I am so delighted with my interview; if you missed it, please listen:
Interview with Leslie Cerier, the Organic Gourmet discussing nutrition and ways of food preparation to maximize our health and well being… as we age. http://www.blogtalkradio.com/Feisty-Side-of-Fifty/2009/06/18/Feisty-Side-of-Fifty-Radio
Hi all,
Please listen for FREE. If you find yourself wanting to discover the latest and greatest about delicious whole food cooking with a palette of seasonal ingredients, Listen this Thursday June 18th at 10:30AM. It will also be linked to my lesliecerier.com website for you to hear it anytime. Hope you will join me on Blog radio.
Feisty Side of Fifty Radio 6/18/2009 – Feisty Side of Fifty on Blog Talk Radio
Source: www.blogtalkradio.com
Interview with Leslie Cerier the Organic Gourmet. Well be discussing nutrition and ways of food preparation to maximize our health and well being as we age. Be sure and catch this informative interview Jun 18 2009
for more information: www.lesliecerier.com
Hi all,
This spring I hired Llani to put transform my forest into 6 organic raised beds. I love gardening and now have a lots of herbs, salad and cooking greens, tomatoes, melons and cucumbers planted. What fun!
Hi all,
This spring I hired Llani to transform my forest to an organic garden.
Leslie is happy that there are many folks registered for her Gluten-Free Cooking and Baking class at Kripalu in the Berkshires June 28-JUly 2nd… still room for more…. please register at
http://www.kripalu.org/program/view/GWIK91/gluten_free_cooking_and_bakingFor more information, please go to Lesliecerier.com
Hope you are thriving!
happy spring!
Leslie
leslie@lesliecerier.com
Hi all,
Hope your spring is as lively as mine! I welcome the birth of my organic backyard garden. After over 20 years of being a member of the Brookfield Biodynamic farm, advocating for organic and sustainable agriculture, eating and cooking with local and seasonal ingredients, time has come for me to grow more than edible flowers and herbs out my kitchen door. Soon I’ll be able to offer cooking classes with produce picked fresh from this garden.
In the meantime I’ve gotten so many requests to teach the Creative Cooking with Sea Vegetable Class. I will teach this class on June 14 from 3-6 PM.
Creative Cooking With Sea Vegetables and Local, Seasonal Ingredients
June 14th Sunday 3PM to 6PM
Versatile, tasty, available all year round, sea vegetables are rich in minerals, vitamins and fiber. Their health benefits are legendary. Alaria, arame, dulse, kelp, nori, sea palm… come cook and feast on 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, and more.
$65 a class OR $50 per class, if payment received May 29th. Please contact me by email or phone for more information, directions, and to register.
Also, I am teaching Gluten-Free Cooking and Baking in the Berkshires at Kripalu Center for Yoga and Health June 28-July 2nd with Nutritionist Kathie Swift. Please go to Lesliecerier.com for more information and to register.
This will be an informative and fun approach to preparing a full spectrum of gluten-free foods. In this hands-on vegetarian cooking workshop, you will gain important nutritional information while you feast on family-friendly and festive recipes.
• You will learn
• Menu planning for ease of preparation and great taste
• Ways to substitute ingredients according to seasons, schedules, moods, and what you have in your kitchen
• Cooking with 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
• Garnishes, gravies, sauces, and dressings.
Nutritionist Kathie Swift will help you understand what a diagnosis of gluten sensitivity really means, how to test for nutrient deficiencies, balance the immune system, repair the gastrointestinal tract, and the nutritional basics of gluten-free eating. Come 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, loaves, sushi, pastries, and more.
Leslie is also available for private cooking lessons
Leslie is currently working on a new cookbook, Green and Gluten-Free Whole Grains Cookbook to be published Spring 2010.
Leslie Cerier
413-259-1695
leslie@lesliecerier.com
Chef/Caterer/Cooking Teacher/Recipe Developer
Author of Going Wild in the Kitchen & others
lesliecerier.com
Hi all,
I have a new email address: leslie@lesliecerier.com
If you have emailed me at my former AOL address, please make a note of the new email address: leslie@lesliecerier.com
Hope you are enjoying the sunshine and milder temperatures. I am!
Just checking in with you… I have received a bunch of requests to put in another sea vegetable order. If you are interested in buying bulk Maine’s alaria, dulse, kelp, laver, nori and toasted nori, kelp chips from the west coas, as well as teff grain and teff flour, please let me know. I have the teff in stock and will be putting in a sea veggie order very soon.
Lesliecerier.com
Also, in teaching news, I will be teaching Great Grains in the Morning & Vegetarian Express at the Natural Gourmet Institute in New York City this March 30 & 31. I will be teaching Gluten-Free Cooking and Baking at Kripalu Center for Yoga and Health in Lenox, MA with Nutritionist Kathie Swift this June 28-July2nd; and then teaching a Holiday Gluten-Free Baking weekend (on my own) in December; I will also be teaching Improvisational Cooking for Health and Vitality this October at Esalen in Big Sur, CA.
Lesliecerier.com
I have some local classes happening here in April and also been getting requests for more local cooking classes. Let me know what you would like to learn and when are good times. Lately, folks are contacting me for more classes focusing on cooking with whole grains, one of my specialties. In fact, I am writing a book focusing on gluten-free cooking and baking with whole grains: Green and Gluten-free—blending my commitment to sustainable and organic agriculture, cooking with the seasons with whole grains.
Also, I have been doing lots of local speaking engagements, including University of Massachusetts in Amherst, on behalf of Lessening our Carbon Footprint and Eating Local, themes that I will be writing about in Green and Gluten Free.
Hope to see you all soon.
Be sure to contact me if you want to order any sea veggies or teff grain and flour. I would be happy to meet you in Amherst, too.
Leslie
leslie@lesliecerier.com
