Archive for the ‘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: Lesliecerier.com 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 lesliecerier.com 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: lesliecerier.com 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: lesliecerier.com …. Please click on the link for cooking classes.

Looking forward to seeing you all soon, happy spring!
Leslie

Organics! Cooking classes with local seasonal produce and Whole grains!
March 16, 2008

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