A gluten-free diet can help you feel more energetic, improve digestion, aid in weight loss, and dramatically improve the symptoms of many mental and physical health disorders. It’s no wonder that more and more people, both with wheat allergies and without, are discovering the health benefits of going gluten-free. In Gluten-Free Recipes for the Conscious Cook, Leslie Cerier, “The Organic Gourmet,” presents over 100 remarkably delicious recipes for easy-to-make, gluten-free, vegetarian meals. You’ll learn to create delectable, high-protein breakfasts, dinners, desserts, and more, use organic and seasonal ingredients to put a fresh twist on your favorite family recipes, and come up with your own original gluten-free creations
“Gluten-Free Recipes for the Conscious Cook is a fantastic, easy-to-follow cook book that will open up worlds of healthy eating pleasure.” –Christiane Northrup, MD authority on women’s health and author of Women’s Bodies, Women’s Wisdom
“Leslie’s cookbook is an excellent resource for those interested in gluten-free cooking. In fact, friends and family members will enjoy the recipes as well.“-Annemarie Colbin, Ph.D., Author, and Founder and CEO of Natural Gourmet Institute, NYC
“Millions suffer needlessly not knowing their chronic illnesses, digestive problems, headaches, autoimmune diseases, joint pain, weight gain, depression, fatigue and more are caused by eating a staple in our diet – a little pesky protein called gluten found in wheat, barley and rye. Leslie Cerier’s Gluten-Free Recipes for the Conscious Cook, cookbook opens a world of food wonder and delight making gluten free eating an inviting celebration of flavors, textures and colors. The side effect is weight loss, energy, and for many relief of serious chronic illnesses. For anyone who wants to celebrate food while getting healthy and living lightly on the planet this cookbook is your guide.–Mark Hyman, MD, author of #1 New York Times bestseller, The Blood Sugar Solution
Leslie’s “Gluten-Free Recipes for the Conscious Cook” is the perfect primer for getting acquainted with a wide range of lesser- known whole grains, whether you’re following a gluten-free diet or not. The general information on how to cook grains to control texture and taste is invaluable, and the many recipes are creative and original.”
–Cynthia Harriman, Director of Food and Nutrition Strategies at Oldways/Whole Grains Council.
“If you think being gluten-free means eating a diet of white rice and starches, think again. Leslie’s innovative recipes show us just how broad and delicious this regimen can be… and healthy, too. “ –Beth Hillson, Founder, Gluten-Free Pantry, Food Editor, Living Without Magazine, President, American Celiac Disease Alliance
“In her inimitable style, Leslie Cerier presents a wealth of seasonal recipes…that are as flexible as they are healthy and delicious. No one will feel deprived with such luscious dishes as Hearty Greens and Tofu in Tahini Sauce or Banana Buckwheat Pancakes with Pecans. Best of all, these recipes aren’t only for those with dietary restrictions—a wealth of ideas awaits anyone who loves fresh produce and whole grains in creative combinations.” -Nava Atlas, author and illustrator of many books, most recently Plant Power and Wild About Greens.
“Leslie’s wonderfully tasty recipes make it so much easier to get the daily requirements of whole grains that are so important for our gluten-free diet. She offers a tantalizing array of main courses, breakfasts, sides, and sweets that are supremely satisfying. Every gluten-free kitchen needs a copy of this book.–Carol Fenster, author of numerous gluten-free cookbooks, including 100 Best Gluten-Free Recipes
“With our health and the health of our planet in mind, Cerier has successfully created exquisite culinary sensations using grains, exotic rices, fruits, and vegetables.”–Tina Turbin, contributing writer for the National Foundation for Celiac Awareness,Awareness Magazine, and other publications