Archive for January, 2010

Great cooking classes: Eat well and do yoga with me this weekend
January 27, 2010

I am looking forward to seeing you.
Hope you have had a chance to make my delicious recipe for dark chocolate truffles. You will find this recipe along with other recipes to enhance your health and vitality on http://www.lesliecerier.com.

On January 29-31st, I am teaching another “hands on” organic gourmet vegetarian cooking class; at Kripalu Center for Yoga and Health: The Tao of Cookery: Vitality and Health in the Kitchen. Nutritionist Kathie Swift will be presenting nutrition info on the foods that we will be cooking with this weekend for our health and vitality. Hope you can join us:

http://www.kripalu.org/program/view/VNK-101/the_tao_of_cookery_vitality_and_nature_in_the_kitchen

For more information, go to my website: wwwlesliecerier.com

And check out the NYTimes article on yoga and eating “with the senses heightened from yoga, you can taste the food….
”http://www.nytimes.com/2010/01/27/dining/27yoga.html?ref=dining

Come and learn how to cook in a delightful setting with great daily yoga classes.

Spread the word. Thanks a lot!

Wishing you a joyful week.

Leslie
http://www.Lesliecerier.com
leslie@lesliecerier.com
413-259-1695

Dark Chocolate Truffles with Gogi Berries
January 10, 2010

Dark Chocolate Truffles with Gogi Berries

These dark raw chocolates are delicious and easy to make. So, I thought I would share the yummyness 🙂

1 cup grated raw cacao butter
1 cup raw cacao powder
6 tablespoons maple syrup
1 tablespoon vanilla extract
Optional: ¼ teaspoon maca powder
Pinch of sea salt
¼ cup gogi berries or a combination of gogi berries, cacao nibs, chopped hazelnuts or shredded coconut.

Blend the cacao, cacao powder, maple syrup, vanilla, maca, if using and salt in food processor.
Taste and adjust the seasonings, if desired.
Shape into walnut sized balls.
Put the gogi berries, and/or ground hazelnuts, cacao nibs, or shredded coconut on a large flat plate and roll balls in them.

Eat immediately or store in a jar on the counter.

Makes 12-15 walnut size balls

Optional: for a creamier truffle add ¼ cup coconut oil.
copyright Leslie Cerier 2009
http://www.lesliecerier.com

EATING LOCAL: Organic Vegetarian Cooking Classes
January 8, 2010

Happy New Year!

May this be your best year ever!

I am looking forward to seeing you.
To those new and returning cooking class students this month:
I am teaching on January 14th, an organic gourmet vegetarian cooking class, that features local beans, local grains and of course local produce. It is titled “Loving Spoonfuls, Main Course Vegetarian Soups and Stews.”

There is only room for a few more in the class and I am happy to be teaching in my home kitchen in Shutesbury, MA 

January 14th Thursday 5:45PM-8:45PM
For more info: please go to http://www.Lesliecerier.com

On January 16th, I am proud to be presenting at the New England Organic Farming Conference, an organic baking class with local maple syrup and you guessed it some local wheat, as well as gluten-free flours. For more information, http://www.nofamass.org/conferences/winter/index.php

On January 29-31st, I am teaching another “hands on” organic gourmet vegetarian cooking class; at Kripalu Center for Yoga and Health: The Tao of Cookery: Vitality and Health in the Kitchen. Nutritionist Kathie Swift will be presenting nutrition info on the foods that we will be cooking with this weekend for our health and vitality. Hope you can join us:

http://www.kripalu.org/program/view/VNK-101/the_tao_of_cookery_vitality_and_nature_in_the_kitchen

For more information, go to my website: wwwlesliecerier.com

Spread the word. Thanks a lot!

Wishing you a joyful week.

Leslie
http://www.Lesliecerier.com
leslie@lesliecerier.com
413-259-1695