From bestselling author Julie Daniluk, R.H.N., comes a fully revised and updated edition of the groundbreaking guide to overcoming inflammatory pain, featuring over 110 delicious healing recipes.

Inflammation is a silent enemy, lurking beneath conditions such as allergies, asthma, arthritis, autoimmunity, cancer, dementia, diabetes, heart disease and skin disorders. 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 with these and other health conditions, then you know firsthand what havoc inflammation can cause.

This fully revised new edition of Meals That Heal Inflammation includes both proven strategies and the latest cutting-edge science about inflammation. A comprehensive guide that will help you understand the causes of inflammation and provides a clear and targeted step-by-step plan to prevent or treat it, so pain doesn’t have to be your destiny. New and revised material includes:

• Clear and concise information about the global rise of inflammation, the four root causes and steps to prevent or treat to alleviate inflammatory pain
• New innovative testing method to identify the origin of your inflammation
• How to personalize your food and herbal remedies to conquer inflammatory health issues
• Over 110—fully-revised with over 40 brand new—easy-to-make and nourishing recipes that can naturally heal inflammation

This invaluable resource is packed with the latest evidence-based information about inflammation and the healing properties of everyday foods, reference charts, diagnostic quizzes, healing recipes, and more. Your journey to healing starts today with Meals That Heal Inflammation!

Meals That Heal Inflammation, Completely Updated and Revised Edition by Julie Daniluk is available at Indigo.ca.   

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Chocolate Olive Oil Cake

Makes a 1-layer (9-inch) cake (double the recipe for a 2-layer cake), 8 to 10 servings

This decadent cake was served at my dad’s eightieth birthday party, and not a soul in the room guessed that it is in fact free of refined flour and contains heart-healthy oil. To make a two-layer cake as shown, you will need to double the recipe. Look for raw cocoa called cacao from an organic company that tests for lead and cadmium (some brands have high levels of these contaminants). This is a rich cake with a classic texture that I feel confident your whole family will gush about and request you make again. This recipe is high in oxalates, so the Lemon Olive Oil Cake (page 368) is a good alternative if sensitive to oxalates.

½ cup extra-virgin olive oil

½ cup unsweetened apple sauce

4 to 5 duck or large organic chicken eggs (see Tip 1)

⅔ cup coconut sugar OR 2 teaspoons monk fruit extract

1¾ cups nut or seed flour of your choice

⅓ cup cocoa powder

2 teaspoons baking powder

½ teaspoon unrefined grey sea or pink salt

Optional Toppings (use 1 or 2)

Chocolate Frosting (page 366) or Coconut Whipping Cream (page 247) (see Tip 2)

Fresh mixed berries

Tips:

1. You can use organic pasture- raised chicken eggs if confident you are not allergic to them.
2. If you want to generously ice the sides of the cake with frosting or coconut whipping cream, make a double batch.

Nut-Free: Use seed flour.

1. Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch cake pan with a circle of parchment paper or use a silicone cake pan.
2. Whisk together the oil, apple sauce, 4 eggs (if using coconut sugar) or 5 eggs (if using monk fruit extract) and sweetener in a large bowl.
3. Add the nut or seed flour, cocoa, baking powder and salt and stir until well combined.
4. Pour the batter into the prepared cake pan and spread it out evenly.
5. Bake for 28 minutes until the top is set and a toothpick inserted into the centre of the cake comes out clean.
6. Allow the cake to cool in the pan for 10 minutes.
7. Place a serving plate upside down over the cake pan. With the plate and pan firmly pressed together, and with a quick movement, invert the cake onto the plate. Tap the bottom to release the cake from the pan.
8. Decorate the cake with the chocolate frosting or coconut whipping cream and fresh mixed berries, if desired. Store in an airtight container at room temperature overnight or in the refrigerator for up to 1 week (the texture will change quickly in the fridge). To freeze, wrap the cake, without frosting, in parchment paper, place in a freezer bag and store in the freezer for up to 2 months. If frozen, let thaw for a few hours and serve with chocolate frosting or coconut whipping cream and fresh berries, if desired.

Excerpted from Meals That Heal Inflammation, Completely Updated and Revised Edition by Julie Daniluk. Copyright © 2024 Julie Daniluk. Cover and interior photography Nat Caron and by Walker Jordan. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.