Berry Pie

Raspberries and blueberries are loaded with salicylic acid—the same heart disease–fighting and pain-numbing compound found in aspirin. However, unlike aspirin, which can increase inflammation, berries are deliciously anti-inflammatory. I created this dish with my nephew Kaydn in mind, as he’s on kidney dialysis and must stay on a nourishing low-sodium diet.

Look for apple juice sold in a glass jar, as the canned juice often contains toxic heavy metals and plastics leached from the can.


2 cups (500 mL) apple juice
1/4 cup (60 mL) agar flakes
1/4 cup (60 mL) arrowroot flour or kudzu root powder
3/4 cup (185 mL) unpasteurized liquid honey
4 cups (1 L) blueberries
1 cup (250 mL) crushed pecans
1 cup (250 mL) raspberries


1. Bring apple juice and agar to a gentle boil in an uncovered pot.

2. As soon as the juice comes to a boil, turn heat to medium and cook for 3 minutes to dissolve the agar. Meanwhile, whisk the arrowroot fl our or kudzu powder into the honey in a medium-sized bowl.

3. When agar is fully dissolved, pour the honey and arrowroot/kudzu mixture into the pot. Whisk until thick, about 2 minutes. Remove from heat. Add blueberries and mix well.

4. Line a 10-inch (25 cm) pie plate with crushed pecans. Pack down nuts with a spoon as much as possible before adding pie filling. The nuts will form the bottom of the pie but won’t stick together like
a traditional piecrust. Pour blueberry mixture into pie plate and top with fresh raspberries for garnish. Refrigerate for 2 hours until set.

Makes 8 to 12 servings.

Excerpted from Meals That Heal Inflammation by Julie Daniluk, R.H.N. Copyright © 2011 by Daniluk Consulting. Photographs Copyright © 2011 by Julie Daniluk. Excerpted by permission of Random House Canada. All rights reserved.