I have been in business for 10 years now and I am humbled every day by the community that surrounds me. I have an amazing tribe - which you are an important part of - and a growing tribe of 1,500 alumni and counting from the Academy of Culinary Nutrition. When this magical group puts their mind to something, the results are incredible.
One of my favourite projects every year is From Scratch Cooking, the Academy of Culinary Nutrition's annual e-cookbook for charity. We donate 100% of the proceeds.
From Scratch 2018 is launching today and I am thrilled to share it with you.
This is the 5th edition of the cookbook and over the last several years, your generosity has astounded me. Since we began making this e-cookbook in 2014, we have raised close to $40,000 for charitable organizations, including:
- Organics 4 Orphans: They help communities in Africa learn to grow their own food so they can become independent and self-sustaining.
- Kiva: A microlending program that gives money to projects around the world. We invested most of the funds in food-related projects that allowed small business owners to earn an income.
- Pencils of Promise: This non-profit raises funds to build schools in the developing world.
- Community Food Centres Canada: A national charity that creates spaces where people can come together to cook and learn new food skills.
This year, we are returning to the beginning and raising funds once again for Organics 4 Orphans. We hope to raise $10,000 for this worthy cause.
From Scratch 2018 is a labour of love for me, my team and our amazing students. We do this with one reason in mind: to make positive change happen in the world.
To celebrate the 5th edition of From Scratch, I want to share one of the tasty gluten-free and dairy-free recipes for you to enjoy. This is a Brazilian Moqueca - (basically a stew) created by Culinary Nutrition Expert Thais Melissa van Delft of San Paulo, Brazil.
One of the incredible things about the Culinary Nutrition Expert Program is getting to connect with our global tribe and see how traditional dishes can be infused with vibrant, healthy and whole ingredients. This Moqueca is no different and was one of the first recipes I dove into from this year's cookbook.
If you'd like to learn more about Melissa and her beautiful and inspiring work, be sure to follow her on instagram @_melskitchen_ or join her community on Facebook.
Be sure to give this recipe a try and get your copy of From Scratch now.
- ½ cup tomato sauce
- 2 cups coconut milk
- 1 cup puréed winter squash
- 2-3 Tbsp ginger, grated
- 2 tsp coconut oil, divided
- 1 onion, diced
- 100g white shimeji mushrooms, sliced
- 150g crimini mushrooms, sliced
- 2 tsp garam masala
- ½ teaspoon salt, to taste
- 1 cup broccoli florets
- 1 cup carrot, sliced thinly
- 1 cup red bell pepper, julienned
- 2 tomatoes, cut in bite-size pieces
- Juice from 1 lime
- 1 cup fresh parsley, roughly chopped
- Blend the tomato sauce, coconut milk, squash puree and ginger until smooth.
- In a large wok, heat 1 tsp coconut oil over medium heat. Sauté the onions for 2-3 minutes until onions are translucent.
- Raise the heat to medium-high and add the cremini mushrooms and the shimeji. Sauté stirring frequently for 7-8 minutes. They should become very soft and slightly golden colored.
- Add the mix from the blender to the wok and the garam masala and salt and mix well. Transfer to a bowl and reserve.
- Use the same wok and over medium-high heat and add remaining 1 tsp coconut oil.
- Sauté the broccoli florets, sliced carrot, bell peppers and tomatoes. You want to sauté them separately from the mushrooms and sauce to keep them crunchy till you serve. Remove the veggies from the wok and set aside.
- When you are ready to serve, return the liquid mixture to the wok and add the lime juice. Check and adjust the flavour.