Leslie Cerier

Cooking up a Fresh Feast

Leslie Cerier in her kitchenZoe Helene interviews The Organic Gourmet, Leslie Cerier. Photo by Tracey Eller.

There’s a reason Leslie Cerier teaches at some of the finest spas and retreats, and there’s a reason her classes are so popular. Twenty plus years of wisdom and amassed expertise, authenticity, warmth and passion certainly help. Leslie’s classes are informative and fun Leslie specializes in whole foods and organic cuisine. Her cookbooks are packed with information about how to eat local, seasonal and organic foods that are delicious, good for you, and good for the planet. more→

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Blueberry-Coconut Breakfast Shake

Blueberry Smoothie

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, hemp seeds, 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. Recipe contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook(©2010, New Harbinger Publications, Inc.) more→

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How to Make Healthy Truffles

See more on How to Make Healthy Truffles on Leslie’s website.

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Great Meals with Great Grains

Millet in a bowl

Chewy, moist, creamy, hot, sticky steamy, rolled, wrapped, stacked; whole grains are sweet, easy, versatile, nutritious, delicious, high-fiber, low fat, filling, satisfying, and energizing! more→

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Spice it Up by Leslie Cerier

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10 Gluten-Free Grains for Everyone

Amaranth - ancient grain

Amaranth is a tiny, slightly nutty flavored ancient grain. The Aztecs believed it held the secret to long life and vitality and celebrated holidays by eating toasted amaranth. It’s a complete protein, has more iron than most grains, and is also a great source of many other minerals.Whole amaranth is delicious on its own or cooked in combination with other grains in pilafs, and in warming morning porridges with oatmeal, dried fruits, and coconut. more→

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10 Ways to Go Gluten-Free

Millet uncooked

Everyone can benefit from eating a wide range of gluten-free whole grains. Gluten-free cooking and baking goes beyond just replacing the few popular gluten grains wheat, barley, triticale, and rye in favorite recipes. It is a celebration of the earth’s bounty. There are more whole grains that do not have gluten. More choices, more whole grains and whole grain flours to mix and match with local, seasonal produce for an endless variety of daily meals. more→

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Basil and Sun-Dried Tomato Pasta

Basil in a glass

A delightful pasta dish seasoned with sun dried tomatoes marinated in white wine and fresh basil. This dish is quick and easy if you marinate the tomatoes earlier in the day. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers.

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