Post transplant I soon realised that although hospital dieticians were able to provide the ‘cans and cant’s’ I wanted more than this. I wanted to be able to enjoy food like I always had, without having to factor in concern or edit recipes to fit my new dietary limitations. I headed to the internet expecting to find a solution, but I found nothing for those on immune suppressants, which shocked me considering how many people are reliant on these medications every day.
I began to formulate a plan.
I am currently working on creating a cookbook crammed full of recipes, contributed to by over 100 well known chefs. The idea being the book will include only immune suppressed friendly ingredient recipes, although still completely delicious, but also incorporate any necessary cooking steps within the method so that while you are cooking from the book, for either yourself or others, the issues around immune suppression can be forgotten and the food simply enjoyed without worry. A point of guidance but also a point of escape.
In order to make this book a reality we are soon to launch a kickstarter campaign – more information can be found here
If you would like to get involved please get in touch
In addition to this I set up the Instagram account @nowwhatcanieat in the hope that I would begin to build a community of people who were either in the same or similar situation as me or effected by it in some way whether that was because they worked in the field or because they had friends or family who were affected.