"Making a healthy shift in diet can be tough. Julie provides the tools you need to make the change and have healing foods taste great." - Dr. John Gray, New York Times best-selling author of Men Are from Mars, Women Are from Venus
"This book is indispensable for anyone wanting to get to the root of illness. Extremely well written and documented, Julie's book makes it easy to learn how to reverse inflammation naturally." - Zoltan P. Rona, M.D., M.Sc., author of Vitamin D: The Sunshine Vitamin
Did you know that virtually every health condition from asthma to irritable bowel syndrome is linked to inflammation? When inflammation gets out of control, the result is pain and discomfort-and it's a phenomenon that's on the rise. If you're one of the millions of people who have been affected by allergies, diabetes, skin disorders, heart disease, arthritis, or any other condition ending in "-itis," then you know firsthand what havoc inflammation can cause. In Meals That Heal Inflammation, television personality and registered holistic nutritionist Julie Daniluk shows you how to conquer these health conditions with foods that will make you feel fantastic.
This comprehensive book is packed with meals that can assist the body's healing process-all while treating your taste buds to new and delicious flavors. The recipes, from healing teas to balanced meals and tempting desserts, are simple to make. Whether it's the savory cranberry quinoa salad or the sumptuous key lime pie, every recipe in this book contains foods that naturally heal inflammation.
Extensively researched and full of reference charts, diagnostic quizzes, food comparison lists, and the latest information about the healing properties of everyday foods, Meals That Heal Inflammation is an essential addition to every kitchen.
Julie Daniluk, RHN, best-selling author of Meals That Heal Inflammation (Hay House), has helped thousands of people enjoy allergy-free foods that taste great and assist the body in the healing process. She is also the co-host of TV’s Healthy Gourmet, a reality cooking show that highlights the ongoing battle between taste and nutrition.
After four years of rigorous theater-arts training at George Brown Theater College, Julie found herself reading more about nutrition than Shakespeare. She had an insatiable appetite for figuring out how and why food affects our health. She went back to school to become a nutritionist and graduated from the Canadian School of Natural Nutrition. Julie then went on to become a cooperative owner of one of Canada’s largest health-food stores, The Big Carrot Natural Food Market, where she acted as the Chief In-Store Nutritionist for over 12 years. Julie was also on the board of the Canadian Health Food Association in 2000 and 2009. Julie has studied Culinary Arts at George Brown College and herbalism at Emerson Herbal College.
Julie’s food activism has led her to speak to the Canadian Federal Government in Parliament about the potential health risks of genetically modified food. In order to bring food-advocacy issues to a wider audience, Julie has been the event producer for festivals such as Bio-Diversity with David Suzuki and FoodShare’s Field to Table Festival.
Julie’s search for nutritional understanding has taken her around the world. One of her greatest joys to date has been cooking on the Greenpeace tall sailing ship, The Rainbow Warrior, during its GE (genectically engineered)-free New Zealand tour.