Organics! Cooking classes with local seasonal produce and Whole grains!

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

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