing as it contains herbs.
christmas pudding Resist the chocolates! I find I can eat Cadbury's milk chocolate like Twirls but once I stray into boxes of chocolates, I get a lot of bad symptoms.
christmas pudding Fresh cashews are fine in moderation if you love nuts!
christmas pudding If you're a drinker, gin, whisky and vodka have negligible salicylates.
christmas pudding Try baking some low salicylate cakes so you don't feel deprived.
christmas pudding Don't forget pale coloured cheese, crackers and plain crisps (free from MSG) so you have some nibbles.
christmas puddingKeep the majority of your festive foods low in salicylate but maybe have some higher sal ones too as a treat.
christmas puddingI find rice is a good way to settle my stomach so maybe make a rice pudding as one of your Christmas desserts.
160ml light evaporated milk pinch of salt 2 tsp cornflour 2 egg yolks 2 whole eggs 1 tbsp Truvia grated zest and juice of 3 large lemons 23cm ready-made, deep pastry case raspberries and low-fat crème fraiche, to serve (optional)
Preheat the oven to 160°C/fan oven 140°C/gas mark 3. Mix together the evaporated milk, salt and cornflour. Whisk together the egg yolks, whole eggs and Truvia, until thick and creamy. Whisk in the evaporated milk mixture and then gradually whisk in the lemon zest and juice. Place the pastry case onto a baking sheet and pour the lemon mixture into the pastry case. Bake for 25 minutes until just set. Cool on a wire rack. When cool enough, refrigerate for 2–3 hours. Remove from the fridge 20 minutes before serving with raspberries and low-fat crème fraiche.
1 large potato, chopped 1 large leek, sliced 600ml (1 pint) vegetable stock 50g (1¾ oz) cream cheese freshly ground black pepper Instructions
Place the potato, leek and stock into a pan. Bring to the boil, cover and simmer for 15 minutes until the vegetables have softened. Place in a blender with the cream cheese, season to taste and blend until smooth. Delicious served with cheese on toast or a chunk of bread.
"Creamy Mushrooms in vol au vent shells - perfect as a starter or as a side dish. Taken from Popular French Cooking by Mary Berry 1972 edition."
Ingredients 11 ounces frozen puff pastry 1 egg, blended with 1 tbsp water 3 tablespoons butter 2 cups sliced mushrooms 4 tablespoons flour 1 1/4 cups milk salt Directions If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps. Roll the pastry out to 1/4 inches thick on a well floured board. Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through. Place on ungreased baking tray and chill in the refrigerator for 30 minutes. Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden. Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture. Filling. melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes. Blend in the flour and cook for 1 minute. Blend in the milk, bring to a boil then lower to a simmer for 2 minutes. Season well with salt and pepper. Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
tia: I am salicylate-sensitive and I also have to avoid foods that will bring on a gout attack...I am so limited help!
May 5, 2016 20:20:08 GMT
Sal: Sorry I've been inactive on here for a while because I started a new job a year ago!! Going to try and update the forum weekly. Lots of images are not showing correctly so I'll replace them and update information as things have changed in the last year.
Apr 15, 2015 10:16:24 GMT
Mark: finding alphabetical lists of sal levels in food usefull
Feb 11, 2014 22:24:32 GMT
Sal: Thanks wing I am learning each day how food affects my body, my mood, my energy level and my general health
Dec 12, 2013 15:42:19 GMT
wing: Great site Sal, I'm keenly aware of how important things are as I have heath issues that affect my diet and all sorts in my daily life.
Dec 8, 2013 11:25:21 GMT
Sal: That'll be great Pat- I try and add something new each week (1)
Dec 7, 2013 18:47:49 GMT
Pat: My ENT Consultant advised me recently to start a Low Sal, this site is only one of a few in uk and full of useful suggestions will visit regularly!
Dec 2, 2013 13:14:10 GMT
flavioana: thank you for your hard work!!!
Oct 23, 2013 13:21:51 GMT
Sal: Thanks Liz, glad you found us!
Sept 16, 2013 9:08:11 GMT
Liz: Good luck with your new website- I shall bookmark you and come back.
Sept 16, 2013 8:53:18 GMT
dandelion coffee pear juice
Herbs and Spices
loquat custard apple lychee pear with peel
Meat Fish Eggs
Oils and Fats
Seeds and Nuts
peanut butter walnuts pumpkin seeds
molasses raw sugar
peeled aubergine carrot lettuce other than iceberg tomato juice mushrooms tinned asparagus beetroot black olives sweetcorn dessicated coconut new potatoes snow peas
port wine rum
Herbs and Spices
most apples cantaloupe melon cherries grapefruit mandarin mulberry nectarine peach watermelon tangerine