From the Field to the Table Brown Rice Spirals in Tomato Sauce with Cauliflower, Olives, and Capers

August 30, 2010 - Leave a Response

Today, I share a seasonal recipe from my latest cookbook, Gluten-Free Recipes for the Conscious Cook: Brown Rice Spirals in Tomato Sauce with Cauliflower, Olives, and Capers.

Here is a basket of tomatoes from my organic garden!

With a wealth of ripe plum tomatoes, fresh onions, garlic, you can create a wonderful tomato sauce perfect over pasta, polenta, and other whole grains. Feel free to freeze or can it, too! You will be glad you did when winter rolls around.

Brown Rice Spirals in Tomato Sauce with Cauliflower, Olives, and Capers

Serves about 8

Dulse is an unusual addition to a red sauce, but it’s tasty and also helps balance the acidity of the tomatoes. Substitute 1 teaspoon of sea salt for the dulse if you like, or if you don’t have any dulse on hand. For a divine meal, top this dish with grated Manchego or your favorite cheese. Of course, you can serve this sauce with any type of pasta you like, but I think it pairs well with spirals—especially the brown rice spirals made by Tinkyada. Or think outside the box and try the sauce over kasha or other cooked grains.

1 tablespoon extra-virgin olive oil
7 cloves garlic, pressed, or more to taste
6 cups sliced plum tomatoes
1 cup chopped onion
1/3 cup dulse
3 cups cauliflower florets
1 cup pitted whole black olives
1/4 cup capers, rinsed
1 pound brown rice spirals
Heat the oil in a soup pot over medium heat. Add the garlic and sauté for about 2 minutes. Stir in the tomatoes, onion, and dulse and cook, stirring occasionally, until hot and bubbling. Lower the heat, cover, and simmer for about 10 minutes. Stir in the cauliflower, olives, and capers and simmer for 15 to 20 minutes, until the cauliflower is tender to your liking.

Meanwhile, cook the pasta in a generous amount of boiling water until just tender. Drain and rinse in cold water.

Taste the sauce and adjust the seasonings if you like, then pour it over the pasta and stir gently. Serve immediately.

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

This recipe is so well loved that Sara Snow shared it on 2 of her blogs today as well: sarasnow.com and theorganiccenter.wordpress.com blog

Also, there is still room in my From the Field to the Table Hands-ON Organic Vegetarian cooking class at Esalen Institute Big Sur, CA:
Click here: http://webapp.esalen.org/workshops/8651

Gluten-Free Recipes for the Conscious Cook gets raved reviews; Leslie Cerier on the Radio; Vegetarian Cooking Classes in September

August 21, 2010 - Leave a Response

Here is the review:
“Gluten-Free Recipes for the Conscious Cook is a buoyant book, one that celebrates the vast offerings of the earth in their seasonal best rather than mourn the loss of gluten-filled grains. Embracing the gluten-free, Cerier leaps joyfully into discovery, leaving gluten-filled grains in the dust without a backward glance. Should you be dealing with gluten-free for health reasons, you will feel worries melt away as you dive into Cerier’s delicious recipes. Should you merely be curious about the wide world of grains, happy discoveries lie ahead. “

“As a teacher, Cerier knows how to teach about the new grains, and offers tips on gluten-free cooking with ease and accuracy. Her writing is so infused with both her love of life and the foods that nourish it, that it is a pleasure to read. Her knowledge would be formidable if it was not so enthusiastically shared. There are tips throughout the book, such as the secret of putting sea vegetables in the cooking water with beans to reduce gas-producing enzymes. In what may be our favorite short section, Cerier devotes a few pages to cooking with color and artistry to turn kitchen tasks into kitchen pleasures. “

“The recipes are innovative and creative. Start the day with a “bountiful breakfast,” advises Cerier. She gives recipes for Power Porridge with Goji Berries, Oat and Raisin Muffins, Coconut Quinoa Waffles with Maca, even includes a Miso Watercress Soup – a classic breakfast in Japan. For main course suggestions Cerier offers a wide range of grains and beans recipes such as Soba with Tempeh and Broccoli in Coconut Sauce, Roasted Vegetable and Quinoa Casserole, Savory Stuffed Winter Squash, Corn Grits with Sauteed Onion, Kale, and Cheddar, or a Coconut Curry Lentil and Millet Stew.”

“Listed as sides are a variety of recipes that might also serve as a main course. You will find Basmati and Wild Rice Pilaf, Coconut Jasmine Rice with Goji Berries and Shitakes, Madagascar Pink Rice with Cashews and Scallions, Bhutanese Red Rice Pilaf with Vegetables, Spiced Yams with Pecans, Tomato-Lentil Stew with Kale.”


“Cerier packs the book with sauces and toppings, often vital to grain cooking. Inspired by global discoveries, Cerier offers Russian Dressing, Italian Dressing, Moroccan Tahini Sauce, Thai Peanut Sauce. There are sauces from a Cilantro Pesto to a gourmet treat Red Wine with Porcini Sauce.”

Desserts, often the bane of the gluten-free, are included with such luscious recipes as Hazelnut Butter Cookies, Date and Coconut Cookies, Chocolate Peanut Butter Pie, Topless Blueberry Pie, Granny Smith Apple Crumb Pie.

Gluten-Free Recipes for the Conscious Cook is a book for all seasons and for all who love good food.” Review from Diana Serbe inmamaskitchen.com

About the author: Leslie Cerier is a gourmet caterer specializing in whole foods and organic cuisine. Her robust New England based business includes custom culinary work for private clients as well as private and group cooking instruction and coaching. Cerier is a pioneer and national authority on wheat-free baking, the entire spectrum of whole grains, and cooking with wild foods. Her specialty in grains has led to her being much sought after by health professionals and private clients to help them translate challenging dietary allergy issues into culinary success and meal satisfaction. http://lesliecerier.com/leslie.html
a href=”http://lesliecerier.com/leslie.html”>

Please listen and enjoy my interview with the Jazzy Vegetarian, Laura Theodore, recorded August 11, 2010.

Leslie Cerier Interview with the Jazzy Vegetarian, Laura Theodore

http://lesliecerier.com/classes.html

More great news! My Vegetarian Express, Quick Meals with Whole Foods has CECs Continuing Education Credits for Dietician and Nutritionists: and of course everyone will love this hands-on cooking class: Please join me September 10-12 at Kripalu in the Berkshires:

http://www.kripalu.org/presenter/V0000625/leslie_cerier

Do Gluten-Free Like the Clintons

August 8, 2010 - Leave a Response

Do it like the Clintons. Chelsea Clinton had a gluten-free wedding cake. Why gluten-free? Because millions of people are over eating gluten (wheat, rye and barley) causing migraines, indigestion, fatigue, depression among other chronic ailments. Not only people with gluten-intolerances will benefit from diversifying their diet and including a new variety of gluten-free grains. They are nutritious, delicious and fun to cook with. In fact, I am not gluten intolerant but for over twenty years have been enjoying gluten-free cooking and baking because it has given my family and me increased energy, stamina and variety in our daily meals.
Within my experimentation with gluten-free grains, I ended up creating a wealth of new combinations but I never intended to write a book about gluten-free grains. It wasn’t until I learned about all the nutritional value of my style of cooking that I realized I had something to offer on cooking for health and vitality that everyone can enjoy, gluten-intolerant or not. Gluten-free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook, includes recipes that I created because they are delicious. After eating and serving them for years, I learned that there were many people searching for alternatives to gluten (wheat, rye and barley). The search is up. I wrote a book that features ten gluten-free grains and flours. Using corn, millet, oats, teff, rice, sorghum, buckwheat, amaranth, quinoa along with nut, seed and coconut flour, you’ll never feel deprived. With recipes like Hazelnut Brownies with Chocolate Chips, Lemon Poppy Seed Cake, Banana Cinnamon Pancakes, Corn Muffins, quinoa casseroles, lasagnas, your cooking repertoire will explode and your body will thank you for it.

Eating a gluten-free diet is good for you and the planet. The majority of the wheat grown is genetically modified and heavily sprayed with toxic pesticides that are hard for humans to digest. Our diets have been built around these wheat varieties that yield the highest quantities instead of the highest nutritional content. This book celebrates the earth’s bounty in the kitchen. Being adaptive, creative and conscientious is part of our recipe for reducing our carbon footprint.

You don’t have to be the Clintons to enjoy gluten-free deserts. Here is a hazelnut- chocolate chip brownie that will become one of your favorite recipes whether you’re gluten-free or not:

Hazelnut Brownies with Chocolate Chips
Serves 6 to 8

This is the best brownie recipe I know of—gluten free or otherwise. Enjoy them warm out of the oven. Or, in the unlikely event that you have leftovers, rest assured that they get better every day.

2 eggs
1 cup apple or pear juice
1/4 cup melted extra-virgin coconut oil or butter
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 cup finely ground raw hazelnuts (skins on) or hazelnut flour (see page 00)
1/2 cup cocoa powder
1/3 cup brown rice flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup dark chocolate chips

• Preheat the oven to 350ºF. Lightly oil a 9-inch round pan or a standard loaf pan.
• Whisk the eggs in a large bowl. Add all of the remaining ingredients, holding back 1/4 cup of chocolate chips, and stir until thoroughly combined. Pour the batter into the prepared pan, scraping the bowl to get every last speck of chocolaty goodness. Decorate the top with the remaining chocolate chips.
• Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or with only melted chocolate on it). Cool for at least 30 minutes before slicing and eating—if you can wait that long!

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

If you’re looking for a delicious way to increase your health and vitality, adding gluten-free grains to your diet is an easy fix.

CEC for Leslie Cerier’s Vegetarian Express Cooking Class

July 29, 2010 - Leave a Response

Happy Summer!
If you are a dietician or nutritionist and have always wanted to study with me for Continuing Education Credits, please join me at Kripalu Center for Yoga and Health in the Stockbridge, MA September 10-12 for Vegetarian Express, Quick Meals with Whole Foods. The CEC credits will be on their website sometime in August. And we are working on getting it for nurses, too. Everyone else, of course, is also welcome to take this class. I can guarantee that it will be inspiring, fun and delicious. Hope you can come. For more info:

http://www.kripalu.org/program/view/VE-101/vegetarian_express_quick_and_easy_vegetarian_cooking

To register, you can go directly to

http://www.kripalu.org/cart/add/VE-101

Always lots of great info on my cooking classes, recipes, videos, artwork and lots more on www.lesliecerier.com


Also, I will be teaching on the West Coast at Esalen Institute: From the Field to the Table. Yes, we will be harvesting everyday from the gorgeous Esalen organic garden and then making our lunch (“From the Field to the Table”) and eating on the deck overlooking the Pacific ocean. Idyllic! My classes at Esalen sell out, please do reserve your spot. Space is limited!

http://webapp.esalen.org/workshops/8651

Hope you are enjoying summer and feasting on lots of local, seasonal, organic produce.
I have been enjoying lots of great no fuss quick meals with whole foods fresh from my garden. Also doing lots of radio interviews on behalf of my new cookbook, Gluten-Free Recipes for the Conscious Cook, which is enjoying a great debut.

Always lots of great info on my cooking classes, recipes, videos, artwork cookbooks, and lots more on http://www.lesliecerier.com

Blueberry Recipes From Leslie Cerier’s new cookbook: Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook

July 14, 2010 - 2 Responses

Hi all,

Happy July to everyone!

Here in New England the blueberries are coming in big time! I have 20 wild blueberry bushes and without covering the bushes, the birds and I are feasting! And I have frozen many quarts for winter sauces and have been enjoying blueberry pancakes and waffles, too.

Here are 2 delicious recipes with blueberries from my new cookbook, Gluten-Free Recipes for the Conscious Cook: Berry Good Corn-Quinoa Pancakes; and the quick and easy “Blueberry-Coconut Breakfast Shake” which I also adapted to be featured in Prevention magazine’s August 2010 issue. In the recipe for Prevention magazine, I omitted the hemp seeds and also said OK to their request for using a lighter coconut milk. I hope you will enjoy either version because they are both delicious. Hemp seeds are a great source of protein and also a complete protein. Super for Vegans and everyone that likes delicious refreshing shakes for breakfasts or any time of day!

Also in this post, I will show you my video for how to make your own flavored blueberry vinegar, another treat that is fun and easy to make, and there are 2 links for my latest radio interviews, where I also talk about gluten-free cooking and baking.

From Gluten-Free Recipes for the Conscious Cook by Leslie Cerier

Blueberry-Coconut Breakfast Shake
Serves 2 to 4

This breakfast shake is so thick and delicious that it reminds me of the malteds I use to get when I was a kid. And between the blueberries, coconut milk, hempseeds, and almond butter, it’s a real nutritional powerhouse. You might find, as I do, that a couple of glasses will keep you going for most of the day, or for a great breakfast, have one glass with a Corn Muffin (page 00).

2 cups fresh or frozen blueberries
1 (14-ounce) can coconut milk
5 tablespoons almond butter
1/4 cup hempseeds
¼ cup water
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract

Put all of the ingredients in a blender and blend until smooth. Serve immediately.

Variation
For a creamy mousse, refrigerate overnight, and eat it with a spoon the next day!

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger Publications, Inc.) All rights reserved.

Recipe from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier


Berry Good Corn-Quinoa Pancakes
Serves 4 to 6

The combination of fresh blueberries and strawberry nectar gives these pancakes a great flavor and an impressive array of phytonutrients. That said, you could use almost any fruit juice or dairy or nut milk in this recipe. Experiment with different flours, too. You could use all teff flour or a different combination of gluten-free flour. The one thing to watch out for is coconut flour. It absorbs more liquid, so if you add more than about a tablespoon of coconut flour, you’d need to add more liquid.

4 eggs
1 cup strawberry nectar or your favorite juice
1/2 cup melted extra-virgin coconut oil
1/2 cup maple syrup
4 teaspoons vanilla extract
1 cup corn flour
1 cup quinoa flour
1 tablespoon baking powder
1/2 teaspoons sea salt
2 cups fresh or frozen blueberries

Whisk the eggs in a large mixing bowl. Stir in the strawberry nectar, oil, maple syrup, and vanilla. Add the flours, baking powder, and salt and stir until well combined. Gently fold in the blueberries.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make 3-inch pancakes. Cook for about 1 1/2 minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are brown. Serve immediately.

Variations
• Blueberries not in season? No problem! Cut up strawberries or swap other berries for the blueberries.
• Swap 2 cups of teff flour for the corn and quinoa flour.
• Use other juices, such as peach, pear or apple juice.
• Swap any type of milk for the juice: soy, rice, almond, hazelnut, cow’s, or goat’s milk.

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger Publications, Inc.) All rights reserved.

Here is the link to my video on how to Make your Own Blueberry Vinegar with Edible Flowers

If you want to be Beautiful, EAT Beautiful Food

June 27, 2010 - Leave a Response

Beautiful Food video: Please enjoy! and be inspired to eat gorgeous edible flowers and lots of colorful vegetables.

For more information: http://www.lesliecerier.com
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If you want to be Beautiful, EAT Beautiful Food

June 26, 2010 - Leave a Response

Beautiful Food video: Please enjoy! and be inspired to eat gorgeous edible flowers and lots of colorful vegetables.

For more information: http://www.lesliecerier.com

http://www.youtube.com/watch?v=NVUkFzkTi6Q&feature=channe

Gluten-Free Recipes for the Conscious Cook is published!

June 9, 2010 - Leave a Response

Hello Beautiful Beings!

I am so excited! I just received copies of my new gluten-free
cookbook! Gluten-Free Recipes for the Conscious Cook is published!

And for your own autographed copy; you can order direct from me. Please email me leslie@lesliecerier.com

Here are 2 delicious recipes from the book:
Coconut Jasmine Rice with Goji Berries and Shiitakes
Serves about 4

If you serve this sweet and satisfying pilaf topped with Creamy Cilantro Sauce with Ginger (page 00 and the recipe is below), it could definitely take center stage. Celtic sea salt is especially good in this dish, but regular sea salt will do. Goji berries are so healthful that they’re well worth seeking out, but if you don’t have any on hand, you could also make this with dried cranberries.

2 cups water
Pinch of sea salt
1 cup brown jasmine rice
1/3 cup dried shiitake mushrooms, stemmed and broken into pieces
1/3 cup unsweetened shredded coconut
2 tablespoons goji berries

Put the water and salt in a medium-size saucepan over high heat. Bring to a boil, then stir in the rice, shiitakes, coconut, and goji berries. Lower the heat, cover, and simmer for 30 to 40 minutes, until all of the water is absorbed.

Variation
• If you don’t have goji berries, you could try currants or dried cranberries—or just leave them out.

Copyright© by Leslie Cerier. All rights reserved. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier reprinted with permission of author and publisher (New Harbinger, 2010)

Creamy Cilantro Sauce with Ginger
Makes about 2 cups

This sprightly sauce is nice on grains, pasta, or grilled vegetables, and especially good atop Coconut Jasmine Rice with Goji Berries and Shiitakes (page 00). I recommend an aged brown rice miso here or, my favorite, Dandelion Leek Miso from South River Miso (see Resources). If you’re serving it over pasta, consider 100% buckwheat soba, brown rice spaghetti, or bifun noodles. You could also serve it over rice. It would pair especially well with Madagascar pink rice, basmati, or brown rice.

2 cups coarsely chopped cilantro
1/2 cup cashew butter (see page 00)
2 tablespoons dark miso
1/4 cup grated fresh ginger
2 cloves garlic

Combine all of the ingredients in a food processor and blend until completely smooth.
Copyright© by Leslie Cerier. All rights reserved. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier reprinted with permission of author and publisher (New Harbinger, 2010)

A sweet birth just in time for my *June 18-20 Hands-ON GUARANTEED TO BE DELICIOUS Gluten-Free Cooking and Baking Workshop*: Details and registration info is on http://www.lesliecerier.com

and
http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/

Omega Institute Rhinebeck, NY

And I will also bring copies for sale to my new Art Show: *Water
Visions: Impressionistic Nature Photography will be exhibited until
June 29* Great Falls Discovery Center and the Art.
http://www.greatfallsma.org/ 2 Avenue A., Turners Falls, MA 01376, Ph 413.863.3221

*Delicious Opening reception is June 12, 1-3 PM prepared by Leslie
Cerier, The Organic Gourmet*

*You can also see my artwork, which is also for sale along with more
exciting cooking classes and recipes on my website:

http://www.lesliecerier.com


* *

Great Grains in the Morning, cooking class still has some room on June
17th in New York City at the Natural Gourmet in NYC. Please register
soon! It will sell out soon!

https://publicclasses.naturalgourmetinstitute.com/class.html?id=260

Have a fabulous day!

Leslie

http://www.lesliecerier.com
http://www.lesliecerier.com

Strawberries in May; Gluten-Free workshop and cookbook

May 31, 2010 - Leave a Response

Hello Beautiful Beings!
Here are some delicious recipes with Strawberries from 2 of my vegetarian cookbooks: Going Wild in the Kitchen (2005), and my new cookbook due out this July: Gluten-Free Recipes for the Conscious Cook (July, 2010); and announcements for exciting June cooking classes and my upcoming art show, Water Visions: Impressionistic Nature Photography.

In this blog, you will find out about Gluten-Free Cooking and Baking Workshop at Omega Institute in Rhinebeck, NY along with links, directions and registration information, plus “Grains in the Morning”, which I am teaching in NYC at the Natural Gourmet on June 17th.
Dr Christiane Northrup’s has a new book out, updated and rewritten, Womens Bodies, Womens Wisdom, and also her endorsement of my cookbook, Gluten-Free Recipes for the Conscious Cook (2010) is on my front cover: She says, “Gluten-Free Recipes is a fantastic, easy-to-follow cook book that will open up worlds of healthy eating pleasure.”

Gluten-Free Recipes for the Conscious Cook (2010) will be available July 1st. The wait is almost over.

By Leslie Cerier, The Organic Gourmet

Here is my news, quick and easy, remarkably delicious recipes, and much more!

June 18-20 Hands-ON GUARANTEED TO BE DELICIOUS Gluten-Free Cooking and Baking Workshop: Details and registration info is on
http://www.lesliecerier.com
and Omega Institute Rhinebeck, NY

http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/


My new Art Show: Water Visions: Impressionistic Nature Photography will be exhibited June 5-29 (Please note new start date)
Great Falls Discovery Center and the Art. http://www.greatfallsma.org/ 2 Avenue A., Turners Falls, MA 01376, Ph 413.863.3221

Delicious Opening reception is June 12, 1-3 PM prepared by
Leslie Cerier, The Organic Gourmet

You can also see my artwork and learn about my organic gourmet catering on my website: www.lesliecerier.com

Great Grains in the Morning still has some room on June 17th in New York City at the Natural Gourmet in NYC. Please register soon! https://publicclasses.naturalgourmetinstitute.com/class.html?id=260

And for more information on more of Leslie’s cooking classes, catering, photography, cookbooks, and more, please go to http://www.lesliecerier.com

Strawberries in May in New England!

Never before have strawberries been this good and this early. HMMMMMMMM! Jumbo fragrant roses are in full bloom with daisies, iris’, mint, cilantro, and mesclun mix. Global warming, perhaps!

For your enjoyment, here is a recipe for a quick and easy Strawberry Sauce from Going Wild in the Kitchen.

Strawberry Sauce
It is heavenly on pancakes, waffles, yogurt, and ice cream.

Yield: About 2 1/4 cups

1 quart (4 cups) coarsely chopped fresh or frozen strawberries*
2 tablespoons maple syrup
1 tablespoon arrowroot powder
1 tablespoon cold water
* If using frozen strawberries, add an additional teaspoon of arrowroot and cold water.

1. Place the strawberries and maple syrup in a 1-quart saucepan over medium-low heat. Simmer; stirring occasionally about 5 minutes, or until the strawberries are soft and juicy.
2. In a small bowl, dissolve the arrowroot in the cold water. Add the mixture to the simmering strawberries, and stir for a minute or two until the sauce thickens.
3. Remove from the heat and enjoy hot over pancakes or waffles.
Copyright © 2005 Going Wild in the Kitchen by Leslie Cerier (Square One Publishers). All rights reserved. Used by permission of the publisher and author.

And a delicious preview of

Strawberry Pancakes
From Leslie Cerier’s new cookbook, Gluten-Free Recipes for the Conscious Cook due out this July!

Serves 4 to 6

Full of strawberries, these pancakes are yummy just on their own. Or for a change of pace, try topping them with yogurt. And there’s no reason not to enjoy them like strawberry shortcake, topped with fresh whipped cream and perhaps a few more sliced strawberries.

4 eggs
1 cup apple juice
1/2 cup honey or maple syrup
4 teaspoons vanilla extract
2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon sea salt
2 cups sliced strawberries
Extra-virgin coconut oil, for frying

Whisk the eggs in a large bowl. Stir in the juice, honey, and vanilla. Add the flour, baking powder, and salt and stir until well combined. Gently fold in the strawberries.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make pancakes of whatever size you like. Cook for about 1 1/2 minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are golden brown. Serve immediately.

Copyright© 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier with permission of author and publisher (New Harbinger)

Have a joyful spring!
See you soon!
Leslie
http://www.lesliecerier.com

CREATIVE Life of the Organic Gourmet:Radio Interview, Cooking Classes, and Artshow

May 19, 2010 - Leave a Response

Hello Beautiful Beings!

THIS Tuesday listen to a free broadcast May 25th, 3-4PM EST, Noon PST
on Healthy People Radio. http://ztalkradio.com/
Helene Berk interviews me for an upbeat hour with The Organic
Gourmet: Chef, Environmentalist, Cookbook Author, Photographer,
Educator– my enthusiasm for creating new recipes, preparing menus
from the local and seasonal harvest; gluten-free cooking and baking;
All in Harmony with Nature. Yes, we will celebrate the earth’s
bounty!

June 18-20 Please join me at Omega Institute at their beautiful campus
in Rhinebeck, NY for a hands-on GUARANTEED TO BE DELICIOUS Gluten-Free
Cooking and Baking Workshop: Details and registration info is on

http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/

Join organic gourmet chef, teacher, and author, Leslie Cerier, for an
informative and fun approach to preparing a full spectrum of
gluten-free foods.

This hands-on, gluten-free cooking and baking workshop is perfect for
people with gluten sensitivities; people who cook for those with
gluten sensitivities; and nutritionists, dieticians, and other health
professionals. Beginner and experienced cooks are invited. You learn:

Menu planning for ease of preparation and great taste

Ways to substitute ingredients according to seasons, schedules, moods,
and what’s in your kitchen

Cooking and baking with various sweeteners, oils, and seasonings

The magic of global flavors, using local produce, herbs, and spices

Delectable protein-based side dishes highlighting beans, soy foods,
pasture-fed dairy, nuts, and seeds

Learn to cook like an artist as you master dishes ranging from
appetizers to desserts and breakfasts to one-pot dinners, including
pancakes, porridges, soups, salads, pasta dishes, pilafs, bread,
sushi, and pastries.

And Leslie’s Vegetarian Express May 20th is sold out in New York
City AGAIN!

Great Grains in the Morning still has some room on June 17th in New
York City at the Natural Gourmet in NYC. Please register soon!

http://naturalgourmetinstitute.com/html/registration.html

My new Art show of my New Water Visions: Nature Impressionistic
Photography will be exhibited June 2-29 at the Great Falls Discovery
Center and the Art. http://www.greatfallsma.org/ 2 Avenue A., Turners
Falls, MA 01376, Ph 413.863.3221

Delicious Opening reception is June 12, 1-3 PM prepared by Leslie
Cerier, The Organic Gourmet

You can also see my artwork on my website: http://www.lesliecerier.com

Have a joyful spring!

See you soon!

Leslie

http://www.lesliecerier.com

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