'This is her legacy': The powerful story behind Inspired Cooking

Inspired Cookingisn't just a cookbook it's also a collection of heartfelt real life stories of people's lives and lovesand what happens when cancer strikes.

For many people struggling with the disease, food can become a greatconcern but also a great comfort.

Food and travel journalistAdrian Brijbassi started the project with hiswife and colleagueJulia Pelish Brijbassi shortly after she was diagnosed with brain cancer.

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During her treatment,Julia,a longtime photographer,suggested creating acookbook with two goals: focuson food as a healthy healing force in people's lives, andraise money for cancer care.

The team began recruiting some of the bests chefs in the country to share some of their favourite recipes.

"We asked the chefs if they would be willing to participate ... and very few turned it down. We've got some of the biggest names in the industry," he told hostGloriaMacarenkoonCBC'sOur Vancouver

Chefs featuredin the project includeVikramVij, Michael Smith, Ned Bell, Roy Ohand cancer survivor DaleMacKay.

Sadly, JuliaPelishBrijbassidied in March2016, before the book was complete.

'This is her legacy'

Brijbassihopes the recently released book will encourage people to eat better to prevent disease. All proceeds from the sale of it will go to Inspired Health a non-profitprovincial cancer care centre that provided support for theBrijbassisduring Julia's battle.

"Dealing with the grief isn't easy," he said."Trying to pull yourself away from the cancer and how that can consume you ... with Julia's illness, that wasn't easy."

"But at the same time, this is her legacy, and honouring that will be a big part of what my life will be from now on. And having the book come out and be so beautiful and everyone worked so hard I know she would be proud of it."

Click here to watch Adrian Brijbassicook a roasted halibut and beet salsa with hostGloria Macarenko on CBC'sOur Vancouver. Full instructions are below.

Roasted Halibut and Beet Salsa

Beet Salsa Ingredients:

• 1 cup organic beets, cooked, diced to -inch cubes
• 1 small organic shallot, minced
• 1 tsp organic ginger, grated
• 1 organic orange, small, zested and juiced
• 2 tbsps maple or apple cider vinegar
• 3 tbsps cold-pressed extra-virgin olive oil
• Unrefined salt and cracked white pepper, to taste
• 1 tsp chives, chopped

Method:

To cook beets, either boil whole beets in water for 30 to 60 minutes (depending on size), or bake in a 375F oven with a little water in the pan for 50 minutes, until cooked. Set aside until cool to touch, then peel skin (using gloves to prevent stained fingers), saving only the flesh. Dice into -inch cubes.

In a bowl combine all of the ingredients except the chives. Toss and season lightly with the salt and pepper. Place in the refrigerator until needed.

Halibut Ingredients:

• 2 tbsps cold-pressed extra-virgin olive oil
• 4 6-oz. wild halibut fillets, 1 -inch thick
• Unrefined salt and cracked white pepper, to taste
• 2 sprigs thyme
• 2 tbsps unsalted organic butter

Method:

Preheat the oven to 375F.

In an oven-proof saut pan, heat the olive oil overmedium heat. Season the halibut with the salt and pepper. Place the halibut into the pan and add the sprigs of thyme. Cook for 2 to 3 minutes until the cooked side is golden, then transfer to the oven and leave to cook for an additional 5 minutes(note: the fillet has not been flipped yet). Remove the pan carefully from the oven and return to the stove top set on medium heat.

Flip the halibut and add the butter to the pan. Evenly baste the fish with the melted butter for 1 minute. Remove the fish from the pan and place on individual plates.

To serve:

Add the chives to the beet salsa. Place the halibut onto individual plates. Spoon the beet salsa over and around the fish. Serve with green salad, rice, or your favourite vegetable accompaniment.