Archive for the ‘Organic Whole Grains’ Category

Teaching Organic Cooking Classes on the East and West Coast
April 21, 2008

Hi all,

Just back from teaching The Esalen Cookbook Workshop at Esalen in Big Sur in CA with my friends Charlie and Marion Casio… Charlie Casio wrote the book and invited me to teach with them, to offer some of my gluten free teff flour and teff grain recipes from Going Wild in the Kitchen; to talk about food and health and add my improvisational approach to cooking for health and vitality. We were picking, cooking and eating fresh kale and strawberries, parsley and chard from the Esalen gardens next to the Pacific Ocean, and we ate over looking the ocean!

Now that I am back, I have been cooking organic vegetarian meals for personal chef clients and getting ready to teach organic gourmet vegetarian cooking classes here in Shutesbury, MA.

PLEASE come to my cooking classes in my home country kitchen in Shutesbury, MA this Sunday April 27th 11AM-2PM: Creative Cooking with Sea Vegetables.

Maine Coast Sea Vegetables is sending some tasty samples of their sea vegetables: dulse, kelp, laver, nori and their delicious sea chips for us to eat and cook with, and there will be some samples for you to take home, too! If you are not already registered, please let me know if you are coming. There is room for you!

ON May 11, a special Mothers Day class, Eating Your Way to Strong Bones. Men and women are welcome!

Do take advantage of the special prices for registering for 2 classes or saving money by prepaying 2 weeks before classes.

Here are the descriptions of these NEW CLASSES!

Cooking Creatively with Sea Vegetables April 27th 11AM-2PM

Versatile, tasty, available all year round, sea vegetables are a rich source of minerals, vitamins and fiber. Their health benefits are legendary: regular consumption has been linked to reduced rates of some illnesses and, in sufficient quantity, some sea vegetables are purported to help fight the effects of radiation, plus they’re great for the hair and skin. Alaria, arame, dulse, hiziki, kelp, nori, kombu, sea palm, wakame… learn which are best to flavor soups and which cradle sushi, which complement bean dishes and which sparkle in salads. Join Leslie Cerier, co-author of Sea Vegetable Celebration, for this upbeat and up-close look at vegetables from the sea. 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.

Eating Your Way to Stronger Bones, May 11th 11AM-2PM

An adequate supply of calcium is necessary to build and maintain strong, healthy bones. Of course, many simple and delicious foods supply this essential mineral – beans, leafy greens, soy foods, sea vegetables, nuts, seeds and a few special grains. Yet some foods increase our calcium needs and others inhibit its uptake, while others actually steal it from our teeth and bones. To cut through calcium confusion and discover delicious ways to nourish your bones, join Leslie Cerier for this fun and informative class. You will learn which foods to eat and which to avoid, how to make creamy sauces without a speck of dairy, and how to mix and match grains with vegetables for maximum calcium absorption. Japanese Rainbow Salad with Arame and Sesame-Ume Vinaigrette; Leafy Greens with Garlic Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; Chickpea Vegetable Pâté; Pan-Seared Coconut Teff Fritters; and Fresh Almond Milk & Raspberry Smoothies.

On May 18-23, I will be teaching Cooking for Women’s Health at Kripalu Yoga and Wellness Center in the Berkshires. Please join me! There are scholarships available through Kripalu. Please click on Cooking Classes on my website: for more details.

And for those of you in NYC, I will be teaching these classes in September at the Natural Gourmet Cookery School.

Check my cooking class link on my website for the descriptions and all the details on how to register for all my classes.

Hope to see you soon! Happy spring!


Happy Spring from Leslie Cerier; Gourmet Gluten Free recipes and cooking classes
March 26, 2008

Hi all,

Hope all is wonderful with you! Sun is shining here and as I am raking up my perennial herb and flower gardens, I am reminded of all the goodness to come!

Just want to let you know, that on March 27th, I am off to Kripalu Yoga and Wellness Center in the Berkshires to teach the baker how to do gluten free baking with teff. This will be fun and delicious! There are lots of gluten free recipes with teff grain and teff flour (pancakes, cookies, pie crusts, side dishes and more) in my latest cookbook, Going Wild in the Kitchen. You will find one of my breakfast favorites the Teff Banana Pancakes recipe from Going Wild in the Kitchen which is Wheat-Free and Gluten-Free at the end of this blog, and if you want more recipes, please go to my website: and you can also scroll through my blog, too.

Teff Banana Pancakes (Wheat- and Gluten-Free)
This basic pancake recipe is easy to make and is delicious with a variety of sweeteners and juices. Feel free to substitute maple sugar or rice syrup for honey, and soymilk for juice. Ground-up flax seeds easily take the place of eggs in these delicious pancakes made with naturally sweet teff and bananas. The batter is light and looks like pudding.

Serves 4-6; 25 three-inch pancakes.

2 tablespoons flax seeds
2 ripe bananas
1 1/2 cups apple juice or soymilk
1 tablespoon vanilla
1 tablespoon honey, maple sugar, or rice syrup
1 1/2 teaspoons safflower, almond or coconut oil
1 1/2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Optional: Add 2-4 eggs

1. Grind flax seeds in a blender until powdery. Add bananas, eggs (if using), juice, vanilla, honey, and 1/2 teaspoon oil. Blend well.
2. In a large mixing bowl, combine teff flour, baking powder, sea salt, and cinnamon. Stir in banana and juice/soymilk mixture and mix well.
3. Place the griddle or 12-inch skillet over medium heat. After a minute or two, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.
4. Cook pancakes for 3-4 minutes on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two.
5. Serve plain-or dipped into yogurt and Strawberry Sauce.

Variation: Add 1/4 cup coarsely chopped pecans.

Then on April 3rd, I am off to CA to help my friends Charlie and Marianne Cascio, author of the Esalen Cookbook. We will be teaching the Esalen cookbook workshop at Esalen. Get a taste of warm weather and then back on the 14th of April.

For those of you that haven’t registered yet for my April 27th and May 11th cooking classes, please do take advantage of the early registration discount. Register 2 weeks before each class, and save money. Take both classes and save more money. Details on my website: …. Please click on the link for cooking classes.

Looking forward to seeing you all soon, happy spring!

February 21, 2008

Continuing Education for Food, Nutrition, Health and Culinary Professionals (CPEs: 7 per day (RDs and DTRs)Saturday March 15th, 9:00AM – 5:00PM
Sunday March 16th 9:00AM – 5:00PM
Shutesbury, MA

Hosted by Amanda Archibald, R.D. Culinary interpretation and instruction by whole grains expert, Leslie Cerier

Whole Grain Primer – for accredited food, nutrition and health professionals Also, open to the General Public! 10 AM – 3:30 PM

A two day immersion in the culinary art of whole grains. A workshop experience designed for accredited professionals seeking to add culinary depth to their nutrition expertise.

Over the course of one weekend, we will identify, touch, taste, combine, cook and bake our way through an entire spectrum of whole grains. Participate in innovative culinary and tasting exercises. Problem-solve culinary challenges. Prepare delicious, practical recipes to enhance your whole grain skill set. Discuss consumer concerns and find viable solutions. Leave with more knowledge, options and lots of practical recipes. A workshop for all skill levels, in which we foster an environment of encouragement, dialog and exchange.

Participate in one or both days. Saturday focus: common/ancient grains. Sunday focus: rice only. Includes a sushi class!

Registration: or call 877-244-6974, ext. 5.

For the General Public Added by Popular Demand!

March 15 and/or 16, 2008

10 AM – 3:30 PM
By Popular Demand, We are opening this weekend up to the General Public. Please note different start and end times, different prices and a different way to register for the General Public

Field to Plate invites you to join us for a culinary retreat in Shutesbury, MA. Over the course of two days, we will identify, touch, taste, combine, cook and bake our way through an entire spectrum of whole grains. From ancient to modern, become intimately acquainted with the diversity and creativity of common and lesser-known grains. Working in small groups in a beautiful private kitchen setting, we’ll participate in innovative culinary and tasting exercises, prepare delicious, practical recipes and further develop our whole grain skill sets. We’ll also spend time together daily, discussing your challenges and finding livable solutions.

This experience is designed for both the novice and seasoned cook in an atmosphere that fosters encouragement, dialog and exchange. Choose to participate in one or both days. Saturday focuses on a large variety of common and ancient grains. Sunday focuses exclusively on rice, including specialty varieties, and features a vegetarian sushi class! Leave with deeper knowledge, confidence, solutions and lots of practical, flavor-filled recipes.

Relax. Enjoy. Learn. Treat yourself.

Pricing for the General Public

Any half day: $79 One day $125 Both days $229

For more details

1. Call Amanda Archibald: 301.865.4607 or Leslie Cerier 413-259-1695


1. To register with credit card, call Field to Plate’s administrative services at 877-244-6974 Ext 5

2. Or mail a check Field to Plate to: 6712 West Lakeridge Road, New Market, MD 21774

Note: this program is also being offered as a continuing education program for licensed food and nutrition professionals. They will be joining you in the kitchen as part of their continuing education retreat. They will of course be able to share with you as you work together, however they are not available for individual nutrition counseling as part of this specific weekend program.

Please visit for more information and to check out other cooking class offerings.