Archive for July, 2010

CEC for Leslie Cerier’s Vegetarian Express Cooking Class
July 29, 2010

Happy Summer!
If you are a dietician or nutritionist and have always wanted to study with me for Continuing Education Credits, please join me at Kripalu Center for Yoga and Health in the Stockbridge, MA September 10-12 for Vegetarian Express, Quick Meals with Whole Foods. The CEC credits will be on their website sometime in August. And we are working on getting it for nurses, too. Everyone else, of course, is also welcome to take this class. I can guarantee that it will be inspiring, fun and delicious. Hope you can come. For more info:
To register, you can go directly to
Always lots of great info on my cooking classes, recipes, videos, artwork and lots more on

Also, I will be teaching on the West Coast at Esalen Institute: From the Field to the Table. Yes, we will be harvesting everyday from the gorgeous Esalen organic garden and then making our lunch (“From the Field to the Table”) and eating on the deck overlooking the Pacific ocean. Idyllic! My classes at Esalen sell out, please do reserve your spot. Space is limited!
Hope you are enjoying summer and feasting on lots of local, seasonal, organic produce.
I have been enjoying lots of great no fuss quick meals with whole foods fresh from my garden. Also doing lots of radio interviews on behalf of my new cookbook, Gluten-Free Recipes for the Conscious Cook, which is enjoying a great debut.

Always lots of great info on my cooking classes, recipes, videos, artwork cookbooks, and lots more on

Blueberry Recipes From Leslie Cerier’s new cookbook: Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook
July 14, 2010

Hi all,

Happy July to everyone!

Here in New England the blueberries are coming in big time! I have 20 wild blueberry bushes and without covering the bushes, the birds and I are feasting! And I have frozen many quarts for winter sauces and have been enjoying blueberry pancakes and waffles, too.

Here are 2 delicious recipes with blueberries from my new cookbook, Gluten-Free Recipes for the Conscious Cook: Berry Good Corn-Quinoa Pancakes; and the quick and easy “Blueberry-Coconut Breakfast Shake” which I also adapted to be featured in Prevention magazine’s August 2010 issue. In the recipe for Prevention magazine, I omitted the hemp seeds and also said OK to their request for using a lighter coconut milk. I hope you will enjoy either version because they are both delicious. Hemp seeds are a great source of protein and also a complete protein. Super for Vegans and everyone that likes delicious refreshing shakes for breakfasts or any time of day!

Also in this post, I will show you my video for how to make your own flavored blueberry vinegar, another treat that is fun and easy to make, and there are 2 links for my latest radio interviews, where I also talk about gluten-free cooking and baking.

From Gluten-Free Recipes for the Conscious Cook by Leslie Cerier

Blueberry-Coconut Breakfast Shake
Serves 2 to 4

This breakfast shake is so thick and delicious that it reminds me of the malteds I use to get when I was a kid. And between the blueberries, coconut milk, hempseeds, and almond butter, it’s a real nutritional powerhouse. You might find, as I do, that a couple of glasses will keep you going for most of the day, or for a great breakfast, have one glass with a Corn Muffin (page 00).

2 cups fresh or frozen blueberries
1 (14-ounce) can coconut milk
5 tablespoons almond butter
1/4 cup hempseeds
¼ cup water
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract

Put all of the ingredients in a blender and blend until smooth. Serve immediately.

For a creamy mousse, refrigerate overnight, and eat it with a spoon the next day!

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger Publications, Inc.) All rights reserved.

Recipe from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier

Berry Good Corn-Quinoa Pancakes
Serves 4 to 6

The combination of fresh blueberries and strawberry nectar gives these pancakes a great flavor and an impressive array of phytonutrients. That said, you could use almost any fruit juice or dairy or nut milk in this recipe. Experiment with different flours, too. You could use all teff flour or a different combination of gluten-free flour. The one thing to watch out for is coconut flour. It absorbs more liquid, so if you add more than about a tablespoon of coconut flour, you’d need to add more liquid.

4 eggs
1 cup strawberry nectar or your favorite juice
1/2 cup melted extra-virgin coconut oil
1/2 cup maple syrup
4 teaspoons vanilla extract
1 cup corn flour
1 cup quinoa flour
1 tablespoon baking powder
1/2 teaspoons sea salt
2 cups fresh or frozen blueberries

Whisk the eggs in a large mixing bowl. Stir in the strawberry nectar, oil, maple syrup, and vanilla. Add the flours, baking powder, and salt and stir until well combined. Gently fold in the blueberries.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make 3-inch pancakes. Cook for about 1 1/2 minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are brown. Serve immediately.

• Blueberries not in season? No problem! Cut up strawberries or swap other berries for the blueberries.
• Swap 2 cups of teff flour for the corn and quinoa flour.
• Use other juices, such as peach, pear or apple juice.
• Swap any type of milk for the juice: soy, rice, almond, hazelnut, cow’s, or goat’s milk.

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger Publications, Inc.) All rights reserved.

Here is the link to my video on how to Make your Own Blueberry Vinegar with Edible Flowers