Julie Daniluk, RHN, best-selling author of <i>Meals That Heal Inflammation</i> (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 TVâ€™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 Canadaâ€™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.
Julieâ€™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 FoodShareâ€™s Field to Table Festival. <br>
Julieâ€™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,<i> The Rainbow Warrior</i>, during its GE (genectically engineered)-free New Zealand tour.