Allergen‑Free Cooking Made Easy | Free EoE‑Friendly Cookbook Allergen-Free Recipes for Everyone Finding new, enjoyable meals can be especially challenging when living with Eosinophilic‑Associated Diseases (EAD), including Eosinophilic Oesophagitis (EoE), or managing immediate food allergies. At our charity, we want dining to feel joyful, safe, and accessible for everyone. We’re delighted to feature this wonderful community-created cookbook by Hannah, who lives with EoE herself. Inspired by her own experiences, she has crafted this collection to help others rediscover the pleasure of food without worry. We’d love to hear your thoughts. Please share your feedback on social media and tag us @charityeos. Please note: This cookbook is for information purposes only. If you have any questions about whether these recipes are suitable for you, please consult your healthcare provider. Hannah Hannah van de Kerkhof Everyday and surprising recipes for whenyou need or want to eat gluten-, dairy-, nut-,soy- and/or nightshade-free. Download "Cook Free" Cookbook What's Inside the Cookbook? This collection features: Creative and flavourful vegetarian recipes free from common allergens, including gluten, dairy, nuts and soy. Step-by-step instructions to ensure stress-free cooking Alternative ingredients to replace popular products like whipped cream or eggs. Hannah's Story When I was diagnosed with eosinophilic esophagitis—a chronic, allergy-induced inflammation of the oesophagus—I thought I had lost a great joy in life. Cooking and eating have always been a passion of mine, and suddenly I was told to avoid a longlist of foods. For me, that still means I can't eat gluten, dairy, legumes, nuts, nightshades, soy, sesame seeds, stone fruits, grapes, apples, pears, or shellfish. Many people with EoE have to avoid one or more of the following: gluten, dairy, eggs, soy, nuts, orshellfish. In the beginning, my meals were very simple: steamed broccoli, white rice, and grilled chicken breast, seasoned with just olive oil, lemon, salt, and pepper. Don't get me wrong—a simple meal with pure ingredients can be delicious. But it didn't give me the joy I used to feel in cooking and eating. So I started experimenting, learning from others, and exploring new ingredients. Because I was also a vegetarian for a long time and now need meat and fish as a source of protein, I have mainly tried to discover recipes in this booklet besides steak, grilled chicken or fish. Kook Vrij is the result: a collection of recipes that I can safely eat and that give me pleasure again, both in cooking and in tasting. I hope they bring you joy too—whether you live with allergies yourself, cook for someone with allergies, or just want to try something new. Think of the recipes as inspiration rather than strict rules. I rarely cook to exact measurements; I usually follow my taste, my mood, and whatever happens to be in the fridge. Also, I'm not a dietitian, so it's important to stay mindful of your nutritional intake! Manage Cookie Preferences