The anti-inflammation diet detox

Reducing inflammation in your body is the secret to good health says holistic nutritionist Julie Daniluk. Here’s her raw pad thai recipe.

Julie Daniluk, with files from Kari Pritchard 1

Julie Daniluk, R.H.N.

Reducing inflammation in your body is the secret to good health, says Chatelaine.com columnist and holistic nutritionist Julie Daniluk, author of the book Meals That Heal Inflammation. “Inflammation is a protective response that is responsible for healing and repairing injured tissues by stimulating cell regeneration,” she writes. But, she says,  ”it’s supposed to be short-term. When it becomes chronic, it is destructive instead of healing. This is why it’s so important to stop repetitively stressing the body with harmful foods and to begin an eating program that sustains and builds the body.” Fortunately, her meals are so delicious, they’ll keep your taste buds happy as well.

Raw pad thai
This dish is packed with low-cal zucchini and other detoxifying vegetables: Cabbage and cauliflower help balance hormones by reducing excess estrogen, and almonds are high in omega-9 and vitamin E.

1 medium zucchini
1 large carrot
1 green onion, chopped
1/2 cup shredded purple cabbage
1/2 cup cauliflower florets
1/2 cup mung bean sprouts or radish sprouts (spicy)

Sauce
2 tbsp tahini
2 tbsp almond butter
1 tbsp lime or lemon juice
2 tbsp tamari (wheat-free)
1 tbsp raw honey
1/4 tsp garlic, minced
1/2 tsp ginger root, grated

Directions
1. Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.

2. Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.

3. Pour the sauce over the vegetables and toss. This dish tastes even better the next day once the flavours have had a chance to blend.

Serves 4

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