Hi all,

Just back from the Gluten-Free summit in Providence Rhode Island, showcasing my enthusiasm for cooking with whole grains, as well as cooking some of my breakfast favorites: Super Breakfast Porridge, Millet Apples Raisin Cake, among others. At the Natural Gourmet Cooking School in New York City, I taught Creative cooking with Sea Vegetables and Eating Your way to Strong bones, which I will be teaching in Shutesbury, MA on November 16th and will be teaching the Sea Veggie class in Feb.

You all know that when I teach, I love to inspire you to “go wild in the kitchen” mixing and matching seasonal produce to cook up tasty menus with local produce.

Hope you are enjoying this beautiful fall season. Here are some favorite recipes from my latest cookbook, Going Wild in the Kitchen that feature the beautiful produce of this colorful season: cauliflower, bell peppers, onions, tomatoes, garlic, basil, and kale. By the way, these delicious vegetables are cooked with gluten free grains teff and quinoa, which are super delicious and nutritious (high in calcium iron, potassium, and other vitamins and minerals).

Please check my website: lesliecerier.com for my October and November cooking classes and to view My Photographing the Jewels in the Water, a feast for the eyes of New England seen through the heart of my soul.

Quinoa with Cauliflower and Feta
A wonderful garnish of tangy feta cheese is the perfect crown for this melt-in-your-mouth quinoa dish. Enjoy it as a light main-course or scrumptious side, or use it as a filling for tomatoes, squash, or bell peppers.

Yield: 4 to 6 servings

3 cups water
1 tablespoon extra virgin olive oil
1 cup coarsely chopped onions
4 cloves garlic, thickly sliced
4 cups cauliflower florets
1 1/2 cups quinoa, rinsed and drained
6 cups coarsely chopped kale
1 1/2 cups coarsely chopped red bell pepper
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/2 teaspoon sea salt
1/3 pound crumbled feta cheese

1. Bring the water to boil in a teakettle or small pot.
2. Heat the oil in a medium-sized skillet over medium heat. Add the onions and garlic, and sauté 5 minutes, or until the garlic is fragrant and onions begin to soften.
3. Add the cauliflower and continue to sauté 5 minutes, or until the cauliflower becomes bright white. Add the quinoa, kale, red pepper, thyme, sea salt, and boiling water.
4. Bring the ingredients to a boil, then reduce the heat to low and simmer 15 minutes, or until the water is absorbed.
5. Stir the mixture, top with feta cheese, and serve.

Teff Polenta
Flavored with sweet juicy tomatoes, green bell peppers, fresh basil, and garlic, this teff dish is an irresistible summer repast. Serve plain or garnished with grated fontina, Parmesan, or Manchego cheese, or sliced rounds of chèvre.

Yield: 4 to 6 servings

2 cups water
2 tablespoons extra virgin olive oil
8 cloves garlic, thickly sliced
1 cup coarsely chopped onions
1 cup coarsely chopped green peppers
2/3 cup teff
1/2 teaspoon sea salt
2 cups coarsely chopped plum tomatoes
1 cup coarsely chopped fresh basil

1. Bring the water to boil in a teakettle or small pot.
2. Heat the oil in a medium-sized skillet over medium heat. Add the garlic and onions, and sauté, stirring occasionally for 5 minutes, or until the garlic is fragrant and the onions begin to soften.
3. Add the peppers to the skillet, and sauté for 2 minutes, then stir in the teff. Add the boiling water and salt, and bring the ingredients to a boil. Stir in the tomatoes and basil.
4. Reduce the heat to low, and simmer covered for 10 to 15 minutes, stirring occasionally, until the teff is soft and most or all of the water is absorbed. Adjust the seasonings, if desired.
5. Transfer the mixture to an unoiled 9-inch pie plate, and let cool for about 30 minutes.
6. Slice into wedges and serve.

Lesliecerier.com

Lots of exciting news!

I am on my way to New York City to teach 2 classes at the Natural Gourmet Institute for Food and Healing. Then on Monday the 15th, I will shoot a 2 and half-minute PBS segment on cooking with Quinoa. September 18&19, I head up to Rhode Island to cook and present recipes at a Gluten Free Grains Summit with gluten free grains: teff, quinoa, amaranth, and millet. Back home on the 20th to do a local cooking demo at the Garlic and Arts Festival: cooking some recipes from my latest cookbook, Going Wild in the Kitchen at 2:30PM. These recipes will feature garlic: Chinese Black Rice with Coconut Milk and Garlic and the other recipe is Quinoa, Garlic and Feta. Then on Monday, I will cook for a personal chef client. Tuesday, I will get a great massage and get ready for teaching cooking classes in my home kitchen on the 28th.

Somewhere in there, I will create some new photographs, too!

Here is the info on my upcoming cooking classes. Please register soon, early bird discounts! Class size is limited.

Hands On- Vegetarian cooking classes with the Organic Gourmet, Leslie Cerier

Salad Dressings and Dips with Fresh Herbs
Sunday September 28th 1-4PM class cost is $65 or $50 if I receive the check by Sept 14th
“Asian Cilantro”, “Zesty Parsley and Scallion”, “Sweet Basil”, “Creamy Garlic”, “Cilantro-Olive” are some of the delicious, versatile dressings and dips that we will make together. Come learn how to mix and match fresh herbs to make flavorful, quick and easy recipes that are rich without being loaded with fat.

Vegetarian Express: Great Meals for the Time-Pressed New Class!
October 5th 1-4PM class cost is $65 or $50 if I receive the check by Sept 21st
What would you say to nutritious whole grains that cook in 20 minutes? Add seasonal vegetables, some fast-track protein (think nuts, seeds, lentils, tofu, seitan) and voilà, dinner is served - a balanced, ethnically-inspired meal that’s outrageously good and so easy to prepare. You’ll get time-saving tips and discover how to effortlessly vary grain recipes using different cooking liquids (like vegetable stock, wine or coconut milk) and a palette of spices. African-Spiced Coconut Teff & Red Lentil Stew with Collards & Yams; Gingered Tempeh & Shiitake Sourdough Sandwiches with Mesclun Mix; South American Red Quinoa with Green Beans, Pumpkin Seeds and Chiles; Coconut Curried Seitan with Carrots, Cabbage & Mung Bean Sprouts; Jade Rice Vegetable Pilaf with French Lentils & Toasted Walnuts; Asian Vegetable Stir Fry with Bhutanese Red Rice and Spicy Peanut Tofu; and Corn Grits with Sautéed Onions, Kale & Optional Grass-Fed Artisanal Cheese.

Great Grains in the Morning NEW CLASS!
October 14th 10AM-1PM
class cost is $65 or $50 if I receive the check by Sept 30th

Soaked, steamed, delectably baked or griddled, what could be better for breakfast than whole grains? These powerhouses - loaded with vitamins, minerals, fiber, and antioxidants - offer ready energy, great taste, and protection against many diseases. Leslie has reinvented old favorites for this fun, informative class and added new ones that might surprise you - like teff, a tiny grain that can replace eggs in baking, and high-protein amaranth. You’ll meet super foods like goji berries and maca to pair with grains for added flavor and nutrition. And Leslie will show you how to mix and match ingredients for infinite seasonal variations. Recipes may include: Power Porridge with Oats, Amaranth & Goji Berries; Vanilla-Scented Bulgur with Dried Cherries & Toasted Walnuts; Coconut, Pecan & Flax Seed Granola with Freshly Made Almond Milk; Teff Banana Pancakes with Extra-Virgin Coconut Oil & Strawberry Sauce with Optional Yogurt; Blueberry-Maca Corn Bread; and Lemon-Poppy Seed Muffin Cake.

Eating Your Way to Stronger Bones
Nov 16 1-4PM class cost is $65 or $50 if I receive the check by Nov 2nd
An adequate supply of calcium is necessary to build and maintain strong, healthy bones. Of course, many simple and delicious foods supply this essential mineral - beans, leafy greens, soy foods, sea vegetables, nuts, seeds and a few special grains. Yet some foods increase our calcium needs and others inhibit its uptake, while others actually steal it from our teeth and bones. To cut through calcium confusion and discover delicious ways to nourish your bones, join Leslie Cerier for this fun and informative class. You will learn which foods to eat and which to avoid, how to make creamy sauces without a speck of dairy, and how to mix and match grains with vegetables for maximum calcium absorption. Japanese Rainbow Salad with Arame and Sesame-Ume Vinaigrette; Leafy Greens with Garlic Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; Chickpea Vegetable Pâté; Pan-Seared Coconut Teff Fritters; and Fresh Almond Milk & Raspberry Smoothies.

Please mail checks to Leslie Cerier
58 Schoolhouse Rd
Amherst, MA 01002

Leslie Cerier is a gourmet organic chef, caterer, cooking instructor and the author of Going Wild in the Kitchen and other cookbooks. Leslie develops recipes for organic food companies and individuals with food sensitivities, has a deep appreciation for sustainable agriculture. Leslie is also a passionate and award winning photographer. Please visit her website is lesliecerier.com.

Hi all,

By popular demand, I am going to teach my Eating Your Way to Stronger Bones Hands-on Cooking Class on Sunday June 8th 11AM-2PM. Those of you that took it last Sunday and want to come again, rest assure the menu will be different and we can carry on where we left off. We welcome new folks to this class, too.

Also, I will be teaching a class on June 15th: Improvisational Cooking for Health and Vitality

Fee is $50 for each class or 2 for $100, if I receive a check by June 1st.
After June 1, class fee is $65 for each class. I hope you will all take advantage of this early bird special.

Please make your checks out to Leslie Cerier, and mail them to me at 58 Schoolhouse Rd, Amherst, MA 01002

For those of you that missed the Creative Cooking with Sea Vegetables, The Morning Bliss Breakfast Class, these 2 classes will give you the opportunity to try those recipes you have been wanting to learn: Teff Maca Waffles, Quick and easy recipes with Greens, and lots more.

And please check out this Tuesday’s Hampshire Gazette. There will be an article about me and My Eating for Strong Bones theories of balancing Acid and Alkaline, including a delicious recipe and lots more.

Feel free to email me or give me a call if you have any questions. Please also keep in mind that I will be away teaching this Sunday, May 18-23rd at Kripalu Center for Yoga and Health. And I will get back to you as soon as I am able.

Please check Lesliecerier.com for more information.
You can email me at Lescerier@aol.com

HI ALL,

THANKS TO ALL WHO CAME TO MY CREATIVE COOKING WITH SEA VEGETABLES CLASS LAST SUNDAY… WE FEASTED AND HAD A LOT OF FUN COOKING!

ONWARD AND UPWARD!

HERE ARE SOME FUN AND EXCITING EVENTS

MAY 8TH 7:30PM AT INSPIRIT COMMON ON
ROUTE 9 IN HADLEY, MA: FREE TALK AND BOOK SIGNING

In addition to signing my Going Wild in the Kitchen cookbook for you, Leslie will give a talk on how to be wildly creative in your kitchen: how to cook with seasonal fruits and vegetables; how to personalize your menus, substitute ingredients by color, flavor, texture, cooking times, the weather, your moods, cravings, food preferences and sensitivities. There will be time for Q&A.
For more information, please visit Lesliecerier.com Click Here: Check out “Leslie Cerier - The Organic Gourmet”

Here are directions to my Free Talk! & Book signing! May 8th 7:30PM

From Rte 91

From route 91, take Route 9 East toward Hadley/Amherst. Inspirit Common is one mile after the Connecticut River bridge on the right hand side. If you pass Donut Man on your left, you’ve gone too far!
By PVTA Bus

The #43 (Blue) Bus, between Northampton and Amherst, travels on Route 9 (Russell Street) in both directions. The nearest bus stop to Inspirit Common is near the intersection with Middle Street (Route 47). The eastbound (Amherst) bus stops at the south-west corner of this intersection; stay on the south side of Russell Street and walk back west toward Northampton. The westbound (Northampton) bus stops at the north-east corner of this intersection; cross Middle Street and Russell Street at the lights to get to the south-west corner, and walk west on the south side of Russell Street toward Northampton. The bus fare is $1 per ride (free during school year for Five-College students, faculty, and staff with I.D.). Please see pvta.com for schedule.

MAY 11TH HANDS ON VEGETARIAN COOKING CLASS
EATING YOUR WAY TO STRONGER BONES

MAY 11 11:00AM - 2:00PM
SHUTESBURY, MA

An adequate supply of calcium is necessary to build and maintain strong, healthy bones. Of course, many simple and delicious foods supply this essential mineral - beans, leafy greens, soy foods, sea vegetables, nuts, seeds and a few special grains. Yet some foods increase our calcium needs and others inhibit its uptake, while others actually steal it from our teeth and bones. To cut through calcium confusion and discover delicious ways to nourish your bones, join Leslie Cerier for this fun and informative class. You will learn which foods to eat and which to avoid, how to make creamy sauces without a speck of dairy, and how to mix and match grains with vegetables for maximum calcium absorption. Japanese Rainbow Salad with Arame and Sesame-Ume Vinaigrette; Leafy Greens with Garlic Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; Chickpea Vegetable Pâté; Pan-Seared Coconut Teff Fritters; and Fresh Almond Milk & Raspberry Smoothies. (Some organic yogurt will be used in one recipe.)

Leslie’s gourmet kitchen is in Shutesbury, 6 miles from the center of Amherst. Classes are $65 paid at the door or save $5 and pay $60 1- week prior to the class.

For more information, please visit Lesliecerier.com Click Here: Check out “Leslie Cerier - The Organic Gourmet”

And there is still room in Cooking for Womens Health class at Kriplau in the Berkshires: For more information, please visit Click Here: Check out “Leslie Cerier - The Organic Gourmet”Lesliecerier.com, and click on cooking classes.

Happy Spring!

Leslie

Hi all,

Just back from teaching The Esalen Cookbook Workshop at Esalen in Big Sur in CA with my friends Charlie and Marion Casio… Charlie Casio wrote the book and invited me to teach with them, to offer some of my gluten free teff flour and teff grain recipes from Going Wild in the Kitchen; to talk about food and health and add my improvisational approach to cooking for health and vitality. We were picking, cooking and eating fresh kale and strawberries, parsley and chard from the Esalen gardens next to the Pacific Ocean, and we ate over looking the ocean!

Now that I am back, I have been cooking organic vegetarian meals for personal chef clients and getting ready to teach organic gourmet vegetarian cooking classes here in Shutesbury, MA.

PLEASE come to my cooking classes in my home country kitchen in Shutesbury, MA this Sunday April 27th 11AM-2PM: Creative Cooking with Sea Vegetables.

Maine Coast Sea Vegetables is sending some tasty samples of their sea vegetables: dulse, kelp, laver, nori and their delicious sea chips for us to eat and cook with, and there will be some samples for you to take home, too! If you are not already registered, please let me know if you are coming. There is room for you!

ON May 11, a special Mothers Day class, Eating Your Way to Strong Bones. Men and women are welcome!

Do take advantage of the special prices for registering for 2 classes or saving money by prepaying 2 weeks before classes.

Here are the descriptions of these NEW CLASSES!

Cooking Creatively with Sea Vegetables April 27th 11AM-2PM

Versatile, tasty, available all year round, sea vegetables are a rich source of minerals, vitamins and fiber. Their health benefits are legendary: regular consumption has been linked to reduced rates of some illnesses and, in sufficient quantity, some sea vegetables are purported to help fight the effects of radiation, plus they’re great for the hair and skin. Alaria, arame, dulse, hiziki, kelp, nori, kombu, sea palm, wakame… learn which are best to flavor soups and which cradle sushi, which complement bean dishes and which sparkle in salads. Join Leslie Cerier, co-author of Sea Vegetable Celebration, for this upbeat and up-close look at vegetables from the sea. Quick Miso Soup with Dulse and Spicy Thai Noodles; Vegetarian Ginger Tempeh Sushi; Arame Vegetable Egg Rolls; Marinated Japanese Land and Sea Vegetable Salad; Sea Palm Stir Fry with Bhutanese Red Rice; Fried Dulse; and Dried Nettles-Kelp-Sesame Seed Gomasio.

Eating Your Way to Stronger Bones, May 11th 11AM-2PM

An adequate supply of calcium is necessary to build and maintain strong, healthy bones. Of course, many simple and delicious foods supply this essential mineral - beans, leafy greens, soy foods, sea vegetables, nuts, seeds and a few special grains. Yet some foods increase our calcium needs and others inhibit its uptake, while others actually steal it from our teeth and bones. To cut through calcium confusion and discover delicious ways to nourish your bones, join Leslie Cerier for this fun and informative class. You will learn which foods to eat and which to avoid, how to make creamy sauces without a speck of dairy, and how to mix and match grains with vegetables for maximum calcium absorption. Japanese Rainbow Salad with Arame and Sesame-Ume Vinaigrette; Leafy Greens with Garlic Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; Chickpea Vegetable Pâté; Pan-Seared Coconut Teff Fritters; and Fresh Almond Milk & Raspberry Smoothies.

On May 18-23, I will be teaching Cooking for Women’s Health at Kripalu Yoga and Wellness Center in the Berkshires. Please join me! There are scholarships available through Kripalu. Please click on Cooking Classes on my website: Lesliecerier.com for more details.

And for those of you in NYC, I will be teaching these classes in September at the Natural Gourmet Cookery School.

Check my cooking class link on my website lesliecerier.com for the descriptions and all the details on how to register for all my classes.

Hope to see you soon! Happy spring!

Hi all,

Hope all is wonderful with you! Sun is shining here and as I am raking up my perennial herb and flower gardens, I am reminded of all the goodness to come!

Just want to let you know, that on March 27th, I am off to Kripalu Yoga and Wellness Center in the Berkshires to teach the baker how to do gluten free baking with teff. This will be fun and delicious! There are lots of gluten free recipes with teff grain and teff flour (pancakes, cookies, pie crusts, side dishes and more) in my latest cookbook, Going Wild in the Kitchen. You will find one of my breakfast favorites the Teff Banana Pancakes recipe from Going Wild in the Kitchen which is Wheat-Free and Gluten-Free at the end of this blog, and if you want more recipes, please go to my website: lesliecerier.com and you can also scroll through my blog, too.

Teff Banana Pancakes (Wheat- and Gluten-Free)
This basic pancake recipe is easy to make and is delicious with a variety of sweeteners and juices. Feel free to substitute maple sugar or rice syrup for honey, and soymilk for juice. Ground-up flax seeds easily take the place of eggs in these delicious pancakes made with naturally sweet teff and bananas. The batter is light and looks like pudding.

Serves 4-6; 25 three-inch pancakes.

2 tablespoons flax seeds
2 ripe bananas
1 1/2 cups apple juice or soymilk
1 tablespoon vanilla
1 tablespoon honey, maple sugar, or rice syrup
1 1/2 teaspoons safflower, almond or coconut oil
1 1/2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Optional: Add 2-4 eggs

1. Grind flax seeds in a blender until powdery. Add bananas, eggs (if using), juice, vanilla, honey, and 1/2 teaspoon oil. Blend well.
2. In a large mixing bowl, combine teff flour, baking powder, sea salt, and cinnamon. Stir in banana and juice/soymilk mixture and mix well.
3. Place the griddle or 12-inch skillet over medium heat. After a minute or two, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.
4. Cook pancakes for 3-4 minutes on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two.
5. Serve plain-or dipped into yogurt and Strawberry Sauce.

Variation: Add 1/4 cup coarsely chopped pecans.

Then on April 3rd, I am off to CA to help my friends Charlie and Marianne Cascio, author of the Esalen Cookbook. We will be teaching the Esalen cookbook workshop at Esalen. Get a taste of warm weather and then back on the 14th of April.

For those of you that haven’t registered yet for my April 27th and May 11th cooking classes, please do take advantage of the early registration discount. Register 2 weeks before each class, and save money. Take both classes and save more money. Details on my website: lesliecerier.com …. Please click on the link for cooking classes.

Looking forward to seeing you all soon, happy spring!
Leslie

Hi all,

I just taught a wonderful cooking class to nutritionists and dietician, a hands-on cooking class on whole grains. Taking folks who had not cooked whole grains before and introducing them to the basics to infinity. First we did what is called a flight of rice. We cooked and tasted Bhutanese Red Rice, Chinese Black Rice and Jade rice cooked in water. One of the grains, we dry roasted first before simmering. Ok, now we got the basics… Next we created a new recipe: a teff lentil loaf cooked in coconut milk and spiced with chilies, cumin, fennel, garlic and cilantro. What a beautiful mosaic from the yams, red bell pepper and collards that were in this delicious one pot meal. Next up, quinoa with roasted root vegetables cooked in red wine.

So in this class of beginners we went from basics to exotics and one pot meals with gourmet, organic, local and seasonal produce. Delish!

hope you all can come to my upcoming classes: please go to my website: lesliecerier.com for details. Here’s what’s next: April 27th– Creative Cooking with Sea Vegetables, and May 11 is EAting for Strong Bones. See you all soon.

all the best,
Leslie

Continuing Education for Food, Nutrition, Health and Culinary Professionals (CPEs: 7 per day (RDs and DTRs)Saturday March 15th, 9:00AM - 5:00PM
Sunday March 16th 9:00AM - 5:00PM
Shutesbury, MA

Hosted by Amanda Archibald, R.D. Culinary interpretation and instruction by whole grains expert, Leslie Cerier

Whole Grain Primer - for accredited food, nutrition and health professionals Also, open to the General Public! 10 AM - 3:30 PM

A two day immersion in the culinary art of whole grains. A workshop experience designed for accredited professionals seeking to add culinary depth to their nutrition expertise.

Over the course of one weekend, we will identify, touch, taste, combine, cook and bake our way through an entire spectrum of whole grains. Participate in innovative culinary and tasting exercises. Problem-solve culinary challenges. Prepare delicious, practical recipes to enhance your whole grain skill set. Discuss consumer concerns and find viable solutions. Leave with more knowledge, options and lots of practical recipes. A workshop for all skill levels, in which we foster an environment of encouragement, dialog and exchange.

Participate in one or both days. Saturday focus: common/ancient grains. Sunday focus: rice only. Includes a sushi class!

Registration: www.fieldtoplate.com/professionals or call 877-244-6974, ext. 5.

For the General Public Added by Popular Demand!

March 15 and/or 16, 2008

10 AM - 3:30 PM
By Popular Demand, We are opening this weekend up to the General Public. Please note different start and end times, different prices and a different way to register for the General Public

Field to Plate invites you to join us for a culinary retreat in Shutesbury, MA. Over the course of two days, we will identify, touch, taste, combine, cook and bake our way through an entire spectrum of whole grains. From ancient to modern, become intimately acquainted with the diversity and creativity of common and lesser-known grains. Working in small groups in a beautiful private kitchen setting, we’ll participate in innovative culinary and tasting exercises, prepare delicious, practical recipes and further develop our whole grain skill sets. We’ll also spend time together daily, discussing your challenges and finding livable solutions.

This experience is designed for both the novice and seasoned cook in an atmosphere that fosters encouragement, dialog and exchange. Choose to participate in one or both days. Saturday focuses on a large variety of common and ancient grains. Sunday focuses exclusively on rice, including specialty varieties, and features a vegetarian sushi class! Leave with deeper knowledge, confidence, solutions and lots of practical, flavor-filled recipes.

Relax. Enjoy. Learn. Treat yourself.

Pricing for the General Public

Any half day: $79 One day $125 Both days $229

For more details

1. Call Amanda Archibald: 301.865.4607 or Leslie Cerier 413-259-1695

Registration

1. To register with credit card, call Field to Plate’s administrative services at 877-244-6974 Ext 5

2. Or mail a check Field to Plate to: 6712 West Lakeridge Road, New Market, MD 21774

Note: this program is also being offered as a continuing education program for licensed food and nutrition professionals. They will be joining you in the kitchen as part of their continuing education retreat. They will of course be able to share with you as you work together, however they are not available for individual nutrition counseling as part of this specific weekend program.

Please visit Lesliecerier.com for more information and to check out other cooking class offerings.

Loved by vegans and non-vegans alike, this rich chocolate cake is the one I usually make for birthdays. Serve it plain, drizzled with Hot Fudge, or frosted with Vegan Chocolate Mousse.

Yield: 8 servings

1 3/4 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon sea salt
2 1/2 tablespoons flaxseeds
1/2 cup apple juice
1/4 cup canola oil
1/2 cup maple syrup
1/2 tablespoon vanilla
1 1/2 cups dark chocolate chips* or 5.3-ounce dark chocolate (70 or 72%) broken into 1-inch pieces (1 ½ cups)
3/4 cup vanilla soymilk
* Fair Traded chocolate is strongly suggested.

1. Preheat the oven to 350°F. Lightly oil a 9-inch cake or loaf pan and set aside.
2. Combine the flour, baking powder, and salt in a large mixing bowl and set aside.
3. Place the flaxseeds in a blender and grind to a powder. Add the juice, oil, maple syrup, and vanilla, and blend well.
4. Heat the chocolate chips and soymilk in a 1-quart saucepan over low heat. Stir constantly about 3 minutes, or until the chocolate melts.
5. Add the melted chocolate and flaxseed mixture to the flour mixture and stir well to form a smooth batter.
6. Pour the batter into the cake pan and bake 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool 30 minutes before removing from the pan. Serve plain or frosted.

For a Change…

Omit the soymilk and use 1 ¼ cups juice. Melt the chocolate in a double boiler or in a skillet over low flame stirring constantly.

Also, you can substitute other flours. If you like, use all spelt flour and substract 25% liquid from the recipe above. Or if you want to add more calcium and iron and use some teff flour, you may substitute up to 25% teff flour for the whole wheat pastry flour. Either way, this cake will please everyone.

FEB 7TH, 7PM, I WILL BE GIVING AWAY “FREE TASTES” OF MY ORGANIC DARK CHOCOLATE CAKE AT THE JONES LIBRARY IN AMHERST, MA IN HONOR OF THEIR BASKET AUCTION

HANDS ON ORGANIC GOURMET VEGETARIAN COOKING CLASSES in Shutesbury, MA

Guaranteed to inspire the novice and seasoned cook to be creative and well nourished. Ages 10-100+ welcome.

To register please call Leslie Cerier 413-259-1695 or email lescerier@aol.com Check my website for more details: lesliecerier.com

HANDS ON ORGANIC GOURMET VEGETARIAN COOKING CLASSES

FEB 10TH 11AM-2PM
QUICK AND EASY MEALS WITH WHOLE FOODS
Create delicious meals in minutes. Come learn the cornucopia of quick cooking ingredients to stock, and how easy they are to cook from scratch. Leslie Cerier will give you
Time saving tips
Quick cooking methods
Shopping tips for organic, seasonal and local ingredients: buying the most and spending the least
How to set up your home kitchen efficiently
We will cook and feast on 5 different quick dishes made with organic, seasonal and local ingredients. Recipes may include: Quinoa with Pumpkin Seeds and Gogi Berries, Tempeh with Marinated Dried Tomatoes and Kale, Greens in Tahini Sauce with Tofu, Curry Coconut Lentil Soup, Tomato Lentil Soup with Fennel and Kale, Linguini a la Sweet Putanesca, Curried Coconut Seitan, Asian Vegetable Stir-fry with Bhutanese Red Rice, and more.

FEB 17 11AM-2PM MORNING BLISS
BREAKFASTS YOU WON’T WANT TO MISS

Warm from the oven, hot off the stove, or straight from the blender, after this class you will find it hard to start the day without the pleasure of a good meal. No matter what your breakfast preference-whether you are an occasional, or traditional vegetarian, a vegan, or someone who requires a wheat-free diet-you’ll find plenty of healthy and delicious choices to start your day. Recipes may include Date and Coconut Porridge, Hazelnut Granola, Teff Banana Pancakes, Goat Cheese Omelets, Waffles with Strawberry Sauce, Cranberry Scones, Fruit Smoothies, Blueberry Corn Bread and more.

Classes are $55 each if paid 2 weeks in advance. OR if you register for both classes at least 2 weeks in advance: Take 2 classes for $100. Each class will cost $60 at the door.

Breakfast Recipes from Leslie Cerier’s cookbook, Going Wild in the Kitchen

VANILLA-SCENTED BULGUR WITH DRIED CHERRIES AND TOASTED WALNUTS
Four servings

2 cup water
1/3 cup dried pitted cherries
2 to 3-inch vanilla bean split lengthwise or 1 teaspoon vanilla
1 cup bulgur wheat
1/4 teaspoon sea salt
1/2 cup walnuts
2 cups plain yogurt
Optional: honey for drizzling
To prepare:
In a medium saucepan over moderate heat, add the water and cherries with vanilla bean. Cover and bring to a boil. Add the bulgur and salt reduce the heat to low and simmer until the water is absorbed; the bulgur is tender, about ten minutes. Remove the vanilla bean
While the bulgur cooks, in a small dry skillet over moderate heat, add the walnuts and toast, stirring often, until they are aromatic, become dark, about five to six minutes.
Spoon the bulgur into heated soup bowls, add one-half cup yogurt per person and top with walnuts. Drizzle a little honey or maple syrup over the whole affair for extra sweetness if desired.

CRANBERRY-BANANA SMOOTHIE
Bananas and peach juice naturally sweeten the beautiful tart red cranberries in this luscious smoothie.

Serves 4-6
Yield: About 6 cups

3 small bananas or 2 large
1 cup fresh or frozen cranberries
2 cups vanilla soymilk
1 cup peach juice
1/2 cup plain cow, soy, sheep, or goat yogurt

1. Place all the ingredients in a blender and purée until smooth.
2. Pour into glasses and serve.

TEFF BANANA PANCAKES
You’ll flip for these delicious pancakes, made with naturally sweet teff and bananas. Although my family enjoys them plain or topped with applesauce, they also like dipping them in yogurt and Strawberry Sauce.

Yield: About 25 pancakes (3 inches)

2 tablespoons flaxseeds
2 ripe bananas
1 1/2 cups vanilla soymilk or apple juice
1 tablespoon vanilla
1 tablespoon honey
1 1/2 teaspoon safflower, almond, or canola oil
1 1/2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Optional: 2 eggs

1. Place the flaxseeds in a blender and grind until powdery. Add the bananas, soymilk, vanilla, honey, oil, and eggs if using. Blend well.
2. Combine the flour, baking powder, salt, and cinnamon in a large mixing bowl. Add the banana mixture and stir until well combined.
3. Heat a griddle, cast iron skillet, or large frying pan over medium heat. If it does not have a nonstick surface, brush it with oil.
4. Drop heaping tablespoons of batter onto the hot griddle and cook 1 1/2 minutes, or until the tops are bubbly and the edges are dry. Using a spatula, turn the pancakes over and cook another minute, or until the bottoms are brown.
5. Serve immediately with your favorite topping.