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Susan Jane


An Introduction to my life …

From Tasty. Naughty. Healthy. Nice. cookbook, © 2017 by Susan Jane White. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.


Chapter 1 from the cookbook

My name is Susan Jane. Picture MacGyver in an apron with a grumpy husband who thinks he’s a restaurant critic and two ravenous little punks to feed six times a day. Food is my thing, it keeps me happy. People say my energy level would rival Serena Williams on acid.

But I wasn’t always so bionic.

Thirteen years ago I was a college student in Dublin, and later at Oxford University. Juggling deadlines, booze-ups, and tutorials was a skill in itself. If I could fit them all in without expiring, surely I was doing fine, right?

Looking back, I could never get enough sugar hits; I was an addict. Everything I did related to or led to my next sugar fix. I even convinced myself that college projects required gallons of coffee and pounds of Curly Wurlies to charge my brain cells, that I couldn’t possibly perform without them.

Sound familiar?

I never saw myself as someone who needed to change. After all,there was nothing out of the ordinary about my “Western” diet: jam-filled scones, toast, pasta, breakfast cereals, toast, take-out sandwiches, and more toast. Standard Irish fare. No wonder I tried to regulate my moods with criminal amounts of caffeine.

Let’s be honest: consumers are highly submissive. I hardly thought to ask any questions about the ingredients in my energy drink or the Monster Munch I devoured with the giddy determination of a clamper spotting a Bentley in the bus lane. I blindly trusted the “food authorities,” whoever they were, and I never imagined that beef burgers, for example, might contain horsemeat, that chicken products could test positive for pork, or that our modern diet would lead millions into “diabesity.” Like Alice in Wonderland, I was jumping feet first into a deep, dark rabbit hole. Except this was no tea party.

First we form habits … and then they form us. It wasn’t alcohol or cigarettes that ruined my health. It was food. Junk food. I convinced myself that only boring people had time to cook. Turns out, smarter people make time to cook.

In the summer of 2005 my body said no, enough. First came the shakes. Horrid urinary infections. Constipation. Mouth ulcers. Exhaustion. But nobody suggested that maybe I was contributing to my ill health. My digestive system wheezed like an asthmatic snail, yet diet apparently had nothing to do with it. Ten years ago the medical community dismissed the idea of gut sensitivities like tycoons scoffing at global warming. Contemplating such an idea was daft. After all, test results had shown I was not celiac or diabetic. Case closed.

The chronic conditions started to make themselves at home. Thrush. Earaches. Dizziness. Psoriasis. Headaches. Cold sores. But I didn’t have time to respect the symptoms and turned to self-medication.

I had papers to submit. There was literally no time to be sick.

I ended up in the hospital, with tubes coming out of. . . well, everywhere. They sent in doctor after doctor. As the consultants handed me their cards, I noticed the letters after their names kept getting longer and longer. Yet no one could figure out why my body was as limp as wet lettuce. I was numb, physically and emotionally.

After twelve courses of antibiotics, several hospitalizations, a course of steroids, anti-fungal colon treatments, and many futile vaccinations, I felt unlucky but in no way responsible. Then my white blood cells packed up.

One afternoon in the hospital, I got to chatting with an elderly lady called Lucy in the cubicle next to me. I wasn’t certain why Lucy had been admitted. She was frail but so sweet in her papery mint gown, smiling back over the sheets. We talked for hours. I cried inside when she asked to hold my hand to give her strength. Lucy cooed about her love of bread making, yet she was celiac (so her body could not handle gluten). I remember thinking how strange that was: ignoring the signals her system was sending.

Across the room, another patient was tucking into jelly and ice cream from the hospital canteen. She was being treated for “complications” arising from diabetes and obesity. It was like death on a plate, and in a horribly ironic twist, the hospital staff were her accomplices. The sight sent a chill up my arms. Both women knew their poison but chose to ignore it. They were digging their way to their graves with their teeth. A little later, I heard a loud, flat bell. Doctors and nurses ran in and sectioned me off from Lucy. I never saw her adorable face again. No one did.

The following morning I looked in the mirror, and what I saw made me cry. I turned away from the mirror, and in that instant — a wrenching minute of pure self-knowledge, accompanied by a sort of grief for the person I was now saying good-bye to — I made the most important decision of my life: to take control of my health. Raising my head, I looked into that mirror once again. And I nodded.



My nutritional pilgrimage started with a journey to Dr. Joe Fitzgibbon, an Irish GP who specializes in diet and fatigue.

It was a six hour round-trip for every visit. Together we tackled the Elimination Diet, stripping my meals to very basic foods like meat, fish, pulses, beans, and vegetables. It’s not rocket science. In fact, it’s pretty bloody obvious, right? But there’s “nothing common about common sense,” Dr. Fitzgibbon observed. Every couple of weeks I reintroduced specific foods to my diet to monitor symptoms, like a food detective. It felt like someone was sucking the illness out of my body.

That austere diet made me see the intimate connection between energy levels and the food we eat. Good food keeps you on your tippy toes. Poor food will have you on your knees. So I waved good-bye to all manner of processed food. That was 12 years ago.

The first three weeks were horrific. I don’t want you thinking I was running barefoot through fields of cornflowers, throwing my arms around trees in a state of orgasmic self-enlightenment. Nor did I ever choose to give up junk food. I had to. My body was falling apart. There was no other choice.

So I tramped around health food stores with a mixture of confusion and nervous elation, like an ornithologist sighting a new species of bird. All the time I was busy mourning for Diet Cola Girl. “Jesus, I could buy a bottle of wine for the price of that kombucha” and “I can’t afford that weirdo flour, it’s three times the price of the regular stuff!”

Eventually I realized there is nothing restrictive about this way of eating. It’s the opposite. This was an empowering opportunity to escape the shackles of processed food and the excesses of the Wheat-Sugar-Dairy merry-go-round. There are legions of grains, flours, and beans to experiment with in place of boring pasta and bread. And instead of lobbing butter into my mouth ten times a day, I now discovered variety from a suite of other healthy fats like walnut, coconut, sesame, and hemp seed oils. Discovering this wealth of options was my second lightbulb moment. My “restrictive” diet was nothing of the sort. It was incredibly liberating.


By continuing to feed our bodies with one-dimensional foods made from white sugar, white flour, and industrially produced chemicals, we condition our brains to accept crap. Breaking the habit is challenging, but once you experience the benefit of eating whole, unprocessed foods, you will never look back. Make no mistake: it’s a love affair like no other. But don’t just take my word for it.

See for yourself.



Eating well is intuitive. You already have the secret to wellness. You don’t need a crew of neurotic food fascists on Instagram telling you what to eat.

There are thousands of dynamite wholefoods to choose from. Herewith are my favorite recipes. Don’t worry—I won’t threaten you with cabbage soup or Lycra tights. These recipes are less about denial and more about pleasure: they are for joy-inducing foods, like banana malt ice cream, raw chocolate tortes, chestnut crêpes, smoky black bean bowls, spicy pomegranate noodles, and homemade pine nut ricotta.

If you approach this book with a sense of adventure, I bet your palate will be tickled and your mojo will return. In time your weight will stabilize, you will sleep more soundly, and hum louder. But there’s more! We now know that a healthy diet significantly reduces your risk of developing heart disease, many cancers, and type 2 diabetes. If there was a pill promising the same, wouldn’t you want to take it? Whole-food cooking isn’t a pill. It’s a ticket. 



Of course you shouldn’t have to give up wheat, sugar, dairy, or any other food group in order to eat well. Everyone has different needs and different poisons. That’s what makes humans so damn charming. For me, it’s about expanding my choices—choices that I was never exposed to before. But whatever your reasons for exploring new and nourishing foods away from the circus of convenience, you are very welcome to my kitchen.

Let’s do this together.



Tasty. Naughty. Healthy. Nice is now available in the US, wherever good books are sold. With over 140 wholefood recipes for all the family, you can expect your pots and pans to levitate with giddiness. Here are some links to popular online American vendors.


Roost Books

Barnes & Noble






Salads & Suppers

Coriander and Pomegranate Ceviche, from my cookbook

Freshly torn from its plant, cilantro transforms a sad excuse of a salad into a party on a plate. And you’re invited.

Unless you have a hotline to Dan Barber’s brain, growing coriander can be a trifle tricky. Best tip? Don’t bother with the supermarket plants. They are merely dejected relatives of the real thing and never live longer than their first haircut.

Instead, follow these cinchy steps: (1) Sow salad seeds in a 25cm deep, well-drained pot. (2) Feed with at least 8 hours sunlight on a windowsill. (3) Keep well watered. (4) Brag to everyone in the office that you GYO and let them rub your halo.

This will feed 4, but we double the quantities for supper parties. Very little work involved.



For the floppy fennel:


Juice of 2 limes

1 tablespoon fish sauce (nam pla)

1 tablespoon toasted sesame oil

2 teaspoons maple syrup

1–2 red onions, finely sliced into semi-circles

1 fennel, topped and tailed, and finely sliced


For the ceviche:


400g super-fresh fish like mackerel or wild salmon

Juice of 1 blood orange

Juice of 1 lime

2 tablespoons extra virgin olive oil

1 tablespoon sea salt flakes (much less, if you have regular sea salt)

Bunch of fresh cilantro, leaves only

A few tablespoons pomegranate seeds



To make the floppy fennel, whisk together the lime juice, fish sauce, sesame oil and maple syrup with a fork. Depending on the size of your limes, you may need to adjust the tartness by adding a smidgeon more sesame oil. Taste. Hover. Leap. Prostrate.

Pour over the thinly sliced red onions and fennel. In a few minutes, the vegetables will turn floppy and sweet, as if inebriated by the dressing. Leave them be and get going on the ceviche.

Ask your fishmonger to skin and bone the fish. If he’s really nice, he’ll cut them into bite-sized pieces for you too. Otherwise, you’ll have to see to all three steps yourself before making the ceviche. Tumble the fish with the citrus juice, olive oil and flakes of salt. Allow to infuse for 1 hour or more in the fridge, but anything past 4 hours will turn the fish rubbery.

Stir through mountains of torn cilantro and pomegranate seeds. Serve on a very large plate and have everyone help themselves alongside the bowls of floppy fennel. Plain quinoa is a great side too with a couple tablespoons of desiccated coconut.



Some crazy-ass news?

The US edition of my cookbook, Tasty.Naughty.Healthy.Nice, reached number 1 on Amazon for New Releases. #WTAF

As a result, Amazon have dropped the price in celebration. Here’s the link, should you fancy sending an American pal some Irish sunshine through the post this week! 

Namaste my friends.




Breakfast, Lunchbox, Treats & Snacks, Vegan &/or Raw

How to Make Sesame Snaps

Cutlery numbs my taste buds. I’m convinced my fingertips start to recognise flavour before any of it reaches my mouth. Eggs and guacamole on toast? My digits get to taste it first. Imagine the same breakfast with a knife and fork? Or eating a hamburger with cutlery? Sushi perhaps? Even pizza?

Look, if I’m to be perfectly honest, I think we can taste words too. Often reading a restaurant menu is the best part of the meal. Each word is like a little comet of deliciousness.

I don’t think any of this constitutes as news, except that I rarely spot people using their fingers with the same giddy determination and shamanistic frenzy I apply to my meals. Clearly, more people bow to the sophistication of a fork –  a majesty which I think is comically misplaced. There are some intriguing results out there, led by scientists, to suggest other homo sapiens behave like me. Phew. (Although it’s possible these studies were led by historians rather than gastro physicists. Nevermind).



This week’s recipe is a playful experiment for your taste buddies. Let’s munch half the batch with our fingers. And then chew the rest of the sesame snaps using a fork. Ask your taste buds to vote.

Sesame seeds morph into extraordinary little explosions of flavour in the oven. We love them for their sweet nutty smack, but also for their plant-based calcium which makes them great for growing nippers. In Hinduism, sesame is referred to as the seed of immortality. This is probably because of its pumped portfolio of plant lignans and other crazy cool protective compounds like phytooestrogens.

These sesame snaps make me feel like I’m going to live forever. And if I don’t? I’m happy to die trying.




Sesame Snaps


5 tablespoons sesame seeds

1 tablespoon rice malt syrup or maple syrup

Pinch of sea salt


Preheat your oven to 220C.

In a cup, mash the ingredients together with a fork. Spread the mixture over a baking tray lined with non-stick parchment as best as you can. It’s outrageously sticky, but don’t worry. The heat will help the mixture collapse.

Bake at 200-220C for 5 mins, until bubbly. You want the water to evaporate from the mixture which will give it its crunch.

Allow to solidify once cooled. Smash.




Taking the hell out of healthy.

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