Hilda Lategan 
SA cookbook for allergies and food intolerance 

With food allergies and food intolerance on the increase, the ‘South African Cookbook for Allergies and Food Intolerance’ is an essential, up-to-date resource. Not only does it provide authoritative information and advice, but it also contains more than 150 easy and delicious recipes for every meal of the day, including snacks and sweet treats. These tried-and-tested recipes have been fine-tuned over the years and are specially adapted to South African eating habits. All ingredients are both readily available and affordable, and every recipe comes with a nutritional analysis and helpful suggestions and variations, enabling you to adapt it to your specific needs. With recipes for filling breakfast dishes, including porridges and smoothies, wholesome soups, ideal for taking to work or to school, delicious protein-based meals, including favourites like chicken schnitzel and bobotie, carbohydrate-rich meals to boost energy levels, flavoursome sauces, spreads and fillings, tasty baked goodies – from cakes, muffins and rusks to tarts and biscuits that are all ideal for the lunch box and homemade sweets and desserts for those with a sweet tooth.

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Hilda Lategan is a South African registered dietitian, with a well-established private practice in Pretoria. She obtained a BSc degree in Dietetics at the University of Pretoria and a post-graduate diploma in Hospital Dietetics at the University of the Free State. Since 1975 she has worked in various fields of the profession, including as a hospital dietitian where she gained valuable experience regarding therapeutic nutrition, food service management, recipe development and student training. Hilda believes that life is much more than just ‘existing’ and ‘surviving’ and that good food with loved ones forms a big part of it. With the rush of modern life there is an increase in lifestyle diseases, not just obesity, diabetes, hypertension and cardiovascular diseases, but food sensitivity and digestive tract diseases such as irritable bowel syndrome and gastritis, to name but a few. These conditions — like food allergies — can only be managed by a balanced lifestyle and sensible eating habits, which could mean the exclusion of certain foods. From her experience with her patients, Hilda has learned a lot about people’s need for tasty, easy to prepare, affordable and healthy recipes. Furthermore the ingredients should be freely available. To meet this need is her great inspiration.