Calgary, Alberta, Canada

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Email: connect@jessicapecush.com

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  • Jessica Pecush

The 2019 "From Scratch Cooking" Digital Cookbook!


IT'S HERE! The 2019 "From Scratch Cooking" digital cookbook, reflecting the work of various graduates of the Academy of Culinary Nutrition's "Culinary Nutrition Expert Program", is now available! And, for a limited time only!

I am honoured to be a recipe contributor for this annual publication once again! It is certainly a "cookbook for a cause"! 100% of the pay-what-you-can pricing (beginning at $15.00) goes to "Organics 4 Orphans", a not-for-profit, worldwide organization (based in Canada) that is dedicated to establishing organic, sustainable agriculture and development projects around the world.

This digital cookbook is available for 12 DAYS ONLY (January 28th, 2019 - February 6th, 2019)! This year's fundraising goal is $15,000; since launching in 2014, the From Scratch Cooking publications have raised over $50,000 for a few different charitable causes.

This one-of-a-kind recipe collection features 50 original (dairy-free and gluten-free) recipe creations, with Vegan and Paleo options and culinary nutrition tips! It is available instantaneously for download, upon purchase. Having invested in these recipe resources before, I can attest to the fact that they are vibrant and spectacular creations that are not to be missed! If you're in need of some new go-to recipe ideas, this collaborative creation is for you!

You may read further about and purchase this cookbook for a cause, here! We are grateful and thankful for your support, should this publication and cause pique your interest! Enjoy!

*If you need a bit of a sneak peek at the goodness that awaits among these 50 recipes, let me provide you that sneak peek!

Tie-Dye Tropical Turmeric Chia Parfait

Gluten-Free, Dairy-Free, Vegan Recipe + Photo Credit: Jennifer Barr Instagram Username: @theplantedone

These are a perfect meal prep addition to your sunny mornings or even a tasty treat that will keep you glowing! Packed with colourful flavonoids and anti-inflammatory compounds, this tropical gem is sure to make you shine all season long.

Prep Time: 10​ ​minutes

Cook Time:​ ​0 minutes

Number of Servings: ​ ​2-3

Ingredients:

For the chia pudding:


1/2 cup chopped pineapple

3/4 cup almond milk
 


1/3 cup unsweetened coconut yogurt

3 ½ Tbsp chia seeds

3 Tbsp gluten-free rolled oats


2 Tbsp of unsweetened shredded coconut, plus extra for garnish

1 Tbsp vanilla protein powder


1/4 Tbsp ground turmeric


1/4 tsp cinnamon


1/4 tsp ground ginger

Optional: Toasted buckwheat and shredded coconut for garnish


For the layers:


½ cup blackberries

½ cup blueberries

1 cup unsweetened coconut yogurt

Recipe Directions:

1. Place pineapple into a blender and blend until liquid.


2. Place the pineapple and all remaining chia pudding ingredients into a bowl and mix until fully combined. Cover and place in the fridge for at least 4 hours or overnight for best results.

3. Once the chia pudding has sat overnight, get your favourite glass jars ready for layering. Put a layer of pudding, followed by the coconut yogurt and then the fruit. Repeat the layers again, ending with the fruit. Top with a sprinkle of shredded coconut or toasted buckwheat if desired.

Bonus Tip: For turmeric lovers, sprinkle a little more turmeric in between the layers!

Roasted Butternut Squash and Cauliflower Soup Gluten-Free, Dairy-Free, Nut-Free, Vegan

Recipe + Photo Credit: Melissa Torio

Website: www.melissatorio.com Twitter Username: @melissa_torio Instagram Username: @melissa.torio Facebook URL: www.facebook.com/melissatorio

This simple and healthy soup, made creamy without any dairy, is a family favourite.

Prep Time: 20 Minutes Cook Time: 30 Minutes Number of Servings: 6

Ingredients:

1 butternut squash, peeled and chopped into 1-2 inch pieces (about 4-5 cups) 2 cups chopped cauliflower florets 1 onion, cut into quarters 1-2 Tbsp extra virgin olive oil 4 cups broth or water 1 tsp sea salt Freshly ground black pepper (optional) Pumpkin seeds (optional, for garnish)

Recipe Directions:

1.Pre-heat oven to 400 ˚F. Line a rimmed baking sheet with unbleached parchment paper. Place the squash, cauliflower and onion pieces on the lined baking sheet. Drizzle with olive oil and make sure all the vegetables are coated and distributed evenly. Use another lined baking sheet if required. Place in oven and bake for 25 minutes.

2. Meanwhile, in a large pot, warm the broth or water on medium-low heat, while the vegetables are in the oven.

3. After the vegetables are done roasting, take them out of the oven. Carefully add them to the soup pot. Add salt and mix well.

4. You can use an immersion blender or a vented blender. Place the immersion blender into the soup pot and carefully purée the soup until smooth. If using a vented blender, carefully add the soup into the blender container and purée until smooth. This may need to be done in several batches.

5. Serve warm with some freshly ground black pepper. Top with some pumpkin seeds, if desired. Enjoy!

Bonus Tip: Freeze extra servings of this soup for another day.

Berry-Walnut Muffins with Orange Glaze

Gluten-Free, Dairy-Free, Nut-Free

Recipe + Photo Credit: Andi Smith

Website: www.andismithwellness.com/

Twitter Username: @_AndiSmith

Instagram Username: @andismith_photo

Facebook URL: www.facebook.com/ashealthwellness/

An easy and hearty recipe that is a great addition to a weekend brunch. The blueberries add a dose of antioxidants and the orange glaze adds just the right tang and sweetness.

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Number of Servings: 12 muffins

Ingredients:

For the muffins:

1 1/4 cups buckwheat flour

1 1/3 cups ground flax meal

1 Tbsp baking powder

2 tsp cinnamon

1 tsp allspice

1 tsp nutmeg

Pinch of baking soda

2 eggs

1 1/2 cups almond milk

1/2 cup honey

1/4 cup applesauce

1 cup fresh or frozen blueberries

1 cup chopped walnuts

1/2 cup cacao nibs

For the glaze:

1/2 cup coconut sugar

1 Tbsp of fresh pressed orange juice (or more to taste)

1 Tbsp arrowroot starch

Recipe Directions:

  1. Preheat oven to 325 ˚F and lightly grease or use paper liners in a 12-cup muffin pan.

  2. In a large bowl, mix together buckwheat flour, flax meal, baking powder, baking soda, cinnamon, allspice, and nutmeg.

  3. In a smaller bowl whisk together eggs, almond milk, honey and applesauce. Combine ingredients to the dry ingredients and mix well.

  4. Fold in blueberries, cacao nibs and walnuts.

  5. Fill muffin cups evenly and bake 15-20 minutes. To test that muffins are baked thoroughly, insert a toothpick into the middle of muffin, if it comes out clean they are done.

  6. While muffins are baking make the glaze. In a small bowl mix together all the ingredients for the glaze until smooth.

  7. Cool the muffins for 10 minutes. Drizzle muffins with glaze just before serving.

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