Leslie Cerier

Roasted Sweet Potatoes with Pecans

Roasted Sweet Potatoes from Leslie Cerier

You can make this festive roasted sweet potato dish with yams or sweet potatoes or a combination of both. Generally speaking, garnet yams are sweeter than sweet potatoes. Serve it for the Thanksgiving holidays or anytime you want to warm up the house with the sweet aromas of cinnamon and nutmeg. Recipe contributed by Leslie Cerier. Photo by Tracey Eller

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Sweet Potato and Black Bean Chili with Tomatillos

Sweet Potato and Black Bean Chili by Leslie Cerier

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later. Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins. Copyright © 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

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Curried Lentil Soup with Coconut Milk

Curried Lentil Soup from Leslie Cerier

For centuries, spices have been used to create delicious and nourishing meals. Aromatic herbs and spices, also known as carminatives, improve digestion and make zesty, globally inspired dishes. The key to making beans easier to digest is to cook them from scratch, adding sea vegetables like dulse along with carminative herbs and spices. Adapting this main course soup to the seasons is easy: You can use fresh tomatoes, summer squash, spinach, and eggplant in the summer; canned tomatoes, carrots, yams, or butternut squash in the fall and winter. Recipe excerpted with permission from Going Wild in the Kitchen,* by Leslie Cerier, © 2005, Square One Publishers, Inc. Photos by Tracey Eller.

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Ginger Tempeh Vegetable Stir Fry

Ginger Vegetable Tempeh Stir-Fry from Leslie Cerier

Frying tempeh in red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal. Copyright © 2013 Leslie Cerier. All Rights Reserved. Photo by Tracey Eller.
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Forbidden Rice Spring Rolls

Forbidden Rice Spring Rolls from Leslie Cerier

Colorful carrots, black ramen noodles, sliced avocado and garden fresh herbs makes for a beautiful and satisfying appetizer. Serve with peanut sauce for a special gluten-free, vegan lunch for two. Recipe contributed by Leslie Cerier; photo by Tracy Eller. more→

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Hemp-Walnut Pie Crust

Hemp Walnut Pie Crust from Leslie Cerier

Walnuts and hemp seeds offer a tasty source of Omega 3s in this quick and easy raw pie crust. Feel free to fill it with your favorite fruit filling for a no bake pie everyone will love. Contributed by Leslie Cerier. Photos by Tracey Eller.
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Cocoa-Cashew Coconut Ice Pops

Cashew Coconut Fudgicles from leslie Cerier

The perfect summer popsicle for kids of all ages, these feature cashews, coconut milk, and cocoa. Leslie recommends using as many organic ingredients as you can for these luscious treats. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→

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Chocolate-Almond Nutty Bars

Chocolate Nutty Bars from Leslie Cerier

These no-bake bars are super-easy to make, and feature almonds, raisins and dark chocolate. Leslie Cerier recommends using as many organic and fair trade ingredients as possible for this yummy treat. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→

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