Strawberries in May; Gluten-Free workshop and cookbook
May 31, 2010

Hello Beautiful Beings!
Here are some delicious recipes with Strawberries from 2 of my vegetarian cookbooks: Going Wild in the Kitchen (2005), and my new cookbook due out this July: Gluten-Free Recipes for the Conscious Cook (July, 2010); and announcements for exciting June cooking classes and my upcoming art show, Water Visions: Impressionistic Nature Photography.

In this blog, you will find out about Gluten-Free Cooking and Baking Workshop at Omega Institute in Rhinebeck, NY along with links, directions and registration information, plus “Grains in the Morning”, which I am teaching in NYC at the Natural Gourmet on June 17th.
Dr Christiane Northrup’s has a new book out, updated and rewritten, Womens Bodies, Womens Wisdom, and also her endorsement of my cookbook, Gluten-Free Recipes for the Conscious Cook (2010) is on my front cover: She says, “Gluten-Free Recipes is a fantastic, easy-to-follow cook book that will open up worlds of healthy eating pleasure.”

Gluten-Free Recipes for the Conscious Cook (2010) will be available July 1st. The wait is almost over.

By Leslie Cerier, The Organic Gourmet

Here is my news, quick and easy, remarkably delicious recipes, and much more!

June 18-20 Hands-ON GUARANTEED TO BE DELICIOUS Gluten-Free Cooking and Baking Workshop: Details and registration info is on
and Omega Institute Rhinebeck, NY

My new Art Show: Water Visions: Impressionistic Nature Photography will be exhibited June 5-29 (Please note new start date)
Great Falls Discovery Center and the Art. 2 Avenue A., Turners Falls, MA 01376, Ph 413.863.3221

Delicious Opening reception is June 12, 1-3 PM prepared by
Leslie Cerier, The Organic Gourmet

You can also see my artwork and learn about my organic gourmet catering on my website:

Great Grains in the Morning still has some room on June 17th in New York City at the Natural Gourmet in NYC. Please register soon!

And for more information on more of Leslie’s cooking classes, catering, photography, cookbooks, and more, please go to

Strawberries in May in New England!

Never before have strawberries been this good and this early. HMMMMMMMM! Jumbo fragrant roses are in full bloom with daisies, iris’, mint, cilantro, and mesclun mix. Global warming, perhaps!

For your enjoyment, here is a recipe for a quick and easy Strawberry Sauce from Going Wild in the Kitchen.

Strawberry Sauce
It is heavenly on pancakes, waffles, yogurt, and ice cream.

Yield: About 2 1/4 cups

1 quart (4 cups) coarsely chopped fresh or frozen strawberries*
2 tablespoons maple syrup
1 tablespoon arrowroot powder
1 tablespoon cold water
* If using frozen strawberries, add an additional teaspoon of arrowroot and cold water.

1. Place the strawberries and maple syrup in a 1-quart saucepan over medium-low heat. Simmer; stirring occasionally about 5 minutes, or until the strawberries are soft and juicy.
2. In a small bowl, dissolve the arrowroot in the cold water. Add the mixture to the simmering strawberries, and stir for a minute or two until the sauce thickens.
3. Remove from the heat and enjoy hot over pancakes or waffles.
Copyright © 2005 Going Wild in the Kitchen by Leslie Cerier (Square One Publishers). All rights reserved. Used by permission of the publisher and author.

And a delicious preview of

Strawberry Pancakes
From Leslie Cerier’s new cookbook, Gluten-Free Recipes for the Conscious Cook due out this July!

Serves 4 to 6

Full of strawberries, these pancakes are yummy just on their own. Or for a change of pace, try topping them with yogurt. And there’s no reason not to enjoy them like strawberry shortcake, topped with fresh whipped cream and perhaps a few more sliced strawberries.

4 eggs
1 cup apple juice
1/2 cup honey or maple syrup
4 teaspoons vanilla extract
2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon sea salt
2 cups sliced strawberries
Extra-virgin coconut oil, for frying

Whisk the eggs in a large bowl. Stir in the juice, honey, and vanilla. Add the flour, baking powder, and salt and stir until well combined. Gently fold in the strawberries.
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 pancakes of whatever size you like. 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 golden brown. Serve immediately.

Copyright© 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier with permission of author and publisher (New Harbinger)

Have a joyful spring!
See you soon!