Most of the recipes in this section, which is updated regularly, first appeared in Foods Matter magazine. They are devised by Foods Matter's founder and editor, Michelle Berriedale Johnson who has been inventing recipes and writing recipe books for over 25 years. All the recipes are tested on a wide range of friends and family, several of whom are on dairy free, gluten free, wheat free, egg free or nut free diets.

Because so many Foods Matter readers have very specific food intolerances and allergies, Michelle tries to make the recipes as flexible - and as inspiring - as possible so that, although they can be followed to the letter, they can also be altered to accommodate specific food intolerances or allergies. She hopes that, encouraged by her liberal substitution of ingredients, readers will become more daring with their own experiments.

Michelle uses fresh, organic ingredients where ever possible and encourages readers to do the same as often as they can. She feels that eating the purest and most nutritious food available is really important for those whose health is already compromised or who are already chemically sensitive.

If you like Michelle's recipes you can buy many of her books via Amazon (go to Michelle/Amazon) or order them from your local book shop.

They include the Everyday Wheat-free and Gluten-free Cookbook, The IBS Diet, Eat to Beat High Blood Pressure and the Diabetic Cookbook.

Michelle has also written a number of historical cookbooks, one of which, Festive Feasts, is also appropriate for anyone on a dairy free or wheat/gluten free diet. She has also devised the recipes for Foods Matter's two catering manuals - The Allergy Catering Manual and The Allergy Aware Schools Catering Manual.

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