Cutting out sugar, dairy and gluten is a diet change that sounds hard to swallow. But it doesn't have to be difficult, according to natural chef Julie Daniluk. With these recipes from her cookbook "Meals That Heal Inflammation," Canadians can enjoy great taste and reduce pain due to inflammation in the body.

Salmon with Fennel Greens (Makes 2 servings)

Ingredients:

  • 1/4 cup (60 mL) extra-virgin olive oil
  • 2 Tbsp (30 mL) minced white onion
  • 1/2 tsp (2.5 mL) grey sea salt or pink rock salt
  • 2 Tbsp (30 mL) chopped fennel greens, divided
  • 1 Tbsp (15 mL) fresh dill or 1 tsp (5 mL) dried dill
  • 1 tsp (5 mL) fennel seeds
  • 1 large fennel bulb (quartered, then cut lengthwise into 1/4-inch [0.5 cm] slices)
  • 1/4 cup (60 mL) vegetable stock or filtered water
  • 2 7-oz (200 g) salmon fillets
  • 1 Tbsp (15 mL) raw honey or maple syrup
  • 2 Tbsp (30 mL) lemon juice

Directions:

  1. In a small bowl, mix the oil, onion, salt, fennel greens and dill. Set aside.
  2. Gently toast the fennel seeds in a large cast-iron or titanium skillet over medium-low heat until fragrant, stirring constantly for about 1 1/2 minutes. Transfer the seeds to a small bowl and let cool.
  3. Add one tablespoon (15 mL) of the oil mixture to the same skillet and sauté over medium-low heat until onions are translucent. Spritz liberally with filtered water or broth to ensure the oil doesn't overheat. Add the sliced fennel bulb and stock. Cover and cook until al dente, about five minutes.
  4. Uncover the skillet add the cooled fennel seeds.
  5. Place the salmon fillets on top of the fennel, cover and cook for five minutes.
  6. Turn the salmon over. Coat it with the rest of the oil mixture. Cover and continue cooking until the salmon is opaque in the center, about three minutes longer.
  7. In a small bowl, mix together the honey and lemon. Add it to the skillet along with the remaining tablespoon of chopped fennel greens. Stir to heat through.
  8. Divide the fennel mixture between two plates. Top with the salmon and spoon remaining sauce over top. Garnish with fresh dill.

Beet The Detox Salad (Makes 4 side servings)

Ingredients:

  • 1 large beet, coarsely grated
  • 1 large carrot, coarsely grated
  • 1 large apple, diced
  • 2 Tbsp (30 mL) almonds, chopped
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 2 Tbsp (30 mL) lemon juice
  • 4 cups (1 L) mixed greens

Optional additions:

  • 2 Tbsp (30 mL) fresh dill or parsley, finely chopped
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) grey sea salt or pink rock salt

Directions:

  1. Toss all ingredients, except the mixed greens, together in a large bowl. Mix in optional additions if using. You can make the dressing up to two days in advance and refrigerate.
  2. Divide mixed greens between 4 plates and top with apple mixture.

Key Lime Pie (Makes 8 servings) 

Ingredients:

Crust:

  • 1 cup (250 mL) unsweetened shredded coconut
  • 1 cup (250 mL) walnuts
  • 1/4 tsp (1 mL) grey sea salt or pink rock salt
  • 1/2 cup (125 mL) pitted Medjool dates

Filling:

  • 3 firm avocados
  • 3 Tbsp (45 mL) lime juice
  • 1 tsp (5 mL) lime zest
  • 1/2 cup (125 mL) raw honey
  • Pinch grey sea salt or pink rock salt

Directions:

  1. Process the coconut, walnuts and salt in a food processor until coarsely ground.
  2. Add the dates and process until the mixture resembles bread crumbs and begins to clump.
  3. Press into the bottom and sides of a 9-inch (23 cm) pie plate using the back of a spoon.
  4. Place the crust in the freezer for 15 minutes.
  5. Process all the filling ingredients in a food processor until smooth.
  6. Pour the filling into the piecrust. Set in fridge for 20 minutes.
  7. Garnish with fresh slices of kiwi fruit or thin slices of lime.