TBA PODCAST (Leslie Cerier/Chef and Organic Food Guru) Produced by Meagan Murphy from The Breast Archives on Vimeo.
Leslie answers questions about cooking from scratch, where to buy your food, cooking as a means of self expression, organic gardening, nutrition, relationship of breast health and diet and much more. Continue reading
Thursday, December 15, 2016; Daily Hampshire Gazette by Kathleen Mellen
Shutesbury photographer and organic cookbook author Leslie Cerier’s grandmother painted copies of Impressionist paintings by Monet, Degas, Renoir and Cezanne.
“Her apartment on the beach was decorated with her beautiful artwork,” Cerier says, “ and those paintings live inside of me.”
Like the Impressionists, Cerier says, she’s passionate about light, water and landscapes.
“My photography is a reflection of the peaceful energy I find in the woods. Living in the moment, I capture beauty as I click the shutter.” Continue reading
When Christmas is calling – or Hanukkah, Kwanza, or Boxing Day, for that matter – our thoughts turn to sweets and they’re a lot more racy than dreams of mere sugarplums.
Chocolate. Cheesecake. Multi-ingredient cookies. Mile-high pie. And, let’s dust it all with sugar and spice.
Our diets will suffer surely. And, heart disease, obesity and diabetes won’t take a holiday.
But, you don’t have to forgo the indulgences of the season if you make a few minor tweaks to your recipes, or try out some new ones from Leslie Cerier, the “Organic Gourmet” chef, cookbook author, recipe developer, and cooking instructor, of Amherst.
Leslie Cerier has been teaching about local, seasonal, organic, vegetarian, vegan and gluten-free cooking for more than 30 years.
For the Gazette; Friday, November 11, 2016
Creating a vegetarian menu for Thanksgiving? Try this combo: Tempeh Stew, Red Quinoa with Shiitake Mushrooms and cranberry sauce. Continue reading
Nicolae Tanase: Leslie, what is the meaning of life?Leslie Cerier: The meaning of life is joy, is fun, is love, is pleasure, is being true to oneself. And of course being a chef embodying a luscious lifestyle is part of the meaning of my work and my life. It’s about nourishment on every level, on our sensory levels. There is always beauty. Continue reading