Susan Jane White has always had a sweet tooth, but that doesn’t mean she’s a sugar fiend. The Dublin, Ireland-based bestselling author of “The Extra Virgin Kitchen” used to devour everything and anything in her sight. But more than a decade ago, while White was a graduate student at Oxford University, a spat of immune-related flare-ups, from cramping to cold sores, severe exhaustion to psoriasis, caused her to change her eating habits.
The chronic illnesses that had her in and out of the hospital for testing and constantly on antibiotics led her to try an elimination diet. This not only eradicated her symptoms, but gave White a newfound calling as a nutritional chef — or a “nut,” as she jokingly calls it. White’s latest cookbook, “The Virtuous Tart: Sinful but Saintly Recipes for Sweets, Treats and Snacks,” provides gluten-, refined sugar- and dairy-free dessert recipes to satisfy your cravings, while keeping your insides happy.
We spoke with the saucy 37-year-old author ahead of her February book tour in New York about how she “takes the hell out of healthy” and why we should all count nutrients, not calories.