Archive for February, 2010

MADAGASCAR PINK RICE RECIPE
February 24, 2010

Here is a another tasty recipe from my upcoming cookbook, Gluten-Free Recipes for the Conscious Cook, due out this July.
MORE RICE LESS WATER

Blueberry Pancakes made with quinoa and corn flour; a delicious gluten-free recipe from my upcoming cookbook, Gluten-Free Recipes for the Conscious Cook due out this July.
February 23, 2010

Delicious, quick and easy pancakes!

I just enjoyed eating “Blueberry Pancakes” made with quinoa and corn flour; a delicious gluten-free recipe from my upcoming cookbook, Gluten-Free Recipes for the Conscious Cook due out this July.

Insights from Gluten-Free Recipes for the Conscious Cook, Leslie Cerier’s upcoming cookbook
February 22, 2010

Reading over the proofs for my upcoming cookbook, I am reminded that oats, amaranth, buckwheat, and quinoa are complete proteins. My morning porridge today had rolled oats, amaranth, dates and mulberries… delish! I added a dollap of coconut butter and sheep yogurt to bring it to the next level of bliss. Good morning Everyone!

http://lisaekus.com/catalog-2010s-glutenfree.asp

Interest in gluten-free eating has been steadily growing. While some suffer from Celiac disease, other gluten-free eaters choose to refrain from eating gluten simply because doing so makes them feel healthier and more vibrant. GLUTEN-FREE RECIPES FOR THE CONSCIOUS COOK is designed for anyone interested in enjoying delicious, well-prepared, and healthful vegetarian meals — not just for those who don’t eat gluten or meat. Even recipes like Banana Pancakes with Cinnamon and Hazelnut Brownies with Chocolate Chips focus on whole grains and proteins, featuring beans, soy products, pasture-fed dairy, nuts and seeds. Throughout the cookbook, Leslie Cerier emphasizes the importance of using organic and seasonal ingredients in cooking, encourages the reader to adapt recipes containing gluten for the gluten-free diet, and offers tips for the reader to develop new gluten-free creations of their own.

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. Leslie 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. Her previous books include Going Wild in the Kitchen (Square One Publishers, 2005), The Quick and Easy Organic Gourmet (Barrytown Ltd, 1996), co-author of Sea Vegetable Celebration (The Book Publishing Company, 2001) and editor of Taste Life! Organic Recipes (Square One Publishers, 2002). Find out more about Leslie Cerier on her website http://www.lesliecerier.com.

Wonderful Breakfasts from The Organic Gourmet, Leslie Cerier
February 7, 2010

I love breakfast. Don’t you?

I have taught “Great Grains in the Morning” cooking classes in New York City and here in Western MA, and I love to eat whole grains all day long.

Living in the pioneer valley, I have the opportunity to be a shareholder in a local CSA for locally grown organic grains and beans. The local spelt berries ground into a flour at the local sourdough bakery, WheatBerry made a great breakfast waffle with local frozen strawberries made into sauce.

For more information on my catering, cooking classes, and cookbooks, please go to http://www.lesliecerier.com